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Quick Facts

Medium Of InstructionsMode Of LearningMode Of Delivery
EnglishSelf StudyVideo and Text Based

Courses and Certificate Fees

Certificate Availability
no

The Syllabus

  • Unit-1 Food and food acceptance
  • Unit-2 Functions of food

  • Unit-3 Macronutrients and their functions

  • Unit-4 Micronutrients and their functions

  • Unit-5 Basic food groups

  • Unit-6 Let us choose the right food 
  • Unit-7 How healthy are our meal patterns ?

  • Unit-8 Let us ensure taste and nutrient retention 
  • Unit-9 Let us make food safe to eat

  • Unit-10 Let us preserve food

  • Unit-11 Selection, preparation and nutritive value of cereals and millets 
  • Unit-12 Selection of fats and oils and their nutritive value

  • Unit-13 Selection and Preparation of and sugar and jaggery  and their nutritive value 
  • Unit-14 Selection, preparation and nutritive value of pulses, nuts and oilseeds

  • Unit-15 Selection, preparation and nutritive value of milk and milk products

  • Unit-16 Selection, preparation and nutritive value of eggs and flesh foods

  • Unit-17 Selection, preparation and nutritive value of vegetables

  • Unit-18 Selection, preparation and nutritive value of fruits

  • Unit-19 Spices, condiments and salt

  • Unit-20 Selection, preparation and nutritive value of beverages

  • Unit-21 Convenience foods

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