public health nutrition dietetics

POST GRADUATE PROGRAM

Department of Foods and Nutrition

Faculty of Family and Community Sciences,

The Maharaja Sayajirao University of Baroda

Vadodara, Gujarat 390002

F N D

PUBLIC HEALTH NUTRITION

DIETETICS

Contact: (0265) 2795526

Email: [email protected]

POST GRADUATE PROGRAM

PUBLIC HEALTH NUTRITION

DIETETICS


Faculty of Family and Community Sciences,


Vadodara, Gujarat 390002

F N D

INDEX

Sr. No.

Title

Page. No.

1. An introduction to Department of Foods and Nutrition 1

2. An introduction to the M.Sc. Program in Public Health

Nutrition/ Dietetics 4

3. Semester wise distribution of courses and Syllabus – Public

Health Nutrition 8

4. Semester wise distribution of courses and Syllabus – Dietetics 60

5. Grade credit system of evaluation 106

D e p a r t m e n t o f F o o d s a n d N u t r i t i o n

1

DEPARTMENT OF FOODS AND NUTRITION

The Department of Foods and Nutrition at the Faculty of Family and Community Sciences, The

Maharaja Sayajirao University of Baroda, established in the year 1950 is a premier institute for

higher education that offers comprehensive program for Bachelor’s, Master’s and Doctoral

degree in Foods and Nutrition.

The vision and mission of the department is to create world class committed Public health,

Dietetics, Nutrition and Food Science professionals who can contribute meaningfully to the

social, economic and health development of the country. Towards this mission our goals are to

persistently update and enrich our academic programme, expand our network with other

institutions, establish national and international collaborations and explore all avenues for

extension.

PROGRAMS OFFERED

B.Sc. M.Sc.

Dietetics Dietetics

Public Health Nutrition Public Health Nutrition

Food Science and Quality Control

A Doctoral program leading to Ph.D. in Foods and Nutrition is also offered.

COURSES UNDER HIGHER PAYMENT PROGRAM

B Sc. (Honors) Foods and Nutrition Program

P G Diploma in Public Health Nutrition

P G Diploma in Food Service Management

The department has been enjoying the status of being the recipient of UGC-DSA SAP III

program (2015-2019). The department has also received generous grants from UGC for

infrastructure development over the years. This has resulted in building a new Research and

Development wing, purchase of new equipments, upgradation and renovation of the laboratories,

and initialization of latest multimedia and communication facilities.

EXTENSION AND OUTREACH ACTIVITIES

The department organizes extension and outreach activities for the Community for promoting

maternal and child health and nutrition, creating awareness on safe food consumption and

preparation practices, prevention of non-communicable diseases. The public awareness on health

and nutrition is generated through open houses, celebration of Nutrition and Breast feeding Week

and by conducting sessions in various programmes organized by voluntary, nongovernment

agencies.

COLLABORATIONS / PROJECTS


2

The department has collaborations with several national and international agencies for research

work, projects and student internships.

National International

Indian Council of Medical Research World Health Organization

National Institute of Public Co-operation and

Child Development

UNICEF

National Institute of Nutrition Global Alliance of Improved Nutrition

State and National NGOs, Ministry of Health

& Family Welfare

Micronutrient Initiative

GSFC, GACL, GIPCL, Transpek, Baroda

Dairy, Petronet LNG etc

Harvest Plus / IFPRI / CIAT

Department of Biotechnology INCLEN

Government of Gujarat Cornell University

Diabetes Foundation of India

GUJCOST

Tata Institute of Social Sciences

FACILITIES FOR THE STUDENTS

Various facilities are made available to the students to enhance the teaching-learning processes

in the campus and to support and ensure the overall development of the students.

Infrastructure Facilities: The department has a total of 16 laboratories which cater to the areas

of Food Science, Instrumentation, Institution Management, Microbiology, Nutrition, Chemistry,

Physiology, Public Health Nutrition, Advanced Research, Food Analysis, Iodine Quality Control

etc. These laboratories house various simple to sophisticated equipments. Some of the

equipments include Spectrophotometers, ELISA Reader, Laminar Air Flow, Body Composition

Analyzer, Heart Rate Monitor, Auto Analyzer, Hematoanalyzer, GC, AAS, HPLC, Fibre Tech,

etc. The classrooms in the department are well equipped with multimedia facilities which along

with a Wi-Fi enabled campus greatly enhance the teaching learning process. The department also

houses a state of the art seminar room which is used for research presentations by students and

for other special lectures.

Library: The department has a well-equipped library with reference books for all the courses.

Master’s dissertation and doctoral research theses are also available for the students. Post

graduate students and doctoral scholars are allowed to issue the library material for reference

studies. The department library is in the process of digitization in order to facilitate the services

provided to the students.

Nutrition Counseling Centre: The department along with the MSU-FN Alumni Association

operates a Nutrition and Diet Counselling Center (NCC), wherein they provide guidance to the

people for a healthy and dynamic life through personalized counselling, as well as prevention,

education, and outreach activities. The services offered under NCC are free of cost. The


3

Counselling Center encompasses services addressing general nutrition assessment for

individuals, maternal & child nutrition, adolescent nutrition, sports nutrition, geriatric nutrition,

nutrition in health & diseases and nutrition for specially challenged groups. Effective counselling

is done using latest guidelines and techniques by a professional team of qualified Nutritionist and

Dieticians. NCC is functional on every Saturday from 1-4pm.To reach out to the large masses,

NCC also celebrates dietetics day, world health day, world diabetes day etc. and conducts

extension activities with government organizations, NGOs, academic institutions etc.

Staff Advisors and Coordinators for the Students: The department has advisors and

coordinators at different levels for each course. This is to facilitate students with regards to

subject matter, evaluation system, doubts and queries. Advisors and coordinators also see to it

that the curriculum is reviewed from time to time for inclusion of latest topics, researches and

other relevant information. Students can always feel free to communicate about their concerns,

suggestions and queries.

Awards: Several awards have been instituted for students who excel in academics. These

include the Priya Modern Food Products Gold Medal and Smt. ParvatibenJivanlal Patel Gold

Medal for the M.Sc. programme; and the Smt. ItchhagauriKuverjiNaik Gold Medal and Shri

JaswantraiTrikmlalBumiya Prize for the B.Sc. programme. Each year the Foods and Nutrition

Alumni Association Outstanding Student Award is given to a distinguished postgraduate student.

Clubs and Associations: All the students in the Department of Foods and Nutrition get a holistic

nurturing through involvement in activities of professional societies and student’s club affiliated

with the department. The department serves as a base for several associations namely Nutrition

Society of India (Vadodara Chapter), Indian Dietetic Association (Gujarat Chapter- Vadodara

Club). Alumni Association of Department of Foods and Nutrition.

YAPON Club

The Department of Foods and Nutrition has its own staff-student club named as YAPON CLUB

since 1989. The club is an ideal platform for students to get engaged in extracurricular activities

beyond academics. The club exists to unite and support the students creating a strong bond

amongst themselves and the teachers, thereby enhancing their leadership skills and emotional

quotient.

Alumni Association of Department of Foods and Nutrition (MSUFNAA)

Reaching out to Foods and Nutrition Department Alumni: FN Department is proud to have its

alumni working as dietitians at hospitals in India and abroad, nutrition consultants in UNICEF,

marketing executives and researchers in pharmaceutical companies, programme officers in

NGO’S, national and international, government departments, academicians, researchers, quality

control officers (food industry) and as entrepreneurs. The major activity of the Alumni

Association is to organize an Annual Alumni Achievement Award Ceremony and Dr.Mrunalini

Devi Puar Oration which is given by an expert in the field of Foods and Nutrition. The

association has instituted an Outstanding Student Award for Senior Master’s student.


4

POST GRADUATE PROGRAM IN FOODS AND NUTRITION

The Department offers two streams for the M. Sc. (Family and Community Sciences) FN

degree. These are:

M. Sc. (Family and Community Sciences) in Foods and Nutrition

FN (PHN) Public Health Nutrition

FN (D) Dietetics

No. of Seats: 20 (10 in each stream)

POST GRADUATE PROGRAM IN PUBLIC HEALTH NUTRITION

A. VISION: To work towards improving nutrition outcomes of the population of India by

training cadre of public health nutrition professionals, conduct research for evidence

generation, disseminate findings and advocate for delivering results to various

stakeholders

B. MISSION: Remain leader for training professionals in public health nutrition and

conduct both operational and evidence generation research for advocacy for new or

ongoing programs/interventions and foster partnerships with various stakeholders to

deliver results for all vulnerable populations with improved nutrition outcomes.

C. OPERATING PHILOSOPHY: Besides quality teaching, our staff is involved in several

projects in the field of public health nutrition which can be categorized as:

System Strengthening: To support government programs for achieving Global Nutrition

Targets to be achieved by 2025 & Nutrition related sustainable development goals to be

achieved by 2030.

Capacity Building: Conduct joint training programs for field functionaries/caregivers

and their supervisors for improving nutritional and health status of vulnerable age groups.

Operations Research and Create Evidence Base: Conduct need based process and

impact evaluation of health and nutrition programs of urban, rural and tribal areas.

Partnership Building & Convergence: To foster partnerships and inter sectoral

collaborations with various stakeholders including corporate /CSR initiatives & PPP

model towards achieving WHO nutrition targets by improving maternal, infant and

young child nutrition, Strengthening MDM Program for School children, achieving

universal salt Iodization etc.


5

Nutrition Advocacy: Evidence based advocacy for newer programs, interventions and

strategies for inclusive programming by identifying excluded groups, their needs etc .

D. Department is recognized as center for excellence in maternal/child health & have been a

WHO Collaborating centre (1996- 2011) & only academic department in country giving

degrees (UG & PG) in PHN.

POST GRADUATE LEVEL: M.Sc. PROGRAMME IN CLINICAL

NUTRITION/MEDICAL DIETETICS PROGRAM

A. VISION: To work towards improving nutrition care for hospitalized patients & nutrition

health promotion in various settings by training cadre of clinical/medical dietetics

professionals, conduct research on functional foods in management of health and disease

prevention/clinical trials in management of disease, identify risk factors of disease

burden, disseminate findings and advocate for improving nutrition care in various settings

including hospitals, workplaces, schools/universities, old age homes etc.

B. MISSION: Remain leader for training professionals in clinical nutrition and dietetics,

conduct clinical nutrition research with newer strategies for dietary management of

disease, nutrition health promotion and foster partnerships with various stakeholders to

improve disease management/food service delivery and labelling, preventive nutrition,

promoting healthy diets etc.

C. OPERATING PHILOSOPHY: Besides quality teaching, our staff is involved in several

projects in the field of Clinical Nutrition/Dietetics which can be categorized as:

Conduct Clinical nutrition trials: To support health care in hospitalized patients,

various health care settings and geriatric populations.

Achieving Nutrition related non communicable disease targets by 2030 : Strengthen

efforts to promote healthy diets by reducing salt, trans fat, added sugars in processed

foods/dietary intakes, promote early identification and management of NCD risk factors,

identify & promote use of functional foods in risk factor management, adjunct therapy in

disease management and promotion of health.

Capacity Building: Conduct training programs for nutrition care throughout the life

cycle, diabetes educators, nutrition health promotion program implementers in

workplaces/school settings, caterers/food service handlers etc.


6

Nutrition Health Promotion in various settings: Develop nutrition health promotion

models for workplaces, schools/academic institutions, geriatric care centers etc.

Partnership Building & Convergence with Nutraceutical industry, medical

practitioners, government /private hospitals, schools/workplaces/sports academies/ old

age homes etc. towards Implementing evidence based guidelines on the management of

diet related diseases like diabetes, hyperlipidaemia, cancer, overweight/obese & various

types of anaemia etc. To foster partnerships with various stakeholders including food

industries, food service organizations, hospitals for reducing diet related risk factors of

diseases, promotion of healthy diets in populations

Evidence Generation: Creating newer evidence for the role of various traditional

herbs/plants/foods for their use as functional foods in prevention & management of health

& disease. Cancer Cell line studies on plant/herbs etc, for geriatric & Sports nutrition

Advocacy for recognition of dietetics/clinical nutrition professionals : Advocacy for

uniform standards for training of clinical nutrition/dietetics professionals and recognition

of dieticans/clinical nutritionists as integral member of health care team both in the

management of disease & preventive health through Indian Dietetic Association activities

and Evidence based advocacy for nutrition focus in strategies for achieving NCD targets,

mainstream nutrition in sports/ fitness levels of players & Geriatric care.

Eligibility Criteria:

For admission to M.Sc. (Family and Community Sciences) degree program in Foods and

Nutrition, a student must have completed.

(a) B.F.C.Sc. (Foods and Nutrition) OR (Family & Community Sciences)/B.Sc. (Home)

with specialization in Nutrition.

(b) B.F.C. Sc. (Vocational) with specialization in Foods Science and Quality Control or

Clinical Nutrition and Dietetics OR Food Science & Technology OR B. Tech. in

Food Science & Technology OR Public Health Nutrition.

(c) B.F.C.Sc. (Family & Community Sciences) or B.Sc. (Home) / FCScProgramme with

specialization in Foods & Nutrition/Public Health Nutrition/Dietetics/Food Science

and quality control,

(d) B.F.C.Sc/B.Sc. with Microbiology OR Biochemistry

(e) B.F.C.Sc. as in above a - d and P.G. Diploma in Dietetics, P G Diploma in Applied


7

Nutrition, P G Diploma in Food Service Management & P G Diploma in Public

Health Nutrition from a recognized institution.

(f) Students graduated from 'Open Universities' are eligible for admission if recognized

by distance learning programme.

(g) Where the Foods &Nutrition specialization is not clearly mentioned, the following

criteria should be met for eligibility :

(1) Foundation course in Biology, Organic Chemistry, Physiology and

Biochemistry,

(2) A minimum 6 credits in the grade credit system or two full papers from the

following should have been completed.

(i) Nutrition including Community Nutrition

(ii) Dietetics (iii) Food Science

Admissions to the M.Sc. degree program is based on the consolidated score obtained

from the following.

Stage I

a) Marks/grades obtained at the qualifying examinations (50%)

b) Entrance examination (30%)

Stage II

a) Personal Interview (20%)

Only short listed candidates will be called for Stage II, Personal Interview.

To qualify for M. Sc. (Family and Community Sciences) degree with FN (PHN) or FN

(D), students must complete a minimum of 48 credits of course work, 10 credits of

dissertation and 2 credits of Internship.


8

SEMESTER-WISE DISTRIBUTION OF CREDITS FOR

PG FN(PUBLIC HEALTH NUTRITION) COURSES

Course No. Course Title Credits

( Th + Pr )

SEMESTER I

PHN 2101 Advanced and Applied Physiology for Community 2 (2 + 0)

PHN 2102 Advanced Human Nutrition 4 (4 + 0)

PHN 2103 Food Microbiology in Community Setting 2 (2 + 0)

PHN 2104 Advanced Public Health Nutrition 3 (2 + 1)

PHN 2105 Biophysics and Laboratory Technique 3 (2 + 1)

PHN 2106 Biochemistry for Community Health 4 (4 + 0)

STA 2123 Statistics for Research 3 (3 + 0)

SEMESTER II

FDN 2201 Advanced Food Science 2 (2 + 0)

FDN 2202 Advanced Research Methodology 3 (3 + 0)

PHN 2201 Nutritional Epidemiology – Intersectoral Linkages 2 (2 + 0)

PHN 2202 Applied Nutrition – Health and Fitness 3 (2 + 1)

PHN 2203 Improving Health and Nutrition through IEC 2 (2 + 0)

PHN 2204 Nutrition Program Management 2 (2 + 0)

PHN 2205 Advanced Nutritional Anthropology 2 (2 + 0)

PHN 2206 PHN Field Training 4 (0 + 4)

CB Course 2 (2 + 0)

SEMESTER

III

PHN 2301 Public Health Nutrition- Mainstreaming and Advocacy 1 (1 + 0)

PHN 2302 Nutrition in Emergencies and Special Conditions 2 (2 + 0)

CB Course 2 (2 + 0)

SEMESTER

IV

PHN 2401 Dissertation 10 (0 +10)

PHN 2402 Internship 2 (0 + 2)

-- Seminar 0

Total : 60


9

COURSE OUTLINES FOR COURSES OFFERED IN

SEMESTER I- PUBLIC HEALTH NUTRITION


10


Faculty of Family and Community Sciences


Fatehgunj, Vadodara.

ACADEMIC

YEAR

2015-16

M.Sc.-PHN

Year I Course Type: Core Compulsory

Course No: PHN2101

Course Title: Advanced Physiology for Community

Credits 2(2+0)

Semester I Hours/wk 2

Objectives 1. To enable the students to understand the relevant issues and topics of human

physiology.

2. To enable them to understand the integrated functions of all systems and the

grounding of nutritional sciences in physiology.

3. To enable them to understand the patho-physiology of the systems.

COURSE CONTENT / SYLLABUS-THEORY

UNIT - I

1. Physiological principles

(a) Transport mechanisms in brief.

(b) Plasma volume, Total blood volume, Red cell volume.

2. Equilibrium

(a) Moles, Milli moles, Equivalence.

(b) Osmoles, ph, buffer, temperature.

(c) Importance of Fluid systems-ECF, ICF, Electrochemical

gradient, Ionic gradient, Solvent drag, Gibbs-Donnan

equilibrium.

3. Digestive system

(a) Related organs, structure and function (brief)

(b) Role of liver, gall bladder, pancreas and their functions in

absorption.

(c) Regulation of Nutrient intake and food selection.

(d) Meal related gastric secretion-– Cephalic, Gastric,

Inhibitory

(e) Gastric emptying and regulation.

4. Circulatory system-Blood formation

(a) Erythropoesis- Role of various hormones in controlling

Erythropoesis.

(b) Pathophysiology-Anemias, Iron deficiency anemia-

etiology and classification.

(c) Corpuscular defects and congenital defects, regulation of

iron absorption – with reference to mucosa and enterocytes.

(d) Castle’s experiment- Pernicious anemia, causative factors,

extrinsic, intrinsic factors

(e) Folic acid and B12 deficiency methylation,

megaloblasticanemia, clinical features, prevention of B12

deficiency.

(f) Patho-physiology of Jaundice.

(25%)


11

(g) Granulopoesis-role of WBCs in Anemia control, regulation

of granulopoesis

5. Neuro -Endocrine System

(a) Humoral responses of Hormones

(b) Neuronal development-role of Vit.B12.

(c) Emphasis on physiology of metabolic hormone-Thyroid,

Insulin. (Or any 2 examples)

(d) Feed mechanism and its importance.

6. Gene expression and Nutrition

(a) Relevance to human health-obesity, starvation.

(b) Physiological role of enzymes in obesity and starvation.

(c) Gene-Nutrient Interactions-Diagnosis, Prediction of

Disorders, Use of DNA chip.

(d) Metabolic syndromes-and public health (discuss any 2

examples.)

Unit - II

1. Excretory system

(a) Nephron-structure,functions.

(b) Role of Kidney in maintaining pH of blood, GFR, Counter

current balance, controlling blood pressure

(c) Water, electrolyte and Acid- Base balance, Diuretics.

(d) Respiratory acidosis, alkalosis.

2. Dynamics of Musculo-Skeletal system

(a) Pathophysiology of system – eg :muscular dystrophy,

Osteoporosis, Rickets.

(b) Crystal poisoning and drug induced Osteomalacia.

(c) Role of Vit-D

(25%)


12

Unit III:

3. Immunology and Nutrition

(a) Human immunoglobulins

(b) Cell mediated and humoral immunity – impact of

malnourishment.

(c) Innate immunity - Activation of WBC and production of

Antibodies. T cells, B cells. Role of thymus.

(d) Acquired immunity related disease- AIDS, HIV etc

(e) Autoimmune disorders – Role of antibodies in pregnancy

screening.

(f) Effects of Vitamins on immune response

4. Reproductive system

(a) Spermatogenesis, Oogenesis, Menstrual cycle, Embryo

formation.

(b) Physiological changes in pregnancy and lactation –

Placental transfer of nutrients, nutrition during lactation.

(c) Embryo development-Cellular development of specific

organs and tissues.

(d) Congenital malformations-genetic defects.

(e) Intra uterine deficiencies-LBW prevention, Infant and

perinatal mortality.

(f) Menopause – Role of hormones, home based nutrition to

combat menopause.

(g) Physiology of ageing-Age related changes, Theories of

Aging, Modulating process, Dietary acceptance.

(25%)

Unit IV

1. Immunology and Nutrition

(a) Human immunoglobulins


malnourishment.





screening.




formation.




organs and tissues.





combat menopause.

(25%)


13



REFERENCES

Books

1. GanongsWF(1985). Review of Medical physiology.

2. Campbell EJ, Dickinson CJ, Slater JD (1984). Clinical and Applied physiology.

3. Tortora GJ, Derickson B, Grabowski SR (2007). Principles of Anatomy and

Physiology (11th

ed.).

4. MountcastleVB(1979), (2008). Overview of Medical Physiology.

5. Guyton AC (1985). Functions of Human body.

6. Guyton AC & Hall JB (1996). Text book of Med. Physiology.

7. Wilson KJW & Waugh A (1996). Ross and Wilson. Anatomy and Physiology in

Health and illness.

8. Mc Ardle WD, Katch FI, Katch VL (1996). Exercise physiology- Nutrition &

Human performance.

9. Jain AK (1999). Text book of Physiology Vol 1& 2.

10. Bijlani RL (1997). Understanding Medical Physiology.

11. Harrisons-On line- Text book of Physiology. Medical Review of Physiology.

12. Schmidt & Nelson. Physiology of mammals.

13. Kronenberg H, Melmed S, Polonsky KS, Larsen P Reed. (2010).

Williams Textbook of Endocrinology (11th

ed.).

14. Williams Pathophysiology (2007) Saunders

15. Gross L (2007). New Human genome-Individualised Genomics.

16. Collins FS (2003). New goals for human genome.

17. Text book of Pathophysiology-

Journals

1. Journal of Physiology.

2. Journal of Applied Physiology.

3. Nature.

4. Journal of Medical physiology.

5. Journal of human gene therapy.

6. Journal of Endocrinology.

7. Metabolic Reviews.

8. Journal of Applied Nutrition and Physiology.

9. Science.

10. Scientific American.

11. WHO-Food Nutrition bulletins.

12. Physiological Reviews.

Online Resources

1. www.searchbarnesnoble.com.

2. www.free-ebook-download/medical books/physiology.

3. www.rapidshare. comfiles/physiology.


14





ACADEMIC

YEAR

2015-16

M.Sc.- PHN


Course No: PHN2102

Course Title: Advanced Human Nutrition

Credits 4(4+0)


Objectives 1. To enable the students to understand what happens to the ingested nutrients at the

cellular level and the nutrient interactions

2. To present and discuss methods of determining nutrient requirements for humans

and discuss the current figures of nutritional requirements

3. To enable them to translate the knowledge into practical guidelines for dietary

needs of humans at different stages of life

4. To enable them to understand the application of the recent knowledge of nutrition

in planning for public health programmes.

COURSE CONTENT / SYLLABUS-THEORY

Unit I

Energy Metabolism

1. Components of energy expenditure – A review

2. Current methodology for determining energy requirements

3. Current recommendations for energy intake of different age,

sex groups

4. Disorders of energy metabolism : Obesity and under

nutrition

5. Short term and long term weight maintenance (Gut fill cues,

Glucostat theory, Lipostat theory)

6. Metabolic syndrome from Cardiology and endocrinology

perspective

(15%)

Unit II

Carbohydrates

1. Classification , digestion, absorption and utilization : An

appraisal

2. Simple and Complex carbohydrates, Non-starch

polysaccharides and fibre constituents and their role in

Nutrition.

3. Established and emerging evidence of fibre

4. Newer functional role of carbohydrates in human nutrition

5. Disorders related to carbohydrate metabolism

6. Polyols , Glycemic Index , Gycemic load and Satiety index:

Clinical implications

(10%)

Unit III Lipids

1. Classification, digestion, absorption, transport – A review (15%)


15

2. Functions of essential fatty acids, and Long chain PUFA in

human metabolism

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

4. Hyperlipidemia and nutritional aspect of altherosclerosis

5. Phytochemicals & Plant sterols in human nutrition

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

7. Visible and invisible fats in diets

8. Human requirements of essential fatty acids.

9. Assessment of Lipid status

10. Recommendations for heart friendly diets

Unit IV

Proteins

1. Classification, digestion, absorption and transport – Review

2. Non protein compounds and their biological functions

3. Metabolism of proteins – Role of liver and muscles

4. The concept of nitrogen balance, the concept of obligatory

nitrogen losses and their relevance to protein requirement

5. Human requirements for proteins

6. Current methodology for determining protein requirements

and essential amino acid requirements

7. The concept of quality of protein and method for measuring

it.

(15%)

Unit V

Fat Soluble Vitamins – A, D, E, K

1. Historical background

2. Structures of vitamins

3. Digestion, absorption, transport and metabolism

4. Bioavailability : Modulators

5. Biochemical function

6. Assessment of vitamin status

7. Interaction with other nutrients

8. Toxicity and deficiency

(10%)

Unit VI

Water Soluble Vitamins (Thiamine, Riboflavin, Niacin,

Pyridoxine, Folic acid, Ascorbic acid, Biotin)

1. Historical background

2. Structure

3. Digestion, absorption, transport and metabolism

4. Biochemical functions



7. Toxicity and deficiency

8. RDA

(10%)


16

Unit VII

Minerals (Calcium, Phosphorous, Iron, Copper, Zinc,

Iodine)

1. Digestion, absorption, transport, metabolism

2. Bioavailability

3. Requirements, RDI / ESADDI

4. Deficiency and toxicity


(15%)

Unit VIII

Trace Minerals and electrolytes (Selenium, Chromium,

sodium, Potassium)

1. Sources

2. Digestion, absorption, transport, metabolism

3. Biochemical function

4. Deficiency and toxicity

5. Assessment of status

6. RDA

(10%)

REFERENCES

1. Shils ME, Olson JA, Shike M, Ross AC, Cabellaro B and Cousins RJ (2006).

Modern Nutrition in Health and Disease (10th

ed.). Lippincott, Williams and

Wilkins publications.

2. Zeigler EE and Filer Jr LJ (1996). Present Knowledge in Nutrition (7th

ed.). ILSI

Press, Washington DC

3. Human energy requirement (2004). Report of a joint FAO/WHO/UNU Expert

consultation, Rome, 17-24 October 2001. FAO, Food & Nutrition technical

Report series 1.

4. Protein and Amino Acid requirements in Human Nutrition (2007). Joint

WHO/FAO/UNU Consultation Technical Report Series No. 035, WHO Geneva

5. Indian Council of Medical Research. Nutrient requirements and Recommended

Dietary Allowances for Indians. Report of Expert Group, 1978 and 1989 and

2009

6. Human Vitamin and Mineral requirements (2002). Report of a Joint FAO/WHO

expert consultations, Bangkok, Thailand, WHO & FAO UN, Rome.

7. Mukherjee KL (1988). Medical Laboratory Techniques. A procedure manual for

routine diagnostic tests (Vol. I, II & III). Tata McGraw Hill Publishing Company

Ltd., New Delhi

8. Sharma S (1993). Practical Biochemistry. Classic Publishing House, Jaipur

9. Varley H (1988). Practical Clinical Biochemistry. GulabVazirani Publishers Pvt.

Ltd. , New Delhi


17





ACADEMIC

YEAR

2015-16

M.Sc.-PHN


Course No: PHN2103

Course Title: Food Microbiology in Community setting

Credits 2(2+0)


Objectives 1. To provide basic knowledge about microorganisms, their environment and factors

affecting their growth

2. To enable students to know about the historical developments and taxonomy of

microorganisms

3. To provide knowledge on newer and quick techniques for detection of

microorganisms in samples for Food hygiene & personal hygiene

4. To provide knowledge on the principles involved in destruction of

microorganisms in meaning foods

COURSE CONTENT / SYLLABUS - THEORY

Unit I: Historical Developments and Taxonomy (25%)

1. Historical developments

(a) Food Preservation

(b) Food Spoilage

(c) Food Infection

(d) Food legislation

2. Taxonomy of microorganisms

Unit II Role and Significance of Microorganisms in Weaning Foods (20%)

1. Bacteria

2. Yeast

3. Mold

Unit III Newer and Rapid Methods of Isolation and Detection of

Microorganisms in Foods and Sample of PH Brought from

a Community

(30%)

1. Conventional methods

2. Rapid methods (newer techniques)

3. Immunological methods; Fluorescent antibody, radio

immune assay, ELISA etc.

4. Chemical methods: Thermostable nuclease, DNA probes,

ATP measurements, PCR techniques

5. Microbiological criteria for various food products

6. Sampling plans

Unit IV Principles Involved in Destruction of Microorganisms for

Prolonged Storage of Foods and Importance of Prebiotics

(25%)


18

and Probiotics in Community Health

1. Physical methods: drying, freezing, cell storage, heat

treatment, irradiation, high pressure processing.

2. Chemical preservation and natural antimicrobial compounds.

3. Biologically based preservation systems and probiotic

bacteria.

REFERENCES

1. Jay JM (2004). Modern Food Microbiology (7th

ed.). CBS Publishers and

Distributors. Springer Publications, Delhi

2. Banwart GJ (1998). Basic Food Microbiology (2nd


Distributors, New Delhi

3. William Frazier (2008). Food Microbiology (4th

ed.). The McGraw Hill Co Inc.,

New York

4. Dr. K. Vijaya Ramesh (2007). Food Microbiology. MJP Publishers, Chennai.


19





ACADEMIC

YEAR

2015-16

M.Sc.- PHN


Course No: PHN2104

Course Title: Advanced Public Health Nutrition

Credits 3((2+1)


Objectives 1. To promote the students understanding about the importance of inter sectoral and

intra sectoral linkages in improving nutrition

2. To develop holistic understanding of the nature, determinants, functional

consequences, prevention and control of nutritional problems of public health

significance in India and the developing world

3. Understand the various approaches to combat nutrition and public health

problems with newer approaches adopted by government of India to combat

nutritional problems of India

COURSE CONTENT / SYLLABUS- Theory

Unit I Nutrition, Agriculture and Food Security (20%)

1.Food and nutrition security : Definitions, concept and

components

2.National, community and household level food security :

current definitions globally and In India

3.Effect of macro economic policies.

i. Impact of agricultural policies and practices on health care

and food consumption.

ii. Food insecurity warning and mapping systems for

nutritional vulnerability

iii. Qualitative and participatory approaches to understand

community view of food security.

iv. Newer developments & strategies for improving nutritional

status of populations such as

a. Food fortification

b.Genetic modification of foods

c. Multi micronutrient fortification of complementary foods

& supplementary nutrition for pregnant & lactating women

Unit II Nutrition, Health and National Development (20%)

1. MDG & its relationship with nutrition

2. Countdown 2015, where are we in terms of achieving

MDG in India : Bottlenecks & way forward

3. New Emerging public health problem of NCD’s ,

programmes & strategies recommended for their control

Unit III Approaches for Under Nutrition Control in India and (20%)


20

the Developing World

1. National programs & guidelines for controlling under

nutrition in India with emphasis on IYCF (ICDS, RCH,

IMNCI, NRHM, NUHM) & other developing countries,

Best Practices from Thailand, Vietnam etc:

2. Importance of focusing health & nutrition interventions in

first 1000 days of life & improving delivery of key

nutrition interventions, its evidence, impact, significance

for controlling under nutrition & new government

initiatives (IYCF, IGMSY, Janani Suraksha yojana,

Chiranjeevi yojana in Gujarat etc.)

3. Strengthening gender sensitivity and community

empowerment of above program

4. The rolling of new WHO standards in India its importance

& implications

5. The problem of stunting & wasting in populations, their

diagnosis, causes, & strategies & protocols for their

management in mild to moderate & severe forms .

Unit IV Approaches for Micronutrient Deficiencies Control

and Improve School Health in India and the

Developing/Developed World

(20%)

1. Cost effectiveness of micronutrient supplementation, the

Economist’s perspective & recommendations Critique,

Bottlenecks, Best practices from India & the world, future

directions

2. Problems in improving micronutrient deficiencies in

children, P/L women & adolescent girls: Issues,

weaknesses & newer initiatives of government

(Kishorishakti, SABLA), way forward

3. School Health Programmes, in India : current status,

Bottlenecks

4. Settings approach for health promotion : experiences from

developed countries

PRACTICALS

Unit I To compare nutritional profile, determinants of

nutritiitonal status and gender differences of NFHS 3 and

other data of Urban, Rural and Tribal communities

(10%)

Unit II To conduct a coverage evaluation survey (using

quantitative & qualitative methods) for delivery of key

nutrition health interventions in a community, collect data

, analyse , interpret, report & suggest recommendations for

improving coverage & delivery of services

(10%)

REFERENCES

Books & Web material:

1. Park K (2007). Park’s textbook of preventive and social medicine (19th

ed.). M/s

BanarsidasBhanot Publishers, Jabalpur


21

2. The state of Food insecurity in the world (2013) : The multiple dimensions of

food security. FAO publication

3. Global Hunger Index (2013) : The challenge of Hunger: Building resilience to

achieve Food & Nutrition security. IFPRI/Concern

worldwide/welthungerhife/institute of development studies publication.

4. Report of food insecurity in rural India: MS Swaminathan research Foundation

2008

5. India state Hunger Index(2009) Comparison of Hunger across states. IFPRI/

welthungerhife/UC Riverside publication

6. Strengthening efforts to eradicate poverty & hunger (2007) , Dialogues at the

socio economic council , Chapter 3, Thematic discussion strengthening efforts at

all levels to promote pro poor sustained economic growth including through

equitable macroeconomics policies, Department of socio economic affairs,

United Nations.

7. Dinsa Sachan (2013), India's new food bill sparks debate The Lancet, Volume

382, Issue 9888, Page 194, 20 July 2013.

8. Food & Nutrition security for all through sustainable agriculture and food

systems(2012), Note from united nations system high level task force on global

food security.www.un-foodsecurity.org

9. UNICEF 2013, Improving child nutrition: The achievable imperative of global

progress.www.unicef.org/publications/index.html

10. UNICEF 2009, Tracking progress on child and maternal nutrition: A survival

&development priority. www.unicef.org/publications/index.html

11. WHO & UNICEF (2009), Report on WHO child growth standards &

identification of severe acute malnutrition. www.unicef.org and www.who.int.

12. WHO (2013), Draft action plan for prevention and control of non communicable

diseases (2013-2020). WHO executive board, 132nd session, provisional agenda

item no 6.2

13. Investing in the future: A united call to action on vitamin A & mineral

deficiencies. www.unitedcalltoaction.org

14. IGMSY pamphlet, www.wcd.nic.in

15. HUNGaMA Fighting hunger and malnutrition (2011), The hungama survey

report. Naandi foundation. www.hungamafor change.org

16. UNICEF (2010). Multiple micronutrient supplementations during pregnancy and

birth outcomes. UNICEF APSSC unit, monthly nutrition bulletin, No 10, January

2010.

17. UNICEF/WHO/WFP (2010), Report of the Asia pacific regional workshop on the

reduction of stunting through improvement of complementary feeding and

maternal nutrition, Bangkok.

18. WHO/World economic forum (2008), preventing non communicable diseases in

http://www.thelancet.com/search/results?fieldName=Authors&searchTerm=Dinsa+Sachan

http://www.thelancet.com/journals/lancet/issue/vol382no9888/PIIS0140-6736(13)X6035-0

http://www.thelancet.com/journals/lancet/issue/vol382no9888/PIIS0140-6736(13)X6035-0

http://www.unicef.org/

http://www.who.int/

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

http://www.hungamafor/


22

the workplace through diet and physical activity.

19. WHO (2006), Nutrition friendly school initiative, www.who.int

20. Global Nutrition report (Latest)

21. Nutrition & the Post – 2015 Development Agenda: Siezing the opportunity

(2015), SCN News, No 41

Journals

1. Food and Nutrition Bulletin.

2. Indian Journal Community Medicine.

3. Indian Journal Public Health.

4. Social Science and Medicine

5. Nutrition Reviews

6. Indian Pediatrics.

7. Indian Journal Pediatrics

http://www.who.int/


23





ACADEMIC

YEAR

2015-16

M.Sc.- PHN

Year 1 Course Type: Core Compulsory

Course No: PHN 2105

Course Title: Biophysics & Laboratory Techniques

Credits 3(2+1)

Semester 1 Hours/wk 4

Objectives 1.To make the students familiar with routinely used laboratory instruments

2.To make them understand the principles and applications of different techniques

available for public health nutrition research.


Unit I Introduction to Biophysics (10%)

1. Molarity, Normality, millimole, Angstrom

2. Ph, buffer, adsorption, viscosity, surface tension

3. Colloids, suspension, true solutions

Unit II Basic Instrumentation- Theory & Principles (15%)

1. Balances, viscometer

2. ph meter,

3. Muffle furnace,

4. ovens,

5. centrifuges

Unit III Analytical Instrumentation (25%)

1. Colorimetry, Spectrophotometer

2. Flame photometer, Atomic absorption spectrophotometer

3. Fluorimeter

4. Chromatography- paper, GC, HPLC, Thin layer

Unit IV Principles and applications of the following techniques (25%)

1. Auto Analyser

2. Elisa

3. RIA and radioisotopes in biology and medicine

4. MRI and CT scan

5. Ultra sound and sonography.

PRACTICALS

Unit I Working of (10%)

1. Balances

2. Ph meter, ovens, muffle furnace

3. Beer Lambert Law-absorption maximum using

colorimeter.

4. Beer Lambert Law- standard curve using colorimeter.

5. Identification of different pigments in coloured ink

6. Identification of amino acids by paper chromatography.


24

7. Identification of amino acids by thin layer chromatography.

Unit II Demonstrations and applications of the following

instruments

(15%)

1. Elisa

2. Autoanalyser

3. Hematoanalyser

4. Demonstration of HPLC

References

1. Boyer R (2000). Experimental Biochemistry (3rd

ed.). Modern Person education,

Asia

2. Dawes EA (1980). Quantitative Problems in Biochemistry (6th

ed.). Longman

Group Ltd.

3. Khosla BD, Garg VC and Khosla A (1987). Senior Practical Physical Chemistry

(5th

ed.). R.Chand& Sons, New Delhi.

4. Oser BL (1965). Hawk’s Physiological chemistry (14th

ed.).Tata McGraw-Hill

Publishing Co. Ltd

5. Raghuramulu N, Nair M and Kalyanasundaram KS (1983). A manual of laboratory

techniques. NIN, ICMR.

6. Sharma BK (1999). Instrumental methods of chemical Analysis Gel (8th

ed.).

Publishing House

7. Srivastava AK and Jain PC (1986). Chemical Analysis. An Instrumental Approach

(2nd

ed.). S.Chand Company Ltd.


25





ACADEMIC

YEAR

2015-16

M.Sc. PHN


Course No: PHN2106

Course Title: Biochemistry for Community Health- PHN2106

Credits 4(4+0)


Objectives The course is intended to impart comprehensive concepts in the area of metabolism of

carbohydrates, lipids, amino acids and nucleic acids with an emphasis on the

nutritional and biochemical aspects in health and disease.

COURSE CONTENT / SYLLABUS- THEORY

Unit I Carbohydrate Metabolism (15%)

1. Digestion, absorption and transport of carbohydrates

(a) Intestinal transport of carbohydrates

(b) Transport of glucose across various cells

2. Regulation of carbohydrate metabolism at Substrate level,

Enzyme level, Hormonal level, Organ level for the following

(a) Glycolysis

(b) TCA Cycle

(c) Gluconeogenesis

(d) Glycogenesis

(e) Glycogenolysis

(f) HMP Shunt

(g) Uronic acid pathway

3. Disorders of carbohydrate metabolism

(a) Glycogen storage diseases

(b) Lactose intolerance

(c) Galactosemia

(d) Diabetes mellitus

(e) Lactoacidosis

4. Malnutrition & CHO Metabolism

Unit II Enzymes and Biological Oxidation (10%)

1. Major classes of enzymes & types of reactions : Enzyme

kinetics – Role of various modulators on enzyme activity

2. Regulation of enzymatic activity and synthesis

3. Electron transport chain

4. Role of high energy phosphates in metabolism

Unit III Lipids Metabolism (15%)

1. Metabolism with regard to:

(a) Intestinal transport of lipids

(b) Digestion, absorption & transport of lipids


26

2. Lipid metabolism:

(a) Oxidation of lipids

(b) Synthesis of fats

(c) Cholesterol metabolism

3. Ketosis

4. Lipoproteinemia’s

5. Fatty Liver

Unit IV Metabolism of Amino Acids, Biologically Active Peptides,

Polypeptides and Transport Proteins

(10%)

1. Amino acid oxidation and decarboxylation

2. Urea cycle

3. Pathways for amino acid degradation

4. Blood transport of ammonia via glutamate

5. Role of transport protein in the metabolism of amino acids

Unit V Biochemical Aspects of Purines, Pyrimidines And Nucleic

Acids

(15%)

1. Metabolism of Purines and Pyrimidines

2. Metabolism of DNA and RNAs

3. DNA replication, mutation and repair and recombination

concepts

Unit VI Protein Biosynthesis (10%)

1. The process of protein biosynthesis : Gene expression,

Transcription, Translation, Post-translational modification.

2. Inhibitors of protein biosynthesis

3. Gene expression in mitochondria

Unit VII Disorders of Amino Acid and Nucleic Acid Metabolism (15%)

1. Inborn errors of amino acid metabolism

2. Disorders of nucleic acid metabolism - gout

Unit VIII Molecular Endocrinology (10%)

1. Overview of hormone metabolism

2. Hormones and neurotransmitters

3. Hormonal action at the cellular level

4. Endocrine system & its regulation.

REFERENCES

1. Lehninger A (1990). Principles of Biochemistry (2nd

reprint of Indian edition). CBS

Publicatios, New Delhi

2. Murray RK, Granner DK, Meyo PA and Rodwell VW (2000). Harper’s biochemistry

(25th ed.). Prentice Hall International, New York

3. Saini (1994). Textbook of biochemistry. CBS Publication, New Delhi

4. Talwar GP (1994) .Textbook of biochemistry and Human biology (2nd

ed.). Prentice

Hall of India, New Delhi

5. Voet D and Voet JG (1990). Biochemistry. John Wiley and sons, USA.

6. Deb AC (2000). Fundamentals of biochemistry (7th

ed.) New central book agency,

Calcutta.

7. Indira Gandhi National Open University School of continuing education (2005).

Nutritional biochemistry-MF-002. Published by Laxmi Print Media, Delhi.


27





ACADEMIC

YEAR 2015-16

M.Sc. - PHN


Course No: STA2123

Course Title: Statistics for Research

Credit 3(2+1)


Objectives

1. This course brings understanding of statistical methods that can be

applied to community science related data

2. This course intends to help in real time data analysis of their research

problems

COURSE CONTENT

UNIT-I Statistics and its Applications in Social Science 15%

1. Introduction of concept & definitions of Statistics.

2. Types of data, Compilation and Presentation of Data,

Purpose of Compilation & relevance to data analysis,

making a data analysis plan.

3. Diagrammatic presentation of data: Line diagram, Bar

diagram, Pic diagram

4. Frequency distribution & its graphical presentation. :

Histogram, Frequency curve, stem and leaf diagram.

Characteristics of Data:

1. Central Tendency, Measures of central tendency: Mean,

Median, and Mode.

2. Dispersion, Measures of dispersion: Range, Standard

deviation, quartiles, deciles, percentiles, Box plot.

UNIT-II Sampling Techniques (with Advantages and

Disadvantages) with Applications 15%

1. Simple Random Sampling determination of sample size

2. Stratified Sampling determination of sample size

3. Systematic Sampling

4. Cluster Sampling

5. Two-Stage Sampling

6. Purposive Sampling

UNIT-III Probability 20%

1. Introduction : Definition of probability (statistical

definition , classical definition, axiomatic definition)

2. Random variable, probability distribution of a random


28

variable.

3. Binomial distribution, Poisson distribution, Normal

distribution, their applications in data analysis.

4. Sampling Distributions : t , 2& F

UNIT-IV Estimation : Point and Interval Estimation 20%

Testing of Hypothesis: Concept & definitions, null

&alternative hypothesis, test – statistic, level of significance.

1. A test of the mean of a normal population (when is

known and is unknown)

2. Test of equality two independent population means. (large

sample case & small sample case)

3. Paired t-test.

4. Analysis of variance

5. One-Way ANOVA

6. Two-Way ANOVA

UNIT-V Correlation & Test for Uncorrelation 20%

1. Simple linear regression analysis

2. Multiple linear regression Analysis

3. Multiple correlation & partial correlation.

4. Concept of coefficient of determination.

5. Tests of regression coefficients

UNIT-VI Chi-square Test of Independence of Two Attributes : 2x2 ,

2xc &rxc contingency tables. 10%

1. Validity of chi-square test for 2x2 table.

2. Mc Nenair’s chi-square test for paired data

3. Test of a binomial proportion (Large sample case).

4. Test for equality of two independent population

proportions (large sample test)

5. Relative Risk & odd’s ratio.

REFERENCE

1. Gary Smith (1998) : Introduction to Statistical Reasoning WCB/McGraw-Hill.

2. Shelley Rasmussen (1992). An Introduction to Statistics with Data Analysis.

Brooks/Cale publishing company, Pacific Grove, California.

3. G.W.Snedecor, W.g. Cochran (1989). Statistical methods (8

th edition). Iowa state

university press

4. A.M.Goon, Gupta, Dasgupta: Fundamental of Statistics, Vol.I&Vol.II.

5. Daniel.W.W.(1999) Biostatistics : A foundation for analysis in the health sciences.

(7th

ed.). N.Y.John Wiley.

6. Games,P.A. &Klare, G.R. (1967). Elementary statistics. Data analysis for the

behavioral sciences, N.Y.John Wiley.


29

7. Rao Sundar PSS & Richard J. (1999). Biostatistics: A manual for students in health

science (3rd

ed.) N.Y.Hohn Wiley.

8. Williams, F. (1986). Reasoning with statistics, How to read quantitative research.

N.Y.Holt, Rinehart & Winston.

9. Bernanrd HR (1994). Research Methods in Cultural Anthropology. Sage

Publications, New Delhi.


30


31


SEMESTER II- PUBLIC HEALTH NUTRITION


32





ACADEMIC

YEAR

2015-16

M.Sc. – PHN

YEAR I Course Type: Core Compulsory

Course No: FDN2201

Course Title: Advanced Food Science

Credits 2(2+0)

Semester II Hours/wk 2

Objectives 1. To provides an understanding of composition of various foodstuff

2. To familiarize students with changes occurring in various foodstuffs as a

result of processing and cooking

3. To enable students to use the theoretical knowledge in various applications and

food preparations


Unit I Constituents of Foods, Additives and Rheology (25%)

1. Water : Physical properties of water and ice,

chemical nature and structure of the water molecule.

Free and bound water. Water activity and food

spoilage.

2. Starch : Structure, characteristics of food starches,

gelatinization, effect of different conditions and

ingredients on gelatinization.

Non starch polysaccharides : Cellulose, hemi-

cellulose, pectins, gums and animal

polysaccharides.

3. Food Enzymology: Endogenous enzyme activity,

Methods controlling them, enzymes in food

industry

4. Food Rheology

Unit II Cereal and Cereal Products (25%)

1. Cereal grains : Structure, composition, classification

and grading

2. Cereal products : Malting, popping and puffing of

cereal grains and millets

3. Flour and flour quality : Flour constituents, role in

bakery; Batters and dough.

Unit III Pulses, Legumes, Nuts and Oilseeds, Fats and Oils (25%)

1. Pulses and Legumes : Structure, composition,

selection, grading, processing, germination,

fermentation, cooking quality and toxic

constituents.

2. Nuts and Oilseeds : Composition, selection,


33

grading, oil extraction, protein concentrates and

isolates.

3. Fats and Oils : Sources, composition, effect of

composition on fat, classification, physical and

chemical properties, rancidity changes, antioxidants

and synergists, changes during frying, recent

advances.

Unit IV Milk- Milk Products; Fruits – Vegetables and Beverages (25%)

1. Milk and its products - Composition, physical and

functional properties. Denaturation, effects of

processing and storage. Dairy products.

2. Fruits and vegetables :

a. Gross composition, classification, structural

features. Enzymes in fruits and vegetables,

browning reactions.

b. Pigments : Structure, constituents, effect of

cooking, acid, alkali, etc. on pigments.

c. Texture of fruits and vegetables during ripening.

d. Vegetable products as spices.

3. Beverages- Composition, processing, phenolic

compounds and factors affecting -

a. Tea and coffee

b. Alcoholic beverages.

REFERENCES


reprint of Indian edition).

CBS Publicatios, New Delhi

2. Murray RK, Granner DK, Meyo PA and Rodwell VW (2000). Harper’s

biochemistry (25th ed.). Prentice Hall International, New York



ed.).

Prentice Hall of India, New Delhi




Calcutta.




34





ACADEMIC

YEAR

2015-16

M.Sc. - PHN


Course No: FDN2202

Course Title: Advanced Research Methodology

Credits 3(3+0)


Objectives 1. To provide knowledge and skills for conducting research from planning a study to

report writing.

2. To strengthen abilities of students with regard to identifying research problems,

formulating research objectives, experimental designs, sampling, data collection

and analysis and writing research reports.

3. To critique some recent research studies from the perspectives of – research

methodologies, program applications, interdisciplinary approaches, gender

sensitivity


Unit I Research Problems and Experimental Designs (10%)

1. Selection of research topics – need, relevance, feasibility.

2. Problem analysis, definition and stating hypothesis

/objectives.

3. Literature search – referencing, abstracting, computer

searches, bibliography.

4. Sampling methods.

5. Sample size calculations.

Unit II Experimental Designs (20%)

1. True Experimental (TE) Designs and Quasi Experimental

(QE) Designs.

2. Internal & External Validity.

3. Threats to validity in QE designs.

4. Epidemiological studies

(a) Observations and experiments

(b) Observational epidemiology – Descriptive studies,

ecological studies, cross-sectional studies, case-control

studies, Cohort studies –Prospective and retrospective study

design, Nested case control studies,

(c) Experimental epidemiology – field trials, community trials,

Randomised controlled trials, single and Double blind

studies, Factorial designs and Cross over studies, Meta

analysis

(d) Potential errors in epidemiological studies – Random

error, sample size calculations, systematic error, selection


35

bias, measurement bias, confounding and control of

confounding

Unit III Qualitative Research Methodology (10%)

1.Qualitative research tools and methods

2.Qualitative methods in dietetic practices

3.Integrating qualitative and quantitative methods.

4.Critique of recent research studies.

Unit IV Statistical tests (20%)

1. Mean, Median & Mode.

2. Standard Deviation and Standard Errors.

3. Confidence Interval.

4. Coefficient of variation.

5. Chi square tests (x2).

6. t – tests for independent sampling.

7. t – tests for paired samples.

8. Analysis of variance.

9. Correlation coefficients.

10. Comparing disease occurrence (absolute comparison and

relative comparison).

11. Validity of a screening test

12. Steps in data analysis: Cleaning and verifying data.,

Coding data, Data entry, tabulating data, Data Analysis –

Manual, Computer. Presentation of data.

Unit V Scientific writing as a means of communication and

preparing for writing (20%)

1. Different forms of scientific writing - Articles in journals,

research notes and reports, review articles, monographs,

dissertations, annotated

bibliographies.

2. How to formulate outlines- The reasons for preparing

outlines, Kinds of outlines e.g., Topic outlines, Conceptual

outlines, theme outline.

3. Filling in the outlines and preparing the framework. e.g.,

drafting titles and subtitles

4. Tables and illustrations as systematic means of presenting

data.

(a) Titles, rows, columns, footnotes

(b) Types of illustrations- graphs, diagrams, flow charts

5. Appendices: use and guidelines.

Unit VI The writing process and styles of writing (20%)

1. Use of outlines as a starting device

2. Making a draft- improving the draft in relation to the

objectives

3. Various styles of writing, consistency and other aspects

4. Types of scientific writing-reports, journal papers, abstracts,

monographs, dissertation, funding etc special consideration.


36

5. Components of scientific writing – Introduction. Review of

literature, Methodology, Results and discussion, summary

and conclusions, limitations, bibliography and appendices .

6. Refining and finalizing the report/paper/thesis – editing,

formatting, proof reading.

7. Writing a research proposal for grants – justification,

rationale and importance of the question being addressed,

empirical and theoretical conceptualization,

presenting pilot study/data, research proposal and time

frame, clarity, specificity of method, clear organization,

outcome of the study and its implications, budgeting,

available infrastructure and resources, executive

summary etc.

REFERENCES

1. Hendrik TE, Bickmanh and Rog DJ (1993). Applied research design – A

practical guide. Sage Publications Inc., California

2. Kirk J and Miller ML (1986). Reliability and validity in qualitative research.

Qualitative research methods, Vol 1. Sage Publications Inc., California

3. Miles MB and Huberman AM (1994). Qualitative data analysis – An expanded

source book (2nd

ed.). Sage Publications Inc., California

4. Snedecor GW and Cochran WG (1968). Statistical methods. Oxford and IBH

Publishing Company, New Delhi

5. Beaglehoe R, Bomita R and T Kjellstrom (1995). Basic Epidemiology. World

Health Organization, Geneva

6. Bernard. Qualitative Research

Journals

1. Qualitative Health Research

2. British Medical Journal


37





ACADEMIC

YEAR

2015-16

M.Sc.-PHN


Course No: PHN2201

Course Title: Nutritional Epidemiology – Intersectoral

Linkages

Credits 2(2+0)


Objectives 1) To understand recent developments in nutritional/ health status assessment

methods and their strengths and limitations.

2) To enable the students to understand the role of epidemiological research in

improving health systems and nutritional status.


Unit I Introduction to Epidemiology (10%)

1. Aims & concepts

2. Role & strategies

3. Strengths & weaknesses

Unit II Types of Epidemiological Studies (25%)

a. Experimental studies (Randomised Control Trials & Quasi

Experimental trials)

b. Non Experimental (Descriptive, Analytical Cohort, case

control &crosssectional)

Unit III Measuring Nutrition, Health andDisease (35%)

1. Determinants of nutritional / health status of an individual

and populations, Gender differences, rural-urban-tribal

differences, vulnerable groups in the life cycle, wealth

quintiles.

a. Direct and Indirect parameters of nutritional/health

assessment used in community surveys Use of

epidemiological date, Recent developments.

b. Strengths and Weaknesses of methods, tools &softwares

used in epidemiological surveys (Qualitative and

Quantitative)

c. Update on use of indicators and standards for measuring

risk frequencies ( prevalence, incidence, Relative risk,

ODDS Ratios) in assessing risk Profile of Community

d. Interpretation of epidemiological studies

e. assessing nutritional status

f. Planning of Health and Nutrition surveys

g. Defining scope and objectives

h. Defining Population and Sampling


38

i. Selecting and Standardizing parameters

j. Implementation of survey

k. Principles and major steps of data analysis

l. Interpretation and report

Unit IV

Use of Epidemiological Research in Strengthening

Nutritional Interventions, National Programmes and

Health Systems

(30%)

1. Approaches and Programmes for the control of

1) Undernutrition , Stunting & wasting

2) Vitamin A Deficiency.

3) Iodine Deficiency Disorders.

4) Other programmes for control of NCD’s

2. Use of surveillance data for program improvement. e.g.

National Nutrition Monitoring Bureau, National Family

Health Survey, Census data

REFERENCES

3. Measuring and Interpreting Malnutrition and Mortality (2005) : A Manual by

CDC & WFP )

4. Bonita.R, Beaglehole.R, Kjellstrong.T (2006) Basic Epidemiology- WHO

5. Sathe , P.V. Sathe, A.P. (1991) Epidemiology and Management for health Care

Popular Prakashan, Mumbai

6. Willett W. Nutritional Epidemiology (2nd edition). New York: Oxford University

Press, 1998. Margetts BM, Nelson M. Design Concepts in Nutritional

Epidemiology. New York: Oxford University Press, 1997.

7. Food and nutrition surveillance systems Technical guide for the development of a

food and nutrition surveillance system, WHO regional publication, Eastern

Mediterranean series, WHO 2013

8.

9. Policies for the control of nutritional anemias, vitamin A deficiency, iodine

deficiency disorders , Govt. of India.

10. National and State Nutrition / Population Education Policies, Govt.of India.

11. Maternal & Child Nutrition Series, Lancet 2008 & 2013

12. Census 2011, Government of India

13. National Nutrition Monitoring Bureau (Latest data)

14. SRS, NFHS III & IV Reports, CES, RSOC Reports for India & Gujarat

15. Global Nutrition Reports ( Latest)

Journals

1. Journal of Epidemiology

2. Ecology of Foods and Nutrition.

3. Indian Journal Med. Research.

4. Asia Pacific journal of Nutrition.

5. Tropical Pediatrics.


39





ACADEMIC

YEAR

2015-16

M.Sc.- PHN


Course No: PHN2202

Course Title: Applied Nutrition-Health and Fitness

Credits 3(2+1)


Objectives 1. To promote the students understanding about the functional benefits of foods for

health and wellness

2. To enable the students to understand the role of nutrition in the dietary

management of various disorders


Unit I Anti-oxidants in Health and Diseases (20%)

1. Effects of oxidants on macromolecules – carbohydrates,

proteins lipids, nucleic acids.

2. Nutrient anti-oxidants with potent health effects

3. Non-nutritive food components with potential effects

(Flavonoids – polyphenols and tannates, phytoestrogens,

cyanogenic compounds).

4. Pre and Probiotics

5. Fetal origins of non-communicable diseases (NCD).

Unit II Geriatric Nutrition – Multifaceted Aspect of Ageing. (10%)

1. Ageing process – changing demographic trends, theories of

ageing.

2. The ageing process – physiological, biochemical and body

composition changes.

3. Health and nutritional problems of the elderly.

4. Nutritional requirements and dietary guidelines.

5. Community geriatrics – dimensions, issues and solutions

Nutritional Management –Health and Fitness (20%)

1. Definitions, components and assessment criteria of

a) Specific fitness

b) Health status

2. Holistic approach to management of fitness and health

a) energy input and output

b) diet and exercise

c) effect of specific nutrients on work performance and

physical fitness

d) Nutrition, exercise, physical fitness and health

interrelationships.

3. Alternative systems for health and fitness like ayurveda,


40

yoga, meditation, vegetarianism and traditional diets.

Unit IV Energy Systems (10%)

A. Endurance and power

1.Fuels and nutrients to support physical activity.

2.Shift in carbohydrate metabolism.

3.Shift in fat metabolism - metabolization of fat stores during

exercise.

4.Water, electrolyte and acid-base balance-loss,replenishments.

5.Sports events and sports drinks.

B. Nutrition in sports

1.Pre-game and post-game meals

2.Critique of different nutragenic aids and commercial

supplements.

3.Diets for persons with high energy requirements, stress,

fracture and injury.

PRACTICAL

Objectives

To train the students in biochemical and hematological analysis

using biological samples namely blood, serum, urine.

Unit I: General Estimations (20%)

1. Haemoglobin

2. Blood glucose

3. Serum total cholesterol

4. Serum triglyceride

Unit II Liver and Kidney Function Tests (20%)

1. Serum transaminases

2. Urinary creatinine

3. Serum total proteins, albumin and globulins

References

1. Shils ME, Olson JA and Shike N (1994) Modern Nutrition in Health and Disease

8th

edition, Vol I and II, Philadelphia, Lea and Febiger.

2. Bagchi K and Puri S (1999) Diet and ageing: Exploring some facts. Society of

gerontological Research and HelpageLindia, New Delhi.

3. Varley H (1988) Practical Clinical Biochemistry, New Delhi: GulabVazirani

Publishers Pvt. Ltd.

4. Zeigler EE and Filer Jr LJ (Eds.) (1996) Present Knowledge in Nutrition (7th

ed.),

Washington, DC, ILSI Press.

5. Indian Council of Medical Research (2000) Nutrient Requirements and

Recommended Dietary Allowances for Indians: A Report of the Expert Group of

the ICMR, New Delhi.

6. Mukherjee KL (1988) Medical Laboratory Techniques. A procedure manual for

routine diagnostic tests (Vol. I, II & III), New Delhi : Tata McGraw Hill

Publishing Company Ltd.

7. Sizer F, Whitney E (2000).

8. Nutrition-concepts and controversies, 8th

Edition, Wassworth Thompson

Learning.


41

9. Parizkova J (1997). Nutrition, physical activity and health in early life. Ed.

Wolinsky, I, CRC Press.

10. McArdle W, Katch F, Katch V (1996). Exercise, physiology, energy, nutrition

and human performance. 4th

Edition Williams and Wilkins, Philadelphia.

Journals

1. American Journal of Clinical Nutrition

2. British Journal of Nutrition

3. World Reviews of Nutrition and Dietetics

4. Human Nutrition and Dietetics.

5. Medicine and Science in Sports and Exercise

6. International Journal of Sports Nutrition.

7. Journal of Applied Nutrition.

8. WHO bulletins.


42





ACADEMIC

YEAR

2015-16

M.Sc. – PHN


Course No: PHN2203

Course Title: Improving Health and Nutrition through

IEC

Credits 2(2+0)


Objectives 1. To become familiar with recent advances in Communication theories and

practices relevant to Nutrition Health Communication

2. To be familiar with important NHC/IEC programmes worldwide, their strengths

and weaknesses

3. To Develop skills to plan and implement effective NHC/IEC interventions for

improvement of health and nutrition


Unit I

Recent advances in Concepts, Theories and Practices of

Communication and relevance of NHC for National

Nutritional and Health Programmes

(25%)

1. Concepts, Theories and Practices of Communication –

Newer Advances and Developments.

2. Application of theory to NHC programs – The steps; with

examples

3. Components and Processes of NHC (a focus on

Behaviour Change)

4. Concept of Social Marketing and its role for NHC

5. Need and relevance of NHC/IEC in Nutrition and Health

Care programmes worldwide and in India

Unit II Role of Media and Implementation of NHC/IEC

Programmes for Nutritional Improvement (25%)

1. Purpose and Techniques of different interpersonal and

mass media.

2. Applications of varied media in government nutrition and

health programmes – some experiences

3. Folk Media: Role in NHC in India and Gujarat

4. Prestesting media and interpersonal channels of

communication; Trials for Improved Practices (TIPS)

Unit III Planning and Implementation of NHC programs (25%)

1. Planning – formative research : methods and tools, know

your audience (primary, secondary, tertiary),

determinants of problem behaviors


43

2. Planning NHC/IEC for different groups :

i. Policy makers and program managers

ii. Supervisors and grassroots functionaries

iii. Other stakeholders (in relevant sectors)

3. Social mobilization, Empowerment of community

4. Training functionaries for counseling -communication

skills

5. Implementation, Supervision

6. Successful NHC/IEC programmes in GO/NGO sectors

7. Integration of NHC/IEC in other nutrition-health

programme

Unit:IV Monitoring Information System (MIS) and Evaluation

of NHC (25%)

1. Purpose and Principles of MIS in NHC

2. Setting up MIS especially for communication and

behavior change

3. Process and Impact Evaluation : Why and How

4. Dissemination of Experiences and Learning: Triple A

Approach

5. Recent Studies and Best Practices Documented for NHC-

Globally, India and Gujarat

REFERENCES

1. Glanz K, Lewis FM, Rimer BK (1996). Health seeking behaviour and Health

Education : Theory, research and practice. 2nd

edition, Jossey-Bass, San

Francisco.

2. Eder JP, Geller ES, Hovell MF, Mayer (eds) (!994). Motivating health

Behaviour, Delmar, Albany, New York

3. Mahajan K (1990). Communication and the Society, Classical Pub, New Delhi

4. Melkote SR (1991). Communication for development in the third world. Theory

and Practice. Sage Publications, New Delhi

5. Academy of educational development (1996) Nutrition Communication Project

final report.AED,Washington DC

JOURNALS

1. Journal of Nutrition Education.

2. Health Education Quarterly.

3. Journal of Health Education and Behavior.


44





ACADEMIC

YEAR

2015-16

M.Sc. - PHN


Course No: PHN2204

Course Title: Nutrition Program Management

Credits 2(2+0)


Objectives 1. To equip student necessary knowledge and skills required to manage health and

nutrition programs in developing country situations

2. To develop skills for critical evaluations of the existing nutrition health programs.


Unit I Nutrition Program Management (25%)

1. Principles and concepts

2. Nutrition Program Management: Definitions, Principles,

components (Planning, Implementation and Evaluation)

3. The concept of team approach involving communities :

Identifying the partners for building a nutrition health

team, role of partnerships in management of nutrition

program, Attitudes & skills required to be a successful

program manager with a focus on building or leading a

team

Unit II Planning for Nutrition/ Health Programs (25%)

1. Overview of various program management models.

2. Planning at various levels – National, State, District,

Block, Sector and Community based.

3. Approaches used in planning – Top down vs bottom up,

need-based approach, community participation, rights

based approach.

4. Planning Strategies : Vertical Vs Integrated, Planning for

short term and long term objectives/goals, Planning for

implementation & evaluation

Unit III Implementation, Monitoring and Evaluation for Nutrition/

Health Programs (25%)

1. Training, supervision and coordination,

2. Managing space, money, time, personnel, transport etc.

3. Cost benefits, cost effectiveness and cost efficiency

4. Operations research and its contribution to nutrition

program management,

5. Management Information Systems (MIS) at various levels

and its applications


45

6. Evaluation: Process and Impact, Reporting and

dissemination of results

7. Critique of the existing nutrition health programs : Merits,

demerits, Best practices

Unit IV Co Community Participation (CP), Sustainability and

Replicability, Convergence (25%)

1. Concepts, importance and approaches for CP.

2. Scaling up of programs: replicabilty and sustainability

issues

3. Centralization and decentralization, vertical and horizontal

linkages, inter-sectoral linkages, involvement of corporate

sectors

REFERENCES

1. Successful Community Nutrition Programming: Lessons from Kenya, Tanzania,

and Uganda, LINKAGES: Breastfeeding, LAM and Related Complementary

Feeding and Maternal Nutrition Program, the Regional Centre for Quality of

Health Care at Makerere University in Uganda, and UNICEF. June 2002

2. Monitoring, Evaluation, Accountability and Learning (MEAL), Save the

children, the open university.

3. Program Sustainability Assessment Tool and sustainability planning, visit

http://www.sustaintool.org

4. How do programs work to improve nutrition ? Program impact pathways of

three non governmental organization intervention projects in the Peruvian

highlands. IFFPRI discussion paper 01105, July 2011

5. KettnerPM,MoroneyRM, Martin LL (1990). Designing and managing

programs: An effectiveness based approach, Newbury CA, Sage

6. Mc Mohan R etal. (1981). On being in charge: A guide for middle level

management in primary health care. Geneva : World Health Organization

7. Bagchi K (1990). Guidelines for the management of nutrition programs, Geneva

: WHO- EMRO Technical Publication No.15

Reports

1. Crucial Elements of successful community nutrition programs. Report of the

fifth. International Nutrition Planners forum; Aug 15 – 18, 1989, Seoul, Korea.

2. Managing successful nutrition programs. Areport based on an ACC/SCN

workshop at the 14th

IUNS International congress on Nutrition, Seoul, Korea,

Aug 20 –25, 1989.ACC/SCN State of the art series, Nutrition policy discussion

paper No.8, 1991.

3. Multi- indicate cluster surveys reports of the country & states.


46





ACADEMIC

YEAR

2015-16

M.Sc. - PHN


Course No: PHN2205

Course Title: Advanced Nutritional Anthropology

Credits 2(2+0)


Objectives 1. To strengthen students’ knowledge and skills in understanding and applying

Nutrition Anthropology for nutritional status improvements.

2. To train students to apply the concepts and practices of nutritional anthropology

to the design, implementation and monitoring – evaluation of nutrition projects

and interventions.

3. To enable students understand the linkages between applied research in nutrition

anthropology and program improvements.


Unit I Research Tools in Anthropology for Formulation of

Research and Programme Design (25%)

1. Focus Group Discussion

2. Various Types of interviews.

3. Observation methods

4. Participatory Research methods.

5. Triangulation of methods.

6. Steps for ensuring effective planning and use of these

methods.

7. Examples of studies using QR/PR methods.

Unit II Perce Perceptions of Communities and Varied Ethnic Groups

Regarding Their Own Body; Factors Affecting Health (10%)

1. Ethno-physiology: Cultural perceptions of body

physiology at different stages of the life cycle: developing

countries and India.- Examples of studies

2. Application of ethno-physiology and emic perceptions for

culturally sensitive and acceptable nutritional

interventions.

3. The meaning of ‘positive health’, ‘illness’ and

‘malnutrition’ in different cultures: developed and

developing nations.- Examples from literature

4. Comparing GO and NGO programme including

community participation

Unit III Women’s Health and Nutrition: Influence of Cultural

Factors and Program Implications– A Critique of (15%)


47

DocumentedInterventions

1. Cultural influence on intra-household distribution of food.

2. Female Headed Households: Impact on family nutrition.

3. Cultural view of pregnancy and lactation: influence on

women’s nutrition.

4. Towards women sensitive Nutrition-Health Care in

National Nutrition Programs.

5. Adolescent girls: Cultural influences and impact on her

Nutrition- Health

Unit IV Infant and Young Child Nutrition: Influence of Cultural

factorsand Program Implications (25%)

1. Neonatal feeding and breastfeeding practices: traditional

vs. modern

2. Young child feeding and health care practices (focus on

complementary feeding): traditional vs. modern.

3. Towards improving child nutrition by integrating emic

and etic perspectives in program situations: examples

from literature.

4. Importance of Family Support; Role of Grand mother

Unit V

Application of Operations Research (Qualitative:

Participatory) to Strengthen Interventions for Nutritional

improvements

(25%)

Experiences in use of qualitative and participatory research

approaches in India and other countries for:

1. Interdisciplinary understanding of nutrition-health issues

2. Rapid Rural Appraisals and Program Design

3. Urban malnutrition control in urban health systems

4. Women’s reproductive health and related problems like

anemia

5. NGO implemented Programmes

6. Process and Impact evaluations of programs

7. Models- Integration of Qualitative and Quantitative tools-

Advantages for programe design and evaluation

REFERENCES

1. “Listening to Women Talk about their Health- Issues and Evidence from India” by

Joel Gittelsohn, et.al.,Har-anandPublications, The Ford Foundation, 1994.

2. “Participatory Research in Health: Issues and Experiences” Edited by Korrie de

Koning& Marion Martin, Zed Book, 1996.

3. Rapid Assessment Procedures (RAP): Ethnographic Methods to Investigate

Women’s Health by Joel Gittelsohn et al, International Nutrition Foundation, 1998.

4. “RAP: Rapid Assessment Procedures – Qualitative Methodologies for Planning and

Evaluation of Health Related Programs” by NevinS.Scrimshaw and Gary R.

Gleason, International Nutrition Foundation for Developing Countries, USA, 1992.

5. Participative Rural Appraisal: Potential Applications to Family Planning, Health

and Nutrition Programs by Richard Heaver, Asia Technical Department,


48

Departmental Papers Series, No.3, 1991.

6. Michel Dibble and VpulSenaratu ( 2010) Special section on IYCF practices in 4

Countries in South Asia: S Asia infant feeding net work F N Bulletin 31 (2 ) 291-

375, June 2010


49





ACADEMIC

YEAR

2015-16

M.Sc. – PHN


Course No: PHN2206

Course Title: Public Health Nutrition Field Training

Credits 4(0+4)


Objectives 1. To associate with an existing nutrition health program in the community and

conduct situational analysis of the existing program and plan relevant

interventions and actions.

2. To develop indicators for monitoring and evaluating the intervention in the

community and write report

3. To carry out the intervention and assess the impact of the program

COURSE CONTENT / SYLLABUS

PRACTICALS

1. The students will be placed in an government, NGO or

donor/bilateral agency in a nutrition/health related program

and will conduct situational analysis of the selected

program/community from the management,

anthropological, epidemiological and IEC perspective.

2. Students will do a critique on an existing health nutrition

programme with a focus on studying the inter and intra

sectoral linkages in planning and implementation.

3. The students will conduct formative research using

qualitative and participatory research tools to assess the

nutrition health perceptions of health services providers,

clients and the community.

4. Students will critique the IEC materials and techniques in

the relevant health and nutrition programmes of the

government or NGO

5. The students will plan, implement and evaluate a focused

intervention covering the above components inconsultation

with the field agency

6. The students will analyse the data manually and using the

computers and submit report.

7. The class will carry out selected components of the above (

as feasible) in urban as well as rural/ tribal settings

(20%)

(10%)

(20%)

(10%)

(20%)

(20%)

REFERENCES

1. National Nutrition Policy, GOI, New Delhi, 1993

2. Gujarat State Nutrition Policy, Govt of Gujarat,


50

Gandhinagar, 2003

3. National Family Health Surveys, IIPS and Macro

International, 2005-2006


5. Nutrition & the Post – 2015 Development Agenda: Siezing

the opportunity (2015), SCN News, No 41

6. SCN News (Latest & past Reports)

7. Essential Nutrition Actions : Improving Maternal. Newborn,

Infant & Young Child Nutrition, WHO 2013


51


SEMESTER III - PUBLIC HEALTH NUTRITION


52





ACADEMIC

YEAR

2015-16

M.Sc. - PHN

YEAR II Course Type: Core Compulsory

Course No: PHN2301

Course Title: Public Health Nutrition- Mainstreaming and

Advocacy

Credits 1(1+0)

Semester III Hours/wk 1

Objectives 1. To enable students to understand concepts and practices of mainstreaming and

advocacy for nutrition

2. To familiarize students with international and national goals and targets related

to public health, nutrition and development


Unit I Mainstreaming Nutrition and Nutrition Advocacy

(50%)

1. Concepts of nutrition advocacy

2. Concepts and practices in nutrition advocacy. a) Practicing nutrition advocacy – steps for success; some

examples from successful nutrition advocacy programs

b) Concept of Mainstreaming nutrition in all child survival

programs and in national health and development

programs; recent examples & best practices

3.. National Policies and Nutrition Advocacy

a) National policies – nutrition, health, education,

population, agriculture; and their linkages.

b) Nutrition Missions of various states & its implications

c) Need for revision in state nutrition policies: Critique of

Gujarat State Nutrition policy, gaps & need for regular

updating

Unit II International and National Goals and Targets (50%)

1. Five Year Plans- Major milestones; current 5 year plan and

its nutrition component; the way forward

2. Operationalizing national/state policies and targets – steps

for advocacy and mainstreaming of nutrition at field levels

in various programs

3. Role of FAO, WHO, NGO’s & United Nations in Global

/National advocacy & program implementation support to

Government.

REFERENCES

1. National Nutrition Policy, GOI, New Delhi, 1993


53

2. Gujarat State Nutrition Policy, Govt of Gujarat, Gandhinagar, 2003

3. National Family Health Surveys, IIPS and Macro International, 2005-2006


5. Nutrition & the Post – 2015 Development Agenda: Siezing the opportunity

(2015), SCN News, No 41

6. SCN News (Latest & past Reports)

7. Essential Nutrition Actions : Improving Maternal. Newborn, Infant & Young

Child Nutrition, WHO 2013


54





ACADEMIC

YEAR

2015-16

M.Sc. - PHN

Year II Course Type: Core Compulsory

Course No: PHN2302

CORE/Elective/Foundation

Course Title: Nutrition in Emergencies and Special

Conditions

Credits 2(2+0)


Objectives 1. To help students to understand the special nutrition concerns arising out of the

disaster & emergency situations

2. To understand the strategies for nutritional rehabilitation of emergency affected

populations

3. To understand the condition of severe-acute malnutrition (SAM) and its

management

4. To develop skills for problem solving and convergence of services; especially in

special conditions


Unit I Disasters Resulting in Emergency Situations and Resultant

Nutritional Problems (25%)

1. Famine, Drought, Floods, earthquakes, cyclone, war, civil

and political emergencies and its impact on nutrition -

health.

2. Causes of malnutrition in Emergency situations, major

deficiency diseases in emergencies and natural

calalmities, PEM, and other specific nutritional

deficiencies

3. Assessment and surveillance of Nutritional status in

emergency affected populations

4. Communicable diseases – Surveillance and treatment,

control of communicable diseases in Emergencies, Role of

Immunization and sanitation

5. Disaster Management cell-functions and convergence.

Unit II Nutrition Relief and Rehabilitation at Community Level (25%)

1. Assessment of Food needs in Emergency situations, Food

distribution strategy –Identifying and reaching the

vulnerable groups

2. Targeting food aid, special food rations for nutritional

relief

3. Mass and supplementary feeding, therapeutic feeding

4. Transportation of food during emergencies, food storage


55

and preventing food spoilage

5. Household food security in emergency situations

6. Public health approach to tackle nutritional problems in

Emergencies for example water & sanitation, preventing

epidemics; providing prompt medical relief

Unit III Sever Acute Malnutrition and its Management (25%)

1. Severe Acute Malnutrition (SAM) – prevalence and

causes in India

2. Howe-Devrues classification.

3. UN/FAO values and cut off points-for critical

assessments.

4. Verifiable indicators of SAM

5. Selective feeding programme guidelines-WFP/UNHCR.

6. Management strategies for addressing SAM -complicated

and uncomplicated cases including home based care

7. Monitoring of SAM and its treatment by ANM/AWW

8. A critique of various control strategies for SAM in

national programs – strengths and drawbacks

9. Nutrition rehabilitation centres ( eg:CDNCs in Gujarat)

Unit IV HIV-AIDS and Nutrition (25%)

1. HIV-AIDS – importance of ensuring good nutrition for

people living with HIV-AIDS

2. Community based management of HIV/AIDS with focus

on nutrition support

3. Recommendation and issues related to breast feeding by

mothers with HIV/AIDS

4. Monitoring of HIV Infected children by AWW/ANM :

How to overcome stigma

5. Examples of community projects; national and regional

programs for combating HIV/AIDS with focus on

nutrition care

REFERENCES

1. Infant Feeding Options in the Context of HIV (April 2004), The LINKAGES

Project, Academy for Educational Development: E-mail: [email protected],

Website: linkagesproject.org

2. HIV & Infant feeding , WHO recommendations-2004

3. National guidelines and consensus on Management of SAM-2009

4. Indian Pediatrics, vol-47, 2010-Management of Acute Malnutrition

5. Acute Malnutrition-Situational Analysis in Rajasthan and MP. Action contrallae

Faim-Action( Against Hunger)-2010

6. WHO child growth standards & identification of severe acute malnutrition in

infants & children, Joint statement - Child Growth Standards for SAM children-

2009

7. WHO Guidelines for Inpatient treatment for SAM child-2003

8. Community based Management of children with severe acute malnutrition,

Operational & Technical guidelines, Ministry of health & Family Welfare, Nirman

mailto:[email protected]


56

Bhawan, New Delhi 2012

9. Tool kits-IASC, Emergency Nutrition-Modules. UNICEF-2008 and latest, Global

Nutrition cluster.

10. Management of SAM children through medical nutrition therapy. 2009. Vol I & II.

National Consensus Workshop. Published by DBT. Ministry of Science &

Technology. Government of India and ICMR, New Delhi.


57


SEMESTER IV - PUBLIC HEALTH NUTRITION


58





ACADEMIC

YEAR

2015-16

M.Sc. - PHN


Course No: PHN2401

Course Title: Dissertation

Credits 10(0+10)

Semester IV Hours/wk 20

Objectives 1. To familiarize the students with the process of research with focus on operations

research

2. To train the students to identify Public Health Problems in national & state

context and identify knowledge gaps for research

3. To train the students on all steps of research process from problem identification

to data dissemination

4. To train students on writing a proposal for funding and ethical approval process.

5. To have hands on field experience in the implementation of ongoing

projects/programmes by public health nutrition.

COURSE OUTLINE

Unit I Identification of problem of Research in Public Health

Nutrition 5%

Unit II Collecting relevant Review of Literature and developing the

experimental design 10 %

Unit III Proposal development, its approval by the technical &

ethical committee 10 %

Unit IV Tool development for Research and pilot testing /

standardization of techniques 15%

Unit V Data Collection / Mid course corrections 45%

Unit VI Data entry ; Statistical analysis

Unit VII Scientific Writing 15%

REFERENCES

1. Indian Journal of Community Medicine, Medknow publications & media Pvt. Ltd,

Mumbai.

2. Indian Journal of Public Health published by Indian Public Health Association.

3. Thyroid Research and Practice, Medknow publications & media Pvt. Ltd, Mumbai.

4. Indian Journal of Public Health published by Indian Public Health Association.

5. Webliography of Journal : www.emeraldinsight.com/journals.htm (Emerald - Nut.

and Food Science)

http://www.emeraldinsight.com/journals.htm


59





ACADEMIC

YEAR

2015-16

M.Sc. – PHN


Course No: PHN2402

Course Title: Internship

Credits 2(0+2)


Objectives 6. To familiarize the students with the type of projects being undertaken by

organizations working in the area of Public Health Nutrition.

7. To train the students in organizing and conducting capacity building trainings

for field functionaries to implement nutrition health programmes.

8. To have hands on field experience in the implementation of ongoing

projects/programmes by public health organizations.

Duration of training : 45 Days

COURSE OUTLINE

Unit I

Types of projects undertaken by the organization in Public

health Nutrition Understanding there implementation plans &

contributing in implementation of the ongoing

project/programme.

(30%)

Unit II To coordinate, design training modules for conducting training

of trainers or other trainings for field functionaries. (30 %)

Unit III Field /desk research : Data collection, data analysis and report

writing (40 %)

EVALUATION

The students will be evaluated by the in charge of the internship program of the

public health organizations where students are placed.

REFERENCES

1. National Institute of Public Cooperation & Child development, nipccd.nic.in

2. Indian Institute of Public Health, www.phfi.org

3. Indian Institute of Health Management & Research, www.iihmr.org

4. United Nations Children Fund. www.unicef.org

5. Other National/International organizations in the area of Public health Nutrition

http://www.phfi.org/

http://www.iihmr.org/

http://www.unicef.org/


60

SEMESTER-WISE DISTRIBUTION OF CREDITS FOR

PG FN (DIETETICS) COURSES

Course No. Course Title Credits

( Th + Pr )

SEMESTER I

FND2101 Advanced and Applied Physiology for Dietetics 2 (2 + 0)

FND2102 Advanced Normal Nutrition 4 (4 + 0)

FND2103 Food Microbiology in Institutional/Industrial

setting 2 (2 + 0)

FND2104 Emerging Nutrition Issues 3 (2 + 1)

FND2105 Principles and Applications of Instrumentation 3 (2 + 1)

FND2106 Advanced Biochemistry 4 (4 + 0)

STA 2123 Statistics for Research 3 (3 + 0)

SEMESTER II

FDN2201 Advanced Food Science 2 (2 + 0)

FDN2202 Advanced Research Methodology 3 (3 + 0)

FND2201 Clinical and Therapeutic Nutrition -I 4 (3 + 1)

FND2202 Clinical and Therapeutic Nutrition-II 4 (3 + 1)

FND2203 Nutrition in Special Conditions 3 (3 + 0)

FND2204 Institution Food Service Organization 2 (2 + 0)

FND2205 Food Safety and Food Labelling 2 (2 + 0)

CB Course 2 (2 + 0)

SEMESTER III

FND2301 Practice in Food Service Organisation 3 (0 + 3)

CB Course 2 (2 + 0)

SEMESTER IV

FND2401 Dissertation 10 (0 + 10)

FND2402 Internship 2 (0 + 2)

-- Seminar 0

Total Credits 60


61


SEMESTER I - DIETETICS


62





ACADEMIC

YEAR

2015-16

M.Sc. – Dietetics


Course No: FND2101

Course Title: Advanced and Applied Physiology for

Dietetics

Credits 2(2+0)


Objectives 1. To enable the students to understand the relevant issues and topics of human

physiology.

2. To enable them to understand the integrated functions of all systems and the

grounding of nutritional sciences in physiology.

3. To enable them to understand the patho-physiology of the systems.


Unit I 1. Physiological Principles

(a) Transport mechanisms in brief.

(b) Plasma volume, Total blood volume, Red cell

volume

2. Equilibrium

(a) Moles, Milli moles, Equivalence.

(b) Osmoles, ph, buffer, temperature.

(c) Importance of Fluid systems-ECF, ICF,Electrochemical

gradient, Ionic gradient, Solvent drag, Gibbs-Donnan

equilibrium.

(d) Acid-Base balances, Handerson-Hasselbach equation.

3. Digestive system

(a) Related organs, structure and function (brief)

(b) Motor-neural effects-Secretory, digestive and absorptive

function.

(c) Role of liver, gall bladder, pancreas and their

dysfunctions.

(d) Hormones of GIT & regulation of gastric secretions.

(e) Regulation of Nutrient intake and food selection.

(f) Meal related gastric secretion-– Cephalic, Gastric,

Inhibitory

(g) Gastric emptying and regulation.

4. Circulatory system-Blood formation

(a) RBC, WBC, Blood clotting and Homeostasis, functions of

plasma proteins,

(b) Erythropoesis- Role of various hormones in controlling

Erythropoesis.

(c) Pathophysiology-Anemias, Iron deficiency anemia-

(25%)


63

etiology and classification.

(d) Corpuscular defects and congenital defects, regulation of

iron absorption – with reference to mucosa and

enterocytes.

(e) Castle’s experiment- Pernicious anemia, causative factors,

extrinsic, intrinsic factors

(f) Folic acid and B12 deficiency methylation,

megaloblasticanemia, clinical features, prevention of B12

deficiency.

(g) Patho-physiology of Jaundice.

(h) Granulopoesis-role of WBCs in Anemia control,

regulation of granulopoesis

(i) Regulation of neutrophils and various factors – Role of

interleukins. Tumor Necrosis factor, GMCSF, MCSF,

Inhibitory factors, Chalones.

Unit II 1. Neuro -Endocrine System

(a) Humoral responses of Hormones

(b) Neuronal development-role of Vit.B12.

(c) Role of hormones- regulation of neuro-hormonal

secretion.

(d) The neuroendocrine axis-role of releasing factors and

feedback responses.

(e) Emphasis on physiology of metabolic hormone-Thyroid,

Insulin. (Or any 2 examples)

(f) Role of ADH, Aldosterone.

2. Gene expression and Nutrition

(a) Relevance to human health-obesity, starvation.

(b) Pathway for gene expression.

(c) Rate limiting steps and its importance.

(d) Physiological role of enzymes in obesity and starvation.

(e) Gene-Nutrient Interactions-Diagnosis, Prediction of

Disorders, Use of DNA chip.

(f) Human genome applications-Mutation, Single gene

defects, Met S Syndrome, birth defects, polyploidy.

(g) Microarray technology-Micro deletions, Micro

duplications, Inversions, Translocation, DNA

sequencing.

(25%)

Unit III 1. Excretory System

(a) Nephron-structure,functions.

(b) Role of Kidney in maintaining pH of blood, GFR, Counter

current balance, controlling blood pressure

(c) Water, electrolyte and Acid- Base balance, Diuretics.

(d) Respiratory acidosis, alkalosis.

2. Dynamics of Musculo-Skeletal system

(a) Structure and function of muscle proteins, bone, cartilage

and connective tissue.

(25%)


64

(b) Pathophysiology of system – eg :muscular dystrophy,

Osteoporosis, Rickets.

(c) Crystal poisoning and drug induced Osteomalacia.

Unit IV 1. Immunology and Nutrition

(a) Human immunoglobulins, Histocompatability-MHC .


malnourishment.





screening.




formation.




organs and tissues.





combat menopause.



(25%)

REFERENCES

Books

1. GanongsWF(1985). Review of Medical physiology.

2. Campbell EJ, Dickinson CJ, Slater JD (1984). Clinical and Applied physiology.

3. Tortora GJ, Derickson B, Grabowski SR (2007). Principles of Anatomy and

Physiology (11th

ed.).

4. MountcastleVB(1979), (2008). Overview of Medical Physiology.

5. Guyton AC (1985). Functions of Human body.

6. Guyton AC & Hall JB (1996). Text book of Med. Physiology.

7. Wilson KJW & Waugh A (1996). Ross and Wilson. Anatomy and Physiology in

Health and illness.

8. Mc Ardle WD, Katch FI, Katch VL (1996). Exercise physiology- Nutrition &

Human performance.

9. Jain AK (1999). Text book of Physiology Vol 1& 2.

10. Bijlani RL (1997). Understanding Medical Physiology.

11. Harrisons-On line- Text book of Physiology. Medical Review of Physiology.

12. Schmidt & Nelson. Physiology of mammals.

13. Kronenberg H, Melmed S, Polonsky KS, Larsen P Reed. (2010).

Williams Textbook of Endocrinology (11th

ed.).


65

14. Williams Pathophysiology (2007) Saunders

15. Gross L (2007). New Human genome-Individualised Genomics.

16. Collins FS (2003). New goals for human genome.

17. Text book of Pathophysiology-

Journals

1. Journal of Physiology.

2. Journal of Applied Physiology.

3. Nature.

4. Journal of Medical physiology.

5. Journal of human gene therapy.

6. Journal of Endocrinology.

7. Metabolic Reviews.

8. Journal of Applied Nutrition and Physiology.

9. Science.

10. Scientific American.

11. WHO-Food Nutrition bulletins.

12. Physiological Reviews.

Online Resources

1. www.searchbarnesnoble.com.

2. www.free-ebook-download/medical books/physiology.

3. www.rapidshare. comfiles/physiology.


66





ACADEMIC

YEAR

2015-16

M.Sc. – Dietetics


Course No: FND2102

Course Title: Advanced Normal Nutrition

Credits 4(4+0)


Objectives 1. To enable the students to understand what happens to the ingested nutrients at

the cellular level and the nutrient interactions

2. To present and discuss methods of determining nutrient requirements for

humans and discuss the current figures of nutritional requirements

3. To enable them to translate the knowledge into practical guidelines for dietary

needs of humans at different stages of life

4. To enable them to understand the application of the recent knowledge of

nutrition in clinical set ups.


Unit I Energy Metabolism (15%)

1. Energy needs – Assessment and requirements

2. Current approach for estimating RDA for energy intake of

different age, sex groups and physiological conditions

3. Metabolic regulation of food intake- weight management

through life

4. Clinical and biochemical manifestation of over and under

nutrition

5. Disorders of metabolism – metabolic syndrome/syndrome

X and increased cardiometabolic risk.

Unit II Carbohydrates (15%)

1. Dietary carbohydrates – utilization, assimilation and

functions of starch, resistant starch, dietary fiber and sugar

2. Dietary fiber and its role in health conditions – obesity

(satiety), hypertension, glucose tolerance, insulin

response, diabetes, heart disease.

3. Disorders of carbohydrate digestion, absorption and

metabolism

4. Diagnostic tests to evaluate carbohydrate intolerance,

glycemic index

Unit III Lipids and fatty acids (10%)

1. Chemistry and structure of lipids and fatty acids and their

dietary sources

2. Digestion absorption and metabolism of lipids and fatty


67

acids

3. Essential fatty acids and long chain PUFA in human

nutrition

4. Role of omega 3 and omega 6 fatty acids in health and

disease

5. Dietary factors and dyslipidemias – role of MUFA, trans

fat, alcohol, calcium, anti oxidants, stanols and sterols

6. Visible and invisible fats in diets

7. Human requirements of essential fatty acids.

8. Lipoprotein assessment

9. Healthy heart diet tips

Unit IV Proteins and Amino acids (15%)

1. Overview of protein utilization and transport

2. Amino acids degradation and synthesis pathways-

synthesis of dispensable amino acids and other non

protein compounds

3. Contribution of specific organs to protein metabolism –

whole body, gut, liver and skeletal muscles as metabolic

organs

4. Protein turnover, Methods of measuring protein turnover,

“N” balance, obligatory loss

5. Assessing protein and amino acid requirements – The

current approach for various age, sex and physiological

groups.

6. Assessment of protein quality

7. Adaptation to fasting and starvation

Unit V Fat Soluble Vitamins – A, D, E, K (10%)

1. Historical perspective/landmarks

2. Chemistry and dietary sources

3. Utilisation, transport and metabolism

4. Nutrient – nutrient inter relationship and bioavailability

5. Physiologic processing


7. Key causes of deficiency and their manifestation

8. Toxicity and safe levels of intake

Unit VI Water Soluble Vitamins (Thiamine, Riboflavin, Niacin,

Pyridoxine, Folic acid, Ascorbic acid, Biotin) (10%)

1. Historical perspective/landmarks


3. Utilisation, distribution and excretion




7. Causes of deficiency and clinical manifestations

8. RDA

Unit VII Minerals (Calcium, Phosphorous, Iron, Copper, Zinc, (15%)


68

Iodine)

1. Historical highlights





6. Causes and effects of deficiency

7. Causes and effects of toxicity

8. Evaluation of nutrient status

9. RDA

Unit VIII Trace Elements and electrolytes

(Selenium, Chromium, sodium, Potassium) (10%)

1. Historical introduction





6. Causes and effects of deficiency

7. Causes and effects of toxicity

8. Evaluation of nutrient status

9. RDA

REFERENCES

1. StipanukM.H. and Caudill M.A. (2006). Biochemical, Physiological, and

Molecular Aspects of Human Nutrition, (3rd

ed.). Elsivier Publication

2. Shils ME, Olson JA, Shike M, Ross AC, Cabellaro B and Cousins RJ (2006).

3. Modern Nutrition in Health and Disease (10th

ed.). Lippincott, Williams and

Wilkins publications.

4. Zeigler EE and Filer Jr LJ (1996). Present Knowledge in Nutrition (7th

ed.). ILSI

Press, Washington DC

5. Human energy requirement (2004). Report of a joint FAO/WHO/UNU Expert

consultation, Rome, 17-24 October 2001. FAO, Food & Nutrition technical

Report series.

6. Protein and Amino Acid requirements in Human Nutrition (2007). Joint

WHO/FAO/UNU Consultation Technical Report Series No. 035, WHO Geneva

7. Indian Council of Medical Research. Nutrient requirements and Recommended

Dietary Allowances for Indians. Report of Expert Group, 1978 and 1989 and

2009

8. Human Vitamin and Mineral requirements (2002). Report of a Joint FAO/WHO

expert consultations, Bangkok, Thailand, WHO & FAO UN, Rome.

9. Mukherjee KL (1988). Medical Laboratory Techniques. A procedure manual

for routine diagnostic tests (Vol. I, II & III). Tata McGraw Hill Publishing

Company Ltd., New Delhi

10. Sharma S (1993). Practical Biochemistry. Classic Publishing House, Jaipur

11. Varley H (1988). Practical Clinical Biochemistry. GulabVazirani Publishers

Pvt. Ltd. , New Delhi

JOURNALS

http://www.amazon.com/s/ref=ntt_athr_dp_sr_1?_encoding=UTF8&field-author=Martha%20H.%20Stipanuk%20PhD&ie=UTF8&search-alias=books&sort=relevancerank

http://www.amazon.com/s/ref=ntt_athr_dp_sr_2?_encoding=UTF8&field-author=Marie%20A.%20Caudill&ie=UTF8&search-alias=books&sort=relevancerank


69




4. Human Nutrition and Dietetic


70





ACADEMIC

YEAR

2015-16

M.Sc. - Dietetics


Course No: FND2103

Course Title: Food Microbiology in Institutional /

Industrial setting

Credits 2(2+0)


Objectives 1. To provide basic knowledge about microorganisms, their environment and

factors affecting their growth

2. To enable students to know about the historical developments and taxonomy of

microorganisms

3. To provide knowledge on newer and quick techniques for detection of

microorganisms in sample brought from food industry and institutions

4. To provide knowledge on the principles involved in destruction of

microorganisms in cooked foods and raw foods.


Unit I Historical developments and Taxonomy (25%)

1. Historical developments

(a) Food Preservation

(b) Food Spoilage

(c) Food Infection

(d) Food legislation

2. Taxonomy of microorganisms

Unit II Role and significance of microorganisms in food

Industries (20%)

1. Bacteria

2. Yeast

3. Mold

Unit III: Newer and Rapid Methods of Isolation and Detection of

Microorganisms in Institutional / Industrial Foods (30%)

1. Conventional methods

2. Rapid methods (newer techniques)

3. Immunological methods; Fluorescent antibody, radio

immune assay, ELISA etc.

4. Chemical methods: Thermostable nuclease, DNA probes,

ATP measurements, PCR techniques

5. Microbiological criteria for various food products

6. Sampling plans

Unit IV Principles Involved in Destruction of Microorganisms for

Prolonged Storage of Institutional Foods (25%)


71

1. Physical methods: drying, freezing, cell storage, heat

treatment, irradiation, high pressure processing.

2. Chemical preservation and natural antimicrobial

compounds.

3. Biologically based preservation systems and probiotic

bacteria.

REFERENCES

1. Jay JM (2004). Modern Food Microbiology (7th


Distributors. Springer Publications, Delhi

2. Banwart GJ (1998). Basic Food Microbiology (2nd


Distributors, New Delhi

3. William Frazier (2008). Food Microbiology (4th

ed.). The McGraw Hill Co Inc.,

New York

4. Dr. K. Vijaya Ramesh (2007). Food Microbiology. MJP Publishers, Chennai


72





ACADEMIC

YEAR

2015-16

M.Sc. - Dietetics


Course No: FND2104

Course Title: Emerging Nutrition issues

Credits 3(2+1)


Objectives 1. To promote the students understanding about the importance of inter sectoral

and intra sectoral linkages in improving nutrition.

2. To develop holistic understanding of the nature, determinants, functional

consequences, prevention and control of nutritional problems of public health

significance in India and the developing world.

3. Understand the various approaches to combat nutrition and public health

problems with newer approaches adopted by government of India to combat

nutritional problems of India


Unit I Linkages between Nutrition, poverty, agriculture and

food security (20%)

1. Food and nutrition security : Definitions, concept and

components

2. National, community and household level food security :

current definitions globally and In India

3. Effect of macro economic policies.

4. Impact of agricultural policies and practices on health care

and food consumption.

5. Food insecurity warning and mapping systems for

nutritional vulnerability.

6. Qualitative and participatory approaches to understand

community view of food security.

7. Newer developments & strategies for improving

nutritional status of populations such as

a. Food fortification

b. Genetic modification of foods

c. Multi micronutrient fortification of complementary foods

& supplementary nutrition for pregnant & lactating

women

Unit II Nutrition, a Developmental Priority and its Progress (20%)

1. MDG & its relationship with nutrition

2. Countdown 2015, where are we in terms of achieving

MDG in India : Bottlenecks & way forward

3. New Emerging public health problem of NCD’s ,


73

programmes & strategies recommended for their control

Unit III Approaches for Under Nutrition Control in India and the

Developing World (20%)

1. National programs & guidelines for controlling under

nutrition in India with emphasis on IYCF (ICDS, RCH,

IMNCI, NRHM, NUHM) & other developing countries,

Best Practices from Thailand, Vietnam etc:

2. Importance of focusing health & nutrition interventions in

first 1000 days of life & improving delivery of key

nutrition interventions, its evidence, impact, significance

for controlling under nutrition & new government

initiatives (IYCF, IGMSY, JananiSurakshayojana,

Chiranjeeviyojana in Gujarat etc.)

3. Strengthening gender sensitivity and community

empowerment of above program

4. The rolling of new WHO standards in India its importance

& implications

5. The problem of stunting & wasting in populations, their

diagnosis, causes, & strategies & protocols for their

management in mild to moderate & severe forms

Unit IV

Approaches for Micronutrient Deficiencies Control in

Public Health Programs and Role of Nutrition in

Promoting Healthy Settings in India and the

Developing/Developed World

(20%)

1. Cost effectiveness of micronutrient supplementation, the

Economist’s perspective & recommendations Critique,

Bottlenecks, Best practices from India & the world, future

directions

2. Problems in improving micronutrient deficiencies in

children, P/L women & adolescent girls: Issues,

weaknesses & newer initiatives of government

(Kishorishakti, SABLA), way forward

3. School Health Programs, in India : Current status,

Bottlenecks

4. Settings approach for health promotion : experiences from

developed countries and way forward

PRACTICAL

Unit I

To compare nutritional profile, determinants of nutritional

status and gender differences of NFHS 3 and other data of

Urban, Rural and Tribal communities (10%)

Unit II

To conduct a coverage evaluation survey (using quantitative

& qualitative methods) for delivery of key nutrition health

interventions in a community, collect data , analyse ,

interpret, report & suggest recommendations for improving

coverage & delivery of services.

(10%)

REFERENCES


74

1. Park K (2007). Park’s textbook of preventive and social medicine (19th

ed.). M/s

BanarsidasBhanot Publishers, Jabalpur

2. The Micronutrient Initiative (1997). Food Fortification to End Micronutrient

Malnutrition. State of the Art 1997 The Micronutrient Initiative, International

Development Research Centre Ottawa, Canada.

3. Gopalan C and Kaur S (1993). Towards better nutrition - Problems and Policies.

Special Publication Series No. 9. Nutrition Foundation of India, New Delhi,

India

4. Jelliffe DB &Jelliffe EFP (1989). Community nutritional assessment with

special reference to less technically developed countries. Oxford Medical

Publications. Oxford University Press, Oxford, UK

5. Allen L, Gillespe S (2001). What works? A review of the efficacy and the

effectiveness of Nutrition Interventions. ACC/SCN Paper No. 19, ADB

Nutrition and development Series No.5

6. UNICEF publications (State of World’s children, Tracking maternal & child

health, Countdown 2015 etc)

7. Millennium Development Goals – MDGs. India Country Report, GOI, 2009

8. Global Strategy for Infant and Young Child Feeding. By WHO and UNICEF,

2003

9. National IYCF Recommendations, 2006, Ministry of Women and Child

Development, GOI, New Delhi

10. World Bank (1994) :Enriching lives. Overcoming vitamin and minerals

malnutrition in developing countries. A World Bank Publication

11. Gillespies S. and Mason J (1994) Controlling vitamin A deficiency, ACC/SCN

state of Art Series Nutrition Policy discuss paper No.14.

12. Mapping India’s Children ( 2004), UNICEF in action

13. Andre Briend and Zita Weise Prinzo, WHO/ UNICEF/WFP/UNHCR

Consultation on management of moderate malnutrition in children under 5 years

of age; Food and Nutrition bulletin 30 ( 3) , 2009

14. Nita Dalmiya, Ian Darnton Hill, Werner Schultiuld ( 2009); Multiple Micro

Nutrient Supplementation during pregnancy in developing country settings

Food and Nutrition Bulletin Supplement 30 (4) 2009

Journals

1. Food and Nutrition Bulletin.

2. Indian Journal Community Medicine.

3. Indian Journal Public Health.

4. Social Science and Medicine


6. Indian Pediatrics.

7. Indian Journal Pediatrics


75





ACADEMIC

YEAR

2015-16

M.Sc. - Dietetics


Course No: FND2105

Course Title: Principles and Applications of

Instrumentation

Credits 3(2+1)


Objectives 1. To enable the students to be familiar with routinely used laboratory instruments

2. To know the principles and applications of different techniques available for

pathological estimations


Unit I Basics of Instrumentation (10%)

1. Colorimetry& Spectrophotometry

2. Fluorimetry

3. Atomic Absorptiometry

4. Flame Photometry

Unit II Chromatography (15%)

1. Paper

2. Thin layer

3. Column

4. Ion-exchange

5. Gas-liquid

6. High performance liquid chromatography

Unit III Electrophoresis (25%)

1. Gel

2. Disc gel and slab gel

3. Immuno electrophoresis and various blotting techniques

Unit IV Principles and applications of the following techniques (25%)

1. Dialysis

2. Centrifugation

3. Auto Analyser

4. Elisa

5. RIA and radioisotopes in biology and medicine

6. NMR and its applications

7. MRI and CT scan

8. Ultra sound and sonography

PRACTICALS

UnitI

Working of

1. Balances

2. Ph meter, ovens, muffle furnace (10%)


76

3. Beer Lambert Law-absorption maximum using

colorimeter

4. Beer Lambert Law-preparation of standard curve using

colorimeter

5. Identification of pigments in different coloured ink

6. Identification of amino acids and sugars by paper

chromatography.

Identification of amino acids and sugars by thin layer

chromatography.

Unit II Principles and applications of the following instruments (15%)

1. Eliza

2. Autoanalyser

3. Hematoanalyser

4. Demonstration of HPLC

REFERENCES

1. Boyer R (2000). Experimental Biochemistry (3rd

ed.). Modern Person education,

Asia

2. Dawes EA (1980). Quantitative Problems in Biochemistry (6th

ed.). Longman

Group Ltd.

3. Khosla BD, Garg VC and Khosla A (1987). Senior Practical Physical Chemistry

(5th

ed.). R.Chand& Sons, New Delhi.

4. Oser BL (1965). Hawk’s Physiological chemistry (14th

ed.).Tata McGraw-Hill

Publishing Co. Ltd

5. Raghuramulu N, Nair M and Kalyanasundaram KS (1983). A manual of

laboratory techniques. NIN, ICMR.

6. Sharma BK (1999). Instrumental methods of chemical Analysis Gel (8th

ed.).

Publishing House

7. Srivastava AK and Jain PC (1986). Chemical Analysis. An Instrumental

Approach (2nd

ed.). S.Chand Company Ltd.


77





ACADEMIC

YEAR

2015-16

M.Sc. - Dietetics


Course No: FND2106

Course Title : Advanced Biochemistry

Credits 4(4+0)


Objectives The course is intended to impart comprehensive concepts in the area of metabolism

of carbohydrates, lipids, amino acids and nucleic acids with an emphasis on the

nutritional and biochemical aspects in health and disease

COURSE CONTENT / SYLLABUS –THEORY

Unit I Carbohydrate Metabolism (15%)


(a) Intestinal transport of carbohydrates

(b) Transport of glucose across various cells

2. Cellular metabolism of carbohydrates and metabolism of

glycogen

3. Regulation of carbohydrate metabolism at

(a) Substrate level

(b) Enzyme level

(c) Hormonal level

(d) Organ level

4. Disorders of carbohydrate metabolism

(a) Glycogen storage diseases

(b) Lactose intolerance

(c) Galactosemia

(d) Diabetes mellitus

(e) Lactoacidosis

5. Regulation of blood glucose levels

6. Carbohydrate metabolism in undernutrition&overnutrition

Unit II Enzymes and Biological Oxidation (10%)

1. Kinetics of monosubstrate and bisubstrate catalysed

reactions

2. Regulation of enzymatic activity and synthesis

3. Enzyme inhibitors & drugs.

4. Electron transport chain – components and mechanism.

5. Role of high energy phosphates in metabolism

Unit III Metabolism of Lipids (15%)


(a) Intestinal transport of lipids

(b) Cellular uptake, metabolism and lipoprotein


78

metabolism.

2. The regulation of lipid metabolism at:

(a) Substrate level

(b) Enzyme level

(c) Hormonal level

(d) Organ level

3. Ketosis, lipoproteinemias, fatty liver

Unit IV Metabolism of Amino Acids, Biologically Active

Peptides, Polypeptides And Transport Proteins (10%)

1. Amino acid oxidation and the production of urea

2. Pathways for amino acid degradation

3. Blood transport of ammonia via glutamate

4. Role of transport protein in the metabolism of amino acids

5. Biologically active amines & role in biomedicine

Unit V Biochemical Aspects of Purines, Pyrimidines and

Nucleic Acids (15%)

1. Metabolism of purines

2. Metabolism of pyrimidines

3. Nucleotides metabolism and cellular role of nucleotides

4. Metabolism of DNA

5. Metabolism of RNAs

6. DNA replication, mutation and repair and recombination

concepts

Unit VI Protein Biosynthesis (10%)

1. Gene expression

2. Transcription

3. Translation

4. Post-translational modification

5. Inhibitors of protein biosynthesis

6. Gene expression in mitochondria

Unit VII Disorders of Amino Acid and Nucleic Acid Metabolism (15%)

1. Inborn errors of amino acid metabolism

2. Disorders of nucleic acid metabolism

Unit VIII Molecular Endocrinology (10%)

1. Classification of hormones

2. Overview of hormone metabolism

3. Hormones and neurotransmitters

4. Signal generation, signal transduction, CAMP, CGMP,

Protein kinase cascade system etc.

5. Regulation of hormonal action

REFERENCES


reprint of Indian edition).

CBS Publicatios, New Delhi

2. Murray RK, Granner DK, Meyo PA and Rodwell VW (2000). Harper’s

biochemistry (25th ed.). Prentice Hall International, New York



79


ed.).

Prentice Hall of India, New Delhi




Calcutta.




80





ACADEMIC YEAR

2015-16

MSc- Dieteics


Course No: STA2123

Course Title: Statistics for Research

Credit 3(2+1)


Objectives 3. This course brings understanding of statistical methods that can be applied to

community science related data

4. This course intends to help in real time data analysis of their research

problems

COURSE CONTENT

UNIT-I Statistics and its Applications in Social Science 15%

5. Introduction of concept & definitions of Statistics.

6. Types of data, Compilation and Presentation of Data,

Purpose of Compilation & relevance to data analysis,

making a data analysis plan.

7. Diagrammatic presentation of data: Line diagram, Bar

diagram, Pic diagram

8. Frequency distribution & its graphical presentation. :

Histogram, Frequency curve, stem and leaf diagram.

Characteristics of Data:

3. Central Tendency, Measures of central tendency: Mean,

Median, and Mode.

4. Dispersion, Measures of dispersion: Range, Standard

deviation, quartiles, deciles, percentiles, Box plot.

UNIT-II Sampling Techniques (with Advantages and

Disadvantages) with Applications

15%

7. Simple Random Sampling determination of sample size

8. Stratified Sampling determination of sample size

9. Systematic Sampling

10. Cluster Sampling

11. Two-Stage Sampling

12. Purposive Sampling

UNIT-III Probability 20%

5. Introduction : Definition of probability (statistical

definition , classical definition, axiomatic definition)

6. Random variable, probability distribution of a random


81

variable.

7. Binomial distribution, Poisson distribution, Normal

distribution, their applications in data analysis.

8. Sampling Distributions : t , 2& F

UNIT-IV Estimation : Point and Interval Estimation 20%

Testing of Hypothesis: Concept & definitions, null

&alternative hypothesis, test – statistic, level of significance.

7. A test of the mean of a normal population (when is

known and is unknown)

8. Test of equality two independent population means.

(large sample case & small sample case)

9. Paired t-test.

10. Analysis of variance

11. One-Way ANOVA

12. Two-Way ANOVA

UNIT-V Correlation & Test for Uncorrelation 20%

6. Simple linear regression analysis

7. Multiple linear regression Analysis

8. Multiple correlation & partial correlation.

9. Concept of coefficient of determination.

10. Tests of regression coefficients

UNIT-VI Chi-square Test of Independence of Two Attributes : 2x2

, 2xc &rxc contingency tables.

10%

6. Validity of chi-square test for 2x2 table.

7. Mc Nenair’s chi-square test for paired data

8. Test of a binomial proportion (Large sample case).

9. Test for equality of two independent population

proportions (large sample test)

10. Relative Risk & odd’s ratio.

REFERENCE

1. Gary Smith (1998) : Introduction to Statistical Reasoning WCB/McGraw-Hill.

2. Shelley Rasmussen (1992). An Introduction to Statistics with Data Analysis.

Brooks/Cale publishing company, Pacific Grove, California.

3. G.W.Snedecor, W.g. Cochran (1989). Statistical methods (8th

edition). Iowa state

university press

4. A.M.Goon, Gupta, Dasgupta: Fundamental of Statistics, Vol.I&Vol.II.

5. Daniel.W.W.(1999) Biostatistics : A foundation for analysis in the health sciences.

(7th

ed.). N.Y.John Wiley.

6. Games,P.A. &Klare, G.R. (1967). Elementary statistics. Data analysis for the

behavioral sciences, N.Y.John Wiley.


82

7. Rao Sundar PSS & Richard J. (1999). Biostatistics: A manual for students in health

science (3rd

ed.) N.Y.Hohn Wiley.

8. Williams, F. (1986). Reasoning with statistics, How to read quantitative research.

N.Y.Holt, Rinehart & Winston.

9. Bernanrd HR (1994). Research Methods in Cultural Anthropology. Sage



83


SEMESTER II - DIETETICS


84





ACADEMIC

YEAR

2015-16

M.Sc. - Dietetics


Course No: FDN2201

Course Title: Advanced Food Science

Credits 2(2+0)


Objectives 1. It provides an understanding of composition of various foodstuff

2.To familiarize students with changes occurring in various foodstuffsas a result of

processing and cooking

3.To enable students to use the theoretical knowledge in various applications and

food preparations.

COURSE CONTENT - THEORY

Unit I Constituents of Foods, Additives and Rheology (25%)

1. Water : Physical properties of water and ice, chemical

nature and structure of the water molecule. Free and

bound water. Water activity and food spoilage.

2. Starch : Structure, characteristics of food starches,

gelatinization, effect of different conditions and

ingredients on gelatinization.

Non starch polysaccharides : Cellulose, hemi-cellulose,

pectins, gums and animal polysaccharides.

3. Food Enzymology: Endogenous enzyme activity,

Methods controlling them, enzymes in food industry

4. Food Rheology

Unit II Cereal and Cereal Products (25%)

1. Cereal grains : Structure, composition, classification and

grading

2. Cereal products : Malting, popping and puffing of cereal

grains and millets

3. Flour and flour quality : Flour constituents, role in bakery

4. Batters and dough.

Unit III Pulses, Legumes, Nuts and Oilseeds, Fats and Oils (25%)

1. Pulses and Legumes : Structure, composition, selection,

grading, processing, germination, fermentation, cooking

quality and toxic constituents.

2. Nuts and Oilseeds : Composition, selection, grading, oil

extraction, protein concentrates and isolates.

3. Fats and Oils : Sources, composition, effect of

composition on fat, classification, physical and chemical

properties, rancidity changes, antioxidants and


85

synergists, changes during frying, recent advances.

Unit IV Milk and Milk Products, Fruits and Vegetables and

beverages (25%)

1.Milk and its Products

Composition, physical and functional properties.

Denaturation, effects of processing and storage. Dairy

products.

2.Fruits and Vegetables

Gross composition, classification, structural features.

Enzymes in fruits and vegetables, browning reactions.

Pigments : Structure, constituents, effect of cooking, acid,

alkali, etc. on pigments.

Texture of fruits and vegetables during ripening.

Vegetable products as spices.

3.Beverages

Composition, processing, phenolic compounds and factors

affecting

a. Tea and coffee

b. Alcoholic beverages.

REFERENCES

1. Charley H (1982). Food Science (2nd

ed.). John Wiley & Sons, New York.

2. Potter N and Hotchkiss JH (1996). Foods Science (5th

ed.). CBS Publication &

Distributors, New Delhi.

3. Pomeranz Y (1991). Functional properties of food components (2nd

ed.).

Academic Press, New York.

4. Park Pauline G and Palmer H (1972). Food theory and applications. John Wiley

& Sons, New York.

5. Goel RK (1979). Technology of Food Products Series No. 29. Small Business


6. Swaminathan M (1979). Food Science and Experimental Foods. Ganesh and

Co., Madras.

7. Bowers J (1992). Food Theory and Applications (2nd

ed.). MacMillan Publishing

Co., New York.

8. Food Science and Technology Series of Monographs.

9. Annual Reports of CFTRI.

10. Journal of Food Science.

11. Journal of Food Science and Technology.

12. Indian Food Packer


86





ACADEMIC

YEAR

2015-16

M.Sc. - Dietetics


Course No: FDN2202

Course Title: Advanced Research Methodology

Credits 3(3+0)


Objectives 1. To provide knowledge and skills for conducting research from planning a study to

report writing

2. To strengthen abilities of students with regard to identifying research problems,

formulating research objectives, experimental designs, sampling, data collection

and analysis and writing research reports

3. To critique some recent research studies from the perspectives of – research

methodologies, program applications, interdisciplinary approaches, gender

sensitivity


Unit I Research Problems and Experimental Designs (10%)

1. Selection of research topics – need, relevance, feasibility.

2. Problem analysis, definition and stating hypothesis

/objectives.

3. Literature search – referencing, abstracting, computer

searches, bibliography.

4. Sampling methods.

5. Sample size calculations.

Unit II Experimental Designs (20%)

1. True Experimental (TE) Designs and Quasi Experimental

(QE) Designs.

2. Internal & External Validity.

3. Threats to validity in QE designs.

4. Epidemiological studies

(a) Observations and experiments

(b) Observational epidemiology – Descriptive studies,

ecological studies, cross-sectional studies, case-control

studies, Cohort studies –Prospective and retrospective study

design, Nested case control studies,

(c) Experimental epidemiology – field trials, community trials,

Randomised controlled trials, single and Double blind

studies, Factorial designs and Cross over studies, Meta

analysis

(d) Potential errors in epidemiological studies – Random error,

sample size calculations, systematic error, selection bias,


87

measurement bias, confounding and control of

confounding

Unit III Qualitative Research Methodology (10%)

1. Qualitative research tools and methods

2. Qualitative methods in dietetic practices

3. Integrating qualitative and quantitative methods.

4. Critique of recent research studies.

Unit IV Statistical tests (20%)

1. Mean, Median & Mode.

2. Standard Deviation and Standard Errors.

3. Confidence Interval.

4. Coefficient of variation.

5. Chi square tests (x2).

6. t – tests for independent sampling.

7. t – tests for paired samples.

8. Analysis of variance.

9. Correlation coefficients.

10. Comparing disease occurrence (absolute comparison and

relative comparison).

11. Validity of a screening test

12. Steps in data analysis: Cleaning and verifying data.,

Coding data, Data entry, tabulating data, Data Analysis –

Manual, Computer. Presentation of data.

Unit V Scientific writing as a means of communication and

preparing for writing. (20%)

1. Different forms of scientific writing - Articles in journals,

research notes and reports, review articles, monographs,

dissertations, bibliographies.

2. How to formulate outlines- The reasons for preparing

outlines, Kinds of

a. outlines e.g., Topic outlines, Conceptual outlines, theme

outline.

3. Filling in the outlines and preparing the framework. e.g.,

drafting titles and subtitles

4. Tables and illustrations as systematic means of presenting

data.

(a) Titles, rows, columns, footnotes

(b) Types of illustrations- graphs, diagrams, flow charts

5. Appendices: use and guidelines.

Unit VI The writing process and styles of writing (20%)

1. Use of outlines as a starting device

2. Making a draft- improving the draft in relation to the

objectives

3. Various styles of writing, consistency and other aspects

4. Types of scientific writing-reports, journal papers,

abstracts, monographs, dissertation, funding etc.


88

5. Components of scientific writing – Introduction. Review

of literature, Methodology, Results and discussion,

summary and conclusions, limitations, bibliography and

appendices

6. Refining and finalizing the report/paper/thesis – editing,

formatting, proof reading.

7. Writing a research proposal for grants – justification,

rationale and importance of the question being addressed,

empirical and theoretical conceptualization, presenting

pilot study/data, research proposal and time frame, clarity,

specificity of method, clear organization, outcome of the

study and its implications, budgeting, available

infrastructure and resources, executive summary etc.

REFERENCES

1. Hendrik TE, Bickmanh and Rog DJ (1993). Applied research design – A practical

guide. Sage Publications Inc., California

2. Kirk J and Miller ML (1986). Reliability and validity in qualitative research.

Qualitative research methods, Vol 1. Sage Publications Inc., California

3. Miles MB and Huberman AM (1994). Qualitative data analysis – An expanded

source book (2nd

ed.). Sage Publications Inc., California

4. Snedecor GW and Cochran WG (1968). Statistical methods. Oxford and IBH

Publishing Company, New Delhi

5. Beaglehoe R, Bomita R and T Kjellstrom (1995). Basic Epidemiology. World

Health Organization, Geneva


89





ACADEMIC

YEAR

2015-16

M.Sc. - Dietetics


Course No: FND2201

Course Title: Clinical and Therapeutic Nutrition- I

Credits 4(3+1)


Objectives 1. The course is aimed at giving advanced knowledge in the field of clinical nutrition

and dietetics

2. The course will enable the students to gain current knowledge about

classification, pathogenesis, diagnosis, aetiology, symptoms and dietetic

management of various diseases


Unit I Selected Important Areas in Clinical Nutrition (15%)

1. Diet prescription and nutritional care process – Essential

components of diet prescription and steps involved in

nutrition care process.

2. Nutrition in hospitalized patients – Causes of malnutrition

in hospitalized patients, identification of high risk patients,

assessment of nutritional status.

3. Diet counseling : Definition, responsibilities of a counselor

and a counsel and tips for successful counseling,

components of counseling process, formulation of a

proforma .

Unit II Gastrointestinal Diseases (15%)

(Aetiopathogenesis, clinical picture, diagnostic tests,

treatment, preventive aspects)

1. Peptic ulcer

2. Ulcerative colitis

3. Diarrhoea, dysenteries, malabsorption syndrome

4. IBD

Unit III Liver and Renal Disease (20%)

(classification, etiology, clinical features, diagnostic tests,

prevention and treatment)

1. Liver disorders

(a) Viral hepatitis types A and B, C, E

(b) Cirrhosis of liver

(c) Hepatic coma

2. Renal disease

(a) Glomerulonephritis

(b) Nephrotic syndrome


90

(c) Acute and chronic renal failure – Dialysis

Unit IV Non Communicable Diseases (10%)

Aetiopathogenesis, diagnostic tests, clinical features,

prevention and dietary care of patients with multiple

complications of

1. Diabetes

2. Hypertension

3. Coronary Heart Diseases

Unit V Pediatric Nutrition (10%)

1. Common Nutrition problems among pediatric population

2. Nutritional Health management of severely acute

malnutrition

3. Management of Low birth weight babies, IUGR

Unit VI Nutrition care in immune deficiency diseases (10%)

1. Care during HIV aids

2. Care during Cancers

Practicals

Unit I Market Survey of Commercial Nutrition Supplements (10%)

Collection of information on commercial food formulae

available in the market and their evaluation for suitability in

treating various diseases.

1. Pharma therapeutic products: Clinical utility, age groups

2. Therapeutic food products

3. Generic food products (OTC products like spirulinaetc).

Unit II Observation and Learning Experience at the University

Health Centre (OPD) (10%)

1. Learning about recording of medical history – terms used

in medical field

2. Observe classical symptoms, diagnostic tests and

recommendations

3. Learn simple physiological indices of general health (BP,

Hb, pulse rate, etc.)

4. Prepare a case study report of a patient with a chronic

disease after follow up for domiciliary care.

REFERENCES

1. Association of Physicians of India (1998). API Textbook of Medicine, Vol. I and

II. Published by Association of Physicians of India.

2. Shills ME, Olson JA and Shike N (1994). Modern Nutrition in Health and Disease

(8th

ed.), Vol. I and II. Lea and Fiebiger, Philadelphia

3. American Dietetic Association – Handbook of Clinical Dietetics (1981). Yale

University Press, New Haven and London

4. Robinson CH, Laer MR, Chenoweth WL and Garovich AE (1998). Normal and

Therapeutic Nutrition (17th

ed.). Macmillan Publishing Company, New York

5. Mahan KL and Stump SE (2007). Krause’s Food and Nutrition Therapy (12th

ed.).

Saunders Publishing

Journals


91

1. Medical Clinics of North America


3. Journal of Human Nutrition

4. Journal of American Medical Association

5. Journal of Ph. Diet. Assoc.


7. World Review of Nutrition and Dietetics.


92





ACADEMIC

YEAR

2015-16

M.Sc. – Dietetics


Course No: FND2202

Course Title: Clinical and Therapeutic Nutrition- II

Credits 4(3+1)


Objectives The course will enable the students to translate scientific knowledge into practice


Unit I Introduction to Pharmacology (15%)

1. Pharmacokinetics

2. Pharmacodynamics

3. Pharmacogenomics

4. Effect of food on drug therapy: drug absorption,

medication and enteral nutrition interactions, drug

distribution, drug metabolism and drug excretion.

Unit II Nutrient-Drug Interaction (15%)

1. Common drugs, their name and mechanism of action-

Antacids/ulcers, oral hypoglycemic agents, statins,

antibiotics, anti-inflammatory drugs, anti-pyretic drugs,

anti-hypertensives, anti-spasmodic, anxiolytic or anti-

anxiety, bronchodilators, anti-allergic or viral, anti-

epileptic, oral contraceptives, diuretics, anti-histamines,

steroids, anti-carcinogenic, immune boosters.

2. Contraindications of various drugs and its impact on

nutritional status.

3. Effects of drug on food and nutrition, nutrient absorption,

metabolism and excretion.

Unit III Botanicals and Neutraceuticals in Health and Disease (15%)

1. Active compounds: name of the botanical

2. Indications and common uses

3. Mechanism of action and active constituents

4. Level of supplementation ,contraindications, side effects and

toxicity.

Unit IV Nutraceuticals (10%)

1. Food –pharma convergence

2. Nutraceuticals and diseases

3. Nutraceuticals and mental health.

4. Classifications: dietary supplements, medicinal foods,

pharmaceuticals, their effectiveness and safety,

bioavailability.


93

5. Role of prebiotic, probiotic and symbiotic in Health and

Disease.

Unit V Concept of Communication and Introduction to IEC (15%)

1. Concepts of Communication

a) Communication and mass communication

b) Scope and elements of communication

c) Models of communication

d) Communication process

e) Approaches to communication

2. Different media, their characteristics and use

3. Introduction to IEC

(a) Importance of IEC

(b) Relevance to programs

(c) IEC for behavioralchanges :Behavior and determinants of

behavior, need for IEC.

Unit VI Planning, Implementing and Assessment (30%)

1. Planning effective IEC programme

(a) Broad based strategy and specific strategy

(b) Identification of key messages for reinforcement

(c) Preparation of IEC material and refining of IEC messages

(d) Social mobilization, social marketing and role of

caregivers/individuals – training to use IEC

(e) Implementation – Use of IEC, training, supervision and

monitoring

4. IEC for different target groups like policy makers,

grassroot functionaries, community, hospitals, individuals,

caregivers etc.

5. Impact assessment

6. Studies on various IEC programmes.

PRACTICAL

Objectives

To train the students in biochemical and hematological

analysis using biological samples namely blood, serum, urine

Unit I General Estimations, Reference Values and Interpretations (15%)

1. Haemoglobin (comparing filter paper technique and

Cyanmethemoglobin method)

2. Enzymatic estimations in blood and serum

(a) Blood glucose (Comparison with glucometer and

enzymatic method)

(b) Serum total cholesterol

(c) Serum triglyceride

(d) Calculation of atherogenic indices

(e) Iodine content in salt (Iodine kit and Iodometric method)

Unit II Liver and Kidney Function Tests (10%)

1. Serum transaminases


94

2. Serum total proteins, albumin and globulins

3. Blood urea

REFERENCES

1. Wildman Robert EC (2001). Handbook of Nutraceuticals and Functional foods

(1sted.). CRC series

2. Mitchell Bebel Stargrove, Jonathan Treasure & Dwight L. Mckee, Chuchill

Livingstone (2003). Herb, Nutrient and Drug Interactions –Clinical Implications

and Therapeutic Strategies

3. Mahan LK and Stump SE (2007). Krause's Food, Nutrition and Diet Therapy

(Hardcover), Saunders publication

4. Glanz K, Lewis FM, Rimer BK (1996). Health seeking behaviour and Health

Education: Theory, research and practice (2nd

ed.). Jossey-Bass, San Francisco.

5. Mahajan K (1990). Communication and the Society. Classical Pub, New Delhi

6. Journal of Nutrition Education


95





ACADEMIC

YEAR

2015-16

M.Sc. - Dietetics


Course No: FND2203

Course Title: Nutrition in Special Conditions

Credits 3(3+0)


Objectives 1. To understand the special nutrition concerns like geriatric nutrition, critically ill

patients, sports nutrition and nutrition in emergencies and disasters

2. To understand the nutrition and health strategies for combating such conditions.


Unit I Geriatric Nutrition – Multifaceted Aspects of Ageing (15%)

1. Ageing process – changing trends, theories of ageing

2. Demographic trends

3. The ageing process – physiological, biochemical and body

composition changes

4. Psychosocial aspects of ageing

5. Medical and nutritional problems of the elderly

6. Nutritional care and tips for healthy ageing

7. Community geriatrics – dimensions, issues and solutions,

NGO’s working for the welfare of the elderly.

Unit II Nutrition in Critical Care (25%)

1. Nutritional screening and nutritional status assessment of

the critically ill

2. Nutrition support systems and other life saving measures for

the critically ill

3. Role of immuno enhancers, conditionally essential

nutrients, immuno- suppressants and special diets in critical

care

4. Complications of nutritional support systems including

refeeding syndrome

5. Rehabilitation diets – stages

6. Diet related ethical issues in the terminally ill.

Unit III Nutrition in Emergencies and Disasters (20%)

1. Natural / Manmade disasters resulting in emergency

situations

2. Nutritional problems in emergencies in vulnerable group

3. Communicable diseases : Surveillance and treatment

4. Assessment and surveillance of nutritional status in

emergency affected populations

5. Nutrition relief and rehabilitation


96

6. Public nutrition approach to tackle nutritional problems in

emergencies.

Unit IV Nutrition in Health and Fitness and Sports Nutrition (15%)

1. Holistic approach to the management of fitness and health

2. Review of different energy systems for endurance and

power activity

3. Sports specific requirement

4. Diet manipulation

5. Pre-game and post-game meals

6. Assessment of different nutragenic aids and commercial

supplements

7. Water and electrolyte balance, losses and their

replenishment during exercise and sports events, effects of

dehydration, sport drinks.

Unit V Nutrition in Space (10%)

1. Physiological changes occurring in space travel

2. Designing kitchen, foods and packaging for space travel-

Modifications

3. Nutritional considerations

Unit VI Recent advances in applied Nutrition (15%)

1. Nutrogenomics and Nutrigenetics: concepts and diet

related studies

2. Genetically modified foods: Recent advances,

3. Fortification of foods: Requirement, changes and problems

encountered , shelf life, evidence based studies for

improving the nutritional status, challenges in fortification

REFERENCES

1. Mahan LK and Stump S E (2000). Krause’s Food, Nutrition and Diet Therapy

(11th

ed.). Saunders, An Imprint of Elsevier, Pennsylvania, USA.

2. Zaloga GP (1994). Nutrition in Critical Care. Mosby Yearbook, Inc., St. Souis,

Missouri.

3. Bagchi K and Puri S (1999). Diet and Ageing : Exploring some facts. Society of

Gerontological Research and HelpAge India, New Delhi.

4. Bhatla PC (1993). Medical and Health Problems in the Elderly. National

Institute of Primary Health Care, New Friends Colony, New Delhi.

Journals

1. American Journal of Nutrition



4. Critically Care Medicine

5. Journal of Critical Care Nutrition

6. Gerentology.


97





ACADEMIC

YEAR

2015-16

M.Sc. - Dietetics


Course No: FND2204

Course Title: Institution Food Service Organisation

Credits 2(2+0)


Objectives 1. This course will help the students to plan, organise and develop the food and

beverage services of organizations, meeting customer expectations, food and

hygiene standards and financial targets

2. This course will teach the students skills of managing people, materials, money

and customers in different catering establishments


Unit I Introduction to Food Service Organisation (20%)

1. Definition

2. Principles and functions

3. Characteristics

4. Types of catering establishments

5. Goals of service management

UNIT II Food Service Management in Different Types of Catering

Establishments (30%)

Catering management in Restaurants /Hotels, Theme

restaurants, Malls, Cruise liners, Outdoor Catering with respect

to the following:

1. Origin of catering

2. Concept, layout and design, selecting equipments.

3. Menus and compiling menus for catering operations.

4. Food and Beverage Service

5. Hygiene in food service operations

6. Managing sales, revenue and profits

7. Cost control

8. Human resource management in catering operations

9. Marketing, Sales management, strategies and technique

10. Communication Skills

UNIT III Food Service Management Skills in Air and Railway

Catering (30%)

Catering management in Air and Railways with respect to the

following:

1. Menus and compiling menus for catering operations.

2. Time Management

3. Human resource management


98

4. Hygiene and Sanitation, Hygiene in food handling,

Personnel hygiene, Waste disposal, Safety, Causes of

accidents, Safety procedures.

5. Speed of service

6. Pricing

7. Managing service quality.

8. Installing systems procedures and controls

9. Kitchen Management basics

10. Managing staff and labour

UNIT IV FoodServiceManagement in Army, Hospitals,

Schools/Educational Institutes and Corporate offices. (20%)

Catering management with respect to the following:

1. Food production

2. Menu design and pricing

3. Hygiene

4. Purchasing materials

5. Storing and serving food

6. Communication Skills

REFERENCES

1. Sethi M and Malhan S (1993). Catering Management, An Integrated Approach.

Wiley Eastern, New Delhi

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

Delhi.

3. Kotler P and Keller K (2006). Marketing Management (12th

ed.). Prentice Hall,

USA.

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

ed.). Hutchinson, London.

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


99





ACADEMIC

YEAR

2015-16

M.Sc. - Dietetics


Course No: FND2205

Course Title: Food Safety and Food Labelling

Credits 2(2+0)


Objectives To familiarize with hazards and toxicity associated with food and their implications

for health


Unit I Food Safety and Toxicology (20%)

1. Introduction to Food Safety and Toxicology

Hazards – Microbiological, Nutritional, Environmental,

Natural Toxicants, Pesticide residue and Food additives

2. Risks and Effects of Toxicity

(a) Indices of human exposure

(b) Risk assessment and risk benefits

(c) General design of toxicity assays

(d) Acute toxicity

(e) Mutagenicity and carcinogenicity

(f) Reproductive and developmental toxicity

(g) Neurotoxicity and behavioural effects

(h) Immunotoxicity

Unit II Intentional Additives (30%)

1.Direct

(a) Preservatives

(b) Nitrate

(c) N-Nitroso compounds

2.Indirect additives

(a) Residues and contaminants :

(b) Antimicrobials and veterinary drugs

(c) Pesticides

(d) Polyhalogenated aromatic compounds

(e) Polycyclic aromatic hydrocarbons

(f) Other organic residues

(g) Packaging materials

(h) Heavy metals

(i) Radio nuclides in foods

Unit III Naturally Occurring Toxicants and Food Contamination (30%)

1. Naturally occurring

(a) Biogenic amines


100

(b) Coffee and methylxanthines

(c) Toxins in mushrooms

(d) Phenolic compounds

(e) Glucosinolates

(f) Proteas inhibitors

(g) Alkaloidsphytate

(h) Other antinutritional compounds

2. Environmental toxins

(a) Sea food toxins

3. Toxins from packaging material

4. Carcinogens

(a) Carcinogens in heat,

(b) Mutagens and processed foods

Unit IV Food labelling (20%)

1. Contents of food labels

(a) Mandatory

(b) Optional

2. Nutritional labeling

3. Laws

REFERENCES

1. Walker E Quattrucc (1980). Nutritional and toxicological aspects of food

processing. Taylors and Francis, New York

2. World Health Organization (1990). Strategies for assessing the safety of foods

produced by Biotechnology. Report of a joint FAO / WHO Consultation, Geneva.

3. OECD Documents (1996). Food safety evaluation. Organization for

Economic Co-operation and Development, Paris.

4. Tyson CA, Fraizer JM (1994). Methods in Toxicology (3rd

ed.). Raven Press,

New York.


101


SEMESTER III - DIETETICS


102





ACADEMIC

YEAR

2015-16

M.Sc. - Dietetics


Course No: FND2301

Course Title: Practice in Food Service Organization

Credits 3(0+3)


Objectives 1. To understand the types and varieties of foods available in the market

2. To learn to manage different types of food service organizations through field

placement in different types of food service organizations

3. To understand the importance of maintaining hygiene and sanitation standards

and safety in kitchens

4. To learn about the implementation of food laws applicable in the food service

organization.

COURSE CONTENT- PRACTICALs

Work experience through placement in

Unit I Hotels 3 star / 5 star (20%)

Unit II Restaurants (20%)

Unit III Fast food joints (10%)

Unit IV Industrial canteens (20%)

Unit V

Guest houses (10%)

Unit VI Catering Institute (20%)

REFERENCES

1. Andrews S (1982). Food and Beverage Service : Training Manual. Tata

McGraw Hill, New Delhi.

2. Edwards R (1979). Running Your Own Business. Oyez Pub. And Wardlock,

London.

3. Sethi M and Malhan S (1993). Catering Management : An Integrated Approach.

Wiley Eastern, New Delhi.


103


SEMESTER IV- DIETETICS


104





ACADEMIC

YEAR

2015-16

M.Sc. - Dietetics


Course No: FND2401

Course Title: Dissertation

Credits 10(0+10)


Objectives 1. To familiarize the students with the process of research with focus on clinical

nutrition

2. To train the students on all steps of research process from problem identification

to data dissemination

3. To train students on writing a proposal for funding and ethical approval process.


Unit I Identification of problem of Research in Foods & Nutrition (5%)

Unit II Collecting relevant Review of Literature and developing the

experimental design (10 %)

Unit III Proposal development, its approval by technical and ethical

committee (10 %)

Unit IV Tool development for Research and pilot testing /

standardization of techniques (15%)

Unit V Data Collection / Mid course corrections (45%)

Unit VI Data entry ; Statistical analysis

Unit VII Scientific Writing (15%)

REFERENCES

1. Indian Journal of Endocrinology & metabolism, Medknow publications & media

Pvt. Ltd, Mumbai.

2. Journal of Medical Nutrition &Nutraceuticals, Medknow publications & media

Pvt. Ltd, Mumbai.

3. Asia Pacific Journal of Clinical Nutrition, Published by HEC Press.

Webliography of journals

1. www.diabetologia – journal.org (Diabetologia)

2. Onlinelibrary.willwg.com/journal/10.1111 (ISSN) 1467 – 789 X (Obesity

review)

3. www.adajournal.org (Journal of the Academy of Nut. Of Diabetes)

4. As.wiley.com/wiley CDA/wiley title/product Cd – NDI.html (Nutrition of

Dietetics)

http://www.diabetologia/

http://www.adajournal.org/


105





ACADEMIC

YEAR

2015-16

M.Sc. - Dietetics


Course No: FND2402

Course Title: Internship

Credits 2(0+2)


Objectives 1. To familiarize the students with the hospital organization

2. To train the students in the dietetics department of hospital

3. To have hands on experience in the various OPD of a hospital

COURSE CONTENT - PRACTICALS

Duration of training : 45 working Days

Training: Hospital Setting

Norms : As per the norms of the hospital

Evaluation

The students will be evaluated by the dietician of the

hospital.

Note:

1. The student will have to prepare a report and submit to

the department.

2. A presentation has to be made in seminar on their work

experience.


106

GRADE CREDIT SYSTEM OF EVALUATION

For implementation of the choice based credit courses, semester exam including continuous

assessment and grading system, the Faculty of Family and Community Sciences has adopted the

norms and made necessary modifications for the undergraduate program.

From the academic year 2012-13 onwards, the students’ academic performance in each course

offered during a semester is evaluated on the scale as shown below.

GRADE

POINTS

DESCRIPTION DIVISION/GRADE RANGE

10 OUTSTANDING O 9.01 – 10.00

9 EXCELLENT A 8.01 – 9.00

8 VERY GOOD B 7.01 – 8.00

7 GOOD C 6.01 – 7.00

6 FAIR D 5.01 – 6.00

5 AVERAGE E 4.01 – 5.00

4 DROPPED F 0.00 – 4.00

Pattern of Assessment:

A students academic performance in a particular course is evaluated through a Mid Semester

examination having Internal Assessment (IA) at the faculty level and the End Semester

examination i.e. University Examination (UA).

The weightage of mid semester examination shall be 30% and end-semester examination shall

be 70%.

Passing shall be decided on the combined result of mid-semester and end-Semester

examination in the respective courses.

In the event of a student remaining Absent at mid semester (Internal Assessment) the

candidate can be given only one additional chance of internal assessment (i.e. a re-test) where

complete syllabus of the course paper is mandatory.

If a candidate fails to appear in the additional examination (re-test), his/her performance shall

benullified for all future consideration for that course/paper.

The examination of odd semester(s) and even semester(s) will take place simultaneously. The

examination of lower semester (I,III,IV) shall, however, be prior to respective even semesters

(i.e. II, IV, VI).


107

UPWARD MOVEMENT (PROMOTION TO HIGHER SEMESTER):

Upward movement/Promotion, Time for Completion of Programme:

Upward movement/Promotion to higher semester:

1) A candidate, who has undergone a regular course of study in Semester-I, shall be eligible for

upward movement/promotion to Semester-II.

2) A candidate, who has undergone a regular course of study in Semester-II, shall be eligible for

upward movement/promotion to Semester-III, provided that the candidate has earned at least

35% Credits of Semester-I and Semester-II taken together.

3) A candidate, who has undergone a regular course of study in Semester-III, shall be eligible for

upward movement/promotion to Semester-IV.

4) A candidate, who has undergone a regular course of study in Semester-IV, shall be eligible for

upward movement/promotion to Semester-V, provided that the candidate has “Successfully

Completed (SC)” all the Courses/Papers/Subjects of Semester-I and Semester-II and also

earned at least 35% Credits of Semester-III and Semester-IV taken together.

5) A candidate, who has undergone a regular course of study in Semester-V, shall be eligible for

upward movement/promotion to Semester-VI.

6) Similar modus operandi shall be applied for those Programmes having more semesters of

study.

However, respective candidate shall be eligible for the award of Degree/Diploma, on

successful completion of all the Courses/Papers/Subjects of the respective Programme of

study.

Time for completion of programme:

A candidate shall deem to remain a student only as per following criteria

n + 2, for n ≤ 2

Duration of Studentship =

2 n for n > 2

Where ‘n’ represents duration of the programme (in years) of admission

Example:

Duration of

Programme

Duration of studentship

/Max time to complete a programme (Yrs.)

1 Yr.+2 3 Yrs.


108

2 Yrs.+2 4 Yrs.

3 Yrs.X2 6 Yrs.

After expiry of the maximum period as stipulated, the candidate shall cease to be a student of the

programme. In extra ordinary circumstances, the Vice-Chancellor may constitute the committee

for scrutinizing the cases of candidate(s) who have successfully completed at least 60% of

courses / papers. On the recommendation of a committee, the Vice-Chancellor may accord

eligibility to such candidate(s) by ONE YEAR and permit a candidate for TWO ADDITIONAL

CONSECUTIVE CHANCES for appearing in the examination in order to be eligible for the

award of degree / diploma.

Description of Declaration of Result:

The status of the students with respect to current semester as well as consolidated performance of

previous semester(s) shall be represented in the Statement of Grade (SoG) as “COMPLETE” or

“INCOMPLETE”, as applicable.

ODD Semesters “COMPLETE, INCOMPLETE, ABSENT”

EVEN Semesters “COMPLETE, INCOMPLETE, ABSENT”

“OUTSTANDING, EXCELLENT, VERY GOOD, GOOD, FAIR,

AVERAGE, DROPPED”

Inspection of Answer books:

In order to have transparency and openness, the answer books shall be placed for “Inspection”

centrally at the University Assessment only. The candidate desiring to inspect his/her own

answer book(s) for one or all course(s) / paper(s) shall have to apply to Examination Section

along with the payment of Rs.1000/- per course / paper. ‘Inspection of Answer books’ shall be

carried out in presence of Dean of the Faculty and the Chairman of the concerned course(s) /

paper(s) along with the team of examiners, if required. The completed form along with required

fees per course/paper should be submitted within Seven (07) working days after the date of

declaration of result of the concerned examination by the University.