MSc Food, Nutrition & Dietetics

What is this Programme about?

M.Sc. in Food Nutrition and Diatetics is a 2-year postgraduate 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 4 semesters, of six months each, and the basic eligibility for applying to the programme is graduate qualification in the biological science stream, completed from a recognized educational board.

 

How this Programme Benifit you & your Career?

Food Nutrition and Diatetics 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.Phil, and PhD which will improve the chances for better jobs. Besides a post graduate in food nutrition and dietetics may avail jobs in the Research and Development, Education, Human Health sectors basically as a dietitian.

 

Research:

1- Nutritional value of food/ neutraceuticals.

 

Programme Contents:

SYLLABUS

(Effective from the academic year 2012-2015 onwards)

M. Sc. FOOD, NUTRITION AND DIETETICS

Department of Food, Nutrition and Dietetics

Down town College of Basic and applied Sciences

Assam down town University

Panikhaiti, Gandhinagar

Guwahati - 781026

POST GRADUATE PROGRAMME ON FOOD, NUTRITION & DIETIETICS

UNDER ASSAM DOWN TOWN UNIVERSITY, PANIKHATI

SCOPE:

Nutrition is the science of food, the nutrients and other substances therein, their action interaction and balance in relationship to health and disease. Dietetics is the science of applying nutritional data to theregulation of the diet of healthy and sick individual.

Nutrition and dietetics helps the patients to maintain the intake of diet in proper time for the individual disease conditions. It is having more scope in this modern world. The overall aim is to prepare students for career and profession in the field of Nutrition and Dietetics and to strive for continuing professional development and learn to overcome constraints.

The following are the objectives:

· To develop manpower in the field of food, nutrition and dietetics with professional aptitude and demonstration skills.

· To serve the nations health at all stages of life through availability of trained manpower in food, nutrition and dietetics.

· Training professionals in the field of Food, Nutrition and Dietetics with specialization in Clinical Nutrition and Applied Nutrition.

· Conducting research and extension work in the areas of specialization of Clinical Nutrition and Applied Nutrition

CAREER OPPORTUNITIES:

· Government Sector: They can work with government hospitals, government’s health department, schools, colleges, factories and office cafeterias for planning nutritional regiment.

· Sports and Health Clubs: They can also work for sports hostels and athletes camps.

Health and recreation clubs, canteen and nursing care facilities also require the services of nutritionists and dietitians. Employment opportunities are also open to them in catering department of star hotels and restaurants.

· National and International agencies: WHO, UNICEF, NIN, ICAR, ICMR, CFTRI, MFNB, NFI, etc.

· Teaching, Research and Development: Research and development involves conducting research on various food items to ensure their quality as well as studying the effects of various types of diet on the body chemistry in labs. The research dietician or nutritionists do research on nutritive value of food which helps to understand the various components of food we eat and the right type of food which provide a balanced mix of the essentials like vitamins, minerals etc. needed for the human body. They also can opt for research career mainly in universities, public or private sector research institutes, food product manufacturing companies and hospitals. Teaching the science of nutrition

of dietetics in colleges and universities is also a good option.

· Mass Media: Moreover they could find opening in the mass media where top priority is given to disseminating vital information on healthy living.

· Private consultant/Practitioner: Experienced dietitians may become assistant, associate, or director of a dietetic department, or self-employed. Some dietitians specialize in areas such as renal or pediatrics dietetics. Besides all these they can also work as private consultant or practitioner.

SELECTION OF STREAM

By the end of 2nd semester, students will have to choose any one of the two streams, viz. CLINICAL NUTRITION (CN) and APPLIED NUTRITION (AN).

REQUIREMENTS FOR UNIVERSITY EXAMINATION

ATTENDANCE:

1. Attendance must be equal/above 80%, except in genuine cases.

2. Attendance must be 100% in internship of Clinical Nutrition/ Applied Nutrition (Absenteeism during internship has to be covered by makeup duties).

ASSIGNMENT:

1. In each semester, one assignment is mandatory in each subject. Marks allotted on assignment will be included in the internal assessment.

REPORT SUBMISSION:

1. A practical record book must be maintained against every practical paper.

2. During internship in Clinical Nutrition/ Applied Nutrition, an internship record is to be maintained, duly signed by the guide and countersigned by the course instructor.

3. At the end of the internship, a final report book (2 copies) has to be submitted to be department.

DISSERTATION:

1. Synopsis has to be presented by the end of second semester.

2. During 3rd semester, dissertation work will be carried out along with the routine classes.

3. Before completion of 4th semester, a fine copy of the thesis has to be submitted to the guide for final checking.

4. Finally, 4 copies of the thesis have to be submitted to the department.

5. Date for viva will be fixed before the announcement of the final result as per the convenience of the external, for which the candidate will be informed in due course of time.

EXAMINATION

1. At the end of each semester, there will be a promotional examination.

2. Marks will be counted on percentages.

3. Pass marks is 40% (in individual paper).

4. Students have to clear theory and practical papers separately.

5. Each paper will carry internal assessment mar

HONOURING THE DEGREE

After successful completion of the course, a PG degree will be awarded will be awarded on MFND, with field of specialization in parenthesis. Students obtaining 60% or above will be offered 1st class, 40%- 59% will be offered 2nd class. Compartmental will considered up to 4 components only

PROGRAMME STRUCTURE:

M. 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

BASIC NUTRITION

MFN-101

3

3

60

40

100

40

100

2

HUMAN PHYSIOLOGY

MFN-102

3

3

60

40

100

40

100

3

NUTRITIONAL BIOCHEMISTRY- I

MFN-103

3

3

60

40

100

40

100

4

FOOD MICROBIOLOGY & FOOD SAFETY

MFN-104

3

3

60

40

100

40

100

MFN-114

1

1

30

20

50

20

50

5

INSTITUTIONAL FOOD SERVICE MANAGEMENT

MFN-105

3

3

60

40

100

40

100

MFN-115

1

1

30

20

50

20

50

17

Total marks

600

M. Sc. FOOD, NUTRITION AND DIETETICS ( 2ND SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

PUBLIC NUTRITION

MFN-201

3

3

60

40

100

40

100

MFN-211

1

1

30

20

50

20

50

2

HUMAN PSYCHOLOGY

MFN-202

2

2

60

40

100

40

100

3

NUTRITIONAL BIOCHEMISTRY- II

MFN-203

3

3

60

40

100

40

100

4

RESEARCH METHODOLOGY, BIOSTATISTICS & BIOINFORMATICS

MFN-204

3

3

60

40

100

40

100

5

INDUSTRY ORIENTED VIVA VOCE

MFN-205

1

NC

100

12

Total marks

550

M. Sc. FOOD, NUTRITION AND DIETETICS ( 3RD 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 & TECHNOLOGY (AN)

MFN(AN)-301

3

3

60

40

100

40

100

MFN(AN)-311

2

1

30

20

50

20

50

2

APPLIED NUTRITION (AN)

MFN(AN)-302

3

3

60

40

100

40

100

3

CHEMICAL & BIOCHEMICAL INDICES OF FOOD QUALITY (AN)

MFN(AN)-303

2

2

60

40

100

40

100

MFN(AN)-312

4

2

30

20

50

20

50

4

DIET THERAPY I

(CN)

MFN(CN)-301

3

3

60

40

100

40

100

MFN(CN)-311

2

2

30

20

50

20

50

5

DIET THERAPY II (CN)

MFN(CN)-302

3

3

60

40

100

40

100

MFN(CN)-312

2

2

30

20

50

20

50

6

ADVANCE NUTRITION

MFN(AN,CN)-303

3

3

60

40

100

40

100

5

INDUSTRY ORIENTED VIVA VOCE

MHR-321

1

NC

100

Total

AN- 14

CN- 12

Total marks

AN-600

CN-500

M. Sc. FOOD, NUTRITION AND DIETETICS (4th SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

Internship

(Hospital/ Food Industry/ Star Hotels)

MFN-421

10

10

100

50

150

60

150

2

Dissertation

MFN-422

6

1

100

100

200

80

200

3

Credit Seminar

MFN- 423

1

1

100

---

100

40

100

Total

12

Total marks

450

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-101

Title

Credits

BASIC NUTRITION

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To review the importance of nutrient and its major metabolic use.

· To study about the requirements and importance of different macro and micro nutrient in different stage of life

Course outcomes:

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

· Understand the basic terms related to nutrition and its application.

· Understand and apply the

· knowledge of food nutrient by selecting foods from different food groups in planning of diet .

· Understand and apply the concept of theoretical knowledge in practical manner.

SL NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Introduction to Nutrition Science

definitions, history, nutrition research in India

2

2

UNIT II

Recommended Dietary Allowances

factors affecting RDA, methods used to derive RDA, determination of RDA for different nutrients, requirements & allowances

4

3

UNIT III

Reviews on Macro & Micro Nutrients-

Carbohydrates & Applied Aspects: Glycemic Index,& Health, Lipids & Applied Aspects : Omega 3- Fatty acid

& Health,

Proteins & Applied Aspects: Protein Quality

Assessment,

Vitamins & Minerals

12

4

UNIT IV

Energy-Energy Value of foods, SDA, energy production , factors affecting thermogenesis, energy utilization by cell,

energy output – BMR, physical activity, factors

affecting energy input – hunger, appetite, energy

balance, measurement of energy content of food.

6

5

UNIT V

Water & Electrolyte Balance- Distribution of body water, ECF/ICF, functions, different electrolytes-their functions, thirst mechanism, water/electrolyte balance, water-

Imbalance

6

6

UNIT VI

Nutrition for Life Cycle-

Infancy, toddlers, childhood, adulthood-pregnancy &

lactation, geriatric nutrition

10

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

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

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

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-102

Title

Credits

HUMAN PHYSIOLOGY

No of lectures: 40

Theory:40

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 physiological function of different parts of the body and there metabolism.

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 and the nutrient uptake from the food .

SL NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

Unit I

General physiology- human body, tissues of the body

Blood composition, function of blood, immunity, blood coagulation

6

2

Unit II

Digestive system- organization of digestive system, salivary / gastric/ pancreatic secretion, function of liver/ small intestine/ large intestine

6

3

Unit III

Endocrine System- glands, pituitary glands, thyroid gland, pancreas, parathyroid, testes & ovary

6

4

Unit IV

Cardiovascular system- properties of cardiac muscle, cardiac cycle, blood pressure & its regulation, cardio-respiratory changes during exercise

6

5

Unit V

Excretory System- structure & functions of kidney, formation of urea, urea load in blood & urine, renal function test

6

6

Unit VI

Reproduction- male & female reproductive organs, meiosis, reproduction cycle

5

7

Unit VII

Nervous system & Muscle- sensory system, motor system, brain & spinal cord, ANS, neuromuscular transmission, EMG

5

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.

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

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-103

Title

Credits

NUTRITIONAL BIOCHEMISTRY -I

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/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.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Digestion of nutrients- digestive juices & enzymes, digestive sites, factors affecting digestion, emptying time,

6

2

UNIT II

Absorption of Nutrients- cell membrane, transport across the cell membrane, body systems involved in transport- blood circulation, lymphatic system etc.

Utilization of Nutrients- fate and formation

6

3

UNIT III

Carbohydrate Metabolism- glycosidic bond, glycolysis, glycogenesis, lipogenesis, gluconeogenesis, HMP-shunt, TCA-cycle, energetic of glucose metabolism, galactose metabolism, alcohol metabolism, abnormalities in carbohydrate metabolism

6

4

UNIT IV

Lipid Metabolism- ester bond, fatty acid oxidation, energetic of fatty acid oxidation, fatty acid synthesis, cholesterol synthesis, synthesis of bile salts, metabolism of adipose tissue, ketogenesis

6

5

UNIT V

Protein Metabolism-peptide bond, general metabolism of amino acid, protein synthesis, Urea cycle, abnormalities in protein metabolism

6

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.

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-104

Practical:MFN-114

Title

Credits

FOOD MICROBIOLOGY & FOOD SAFETY

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 7hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different microbiological aspects of the food.

· To understand the positive and negative reaction of the microbes on food and human health .

Course outcomes:

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

· Understand the different principles of food safety .

· Give them a clear picture of role in food preservation and food spoilages.

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

Unit I

Food & Microorganisms- food as a substrate for microorganisms, important microorganisms in food microbiology, general principles underlying food spoilage

6

2

Unit II

Food Contamination- contamination, preservation and spoilage of cereal products/ vegetables & fruits/ meat & meat products/ milk & milk products/ canned products

8

3

Unit III

Principles of Food Preservation- asepsis, removal, anaerobic condition, preservation by high temperature/ low temperature/ drying/ food additives/ radiation

5

4

Unit IV

Foods & Enzymes Produced by Microorganisms- productions of cultures, food fermentation, foods & enzymes from microorganisms

5

5

Unit V

Foods in Relation to Disease- bacterial food borne illnesses, non-bacterial food poisoning/ infections/ intoxication, food borne disease outbreaks

8

6

Unit VI

Food Sanitation, control & Inspection- sterilization, microbiology in food sanitation, enforcement & control agencies- national/ international/ federal/ state/ private, microbiological criteria for food

8

PRACTICALS

1. Determination of MPN

2. Determination of COD, BOD

3. Staining procedures

4. Fermentation

5. Sterilization

6. Litmus Milk Tests

20

Text Books:

1. Frazier, W.C, Food Microbiology, McGraw Hill Publications, New York, 4th Edition, 1998. .

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-105

Practical:MFN-115

Title

Credits

INSTITUTIONAL FOOD SERVICE MANAGEMENT

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 7hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different catering industry and there different services .

· To understand the management aspects related to food service and application.

Course outcomes:

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

· Understand the different principles and aspects of management in food service .

· Give them a clear picture of role food safety ,food budgeting and food standards etc .

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

ELEMENTS OF MANAGEMENT: A) PRINCIPLES AND FUNCTION OF MANAGEMENT: Definition, Principle of management functions of management, Planning, Organizing, Directing Coordination, Controlling, and Evaluating.

B)TOOLS OF MANAGEMENT: Organization chart, Communication

Between different elements of management.

C)MANAGEMENT OF RESOURCE :Money, Space, Materials, Equipments ,Staff, Time ,Energy

10

2

UNIT II

FOOD MANAGEMENT:

A)CHARACTERISTICS OF FOOD: Types of food, Quantitative

Aspects of quality, sensory quality, nutritional quality.

B)FOOD PURCHASING :Food buyers ,Purchasing activities ,

Buying food from the markets.

C )RECEIVING AND STORAGE OF FOODS: Receiving from the

Market, storage according to the nature of the foods.

D) MENU PLANING :Types of menus ,Construction of a

Menu, Menu display.

E) FOOD SERVICE :Style of service ,Mechanics of waiter

service ,Self service

10

3

UNIT III

FINANCIAL MANAGEMENT- DEFINITION AND SCOPE: Cost concept and Cost control in a food service units.

6

4

UNIT IV

PERSONAL MANAGEMENT: Personal management, development and policies, Recruitment, selection and Induction, Employment facilities and benefits, Training and development.

8

5

UNIT V

HYGIENE, SANITATION AND SAFETY : Environment hygiene and sanitation ,hygiene in the food handling ,personal hygiene ,safety in a food service unit

8

6

UNIT VI

LAWS GOVERNING FOOD SERVICE ESTABLISHMENTS: Labor laws, working condition, health and safety, harmonious working payments, food laws, food standards in India, role of consumers in maintaining standards.

8

PRACTICALS

PROJECT:

a. Visit to food service institutes/ catering institutes

b. Market survey

c. Evaluation of cost of finished product

10

TEXTBOOK:Sethi, m. and Matha, S. Catering Management – An Integrated approach, wiley Eastern Ltd., New Delhi, II Edition 1993.

REFERENCES

Branson, J.C. and Lennon, M.Hotel, Hostel and Hospital Housekeeping, EiLBS (Publication) V Edition 1992.

Palacio, J.P. Harger, V., Shugart, G. and Theis, M. West’s Introduction to food service, MacMillan Publication Co., New York, XVII Edition, 1944.

M. Sc. FOOD, NUTRITION AND DIETETICS

2ND SEMESTER

Course code

Theory-MFN-201

Practical:MFN-211

Title

Credits

PUBLIC NUTRITION

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 7hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of nutrition and health .

· To study about the importance of child and maternal health .

Course outcomes:

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

· Understand the different aspects of community health .

· Give them a clear picture of importance of health programmes polices related to maternal and child health .

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

NUTRITION & HEALTH:

Nutrition as health indicator, nutrition related problems in India- deficiency disorders

MALNUTRITION:

Causes, ecological factors, effects of malnutrition, protein deficiency diseases - PEM, Kwashiorkor - incidence, prevalence, epidemiology. The package programmes of immunization, nutrition education, feeding programmes and measures to overcome malnutrition.

Vitamin deficiency - A, B1, B2, Niacin, C, D - prevalence, programmes to combat.

Nutritional Anaemia - Prevalence, programmes to control.

IDD and fluorosis - Prevalence, causes, symptoms and programmes to control.

12

2

UNIT II

DEMOGRAPHIC CHANGES DUE TO MALNUTRITION

IMR, MMR, Mortality, morbidity rate, birth rate, sex ratio, poverty level.

Health care delivery - PHC, School Health services and their role in preventing communicable diseases.

6

3

UNIT III

MATERNAL AND CHILD HEALTH:

Nutritional care in childhood, premature baby , LBW

Programmes of immunization

Nutritional requirements in pregnancy lactation,

Impact of diet on outcome of pregnancy, MCH

6

4

UNIT IV

NUTRITION IN EMERGENCIES: infant feeding, safety & hygienic measures, nutrient supplements

4

5

UNIT V

ASSESSMENT OF NUTRITIONAL STATUS IN THE COMMUNITY: Assessment, clinical symptoms of deficiency disorders, normal blood serum values of nutrient metabolites

6

6

UNIT VI

NUTRITION AND NATIONAL DEVELOPMENT, NATIONAL NUTRITIONAL POLICY:

Aim, objectives, guidelines and thrust areas.

PDS - Public distribution system,

Agricultural planning - New strategies.

4

7

UNIT VII

NUTRITION EDUCATION: Nutrition education - Merits, planning, evaluation and conduct, educational techniques, aids, communication media, impact of mass media.

6

8

UNIT VIII

NUTRITION INTERVENTION PROGRAMMES Objectives, operation of feeding programmes. ICDS, TINP, NNMS, IRDP, DWACRA.

National organizations - ICMR, NIN, NNMB, ICAR, CFTRI,NIPCCD

International organizations-FAO, WHO,UNICEF,

UNESCO, World Bank.

6

PRACTICALS

PROJECT:

1. Conduct socio - economic survey

2. Conduct Diet survey

3. Conduct Clinical Examination: Planning,conducting and Evaluating

4. Nutrition Education Programme.

20

REFERENCES

1. B. Srilakshmi, Nutrition Science New Age International (CP) Ltd, New Delhi, 2002.

2. Mahtab, S. Bamji, N. Pralhad rao, Vinodini Reddy, Text book of Human Nutrition, Oxford and IBIT Publishing co Pvt. Ltd, New Delhi, reprint 1999.

3. Shukla,P.K., Nutritional problems of India,1982.

M. Sc. FOOD, NUTRITION AND DIETETICS

2ND SEMESTER

Course code

Theory-MFN-202

Title

Credits

HUMAN PSYCHOLOGY

No of lectures: 60

Theory:40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of human psychology .

· To study about the importance of human behavior and mental health aspects .

Course outcomes:

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

· Understand the different aspects of human psychology and human behavior .

· Give them a clear picture of importance of mental health and assessment of different human psychological aspects .

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

INTRODUCTION: History & origin, definition & scope, relevance, method

7

2

UNIT II

COGNITIVE PROCESSES:

Attention, perception, learning, memory, intelligence, alteration of cognitive processes

7

3

UNIT III

MOTIVATION & EMOTIONAL PROCESSES

Motivation, emotion, attitude, behavior

7

4

UNIT IV

DEVELOPMENTAL PSYCHOLOGY

Psychology of people at different ages from infancy to old age, psychology of vulnerable people, challenged/ woman/ sick people

6

5

UNIT V

MENTAL HYGIENE & MENTAL HEALTH

Concept. Characteristics of mentally healthy person, promotive & preventive mental health, ego defense mechanism, role of nutrionist

6

6

UNIT VI

PSYCHOLOGICAL ASSESSMENT TEST

Types of developmental characteristics, principles, uses, interpretations.3

7

TEXTBOOK: Baron ,RA and Byran D(2000).Social Psychology,New Delhi:Allyan And Bacon

M. Sc. FOOD, NUTRITION AND DIETETICS

2ND SEMESTER

Course code

Theory-MFN-203

Title

Credits

NUTRITIONAL BIOCHEMISTRY -II

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/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

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Acid-Base Balance: Acidosis- respiratory/ metabolic, alkalosis- respiratory/ metabolic, acidic, foods, alkaline foods, buffers in our body,

8

2

UNIT II

METABOLIC DISORDERS:

A) Diabetes mellitus- causes, types, consequences, regulation of blood glucose level, Glycemic index

B) CVDs- causes, atherosclerosis, role of different lipids, trans fats/ cholesterol.

14

3

UNIT III

FREE RADICALS & REACTIVE OXYGEN SPECIES: types, & disease, sources, markers of oxidative stress

ANTIOXIDANTS: types & sources, antioxidant defense system, combating free radicals & reactive oxygen species

8

4

UNIT IV

ENZYMES & COENZYMES: types, functions, active sites, factors affecting, kinetics & inhibition, use in investigation, role of coenzymes

10

5

UNIT V

BIOCHEMICAL ALTERATION IN DIEFICIENCY DISORDERS: PCM/ VADD/ Anaemia, IDD, Rickets, osteomalacia, beri-beri, pellagra, scurvy

10

6

UNIT VI

BIOCHEMICAL ASPECTS OF SOME VITAL CPMPONENTS: Fiber, cholesterol, prostaglandins, lipoproteins, Omega-3 fa, Hb, glycocilated Hb, immonoglobulins, elastin, collagen, myosin, keratin

10

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.

M. Sc. FOOD, NUTRITION AND DIETETICS

2ND SEMESTER

Course code

Theory-MFN-204

Title

Credits

RESEARCH METHODOLOGY, BIOSTATISTICS &BIOINFORMATICS

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of Research Methodology.

· To study about the application of biostatistics and bioinformatics.

Course outcomes:

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

· Understand the different application of research methods .

· Give them a clear picture application of biostatics and bioinformatics in research.

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

RESEARCH METHODOLOGY: An introduction , meaning & objectives of research, motivation in research, types & significance of research, criteria of good research

5

2

UNIT II

DEFINING RESEARCH PROBLEMS:

Definition & necessity.

5

3

UNIT III

RESEARCH DESIGN: Steps in sampling design, features, different sampling designs

5

4

UNIT IV

METHODS OF DATA COLLECTION: Collection of primary data, observation method, interview method, questionnaire method, collection of secondary data

7

5

UNIT V

PROCESSING & ANALYSIS OF DATA: Operations, elements, types, statistics, measures of CT/ dispersion /asymmetry/ relationship, simple regression analysis, partial correlation

7

6

UNIT VI

TESTING OF HYPOTHESIS: Definition, basic concepts, Chi-squares test, non-parametric tests, ANNOVA test.

6

TEXTBOOK : Research Methods and Techniques by C.R Kothari,New Age International ,2004

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER( APPLIED NUTRITION)

Course code

Theory-MFN(AN)-301

Practical:MFN(AN)-311

Title

Credits

FOOD SCIENCE & TECHNOLOGY

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 7hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of Food science and processing .

· To study about the application of principles of food science in product development.

Course outcomes:

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

· Understand the different application of food science in food production and packaging .

· Give them a clear picture of recent trends and advancement in food science and technology

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Introduction:

Aim & Objectives of Food Science & Technology

2

2

UNIT II

Constituents of Food:

Chemical, Physical and Nutritional Alterations Occurring in Foods During Processing and Storage

4

3

UNIT III

Enzymes of importance in food processing:

Carbohydrates, Proteases, lipases, oxidoreductases,

Hydrolases.

4

4

UNIT IV

Introduction to advanced technologies used in food processing: Agglomeration, agitation, air classification, Membrane technology (reverse osmosis and ultra Fitration),high pressure, surface heat exchanger, ohmic resistance heating, super critical extraction.

8

5

UNIT V

Quality Evaluation of Food

Requirement for conducting sensory tests, Types of

test, limitation of sensory evaluation.

Objective methods of evaluation of food.

4

6

UNIT VI

Food Trends

Changing food trends and consumer behavior in

Purchasing foods.

Life Style changes: economic, socio-cultural

Psychological influences and marketing influences.

4

7

UNIT VII

Pre and Primary Processing

Some Basic Concepts

Fermentation, Semi Processed Foods, Instant Foods

6

8

UNIT VIII

Food Packaging

Food packaging-Principles in the development of safe and protective packing,

Packaging materials (metals, glass, paper and plastics) use of packaging in extending shelf life of unprocessed foods (modified atmosphere packaging, Biodegradable Plastics).

6

9

UNIT IX

Food Safety:

Food Toxins, Food Standards

2

PRACTICALS

PROJECT:

· Study of different equipments, used in food processing.

· Development & Standardization of Products from different food groups.

20

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

REFERENCES

1. Manay, S. & Shadaksharaswami, M., Foods: Facts and Principles, New Age Publishers, 2004

2. B. Srilakshmi, Food science, New Age Publishers,2002

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER(APPLIED NUTRITION)

Course code

Theory-MFN(AN)-302

Title

Credits

APPLIED NUTRITION

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of Food standard and safety .

· To study about the different regulatory bodies of food safety and production .

Course outcomes:

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

· Understand the different application of food science in food production and packaging .

· Give them a clear picture of regulatory bodies of food science and technology.

· Understand the recent trends of health foods .

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

Unit I

Role of macronutrients:

Role of fiber in lipid metabolism, colon function, blood

Glucose level and G.I tract functions –Disadvantages of

Dietary fiber,

Role of saturated fat, cholesterol, lipoprotein and

Triglycerides and EFA in the diet

6

2

Unit II

Standards for foods

Milk and milk products, Fruits and vegetables,

Beverages and Fleshy foods.

6

3

Unit III

Food Regulations-Standards and Quality Control

Principles of quality control- Raw material process

Control and product inspections.

5

4

Unit IV

Food Laws & Consumerism

Definition, Consumer protection, Consumer Education,

Legal modes of protection and Machinery for redressal

Of consumer grievances.

4

5

Unit V

Product Development:

Designing new product-types and drawing force,

Need for product development, stages of product

Development, Succecss in product development,

Consumer research, Role of sensory evaluation in

Consumer product acceptance.

8

6

Unit VI

Food adulteration and hygiene-

Definition, Common adulterants in different foods,

Methods of detecting adulterated foods.

6

7

Unit VII

Food Sensitivity

5

TEXTBOOK : B. Srilakshmi, Food science, New Age Publishers,2002.

REFERENCES

1. Manay, S. & Shadaksharaswami, M., Foods: Facts and Principles, New Age Publishers, 2004

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

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER(APPLIED NUTRITION)

Course code

Practical –MFN(AN)-312

Title

Credits

CHEMICAL & BIOCHEMICAL INDICES OF FOOD QUALITY

No of lectures: 40

Theory:30

Practical :40

Teaching scheme

Lectures: 4 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of food standard and nutritive values .

· To study about the different qualitative and quantitative analysis of the different nutrient of food .

Course outcomes:

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

· Understand the different aspect of food nutrients .

· Understand and apply the analytical knowledge of different micro and macro nutrient of foods .

· Understand the recent trends of health foods.

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Nutritive Value of Foods

Food Composition,

Analysis of food samples,

Estimation of nutrient Composition,

Factors affecting bioavailability of nutrients

10

2

UNIT II

Energy Value of Foods

Determination of calorific value, direct & indirect

caloriemeters

10

3

UNIT III

Determination of Non-nutrients in Foods:

Fibers, antioxidants,and other phytochemicals,

Flavour components, pigments

5

4

UNIT IV

Protein Quality

Determination of Protein quality,

Complementary quality of protein

5

5

PRACTICALS

MACRO NUTRIENTS:

(Processed and unprocessed sample)

1.Qualitative analysis - Reaction of pentoses,

Hexoses, Dextrin, starch, glycogen.

2.Quantitative analysis

· Estimation of fat by Soxhlet method

· Estimation of Total protein by Microkjeldhan method

· Extraction of lipids from egg yolk

MICRO NUTRIENTS

1.Ashing of food and preparation of solution

2.Estimatin of calcium in food

3.Estimation of phosphorus in food

4.Estimation of iron in food

5.Estimation of ascorbic acid in cabbage by dye

Method

6.Estimation of thiamine in food by fluorimetry

40

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER (CLINICAL NUTRITION)

Course code

Theory –MFN(CN)-301

Practical: MFN(CN)-311

Title

Credits

DIET THERAPY I

No of lectures: 60

Theory :40

Practical :20

Teaching scheme

Lectures: 7 hrs/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.

CHAPTERS

CONTENTS

TEACHING HOURS

1.

UNIT I

INTRODUCTION TO MEDICAL NUTRITION THERAPY- Introduction

Role of dietician in health care.

Nutrition care Process- Nutritional Assessment, Nutritional Diagnosis, Nutritional Intervention, Nutritional Monitoring and Evaluation.

Patient Care and Counseling.

5

2.

UNIT II

ADAPTATION OF THERAPEUTIC DIETS-

Introduction

Therapeutic Diets

Types of dietary adaptation for therapeutic needs

Normal nutrition- a base of therapeutic diet

Diet prescription and constructing therapeutic diets

Routine Hospital Diets- Normal or general diets, Liquid diets, soft diets.

Mode of Feeding- Oral feeding, tube or enteral feeding, Peripheral vein feeding, Total parenteral nutrition.

8

3.

UNIT III

NUTRITIONAL CARE IN WEIGHT MANAGEMENT- Introduction, underweight, overweight and obesity

6

4.

UNIT IV

NUTRITIONAL MANAGEMENT IN INFECTIONS AND FEVER- Typhoid, Pneumonia and Tuberculosis

6

5.

UNIT V

NUTRITIONAL MANAGEMENT IN FOOD ALLERGIES AND FOOD INTOLERANCE.

5

6.

UNIT VI

NUTRIONAL MANAGEMENT IN CARDIOVASCULAR DISEASES- Dyslipidemia, Atherosclerosis, Hypertension, Myocardial Infarction, Angina Pectoris, Chronic Heart Failure, Rheumatic heart disease, Stroke.

10

7.

UNIT VII

NUTRITIONAL MANAGEMENT IN GASTRO INTESTINAL DISEASES- Diarrhoea, Constipation, Gastritis, Peptic Ulcer. Malabsorption Syndrome- Celiac disease, Steatorrhoea, Lactose Intolerance, Tropical spruce, Crohns disease, Irritable bowel disease.

10

PRACTICALS

I. Standardization

4

II. Planning, preparations and calculations of nutritive value

1. Routine hospital diet:

i. Liquid diet:

a. Clear liquid

b. Full fluid

ii. Semisolid diet

iii. Soft diet

2. Feeds:

i. Nasogastric (NG) feeds

ii. Jejunostomy (JJ) feed

3. Cardiovascular diseases:

i. Hyperlipidemia

ii. Hypertension

4. Gastrointestinal tract:

i. Diarrhoea

ii. Constipation

iii. Peptic ulcer

iv. Celiac disease

v. Crohn’s disease

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.

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER(CLINICAL NUTRITION)

Course code

Theory –MFN(CN)-302

Practical: MFN(CN)-312

Title

Credits

DIET THERAPY II

No of lectures: 60

Theory :40

Practical :20

Teaching scheme

Lectures: 7hrs/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.

CHAPTERS

CONTENTS

TEACHING HOURS

1.

UNIT I

DIET AND DRUG INTERACTION

3

2.

UNIT II

NUTRITIONAL MANAGEMENT IN NEUROLOGICAL AND MENTAL DISORDERS-

Eating disorders, Alzheimer’s disease, Parkinson’s disease.

4

3.

UNIT III

NUTRITIONAL MANAGEMENT IN METABOLIC DISEASES- Diabetes mellitus, Gout, Inborn Errors of Metabolism

8

4.

UNIT IV

NUTRITIONAL MANAGEMENT IN HEPATIC, PANCREATIC AND BILIARY DISORDERS- Viral Hepatitis, Liver Cirrhosis, Hepatic encephalopathy or hepatic coma.

GALL BLADDER AND BILIARY DISORDER.

PANCREATIC DISORDER- Acute and Chronic.

9

5.

UNIT V

NUTRITIONAL MANAGEMENT IN RENAL DISEASES- Acute and Chronic renal diseases, Nephrotic Syndrome, Renal calculi, ESRD, Renal Transplantation.

8

6.

UNIT VI

NUTRITIONAL MANAGEMENT IN CANCER, AIDS, HEMATOLOGICAL DISORDERS AND BURNS

8

PRACTICAL

Planning, preparations and calculations of nutritive value

1. Metabolic disorders

i. Diabetes mellitus type 1

ii. Gout

2. Liver, bile and pancreatitis

i. Hepatitis

ii. Jaundice

iii. Liver cirrhosis

iv. Pancreatitis

3. Renal diseases

i. Nephritic syndrome

ii. Dialysis

iii. Renal calculi

4. Cancer, AIDS, Anemia, and Burns

40

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.

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER(Common Paper for both the Branches )

Course code

Theory –MFN(AN,CN)-303

Title

Credits

ADVANCE NUTRITION

No of lectures: 60

Theory :40

Practical :20

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different concept of advance nutrition and nutrient at special condition.

· To study about the different nutrient modification and recent trends .

Course outcomes:

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

· Understand the different recent trends of nutrient and there application .

· Understand and apply different aspect like sport nutrition, space nutrition ,genetic foods etc.

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Concept of Advanced Nutrition: Application of Nutrition Principles, Scope & Limitation of Food,

Nutrition & Dietetics

5

2

UNIT II

Nutritional Requirements for Special Conditions: Special nutritional needs for space, military and sea voyage.

3

3

UNIT III

Sports Nutrition: Nutrition and performance of athletes and players, dietary modifications and diet plan, sports supplementation

5

4

UNIT IV

Dietary Supplements:

Definition & Regulation, Efficacy & Safety, Functional Foods, Neutraceuticals: Dietary fibre, resistant starch, gums & Probiotics , Antioxidant & Pro-Oxidant Aspects

7

5

UNIT V

Non-nutrient effect of specific nutrients :

Proteins, peptides and nucleotides conjugated linoleic

Acid and n-3 fatty acids, vitamins and minerals.

4

6

UNIT VI

Immunonutrition: Concept, Definition, Importance,

Scope, Different immunonutrients and their uses in

Different physiological conditions

4

7

UNIT VII

Sweetening agents: Natural and artificial sweeteners,

composition, use.

Food additives: Funtions and uses in processed food

Products.

Chemical, technological and toxicological aspects.

Food Flavors: Spices and flavoring constituents, flavors in food industries.

Food Fortification: objectives, principles, and technologies.

8

8

UNIT VIII

Nutritional Requirement of Gene expression:

Epigenetics, Nutrigenomics

4

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

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

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

BACHELORS OF FOOD, NUTRITION AND DIETETICS

DIETETICS INTERNSHIP

4th SEMESTER.

Hospital internship will be continued in the downtown hospital for 60days .

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 2012-2015 onwards)

M. Sc. FOOD, NUTRITION AND DIETETICS

Department of Food, Nutrition and Dietetics

Down town College of Basic and applied Sciences

Assam down town University

Panikhaiti, Gandhinagar

Guwahati - 781026

POST GRADUATE PROGRAMME ON FOOD, NUTRITION & DIETIETICS

UNDER ASSAM DOWN TOWN UNIVERSITY, PANIKHATI

SCOPE:

Nutrition is the science of food, the nutrients and other substances therein, their action interaction and balance in relationship to health and disease. Dietetics is the science of applying nutritional data to theregulation of the diet of healthy and sick individual.

Nutrition and dietetics helps the patients to maintain the intake of diet in proper time for the individual disease conditions. It is having more scope in this modern world. The overall aim is to prepare students for career and profession in the field of Nutrition and Dietetics and to strive for continuing professional development and learn to overcome constraints.

The following are the objectives:

· To develop manpower in the field of food, nutrition and dietetics with professional aptitude and demonstration skills.

· To serve the nations health at all stages of life through availability of trained manpower in food, nutrition and dietetics.

· Training professionals in the field of Food, Nutrition and Dietetics with specialization in Clinical Nutrition and Applied Nutrition.

· Conducting research and extension work in the areas of specialization of Clinical Nutrition and Applied Nutrition

CAREER OPPORTUNITIES:

· Government Sector: They can work with government hospitals, government’s health department, schools, colleges, factories and office cafeterias for planning nutritional regiment.

· Sports and Health Clubs: They can also work for sports hostels and athletes camps.

Health and recreation clubs, canteen and nursing care facilities also require the services of nutritionists and dietitians. Employment opportunities are also open to them in catering department of star hotels and restaurants.

· National and International agencies: WHO, UNICEF, NIN, ICAR, ICMR, CFTRI, MFNB, NFI, etc.

· Teaching, Research and Development: Research and development involves conducting research on various food items to ensure their quality as well as studying the effects of various types of diet on the body chemistry in labs. The research dietician or nutritionists do research on nutritive value of food which helps to understand the various components of food we eat and the right type of food which provide a balanced mix of the essentials like vitamins, minerals etc. needed for the human body. They also can opt for research career mainly in universities, public or private sector research institutes, food product manufacturing companies and hospitals. Teaching the science of nutrition

of dietetics in colleges and universities is also a good option.

· Mass Media: Moreover they could find opening in the mass media where top priority is given to disseminating vital information on healthy living.

· Private consultant/Practitioner: Experienced dietitians may become assistant, associate, or director of a dietetic department, or self-employed. Some dietitians specialize in areas such as renal or pediatrics dietetics. Besides all these they can also work as private consultant or practitioner.

SELECTION OF STREAM

By the end of 2nd semester, students will have to choose any one of the two streams, viz. CLINICAL NUTRITION (CN) and APPLIED NUTRITION (AN).

REQUIREMENTS FOR UNIVERSITY EXAMINATION

ATTENDANCE:

1. Attendance must be equal/above 80%, except in genuine cases.

2. Attendance must be 100% in internship of Clinical Nutrition/ Applied Nutrition (Absenteeism during internship has to be covered by makeup duties).

ASSIGNMENT:

1. In each semester, one assignment is mandatory in each subject. Marks allotted on assignment will be included in the internal assessment.

REPORT SUBMISSION:

1. A practical record book must be maintained against every practical paper.

2. During internship in Clinical Nutrition/ Applied Nutrition, an internship record is to be maintained, duly signed by the guide and countersigned by the course instructor.

3. At the end of the internship, a final report book (2 copies) has to be submitted to be department.

DISSERTATION:

1. Synopsis has to be presented by the end of second semester.

2. During 3rd semester, dissertation work will be carried out along with the routine classes.

3. Before completion of 4th semester, a fine copy of the thesis has to be submitted to the guide for final checking.

4. Finally, 4 copies of the thesis have to be submitted to the department.

5. Date for viva will be fixed before the announcement of the final result as per the convenience of the external, for which the candidate will be informed in due course of time.

EXAMINATION

1. At the end of each semester, there will be a promotional examination.

2. Marks will be counted on percentages.

3. Pass marks is 40% (in individual paper).

4. Students have to clear theory and practical papers separately.

5. Each paper will carry internal assessment mar

HONOURING THE DEGREE

After successful completion of the course, a PG degree will be awarded will be awarded on MFND, with field of specialization in parenthesis. Students obtaining 60% or above will be offered 1st class, 40%- 59% will be offered 2nd class. Compartmental will considered up to 4 components only

PROGRAMME STRUCTURE:

M. 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

BASIC NUTRITION

MFN-101

3

3

60

40

100

40

100

2

HUMAN PHYSIOLOGY

MFN-102

3

3

60

40

100

40

100

3

NUTRITIONAL BIOCHEMISTRY- I

MFN-103

3

3

60

40

100

40

100

4

FOOD MICROBIOLOGY & FOOD SAFETY

MFN-104

3

3

60

40

100

40

100

MFN-114

1

1

30

20

50

20

50

5

INSTITUTIONAL FOOD SERVICE MANAGEMENT

MFN-105

3

3

60

40

100

40

100

MFN-115

1

1

30

20

50

20

50

17

Total marks

600

M. Sc. FOOD, NUTRITION AND DIETETICS ( 2ND SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

PUBLIC NUTRITION

MFN-201

3

3

60

40

100

40

100

MFN-211

1

1

30

20

50

20

50

2

HUMAN PSYCHOLOGY

MFN-202

2

2

60

40

100

40

100

3

NUTRITIONAL BIOCHEMISTRY- II

MFN-203

3

3

60

40

100

40

100

4

RESEARCH METHODOLOGY, BIOSTATISTICS & BIOINFORMATICS

MFN-204

3

3

60

40

100

40

100

5

INDUSTRY ORIENTED VIVA VOCE

MFN-205

1

NC

100

12

Total marks

550

M. Sc. FOOD, NUTRITION AND DIETETICS ( 3RD 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 & TECHNOLOGY (AN)

MFN(AN)-301

3

3

60

40

100

40

100

MFN(AN)-311

2

1

30

20

50

20

50

2

APPLIED NUTRITION (AN)

MFN(AN)-302

3

3

60

40

100

40

100

3

CHEMICAL & BIOCHEMICAL INDICES OF FOOD QUALITY (AN)

MFN(AN)-303

2

2

60

40

100

40

100

MFN(AN)-312

4

2

30

20

50

20

50

4

DIET THERAPY I

(CN)

MFN(CN)-301

3

3

60

40

100

40

100

MFN(CN)-311

2

2

30

20

50

20

50

5

DIET THERAPY II (CN)

MFN(CN)-302

3

3

60

40

100

40

100

MFN(CN)-312

2

2

30

20

50

20

50

6

ADVANCE NUTRITION

MFN(AN,CN)-303

3

3

60

40

100

40

100

5

INDUSTRY ORIENTED VIVA VOCE

MHR-321

1

NC

100

Total

AN- 14

CN- 12

Total marks

AN-600

CN-500

M. Sc. FOOD, NUTRITION AND DIETETICS (4th SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

Internship

(Hospital/ Food Industry/ Star Hotels)

MFN-421

10

10

100

50

150

60

150

2

Dissertation

MFN-422

6

1

100

100

200

80

200

3

Credit Seminar

MFN- 423

1

1

100

---

100

40

100

Total

12

Total marks

450

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-101

Title

Credits

BASIC NUTRITION

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To review the importance of nutrient and its major metabolic use.

· To study about the requirements and importance of different macro and micro nutrient in different stage of life

Course outcomes:

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

· Understand the basic terms related to nutrition and its application.

· Understand and apply the

· knowledge of food nutrient by selecting foods from different food groups in planning of diet .

· Understand and apply the concept of theoretical knowledge in practical manner.

SL NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Introduction to Nutrition Science

definitions, history, nutrition research in India

2

2

UNIT II

Recommended Dietary Allowances

factors affecting RDA, methods used to derive RDA, determination of RDA for different nutrients, requirements & allowances

4

3

UNIT III

Reviews on Macro & Micro Nutrients-

Carbohydrates & Applied Aspects: Glycemic Index,& Health, Lipids & Applied Aspects : Omega 3- Fatty acid

& Health,

Proteins & Applied Aspects: Protein Quality

Assessment,

Vitamins & Minerals

12

4

UNIT IV

Energy-Energy Value of foods, SDA, energy production , factors affecting thermogenesis, energy utilization by cell,

energy output – BMR, physical activity, factors

affecting energy input – hunger, appetite, energy

balance, measurement of energy content of food.

6

5

UNIT V

Water & Electrolyte Balance- Distribution of body water, ECF/ICF, functions, different electrolytes-their functions, thirst mechanism, water/electrolyte balance, water-

Imbalance

6

6

UNIT VI

Nutrition for Life Cycle-

Infancy, toddlers, childhood, adulthood-pregnancy &

lactation, geriatric nutrition

10

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

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

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

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-102

Title

Credits

HUMAN PHYSIOLOGY

No of lectures: 40

Theory:40

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 physiological function of different parts of the body and there metabolism.

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 and the nutrient uptake from the food .

SL NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

Unit I

General physiology- human body, tissues of the body

Blood composition, function of blood, immunity, blood coagulation

6

2

Unit II

Digestive system- organization of digestive system, salivary / gastric/ pancreatic secretion, function of liver/ small intestine/ large intestine

6

3

Unit III

Endocrine System- glands, pituitary glands, thyroid gland, pancreas, parathyroid, testes & ovary

6

4

Unit IV

Cardiovascular system- properties of cardiac muscle, cardiac cycle, blood pressure & its regulation, cardio-respiratory changes during exercise

6

5

Unit V

Excretory System- structure & functions of kidney, formation of urea, urea load in blood & urine, renal function test

6

6

Unit VI

Reproduction- male & female reproductive organs, meiosis, reproduction cycle

5

7

Unit VII

Nervous system & Muscle- sensory system, motor system, brain & spinal cord, ANS, neuromuscular transmission, EMG

5

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.

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

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-103

Title

Credits

NUTRITIONAL BIOCHEMISTRY -I

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/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.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Digestion of nutrients- digestive juices & enzymes, digestive sites, factors affecting digestion, emptying time,

6

2

UNIT II

Absorption of Nutrients- cell membrane, transport across the cell membrane, body systems involved in transport- blood circulation, lymphatic system etc.

Utilization of Nutrients- fate and formation

6

3

UNIT III

Carbohydrate Metabolism- glycosidic bond, glycolysis, glycogenesis, lipogenesis, gluconeogenesis, HMP-shunt, TCA-cycle, energetic of glucose metabolism, galactose metabolism, alcohol metabolism, abnormalities in carbohydrate metabolism

6

4

UNIT IV

Lipid Metabolism- ester bond, fatty acid oxidation, energetic of fatty acid oxidation, fatty acid synthesis, cholesterol synthesis, synthesis of bile salts, metabolism of adipose tissue, ketogenesis

6

5

UNIT V

Protein Metabolism-peptide bond, general metabolism of amino acid, protein synthesis, Urea cycle, abnormalities in protein metabolism

6

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.

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-104

Practical:MFN-114

Title

Credits

FOOD MICROBIOLOGY & FOOD SAFETY

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 7hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different microbiological aspects of the food.

· To understand the positive and negative reaction of the microbes on food and human health .

Course outcomes:

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

· Understand the different principles of food safety .

· Give them a clear picture of role in food preservation and food spoilages.

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

Unit I

Food & Microorganisms- food as a substrate for microorganisms, important microorganisms in food microbiology, general principles underlying food spoilage

6

2

Unit II

Food Contamination- contamination, preservation and spoilage of cereal products/ vegetables & fruits/ meat & meat products/ milk & milk products/ canned products

8

3

Unit III

Principles of Food Preservation- asepsis, removal, anaerobic condition, preservation by high temperature/ low temperature/ drying/ food additives/ radiation

5

4

Unit IV

Foods & Enzymes Produced by Microorganisms- productions of cultures, food fermentation, foods & enzymes from microorganisms

5

5

Unit V

Foods in Relation to Disease- bacterial food borne illnesses, non-bacterial food poisoning/ infections/ intoxication, food borne disease outbreaks

8

6

Unit VI

Food Sanitation, control & Inspection- sterilization, microbiology in food sanitation, enforcement & control agencies- national/ international/ federal/ state/ private, microbiological criteria for food

8

PRACTICALS

1. Determination of MPN

2. Determination of COD, BOD

3. Staining procedures

4. Fermentation

5. Sterilization

6. Litmus Milk Tests

20

Text Books:

1. Frazier, W.C, Food Microbiology, McGraw Hill Publications, New York, 4th Edition, 1998. .

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-105

Practical:MFN-115

Title

Credits

INSTITUTIONAL FOOD SERVICE MANAGEMENT

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 7hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different catering industry and there different services .

· To understand the management aspects related to food service and application.

Course outcomes:

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

· Understand the different principles and aspects of management in food service .

· Give them a clear picture of role food safety ,food budgeting and food standards etc .

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

ELEMENTS OF MANAGEMENT: A) PRINCIPLES AND FUNCTION OF MANAGEMENT: Definition, Principle of management functions of management, Planning, Organizing, Directing Coordination, Controlling, and Evaluating.

B)TOOLS OF MANAGEMENT: Organization chart, Communication

Between different elements of management.

C)MANAGEMENT OF RESOURCE :Money, Space, Materials, Equipments ,Staff, Time ,Energy

10

2

UNIT II

FOOD MANAGEMENT:

A)CHARACTERISTICS OF FOOD: Types of food, Quantitative

Aspects of quality, sensory quality, nutritional quality.

B)FOOD PURCHASING :Food buyers ,Purchasing activities ,

Buying food from the markets.

C )RECEIVING AND STORAGE OF FOODS: Receiving from the

Market, storage according to the nature of the foods.

D) MENU PLANING :Types of menus ,Construction of a

Menu, Menu display.

E) FOOD SERVICE :Style of service ,Mechanics of waiter

service ,Self service

10

3

UNIT III

FINANCIAL MANAGEMENT- DEFINITION AND SCOPE: Cost concept and Cost control in a food service units.

6

4

UNIT IV

PERSONAL MANAGEMENT: Personal management, development and policies, Recruitment, selection and Induction, Employment facilities and benefits, Training and development.

8

5

UNIT V

HYGIENE, SANITATION AND SAFETY : Environment hygiene and sanitation ,hygiene in the food handling ,personal hygiene ,safety in a food service unit

8

6

UNIT VI

LAWS GOVERNING FOOD SERVICE ESTABLISHMENTS: Labor laws, working condition, health and safety, harmonious working payments, food laws, food standards in India, role of consumers in maintaining standards.

8

PRACTICALS

PROJECT:

a. Visit to food service institutes/ catering institutes

b. Market survey

c. Evaluation of cost of finished product

10

TEXTBOOK:Sethi, m. and Matha, S. Catering Management – An Integrated approach, wiley Eastern Ltd., New Delhi, II Edition 1993.

REFERENCES

Branson, J.C. and Lennon, M.Hotel, Hostel and Hospital Housekeeping, EiLBS (Publication) V Edition 1992.

Palacio, J.P. Harger, V., Shugart, G. and Theis, M. West’s Introduction to food service, MacMillan Publication Co., New York, XVII Edition, 1944.

M. Sc. FOOD, NUTRITION AND DIETETICS

2ND SEMESTER

Course code

Theory-MFN-201

Practical:MFN-211

Title

Credits

PUBLIC NUTRITION

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 7hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of nutrition and health .

· To study about the importance of child and maternal health .

Course outcomes:

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

· Understand the different aspects of community health .

· Give them a clear picture of importance of health programmes polices related to maternal and child health .

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

NUTRITION & HEALTH:

Nutrition as health indicator, nutrition related problems in India- deficiency disorders

MALNUTRITION:

Causes, ecological factors, effects of malnutrition, protein deficiency diseases - PEM, Kwashiorkor - incidence, prevalence, epidemiology. The package programmes of immunization, nutrition education, feeding programmes and measures to overcome malnutrition.

Vitamin deficiency - A, B1, B2, Niacin, C, D - prevalence, programmes to combat.

Nutritional Anaemia - Prevalence, programmes to control.

IDD and fluorosis - Prevalence, causes, symptoms and programmes to control.

12

2

UNIT II

DEMOGRAPHIC CHANGES DUE TO MALNUTRITION

IMR, MMR, Mortality, morbidity rate, birth rate, sex ratio, poverty level.

Health care delivery - PHC, School Health services and their role in preventing communicable diseases.

6

3

UNIT III

MATERNAL AND CHILD HEALTH:

Nutritional care in childhood, premature baby , LBW

Programmes of immunization

Nutritional requirements in pregnancy lactation,

Impact of diet on outcome of pregnancy, MCH

6

4

UNIT IV

NUTRITION IN EMERGENCIES: infant feeding, safety & hygienic measures, nutrient supplements

4

5

UNIT V

ASSESSMENT OF NUTRITIONAL STATUS IN THE COMMUNITY: Assessment, clinical symptoms of deficiency disorders, normal blood serum values of nutrient metabolites

6

6

UNIT VI

NUTRITION AND NATIONAL DEVELOPMENT, NATIONAL NUTRITIONAL POLICY:

Aim, objectives, guidelines and thrust areas.

PDS - Public distribution system,

Agricultural planning - New strategies.

4

7

UNIT VII

NUTRITION EDUCATION: Nutrition education - Merits, planning, evaluation and conduct, educational techniques, aids, communication media, impact of mass media.

6

8

UNIT VIII

NUTRITION INTERVENTION PROGRAMMES Objectives, operation of feeding programmes. ICDS, TINP, NNMS, IRDP, DWACRA.

National organizations - ICMR, NIN, NNMB, ICAR, CFTRI,NIPCCD

International organizations-FAO, WHO,UNICEF,

UNESCO, World Bank.

6

PRACTICALS

PROJECT:

1. Conduct socio - economic survey

2. Conduct Diet survey

3. Conduct Clinical Examination: Planning,conducting and Evaluating

4. Nutrition Education Programme.

20

REFERENCES

1. B. Srilakshmi, Nutrition Science New Age International (CP) Ltd, New Delhi, 2002.

2. Mahtab, S. Bamji, N. Pralhad rao, Vinodini Reddy, Text book of Human Nutrition, Oxford and IBIT Publishing co Pvt. Ltd, New Delhi, reprint 1999.

3. Shukla,P.K., Nutritional problems of India,1982.

M. Sc. FOOD, NUTRITION AND DIETETICS

2ND SEMESTER

Course code

Theory-MFN-202

Title

Credits

HUMAN PSYCHOLOGY

No of lectures: 60

Theory:40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of human psychology .

· To study about the importance of human behavior and mental health aspects .

Course outcomes:

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

· Understand the different aspects of human psychology and human behavior .

· Give them a clear picture of importance of mental health and assessment of different human psychological aspects .

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

INTRODUCTION: History & origin, definition & scope, relevance, method

7

2

UNIT II

COGNITIVE PROCESSES:

Attention, perception, learning, memory, intelligence, alteration of cognitive processes

7

3

UNIT III

MOTIVATION & EMOTIONAL PROCESSES

Motivation, emotion, attitude, behavior

7

4

UNIT IV

DEVELOPMENTAL PSYCHOLOGY

Psychology of people at different ages from infancy to old age, psychology of vulnerable people, challenged/ woman/ sick people

6

5

UNIT V

MENTAL HYGIENE & MENTAL HEALTH

Concept. Characteristics of mentally healthy person, promotive & preventive mental health, ego defense mechanism, role of nutrionist

6

6

UNIT VI

PSYCHOLOGICAL ASSESSMENT TEST

Types of developmental characteristics, principles, uses, interpretations.3

7

TEXTBOOK: Baron ,RA and Byran D(2000).Social Psychology,New Delhi:Allyan And Bacon

M. Sc. FOOD, NUTRITION AND DIETETICS

2ND SEMESTER

Course code

Theory-MFN-203

Title

Credits

NUTRITIONAL BIOCHEMISTRY -II

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/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

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Acid-Base Balance: Acidosis- respiratory/ metabolic, alkalosis- respiratory/ metabolic, acidic, foods, alkaline foods, buffers in our body,

8

2

UNIT II

METABOLIC DISORDERS:

A) Diabetes mellitus- causes, types, consequences, regulation of blood glucose level, Glycemic index

B) CVDs- causes, atherosclerosis, role of different lipids, trans fats/ cholesterol.

14

3

UNIT III

FREE RADICALS & REACTIVE OXYGEN SPECIES: types, & disease, sources, markers of oxidative stress

ANTIOXIDANTS: types & sources, antioxidant defense system, combating free radicals & reactive oxygen species

8

4

UNIT IV

ENZYMES & COENZYMES: types, functions, active sites, factors affecting, kinetics & inhibition, use in investigation, role of coenzymes

10

5

UNIT V

BIOCHEMICAL ALTERATION IN DIEFICIENCY DISORDERS: PCM/ VADD/ Anaemia, IDD, Rickets, osteomalacia, beri-beri, pellagra, scurvy

10

6

UNIT VI

BIOCHEMICAL ASPECTS OF SOME VITAL CPMPONENTS: Fiber, cholesterol, prostaglandins, lipoproteins, Omega-3 fa, Hb, glycocilated Hb, immonoglobulins, elastin, collagen, myosin, keratin

10

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.

M. Sc. FOOD, NUTRITION AND DIETETICS

2ND SEMESTER

Course code

Theory-MFN-204

Title

Credits

RESEARCH METHODOLOGY, BIOSTATISTICS &BIOINFORMATICS

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of Research Methodology.

· To study about the application of biostatistics and bioinformatics.

Course outcomes:

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

· Understand the different application of research methods .

· Give them a clear picture application of biostatics and bioinformatics in research.

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

RESEARCH METHODOLOGY: An introduction , meaning & objectives of research, motivation in research, types & significance of research, criteria of good research

5

2

UNIT II

DEFINING RESEARCH PROBLEMS:

Definition & necessity.

5

3

UNIT III

RESEARCH DESIGN: Steps in sampling design, features, different sampling designs

5

4

UNIT IV

METHODS OF DATA COLLECTION: Collection of primary data, observation method, interview method, questionnaire method, collection of secondary data

7

5

UNIT V

PROCESSING & ANALYSIS OF DATA: Operations, elements, types, statistics, measures of CT/ dispersion /asymmetry/ relationship, simple regression analysis, partial correlation

7

6

UNIT VI

TESTING OF HYPOTHESIS: Definition, basic concepts, Chi-squares test, non-parametric tests, ANNOVA test.

6

TEXTBOOK : Research Methods and Techniques by C.R Kothari,New Age International ,2004

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER( APPLIED NUTRITION)

Course code

Theory-MFN(AN)-301

Practical:MFN(AN)-311

Title

Credits

FOOD SCIENCE & TECHNOLOGY

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 7hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of Food science and processing .

· To study about the application of principles of food science in product development.

Course outcomes:

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

· Understand the different application of food science in food production and packaging .

· Give them a clear picture of recent trends and advancement in food science and technology

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Introduction:

Aim & Objectives of Food Science & Technology

2

2

UNIT II

Constituents of Food:

Chemical, Physical and Nutritional Alterations Occurring in Foods During Processing and Storage

4

3

UNIT III

Enzymes of importance in food processing:

Carbohydrates, Proteases, lipases, oxidoreductases,

Hydrolases.

4

4

UNIT IV

Introduction to advanced technologies used in food processing: Agglomeration, agitation, air classification, Membrane technology (reverse osmosis and ultra Fitration),high pressure, surface heat exchanger, ohmic resistance heating, super critical extraction.

8

5

UNIT V

Quality Evaluation of Food

Requirement for conducting sensory tests, Types of

test, limitation of sensory evaluation.

Objective methods of evaluation of food.

4

6

UNIT VI

Food Trends

Changing food trends and consumer behavior in

Purchasing foods.

Life Style changes: economic, socio-cultural

Psychological influences and marketing influences.

4

7

UNIT VII

Pre and Primary Processing

Some Basic Concepts

Fermentation, Semi Processed Foods, Instant Foods

6

8

UNIT VIII

Food Packaging

Food packaging-Principles in the development of safe and protective packing,

Packaging materials (metals, glass, paper and plastics) use of packaging in extending shelf life of unprocessed foods (modified atmosphere packaging, Biodegradable Plastics).

6

9

UNIT IX

Food Safety:

Food Toxins, Food Standards

2

PRACTICALS

PROJECT:

· Study of different equipments, used in food processing.

· Development & Standardization of Products from different food groups.

20

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

REFERENCES

1. Manay, S. & Shadaksharaswami, M., Foods: Facts and Principles, New Age Publishers, 2004

2. B. Srilakshmi, Food science, New Age Publishers,2002

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER(APPLIED NUTRITION)

Course code

Theory-MFN(AN)-302

Title

Credits

APPLIED NUTRITION

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of Food standard and safety .

· To study about the different regulatory bodies of food safety and production .

Course outcomes:

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

· Understand the different application of food science in food production and packaging .

· Give them a clear picture of regulatory bodies of food science and technology.

· Understand the recent trends of health foods .

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

Unit I

Role of macronutrients:

Role of fiber in lipid metabolism, colon function, blood

Glucose level and G.I tract functions –Disadvantages of

Dietary fiber,

Role of saturated fat, cholesterol, lipoprotein and

Triglycerides and EFA in the diet

6

2

Unit II

Standards for foods

Milk and milk products, Fruits and vegetables,

Beverages and Fleshy foods.

6

3

Unit III

Food Regulations-Standards and Quality Control

Principles of quality control- Raw material process

Control and product inspections.

5

4

Unit IV

Food Laws & Consumerism

Definition, Consumer protection, Consumer Education,

Legal modes of protection and Machinery for redressal

Of consumer grievances.

4

5

Unit V

Product Development:

Designing new product-types and drawing force,

Need for product development, stages of product

Development, Succecss in product development,

Consumer research, Role of sensory evaluation in

Consumer product acceptance.

8

6

Unit VI

Food adulteration and hygiene-

Definition, Common adulterants in different foods,

Methods of detecting adulterated foods.

6

7

Unit VII

Food Sensitivity

5

TEXTBOOK : B. Srilakshmi, Food science, New Age Publishers,2002.

REFERENCES

1. Manay, S. & Shadaksharaswami, M., Foods: Facts and Principles, New Age Publishers, 2004

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

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER(APPLIED NUTRITION)

Course code

Practical –MFN(AN)-312

Title

Credits

CHEMICAL & BIOCHEMICAL INDICES OF FOOD QUALITY

No of lectures: 40

Theory:30

Practical :40

Teaching scheme

Lectures: 4 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of food standard and nutritive values .

· To study about the different qualitative and quantitative analysis of the different nutrient of food .

Course outcomes:

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

· Understand the different aspect of food nutrients .

· Understand and apply the analytical knowledge of different micro and macro nutrient of foods .

· Understand the recent trends of health foods.

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Nutritive Value of Foods

Food Composition,

Analysis of food samples,

Estimation of nutrient Composition,

Factors affecting bioavailability of nutrients

10

2

UNIT II

Energy Value of Foods

Determination of calorific value, direct & indirect

caloriemeters

10

3

UNIT III

Determination of Non-nutrients in Foods:

Fibers, antioxidants,and other phytochemicals,

Flavour components, pigments

5

4

UNIT IV

Protein Quality

Determination of Protein quality,

Complementary quality of protein

5

5

PRACTICALS

MACRO NUTRIENTS:

(Processed and unprocessed sample)

1.Qualitative analysis - Reaction of pentoses,

Hexoses, Dextrin, starch, glycogen.

2.Quantitative analysis

· Estimation of fat by Soxhlet method

· Estimation of Total protein by Microkjeldhan method

· Extraction of lipids from egg yolk

MICRO NUTRIENTS

1.Ashing of food and preparation of solution

2.Estimatin of calcium in food

3.Estimation of phosphorus in food

4.Estimation of iron in food

5.Estimation of ascorbic acid in cabbage by dye

Method

6.Estimation of thiamine in food by fluorimetry

40

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER (CLINICAL NUTRITION)

Course code

Theory –MFN(CN)-301

Practical: MFN(CN)-311

Title

Credits

DIET THERAPY I

No of lectures: 60

Theory :40

Practical :20

Teaching scheme

Lectures: 7 hrs/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.

CHAPTERS

CONTENTS

TEACHING HOURS

1.

UNIT I

INTRODUCTION TO MEDICAL NUTRITION THERAPY- Introduction

Role of dietician in health care.

Nutrition care Process- Nutritional Assessment, Nutritional Diagnosis, Nutritional Intervention, Nutritional Monitoring and Evaluation.

Patient Care and Counseling.

5

2.

UNIT II

ADAPTATION OF THERAPEUTIC DIETS-

Introduction

Therapeutic Diets

Types of dietary adaptation for therapeutic needs

Normal nutrition- a base of therapeutic diet

Diet prescription and constructing therapeutic diets

Routine Hospital Diets- Normal or general diets, Liquid diets, soft diets.

Mode of Feeding- Oral feeding, tube or enteral feeding, Peripheral vein feeding, Total parenteral nutrition.

8

3.

UNIT III

NUTRITIONAL CARE IN WEIGHT MANAGEMENT- Introduction, underweight, overweight and obesity

6

4.

UNIT IV

NUTRITIONAL MANAGEMENT IN INFECTIONS AND FEVER- Typhoid, Pneumonia and Tuberculosis

6

5.

UNIT V

NUTRITIONAL MANAGEMENT IN FOOD ALLERGIES AND FOOD INTOLERANCE.

5

6.

UNIT VI

NUTRIONAL MANAGEMENT IN CARDIOVASCULAR DISEASES- Dyslipidemia, Atherosclerosis, Hypertension, Myocardial Infarction, Angina Pectoris, Chronic Heart Failure, Rheumatic heart disease, Stroke.

10

7.

UNIT VII

NUTRITIONAL MANAGEMENT IN GASTRO INTESTINAL DISEASES- Diarrhoea, Constipation, Gastritis, Peptic Ulcer. Malabsorption Syndrome- Celiac disease, Steatorrhoea, Lactose Intolerance, Tropical spruce, Crohns disease, Irritable bowel disease.

10

PRACTICALS

I. Standardization

4

II. Planning, preparations and calculations of nutritive value

1. Routine hospital diet:

i. Liquid diet:

a. Clear liquid

b. Full fluid

ii. Semisolid diet

iii. Soft diet

2. Feeds:

i. Nasogastric (NG) feeds

ii. Jejunostomy (JJ) feed

3. Cardiovascular diseases:

i. Hyperlipidemia

ii. Hypertension

4. Gastrointestinal tract:

i. Diarrhoea

ii. Constipation

iii. Peptic ulcer

iv. Celiac disease

v. Crohn’s disease

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.

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER(CLINICAL NUTRITION)

Course code

Theory –MFN(CN)-302

Practical: MFN(CN)-312

Title

Credits

DIET THERAPY II

No of lectures: 60

Theory :40

Practical :20

Teaching scheme

Lectures: 7hrs/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.

CHAPTERS

CONTENTS

TEACHING HOURS

1.

UNIT I

DIET AND DRUG INTERACTION

3

2.

UNIT II

NUTRITIONAL MANAGEMENT IN NEUROLOGICAL AND MENTAL DISORDERS-

Eating disorders, Alzheimer’s disease, Parkinson’s disease.

4

3.

UNIT III

NUTRITIONAL MANAGEMENT IN METABOLIC DISEASES- Diabetes mellitus, Gout, Inborn Errors of Metabolism

8

4.

UNIT IV

NUTRITIONAL MANAGEMENT IN HEPATIC, PANCREATIC AND BILIARY DISORDERS- Viral Hepatitis, Liver Cirrhosis, Hepatic encephalopathy or hepatic coma.

GALL BLADDER AND BILIARY DISORDER.

PANCREATIC DISORDER- Acute and Chronic.

9

5.

UNIT V

NUTRITIONAL MANAGEMENT IN RENAL DISEASES- Acute and Chronic renal diseases, Nephrotic Syndrome, Renal calculi, ESRD, Renal Transplantation.

8

6.

UNIT VI

NUTRITIONAL MANAGEMENT IN CANCER, AIDS, HEMATOLOGICAL DISORDERS AND BURNS

8

PRACTICAL

Planning, preparations and calculations of nutritive value

1. Metabolic disorders

i. Diabetes mellitus type 1

ii. Gout

2. Liver, bile and pancreatitis

i. Hepatitis

ii. Jaundice

iii. Liver cirrhosis

iv. Pancreatitis

3. Renal diseases

i. Nephritic syndrome

ii. Dialysis

iii. Renal calculi

4. Cancer, AIDS, Anemia, and Burns

40

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.

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER(Common Paper for both the Branches )

Course code

Theory –MFN(AN,CN)-303

Title

Credits

ADVANCE NUTRITION

No of lectures: 60

Theory :40

Practical :20

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different concept of advance nutrition and nutrient at special condition.

· To study about the different nutrient modification and recent trends .

Course outcomes:

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

· Understand the different recent trends of nutrient and there application .

· Understand and apply different aspect like sport nutrition, space nutrition ,genetic foods etc.

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Concept of Advanced Nutrition: Application of Nutrition Principles, Scope & Limitation of Food,

Nutrition & Dietetics

5

2

UNIT II

Nutritional Requirements for Special Conditions: Special nutritional needs for space, military and sea voyage.

3

3

UNIT III

Sports Nutrition: Nutrition and performance of athletes and players, dietary modifications and diet plan, sports supplementation

5

4

UNIT IV

Dietary Supplements:

Definition & Regulation, Efficacy & Safety, Functional Foods, Neutraceuticals: Dietary fibre, resistant starch, gums & Probiotics , Antioxidant & Pro-Oxidant Aspects

7

5

UNIT V

Non-nutrient effect of specific nutrients :

Proteins, peptides and nucleotides conjugated linoleic

Acid and n-3 fatty acids, vitamins and minerals.

4

6

UNIT VI

Immunonutrition: Concept, Definition, Importance,

Scope, Different immunonutrients and their uses in

Different physiological conditions

4

7

UNIT VII

Sweetening agents: Natural and artificial sweeteners,

composition, use.

Food additives: Funtions and uses in processed food

Products.

Chemical, technological and toxicological aspects.

Food Flavors: Spices and flavoring constituents, flavors in food industries.

Food Fortification: objectives, principles, and technologies.

8

8

UNIT VIII

Nutritional Requirement of Gene expression:

Epigenetics, Nutrigenomics

4

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

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

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

BACHELORS OF FOOD, NUTRITION AND DIETETICS

DIETETICS INTERNSHIP

4th SEMESTER.

Hospital internship will be continued in the downtown hospital for 60days .

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 2012-2015 onwards)

M. Sc. FOOD, NUTRITION AND DIETETICS

Department of Food, Nutrition and Dietetics

Down town College of Basic and applied Sciences

Assam down town University

Panikhaiti, Gandhinagar

Guwahati - 781026

POST GRADUATE PROGRAMME ON FOOD, NUTRITION & DIETIETICS

UNDER ASSAM DOWN TOWN UNIVERSITY, PANIKHATI

SCOPE:

Nutrition is the science of food, the nutrients and other substances therein, their action interaction and balance in relationship to health and disease. Dietetics is the science of applying nutritional data to theregulation of the diet of healthy and sick individual.

Nutrition and dietetics helps the patients to maintain the intake of diet in proper time for the individual disease conditions. It is having more scope in this modern world. The overall aim is to prepare students for career and profession in the field of Nutrition and Dietetics and to strive for continuing professional development and learn to overcome constraints.

The following are the objectives:

· To develop manpower in the field of food, nutrition and dietetics with professional aptitude and demonstration skills.

· To serve the nations health at all stages of life through availability of trained manpower in food, nutrition and dietetics.

· Training professionals in the field of Food, Nutrition and Dietetics with specialization in Clinical Nutrition and Applied Nutrition.

· Conducting research and extension work in the areas of specialization of Clinical Nutrition and Applied Nutrition

CAREER OPPORTUNITIES:

· Government Sector: They can work with government hospitals, government’s health department, schools, colleges, factories and office cafeterias for planning nutritional regiment.

· Sports and Health Clubs: They can also work for sports hostels and athletes camps.

Health and recreation clubs, canteen and nursing care facilities also require the services of nutritionists and dietitians. Employment opportunities are also open to them in catering department of star hotels and restaurants.

· National and International agencies: WHO, UNICEF, NIN, ICAR, ICMR, CFTRI, MFNB, NFI, etc.

· Teaching, Research and Development: Research and development involves conducting research on various food items to ensure their quality as well as studying the effects of various types of diet on the body chemistry in labs. The research dietician or nutritionists do research on nutritive value of food which helps to understand the various components of food we eat and the right type of food which provide a balanced mix of the essentials like vitamins, minerals etc. needed for the human body. They also can opt for research career mainly in universities, public or private sector research institutes, food product manufacturing companies and hospitals. Teaching the science of nutrition

of dietetics in colleges and universities is also a good option.

· Mass Media: Moreover they could find opening in the mass media where top priority is given to disseminating vital information on healthy living.

· Private consultant/Practitioner: Experienced dietitians may become assistant, associate, or director of a dietetic department, or self-employed. Some dietitians specialize in areas such as renal or pediatrics dietetics. Besides all these they can also work as private consultant or practitioner.

SELECTION OF STREAM

By the end of 2nd semester, students will have to choose any one of the two streams, viz. CLINICAL NUTRITION (CN) and APPLIED NUTRITION (AN).

REQUIREMENTS FOR UNIVERSITY EXAMINATION

ATTENDANCE:

1. Attendance must be equal/above 80%, except in genuine cases.

2. Attendance must be 100% in internship of Clinical Nutrition/ Applied Nutrition (Absenteeism during internship has to be covered by makeup duties).

ASSIGNMENT:

1. In each semester, one assignment is mandatory in each subject. Marks allotted on assignment will be included in the internal assessment.

REPORT SUBMISSION:

1. A practical record book must be maintained against every practical paper.

2. During internship in Clinical Nutrition/ Applied Nutrition, an internship record is to be maintained, duly signed by the guide and countersigned by the course instructor.

3. At the end of the internship, a final report book (2 copies) has to be submitted to be department.

DISSERTATION:

1. Synopsis has to be presented by the end of second semester.

2. During 3rd semester, dissertation work will be carried out along with the routine classes.

3. Before completion of 4th semester, a fine copy of the thesis has to be submitted to the guide for final checking.

4. Finally, 4 copies of the thesis have to be submitted to the department.

5. Date for viva will be fixed before the announcement of the final result as per the convenience of the external, for which the candidate will be informed in due course of time.

EXAMINATION

1. At the end of each semester, there will be a promotional examination.

2. Marks will be counted on percentages.

3. Pass marks is 40% (in individual paper).

4. Students have to clear theory and practical papers separately.

5. Each paper will carry internal assessment mar

HONOURING THE DEGREE

After successful completion of the course, a PG degree will be awarded will be awarded on MFND, with field of specialization in parenthesis. Students obtaining 60% or above will be offered 1st class, 40%- 59% will be offered 2nd class. Compartmental will considered up to 4 components only

PROGRAMME STRUCTURE:

M. 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

BASIC NUTRITION

MFN-101

3

3

60

40

100

40

100

2

HUMAN PHYSIOLOGY

MFN-102

3

3

60

40

100

40

100

3

NUTRITIONAL BIOCHEMISTRY- I

MFN-103

3

3

60

40

100

40

100

4

FOOD MICROBIOLOGY & FOOD SAFETY

MFN-104

3

3

60

40

100

40

100

MFN-114

1

1

30

20

50

20

50

5

INSTITUTIONAL FOOD SERVICE MANAGEMENT

MFN-105

3

3

60

40

100

40

100

MFN-115

1

1

30

20

50

20

50

17

Total marks

600

M. Sc. FOOD, NUTRITION AND DIETETICS ( 2ND SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

PUBLIC NUTRITION

MFN-201

3

3

60

40

100

40

100

MFN-211

1

1

30

20

50

20

50

2

HUMAN PSYCHOLOGY

MFN-202

2

2

60

40

100

40

100

3

NUTRITIONAL BIOCHEMISTRY- II

MFN-203

3

3

60

40

100

40

100

4

RESEARCH METHODOLOGY, BIOSTATISTICS & BIOINFORMATICS

MFN-204

3

3

60

40

100

40

100

5

INDUSTRY ORIENTED VIVA VOCE

MFN-205

1

NC

100

12

Total marks

550

M. Sc. FOOD, NUTRITION AND DIETETICS ( 3RD 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 & TECHNOLOGY (AN)

MFN(AN)-301

3

3

60

40

100

40

100

MFN(AN)-311

2

1

30

20

50

20

50

2

APPLIED NUTRITION (AN)

MFN(AN)-302

3

3

60

40

100

40

100

3

CHEMICAL & BIOCHEMICAL INDICES OF FOOD QUALITY (AN)

MFN(AN)-303

2

2

60

40

100

40

100

MFN(AN)-312

4

2

30

20

50

20

50

4

DIET THERAPY I

(CN)

MFN(CN)-301

3

3

60

40

100

40

100

MFN(CN)-311

2

2

30

20

50

20

50

5

DIET THERAPY II (CN)

MFN(CN)-302

3

3

60

40

100

40

100

MFN(CN)-312

2

2

30

20

50

20

50

6

ADVANCE NUTRITION

MFN(AN,CN)-303

3

3

60

40

100

40

100

5

INDUSTRY ORIENTED VIVA VOCE

MHR-321

1

NC

100

Total

AN- 14

CN- 12

Total marks

AN-600

CN-500

M. Sc. FOOD, NUTRITION AND DIETETICS (4th SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

Internship

(Hospital/ Food Industry/ Star Hotels)

MFN-421

10

10

100

50

150

60

150

2

Dissertation

MFN-422

6

1

100

100

200

80

200

3

Credit Seminar

MFN- 423

1

1

100

---

100

40

100

Total

12

Total marks

450

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-101

Title

Credits

BASIC NUTRITION

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To review the importance of nutrient and its major metabolic use.

· To study about the requirements and importance of different macro and micro nutrient in different stage of life

Course outcomes:

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

· Understand the basic terms related to nutrition and its application.

· Understand and apply the

· knowledge of food nutrient by selecting foods from different food groups in planning of diet .

· Understand and apply the concept of theoretical knowledge in practical manner.

SL NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Introduction to Nutrition Science

definitions, history, nutrition research in India

2

2

UNIT II

Recommended Dietary Allowances

factors affecting RDA, methods used to derive RDA, determination of RDA for different nutrients, requirements & allowances

4

3

UNIT III

Reviews on Macro & Micro Nutrients-

Carbohydrates & Applied Aspects: Glycemic Index,& Health, Lipids & Applied Aspects : Omega 3- Fatty acid

& Health,

Proteins & Applied Aspects: Protein Quality

Assessment,

Vitamins & Minerals

12

4

UNIT IV

Energy-Energy Value of foods, SDA, energy production , factors affecting thermogenesis, energy utilization by cell,

energy output – BMR, physical activity, factors

affecting energy input – hunger, appetite, energy

balance, measurement of energy content of food.

6

5

UNIT V

Water & Electrolyte Balance- Distribution of body water, ECF/ICF, functions, different electrolytes-their functions, thirst mechanism, water/electrolyte balance, water-

Imbalance

6

6

UNIT VI

Nutrition for Life Cycle-

Infancy, toddlers, childhood, adulthood-pregnancy &

lactation, geriatric nutrition

10

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

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

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

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-102

Title

Credits

HUMAN PHYSIOLOGY

No of lectures: 40

Theory:40

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 physiological function of different parts of the body and there metabolism.

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 and the nutrient uptake from the food .

SL NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

Unit I

General physiology- human body, tissues of the body

Blood composition, function of blood, immunity, blood coagulation

6

2

Unit II

Digestive system- organization of digestive system, salivary / gastric/ pancreatic secretion, function of liver/ small intestine/ large intestine

6

3

Unit III

Endocrine System- glands, pituitary glands, thyroid gland, pancreas, parathyroid, testes & ovary

6

4

Unit IV

Cardiovascular system- properties of cardiac muscle, cardiac cycle, blood pressure & its regulation, cardio-respiratory changes during exercise

6

5

Unit V

Excretory System- structure & functions of kidney, formation of urea, urea load in blood & urine, renal function test

6

6

Unit VI

Reproduction- male & female reproductive organs, meiosis, reproduction cycle

5

7

Unit VII

Nervous system & Muscle- sensory system, motor system, brain & spinal cord, ANS, neuromuscular transmission, EMG

5

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.

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

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-103

Title

Credits

NUTRITIONAL BIOCHEMISTRY -I

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/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.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Digestion of nutrients- digestive juices & enzymes, digestive sites, factors affecting digestion, emptying time,

6

2

UNIT II

Absorption of Nutrients- cell membrane, transport across the cell membrane, body systems involved in transport- blood circulation, lymphatic system etc.

Utilization of Nutrients- fate and formation

6

3

UNIT III

Carbohydrate Metabolism- glycosidic bond, glycolysis, glycogenesis, lipogenesis, gluconeogenesis, HMP-shunt, TCA-cycle, energetic of glucose metabolism, galactose metabolism, alcohol metabolism, abnormalities in carbohydrate metabolism

6

4

UNIT IV

Lipid Metabolism- ester bond, fatty acid oxidation, energetic of fatty acid oxidation, fatty acid synthesis, cholesterol synthesis, synthesis of bile salts, metabolism of adipose tissue, ketogenesis

6

5

UNIT V

Protein Metabolism-peptide bond, general metabolism of amino acid, protein synthesis, Urea cycle, abnormalities in protein metabolism

6

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.

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-104

Practical:MFN-114

Title

Credits

FOOD MICROBIOLOGY & FOOD SAFETY

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 7hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different microbiological aspects of the food.

· To understand the positive and negative reaction of the microbes on food and human health .

Course outcomes:

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

· Understand the different principles of food safety .

· Give them a clear picture of role in food preservation and food spoilages.

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

Unit I

Food & Microorganisms- food as a substrate for microorganisms, important microorganisms in food microbiology, general principles underlying food spoilage

6

2

Unit II

Food Contamination- contamination, preservation and spoilage of cereal products/ vegetables & fruits/ meat & meat products/ milk & milk products/ canned products

8

3

Unit III

Principles of Food Preservation- asepsis, removal, anaerobic condition, preservation by high temperature/ low temperature/ drying/ food additives/ radiation

5

4

Unit IV

Foods & Enzymes Produced by Microorganisms- productions of cultures, food fermentation, foods & enzymes from microorganisms

5

5

Unit V

Foods in Relation to Disease- bacterial food borne illnesses, non-bacterial food poisoning/ infections/ intoxication, food borne disease outbreaks

8

6

Unit VI

Food Sanitation, control & Inspection- sterilization, microbiology in food sanitation, enforcement & control agencies- national/ international/ federal/ state/ private, microbiological criteria for food

8

PRACTICALS

1. Determination of MPN

2. Determination of COD, BOD

3. Staining procedures

4. Fermentation

5. Sterilization

6. Litmus Milk Tests

20

Text Books:

1. Frazier, W.C, Food Microbiology, McGraw Hill Publications, New York, 4th Edition, 1998. .

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-105

Practical:MFN-115

Title

Credits

INSTITUTIONAL FOOD SERVICE MANAGEMENT

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 7hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different catering industry and there different services .

· To understand the management aspects related to food service and application.

Course outcomes:

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

· Understand the different principles and aspects of management in food service .

· Give them a clear picture of role food safety ,food budgeting and food standards etc .

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

ELEMENTS OF MANAGEMENT: A) PRINCIPLES AND FUNCTION OF MANAGEMENT: Definition, Principle of management functions of management, Planning, Organizing, Directing Coordination, Controlling, and Evaluating.

B)TOOLS OF MANAGEMENT: Organization chart, Communication

Between different elements of management.

C)MANAGEMENT OF RESOURCE :Money, Space, Materials, Equipments ,Staff, Time ,Energy

10

2

UNIT II

FOOD MANAGEMENT:

A)CHARACTERISTICS OF FOOD: Types of food, Quantitative

Aspects of quality, sensory quality, nutritional quality.

B)FOOD PURCHASING :Food buyers ,Purchasing activities ,

Buying food from the markets.

C )RECEIVING AND STORAGE OF FOODS: Receiving from the

Market, storage according to the nature of the foods.

D) MENU PLANING :Types of menus ,Construction of a

Menu, Menu display.

E) FOOD SERVICE :Style of service ,Mechanics of waiter

service ,Self service

10

3

UNIT III

FINANCIAL MANAGEMENT- DEFINITION AND SCOPE: Cost concept and Cost control in a food service units.

6

4

UNIT IV

PERSONAL MANAGEMENT: Personal management, development and policies, Recruitment, selection and Induction, Employment facilities and benefits, Training and development.

8

5

UNIT V

HYGIENE, SANITATION AND SAFETY : Environment hygiene and sanitation ,hygiene in the food handling ,personal hygiene ,safety in a food service unit

8

6

UNIT VI

LAWS GOVERNING FOOD SERVICE ESTABLISHMENTS: Labor laws, working condition, health and safety, harmonious working payments, food laws, food standards in India, role of consumers in maintaining standards.

8

PRACTICALS

PROJECT:

a. Visit to food service institutes/ catering institutes

b. Market survey

c. Evaluation of cost of finished product

10

TEXTBOOK:Sethi, m. and Matha, S. Catering Management – An Integrated approach, wiley Eastern Ltd., New Delhi, II Edition 1993.

REFERENCES

Branson, J.C. and Lennon, M.Hotel, Hostel and Hospital Housekeeping, EiLBS (Publication) V Edition 1992.

Palacio, J.P. Harger, V., Shugart, G. and Theis, M. West’s Introduction to food service, MacMillan Publication Co., New York, XVII Edition, 1944.

M. Sc. FOOD, NUTRITION AND DIETETICS

2ND SEMESTER

Course code

Theory-MFN-201

Practical:MFN-211

Title

Credits

PUBLIC NUTRITION

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 7hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of nutrition and health .

· To study about the importance of child and maternal health .

Course outcomes:

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

· Understand the different aspects of community health .

· Give them a clear picture of importance of health programmes polices related to maternal and child health .

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

NUTRITION & HEALTH:

Nutrition as health indicator, nutrition related problems in India- deficiency disorders

MALNUTRITION:

Causes, ecological factors, effects of malnutrition, protein deficiency diseases - PEM, Kwashiorkor - incidence, prevalence, epidemiology. The package programmes of immunization, nutrition education, feeding programmes and measures to overcome malnutrition.

Vitamin deficiency - A, B1, B2, Niacin, C, D - prevalence, programmes to combat.

Nutritional Anaemia - Prevalence, programmes to control.

IDD and fluorosis - Prevalence, causes, symptoms and programmes to control.

12

2

UNIT II

DEMOGRAPHIC CHANGES DUE TO MALNUTRITION

IMR, MMR, Mortality, morbidity rate, birth rate, sex ratio, poverty level.

Health care delivery - PHC, School Health services and their role in preventing communicable diseases.

6

3

UNIT III

MATERNAL AND CHILD HEALTH:

Nutritional care in childhood, premature baby , LBW

Programmes of immunization

Nutritional requirements in pregnancy lactation,

Impact of diet on outcome of pregnancy, MCH

6

4

UNIT IV

NUTRITION IN EMERGENCIES: infant feeding, safety & hygienic measures, nutrient supplements

4

5

UNIT V

ASSESSMENT OF NUTRITIONAL STATUS IN THE COMMUNITY: Assessment, clinical symptoms of deficiency disorders, normal blood serum values of nutrient metabolites

6

6

UNIT VI

NUTRITION AND NATIONAL DEVELOPMENT, NATIONAL NUTRITIONAL POLICY:

Aim, objectives, guidelines and thrust areas.

PDS - Public distribution system,

Agricultural planning - New strategies.

4

7

UNIT VII

NUTRITION EDUCATION: Nutrition education - Merits, planning, evaluation and conduct, educational techniques, aids, communication media, impact of mass media.

6

8

UNIT VIII

NUTRITION INTERVENTION PROGRAMMES Objectives, operation of feeding programmes. ICDS, TINP, NNMS, IRDP, DWACRA.

National organizations - ICMR, NIN, NNMB, ICAR, CFTRI,NIPCCD

International organizations-FAO, WHO,UNICEF,

UNESCO, World Bank.

6

PRACTICALS

PROJECT:

1. Conduct socio - economic survey

2. Conduct Diet survey

3. Conduct Clinical Examination: Planning,conducting and Evaluating

4. Nutrition Education Programme.

20

REFERENCES

1. B. Srilakshmi, Nutrition Science New Age International (CP) Ltd, New Delhi, 2002.

2. Mahtab, S. Bamji, N. Pralhad rao, Vinodini Reddy, Text book of Human Nutrition, Oxford and IBIT Publishing co Pvt. Ltd, New Delhi, reprint 1999.

3. Shukla,P.K., Nutritional problems of India,1982.

M. Sc. FOOD, NUTRITION AND DIETETICS

2ND SEMESTER

Course code

Theory-MFN-202

Title

Credits

HUMAN PSYCHOLOGY

No of lectures: 60

Theory:40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of human psychology .

· To study about the importance of human behavior and mental health aspects .

Course outcomes:

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

· Understand the different aspects of human psychology and human behavior .

· Give them a clear picture of importance of mental health and assessment of different human psychological aspects .

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

INTRODUCTION: History & origin, definition & scope, relevance, method

7

2

UNIT II

COGNITIVE PROCESSES:

Attention, perception, learning, memory, intelligence, alteration of cognitive processes

7

3

UNIT III

MOTIVATION & EMOTIONAL PROCESSES

Motivation, emotion, attitude, behavior

7

4

UNIT IV

DEVELOPMENTAL PSYCHOLOGY

Psychology of people at different ages from infancy to old age, psychology of vulnerable people, challenged/ woman/ sick people

6

5

UNIT V

MENTAL HYGIENE & MENTAL HEALTH

Concept. Characteristics of mentally healthy person, promotive & preventive mental health, ego defense mechanism, role of nutrionist

6

6

UNIT VI

PSYCHOLOGICAL ASSESSMENT TEST

Types of developmental characteristics, principles, uses, interpretations.3

7

TEXTBOOK: Baron ,RA and Byran D(2000).Social Psychology,New Delhi:Allyan And Bacon

M. Sc. FOOD, NUTRITION AND DIETETICS

2ND SEMESTER

Course code

Theory-MFN-203

Title

Credits

NUTRITIONAL BIOCHEMISTRY -II

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/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

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Acid-Base Balance: Acidosis- respiratory/ metabolic, alkalosis- respiratory/ metabolic, acidic, foods, alkaline foods, buffers in our body,

8

2

UNIT II

METABOLIC DISORDERS:

A) Diabetes mellitus- causes, types, consequences, regulation of blood glucose level, Glycemic index

B) CVDs- causes, atherosclerosis, role of different lipids, trans fats/ cholesterol.

14

3

UNIT III

FREE RADICALS & REACTIVE OXYGEN SPECIES: types, & disease, sources, markers of oxidative stress

ANTIOXIDANTS: types & sources, antioxidant defense system, combating free radicals & reactive oxygen species

8

4

UNIT IV

ENZYMES & COENZYMES: types, functions, active sites, factors affecting, kinetics & inhibition, use in investigation, role of coenzymes

10

5

UNIT V

BIOCHEMICAL ALTERATION IN DIEFICIENCY DISORDERS: PCM/ VADD/ Anaemia, IDD, Rickets, osteomalacia, beri-beri, pellagra, scurvy

10

6

UNIT VI

BIOCHEMICAL ASPECTS OF SOME VITAL CPMPONENTS: Fiber, cholesterol, prostaglandins, lipoproteins, Omega-3 fa, Hb, glycocilated Hb, immonoglobulins, elastin, collagen, myosin, keratin

10

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.

M. Sc. FOOD, NUTRITION AND DIETETICS

2ND SEMESTER

Course code

Theory-MFN-204

Title

Credits

RESEARCH METHODOLOGY, BIOSTATISTICS &BIOINFORMATICS

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of Research Methodology.

· To study about the application of biostatistics and bioinformatics.

Course outcomes:

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

· Understand the different application of research methods .

· Give them a clear picture application of biostatics and bioinformatics in research.

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

RESEARCH METHODOLOGY: An introduction , meaning & objectives of research, motivation in research, types & significance of research, criteria of good research

5

2

UNIT II

DEFINING RESEARCH PROBLEMS:

Definition & necessity.

5

3

UNIT III

RESEARCH DESIGN: Steps in sampling design, features, different sampling designs

5

4

UNIT IV

METHODS OF DATA COLLECTION: Collection of primary data, observation method, interview method, questionnaire method, collection of secondary data

7

5

UNIT V

PROCESSING & ANALYSIS OF DATA: Operations, elements, types, statistics, measures of CT/ dispersion /asymmetry/ relationship, simple regression analysis, partial correlation

7

6

UNIT VI

TESTING OF HYPOTHESIS: Definition, basic concepts, Chi-squares test, non-parametric tests, ANNOVA test.

6

TEXTBOOK : Research Methods and Techniques by C.R Kothari,New Age International ,2004

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER( APPLIED NUTRITION)

Course code

Theory-MFN(AN)-301

Practical:MFN(AN)-311

Title

Credits

FOOD SCIENCE & TECHNOLOGY

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 7hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of Food science and processing .

· To study about the application of principles of food science in product development.

Course outcomes:

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

· Understand the different application of food science in food production and packaging .

· Give them a clear picture of recent trends and advancement in food science and technology

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Introduction:

Aim & Objectives of Food Science & Technology

2

2

UNIT II

Constituents of Food:

Chemical, Physical and Nutritional Alterations Occurring in Foods During Processing and Storage

4

3

UNIT III

Enzymes of importance in food processing:

Carbohydrates, Proteases, lipases, oxidoreductases,

Hydrolases.

4

4

UNIT IV

Introduction to advanced technologies used in food processing: Agglomeration, agitation, air classification, Membrane technology (reverse osmosis and ultra Fitration),high pressure, surface heat exchanger, ohmic resistance heating, super critical extraction.

8

5

UNIT V

Quality Evaluation of Food

Requirement for conducting sensory tests, Types of

test, limitation of sensory evaluation.

Objective methods of evaluation of food.

4

6

UNIT VI

Food Trends

Changing food trends and consumer behavior in

Purchasing foods.

Life Style changes: economic, socio-cultural

Psychological influences and marketing influences.

4

7

UNIT VII

Pre and Primary Processing

Some Basic Concepts

Fermentation, Semi Processed Foods, Instant Foods

6

8

UNIT VIII

Food Packaging

Food packaging-Principles in the development of safe and protective packing,

Packaging materials (metals, glass, paper and plastics) use of packaging in extending shelf life of unprocessed foods (modified atmosphere packaging, Biodegradable Plastics).

6

9

UNIT IX

Food Safety:

Food Toxins, Food Standards

2

PRACTICALS

PROJECT:

· Study of different equipments, used in food processing.

· Development & Standardization of Products from different food groups.

20

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

REFERENCES

1. Manay, S. & Shadaksharaswami, M., Foods: Facts and Principles, New Age Publishers, 2004

2. B. Srilakshmi, Food science, New Age Publishers,2002

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER(APPLIED NUTRITION)

Course code

Theory-MFN(AN)-302

Title

Credits

APPLIED NUTRITION

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of Food standard and safety .

· To study about the different regulatory bodies of food safety and production .

Course outcomes:

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

· Understand the different application of food science in food production and packaging .

· Give them a clear picture of regulatory bodies of food science and technology.

· Understand the recent trends of health foods .

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

Unit I

Role of macronutrients:

Role of fiber in lipid metabolism, colon function, blood

Glucose level and G.I tract functions –Disadvantages of

Dietary fiber,

Role of saturated fat, cholesterol, lipoprotein and

Triglycerides and EFA in the diet

6

2

Unit II

Standards for foods

Milk and milk products, Fruits and vegetables,

Beverages and Fleshy foods.

6

3

Unit III

Food Regulations-Standards and Quality Control

Principles of quality control- Raw material process

Control and product inspections.

5

4

Unit IV

Food Laws & Consumerism

Definition, Consumer protection, Consumer Education,

Legal modes of protection and Machinery for redressal

Of consumer grievances.

4

5

Unit V

Product Development:

Designing new product-types and drawing force,

Need for product development, stages of product

Development, Succecss in product development,

Consumer research, Role of sensory evaluation in

Consumer product acceptance.

8

6

Unit VI

Food adulteration and hygiene-

Definition, Common adulterants in different foods,

Methods of detecting adulterated foods.

6

7

Unit VII

Food Sensitivity

5

TEXTBOOK : B. Srilakshmi, Food science, New Age Publishers,2002.

REFERENCES

1. Manay, S. & Shadaksharaswami, M., Foods: Facts and Principles, New Age Publishers, 2004

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

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER(APPLIED NUTRITION)

Course code

Practical –MFN(AN)-312

Title

Credits

CHEMICAL & BIOCHEMICAL INDICES OF FOOD QUALITY

No of lectures: 40

Theory:30

Practical :40

Teaching scheme

Lectures: 4 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of food standard and nutritive values .

· To study about the different qualitative and quantitative analysis of the different nutrient of food .

Course outcomes:

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

· Understand the different aspect of food nutrients .

· Understand and apply the analytical knowledge of different micro and macro nutrient of foods .

· Understand the recent trends of health foods.

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Nutritive Value of Foods

Food Composition,

Analysis of food samples,

Estimation of nutrient Composition,

Factors affecting bioavailability of nutrients

10

2

UNIT II

Energy Value of Foods

Determination of calorific value, direct & indirect

caloriemeters

10

3

UNIT III

Determination of Non-nutrients in Foods:

Fibers, antioxidants,and other phytochemicals,

Flavour components, pigments

5

4

UNIT IV

Protein Quality

Determination of Protein quality,

Complementary quality of protein

5

5

PRACTICALS

MACRO NUTRIENTS:

(Processed and unprocessed sample)

1.Qualitative analysis - Reaction of pentoses,

Hexoses, Dextrin, starch, glycogen.

2.Quantitative analysis

· Estimation of fat by Soxhlet method

· Estimation of Total protein by Microkjeldhan method

· Extraction of lipids from egg yolk

MICRO NUTRIENTS

1.Ashing of food and preparation of solution

2.Estimatin of calcium in food

3.Estimation of phosphorus in food

4.Estimation of iron in food

5.Estimation of ascorbic acid in cabbage by dye

Method

6.Estimation of thiamine in food by fluorimetry

40

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER (CLINICAL NUTRITION)

Course code

Theory –MFN(CN)-301

Practical: MFN(CN)-311

Title

Credits

DIET THERAPY I

No of lectures: 60

Theory :40

Practical :20

Teaching scheme

Lectures: 7 hrs/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.

CHAPTERS

CONTENTS

TEACHING HOURS

1.

UNIT I

INTRODUCTION TO MEDICAL NUTRITION THERAPY- Introduction

Role of dietician in health care.

Nutrition care Process- Nutritional Assessment, Nutritional Diagnosis, Nutritional Intervention, Nutritional Monitoring and Evaluation.

Patient Care and Counseling.

5

2.

UNIT II

ADAPTATION OF THERAPEUTIC DIETS-

Introduction

Therapeutic Diets

Types of dietary adaptation for therapeutic needs

Normal nutrition- a base of therapeutic diet

Diet prescription and constructing therapeutic diets

Routine Hospital Diets- Normal or general diets, Liquid diets, soft diets.

Mode of Feeding- Oral feeding, tube or enteral feeding, Peripheral vein feeding, Total parenteral nutrition.

8

3.

UNIT III

NUTRITIONAL CARE IN WEIGHT MANAGEMENT- Introduction, underweight, overweight and obesity

6

4.

UNIT IV

NUTRITIONAL MANAGEMENT IN INFECTIONS AND FEVER- Typhoid, Pneumonia and Tuberculosis

6

5.

UNIT V

NUTRITIONAL MANAGEMENT IN FOOD ALLERGIES AND FOOD INTOLERANCE.

5

6.

UNIT VI

NUTRIONAL MANAGEMENT IN CARDIOVASCULAR DISEASES- Dyslipidemia, Atherosclerosis, Hypertension, Myocardial Infarction, Angina Pectoris, Chronic Heart Failure, Rheumatic heart disease, Stroke.

10

7.

UNIT VII

NUTRITIONAL MANAGEMENT IN GASTRO INTESTINAL DISEASES- Diarrhoea, Constipation, Gastritis, Peptic Ulcer. Malabsorption Syndrome- Celiac disease, Steatorrhoea, Lactose Intolerance, Tropical spruce, Crohns disease, Irritable bowel disease.

10

PRACTICALS

I. Standardization

4

II. Planning, preparations and calculations of nutritive value

1. Routine hospital diet:

i. Liquid diet:

a. Clear liquid

b. Full fluid

ii. Semisolid diet

iii. Soft diet

2. Feeds:

i. Nasogastric (NG) feeds

ii. Jejunostomy (JJ) feed

3. Cardiovascular diseases:

i. Hyperlipidemia

ii. Hypertension

4. Gastrointestinal tract:

i. Diarrhoea

ii. Constipation

iii. Peptic ulcer

iv. Celiac disease

v. Crohn’s disease

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.

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER(CLINICAL NUTRITION)

Course code

Theory –MFN(CN)-302

Practical: MFN(CN)-312

Title

Credits

DIET THERAPY II

No of lectures: 60

Theory :40

Practical :20

Teaching scheme

Lectures: 7hrs/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.

CHAPTERS

CONTENTS

TEACHING HOURS

1.

UNIT I

DIET AND DRUG INTERACTION

3

2.

UNIT II

NUTRITIONAL MANAGEMENT IN NEUROLOGICAL AND MENTAL DISORDERS-

Eating disorders, Alzheimer’s disease, Parkinson’s disease.

4

3.

UNIT III

NUTRITIONAL MANAGEMENT IN METABOLIC DISEASES- Diabetes mellitus, Gout, Inborn Errors of Metabolism

8

4.

UNIT IV

NUTRITIONAL MANAGEMENT IN HEPATIC, PANCREATIC AND BILIARY DISORDERS- Viral Hepatitis, Liver Cirrhosis, Hepatic encephalopathy or hepatic coma.

GALL BLADDER AND BILIARY DISORDER.

PANCREATIC DISORDER- Acute and Chronic.

9

5.

UNIT V

NUTRITIONAL MANAGEMENT IN RENAL DISEASES- Acute and Chronic renal diseases, Nephrotic Syndrome, Renal calculi, ESRD, Renal Transplantation.

8

6.

UNIT VI

NUTRITIONAL MANAGEMENT IN CANCER, AIDS, HEMATOLOGICAL DISORDERS AND BURNS

8

PRACTICAL

Planning, preparations and calculations of nutritive value

1. Metabolic disorders

i. Diabetes mellitus type 1

ii. Gout

2. Liver, bile and pancreatitis

i. Hepatitis

ii. Jaundice

iii. Liver cirrhosis

iv. Pancreatitis

3. Renal diseases

i. Nephritic syndrome

ii. Dialysis

iii. Renal calculi

4. Cancer, AIDS, Anemia, and Burns

40

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.

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER(Common Paper for both the Branches )

Course code

Theory –MFN(AN,CN)-303

Title

Credits

ADVANCE NUTRITION

No of lectures: 60

Theory :40

Practical :20

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different concept of advance nutrition and nutrient at special condition.

· To study about the different nutrient modification and recent trends .

Course outcomes:

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

· Understand the different recent trends of nutrient and there application .

· Understand and apply different aspect like sport nutrition, space nutrition ,genetic foods etc.

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Concept of Advanced Nutrition: Application of Nutrition Principles, Scope & Limitation of Food,

Nutrition & Dietetics

5

2

UNIT II

Nutritional Requirements for Special Conditions: Special nutritional needs for space, military and sea voyage.

3

3

UNIT III

Sports Nutrition: Nutrition and performance of athletes and players, dietary modifications and diet plan, sports supplementation

5

4

UNIT IV

Dietary Supplements:

Definition & Regulation, Efficacy & Safety, Functional Foods, Neutraceuticals: Dietary fibre, resistant starch, gums & Probiotics , Antioxidant & Pro-Oxidant Aspects

7

5

UNIT V

Non-nutrient effect of specific nutrients :

Proteins, peptides and nucleotides conjugated linoleic

Acid and n-3 fatty acids, vitamins and minerals.

4

6

UNIT VI

Immunonutrition: Concept, Definition, Importance,

Scope, Different immunonutrients and their uses in

Different physiological conditions

4

7

UNIT VII

Sweetening agents: Natural and artificial sweeteners,

composition, use.

Food additives: Funtions and uses in processed food

Products.

Chemical, technological and toxicological aspects.

Food Flavors: Spices and flavoring constituents, flavors in food industries.

Food Fortification: objectives, principles, and technologies.

8

8

UNIT VIII

Nutritional Requirement of Gene expression:

Epigenetics, Nutrigenomics

4

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

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

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

BACHELORS OF FOOD, NUTRITION AND DIETETICS

DIETETICS INTERNSHIP

4th SEMESTER.

Hospital internship will be continued in the downtown hospital for 60days .

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 2012-2015 onwards)

M. Sc. FOOD, NUTRITION AND DIETETICS

Department of Food, Nutrition and Dietetics

Down town College of Basic and applied Sciences

Assam down town University

Panikhaiti, Gandhinagar

Guwahati - 781026

POST GRADUATE PROGRAMME ON FOOD, NUTRITION & DIETIETICS

UNDER ASSAM DOWN TOWN UNIVERSITY, PANIKHATI

SCOPE:

Nutrition is the science of food, the nutrients and other substances therein, their action interaction and balance in relationship to health and disease. Dietetics is the science of applying nutritional data to theregulation of the diet of healthy and sick individual.

Nutrition and dietetics helps the patients to maintain the intake of diet in proper time for the individual disease conditions. It is having more scope in this modern world. The overall aim is to prepare students for career and profession in the field of Nutrition and Dietetics and to strive for continuing professional development and learn to overcome constraints.

The following are the objectives:

· To develop manpower in the field of food, nutrition and dietetics with professional aptitude and demonstration skills.

· To serve the nations health at all stages of life through availability of trained manpower in food, nutrition and dietetics.

· Training professionals in the field of Food, Nutrition and Dietetics with specialization in Clinical Nutrition and Applied Nutrition.

· Conducting research and extension work in the areas of specialization of Clinical Nutrition and Applied Nutrition

CAREER OPPORTUNITIES:

· Government Sector: They can work with government hospitals, government’s health department, schools, colleges, factories and office cafeterias for planning nutritional regiment.

· Sports and Health Clubs: They can also work for sports hostels and athletes camps.

Health and recreation clubs, canteen and nursing care facilities also require the services of nutritionists and dietitians. Employment opportunities are also open to them in catering department of star hotels and restaurants.

· National and International agencies: WHO, UNICEF, NIN, ICAR, ICMR, CFTRI, MFNB, NFI, etc.

· Teaching, Research and Development: Research and development involves conducting research on various food items to ensure their quality as well as studying the effects of various types of diet on the body chemistry in labs. The research dietician or nutritionists do research on nutritive value of food which helps to understand the various components of food we eat and the right type of food which provide a balanced mix of the essentials like vitamins, minerals etc. needed for the human body. They also can opt for research career mainly in universities, public or private sector research institutes, food product manufacturing companies and hospitals. Teaching the science of nutrition

of dietetics in colleges and universities is also a good option.

· Mass Media: Moreover they could find opening in the mass media where top priority is given to disseminating vital information on healthy living.

· Private consultant/Practitioner: Experienced dietitians may become assistant, associate, or director of a dietetic department, or self-employed. Some dietitians specialize in areas such as renal or pediatrics dietetics. Besides all these they can also work as private consultant or practitioner.

SELECTION OF STREAM

By the end of 2nd semester, students will have to choose any one of the two streams, viz. CLINICAL NUTRITION (CN) and APPLIED NUTRITION (AN).

REQUIREMENTS FOR UNIVERSITY EXAMINATION

ATTENDANCE:

1. Attendance must be equal/above 80%, except in genuine cases.

2. Attendance must be 100% in internship of Clinical Nutrition/ Applied Nutrition (Absenteeism during internship has to be covered by makeup duties).

ASSIGNMENT:

1. In each semester, one assignment is mandatory in each subject. Marks allotted on assignment will be included in the internal assessment.

REPORT SUBMISSION:

1. A practical record book must be maintained against every practical paper.

2. During internship in Clinical Nutrition/ Applied Nutrition, an internship record is to be maintained, duly signed by the guide and countersigned by the course instructor.

3. At the end of the internship, a final report book (2 copies) has to be submitted to be department.

DISSERTATION:

1. Synopsis has to be presented by the end of second semester.

2. During 3rd semester, dissertation work will be carried out along with the routine classes.

3. Before completion of 4th semester, a fine copy of the thesis has to be submitted to the guide for final checking.

4. Finally, 4 copies of the thesis have to be submitted to the department.

5. Date for viva will be fixed before the announcement of the final result as per the convenience of the external, for which the candidate will be informed in due course of time.

EXAMINATION

1. At the end of each semester, there will be a promotional examination.

2. Marks will be counted on percentages.

3. Pass marks is 40% (in individual paper).

4. Students have to clear theory and practical papers separately.

5. Each paper will carry internal assessment mar

HONOURING THE DEGREE

After successful completion of the course, a PG degree will be awarded will be awarded on MFND, with field of specialization in parenthesis. Students obtaining 60% or above will be offered 1st class, 40%- 59% will be offered 2nd class. Compartmental will considered up to 4 components only

PROGRAMME STRUCTURE:

M. 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

BASIC NUTRITION

MFN-101

3

3

60

40

100

40

100

2

HUMAN PHYSIOLOGY

MFN-102

3

3

60

40

100

40

100

3

NUTRITIONAL BIOCHEMISTRY- I

MFN-103

3

3

60

40

100

40

100

4

FOOD MICROBIOLOGY & FOOD SAFETY

MFN-104

3

3

60

40

100

40

100

MFN-114

1

1

30

20

50

20

50

5

INSTITUTIONAL FOOD SERVICE MANAGEMENT

MFN-105

3

3

60

40

100

40

100

MFN-115

1

1

30

20

50

20

50

17

Total marks

600

M. Sc. FOOD, NUTRITION AND DIETETICS ( 2ND SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

PUBLIC NUTRITION

MFN-201

3

3

60

40

100

40

100

MFN-211

1

1

30

20

50

20

50

2

HUMAN PSYCHOLOGY

MFN-202

2

2

60

40

100

40

100

3

NUTRITIONAL BIOCHEMISTRY- II

MFN-203

3

3

60

40

100

40

100

4

RESEARCH METHODOLOGY, BIOSTATISTICS & BIOINFORMATICS

MFN-204

3

3

60

40

100

40

100

5

INDUSTRY ORIENTED VIVA VOCE

MFN-205

1

NC

100

12

Total marks

550

M. Sc. FOOD, NUTRITION AND DIETETICS ( 3RD 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 & TECHNOLOGY (AN)

MFN(AN)-301

3

3

60

40

100

40

100

MFN(AN)-311

2

1

30

20

50

20

50

2

APPLIED NUTRITION (AN)

MFN(AN)-302

3

3

60

40

100

40

100

3

CHEMICAL & BIOCHEMICAL INDICES OF FOOD QUALITY (AN)

MFN(AN)-303

2

2

60

40

100

40

100

MFN(AN)-312

4

2

30

20

50

20

50

4

DIET THERAPY I

(CN)

MFN(CN)-301

3

3

60

40

100

40

100

MFN(CN)-311

2

2

30

20

50

20

50

5

DIET THERAPY II (CN)

MFN(CN)-302

3

3

60

40

100

40

100

MFN(CN)-312

2

2

30

20

50

20

50

6

ADVANCE NUTRITION

MFN(AN,CN)-303

3

3

60

40

100

40

100

5

INDUSTRY ORIENTED VIVA VOCE

MHR-321

1

NC

100

Total

AN- 14

CN- 12

Total marks

AN-600

CN-500

M. Sc. FOOD, NUTRITION AND DIETETICS (4th SEMESTER)

Sl. No.

SUBJECTS

COURSE CODE

CONTACT HRS PER WEEK

CREDIT

MAXIMUM MARKS

GRAND TOTAL

Theory

Internal

Assessment

Total Marks

Pass Marks

1

Internship

(Hospital/ Food Industry/ Star Hotels)

MFN-421

10

10

100

50

150

60

150

2

Dissertation

MFN-422

6

1

100

100

200

80

200

3

Credit Seminar

MFN- 423

1

1

100

---

100

40

100

Total

12

Total marks

450

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-101

Title

Credits

BASIC NUTRITION

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To review the importance of nutrient and its major metabolic use.

· To study about the requirements and importance of different macro and micro nutrient in different stage of life

Course outcomes:

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

· Understand the basic terms related to nutrition and its application.

· Understand and apply the

· knowledge of food nutrient by selecting foods from different food groups in planning of diet .

· Understand and apply the concept of theoretical knowledge in practical manner.

SL NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Introduction to Nutrition Science

definitions, history, nutrition research in India

2

2

UNIT II

Recommended Dietary Allowances

factors affecting RDA, methods used to derive RDA, determination of RDA for different nutrients, requirements & allowances

4

3

UNIT III

Reviews on Macro & Micro Nutrients-

Carbohydrates & Applied Aspects: Glycemic Index,& Health, Lipids & Applied Aspects : Omega 3- Fatty acid

& Health,

Proteins & Applied Aspects: Protein Quality

Assessment,

Vitamins & Minerals

12

4

UNIT IV

Energy-Energy Value of foods, SDA, energy production , factors affecting thermogenesis, energy utilization by cell,

energy output – BMR, physical activity, factors

affecting energy input – hunger, appetite, energy

balance, measurement of energy content of food.

6

5

UNIT V

Water & Electrolyte Balance- Distribution of body water, ECF/ICF, functions, different electrolytes-their functions, thirst mechanism, water/electrolyte balance, water-

Imbalance

6

6

UNIT VI

Nutrition for Life Cycle-

Infancy, toddlers, childhood, adulthood-pregnancy &

lactation, geriatric nutrition

10

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

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

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

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-102

Title

Credits

HUMAN PHYSIOLOGY

No of lectures: 40

Theory:40

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 physiological function of different parts of the body and there metabolism.

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 and the nutrient uptake from the food .

SL NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

Unit I

General physiology- human body, tissues of the body

Blood composition, function of blood, immunity, blood coagulation

6

2

Unit II

Digestive system- organization of digestive system, salivary / gastric/ pancreatic secretion, function of liver/ small intestine/ large intestine

6

3

Unit III

Endocrine System- glands, pituitary glands, thyroid gland, pancreas, parathyroid, testes & ovary

6

4

Unit IV

Cardiovascular system- properties of cardiac muscle, cardiac cycle, blood pressure & its regulation, cardio-respiratory changes during exercise

6

5

Unit V

Excretory System- structure & functions of kidney, formation of urea, urea load in blood & urine, renal function test

6

6

Unit VI

Reproduction- male & female reproductive organs, meiosis, reproduction cycle

5

7

Unit VII

Nervous system & Muscle- sensory system, motor system, brain & spinal cord, ANS, neuromuscular transmission, EMG

5

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.

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

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-103

Title

Credits

NUTRITIONAL BIOCHEMISTRY -I

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/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.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Digestion of nutrients- digestive juices & enzymes, digestive sites, factors affecting digestion, emptying time,

6

2

UNIT II

Absorption of Nutrients- cell membrane, transport across the cell membrane, body systems involved in transport- blood circulation, lymphatic system etc.

Utilization of Nutrients- fate and formation

6

3

UNIT III

Carbohydrate Metabolism- glycosidic bond, glycolysis, glycogenesis, lipogenesis, gluconeogenesis, HMP-shunt, TCA-cycle, energetic of glucose metabolism, galactose metabolism, alcohol metabolism, abnormalities in carbohydrate metabolism

6

4

UNIT IV

Lipid Metabolism- ester bond, fatty acid oxidation, energetic of fatty acid oxidation, fatty acid synthesis, cholesterol synthesis, synthesis of bile salts, metabolism of adipose tissue, ketogenesis

6

5

UNIT V

Protein Metabolism-peptide bond, general metabolism of amino acid, protein synthesis, Urea cycle, abnormalities in protein metabolism

6

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.

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-104

Practical:MFN-114

Title

Credits

FOOD MICROBIOLOGY & FOOD SAFETY

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 7hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different microbiological aspects of the food.

· To understand the positive and negative reaction of the microbes on food and human health .

Course outcomes:

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

· Understand the different principles of food safety .

· Give them a clear picture of role in food preservation and food spoilages.

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

Unit I

Food & Microorganisms- food as a substrate for microorganisms, important microorganisms in food microbiology, general principles underlying food spoilage

6

2

Unit II

Food Contamination- contamination, preservation and spoilage of cereal products/ vegetables & fruits/ meat & meat products/ milk & milk products/ canned products

8

3

Unit III

Principles of Food Preservation- asepsis, removal, anaerobic condition, preservation by high temperature/ low temperature/ drying/ food additives/ radiation

5

4

Unit IV

Foods & Enzymes Produced by Microorganisms- productions of cultures, food fermentation, foods & enzymes from microorganisms

5

5

Unit V

Foods in Relation to Disease- bacterial food borne illnesses, non-bacterial food poisoning/ infections/ intoxication, food borne disease outbreaks

8

6

Unit VI

Food Sanitation, control & Inspection- sterilization, microbiology in food sanitation, enforcement & control agencies- national/ international/ federal/ state/ private, microbiological criteria for food

8

PRACTICALS

1. Determination of MPN

2. Determination of COD, BOD

3. Staining procedures

4. Fermentation

5. Sterilization

6. Litmus Milk Tests

20

Text Books:

1. Frazier, W.C, Food Microbiology, McGraw Hill Publications, New York, 4th Edition, 1998. .

M. Sc. FOOD, NUTRITION AND DIETETICS

1ST SEMESTER

Course code

Theory-MFN-105

Practical:MFN-115

Title

Credits

INSTITUTIONAL FOOD SERVICE MANAGEMENT

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 7hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different catering industry and there different services .

· To understand the management aspects related to food service and application.

Course outcomes:

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

· Understand the different principles and aspects of management in food service .

· Give them a clear picture of role food safety ,food budgeting and food standards etc .

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

ELEMENTS OF MANAGEMENT: A) PRINCIPLES AND FUNCTION OF MANAGEMENT: Definition, Principle of management functions of management, Planning, Organizing, Directing Coordination, Controlling, and Evaluating.

B)TOOLS OF MANAGEMENT: Organization chart, Communication

Between different elements of management.

C)MANAGEMENT OF RESOURCE :Money, Space, Materials, Equipments ,Staff, Time ,Energy

10

2

UNIT II

FOOD MANAGEMENT:

A)CHARACTERISTICS OF FOOD: Types of food, Quantitative

Aspects of quality, sensory quality, nutritional quality.

B)FOOD PURCHASING :Food buyers ,Purchasing activities ,

Buying food from the markets.

C )RECEIVING AND STORAGE OF FOODS: Receiving from the

Market, storage according to the nature of the foods.

D) MENU PLANING :Types of menus ,Construction of a

Menu, Menu display.

E) FOOD SERVICE :Style of service ,Mechanics of waiter

service ,Self service

10

3

UNIT III

FINANCIAL MANAGEMENT- DEFINITION AND SCOPE: Cost concept and Cost control in a food service units.

6

4

UNIT IV

PERSONAL MANAGEMENT: Personal management, development and policies, Recruitment, selection and Induction, Employment facilities and benefits, Training and development.

8

5

UNIT V

HYGIENE, SANITATION AND SAFETY : Environment hygiene and sanitation ,hygiene in the food handling ,personal hygiene ,safety in a food service unit

8

6

UNIT VI

LAWS GOVERNING FOOD SERVICE ESTABLISHMENTS: Labor laws, working condition, health and safety, harmonious working payments, food laws, food standards in India, role of consumers in maintaining standards.

8

PRACTICALS

PROJECT:

a. Visit to food service institutes/ catering institutes

b. Market survey

c. Evaluation of cost of finished product

10

TEXTBOOK:Sethi, m. and Matha, S. Catering Management – An Integrated approach, wiley Eastern Ltd., New Delhi, II Edition 1993.

REFERENCES

Branson, J.C. and Lennon, M.Hotel, Hostel and Hospital Housekeeping, EiLBS (Publication) V Edition 1992.

Palacio, J.P. Harger, V., Shugart, G. and Theis, M. West’s Introduction to food service, MacMillan Publication Co., New York, XVII Edition, 1944.

M. Sc. FOOD, NUTRITION AND DIETETICS

2ND SEMESTER

Course code

Theory-MFN-201

Practical:MFN-211

Title

Credits

PUBLIC NUTRITION

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 7hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of nutrition and health .

· To study about the importance of child and maternal health .

Course outcomes:

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

· Understand the different aspects of community health .

· Give them a clear picture of importance of health programmes polices related to maternal and child health .

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

NUTRITION & HEALTH:

Nutrition as health indicator, nutrition related problems in India- deficiency disorders

MALNUTRITION:

Causes, ecological factors, effects of malnutrition, protein deficiency diseases - PEM, Kwashiorkor - incidence, prevalence, epidemiology. The package programmes of immunization, nutrition education, feeding programmes and measures to overcome malnutrition.

Vitamin deficiency - A, B1, B2, Niacin, C, D - prevalence, programmes to combat.

Nutritional Anaemia - Prevalence, programmes to control.

IDD and fluorosis - Prevalence, causes, symptoms and programmes to control.

12

2

UNIT II

DEMOGRAPHIC CHANGES DUE TO MALNUTRITION

IMR, MMR, Mortality, morbidity rate, birth rate, sex ratio, poverty level.

Health care delivery - PHC, School Health services and their role in preventing communicable diseases.

6

3

UNIT III

MATERNAL AND CHILD HEALTH:

Nutritional care in childhood, premature baby , LBW

Programmes of immunization

Nutritional requirements in pregnancy lactation,

Impact of diet on outcome of pregnancy, MCH

6

4

UNIT IV

NUTRITION IN EMERGENCIES: infant feeding, safety & hygienic measures, nutrient supplements

4

5

UNIT V

ASSESSMENT OF NUTRITIONAL STATUS IN THE COMMUNITY: Assessment, clinical symptoms of deficiency disorders, normal blood serum values of nutrient metabolites

6

6

UNIT VI

NUTRITION AND NATIONAL DEVELOPMENT, NATIONAL NUTRITIONAL POLICY:

Aim, objectives, guidelines and thrust areas.

PDS - Public distribution system,

Agricultural planning - New strategies.

4

7

UNIT VII

NUTRITION EDUCATION: Nutrition education - Merits, planning, evaluation and conduct, educational techniques, aids, communication media, impact of mass media.

6

8

UNIT VIII

NUTRITION INTERVENTION PROGRAMMES Objectives, operation of feeding programmes. ICDS, TINP, NNMS, IRDP, DWACRA.

National organizations - ICMR, NIN, NNMB, ICAR, CFTRI,NIPCCD

International organizations-FAO, WHO,UNICEF,

UNESCO, World Bank.

6

PRACTICALS

PROJECT:

1. Conduct socio - economic survey

2. Conduct Diet survey

3. Conduct Clinical Examination: Planning,conducting and Evaluating

4. Nutrition Education Programme.

20

REFERENCES

1. B. Srilakshmi, Nutrition Science New Age International (CP) Ltd, New Delhi, 2002.

2. Mahtab, S. Bamji, N. Pralhad rao, Vinodini Reddy, Text book of Human Nutrition, Oxford and IBIT Publishing co Pvt. Ltd, New Delhi, reprint 1999.

3. Shukla,P.K., Nutritional problems of India,1982.

M. Sc. FOOD, NUTRITION AND DIETETICS

2ND SEMESTER

Course code

Theory-MFN-202

Title

Credits

HUMAN PSYCHOLOGY

No of lectures: 60

Theory:40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of human psychology .

· To study about the importance of human behavior and mental health aspects .

Course outcomes:

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

· Understand the different aspects of human psychology and human behavior .

· Give them a clear picture of importance of mental health and assessment of different human psychological aspects .

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

INTRODUCTION: History & origin, definition & scope, relevance, method

7

2

UNIT II

COGNITIVE PROCESSES:

Attention, perception, learning, memory, intelligence, alteration of cognitive processes

7

3

UNIT III

MOTIVATION & EMOTIONAL PROCESSES

Motivation, emotion, attitude, behavior

7

4

UNIT IV

DEVELOPMENTAL PSYCHOLOGY

Psychology of people at different ages from infancy to old age, psychology of vulnerable people, challenged/ woman/ sick people

6

5

UNIT V

MENTAL HYGIENE & MENTAL HEALTH

Concept. Characteristics of mentally healthy person, promotive & preventive mental health, ego defense mechanism, role of nutrionist

6

6

UNIT VI

PSYCHOLOGICAL ASSESSMENT TEST

Types of developmental characteristics, principles, uses, interpretations.3

7

TEXTBOOK: Baron ,RA and Byran D(2000).Social Psychology,New Delhi:Allyan And Bacon

M. Sc. FOOD, NUTRITION AND DIETETICS

2ND SEMESTER

Course code

Theory-MFN-203

Title

Credits

NUTRITIONAL BIOCHEMISTRY -II

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/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

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Acid-Base Balance: Acidosis- respiratory/ metabolic, alkalosis- respiratory/ metabolic, acidic, foods, alkaline foods, buffers in our body,

8

2

UNIT II

METABOLIC DISORDERS:

A) Diabetes mellitus- causes, types, consequences, regulation of blood glucose level, Glycemic index

B) CVDs- causes, atherosclerosis, role of different lipids, trans fats/ cholesterol.

14

3

UNIT III

FREE RADICALS & REACTIVE OXYGEN SPECIES: types, & disease, sources, markers of oxidative stress

ANTIOXIDANTS: types & sources, antioxidant defense system, combating free radicals & reactive oxygen species

8

4

UNIT IV

ENZYMES & COENZYMES: types, functions, active sites, factors affecting, kinetics & inhibition, use in investigation, role of coenzymes

10

5

UNIT V

BIOCHEMICAL ALTERATION IN DIEFICIENCY DISORDERS: PCM/ VADD/ Anaemia, IDD, Rickets, osteomalacia, beri-beri, pellagra, scurvy

10

6

UNIT VI

BIOCHEMICAL ASPECTS OF SOME VITAL CPMPONENTS: Fiber, cholesterol, prostaglandins, lipoproteins, Omega-3 fa, Hb, glycocilated Hb, immonoglobulins, elastin, collagen, myosin, keratin

10

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.

M. Sc. FOOD, NUTRITION AND DIETETICS

2ND SEMESTER

Course code

Theory-MFN-204

Title

Credits

RESEARCH METHODOLOGY, BIOSTATISTICS &BIOINFORMATICS

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of Research Methodology.

· To study about the application of biostatistics and bioinformatics.

Course outcomes:

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

· Understand the different application of research methods .

· Give them a clear picture application of biostatics and bioinformatics in research.

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

RESEARCH METHODOLOGY: An introduction , meaning & objectives of research, motivation in research, types & significance of research, criteria of good research

5

2

UNIT II

DEFINING RESEARCH PROBLEMS:

Definition & necessity.

5

3

UNIT III

RESEARCH DESIGN: Steps in sampling design, features, different sampling designs

5

4

UNIT IV

METHODS OF DATA COLLECTION: Collection of primary data, observation method, interview method, questionnaire method, collection of secondary data

7

5

UNIT V

PROCESSING & ANALYSIS OF DATA: Operations, elements, types, statistics, measures of CT/ dispersion /asymmetry/ relationship, simple regression analysis, partial correlation

7

6

UNIT VI

TESTING OF HYPOTHESIS: Definition, basic concepts, Chi-squares test, non-parametric tests, ANNOVA test.

6

TEXTBOOK : Research Methods and Techniques by C.R Kothari,New Age International ,2004

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER( APPLIED NUTRITION)

Course code

Theory-MFN(AN)-301

Practical:MFN(AN)-311

Title

Credits

FOOD SCIENCE & TECHNOLOGY

No of lectures: 60

Theory:40

Practical:20

Teaching scheme

Lectures: 7hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of Food science and processing .

· To study about the application of principles of food science in product development.

Course outcomes:

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

· Understand the different application of food science in food production and packaging .

· Give them a clear picture of recent trends and advancement in food science and technology

SL. NO.

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Introduction:

Aim & Objectives of Food Science & Technology

2

2

UNIT II

Constituents of Food:

Chemical, Physical and Nutritional Alterations Occurring in Foods During Processing and Storage

4

3

UNIT III

Enzymes of importance in food processing:

Carbohydrates, Proteases, lipases, oxidoreductases,

Hydrolases.

4

4

UNIT IV

Introduction to advanced technologies used in food processing: Agglomeration, agitation, air classification, Membrane technology (reverse osmosis and ultra Fitration),high pressure, surface heat exchanger, ohmic resistance heating, super critical extraction.

8

5

UNIT V

Quality Evaluation of Food

Requirement for conducting sensory tests, Types of

test, limitation of sensory evaluation.

Objective methods of evaluation of food.

4

6

UNIT VI

Food Trends

Changing food trends and consumer behavior in

Purchasing foods.

Life Style changes: economic, socio-cultural

Psychological influences and marketing influences.

4

7

UNIT VII

Pre and Primary Processing

Some Basic Concepts

Fermentation, Semi Processed Foods, Instant Foods

6

8

UNIT VIII

Food Packaging

Food packaging-Principles in the development of safe and protective packing,

Packaging materials (metals, glass, paper and plastics) use of packaging in extending shelf life of unprocessed foods (modified atmosphere packaging, Biodegradable Plastics).

6

9

UNIT IX

Food Safety:

Food Toxins, Food Standards

2

PRACTICALS

PROJECT:

· Study of different equipments, used in food processing.

· Development & Standardization of Products from different food groups.

20

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

REFERENCES

1. Manay, S. & Shadaksharaswami, M., Foods: Facts and Principles, New Age Publishers, 2004

2. B. Srilakshmi, Food science, New Age Publishers,2002

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER(APPLIED NUTRITION)

Course code

Theory-MFN(AN)-302

Title

Credits

APPLIED NUTRITION

No of lectures: 40

Theory:40

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of Food standard and safety .

· To study about the different regulatory bodies of food safety and production .

Course outcomes:

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

· Understand the different application of food science in food production and packaging .

· Give them a clear picture of regulatory bodies of food science and technology.

· Understand the recent trends of health foods .

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

Unit I

Role of macronutrients:

Role of fiber in lipid metabolism, colon function, blood

Glucose level and G.I tract functions –Disadvantages of

Dietary fiber,

Role of saturated fat, cholesterol, lipoprotein and

Triglycerides and EFA in the diet

6

2

Unit II

Standards for foods

Milk and milk products, Fruits and vegetables,

Beverages and Fleshy foods.

6

3

Unit III

Food Regulations-Standards and Quality Control

Principles of quality control- Raw material process

Control and product inspections.

5

4

Unit IV

Food Laws & Consumerism

Definition, Consumer protection, Consumer Education,

Legal modes of protection and Machinery for redressal

Of consumer grievances.

4

5

Unit V

Product Development:

Designing new product-types and drawing force,

Need for product development, stages of product

Development, Succecss in product development,

Consumer research, Role of sensory evaluation in

Consumer product acceptance.

8

6

Unit VI

Food adulteration and hygiene-

Definition, Common adulterants in different foods,

Methods of detecting adulterated foods.

6

7

Unit VII

Food Sensitivity

5

TEXTBOOK : B. Srilakshmi, Food science, New Age Publishers,2002.

REFERENCES

1. Manay, S. & Shadaksharaswami, M., Foods: Facts and Principles, New Age Publishers, 2004

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

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER(APPLIED NUTRITION)

Course code

Practical –MFN(AN)-312

Title

Credits

CHEMICAL & BIOCHEMICAL INDICES OF FOOD QUALITY

No of lectures: 40

Theory:30

Practical :40

Teaching scheme

Lectures: 4 hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different aspect of food standard and nutritive values .

· To study about the different qualitative and quantitative analysis of the different nutrient of food .

Course outcomes:

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

· Understand the different aspect of food nutrients .

· Understand and apply the analytical knowledge of different micro and macro nutrient of foods .

· Understand the recent trends of health foods.

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Nutritive Value of Foods

Food Composition,

Analysis of food samples,

Estimation of nutrient Composition,

Factors affecting bioavailability of nutrients

10

2

UNIT II

Energy Value of Foods

Determination of calorific value, direct & indirect

caloriemeters

10

3

UNIT III

Determination of Non-nutrients in Foods:

Fibers, antioxidants,and other phytochemicals,

Flavour components, pigments

5

4

UNIT IV

Protein Quality

Determination of Protein quality,

Complementary quality of protein

5

5

PRACTICALS

MACRO NUTRIENTS:

(Processed and unprocessed sample)

1.Qualitative analysis - Reaction of pentoses,

Hexoses, Dextrin, starch, glycogen.

2.Quantitative analysis

· Estimation of fat by Soxhlet method

· Estimation of Total protein by Microkjeldhan method

· Extraction of lipids from egg yolk

MICRO NUTRIENTS

1.Ashing of food and preparation of solution

2.Estimatin of calcium in food

3.Estimation of phosphorus in food

4.Estimation of iron in food

5.Estimation of ascorbic acid in cabbage by dye

Method

6.Estimation of thiamine in food by fluorimetry

40

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER (CLINICAL NUTRITION)

Course code

Theory –MFN(CN)-301

Practical: MFN(CN)-311

Title

Credits

DIET THERAPY I

No of lectures: 60

Theory :40

Practical :20

Teaching scheme

Lectures: 7 hrs/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.

CHAPTERS

CONTENTS

TEACHING HOURS

1.

UNIT I

INTRODUCTION TO MEDICAL NUTRITION THERAPY- Introduction

Role of dietician in health care.

Nutrition care Process- Nutritional Assessment, Nutritional Diagnosis, Nutritional Intervention, Nutritional Monitoring and Evaluation.

Patient Care and Counseling.

5

2.

UNIT II

ADAPTATION OF THERAPEUTIC DIETS-

Introduction

Therapeutic Diets

Types of dietary adaptation for therapeutic needs

Normal nutrition- a base of therapeutic diet

Diet prescription and constructing therapeutic diets

Routine Hospital Diets- Normal or general diets, Liquid diets, soft diets.

Mode of Feeding- Oral feeding, tube or enteral feeding, Peripheral vein feeding, Total parenteral nutrition.

8

3.

UNIT III

NUTRITIONAL CARE IN WEIGHT MANAGEMENT- Introduction, underweight, overweight and obesity

6

4.

UNIT IV

NUTRITIONAL MANAGEMENT IN INFECTIONS AND FEVER- Typhoid, Pneumonia and Tuberculosis

6

5.

UNIT V

NUTRITIONAL MANAGEMENT IN FOOD ALLERGIES AND FOOD INTOLERANCE.

5

6.

UNIT VI

NUTRIONAL MANAGEMENT IN CARDIOVASCULAR DISEASES- Dyslipidemia, Atherosclerosis, Hypertension, Myocardial Infarction, Angina Pectoris, Chronic Heart Failure, Rheumatic heart disease, Stroke.

10

7.

UNIT VII

NUTRITIONAL MANAGEMENT IN GASTRO INTESTINAL DISEASES- Diarrhoea, Constipation, Gastritis, Peptic Ulcer. Malabsorption Syndrome- Celiac disease, Steatorrhoea, Lactose Intolerance, Tropical spruce, Crohns disease, Irritable bowel disease.

10

PRACTICALS

I. Standardization

4

II. Planning, preparations and calculations of nutritive value

1. Routine hospital diet:

i. Liquid diet:

a. Clear liquid

b. Full fluid

ii. Semisolid diet

iii. Soft diet

2. Feeds:

i. Nasogastric (NG) feeds

ii. Jejunostomy (JJ) feed

3. Cardiovascular diseases:

i. Hyperlipidemia

ii. Hypertension

4. Gastrointestinal tract:

i. Diarrhoea

ii. Constipation

iii. Peptic ulcer

iv. Celiac disease

v. Crohn’s disease

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.

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER(CLINICAL NUTRITION)

Course code

Theory –MFN(CN)-302

Practical: MFN(CN)-312

Title

Credits

DIET THERAPY II

No of lectures: 60

Theory :40

Practical :20

Teaching scheme

Lectures: 7hrs/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.

CHAPTERS

CONTENTS

TEACHING HOURS

1.

UNIT I

DIET AND DRUG INTERACTION

3

2.

UNIT II

NUTRITIONAL MANAGEMENT IN NEUROLOGICAL AND MENTAL DISORDERS-

Eating disorders, Alzheimer’s disease, Parkinson’s disease.

4

3.

UNIT III

NUTRITIONAL MANAGEMENT IN METABOLIC DISEASES- Diabetes mellitus, Gout, Inborn Errors of Metabolism

8

4.

UNIT IV

NUTRITIONAL MANAGEMENT IN HEPATIC, PANCREATIC AND BILIARY DISORDERS- Viral Hepatitis, Liver Cirrhosis, Hepatic encephalopathy or hepatic coma.

GALL BLADDER AND BILIARY DISORDER.

PANCREATIC DISORDER- Acute and Chronic.

9

5.

UNIT V

NUTRITIONAL MANAGEMENT IN RENAL DISEASES- Acute and Chronic renal diseases, Nephrotic Syndrome, Renal calculi, ESRD, Renal Transplantation.

8

6.

UNIT VI

NUTRITIONAL MANAGEMENT IN CANCER, AIDS, HEMATOLOGICAL DISORDERS AND BURNS

8

PRACTICAL

Planning, preparations and calculations of nutritive value

1. Metabolic disorders

i. Diabetes mellitus type 1

ii. Gout

2. Liver, bile and pancreatitis

i. Hepatitis

ii. Jaundice

iii. Liver cirrhosis

iv. Pancreatitis

3. Renal diseases

i. Nephritic syndrome

ii. Dialysis

iii. Renal calculi

4. Cancer, AIDS, Anemia, and Burns

40

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.

M. Sc. FOOD, NUTRITION AND DIETETICS

3RD SEMESTER(Common Paper for both the Branches )

Course code

Theory –MFN(AN,CN)-303

Title

Credits

ADVANCE NUTRITION

No of lectures: 60

Theory :40

Practical :20

Teaching scheme

Lectures: 3hrs/wk

Examination scheme

Sessional assessment:40

End semester assessment: 60

Course objectives:

· To study about different concept of advance nutrition and nutrient at special condition.

· To study about the different nutrient modification and recent trends .

Course outcomes:

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

· Understand the different recent trends of nutrient and there application .

· Understand and apply different aspect like sport nutrition, space nutrition ,genetic foods etc.

SERIAL NO

CHAPTERS

CONTENTS

TEACHING HOURS

1

UNIT I

Concept of Advanced Nutrition: Application of Nutrition Principles, Scope & Limitation of Food,

Nutrition & Dietetics

5

2

UNIT II

Nutritional Requirements for Special Conditions: Special nutritional needs for space, military and sea voyage.

3

3

UNIT III

Sports Nutrition: Nutrition and performance of athletes and players, dietary modifications and diet plan, sports supplementation

5

4

UNIT IV

Dietary Supplements:

Definition & Regulation, Efficacy & Safety, Functional Foods, Neutraceuticals: Dietary fibre, resistant starch, gums & Probiotics , Antioxidant & Pro-Oxidant Aspects

7

5

UNIT V

Non-nutrient effect of specific nutrients :

Proteins, peptides and nucleotides conjugated linoleic

Acid and n-3 fatty acids, vitamins and minerals.

4

6

UNIT VI

Immunonutrition: Concept, Definition, Importance,

Scope, Different immunonutrients and their uses in

Different physiological conditions

4

7

UNIT VII

Sweetening agents: Natural and artificial sweeteners,

composition, use.

Food additives: Funtions and uses in processed food

Products.

Chemical, technological and toxicological aspects.

Food Flavors: Spices and flavoring constituents, flavors in food industries.

Food Fortification: objectives, principles, and technologies.

8

8

UNIT VIII

Nutritional Requirement of Gene expression:

Epigenetics, Nutrigenomics

4

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

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

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

BACHELORS OF FOOD, NUTRITION AND DIETETICS

DIETETICS INTERNSHIP

4th SEMESTER.

Hospital internship will be continued in the downtown hospital for 60days .

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. 40,000
Total Programme Fee Rs. 180,000

 

Achievement:

1- Papers in antional and international journasl.

2- Awards/ seminar and workshop attendence.

 

All 75 Courses

result not found

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Smitakshi Barua
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Manisha Borborah
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Chayanika Das
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Anisha Sarma
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Dr. Devabrata Saikia
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Moitrayee Devi
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Chandrama Baruah
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Dharmendra Dev Choudhury
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Nayan Talukdar
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Kundal Neog
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