Semester III
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Nutrition
6 Chapters
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Chapter 3: Utilisation of Food: Metabolism of Carbohydrates, Protein and Fats Choose expand_more
Ch 1
Biochemical and Biophysical Aspects in Nutrition
Ch 2
Breakdown of Food: Digestion and Absorption
Ch 3
Utilisation of Food: Metabolism of Carbohydrates, Protein and Fats
Ch 4
Energy Requirement of Humans and Concept of Calorie
Ch 5
Spoilage of Food and Food Poisoning
Ch 6
Food Safety and Preservation
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Nutrition / Semester III
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