UNIQUE SERIES AKTU Syllabus
BFT073

Speciality Foods

L-T-P3-0-0 Credits3 Session2025-26 TypeTheory
Appears in 1 semester

B.Tech Food Technology · Sem 7 (Departmental Elective-IV)

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Syllabus

5 units · 40 lecture hours
Unit1

Unit 1

8 hrs

Nutrition, Energy requirements of the body, Recommended Dietary Intakes (RDI) and its uses. Factors affecting nutritional requirement of an individual, Malnutrition. Role of nutrients, Effects of deficient or excess intake of the individual essential nutrients.

Unit2

Unit 2

8 hrs

Balanced diet and basic food groups; Digestion, absorption and utilization of nutrients in the body. Foods for pregnant ladies and nursing mothers, Infant and baby foods, Adolescent / Teen-age foods, Geriatric foods.

Unit3

Unit 3

8 hrs

Therapeutic Diets, Modification in texture and consistency of diet, Modification of normal diet during illness and convalescence. Diet during energy imbalance and metabolic disorders.

Unit4

Unit 4

8 hrs

Diets recommended and restricted in Gastrointestinal disorders, Cardiovascular diseases, Kidney and Liver disease. Dietary modification in Food allergy and Fever & Infections. Diet during Gallbladder and Pancreatic disturbances.

Unit5

Unit 5

8 hrs

Beneficial Effects of Spices, Gamma-linolenic acid, Spirulina, Antioxidants and other foods for special medicinal purpose. Functional foods & Nutraceuticals, Gluten free foods, Low glycemic index foods, Foods for special dietary use, Organic foods, and Novel & Proprietary foods Total

Course Objectives3 points
  • To impart the knowledge about the relationship between food, nutrition and health.
  • To understand the nutritional requirements and balanced diets for different age groups.
  • To understand the concept of modification in normal diets for management and prevention of various diseases.
Course Outcomes (COs)5 outcomes

After completion of the course student will be able to:

  1. CO1Understand the basic concepts of Food Nutrition and Recommended dietary intakes. .
  2. CO2Understand Nutritional requirements for different age groups
  3. CO3Understand the concept of Balanced Diets and plan nutritious meals for different age groups
  4. CO4Modify the normal diets that can be used for management and prevention of various diseases
  5. CO5Understand the beneficial effects of conventional and non-conventional foods and food constituents

REFERENCE BOOKS

  1. SN Name of Authors/Books/Publisher Year of Publication/ Reprints
  2. Benzamin T. Burton, Human Nutrition, Tata Mc Graw Hill 1976
  3. P.S. Howe, Basic Nutrition in Health & Disease, W. B. Saunders Co., Philadelphia (7th ed.) 1981
  4. Robert E.C. Wildman, Denis M. Medeiros, Advanced Human Nutrition, CRC Press 2014
  5. Shubhangini A. Joshi Nutrition and Dietetics, Tata McGraw-Hill Education 2010
  6. M. Swaminathan, Advanced Text-Book On Food & Nutrition (Vol- I & II), Banglore Printing and Publishing 2012
  7. N. Shakuntala Manay and M.Swamy: Food Facts & Principles, New Age International 2008

Official AKTU syllabus

This subject is on page 10, 11 of the original AKTU PDF.

Official AKTU syllabus PDF ↗