SEMESTER – II (17 WEEKS) - IHM Gwalior

BHM116 - NUTRITIONHOURS ALLOTED: 30 MAXIMUM MARKS: 100S.No. Topic Hours Weightage01 BASIC ASPECTS01 5%A. Definition of the terms Health, Nutrition and NutrientsB. Importance of Food – (Physiological, Psychological and Socialfunction of food) in maintaining good health.C. Classification of nutrients02 ENERGY03 10%A. Definition of Energy and Units of its measurement (Kcal)B. Energy contribution from macronutrients (Carbohydrates, Proteinsand Fat)C. Factors affecting energy requirementsD. Concept of BMR, SDA, Thermodynamic action of foodE. Dietary sources of energyF. Concept of energy balance and the health hazards associated withUnderweight, Overweight03 MACRO NUTRIENTSCarbohydrates• Definition• Classification ( mono, di and polysaccharides)• Dieteary Sources• Functions• Significance of dietary fibre (Prevention/treatment of diseases)Lipids040410%10%• Definition• Classification : Saturated and unsaturated fats• Dietary Sources• Functions• Significance of Fatty acids (PUFAs, MUFAs, SFAs, EFA) inmaintaining health• Cholesterol – Dietary sources and the Concept of dietary and bloodcholesterolProteins• Definition• Classification based upon amino acid composition• Dietary sources• Functions• Methods of improving quality of protein in food (special emphasison Soya proteins and whey proteins)0410%National Council for Hotel Management & Catering Technology, Noida.17