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EVALUATION SCHEME
&
SYLLABUS
OF
B.SC. HOME SCIENCE (CLINICAL NUTRITION &DIETETICS)
(DEPARTMENT OF HOME SCIENCE )
IIMT UNIVERSITY
MEERUT
B.Sc. Home Science (CN&D)
S. No. 1st Semester. Code
1 English Language & Communication Skills BHSCD – 101
2 Environmental Science BHSCD – 102
3 Introduction to Food Science BHSCD – 104
4 Introduction to Computer Basic BHSCD – 105
5 Human Physiology BHSCD – 106
6 Nutritional aspect of Child Development BHSCD-108
* Industrial Visits/Seminar or Presentation based on the report of visits
ECC-111
* University Social Responsibility ECC-112
* Spoken Tutorial Certification-annexure 1 ECC-113
* Moocs (Swayam)-annexure 2 ECC- 114
S. No. IInd Semester.
1 Basic Textiles BHSCD – 201
2 Family Resource Management BHSCD – 202
3 Community Development BHSCD – 203
4 Meal Planning BHSCD – 204
5 Introductory Physics BHSCD – 205
6 Introductory Chemistry BHSCD – 206
* Industrial Visits/Seminar or Presentation based on the report of visits
ECC-211
* University Social Responsibility ECC-212
* Spoken Tutorial Certification-annexure 1 ECC-213
* Moocs (Swayam)-annexure 2 ECC -214
IIIrd Semester
1. Food Commodities BHSC D -301
2. Maternal &Child nutrition BHSC D-302
3. Consumer Behaviour And Protection BHSC D -303
4. Food Chemistry BHSC D -304
5. Food Product Development & Sensory Analysis BHSC D -305
6. Knowledge of Kitchen Gardening BHSC D -306* Industrial Visits/Seminar or Presentation based on
the report of VisitsECC-321
* University Social Responsibility ECC-322* Spoken Tutorial Certification-annexure 1 ECC-323* Moocs (Swayam) –annexure 2 ECC-324
IV Semester
1. Basic Dietetics BHSC D -401
2. Communication and Counseling Skills BHSC D -402
3. Food Microbiology BHSC D -403
4. Life Science BHSC D -404
5. Traditional Textiles & Hospital Linen BHSC D -405
6. Community Nutrition BHSC D -406* Industrial Visits/Seminar or Presentation based on
the report of Visits ECC-421
* University Social Responsibility ECC-422* Spoken Tutorial Certification-annexure 1 ECC-423* Moocs (Swayam) –annexure 2 ECC-424
Vth Semester
1. Food Service & Management BHSC D -501
2. Advanced Nutrition & Dietetics BHSC D -502
3. Food Quantity & Quality Control BHSC D -503
4. Food Toxicology & Food Adulteration BHSC D -504
5. Personnel Management BHSC D -505
6. Food Material Management & Cost Accountancy BHSC D -506
VIth Semester
1. Clinical Nutrition BHSC D -601
2. Nutritional Assessment & Surveillance BHSC D -602
3. Food Preservation BHSC D -603
4. Entrepreneurship & Small Business Management BHSC D -604
5. Project cum Internship (Project Report + Viva) BHSC D -605
EVALUATION SCHEME
S. No. Subject’s Name Theory (Internal Assessment)
Paper Total Practical(Internal Assessment)
Practical Total Grand Total
1st SEM
English Language & Communication Skills
15 35 50 - - - 50
Environmental Science
15 35 50 25 - 25 75
Nutritional aspect of Child Development
15 35 50 25 - 25 75
Introduction to Food Science
15 35 50 20 30 50 100
Introduction to Computer Basic
15 35 50 20 30 50 100
Human Physiology 15 35 50 50 - 50 100
Industrial Visits/Seminar or Presentation based on the report of visits
25
University Social Responsibility
25
Spoken Tutorial Certification-annexure 1
25
Moocs (Swayam)-annexure 2
25
TOTAL - 300 - 200 600
IInd Sem.
Basic Textiles 15 35 50 20 30 50 100
Family Resource Management
15 35 50 20 30 50 100
Community Development
15 35 50 - - - 50
Meal Planning 15 35 50 20 30 50 100
Introductory Physics
15 35 50 10 15 25 75
Introductory Chemistry
15 35 50 10 15 25 75
Industrial Visits/Seminar or Presentation based on the report of visits
25
University Social 25
Responsibility
Spoken Tutorial Certification-annexure 1
25
Moocs (Swayam)-annexure 2
25
TOTAL - 300 - 200 600
III Sem.
Food Commodities
15 35 50 - - - 50
Maternal &Child nutrition
15 35 50 - - - 50
Consumer Behaviour & Protection
15 35 50 20 30 50 100
Food Chemistry 15 35 50 20 30 50 100
Food Product Development & Sensory Analysis
15 35 50 20 30 50 100
Knowledge of Kitchen Gardening
15 35 50 20 30 50 100
Industrial Visits/Seminar or Presentation based on the report of Visits
- - - - - - 25
University Social Responsibility
- - - - - - 25
Spoken Tutorial Certification-annexure 1
- - - - - - 25
Moocs (Swayam)-annexure 2
- - - - - - 25
TOTAL - 300 - - 200 600
IV Semester
Basic Dietetics 15 35 50 20 30 50 100
Communication and Counseling Skills
15 35 50 - - - 50
Food Microbiology
15 35 50 20 30 50 100
Life Sciences 15 35 50 20 30 50 100
Traditional Textiles
15 35 50 20 30 50 100
Community Nutrition
15 35 50 - - - 50
Industrial Visits/Seminar or Presentation based on the report of Visits
- - - - - - 25
University Social Responsibility
- - - - - - 25
Spoken Tutorial Certification-annexure 1
- - - - - - 25
Moocs (Swayam)-annexure 2
- - - - - - 25
Total - 300 - 200 600
V Semester
Food Service & Management 15 35 50 20 30 50 100
Advanced Nutrition & Dietetics
15 35 50 20 30 50 100
Food and Quality Control 15 35 50 40 60 100 150
Food Toxicology & Food Adulteration
15 35 50 - - - 50
Personnel Management 15 35 50 - - - 50
Food Material Management & Cost Accountancy
15 35 50 - - - 50
Sports - - - - 100 - 100
Total - 300 - 200 600
VI Semester
Clinical Nutrition 15 35 50 - - - 50
Nutritional Assessment & Surveillance
15 35 50 20 30 50 100
Food Preservation
15 35 50 20 30 50 100
Entrepreneurship & Small Business Management
15 35 50 20 30 50 100
Project cum Internship (Project Report + Viva)
15 35 50 40 60 100 150
Sports - - - - 100 - 100
Total - 300 - 200 600
Grand Total 1750 1850 3600
Semester I
PAPER I ENGLISH LANGUAGE & COMMUNICATION M.M.50
Unit I. Introduction to Communication A) What is communication?B) The importance of effective communication.C) Principles of communication – clarity, completeness, conciseness, consideration, courtesy, correctness.
Unit II. Aids to correct writingA) Nouns, Pronouns, Adjectives, Articles, Verbs, Adverbs, Prepositions, Conjunctions, Punctuation, Vocabulary – Synonyms, Antonyms, one word substitution, Idioms & Phrases.
Unit III Report writingA) Importance, types of reports, parts of reports, preparing the report. B) Essay writing C) Precise writing
Unit IV Letter writingA) layout of letter, types of letter- business letter, application, letters.
Paper II ENVIRONMENTAL SCIENCE MM: 50
Unit I: The multidisciplinary nature of environmental studies Definition, Scope and importance Need for public awareness Unit II: Ecosystems. Concept of an ecosystem. Structure and function of an ecosystem.. Procedures, consumers and decomposers.. Energy flow in the ecosystem.. Ecological succession.. Food chains, food webs and ecological pyramids.. Introduction types characteristic features, structure and function of the following ecosystem:-A) Forest ecosystemB) Grassland ecosystemC) Desert ecosystemD) Aquatic ecosystem (ponds, streams, lakes, rivers, oceans, estuaries).
Unit III: Natural Resources: Renewable and non-renewable resources: Natural resources and associated problems. Forest resources: Use and over – exploitation, deforestation, case studies. Timber
extraction, mining, dams and their effects on forests and tribal people. Water resources: Use and over utilization of surface and ground water. Floods, drought,
conflicts over water, Dams benefits and problems. Mineral resources: Use and exploitation, environmental effects of extracting and using
mineral resources, case studies. Food resources: World food problems, changes caused by agriculture and over gazing
effects of modern agriculture, fertilizer, pesticide problems water logging, salinity, case studies
Energy resources: Growing energy needs renewable and non-renewable energy sources, Use of alternate energy sources, case studies.
Land resources: Land as a resource, land degradation, man induced landslides, soil erosion and desertification.
Role of an individual in conservation of natural resources. Equitable use of resources for sustainable lifestyles
Unit IV: Environmental Pollution Definition, Causes, effects and control measures of:-A)Air pollutionB)Water pollutionC)Soil pollutionD)Marine pollutionE) Noise pollutionF) Thermal pollutionG)Nuclear hazards. Solid waste Management: Causes, effects and control measures of urban and industrial
Wastes.. Role of an individual in prevention of pollution. Pollution Case Studies.
. Disaster management: floods, earthquake, cyclone and Landslides.
Unit V: Biodiversity and its conservation. Introduction- Definition: genetic, species and Ecosystem diversity.. Biogeographically Classification of INDIA.. Value of biodiversity: consumptive use, productive use, social ethical, aesthetic and
option values.. Biodiversity at Global, National and Local levels.. INDIA as a mega-diversity nation.. Hot Spots of biodiversity.. Threats to biodiversity: habitat loss, poaching of wildlife, man- wildlife conflicts.. Endangered and endemic species of India
Conservation of biodiversity: In-situ and Ex-situ conservation of biodiversity. Unit VI : Human Population and the Environment
. Population growth, variation among nations.
. Population explosion –Family welfare Programme.
. Environment and human health.
. Human Rights.
. Value Education.
. HIV/ AIDS.
. Women and Child Welfare.
. Role of Information Technology in Environment and human health.
Unit VII: Social Issues and the Environment
. From Unsustainable to Sustainable development
. Urban problems related to energy
. Water conservation, rain water harvesting, watershed management
. Resettlement and rehabilitation of people; its problems and concerns. Case studies
. Environmental ethics: Issues and possible solutions.
. Climate change, global warming, acid rain, ozone layer depletion, nuclear accidents and holocaust. Case studies.
. Wasteland reclamation.
. Consumerism and waste products.
. Environment Protection Act.
. Air (Prevention and control of Pollution) Act.
. Water (prevention and control of pollution) Act.
. Wildlife Protection Act.
. Forest Conservation Act.
. Issues involved in enforcement of environmental legislation.
. Public awareness.
Internal Assessment - M.M. 25
Visit to a local area to documents environmental assets – river / forest / grassland / hill / Mountain Visit to a local polluted site – Urban / Rural / Industrial / Agricultural.
Paper III Nutritional aspect of Child Development MM: 50
Unit I Introduction-Meaning & Definition of Nutrition & Child Development.
Unit II Infancya) The baby at birth; size, activity, sensations and sensitivity and needs. Classification of infant states,
and methods of handling infants. Physical and motor development during first two years and emotional development. Development of understanding and language. Cognitive development. Piaget’s theory of cognitive development; the sensory motor stage. Effects of maternal and social deprivation.
b) Recommended diet in Infancy.
Unit III- Nutritional Growth and Development A) Role of Nutrition in the growth & development of children.
B) Difference between growth and development C) Factors affecting growth and child development. D) Development of healthy eating habits.
Unit IV- Developmental Stages A) Menstrual Cycle and FertilizationB) Prenatal development stages and sub stages. C) Factors affecting prenatal development
Unit V- Determinates of Development. A) Heredity and EnvironmentB) Maturity and Learning
Unit VI-Care of the newborn A) Immunization of the new born. B) IUGR ( Intra Uterine Growth Retardation) and Pre mature babiesC) Reflexes of the newborn and neonatal assessment
Internal Assessment: MM: 25
A) Make a resource file if minimum ten article from various magazines and news paper on Nutritional aspect of child Development
B) Write critical evaluation of each article
Paper IV Introduction to Food Science MM.50
Unit I
A) Foods Definition and objectives in the study of foods. B) Relation to nutrition and function of foods.
UNIT -II Composition, Structure, nutritive contribution, quality and preparation of Cereals ,Pulses, Fruits & Vegetables, Milk and Milk Products, Meat, fish and Poultry, Eggs, Fats, oils and oilseeds , Sugars, Tea, coffee, cocoa and chocolate, Condiments, spices, herbs, colorings and flavorings agents
UNIT-III Methods of improving Nutritional quality of foods:(a) Fortification.(b) Supplementation(c) Fermentation(d) Germination
UNIT-IV Food preparationA)Basic Terminology -B)Methods of cookingC)Effect of cooking, processing and storage on nutients.
Practical- M.M.50
Basic Food Preparation.A) Vegetable preparation.B) Milk preparationC) SoupsD) Rice and pulse preparation.E) Suji and wheat flour preparation.F) BeveragesG) Bakery preparationH) Egg, fish and meat preparationsI) Standardization of Weights and measures of various food Items.
PAPER: V- INTRODUCTION TO COMPUTER BASICS M.M.50
Unit I
Introduction to ComputerA)What is Computer
B)Characteristics of ComputerC)Generation of ComputersD)Classification of Computers
E) Hardware & SoftwareF) Input & output devices
G) Data Representation & Processing
Unit II WindowsFeatures of WindowsA)Date & TimeB)DisplayC)FontsD)MouseE)Find
MS-WORDA) Starting Word
B)Creating DocumentsC)Parts of Word WindowD)Formatting FeaturesE) Toolbars & their IconsF) Tables
Unit III
MS-Excel
a) Starting MS-Excelb) Toolbars & their iconsc) Selecting Cellsd) Entering & Editing texte) Entering Numbers
Unit IVMS-PowerPoint
A)Starting PowerPointB)Creating Power Point PresentationC)Editing Text on SlideD)Formatting TextE) Formatting ParagraphsF) Checking TextG)Using Clip Art GalleryH)Develop a Slide Show
Unit VInternet
A)Computer Network (LAN, MAN, WAN)B)What is Internet?C)Use of InternetD)Software & Hardware requirements of InternetE) Search Engines & Search of a topicF) Advantages & DisadvantagesG)Creation & use of E-mailsH)Web browsers latex and Firefox
PRACTICAL: MM: 50
1. Window XPA)Starting & shutting Computer, Moving windows, Display Properties.B)Exploring Disk, Files & Folders.C)Use of CDs & Pen drives
2.MS-WordA)Creating new word document, Open existing document, Save, Print, Page Setup, Close, Exit.B)Edit, View, Insert, Format, Tools menus , Resume
3. MS- Power PointA) Starting presentation , Improving presentation, Create Presentation using Auto Content Wizard & Using power point
Templates, Copying Text, Moving Text, Deleting Text, Aligning Text in a Slide,B) Changing fonts, Adding Symbols, Using Clip Art Gallery, Animate text and Graphic Object 1. C) 4.MS Excel
A)Printing & Saving sheets, Entering & Editing text, Page SetupB)Edit, Insert, Format, Tools menus
5) InternetC)Opening web pageD)E-mailE) Search EnginesF) Downloading files from Internet
Paper VI Human Physiology MM:50
Unit IIntroduction -Definition of Physiology, structure of the cell and function of its component parts.
Unit IIDigestive system – Anatomy and physiology of the alimentary canal, liver, pancreas and gall bladder.
Unit IIIExcretory system –structure and function of kidney, mechanism of formation
of urine by the kidney .Endocrinology –Elementary study of different endocrinal glands of the body, their hormones and action.
Unit IVa) Blood –Blood composition, function and blood group.b) Cardiovascular system –Structure and anatomy of heart, circulation of blood to heart (Pulmonary circulation), cardiac cycle.Respiratory system -Structure and Anatomy of Respiratory organ, mechanism of respiration, artificial respiration.
Unit V Reproductive system – Physiology and anatomy of male, female, sexual organs, spermatogenesis, menstrual cycle.
Unit VINervous system-Structure and function of brain and spinal cord reflex action (Elementary study). Special Sense –Structure and function of eye, ear and skin.
(INTERNAL ASSESSMENT- M.M. 50Marks)
A)Prepare Chrts and Poster on Human Physiology.
Semester II
Paper I- Basic Textiles M.M. 50
Unit - IA).Introduction to Textiles.
(i) Meaning & Definition of Basic Textiles & Medical Textiles.ii) Classification of Textiles
Unit - IIB).Textile Fibers: Manufacture, Properties and their importance to the consumer
Natural: Cotton, Linen, Silk and wool. Man-made : Rayon, Nylon, Dacron , Asbestos
Unit - IIIC).Yarn construction and the effect of the type of yarn on the Finished fabric.
(i) Mechanical Spinning.(ii) Chemical Spinning.
Classification of Yarns(i) Simple (ii) Novelty
Unit - IVD).Fabric Finish
Basic — Bleaching, sizing and dressing, singeing, tentering, beetling, mercerizing and calendering.
Texturising — Embossing, moiring. Schreinering, napping flocking, acid and basic finishers.
Functional — Anti - static, absorbent, bacteriostats, moth - proofing, Shrinkage control, flame retardant, water repellant and water proofing, soil and stain resistant, crease resistance wash and wear and permanent press.
Finishing- with colour—dyeing. Anti-bacterial finishes for textiles using Herbal Sources ( Neem Exrtact, Clove oil,
Aloevera, Tulsi leave, Heena leave).Unit - V
E). Fabric construction and guide’s in selection: Felting Braiding Bonding Knotting Knitting Weaving. Use and Care of Fabric.
Practical M.M. 50
A) Identification of textile fabrics by- visual, burning, microscopic and chemical tests.B) Laboratory tests on fabrics- Fabric count and balance of cloth.
C) Laboratory Identification of different types of weaves and collection of their sampleD) Use and care of Fabric by Herbal sources & Non-herbal source.
Paper II Family Resource Management M.M. 50
Unit – I Introduction- Meaning, characteristics, concepts and components of Family & Health Management.
Unit – II The family - structure and composition, stages, needs and wants, problems of large families - need for small family norms - effects on resources and management.
Unit -III a) Classification of resources - human and material - knowledge, skills, abilities,
interest, attitudes, energy, time and money. b) Resource Management - objectives, Principles of use, factors affecting the use,
sound distribution, meeting needs of family members, economy and efficiency
Unit – IV Management principles and processes.
Motivation forces - values, goals and standards. Decision - making, Criteria for choice - complexities and techniques. Planning, co-ordinating.
Organising, guiding directing, supervision and evaluation.Unit -V a) Time and energy management - organization of work in relation to time and efficiency.
b) Work simplification - methods, study of organization of work centers - in the kitchen, work space, storage and equipment.
Practical M.M.50
A) Time & Work plans for any two health situation.B) Time plans for college going girls.C) Making of waste material article.D) Make an Advertisement for Dietician ( Pamphlet, Brochure, Visiting Card etc.).
Paper III Community Development M.M. 50
Unit I
A) Community Development – Meaning, Definitions, Types and scope.
Unit II
Objectives, Purposes and Problems of Community Development.Unit III
Support structures and their functions: A).Central social welfare board.B).Welfare programmes : JRT, IRDP, ICDS, DWACRA.
A)National voluntary Agencies : CAPART, KVIC, ICAR
B)Elected Panchayat.Unit IV
Community development in India
A)Evolution of community development programme in India since Independence. B) Function of community development at different levels.
Unit V
Critical review of recent community development five year programmes.
Paper IV Meal Planning M.M. 50
Unit I-
A) Relationship of nutrition to human health, growth and human welfare. Concept and definition of termsUnit IIA) Recommended dietary allowances for Indians, Normal Nutrition, malnutrition, under nutrition, dietary fiber, water, acid- base balance, electrolyte balance.
Unit III-Energy value of foods and energy requirement,
A)Basal metabolism, factors affecting basal metabolic rate, calorigenic effect of food, specific dynamic action of food.Unit IV-
A)Basic principles of meal planning and its importance.
B)Planning menu for individual and family
C)Factors affecting meal planning, food groups, their exchange and distribution
Unit V-
A) Nutrition during infancy, preschool age, school age, Adolescence, Adults and the elderly (for both genders, various activity levels and all income groups).
Unit VI-
A) Nutrition during pregnancy and lactation, nutritional requirements, effect of malnutrition on maternal health and pregnancy outcome.
Practical M.M. 50
A) Planning diets for different age groups, income groups and activity levels.
B) Planning diet for pregnancy and lactation period.C) Demonstration, understanding of principal and working of a bomb calorimeter
Paper V Introductory Physics M. M. -50
Unit I
Simple Machines
A)Machines and their principles, efficiency, mechanical advantage, lever pulley and axel.
B)Working knowledge of household equipments like vacuum cleaner, hair dryer, food processor, washing machine, microwave oven and OTG’s.Unit II
Heating & Cooling Machines
A) Functioning, utility and maintenance of- Heater, Iron, Water Geysers, OTG and Induction cook top.
B) Functioning, utility and maintenance of cooler, refrigerator, air conditioner and deep freezer.
Unit III
Light & Electricity
A) Light-
Properties and transmission of light. Laws of reflection and refraction, Normal vision, defects of vision. Working of camera, microscope and Binoculars.
B) Electricity-
Transmission of electricity. Study of conductors, ammeter and voltmeter. Study of house wiring, Earthing, transformer, adopter, plug, fuse, bulb, fluorescent tube.
Unit IV Sound
A) Production & Reflection of sound measurement of noise, echo and its uses.
B) Elementary knowledge of radio, television, telephone, microphone and loudspeaker.
Unit V
Consumer Awareness
A) Guarantee and warranty of all household equipments.
B) Precautions while using equipments and servicing of equipment used.
Practical MM:25
A)Measurement of length and diameter with calipers.
B)Determination of Refractive index of glass.
C)Determination of Focal length of optical lenses.
D)Verification of Ohm’s law.
F) Measurement of voltage of various household equipments used.
Paper VI Introductory Chemistry MM: 50
Unit IIntroduction
A)Branches of Chemistry, its terminology.
B)Element, mixture, Valency, compound, molar solution and equivalent weight.
C)Atomic Structure of Electron, Proton and Neutron
D)Atomic number, atomic weight and atomic structure of sodium, chlorine, copper.
Unit IIChemical Bonding
A) Covalent bondB) Ionic BondC) Co-ordinate Bond
Unit IIIStudy of Drugs
A) Definition and function of Antibodies, Antiseptics, Analgesics, Sulpha-drugs, Insecticides and disinfectants.B) Fire extinguisher- use and maintenance.
Unit IVCosmetics
A) Composition, characteristics of cold and vanishing creams, lipsticks, nails paints, shampoo, suns creams and hair color, hair oil and dyes.
B) Precautions while purchasing cosmetics and while using them.
Unit V
Acids, Base and Salts
A)Alkaloids- Function and Properties of Alkali.
B)Uses and effects of Nicotine and Quinine.
Unit VISynthetic Materials A) Elementary knowledge of paints and varnishes.B) Soaps and detergents
Practical MM: 25
A) Maintenance and handling of physical and chemical balance.
B) Qualitative analysis of basic and acid radicals.
C) Determination of pH Value.
SEMESTER III
Paper I Food Commodities M.M. 5UNIT Cereals &Millets :- Structure, Composition, Nutritional
aspects, Breakfast Cereals, Fermented and non fermented product, Effect of heat.
UNIT II Pulses and legumes :- Composition, Nutritional aspects, Toxic constituents, effect of heat.
UNIT III Milk and Milk Products:- Composition, Properties Classification, processing, Effect of heat, acid and enzymes, fermented and Non fermented Milk product.
UNIT IV Vegetables and Fruits :- Classification, composition selection, cooking and storage, Browing sections.
UNIT V Eggs: Structure, Composition, Nutritive value, quality, selection, storage, spoilage and uses Flesh foods: (meat ,fish and poultry)Composition, Nutritive Value, Post-mortem changes, Agening, tenderising, Curing.
UNIT VI Fat and Oils : Composition, Nutritive Value, Emulsions, Rancidity, Effect of Heat.
UNIT VII Food Additives (Preservative, Colours, Emulsifiers and stabilsers).
Paper II Maternal & Child Nutrition MM.50
UNIT – I Nutrition during Pregnancy Nutritional requirement during pregnancy and modification of existing diet and supplementation. Common problems of pregnancy and their management vomiting and nausea, pica, pregnancy induced hypertension, obesity, diabetes.UNIT – II Nutrition during Lactation. Nutritional requirement during Lactation & dietary management and food supplements.UNIT – III Nutrition during Infancy Introduction of complementary feeding Initiation and management of Weaving.UNIT – IV Dietary Management of Children during diarrhea and fever. UNIT – V Nutrition and Health care programe for mother and child. Immunization Schedule for Infant and Children.
Paper III Consumer Protection & Behaviour M.M. 50
Unit – I Meaning, Definition & scope of consumer economics.
Unit II- Family IncomeA) Family income- Meaning and definition.
B) Types of income and methods of handing income, Money income, real income, psychological income and supplementing family income.
Unit III- Budget and Saving
A) Budget- Meaning and definition, Types of budget, Engle’s law of consumption, factors influencing budget, steps in making budget.
B) Saving- Meaning of saving, objectives of saving, types of saving, investment schemes and agencies of saving and investment.
Unit IV- Consumer and consumer behaviorA)Meaning and definition, objectives and need for consumer education.B)Definition of consumer characteristics, role of consumer in the economy.C)Consumer behavior and educating consumer.D)Consumer buying habits, choice and needs.
Unit V
A)Consumer buying problems
a)Adulteration and other malpractices.
b) Weights and measures.
B)Consumption Wants, demand and supply laws. Law of diminishing marginal utility and marginal utility.
Practical M.M. 50
A)Market Survey of common commodities.
B)Consumer buying problems adulteration faulty weight, measures and other malpractices.
C ) Analyzing the advertising and label information contents
Paper –IV Food Chemistry M.M.50
Unit I - Introduction to biochemistry
A) Objectives and scope of biochemistry.
Unit- II
Sources, function, Structure and general properties of physiologically important compounds:- (a)
Carbohydrates - glucose, fructose, galactose, sucrose, maltose, lactose, starch glycogen.
A) Lipids - fatty acids, triglycerides, phospholipids, sterols.
B) Proteins—amino acids proteins.
Unit – III
Digestion and absorption of Carbohydrates, fats, proteins.
Unit – IV
Metabolism
Carbohydrates
Lipids
Proteins
Unit -VI
Enzymes –Classification , elementary treatment of enzymes kinetics, including factors which affects
rates of enzymes – catalyzed reactions.
Sources, function and general properties of minerals
Unit – V
Chemistry and physiological functions of fat –soluble and water soluble vitamins.
Practical M.M. 50
A) Detection of glucose, fructose, sucrose and lactose.
B)Identification of protein C) Estimation of chloride in table salt by titrimetric method.
D)Estimation of vitamin C content in food by titrimetric
method.
E) Test of starch:-
Iodine test for starch solution.
Preparation of stained slide of potato starch grains.
Microscopically examination
Paper V FOOD PRODUCT DEVELOPMENT AND SENSORY ANALYSIS MM.50
UNIT – I
a) Food need and consumer preferences: - Needs and types of food consumption trends.
b) Trends in social change and its role in diet pattern.
c)Identifying the need for new product.
UNIT – II Designing New Product a) Using the need based perspective and application.
b) Types of products and use of food additives.
UNIT – III Chemical and Physical properties of foodUNIT – IV Packaging and product costing UNIT – V Sensory Analysis Definition, Sensory analysis in product evaluation, Factor affecting food acceptance.
Practical: MM.50
1) Planning for the food product to be developed.
2) Standardization of food product and conducting sensory evaluation.
Paper VI Knowledge of Plant & Kitchen Gardening M.M. 50
Unit I Kitchen Gardening
A) Scope and Layout of Kitchen gardening.
B)Cultivation of vegetables- Tomato, Cauliflower, Bhindi, Brinjal, chillies, carrot, radish and Spinach.
Unit II Herbal and Medicinal plants
A)General Knowledge of gardening.
B)Planting, maintenance and therapeutic uses of herbal and medicinal plants.
Unit III Manure and Fertilizers
A)Importance of manure.
B)Methods for application of manures and fertilizers.
C)Preparation of compost of manures and Bio-fertilizers.
Unit IV SoilA)Importance and general knowledge of soil.
B)soil and selection of soil for establishing a new garden.
C)Methods for making of soil for more fertilization and conservation of soil.
Unit V- Plantsa)Economic botany- Plants, different parts of plant useful for human welfare and daily human life.b) Photosynthesis and reproduction in plants.
Practical M.M. 50
A) Layout of Kitchen garden Practical Knowledge of garden tools.
B) Seedbed preparation ,sowing of seedling and raising seedlings, weeding, hoeing, irrigation earthing, staking.
C)Transplantation of seedlings.
D) Identification of common bacterial and viral infected plants.E) Collection of seasonal vegetables and fruits and ornamental plants
Semester IV
Paper I Basic Dietetics M.M. 50
UNIT I: BASIC CONCEPTS OF DIET THERAPY
Therapeutic adaptation of normal diets. Principles and classification of therapeutic diets.
UNIT II: ROUTINE HOSPITAL DIETS AND FEEDING
Regular diet, light diet, soft diet, fluid diet. Enteral feeding - tube feeding. Parenteral Feeding - Central and peripheral.
UNIT III: ENERGY MODIFICATIONS AND NUTRITIONAL CARE FOR WEIGHTMANAGEMENT
Identification of overweight and obese- Aetiological factors contributing to obesity and prevention Treatment – Low Energy diets, behavioral modification. Complications of obesity. Underweight – aetiology and assessment. Treatment - high energy diets. Complications - Anorexia Nervosa, Bulimia
UNIT IV: DISEASES OF THE GASTRO INTESTINAL TRACT
Etiologic factors, symptoms, diagnostic tests and dietary treatment for Esophagitis and hiatus hernia, Diarrhoea and Constipation – high and low fiber diet. Gastritis, Peptic Ulcer and Ulcerative colitis. Malabsorption Syndrome –Celiac Sprue – Gluten restricted diet, Steatorrhoea- MCT restricted diet.
UNIT V: MODIFICATIONS OF DIET IN INFECTIONS AND SURGERY
Fever and infections – aetiology, symptoms, diagnostic tests and dietary treatment – High Protein diet Surgical conditions – Pre-Operative and Post Operative conditions. Burns and Trauma – complications and dietary treatment. Diet in Allergy - Definition, Symptoms, diagnostic tests and dietary management in allergy. Elimination diet and desensitization.
PRACTICALS M.M. 50
1. Standardisation of common recipes with their yield (Suji Halwa, Paratha - Plain and Stuffed, Upma, Zeera Rice and Dal.
2. Calculation of amount of foods that provide 100 calories.
3. Analysing effect of cooking on food.
4. Planning, preparation and displaying of normal diet (Sendatary, Moderate and Heavy Worker).
5. Planning, Preparation and displaying of clear fluid diet, full fluid diet and soft diet.
6. Planning, Preparation and displaying high calorie diet for underweight and low calorie diet for overweight.
7. Planning, preparation and displaying of diet for peptic ulcer, constipation and celiac sprue.
Paper II -COMMUNICATION AND COUNSELING SKILLS MM: 50
UNIT I: INTRODUCTION AND CONCEPTSSelf- concepts, attitudes, goals and values.UNIT II: TRANSACTIONAL ANALYSISIntroduction to transactional analysis - ego states, types of transactions, social time structuring, games, stamps, rackets, strokes and scripts.
UNIT III: PERSONALITY DEVELOPMENTBuilding self- esteem, social skills, assertiveness training and leadership.
UNIT IV: COMMUNICATION SKILLSDefinition, listening, non-listening, verbal and non-verbal communication (body language) barriers to communication.
UNIT V: COUNSELING SKILLSGroup and individual counseling, Diet counseling- different methods , the physical set-up, the dietitian’s tools and records.Handling the patient and the patient’s family during counseling. Principle of family counseling. Practical experience in personal counseling and diet counseling.
Paper III Food Microbiology M.M.50
Unit I
A) Brief history of food microbiology.
Unit II
A) Introduction of Microorganisms and its types.B) Cultivation of micro organisms – types of media used, methods of isolation, nutritional requirements
of micro organisms,.
Unit III Fundamentals of control of micro organisms in foods
A) Use of high and low temperature B) Dehydration C) Freezing D) Irradiation E) Preservation F) Sterilization and disinfection.
Unit IVA) Knowledge of Contamination and microorganism in the spoilage of different kinds of food and their preservation – cereals & cereal products, vegetables & fruits, fish & meat products, egg & poultry, milk and milk products, canned food.
Unit V
Public health hazards due to:- A) Contaminated foods B) Fermented foods. C) Microbes used in food
Practical M.M. 50
A) Knowledge of the different parts of the microscope its use and care. B) Preparation of common laboratory media for cultivation of bacteria, yeast and mold.
C) Preparation of bacterial smear, simple staining.D) Morphological identification of important molds and yeast.E) Demonstration of micro biological analysis of water, milk.
Paper IV Life Sciences M.M.50 Unit IA) Insect Pest – knowledge of organism, their control and damage by cockroach, termite, Grain moth, weevil, Cloth moth, mosquito.
Unit II Poultry Keeping Knowledge about housing, feeding & important breeds.
Unit III Apiculture
General introduction and collection of honey.
Unit IV Sericulture
General information about silkworm & Production and type of silk.
Practical- M.M.50
A. Maintenance of bee hives and collection of honey.B. Visit to silk production farm.
C. Identification of insect pest, silkworm, bees.
Paper V Traditional Textiles & Hospital Linen M.M. 50 MM. 50
UNIT – I Elements of art and principle of design for clothing construction.UNIT – II Fashion – Role of fashion designer, fashion cycle, Current fashion trends. UNIT – III Dyed and printed textiles of INDIA :
a) Kalampari (Pointed and black printed)
b) Patola, Tie and Dye of Gujarat and Rajasthan
c) Andhra Pradesh; Pochampally.
d) Tie and Dye of Tamil Nadu, Sungad.
e) Ikats of Orissa
UNIT – IV Woven Textiles of Indiaa) Brocades
b) Shawls of Kashmir
c) Chanderi Muslin and Chanderi Sarees of Gwalior.
UNIT – V Traditional embroideries of India
Practical M.M. 50
Prepare the samples of traditional embroidery.
Prepare the samples of hospital linen.
Paper VI Community Nutrition M.M. 50
Unit Ia) Concept and scope of Community Nutrition.
b) Common problems in India.
Unit II
A) Factors affecting food, Availability and intake.
B) Agriculture production, population, distribution and industrialization.
A) Food adulteration, food laws.
B) Common food adulterants and health hazards.
C) Agencies checking food adulteration.
Unit III
C) Meaning of nutrition education and its importance.
D) Organization of nutrition education programmes for the Community .
E) Communication Methods .
F) Communication aids.
Unit IV
A) Nutrition Programmes in INDIA .
B) Role of national, international and voluntary Agencies .
Semester VPaper I Food Service & Management M.M. 50
UNIT I: FOOD SERVICE INDUSTRYTypes of catering, History and development. Commercial: Hotels, motels, restaurants, clubs, cafeteria, franchise and chain hotels. Welfare: Hospitals, school lunch, residential establishments, industrial and philanthropic establishments. Transport: Air, Rail and Sea and Space. Miscellaneous: Contract and outdoor catering
UNIT II: FOOD SERVICE STYLESConventional, Commissary, assembly- line, table service, hatch and counter, cafeteria, banquet, buffet, Indian, western and oriented services.
UNIT III: PLANT LAYOUT, HYGIENE AND SANITATIONLayout of food service units – planning of areas as work units with relevant spacing. Equipment – major and minor – their selection, layout, use and care. Fuels. Hygiene and Sanitation - In food handling, plant, equipment, personnel, raw materials, and methods of work.
UNIT IV: ORGANISATION AND MANAGEMENTOrganization and management - Types and tools – mainly related to food service units. Work simplification and motion study in work areas. Personnel Management – selection, induction, training supervision and dismissal. Legal controls – Labour laws and welfare measures.
UNIT V: FINANCIAL MANAGEMENTCost control – food costs, overheads and profits. Budgeting, books of account, inventories. Stores control, indents, Purchase.
PRACTICALS 50
a) Visits to well organized food services attached to Hostel, Hotel / Restaurant, Industry, Hospital Dietary Department, Transport Catering.
b) Preparation and service of 3 dishes comparison of traditional, ready – mix commercial preparations with regard to time, labour cost and nutritive value.
c) Quantity Cookery
Planning and preparation in 20 portions- 3 Indian, 1 Western and 1 Oriental menus. Quantity preparation of snacks.
d) Internship training in hotels/restaurants for 15 days.
Paper II Advanced Nutrition & Dietetics M.M.100
Unit I – Therapeutic Nutrition
a) Meaning, definition and Importanceb) Different types of diets, modification of normal diets to therapeutic nutritionc) Methods of feeding patients
Unit II A) Pre- and post operation diets. B) Diet in deficiency diseases – Protein Energy Malnutrition, Iron deficiency.
Unit III a) Diets in fevers – acute and chronic.
b) Diets during under weight, overweight and obesity.
Unit IV
a) Diets in diseases of intestine: diarrhea and constipation.
b) Diets in diseases of stomach and duodenum: dyspepsia, gastritis and peptic ulcer. C). Diet
in liver diseases – hepatitis.
Unit VA). Diet in Cardio-Vascular diseases : hypertension and Atherosclerosis. B).
Diet in Kidney disease – Nephritis.
Unit VI
a) Diabetes Mellitus:- Classification, Causes, Test, Diet Therapy
b)Diabetes in children and pregnancy.
Practical M.M.50
A) Planning and preparation of different types of diet.B) Diet for underweight and obese.C) Diet in Diarrhea and constipation. D) Diet in peptic ulcers.
E) Diet in Hypertension. F) Diet in fevers. G) Diet in Diabetes
Paper III Food Quantity & Quality Control M.M. 50
UNIT I: FOOD QUALITY AND QUALITY CONTROLMeaning, objectives, important considerations, principles of – quality control of food, raw material and inspection of finished products. Total Quality Management (TQM) - Parameters, evolution, elements TQM, need for TQM and of implementation of TQM in the food industries.
UNIT II: INDEX OF NUTRITIONAL QUALITY (INQ)Need for INQ, INQ as an evaluating tool in the food industry, nutrition labeling of foods. Methods of assessing food quality - Cereals and Pulses, fruits and vegetables, milk, meat and its products, egg, Oils, fats, nuts and oilseeds.
UNIT III: STANDARD OF FOODSCereals and Pulses, fruits and fruits products, vegetable and vegetable products, coffee, tea, sugar and sugar products, milk and milk products, eggs and selected fleshy foods.
UNIT IV: MICROBIOLOGICAL QUALITY CONTROL OF FOODSFundamentals and Principles, factors influencing microbial association with foods, control of micro flora at different stages of processing. Hazards Analysis and Critical Control Points (HACCP) - Meaning, Quality evaluation, steps involved in HACCP, Implementation and problems in HACCP
UNIT V: NUTRITIONAL CHANGES IN FOODS DURING PROCESSING
Nutritional losses, nutritional gains, changes in the physical, chemical properties and organoleptic qualities of foods due to processing.
Paper IV Food Toxicology and Food Adulteration M.M. 501. Naturally occurring toxins in various foods.2. Residual chemicals utilized in food production & processing – chemicals preservations,
pesticides, heavy metals.3. Food Adulteration – Composition and quality criteria, health hazards for the following –
a) Milk and milk productsb) Oil and fatsc) Spices and condimentsd) Food grainse) Floursf) Canned foodsg) Fruits and vegetable productsh) Sugar and preservesi) Beverages
4. Substances intentionally added to foodsa) Antioxidantsb) Colorsc) Stabilizers and heavy metals.
Paper V PERSONNEL MANAGEMENT MM: 100
UNIT I: PERSONNEL MANAGEMENTDefinition, development and policies, recruitment, selection and induction. Employee benefits, training and development. Human relations. Approaches to Management – Traditional Management, systems approach, Management by Objectives.
UNIT II: RECRUITMENT AND TRAININGSelection & training of Personnel. Work standards, productivity, supervision, performance appraisal. Motivation for effective performance. Labour policies and legislature. Law effecting food service operations, union and contract negotiations
UNIT III: ORGANIZATION & MANAGEMENTOrganization - Definition & types of organization.
Management - Definition, functions and tools of management; Technique of effective management. Energy and Time Management & its application in food preparation and service
UNIT IV: FOOD MATERIAL MANAGEMENTMeaning, definition, importance. Food selection, Purchasing, receiving and store - room management. Control in relation to the above operations (material planning, budgeting, material identification, codification and standardization, inventory control). Storekeeping, definition, objectives functions, factors underlying successful storekeeping, duties and responsibilities of a storekeeper. Purchasing – organization, principles, procedures, systems and quality control.
UNIT V: ADMINISTRATIVE LEADERSHIPDefinition of leader, leadership. Leadership styles. Role of a leader, qualities of a leader.
Paper VI Food material management and cost accountancy M.M. 50
1. Food material managementa) Meaning, definition, importanceb) Food selection, purchasing, buying, receiving, budgeting, inventory and store room
managementc) Controlling: meaning, control process, need for control, control techniques, control in relation
to the above operationd) Store-keeping, definition, objectives, functions, factors underlying successful store keeping,
duties and responsibilities of a storekeeper, stores requisition, issue note, bin card, cardex system, daily stock balance, daily issue statement and cost thereof, cost of carrying and not carrying stores.
e) System and quality control2. Food Cost Accounting
a) Introduction, definition, objectives, scope, advantages and limitationsb) Introduction to methods and techniques, cost classification, cost centre, cost unit, cost
classification by function, by elements, by behaviour, direct and indirect costs, the build up of the total cost
c) Cost sheet and statement, calculation of profit on cost or on selling price, fixing selling price Concept of cost benefit analysis
3. Budgeting and budgetary controls
a) definition, meaning, purpose, advantages, key factor in Budgetingb) budgets- short term and long term, fixed and flexible, various functional budget like
sales, purchase, production, stores, personnel, expense and master budgetc) standard costing- meaning and types
4. Book keeping and accountancya) Introduction, objects, principles and advantages of Book keeping, elements of
transactions, double entry, identifying debit and credit effects, grouping of accountsb) Journal, source of journal entries like bills, cash memos, receipts, vouchers etc. journaling a
transaction, narration to a journal entry
c) Ledger, indexing account, opening accounts, classification of ledger, transferring journal entries in to ledger, preparing a trial balance
d) Introduction and advantages of subsidiary books, sales book, purchase book, return inward book, outward book, cash book, petty cash book, debit and credit notes, deposits in bank and payment in cheques.
Semester VI PAPER I CLINICAL NUTRITION M.M. 50
UNIT I: INTRODUCTION TO NUTRITIONConcept and definition of terms Nutrition, Malnutrition and Health. Brief History of Nutritional Science, Scope of Nutrition. Minimal Nutritional Requirements and RDA- Formulation of RDA and Dietary Guidelines- Reference Man and Reference women.
UNIT II: ENERGY AND CARBOHYDRATES
Energy Balance, Assessment of Energy Requirements, Deficiency and Excess.
Carbohydrates- Definition, Classification and functions. Digestion and Absorption, Blood glucose and effect of different carbohydrates on blood glucose. Dietary Fiber - Nutritional significance
UNIT III: PROTIENSDefinition, classification and functions. Assessment of protein quality (BV, PER, NPU), Digestion and Absorption, factors affecting protein bio-availability including anti-nutritional factors. Requirements, deficiency.
UNIT IV: LIPIDSDefinition, classification and functions of lipids. Digestion and absorption, Intestinal re-synthesis of triglycerides. Types of fatty acids, role and nutritional significance (SFA, MUFA, PUFA, omega-3).
UNIT V: MINERALS, TRACE ELEMENTS AND VITAMINSMinerals - Physiological role, bio-availability and requirements, sources, Deficiency and Excess (Calcium, Phosphorus, Magnesium, Iron, Fluoride, Zinc, Iodine)
Vitamins-Physiological role, Bio-availability and requirements, sources, deficiency and excess (Fat soluble and water soluble).
PRACTICALS MM: 50
1) Estimation of calorific value of food.
2) Estimation of moisture content.
3) Estimation of ash content.
4) Preparation of buffers (acidic, neutral and alkaline) and determination of pH.
5) Qualitative identification of carbohydrates – glucose, fructose, galactose, sucrose, maltose, lactose.
6) Preparation of Osazones and their identification.
7) Qualitative identification of amino acids – histidine, tyrosine, tryptophan, cysteine, arginine.
8) Qualitative identification of lipids – solubility, saponification, acrolein test, Salkowski test,
Lieberman-Burchard test.
9) Qualitative tests for minerals.
10) Quantitative estimation of glucose.
Paper – II NUTRITIONAL ASSESSMENT AND SURVEILLANCE MM: 50
UNIT I: NUTRITIONAL STATUS ASSESSMENT AND SURVEILLANCE 6 hours
Meaning, need, objectives and importance. Community, regional, national and international surveillance systems.
UNIT II: RAPID ASSESSMENT PROCEDURESNeed, importance, techniques, interpretation and steps in RAP.
Sources of secondary health data - sources of relevant vital statistics, importance of infant, child, maternal mortality rates, and epidemiology of nutrition related disease.
UNIT III: GROWTH CHARTMeaning, WHO Chart, and charts used in India, uses, meaning of reference curve and growth curve.
UNIT IV: NUTRITIONAL ASSESSMENTDiet Surveys: need, importance, methods, interpretation, concept of conception unit, intra inter individual distribution in the family, verifying the adequacy of the diet with respect to RDA, concept of family food security.
Clinical signs, biochemical and biophysical methods: need, importance, identifying signs of deficiency diseases, interpretation of the clinical signs, biochemical and biophysical values in major diseases.
Anthropometry: Need, importance, standards for reference, techniques of measuring height, weight, head circumference, chest circumference, mid-arm circumference, skin fold thickness, waist hip ratio, calculation of BMI, interpretation of the measurements, use of growth charts for various age groups.
UNIT 5: NUTRITION AND DIET CLINICNutritional care process. Medical History assessment. Assessment of patient needs. Dietary counseling Evaluation of the effectiveness of counseling. Education of the patient and follow up. Role of Dietitian – Professional code and ethics of a dietitian. Problems in feeding children at the hospitals.. Psychology of feeding the patient.
PROJECT WORK (Internal)
NUTRITIONAL ASSESSMENT AND SURVEILLANCE
Project in the areas of nutrition assessment, community nutrition, therapeutic nutrition, diet counseling.
Paper III Food Preservation M.M. 50
Unit I1) Spoilage of food – its causes2) Factors affecting the growth of micro-organisms in the food.3) Perishable, semi perishable and non perishable foods.
Unit II Preservation of Food Importance and principles of food preservation Methods of food preservation. Use of low temperature( Refrigeration and freezing) Use of high temperature( Pasteurization and sterilization) Use of Natural and Chemical preservatives. Drying. Radiation.
Unit IIIA) Food Additives – definition and classification.B) General principles of the use of food additives issued by FAO, WHO.
C) Natural and synthetic preservatives.
Unit IVA) Food FermentationB) Microorganisms as food-SCP ( Single cell Protein)C) Food Adulteration and its household methods of detection.
Unit VA) Food Laws and Standards.B) Responsible agencies for safe food.C) Present regulations / orders / standards related to food.
Practical M.M. 50 Bottling of fruit juices. Preservation of seasonal and non seasonal fruits and vegetables in the form of - jams, jellies,
marmalades, murrabbas, pickles, chutneys, squashes, sauce. Identification of spoiled Food.
Paper IV Entrepreneurship & Small business Management
Unit IA) Concept of Entrepreneurship.B) Theories of Entrepreneurship.Unit IIClassification ant types of Entrepreneurship.
Unit IIIA) Creativity and innovation.B) Entrepreneurial traits and competencies.C) Entrepreneurial orientation.
Unit – IVA) Developing Entrepreneurship through training.B) Small Business ConceptC) How to start a small Business Government incentive and policies of small business.Unit V
Entrepreneurship and Economic Development.
Practical M.M.50Project on Entrepreneurship fulfilling following objectives.
A) To develop skills in entrepreneurship
B) To understand the principles of planning, organizing and controlling in different units
C) Gain knowledge to manage manpower and establish good human relations.
D) Gain experience in financial management
PAPER V PROJECT CUM INTERNSHIP (PROJECT REPORT + VIVA) M.M.150Practical-100 Marks Viva-voce-50 Marks
