11th Nutrition and Dietetics - TamilNadu State Board (English Medium)
Chapter 1 : Introduction to Food
1. Introduction to Food
2. Evolution of Food
3. Functions of food
4. ICMR Five Food Groups
5. Food Pyramid
6. The Eatwell Plate - Nutrition and Dietetics
7. Balanced diet - Nutrition and Dietetics
8. Cooking - Objectives, Classification
9. Classification of Cooking Methods - Types, Advantages, Disadvantages
10. Moist Heat Cooking Method - Types, Advantages, Disadvantages
11. Dry Heat Cooking Method - Types, Advantages, Disadvantages
12. Combination of Cooking Methods - Types, Advantages, Disadvantages
13. Other Methods of Cooking - Types, Advantages, Disadvantages
Chapter 2 : Cereals and Pulses
1. Structure of cereal grains
2. Nutritive value of cereals
3. Specific cereals and millets - Nutrition and Dietetics
4. Types of rice - Nutrition and Dietetics
5. Different rice products - Nutrition and Dietetics
6. Products of wheat - Nutrition and Dietetics
7. Major Millet crops of India
8. Health benefits of millets
9. How can millets be used in the daily diet?
10. Processing of cereals
11. Cereal cookery
12. Fermented cereal products
13. Role of cereals in cookery
14. Health benefits of cereals
15. Pulses - Nutritive value, Toxic constituents in pulses, Germination, Forms, Role, Health benefits of pulses
16. Soyabean and its Products
Chapter 3 : Vegetables and Fruits
1. Composition of vegetables and fruit
2. Classification of Vegetables
3. Nutritive value of vegetables
4. Purchase of vegetables and fruits
5. Vegetable Cookery - Methods to reduce loss, Role
6. Fruits : Nutritive value and Classification
7. Pigments in vegetables and fruits
8. Medicinal benefits of vegetables and fruits
9. Browning in vegetables and fruits
Chapter 4 : Flesh Foods Milk and Milk Products
1. Meat - Classes, Structure, colour, Composition and Nutritive value
2. Poultry - Classification, Processing, Composition and nutritive value, Selection
3. Fish - Classification, Composition and nutritive value, Selection
4. Egg - Nutrition and Dietetics - Structure, composition, properties of eggs, Use, value of eggs in the diet
5. Milk and Milk Products - Nutritive value, Types, Pasteurisation, Role in cookery
6. List of Milk products
7. Role of milk and milk products in cookery
Chapter 5 : Nuts Oil Seeds and Sugar
1. Nuts - Groundnuts, Cashew nuts, Coconut, Almonds
2. Oil seeds and their importance
3. Fats and oils - Nutritional significance, Role of fats in cooking
4. Rancidity - Types, Preventive Measures
5. Sugar, Jaggery and Honey
Chapter 6 : Spices Food Additives and Food Adulteration
1. Spices - Nutrition and Dietetics
2. Food additives - Classification, Harmful effects
3. Food Adulteration - Types, Methods to detect
Chapter 7 : Recent Concepts in Nutrition
1. Recent Concepts in Nutrition
2. Food biotechnology
3. Nutraceuticals
4. Classification of functional foods - Recent Concepts in Nutrition
5. Nutrigenetics and Nutrigenomics - Recent Concepts in Nutrition
6. Functional components of Fruits and vegetables
7. Organic foods
Chapter 8 : Introduction to Nutrition Science
1. Introduction to Nutrition Science
2. The Origin of Nutrition
3. Importance of Nutrients
4. Importance of Nutrition
5. Signs of Well Nourished Child
6. Health - Dimensions of health
Chapter 9 : Carbohydrates and Energy
1. Carbohydrates and Energy
2. Composition of carbohydrates
3. Classification of carbohydrates
4. Functions of carbohydrates
5. Food sources of carbohydrates
6. Requirements of carbohydrates
7. Dietary fibers
8. Energy - Nutrition and Dietetics
9. Basal metabolism - Nutrition and Dietetics
10. Physical activity - Types, Benefits | Energy
Chapter 10 : Proteins and Lipids
1. Origin and composition of proteins
2. Structure of proteins
3. Classification of proteins
4. Food sources of proteins
5. Protein content of foods
6. Functions of proteins
7. Protein requirements - Nutrition and Dietetics
8. Effects of protein deficiency: Protein Energy Malnutrition
9. Chemical composition of lipids
10. Differences between fats and oils
11. Classification of fats
12. Hydrogenated fats
13. Functions of fats and Essential Fatty Acids
14. Fat requirements
15. Deficiency and excess of fat in the diet
Chapter 11 : Vitamins Minerals and Water
1. Classification of Vitamins - Functions, Food Sources, Symptoms of deficiency
2. Fat Soluble Vitamins - Types, Functions, Food Sources, Symptoms of deficiency
3. Water Soluble Vitamins - Types, Functions, Food Sources, Symptoms of deficiency
4. Vitamin A : Functions, Food Sources, Symptoms of deficiency
5. Vitamin D : Functions, Food Sources, Symptoms of deficiency
6. Vitamin E : Functions, Food Sources, Symptoms of deficiency
7. Vitamin K : Functions, Food Sources, Symptoms of deficiency
8. Vitamin B1 (Thiamine) : Functions, Food Sources, Symptoms of deficiency, Deficiency Diseases
9. Vitamin B2 (Riboflavin) : Functions, Food Sources, Symptoms of deficiency
10. Vitamin B3 (Niacin) : Functions, Food Sources, Symptoms of deficiency
11. Vitamin B6 (Pyridoxine) : Functions, Food Sources, Symptoms of deficiency
12. Vitamin B9 (Folic Acid) : Functions, Food Sources, Symptoms of deficiency
13. Vitamin B12 (Cyanocobalamin) : Functions, Food Sources, Symptoms of deficiency
14. Vitamin C : Functions, Food Sources, Symptoms of deficiency
15. Nutrition Minerals - Names, Functions, Food Sources, Symptoms of deficiency
16. Iron : Functions, Food Sources, Symptoms of deficiency
17. Iodine : Functions, Food Sources, Symptoms of deficiency
18. Calcium : Functions, Food Sources, Symptoms of deficiency
19. Zinc : Functions, Food Sources, Symptoms of deficiency
20. Sodium : Functions, Food Sources, Symptoms of deficiency
21. Water - Distribution of water in the body, Sources, Functions, Requirements, Dehydration
Chapter 12 : Nutrition Intervention Programmes and Policies
1. Nutrition intervention programmes
2. Food Fortification Programme
3. Nutrition National agencies
4. International Organisations for Nutrition
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