Analysis of Foods and Diets

Theory and practice of modern systems of evaluating nutritive values of foods; and diets net protein utilization, protein efficiency ratio, biological value, protein score, bio-availability of nutrients, use of isotope technology etc. Sampling techniques, pre-treatment of food samples prior to analysis, qualitative and quantitative analysis of foods, diets and body fluids for energy, moisture and nutrients. Application of the results in compiling food composition table.