B.Sc Food Nutrition and Dietetics

What is this Programme about?

B.Sc. in Food Nutrition and Dietetics is a 3-year undergraduate programme, which deals with basic and advanced study on food and nutrition and develops understanding and knowledge for applying onto the human health. The programme is divided across 6 semesters, of six months each, and the basic eligibility for applying to the programme is 10+2 qualification in the science stream, completed from a recognized educational board.

 

How this Programme Benifit you & your Career?

Food Nutrition and Dietetics is one of the multi disciplinary fields with great demand in various applications in the field of research and development. Pursuing this programme the students may opt for various higher studies like M.Sc, M.Phil, and PhD which will improve the chances for better jobs. Besides a graduate in food nutrition and dietetics may avail jobs in the Research and Development, Education, Human Health sectors.

 

Research:

1-DBT funded project on Banana unergoing under Dr. Ananya Kashyap.

 

Programme Contents:

SYLLABUS

(Effective from the academic year 2017-2018 onwards)

B. Sc. FOOD, NUTRITION AND DIETETICS

Department of Food, Nutrition and Dietetics

down town College of Allied Health Sciences

Assam down town University

Panikhaiti, Gandhinagar

Guwahati - 781026

PROGRAMME STRUCTURE:

B. Sc. FOOD, NUTRITION AND DIETETICS (IST SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

FOOD SCIENCE-I

BFN-101(T)

3

3

60

40

100

40

100

BFN-111 (P)

2

1

30

20

50

20

50

2

HUMAN NUTRITION

BFN-102 (T)

3

3

60

40

100

40

100

3

HUMAN PHYSIOLOGY-I

BFN-103 (T)

3

3

60

40

100

40

100

4

ENGLISH-I

BEL-104(T)

2

2

30

20

50

20

50

12

Total marks

400

B. Sc. FOOD, NUTRITION AND DIETETICS (IIND SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

FOOD SCIENCE-II

BFN-201(T)

3

3

60

40

100

40

100

BFN-211 (P)

2

1

30

20

50

20

50

2

NUTRITION THROUGH LIFE CYCLE

BFN-202

3

3

60

40

100

40

100

3

HUMAN PHYSIOLOGY-II

BFN-203

3

3

60

40

100

40

100

4

FOOD PRESERVATION

BFN-204 (T)

3

3

60

40

100

40

100

BFN-212 (P)

2

1

30

20

50

20

50

5

ENGLISH-II

BEL-201

2

2

60

40

100

40

100

16

Total marks

600

B. Sc. FOOD, NUTRITION AND DIETETICS (IIIRD SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

INSTITUTIONAL FOOD SERVICE MANAGEMENT

BFN-301

3

3

60

40

100

40

100

2

NUTRITIONAL BIOCHEMISTRY

BFN-302 (T)

3

3

60

40

100

40

100

BFN-311 (P)

2

1

30

20

50

20

50

3

FOOD TECHNOLOGY-I

BFN-303 (T)

3

3

60

40

100

40

100

BFN-312 (P)

2

1

30

20

50

20

50

4

FOOD MICROBIOLOGY

BFN-304

3

3

60

40

100

40

100

5

EVS

BEV-305

1

NC

60

40

100

40

100

6

INDUSTRY ORIENTED VIVA VOCE

BHR-321

1

NC

-

-

100

50

100

14

Total marks

700

B. Sc. FOOD, NUTRITION AND DIETETICS (IVTH SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

FOOD SANITATION AND HYGIENE

BFN-401

3

3

60

40

100

40

100

2

COMMUNITY NUTRITION

BFN-402 (T)

3

3

60

40

100

40

100

BFN-411(P)

2

1

30

20

50

20

50

3

FOOD TECHNOLOGY-II

BFN-403 (T)

3

3

60

40

100

40

100

BFN-412(P)

2

1

30

20

50

20

50

4

BASIC DIETETICS

BFN-404 (T)

3

3

60

40

100

40

100

BFN-413(P)

4

2

30

20

50

20

50

5

INDUSTRY ORIENTED VIVA -VOCE

BHR-421

1

NC

-

-

100

50

100

16

Total marks

650

B. Sc. FOOD, NUTRITION AND DIETETICS (VTH SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

FOOD PRODUCT DEVELOPMENT AND QUALITY CONTROL

BFN-501 (T)

4

4

60

40

100

40

100

2

ENTREPRENEURSHIP DEVELOPMENT

BFN-502 (T)

3

3

60

40

100

40

100

3

ADVANCE DIETETICS AND COUNSELING

BFN-503 (T)

4

4

60

40

100

40

100

BFN-511 (P)

4

2

30

20

50

20

50

4

INDUSTRY ORIENTED VIVA VOCE

BHR-521

1

NC

-

-

100

50

100

13

Total marks

600

B. Sc. FOOD, NUTRITION AND DIETETICS (VITH SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

PROJECT WORK

BFN-621

6

6

100

50

150

60

150

2

DIETETICS INTERNSHIP

BFN-622

7

7

150

50

200

80

200

13

Total marks

350

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IST SEMESTER

Course code

BFN-101

BFN-111

Title

Credits

FOOD SCIENCE-I

No of lectures: 60

Theory:40

Practical: 20

Teaching scheme

Lectures: 5hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To introduce the students the basics of nutrition.

· To study the basic food groups, cooking methods in details.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the basic terms related to nutrition.

· Understand and apply the practical knowledge of food preparations by selecting foods from different food groups.

· Understand and apply the concept of taste and smell threshold points, gelatinization etc.

SL NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Food Groups- definition, classification of food according to origin and functions, functions of food groups, need for grouping foods, ICMR five food groups, balanced diet.

6

2

UNIT II

Methods of Cooking: Objectives / reasons & advantage of cooking, different cooking media, different cooking methods, merits and demerits of different cooking methods, their effect on nutrients

6

3

UNIT III

Cereals: Structure, composition, nutritive value of cereals, storage and care, breakfast cereals, Characteristics of starch, use in variety of preparations selection

6

4

UNIT IV

Pulses, Nuts & Oilseeds: Chemical composition, Selection and variety, use in variety of preparation, nutritional aspects and cost, effect of cooking & storage on nutritive value of pulses, nuts & oilseeds, Nutritive value of commonly used nuts & oilseeds in our diet, Highlighting soya beans, Toxic constituents of pulses, Lathyrism.

5

5

UNIT V

Fats & Oils- nutritive values, types of fats & oils, role of fat in cookery.

5

6

UNIT VI

Vegetables & Fruits- classification, composition & nutritive value, importance in human nutrition, storage, cooking of vegetables, changes in vegetables and fruits on cooking, effects of heat, acids & alkali

6

7

UNIT VII

Sugar and Related Products: Nutritive value, Properties, characteristics & uses, sugar cookery, Form of sugar and liquid sweetness, Caramelization, Hydrolysis, Crystallization.

6

PRACTICAL

1. Grouping of foods.

2. Methods of measuring ingredients and portioning of foods.

3. Detection of Taste and Smell Threshold.

4. Methods of cooking.

5. Experimental cookery on cereals.

6. Effect of different processing methods on gluten formation.

7. Experimental cookery on Pulses.

8. Experimental cookery on Vegetables & Fruits- Browning reaction, effects of acid/alkali & heat.

9. Stages of Sugar Confectionary.

20

REFERENCE BOOKS:

1. Manay Shakunthala, N and Shadaksharaswamy M. Foods facts and Principles, New Age International (P) Ltd Publishers, Reprint 2005.

2. Srilakshmi B. Food Science, New Age International (P) Ltd Publishers, third edition, 2005.

3. Norman N. Potter and Joseph H. Hotchkiss, Food Science, CBS publishers and distributors, Fifth edition, 2000.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

SUBJECT: HUMAN NUTRITION

1ST SEMESTER

Course code

BFN-102

Title

Credits

HUMAN NUTRITION

No of lectures: 40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To introduce the students the basics of nutrition, importance of food.

· To understand the functions, digestion, absorption, sources of nutrients.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the basic terms related to nutrition and its correlation with human health.

· Understand the functioning of nutrients in details.

SL NO

CHAPTER

CONTENT

TEACHING HOURS

1

UNIT 1

FOOD, NUTRITION AND HEALTH:

Basic definitions, function of food, classification of food according to function and nutritive value, physiological, psychological and social function of food, history of nutrition and importance of food and nutrition in day today life.

RECOMMENDED DIETARY ALLOWANCES:

Definition, biological value, bioavailability, Minimal and optimal Nutritional Requirements, Formulation of RDA and Dietary Guidelines- Reference Man and Reference women, factors affecting RDA.

5

2

UNIT II

ENERGY:

Energy Balance, Assessment of Energy Requirements, Deficiency and Excess.

3

3

UNIT III

CARBOHYDRATES:

Definition, classification and function. Digestion and absorption, glycemic index, dietary fiber and its importance, RDA, sources, metabolic disorder associated with carbohydrate.

3

4

UNIT IV

PROTEIN:

Definition, classification and function, Assessment of protein quality (BV, PER, NPU), digestion and absorption, RDA, sources, disorders due to deficiency or excess.

5

5

UNIT V

FAT:

Definition, classification and functions, digestion and absorption, Types of fatty acids, role and nutritional significance (SFA, MUFA, PUFA, omega-3). RDA, sources, disorders due to deficiency or excess, dietary fat and coronary heart disease.

5

6

UNIT VI

VITAMINS:

Physiological role, Bio-availability and requirements, sources, deficiency and excess (Fat soluble and water soluble)

8

7

UNIT VII

MINERALS :

Physiological role, bio-availability and requirements, sources, Deficiency and Excess (Calcium, Phosphorus, Magnesium, Iron, Fluoride, Zinc, Iodine)

8

8

UNIT VIII

WATER:

Distribution of water in the body, function of water, requirements and human water balance system, acid base balance

3

Reference books:

1. Sumathi R. Mudambi, Rajagopal, M.V., Fundametals of Foods and Nutrition, New Age International (P) Ltd, Publishers, Third edition, 1997.

2. Srilakshmi, B. Nutrition Science, New Age International (P) Ltd, Publishers, 2004.

3. Bamji,M.S., Textbook of Human Nutrition, Oxford, IBH Publishing (P) Ltd, 2009.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

BFN-103

Title

Credits

PHYSIOLOGY - I

No of lectures: 60

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To introduce the students the basics of human physiology.

· To understand how the various body organs perform in day to day basis.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the basics of human physiology.

· Understand the functioning of the various parts of the body.

UNIT

CONTENTS

TEACHING HOURS

1

GENERAL PHYSIOLOGY: Organization of human body, cell structure and organelle, Tissues and functions.

6

2

BLOOD:

· Blood volume and body fluids.

· Composition and functions of blood.

· Structure and formation and function of RBC, WBC and platelets.

· Haemoglobin.

· Plasma, blood coagulation

· Blood groups

18

3

DIGESTIVE SYSTEM:

· General introduction, organizational plan of digestive system.

· Movement of G.I. Tract and functions of various components.

· Composition, functions and regulation of salivary, gastric, pancreatic, intestinal and biliary secretion.

· Functions of liver, gallbladder and pancreas.

Digestion and absorption of carbohydrate, protein and fat.

16

4

RESPIRATORY SYSTEM:

· General organization.

· Mechanics of respiration.

· Regulation of respiration.

· Gaseous exange in lunge and tissues.

· Pulmonary ventilation, volumes and capacities.

· Effect of exercise on respiration, hypoxia.

10

5

CARDIOVASCULAR SYSTEM:

· General organization, structure and properties of cardiac muscles.

· Cardiac output, cardiac cycle, conducting system of heart.

· Heart sounds, regulation of H.R., pulse, blood pressure and its regulation.

· Systemic circulation, pulmonary circulation and coronary circulation.

· ECG, cardio respiratory changes during exercise.

10

TEXTBOOK

1. Meyer B J, Meij H S and Meyer A C., Human Physiology, AITBS Publishers and Distributors.

2. Wilson, K.J.W and Waugh, A. (1996): Ross and Wilson, Anatomy and Physiology in Health and Illness, 8th Edition, Churchill Livingstone.

REFERENCES

1. Ranganathan, T.S. (2004): A Textbook of Human Anatomy, Chand & Co. N. Delhi.

2. Jain, A.K., Textbook of Physiology, Vol. I and II, Avichal Publishing Co., New Delhi.

3. Chatterjee C.C. (1987): Human Physiology, Vol. I & II, Medical Allied Agency, Calcutta.

4. Guyton, A.G. and Hall, J.B. (1996): Text Book of Medical Physiology, (9th Edition, W.B. Sanders Company, Prism Books (Pvt.) Ltd., Bangalore.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

BEL-104

Title

Credits

ENGLISH – I

No of lectures: 40

Teaching scheme

Lectures: 2hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To improve the writing and communication skills in English.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Communicate in English properly.

· Improve the writing skills in English.

UNIT

CONTENT

TEACHING HOURS

1

· TENSES- 1) Types of tenses

2) Transformation of verbs in different tense forms

3) Practice exercises

· COMMON ERRORS- 1) detecting errors in a sentence

2) Correction of sentences

3) Re-arranging jumbled sentences

4) Practice exercises

05

2

3

4

· Preposition

1) Position of nouns in a sentence

· Narration

1) Direct and indirect speech

· Building Vocabulary

1) Synonyms and Antonyms

2) Pair of words having the same sound but different meaning

· PARAGRAPH WRITING- 1) writing short paragraphs within the given word limit.

COMPREHENSION- 1) to be able to comprehend the given text or passage.

· Precise Writing

Selected Novels-

1) Best Loved Indian Stories of the Century Volume -1

(Selected and Edited by Indira Srinivasan and Chetnabhat)

Selected Poems-

1)Toru Dutt-

i. Our Casuarina Tree

ii. Baugmaree

2)Nissim Ezekiel-

i. Night of the Scorpion

ii. Poet, Lover, Birdwatcher

3)Rabindranath Tagore

i. Where the Mind is Without Fear

ii. Baby’s world

05

15

15

REFERENCE BOOK:

A textbook of Compulsory English by Dr Ranu Vanikar and Dr Katayun Palia. Vikas Publishing House Ltd.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IINDSEMESTER

Course code

BFN-201

BFN-211

Title

Credits

FOOD SCIENCE-II

No of lectures: 60

Theory:40

Practical: 20

Teaching scheme

Lectures: 5 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To introduce the students the details of food groups.

· To study details of beverages, functional foods etc.

.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the science behind of different cooking methods.

· Understand and apply the practical knowledge of food preparations .

·

SL NO

UNIT

CONTENT

TEACHING HOURS

1

UNIT I

Milk & Milk Products- composition & nutritive value, properties and effect of heat, nutritional importance

7

2

UNIT II

Egg- structure, composition, nutritive value, tasting of freshness in eggs, uses of egg in food preparation, storage of egg

Baking - Types of bake products & its nutritive value.

7

3

UNIT III

Meat- sources of edible meat, composition & nutritive value, selection of meat, postmortem changes, changes on cooking, storage, factors effecting tenderness of meat

7

4

UNIT IV

Poultry & Fish- composition & nutritive value, selection and storage, indication of freshness

7

5

UNIT V

Spices and Condiments- types, uses in Indian recipe

4

6

UNIT VI

Beverages: Coffee, tea, and cocoa, processing composition and preparation

4

7

UNIT VII

Health foods: Functional foods, Prebiotics, Probiotics, Neutraceuticals, Organic foods, GM foods

4

8

Practical

1. Experimental cooking on milk

2. Experimental cooking on egg

3. Experimental cooking on Meat, Fish & Poultry.

4. Development of health beaverages.

5. Effect of use of spices and condiments in food.

20

REFERENCE BOOKS

1. Manay Shakunthala, N and Shadaksharaswamy M. Foods facts and Principles, New Age International (P) Ltd Publishers, Reprint 2005.

2. Srilakshmi B. Food Science, New Age International (P) Ltd Publishers, third edition, 2005.

3. Norman N. Potter and Joseph H. Hotchkiss, Food Science, CBS publishers and distributors,, Fifth edition, 2000.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IINDSEMESTER

Course code

BFN-202

Title

Credits

NUTRITION THROUGH LIFE CYCLE

No of lectures: 40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To understand the physiological stages of different age groups.

· To understand the nutritional requirements in different age groups.

· To plan menu based on the requirements of various age groups.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand micronutrients in detail.

· Plan menu for different age groups on the basis of RDA.

SL NO

UNIT

CONTENT

TEACHING HOURS

1

UNIT I

BALANCE DIET AND MEAL PLANNING:

Definition, importance of balance diet for different age groups, important guide lines to be followed while planning a balance diet, Food Pyramid,

Principles and steps involved in meal planning, factors influencing meal planning, food groups.

3

2

UNIT II

NUTRITION IN PREGNANCY AND LACTATION:

Pregnancy- Physiological stages of pregnancy, nutrition requirements and Complications of pregnancy.

Lactation- Physiology of lactation, role of hormones, nutritional requirements.

Meal planning for pregnant and lactating women

5

3

UNIT III

NUTRITION DURING INFANCY:

Infancy- Growth and development, nutritional requirements, breast feeding, weaning, infant formula. Introduction of supplementary foods, weaning foods. Meal planning for infants.

7

4

UNIT IV

NUTRITIONAL NEEDS DURING CHILDHOOD:

Early childhood (Toddlers and Preschoolers) - growth spurt, nutrient needs, nutritional related problems, feeding Pattern and problems

School children- Nutritional requirements, Importance of snacks, school lunch.

Meal planning for children

7

5

UNIT V

NUTRITION ADOLESCENCE:

Physiological and psychological changes, body image, growth, nutrient need, food choice, eating habits, factors influencing needs and eating disorders.

Meal planning for adolescents

7

6

UNIT VI

NUTRITIONAL NEEDS DURING ADULTHOOD: Importance of balance diet, nutritional demands according to the level of activity patterns.

Meal planning for adults

5

7

UNIT VII

NUTRITIONAL NEEDS DURING OLD AGE: Process of ageing, common health problems during old age, and dietary modifications specially reference to consistency of the food.

Meal planning for old age peoples.

6

REFERENCE BOOKS

1. Srilakshmi. B., Dietetics, willey Eastem Ltd., NewDelhi, 2003.

2. Robinson C.H., Lawer M.R., Chenowelth. WIC., and Garwich A.E., Normal and therapeutic nutrition, McMillan Publishers Co., Newyork, XVII Edition, 1986.

3. Suitor, C.J.W and Growely, M.F., Nutrition – Principles and application in Health promation, J.B, Lippincott Co., Philadelphia pb, II Edition, 1984.

4. Gopalan, C. and Ramasasthri, B.V., Nutritive Value of Indian foods. NIN (ICMR) 1996.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

SUBJECT: PHYSIOLOGY II

Course code

BFN-203

Title

Credits

PHYSIOLOGY - II

No of lectures: 60

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To introduce the students the basics of human physiology.

· To understand how the various body organs perform in day to day basis.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the basics of human physiology.

· Understand the functioning of the various parts of the body.

UNIT

CONTENTS

TEACHING HOURS

1

ENDOCRINE SYSTEM:

· Structure and hormones of endocrine glands, pituitary, thyroid, parathyroid, Pancreas, Adrenal, testes and ovary.

· Functions and regulation of secretion of hormones.

10

2

EXCRETORY SYSTEM:

· Structure and functions of kidneys, nephron, ureter, urinary bladder and urethra.

· Urine formation.

· Renal function tests.

10

3

REPRODUCTIVE SYSTEM:

· Male and female reproductive organs and changes during puberty.

· Menstrual cycle, ovulation.

· Physiological changes during pregnancy, Placenta and placental circulation.

10

4

NERVOUS SYSTEM AND MUSCLE:

· Organization of nervous system.

· Structure and function of muscle and nerve cells.

· Functions of brain, Spinal cord, cranial and spinal nerves

· Motor system.

· Sensory system.

· ANS

· Synapse, neuromuscular transmission reflex arc, reflex action and reflexes

· Cerebro spinal fluid

18

5

LYMPHATIC AND IMMUNOLOGICAL SYSTEM:

· Lymph glands and circulation of lymph

· Spleen structure and function

· Immunity – Formation of T- cells and B- cells, Antigen, Antibody and Immune response.

6

6

.

SPECIAL SENSES:

Functions of skin, eye, ear, nose, tongue.

6

TEXTBOOKS

1. Meyer B J, Meij H S and Meyer A C., Human Physiology, AITBS Publishers and Distributors.

2. Wilson, K.J.W and Waugh, A. (1996): Ross and Wilson, Anatomy and Physiology in Health and Illness, 8th Edition, Churchill Livingstone.

REFERENCE BOOKS

1. Ranganathan, T.S. (2004): A Textbook of Human Anatomy, Chand & Co. N. Delhi.

2. Jain, A.K., Textbook of Physiology, Vol. I and II, Avichal Publishing Co., New Delhi.

3. Chatterjee C.C. (1987): Human Physiology, Vol. I & II, Medical Allied Agency, Calcutta.

4. Guyton, A.G. and Hall, J.B. (1996): Text Book of Medical Physiology, (9th Edition, W.B. Sanders Company, Prism Books (Pvt.) Ltd., Bangalore.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IIND SEMESTER

Course code

BFN-204

BFN-212

Title

Credits

FOOD PRESERVATION

No of lectures: 60

Theory:40

Practical: 20

Teaching scheme

Lectures: 5 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To understand importance and need of preservation.

· To understand principles and process of preservation.

· To understand different preservation methods.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand different preservation techniques and methods.

SL NO

UNIT

CONTENT

TEACHING HOURS

1

UNIT I

INTRODUCTION TO PRESERVATION:

History of Food Preservation. Scope of Food and Vegetable Preservation in India.

6

2

UNIT II

PRINCIPLES AND METHODS OF PRESERVATION:

Food Spoilage, Principles of preservation, Methods of preservation: Pasteurization, sterilization, blanching, canning, drying, refrigeration.

8

3

UNIT III

CANNING OF FRUITS AND VEGETABLES:

Canning: Introduction, can manufacture, canning process

selection of fruits and vegetables, grading, washing, peeling, cutting, blanching, cooling, filling, exhausting, sealing, processing, cooling and storage; types of canning pressure canning and water bath canning, common causes

of spoilage in canning of foods.

9

4

UNIT IV

PROCESSING OF VEGETABLES:

Pickling, chutneys and Sauces/ketchups, mushroom processing, potato processing, Some other Valuable Products from vegetables.

9

5

UNIT V

PROCESSING OF FRUITS:

Fruit Beverages, Jam, Jelly and Marmalade, Preserve, Candied and Crystallized Fruits, Some other Valuable Products from Fruits

8

8

Practical

1. Pickling of fruits and vegetables

2. Pickling of meat and fish

3. Preparation of chutneys

4. Preparation of Sauces/ketchups

5. Preparation of jam and jellies

6. Preparation of squash, RTS etc.

7. Preparation of Preserve and Candied Fruits

20

TEXTBOOKS

1. Srivastava, R. P. and Kumar, S. (1998). Fruit and Vegetable preservation –Principles and practices. CBS Publishers and Distributors, New Delhi

2. Desrosier, N.W. and Desrosier, J.N. (1987). The Technology of Food Preservation. CBS Publishers and Distributors, New Delhi

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IINDSEMESTER

Course code

BEL-201

Title

Credits

ENGLISH II

No of lectures: 40

Teaching scheme

Lectures: 2 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To improve the writing and communication skills in English.

Course outcomes:

· Having successfully completed the course, the student will be able to:

· Communicate in English properly.

· Improve the writing skills in English.

· Communicate in English properly.

UNIT

CONTENT

TEACHING HOURS

1

C.V. WRITING- 1) Methods to write a good and effective C.V.

2) Rules to be followed as well as points that should be avoided while preparing a C.V.

3) Practice exercises

JOB APPLICATION LETTER, COMPLAINT LETTER- 1) Rules and methods for writing official letters.

2) Sample letters to be provided

5

2

Modes of communication-

1)request,

2)command,

3)wish,

4) permission

2

3

Situational conversation-

1) Facing an interview,

2) Telephone conversation,

3) Practical exercises

3

4

1. Presentation Skills

2. Interview Skills

3. E-mails

4. Memos

5

5

Selected novels-

i. The Grandmother’s Tale and Selected Stories By R.K.Narayan (1994) Viking press

ii. Malgudi Days by R.K Narayan (1934) Indian Thought Publications

15

6

Selected Poems-

1)A.K. Ramanujan

i. Breaded Fish

ii. Self-Portrait

1) Kamala Das-

i. My mother at sixty-six,

ii. My Grandmother’s House

10

REFERENCE:

A textbook of Compulsory English by Dr Ranu Vanikar and Dr Katayun Palia. Vikas Publishing House Ltd.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IIIRD SEMESTER

Course code

BFN-301

Title

Credits

INSTITUTIONAL FOOD SERVICE MANAGEMENT

No of lectures: 40

Teaching scheme

Lectures: 3 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To introduce with catering industry and food service system.

· To know about principles, tools and techniques of management.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand different food service system.

· Understand Quantity food preparation, Menu planning, Standardization of recipe and portion sizes.

· Understand about financial and personnel management in food service institutions.

SL NO

CHAPTER

CONTENT

TEACHING HOURS

1

UNIT 1

CATERING INDUSTRY- Definition of catering. Classification of food service institutions according to

a. Function: Profit oriented, service oriented and public health facility oriented.

b. Processing method: Conventional system, commissary system and fast food service systems.

c. Service of food: Self service, tray service and waiter-waitress service.

10

2

UNIT II

FLOOR PLANNING AND LAYOUT- Characteristics of typical food service facilities.

Plan of work areas - Receiving, storing, food preparation, cooking, serving, dining, dishwashing, pot and pan washing and garbage disposal : flow space relationship. Working heights and dimensions of work centers.

Equipment – Classification, factors involved in selection, use and care of major equipment.

10

3

UNIT III

Quantity food preparation- Selection, purchasing methods and storage of foods.

Menu planning – Definition, principles involved in planning and types of menus.

Standardization of recipe – Definition, standard recipe format and uses.

Standard portion sizes - Definition, portioning equipments and portion control.

Use of left over foods.

10

4

UNIT IV

Management- Definition, principles and techniques of effective management.

Tools of management- Organization chart, work study and work improvement.

Use of computers in food service establishments.

5

5

UNIT V

Financial management- Principles and methods of food cost control, factors affecting food cost, labor cost, operating cost and overhead cost.

Personnel management- Methods of selection, orientation, training, supervision and motivation of employees..

5

REFERENCE BOOKS:

1. Sethi M., Catering Management: An Integrated Approach. New Age International (P) Ltd, Publishers, Third edition, 2015.

2. Sethi M., Institutional Food Management. New Age International (P) Ltd, Publishers, Third edition, 2008.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IIIRD SEMESTER

Course code

BFN-302

BFN-311

Title

Credits

NUTRITIONAL BIOCHEMISTRY

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 5 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To review about the different biochemical metabolism reaction of the body.

· To understand how this metabolism takes place in co relation with the nutrients of the food .

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the basics metabolic reaction of the body .

· Give them a clear picture of the biochemical Para meters of the body in normal and disease condition.

SL NO

CHAPTER

CONTENT

TEACHING HOURS

1

UNIT 1

CARBOHYDRATES- Definition, classification. Structure (linear) of Monosaccharide- Glucose, fructose and galactose;

Disaccharides- Maltose, lactose and sucrose;

Polysaccharides- Starch and glycogen.

Metabolism- Glycolytic pathway, electron transport chain and oxidative phosphorylation.

Metabolism of carbohydrates: glycolysis and tricarboxylic acid (TCA) cycle, HMP shunt.

8

2

UNIT II

PROTEIN- Definition, classification, structure, physical properties, chemical properties and utilization. Metabolism of proteins: - Transamination, deamination, decarboxylation, urea cycle.

Enzymes and co-enzymes- Definition, types, classification and factors affecting velocity of enzyme catalyzed reactions. diagnostic value of serum enzymes -Creatinine kinase, Alkaline phosphatase, Acid phosphatase, LDH, SGOT, SGPT,Amylase, Lipase, Carbonic anhydrase etc.

8

3

UNIT III

LIPIDS- Definition, classification and properties.

Metabolism- Oxidation and biosynthesis of fatty acids. Ketone bodies, ketogenesis and ketosis.

8

4

UNIT IV

ACID – BASE BALANCE- Acid-base balance in normal health, definition of buffers, principles of buffers, major sources of acid produced in the body, physiological buffer system and role of different buffer systems.

Fluid and electrolyte balance-Distribution of fluids in the body, ECF, ICF, Water metabolism, dehydration Maintenance in normal health.

8

5

UNIT V

HORMONES -

Classification, general mode of action, hormones of Pituitary, Thyroid, Parathyroid,Adrenals, Reproductive Glands, Pancreas, hormonal disorders, counter regulatory

hormones.

8

PRACTICAL

1. Identification of carbohydrates (Qualitative Tests)

2. Identification of proteins (Qualitative Tests)

3. To study general properties of the enzyme Urease & Achromatic time of salivary amylase.

4. Estimation of glucose in urine by Benedict's methods

5. Urine analysis - normal & abnormal constituents of urine.

6. Blood glucose estimation.

20

TEXTBOOK: Deb. A.C., Fundamental of Biochemistry, New centrul book agency (P)Ltd, reprint 2004

REFERENCES

1. Pattabiraman. T.N. Concise text Book of Bio- Chemistry, 2nd edition, All India Publishers and Distributors, Regd., 1998.

2. Ambika Shanmugam, Fundamentals of biochemistry for Medical students, Karthik printers, 7th edition, 1992.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IIIRD SEMESTER

Course code

BFN-303

BFN-312

Title

Credits

FOOD TECHNOLOGY-I

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 5 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To know about processing of cereals, pulses, oilseeds, fruits and vegetables, meat etc.

· To know about preservation of various foods.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the processing technology of cereals, pulses, fruits and vegetables etc.

· Preservation techniques.

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Cereal & Millets: Processing of cereals,

Composition and uses, by-products of cereals and coarse cereals, Process of malting, Gelatinization of starch, types of browning.

Rice- Composition of rice obtained by different dehusking methods, milling of rice, by-products of rice milling, Processing- Milling, polishing, parboiling, flaking, parching, roasting.

Millets -Varieties, composition and uses of maize, sorghum, barley, rye, oats, triticale, pearl millet and finger millet.

8

2

UNIT II

Pulses & Legumes: Milling of legumes, processing of pulses- soaking, germination, decortications, cooking and fermentation. Toxic constituents in pulses and its detoxification processes.

new improved technologies of legume processing- canning, quick cooking legumes, instant legume powder, legume protein concentrates

8

3

UNIT III

Fats and Oils - Methods of oil extraction, refining of oil, types- steam refining, alkali refining, bleaching, steam, deodorization, hydrogenation, winterization, randomization/ interesterification, Rancidity - hydrolytic and oxidative rancidity and its prevention.

Define - margarine, butter, hydrogenated vegetable oil, lard.

8

4

UNIT IV

IV. Fruits and Vegetables

Classification of fruits and vegetables, general composition, enzymatic browning, names and sources of pigments, Post harvest changes in fruits and vegetables – Climacteric rise, horticultural maturity, physiological maturity, physiological changes, physical changes, chemical changes, pathological changes during the storage of fruits and vegetables.

8

5

UNIT V

Meat - post mortem changes, ageing of meat, tenderizing meat, storage & preservation of meat, cuts & grades of meat.

Fish- preservation of fish- drying, curing, brining, fermentation.

Poultry- Preservation of eggs, egg powder, frozen eggs.

8

PRACTICAL

1. Market survey on processed foods

2. Introduction to laboratory instruments/equipements

3. Development of processed cereal products

4. Development of processed pulse products

5. Development of processed product from meat and fish

6. Visit to different food processing industries

TEXTBOOK:

1. Rahman, M.S., Handbook of Food Preservation. MARCEL DEKKER Inc. 1999

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IIIRD SEMESTER

Course code

BFN-304

Title

Credits

FOOD MICROBIOLOGY

No of lectures: 40

Teaching scheme

Lectures: 3 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To know about microbiology.

· To know food contamination and spoilage.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand about different micro organisms: bacteria, fungi, algae, virus etc.

· Understand contamination and spoilage of food and water.

SL. NO.

CHAPTERS

CONTENT

TEACHING HOURS

1

UNIT I

Introduction & History of Microbiology- The theory of Spontaneous generation, different terminology, heterotrophic nutrition, autotrophic nutrition, saprophytic holozoic, host culture, parasites

5

2

UNIT II

Bacteria- morphology, reproduction, growth curve, genera, importance in food microbiology

4

3

UNIT III

Fungi- morphology, reproduction, classification, physiology & nutrition, process of hybridization, , importance in food microbiology

4

4

UNIT IV

Virus- Occurrence, morphology, reproduction, classification, diseases

4

5

UNIT V

Algae- Occurrence, morphology, reproduction, importance, general principles of spoilage, fitness & refines, of food micro organisms in food factors affecting growth

5

6

UNIT VI

Food Microbiology-

1. Contamination & kinds of micro organisms causing spoilage of carbohydrates, protein and lipid containing foods.

2. Contamination & kinds of micro organisms causing spoilage of cereals, pulses, fresh foods, milk, egg, meat, poultry & fish.

3. Food poisoning & food borne diseases, associated vectors

6

7

UNIT VII

Water microbiology- Micro organisms in water, bacteriological examination, teat for E. coli, purification of water- filtration, sedimentation, addition of chemicals, water borne diseases, micro organisms in sewage disposal

4

8

UNIT VIII

Air microbiology- micro organisms in air & air borne diseases

4

9

UNIT IX

Sterilization- Destruction of Bacteria, methods of sterilization- physical agents, light, desiccation, heat, radiation and chemical agents

4

REFERENCE BOOKS:

Ray B. and Bhunia A. Fundamental Food Microbiology, CRC Press Fifth Edition, 2014

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IIIRD SEMESTER

Course code

BEV-305

Title

Credits

ENVIRONMENTAL SCIENCE

No of lectures: 47

Teaching scheme

Lectures: 2hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To know about the environment.

· To develop an awareness and sensitivity to the total environment and its related problems.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Motivate themselves and others for active participation in environmental protection and improvement

· Identify and develop solutions to environmental problems

SL. NO.

CHAPTERS

CONTENT

TEACHING HOURS

1

UNIT I

Multidisciplinary nature of environmental studies

Definition, scope and importance

Need for public awareness.

2

2

UNIT II

Natural Resources :

Renewable and non-renewable resources:

Natural resources and associated problems.

a) Forest resources: Use and over-exploitation, deforestation, case studies. Timber extraction, mining, dams and their effects on forest and tribal people.

b) Water resources: Use and over-utilization of surface and ground water, floods, drought, conflicts over water, dams-benefits and problems.

c) Mineral resources: Use and exploitation, environmental effects of extracting and using mineral resources, case studies.

d) Food resources: World food problems, changes caused by agriculture and overgrazing, effects of modern agriculture, fertilizer-pesticide problems, water logging, salinity, case studies.

e) Energy resources: Growing energy needs, renewable and non renewable energy sources, use of alternate energy sources. Case studies.

f) Land resources: Land as a resource, land degradation, man induced landslides, soil erosion and desertification.

Role of an individual in conservation of natural resources.

Equitable use of resources for sustainable lifestyles.

8

3

UNIT III

Ecosystems

Concept of an ecosystem.

Structure and function of an ecosystem.

Producers, consumers and decomposers.

Energy flow in the ecosystem.

Ecological succession.

Food chains, food webs and ecological pyramids.

Introduction, types, characteristic features, structure and function of the following ecosystem:-

a. Forest ecosystem

b. Grassland ecosystem

c. Desert ecosystem

d. Aquatic ecosystems (ponds, streams, lakes, rivers, oceans, estuaries)

6

4

UNIT IV

Biodiversity and its conservation

Introduction – Definition: genetic, species and ecosystem diversity.

Bio-geographical classification of India

Value of biodiversity: consumptive use, productive use, social, ethical, aesthetic and option values

Biodiversity at global, National and local levels.

India as a mega-diversity nation

. Hot-spots of biodiversity.

Threats to biodiversity: habitat loss, poaching of wildlife, man-wildlife conflicts.

Endangered and endemic species of India

Conservation of biodiversity: In-situ and Ex-situ conservation of biodiversity.

4

5

UNIT V

Environmental Pollution

Definition

Cause, effects and control measures of:-

a. Air pollution

b. Water pollution

c. Soil pollution

d. Marine pollution

e. Noise pollution

f. Thermal pollution

g. Nuclear hazards

Solid waste Management: Causes, effects and control measures of urban and industrial wastes.

Role of an individual in prevention of pollution.

Pollution case studies.

Disaster management: floods, earthquake, cyclone and landslides.

8

6

UNIT VI

Social Issues and the Environment

From Unsustainable to Sustainable development

Urban problems related to energy

Water conservation, rain water harvesting, watershed management

Resettlement and rehabilitation of people; its problems and concerns. Case

Studies

Environmental ethics: Issues and possible solutions.

Climate change, global warming, acid rain, ozone layer depletion, nuclear accidents and holocaust. Case Studies.

Wasteland reclamation.

Consumerism and waste products.

Environment Protection Act.

Air (Prevention and Control of Pollution) Act.

Water (Prevention and control of Pollution) Act

Wildlife Protection Act

Forest Conservation Act

Issues involved in enforcement of environmental legislation.

Public awareness.

7

7

UNIT VII

Human Population and the Environment

Population growth, variation among nations.

Population explosion – Family Welfare Programme.

Environment and human health.

Human Rights.

Value Education.

HIV/AIDS.

Women and Child Welfare.

Role of Information Technology in Environment and human health.

Case Studies.

6

8

UNIT VIII

Field work

Visit to a local area to document environmental assets river/ forest/grassland/hill/mountain

Visit to a local polluted site-Urban/Rural/Industrial/Agricultural

Study of common plants, insects, birds.

Study of simple ecosystems-pond, river, hill slopes, etc. (Field work Equal to 5 lecture hours)

6

REFERENCE BOOKS:

· Kaushik, A. and Kaushik, C.P. Perspectives in Environmental Science, New Age International Publishers. Third Edition, 2011.

· Santra, S. C. Environmental Science, New Central Book Agency. (2011).

· Chand, S. Environmental Science. S. Chand Publishing. (2010).

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IIIRD SEMESTER

Course code

BHR-321

Title

Credits

INDUSTRY ORIENTED VIVA VOCE

No of lectures:

Teaching scheme

Lectures: 2hrs/wk

Examination scheme

End semester assessment: 100

Course objectives:

· To relate theoretical knowledge with its application in an industry

· To develop skills and techniques directly applicable to their careers

· To expose students to real work environment

Course outcomes:

Having successfully completed the course, the student will be able to:

· Link academic theory to practice in their discipline.

· Acquire new learning through challenging and meaningful activities.

· Apply their knowledge , skills, experience to a work environment

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IVTH SEMESTER

Course code

BFN-401

Title

Credits

FOOD, SANITATION AND HYGIENE

No of lectures: 40

Teaching scheme

Lectures: 3 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To know about hygiene and sanitation.

· To know about Sources of contamination and protection against contamination.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand personal and environmental hygiene.

· Understand methods of inhibiting contamination and waste management.

SL. NO.

CHAPTERS

CONTENT

TEACHING HOURS

1

UNIT I

Sanitation- Definition and meaning. Microbial growth pattern and factors affecting microbial proliferation. Assessment of microbial load- Total plate count technique, press plate technique, indicator or dye reduction test.

8

2

UNIT II

Contamination- Sources of contamination and protection against contamination, adulteration

Methods of killing micro organism- Use of heat, chemicals and radiation.

Methods of inhibiting microbial growth- Use of refrigeration, chemicals, dehydration and fermentation.

8

3

UNIT III

Cleaning compounds- Characteristics of good cleaning compound, classification and selection of cleaning compound.

Sanitizers- Thermal sanitizing and chemical sanitizing.

Food service sanitation- Cleaning steps, cleaning of equipments, mechanized cleaning and sanitizing.

8

4

UNIT IV

Waste disposal- Disposal of solid waste; Waste water handling: Pretreatment, primary treatment, secondary treatment, tertiary treatment and disinfection.

8

5

UNIT V

Personnel hygiene- Meaning and importance; Hygienic practices of employees; personal hygiene and contamination of food products; methods of disease transmission

8

Textbook: Roday, S. Food Hygiene & Sanitation. Tata McGraw-Hill Education, 2011

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IVth SEMESTER

Course code

BFN-402

BFN-411

Title

Credits

COMMUNITY NUTRITION

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 5 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To know about nutritional problems prevailing in India.

· To impart nutrition education to the community.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Assess nutritional status.

· Impart nutrition education.

SL. NO.

CHAPTERS

CONTENT

TEACHING HOURS

1

UNIT I

Nutrition and Health in National development.

Community nutrition- Definition, IMR, NMR and MMR. RAP, nutritional status assessment and surveillance.

4

2

UNIT II

Nutritional Problems in India- Malnutrition- meaning, factors contributing to malnutrition, over nutrition.

Nutritional disorders- Epidemiology, clinical features, prevention and dietary treatment for Protein Energy malnutrition, nutritional anaemias & vitamin deficiency disorders.

6

3

UNIT III

Methods of assessing nutritional status:

a) Sampling techniques, Identification of risk groups,

b) Direct assessment - Diet surveys, anthropometric, clinical and biochemical estimation.

c) Indirect assessment- Food balance sheet, ecological parameters and vital statistics.

Growth chart

Meaning, WHO Chart, and charts used in India, uses, meaning of reference curve and growth curve.

6

4

UNIT IV

Communication methods- introduction, need, audio-visual aids, teaching aids

Nutrition education- Meaning, objectives, types and methods; Principles of planning, execution and evaluation of nutrition education program; Merits and limitations.

4

5

UNIT V

Improvement of nutrition of a community:

a) Modern methods of improvement or nutritional quality of food, food fortification, enrichment and nutrient supplementations.

b) Nutrition education themes and messages in nutrition and health, Antenatal and postnatal care.

6

6

UNIT VI

Nutritional and infection relationship: Immunization and its importance, Food borne infection and intoxication diseases, foods involved, methods of prevention, Infestation of food borne diseases, Outbreak, Prevention signs and control of infection.

6

8

UNIT VII

National and International agencies in uplifting the nutritional status -WHO, UNICEF, CARE, ICMR, ICAR, CSIR, CFTRI. Various nutrition related welfare programmes, ICDS, SLP, MOM, and others (in brief).

4

9

UNIT VIII

Nutrition intervention programs- Schemes and programs for various nutritional problems in India: Prophylaxis programs, Mid day meal program, SNP and ICDS- Objectives and services.

4

PRACTICAL

1. Diet and nutrition surveys:

(a) Identification of vulnerable and risk groups.

(b) Diet survey for breast-feeding and weaning practices of specific groups.

(c) Use of anthropometric measurement in children.

2. Preparation of visual aids.

3. Field visit to

(a) Observe the working of nutrition and health oriented programmes (survey based result).

(b) Hospitals to observe nutritional deficiencies.

20

Textbook: Temple, N.J. and Steyn, N. Community Nutrition for Developing Countries Athabasca University Press and UNISA Press 2016.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IVTH SEMESTER

Course code

BFN-403

BFN-412

Title

Credits

FOOD TECHNOLOGY-II

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 5 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To know about processing of dairy, extruded and irradiated food.

· To know about preservation of various foods.

· To about packaging technology.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the processing technology of dairy, extruded and irradiated food.

· Preservation techniques.

· About packaging materials and techniques.

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Introduction to various food processing and preservation technologies

Freezing- Introduction to refrigeration and freezing, definition, principle of freezing, changes occurring during freezing, types of freezing, thawing, changes during thawing and its effect on food.

Drying and Dehydration- Definition, drying as a means of preservation, differences between sun drying and dehydration (i.e. mechanical drying), heat and mass transfer, factors affecting rate of drying, types of driers used in the food industry.

8

2

UNIT II

Dairy technology- introduction, pasteurization, homogenization, drying, packaging, standardization, recombination, reconstitution, different processing for different milk products, Co-operative Dairying, National Dairy Development Board, Operation Flood, Development in milk processing

7

3

UNIT III

Extruded foods- introduction, classification of extruders, merits & demerits of extrusion technology, effect of Extruded foods on nutritive value of foods.

7

4

UNIT IV

Food Irradiation- Introduction, kinds of ionizing radiations used in food irradiation, uses of radiation processing in food industry, concept of cold sterilization, functions, effects of food irradiation, safety of irradiated foods

Thermal Processing- Concept of pasteurization, sterilization, commercial sterilization and blanching.

8

5

UNIT V

Packaging technology- introduction, basic packaging materials, effects on nutritive value of foods

4

6

UNIT VI

Food Additives- introduction, classification, uses, merits & demerits, Fortification & Enrichment- definition & importance of fortified and enriched foods

4

7

UNIT VII

Evaluation of Food Quality

2

PRACTICAL

1. Setting up of sensory evaluation lab and introducing the concept of organoleptic testing.

2. Drying of food products

3 To give the concept of shelf life of different foods (processed and unprocessed)

4. Identification of different types of packaging materials used in the food industry

5.Visit to different food processing industries

20

TEXTBOOK:

1. Rahman, M.S., Handbook of Food Preservation. MARCEL DEKKER Inc. 1999

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IVTH SEMESTER

Course code

BFN-404

BFN-413

Title

Credits

BASIC DIETETICS

No of lectures: 60

Theory :40

Practical :20

Teaching scheme

Lectures: 8hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of diet modification and adaptations .

· To study about the different nutrient modification at different disease state .

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the different aspect of food nutrients and its affect in health and well being.

· Understand and apply different aspect of diet modification and adaptations in diseases state

SL NO

CHAPTER

CONTENT

TEACHING HOURS

1

UNIT 1

CONCEPT OF DIET THERAPY : growth and source of dietetics, purpose and principles of Therapeutic diets, modification of normal diet, classification of therapeutic diets, role of Dietician, definition of nutritional care, interpersonal relationship with patient, planning and implementary dietary care. Nutritional care process.Medical History assessment. Assessment of patient needs. Dietary counseling - Evaluation of the effectiveness of counseling. Education of the patient and follow up. Role of Dietitian – Professional code and ethics of a dietitian. Problems in feeding children at the hospitals, Psychology of feeding the patient.

8

2

UNIT II

NUTRITIONAL CARE FOR WEIGHT MANAGEMENT-

Obesity and overweight: Identification, etiology, dietary management and behavioral modifications.

Under weight: Etiology, assessment and dietary management.

8

3

UNIT III

NUTRITIONAL CARE FOR FEBRILE CONDITION – Acute, chronic and recurrent: Malaria, Typhoid and TB – Etiology, symptoms and dietary management.

8

4

UNIT IV

NUTRITIONAL CARE FOR DISEASES OF THE GASTRO INTESTINAL TRACT- Gastric and duodenal ulcer, diarrhoea, constipation, malabsorption syndrome, hemorrhoids, ulcerative colitis, flatulence and steatorrhea – Etiology, symptoms and dietary management.

8

5

UNIT V

NUTRITIONAL CARE FOR DISEASES OF LIVER AND BILIARY SYSTEM- Viral hepatitis, cirrhosis of liver, cholelithiasis and cholecystitis: Etiology, symptoms and dietary management.

8

PRACTICAL

Planning, preparations and calculations of diets with modified-

(a) Consistency

(b) Fibre and residue

1) Planning, preparation and calculation of diets in Diarrhea and constipation

2) Planning, preparation and calculation of diets in peptic ulcer.

3) Planning, preparation and calculation of diets in liver disease.

4)Planning, preparation and calculation of diets in fever and infections.

5)Planning, preparations and calculation of diet in weight management.

20

TEXTBOOK:

1. Joshi, S.A., Nutriton and Dietetics, Tata McGraw Hill Publications, New Delhi, 2004.

2. Srilakshmi B., Dietetics, New Age International (P) limited Publications, 2004.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IVTH SEMESTER

Course code

BHR-421

Title

Credits

INDUSTRY ORIENTED VIVA-VOCE

No of lectures:

Teaching scheme

Lectures: 1hr/wk

Examination scheme

End semester assessment: 100

Course objectives:

· To relate theoretical knowledge with its application in an industry

· To develop skills and techniques directly applicable to their careers

· To expose students to real work environment

Course outcomes:

Having successfully completed the course, the student will be able to:

· Link academic theory to practice in their discipline.

· Acquire new learning through challenging and meaningful activities.

· Apply their knowledge , skills, experience to a work environment

BACHELORS OF FOOD, NUTRITION AND DIETETICS

VTH SEMESTER

Course code

BFN-501

Title

Credits

FOOD PRODUCT DEVELOPMENT AND QUALITY CONTROL

No of lectures: 40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To know about the concept of product development.

· To study about steps involved in development of new products and quality control of the products.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Develop new products.

· Know about importance of quality control and food safety.

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

New food product- Definition, classification, factors shaping new product development: social concern, health concern, impact of market place influence and technology.

10

2

UNIT II

Product development- Steps, standardization methods. Portion size and portion control; Calculation of nutritive value and cost of production. Shelf life and storage stability evaluation procedure.

7

3

UNIT III

Product evaluation- Development of score card and analysis of data. Selection and training of judges.

Packaging- Suitability, development of packages and Labeling.

7

4

UNIT IV

Quality control – Objectives, importance, functions of quality control, stages of quality control in food industry.

Food quality assurance – Design of company quality assurance program and microbiological concerns.

Managing quality in supply chain and marketing of food products.

8

5

UNIT V

Government regulations in quality control – FAO/WHO codex Alimentarious commission, PFA, AGMARK, BIS, FPO, fair average quality (FAQ) specification for food grains, ISO 9000 series.

HACCP – Background, principles, benefits and limitation.

Consumer Protection Act (CPA)

Food adulteration – Common adulterants and tests to detect common adulterants.

4

Textbook: Fuller, G.W. New food product development. Taylor and Francis, CRC Press, 2004

BACHELORS OF FOOD, NUTRITION AND DIETETICS

SUBJECT: VTH SEMESTER

Course code

BFN-502

Title

Credits

ENTREPRENEURSHIP DEVELOPMENT

No of lectures: 40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To know about the concept of entrepreneurship.

· To study about role and responsibilities of entrepreneur.

Course outcomes:

Having successfully completed the course, the student will be able to:

· To be a good entrepreneur.

· Able to set an enterprise.

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Introduction to Entrepreneurship:

Unit 1- Definition, Concept and Need for entrepreneurship.

Unit 2- Types of entrepreneurs: Spontaneous, Motivated

and Induced.

(explain and discuss case studies in class and invite different types of entrepreneurs to share the reasons and causes to entrepreneurship as a profession)

Unit 3- Kinds of Entrepreneurship: Proprietary, Partnership and Group Entrepreneurship.

(explain and discuss case studies in class and invite different kinds of entrepreneurs to share their experiences and talk about the advantages and disadvantages of proprietary partnership and group enterprises)

4

2

UNIT II

Exploring the World of Entrepreneurs:

Unit 1- Legendary, Business, Social and Environmental,

Artistic and Aesthetic Entrepreneurs (Students to

Document case studies and present using different

audiovisual aids, may be individual or group activity)

Unit 2- Entrepreneurs in Shadows, failed

Entrepreneurship (Students to Document case studies and

present using different audiovisual aids, may be

individual or group activity)

6

3

UNIT III

New Internet Entrepreneurs. (Students to

Document case studies and present using different

audiovisual aids, may be individual or group activity)

3 Entrepreneurial Assets

Unit 1- Entrepreneurial Values and attitudes.

Unit 2- Entrepreneurial Qualities.

Unit 3- Role demands and Requirements of

Entrepreneurs.

Unit 4- Barriers to entrepreneurship.

(Teachers to discuss and expose students to

entrepreneurs to share their views and importance they

give to particular entrepreneurial values, attitudes,

qualities, role demands, requirements and Barriers)

6

4

UNIT IV

Entrepreneurial Motivation

Unit 1- Definition and Meaning of Achievement

Motivation.

Unit 2- Need for Achievement Motivation

Unit 3- Motivating Factors: Internal and

External.(Teachers to explain with examples)

4

5

UNIT V

5 Gaining Personal Focus and Developing Skills

Unit 1- Communication Skills: Written and verbal

communication.

Unit 2- Barriers to communication.

Unit 3- Developing Listening skills.

(Teachers to explain the do’s and don’ts of

communication. Students to practice written and spoken

office communication.

Unit 3- Personality Development: experts in the field to

take sessions with students.

Unit 4- Gaining Personal Focus: Defining ones own

Intentions, goals and purpose.

Internal Intentions: (Students to share what her business

will accomplish for her in her life, like prestige,

economic independence etc. etc.

External Intentions: (Students to describe how and who

the business will help.

12

6

UNIT VI

6 Entrepreneurial Ideas

Unit 1- Creativity and Idea Generation

Unit 2- Searching and selecting Entrepreneurial Ideas.

Unit 3-Dynamics of project Identification.

Unit 4- Matching Project and enterprise.

(Teachers to guide students)

Unit 5- Gather Information on what works, How to

succeed and Mistakes to avoid.

(Students to interact with particular business persons

related to their identified project/ field of interest, have

Brainstorming sessions and share Ideas and Strategies in

class)

Unit 6 - Research select articles written about the

industry related to their product or service.

7 Organize Visits to Industries and Organisations helping

entrepreneurship.

8

Textbook: Manimala, M.J. Entrepreneurship Theory at the Crossroads: Paradigms and Praxis, 2005

BACHELORS OF FOOD, NUTRITION AND DIETETICS

VTH SEMESTER

Course code

BFN-503

BFN-511

Title

Credits

ADVANCE DIETETICS AND COUNSELLING

No of lectures: 60

Theory :40

Practical :20

Teaching scheme

Lectures: 8hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different metabolic and systemic diseases and nutrient drug interactions .

· To study about the different nutrient modification at different disease state.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the different aspect of food nutrients and interaction s.

· Understand and apply different aspect of diet modification and adaptations in metabolic and systemic diseases state.

SL NO

CHAPTER

CONTENT

TEACHING HOURS

1

UNIT 1

NUTRITIONAL CARE FOR METABOLIC DISORDERS- Diabetes mellitus:

Types, etiology, symptoms, metabolic changes and dietary management.

Gout, phenyl ketonuria, lactose intolerance, hypo and hyper thyroidism-Causes, symptoms and dietary management.

8

2

UNIT II

NUTRITIONAL CARE FOR DISEASES OF CARDIOVASCULAR SYSTEMS- Hypertension, hyperlipidaemia, atherosclerosis, coronary heart disease, congestive heart failure: Etiology, symptoms and dietary management. Relationship between dietary fat and development of cardiovascular diseases.

8

3

UNIT III

NUTRITIONAL CARE FOR DISEASES OF KIDNEY AND URINARY TRACT- Nephritis, nephrotic syndrome, nephrolithiasis, renal failure: Etiology, symptoms, dietary management and renal dialysis.

8

4

UNIT IV

NUTRITIONAL CARE FOR CANCER AND AIDS. Causative and risk factors, chronic complications, different stages of both the disorders, dietary modifications, food to be included and foods to be avoided.

Food Allergy – Diagnosis and treatment.

Surgery, trauma and burns- Physiological changes, nutritional care and management.

Use of food exchange list in diet planning.

8

5

UNIT V

NUTRITIONAL CARE EATING DISORDERS: dietary treatment and other recommendation, addictive behavior in anorexia, nervosa, bulimia & alcoholism, Nutrient drug interaction.

8

6

UNIT VI

PATIENT EDUCATION AND COUNSELING- Assessment of patient needs, establishing rapport, counseling relationship, resources and aids to counseling.

8

PRACTICAL

Planning, preparations and calculations of diets with modified-

1. Planning, preparation and calculation of diets for insulin dependent Diabetes mellitus,Planning, snacks. Desserts and beverages for diabetes.

2. Planning. Preparation and calculation of diet in cardiovascular diseases.

3.Planning, preparations and calculation of diet in Kidney failure , Kidney transplant, Renal

Complication & Kidney stones.

4. Planning, preparations and calculation of diet in Cancer, Trauma (burns) & Surgery.

20

TEXTBOOK:

1. Joshi, S.A., Nutriton and Dietetics, Tata McGraw Hill Publications, New Delhi, 2004.

2. Srilakshmi B., Dietetics, New Age International (P) limited Publications, 2004.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

VTH SEMESTER

Course code:

BHR-521

Title

Credits

INDUSTRY ORIENTED VIVA- VOCE

No of lectures:

Teaching scheme

Lectures:1hr/wk

Examination scheme

End semester assessment: 100

Course objectives:

· To relate theoretical knowledge with its application in an industry.

· To develop skills and techniques directly applicable to their careers.

· To expose students to real work environment.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Link academic theory to practice in their discipline.

· Acquire new learning through challenging and meaningful activities.

· Apply their knowledge , skills, experience to a work environment

BACHELORS OF FOOD, NUTRITION AND DIETETICS

VIth SEMESTER

COMMUNITY HEALTH AWARENESS PROGRAMME AND DIETETICS INTERNSHIP

PROJECT WORK

(Course code-BFN-621)

A mini project will be carried out in rural areas for 45 days

1. Front page: Name of University, University Logo, Name of the Student, Class, Department

2. Certificate

3. Acknowledgement

4. Contents

5. Introduction

6. Activities

· A research topic will be given to each student.

7. Report writing/Presentation

8. Annexure/Appendices: Questionnaires, Folders etc.

INTERNSHIP

(Course code-BFN-622)

Hospital internship will be continued in the downtown hospital for 45 days.

1. Front page: Name of University, University Logo, Name of the Student, Class, Department

2. Certificate

3. Acknowledgement

4. Contents

5. Introduction

6. Activities

A. Activity I: Internship details

· Name of the Institution where the internship was undertaken

· Dietitian in charge under whose Supervision Internship undertaken (Name and Designation)

· Duration and date of internship

· Dietetic department profile and organization

· Posting schedule of the intern

Day/week

posting

Activities schedule and undertaken

· Kitchen layout

· Food procurement and storage

· Schedule/ timing for meal distribution

· Dietetic department menu

B. Activity II: Modified therapeutic diets and special feeding methods

C. Activity III: Clinical posting and nutritional care of patients

i. Ward posting detail

· Major disease conditions observed and Medical Nutrition Therapy recommended during ward posting

Sl. No

Ward posting

Major disease conditions observed

Recommended diets

ii. Nutrition and diet counseling

· List of educational material available

· Nutrition and diet counseling for both In and Out patients

Date/time

IPD/OPD Posting

Counseling details

Note: Separate table for IPD and OPD

D. Activity IV: Case studies

- Disease case

Case problem (indicate the disease condition)

- Patient profile

Patient name

Age

Weight (kg)

Food habits

Occupation

Educational qualification life style

Date of admission

Date of discharge

Duration of stay

Medical diagnosis

Past history

- Medical history of the case

- Present problem

- Physical parameters examination

- Biochemical parameters

Parameters analyzed

At the time of admission

At the time of discharge

Normal values during the treatment

- Management and treatment details

i. Drug therapy (give the name of the drug/injections etc given/prescribed)

ii. Blood glucose monitoring (record in tabular form and follow-up the patient’s blood glucose level if analyzed before breakfast, before lunch and/or before dinner the period of hospitalization). (note: only for diabetes mellitus)

iii. Dietary management of the disease condition

iv. Nutrition/diet counseling

v. Care prognosis: (comment on the portable course and outcome with respect to patient’s condition/after the disease treatment in the hospital)

vi. Case study outcome: (brief highlights how the case study helped in your understanding of the dietary management of the disease condition under study)

E. Activity V: Presentation

7. Annexure/Appendices: Abbreviations, Biochemical Parameters, Portion Size, Diet Sheets etc.

SYLLABUS

(Effective from the academic year 2017-2018 onwards)

B. Sc. FOOD, NUTRITION AND DIETETICS

Department of Food, Nutrition and Dietetics

down town College of Allied Health Sciences

Assam down town University

Panikhaiti, Gandhinagar

Guwahati - 781026

PROGRAMME STRUCTURE:

B. Sc. FOOD, NUTRITION AND DIETETICS (IST SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

FOOD SCIENCE-I

BFN-101(T)

3

3

60

40

100

40

100

BFN-111 (P)

2

1

30

20

50

20

50

2

HUMAN NUTRITION

BFN-102 (T)

3

3

60

40

100

40

100

3

HUMAN PHYSIOLOGY-I

BFN-103 (T)

3

3

60

40

100

40

100

4

ENGLISH-I

BEL-104(T)

2

2

30

20

50

20

50

12

Total marks

400

B. Sc. FOOD, NUTRITION AND DIETETICS (IIND SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

FOOD SCIENCE-II

BFN-201(T)

3

3

60

40

100

40

100

BFN-211 (P)

2

1

30

20

50

20

50

2

NUTRITION THROUGH LIFE CYCLE

BFN-202

3

3

60

40

100

40

100

3

HUMAN PHYSIOLOGY-II

BFN-203

3

3

60

40

100

40

100

4

FOOD PRESERVATION

BFN-204 (T)

3

3

60

40

100

40

100

BFN-212 (P)

2

1

30

20

50

20

50

5

ENGLISH-II

BEL-201

2

2

60

40

100

40

100

16

Total marks

600

B. Sc. FOOD, NUTRITION AND DIETETICS (IIIRD SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

INSTITUTIONAL FOOD SERVICE MANAGEMENT

BFN-301

3

3

60

40

100

40

100

2

NUTRITIONAL BIOCHEMISTRY

BFN-302 (T)

3

3

60

40

100

40

100

BFN-311 (P)

2

1

30

20

50

20

50

3

FOOD TECHNOLOGY-I

BFN-303 (T)

3

3

60

40

100

40

100

BFN-312 (P)

2

1

30

20

50

20

50

4

FOOD MICROBIOLOGY

BFN-304

3

3

60

40

100

40

100

5

EVS

BEV-305

1

NC

60

40

100

40

100

6

INDUSTRY ORIENTED VIVA VOCE

BHR-321

1

NC

-

-

100

50

100

14

Total marks

700

B. Sc. FOOD, NUTRITION AND DIETETICS (IVTH SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

FOOD SANITATION AND HYGIENE

BFN-401

3

3

60

40

100

40

100

2

COMMUNITY NUTRITION

BFN-402 (T)

3

3

60

40

100

40

100

BFN-411(P)

2

1

30

20

50

20

50

3

FOOD TECHNOLOGY-II

BFN-403 (T)

3

3

60

40

100

40

100

BFN-412(P)

2

1

30

20

50

20

50

4

BASIC DIETETICS

BFN-404 (T)

3

3

60

40

100

40

100

BFN-413(P)

4

2

30

20

50

20

50

5

INDUSTRY ORIENTED VIVA -VOCE

BHR-421

1

NC

-

-

100

50

100

16

Total marks

650

B. Sc. FOOD, NUTRITION AND DIETETICS (VTH SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

FOOD PRODUCT DEVELOPMENT AND QUALITY CONTROL

BFN-501 (T)

4

4

60

40

100

40

100

2

ENTREPRENEURSHIP DEVELOPMENT

BFN-502 (T)

3

3

60

40

100

40

100

3

ADVANCE DIETETICS AND COUNSELING

BFN-503 (T)

4

4

60

40

100

40

100

BFN-511 (P)

4

2

30

20

50

20

50

4

INDUSTRY ORIENTED VIVA VOCE

BHR-521

1

NC

-

-

100

50

100

13

Total marks

600

B. Sc. FOOD, NUTRITION AND DIETETICS (VITH SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

PROJECT WORK

BFN-621

6

6

100

50

150

60

150

2

DIETETICS INTERNSHIP

BFN-622

7

7

150

50

200

80

200

13

Total marks

350

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IST SEMESTER

Course code

BFN-101

BFN-111

Title

Credits

FOOD SCIENCE-I

No of lectures: 60

Theory:40

Practical: 20

Teaching scheme

Lectures: 5hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To introduce the students the basics of nutrition.

· To study the basic food groups, cooking methods in details.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the basic terms related to nutrition.

· Understand and apply the practical knowledge of food preparations by selecting foods from different food groups.

· Understand and apply the concept of taste and smell threshold points, gelatinization etc.

SL NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Food Groups- definition, classification of food according to origin and functions, functions of food groups, need for grouping foods, ICMR five food groups, balanced diet.

6

2

UNIT II

Methods of Cooking: Objectives / reasons & advantage of cooking, different cooking media, different cooking methods, merits and demerits of different cooking methods, their effect on nutrients

6

3

UNIT III

Cereals: Structure, composition, nutritive value of cereals, storage and care, breakfast cereals, Characteristics of starch, use in variety of preparations selection

6

4

UNIT IV

Pulses, Nuts & Oilseeds: Chemical composition, Selection and variety, use in variety of preparation, nutritional aspects and cost, effect of cooking & storage on nutritive value of pulses, nuts & oilseeds, Nutritive value of commonly used nuts & oilseeds in our diet, Highlighting soya beans, Toxic constituents of pulses, Lathyrism.

5

5

UNIT V

Fats & Oils- nutritive values, types of fats & oils, role of fat in cookery.

5

6

UNIT VI

Vegetables & Fruits- classification, composition & nutritive value, importance in human nutrition, storage, cooking of vegetables, changes in vegetables and fruits on cooking, effects of heat, acids & alkali

6

7

UNIT VII

Sugar and Related Products: Nutritive value, Properties, characteristics & uses, sugar cookery, Form of sugar and liquid sweetness, Caramelization, Hydrolysis, Crystallization.

6

PRACTICAL

1. Grouping of foods.

2. Methods of measuring ingredients and portioning of foods.

3. Detection of Taste and Smell Threshold.

4. Methods of cooking.

5. Experimental cookery on cereals.

6. Effect of different processing methods on gluten formation.

7. Experimental cookery on Pulses.

8. Experimental cookery on Vegetables & Fruits- Browning reaction, effects of acid/alkali & heat.

9. Stages of Sugar Confectionary.

20

REFERENCE BOOKS:

1. Manay Shakunthala, N and Shadaksharaswamy M. Foods facts and Principles, New Age International (P) Ltd Publishers, Reprint 2005.

2. Srilakshmi B. Food Science, New Age International (P) Ltd Publishers, third edition, 2005.

3. Norman N. Potter and Joseph H. Hotchkiss, Food Science, CBS publishers and distributors, Fifth edition, 2000.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

SUBJECT: HUMAN NUTRITION

1ST SEMESTER

Course code

BFN-102

Title

Credits

HUMAN NUTRITION

No of lectures: 40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To introduce the students the basics of nutrition, importance of food.

· To understand the functions, digestion, absorption, sources of nutrients.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the basic terms related to nutrition and its correlation with human health.

· Understand the functioning of nutrients in details.

SL NO

CHAPTER

CONTENT

TEACHING HOURS

1

UNIT 1

FOOD, NUTRITION AND HEALTH:

Basic definitions, function of food, classification of food according to function and nutritive value, physiological, psychological and social function of food, history of nutrition and importance of food and nutrition in day today life.

RECOMMENDED DIETARY ALLOWANCES:

Definition, biological value, bioavailability, Minimal and optimal Nutritional Requirements, Formulation of RDA and Dietary Guidelines- Reference Man and Reference women, factors affecting RDA.

5

2

UNIT II

ENERGY:

Energy Balance, Assessment of Energy Requirements, Deficiency and Excess.

3

3

UNIT III

CARBOHYDRATES:

Definition, classification and function. Digestion and absorption, glycemic index, dietary fiber and its importance, RDA, sources, metabolic disorder associated with carbohydrate.

3

4

UNIT IV

PROTEIN:

Definition, classification and function, Assessment of protein quality (BV, PER, NPU), digestion and absorption, RDA, sources, disorders due to deficiency or excess.

5

5

UNIT V

FAT:

Definition, classification and functions, digestion and absorption, Types of fatty acids, role and nutritional significance (SFA, MUFA, PUFA, omega-3). RDA, sources, disorders due to deficiency or excess, dietary fat and coronary heart disease.

5

6

UNIT VI

VITAMINS:

Physiological role, Bio-availability and requirements, sources, deficiency and excess (Fat soluble and water soluble)

8

7

UNIT VII

MINERALS :

Physiological role, bio-availability and requirements, sources, Deficiency and Excess (Calcium, Phosphorus, Magnesium, Iron, Fluoride, Zinc, Iodine)

8

8

UNIT VIII

WATER:

Distribution of water in the body, function of water, requirements and human water balance system, acid base balance

3

Reference books:

1. Sumathi R. Mudambi, Rajagopal, M.V., Fundametals of Foods and Nutrition, New Age International (P) Ltd, Publishers, Third edition, 1997.

2. Srilakshmi, B. Nutrition Science, New Age International (P) Ltd, Publishers, 2004.

3. Bamji,M.S., Textbook of Human Nutrition, Oxford, IBH Publishing (P) Ltd, 2009.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

BFN-103

Title

Credits

PHYSIOLOGY - I

No of lectures: 60

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To introduce the students the basics of human physiology.

· To understand how the various body organs perform in day to day basis.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the basics of human physiology.

· Understand the functioning of the various parts of the body.

UNIT

CONTENTS

TEACHING HOURS

1

GENERAL PHYSIOLOGY: Organization of human body, cell structure and organelle, Tissues and functions.

6

2

BLOOD:

· Blood volume and body fluids.

· Composition and functions of blood.

· Structure and formation and function of RBC, WBC and platelets.

· Haemoglobin.

· Plasma, blood coagulation

· Blood groups

18

3

DIGESTIVE SYSTEM:

· General introduction, organizational plan of digestive system.

· Movement of G.I. Tract and functions of various components.

· Composition, functions and regulation of salivary, gastric, pancreatic, intestinal and biliary secretion.

· Functions of liver, gallbladder and pancreas.

Digestion and absorption of carbohydrate, protein and fat.

16

4

RESPIRATORY SYSTEM:

· General organization.

· Mechanics of respiration.

· Regulation of respiration.

· Gaseous exange in lunge and tissues.

· Pulmonary ventilation, volumes and capacities.

· Effect of exercise on respiration, hypoxia.

10

5

CARDIOVASCULAR SYSTEM:

· General organization, structure and properties of cardiac muscles.

· Cardiac output, cardiac cycle, conducting system of heart.

· Heart sounds, regulation of H.R., pulse, blood pressure and its regulation.

· Systemic circulation, pulmonary circulation and coronary circulation.

· ECG, cardio respiratory changes during exercise.

10

TEXTBOOK

1. Meyer B J, Meij H S and Meyer A C., Human Physiology, AITBS Publishers and Distributors.

2. Wilson, K.J.W and Waugh, A. (1996): Ross and Wilson, Anatomy and Physiology in Health and Illness, 8th Edition, Churchill Livingstone.

REFERENCES

1. Ranganathan, T.S. (2004): A Textbook of Human Anatomy, Chand & Co. N. Delhi.

2. Jain, A.K., Textbook of Physiology, Vol. I and II, Avichal Publishing Co., New Delhi.

3. Chatterjee C.C. (1987): Human Physiology, Vol. I & II, Medical Allied Agency, Calcutta.

4. Guyton, A.G. and Hall, J.B. (1996): Text Book of Medical Physiology, (9th Edition, W.B. Sanders Company, Prism Books (Pvt.) Ltd., Bangalore.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

BEL-104

Title

Credits

ENGLISH – I

No of lectures: 40

Teaching scheme

Lectures: 2hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To improve the writing and communication skills in English.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Communicate in English properly.

· Improve the writing skills in English.

UNIT

CONTENT

TEACHING HOURS

1

· TENSES- 1) Types of tenses

2) Transformation of verbs in different tense forms

3) Practice exercises

· COMMON ERRORS- 1) detecting errors in a sentence

2) Correction of sentences

3) Re-arranging jumbled sentences

4) Practice exercises

05

2

3

4

· Preposition

1) Position of nouns in a sentence

· Narration

1) Direct and indirect speech

· Building Vocabulary

1) Synonyms and Antonyms

2) Pair of words having the same sound but different meaning

· PARAGRAPH WRITING- 1) writing short paragraphs within the given word limit.

COMPREHENSION- 1) to be able to comprehend the given text or passage.

· Precise Writing

Selected Novels-

1) Best Loved Indian Stories of the Century Volume -1

(Selected and Edited by Indira Srinivasan and Chetnabhat)

Selected Poems-

1)Toru Dutt-

i. Our Casuarina Tree

ii. Baugmaree

2)Nissim Ezekiel-

i. Night of the Scorpion

ii. Poet, Lover, Birdwatcher

3)Rabindranath Tagore

i. Where the Mind is Without Fear

ii. Baby’s world

05

15

15

REFERENCE BOOK:

A textbook of Compulsory English by Dr Ranu Vanikar and Dr Katayun Palia. Vikas Publishing House Ltd.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IINDSEMESTER

Course code

BFN-201

BFN-211

Title

Credits

FOOD SCIENCE-II

No of lectures: 60

Theory:40

Practical: 20

Teaching scheme

Lectures: 5 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To introduce the students the details of food groups.

· To study details of beverages, functional foods etc.

.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the science behind of different cooking methods.

· Understand and apply the practical knowledge of food preparations .

·

SL NO

UNIT

CONTENT

TEACHING HOURS

1

UNIT I

Milk & Milk Products- composition & nutritive value, properties and effect of heat, nutritional importance

7

2

UNIT II

Egg- structure, composition, nutritive value, tasting of freshness in eggs, uses of egg in food preparation, storage of egg

Baking - Types of bake products & its nutritive value.

7

3

UNIT III

Meat- sources of edible meat, composition & nutritive value, selection of meat, postmortem changes, changes on cooking, storage, factors effecting tenderness of meat

7

4

UNIT IV

Poultry & Fish- composition & nutritive value, selection and storage, indication of freshness

7

5

UNIT V

Spices and Condiments- types, uses in Indian recipe

4

6

UNIT VI

Beverages: Coffee, tea, and cocoa, processing composition and preparation

4

7

UNIT VII

Health foods: Functional foods, Prebiotics, Probiotics, Neutraceuticals, Organic foods, GM foods

4

8

Practical

1. Experimental cooking on milk

2. Experimental cooking on egg

3. Experimental cooking on Meat, Fish & Poultry.

4. Development of health beaverages.

5. Effect of use of spices and condiments in food.

20

REFERENCE BOOKS

1. Manay Shakunthala, N and Shadaksharaswamy M. Foods facts and Principles, New Age International (P) Ltd Publishers, Reprint 2005.

2. Srilakshmi B. Food Science, New Age International (P) Ltd Publishers, third edition, 2005.

3. Norman N. Potter and Joseph H. Hotchkiss, Food Science, CBS publishers and distributors,, Fifth edition, 2000.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IINDSEMESTER

Course code

BFN-202

Title

Credits

NUTRITION THROUGH LIFE CYCLE

No of lectures: 40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To understand the physiological stages of different age groups.

· To understand the nutritional requirements in different age groups.

· To plan menu based on the requirements of various age groups.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand micronutrients in detail.

· Plan menu for different age groups on the basis of RDA.

SL NO

UNIT

CONTENT

TEACHING HOURS

1

UNIT I

BALANCE DIET AND MEAL PLANNING:

Definition, importance of balance diet for different age groups, important guide lines to be followed while planning a balance diet, Food Pyramid,

Principles and steps involved in meal planning, factors influencing meal planning, food groups.

3

2

UNIT II

NUTRITION IN PREGNANCY AND LACTATION:

Pregnancy- Physiological stages of pregnancy, nutrition requirements and Complications of pregnancy.

Lactation- Physiology of lactation, role of hormones, nutritional requirements.

Meal planning for pregnant and lactating women

5

3

UNIT III

NUTRITION DURING INFANCY:

Infancy- Growth and development, nutritional requirements, breast feeding, weaning, infant formula. Introduction of supplementary foods, weaning foods. Meal planning for infants.

7

4

UNIT IV

NUTRITIONAL NEEDS DURING CHILDHOOD:

Early childhood (Toddlers and Preschoolers) - growth spurt, nutrient needs, nutritional related problems, feeding Pattern and problems

School children- Nutritional requirements, Importance of snacks, school lunch.

Meal planning for children

7

5

UNIT V

NUTRITION ADOLESCENCE:

Physiological and psychological changes, body image, growth, nutrient need, food choice, eating habits, factors influencing needs and eating disorders.

Meal planning for adolescents

7

6

UNIT VI

NUTRITIONAL NEEDS DURING ADULTHOOD: Importance of balance diet, nutritional demands according to the level of activity patterns.

Meal planning for adults

5

7

UNIT VII

NUTRITIONAL NEEDS DURING OLD AGE: Process of ageing, common health problems during old age, and dietary modifications specially reference to consistency of the food.

Meal planning for old age peoples.

6

REFERENCE BOOKS

1. Srilakshmi. B., Dietetics, willey Eastem Ltd., NewDelhi, 2003.

2. Robinson C.H., Lawer M.R., Chenowelth. WIC., and Garwich A.E., Normal and therapeutic nutrition, McMillan Publishers Co., Newyork, XVII Edition, 1986.

3. Suitor, C.J.W and Growely, M.F., Nutrition – Principles and application in Health promation, J.B, Lippincott Co., Philadelphia pb, II Edition, 1984.

4. Gopalan, C. and Ramasasthri, B.V., Nutritive Value of Indian foods. NIN (ICMR) 1996.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

SUBJECT: PHYSIOLOGY II

Course code

BFN-203

Title

Credits

PHYSIOLOGY - II

No of lectures: 60

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To introduce the students the basics of human physiology.

· To understand how the various body organs perform in day to day basis.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the basics of human physiology.

· Understand the functioning of the various parts of the body.

UNIT

CONTENTS

TEACHING HOURS

1

ENDOCRINE SYSTEM:

· Structure and hormones of endocrine glands, pituitary, thyroid, parathyroid, Pancreas, Adrenal, testes and ovary.

· Functions and regulation of secretion of hormones.

10

2

EXCRETORY SYSTEM:

· Structure and functions of kidneys, nephron, ureter, urinary bladder and urethra.

· Urine formation.

· Renal function tests.

10

3

REPRODUCTIVE SYSTEM:

· Male and female reproductive organs and changes during puberty.

· Menstrual cycle, ovulation.

· Physiological changes during pregnancy, Placenta and placental circulation.

10

4

NERVOUS SYSTEM AND MUSCLE:

· Organization of nervous system.

· Structure and function of muscle and nerve cells.

· Functions of brain, Spinal cord, cranial and spinal nerves

· Motor system.

· Sensory system.

· ANS

· Synapse, neuromuscular transmission reflex arc, reflex action and reflexes

· Cerebro spinal fluid

18

5

LYMPHATIC AND IMMUNOLOGICAL SYSTEM:

· Lymph glands and circulation of lymph

· Spleen structure and function

· Immunity – Formation of T- cells and B- cells, Antigen, Antibody and Immune response.

6

6

.

SPECIAL SENSES:

Functions of skin, eye, ear, nose, tongue.

6

TEXTBOOKS

1. Meyer B J, Meij H S and Meyer A C., Human Physiology, AITBS Publishers and Distributors.

2. Wilson, K.J.W and Waugh, A. (1996): Ross and Wilson, Anatomy and Physiology in Health and Illness, 8th Edition, Churchill Livingstone.

REFERENCE BOOKS

1. Ranganathan, T.S. (2004): A Textbook of Human Anatomy, Chand & Co. N. Delhi.

2. Jain, A.K., Textbook of Physiology, Vol. I and II, Avichal Publishing Co., New Delhi.

3. Chatterjee C.C. (1987): Human Physiology, Vol. I & II, Medical Allied Agency, Calcutta.

4. Guyton, A.G. and Hall, J.B. (1996): Text Book of Medical Physiology, (9th Edition, W.B. Sanders Company, Prism Books (Pvt.) Ltd., Bangalore.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IIND SEMESTER

Course code

BFN-204

BFN-212

Title

Credits

FOOD PRESERVATION

No of lectures: 60

Theory:40

Practical: 20

Teaching scheme

Lectures: 5 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To understand importance and need of preservation.

· To understand principles and process of preservation.

· To understand different preservation methods.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand different preservation techniques and methods.

SL NO

UNIT

CONTENT

TEACHING HOURS

1

UNIT I

INTRODUCTION TO PRESERVATION:

History of Food Preservation. Scope of Food and Vegetable Preservation in India.

6

2

UNIT II

PRINCIPLES AND METHODS OF PRESERVATION:

Food Spoilage, Principles of preservation, Methods of preservation: Pasteurization, sterilization, blanching, canning, drying, refrigeration.

8

3

UNIT III

CANNING OF FRUITS AND VEGETABLES:

Canning: Introduction, can manufacture, canning process

selection of fruits and vegetables, grading, washing, peeling, cutting, blanching, cooling, filling, exhausting, sealing, processing, cooling and storage; types of canning pressure canning and water bath canning, common causes

of spoilage in canning of foods.

9

4

UNIT IV

PROCESSING OF VEGETABLES:

Pickling, chutneys and Sauces/ketchups, mushroom processing, potato processing, Some other Valuable Products from vegetables.

9

5

UNIT V

PROCESSING OF FRUITS:

Fruit Beverages, Jam, Jelly and Marmalade, Preserve, Candied and Crystallized Fruits, Some other Valuable Products from Fruits

8

8

Practical

1. Pickling of fruits and vegetables

2. Pickling of meat and fish

3. Preparation of chutneys

4. Preparation of Sauces/ketchups

5. Preparation of jam and jellies

6. Preparation of squash, RTS etc.

7. Preparation of Preserve and Candied Fruits

20

TEXTBOOKS

1. Srivastava, R. P. and Kumar, S. (1998). Fruit and Vegetable preservation –Principles and practices. CBS Publishers and Distributors, New Delhi

2. Desrosier, N.W. and Desrosier, J.N. (1987). The Technology of Food Preservation. CBS Publishers and Distributors, New Delhi

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IINDSEMESTER

Course code

BEL-201

Title

Credits

ENGLISH II

No of lectures: 40

Teaching scheme

Lectures: 2 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To improve the writing and communication skills in English.

Course outcomes:

· Having successfully completed the course, the student will be able to:

· Communicate in English properly.

· Improve the writing skills in English.

· Communicate in English properly.

UNIT

CONTENT

TEACHING HOURS

1

C.V. WRITING- 1) Methods to write a good and effective C.V.

2) Rules to be followed as well as points that should be avoided while preparing a C.V.

3) Practice exercises

JOB APPLICATION LETTER, COMPLAINT LETTER- 1) Rules and methods for writing official letters.

2) Sample letters to be provided

5

2

Modes of communication-

1)request,

2)command,

3)wish,

4) permission

2

3

Situational conversation-

1) Facing an interview,

2) Telephone conversation,

3) Practical exercises

3

4

1. Presentation Skills

2. Interview Skills

3. E-mails

4. Memos

5

5

Selected novels-

i. The Grandmother’s Tale and Selected Stories By R.K.Narayan (1994) Viking press

ii. Malgudi Days by R.K Narayan (1934) Indian Thought Publications

15

6

Selected Poems-

1)A.K. Ramanujan

i. Breaded Fish

ii. Self-Portrait

1) Kamala Das-

i. My mother at sixty-six,

ii. My Grandmother’s House

10

REFERENCE:

A textbook of Compulsory English by Dr Ranu Vanikar and Dr Katayun Palia. Vikas Publishing House Ltd.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IIIRD SEMESTER

Course code

BFN-301

Title

Credits

INSTITUTIONAL FOOD SERVICE MANAGEMENT

No of lectures: 40

Teaching scheme

Lectures: 3 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To introduce with catering industry and food service system.

· To know about principles, tools and techniques of management.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand different food service system.

· Understand Quantity food preparation, Menu planning, Standardization of recipe and portion sizes.

· Understand about financial and personnel management in food service institutions.

SL NO

CHAPTER

CONTENT

TEACHING HOURS

1

UNIT 1

CATERING INDUSTRY- Definition of catering. Classification of food service institutions according to

a. Function: Profit oriented, service oriented and public health facility oriented.

b. Processing method: Conventional system, commissary system and fast food service systems.

c. Service of food: Self service, tray service and waiter-waitress service.

10

2

UNIT II

FLOOR PLANNING AND LAYOUT- Characteristics of typical food service facilities.

Plan of work areas - Receiving, storing, food preparation, cooking, serving, dining, dishwashing, pot and pan washing and garbage disposal : flow space relationship. Working heights and dimensions of work centers.

Equipment – Classification, factors involved in selection, use and care of major equipment.

10

3

UNIT III

Quantity food preparation- Selection, purchasing methods and storage of foods.

Menu planning – Definition, principles involved in planning and types of menus.

Standardization of recipe – Definition, standard recipe format and uses.

Standard portion sizes - Definition, portioning equipments and portion control.

Use of left over foods.

10

4

UNIT IV

Management- Definition, principles and techniques of effective management.

Tools of management- Organization chart, work study and work improvement.

Use of computers in food service establishments.

5

5

UNIT V

Financial management- Principles and methods of food cost control, factors affecting food cost, labor cost, operating cost and overhead cost.

Personnel management- Methods of selection, orientation, training, supervision and motivation of employees..

5

REFERENCE BOOKS:

1. Sethi M., Catering Management: An Integrated Approach. New Age International (P) Ltd, Publishers, Third edition, 2015.

2. Sethi M., Institutional Food Management. New Age International (P) Ltd, Publishers, Third edition, 2008.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IIIRD SEMESTER

Course code

BFN-302

BFN-311

Title

Credits

NUTRITIONAL BIOCHEMISTRY

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 5 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To review about the different biochemical metabolism reaction of the body.

· To understand how this metabolism takes place in co relation with the nutrients of the food .

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the basics metabolic reaction of the body .

· Give them a clear picture of the biochemical Para meters of the body in normal and disease condition.

SL NO

CHAPTER

CONTENT

TEACHING HOURS

1

UNIT 1

CARBOHYDRATES- Definition, classification. Structure (linear) of Monosaccharide- Glucose, fructose and galactose;

Disaccharides- Maltose, lactose and sucrose;

Polysaccharides- Starch and glycogen.

Metabolism- Glycolytic pathway, electron transport chain and oxidative phosphorylation.

Metabolism of carbohydrates: glycolysis and tricarboxylic acid (TCA) cycle, HMP shunt.

8

2

UNIT II

PROTEIN- Definition, classification, structure, physical properties, chemical properties and utilization. Metabolism of proteins: - Transamination, deamination, decarboxylation, urea cycle.

Enzymes and co-enzymes- Definition, types, classification and factors affecting velocity of enzyme catalyzed reactions. diagnostic value of serum enzymes -Creatinine kinase, Alkaline phosphatase, Acid phosphatase, LDH, SGOT, SGPT,Amylase, Lipase, Carbonic anhydrase etc.

8

3

UNIT III

LIPIDS- Definition, classification and properties.

Metabolism- Oxidation and biosynthesis of fatty acids. Ketone bodies, ketogenesis and ketosis.

8

4

UNIT IV

ACID – BASE BALANCE- Acid-base balance in normal health, definition of buffers, principles of buffers, major sources of acid produced in the body, physiological buffer system and role of different buffer systems.

Fluid and electrolyte balance-Distribution of fluids in the body, ECF, ICF, Water metabolism, dehydration Maintenance in normal health.

8

5

UNIT V

HORMONES -

Classification, general mode of action, hormones of Pituitary, Thyroid, Parathyroid,Adrenals, Reproductive Glands, Pancreas, hormonal disorders, counter regulatory

hormones.

8

PRACTICAL

1. Identification of carbohydrates (Qualitative Tests)

2. Identification of proteins (Qualitative Tests)

3. To study general properties of the enzyme Urease & Achromatic time of salivary amylase.

4. Estimation of glucose in urine by Benedict's methods

5. Urine analysis - normal & abnormal constituents of urine.

6. Blood glucose estimation.

20

TEXTBOOK: Deb. A.C., Fundamental of Biochemistry, New centrul book agency (P)Ltd, reprint 2004

REFERENCES

1. Pattabiraman. T.N. Concise text Book of Bio- Chemistry, 2nd edition, All India Publishers and Distributors, Regd., 1998.

2. Ambika Shanmugam, Fundamentals of biochemistry for Medical students, Karthik printers, 7th edition, 1992.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IIIRD SEMESTER

Course code

BFN-303

BFN-312

Title

Credits

FOOD TECHNOLOGY-I

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 5 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To know about processing of cereals, pulses, oilseeds, fruits and vegetables, meat etc.

· To know about preservation of various foods.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the processing technology of cereals, pulses, fruits and vegetables etc.

· Preservation techniques.

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Cereal & Millets: Processing of cereals,

Composition and uses, by-products of cereals and coarse cereals, Process of malting, Gelatinization of starch, types of browning.

Rice- Composition of rice obtained by different dehusking methods, milling of rice, by-products of rice milling, Processing- Milling, polishing, parboiling, flaking, parching, roasting.

Millets -Varieties, composition and uses of maize, sorghum, barley, rye, oats, triticale, pearl millet and finger millet.

8

2

UNIT II

Pulses & Legumes: Milling of legumes, processing of pulses- soaking, germination, decortications, cooking and fermentation. Toxic constituents in pulses and its detoxification processes.

new improved technologies of legume processing- canning, quick cooking legumes, instant legume powder, legume protein concentrates

8

3

UNIT III

Fats and Oils - Methods of oil extraction, refining of oil, types- steam refining, alkali refining, bleaching, steam, deodorization, hydrogenation, winterization, randomization/ interesterification, Rancidity - hydrolytic and oxidative rancidity and its prevention.

Define - margarine, butter, hydrogenated vegetable oil, lard.

8

4

UNIT IV

IV. Fruits and Vegetables

Classification of fruits and vegetables, general composition, enzymatic browning, names and sources of pigments, Post harvest changes in fruits and vegetables – Climacteric rise, horticultural maturity, physiological maturity, physiological changes, physical changes, chemical changes, pathological changes during the storage of fruits and vegetables.

8

5

UNIT V

Meat - post mortem changes, ageing of meat, tenderizing meat, storage & preservation of meat, cuts & grades of meat.

Fish- preservation of fish- drying, curing, brining, fermentation.

Poultry- Preservation of eggs, egg powder, frozen eggs.

8

PRACTICAL

1. Market survey on processed foods

2. Introduction to laboratory instruments/equipements

3. Development of processed cereal products

4. Development of processed pulse products

5. Development of processed product from meat and fish

6. Visit to different food processing industries

TEXTBOOK:

1. Rahman, M.S., Handbook of Food Preservation. MARCEL DEKKER Inc. 1999

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IIIRD SEMESTER

Course code

BFN-304

Title

Credits

FOOD MICROBIOLOGY

No of lectures: 40

Teaching scheme

Lectures: 3 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To know about microbiology.

· To know food contamination and spoilage.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand about different micro organisms: bacteria, fungi, algae, virus etc.

· Understand contamination and spoilage of food and water.

SL. NO.

CHAPTERS

CONTENT

TEACHING HOURS

1

UNIT I

Introduction & History of Microbiology- The theory of Spontaneous generation, different terminology, heterotrophic nutrition, autotrophic nutrition, saprophytic holozoic, host culture, parasites

5

2

UNIT II

Bacteria- morphology, reproduction, growth curve, genera, importance in food microbiology

4

3

UNIT III

Fungi- morphology, reproduction, classification, physiology & nutrition, process of hybridization, , importance in food microbiology

4

4

UNIT IV

Virus- Occurrence, morphology, reproduction, classification, diseases

4

5

UNIT V

Algae- Occurrence, morphology, reproduction, importance, general principles of spoilage, fitness & refines, of food micro organisms in food factors affecting growth

5

6

UNIT VI

Food Microbiology-

1. Contamination & kinds of micro organisms causing spoilage of carbohydrates, protein and lipid containing foods.

2. Contamination & kinds of micro organisms causing spoilage of cereals, pulses, fresh foods, milk, egg, meat, poultry & fish.

3. Food poisoning & food borne diseases, associated vectors

6

7

UNIT VII

Water microbiology- Micro organisms in water, bacteriological examination, teat for E. coli, purification of water- filtration, sedimentation, addition of chemicals, water borne diseases, micro organisms in sewage disposal

4

8

UNIT VIII

Air microbiology- micro organisms in air & air borne diseases

4

9

UNIT IX

Sterilization- Destruction of Bacteria, methods of sterilization- physical agents, light, desiccation, heat, radiation and chemical agents

4

REFERENCE BOOKS:

Ray B. and Bhunia A. Fundamental Food Microbiology, CRC Press Fifth Edition, 2014

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IIIRD SEMESTER

Course code

BEV-305

Title

Credits

ENVIRONMENTAL SCIENCE

No of lectures: 47

Teaching scheme

Lectures: 2hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To know about the environment.

· To develop an awareness and sensitivity to the total environment and its related problems.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Motivate themselves and others for active participation in environmental protection and improvement

· Identify and develop solutions to environmental problems

SL. NO.

CHAPTERS

CONTENT

TEACHING HOURS

1

UNIT I

Multidisciplinary nature of environmental studies

Definition, scope and importance

Need for public awareness.

2

2

UNIT II

Natural Resources :

Renewable and non-renewable resources:

Natural resources and associated problems.

a) Forest resources: Use and over-exploitation, deforestation, case studies. Timber extraction, mining, dams and their effects on forest and tribal people.

b) Water resources: Use and over-utilization of surface and ground water, floods, drought, conflicts over water, dams-benefits and problems.

c) Mineral resources: Use and exploitation, environmental effects of extracting and using mineral resources, case studies.

d) Food resources: World food problems, changes caused by agriculture and overgrazing, effects of modern agriculture, fertilizer-pesticide problems, water logging, salinity, case studies.

e) Energy resources: Growing energy needs, renewable and non renewable energy sources, use of alternate energy sources. Case studies.

f) Land resources: Land as a resource, land degradation, man induced landslides, soil erosion and desertification.

Role of an individual in conservation of natural resources.

Equitable use of resources for sustainable lifestyles.

8

3

UNIT III

Ecosystems

Concept of an ecosystem.

Structure and function of an ecosystem.

Producers, consumers and decomposers.

Energy flow in the ecosystem.

Ecological succession.

Food chains, food webs and ecological pyramids.

Introduction, types, characteristic features, structure and function of the following ecosystem:-

a. Forest ecosystem

b. Grassland ecosystem

c. Desert ecosystem

d. Aquatic ecosystems (ponds, streams, lakes, rivers, oceans, estuaries)

6

4

UNIT IV

Biodiversity and its conservation

Introduction – Definition: genetic, species and ecosystem diversity.

Bio-geographical classification of India

Value of biodiversity: consumptive use, productive use, social, ethical, aesthetic and option values

Biodiversity at global, National and local levels.

India as a mega-diversity nation

. Hot-spots of biodiversity.

Threats to biodiversity: habitat loss, poaching of wildlife, man-wildlife conflicts.

Endangered and endemic species of India

Conservation of biodiversity: In-situ and Ex-situ conservation of biodiversity.

4

5

UNIT V

Environmental Pollution

Definition

Cause, effects and control measures of:-

a. Air pollution

b. Water pollution

c. Soil pollution

d. Marine pollution

e. Noise pollution

f. Thermal pollution

g. Nuclear hazards

Solid waste Management: Causes, effects and control measures of urban and industrial wastes.

Role of an individual in prevention of pollution.

Pollution case studies.

Disaster management: floods, earthquake, cyclone and landslides.

8

6

UNIT VI

Social Issues and the Environment

From Unsustainable to Sustainable development

Urban problems related to energy

Water conservation, rain water harvesting, watershed management

Resettlement and rehabilitation of people; its problems and concerns. Case

Studies

Environmental ethics: Issues and possible solutions.

Climate change, global warming, acid rain, ozone layer depletion, nuclear accidents and holocaust. Case Studies.

Wasteland reclamation.

Consumerism and waste products.

Environment Protection Act.

Air (Prevention and Control of Pollution) Act.

Water (Prevention and control of Pollution) Act

Wildlife Protection Act

Forest Conservation Act

Issues involved in enforcement of environmental legislation.

Public awareness.

7

7

UNIT VII

Human Population and the Environment

Population growth, variation among nations.

Population explosion – Family Welfare Programme.

Environment and human health.

Human Rights.

Value Education.

HIV/AIDS.

Women and Child Welfare.

Role of Information Technology in Environment and human health.

Case Studies.

6

8

UNIT VIII

Field work

Visit to a local area to document environmental assets river/ forest/grassland/hill/mountain

Visit to a local polluted site-Urban/Rural/Industrial/Agricultural

Study of common plants, insects, birds.

Study of simple ecosystems-pond, river, hill slopes, etc. (Field work Equal to 5 lecture hours)

6

REFERENCE BOOKS:

· Kaushik, A. and Kaushik, C.P. Perspectives in Environmental Science, New Age International Publishers. Third Edition, 2011.

· Santra, S. C. Environmental Science, New Central Book Agency. (2011).

· Chand, S. Environmental Science. S. Chand Publishing. (2010).

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IIIRD SEMESTER

Course code

BHR-321

Title

Credits

INDUSTRY ORIENTED VIVA VOCE

No of lectures:

Teaching scheme

Lectures: 2hrs/wk

Examination scheme

End semester assessment: 100

Course objectives:

· To relate theoretical knowledge with its application in an industry

· To develop skills and techniques directly applicable to their careers

· To expose students to real work environment

Course outcomes:

Having successfully completed the course, the student will be able to:

· Link academic theory to practice in their discipline.

· Acquire new learning through challenging and meaningful activities.

· Apply their knowledge , skills, experience to a work environment

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IVTH SEMESTER

Course code

BFN-401

Title

Credits

FOOD, SANITATION AND HYGIENE

No of lectures: 40

Teaching scheme

Lectures: 3 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To know about hygiene and sanitation.

· To know about Sources of contamination and protection against contamination.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand personal and environmental hygiene.

· Understand methods of inhibiting contamination and waste management.

SL. NO.

CHAPTERS

CONTENT

TEACHING HOURS

1

UNIT I

Sanitation- Definition and meaning. Microbial growth pattern and factors affecting microbial proliferation. Assessment of microbial load- Total plate count technique, press plate technique, indicator or dye reduction test.

8

2

UNIT II

Contamination- Sources of contamination and protection against contamination, adulteration

Methods of killing micro organism- Use of heat, chemicals and radiation.

Methods of inhibiting microbial growth- Use of refrigeration, chemicals, dehydration and fermentation.

8

3

UNIT III

Cleaning compounds- Characteristics of good cleaning compound, classification and selection of cleaning compound.

Sanitizers- Thermal sanitizing and chemical sanitizing.

Food service sanitation- Cleaning steps, cleaning of equipments, mechanized cleaning and sanitizing.

8

4

UNIT IV

Waste disposal- Disposal of solid waste; Waste water handling: Pretreatment, primary treatment, secondary treatment, tertiary treatment and disinfection.

8

5

UNIT V

Personnel hygiene- Meaning and importance; Hygienic practices of employees; personal hygiene and contamination of food products; methods of disease transmission

8

Textbook: Roday, S. Food Hygiene & Sanitation. Tata McGraw-Hill Education, 2011

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IVth SEMESTER

Course code

BFN-402

BFN-411

Title

Credits

COMMUNITY NUTRITION

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 5 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To know about nutritional problems prevailing in India.

· To impart nutrition education to the community.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Assess nutritional status.

· Impart nutrition education.

SL. NO.

CHAPTERS

CONTENT

TEACHING HOURS

1

UNIT I

Nutrition and Health in National development.

Community nutrition- Definition, IMR, NMR and MMR. RAP, nutritional status assessment and surveillance.

4

2

UNIT II

Nutritional Problems in India- Malnutrition- meaning, factors contributing to malnutrition, over nutrition.

Nutritional disorders- Epidemiology, clinical features, prevention and dietary treatment for Protein Energy malnutrition, nutritional anaemias & vitamin deficiency disorders.

6

3

UNIT III

Methods of assessing nutritional status:

a) Sampling techniques, Identification of risk groups,

b) Direct assessment - Diet surveys, anthropometric, clinical and biochemical estimation.

c) Indirect assessment- Food balance sheet, ecological parameters and vital statistics.

Growth chart

Meaning, WHO Chart, and charts used in India, uses, meaning of reference curve and growth curve.

6

4

UNIT IV

Communication methods- introduction, need, audio-visual aids, teaching aids

Nutrition education- Meaning, objectives, types and methods; Principles of planning, execution and evaluation of nutrition education program; Merits and limitations.

4

5

UNIT V

Improvement of nutrition of a community:

a) Modern methods of improvement or nutritional quality of food, food fortification, enrichment and nutrient supplementations.

b) Nutrition education themes and messages in nutrition and health, Antenatal and postnatal care.

6

6

UNIT VI

Nutritional and infection relationship: Immunization and its importance, Food borne infection and intoxication diseases, foods involved, methods of prevention, Infestation of food borne diseases, Outbreak, Prevention signs and control of infection.

6

8

UNIT VII

National and International agencies in uplifting the nutritional status -WHO, UNICEF, CARE, ICMR, ICAR, CSIR, CFTRI. Various nutrition related welfare programmes, ICDS, SLP, MOM, and others (in brief).

4

9

UNIT VIII

Nutrition intervention programs- Schemes and programs for various nutritional problems in India: Prophylaxis programs, Mid day meal program, SNP and ICDS- Objectives and services.

4

PRACTICAL

1. Diet and nutrition surveys:

(a) Identification of vulnerable and risk groups.

(b) Diet survey for breast-feeding and weaning practices of specific groups.

(c) Use of anthropometric measurement in children.

2. Preparation of visual aids.

3. Field visit to

(a) Observe the working of nutrition and health oriented programmes (survey based result).

(b) Hospitals to observe nutritional deficiencies.

20

Textbook: Temple, N.J. and Steyn, N. Community Nutrition for Developing Countries Athabasca University Press and UNISA Press 2016.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IVTH SEMESTER

Course code

BFN-403

BFN-412

Title

Credits

FOOD TECHNOLOGY-II

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 5 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To know about processing of dairy, extruded and irradiated food.

· To know about preservation of various foods.

· To about packaging technology.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the processing technology of dairy, extruded and irradiated food.

· Preservation techniques.

· About packaging materials and techniques.

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Introduction to various food processing and preservation technologies

Freezing- Introduction to refrigeration and freezing, definition, principle of freezing, changes occurring during freezing, types of freezing, thawing, changes during thawing and its effect on food.

Drying and Dehydration- Definition, drying as a means of preservation, differences between sun drying and dehydration (i.e. mechanical drying), heat and mass transfer, factors affecting rate of drying, types of driers used in the food industry.

8

2

UNIT II

Dairy technology- introduction, pasteurization, homogenization, drying, packaging, standardization, recombination, reconstitution, different processing for different milk products, Co-operative Dairying, National Dairy Development Board, Operation Flood, Development in milk processing

7

3

UNIT III

Extruded foods- introduction, classification of extruders, merits & demerits of extrusion technology, effect of Extruded foods on nutritive value of foods.

7

4

UNIT IV

Food Irradiation- Introduction, kinds of ionizing radiations used in food irradiation, uses of radiation processing in food industry, concept of cold sterilization, functions, effects of food irradiation, safety of irradiated foods

Thermal Processing- Concept of pasteurization, sterilization, commercial sterilization and blanching.

8

5

UNIT V

Packaging technology- introduction, basic packaging materials, effects on nutritive value of foods

4

6

UNIT VI

Food Additives- introduction, classification, uses, merits & demerits, Fortification & Enrichment- definition & importance of fortified and enriched foods

4

7

UNIT VII

Evaluation of Food Quality

2

PRACTICAL

1. Setting up of sensory evaluation lab and introducing the concept of organoleptic testing.

2. Drying of food products

3 To give the concept of shelf life of different foods (processed and unprocessed)

4. Identification of different types of packaging materials used in the food industry

5.Visit to different food processing industries

20

TEXTBOOK:

1. Rahman, M.S., Handbook of Food Preservation. MARCEL DEKKER Inc. 1999

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IVTH SEMESTER

Course code

BFN-404

BFN-413

Title

Credits

BASIC DIETETICS

No of lectures: 60

Theory :40

Practical :20

Teaching scheme

Lectures: 8hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of diet modification and adaptations .

· To study about the different nutrient modification at different disease state .

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the different aspect of food nutrients and its affect in health and well being.

· Understand and apply different aspect of diet modification and adaptations in diseases state

SL NO

CHAPTER

CONTENT

TEACHING HOURS

1

UNIT 1

CONCEPT OF DIET THERAPY : growth and source of dietetics, purpose and principles of Therapeutic diets, modification of normal diet, classification of therapeutic diets, role of Dietician, definition of nutritional care, interpersonal relationship with patient, planning and implementary dietary care. Nutritional care process.Medical History assessment. Assessment of patient needs. Dietary counseling - Evaluation of the effectiveness of counseling. Education of the patient and follow up. Role of Dietitian – Professional code and ethics of a dietitian. Problems in feeding children at the hospitals, Psychology of feeding the patient.

8

2

UNIT II

NUTRITIONAL CARE FOR WEIGHT MANAGEMENT-

Obesity and overweight: Identification, etiology, dietary management and behavioral modifications.

Under weight: Etiology, assessment and dietary management.

8

3

UNIT III

NUTRITIONAL CARE FOR FEBRILE CONDITION – Acute, chronic and recurrent: Malaria, Typhoid and TB – Etiology, symptoms and dietary management.

8

4

UNIT IV

NUTRITIONAL CARE FOR DISEASES OF THE GASTRO INTESTINAL TRACT- Gastric and duodenal ulcer, diarrhoea, constipation, malabsorption syndrome, hemorrhoids, ulcerative colitis, flatulence and steatorrhea – Etiology, symptoms and dietary management.

8

5

UNIT V

NUTRITIONAL CARE FOR DISEASES OF LIVER AND BILIARY SYSTEM- Viral hepatitis, cirrhosis of liver, cholelithiasis and cholecystitis: Etiology, symptoms and dietary management.

8

PRACTICAL

Planning, preparations and calculations of diets with modified-

(a) Consistency

(b) Fibre and residue

1) Planning, preparation and calculation of diets in Diarrhea and constipation

2) Planning, preparation and calculation of diets in peptic ulcer.

3) Planning, preparation and calculation of diets in liver disease.

4)Planning, preparation and calculation of diets in fever and infections.

5)Planning, preparations and calculation of diet in weight management.

20

TEXTBOOK:

1. Joshi, S.A., Nutriton and Dietetics, Tata McGraw Hill Publications, New Delhi, 2004.

2. Srilakshmi B., Dietetics, New Age International (P) limited Publications, 2004.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

IVTH SEMESTER

Course code

BHR-421

Title

Credits

INDUSTRY ORIENTED VIVA-VOCE

No of lectures:

Teaching scheme

Lectures: 1hr/wk

Examination scheme

End semester assessment: 100

Course objectives:

· To relate theoretical knowledge with its application in an industry

· To develop skills and techniques directly applicable to their careers

· To expose students to real work environment

Course outcomes:

Having successfully completed the course, the student will be able to:

· Link academic theory to practice in their discipline.

· Acquire new learning through challenging and meaningful activities.

· Apply their knowledge , skills, experience to a work environment

BACHELORS OF FOOD, NUTRITION AND DIETETICS

VTH SEMESTER

Course code

BFN-501

Title

Credits

FOOD PRODUCT DEVELOPMENT AND QUALITY CONTROL

No of lectures: 40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To know about the concept of product development.

· To study about steps involved in development of new products and quality control of the products.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Develop new products.

· Know about importance of quality control and food safety.

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

New food product- Definition, classification, factors shaping new product development: social concern, health concern, impact of market place influence and technology.

10

2

UNIT II

Product development- Steps, standardization methods. Portion size and portion control; Calculation of nutritive value and cost of production. Shelf life and storage stability evaluation procedure.

7

3

UNIT III

Product evaluation- Development of score card and analysis of data. Selection and training of judges.

Packaging- Suitability, development of packages and Labeling.

7

4

UNIT IV

Quality control – Objectives, importance, functions of quality control, stages of quality control in food industry.

Food quality assurance – Design of company quality assurance program and microbiological concerns.

Managing quality in supply chain and marketing of food products.

8

5

UNIT V

Government regulations in quality control – FAO/WHO codex Alimentarious commission, PFA, AGMARK, BIS, FPO, fair average quality (FAQ) specification for food grains, ISO 9000 series.

HACCP – Background, principles, benefits and limitation.

Consumer Protection Act (CPA)

Food adulteration – Common adulterants and tests to detect common adulterants.

4

Textbook: Fuller, G.W. New food product development. Taylor and Francis, CRC Press, 2004

BACHELORS OF FOOD, NUTRITION AND DIETETICS

SUBJECT: VTH SEMESTER

Course code

BFN-502

Title

Credits

ENTREPRENEURSHIP DEVELOPMENT

No of lectures: 40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To know about the concept of entrepreneurship.

· To study about role and responsibilities of entrepreneur.

Course outcomes:

Having successfully completed the course, the student will be able to:

· To be a good entrepreneur.

· Able to set an enterprise.

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Introduction to Entrepreneurship:

Unit 1- Definition, Concept and Need for entrepreneurship.

Unit 2- Types of entrepreneurs: Spontaneous, Motivated

and Induced.

(explain and discuss case studies in class and invite different types of entrepreneurs to share the reasons and causes to entrepreneurship as a profession)

Unit 3- Kinds of Entrepreneurship: Proprietary, Partnership and Group Entrepreneurship.

(explain and discuss case studies in class and invite different kinds of entrepreneurs to share their experiences and talk about the advantages and disadvantages of proprietary partnership and group enterprises)

4

2

UNIT II

Exploring the World of Entrepreneurs:

Unit 1- Legendary, Business, Social and Environmental,

Artistic and Aesthetic Entrepreneurs (Students to

Document case studies and present using different

audiovisual aids, may be individual or group activity)

Unit 2- Entrepreneurs in Shadows, failed

Entrepreneurship (Students to Document case studies and

present using different audiovisual aids, may be

individual or group activity)

6

3

UNIT III

New Internet Entrepreneurs. (Students to

Document case studies and present using different

audiovisual aids, may be individual or group activity)

3 Entrepreneurial Assets

Unit 1- Entrepreneurial Values and attitudes.

Unit 2- Entrepreneurial Qualities.

Unit 3- Role demands and Requirements of

Entrepreneurs.

Unit 4- Barriers to entrepreneurship.

(Teachers to discuss and expose students to

entrepreneurs to share their views and importance they

give to particular entrepreneurial values, attitudes,

qualities, role demands, requirements and Barriers)

6

4

UNIT IV

Entrepreneurial Motivation

Unit 1- Definition and Meaning of Achievement

Motivation.

Unit 2- Need for Achievement Motivation

Unit 3- Motivating Factors: Internal and

External.(Teachers to explain with examples)

4

5

UNIT V

5 Gaining Personal Focus and Developing Skills

Unit 1- Communication Skills: Written and verbal

communication.

Unit 2- Barriers to communication.

Unit 3- Developing Listening skills.

(Teachers to explain the do’s and don’ts of

communication. Students to practice written and spoken

office communication.

Unit 3- Personality Development: experts in the field to

take sessions with students.

Unit 4- Gaining Personal Focus: Defining ones own

Intentions, goals and purpose.

Internal Intentions: (Students to share what her business

will accomplish for her in her life, like prestige,

economic independence etc. etc.

External Intentions: (Students to describe how and who

the business will help.

12

6

UNIT VI

6 Entrepreneurial Ideas

Unit 1- Creativity and Idea Generation

Unit 2- Searching and selecting Entrepreneurial Ideas.

Unit 3-Dynamics of project Identification.

Unit 4- Matching Project and enterprise.

(Teachers to guide students)

Unit 5- Gather Information on what works, How to

succeed and Mistakes to avoid.

(Students to interact with particular business persons

related to their identified project/ field of interest, have

Brainstorming sessions and share Ideas and Strategies in

class)

Unit 6 - Research select articles written about the

industry related to their product or service.

7 Organize Visits to Industries and Organisations helping

entrepreneurship.

8

Textbook: Manimala, M.J. Entrepreneurship Theory at the Crossroads: Paradigms and Praxis, 2005

BACHELORS OF FOOD, NUTRITION AND DIETETICS

VTH SEMESTER

Course code

BFN-503

BFN-511

Title

Credits

ADVANCE DIETETICS AND COUNSELLING

No of lectures: 60

Theory :40

Practical :20

Teaching scheme

Lectures: 8hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different metabolic and systemic diseases and nutrient drug interactions .

· To study about the different nutrient modification at different disease state.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Understand the different aspect of food nutrients and interaction s.

· Understand and apply different aspect of diet modification and adaptations in metabolic and systemic diseases state.

SL NO

CHAPTER

CONTENT

TEACHING HOURS

1

UNIT 1

NUTRITIONAL CARE FOR METABOLIC DISORDERS- Diabetes mellitus:

Types, etiology, symptoms, metabolic changes and dietary management.

Gout, phenyl ketonuria, lactose intolerance, hypo and hyper thyroidism-Causes, symptoms and dietary management.

8

2

UNIT II

NUTRITIONAL CARE FOR DISEASES OF CARDIOVASCULAR SYSTEMS- Hypertension, hyperlipidaemia, atherosclerosis, coronary heart disease, congestive heart failure: Etiology, symptoms and dietary management. Relationship between dietary fat and development of cardiovascular diseases.

8

3

UNIT III

NUTRITIONAL CARE FOR DISEASES OF KIDNEY AND URINARY TRACT- Nephritis, nephrotic syndrome, nephrolithiasis, renal failure: Etiology, symptoms, dietary management and renal dialysis.

8

4

UNIT IV

NUTRITIONAL CARE FOR CANCER AND AIDS. Causative and risk factors, chronic complications, different stages of both the disorders, dietary modifications, food to be included and foods to be avoided.

Food Allergy – Diagnosis and treatment.

Surgery, trauma and burns- Physiological changes, nutritional care and management.

Use of food exchange list in diet planning.

8

5

UNIT V

NUTRITIONAL CARE EATING DISORDERS: dietary treatment and other recommendation, addictive behavior in anorexia, nervosa, bulimia & alcoholism, Nutrient drug interaction.

8

6

UNIT VI

PATIENT EDUCATION AND COUNSELING- Assessment of patient needs, establishing rapport, counseling relationship, resources and aids to counseling.

8

PRACTICAL

Planning, preparations and calculations of diets with modified-

1. Planning, preparation and calculation of diets for insulin dependent Diabetes mellitus,Planning, snacks. Desserts and beverages for diabetes.

2. Planning. Preparation and calculation of diet in cardiovascular diseases.

3.Planning, preparations and calculation of diet in Kidney failure , Kidney transplant, Renal

Complication & Kidney stones.

4. Planning, preparations and calculation of diet in Cancer, Trauma (burns) & Surgery.

20

TEXTBOOK:

1. Joshi, S.A., Nutriton and Dietetics, Tata McGraw Hill Publications, New Delhi, 2004.

2. Srilakshmi B., Dietetics, New Age International (P) limited Publications, 2004.

BACHELORS OF FOOD, NUTRITION AND DIETETICS

VTH SEMESTER

Course code:

BHR-521

Title

Credits

INDUSTRY ORIENTED VIVA- VOCE

No of lectures:

Teaching scheme

Lectures:1hr/wk

Examination scheme

End semester assessment: 100

Course objectives:

· To relate theoretical knowledge with its application in an industry.

· To develop skills and techniques directly applicable to their careers.

· To expose students to real work environment.

Course outcomes:

Having successfully completed the course, the student will be able to:

· Link academic theory to practice in their discipline.

· Acquire new learning through challenging and meaningful activities.

· Apply their knowledge , skills, experience to a work environment

BACHELORS OF FOOD, NUTRITION AND DIETETICS

VIth SEMESTER

COMMUNITY HEALTH AWARENESS PROGRAMME AND DIETETICS INTERNSHIP

PROJECT WORK

(Course code-BFN-621)

A mini project will be carried out in rural areas for 45 days

1. Front page: Name of University, University Logo, Name of the Student, Class, Department

2. Certificate

3. Acknowledgement

4. Contents

5. Introduction

6. Activities

· A research topic will be given to each student.

7. Report writing/Presentation

8. Annexure/Appendices: Questionnaires, Folders etc.

INTERNSHIP

(Course code-BFN-622)

Hospital internship will be continued in the downtown hospital for 45 days.

1. Front page: Name of University, University Logo, Name of the Student, Class, Department

2. Certificate

3. Acknowledgement

4. Contents

5. Introduction

6. Activities

A. Activity I: Internship details

· Name of the Institution where the internship was undertaken

· Dietitian in charge under whose Supervision Internship undertaken (Name and Designation)

· Duration and date of internship

· Dietetic department profile and organization

· Posting schedule of the intern

Day/week

posting

Activities schedule and undertaken

· Kitchen layout

· Food procurement and storage

· Schedule/ timing for meal distribution

· Dietetic department menu

B. Activity II: Modified therapeutic diets and special feeding methods

C. Activity III: Clinical posting and nutritional care of patients

i. Ward posting detail

· Major disease conditions observed and Medical Nutrition Therapy recommended during ward posting

Sl. No

Ward posting

Major disease conditions observed

Recommended diets

ii. Nutrition and diet counseling

· List of educational material available

· Nutrition and diet counseling for both In and Out patients

Date/time

IPD/OPD Posting

Counseling details

Note: Separate table for IPD and OPD

D. Activity IV: Case studies

- Disease case

Case problem (indicate the disease condition)

- Patient profile

Patient name

Age

Weight (kg)

Food habits

Occupation

Educational qualification life style

Date of admission

Date of discharge

Duration of stay

Medical diagnosis

Past history

- Medical history of the case

- Present problem

- Physical parameters examination

- Biochemical parameters

Parameters analyzed

At the time of admission

At the time of discharge

Normal values during the treatment

- Management and treatment details

i. Drug therapy (give the name of the drug/injections etc given/prescribed)

ii. Blood glucose monitoring (record in tabular form and follow-up the patient’s blood glucose level if analyzed before breakfast, before lunch and/or before dinner the period of hospitalization). (note: only for diabetes mellitus)

iii. Dietary management of the disease condition

iv. Nutrition/diet counseling

v. Care prognosis: (comment on the portable course and outcome with respect to patient’s condition/after the disease treatment in the hospital)

vi. Case study outcome: (brief highlights how the case study helped in your understanding of the dietary management of the disease condition under study)

E. Activity V: Presentation

7. Annexure/Appendices: Abbreviations, Biochemical Parameters, Portion Size, Diet Sheets etc.

 

Fees Structure:

Fess Amount
Admission Fess Rs. 50,000
1st Semester Rs. 30,000
2nd Semester Rs. 30,000
3rd Semester Rs. 30,000
4th Semester Rs. 30,000
5th Semester Rs. 40,000
6th Semester Rs. 40,000
Total Programme Fee Rs. 250,000

 

Achievement:

1-paper publication in national and international journals.

2- Seminar participation.

 

All 29 Courses

result not found

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