Principles of Food Science and Nutrition PDF (HINDI,ENGLISH,BOOK,PPT,WORD,QUIZ)


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,  ménage 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. 

📚 Food Science and Nutrition

📚 Food Science and Nutrition

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