Description
TABLE OF CONTENT
Unit 1 Food and Nutrition
Pages
1.0 Introduction 1
7
.0 Objectives 1
3.0 Main content 1
3.1 Meanings of Food 7-4
3.
7
Food as Sources of Nutrition 4-5
3.3 Meaning of Nutrition 5-6
3.4 Importance of Good Nutrition 6
3.5 Uses of Foods 7
4.0 Conclusion 8
5.0 Summary 9
6.0 Tutor Marked Assignment 9
7.0 References and Other Sources 10
Unit 2 Energy
1.0 Introduction 11-12
2.0 Objectives 12
3.0 Main content 12
3.1 Forms of Energy 12-13
Unit 3 Carbohydrate
1.0 In 23
2
.0 Objectives 93
3.0 Main content 24
3.1 Classification of Carbohydrates 24-25
3.2 Functions of Carbohydrates
2
6
3.3 Sources of Carbohydrates 97
3.4 Requirements of Carbohydrates 27
3.5 Consumption of Carbohydrates 27-28
3.6 Protein Sparing Action 28
4.0 Conclusion . 28
5.0 Summary 78_79
6.0 Tutor Marked Assignment 29
7.0 References and Other Sources
29
Unit 4 Lipids
1.0 Introduction 30
2.0 Objectives 30
3.0 Main content 30
3.1 Nature, Composition and Physical Properties of Lipids 31-33
3.2 Essential Fatty Acids 33
3.3 Food Sources 33
3.4 Functions of Lipids in Diet 33-34
3.5 Roles of Lipids in the Diet 34
3.6 Dietary Requirements of Lipids 35
4.0 Conclusion 35
5.0 Summary 35-36
6.0 Tutor Marked Assignment 36
7.0 References and Other Sources
36
Unit 5 Proteins
1.0 Introduction
37
2.0 Objectives 37
3.0 Main content 37
3.1 Chemical Composition of Protein 38-39
3.2 Sources 39
3.3 Functions of Protein 40-41
3.4 Denaturation of Protein 41
3.5 Dietary Requirements Protein Quality 41-44
4.0 Conclusion 44
5.0 Summary 45
6.0 Tutored Marked Assignment 45
7.0 References and Other Sources 45
Minerals
Unit 6
Introduction
1.0
2.0 Objectives
3.0 Main content
3.1 Classification and Body Composition of Minerals
3.2 Functions of Minerals
3.3 Macronutrient Elements
3.3.1 Calcium
3.3.2 Phosphorous
3.3.3 Potassium
3.3.4 Sodium
3.4 Trace elements or Micronutrient Elements
3.4.1 Iron
3.4.2 Iodine
4.0 Conclusion
5.0 Summary
6.0 Tutored Marked Assignment
7.0 References and Other Sources
Unit 7 Vitamins
1.0 Introduction
9.0 Objectives
3.0 Main-content
3.1 Classification of Vitamins
3.2 Functions of Vitamins
3.3 Deficiencies of Vitamins
3.4 Fat Soluble Vitamins
3.4.1 Vitamin A
3.4.2 Vitamin D
3.4.3 Vitamin E
3.4.4 Vitamin K
3.5 Water Soluble Vitamins
3.5.1 Thiamin (Bp
3.5.2 Riboflavin (B,)
3.5.3 Ascorbic Acid (c)
4.0 Conclusion
5.0 Summary
6.0 Tutor Marked Assignment
7.0 References and Other Sources
Unit 8 Digestion and Absorption
1.0 Introduction
3.4 Consideration for the Use of Baking Powder and Yeast
3.5 Food that Require the Use of Raising Agents
4.0 Conclusion
5.0 Summary
6.0 Tutor Marked Assignment
7.0 References and Other Sources
Unit 11 Milk and Milk Products
1.0 Introduction
2.0 Objectives
3.0 Main content
3.1 Characteristics of Fresh Milk
3.2 Composition of Milk
3.3 Spoilage of Milk
3.4 Treatments of Milk
3.5 Milk Products
3.5.1 Soured and Fermented Milk
3.5.2 Evaporated and Condensed Milk
4.0 Conclusion .
5.0 Summary
6.0 Tutor Marked Assignment
710 Refer
e
nces and Other Sources
Unit 12 Meat, Fish and Their Products
1.0 I
n
tr
o
duction
2.0 Objectives
3.0 Main content
3.1 Meat, Structure and Composition
3.2 Meat Quality, Digestibility and Nutritive Properties
3.3 Changes in Meat During Cooking
3.4 Offal
3.5 Fish and Other Sea Foods
3.5.1 Shell Fish
3.5.2 Fish Meal and Fish Flour
4.0 Conclusion
5.0 Summary
6.0 Tutor Marked Assignment
7.0 References and Other Sources
Unit 13 Eggs and Egg Products
3.0 Main content
3.1 Structure and Composition of Eggs
32 Cooking and Uses of Egg in Food Production
3.3 Test of Quality of Eggs
3.3.1 Brine Test
3.3.2 Candling Test
3.4 Spoilage of Eggs
3.5 Treatment of Eggs
3.5.1 Freezing
3.5.2 Drying
3.5.3 Picking
4.0 Conclusion
5.0 Summary
6.0 Tutor Marked Assignment
7.0 References and Other Sources
Unit 14 Fruits and Vegetables
1.0 Introduction
2.0 Objectives
3.0 Main content
3.1 Fruits
3.1.1 Types of Fruits
3.1.2 Chemical Changes in Fruits
3.1.3 Nutritional Importance of Fruits
3.2 Vegetables
3.2.1 Types of Vegetable
3)2 Nutritive Properties of Vegetable
3.2.3 Chemical changes in Vegetables During Cooking
4.0 Conclusion
5.0 Summary
6.0 Tutor Marked Assignment
7.0 References and Other Sources
Unit 15 Dietary Standards and Tables of Food Composition
1.0 Introduction
2.0 Objectives
3.0 Main content
3.1 Dietary Standards
3.1.1 Needs for Dietary Standards
3.1.2 Establishment of Dietary Standard
3.1.3 Some Recommended Dietary Allowances
3.1.4 Uses of Dietary Standard
3.1.5 Limitations of the Dietary Standard
3.
7
Derivation of Tables of Food Composition
Some Value of Table of Food Composition
Uses of Table of Food Composition
Limitations of Table of Food Composition
Food Guide Tools
Conclusion
Summary
Tutor Marked Assignment
References and Other Sources
Food Toxicants
Introduction
Objectives
Main content
Classes of Toxicants
Natural Food Toxicants
Adventitious of Accidental Toxicants
Methods of detoxifications
Conclusion
Summary
Tutor Marked Assignment
References and Other Sources
Food Additives
Introduction
Objectives
Main content
Definition and Basic Requirement of Additives
Definition
Factors Affecting Composition of Food
Needs for Additives
Food Evaluation of the Additives
Uses of Additives
Classification of Food Additives
Acids, Alkalis, Buffers and Neutralizing Agents
Emulsifying. Stabilizing and Thickening Agents
Bleaching Agents, Maturing Agents and Bread Improvers
Flavoring Agents
Colouring Agents
Nutritional Supplements
Preservative and Antioxidant
Conclusion
Summary
Unit 18
Nutritional Disorders of Importance in Nigeria
1.0 Introduction
2.0 Objectives
3.0 Main content
3.1 Kwashiorkor
3.1.1 Symptoms
3.1.2 Factors Contributing to Kwashiorkor
3.1.3 Treatments and Control of Kwashiorkor
3.1.4 Prevention
3.2 Rickets
3.2.1 Symptoms of Rickets
3.2.2 Causes of Rickets
3.2.3 Treatments and Prevention of Rickets
3.3 Osteomalacia
3.3.1 Symptoms of Osteomalacia
3.3.2 Causes of Osteomalacia
3.3.3 Treatments of Osteomalacia
3.4 Obesity
3.4.1 Causes of Obesity
3.4.2 Effects of Obesity
3.4.3 Treatment and Prevention
4.0 Conclusion
5.0 Summary
6.0 Tutor Marked Assignment
7.0 References and Other Sources
Unit 19 Effects of Processing on the Nutritive Value of Foods
1.0 Introduction
2.0 Objectives
3.0 Main content
3.1. Preparation Operations
3.2 Heat Treatment
3.2.1 Blanching
3.2.7 Pasteurization
3.2.3 Sterilization
3.7.4 C
oo
king
3.15 Roasting. Smoking and Baking
3.3 Cold Treatment
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