Food Science and Nutrition: MAHS-01

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• Uttarakhand Open University provides education in Food Science and Nutrition, course code MAHS-01

Food Science and Nutrition

• Balanced diet is essential for good health, providing both physical and mental fitness
• Dietary diversity is a key aspect of human nutrition
• Different civilization practices and habits influence diet
• A balanced diet enhances the body's resistance to diseases
• The Food Science and Nutrition course covers food groups, cooking methods, safety, and quality control

Study Board Members and Subject Experts

• Professor R.C. Mishra, Director of the Health Science Department.
• Dr. Preeti Bora, Academic Associate, with a Master's and Bachelor's in Home Science.
• Other board members include professors from Govind Ballabh Pant University.

Module 1: Basics of Nutrition

Composition of Food

• There are different ways in which to classify Food such as food source, preparation.
• Phtyo-nutrients & micro-nutrients

History of Food

• Humans initially discovered cooking through accidental experimentation, finding cooked food more palatable and digestible
• Ancient societies traded food items.
• There is increasing awareness of the connection between diet and disease.

Significance of Food Science

• Diverse cultures vary the types of cuisine and health options that are available and desirable
• Nutrition helps in the repair, maintainance and growth of cells
• It also provides energy for mental thought and physical requirements

Key Nutritional Concepts

• Nutrition helps to define how we can use fitness to reach a maximum state
• Home cooked foods may be easier to digest
• Good nutrition promotes healthy skin, hair, eyes and teeth
• Deficiency or excess of nutrients can lead to different problems
• Health is defined as complete physical, mental and social well-being, not merely the absence of disease

Malnutrition

• Malnutrition contrasts with a maximum state of health
• Diets that are sufficient can improve general health, where things may be deficient

Evolution of Knowledge

• Early physicians like Hippocrates emphasized the importance of diet.
• Antoine Lavoisier is considered the father of nutrition science.
• Key discoveries about vitamins and their roles occurred in the early 20th century.

Evolution of Food Production

• Humans transitioned from hunting to agriculture, gaining more control over food sources.
• The role of fire in cooking was a significant advancement.

Food Groups

• The Food and Nutrition Board have 5 principles of food groups

Institutes of Medicine

• Institutes of Medicine provide guidance

India

• India follows basic food groups