the maharaja sayajirao university of baroda academic year

The Maharaja Sayajirao University of Baroda

Faculty of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019- 20 Onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS

Year II Core Allied/ Elective / Foundation

FND : Food Science Credits / Hours per week 3(2+1)/4Hrs/Week

Semester III Year of Introduction: 2019 – 20

Year of Syllabus Revision: 2018 – 19 Maximum Grade O

Mode of Transaction Lectures, Tutorials & Presentations

Course Outcome (CO) CO1 : Students will gain basic knowledge of general chemistry and food chemistry essential to understand food science, nutrition and other applied courses

CO2 : Students will achieve knowledge on major constituents of diet with their role and characteristics

CO3 : Students will be acquainted with the understanding of basic laboratory procedures

Uni

t

No.

Topic Contact

Hours

Weight

age

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability (Emp)/

Entrepre

neurship (Ent)/

Skill

Develop

ment (SD)

Relevan

ce to

Local

(L)/ National

(N)/

Regional(R)/Glo

bal (G)

Relatio

n to

Gender

(G), Environ

ment

and Sustaina

bility

(ES),

Human Values

(HV)an

d Professi

onal

Ethics (PE)

I Fundaments in Chemistry and Moisture in Foods 10 15% 1, 2 CO1 PSO1 G ES

1. Fundaments of inorganic chemistry- Nature and

Properties of organic compounds-

i. Matter and its classification

ii. Elementary idea of Elements, compounds and mixtures iii. Symbols, formulae and equations

iv. Theory of atomic structure and valency

v. Periodic classification of elements, Acids, bases and

salts vi. Electrolytes such as - Sodium (Na+), Chloride (Cl-),

Potassium (K+), Magnesium (Mg++), Calcium (Ca++),

Phosphate (HPO4–), Bicarbonate (HCO3-)

2. Basic aspects of Organic Chemistry

i. Nature and characteristics of organic compounds ii. Classification and nomenclature of organic compounds

iii. General reactions of aliphatic and aromatic organic

compounds

3. Moisture in Foods

i. Types of water in food- free water, entrapped water and

bound water ii. Physical properties of water -melting point, boiling

point, surface tension, specific heat, dielectric constant,

latent heat of fusion, vaporization and sublimation

iii. Structure of water iv. Relative humidity

v. Water activity and determination of moisture in foods-

perishable, semi-perishable and non-perishable foods

II Carbohydrates and Edible Gums

1. Carbohydrates

i. Classification

ii. Structure and Properties of simple and complex

12 30% 1, 2 CO1 CO2

PSO1 PSO6

G ES

saccharides- Starch, fibers -soluble and insoluble

(celluloses, hemicelluloses, fructo-oligosaccharides),

food sources iii. Functional properties of carbohydrates- Gelatinization,

Retrogradation, Dextrinization, Modified starches,

Resistant starches, Inversion, Glycosides

2. Edible Gums and pectic substances in foods- Occurrence

in food, properties and applications

i. Gum Arabic, Locust bean Gum, Seaweed polysaccharides-(agar-agar, alginates, carageenan),

dextrans, chitin, inulin, β-glucan

ii. Pectic substances-pectic substances and changes of properties on cooking and processing

3. Proteins i. Classification, composition and structure some

important proteins

ii. Physical and chemical properties

a. Physical properties of proteins: Molecular weight, Solubility, Electrophoresis

b. Chemical properties of proteins: Amphoterism,

Binding of ions, Hydration of proteins, Precipitation with antibodies, Denaturation

iii. Functional properties of proteins- hydration and

solubility, gelation, denaturation, surface active

properties- emulsion, colloidal system, foaming, dough texturization (gluten formation), flavor binding

4. Lipids i. Classification of fats/oils and fatty acids

ii. Sources and composition of fats and oils

iii. Physical and chemical properties: a. Physical properties-

emulsion, shortening, crystalinity, reversion,

rendering, hydrogenation, polymorphism, smoke

point, flash point and fire point, rancidity and

prevention of rancidity, peroxidation

b. Chemical properties-

Hydrolysis (Saponification value, Reichert Meissl value and Polenske value), Unsaturation

(Halogenation-Iodine Value, Hydrogenation),

Oxidation, Rancidity, Methods to prevent

Rancidity, Acid value

III Vitamins, Natural Pigments in foods and Enzymes

1. Vitamins (fat and water soluble)

i. Structures (difference between the structures) ii. Physical and chemical properties

2. Food colors and pigments

i. Classification- fat soluble and water soluble ii. Sources, Physical and chemical properties of

Chlorophylls, myoglobin, anthocyanins, betalains,

tannins, carotenoids

3. Enzymes

i. Occurrence of enzymes in foods and their role

ii. Enzyme inhibitors in foods iii. Factors affecting enzyme catalyzed reaction

iv. Application of enzymes in food processing –

Yeast, rennin, pectinase v. Browning in foods- (enzymic and non-enzymic-maillard

reaction and caramelization)

08 15% 1, 2 CO1

CO2 PSO1 G ES

References

1. Sunetra Roday (2017). Food Science and Nutrition, Oxford University Press, ISBN-13: 978-0-19-807886-9/ ISBN-10: 0-19-807886-2

2. T. Longvah R. Ananthan K. Bhaskarachary K. Venkaiah (2017). Indian Food Composition Tables (IFCT),, Indian Council of Medical Research, National Institute of Nutrition, ASIN: B076NMYR4P

3. Srilakshmi B (2015). Food Science. Sixth edition, New Age International, New Delhi, ISBN 10: 8122438091 ISBN 13: 9788122438093

4. Sethi Mohini, Eram Rao (2011). Food Science Experiments and Applications. Second edition. CBS Publishers, New Delhi

5. Chopra and Panesar (2010), Food Chemistry, Narosa Publishing House

6. Fennema, Owen R (2008), Food Chemistry, 4rd Ed., Marcell Dekker, New York, ISBN-13: 978-0-8493-6 / ISBN-10: 0-8493-9272-1

7. L H Meyer (2004). Food Chemistry, CBS Publishers and Distributorss Pvt. Ltd. ISBN 9788123911496

8. Vaclavik. (2003). Essentials of Food Science. CBS Publishers, New Delhi. ISBN: 9788181283498

9. Potter,N.N.and Hotchkiss,J.H (1995), Food Science, 5th Ed., Chapman & Hall, ISBN 978-1-4615-4985-7

10. Maney S (2008). Foods, Facts and Principles, 3RD Edition Published by Wiley Eastern, New Delhi. ISBN- 9788122422153 / ISBN 8122422152




Academic Year 2019-20 Onwards

B.SC. (HONORS) IN FOODS AND NUTRITION-DIETETICS

PRACTICAL

Year II

Core Allied / Elective / Foundation

FND : Food Science

Practical

Credits / Hours per week 3(2+1)/4Hrs/Week

Semester III Year of Introduction: 2019-2020

Year of Syllabus Revision: 2018-2019 Maximum Marks / Grade O

Mode of Transaction Demonstration, reagent preparation,

estimation, analysis, application

Course Outcome (CO)

CO1 : Students will be able to learn about reagent preparation for various types of chemical reactions

CO2 : Students will be able to understand principles of cereal science though practical applications and role in cooking

CO3 : Students will be able to understand principles behind the changes taking place in cooking and ripening of food and the factors affecting the

changes

CO4 : Students will learn science behind various ingredients and their role in cooking

Uni

t

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

I 1. Basic chemistry-Acids- Bases

i. Preparation of normal and molar solution of acids and

alkali (NaOH, HCl, HNO3, H2SO4) ii. Determination of strength of acids and bases by

titrimetry

NaOH- C2H2O4, HCl- Na2CO3 iii. Measurement of titrable acidity of foods and

measurement of pH of foods-Analysis of fruit &

vegetable juices for their pH.

10 15% 1, 3, 4,

5

CO1 PSO1 SD G ES

II 1. Determination of gluten content and water absorption property of various flours

2. Gelatinization of starch and factors affecting

gelatininzation 3. Effect of heat, acid, alkali on proteins (milk).

4. Determination of smoking point of various oils and

plasticity of fats

5. Role of fats and oils as shortening agent 6. Effect of acid, alkali, high temp, low temp, exposure to air

on food pigments

7. Browning in foods- Enzymic browning, factors affecting it and non-enzymic (dextrinization, caramelization and

maillard reaction)

20 25% 1, 3, 4,

5, 6

CO2

CO3

CO4

PSO1 SD G ES


Faculty Of Family and Community Sciences




Year II

Core Allied/ Elective / Foundation

Fundamentals of Anatomy and

Physiology

Credits / Hours per week 4 (3+1) / 5 Hrs / Week

Semest

er III

Year of Introduction: 2019-20


Mode of

Transaction Lectures, Tutorials & Presentations

Course Outcome (CO)

CO1: To sensitize the students about the Surface Anatomy and the directional terms related to the human body CO2: To make the students aware about the Basic structural and functional units of life

CO3: To update the students about the various Organs and its systems with emphasis to its importance and role

CO4: To upgrade the knowledge of the students about the Physiology of organs and systems CO5: To improve the understanding regarding the output and role of organ systems in the human body

Unit

No.

Topic Conta

ct

Hours

Weightag

e

(%)

BT

Level

CO PSO Elements of

Employability

(Emp)/ Entrepreneurs

hip (Ent)/

Skill Development

(SD)

Relevance to

Local (L)/

National (N)/ Regional(R)/Gl

obal (G)

Relation to

Gender (G),

Environment and

Sustainabilit

y (ES), Human

Values

(HV)and

Professional Ethics (PE)

I Principles of Anatomy and Physiology

1. Anatomical aspects of the body

a. Anatomical terms & Directional terms

b. Surface anatomy

2. Cell- basic unit of life a. Cell organelles- structure and function

b. Cell growth and division- phases and

importance c. Tissues-types, site, structure and

functions.

3. Cancer – Causes, risk factors pathophysiology and

role of diet & lifestyle in treatment

9 20% 1,2,3 CO3,CO4,C

O5

PSO1

,

PSO2

Emp G ES, G

II Digestive and Respiratory Systems

1. Digestive System

a. Principal organs of the digestive system – Mouth, tongue, Teeth, Esophagus, Stomach, Small Intestine, Large Intestine, Rectum,

Anus- structure & function

b. Principal accessory organs- salivary glands,

liver, gall bladder, pancreas- structure & function

c. Anatomy of the alimentary canal and

accessory organs d. Physiology of digestion- macronutrients

e. Mechanism of absorption–

macronutrients- Importance of Na+/Cl- ;

Na+ glucose transporter

f. Removas of unabsorbed food materials and waste products.

g. Importance of enzymes and gut hormones in

Digestion and absorption of food 2. Respiratory System

a. Structure & site of major organs of the

respiratory system

b. Basic functions of the organs of respiratory system

c. Physiology of exchange of gases-O2 and

CO2 d. Tuberculosis – cause, Risk factors,

Pathophysiology and treatment

e. Role of tidal volume and vital volumes in

muscular exercise

9 20% 1,2,3 CO3,CO4,C

O5

PSO1,

PSO2

Emp G ES, G

III Circulatory, Musculoskeletal system and

Immunology

1. Circulatory system

a. Blood – constituents, blood grouping, blood coagulation

b. Heart- Structure and function

- Arterial system, Venous system-afferent efferent vessels

- Importance of Blood circulation

- Heart rate, Pulse rate, Cardiac output, blood pressure- systolic & diastolic and

its regulation

- Cardiac cycle and Purkinje fibres

2. Musculoskeletal System a. Muscle- Types, structure & functions

b. Skeletal system – formation of bone and

teeth -Concept of bone density,

-Disorders : osteoporosis, osteopenia

3. Immunology

a. Basic principles of Immunology- concept of immunity and types

b. Immunoglobulin- Types, general structure

& function c. T-Cells, B-Cells structure & function

d. Humoral and Cell mediated Immunity

e. Autoimmune disorders

9 20% 1,2,3 CO3,CO4,C

O5

PSO1,

PSO2

Emp G ES, G

IV Uro-Genital Systems

1. Excretory System

a. Kidney, Urinary bladder- structure and

function

b. Mechanism of urine formation – Glomerular Filtration rate (eGFR), urine output, urine

composition- Normal & abnormal

constituents c. Counter-current mechanisms in blood

pressure regulation

d. Hormonal control 2. Reproductive System

a. Sex glands, organs including hormones-

structure and function

b. Mechanism of Menstruation - estrogen verses progesterone

c. Testosterone- single hormone impact

d. Physiology of conception-intra uterine layers-importance of B6/B12 vitamins in

neuronal development

e. Parturition, Lactation and Menopause

f. Life long-Nutrition based current approaches for a healthy life for women

g. HIV– cause, Risk factors, Pathophysiology

and role of diet & lifestyle in treatment

7 15% 1,2,3 CO3,CO4,C

O5

PSO1,

PSO2

Emp G ES, G

V Neuro Endocrine system

1. Endocrine glands – Name & hormone associated,

location and general functions

a. Pituitary

b. Thyroid c. Parathyroid

d. Pancreas

e. Adrenal f. Sex glands (male and female)

2. Nervous System

a. Neuron- structure and function b. Brain-Major division and sensory motor

neurons

c. Central nervous system, Autonomic Nervous

System, Parasympathetic Nervous System

7 15% 1,2,3 CO3,CO4,C

O5

PSO1

, PSO2

Emp G ES, G

Reference Books

1. Chaterjee CC. Human Physiology. 11th Edition, Volume 1, 2016.

2. CBS Publishers & Distributors Pvt. Ltd. ISBN: 9788123928722

3. Chaterjee CC. Human Physiology. 11th Edition, Volume 2, 2016.

4. Kathleen J. W. Wilson, Anne Waugh, Allison Grant. Ross and Wilson Anatomy and Physiology in Health and Illness. 12th Edition, 2014.

Elsevier Publication

5. Nora Hebert, Ruth Heisler, Olga Malakhova, Jett Chinn, Karen Krabbenhoft. A photographic Atlas for Anatomy and Physiology. 8th Edition, 2014.

Pearson Publication.

6. Roger Watson. Anatomy and Physiology for Nurses. 13th Edition, 2012.

Elsevier Publication

7. Pearce E. Anatomy and Physiology for Nurses. 16th edition, 1997.

Published by Jaypee Brothers Medical Publishers (P) Ltd.

https://www.google.co.in/search?rlz=1C1RLNS_enIN724IN724&q=Kathleen+J.+W.+Wilson&stick=H4sIAAAAAAAAAOPgE-LSz9U3MMsrLEkxUgKzTcvyCpMrtGSyk630k_Lzs_XLizJLSlLz4svzi7KtEktLMvKLAKNOT5g4AAAA&sa=X&ved=0ahUKEwjM84Tfx63cAhUSY48KHT27AjcQmxMI_AEoATAV

https://www.google.co.in/search?rlz=1C1RLNS_enIN724IN724&q=Anne+Waugh&stick=H4sIAAAAAAAAAOPgE-LSz9U3MMsrLEkxUgKzTSssyywqtGSyk630k_Lzs_XLizJLSlLz4svzi7KtEktLMvKLAAdG1hA4AAAA&sa=X&ved=0ahUKEwjM84Tfx63cAhUSY48KHT27AjcQmxMI_QEoAjAV

https://www.google.co.in/search?rlz=1C1RLNS_enIN724IN724&q=Allison+Grant&stick=H4sIAAAAAAAAAOPgE-LSz9U3MMsrLEkxUuLRT9c3NDQuLMtONs_SkslOttJPys_P1i8vyiwpSc2LL88vyrZKLC3JyC8CAFcvHTI6AAAA&sa=X&ved=0ahUKEwjM84Tfx63cAhUSY48KHT27AjcQmxMI_gEoAzAV

https://www.google.co.in/search?rlz=1C1RLNS_enIN724IN724&q=Nora+Hebert&stick=H4sIAAAAAAAAAOPgE-LRT9c3NCpJMinOSypT4gXxDJOzLSrLstJztWSyk630k_Lzs_XLizJLSlLz4svzi7KtEktLMvKLAIrNJm89AAAA&sa=X&ved=0ahUKEwi2-8CXya3cAhWEeysKHaA3BccQmxMIjQIoATAe

https://www.google.co.in/search?rlz=1C1RLNS_enIN724IN724&q=Ruth+Heisler&stick=H4sIAAAAAAAAAOPgE-LRT9c3NCpJMinOSypT4gXxDJOzLQ1yqqoqtWSyk630k_Lzs_XLizJLSlLz4svzi7KtEktLMvKLAFrk8_o9AAAA&sa=X&ved=0ahUKEwi2-8CXya3cAhWEeysKHaA3BccQmxMIjgIoAjAe

https://www.google.co.in/search?rlz=1C1RLNS_enIN724IN724&q=Olga+Malakhova&stick=H4sIAAAAAAAAAOPgE-LRT9c3NCpJMinOSypTAvMykkty000Ly7RkspOt9JPy87P1y4syS0pS8-LL84uyrRJLSzLyiwD4fdjlPAAAAA&sa=X&ved=0ahUKEwi2-8CXya3cAhWEeysKHaA3BccQmxMIjwIoAzAe

https://www.google.co.in/search?rlz=1C1RLNS_enIN724IN724&q=Jett+Chinn&stick=H4sIAAAAAAAAAOPgE-LRT9c3NCpJMinOSypT4gXxDJPMkkvSKksqtWSyk630k_Lzs_XLizJLSlLz4svzi7KtEktLMvKLAKnffQw9AAAA&sa=X&ved=0ahUKEwi2-8CXya3cAhWEeysKHaA3BccQmxMIkAIoBDAe

https://www.google.co.in/search?rlz=1C1RLNS_enIN724IN724&q=Karen+Krabbenhoft&stick=H4sIAAAAAAAAAOPgE-LRT9c3NCpJMinOSypTAvMMjcuys80sS7RkspOt9JPy87P1y4syS0pS8-LL84uyrRJLSzLyiwDol-NgPAAAAA&sa=X&ved=0ahUKEwi2-8CXya3cAhWEeysKHaA3BccQmxMIkQIoBTAe




Academic Year 2019-20 onwards

B.SC.(HONORS) IN FOODS AND NUTRITION-DIETETICS

PRACTICAL

Year II

Core Allied/ Elective / Foundation

Fundamentals of Anatomy &

Physiology Practical

Credits / Hours per week 4 (3+1) / 5 hours/ week

Semeste

r III

Year of Introduction: 2019-2020



Course Outcome (CO)

CO1: To upskill the students about the physiology during exercise including energy and cardiac output theoretically and practically

CO2: To provide practical laboratory based training in different conditions.

Uni

t

No.

Topic Contac

t Hours

Weightage

(%)

BT

Level

CO PSO Elements of

Employability

(Emp)/

Entrepreneurshi

p (Ent)/ Skill

Development

(SD)

Relevance to

Local (L)/ National

(N)/

Regional(R)/Globa

l (G)

Relation to

Gender (G),

Environment

and

Sustainability

(ES), Human

Values

(HV)and

Professional

Ethics (PE)

I Hematological Assay

1. Preparation of blood smear (Temporary)-

(understanding of different morphology of RBC)

2. Determination & Interpretation of Complete Blood Cell

(CBC) Count- Theory

3. Hematin Crystal Preparation

4. Haemoglobin content estimation

5. Demonstration of WBC counting (using Naubauer

chamber)

6. Blood Group determination

6 7% 1,2,3,4 CO2 PSO1,

PSO2 SD N,G

G

II Biophysical Methods

1. Measurement of pulse rate and oxygen saturation before

and after exercise- Manual & automated 2. Measurement of blood pressure (Manual & automated),

oxygen saturation at rest and after exercise

3. Measurement of grip strength

4. Use of Pedometer for measuring the rate of physical

activity

5. Body fat analysis using Omran hand held body fat

analyser

6 7% 1,2,3,4

CO1

,

CO2

PSO1,

PSO2 SD N,G G

III Microscopy & Cytology

Viewing slides of sections of

- Various Organs

- Different types of Tissues

3 6% 1,2,3,4,5 CO2

,

PSO1,

PSO2

SD N,G G

The Maharaja Sayajirao University of

Baroda

Faculty Of Family and Community

Sciences




Year II Core / Elective / Foundation

Nutritional Biochemistry Credits/Hours per week 5(5+0)/ 5Hrs /Week

Semester III Year of Introduction: 2019-20

Year of Syllabus Revision: 2018-19 Maximum Grade O

Mode of

Transaction Lectures, Presentations, Discussions

Course Outcome (CO)

CO1: Students will develop an understanding of the principles of biochemistry. CO2: Students will gain knowledge and understand the delivery and function of cellular nutrients and metabolism in human body.

CO3: Students will be able to apply the knowledge of biochemistry and clinical biochemistry to human nutrition and dietetics.

Unit

No.

Topic Conta

ct

Hours

Weightage

(%)

BT

Le

vel

CO PSO Elements of Employability

(Emp)/

Entrepreneurship (Ent)/ Skill

Development

(SD)

Relevance to Local (L)/

National (N)/

Regional(R)/Global (G)

Relation to Gender (G),

Environment

and Sustainability

(ES), Human

Values

(HV)and Professional

Ethics (PE)

I Enzymes and Coenzymes in Biological Systems 1. Definition, importance, nomenclature ,

properties, specificity of enzymes and

classification of enzymes

2. Coenzymes, isoenzymes, lysoenzymes 3. Catalytic site of enzyme

6 10% 1,2

,5

CO1

CO

3

PS01

L/N/R/G

G

4. Mechanism of enzyme action and factors

affecting activity

5. Inhibition of enzymes and types of inhibition 6. Allosteric enzymes

7. Clinical enzymology and diagnostic value of

serum enzymes and isoenzymes

II Biological membrane and Bioenergetics 1. Structure of membranes and functions

2. Transport of molecules across membranes and

different transport mechanisms 3. Enzymes and Coenzymes involved in oxidation

and reduction reactions

4. High energy phosphates as energy currency 5. Biologic oxidation and its importance

6. Components of electron transport chain

7. Oxidative phosphorylation, ATP generation and

substrate level phosphorylation

5 5% 1,2

CO1

CO

2

PS01

L/N/R/G

III Chemistry and Metabolism of Biomolecules:

Carbohydrates 1. Chemistry of Carbohydrates

a. Nomenclature, definition, classification

b. Isomerism, Epimers, Amino Sugars ,

Glycosides, Mutarotation

c. General structure and functions of Monosaccharides, Disaccharides,

Polysaccharides, Glycoproteins

2. Metabolic Pathways for Carbohydrates – Glycolysis, TCA/citric acid cycle,

Glycogenolysis, Gluconeogensis and Pentose

phosphate pathway a. Significance and function

b. End products of aerobic and anaerobic

oxidation-glycolysis

c. Generation of ATP molecules – oxidation of glucose

12 15% 1,2

, 5

CO

1

CO2

CO

3

PS01

L/N/R/G

3. Blood Sugar Homeostasis

a. Regulation of blood glucose levels

b. The renal threshold for glucose: T max 4. Conversion of carbohydrates into fat

IV Chemistry and Metabolism of Biomolecules:

Fats 1. Chemistry of Lipids

a. Importance, definition

b. Simple, compound, glycolipids,

lipoproteins, aminolipids, derived lipids, c. Saturated, unsaturated, Prostanoids,

Essential fatty acids, steroids

2. Metabolism of Lipids a. Oxidation of Triglycerides

b. Beta oxidation of Fatty acids

3. Lipid Synthesis

a. Chain elongation and desaturase system b. Functions

c. Generation of ATP molecules

4. Ketosis 5. Plasma lipoprotein and its clinical value

6. Role of liver in lipid metabolism: fatty liver

10 10% 1,2, 5

CO

1 CO

2

CO3

PS01

L/N/R/G

G

V Chemistry and Metabolism of Biomolecules:

Amino Acids 1. Chemistry and classification of amino acids:

Based on their structure, Polarity, Nutritional

classification, on their metabolic fate 2. Common Chemical and Physical Properties of

Amino acids

3. Peptides and biologically active peptides 4. Importance of non- protein amino acids

5. General reactions involving amino acids

a. Transamination

b. Deamination c. Decarboxylation reactions

6 10% 1,2

CO

1 CO

2

CO3

PS01

L/N/R/G

G

VI Chemistry and Metabolism of Biomolecules:

Proteins

1. Chemistry of Proteins a. Classification of Proteins

b. Structure (Primary, Secondary, Tertiary

and Quarternary) and Properties c. Denaturation of proteins

d. Nitrogen balance

2. Metabolism of Proteins

a. Metabolic Pool b. Formation of Urea: Reactions, Importance

and Clinical significance

c. Proteinuria: clinical conditions d. Edema: role of plasma proteins

7 10% 1,2

, 5

CO1

CO

2 CO

3

PS01

L/N/R/G

G

VII Biomolecules: Nucleic Acid and Nucleoprotein

1. Chemistry of Nucleic Acid and Nucleoproteins

a. Introduction, definition, types, components b. Naturally occurring nucleotides and

synthetic derivatives

c. Chemistry of DNA and structural organization of RNA and types,

differences with DNA

d. DNA & gene e. Biological significance of nucleic acids

f. Nucleoproteins

2. Metabolism

a. Overview on synthesis and degradation of purines and pyrimidines

b. Hyperuricemia, Gout, Hypouricemia,

Orotic aciduria

10 10% 1,2

, 5

CO

1 CO

3

PS01

L/N/R/G

VIII Water, Electrolyte and Acid-Base Balance

1. Distribution of fluids in the body

2. Factors influencing the distribution of

body water

10 15% 1,2

, 5

CO

1

CO

2

PS01

L/N/R/G

G

3. Water regulation in the body (water intake

and output)

4. Physiological functions of water 5. Dehydration: types and consequences

6. Electrolyte composition and regulation in

body fluids 7. Maintenance of blood pH

a. Buffer systems (Bicarbonate, Phosphate,

Protein)

b. Renal mechanism to maintain fluid and electrolyte balance

c. Respiratory mechanism

d. Disorders of acid-base balance – Causes and treatment

CO

3

IX Protein biosynthesis and genetic code

1. Protein synthesis in the body

2. Overview of Replication of DNA 3. Overview of transcription in eukaryotes and

post transcriptional modification

4. Genetic Code – Definition and properties 5. Overview of translation in eukaryotes and post

translational modification

5 10% 1,2

CO

1

CO

2 CO

3

PS01

L/N/R/G

X Plasma proteins, Haemoglobin and

Detoxification 1. Biological importance of plasma proteins,

albumin, Globulin, C-reactive protein and

Immunoglobulin 2. Haemoglobin – structure, role in transport of

O2 and CO2, Hb Derivatives, Iron deficiency

anemia 3. Detoxification: Oxidation, Reduction ,

Conjugation and Hydrolysis in Liver

4 5% 1,2, 5

CO

1 CO

2

CO3

PS01

L/N/R/G

G

Reference Books

1. Satyanarayana U and Chakrapani U. Biochemistry. 5th edition, 2017. Published by Elsevier

2. Rodwell VW, Bender D, Botham KM, Kennley PJ, Weil PA. Harper’s Biochemistry Illustrated Biochemistry. 31st Edition, 2018. Published by

McGraw Hill Education.

3 Champe PC & Harvey RA. Lippincott’s Illustrated Reviews on Biochemistry. 6th edition, 2013.Published by Lippincott Williams & Wilkins,

Philadelphia, USA

4 Jain J L, Jain Sunjay, Nitin Jain. Fundamentals of Biochemistry, 2012.Published by S. Chand & company, New Delhi

5 Moran, L, Horton R, Scrimgeour G, Perry M. Principles of Biochemistry, 5th Edition, 2012. Person Publication, US

6 Kuchel PW and Ralston GB. Schaum’s outlines of Biochemistry. 3rd edition, 2011. Published by Tat McGraw Hill, New Delhi.

7 Talwar GP and Srivastava LM. Textbook of biochemistry and Human Biology. 3rd edition, 2004. Published by Prentice Hall of India Private Limited,

New Delhi

8 Deb A C. Fundamentals of Biochemistry, 7th edition, 2001. Published by New Central Book Agency, Kolkatta

9 Stryer L, Berg J, John LT. Biochemistry, 8th Edition, 2015. Published by WH Freeman and Co.




Academic Year 2020 onwards

BSc. (PHN): Regular Programme

Year II

CORE COMPULSARY

: FAMILY MEAL PLANNING Credits 5(3+2)

Semester III Year of Introduction: Year of Syllabus Revision:

Maximum Grade O

Mode of Transaction LECTURE/POWEPOINTPRESENTATION/PRACTICALS

Course Outcome (CO) PHN

CO1: students will enable to understand the basics principles of meal and its applications

Co2: students will enable to understand planning of meal using food exchange system through life cycle

Co3: To improve the understanding level stages pregnancy and lactation & their growth and development Co4: To enhances skill practical knowledge of students regarding meal planning

Uni

t

No.

Concept of meal planning and food exchange system

Contact

Hours

Weight

age

(%)

BT

Level CO PSO Elemen

ts

Relevan

ce to

Relation to

1.

1. Basic definitions: Adequate intake, functional foods,

Phytochemicals, Neutraceuticals, Dietary

supplements and balanced diet

2. Understanding concept of health (Physical,

psychological, emotional and spiritual)

3. Growth and development : Major Milestones

3 15 1 1 3 SD N,G ES

4. Introduction to ten food groups, sources and nutrients

from each food group

5. Energy giving foods, Body building foods and

protective foods)

6. Exchanges of various food groups and their bases,

standard weights and measures.

7. Importance of meal planning, principles of meal

planning and factors affecting meal planning.

8. Food Pyramid, My pyramid, My plate, food based

dietary guidelines for Indians, Dietary goals for

healthy life.

9. RDA, Energy requirements and basis for setting

energy requirements

10. Global recommendations for Calcium, Sodium and

Potassium.

Types of menus TYPES OF FOOD SERVICES.

II

Nutrition during pregnancy and lactation

Pregnancy 1. Foetal growth and Foetal nutrition

a. Foetal growth and Foetal nutrition

b. Role of placenta

Effect of nutritional status during pre-pregnancy and

3 20 2 1,2 3 SD L,R,N,G G,PE

c. pregnancy on birth outcome (SFD and IUGR)

d. Weight gain during pregnancy, Nutritional

requirements during pregnancy, General dietary

and common concerns, nutritional problems

during pregnancy .FOOD TABOOS/FOOD

MYTH

e. Food and nutrient intake by various socio-

economic groups

2. Lactation

a. Phases of lactation, Nutrient needs and dietary

habits

b. Composition of breast milk, Advantages of

breastfeeding to infant and mother, Exclusive

breastfeeding, Advantages of colostrum feeding,

Artificial feeding.

f. Food taboos in community

III Nutrition from pediatric to Geriatric stage

1. Infancy

a. Growth pattern, Assessment of growth, Nutrient

requirements

b. Breastfeeding and planning of safe and indigenous

complementary feeds during infancy for low and

high income groups

c. Nutritional problems like diarrhoea, under

nutrition, Stunting and wasting.

2. Pre-Schoolers

a. Growth and development pattern

b. Nutrient needs, eating habits

c. Growth monitoring , SAM,MAM

3 30 3 1,2 4

SD L,R,N,G G,PE

d. Concerns of Childhood obesity and underweight

3. School aged children

a. Growth and development

b. Nutrient needs

c. Iron deficiency anemia, dental caries, under

nutrition.

4. Adolescence

a. Growth and development during adolescence

b. Nutritional requirements

c. Nutritional Concerns: anemia, micronutrient

deficiencies (IDD, Calcium, Zinc), Obesity,

anorexia nervosa, bulimia nervosa

d. Nutrition complications of Teenage Pregnancy

5. Adult

a. Reference adult man and woman

b. Nutrient requirements for Sedentary, Moderate

and Heavy workers, athletes.

c. Nutritional deficiencies and Non-Communicable

diseases

d. Dietary guidelines for healthy living

6. Nutrition during ageing

a. Ageing and Nutritional needs

b. Physiological AND PSYCHOLOGICAL

changes occurring during old age

c. Diet and feeding pattern for the elderly

d. Nutritional and health concerns and their

management

e.Factors affecting longevity and health

IV

practical Market survey of commonly consumed foods,

calculations of nutritive value, and standardization of

recipes

1.Market survey of commonly consumed food from different

food groups, processed foods, discretionary foods etc

2.Preparation of list of foods rich in Energy, Protein, Fat,

Calcium, Iron, Vitamin C and Beta carotene in each food

exchange group. Conversion of Weights and Volumes of Raw

Foods to Cooked Foods.

3.Standardisation of recipes of various food groups for meal

planning

4.. Food exchange system and its applications to plan healthy

diets

5..Calculation of nutrients like Energy, Protein, Fat, Calcium,

Iron, Vitamin C and Beta carotene from Food data base tables

and using Nutrify India now (NIN APP).

6.Steps of menu planning

4 10 3 1,2 4 ENT,E

MP L,N,R,G PE

v Planning and preparation of diets from infancy to

geriatrics

1. Adult diet (Sedentary, Moderate, Heavy)

2. Diet for Pregnancy and lactation

3. Complementary feeds for the infants

(7-9 months, 9-12 months, Above 12 months)

4. Healthy tiffin recipes for school going child (Preparing

cyclic menus).

5. Adolescent diet (LIG, MIG, HIG)

6. Diet for old age group

Calorie dense snacks for athletes and women with low

gestational weight gain or very thin women during pregnancy

/ Adolescence.

4 25 3 1,2 EMP,E

NT,SD L,R,N,G PE

References

1 Bernstein, M. (2010). Nutrition for the older Adult(2nd edition). Jones publishers.

ISBN-10:1284048934

2 Brown, J. (2011). Nutrition Now (6th ed). Wadsworth publishers. ISBN:13-978-1133936534

3 Dietary guidelines for Indians – A Manual by National Institute of Nutrition.(2011)

4

Srilakshmi B.(2014). Dietetics (7th edition) New Age International Publishers. Delhi. ISBN:978-81-224-35009

5 Longvah T, Ananthan R, Bhaskarachary K, Vankiah k (2017). Indian Food Composition Tables. Hyderabad: National Institute of Nutrition, Indian

council of Medical Research.

6 Sharma S (2000). Human Nutrition and Meal Planning.

7 Low cost Nutritious supplements (LCNS) 2014, C Gopalan, BV Rama Sastri & SC Balasubramanian, ICMR publications

8 L. Kathleen Mahan, Janice L. Raymond (2017). Food, Nutrition, Diet Therapy (14th ed.). Elsevier Inc. ISBN 978-0-323-34075-5

9 Longvah T, Ananthan R, Bhaskarachary K, Vankiah k (2017). Indian Food Composition Tables. Hyderabad: National Institute of Nutrition, Indian council of Medical Research

10 Chadha R, Mathur P.(2015) Textbook of Nutrition : A life style approach 5, Orient Blackswan publishers. ISBN 978 81 250 5930 1.

The Maharaja Sayajirao University Of Baroda


Department of Foods & Nutrition

Fatehgunj – Vadodara 390002 Phone - 0265-2795522

Academic year 2020 onwards

B.SC. (HONORS) IN FOODS AND NUTRITION- DIETETICS

YEAR II

CourseType:Foundation Elective

CourseNo: FDN 1303

Course Title: BIOPPHYSICS

Credit 3 (2+1)

Semester III Hours/

Week

04

Course outcomes Co1: To utilize the knowledgeofbasic principles of science and its applications in nutrition.

Co2: Togive an idea about the critical thinking skills to analyse the data and interprets results in specified

area of nutrition.

Co3: To improve the understanding level of students for scientific terms and techniques used in this field.

Unit no. Topic Co

nta

ct

ho

urs

Wei

ght

age(

%)

BT

level

Co PSO Elements of

Entrepreneurs

hip

development

and

employment

ability/skill

development

Relevan

ce to

local (L),

National

(N),

regional(

R).

/Global

(G).

Relation to

gender(G0/Envi

ronment and

sustainability(es

),human

values(HV),prof

essionals ethics

UNIT-I 1) Systems of units &

its inter

conversions.

Measurement of

length, mass &

time-Kg, milli,

8 25 1,2,3 CO1,

CO2

PSO 2 EMP, G

micro, nano, pico,

Angstrom, carats,

quintal, tonnes etc.

2) Measurement of –

area, volume,

density, pressure,

velocity,accelerati

on & its practical

application-

volume of tea in

different cups,

milk in different

glasses, capacity of

commonly used

vessels, spoons,

katori etc.

3 Measurement of Mass &

Weight- types of balances,

bathroom scales, infant-

meter, stadiometer,

analytical balances, single-

pan balances, digital

balances, least count,

calibration etc.

4. Gravity & its

applications-fainting,

edema, brain-surgery,

erythrocyte sedimentation

rate(ESR) in diseases,

posture & centre of gravity

5.Measurement of density-

study of purity of

substances, comparison of

different densities related

to food, lactometer,

salinometer,

saccharimeter,

alcoholometer.

6. Pressure in liquids &

gases- blood pressure,

sphygmomanometer,

underwater exercises, air &

water mattresses

7.Energy & its unit-

different types of energy,

calories, joules & its

conversions, conversion of

one energy into another,

electric heating pad, steam

inhalers

UNIT -II Biophysical Methods

10 25% 1,2,3 CO1,C

O2

PSO1 EMP G

1. Viscosity-curd, milk,

oil, food gruels

etc.Effect of

temperature.Viscosity of

blood in different disease

conditions,use of dextran

to maintain viscosity of

blood during

hammerraheage and

shock.

2.Surface tension-

applications in food,

medication (oral tablets

to reduce surface tension

of the faecal contents in

the rectum, soap solution

for enemas) laundry

3.Absorption &

Adsorption-

applications in

purification of water,

tablet formulations,

charcoal in water

filters, removal of

bacteria, toxins,

irritants using

adsorbents,

enzymatic

reactionsetc.

4. pHand buffer-

effect inhumans with

examples of

phosphate,

bicarbonate buffers,

acidosis, alkalosis,

acidic & alkaline

foods

5.Colloids- colloidal

medicines, colloidal

chemistry, dialysis

6.Diffusion-spirit, ether.

Diffusion in in internal &

external respiration, in

passage of food to tissues

& waste products

7.Osmosis

Unit III THERMODYNAMICS &

ELECTROMAGNETIC

RADIATIONS

12 30% 1,2,3 CO1,C

O2

PSO1 EMP G

1.Solid, liquid, gas-boiing,

evaporation, sublimation,

condensation, freezing,

frosting,defrosting,vaporiz

ation, fusion.

2.Heat and temperature-

expansion, contraction-

applications with

examples of expansion,

thermometer,freezing of

water, breaking of bottles

in freezer etc.

3. Thermometer and

Scales-Centigrade,

Fahrenheit and inter

conversions.

Bodytemperature,

measurement, clinical &

different types of other

thermometers.

4. Specificheat-ofdifferent

substances andits

applications.

5. Latent heat of fusion

vaporization. Burns due

to boiling, steam & its

remedies, steam

inhalations,

hypothermia.

6. Modes oftransfer

ofheat- conduction,

convection, radiation.

Insulators in

cookingutensils, ovens,

refrigerators. Room

heater, thermos

flask,cooling of food in

refrigerator etc.

7.

Electromagneticradiations-

radio&TV waves, micro

waves, UV-radiations x-

rays, gammarays etc. - and

their characteristics.

Practical applications in

micro-wave cooking,

ultra-violet sterilisation,

ultra-violet radiation

therapy for rickets,

tuberculosis, fibrositis

neuritis,lumbago,psoriasis

acne vulgaris,radiotherapy

using gamma rays,

teletherapy, operation of

remote control, infra-red

heat therapy,

thermography for

detection of breast cancer

& ocular diseases and

tumours & TB using X-

rays.

8.Light incandescence,

fluorescence,phosphoresce

nce- its applications-bulbs,

fluorescent lamps (FL),

CFLs, LEDs, LCDs.

Fluorescent lights in the

treatment of jaundice etc.

Unit-IV PRACTICALS 15 20% 2,3 CO3,C

O2

PSO1 EMP,SD G ES

1. Determining the

volumes of different

utensils used in everyday

life- tea cups, glasses,

katoris, spoons, mugs etc.

using measuring cylinders.

2. Determining the mass of

objects using different

balances. Conversion into

Kg, pounds, calculationof

BMI using height and

weight.

3. Study of different

types of thermometer

like clinical and

laboratory

thermometer etc.

4. Determination of purity

of milk using Lactometer.

5. Demonstration of

working of various

laboratory instruments-

balances, water bath,

ovens, pressure cookers,

refrigerators.

6.Precautionary steps

to be taken in

laboratories- fuses,

circuit breakers,

electric shocks, fire-

hazards, fire

extinguishers, first-

aidetc.

REFERENCES

1. WilsonKandWalkerJ(1994).PrincipleandTechniqueofPracticalBiochemistry. Foundation Books, NewDelhi.

2. SrivastavaVKandSrivastavaKK(1987).IntroductiontoChromatography –Theory and Practice. S. Chand &Co.,

NewDelhi.

3. HolmaDHandPeckH(1993). AnalyticalBiochemistry(2

nded.).Langham

Scientific and Technical,U.K.

4. PomeranzYandMeLoanCE(1996).FoodAnalysis:TheoryandPractice(3

rded.). CBS Publishers and Distributors, New

Delhi

5. RaghuramuluN,NairMandKKalyanasundaramS(1983). AManualofLaboratory Techniques. NIN,ICMR.

6. SrivastavaAKandJainPC(1986).ChemicalAnalysis:AnInstrumentalApproach (2

nded.). S. Chand

CompanyLtd.,NewDelhi.

7. PeetLJ(1970). Household Equipment (6

thed.). John Wiley&Sons, NewYork

8. VanZanteJ(1970). Household Equipment Principles. PrenticeHall, NewYork

9. David T Plummer (1987)- Introduction to Practical Biochemistry ( 3rd edition), Tata McGraw Hill Publishing Co., New

Delhi

10. Tuli G D &Bahl B S (1986)- Textbook of Physical Chemistry, 12th edition- S Chand & Co. Pvt. Ltd. New Delhi

11. Soni P L (1989)- Textbook of Physical Chemistry, 15th edition, S Chand & Co. Pvt. Ltd. New Delhi

The Maharaja Sayajirao University Of Baroda


Department of Foods & Nutrition

Fatehgunj – Vadodara 390002 Phone - 0265-2795522

Academic year 2020 onwards


YEAR II

Course Type: core allied

Course No :FND 1404

Course Title: food analysis and adulteration

testing.

Credit 3 (0+3)

Semester III Hours/

Week

6

Course outcomes Co1: To enable the students to gain practical knowledge regarding the basic protocols included in the analysis

of various nutrients in food.

Co2: To upgrade the knowledge of students about various techniques used in food and nutrition research

and analytical industries.

Co3: To upskill practical knowledge of students regarding analytical science and simple adulteration test.

Unit no. Topic Cont

act

hours

Weight

age(%)

BT

level

Co PSO Elements of

Entrepreneur

ship

development

and

employment

ability/skill

development

Relevance

to local

(L),

National

(N),

regional(

R).

/Global

(G).

Relation to

gender(G/Env

ironment and

sustainability(

ES),human

values(HV),

professionals

ethics(PE)

Unit I Principle,

Estimation and

Interpretation of

Proximate

2 20% 1,2,4,5 1,2,3 1 SD G

Principles-

Moisture and Fibre

1.Principles and

Methods for the

estimation of

moisture &fibre

2. Estimation of

Moisture from

various food groups.

3.Determination of

crude fibre content

in various food

groups

Unit-II Principle,

Estimation and

Interpretation of

Proximate

Principles –

Protein and Fat

2 20% 1,2,3,4,

5

1,2,3 1 SD G

1.Principles and

Methods for the

estimation of

Proteins & Fat

2.Protein by

Microkjeldahl

process

3.Fat by Soxhlet

Method

UNIT-III Principle,

Estimation and

Interpretation of

Minerals

2 10% 1,2,4 1,2,3 1 SD G

1. Principles

and Methods

for the

estimation of

Minerals.

2.Estimation of

Total ash content

and preparation of

ash

3.Estimation of

Total ash content

and preparation of

ash solution for the

estimation of

Calcium,

Phosphorous and

Iron using:

4.Traditional

Methods (Calcium-

Titrimetric method;

Phosphorus- Fiske

and Subba Row

method;

5.Iron-Wong's

method

Using Atomic

Absorption

Spectroscopy (AAS)

(Demonstration)

Unit-IV Principle,

Estimation and

Interpretation of

Antioxidant

Nutrients

1 5% 1,2,3,4, 1,2,3, 1 SD G

1. Principles and

estimation of

Methods of

Vitamins.

2.Estimation of

ascorbic acid from

fresh food samples

using 2, 6-

Dichlorophenol-

Indophenol (DCPIP)

Titration Method

Unit-V Food

Adulteration-Food

Groups by

households

methods/FSSAI

kits method

1 5% 1,2,4,5 1,2,3 1 SD G

1.Milk and Milk

products

2.Oilsand Fats

3.Fruits and

vegetable

4.Food grains and its

products

UNIT-VI Food

Adulteration

of other group

1 5% 1 1,2,3 1. SD G

1.Salt, spices and

condiments

2.Sugars and

Confectionery

3.Beverages

REFERENCES

1. Suzanne Nielsen (2017). Food analysis. Food Science Text Series (5th Edition). Springer.

2. NolletLeo.M.L. (2004). Volume 1-Handbook of Food Analysis: Physical Characterization and Nutrient Analysis (2nd

Edition). Marcel Dekker.

3. Sathe A Y (1999). A first course in food analysis. New age international pvt ltd, New Delhi.

4. Raghuramulu N, Madhavan K N and Kalyan Sundaram S (1983). A manual of laboratory techniques. Hyderabad:

National Institute of Nutrition.

5. FSSAI Manuals of methods of analysis of various food products. Available at: http://www.fssai.gov.in/home/food-

testing/food-testing-manual.html

6. Pomeranz Y (2013). Food analysis: Theory and Practice (3rd edition). Springer Science & Business Media.

7. ISI handbook of food analysis Vol I- XII (1980-84). Bureau of Indian Standards, Manak Bhavan, New Delhi.

8. Ranganna S (1986). Handbook of Analysis and Quality Control for Fruit and Vegetable Products (reprint, revised edition).

Tata McGraw-Hill Education

9. FSSAI DART (Detect Adulteration with Rapid Test) book. Available at:

http://www.fssai.gov.in/home/capacity-building/FSSAI-Books.html




Academic Year 2019-20

onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS – REGULAR PROGRAMME

Year II Core Compulsory

FND : Human Nutrition Credits/hrs/week

05+ 00=05

5 hrs/week

Semester IV Year of Introduction: 2019-2020 Year of Syllabus Revision: 2018-2019

Maximum Marks / Grade O


Course Outcome (CO)

CO1 Students will gain basic knowledge of Macro-nutrients & Micronutrients

CO2 Students will gain understanding about the factors affecting the bio availability and requirements of nutrients CO3 Students will learn about common nutritional disorders due to imbalance of macro-nutrients/ Micronutrients

CO4 Students will learn to comprehend on nutrient – nutrient interrelationships

Unit

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Element

s of

Employa

bility

(Emp)/

Entrepre

neurship

(Ent)/ Skill

Develop

ment

(SD)

Releva

nce to

Local

(L)/

Nation

al (N)/

Region

al(R)/Global

(G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustainability

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

I History of Nutrition, RDA and Food Based Dietary

Guidelines 6 8% 1,.2,3,4 CO 1, 4 PSO1 EMP

L,N,R,

G

1. History of Nutrition, Energy requirements, Food based

dietary guidelines

a. Important landmarks in the history of nutrition

b. Recommended dietary allowances – Reference man,

reference woman, principles of arriving at RDA

c. National dietary goals and dietary guidelines- Principles

and process of development of dietary guidelines

d. Dietary guidelines of selected developed and developing

countries

e. Indian dietary guidelines

f. Visual presentation of dietary guidelines- Food guide

pyramids, eat well Bermuda, French stairs

g. Definitions of key terms : RDA, RDI, upper tolerable

limits, EAR, ESSADI, MDR etc

h. Nutritional Labelling : Key terms

II Energy Metabolism & Body Composition

1. Components of energy expenditure

a. Basal Metabolic Rate

b. Physical Activity

c. Thermic Effect of Food

2. Measurement of energy in foods

3. Measurement of human energy expenditure.

4. Body Composition and Body Weight

a. Body weight components and techniques for measuring

(i) Lean body mass

(ii) Body fat (ii) Body water (iii) Body mineral mass

b. Regulation of body weight

(i) Role of hormones – leptin, ghrelin and insulin

(ii) Control of food intake and energy balance

c. Body weight Imbalances: Overweight and Obesity

(i) Assessment

(ii) Etiology & Health Risks

(iii) Common problems encountered in obesity

management (Plateau effect and Weight cycling)

8 11% 1,2,3 CO1,3 PSO1

d. Eating disorders

(i) Anorexia nervosa (ii) Bulimia nervosa (iii) binge eating

disorder (iv) PICA (Rumination disorder

e. Interrelationship between Under nutrition, Infection and

Immunity

Metabolic adaptations during starvation

III Carbohydrates

1. Classification, digestion, absorption and utilization: An

appraisal

2. Simple and Complex carbohydrates, Non-starch

polysaccharides and fiber constituents and their role in

Nutrition.

3. Established and emerging evidence of fiber

4. Newer functional role of carbohydrates in human

nutrition

5. Polyols, Glycemic Index, Glycemic load and Satiety

index: Clinical implications

6. Disorders related to carbohydrate metabolism

a. Lactose intolerance and dental caries

b. Diabetes mellitus: definition, classification and oral

glucose tolerance test, Indicators for monitoring

diabetes mellitus

Requirements and allowances.

8 11% 1,2,3 CO1,2,3

PSO1

IV Lipids

1. Classification, digestion, absorption, transport – A

review

2. Functions of essential fatty acids, and Long chain

PUFA

in human metabolism

3. Role of n3 and n6 fatty acids in health and disease

4. Hyperlipidemia and nutritional aspect of

atherosclerosis

5. Phytochemicals & Plant sterols in human nutrition

6. Diet heart hypothesis: Quality of fat on lipid status

8 11% 1,2,3 CO1,2,

3 PSO1

7. Visible and invisible fats in diets

8. Human requirements of essential fatty acids.

9. Assessment of Lipid status

10. Recommendations for heart friendly diets

11. Inter-relationship between Obesity and non

communicable diseases

12. Requirements and allowances, safe limits

V Proteins

1. Classification, digestion, absorption and transport –

Review

2. Non protein compounds and their biological functions

3. Metabolism of proteins – Role of liver and muscles

4. The concept of nitrogen balance, the concept of

obligatory nitrogen losses and their relevance to protein

requirement

5. Human requirements for proteins

6. Current methodology for determining protein

requirements and essential amino acid requirements

7. The concept of quality of protein and method for

measuring it.

8. Protein deficiency

9. Requirements and allowances.

8

11% 1,2,3 CO1,2,3

PSO1

VI Fat Soluble Vitamins–Vitamins A, D, E and K

1. Historical background

2. Structures of vitamins

3. Digestion, absorption, transport and metabolism

4. Bioavailability : Modulators

5. Biochemical function

6. Assessment of vitamin status

7. Interaction with other nutrients

8. Toxicity and deficiency

9. RDA

8 11% 1,2,3 CO1,2,

3 PSO1

VII Water Soluble Vitamins–Thiamin, Riboflavin, Niacin,

Pantothenic acid, Pyridoxine, Ascorbic Acid, Folic Acid,

Cyanocobalamine









9. RDA

8 11% 1,2,3 CO1,2,

3,4 PSO1

VIII Macro Minerals–Calcium, Phosphorous, Iron,

Iodine, Copper and Zinc


2. Structures of macro minerals




6. Assessment of macro mineral status



9. RDA

8 11% 1,2,3 CO1,2,3,4

PSO1

IX Micro Minerals– Magnesium, Selenium, Chromium,

Sodium, Potassium and Fluorine


2. Structures of micro minerals




6. Assessment of micro mineral status



8 11% 1,2,3 CO1,2,

3,4 PSO1

9. RDA

X Antioxidants in Health and Disease

1. Antioxidants – definition and oxidative stress.

2. Effects of oxidants on macromolecules (CHO, proteins,

lipids, nucleic acids).

3. Antioxidant defense system (Enzymatic and Non-

enzymatic) – Location of action of various antioxidants.

4. Salient findings from observational studies.

Food sources of antioxidant nutrients.

4 4% 1,2,3 CO1,3,4 PSO1

REFERENCES

1. Ross, A. C., Caballero, B., Cousins, R. J., Tucker, K. L., & Ziegler, T. R. (2012). Modern nutrition in health and disease: Eleventh edition.

Wolters Kluwer Health Adis (ESP)

2. Bamji MS, Prahlad Rao N and Reddy V (2010). A Textbook on Human Nutrition (3rd Edition). Published by Oxford and IBH Publishing

Co., New Delhi

3. Gibney MJ, Macdonald IA and Roche H (2010). Nutrition and Metabolism (2nded.). Published by Wiley-Blackwell, ISBN: 978-1-4051-

6808-3

4. Sue Rodwell Williams (2009). Nutrition, Diet Therapy (9thed.). Published by WB Saunders Company.

5. Geissler C (2009). Fundamentals of Human Nutrition. Churchill Publications, US.

6. Krause and Mahan (2008). Food Nutrition, Diet Therapy (12thed.). Published byWB Saunders Company

7. Shils ME, Olson JA and Shike (2006). Modern Nutrition in Health and Disease (10th ed.), Vol. II. Published by Philadelphia, Lea and

Fiebiger

8. Martin Eastwood (2003). Principles of Human Nutrition, Second edition, Edinburgh, UK

9. Swaminathan M (2000). Advanced Textbook on Foods and Nutrition, Vol I (2nded.). Published by Bangalore Printing and Publishing Ltd,

Bangalore

10. Garrow JS, James WPT, Ralph A and James JPT (2000). Human Nutrition and Dietetics (10thed.) Published by Churchill Livingstone. ISBN-

10: 0443056277, ISBN-13: 978-0443056277




Academic Year 2019-20

onwards

B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS – REGULAR PROGRAMME

Year II Core Compulsory

FND : Human Nutrition Credits/hrs/week

05+ 00=05

5 hrs/week

Semester IV Year of Introduction: 2019-2020 Year of Syllabus Revision: 2018-2019



Course Outcome (CO)

CO1 Students will gain basic knowledge of Macro-nutrients & Micronutrients

CO2 Students will gain understanding about the factors affecting the bio availability and requirements of nutrients CO3 Students will learn about common nutritional disorders due to imbalance of macro-nutrients/ Micronutrients

CO4 Students will learn to comprehend on nutrient – nutrient interrelationships

Unit

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Element

s of

Employa

bility

(Emp)/

Entrepre

neurship

(Ent)/ Skill

Develop

ment

(SD)

Releva

nce to

Local

(L)/

Nation

al (N)/

Region

al(R)/Global

(G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustainability

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

I History of Nutrition, RDA and Food Based Dietary

Guidelines 6 8% 1,.2,3,4 CO 1, 4 PSO1 EMP

L,N,R,

G

1. History of Nutrition, Energy requirements, Food based

dietary guidelines

i. Important landmarks in the history of nutrition

j. Recommended dietary allowances – Reference man,

reference woman, principles of arriving at RDA

k. National dietary goals and dietary guidelines- Principles

and process of development of dietary guidelines

l. Dietary guidelines of selected developed and developing

countries

m. Indian dietary guidelines

n. Visual presentation of dietary guidelines- Food guide

pyramids, eat well Bermuda, French stairs

o. Definitions of key terms : RDA, RDI, upper tolerable

limits, EAR, ESSADI, MDR etc

p. Nutritional Labelling : Key terms

II Energy Metabolism & Body Composition

5. Components of energy expenditure

d. Basal Metabolic Rate

e. Physical Activity

f. Thermic Effect of Food

6. Measurement of energy in foods

7. Measurement of human energy expenditure.

8. Body Composition and Body Weight

a. Body weight components and techniques for measuring

(iii) Lean body mass

(iv) Body fat (ii) Body water (iii) Body mineral mass

f. Regulation of body weight

(iii) Role of hormones – leptin, ghrelin and insulin

(iv) Control of food intake and energy balance

g. Body weight Imbalances: Overweight and Obesity

(iv) Assessment

(v) Etiology & Health Risks

(vi) Common problems encountered in obesity

management (Plateau effect and Weight cycling)

8 11% 1,2,3 CO1,3 PSO1

h. Eating disorders

(ii) Anorexia nervosa (ii) Bulimia nervosa (iii) binge eating

disorder (iv) PICA (Rumination disorder

i. Interrelationship between Under nutrition, Infection and

Immunity

Metabolic adaptations during starvation

III Carbohydrates

7. Classification, digestion, absorption and utilization: An

appraisal

8. Simple and Complex carbohydrates, Non-starch

polysaccharides and fiber constituents and their role in

Nutrition.

9. Established and emerging evidence of fiber

10. Newer functional role of carbohydrates in human

nutrition

11. Polyols, Glycemic Index, Glycemic load and Satiety

index: Clinical implications

12. Disorders related to carbohydrate metabolism

c. Lactose intolerance and dental caries

d. Diabetes mellitus: definition, classification and oral

glucose tolerance test, Indicators for monitoring

diabetes mellitus

Requirements and allowances.

8 11% 1,2,3 CO1,2,3

PSO1

IV Lipids

13. Classification, digestion, absorption, transport – A

review

14. Functions of essential fatty acids, and Long chain

PUFA

in human metabolism

15. Role of n3 and n6 fatty acids in health and disease

16. Hyperlipidemia and nutritional aspect of

atherosclerosis

17. Phytochemicals & Plant sterols in human nutrition

18. Diet heart hypothesis: Quality of fat on lipid status

8 11% 1,2,3 CO1,2,

3 PSO1

19. Visible and invisible fats in diets

20. Human requirements of essential fatty acids.

21. Assessment of Lipid status

22. Recommendations for heart friendly diets

23. Inter-relationship between Obesity and non

communicable diseases

24. Requirements and allowances, safe limits

V Proteins

10. Classification, digestion, absorption and transport –

Review

11. Non protein compounds and their biological functions

12. Metabolism of proteins – Role of liver and muscles

13. The concept of nitrogen balance, the concept of

obligatory nitrogen losses and their relevance to protein

requirement

14. Human requirements for proteins

15. Current methodology for determining protein

requirements and essential amino acid requirements

16. The concept of quality of protein and method for

measuring it.

17. Protein deficiency

18. Requirements and allowances.

8

11% 1,2,3 CO1,2,3

PSO1

VI Fat Soluble Vitamins–Vitamins A, D, E and K









9. RDA

8 11% 1,2,3 CO1,2,

3 PSO1

VII Water Soluble Vitamins–Thiamin, Riboflavin, Niacin,

Pantothenic acid, Pyridoxine, Ascorbic Acid, Folic Acid,

Cyanocobalamine









9. RDA

8 11% 1,2,3 CO1,2,

3,4 PSO1

VIII Macro Minerals–Calcium, Phosphorous, Iron,

Iodine, Copper and Zinc


2. Structures of macro minerals




6. Assessment of macro mineral status



9. RDA

8 11% 1,2,3 CO1,2,3,4

PSO1

IX Micro Minerals– Magnesium, Selenium, Chromium,

Sodium, Potassium and Fluorine


2. Structures of micro minerals




6. Assessment of micro mineral status



8 11% 1,2,3 CO1,2,

3,4 PSO1

9. RDA

X Antioxidants in Health and Disease

5. Antioxidants – definition and oxidative stress.

6. Effects of oxidants on macromolecules (CHO, proteins,

lipids, nucleic acids).

7. Antioxidant defense system (Enzymatic and Non-

enzymatic) – Location of action of various antioxidants.

8. Salient findings from observational studies.

Food sources of antioxidant nutrients.

4 4% 1,2,3 CO1,3,4 PSO1

REFERENCES

11. Ross, A. C., Caballero, B., Cousins, R. J., Tucker, K. L., & Ziegler, T. R. (2012). Modern nutrition in health and disease: Eleventh edition.

Wolters Kluwer Health Adis (ESP)

12. Bamji MS, Prahlad Rao N and Reddy V (2010). A Textbook on Human Nutrition (3rd Edition). Published by Oxford and IBH Publishing

Co., New Delhi

13. Gibney MJ, Macdonald IA and Roche H (2010). Nutrition and Metabolism (2nded.). Published by Wiley-Blackwell, ISBN: 978-1-4051-

6808-3

14. Sue Rodwell Williams (2009). Nutrition, Diet Therapy (9thed.). Published by WB Saunders Company.

15. Geissler C (2009). Fundamentals of Human Nutrition. Churchill Publications, US.

16. Krause and Mahan (2008). Food Nutrition, Diet Therapy (12thed.). Published byWB Saunders Company

17. Shils ME, Olson JA and Shike (2006). Modern Nutrition in Health and Disease (10th ed.), Vol. II. Published by Philadelphia, Lea and

Fiebiger

18. Martin Eastwood (2003). Principles of Human Nutrition, Second edition, Edinburgh, UK

19. Swaminathan M (2000). Advanced Textbook on Foods and Nutrition, Vol I (2nded.). Published by Bangalore Printing and Publishing Ltd,

Bangalore

20. Garrow JS, James WPT, Ralph A and James JPT (2000). Human Nutrition and Dietetics (10thed.) Published by Churchill Livingstone. ISBN-

10: 0443056277, ISBN-13: 978-0443056277






Year II Foundation Elective

FND : Fundamentals of Food Science Credits 4(2+2)/6Hrs/Week

Semester IV Year of Introduction: 2019 – 20 Year of Syllabus Revision: 2018 – 19

Maximum Grade O


Course Outcome (CO)

CO1 Students will gain knowledge pertaining to basic properties of food groups

CO2 Students will have basic understanding of principles involved in cooking of foods from various food groups

Uni

t

No.

Topic Contact

Hours

Weight

age

(%)

BT

Level

CO PSO Elemen

ts of Employ

ability

(Emp)/ Entrepre

neurship

(Ent)/ Skill

Develop

ment

(SD)

Relevan

ce to Local

(L)/

National (N)/

Regiona

l(R)/Global (G)

Relatio

n to Gender

(G),

Environment

and

Sustainability

(ES),

Human

Values (HV)an

d

Professional

Ethics

(PE)

I Cereal and Cereal Products

1. Types, structure, composition, nutritive value, fortification

and processed products of: i. Wheat

ii. Rice

iii. Maize 2. Millets and pseudo millets (quinoa, buckwheat): Types,

composition and processing

3. Oats: Types and uses

4. Types of flour, composition of multigrain flour 5. Antinutritional factor present in cereals

6. Bread-Role of ingredients in bread making

03

12% 1, 2, 4 CO1 CO2

PSO1 PSO2

-- G ES

II Pulses, Legumes and Products, Nuts and oilseeds, Fats and

Oils

1. Legumes and Pulses

i. Types, composition, nutritive value and anti nutritional factors present in pulses /legumes

ii. Protein hydrolysates, concentrates and isolates,

elimination of antinutritional factors, textured vegetable protein

iii. Germination and fermentation- process, merits and

demerits iv. Soy and soy products- types, composition, health

benefits

2. Nuts and oilseeds i. Types, Composition and nutritive value

ii. Processing

iii. Antinutritional factors

iv. Role of nuts and oilseeds in cookery

3. Fats and Oils

i. Types, Composition, Nutritive value and Sources ii. Processing- virgin, cold and hot press oils-fractionation,

04

12% 1, 2, 4 CO1

CO2

PSO1

PSO2 -- G ES

interesterification, blending, fortification

iii. Role in Bakery: Types of fats used in Bakery, creaming

of fat iv. Fat mementics

III Fruits and Vegetables, Spices and Condiments and

Beverages

1. Fruits and Vegetables

i. Structure, composition and Nutritive Value

ii. Changes occurring in maturation and ripening iii. Processing

2. Spices and Condiments i. Definition and Classification

ii. Composition and nutritive value

iii. Active principles present

3. Beverages

i. Classification and composition

ii. Processing iii. Dietary significance

05 10% 1, 2, 3, 4 CO1

CO2

PSO1

PSO2 --- G ES

IV Sugar, Salt and Leavening Agents

1. Sugars and Jaggery i. Sources and composition

ii. Processing- bleaching and refining (sulfur free)

iii. Physical and functional properties, iv. Non- Nutritive Sweeteners

v. Role in Bakery

2. Salt

i. Types

ii. Fortification and double fortification

iii. Low sodium salt iv. Role in Bread fermentation

03 10% 1,2,3, 6 CO1

CO2

PSO1

PSO2 --- G ES

3. Leavening Agents

i. Types- Mechanical, chemical and biological ii. Uses in cookery and bakery

V Foods from Animal Sources

1. Eggs

i. Detailed structure and composition ii. Egg proteins

iii. Quality assessment and grading

iv. Egg foam- stages of egg foam v. Roles of egg in cookery

2. Meat i. Definition and classification

ii. Composition of meat

iii. Slaughtering- traditional (Halal, Sechita, African and

Sikh) and conventional methods of slaughtering iv. Post mortem changes-- rigor mortis, ageing

tenderization of meat

v. Identification of Meat cuts and buying guide and cooking methods

vi. Meat products- gelatin, lard, tallow, sausages

vii. Concept of red meat and white meat

3. Poultry

i. Types

ii. Poultry dressing iii. Cooking and buying guide

iv. Cooking methods

4. Fish

i. Classification

ii. Composition of fish

iii. Characteristics of fresh fish

12 20% 1,2,3,4,6 CO1

CO2

PSO1

PSO2 --- G ES

iv. Spoilage of fish- microbiological, physiological,

biochemical

v. Preservation and processing vi. Fish products

vii. Cooking methods

5. Milk and Milk Products

i. Composition of milk, Nutritive value of milk and

milk products

ii. Preparation of milk products iii. Processing, Pasteurization of milk and fortification of

milk and milk products

iv. Effect of heat, enzymes, acid, salts on milk

VI Other Food Commodities

1. Convenience food

i. Definition and types

ii. Advantages and disadvantages

2. Novel technologies in foods

i. Molecular Gastronomy ii. Genetically Modified foods

iii. Encapsulation techniques

03 06% 1,2,3, CO1

CO2

PSO1

--- G ES

References

1. Sunetra Roday (2017). Food Science and Nutrition, Oxford University Press, ISBN-13: 978-0-19-807886-9/ ISBN-10: 0-19-807886-2

2. T. Longvah R. Ananthan K. Bhaskarachary K. Venkaiah (2017). Indian Food Composition Tables (IFCT),, Indian Council of Medical Research, National Institute of Nutrition, ASIN: B076NMYR4P

3. Srilakshmi B (2015). Food Science. Sixth edition, New Age International, New Delhi, ISBN 10: 8122438091 ISBN 13: 9788122438093

4. Sethi Mohini / Rao E. S. (2011). Food Science Experiments and Applications. Second edition . CBS Publishers, New Delhi

5. Vaclavik. (2003). Essentials of Food Science. CBS Publishers, New Delhi.ISBN: 9788181283498

6. Maney S (2008). Foods, Facts and Principles, 3rd Edition Published by Wiley Eastern, New Delhi. ISBN- 9788122422153 / ISBN 8122422152




Academic Year 2019- 20 Onwards

B.SC. (HONORS) IN FOODS AND NUTRITION-DIETETICS

PRACTICAL

Year II

Core Allied / Elective / Foundation

FND : Fundamentals Food Science

Practical

Credits / Hours per week 4(2+2)/6Hrs/Week

Semester IV Year of Introduction: 2019-2020


Mode of Transaction Demonstration, food preparation,

application

Course Outcome (CO)

CO5 : Students will be able to understand principles of cereal and pulses science though practical applications and role in cooking

CO6 : Students will be able to understand the physical characteristics of animal foods and their role in cooking

CO7 : Students will learn science behind various ingredients and their role in cooking

Uni

t

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

I 1. Methods of fermentation- fermentation of foods from

various food groups (cereals, pulses, milk, vegetable)

2. Process of germination of grains and factors affecting the

process

3. Determination of egg quality

4. Different stages of egg foam and preparation of products-

soufflé, cakes, meringues, fluffy omelette

5. Factors affecting egg foam formation

6. Application of egg in cookery

7. Different methods of leavening in cooking and baking-

physical, chemical and biological

8. Acceptability of texturized food products as an alternative

to meat

9. Measurement of specific gravity of milk and factors

affecting it

15

30%

1,2,3,4,

5,6

CO1

CO2

CO3

PSO1

PSO2

SD

G

ES







Food Microbiology Credits 5(3+2)/7hrs/week




Course Outcome: CO1: Students will understand the history of microbiology, basic characteristics of micro-organisms, their role in food spoilage and food borne illnesses

CO2: Students will gain knowledge on microbiology of water and its treatment

CO3 Knowledge will be gained with respect to culture its types and preservation techniques

CO4: students will learn about the role of prebiotics and prebiotics in health and disease. CO5: Students will be able to enumerate and identify different types of microorganisms-and study basic laboratory techniques

Uni

t

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of Employ

ability

(Emp)/ Entrepre

Relevan

ce to Local

(L)/

National (N)/

Relatio

n to Gender

(G),

Environment

neurship

(Ent)/

Skill Develop

ment

(SD)

Regiona

l(R)/Glo

bal (G)

and

Sustaina

bility (ES),

Human

Values (HV)an

d

Professi

onal Ethics

(PE)

I Discovery of Microbiology

i. Scope of microbiology

ii. Contribution of various scientists in establishment of

different theories:

a. Discovery of Theory of spontaneous generation of

life

b. Germ theory of fermentation and decay

c. Germ theory of disease

8 10% 1,2,3 C01 PSO2

PSO8 - G -

II Classification and reproduction of Bacteria, Yeast, Mold

and Virus

a. Morphological details

b. Classification and nomenclature

c. Requirement for their growth d. Reproduction and reproductive parts

e. Different types of media and time required for

incubation f. Use of good bacteria in fermentation

11

25%

1,2,3,4

CO1

PSO2 PSO8

- G -

III Cultures

Definition of culture

a. Types of culture b. Isolation, preservation and storage of cultures

4

6

5%

1,2,3,4.5

CO3

PSO2 PSO8

- G -

IV Water Microbiology 1. Microflora present in water, sources of contamination

of water and food

2. Modes used for disinfecting water at cooperation level, at household level

a. RO water- pros and con

b. Filter water- pros and cons

Chlorine disinfection

6 10% 1,2,3,4 CO2 PSO2 PSO8

- G -

V Microbial contamination of Food

Cereals, pulses, fish, sea foods, milk and milk products, meat and meat product, beverages, fats, spices and condiments,

fruits and vegetables

9

15 % 1,2,3,4,5 C02 PSO2 PSO8

- G -

VI Role of Probiotics and Prebiotics in health and disease

a. Definition and types

b. Sources c. Role of prebiotics and probiotics and its mechanism in

health and diseases

d. Role of short chain fatty acids

i. Propionate ii. Butyrate

iii. Acetate

5 10% 1,2,3,4 C04 PSO2

PSO8 - G -

Reference Books

1. Pelczar MJ, Chan ECS and Krieg NR (2008). Microbiology (5th ed.). Tata McGraw Hill Publishing Co Ltd, New Delhi

2. Jay JM (2004). Modern Food Microbiology (7th ed.) CBS Publishers and Distributors, Springer Publications, Delhi

3. Sheth M and Sukul S (2009). Food Safety Training Manual for food service

4. Bhatt R and Rao N (1992). Food Safety in Public Catering. NIN, ICMR, Hyderabad. 5. Forsythe SJ and Hayes PR (1998). Food Hygeine Microbiology

and HACCP (3rd ed.), AN ASPEN Publications

5. Bauman R. (4th edition), Microbiology with diseases by Taxonomy

6. Frazier (2017). Food Microbiology. McGraw Hill Education

7. Garg (2010). Laboratory Manual of Food Microbiology. I. K. International Publishing House Pvt. Ltd.







Food Microbiology Credits

5(3+2)/7hrs/week



Mode of Transaction Labs

Course Outcome: CO1: Students will understand the history of microbiology, basic characteristics of micro-organisms, their role in food spoilage and food borne illnesses

CO2: Students will gain knowledge on microbiology of water and its treatment

CO3 Knowledge will be gained with respect to culture its types and preservation techniques

CO4: students will learn about the role of prebiotics and prebiotics in health and disease. CO5: Students will be able to enumerate and identify different types of microorganisms-and study basic laboratory techniques

Uni

t

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level CO PSO Elemen

ts of

Employ

ability

Relevan

ce to

Local

(L)/

Relatio

n to

Gender

(G),

(Emp)/

Entrepre

neurship (Ent)/

Skill

Development

(SD)

National

(N)/

Regional(R)/Glo

bal (G)

Environ

ment

and Sustaina

bility

(ES), Human

Values

(HV)an

d Professi

onal

Ethics (PE)

I Glassware Sterilization

1. Types of Sterilization and their principles

2. Dry heat sterilization a. Hot air Oven

b. Inoculating Loop

c. Bunsen burner d. Laminar Air flow

3.Moist heat sterilization

Autoclave

2 5% 1,2,3,4,5 CO5 PSO2

PSO8

SD G -

II Basic microbiological techniques

Understanding different types of microscopy and their

principles

a) Simple microscopy b) Compound microscopy

c) Electron microscopy

Media a. Types of media

b. Preparation of media, storage and sterilization

4 5% 1,2,3,4 CO5 PSO2 PSO8

SD G -

III Determination of Bacteria in air, food and water

a. Preparation of nutrient agar and dilution b. Preparation of dilution blank

14 15% 1,2,3,4 CO5 PSO2

PSO8

SD G -

c. Most probable number technique for water

d. To determine the safety of water using rapid methods

e. To determine microorganisms in air samples of different places

f. To determination of yeast, molds and Coliforms in food

samples using different technique g. To calculate the microbiological safety of utensils using

swab rinse techniques

h. To calculate the number of microorganisms in hand rinse

samples

IV Importance of Grams staining technique

a) 1.Principle of grams staining technique

b) 2.To perform Grams staining technique and observe under the microscope to determine it gram positive

bacteria or gram negative.

c) To observe spores and other morphological

characteristics of the bacteria.

10 5% 1,2,3,4 CO5 PSO2

PSO8

SD G -




Academic Year 2020 onwards

BSc. (Dietetics): Regular Programme

Year II

Foundation Elective

FOOD PRESERVATION

TECHNIQUES

Credits 4(3+1)

Semester IV Year of Introduction:

Year of Syllabus Revision: Maximum Grade O

Mode of Transaction

Course Outcome (CO) Dietetics

1.To enable to understand the basic concepts of food preservation

2.To aquire knowledge regarding the developments in food preservation

3.To develop ability in preparing and preserving various food products by using preservation techniques

Uni

t

No.

Basic Concepts in Food Preservation

Contact

Hours

Weight

age

(%)

BT

Level

CO PSO Elemen

ts

Relevan

ce to

Relation to

1.

Introduction- a. Food Preservation and its importance

b. Principles of food preservation

c Factors responsible for food spoilage

4 5 1 1 1 SD G ES

II Food Spoilage

4 10 2 2 2 SD G ES

a. Food spoilage- Role of micro organisms in food spoilage - Bacteria, yeast and moulds.

b. Causes and types of spoilage in perishables

and semi- perishable along with remedial

measures to be taken.

c. Causes and types of spoilage in canned food with remedial measures.

d .Fermentation, decomposition and putrefaction with factors affecting same - Desirable and undesirable fermentation.

III 1.Preservation by low temperature 4 20 3 3 2 EMP, L,G PE

a) types of low temperature storage b) types of

freezing c) changes during freezing & thawing etc.

d) types of containers used

2.Drying & Dehydration

a) methods of drying & dehydration b) different types of

driers c) freeze drying- lyophilisation d) packing &

storage

3.Preservation by irradiation

a) Sources of ionizing radiations b) factors affecting

radiation of foods c) effect of radiation of foods

4.Pickling

a) control of pH b) action of preservatives c) types of

pickles d) spoilage in pickles e) use of additives,

color, emulsifiers

1. 5.Canning & Bottling

Steps involved b) principles of processing acid & non-acid

foods c) types of containers d) types of lacquer e) spoilage

of canned foods

ENT

IV Preservation by inactivation method

1. Objectives and principles involved, merits and demerits

a. Sterilization

b. Pasteurization

c. Pressure treatment

d. Blanching

2. Preservation of spices & condiments

3. Preservation of grains, legumes

4. Preservation & storage of perishables & semi-

perishables- milk, eggs, fish, flesh foods, vegetables,

fruits

4 20 3 3 1,2 ENT,E

MP G PE

V Principles, method of preparation and preservation of

different types of preserved food 1. Fruit juices and beverages,

squashes, cordials,

2. Jams, jellies, marmalades,

candies

3. Tomato products- ketchup,

sauce, puree, paste, juice

4. Chutneys & powders

5. Papads, khakras,

4 15 3 2 2 EMP,E

NT,SD L,R PE

VI Practical

1.Preparation of Various Food Products for Preservation a. Squash and Cordial b. Jam, Jelly and Marmalade

c. Pickles

d Tomato ketchup

e. Chutneys

f. sauces

2 15 3 3 1,2 EMP, ENT

L,R,N PE

VII Other processing methods for food preservation

Blanching and Freezing of fruits and vegetables 2. Drying of vegetables- peas, potato, carrot, French beans

4. Reconstitution of dried vegetables

5. Drying & making powders- garlic, ginger, spices etc

2

10

2 3 1,2 EMP,

ENT L,R,N PE

VII

I

Visits to Food Industries

factory visits- pickle, jam, pulses, freeze drying laboratories,

papad industries, small-scale entrepreuners in food making

industry

2 5 1 1 2

EMP,

ENT L PE

References

1 Food Packaging ‘Principles and Practice’ Second Edn., 2005, G.L. Robertson

2 Food Processing: Principles and Applications, 2006, Ramaswamy Hosahalli, Mechelle Marcotte, CRC Press

3 Food Processing Technology 3rd Edition, 2009, P.J Fellows, CRC WP

4 Handbook of Food Preservation Edited by M. Shaffiur Rahman, 2007,CRC Press Pvt. Ltd.

5 Singh A K (2015), Food preparation and preservation; Random Publication(New Delhi).

6 Shrivastava RP and Kumar S. (2015); Fruit and Vegetable Preservation- Principles and practices; CBS Publishers and Distributors.ducation (India)





B.SC. (HONORS) IN FOODS & NUTRITION – DIETETICS

PRACTICAL


Nutritional Biochemistry Lab Credits / Hours per week 3 (0+3) / 06 Hrs / Week



Mode of Transaction Tutorials, Presentations and Labs

Course Outcome (CO)

CO1: To develop an understanding of the reagent preparation and knowledge regarding use of classical laboratory techniques.

CO2: To provide fundamental practical skills required for biochemistry and nutrition assays.

CO3: To comprehend interpretation of biochemical tests and relate it with clinical conditions.

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elemen

ts of Employ

ability

(Emp)/

Entrepreneurship

(Ent)/

Skill Develop

ment

(SD)

Relevan

ce to Local

(L)/

National

(N)/ Regiona

l(R)/Glo

bal (G)

Relatio

n to Gender

(G),

Environ

ment and

Sustaina

bility (ES),

Human

Values (HV)

and

Professi

onal Ethics

(PE)

I Theory of Basic Laboratory Principles, Procedures,

Instruments –

1. Different types of glasswares used in laboratories and their

utility. 2. Normality, Molarity, Molality, Strengths of acids and use of

it in preparations of reagents

3. Precision and accuracy in Nutrition biochemistry estimations 4. Specimen collection, handling, storage of specimens

- Types of specimen; Blood, urine, stool, etc.

- Difference between blood, plasma, serum - Difference between Capillary and Venous blood

- Changes in blood and urine on storage

5. Precipitating agents

6. Understanding the usage of various common laboratory instruments

7 20% 1, 2, 3, 4,

5, 6 CO1 CO2

PSO 1,3,4

EMP, SD

L,N,R,G ES, HV

II Qualitative Tests for Carbohydrates - Macronutrients 1. Molisch’s test for presence of Carbohydrates

2. Benedict’s test for presence of reducing sugars 3. Barfoed’s test for distinguishing mono and disaccharide

4. Fehling’s test

5. Picric acid test 6. Seliwanoff’s test for Ketose sugar

7. Phenylhydrazine test for reducing mono and disaccharide

8. Mucic acid test for Lactose and Galactose

9. Test for starch, dextrin and glycogen - polysaccharides

4 15% 2, 3, 4, 5,

6

CO2

CO3

PSO

1,3,4

EMP,

SD L,N,R,G ES, HV

III Qualitative Tests for Proteins 1. Xanthoprotein reaction to identify aromatic Amino Acid

2. Millon-Nasse’s reaction for presence of Tyrosine 3. Aldehyde reaction for presence of Tryptophan

4. Biuret reaction for presence of Protein / Amino Acid

5. Ninhydrin reaction for presence of Protein / Amino Acid

6. Coagulation

4 15% 2, 3, 4, 5,

6

CO2

CO3

PSO

1,3,4

EMP,

SD L,N,R,G ES, HV

IV Qualitative Tests for Lipids 1. Estimation and significance of

- Peroxide value - Saponification value

- Acid value

- Iodine value

7 20% 2, 3, 4, 5,

6 CO2 CO3

PSO 1,3,4

EMP, SD

L,N,R,G ES, HV

V Biochemical estimations : Blood / Serum 1. Blood Hb (Principle and comparison of various methods used

for Hemoglobin estimation like HemoCue, Sahli’s method,

Cyanmethemoglobin method etc.) 2. Estimation of Glucose in Serum/Plasma using enzymatic kit

3. Serum Total Proteins, Albumins by chemical kit and

Globulin calculation

4. Serum Calcium by titrimetric method

7 20% 2, 3, 4, 5,

6 CO2 CO3

PSO 1,3,4

EMP, SD

L,N,R,G ES, HV

VI Analysis in Urine 1. Examination of urine based on physical appearance

2. Estimation of Creatinine in urine by Jaffe’s reaction 3. Presence of Glucose in urine using dip stick method

3 10% 2, 3, 4, 5,

6

CO2

CO3

PSO

1,3,4

EMP,

SD L,N,R,G ES, HV

4. Theory on assessment methods and cut off for

- Urinary Sodium

- Urinary Iodine

References

1. Chawla R. Practical Clinical Biochemistry Methods and Interpretations, 4th Edition, 2014. Published by Jaypee Brothers Medical Publishers Ltd., India.

2. Sheel Sharma. Practical Biochemistry, 2007. Published by Classic Publication House

3. A. Aljebory, T. Alsalman. Practical Biochemistry, 2015. Published by Research Gate Publication https://www.researchgate.net/publication/301647645

4. Alan H Gowenlock . Varley’s Practical Clinical Biochemistry, 6th Edition, 2006. Published By Heinemann Medical, University of Minnesota.





B.SC. (HONORS) IN FOODS & NUTRITION - DIETETICS


Nutritional Biochemistry Lab Credits / Hours per week 3 (3+0) / 06 Hrs / Week



Mode of

Transaction Lectures, Tutorials, Presentations and Labs

No. Course Content : Practical Course

code

BT

Level CO PSO

I Basic Laboratory Principles, Procedures, Instruments – Theory 1. Usage of different types of glasswares in clinical chemistry. 2. Preparation of solutions and reagents

- Normality, Molarity, Molality, Strengths of acids

3. Concept of precision and accuracy 4. Specimen collection, handling, storage of specimens

- Blood, urine, stool

- Changes in blood and urine on storage - Difference between blood, plasma, serum

5. Precipitating agents

6. Understanding the usage of various laboratory instruments

1, 2, 3, 4, 5,

6

CO1

CO2 PSO 1,3,4

II Qualitative Tests for Carbohydrates 1. Molisch’s test

2. Benedict’s test

3. Barfoed’s test 4. Fehling’s test

5. Picric acid test

6. Seliwanoff’s test

7. Phenylhydrazine test 8. Mucic acid test

9. Test for starch, dextrin and glycogen

2, 3, 4, 5, 6 CO2

CO3 PSO 1,3,4

III Qualitative Tests for Proteins 1. Xanthoprotein reaction

2. Millon-Nasse’s reaction 3. Aldehyde reaction

4. Biuret reaction

5. Ninhydrin reaction 6. Coagulation

2, 3, 4, 5, 6 CO2

CO3 PSO 1,3,4

IV Qualitative Tests for Lipids 1. Estimation and importance of

- Peroxide value - Saponification value

- Acid value

- Iodine value

2, 3, 4, 5, 6 CO2 CO3

PSO 1,3,4

V Biochemical serological estimations 1. Blood Hb (Principle and comparison of various methods used for Hemoglobin estimation like

HemoCue, Sahli’s method, Cyanmethemoglobin method etc.)

2. Serum Glucose (Kit method) 3. Serum Total Proteins

4. Serum Albumin

5. Serum Globulin (Kit method) 6. Serum Calcium

2, 3, 4, 5, 6 CO2 CO3

PSO 1,3,4

VI Urine Analysis 1. Physical examination of urine

2. Chemical examination - Urinary creatinine

- Urine glucose (dip stick method)

3. Theory on assessment methods and cut off for - Urinary Sodium

- Urinary Iodine

2, 3, 4, 5, 6 CO2

CO3 PSO 1,3,4

References

1. Chawla R. Practical Clinical Biochemistry Methods and Interpretations, 4th Edition, 2014. Published by Jaypee Brothers Medical Publishers Ltd., India.

2. Sheel Sharma. Practical Biochemistry, 2007. Published by Classic Publication House

3. A. Aljebory, T. Alsalman. Practical Biochemistry, 2015. Published by Research Gate Publication https://www.researchgate.net/publication/301647645

4. Alan H Gowenlock . Varley’s Practical Clinical Biochemistry, 6th Edition, 2006. Published By Heinemann Medical, University of Minnesota.





B.Sc.FcSc. (Dietetics): Regular Programme

Year III Core / Elective / Foundation

Medical Nutrition Therapy Credits / Hours per week 4(4+0)/4Hrs/week

Semester V Year of Introduction: 2019-20


Mode of Transaction Lectures, Tutorials, presentations

Course Outcome (CO)

CO1 Comprehensive knowledge in the field of therapeutic nutrition and dietetics.

CO2 Update & understand the current knowledge about classification, pathogenesis, diagnosis, etiology and dietary management of various diseases.

CO3 Application and Translation of scientific knowledge into practice.

CO4 Understanding and update on the newer non-pharmacological therapies to control various diseases conditions based on scientific evidence.

CO5 Correlating principles of dietary management with laboratory management and human nutrition.

Uni

t

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

Skill

Develop

ment

(SD)

l(R)/Glo

bal (G)

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

1 Burden of Non Communicable Diseases (NCD) and their

Control

Non Communicable Diseases and its types

Contribution of NCD to death burden

Highest contributor to NCD burden

Risk factors of NCD

Public health strategies for the control of NCD

Non-Pharmacologic treatment of NCD

NPCDs; objectives & key strategies

(a) The Eat Right Movement (Aaj Se ThodaKam)

(b) Shake the Salt Habit

(c) Any newer Global / National Initiatives

08 15% 1,2,3 CO1 PSO1

PSO2 Emp.

N,G

2 The Art and Science of Weight Management

Overweight and Obesity

Weight management.

Role of sleep in weight management.

Role of physical activity- measuring physical activity,

energy expenditure after various activities etc.

05 10% 1,2,3

CO2

CO4

CO5

PSO1

PSO2 Emp.

N,G

Types of diet in obesity management along with a

critique of fad diets.

Bariatric Nutrition

i) Types of surgeries

ii) Nutrition care process for bariatric surgery patient

Underweight

Causes of underweight

Comorbidities in underweight

Dietary management of severely underweight patients

3 Medical Nutrition Therapy for Diabetes Mellitus

Pathophysiology of diabetes mellitus

Secondary complications of diabetes mellitus

Diagnostic and screening criteria

Goals and outcomes of medical nutrition therapy of

diabetes mellitus & GDM

Role of alternate artificial sweeteners and FOS

Medications (OHA’s and Insulin therapy)

Hypoglycemia

Dietary management of diabetes mellitus including

carbohydrate counting, insulin to carbohydrate ratio,

blood sugar to insulin ratio etc.

06 15% 1,2,3

CO2

CO4

CO5

PSO1

PSO2 Emp.

N,G

4 Medical Nutrition Therapy for Hypertension,

Hyperlipidemia, Atherosclerotic / Ischaemic heart disease

Hypertension

Types, risk factors, diagnosis and assessment

Consequences and complications of hypertension

including cerebrovascular diseases

06 20% 1,2,3

CO2

CO4

CO5

PSO1

PSO2 Emp.

N,G

Role of diet in management of hypertension and its

complications viz. various nutrients like Sodium,

potassium, calcium, magnesium etc.

Role of sodium in hypertension and use of salt

alternatives, their composition and contra indications

and long term effects of regular consumption.

Hyperlipidemia, Atherosclerotic / Ischaemic heart disease

Types and risk factors.

Role of diet in the management of the CVD with

emphasis on the Therapeutic Lifestyle Change (TLC)

diet.

Diet after by-pass surgery and heart attacks.

5 Medical Nutrition Therapy for Renal Disorders

Renal function tests: An appraisal

Glomerulonephritis

Nephrotic syndrome

Acute and chronic renal failure

Dialysis (Types) / Renal transplant

Nephrolithiasis / Renal calculi

Dietary management of renal disorders and its

complications including nutritional management of a

dialysis and renal transplant patient.

12 10% 1,2,3

CO2

CO4

CO5

PSO1

PSO2 Emp.

N,G

6 Etiology, Diagnosis and Dietary Management of Liver

Disorders

Liver function: Normal and deranged

Role of diet in liver health

04 10% 1,2,3

CO2

CO4

CO5

PSO1

PSO2 Emp.

N,G

Liver function tests and nutritional care in liver diseases

including dietary management in liver transplant.

Viral hepatitis

Fatty Liver Cirrhosis

Alcoholic liver diseases, NAFLD

Cholecystitis, Cholelithiasis, cholecystectomy,

pancreatitis

Hepatic encephalopathy, Wilson’s disease.

7 Medical Nutrition for the Upper and Lower GI disorders

Disorders of mouth, Oesophagus: Gastroesophageal

Reflux and Esophagitis, Hiatal Hernia

Disorders of the Stomach: Indigestion and dyspepsia,

Gastritis and Peptic Ulcer diseases, characteristics and

differences between Gastric and Duodenal Ulcers

Common intestinal problems: Flatulence, Diarrhoea,

Constipation, Steatorrhea

Diseases of the small and large intestine: Celiac disease,

tropical sprue, lactose intolerance, Ulcerative Colitis,

Irritable bowel syndrome, Diverticular diseases.

05 10% 1,2,3

CO2

CO4

CO5

PSO1

PSO2 Emp.

N,G

8 Medical nutrition therapy for the following disorders

Febrile Conditions

Acute and chronic infectious disease

Typhoid

Tuberculosis: Guidelines for management of

tuberculosis and infectious diseases.

Bone Disorders

Osteoporosis

Osteoarthritis

10% 1,2

CO2

CO4

CO5

PSO1

PSO2 Emp.

N,G

Rheumatoid arthritis

Role of calcium, Vitamin D and hormones in

prevention of bone health

Dietary management for bone health

HIV AIDS

Pathophysiology, etiology and classification of HIV

disease

Medical nutrition therapy for HIV diseases along with

immune nutrition and supplements

Food Allergy and food intolerance

Immunologic basis, risk factors for the development of

food allergy, food intolerances, diet of allergic disease

Neurological Disorders (Dementia, AD)

a) Symptoms b) Medical Nutrition Therapy

c) Non pharmacological Therapies

Summary table of different diets.

REFERENCES

Reference Books:

1. Kathleen M L, Raymond JL (2017) Krause’s Food and the Nutrition Care Process (14th ed.) ISBN 9780323340755, Elsevier Publication

2

Staci Nix, Sue Rodwell Williams (2012). Williams' Basic Nutrition & Diet Therapy

(14thed.). Elsevier - Health Sciences Division, ISBN-100323083471, ISBN-

139780323083478

3 Nelms M, Sucher K (2015). Nutrition Therapy and Pathophysiology. (3rd edition) Cengage Learning, USA. ISBN-13: 978-1305111967, ISBN-

10: 1305111966

4 Brown, J (2014).Nutrition Now (7thed). Wadsworth, USA, ISBN- 13:978-1-133-93653-4, ISBN 10:1-133-93653-9

5 Sylvia Escott – Stump (2015). Nutrition and Diagnosis – Related Care (8thed). Lippincott Williams and Wilkins. ISBN-13: 978-1451195323, ISBN-

10: 145119532X







Community Health and Nutrition Credits / Hours per Week 7 (5+2) / 9 Hrs / Week

Semester V Year of Introduction: 2019-20 Year of Syllabus Revision: 2018-19


Mode of Transaction Lectures, Tutorials and Presentations

CO1: Students will gain appropriate knowledge and understanding about key concepts of community health and nutrition

CO2: Students will be sensitized about the principles and methods of assessing nutritional status & its continuous monitoring & feedback systems in clinical and community settings

CO3: Students will gain knowledge about important Type I and Type II nutrient deficiencies and their management protocols

CO4: Students will be equipped to apply evidence-based actions for combating nutrition and health problems of the community

Unit

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employability

(Emp)/

Entrepre

neurship (Ent)/

Skill

Development

(SD)

Relevan

ce to

Local (L)/

National

(N)/

Regional(R)/Glo

bal (G)

Relation to

Gender (G),

Environment and

Sustainability

(ES), Human

Values (HV)and

Professional

Ethics (PE)

I Definitions of Community Health and Nutrition

1. Defining community health and community nutrition. Differences between community health and nutrition

approach and clinical approach,

8 10% 1,2,3 CO1 PSO3 PSO4

SD L,N,R,G G,ES,HV

2. Causes and consequences of various morbidities.

Definitions and concepts of various mortality rates

3. Determinants of Health 4. Definitions used in community nutrition, community

nutrition cycle, identifying vulnerable groups,

epidemiology, health promotion, advocacy, food security and nutrition security, evidence-based

interventions and policies, dual burden of mal nutrition,

double duty action, hidden hunger, hunger index,

Anthropology, HDI, SDG, poverty enumeration, system strengthening, DALY’s, QALY’s PPLY’s and life

expectancy at birth

5. Theory and concepts of Demography, Growth rate, Census enumeration

6. Target population calculations- vulnerable age groups,

projected population in life cycle 7. Nutrition and health system in India

8. Nutrition, education, water and sanitation, health and

economic related indicators from national data sets

II Nutritional Status Assessment by Non Invasive & Invasive

Methods

1. Overview of nutritional status assessment methods:

Direct parameters- (anthropometry, clinical signs and symptoms, dietary assessment and biochemical

parameters); ecological parameters – environment, Food

prices, natural calamities and indirect parameters – SES,

Mortality and Morbidity rates 2. Measuring malnutrition by weight, height, age.

3. Other measurements used in clinical /field settings BMI,

MUAC for Women & children, Skin fold Thickness, Waist/ hip ratio, waist circumference Criteria used for

determining normal & at-risk levels for various target

population

4. Comparison of indices with references

12 10% 1,2,3,4,5 CO2

PSO3

PSO4 SD L,N,R,G G,ES,HV

5. The new WHO growth standards, its use and

implications and classification to define malnutrition in

all form 6. New WHO growth standards for Adolescents,

implications of introducing new standards in school

health program)

III Dietary intake assessment methods 1. Dietary intakes methods and understanding their usage

and limitations in different field situations: 24-hour diet

recall methods; Food frequency method; Weighed food inventory; food diaries, food composition methods etc

2. Comparisons between various dietary methods

3. Rapid assessment methods for dietary intake, Dietary Diversity Score – Household, Individual, women and

child-its significance

Understanding the new RDA and ADI’s and concept and

use of consumption unit in diet surveys (e.g. NNMB).

10 10% 1,2,3,4,5 CO2 PSO3 PSO4

SD L,N,R,G G,ES,HV

IV Invasive Parameters and Comparisons with the Reference

Values

1. An overview of assessment by invasive parameters for assessing changes in the level of nutrients and their

metabolites in body tissues at different levels of nutrition,

their interpretation, advantages and disadvantages:

a. Fats b. Carbohydrates

c. Protein

d. Iron e. Vitamin D

f. B-complex vitamins (urinary excretion),

g. Vitamin C h. Iodine (T3, T4, urinary excretion),

i. Sodium, potassium, chloride, Fluoride

j. TB Test, HIV Test CD4 counts

Non invasive screening tools for various nutrition related disorders.

9 10% 1,2,3,4,5 CO2 PSO3


V Managing Double Burden of Malnutrition

1. Triple burden of malnutrition in children and adolescents

2. Measuring growth in children and adolescents, its importance, its need and detection of early growth

faltering or overweight

3. Determinants/causes, consequences & vulnerable age groups

4. Addressing under nutrition in children – a life cycle

approach, importance of first 1000 days of life &

evidence-based interventions for preventing undernutrition.

5. Optimal feeding and caring practices for infants and

children 6. Indicators used to define a nutrition/ health problem as

problem of public health significance with special

reference to Prevalence of underweight, wasting, stunting for declaring nutrition emergency

7. Reasons for selection of above indicators & Population

covered to measure these Indicators

8. ICDS and MDM to prevent under nutrition among

children

9. Overweight & Obesity

10. Determinants/causes, consequences & vulnerable age

groups

11. Addressing emerging Public health problem – a life

cycle approach.

15 15% 1,2,3,4,5 CO2

CO4

PSO3


VI Hidden Hunger 1. The problem of Hidden Hunger & their causes, namely

vitamin A deficiency and iron deficiency anemia in

India, clinical signs & symptoms, Types Mild to

moderate forms and severe forms) its causes, consequences & vulnerable age groups

10

15%

1,2,3,4,5 CO3 PSO3


2. Indicators used to define various deficiency disorders as

problems of public health significance with special

reference to : a. Vitamin A deficiency (Bitot’s spot, night

blindness & corneal xerosis prevalence)

b. Iron deficiency (Hb levels) 3. Reasons for selection of above indicators & Population

covered to measure these indicators

4. Prevention (Role of delayed cord clamping &

breastfeeding) of these disorders in community health programmes and clinical settings

5. Problem of helminthic infestations in India, burden,

consequences & strategies for control (Hygienic environments, Deworming)

6. Bundling of deworming with vitamin A

supplementation, its advantages 7. Role of Zinc in diarrhea management & prevention,

treatment protocols.

8. Fluorosis: Symptoms, causes and consequences,

Fluoride mitigation programmes 9. How and where to add Nutrition Program Policies.

10. Fortification of foods a) Edible oil fortification b)

Whole wheat flour fortification c) Rice fortification d) Milk fortification e) Double fortification of salt.

11. National programs for Micronutrient deficiency control.

VII Monitoring & Feedback Systems in National Nutrition

Programs 1. Understanding Monitoring & Feedback Systems and its

purpose, used in ICDS program, its strength &

weaknesses, newer initiatives taken by government to improve ICDS surveillance system

2. Definitions of terms used in nutritional Monitoring &

Feedback Systems

a. Long term nutrition monitoring b. Impact evaluation of programs

11 10% 1,2,3,4,5 CO4 PSO3 PSO4

SD L,N,R,G G,ES,HV

c. Timely warning and intervention systems

3. Types of nutritional Monitoring & Feedback Systems

appropriate to different situations 4. Community Action Approach – cycle of triple A

5. Global nutrition targets, NCD targets and SDGs and their

surveillance 6. Nutrition and important factors in achieving Global

nutrition targets, NCD targets and SDGs

Reference Books

1. K. Park (2011).Text Book of Preventive and Social Medicine, 21 EDITION. Banarsidas Bhanot Publishers . Jabalpur. ISBN13: 9788190607995. 868 pages.

2. Vir Sheila (2011). Public Health Nutrition in Developing Countries published by Wood head Publishing India. ISBN-13: 9780857090041, ISBN-

10: 0857090046

3. Census India, www.censusindia.gov.in

4. Census India, www.censusindia.gov.in

5. Census Gujarat, www.censusgujarat.gov.in

6. Socioeconomic & cast census, www.secc.gov.in

7. WHO: Child growth standards 2007, www.who.int/childgrowth/standards/WHO child growth standards and the identification of severe acute malnutrition in infants and children A joint statement. WHO UNICEF 2009

8 WHO: Child growth standards 2007, www.who.int/childgrowth/standards/WHO child growth standards and the identification of severe acute malnutrition in

infants and children A joint statement. WHO UNICEF 2009

9 The Training Course on Child Growth Assessment, Module http://www.who.int/childgrowth/training/modules

10 Anthropometry Training video. http://www.who.int/childgrowth/training/en/

11 WHO Anthro (version 3.2.2, January 2011) and macros

12 Vitamin A deficiency and its consequences : Field guide to detection &control, 3rd edition, WHO,1995

http://www.who.int/nutrition/publications/vad_consequences.pdf

13 Iron Deficiency Anaemia Assessment, Prevention and Control : A guide for programme managers, WHO, 2001

http://www.who.int/nutrition/publications/en/ida_assessment_prevention_control.pdf

14 Assessment of iodine deficiency disorders and monitoring their elimination a guide for programme managers third edition, WHO,2007

http://www.unicef.org/ukraine/2_Guide_for_IDD_managers_eng.pdf

15 The importance of zinc in human nutrition and estimation of the global prevalence of zinc deficiency, Food & Nutrition Bulletin, Volume 22, Number 2, June

2001, pp. 113-125(13)

16 Fact sheet on Soil-transmitted helminth infections, WHOhttp://www.who.int/mediacentre/factsheets/fs366/en/

http://www.censusindia.gov.in/

http://www.censusindia.gov.in/

http://www.censusgujarat.gov.in/

http://www.secc.gov.in/

http://www.who.int/nutrition/publications/severemalnutrition/9789241598163/en/index.html




http://www.who.int/childgrowth/training/modules

http://www.who.int/nutrition/publications/vad_consequences.pdf

http://www.who.int/nutrition/publications/en/ida_assessment_prevention_control.pdf

http://www.unicef.org/ukraine/2_Guide_for_IDD_managers_eng.pdf

17 Recent GOI operational guidelines for all nutritional deficiency disorders.

Haneline, M., & Meeker, W. C. (2009). Introduction to public health for chiropractors. Jones & Bartlett Learning.

18 Ministry of Women & Child development. GOI, www.wcd.nic.in.icds

19 Women & child development Department Gujarat, cd.gujarat.gov.in

20 Ministry of Health & Family Welfare, www.mohfw.nic.in

21 Intersectoral convergence between DWCD and DHFW – DOHFW, http://nrhm.gov.in/nhm/nrhm/guidelines/nrhm-guidelines/intersectoral-convergence-

between-dwcd-and-dhfw-dohfw.htm

22 Guidelines for Enhancing Optimal Infant and Young Child Feeding Practices.2013 Ministry of Health and Family Welfare. Government of India.

23 King, F. S., Burgess, A., Quinn, V. J., & Osei, A. K. (Eds.). (2015). Nutrition for developing countries. Oxford University Press

24 Guidelines for Measuring Household and Individual Dietary Diversity Score. FAO. 2013.

25 FSSAI (2018) Food Fortification Resource Centre, Recent Advancements; Ministry of Health & Family Welfare, GOI.

http://www.wcd.nic.in.icds/

http://www.mohfw.nic.in/

http://nrhm.gov.in/nhm/nrhm/guidelines/nrhm-guidelines/intersectoral-convergence-between-dwcd-and-dhfw-dohfw.htm

http://nrhm.gov.in/nhm/nrhm/guidelines/nrhm-guidelines/intersectoral-convergence-between-dwcd-and-dhfw-dohfw.htm






PRACTICAL


Community Health and Nutrition Practical Credits / Hours per Week 7 (5+2) / 9 Hrs / Week



Mode of Transaction Presentations, fieldwork and data collection

CO1: Students will gain appropriate knowledge and understanding about key concepts of community health and nutrition

CO2: Students will be sensitized about the principles and methods of nutritional assessment and surveillance for clinical and community settings

CO3: Students will gain knowledge about important macro and micronutrient deficiencies and their management protocols CO4: Students will be equipped for promotion of good health by applying evidence-based actions to solve nutrition and health problems of the community

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elemen

ts of Employ

ability

(Emp)/ Entrepre

neurship

(Ent)/ Skill

Develop

ment

(SD)

Relevan

ce to Local

(L)/

National (N)/

Regiona

l(R)/Global (G)

Relation to

Gender (G), Environment

and

Sustainability (ES), Human

Values


Ethics (PE)

I An Exposure to National Programs

1. An exposure visit (urban and rural) and brief report on

observations for - a) ICDS program

b) MDM program

5 5%

1,2,3,4,5

CO1

PSO3

L,N,R

c) Government Health facilities and functionaries

2. Calculation of target population

II Socioeconomic and Anthropometric Measurements and its

Analysis

1. Various tools used for assessment of socioeconomic status of a

community

2. Local event calendar 3. Data collection for various anthropometric measurements for

children and adults for Weight, height, BMI, waist/hip, MUAC,

4. Use of growth assessment tool for the application of the WHO Child Growth Standard Analysis and interpretation using WHO

Anthro and Anthroplus software

5. Use of Growth chart as advocacy tool

10 5% 1,2,3,

4,5

CO2 PSO3 SD L,R G

III Dietary Data and its Analysis 1. Food habit survey of various ethnic groups

2. Development of tools for collection of dietary data using

24hDRM and FFQ, rapid dietary assessment method 3. Analysis, comparisons with RDA, calculation of consumption

units and interpretation using the RDA

4. Identifying dietary risk factors from dietary intake data

5. Computing Dietary Diversity score for women, children & all age

groups.

10 5% 1,2,3,

4,5

CO2 PSO3

SD L,R G

IV Understanding the Clinical Signs of Various Conditions

1. Understanding the Clinical signs and symptoms for various nutritional deficiencies through field visits, power point

presentations, videos:

a. SAM/kwashiorkor b. Anemia

c. VAD, Xerophthalmia

d. IDD

e. Water soluble vitamin B-Complex and ascorbic acid f. Zinc and other micronutrients

5 5%

1,2,3,

4

CO2

CO3

PSO3

L,N,R,G







Research Methodology Credits / Hours per Week 3 (3+0) / 3 Hrs / Week

Semester V Year of Introduction: 2019-20 Year of Syllabus Revision: 2018-19


Mode of Transaction Lectures, Tutorials and Presentations

Course Outcome (CO)

CO1: Students get introduced to the basics of research in the field of foods and nutrition.

CO2: Students get an insight regarding various data collection methods, data processing, analysis and dissemination.

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level CO PSO Eleme

nts of

Emplo

yabilit

y (Emp)

/

Entrepreneur

ship

(Ent)/ Skill

Devel

opmen

t (SD)

Relevance to Local

(L)/

National

(N)/ Regional(R)

/Global (G)

Relatio

n to

Gender

(G),

Environment

and

Sustainability

(ES),

Human Values

(HV)an

d

Professional

Ethics

(PE)

I Introduction to Research 07 15% 1,2 L,N,R,G

1) Meaning of research, objectives of research, types of

research

2) Definitions of some key concepts a. Measurement scales – nominal, ordinal, interval, ratio

b. Variables – independent, dependent, intervening

3) Identification of a research problem; Formulation of research questions, hypothesis and objectives

CO1

PSO3 PSO5

II Research Design

1) Meaning of research design

2) Need for research design 3) Features of a good research design

4) Important concepts relating to research design

5) True experimental design

6) Quasi experimental design 7) Reliability and Validity (internal and external)

8) Threats to internal and external validity

11 25% 2,3 CO1

PSO3

PSO5

L,N,R,G PE

III Sampling and Sampling Design 1) Census and sample survey 2) Characteristics of a good sample design

3) Criteria of selecting a sampling procedure

4) Steps in sampling design 5) Types of sampling, their advantages and disadvantages:

Probability sampling and Non Probability sampling

6) Bias and errors in sampling 7) Selection of adequate sample size

11 25% 2, 3 CO1

PSO5

L,N,R,G

IV Data Collection and Research Tools

1) Qualitative research tools

a. Focus group discussion; b. Case studies; c. Observations;

d. Body mapping; e. Pile sorting; f. Free listing; g. Narrations; h. In-depth interview (Key Informant

interview); i. Drawing as dialogue, k. Exit interviews

2) Advantages and disadvantages of qualitative and quantitative research; Use of Verbatim in qualitative

research

10 20% 2, 3 CO1 CO2

PSO5

SD L,N,R,G PE, HV

3) Importance of combining qualitative and quantitative

methodology

4) Guidelines for constructing questionnaires

5) Guidelines for successful interviews

V Data Analysis and Report Writing

1) Coding, tabulation and data analysis (textual and numerical

data)

a. Mean b. Median

c. Mode

d. Standard Deviation e. Data Presentation through graphs

2) Writing a research report

3) Organizing a bibliography 4) Dissemination of research findings

05 15% 3,4 CO1 CO2

PSO5

SD L,N,R,G PE

References

1. Dr. Prabhat Pandey and Dr. Meenu Mishra Pandey (2015) Research Methodology: Tools and Techniques. Bridge Center

2. Julie A Lovegrove, Leanne Hodson, Sangita Sharma and Susan A Lanham-New (2015) Nutrition Research Methodologies. The Nutrition Society. John Wiley and Sons, Ltd., UK

3. Ranjit Kumar (2011). Research Methodology: A step-by-step guide for beginners (3rd edition). SAGE Publications Ltd

4. Kothari C R (2008). Research Methodology: Methods and Techniques (2nd ed.). New Age International Publishers, New Delhi, India

5. Natasha Mack, Cynthia Woodsong, Kathleen M. Macqueen, Greg Guest, Emily Namey (2005) Qualitative Research Methods: A Data Collector’s Field Guide. Family Health International

6. Hinton P (2004). Statistics Explained: A Guide for Social Science Students. Routledge Publishing, London

7. Bhattacharya DK (2004). Research Methodology. Published by Anurag Jain for excel books, New Delhi, India

8. Jennifer Mason (2002). Qualitative Researching (2nd edition). SAGE Publications Ltd

9. Sproull N (2003). Handbook of Social Research Methods: A Guide for Practitioners and Students in the Social Sciences. The Scarecrow Press, Inc.,

New Jersey

10. Fowler FJ (2001). Survey Research Methods (3rd ed.). Sage Publications, Newbury Park

11. Beaglchole R, Bonita R and Kjellstrom T (1993). Basic Epidemiology. World Health Organization, Geneva


Baroda


Sciences





Food Systems & Nutrition Credits/Hours per week 3(3+0)/ 3Hrs/Week


Year of Syllabus Revision: 2018-19 Maximum Grade O

Mode of

Transaction Lectures, Presentations, Discussions

Course Outcome (CO)

CO1: Students will develop an understanding of key concepts of sustainable food systems CO2: Students will learn the importance of developing sustainable and resilient food systems and policy options for the same

CO3: Students will be able to understand the role of food systems for promotion of healthy and safe diets

Unit

No.

Topic Conta

ct

Hours

Weightage

(%)

BT

Le

vel

CO PSO Elements of Employability

(Emp)/

Entrepreneurship (Ent)/ Skill

Development

(SD)

Relevance to Local (L)/

National (N)/

Regional(R)/Global (G)

Relation to Gender (G),

Environment

and Sustainability

(ES), Human

Values


Ethics (PE)

I Introduction to Food Systems

1. Defining Food Systems

a. Global Food Systems

b. Industrial Food System

c. Local Food System d. Conventional Food System

12 26.7%

1,2

,4,

6

CO

1 PSO6 EMP, SD L,N,R,G ES, HV, PE

e. Alternative Food System

f. Sustainable community food

System 2. Nutrition transition and its impact on Food

Systems in India

3. Food Systems and food chains 4. Environmental and social costs of the

current food system

II Developing Sustainable Food Systems

1. Linkages between SDGs and Food

Systems 2. Reshaping Food Systems to make them

a. Nutrition and Health driven

b. Productive and efficient c. Environment smart

d. Climate smart

3. Promote evidence based technologies

a. Yield enhancing technologies- Remote sensing, precision

agriculture

b. Improved climate resilient varieties

c. Nutrition sensitive technologies-

bio fortification

4. Encourage inclusive value chains – a. Inclusive marketing- cooperative

marketing – AMUL model

b. Strengthen rural urban linkages to promote food security and

nutrition

12 26.7%

1,2

,3,

6

CO

2, PSO6

III Promoting Sustainable Diets

1. Concept of sustainable diets

2. Prioritizing Policies for Nutrition and

health a. Promote nutritious, sustainable and

healthy diets

b. Taxing nutrient poor diet

c. Promoting carbon neutral diet d. Taxing emission intensive foods

e. Promoting agricultural bio

diversity -Reform and subsidies to support nutrient rich foods – fruits,

vegetables and others

3. Generating awareness among consumers

on nutritional value of foods

a. Developing and promoting

National Food Based Dietary

Guidelines

b. Improved food labeling

c. Diet and NCDs

4. Generating awareness among consumers

on environmental and social impact of

food

a. Reducing green house gas

emission – promoting seasonal and

locally produced foods- Examples

from Sweden

b. Mandating information on

environmental impact of food

products – Examples from France

c. Reducing food wastage

11 24.4%

1,2

,3,

5

CO

2 PSO6

IV Food Systems for Healthy and Safe Diets

1. Concept of healthy diet and safe diet and

its importance

2. Understand the impact of changes in

food system on healthy diets

3. Sustainable food systems for promoting

healthy diets at health care institutions,

schools, Community and household

4. Promoting Food Safety through

a. Selecting and purchasing food,

storing raw food, preparing &

cooking food, serving food,

storing cooked food, packing

food & maintaining hygiene &

sanitation at household level.

b. Implementation of food safety

management systems at

institution level

c. Reducing mycotoxins namely

aflatoxin and ochratoxin levels

in the food chain.

d. Use of Agrowaste byproducts in

health & Disease.

10 22.6%

1,2

,3,

4,6

CO

3 PSO6

Reference Books

1 Global Nutrition Report (2017). Nourishing the SDGs. http://165.227.233.32/wp-content/uploads/2017/11/Report_2017-2.pdf

2 IFPRI Report (2015). Improving Nutrition for better lives.

file:///C:/Users/a/Downloads/ec-bmz-ifpri_june_2015_event_summary_note.pdf

http://165.227.233.32/wp-content/uploads/2017/11/Report_2017-2.pdf

3 FAO at RIO20. (2012). Improving food systems for sustainable diets in a green economy working paper 4

http://www.fao.org/fileadmin/templates/ags/docs/SFCP/WorkingPaper4.pdf

4 FAO Report (2017). Food and Agriculture: Key to achieving the 2030 Agenda for Sustainable Development

http://www.fao.org/fileadmin/templates/ags/docs/SFCP/WorkingPaper4.pdf





B.SC.(HONORS) IN FOODS AND NUTRITION-DIETETICS

PRACTICAL

Year III

Core / Elective / Foundation

Medical Nutrition Therapy Practical

Credits / Hours per week 3(0+3)/6

hours/week



Mode of Transaction

Course Outcome (CO)

CO1 To develop an ability to apply principles of nutrition in the treatment of different disease conditions.

CO2 To provide practical laboratory based training in the preparation of diets for different conditions.

Uni

t

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Relevan

ce to

Local

(L)/

National

Relatio

n to

Gender

(G),

Environ

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

(N)/

Regiona

l(R)/Glo

bal (G)

ment

and

Sustaina

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

1 Introduction to therapeutic diets

1. Applications of principles of diet therapy

a. Tips for diet prescription

b. Dietetic care in hospital patients

c. Team approach to health care

d. Assessment of patients’ needs

2. Preparation of lists of food rich in fiber, sodium,

magnesium, phosphorous, oxalic acid in each food

exchange

3. Preparation of lists of foods rich in cholesterol, PUFA,

MUFA, SAFA content of various foods and oils, Glycemic

Index and glycemic load of foods.

4. Preparation of healthy diet and its therapeutic modification

viz. clear fluid, full fluid and soft diet.

7 10% 1,3,4,6 CO1

PSO1,

2

Emp.

2 Planning, Preparing Diets for Weight Management

1. Diet for overweight subject

2. Diet for obese subject

7 10% 1,3,4,6 CO2

PSO1,

2 Emp.,S

D N,G

3. Diet for morbidly obese subject

4. Diet for underweight subject

5. Diet for severely thin subject

3 Planning, Preparing Diets for Diabetes Mellitus

1. Diet for underweight T2DM subject

2. Diet for normal weight T2DM subject

3. Diet for overweight/obese T2DM subject

4. Diet for gestational diabetic woman

5. Diet for Type 1 Diabetes

6. Diet for a T2DM subject having nephropathy

8 20% 1,3,4,6 CO2

PSO1,

2

Emp.

SD

N,G

4 Planning, Preparing Diets for Hypertension,

Hyperlipidemia, Atherosclerosis, IHD

1.Hypertension

a. Diet for Stage 1 hypertension

b. Diet for Stage II hypertension

c. Diet for an obese patient with hypertension

d. Diets for patient with hypertension and diabetesCO2

2.Hyperlipidemia, atherosclerosis, IHD

a. AHA Step I diet for hyperlipidemia

b. AHA Step II/TLC diet

c. Heart friendly diets for the prevention of Atherosclerosis

d. Hospital diet for patients after a CABG

7 20% 1,3,4,6 CO2

PSO1,

2 Emp.,S

D

N,G

5 Planning, Preparing Diets for Renal and Liver Disorders

1.Renal Disorders

a. Diet for nephrotic syndrome

b. Diet for chronic renal failure (CRF) patient on

conservative treatment

c. Diet for CRF patient on dialysis

d. Diet for nephrolithiasis

8 20% 1,3,4,6 CO2

PSO1,

2

Emp.,S

D N,G

2.Liver Disorders

a. Diet for hepatitis patient

b. Diet for cirrhosis of liver with/without ascites

c. Diet for cirrhosis of liver with oesophagealvarices

d. Diet for Cholecystitis

6 Planning, Preparing Diets for Gastrointestinal Disorders

1. Diet for a patient suffering from GERD

2. Diet for a patient suffering from Gastritis

3. Diet for a patient suffering from Peptic ulcer

4. Diet for a patient suffering from Celiac disease

5. Diet for a patient suffering from IBS, IBD

6. Diet for a patient suffering from Lactose intolerance

7. Diet for a patient suffering from Diverticulosis

7 20% 1,3,4,6 CO2

PSO1,

2

Emp.,S

D

REFERENCES

Longvah T, Ananthan R, Bhaskarachary K, Vankiah k (2017). Indian Food Composition Tables. Hyderabad: National Institute of Nutrition, Indian council of

Medical Research.

Malhotra S (2012). Dietetics in Practice - A Handbook. Published by New Era International Imprint. ISBN 978-81-290-0050-7 HB, ISBN 978-81-290-0051-4 PB

Sheth V and Singh K (2013). Diet Planning Through the Life Cycle Part III: Diet Therapy APractical Manual. Fifth Edition. Elite Publishing House Pvt Ltd.

New Delhi. ISBN 81-88901-51-2

Global & national guidelines for nutritional management of various nutrition related disorders.

Manual from ICMR (NIN) Publication

Some Therapeutic diets (2011) by SwaranPasricha, Fifth Edition, ICMR Publication, New Delhi.





Year III


Dietetics: Sensory evaluation

Credits/Hours 2(0+2)/4 Hrs/week



Mode of

Transaction Practical demonstration of various tests

Course outcome

CO1 students will understand different aspects of sensory science.

CO2 students will be familiar with the test methods involved in discrimination, descriptive analysis and consumer sensory testing of food products and learn

to draw conclusions and make recommendations about product characteristics. CO3 students will understand how a sensory evaluation program provides important information in the product development process.

CO4 students will be able to conduct sensory evaluation of foods independently.

No. Course Content : Practical Course code BT

level CO PSO

1 The Human Senses in Sensory Evaluation

1. Sensory Analysis: Definition, use of sensory analysis in product, evaluation.

2. Factors affecting acceptance – sensory, psychosocial, physiological.

1,2,3,

4,5,6

CO

1 PSO6

3. Sensory Characteristics of Food – classification, taste qualities, taste thresholds,

interaction of constituents, effect of temperature, chemical configuration

4. Olfaction: Odor classification, chemical specificity, testing techniques, threshold and

interaction.

5. Visual, auditory, tactile and other senses

6. Presenting Food Samples for Evaluation a. Sample size for different evaluation tests

b. Order of presentation

c. Method of presentation

2 Sensory Characteristics of Food and Selection of Panel

1. Colour, Texture, Consistency, Taste and odor

2. Effect of temperature on sensory characteristics of foods

3. Preparing a Panel for Sensory Evaluation by threshold tests using sweet, sour, salty and

bitter solutions (Sucrose, citric acid, NaCl and caffeine)

4. About the panel

a. Types of panels

b. Training the panel members

c. Number of panel members for different tests

5. Sensory Booths / laboratories /requirements for sensory

Evaluation

1,2,3,

4,5,6

CO

1

CO

4

PSO6

3 Types of Sensory Evaluation Tests and its application

Classification of tests, card preparation and its uses in terms of laboratory testing

1. Discriminative / Difference Test

a. Single sample test / Monodic test b. Paired comparison test c. Simple triangle test d.

Directional triangle test e. Due-Trio test f. Multiple sample test

2. Quality Test

a. Scoring test b. Descriptive test (i) Flavour profile method (ii)Texture profile method

3. Rating Test

a. Hedonic scale test b. Preference ranks c. Visual representation

1,2,3,

4,5,6

CO

2 PSO6

4 Application of sensory evaluation of Food products

1. Preparation of molar solutions to learn dilutions.

2. Preparation of percent solutions.

3. Preparation of sensory evaluation cards for: Discriminative tests based on laboratory

requirements (Quality tests and Rating tests)

4. Conducting all the sensory evaluation tests in the laboratory using suitable foods and

evaluation cards.

5. Interpretation of the tests comments and its impact on product progress.

1,2,3,

4,5,6

CO

3

CO

4

PSO6

REFERENCES

Meilgaard MC, Civille GV, Carr BT. 2015. Sensory Evaluation Techniques, 5th edition. Boca Raton, FL: CRC Press. ISBN 9781482216905

Lawless HT and Heymann H. 2010. Sensory Evaluation of Food: Principles and Practices, 2nd edition. New York, NY: Springer. ISBN 978-1-4419-6488-5

Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. 2006. Sensory and consumer research in food product design and development. Blackwell Pub,

Iowa. 358 p. ISBN:9781119945949

Lawless H T, 2013, Laboratory Exercises for Sensory Evaluation, Series volume 2, Springer, US ISBN 978-1-4614-5713-8

Shrilakshmi B, 2018, Food Science, 7th edition, New Age International (P) Ltd Publishers, New Delhi, ISBN 10: 9386418894 ISBN 13: 9789386418890

Joshi VK (2009), Sensory Science : Principles and Application in Food Evaluation, Agrotech Publishing

Manual for Recognition of Food Testing Laboratories, 2015, FSSAI, New Delhi

Indian Standard Guide for Sensory Evaluation of Foods, 2012, Bureau of Indian Standards, (BIS), New Delhi

https://www.abebooks.com/products/isbn/9789386418890/22644547481&cm_sp=snippet-_-srp1-_-PLP1

https://www.abebooks.com/products/isbn/9789386418890/22644547481&cm_sp=snippet-_-srp1-_-PLP1


Baroda


Sciences





Therapeutic Nutrition Credits 5 (5+0)/ 5 Hrs /Week

Semester VI Year of Introduction: 2019-20


Mode of

Transaction

Lectures, Tutorials , Presentations,

Discussions

Course Outcome (CO)

CO1: Students will obtain an insight into the newer aspects of nutrition

CO2: Students will learn to apply the knowledge of Biochemistry and Clinical Biochemistry to Human Nutrition and Dietetics

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elements of

Employability

(Emp)/

Entrepreneurship

(Ent)/ Skill

Development (SD)

Relevance to Local

(L)/ National (N)/

Regional(R)/Global

(G)

Relation to

Gender (G),

Environment

and

Sustainability

(ES), Human Values

(HV)and

Professional

Ethics (PE)

I Nutrition in Critical Care

1. Basis of nutritional support

a. Metabolism in Hypercatabolic

State

b. Consequences of Malnutrition

2. Assessing the nutritional status in

hospitalized patients NRS 2002 (ESPEN),

NUTRIC Score

15 15% 1,2 1 1,2

E G

a. Co-morbid conditions in

evaluation

b. Determination of energy

requirements

c. Indirect calorimetry

d. Predictive equations for BMR &

Energy

e. Provide adequate protein

3. Goals of Nutritional Support

4. Issues in Nutrition

a. Aspects of Nutritional Support

b. nasogastric route problems

c. nutritional care plan

d. nutritional requirements

e. Sufficient energy intake and energy

requirements calculation

f. complications of enteral nutrition

g. contraindications to enteral feeding

h. complications of total parenteral

nutrition

i. early versus late enteral nutrition

j. supplemented nutrition/Immuno

nutrition/Pharmaco nutrition,

Immune Enhanced Diets

(glutamine, probiotics, fish oils,

arginine, etc.) II Onco nutrition

1. Introduction to Palliative care

2. ESPEN guidelines on nutrition in cancer

patients and basic background information

3. Catabolic alterations in cancer patients

4. Effects on clinical outcomes

5. Goals of nutrition therapy

6. General concepts of treatment

6 15% 1,2 1,2 1,2

7. Screening & Assessment

8. Energy & substrate requirement

9. Nutrition Interventions

10. Pharmaconutrients & Pharmacological

agents

11. Interventions relevant to specific patient

categories (Chemotherapy, Radiotherapy)

12. Evidence Tables

13. ESPEN expert group recommendations for

action against cancer related malnutrition III Nutrigenomics and Nutrigenetics:

1. Definition & Concepts

2. Nutrigenetic analysis of SNP

3. Mechanisms by which nutrient influence

gene expression

4. Main components of the epigenetic

Labelling

5. Role of Dietary Factors affecting DNA

methylation process

6. Future of nutrigenetics and nutrigenomics

6 10% 2 1,2

1,2,3

IV Nutrient Drug Interactions

1. Key terms: Bioavailability, half life, side

effects, mixed function oxygenase,

pharmacokinetics, pharmacodynamics,

pharmacogenomics

2. Benefits of minimizing food drug

interactions

3. Therapeutic importance

4. Patients at risk for food nutrient interaction

and food & drug related risk factors

5. Effect of malnutrition on drugs

6. Drug effects on nutrition

7. Side effects

6 10% 1,2 1,2 1,2,3

8. Drug & Nutrient absorption

9. Drugs that may increase /decrease appetite

10. Drugs that may affect oral cavity, taste,

smell, and GI tract

11. Drugs that may lower or increase the

glucose

V Nutrition & Physical performance

1. Physical fitness: cardiorespiratory fitness,

muscular strength, muscular endurance,

body composition and flexibility

2. Energy systems, muscles and physical

performance

a. ATP-CP energy systems

b. Lactic Acid energy systems

c. Oxygen energy systems

d. Glycogen depletion

3. Endurance Training

a. Muscle

b. Muscle fibres

4. Optimal Nutrition for athletic performance

a. Energy needs

b. Carbohydrate & exercise

c. Fat & exercise

d. Protein & exercise

e. Vitamins, Minerals & athletic

performance

f. Exercise and fluid loss

g. Hydration

h. Nutrition supplements, Ergogenic

Aids

6 15% 1,2 1,2 1,2,3

VI Pediatric Nutrition

1. Infant nutrition and development of

gastrointestinal function

2. Breastfeeding and formula feeding of

term infants

3. Nutritional needs of the preterm infant

4. Complementary feeding

5. Feeding the child and adolescent

6. Micronutrients and Macronutrients

7. Nutrient delivery systems (Enteral and

Parenteral)

8. Nutrition in acute and chronic illness

9. Nutrition Assessment

10. Pediatric feeding and swallowing

disorder

11. Failure to thrive

12. Chronic diarrheal disease

13. Oral therapy for acute diarrhea

14. Inborn errors of metabolism

15. Management of FCAM & CMAM-WHO

protocol

16. Diabetes, cancer, Hypoglycemia and

cadiovascular disease, Nutrition in

Palliative Care

17. food sensitivity and immunity

18. Inflammatory bowel, renal and liver

disease

19. Oral health

9

15% 1,2 1,2,3 1,2,3

VII Neutraceuticals, Functional foods in Health &

disease

1. Difference between neutraceuticals,

functional foods and supplements

9 10% 1,2 1,2,3

1,2,3

2. Bioactive components and their importance

3. Plant based functional foods

4. Animal based functional foods

5. Evidence based research findings

6. Role of functional foods in mental health

VIII Genetically modified foods

1. Definitions

2. Techniques

3. Examples of genetically modified foods

3. Advantages and disadvantages

4. Safety & Nutrition concerns

5. Labelling, regulations, future developments

9 10% 1,2 1,2,3

1,2,3

REFERENCES

1 Canadian Critical Care Network 2003/2007: Clinical practice guidelines

2 Intensive Care Society (ICS) 2005: Practical Management of Parenteral Nutrition in Critically Ill Patients

3 European Society for Parenteral and Enteral Nutrition (ESPEN): Enteral nutrition (2006)

4 National Institute for Health and Clinical Excellence (NICE): Nutrition support in adults (2006).

5 Srilakshmi B (2014). Dietetics (7th Edition). New Age International Publishers Ltd, New Delhi. ISBN: 9788122435009, 8122435009

6 L Kathleen Mahan, Janice L Raymond (2017) Krause’s Food and the Nutrition Care Process (14thed.) ISBN 9780323340755, Elsevier

Publication

7 Skipper A (2009). Advanced Medical Nutrition Therapy and Practice. Jone & Barlett Publishers

8 Gropper S (2009). Advanced Nutrition and Human Metabolism (5th ed). Cengage publishers

9 Brown, J (2014).Nutrition Now (7th ed). Wadsworth, USA, ISBN- 13:978-1-133-93653-4, ISBN 10:1-133-93653-9

10 Nancy Clark's Sports Nutrition Guidebook-5th Edition Paperback – October 11, 2013

11 Chen Zhang A, Robert Wohlhueter B, Han Zhang C. Genetically modified foods: A critical review of their promise and problems 2213-4530,

Beijing Academy of Food Sciences. Elsevier, 2016

12 Patricia Samour & Kathy King. Pediatric Nutrition, Helm Publishing, Lake Dallas, Texas, 4rth edition ISBN 10: 0763784508, 2012

13 Arends et al (2017). ESPEN expert group recommendations for action against cancer related malnutrition, Clinical Nutrition, 36: 1187-1196






Year III


Dietetic Techniques and Patient

Counselling

Credits/ Hours per week 5(3+2)/7 Hrs/Week




Course Outcome:

CO1: To orient about skills and knowledge required for dietetic counselling.

CO2: Students understand how nutrition care process can be aligned with in practice settings CO3: Students acquire the of skills during a professional practice rotation at the Department ‘s Nutrition Counselling Centre

Unit

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employability

(Emp)/

Entrepre

neurship (Ent)/

Skill

Development

(SD)

Relevan

ce to

Local (L)/

National

(N)/

Regional(R)/Glo

bal (G)

Relation

to Gender

(G), Environm

ent and

Sustainabi

lity (ES), Human

Values

(HV)and Professio

nal Ethics

(PE)

I Techniques in Dietetics

1.Nutrition Screening, Assessment and nutritional care

process.

5 10 1,2,3,4,5 CO2 PSO1 SD, Ent,

Emp G PE

2. Understanding regarding disease condition, it diagnosis

and nutritional innervation

3. Eliciting Patient History and techniques of obtaining relevant information for patient profile: Nutrition,

Medication, Diet, Social.

II Counselling techniques

Different behavior change Model i. Health Belief Model

ii.Social Cognitive Theor

iii. Theory of Planned Behaviour iv.Transtheoretical Model of Change

3. Models for educational program development

a. Precede-Proceed Model b. Social-ecological Model

4. Skills required for counselor

Cultural understanding, rapport building with patients,

understanding patient problems based on the observation summarized diet

5. Difrent approaches used in counselling- i. Psychoanalytical approach

ii. Cognitive- Behavioural approach

iii. Humanistic approach (Client centred therapy and Gestalt therapy)

5 10 1,2,3 CO1 PSO3

SD, Ent,

Emp

G

PE

III Different types of counselling methods

1.Types of Counselling

Multicultural counselling, Motivational counselling, Directive counselling, Guided counselling

2.Conditions during diet counselling sessions, components

of first session and follow-up visits, Group counselling 3.Not ready to change Vs. Unsure about change counselling

Sessions

3.Resistance Behaviour and Strategies to modify them

Reflecting, Shifting Focus, Agreeing with a twist, Reframing

5 10 1,2,3 CO1 PSO1

SD, Ent,

Emp

G PE

Ending the Sessions, Ready to change Counselling

Sessions,Setting Goals, Action Plan

IV

Enabling skills for testing and preparation of IEC

Material

1. Introduction to different types of IEC materials using

different types of media such as print, visual etc

2. Guidelines for the preparation of IEC Materials on behaviour change model.

3. Steps in IEC planning, Preparing and evaluating of IEC

materials and make IEC materials useful in community

10 10 1,2,3,4 CO2 PSO3

SD, Ent,

Emp

G

PE

V Understanding case paper

1. Medical terminology used by medical professionals of

different specialized areas to understand case paper 2. Clinical laboratory tests used for various diseases, nutrition

related terms and abbreviation used in hospital in daily use.

5 10 1,2,3 CO1 PSO1

SD, Ent,

Emp

G

PE

Reference Books

1. L.Kathleen Mahan, Janice L. Raymond (2017). Food, Nutrition, Diet Therapy (14th Edition). Elsevier Inc.ISBN 978-0-323-34075-5

2. Srilakshmi B.(2014). Dietetics(7th Edition) New Age International Publishers. Delhi. ISBN:978-81-224-35009.

3. Sue Rodwell Williams (2009). Nutrition, Diet Therapy (9th Edition.). WB Saunders Company, London ISBN-10: 0323005691

4. Antia FP (2010). Clinical Dietetics and Nutrition (4th Edition.). Pharmamed. ISBN-10: 0195641655, ISBN-13: 978-0195641653.

5. Joshi, S (2010). Nutrition & Dietetics with Indian Case Studies (3rd Edition). JHM Publisher. ISBN-10:0-07-014621-7, ISBN-13: 978-0-07-014621-1

6. Malhotra S (2017). Dietetics in practice: A handbook. ISBN: 978-81-290-0051-4




Academic Year 2019- 20 onwards


Year III


FND: Institution Food Service

Management

Credits / Hours per week 4(4+0)

4 Hrs / Week



Mode of Transaction Lectures, Tutorials, presentation, class

discussions, Quiz, Visits

CO1 To gain knowledge of the types of food services in India, and understand the characteristics of related food service establishment

CO2 To get familiarized with the principles and functions of management

CO3 To get oriented towards basic concepts of food safety and toxicology

CO4 To get oriented with the measures for safe food production

CO5 To study about the various food laws.

Uni

t

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

Relatio

n to

Gender

(G),

Environ

ment

and

(Ent)/

Skill

Develop

ment

(SD)

l(R)/Glo

bal (G)

Sustaina

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

I Types of Organizations

i) Organizations

a. Definition

b. Types of organizations, including merits and demerits of

Military or line type organization, Line and staff type

organization , Functional type organization.

6 Hrs 15% 1,2 CO1 PSO1 Emp, G ---

II Principles, Functions and Tools of Management

i) Management

a. Definition b. Principles of food service management

c. Functions of food service management

d. Planning e. Organizing

f. Staffing

g. Directing

h. Delegating i. Coordinating;

j. Motivating;

k. Controlling ii) Tools of Management

a. Organization chart

10Hrs 15% 1,2 CO2 PSO1 Emp,

Ent G HV, PE

b. Job description

c. Job analysis

d. Decision making e. Communication – Methods and barriers

III Management of Personnel in Food Service Organization

i) Recruitment

ii) Induction /Training

iii) Employees facilities and benefits

iv)Evaluation of performance

6 Hrs 15% 1,2 CO1 PSO1 Emp,

Ent G PE

IV i) Space Organization 1. Infrastructure

a. Types of kitchens;

b. Types of storages;

c. Service areas d. Dining area

2. Equipment planning

a. Selection of equipment;

b. Installation and operation;

c. Care and maintenance

10 Hrs 15% 1,2,3 CO1 PSO1 Emp,

Ent G ---

V Basic Principles of Food Safety

i) Food contamination: definition

ii) Sources of contamination

iii) Difference between food poisoning and food infection

iv) Safety in food processing

a. Food procurement; b. Storage; c. Handling; d.

Preparation e. Safety of leftover foods

10Hrs 20% 1,2,3 CO3 PSO1 Emp,

Ent G ---

v) a) Framework for creating enabling environment for

serving safe & nutritious food at the workplace.

b) Regulatory compliance requirements for the canteen

establishments

c) Safe & nutritious food tips for the employee

VI Basic Principles of Hygiene and Sanitation

1. Personal hygiene

2. Environmental hygiene

3. Methods of Sanitation and Hygiene

a. Sterilization and disinfection using heat and chemicals b. Waste product handling and control- Solid and liquid

waste disposal

c. Control of infestation- Pest control

10Hrs 15% 1,2,3 CO4 PSO1 Emp,

Ent G ---

VII Food Safety Management System (FSMS)

1. Good Practices/ PRPs - HACCP, GMP, GHP

2. Management Element / System

3. Statutory and regulatory requirements

4. Communication

5. Certification - HACCP, ISO 22000, FSSC 22000

8Hrs 10% 1,2,3 CO5 PSO1 Emp,

Ent G ---

REFERENCES

1. Sethi M and Malhan S (Revised 2nd edition, 2007)). Catering Management, An Integrated Approach. New Age International (P) Ltd

2. Gupta CB (2008). Human Resource Management. Sultan Chand and Sons, N. Delhi.

3. Kotler P and Keller K (2008). Marketing Management (13th ed.). Prentice Hall,USA.

4. Boella MJ (1983). Personnel management in the hotel and catering industry (3rd ed.).Hutchinson, London.

5. Bessie Brooks West and Levelle Wood MS (1988). Food Service in Institutions (6th ed.). John MacMillan Publishing Co., New York

6. Andrews S (2009) Food and beverage service : Training Manual 2nd edition. NewDelhi Tata McGraw Hill.

7. Fuller J and Thomas S (2006). Modern Restaurant Service, Amazon

8. FSSAI. (2006) Manual of Food safety management System

9. Roday S. (2011)Food Hygiene and Sanitation, 2nd Edition, Tata Mc Graw Hill

10. Gregoire, MB (2012). Foodservice Organizations: A Managerial and Systems Approach, 8th ed.

11. Molt M (2010). Food for Fifty, 13th ed.

12. FSSAI (2018) your guide for safe and nutritious food at the workplace. The orange book.


Baroda




B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS (PRACTICAL)

Year III Dietetic Techniques and Patient

Counselling

Credits /Hours

per week 5(3+2)/7 Hrs /Week

Semester VI Year of Introduction: 2020

Year of Syllabus Revision: 2019

Maximum

Marks / Grade O

Mode of

Transaction Labs

Unit Content

Conta

ct

hours

Weighta

ge

(%)

BT

level CO PSO

Elements

of

Employabi

lity (Emp)/

Entrepren

eurship

(Ent)/ Skill

Developme

nt (SD)

Relevance

to Local

(L)/

National

(N)/

Regional(

R)/Global

(G)

Relation

to Gender

(G),

Environm

ent and

Sustainab

ility (ES),

Human

Values

(HV)and

Professio

nal Ethics

(PE)

I

Use of various tools

2

5

1,2,3

CO2

PSO3

SD

G

-

1.Collecting patients’ information/history by

using ABCD method and understanding medical

records.

II

Techniques for counselling

1. Development of Nutritional Assessment and screening tools.

2. Use of subjective global assessment tool,

NRC to collect data on Hospitalized Patient 3. Preparation of risk score card for NCD’S and

use of Mini Nutrition Assessment tool

4. Use of online applications such as anthroplus

software, Diet Cal, Nutrify, etc.

5. Use of Biophysical parameter and non-invasive

techniques to collect patient data

10 10

1,2,3,4,5

CO1

1,2,3,4

,5

SD, Emp

G

-

III Introduction to Commercially available

nutrition supplements and preparation of RT

feeds 1. Collecting and understanding information on

commercial food formula available in market

for parenteral

2. Planning and preparation of therapeutic

feeds for various conditions (Commercial and

kitchen formulations)

10 15

1,2,3,4,5

CO1

PSO2

SD,Emp

G

-

IV Development of IEC materials and patient

counselling

1. Preparation of different types of models

like cardboard 1models/wax models of various

food items like chapati,bhakri,fruits,vegetables

and other various food groups and use of diet atlas

2. Development of innovative IEC material

like brochure, posters, cards, puzzle, games,

calendar for imparting key messages /

information.

3. Use of social networking sites to impart

nutrition knowledge in community

4. Planning, preparation, implementation,

testing of IEC material for a target group

alongwith feedback.

5. Individual and group (target) counselling

sessions in different set ups and at Department’s

Nutrition Counselling Centre (NCC) under

supervision.

5

10

1,2,3,4,5

CO2

PSO3

Emp, SD

G

-

V Development of IEC : Diet Charts

1. Diet charts/Modules for various clinical conditions

2. Children’s diet- healthy, SAM, MAM,

complementary food, tiffin, packaged foods etc.

3 10

1,2,3,4,5

CO1

PSO3

SD

G

-

The Maharaja Sayajirao University

of Baroda


Sciences



Year III

Core Compulsory

Dietetics Practice Credits /Hours per week 5(0+5)/10 Hrs /Week

Semester

VI

Year of Introduction:

2019-20

Year of Syllabus Revision:

2018-19

Maximum Marks /

Grade O

Mode of

Transaction Fieldwork

Unit Topic

Contact Hours

Weightage

(%)

BT

level CO PSO

Elements

of

Employabil

ity (Emp)/

Entreprene

urship

(Ent)/ Skill

Developme

nt (SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustain

ability

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

I Case studies: Free living

population

1. Development of tools for data

collection for a clinical condition

2. Validation-pilot testing with

clinical subjects

3. Modification & Finalization of

tools

4. Data collection

5. Repot writing

6. Presentation and feedback

5 10 1,2,3,4 CO2

CO3 PSO2

SD

G

-

II Placements in hospital setting:

Metabolic, Cardiac, Renal and

Gastro-Intestinal Wards

1. Placement in the hospital (2

days/department) to observe:

a. Number of admitted cases on a day

b. Types of diseases encountered in

the unit

c. To select 2 patients per student and

record the observations through case

papers

d. To take detailed clinical and dietary

history of the selected patients

e. Study the consumption and

acceptability of the hospital diet and

10 20 1,2,3,4 CO1

CO2 PSO1

SD

G

-

record patients’ suggestions and

comments

f. Report writing & Case Study

Presentation III

Placement of Students in a Fitness

Centre to Get Hands on

Experience ( 15 days: 3 hours/day)

1. Understanding various equipments

used for health and fitness

2. Role of a dietitian

3. Study types of diet prescription

and health packages

5 10 1,2,3,4 CO2 PSO2

SD

G

-

IV Health Promotion activity in

educational/corporate sector

1. Identifying a theme for health promotion activity

2. Prepare a wellness program

using technology 3. Implementing the program

4. Feedback & report writing

5 10 1,2,3,4 CO2

CO3 PSO2

SD

G

-

V To the Public and Private

Hospitals wards and Kitchen

1. Observation in the dietary

department of the hospitals a. Study the number and types

of diets prepared

b. Study the methods of preparation of each type of diet

c. Record the menus for each

type of diets prepared and

10 20 1,2,3,4 CO4 PSO2

SD

G

-

d. evaluate them for nutritive

value and acceptability

e. Understand the role of dietitian in the management of

the

f. dietary department and the

job responsibilities

VI

Patient counseling at campus: A

community service 1. Individual patient counselling at

Nutrition counselling centre of

the department 2. Assessment of nutritional status

3. Nutritional counseling & follow up

4. Report Writing

10 20 1,2,3,4,5 CO3,

CO4 PSO2

SD

G

-

VII Development of IEC for

counseling

1. Development of IEC 2. Display of IEC

3. Evaluation

5 10 1,2,3,4,5 CO2

CO3 PSO2

SD

G

-

Reference Books

1. Journal of Human Nutrition and Dietetics

2. Journal of American Dietetic Association

3. Journal of Indian Dietetic Association

4 Brown, J. (2011), Nutrition Now 6th ed. WADS worth, ISBN:978-1133936534

5 Joshi, S.( 2010), Nutrition & Dietetics with Indian Case Studies, 3rd ed., JMH publishers, ISBN: : 9780070146211

6 Sharma K, Iyer U and Dhruv S (2008). Assessment of Nutritional Status. A Monograph published by the Department of Foods and Nutrition, Scientific Report Series No. 11, UGC DSA Program, The M S University Press, The M S University of Baroda, Vadodara

7. PGI, Chandigarh dietetics Manual

8 Manual of Dietetic Practice, 5th Edition, Joan Gandy, Wiley-Blackwell

9. Ranjita Misra, 2011edited, 2nd ed, Indian Foods: AAPI’s Guide ,To Nutrition, Health and Diabetes, Allied Publishers Private Limited, New Delhi,

ISBN: 978-81-8424-687-2

10. Shills, M.E, Oslon, J.A, Shike, M and Ross, A.C. (1999): Modern Nutrition in Health and Disease, 9th Edition.


Baroda


Sciences





Food Production and Services Credits 5 (0+5) / 10 Hrs / Week



Mode of

Transaction

Lectures, Tutorials , Presentations,

Discussions

Course Outcome (CO)

CO 1: Students will understand the food production sub system

CO 2: Students will prepare a production schedule

CO 3: Students will forecast the quantity to be prepared and adjust the quantity of a recipe

CO 4: Students will learn various quantity cooking and presentation techniques

CO 5: Students will learn about laws which affect the functioning of food services

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elements of

Employability

(Emp)/

Entrepreneurship

(Ent)/ Skill

Development

(SD)

Relevance to Local

(L)/ National (N)/

Regional(R)/Global

(G)

Relation to

Gender (G),

Environment

and

Sustainability

(ES), Human

Values

(HV)and

Professional

Ethics (PE)

I Menu Planning And Food Service 1. Role and responsibilities of: Kitchen

manager, Main cook,

helpers, Pantry Head, Pantry Assistant,

Sanitation and Hygiene officer, Cook,

Account and purchase officer.

15 10% 2 1

2

Ent G

2. Factors affecting menu planning, kinds of

menus, wording

of menu and construction of menu card

3. Delivery and Service of Foods :

a. Food service systems : conventional,

commissary, ready

prepared, assembly service

b. Types of service : self-service, tray

service, waiter-waitress

service, portable meals

c. Types of food services: campus food

service, food service in

commercial restaurants, hotel food

service, hospital food

service, industrial food service, school

food service

d. Clearing and winding up after service

e. Customer relations II Food Purchasing Selection, Storage And

Financial Management

1. Food Purchase, Selection and Storage

a. Food purchasing procedure,

purchasing methods and

b. selection of foods

c. Storage – dry and refrigerated

d. Storage and use of leftover foods

e. Calculation of food costs, portion

control, loss and profit made

f. Kitchen Management : cost control,

optimal utilization of

g. space, material, manpower

2. Financial management

a. Cost concepts

b. Food cost control

6 10% 2,3 2,3 2

c. Book keeping

d. Books of account III Food Production And Services

Stocks, Soup, Sauces, Gravies, Salad &

Desserts for main course 1. Stocks, soup, sauces and gravies -

classification and types.

2. Soup garnishes and accompaniments.

3. Sauces-classification of mother sauces

with derivatives.

4. Proprietary sauces and compound butters.

5. Accompaniment and garnishes.

6. Healthy versions through ingredient

substitution

7. Types of salads and its dressings

8. Desserts: Hot and Cold desserts

6 30% 3 3,4 2

IV Quantity Food Production For Various

Food Services

Planning and preparation for 50 to75

servings: Breakfast, Main menu,

beverages, desserts (Regional, traditional,

continental, oriental)

1. Planning for quantity food production of

main menus

2. Standardization of quantity food

production of main menus

(Plated and Buffet Menus)

3. Costing of main menus and arriving at the

pricing of the

main menus.

4. Quantity food production of main menus

and standardization of recipes and costs.

6 50% 3 2,3,4,5 2

REFERENCES

1 Sethi M and Malhan S (Revised 3rd edition, 2015). Catering Management, An Integrated Approach. New Age International (P) Ltd.

ISBN: 978-81-224-3689-1

2 Andrews S (2013) Food and beverage service: Training Manual (3rd edition, 2013) New Delhi Tata McGraw Hill. ISBN 3: 978-12-590-

2692-8.

3 Kotler P and Keller K (2008). Marketing Management (13th edition.). Prentice Hall, USA. ISBN-13: 978-0136009986.

4 Sethi M and Rao E. (2011). Food Science Experiments and Applications. 2nd edition. CBS Publishers, New Delhi. ISBN: 9788123916934.

5 Thangam Philip (2010). Modern Cookery: For teaching and the Trade (6th edition, 2010). Volume I, Orient Longman. ISBN: 978-81-250-

5564-8.

6 Yogambal A. (2012) Textbook of Bakery and Confectionery, PHI Learning, New Delhi ISBN: 978-81-203-4603-1.

7 FSSAI (2018) your guide for safe and nutritious food at home. The pink book.

the maharaja sayajirao university of baroda academic year

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