OBT351 Food, Nutrition and Health Syllabus:

OBT351 Food, Nutrition and Health Syllabus – Anna University Regulation 2021

COURSE OBJECTIVES:

 Build knowledge and an overview on general aspects of nutrition and health.
 Distinguish the nutritive value of various food items, BMI calculation differentiating super junk, and functional foods in the market.
 To Solve the real-world problems based on nutrition and health

UNIT I FOOD AND MICROBIOLOGY OF HEALTH:

Food resources (plant, animal, microbes); Overview of current production systems; constraints and necessity of novel strategies. Functional and “Super” Foods – role in optimal nutrition. Sugar, protein and fat substitutes. Food and behaviour- physiological disturbances in alcoholism, drug abuse and smoking. Food Related Laws: Inspection – Microbial Indicators of product quality – Indicators of food safety – 229 Microbiological safety of foods – control strategies – Hazard Analysis Critical Point System (HACCP concept)- Microbiological criteria.

UNIT II NUTRIENTS AND FOOD ADDITIVES:

Macro nutrients- carbohydrates, proteins and lipids. Micronutrients-Minerals: Calcium, Magnesium, Iron, Zinc, Copper and Selenium; Vitamins. Nutritional Physiology: Digestion, absorption, and utilization of major and minor nutrients. Biotechnology of food additives- Bioflavors and colors, microbial polysaccharides, recombinant enzymes in food sector.

UNIT III NANO FOOD TECHNOLOGY:

Nano materials as food components, food packaging and nano materials, policies on usage of nanomaterials in foods. Food product development: steps involved in food product development, shelf-life assessment.

UNIT IV FOOD RELATED NUTRITIONAL DISORDERS AND ENERGY CALCULATION:

Type I Disorders-Causes of life style and stress related diseases. Cardio-vascular diseases, hypertension, obesity. Type-II Disorders: Cancer, diabetics, ulcers, electrolyte and water imbalance. Health indices. Preventive and remedial measures. Energy balance and methods to calculate individual nutrient and energy needs. Planning a healthy diet.

UNIT V CONSUMERS ON GM FOODS AND CONTEMPORARY ISSUES:

Global perspective of consumers on GM foods; Major concerns of transgenic, foods GM ingredients in food products. (labeling, bioavailability, safety aspects); regulatory agencies involved in GM foods, Case studies- GM foods.

TOTAL:45 PERIODS

TEXT BOOK(S):

1. P.J. Fellows.2009. Food Processing Technology -Principles and Practice (Third Edition). A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition.
2. Kalidas Shetty, Gopinadhan Paliyath, Anthony Pometto, Robert E. Levin. 2015. Food Biotechnology. CRC Press. Second edition.

REFERENCE BOOKS:

1. Understanding Nutrition. 2010. Ellie Whitney, Sharon Rady Rolfes, 11e. Thompson Wadsworth.
2. Nutritional Sciences- From Fundamentals to Food.2013. Michelle McGuire, Kathy A. Beerman, 2 nd e. Thompson Wadsworth.
3. Yasmine Motarjemi, Huub Lelieveld, Food Safety Management – A Practical Guide for the Food Industry (2014), 1st Edition, Academic Press, London, UK

EXPECTED COURSE OUTCOME:

CO1:To be able to understand the nutritional values of the various types of foods
CO2:To be able to Analyze the role of food in the metabolic activity of the healthy diet
CO3:To be able to Infer the BMI calculation and stress related diseases.
CO4:To be able to Elaborate the independent decision on the choice of food to prevent life style disorders and diseases
CO5:To be able to Assess about the food laws governance
CO6:To be able to Compare junk, modified and super foods