Department of Commerce - E Conte

Department of Nutrition and dietetics

E Content- Online Study Material

B.Sc. Nutrition & Dietetics - I Year

B.Sc. NUTRITION& DIETETICS

I YEAR

ROSS AND WILSON ANATOMY AND PHYSIOLOGY IN HEALTH AND ILLNESS ELEVENTH EDITION ANNE

B.Sc. Nutrition & Dietetics - II Year

B.Sc. NUTRITION & DIETETICS II YEAR	BIOCHEMISTRY 1&2 UNITS ANSWERS
	PROTEIN CONTINUOUS (UNIT 3)
	BIOCHEMISTRY_UNIT-4
	BUTTER MAKING PROCESS - PDF
	CHEESE MAKING PDF
	TAP SCANNER 12-13-2020-23.53

B.Sc. Nutrition & Dietetics - III Year

B.Sc. NUTRITION & DIETETICS III YEAR	FOOD PRODUCT DEVELOPMENT AND QC	FPQC 1
		FPQC 2
		FPQC 3
		FPQC 4
		FPQC 5
	FSM	DIFFERENT TYPES OF KITCHEN LAYOUTS _ FSM
		FOOD PRODUCTION
		FOOD SERVICE EQUIPMENT
		MENU PLANNING
		PORTION CONTROL
		SELECTION OF EQUIPMENT
		SIMPLIFICATION OF WORK
		TOOLS MANAGEMENT
		TYPES OF MENU
		TYPES OF SERVICE
	BAKERY_&_CONFECTIONERY
	NUTRITION AND DIET THERAPY
	PRESCHOOL III UNIT
	UNIT II
	UNIT III
	UNIT IV