Department of Nutrition & Herbology
A healthy diet throughout life promotes healthy pregnancy outcomes, supports normal growth, development and ageing, helps to maintain a healthy body weight, and reduces the risk of chronic disease leading to overall health and well-being. The basic principles of what constitute a healthy diet remain the same. Healthy food starts with a healthy diet in pregnancy, continues with breast milk for baby and is important for children and teenagers and adults and with the aged.
People who regularly eat more foods high in energy, fats, free sugars or salt/sodium and those who do not eat enough fruit, vegetables and foods with whole grains are more likely to develop chronic diseases like diabetes, heart diseases and cancer.
- Course objectives
- To teach students to identify components of food products.
- To apply basic scientific principles those are essential in the preparation and storage of high-quality food products.
- To understand and apply the principles of science in the preparation of food.
- To describe and follow accepted sanitary food production procedures in the preparation of food.
- To identify preparation methods to optimize nutrition content.
- To demonstrate basic knowledge of food preparation terminology and techniques.
- To demonstrate basic knowledge of weights, measures and conversions.
- To demonstrate the ability to follow a standardized recipe.
- To evaluate sensory attributes of food.
- To describe and follow proper safety procedures in the kitchen.
- To prepare and present a variety of food products demonstrating knowledge of basic methods and ingredients of cooking.
- To identify and compare qualitative and quantitative standards for food prepared in the laboratory.
- To compare the effects of food preparation methods on the nutritive value of foods.
- Prescription of diet on therapeutic basis.
- To recognize the most commonly used herbs.
- To understand how and when herbs should be used.
- To educate others about the proper use of herbs.
- To know about nutritional deficiencies, their prevention and control. To have awareness on public health and nutrition.
- To learn about immunity and nutrition.