international college for girls,jaipur m.sc. home … pg.pdf · • changes during life cycle unit...

INTERNATIONAL COLLEGE FOR GIRLS,JAIPUR

M.Sc. HOME SCIENCE (FOODS & NUTRITION)

SEMESTER – I

Paper Code –HFN -121

ADVANCED NUTRITIONAL BIOCHEMISTRY-I

(THEORY)

Credits – 03

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 8Hrs

1.Carbohydrates

Structure and properties of monosaccharides, disaccharides and polysaccharides,

Isomerism; sugar derivatives of biological importance; colour reactions of sugars.

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 10Hrs

1.Proteins

Classification of amino acids and chemical reactions of COOH group and –NH2 group.

Protein classification, physical and chemical properties of proteins. Structural

organization of proteins; plasma proteins and their function.

2.Nucleic Acids

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

nucleic acids - DNA replication and RNA transcription.

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

Hierarchical organization of human endocrine system.

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.

INTERNATIONAL COLLEGE FOR GIRLS, JAIPUR


SEMESTER –I

Paper Code-HFN- 122

FOOD MICROBIOLOGY& SAFETY

(THEORY)

Credits -03

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.



SEMESTER –I

Paper Code-HFN- 125

FOOD MICROBIOLOGY& SAFETY

(PRACTICAL)

Credits -03



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. Determination of potability of water by MPN test.

6. Determination of indicator organisms in water.

7. Determination of indicator organisms food.

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

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

10. Production of fermented food using microbial culture.

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

technique.

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.



SEMESTER –I

Paper Code-HFN- 123

RESEARCH METHODOLOGY

(THEORY)

Credits -03



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

Introduction to research methodology:

i. Meaning and definition of research

ii. Methodology, Method and Technique

iii. Process of conduction research, types of research

iv. Approaches to research :Positivist, Interpretive and critical :basic assumptions

Unit II 6 Hrs

Planning of research

i. Research design :Purpose of research and time dimensions based research design

:explorative , Descriptive and explanatory , cross sectional and longitudinal

research studies

ii. Sampling techniques: census and sampling methods, probability and non

probability sampling procedures

iii. Sample size determination.

UNIT III 8 Hrs

Understanding theories : Components and connections

i. Theory : meaning and definition

ii. Concept : Real, nominal and operational definitions

iii. Variables: types and relationship

iv. Hypothesis: criteria of construction types

v. Deductive and Inductive processes of theory construction

Unit IV 6Hrs Data collection techniques:

i. Questionnaire

ii. Schedule

iii. Interview

iv. Observations

v. Case study

vi. Content analysis

Unit V 5Hrs

Data processing and Data analysis

i. Classification and tabulation

ii. Report writing

iii. The elements of research project

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.

INTERNATIONAL COLLEGE FOR GIRLS,JAIPUR


SEMESTER I

Paper code- HFN 124

ADVANCED HUMAN NUTRITION AND ASSESSMENT

(THEORY)

Credits - 03

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

Contact Hrs/Wk -03

Contact Hrs/Sem -45

Marks -100

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 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.



SEMESTER –I

Paper Code-HFN- 126

ADVANCED HUMAN NUTRITION AND ASSESSMENT

(PRACTICAL)

Credits -03



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. 12. 13. 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.



SEMESTER –I

Paper Code-HFN- 127

SEMINAR

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 Code-HFN - 221

ADVANCED NUTRITIONAL BIOCHEMISTRY II

(THEORY)

Credits -03

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.



SEMESTER –II

Paper Code-HFN -225

ADVANCED NUTRITIONAL BIOCHEMISTRY II

(PRACTICAL)

Credits -02

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


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. Enzyme assay – Alkaline phosphatase.

10. Separation of Amino Acids by paper chromatography.

11. Estimation of beta-carotene by column chromatography

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.



SEMESTER –II

Paper Code-HFN- 222

APPLIED STATISTICS

(THEORY)

Credits -03



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

Introduction of Statistics. Classifications and Tabulation of data. 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.

Unit II 10 Hrs

Concept of Probability. 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 8 Hrs

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

Formulation of the problem, Types of errors . Level of significance, Large sample tests

for proportions, Single mean and difference in two means.

Unit IV 9 Hrs

Small sample tests- Application of t- test for testing the significance of single mean &

difference in two means ( independent and paired-t). Chi-square test for testing normal

population variance. Test for goodness of fit, independence of attributes using 2x2 and

rxc contingency tables).

Unit V 8 Hrs Definations of F test, application of F test for testing of equality of two variances.

Analysis of Variance- Concept , assumptions, basic idea of one way and two way

classification with simple questions.



SEMESTER –II

Paper Code-FN- 226

APPLIED STATISTICS

(PRACTICAL)

Credits -01



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, independent and paired T test..

• 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.

2. Elhane,D.N.: Fundamentals of Statistics, Kitab Mahal,Allahbad.

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


SEMESTER –II

Paper Code-HFN- 223

PRINCIPLES OF FOOD SCIENCE

(THEORY)

Credits -03



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.

• Understand various properties of food components

Contents:

Unit I

Introduction to food science 9Hrs

Carbohydrates

• Classification and composition

• Physical, Chemical and Functional properties of carbohydrates

• Food polysaccharides (starch and non starch polysaccharides)

Unit II 9Hrs

Lipids


• Physio-chemical and Functional properties

• Deteriorative changes(Rancidity- types and significance)

• Antioxidants(Types and actions)

• Lipid separation through TLC

Unit III 9Hrs

Proteins


• Physio chemical and Functional properties

• Protein concentrates ,isolates and hydrolysates

• Amino acid separation through Paper chromatography

• Protein separation through Electrophoresis

• Protein estimation through Spectrophotometery

• Vitamin estimation through Flourometery

Unit IV 9Hrs

Physico chemical properties of foods

• Sols, gels and emulsions

• Rheology of food

• Colour, texture and flavour

• Concept of pH, viscosity and oxidation reduction potential

Unit V 9Hrs

Product development and evaluation

• Selection of the product

• Different phases of product development

• Sensory evaluation – Subjective and Objective

• Shelf life study –Chemical , Microbial and Sensory

• Product Integrity and conformation of standards

• Significance of product development.



SEMESTER –II

Paper Code-FN- 227

PRINCIPLES OF FOOD SCIENCE

(PRACTICAL)

Credits -03



Total Hrs -60

Contents:

1. Determination of moisture content in various food products.

2. Determination of crude fiber in flour samples.

3. Determination of fat content in flour samples.

4. Determination of protein in flour samples.

5. Determination of reducing sugar in honey.

6. Determination of acid value of fats and oils.

7. Determination of fat content in milk samples.

8. Determination of protein in milk.

9. Determination of SNF in milk.

10. Chemistry of collidal particles.

11. To perform sensory evaluation of food products.

12. New Product development

• Conducting Market Research for various new products available.

• Developing a new product and determination of its shelf life.

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.

INTERNATIONAL COLLEGE FOR GIRLS


SEMESTER-II

Paper code- HFN 224

HUMAN NUTRITIONAL REQUIREMENT

(THEORY)

Credits - 03

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

Contact Hrs/Wk -03

Contact Hrs/Sem -45

Marks: 100

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.(Invitro: Amino acid

score,Pepsin Digest Index; Invivo: BV, PER, NPU,NDP, NDP cal%)

• 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, Manganeseand Selenium.



SEMESTER –II

Paper Code-FN- 228

HUMAN NUTRITIONAL REQUIREMENT

(PRACTICAL)

Credits -03



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

• 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



SEMESTER –II

Paper Code-HFN- 229

SEMINAR

Credits -02



Total Hrs -30

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

in the field of health and nutrition.



SEMESTER –III

Paper Code-HFN- 321

ENTREPRENEURSHIP DEVELOPMENT

(THEORY)

Credits -03



Total Hrs -45

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 6Hrs

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 8Hrs

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 11Hrs

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.


M.Sc. Home Science (Foods & Nutrition)

SEMESTER –III


PUBLIC NUTRITION

(THEORY)

Credits -03



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

1. Concepts and scope of public health and community nutrition - Relationship

between health and nutrition.

2. Primary health care of community

a. National health care delivery system

b. Determinants of health status

c. Indicator of health

d. Role of public health nutrition

3. Factors affecting food habits and behavior: family – size, composition, structure;

economic status, working status of parents, education and socio-cultural factors.

Unit II

6 Hrs

1. Food and nutrition security

Food production, access, Public Distribution System, availability, losses,

consumption, food security, socio cultural aspect, dietary pattern, their

implication for health.

2. Demography & Population Dynamics

• Demographic Indicators& Cycle

• Population Pyramid, Census Data

3.Portable, Polluted and contaminated water, water born toxins and infective agents.

Safe drinking water supply

Unit III 12 Hrs

1. Major nutritional problems –etiology , prevalence , clinical manifestations,

preventions and therapeutic measures:

• Macro and micro nutrient deficiencies

• Other nutritional problems like Lathyrism , dropsy, Alfatoxicosis

alcoholism and flurosis

• Overweight, obesity and chronic degenerative disease

Unit IV 7 Hrs

1. Programme design – planning, implementation, operation, monitoring,

surveillance and evaluation

2. Nutrition education

• Objectives, principles and scope of nutrition health education and

promotions

• Participatory training

Unit V 11 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.

b). Objectives of each programme/scheme, focus, target groups, coverage, philosophy

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

hurdles.

• National Nutrition Policy and Plan of Action

• National Health policy and plan of action



SEMESTER –III


PUBLIC NUTRITION

(PRACTICAL)

Credits -03



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.



SEMESTER –III


CLINICAL AND THERAPEUTIC NUTRITION

(THEORY)

Credits -03



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.



SEMESTER –III


CLINICAL AND THERAPEUTIC NUTRITION

(PRACTICAL)

Credits -02



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.



SEMESTER –III


RESEARCH PROJECT/ DISSERTATION SYNOPSIS

Credits -04



Total Hrs -60

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.

Evaluation (CA): Based on Interaction with the supervisor, attendance, Library work,

Internet Browsing and Preparation of the Synopsis.



SEMESTER –III

Paper Code-HFN- 327

INTERNSHIP

Credits -02

Max Marks -100 (SEE-100)


Total Hrs -30

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 and

submit it. She will be required to make the presentation of the work followed by viva-

voce. The student is also required to get the certificate from the concerned organization/

institution/ industry, etc. regarding successful training.

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.



SEMESTER –IV

Paper Code-FN- 421

FOOD SERVICE MANAGEMENT

(THEORY)

Credits -03



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.



SEMESTER –IV

Paper Code-FN- 422

FOOD SERVICE MANAGEMENT

(PRACTICAL)

Credits -03



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.



SEMESTER –IV

Paper Code-FN- 423

RESEARCH PROJECT/DISSERTATION

Credits -14


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

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.

Evaluation (CA): Based on Interaction with the supervisor, attendance, Library work,

Internet Browsing and Preparation of the Dissertation Report.

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