%20(1).jpg)
Principles of Food Science and Nutrition PDF (HINDI,ENGLISH,BOOK,PPT,WORD,QUIZ)
Generalities of Food Science( delineations, measures, viscosity, phase change, pH, osmosis, face pressure, colloidal systems etc.); Food composition and chemistry( water, carbohydrates, proteins, fats, vitamins, minerals, flavours, colours, eclectic bioactives, important responses); Food microbiology( bacteria, incentive, moulds, corruption of fresh & reused foods, product of fermented foods); Principles and styles of food processing and preservation( use of heat, low temperature, chemicals, radiation, drying etc.); Food and nutrition, Malnutrition( over and under nutrition), nutritive diseases; Energy metabolism( carbohydrate, fat, proteins); Balanced/ modified diets, Menu planning, New trends in food wisdom and nutrition.
Food Science – Definition and Scope
Food Science can be defined as the operation of the introductory lores and engineering to study the abecedarian physical, chemical and biochemical nature of foods and the principles of food processing. Food Science is a broad discipline which contains food chemistry, food analysis, food microbiology, food processing and food engineering.
objects of studying Food Science are
1. To understand the functions of foods, which supply our nutritive, cerebral and social requirements. 2. To know how to elect foods to meet our need for nutrients from available foods or introductory food groups.
3. To understand the composition of food and the changes that do during medication, so that these changes can be controlled to prepare respectable food products to meet our body’s requirements.
4. To learn the styles of food medication which blend adequacy with retention of nutrients.
5. The profitable operation of food budget to meet family’s requirements efficiently.
6. Food preservation as an aid to increased variety and food vacuity.
7. securing the food force through aseptic running and medication to avoid food borne conditions.
operations
1. Food Scientists are engaged in developing palatable, nutritional, low cost foods.
2. Food Scientists are involved in developing new food products including those used in the space shuttle program.
3. Food losses during storehouse and processing can be enormous; food scientists are involved in conforming and developing preservation styles applicable and affordable to colorful regions of the world.
4. Food Scientists moment are frequently involved in altering the nutrient content of foods, particularly reducing the calorie content or adding vitamins or minerals.
5. Food Scientists are involved in the controlled atmospheric storehouse of fruits and vegetables.
6. Food Scientists are making the foods as safe as possible. The judicious operation of food processing, storehouse and preservation styles helps to help outbreaks of food poisoning.
7. Food Scientists are beginning to use new ways and products arising from the fields of inheritable engineering and biotechnology.
8. Food Scientists have come decreasingly concerned with the safety of foods, as they may be affected by pathogenic microorganisms, poisonous chemicals similar as fungicides and other environmental pollutants.
9. Food Scientists work in confluence with nutritionists to develop norms for the optimal nutritive content of the diet and to determine how food processing and storehouse affects nutrients.
10. Food Scientists are involved in establishing transnational food norms to promote and grease world trade and at the same time to assure the healthiness and value of foods bought between nations.
Bracket of Food and Food Aggregate
Food is the introductory necessity of man. It's a admixture of different nutrients similar as carbohydrate, protein, fat, vitamins and minerals. These nutrients are essential for growth, development and conservation of good health throughout life. They also play a vital part in meeting the special requirements of pregnant and lactating women and cases recovering from illness.
Functions of Food
Food may be classified according to their functions in the body.
1. Physiological functions of food
a) Energy yielding foods
Foods rich in carbohydrates and fats are called energy yielding foods. They give energy to sustain the involuntary processes essential for continuance of life, to carry out colorful professional, mรฉnage and recreational conditioning and to convert food ingested into usable nutrients in the body. The energy demanded is supplied by the oxidation of foods consumed. Cereals, roots and tubers, dried fruits, canvases , adulation and ghee are each good sources of energy.
b) Body structure foods
Foods rich in protein are called body structure foods. Milk, meat, eggs and fish are rich in proteins of high quality. beats and nuts are good sources of protein but the protein is n't of high quality. These foods help to maintain life and promote growth. They also supply energy.
c) Protective and Regulatory foods
Foods rich in protein, minerals and vitamins are known as defensive and nonsupervisory foods. They're essential for health and regulate conditioning similar as conservation of body temperature, muscle compression, control of water balance, clotting of blood, junking of waste products from the body and maintaining twinkle. Milk, egg, liver, fruits and vegetables are defensive foods.
2. Social functions of food
Food has always been the central part of our community, social, artistic and religious life. It has been an expression of love, fellowship and happiness at religious, social and family get- togethers.
3. Cerebral functions of food
In addition to satisfying physical and social requirements, foods also satisfy certain emotional requirements of mortal beings. These include a sense of security, love and acceptance. For illustration, medication of succulent foods for family members is a commemorative of love. Food Groups Foods have been classified into different groups depending upon the nutritional value, for the convenience of planning refections. Food groups like ‘ introductory four’, ‘ introductory five’ or ‘ introductory seven’ can be used for planning diets as per the convenience.
๐ Food Science and Nutrition
| Title | View / Open |
|---|---|
| HINDI 1 | ๐ View PDF |
| HINDI 2 | ๐ View PDF |
| HINDI 3 | ๐ View PDF |
| ENGLISH 1 | ๐ View PDF |
| ENGLISH 2 | ๐ View PDF |
| BOOK 1 | ๐ View PDF |
| BOOK 2 | ๐ View PDF |
| BOOK 3 | ๐ View PDF |
| BOOK 4 | ๐ View PDF |
| PPT 1 | ๐ View PPT |
| PPT 2 | ๐ View PPT |
| PPT 3 | ๐ View PPT |
| PPT 4 | ๐ View PPT |
| PPT 5 | ๐ View PPT |
| PPT 6 | ๐ View PPT |
| PPT 7 | ๐ View PPT |
| PPT 8 | ๐ View PPT |
| PPT 9 | ๐ View PPT |
| PPT 10 | ๐ View PPT |
| PPT 11 | ๐ View PPT |
| PPT 12 | ๐ View PPT |
| PPT 13 | ๐ View PPT |
| PPT 14 | ๐ View PPT |
| PPT 15 | ๐ View PPT |
| PPT 16 | ๐ View PPT |
| PPT 17 | ๐ View PPT |
| PPT 18 | ๐ View PPT |
| QUIZ 1 | ๐ View QUIZ |
| QUIZ 2 | ๐ View QUIZ |