foods & nutrition · 2013-07-23 · • changes during life cycle unit ii 10hrs 2. growth and...

INTERNATIONAL COLLEGE FOR GIRLS

Department of Home Science

M.Sc. in Foods & Nutrition

Syllabus for Autonomous System

2007-2009

SEMESTER – I

PAPER-I : ADVANCED NUTRITIONAL BIOCHEMISTRY-I

(THEORY)

Paper Code –HFN -121

Credits – 03

CORE

Max. Marks – 100 (CA-30, SEE – 70)

Hrs./week - 03

Total Hrs. - 45

Objectives:

This course will enable the students to :

• Augment the biochemistry knowledge acquired at the undergraduate level.

• Familiarize the students with the chemistry of macro and micronutrients.

Contents:

Unit I 8 Hrs

1.Carbohydrates

Structure and properties of monosaccharides, disaccharides and polysaccharides,

Isomerism; sugar derivatives of biological importance; colour reactions.

2.Lipids

Classification, structures and properties of lipids; characterization of lipids –

saponification value, iodine value, acid value, Reichert Miesel (RM) value, Polenske

value, peroxide and acetyl number of fat.

Unit II 10 Hrs

1.Proteins

Classification of amino acids and chemical reactions (-COOH group and –NH2 group);

Review of classification, physical and chemical properties of proteins; structural

organization of proteins; plasma proteins and their function.

2.Nucleic Acids

Composition, functions, classification structure and properties of DNA and RNA;

Replication and transcription of genetic information; Protein biosynthesis; Recombinant

DNA technology; Genetic mutation.

Unit III 10 Hrs

1.Vitamins

Biochemical role of vitamin A, D, E, K, C and B-complex.

2.Minerals

Biochemical role of minerals and trace elements.

(Ca, P, Fe, I, Cu, Mg, Zn, Se, Cr, Na, K).

Unit IV 9 Hrs

1.Enzymes and Co-enzymes

Definition, classification, concept of active site, specificity, inhibition and factors

affecting enzyme activity, isolation and purification of enzymes; Enzyme Kinetics –

Michaelis Menten constants (Km) and graphic method of Km evaluation and derivation,

Line-Weaver Burk Plot; Coenzymes and isoenzymes; enzymes in clinical diagnosis.

2.Detoxification of Foreign Compounds

Various reactions of detoxification; role of liver and hepatic microsomal enzyme in

detoxification.

Unit V 8 Hrs

1.Hormones

Mechanism of hormone action; classification of hormones; biochemical role of

hormones.

2.Antioxidants

Antioxidants and free radicals; role of O2 free radicals; production of O2 free radicals;

physiological mechanisms to limit free radical damage; free radical in human pathology

and disease.

Essential Readings:

1. Rao, K.R. (1986) Textbook of Biochemistry, III Edition. Prentice Hall of India

Pvt. Ltd., New Delhi.

2. Murray, R.K. Granner, P.A. Mayes, V.W. Rodwell (1988) Harper’s Biochemistry.

21st Edition. Prentice Hall of Australia Pvt. Ltd.

3. Lehninger, A.L. (1987) Principles of Bio-chemistry – CBS Publishers and

Distributors

4. West, E.S. Todd W.R. Mason, H.S. and Van Bruggen J.T (1974) 4th

Ed. Text

Book of Biochemistry, Amerind Publishing Co. Pvt. Ltd.

Books Recommended:

1. Harper, H.A. Review of Physiological Chemistry. Lange medical Library

2. White, A., Handler, P. and Smith, E.L. Principles of Biochemistry . W. B.

Saunders Book Co. Philadelphia.

3. Kahn Conn, E.E. and Stump, P.K. Outlines of Biochemistry. Willey Eastern Pvt.

Ltd. New Delhi

4. Stryer L. (1995) Biochemistry Freeman WH & Co.

5. Sundararaj, P and Siddhu A (1995) Qualitative tests and Quantitative Procedures

in Biochemsitry.

6. Varley H. Gowenlock, A.H. and Bell, M (1980) 5th

Ed. Practical and Clinical

Chemistry Vol. I William Heinemann Medical Book Ltd.

PAPER-II : FOOD MICROBIOLOGY& SAFETY

(THEORY)

Paper Code-HFN- 122

Credits -03

CORE

Max Marks -100 (CA-30 ,SEE-70)

Contact Hrs./ week -03

Total Hrs -45

Objectives:

This course will enable the students to:

• Gain deeper knowledge of micro organisms in humans and environment

• Understand the importance of microorganisms in food spoilage and to learn

advanced techniques used in food preservation.

• Understand the latest procedures adopted in various food operations to

prevent food borne disorders and legal aspects involved in such cases.

• Become aware of the food quality determinants and their estimation methods

Contents:

Unit I Introduction 9 Hrs

Historical background of microorganisms in food, Role and significance of microbes

in food, common genera of bacteria and fungi found in foods( Their morphology,

classification and reproduction. Intrinsic and extrinsic factors affecting growth of

microbes in food.

Unit II

Food Contamination and Preservation 9 Hrs

Sources and contamination. Factors affecting spoilage. Principles and methods of food

preservation – High temperature, low temperature, drying, concentration, irradiation,

antibiotics, chemical preservatives, salt and sugar.

Unit III

Food Spoilage and Food Borne Diseases 9 Hrs

Spoilage of different groups of food: Cereal and Cereal products, vegetables and fruits,

meat and meat products, eggs and poultry, milk and milk products, canned foods. Food

borne infections and intoxications, general methods of diagnosis. Indicator organisms -

their role and significance.

Unit IV

Food Safety 9 Hrs

Factors affecting food safety - physical hazards, chemical hazards and biological

hazards. Risk and hazard. HACCP – concept and significance. Personal hygiene and

sanitation (Asepsis).Waste product handling (disposal of solid and liquid waste).

Unit V

Fermented foods and Microbes as food 9 Hrs

Fermented foods - bread, cheese, vinegar, alcoholic beverages, fermented dairy products

and oriental fermented foods. Single cell proteins.

PAPER-III : RESEARCH METHODOLOGY

(THEORY)

Paper Code-HFN- 123

Credits -02

RESEARCH



Total Hrs -30

Objectives This course will enable students to:

• To know the significance of research methodology in Home Science.

• To understand the types, tools and methods of research and develop the ability to

construct data gathering instruments appropriate to the research design

Contents:

Unit I 5 Hrs Research: Definition and concept of research, objectives of research, importance of

research. Types of Research- Descriptive vs Analytical, Applied vs Fundamental,

Quantitative vs Qualitative, Conceptual vs Empirical, Historical , Longitudinal Research.

Research Approaches, Significance of Research.

Unit II 5 Hrs

Research Design: Meaning, Need and Charactersics of a good research design.

Identification of a Research problem. Selection of a Research problem. Hypothesis-

purpose, characterstics, types and criteria of hypothesis. Variables- Meaning and

Concept, Types of variables.

Unit III 6 Hrs

Data gathering instruments: Observation, Interview, Questionnaires and Schedules, their

construction, Technique of data collection, Scrutiny of data accuracy of measurements,

testing of a questionnaire.

Unit IV 8 Hrs Scaling Techniques: Purpose of scaling techniques, Types of scales- Nominal, Ordinal,

Interval and Ratio scales.

Sampling- Meaning of census and sample. Characterstics of a good sample, Need for

sample, Types of samples based on Probability and Non-Probability sampling.

Probability Sampling- Idea of Simple Random Sampling, Stratified and Cluster sampling

Non- Probability Sampling- Purposive and Quota sampling.

Unit V 6 Hrs

Processing and Data Analysis: Coding, Categorization, Classification, Tabulation,

Frequency distribution tables, Graphs, Illustrations. Interpretaion, Report Writing

Essential Readings:

1. Kothari C.R.( Second Edition): Research Methodology- Methods and Techniques,

Wishwa Publication, New Delhi.

Books Recommended:

1. Badarkar, P.L. and Wilkinson T.S. (2000): Methodology and Techniques of

Social Research, Himalaya Publishing House, Mumbai

2. Batnagar, G.L.(1990): Research Methods and Measurements in Behavioural and

Social Sciences, Agri. Cole Publishing Academy, New Delhi.

3. Dwivedi, R.s.(1997): Research Methods in Behavioural Sciences, Macmillan

India, Delhi.

4. Agarwal, J.C.: Educationl Research- An Introduction, Arya Book Depot, New

Delhi.

5. Best, J.W.: Research in Education, Prentice Hall of India, New Delhi.

6. Chadra, S.S. and Sharma, R.K.: Research in Education, Atlantis Publishers, New

Delhi.

PAPER-IV : ADVANCED HUMAN NUTRITION AND ASSESSMENT

(THEORY)

Paper code- HFN 124

Credits - 03

ELECTIVE

Max Marks -100 (CA-30,SEE-70)

Contact Hrs/Wk -03

Contact Hrs/Sem -45

Objectives:

This course will enable the students to -

• Understand the body composition and patterns of growth and its relationships

with nourishment levels.

• Get acquainted with nutritional requirements in special conditions.

• Understand interrelationship of nutrients.

• Evaluate and interpret parameters of nutritional status assessment.

Contents:

Unit I 1. Body Composition 10Hrs

• Significance

• Technique

• Changes during life cycle

Unit II 10Hrs

2. Growth and development

• General aspects of normal human growth and development from the viewpoint of

physical growth. Cellular growth maturation and adjustment made at birth.

• Gerontology – the ageing process and altered nutrition.

• Prenatal and postnatal malnutrition.

Unit III 10Hrs

3. Assessment of Nutritional Status using various methods

• Clinical examination for signs and symptoms of nutritional deficiencies and

excesses.

• Biochemical estimation.

• Anthropometry.

• Dietary survey.

Unit IV 5Hrs

4. Nutritional management in special conditions

• Emergencies such as draught, famine, floods and earthquakes.

• Astronautics

• High altitudes

• Sports nutrition

Unit V 10Hrs

5. Nutritional interrelationships

• Concept of nutritional relationship – proteins – energy, carbohydrates – fat, naicin

– typtophane , pyridoxine relationships.

• Effect of protein quality and quantity on protein utilization.

• Effect of carbohydrates, fats and protein on vitamin requirements

• Nutrient adaptation to low intake of energy, protein, vitamin A, calcium and iron.

6. Non nutritive food components with potentials health effects –

polyphenols, tannins, phytate, phytoestrogens, carcinogenic compounds,

lectins and saponins.

PAPER-V : FOOD MICROBIOLOGY& SAFETY

(PRACTICAL)

Paper Code-HFN- 125

Credits -03

CORE



Total Hrs -90

Objectives: This course will enable students to:

• Understand and know various aspects of food quality in terms of microbes.

• Understand the significance of microbes in food and human health.

• Have an insight of sanitation and hygiene and its role in food production and storage.

• Learn to isolate, maintain and identify microorganisms.

• Know about characteristics of bacteria and fungi. Contents:

1. Preparation of media and sterilization.

2. Isolation of pure culture and culture maintenance.

3. Simple staining

4. Gram’s staining

5. Spore staining

6. Capsule staining

7. Negative staining

8. Micrometery.

9. Determination of potability of water by MPN test.

10. Determination of indicator organisms in water.

11. Determination of indicator organisms food.

12. Isolation and identification of microorganisms from spoiled food samples.

13. Methylene blue reductase time test for checking microbial quality of milk.

14. Production of fermented food using microbial culture.

15. Analysis of microbial count from air, water ,soil by standard plate count

technique.

16. Determination of microbial load on contact surfaces by swab method.

Essential Readings:

1. Food Microbiology by Frazier and Westhoff. Mc. Graw Hill Book Company,

New York.

2. Basic Food Microbiology by James Jay VI Edition . Aspen Publishers,

Inc.,Maryland.

3. Microbiology by Banwart.

4. Techniques in Microbiology by Cappucinou

Books Recommended :

1. Microbiology by Pelczar and Reid . Mc. Graw Hill Book Company, New York.

2. Food Microbiology by Adam and Moss. New Age International (P) Ltd

3. Principles of Microbiology. Mosby – Year Book, Inc., USA

4. Food Science by N. Potter

5. Tools and techniques in biology by Welson and Goulding. Industrial bicrobiology

by A.H Patel.

6. Industrial microbiuology by Casida.

PAPER –VI : ADVANCED HUMAN NUTRITION AND ASSESSMENT

(PRACTICAL)

Paper Code-HFN- 126

Credits -03

ELECTIVE



Total Hrs -90

Objectives:


• In nutritional assessment techniques applicable for individuals and community

Contents

1. Assessment of nutritional status in community using various techniques

• Validity and reliability of these techniques.

• Interpretation of the data – Anthropometery, clinical examination, study of

Biochemical parameters , dietary intake and life style

• Repletion Depletion studies for specific nutrients.

Essential Readings:

1. Bamji, M.S., Rao, P.N. and Reddy, V. (Eds) (1996) : Textbook of Human

Nutrition, Oxford & IBH Publishing Co. Pvt. Ltd.

2. Robinson, C.H. and Lawler, M.R. (1986). Normal and Therapeutic Nutrition.

Macmillan, New York

Books Recommended:

1. McCollum, E.V. (1957) : History of Nutrition, Houghton Mifflin Co.

2. Waterlow, J.C. (1992) Protein Energy Malnutrition, Edward Arnold, A

Division of Hodder & Stoughton.

3. Bauernfeind, J. Christopher (Ed.) (1986) : Vitamin and its Control, Academic

Press.

4. Gopalan, C. (Ed) (1993) Recent Trends in Nutrition, Oxford University Press.

5. DeMaeyer, E.M. (1989) : Preventing and Controlling Iron Deficiency

Anaemia through Primary Health Care, WHO.

6. Sachdeva, H.P.S., Chaudhary, P. (Eds) (1994) : Nutrition in Children

Developing Country Concerns, Dept. of Pediatrics, Maulana Azad Medical

College, New Delhi.

7. Shils, M.E.. Olson, J.A., Shike, N. and Ross, A.C. (Ed) (1999) : Modern

Nutrition in Health & Disease, 9th

Edition, Williams and Wilkins.

8. Mahan, L.K. & Ecott-Stump, S. (2000) : Krause’s Food, Nutrition and Diet

Therapy, 10th

Edition, W.B. Saunders Pvt. Ltd.

9. Publications of the International Life Science Institute.

10. UNICEF’s State of the World’s Children.

11. World Health Organizations Reports, Monographs and Technical Report

Series.

12. McLaren, D.S. (1992) A Colour Atlas and Text of Diet-Related Disorders.

13. Chandra, R.K. (ed.) (1992) : Nutrition and Immunology. ARTS Biomedical.

St. John,s Newfoundland.

14. Pike and Brown: Nutrition-An Integrated approach-John Wiley and sons, New

York

15. Davidson, Passmore and Eastwood: Human Nutrition and Dietetics- FLBS

Journals :

1. World Review of Nutrition and Dietetics, Karger.

2. Annual Reviews of Nutrition, Palo Alto, California, USA.

3. Nutrition Update Series.

4. The Journal of Nutrition.

5. UNU Food and Nutrition Bulletin.

PAPER-VII : SEMINAR

Paper Code-HFN- 127

Credits -02



Total Hrs -30

Report writing, presentation and viva voice of the seminar based on contemporary issues

in the field of nutrition.

SEMESTER –II

PAPER-I : ADVANCED NUTRITIONAL BIOCHEMISTRY-II

(THEORY)

Paper Code-HFN - 221

Credits -03

CORE

Max Marks -100 (CA-30, SEE-70)


Total Hrs -45

Objectives :

This course will enable the students to –

• Understand the mechanisms adopted by the human body for regulation of

metabolic pathways.

• Get an insight into interrelationships between various metabolic pathways.

• Understand biochemical basis of nutrition and health.

Contents:

Unit I 10 Hrs Carbohydrate Metabolism

1. Reactions, Standard free energy changes and regulation of -

- Glycolysis (aerobic and anaerobic)

- TCA/Krebs cycle

2. Reactions and regulation of -

- Gluconeogenesis

- Glycogenesis

- Glycogenolysis

- HMP Shunt

Unit II 8 Hrs

Lipid Metabolism

1. Oxidation of Fatty acids – Saturated and unsaturated, odd and even chain, synthesis of

saturated and unsaturated fatty acids and their regulation.

2. Biosynthesis and regulation of phospholipids and cholesterol; metabolism of ketone

bodies, biosynthesis and metabolism of lipoproperties.

Unit III 8 Hrs

Metabolism of Proteins and Amino Acids

1. Metabolism of Amino Acids – Transamination, deamination, decarboxylation; urea cycle

and its regulation; N2 fixation and ammonia assimilation.

2. Creatinine and creatine synthesis

Unit IV 9 Hrs

Nucleic Acid metabolism

1. Breakdown of purine and pyrimidine nucleotides.

2. Synthesis of purine and pyrimidine nucleotides.

Unit V 10 Hrs

Biological Oxidation

1. Electron transport chain; O-R potential; oxidative phosphorylation; enzymes of biological

oxidation; inhibition of respiratory chain and oxidative phosphorylation.

2. Significance of pH, acid – base balance, cell structure, composition, organelless,

membrane and functions.

PAPER-II : APPLIED STATISTICS (THEORY)

Paper Code-HFN- 222

Credits -03

RESEARCH



Total Hrs -45

Objective:


• To understand the role of statistics and computer applications in research.

• To apply statistical techniques to research data for analyzing and interpreting

data carefully.

Contents:

Unit I 10 Hrs

Statistics- Meaning, Importance, Limitations, Classifications and Tabulation of data,

discrete and continous variables. Frequency Distributions and Cumulative frequency

distribution, Diagrammatic(one- dimensional and two- dimensional) and Graphical

presentation of data( Histogram, Frequency Polygon, Frequency curve and ogives)

Measure of Central Tendency- Mean, Median and Mode, their properties, merits and

demerits.

Measure of Dispersion- Range, Quartile Deviation, Mean Deviation and standard

deviation, coffecient of variation. Moments, Skewness and Kurtosis (their absolute and

relative measures)

Unit II 10 Hrs The formal and empirical concept of Probability. Idea of Binomial distribution, Poisson

Distribution. Properties of Normal Probability Curve and its applications.

Correlation Analysis- Definition and concept, types and measures of studying correlation

(Karl Pearson’s coefficient of correlation, its assumptions, properties, merits and

demerits, Spearman’s Rank correlation coefficient)

Regression Analysis- Definition, concept, uses and properties. Least Square Methods,

Regression Coefficients, Fitting of Regression lines.

Unit III 10 Hrs

Sampling Distribution and Standard Error. Element of Testing a Statistical Hypothesis-

Formulation of the problem, Types of errors . Level of significance, large sample test for

proportions, single mean and difference in two means. Small sample test- Application of

Student’s t- test for small sample for single mean, difference in two means ( independent

and paired-t). Chi-square test for population variance.

Unit IV 5 Hrs

Non-Parametric Test- Sign, Median, Run Test and Chi-Square Test ( as goodness of fit,

independence of attributes using 2x2 and rxc contingency tables).

Unit V 10 Hrs Analysis of Variance- One-way and two-way classification

Design of Experiment- Basic ideas, Completely Randomised Design, Randomised Block

Design, Latin Square Design.

PAPER-III : PRINCIPLES OF FOOD SCIENCE (THEORY)

Paper Code-HFN- 223

Credits -03

ELECTIVE



Total Hrs -45

Objectives: This course will enable students to:

• Understand and know various aspects of food product development including food science & technology, marketing and consumer research, finance and communication.

• Develop products which meet consumer needs, and are nutritionally and commercially viable.

• Recognize the potential for entrepreneurship through marketing.

Contents:

Unit I 9Hrs

Carbohydrates

• Carbohydrates in diet and classification

• Sugars: chemistry, functionality and their role in foods

• Food polysaccharides

Unit II 9Hrs

Lipids

• Classification and composition

• Functional properties

• Deteriorative changes

• Antioxidants

Unit III 9Hrs

Proteins

• Classification and composition

• Functional properties

• Protein concentrates ,isolates and hydrolysates

Unit IV 9Hrs

Physical and chemical properties of foods

• Sols, gels and emulsions

• Rheology of food

• Colour, texture and flavour

• pH, viscosity and oxidation reduction potential

Unit V : 9Hrs

Product development and evaluation

• Need and Significance of product development

• Different phases of product development

• Selection of the product (Shelf life study Sensory evaluation – objective and

subjective).

• Product integrity and conformance to standards.

PAPER-IV : HUMAN NUTRITIONAL REQUIREMENT (THEORY)

Paper code- HFN 224

Credits - 03

ELECTIVE

Max Marks -100 (CA-30,SEE-70)

Contact Hrs/Wk -03

Contact Hrs/Sem -45

Objectives:


• Understand the basis of human nutrient requirements and recommendations

through life cycle

• Understand the factors affecting protein quality and methods of evaluating and

improving the same.

Content:

Unit I 8 Hrs.

1. Energy

• Basis of requirement, factors affecting total energy requirement and

recommendation through life cycle.

• Requirement techniques of measuring intake and expenditure.

Unit II 10 Hrs.

2. Protein

• Basis of requirement and recommendation through life cycle.

• Methods of assessing protein quality.

• Critical overview of amino acid requirement and imbalance.

Unit III 8 Hrs.

3. Lipids

• Basis of requirement and recommendation through the life cycle.

4. Carbohydrates

• Requirement and recommendation through the life cycle.

• In depth study of fiber in health and nutrition.

Unit IV 9 Hrs.

5. Vitamins

Requirement and recommendation through the life cycle

• Fat soluble vitamins – A, D, E and K

• Water-soluble vitamins - Ascorbic acid, Thiamine, Riboflavin, Niacin, Biotin,

Pantothenic acid, Pyridoxin, Folic acid, Cyancobalamine and choline.

Unit V 10 Hrs.

6. Minerals

Requirement and recommendation through the life cycle

• Macro minerals: Calcium, Phosphorus, Magnesium, Sulphur, Sodium and

Potassium.

• Micro minerals: Iron, Copper, Iodine, Zinc, Fluoride, Manganese, Cobalt and

Selenium.

PAPER-V : ADVANCED NUTRITIONAL BIOCHEMISTRY-II

(PRACTICAL)

Paper Code-HFN -225

Credits -02

CORE



Total Hrs -60

Objectives :

This course will enable the students to –

• Develop understanding of the molecular principles that underlie biochemical

reactions and processes.

• An understanding of biochemical methods and approaches used in nutritional

biochemistry.

• A foundation of knowledge, understanding and skills required for further study

and research.

Contents:

1. Determination of pH using pH- meter and preparation of buffers.

2. Glucose estimation by Nelson Somogyi Method.

4. Determination of protein content by Biuret/Lowry method.

5. Estimation of cholesterol using Zlatkis method.

6. Estimation of vitamin C – Titrimetric method.

8. Estimation of minerals – Ca, Fe, Inorganic P.

9. Haemoglobin content in blood.

10. Enzyme assay – Alkaline phosphatase.

11. Separation of Amino Acids by paper chromatography.

12. Estimation of beta-carotene by column chromatography

13. Electrophoresis – demonstration

Essential Readings :

1. Rao, K.R. (1986) Textbook of Biochemistry, III Edition. Prentice Hall of

India Pvt. Ltd., New Delhi.

2. Murray, R.K. Granner, P.A. Mayes, V.W. Rodwell (1988) Harper’s

Biochemistry. 21st Edition. Prentice Hall of Australia Pvt. Ltd.

3. Lehninger, A.L. (1987) Principles of Bio-chemistry – CBS Publishers and

Distributors

4. West, E.S. Todd W.R. Mason, H.S. and Van Bruggen J.T (1974) 4th

Ed. Text

Book of Biochemistry, Amerind Publishing Co. Pvt. Ltd.

5. Robinson C.H., Lawler M.R. ‘Normal and Therapeutic Nutrition’. Macmillan

Publishing Company. 17th

Edition. 1986.

Books Recommended:

1. Harper, H.A. Review of Physiological Chemistry. Lange medical Library

2. White, A., Handler, P. and Smith, E.L. Principles of Biochemistry. W. B.

Saunders Book Co. Philadelphia.

3. Kahn Conn, E.E. and Stump, P.K. Outlines of Biochemistry. Willey Eastern

Pvt. Ltd. New Delhi

4. Stryer L. (1995) Biochemistry Freeman WH & Co.

5. Sundararaj, P and Siddhu A (1995) Qualitative tests and Quantitative

Procedures in Biochemsitry.



Chemistry Vol. I William Heinemann Medical Book Ltd.

7. William S, 16th

Ed. JAOAC Official Methods of Analysis of the Association

of Official Analytical Chemists

8. Sharma Sheel, Practical Biochemistry. Classic Publishing House, Jaipur-Delhi

(1993).

9. Indian Standards Institution (1985) ISI Hand Book of Food Analysis Parts I to

XI, Manak Bhawan, New Delhi

10. Medical Book Ltd Oser B.L. (1965) 14th

Ed. Hawk’s Physiological Chemistry

McGraw Hill Book Co.



Chemistry Vol. I William Heinemann.

PAPER-VI: APPLIED STATISTICS

(PRACTICAL)

Paper Code-HFN- 226

Credits -01

RESEARCH



Total Hrs -30

Objective:


• Understand the role of statistics and computer applications in research.

• Apply statistical techniques to research data for analyzing and interpreting

data carefully.

Contents:

Note: Students should be given hand-on experiences to use appropriate software

packages for selected statistical analysis.

• Frequency distribution, histogram, frequency polygons, ogive.

• Measures of Central Tendency, Measures of Variation.

• Coefficient of correlation, Regression and prediction.

• Chi-square tests- Goodness of fit, Independence of Attributes 2x2 and rxc

contingency tables.

• Application of Student’s t-test for small samples- test of significance of single

mean, difference in means.

• F-test for two sample variances.

• Analysis of Variance- one-way classification ,two-way classification with and

without replication.

Essential Readings:

1. Gupta, S.P.: Statistical Methods, Sultan Chand and Company, New Delhi.

Books Recommended:

1. Simpson and Kafka: Basic Statistics, Oxford and IBH Publishers.

2. Goon, Gupta and Das: Fundamentals of Statistics Vol. I and II.

3. Snedecor and Cochran: Statistical Methods, Oxford and IBH Publishers.

4. Shukla,M.C. and Gulshan S.S.: Statistics Theory and Practice, Sultan Chand and

Company, New Delhi.

5. Gupta, S.C. and Kapoor V.K.: Fundamental of Mathematical Statistics, Sultan

Chand and Company, New Delhi

PAPER-VII : PRINCIPLES OF FOOD SCIENCE

(PRACTICAL)

Paper Code-HFN- 227

Credits -02

ELECTIVE



Total Hrs -60

Contents:

1. Determination of moisture content in various food products.

2. Determination of crude fiber in flour samples.

3. Determination of reducing sugar in honey.

4. Determination of acid value of fats and oils.

5. Determination of fat content in milk samples.

6. Determination of protein in milk.

7. Determination of SNF in milk.

8. Determination of protein in flour samples.

9. Determination of fat content in flour samples.

10. Determination of shelf life of food products.

11. To perform sensory evaluation of food products

Essential Readings:

1. Fellows PJ. Food Processing Technology : Principles and Practice, II edition,

CRC Woodhead Publishing Ltd. Cambridge.

2. Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI

Publishing Company.

Books Recommended:

1. Tressler DK and Joslyn MA : Fruit and Vegetable juice production,

Connecticut,USA: AVI Publishing Company.

2. S Dey : Outlines of Dairy Technology, Oxford University Press, Delhi.

3. Sachrow & Grifin, Food Packing – AVI Publications.

4. Stanley & Sachrow , Food Packaging.

5. Bhatia SC., Canning and Preservation of Fruits and Vegetables, - New Delhi India.

Journals :

1. Nutrition Reviews

2. Journal of Nutrition

3. British Journal of Nutrition

4. International Journal of Vitamin and Nutrition Research

5. International Journal of Food Science and Nutrition

6. Nutrition Research Robertson GL, Food Packaging – Marcell Dekker, Inc.New

York.

PAPER-VIII : HUMAN NUTRITIONAL REQUIREMENT

(PRACTICAL)

Paper Code-HFN- 228

Credits -02

ELECTIVE



Total Hrs -60

Objective:


• To make the students understand various methods for estimating energy and

protein requirements of an individual

• To prepare them to plan studies to find out Nutrient balance

Contents:

1. Estimation of Energy Requirements- 20 Hrs

• BMR

• Energy expenditure on physical activities

• Factorial Approach

2. Estimation of Protein requirements - 20 Hrs

• Factorial Approach

3. Estimation of Protein Quality using NDP-Cal%, PER 10 Hrs

4. Balance Studies - 10Hrs

• Nitrogen Balance

• Iron Balance

• Calcium Balance

Essential Readings:

1. Pike and Brown: Nutrition-An Integrated approach-John Wiley and sons, New

York

Books Recommended:

1. Annual Reviews of Nutrition. Annual Review Inc. California, USA.

2. Shils, M.E. Olson, J. ; Shike, M. and Roos, C. (1998) : Modern Nutrition in

Health and Disease. 9th

edition. Williams and Williams. A Beverly Co. London.

3. Bodwell, C.E. and Erdman, J.W. (1988) Nutrient Interactions. Marcel Dekker Inc.

New York.

4. World Reviews of Nutrition and Dietetics.

5. WHO Technical Report Series.

6. Indian Council of Medical Research. Recommended Dietary Intakes for Indians –

Latest Recommendations.

7. Indian Council of Medical Research. Nutritive Value of Indian Foods – Latest

Publication.

8. Davidson, Passmore and Eastwood: Human Nutrition and Dietetics- FLBS

9. Bamji, M.S., Rao, N.P. and Reddy, V. (1999) : Textbook of Human Nutrition,

Oxford & IBH Publishing Co. Pvt. Ltd., New Delhi

10. Robinson, C.H. and Lawler, M.R. (1986). Normal and Therapeutic Nutrition.

Macmillan, New York.

11. Beaton, G.H. and Bengoa, J.M.(eds) WHO. Monograph Series 62

Journals :

1. Nutrition Reviews

2. Journal of Nutrition

3. British Journal of Nutrition

4. International Journal of Vitamin and Nutrition Research

5. Nutrition Research

PAPER-IX : SEMINAR

Paper Code-HFN- 229

Credits -02



Total Hrs -30

Report writing, presentation and viva voice of the seminar based on contemporary issues

in the field of nutrition.

INTERNSHIP

In the end of II Semester, students will undergo internship training of 45 days in a

hospital/ health clinic/ analytical labs/ food processing units/ food industries/ catering

units/ NGOs etc. so that they get to understand the existing working practices, conditions

and acquire an in depth technical know how. The student shall prepare a report on the

visit made by the organization. She will submit the report and will be required to make

the presentation of the work followed by viva-voce. The students will be required to get

the certificate regarding successful training.

Evaluation: Panel of examiners consisting of Head of the department, and two other

examiners appointed by the Principal shall conduct a vice-voce and evaluate the reports.

The students will be graded accordingly.

SEMESTER –III

PAPER-I : ENTREPRENEURSHIP DEVELOPMENT

(THEORY)

Paper Code-HFN- 321

Credits -04

CORE



Total Hrs -60

Objectives:

This course will enable the students to understand:-

• The process of planning, organizing, in the management of human material and

financial resources.

• Identification of opportunities

• Exposure to demand based, resource based and service based requirement.

Contents:

Unit I 10Hrs 1. Management

a) Approaches to food service management

• Different approaches (Traditional, classical, scientific)

• Management by objectives

• Systems approach to food services

• Quantitative approach

• Total quality management of approach.

b) Managing an organization:

• Process involved

• Principles of Management

• Functions of Management.

c) Management of Resources (Capital, equipment, functions, space, staff etc

Unit II 12Hrs 2. Financial Management

a) Records & controls : Basic concept

• Types of Budget

• Records (Purchase, receiving, storage, production, service, income and expenditure)

• Reviewing actual performance records.

• Profit & loss statement.

b) Cost Control

• Factors affecting cost control

• Determining selling price of food

• Checklist for cost control

• Designing for profit.

Unit III 8Hrs

3. Personnel Management

a) Leadership (definition, components, approaches to leadership)

• Leaders qualities attitude and behaviour and values.

• Leadership styles

• Communication - The key to effective leadership

• Application to food service management.

b) Staff planning and Management

• Approaches to staff management

• Issues in planning and management

• Steps in planning

• Staff scheduling.

Unit IV 10Hrs

4. Employment Process

• Determining staff requirements.

• Establishing policies for recruitment

• Staff recruitment and selection

• Staff Placement.

• Staff Training (Need for training, Areas of Training, Training Process,

Evaluation & appraisal)

5. Laws governing staff planning and management

• Employees laws

• Trade unions and contract negotiations.

UnitV 5Hrs

6. Personnel Function - Work productivity:-

a) Meaning and definition of work productivity

b) Understanding formal relationship and duties.

• Vertical and horizontal division of labour.

• Line and staff division of labour.

• Departmentalization.

• Organization Chart

• Coordination.

c) Design of Job (job analysis, job description, job titles and job enrichment)

d) Work Design

e) Work measurement in food service operation.

f) Productivity Improvement & quality circles.

7. Entrepreneurship Development: Definition, concept and importance.

Characteristics: - Types of entrepreneur: Qualities, qualifications of good

entrepreneur. Factors determining the development of entrepreneurship,

entrepreneurship education and training; obstacles in the development of

entrepreneurship.

Essential Readings:

1. West, Wood, Shugart, Harger, 1977 : Food service in Institutions.

2. S. Malhan & M. Sethi, 1989: Catering Management-in Intergrated approach.

3. Dessler B. 1978: Personnel Management - Modern Concept & Technique.

Books Recommended:

1. Koontz O Donnel - 1976 : Management - A systems contigency Analysis and

Managerial Functions.

2. Kolshvner L.M. : Standard Principles and Techniques in Quantity Food

Production, 1974.

3. Kinton & Gesarani : The Theory of Catering. Edward Arnold 1974.

4. Anderson Home Appliance : Servicing D.B. Tareporevda & Sons. 1976.

5. Minor, L.J. Chicy, R. F. (1984). Food service systems management Connecticut

AVI Pub.

6. Drucker, P.S. (1975). Principals and Practices of Management.

7. Boella M.J. (1983). Personnel Management in the Hotel and catering industry.

Hutchinson, London.

8. Powers, T.F. and Powers, T.M. (1984). Food Service Operations Planning and

control, John Wiley and Sons.

9. Buchanan, R. D. Armstrong, R.A. Merchant, P. Cleveland, E. Crabrec, S. Varge,

E. and Kozeluh L. W (1975). The Anatomy of Food service design. CAHNERS

Books. CAHNERS Publ. Co. Inc.

10. Wood, C. Kluge, E.O. Annssem, P.E. Robinson, S. Golden, P. Clini, F. J Eaton,

W.V. (1978). The Anatomy of food service design. C.B.I. Publishing Co. Inc.

11. Freud Iuthans- Organizational Beavior (1977) Mc Graw Hill, Kogakmhu,Tokyo.

Personnel /Human Resources Management (1988) D.A. Deeenzoa & Robbins

Prentice Hall

12. Personnel Management –Monappa and saiddeen.

PAPER-II : PUBLIC NUTRITION (THEORY)


Credits -03

ELECTIVE



Total Hrs -45

Objectives:


• To understand the multi-faceted nature of malnutrition problem.

• To be able to assess the malnutrition problem at the community level.

• To understand the role and responsibilities of various sectors in improving health

and nutritional status of population.

• To be aware of policies and various intervention programmes operating in India

to overcome malnutrition.

Contents:

Unit I 9 Hrs

Concepts and scope of public health

a. Positive health versus absence of diseases

b. Food behaviour

c. Factors affecting food habits and behaviour : family – size, composition,

structure; economic status, working status of parents, education and socio-

cultural factors.

Unit II 8 Hrs

1. Determination of dietary pattern in the Indian context (Agricultural productions,

population, economic and Socio-cultural factors, storage, distribution, role of

science and technology, food production and food policy.

2. Management of Resources and planning cycle.

3. Public distribution system.

4. Food habits and dietary patterns in different parts of India.

Unit III 10 Hrs

1. Demography and its application

2. Vital statistics and their significance

3. Concepts and scope of community nutrition

a. Food production and food availability

b. Role of industrialization and urbanization

c. Relation of knowledge, attitude, beliefs and practices, neutral and negative

implications.

4. Nutrition Education

a. Objectives, principles and scope of nutrition and health education and

promotion.

b. Market research – targeting audience for health and nutrition messages, role of

advertising.

c. Participatory training.

Unit IV 9 Hrs

1. Nutrition programme and policies-

a. Current situation in India with regard to national/regional in rural – urban

setting.

b. Need for policies – factors leading to current problem/situation (cultural,

economic, commercial/market policies).

c. Programme planning and implementation – Techniques for conducting

situational analysis, programme design processes including planning,

budgeting, implementation, operation, monitoring and evaluation.

d. Nodal ministries and departments at Central and State level responsible for

formulation and implementation of nutrition and health policies.

Unit V 9 Hrs

1. Nutrition and health intervention programmes in India.

a. Programmes and schemes available in various sectors with the aim of improving

health and nutritional status of population.

• Midday Meals

• ICDS, Prophylaxis programmes

• Immunization

• Food fortification

• Diarrhoeal Diseases Control Programmes

• Safe Motherhood and Child Survival Programme.

Objectives of each programme/scheme, focus, target groups, coverage,

philosophy and intervention strategies. Current status, successes and gap in focus,

operational hurdles.

b. National Nutrition Policy and Plan of Action

c. National Health policy and plan of action

PAPER-III : CLINICAL AND THERAPEUTIC NUTRITION

(THEORY)


Credits -03

ELECTIVE



Total Hrs -45

Objectives:


• Understand the underlying changes during diseases.

• Understand the role of diet in the management of various diseases Enabling them

to understand nutrition management in infection, stress and special conditions

• Enabling them to understand nutrition management in infection and stress

Contents:

Unit I 8 Hrs

1. Nutritional Intervention – Diet modifications

2. Special feeding methods in nutritional support

3. Nutritional management of food allergies and food intolerances.

4. Diet, nutrient and drug interaction

• Basic concept

• Effect of Nutrition on drugs

• Effect of drug on Nutritional status, food intake, digestion,

absorption and metabolism of nutrient.

• Drug and drug interaction

Unit II 12 Hrs

5. Incidence, etiology, metabolic changes, clinical manifestations, complications and

dietary management for the following - • Gastro-Intestinal Diseases and Disorders –Oesophagitis, Gastro

Oesophageal Reflux Disorder (GERD), Hiatus Hernia, Dyspepsia,

Gastritis, Diverticular disease, Peptic Ulcer, Malabsorption Syndrome

(Celiac disease, Tropical sprue, Steatorrhoea, Lactose intolerance)

Inflammatory Bowel Syndrome, Ulcerative Colitis, Short Bowel

Syndrome.

• Liver, Gall bladder and Pancreatic diseases

a. Liver Diseases –Liver Cirrhosis, Hepatic Encephalopathy (HE)/ Hepatic

Coma,

b. Pancreatic Diseases – Pancreatitis

c. Gall Bladder Diseases – Cholelithiasis, Cholecystitis, Cholecystectomy

• Eating Disorders

Unit III 16 Hrs.

6. Incidence, etiology, metabolic changes, clinical manifestations, complications and

dietary management for the following -

• Cardio vascular disease (CVD) – Dyslipideimia, Atherosclerosis,

Hypertension (HT), Angina Pectoris, Myocardial Infarction (MI), Congestive

Cardiac failure (CCF), Rheumatic Heart Disease (RHD) Prevention of CHD.

• Metabolic disorders - Diabetes Mellitus, Gout

• Renal Diseases – Glomerulonephritis (Acute and Chronic), Nephrotic

Syndrome, Nephrolithiasis (Renal calculi), Nephrosclerosis, Renal Failure

(Acute and chronic), End Stage Renal Failure (ESRD), Dialysis

(Haemodialysis and Peritoneal Dialysis), Kidney Transplantation.

• Cancer

Unit IV 5 Hrs

7. Nutrition immunity and infection

Innate and adoptive immunity, primary and secondary lymphoid organs,

cell mediated and humoral immunity, T and B lymphocytes, antibody

response, primary and secondary infection, role of nutrition in immune

functions, immune aberration – HIV infection and AIDS.

8. Nutrition and stress

Stress types, body’s response (endocrine and metabolic) to short term and

long term stress. Role of nutrition in stress coping.

Surgery – pre-operative and post-operative nutritional care.

Burns – classification, dietary management and mode of feeding.

Trauma – physiological, metabolic and hormonal response to injury, dietary

management.

Unit V 4 Hrs

9. Inborn errors of metabolism

• Disorders of Amino Acid metabolism – Phenylketonuria,

hypertyrosinemia, hypervalinemia, hyperhistidinemia, hyperlysinemia,

homocystinuria.

• Disorders of carbohydrate metabolism – Galactosemia, Pentosuria.

• Disorders of lipid metabolism – Hyperchylomicronemia,

hypercholesterolemia – pure and mixed.

PAPER-IV : PUBLIC NUTRITION

(PRACTICAL)


Credits -03

ELECTIVE



Total Hrs -90

Objectives:

This course will enable the students to understand:

• Basic Principles for planning and preparing low cost nutritious dishes for

vulnerable groups.

• Simple techniques of assessment of nutritional status.

• Critical evaluation of a nutrition and health programme.

• Common food adulterants and techniques to detect them.

• Organization of a nutrition education activity.

• Computer application in imparting nutrition and health education.

Contents:

1. Market survey for foods availability and their cost

2. Development of low cost nutritions recipes suitable for various vulnerable groups

3. Visit to the ongoing public health nutrition programme and report writing.

4. Project work:

a. Studying existing diet and nutrition practices

b. Planning

c. Conducting survey

d. Analyzing data

e. Writing report

Based on the project results

a. Development of community nutrition and health programme

b. Implementation of the programme

c. Evaluation of the programme

Essential Readings :

1. Textbook of Preventive and Social Medicine; Park J E and park K. Edition: 14th

,

Jabalpur. Banarsidas Bhanot. 1990.

2. 1989, Assessment of Nutritional Status jh the Community Jelliffe and jelliffe.

3. Gopalan C, Combating Undernutrition, Nutrition Foundation of India; Special

Publication Series 3.

4. 1983, Measuring Change in Nutritional Status: World Health Organization.

Geneva.

Books Recommended:

1. Jean A.S. Ritchie, 1967, Learning Better Nutrition; Food and Agriculture

Organization of the UN, Rome.

2. Gopalan C. and Kaur H., Towards Better Nutrition “Problems and Policies”. NFI;

Special Publication Series No. 9.

3. Swaminathan M., Principles of Nutrition and Dietetics. Ed. 2.Bangalore.

BAPPCO. 1986.

4. Swaminathan M., Essentials of Foods and Nutrition, vol. 1&2; Second Edition.

Madras. Ganesh, 1974

5. Francis E.Johmstom, Nutritional Anthropology, Publisher; Alan R.Liss Inc., New

York.

6. Vital Statistics of India: Office of the Registrar General, India, Ministry of Home-

Affairs : GOI, New Delhi.

7. Economic Survey, GOI, Ministry of Finance; Economic Division.

8. Bamji Rao and Reddy, Textbook of Human Nutrition, Publisher: Oxford & IBH

Publishing Co. Pvt. Ltd.

9. 1976, Nutrition in Preventive Medicine. Beaton and Bengoa; World Health

Organization, Geneva

10. Berg A., 1973, The Nutrition Factor – Its Role in national Development;

Publisher – The Brookings Institution 105.

11. 1995, National Plan of Action –FNB, DWCD, MHRD.

12. 1993, National Nutrition Policy – GOI, DWCD, MHRD.

13. Jacob T. Food Adulteration. 1976. Delhi, Macmillan, Adulteration.

14. Gibson R. Principles of Nutritional Assessment. 1990. Oxford University.

15. Shukla P.K. Nutritional Problems of India. 1982.

PAPER-V : CLINICAL AND THERAPEUTIC NUTRITION

(PRACTICAL)


Credits -02

ELECTIVE



Total Hrs -60

Objectives:


• Understand - planning, preparation and service of therapeutic diets for various

diseases

Contents :

Planning, preparation and service of the therapeutic diets for the following diseases-

• Peptic Ulcer

• Celiac disease

• Lactose intolerance

• Ulcerative Colitis

• Liver Cirrhosis

• Pancreatitis

• Atherosclerosis

• Hypertension (HT)

• Myocardial Infarction (MI)

• Diabetes Mellitus

• Gout

• Glomerulonephritis

• Nephrotic Syndrome

• Nephrolithiasis (Renal calculi)

Essential Readings: 1. Swaminathan, M.S. (1985). Advanced Textbook on Food and Nutrition. Vol. I & II. The

Bangalore Printing & Publishing Co. Ltd. Bangalore.

2. Antia, F.P. and Abraham, P. (1997). Clinical Dietetics and Nutrition. Oxford University

Press, Delhi.

3. Robinson, C.H. and Lawler, M.R. (1986). Normal and Therapeutic Nutrition. Macmillan,

New York.

Books Recommended:

1. Mahan, L.K. & Ecott-Stump, S. (2000) : Krause’s Food, Nutrition and Diet

Therapy, 10th

Edition, W.B. Saunders Pvt. Ltd.

2. Shils, M.E.. Olson, J.A., Shike, N. and Ross, A.C. (Ed) (1999) : Modern Nutrition

in Health & Disease, 9th

Edition, Williams and Wilkins.

3. Escott-Stump, S. (1998) : Nutrition and Diagnosis Related Care, 4th

Edition,

Williams and Wilkins.

4. Garrow, J.S., James, W.P.T. and Ralph, A. (2000) : Human Nutrition Dietetics,

10th

Edition, Churchill Livingstone.

5. Williams, S.R. (1993) : Nutrition and Diet Therapy, 7th

Edition, Times

Mirror/Mosby College Publishing.

6. Davis, J. and Sherer, K. (1994) : Applied Nutrition and Diet Therapy for Nurses,

2nd

Edition, W.B. Saunders Co.

7. Walker, W.A. and Watkins, J.B. (Ed) (1985) : Nutrition in Pediatrics, Boston,

Little, Brown & Co.

8. Guyton, A.C. and Hall, J.E. (1999) : Textbook of Medical Phyiology, W.B.

Saunders Co.

9. Ritchie, A.C. (1990) : Boyd’s Textbook of Pathology, 9th

Edition, Lea and

Febiger, Philadelphia.

10. Fauci, S.A. et al (1998) : Harrison’s Principles of Internal Medicine, 14th

Edition,

McGraw Hill.

11. World Cancer Research Fund 9[1997). Food, Nutrition and the Prevention of

Cancer – A Global Perspective. Washington E.D. WCRF

12. Khanna, K., Gupta, S. and Seth, R. (1999). Textbook of Nutrition and Dietetics,

Phoenix Pub. House Pvt. Ltd. , New Delhi.

13. Bamji, M.S., Rao, N.P. and Reddy, V. (1999) : Textbook of Human Nutrition,

Oxford & IBH Publishing Co. Pvt. Ltd., New Delhi

Journals :

1. Nutrition Update Series.

2. World Review of Nutrition and Dietetics.

3. Journal of the American Dietetic Association.

4. Indian Journal of Nutrition and Dietetics

5. American Journal of Clinical Nutrition.

6. European Journal of Clinical Nutrition.

7. Nutrition Reviews.

PAPER-VI : RESEARCH PROJECT/ DISSERTATION


Credits -05

RESEARCH

Max Marks -100


Total Hrs -75

Objective:

Conduction of innovative and fruitful research in various fields of nutrition. It shall

include research in fields of community nutrition, clinical nutrition, food processing and

technologies, biochemical, biophysical and orgenoleptic assessment of various prevalent

as well as under prevalent food sources and products. It should enrich the existing stock

of knowledge related to foods and nutrition to strengthen the normal nutritional pattern of

the common people, as well as, at the same time enhance the scale of food processing at

all levels.

SEMESTER –IV

FOOD SERVICE MANAGEMENT (THEORY)

Paper Code-HFN- 421

Credits -03

ELECTIVE



Total Hrs -45

Objectives:

This course will enable the students to understand :

• The Principles underlying the preparation and service of quality food.

• Developing in students the skill of menu planning for quality and quantity

preparation.

Contents:

Unit I 9Hrs

1. History and development of food service system:

a) Introduction to food service establishment

• History and development.

• Factors affecting development.

• Recent trends.

b) Types of food service Establishment

• Commercial establishment

• Non-commercial establishment.

2. Setting up a food service unit:

• Layout and design

• Planning team

• Planning of layout various phases

• Architectural features

• Evaluation of Plans

• Equipments

Unit II 9Hrs

3. Menu Planning

• Importance of Menu planning in food service organization.

• Types of Menu and its applications.

• Steps in Menu Planning and its evaluation.

4. Food Purchasing

Purchasing - A food Management Activity.

• The market and the Buyer

• Mode of purchasing (Centralized and group purchasing)

• Methods of purchasing

• Identifying needs amounts to buy?

• (Minimum and maximum stock level and quantities of food to be bought)

5. Receiving and store room Management

Unit II I 9Hrs

6. Quality food production

• Principles of food production.

• Food production system management (Menu, Ingredient control and

production scheduling)

• Production control (Use of standardized recipes and developing a plan for

recipe standardization).

• Safeguard in food production (quality control)

7. Quantity food production

• Kitchen Production

• General procedure used in Institutional & commercial food production

(collecting ingredients, selection of food, weighing and measuring,

preliminary treatment of food and food production to achieve consumer

satisfaction.)

Unit IV 9Hrs

8. Delivery and Service of food

• Food Service system (Model and its significance)

• Methods of delivery service system (centralized and Decentralized)

• Choice of delivery system and services

• Types of food service system (conventional, commissary, ready prepared

and assembly serve)

• Distribution and service in food service system.

9. Plant and Equipment Maintenance

a) Plant and equipment in food services

• Definition and classification.

• Types of plant and equipment

• Maintenance of plant and equipment.

• Safety concerns

• Checks and Inspections.

• Equipment supplies

b) Plant sanitation and safety

c) Three E's of safety

♦ Safety engineering

♦ Safety education

♦ Safety enforcement

d) Standard policies and Schedules

UnitV 9Hrs

10. Issues in worker Safety & Security:

1. Personal Hygine and Sanitary Practices.

2. Sanitation training and education for food service worker.

• Sanitation training & education

• Training programme, employment practices.

• Hazard Analysis and critical control point (HACCP)

11. Work place Safety:

� Why and how accidents take place.

� Precautions to prevent accidents.

PAPER –II : FOOD SERVICE MANAGEMENT

(PRACTICAL)

Paper Code-HFN- 422

Credits -03

ELECTIVE



Total Hrs -90

Objectives:

This course will enable the student to:

• Understand various cooking methods.

• Plan and organize meals for Institutions,Industries,Special occausions.

Content:

I Quantity cooking (Concepts, Principles and Techniques)

The cooking process: General principles

• Cooking methods (moist, dry, combination)

• Weight, measures and conversion

• Recipe conversion

II Planning and organization of meals for Institutional feeding

• Mid day snack for pre school children

• Meals for college canteen

• Meals for college hostel mess

• Meals for working women hostel

III Planning and organization for Industrial catering

• Railway catering

• Air catering

IV Catering for special occasion and events

• Birthday party

• Cocktail Party

• Convention / Seminar / Conference.

Essential Readings:

1. S. Malhan & M. Sethi, 1989: Catering Management-in Intergrated approach.

Books Recommended:

1. West, Wood, Shugart, Harger, 1977 : Food service in Institutions.

2. Koontz O Donnel - 1976 : Management - A systems contigency Analysis and

Managerial Functions.

3. Dessler B. 1978: Personnel Management - Modern Concept & Technique.

4. Kotshevar L.N. Terrekk M.E., 1967 : Food Service Planning, layout and

equipment.

5. Kolshvner L.M. : Standard Principles and Techniques in Quantity Food

Production, 1974.

6. Kinton & Gesarani : The Theory of Catering. Edward Arnold 1974.

7. Longree K. : Food service sanitation, Waley 1973.

8. Philip T.E. : Modern Cookery for teaching and Trade Vol - I & II, 1983.

9. Avery A.C. : Modern guide of food service equipment C.B. Publishing 1981.

10. Anderson Home Appliance : Servicing D.B. Tareporevda & Sons. 1976.

11. Fuller J. Chefs : Manual of Kitchen Management B.F. Balefore, 1977.

12. Minor, L.J. Chicy, R. F. (1984). Food service systems management Connecticut

AVI Pub.

13. Hitchcock, M.J. (1980). Food service system administration Macimillan, New

York.

14. Drucker, P.S. (1975). Management. Allied Publishing, Delhi.

15. Boella M.J. (1983). Personnel Management in the Hotel and catering industry.

Hutchinson, London.

16. Living stone, G.E. (1979). Food Service System Analysis, Design and

Implementation. Academic Press.

17. Powers, T.F. and Powers, T.M. (1984). Food Service Operations Planning and

control, John Wiley and Sons.

18. Buchanan, R. D. Armstrong, R.A. Merchant, P. Cleveland, E. Crabrec, S. Varge,

E. and Kozeluh L. W (1975). The Anatomy of Food service design. CAHNERS

Books. CAHNERS Publ. Co. Inc.

19. Wood, C. Kluge, E.O. Annssem, P.E. Robinson, S. Golden, P. Clini, F. J Eaton,

W.V. (1978). The Anatomy of food service design. C.B.I. Publishing Co.

PAPER-III : RESEARCH PROJECT/DISSERTATION

Paper Code-HFN- 423

Credits -14

RESEARCH


Max Marks -100

Total Hrs -210

Objective:

Conduction of innovative and fruitful research in various fields of nutrition. It shall

include research in fields of community nutrition, clinical nutrition, food processing and

technologies, biochemical, biophysical and orgenoleptic assessment of various prevalent

as well as under prevalent food sources and products. It should enrich the existing stock

of knowledge related to foods and nutrition to strengthen the normal nutritional pattern of

the common people, as well as, at the same time enhance the scale of food processing at

all levels.

MARKING INSTRUCTIONS FOR SEMESTER END PRACTICAL EXAMINATIONS 2007

M.Sc. Home Science (Foods & Nutrition) - Semester I

Paper code - HFN 125

Paper name - FOOD MICROBIOLOGY AND SAFETY

Credits - 03


Time Duration - 6 Hrs

Major

• One biochemical / microbiological exercise

35 marks

Minor

• One biochemical / microbiological exercise

• Spotting

20 marks

Viva voice

15 marks

Total

70 marks



Paper name - ADVANCED HUMAN NUTRITION AND ASSESSMENT

Credits - 02


Time Duration - 5 Hrs.

Major

• Interpretation of the given data / Research

Design on Repletion Depletion studies of

specific nutrients

35 marks

Minor

• Interpretation of the given data / Spotting

20 marks

Viva voice

15 marks

Total

70 marks



Paper name - SEMINAR

Credits - 02


Report Writing

35 marks

Presentation

20 marks

Viva Voice

15 marks

Total

70 marks

M.Sc. Home Science (Foods & Nutrition) - Semester II


Paper name - ADVANCED NUTRITIONAL BIOCHEMISTRY II

Credits - 02



Major

Colorimetric estimation

• Principle

• Methodology

• Observations and graph

• Calculations

• Results and precautions

35 marks

Minor

Titrimetric or colorimetric estimation

20 marks

Viva voice

15 marks

Total

70 marks



Paper name - APPLIED STATISTICS

Credits - 01



Major

• Graphical Presentation of Data, Measure of

Central Tendency, Measurer of Co efficient

of variation, Correlation and Regression.

• Results and precautions

35 marks

Minor

• Test of Hypothesis- Chi –square test, t- test,

f-test and Analysis of Variance, One way/

Two way Classification

20 marks

Viva voice

15 marks

Total

70 marks



Paper name - PRINCIPLES OF FOOD SCIENCE

Credits - 02



Major Exercise

• Exercise in food analysis

35 marks

Minor Exercise

• Exercise in food analysis / sensory

evaluation

20 marks

Viva voice

15 marks

Total

70 marks



Paper name - HUMAN NUTRITIONAL REQUIREMENT

Credits - 02


Time Duration -5 Hrs

Major

• Estimation of protein quality /

Balance studies

35 marks

Minor

• Estimation of energy requirement / protein

requirement

20 marks

Viva voice

15 marks

Total

70 marks



Paper name - SEMINAR

Credits - 02



Report Writing

35 marks

Presentation

20 marks

Viva Voice

15 marks

Total

70 marks

M.Sc. Home Science (Foods & Nutrition) - Semester III


Paper name - PUBLIC NUTRITION

Credits - 03



Major

• Planning and execution of Audio-Visual Aids

for a given topic

35 marks

Minor

• Preparation of low-cost recipes

20 marks

Viva voice

15 marks

Total

70 marks

M.Sc. Home Science (Foods & Nutrition) - Semester III


Paper name - CLINICAL AND THERAPEUTIC NUTRITION

Credits - 02



Major

• Planning, calculation and preparation of

therapeutic diet for a patient

35 marks

Minor

• Planning, calculation and preparation of a

nutrient dense snack / beverage

20 marks

Viva voice

15 marks

Total

70 marks

M.Sc. Home Science (Foods & Nutrition) - Semester IV


Paper name - FOOD SERVICE MANAGEMENT

Credits - 03



Major

• Planning and organization of meals for

institution / industries / special occasions

35 marks

Minor

• Recipe conversions

20 marks

Viva voice

15 marks

Total

70 marks

M.Sc. Home Science (Foods & Nutrition) - Semester IV


Paper name - DISSERTATION

Credits - 21


Introduction & Objectives 10 marks

Methodology 10 marks

Review & Bibliography 10 marks

Results 15 marks

Presentation 10 marks

Viva 15 marks

Total 70 marks

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