SVKM’s NMIMS Deemed-to-be University
Mukesh Patel School of Technology Management & Engineering
Program: B Tech (All Program except CSBS, CSDS) Semester: VI/ VII / IX /X
/MBA Tech (All Program) & BTI (All Program)
Course: Nutrition for Health Code:
Teaching Scheme Evaluation Scheme
Lecture Practical Tutorial Internal Continuous Term End Examinations
(Hours per (Hours (Hours Credit Assessment (ICA) (TEE)
week) per week) per week) (Marks - 50) (Marks- 100)
3 0 0 3 Marks Scaled to 50 Marks Scaled to 50
Pre-requisite: Knowledge of Chemistry and Biology upto 12 standard or equivalent
th
Course Objective
The course intends to familiarize students with fundamentals of food, nutrients and their relationship to
health. It will further help to create awareness about deriving maximum benefit from available food resources.
It will impart knowledge regarding nutritional disorders coming from nutritional deficiencies
Course Outcomes
After completion of the course, the student will be able to-
1. Apprehend the concept of nutrition and health in a holistic and multidimensional way
2. Evaluate the inter relation between nutrition, food, diet and related health
3. Design diet rules and plans for healthy living by realizing the ill effects of nutritional Deficiency
Detailed Syllabus
Unit Description Duration
1. Basic Concepts in Food and Nutrition
Basic terms used in study of food and nutrition. Understanding relationship
08
between food, nutrition and health. Functions of food and nutrients - Physiological,
psychological and social.
2. Nutrients from Food Groups and Methods of Cooking
Nutrients: Functions, dietary sources and clinical manifestations of deficiency/
excess of the following nutrients: Carbohydrates, lipids and proteins, Fat soluble
vitamins-A, D, E and K, Water soluble vitamins – thiamin, riboflavin, niacin,
pyridoxine, folate, vitamin B12 and vitamin C, Minerals – calcium, iron and iodine
Selection, nutritional contribution and changes during cooking of the following 08
food groups: Cereals, Pulses, Fruits and vegetables, Milk & milk products, Eggs,
Meat, poultry and fish, Fats and Oils
Methods of Cooking and Preventing Nutrient Losses: Dry, moist, frying and
microwave cooking. Advantages, disadvantages and the effect of various methods
of cooking on nutrients. Minimizing nutrient losses
3. Basic Concepts of Meal Planning
Food groups and concept of balanced diet. Food exchange list. Concept of Dietary
08
Reference Intakes. Factors effecting meal planning and food related behaviour.
Dietary guidelines for Indians and food pyramid
(Prepared by Corned Faculty/HOD) AY 2025 - 26
SVKM’s NMIMS Deemed-to-be University
Mukesh Patel School of Technology Management & Engineering
4. Introduction to Nutritional Deficiency Diseases
Causes, symptoms, treatment, prevention of the following: Protein Energy
Malnutrition (PEM), Vitamin A Deficiency (VAD), Iron Deficiency Anaemia (IDA), 08
Iodine Deficiency Disorders (IDD), Zinc Deficiency, Flurosis. Causes and symptoms
of food allergies and food intolerances.
5. Nutrition and Fitness
Definition of fitness, health and related terms. Assessment of fitness. Approaches
for remaining fit, Role of nutrition in physical fitness and sport, Nutritional
supplements. Importance and benefits of physical activity. Weight Management: 08
Health complications of overweight and obesity. Diet and exercise for weight
management. Fad diets. Principles of planning weight reducing diets. Role of gut
health in fitness.
6. Nutrition Standards
Quantitative values that specify the amounts of the key nutrients for the age-grade 05
groups, nutrition guidelines followed worldwide, global nutrition policy.
Total 45
Text Books
1. Kaveri Chakrabarty, A. S. Chakrabarty, Textbook of Nutrition in Health and Disease, Springer
Publication, 2019.
2. Goyal Shashi & Gupta Pooja, Food Nutrition and Health, S Chand Publication, 2012.
Reference Books
1. Wardlaw GM, Hampl JS. Perspectives in Nutrition, McGraw Hill. 7th Ed.,2007.
2. Srilakshmi B. Nutrition Science, New Age International (P) Ltd., 2012.
3. Suri S. and Malhotra A. Food Science, Nutrition & Food Safety, Pearson India Ltd., 2014.
(Prepared by Corned Faculty/HOD)
AY 2025 - 26
