HOW TO USE THE BOOK? III How to - - Degree Courses .B.Sc Nutrition Foods Service Management and Dietetics .B.Sc Clinical Nutrition and Dietetics .B.Sc Interior Design and Decoration Higher Studies M.Sc- Food Servise Management and Dietetics M.Sc - Foods and Nutrition M.S.W - Master of Socialwork B.Ed - Bachelors of Education M.Phil & Phd Professional Courses Science Based Arts Based Diplomo Courses .Nutrition and Health Education .Nutrition and Dietetics .Food Science and Nutrition .Interior Design .Lab Technician MB.B.S B.Sc Agri B.Pharm B.Sc Nursing B.Sc Physiotheraphy B.VSc BDS BNYS B.Sc . Physics B.Sc . Chemistry B.Sc .
Botany B.Sc . Zoology B.Sc . Bio informatics B.Sc . Psychology B.A .
Tamil B.A . English B.A . Tourism B.A . Visual B.A .
Journalism IV career - - UNIT Title Page No. Month Introduction to Food June Cereals and Pulses June Vegetables and Fruits July Flesh Foods, Milk and Milk Products July Nuts Oil Seeds and Sugar August Spices, Food Additives and Food Adulteration August Recent Concepts in Nutrition September Introduction to Nutrition Science October Carbohydrates and Energy October Proteins and Lipids November Vitamins, Minerals and Water November Nutrition Intervention Programmes and Policies December Nutritiion & Dietetics - Practical Glossary References