Basics of Food and Nutrition

Week by week (official course layout)

1. Week 1: Definition of nutrition related terminologies and Classification of Foods
2. Week 2: Methods of Cooking, Factors responsible for food selection
3. Week 3: Food additives and Food preservation methods
4. Week 4: Composition, Nutrient Content and methods of preparation of Cereals, Pulses, Nuts and Oil seeds, Milk and milk products
5. Week 5: Composition, Nutrient Content and methods of preparation of meat, fish, poultry, eggs, fruits, vegetables, beverages
6. Week 6: Macronutrients – Occurrence in the body composition, classification, functions, dietary sources and daily recommended allowances
7. Week 7: Vitamins – Dietary Requirements ICMR, RDA , Bioavailability, Toxicity, Food Sources, Stability
8. Week 8: Minerals – Dietary Requirements, Bioavailability, Toxicity, Food Sources, Stability. Water and Electrolytes

Topics as the course page lists them. Weekly assignment due dates are shown only inside the course after a SWAYAM sign-in, so they are not here — check the course page every week.

This course's certificate rule

Average assignment score = 25% of average of best 6 assignments out of the total 8 assignments given in the course. Exam score = 75% of the proctored certification exam score out of 100 Final score = Average assignment score + Exam score Please note that assignments encompass all types (including quizzes, programming tasks, and essay submissions) available in the specific week. YOU WILL BE ELIGIBLE FOR A CERTIFICATE ONLY IF AVERAGE ASSIGNMENT SCORE >=10/25 AND EXAM SCORE >= 30/75. If one of the 2 criteria is not met, you will not get the certificate even if the Final score >= 40/100.

As printed on the course page. General rules: NPTEL FAQ.