MADHYA PRADESH PARAMEDICAL COUNCIL

6th Floor, Satpura Bhawan, Bhopal

Syllabus & Guidelines

ScheduleSerialNo. 18

Subject: Human Nutrition

No. Of Admission; - 0 -50 Admission: - Per Year

S.No

Duration/ Degree/ Diploma/ Certificate

Syllabus

Teaching Faculty with minimum qualification & experience

Non teaching staff with qualification& Experience

Library

Libratory with Equipment

Building

Remarks

             

Teaching

Hostel

 

1.

Diploma in Human Nutrition 2 Year (24 months) course

Appendix 'A' enclosed

1. Professor in Nutrition- 1

2. Associate Professor in Nutrition- 4

3. Demonstrator- 2

Lab technician- 3

Lab instructor- 3

(B.Sc. Home Science)

Well equipped Laboratory with food and Nutrition. Physiology and Biochemistry Labs as per MCI norms. 25' x 40' sq.ft. 4

Lecture Hall-2 2500 Sq.ft Demonstration –3 1250 Sq.ft. each

25 room Double seated 15;x 20; with kitchen dining rooms, toilets.

 

 

 

 

 

 

 

 

 

 

 

TWO YEAR DIPLOMA COURSE IN HUMAN

NUTRITION SCHEDULE OF MARKS- I YEAR

PAPER

TITLE OF PAPER

THEORY MARKS

PRACTICAL MARKS

TOTAL

Max.

Min.

Max.

Min.

I

II

III

IV

Human Physiology & Anatomy

Microbiology & Hygiene

Basic Nutrition

Nutritional Biochemistry

75

75

75

75

25

25

25

25

150

150

300

300

600

 

 

PAPER

TITLE OF PAPER

THEORY MARKS

PRACTICAL MARKS

TOTAL

Max.

Min.

Max.

Min.

I

II

III

IV

Therapeutic Nutrition

Community Nutrition

Dietetics & Counselling

On the Job training Project Report

75

75

75

25

25

25

 

150

75

150

150

25

225

375

600

* The student will be placed in anyone of the local hospital son the job training. The report prepared by the student on the basis of this job will be verified by the in change and evaluated for marking.

 

 

DIPLOMA COURSE IN HUMAN NUTRITION

Ist YEAR PAPER- I

HUMAN PHYSIOLOGY AND ANATOMY THEORY MAX. MARKS- 75

1] CELL AND TISSUE: Structure and functioning of the cell, epithelial, connective, muscular and nervous tissues.

2] BLOOD: Composition- functions, coagulation, thrombosis, blood volume, blood groups and blood transfusion, Anaemia, Leukaemia, Haemolysis.

3. skyletol system : Bonus joint bone diformition (Brief study).

4] CARDOVASCULAR SYSTEM: Anatomy of heart and blood vessels, heart rate, cardiac cycle, Cardiac output, blood pressure, hypertension, radial pulse, ECG and its significance, varicose veins, Arteriosclerosis, Angina pectoris.

5] LYMPHATIC SYSTEM: Lymph gland and its functions Spleen- structure and function

6] RESPIRATORY SYSTEM: Structure of respiratory system, Mechanism of respiration, chemical respiration, tissue respiration, regulation of respiration. Common Diseases – Tuberculosis, Asthma, Pleurisy, Cough, hiccups.

[7] DIGESTIVE SYSTEM: Organs of digestion, their functions, Digestive juices, Digestion and adsorption of carbohydrates, protein and fats.

[8] EXCRETORY SYSTEM: Structure and functions of kidneys, Nephron, Formation of urine. Normal and abnormal constituents of urine. Significance of urine examination.

[9] SKIN: Structure and function.

[10] ENDOCRINE GLAND: Endocrine glands – their structure and functions, disorders.

[11] REPRODUCTIVE SYSTEM: Anatomy of the male and female reproductive organs. Physiology of menstruation.

[12] NERVOUS SYSTEM: Central nervous system and its functions. Peripheral nervous system and its function.

[13] SPECIAL SENSES: Structure and functions of eye, ear, nose, tongue, and skin.

PAPER-II

MICROBIOLOGY AND HYGIENE

THEORY MAX. MARKS. 75.

[1] Introduction of Microbiology and its relevance to everyday life, General characteristics of bacteria, fungi, virus, protozoa and algae.

[2] Growth of microorganisms: Growth curve, effect of environmental factors in growth of micro-organisms-pH, water activity, oxygen availability, temperature and others.

[3] Microbiology of different foods- Spoilage, contamination- sources, types, effect on the following.

Cereal and cereal products.

* Sugar and its products.

* Vegetables and fruits.

* Meat and meat products.

* Fish, eggs, and poultry.

* Milk and milk products.

* Canned foods.

[4] Environmental Microbiology-

* Water and water borne diseases

* Air and air borne diseases

* Soil and soil borne diseases

* Sewage and diseases.

[5] Beneficial effect of microorganisms.

[6] Personal Hygiene- Hygiene of external body organs.

* Body structure

* Clothing and Bedding.

* Common infectious diseases.

[7] Control of infestations

* Rodent control- Rats, Mice-rodent, proofing, destruction.

* Vector control – Use of pesticides.

[8] Food sanitation- Control and inspection. Planning and implementations of training programme for health personnel.

[9] Sanitation- Kitchen design equipment and systems.

* Structure and layout of food.

* Premises- maintaining clean environment.

* Selecting and installing equipment, cleaning equipment.

[10] Waste product handling- Planning for waste disposal solid wastes and liquid wastes.

[11] Food Preservation- Methods

[12] Food Adulteration- in brief.

[13] Food Laws and Food standards.

HUMAN PHYSIOLOGY ANATOMY AND MICROBIOLOGY

PRACTICALSMAX. MARKS: 150

[1] Microscope and its use.

[2] Microscopic examination of prepared slides-

a) Epithelial tissue b) Connective tissue

c) Muscle tissues d) Nerve cell e) Bacteria

f) Fungi g) Viruses

[3] BLOOD: Microscopic examination of prepared slides-

a) Fresh mount of blood.

b) Stained blood smear.

[4] Testing of blood groups using typed serum.

[5] Estimation of erythrocyte sedimentation rate [ESR].

[6] Hemoglobin estimation using haemoglobinometer.

[7] R.B.C.count.

[8] W.B.C. count

[9] Estimation of bleeding time, Clothing time.

[10] Recording blood pressure-using sphygmomanometer.

[11] Recording of pulse rate.

[12] Measurement of body temperature, mouth, armpit and rectum. Preparation of temperature chart.

[13] Study of Historical slides of different organs.

[14] Identification of bones of a skeleton.

[15] Studying different parts of human organs by using charts and models.

PAPER-III

BASIC NUTRITION

THEORYMAX. MARKS: 75

[1] Definition of food, Nutrition, Malnutrition and Health.

* Functions of food.

[2] Nutrients- Macro and Micronutrients.

* Classification- functions, RDA, Deficiency and excess. – Macronutrients- Protein, Carbohydrates, fats and water – Micronutrients –Vitamins and Minerals.

* Water soluble vitamins – B complex and Vitamin C

* Fat soluble vitamins Vitamin A, D, E, K.

* Minerals – Calcium, phosphorous, iron, magnesium, zinc, fluorine, iodine, selenium, copper, manganese.

[3] Composition, structure and nutritional contribution of the following

* Cereals

* Pulses

* Fruits

* Vegetables

* Milk and milk products

* Nuts and oil seeds

* Meat, fish and poultry.

* Eggs.

* Tea, coffee, cocoa, chocolate

* Condiments and species.

[4] Cooking Methods: Various methods of cooking and their effect on nutritive value, nutrients conservation during cooking.

* Improving nutritional quality of foods.

* Germination. Fermentation

* Supplementation

* Fortification and enrichment.

[5] Meal Planning: meaning importance objectives of meal planning. – Planning meals for

* Infant

* Preschool and school going child.

* Adolescent

* Pregnancy

* Lactation

* Overweight

* Under weight.

BASIC NUTRITION

PRACTICALSMAX.MARKS: 75

[1] Identification of food according to food groups and nutritive value.

[2] Weights and measures

[3] Standard household measures and edible sizes of fruits and vegetables

[4] Cooking of food using different cooking methods.

[5] Germination , fermentation , sprouting.

[6] Preparation of rice recipes (any two)

[7] Making of curd and paneer.

[8] Preparation of fresh vegetables salads and fruit punch.

9.Preparation of fresh vegetables salds and raitas

10. Praparation of fruit salad and fruit punch.

[11] Cakes and puddings.

[12] Preparation of low cost recipes (any two).

[13] Planning, preparation and calculation of diets for

(a) Pre school children

(b) School going children

(c) Adolescent and adult

(d) pregnancy

(e) Lactation

(f) Old age

(g) Over weight and under weight.

PAPER – IV

NUTRITIONAL BIOCHEMISTRY

Max. Marks : 75 .

[1] ENERGY: Units of measuring energy, fuel value of food, and calculation of energy value of diets. Factors contributing to total energy expenditure, BMR and factors affecting it, SDA of food.

[2.] CARBOHYDRATE: Metabolism – glycogen sis, glycogenolysis, gluconeogenesis, and citric acid cycle regulation of blood glucose levels.

[3.] LIPID METABOLISM: Oxidation of fatty acids, ketosis, and cholesterol metabolism lipoproteins in the blood, composition and their functions in brief.

[4] PROTEIN: Metabolism, transmination, decarboxylation, and entry of amino acids into TCA cycle, urea cycle.

[5] ENZYMES: Definition, classification, chemical nature, coenzymes, factors affecting role of enzymes action, enzymes inhibition.

[6] Structure of nitrogen bases, nucleosides, DNA and RNA (in brief). Mechanism of DNA replication and transcription (in brief).

[7] HORMONES: Hormones of pituitary, thyroid, parathyroid, Adrenals, Reproductive glands and pancreas.

 

 

 

2-YEAR DIPLOMA COURSE IN HUMAN NUTRITION

IInd YEAR THERAPEUTIC NUTRITION

MAX. MARKS: 75 THEORY:

[1] Therapeutic Nutrition- Meaning

* Psychological, sociology, cultural, and economical factors in feedings patients. * Hospital basic diet.

* Feeding long term and chronically ill patients, Tube feedings.

* Therapeutically adaptation of normal diet, light, soft, and liquid diets.

[2] Diet in fevers and infections

* Fevers – Definition, metabolism and nutritional requirements

* Diet in typhoid, tuberculosis, rheumatic fever and poliomyelitis.

[3] Diet in gastro- intestinal Disturbances.

* Constipation – Types, causes, treatment (dietary and other)

* Diarrhoea – Types, causes and dietary treatment.

* Peptic Ulcer – Etiology, symptoms, dietary principles, complication, special diets.

[4] Liver Diseases: Functions of liver, Role of nutrition for proper functioning of liver.

* Jaundice – Types, symptoms, dietary principles and diet plan.

* Hepatitis - Etiology, Dietary treatment.

* Cirrhosis – Symptoms, etiology, types, dietary treatment.

[5] Diet in Cardiovascular diseases: * Hypertension – Etiology, types, Dietary treatment. * Atheroeclerosis – atherogenesis, factors influencing plasma lipid level, symptoms, dietary treatment.

* Anaemia – Types, etiology and dietary treatment.

[6] Diet in kidney Diseases

* Functions of kidney diseases

* Acute glomerulonephritis – symptoms, dietary principles and meal plan.

* Chronic glomerulonephritis – symptoms, dietary principles and meal plan.

* Uraemia – Symptoms and dietary treatment.

* Urinary calculi. [7] Diabetes mellitus – Etiology, symptoms, metabolism and treatment.

[8] Diet in cancer.

PAPER – II

COMMUNITY NUTRITION

THEORY MAX.MARKS: 75

[1] Nutrition and Health in national development Malnutrition- meaning, factors contributing to malnutrition.

[2] Nutritional Disorders: Epidemiology, clinical features, prevention and dietary treatment for:

* Protein energy malnutrition

* Nutritional Anaemias

* Vitamin A deficiency

* rickets

* Scurvy

* Beri-beri

* Riboflavin deficiency

[3] Methods of assessing nutritional status

* Samplings techniques

* Identification of risk groups.

* Direct assessment – Diet surveys, anthropometrics, clinical and biochemical estimation.

* Indirect assessment – Food balance sheet, ecological parameters and vital statistics.

[4] Improvement of nutrition of a community.

* Modern methods of improvement of nutritional quality of food. Food fortification, enrichment, nutrient supplementation.

* Nutrition education themes and messages in nutrition and health education.

* Nutrition Rehabilitation programmes. Antenatal and postnatal care.

[5] Nutrition and Infection relationship Immunisation and its importance food born infection and intoxication disease, foods involved, methods of prevention, infestation of food borne diseases outbreak, prevention, signs and control of infection.

[6] National and International agencies in uplifting the nutritional status. WHO, UNICEF, CARE, ICMR, NIN, ICAR, CSIR, CFTRI. Various nutrition related welfare programmes. ICDC, SCP, MDM and others. Community nutrition programmes planning-Identification of problem, analysis of causes, resources, constraints, selection of intervention, setting a strategy, implementation and evaluation of the programme.

Recommended Dietary Allowance for Indian Council of Medical Research.

[10] Gopalan C. Ramasastri B.V. and Balasubramaniam .S, revised by Narasingha Rao, B.S. Deasthale Y.G and Pant.K. Nutritive value of Indian Food NIR, ICMR.

[11] Swaminatham, Essential of Foods & Nutrition Volume I- Fundamental aspects, Volume II-applied aspects. The Bangalore Printing and Publishing Co.Ltd. Bangalore.

[12] Jellife D.b.the assessment of the Nutrition Status of the community monograph series 53 WHO.

[13] Rajalakshmi .R. Applied Nutrition 'Oxford & 11BH Publishing co. Pvt. Ltd. New Delhi'. [14] Beaton GH and Bengal. T.M. nutrition in preventive medicine monograph series 62 WHO.

[15] Gopalan (Nutrition Problem and programmes in South East Asia. Regional Health paper no.15 WHO, regional office for South East Asia N.D. Antra P.F. Clinical Deities and Nutrition Oxford in press.

The latest available editions of the following book may be referred.

[1] Robinson C.H. and lager, M.R, Normal Nutrition and Mae Milan Publishers, London. [2] Pass more, Ruchi and Easte wood. M.A. Human Nutrition and Deities (Earlier by Davison and pass more) ELBS/Churchill living stone.

[3] Kinder F. Meal Management Mac Millan Publishing W. M.Y. and collier Mac Millan Publishing London.

[4] Krause M.V. and Mahan L.K. Food Nutrition and Diet Therapy W.B. Saunders Company.

[5] Martin E.A. Nutrition in Action WoxFord and IBH Publishing to M.C. Laren; D.S.A.Color Atlas of Nutrition Disorders Welfare Medical Publication Ltd London.

[6] Shukla P.K. Nutritional Problems of India Prentice Hall of India Pvt Ltd New Delhi. [7] VenKatachalan P.S. and Reballo L.M. Nutrition for Mother and Child 10 MR Special report Service 41

[8] Annual report and Hand outs of Agencies and organization Like W.H.O, UNICEF, ICMR, NIN, CSIR.

THERAPEUTIC NUTRITION &COMMUNITY PRACTICAL MAX.MARKS :150.

[1] Planning preparation and calculation of diets with modified

          1. Consistency
          2. Fibre and residue
          3. Diet for Diarrhoea and constipation (d) Diet for peptic ulcer.
          4. Diet for liver diseases.

[2] Planning, preparation and calculation of diets in fevers and infections.

[3] Planning preparation and calculation of diets for insulin dependents diabetes mellitus, planning snacks, desserts and beverages for diabetes.

[4] Planning, preparation and calculation of diet in cardio vascular diseases.

[5] Planning, preparation and calculation of diet in

        1. Kidney Failure
        2. Kidney transplant
        3. Renal complication
        4. Kidney stones.

[6] Planning, preparation and calculation of diet in

    1. cancer
    2. Trauma (Buras)
    3. urgery

[7] Hospital Visits to observe nutritional deficiency.

[8] Observe the working of nutrition and health oriented programmes.

[9] Assessment of nutritional status of risk groups.

 

PAPER- III

DIETETICS AND COUSELLING. THEORY. MAX. MARKS: 75

[1] Practical consideration in giving dietary advice and counseling.

* Factors affecting and individuals food choice

* Communication of dietary advice.

* Consideration of behaviour modification

* Motivation

[2] Counselling and educating patients

* Introduction to nutrition Counselling.

* Determining the role of nutrition counselling.

* Responsibilities of the nutrition counseller.

* Practitioner v/s diet managed care.

* Conceptualizing entrepreneur skills and behaviour.

* Communication and negotiation skills.

[3] Teaching ads used by dietitians charts, leaflets, posters etc.

[4] Preparation of teaching material for patients suffering from

* Digestive disorders.

* Diabetes.

* Hypertension.

* Hepatitis and cirrhosis.

[5] Computer application.

* Use of computer by dietitians.

* Dietary computations.

* Dietetic management.

* Education / Training.

* Information storage.

* Administration.

* Research

* Lines – with other systems.

[6] Computer application

* Execution of software package

* Straight line, frequency table, bar diagram and pie chart.

* Preparation of dietary charts for patients

* Statistical computation and regression test.

References:

1. Nutrition in health and disease Anderson & Mitchell.

2. Principles and application in health promotion – West Carl & marilly fobes.

DIETEICS AND COUNSELLING PRACTICALS MAX.MARKS: 75

[1] Project planning for any one disease.

[2] Computer application for different diseases.

[3] Submitting computed data.

[4] Preparation of teaching aids in the field of nutrition.

[5] Preparation of case history of a patient and feeding of information in the hard disc.

B.Sc IN HUMAN NUTRITION SCHEDULE OF MARKS: B.Sc I year

PAPER

TITLE OF PAPER

THEORY

PRACTICAL

TOTAL

Max Marks

Min. Marks

Max. Marks

Min. Marks

I

II

III

IV

V

Basic Nutrition

Human Physiology

Nutritional Biochemistry

Family meal management

On the Job training

100

100

100

100

33

33

33

33

100

100

100

100

100

33

33

33

33

   

400

 

500

 

900

B.Sc II YEAR

PAPER

TITLE OF PAPER

THEORY

PRACTICAL

TOTAL

Max Marks

Min. Marks

Max. Marks

Min. Marks

I

II

III

IV

V

Basic Dietetics

Food Microbiology

Food Science

Personnel Management

On the job training

100

100

100

100

33

33

33

33

100

100

100

100

100

33

33

33

33

   

400

 

500

 

900

B.Sc III YEAR

PAPER

TITLE OF PAPER

THEORY

PRACTICAL

TOTAL

Max Marks

Min. Marks

Max. Marks

Min. Marks

I

II

III

IV

Community Nutrition

Advanced Dietetics

Dietetics & Counselling

Project Work

100

100

100

33

33

33

100

100

100

300

300

600

900

BASIC NUTRITION

PAPER – I

THEORY

MAX.MARKS: 100

[1] Introduction to nutrition –

Food as a source of nutrients, functions of food. Definition of nutrition, nutrients, adequate, optimum and good nutrition , malnutrition. [

2] Inter-relationship between nutrition and health – visible symptoms of good health.

[3] Food guide – Basic five food groups – How to use food guide.

[4] Use of food in body – Digestion, adsorption transport, utilization of nutrients in the body.

[5] Water – as a nutrients, function, sources requirement, water- balance, effect of deficiency.

[6] Role of fibres in human – nutrition.

[7] Carbohydrates – composition, classification, food sources, functions. Storage in body.

[8] Fats and Oils – composition, saturated and unsaturated fatty acids, classification, food sources, function of fats.

[9] Proteins – composition, sources, essential, non-essential, amino acids, functions, protein deficiency (very brief).

[10] Minerals – Functions, sources, Bioavailability and deficiency of following minerals – calcium, iron, iodine, fluorine, sodium, potassium (in very brief)

[11] Vitamins – classification, units of measurement, sources, functions and deficiency (very brief) about following vitamins

    1. Vitamins A
    2. Vitamins D
    3. Vitamins E
    4. Vitamins K
    5. Ascorbic acid, Thiamine, Riboflavin, Niacin, Vitamin B6, Folic acid, Vitamins B12.

References –

1. Guthrie, Hele, Andrews – Introductory Nutrition 6thed. St. Louis, Times Mirror/Mosby College 1988.

2. Mudambi S.R.M.V Rajgopal. Fundamentals of foods and Nutrition (2nd ed). Willey eastern Ltd.

3. Swaminatham S. Advanced textbook on Food & Nutrition vol. I, II (2nd ed. revised and enlarged) Bappco 1985.

BASIC NUTRITION

PRACTICAL

MAX.MARKS: 100

[1] Use and care of kitchen equipments.

[2] Controlling techniques

(a) Weights and measures standard household measures for raw and cooked food.

[3] Food preparation and classifying recipes as good, moderate or poor sources of specific nutrients. Amount of ingredients to be in standard recipe vie –a- vie portion size. (a) Beverages- Tea, coffee, cocoa, fruit juice, milk, milk shakes.

(b) Cereal and flour mixtures – basic preparation

    1. Boiled rice and rice pulao.
    2. Chapatti, puri, paratha.
    3. Sand wiches.
    4. Pastas.
    5. Pancakes, biscuits, cookies, cakes.

      [4] Vegetables & Fruits

      1. Simple salads
      2. Dry vegetables.
      3. Curries. Fruits preparations using fresh and dried stewed fruit, fruit salad.

[5] Milk and milk products.

        1. Porridges.
        2. Curds, paneer, and their commonly made preparation.
        3. Milk based simple desserts and puddings, custard, kheer, ice cream.

[6] Meat – cuts of meat.

      1. Meat preparations
      2. Poultry
      3. Fish. Hard and soft cooked, poached, scrambled, fried omlette, eggnogs.

[7] Soups – Basic, clear, and cream soups.

[8] Snacks – Pakoras, cheese toast, upma, pohe, peanut, chikki, til, laddo.

HUMAN PHYSIOLOGY

PAPER – II

THEORY MAX. MARKS: 100

[1] Cells and tissues – structure and functioning of the cell, epithelial, connective, muscular and nervous tissue.

[2] blood – composition, functions, coagulation, thrombosis, blood volume, blood groups and blood transfusion, Anaemia, leukemia, haemolysis.

[3] Skeletal system – Bones, joints, bone deformities (in brief)

[4] Cardio- vascular system- anatomy of heart and blood vessels, heart rate, cardiac cycle, cardiac output, blood pressure, hypertension, radial pulse, ECG and its significance, varicose veins, Atheroeclerosis, angina pectoris.

[5] lymphatic system – Lymph glands and its functions. Spleen- structure and function. [6] Respiratory system- structure of respiratory system, Mechanism of respiration, chemical respiration, tissue respiration, regulation of respiration. Common diseases – Tuberculosis, Asthma, Pleurisy, cough, hiccups.

[7] Digestive system – Organs of digestion – their function, digestive juices, digestion and absorption of carbohydrate, protein and fats.

[8] Excretory system: Structure and function of kidney, Nephron, Formation of urine, normal and abnormal constituents of urine. Significance of urine examination, Nephritis, Nephrosis, Renal stones.

[9] Skins- Structure and functions.

[10] Endocrine glands- Structure and functions and disorders.

[11] Reproductive system- female reproductive organs , structure and functions – ovary , fallopian tubes , uterus , vegina. Male reproductive organs – structure and functions – testis, vas deferens, urethra, and penis, prostrate glands menstruation – Puberty, menopause. Fertilization of ovum with sperm. Development of fertilized ovum – placenta and its function, parturition.

[12] Nervous system – Central nervous system and its function. Autonomic nervous system and its function.

[13] Special senses- Structure and functions of eye, ear. Common diseases of eye- conjunctivitis, trachoma, cataract, Common ear diseases – Deafness, vertigo, motion sickness.

References:

1. Keela C.A. and Neil. E. (1978). Samson weights applied physiology. Oxford University Press.

2. Torture G.J. and Anagnostakos (1984) Principles of anatomy and physiology. Harper and Row. Publishes New York.

3. Human physiology vol.1 & 2 by C.C chatterji.

HUMAN PHYSIOLOGY

PRACTICALS

MAX. MARKS: 100

[1] Microscope and its use.

[2] Microscopic examination of prepared slides

(a) ep1. Fresh mount of blood.

2. Stained blood smear.

a.Epithelia

b.Connective

c. Mucle tissue

d. News cell.

3. Blood- microscopic examination of prepared slides

1.Fresh moutnt of blood.

2. Stained blood smear.

[4] Testing of blood groups using typed sera.

[5] Estimation of erythrocyte sedimentation rate (ESR).

[6] Haemoglobin estimation using haemoglobinometer.

[7] R.B.C. count

[8] W.B.C. count

[9] Recording blood pressure using sphygmomanometer.

[10] Measurement of body temperature mouth, armpit and rectum.

[11] (a) Benedicts tests for sugars. (b) Burette test for protein. (c) Iodine test for starch.

NUTRITIONAL BIOCHEMISTRY

PAPER – III

THEORY

MAX.MARKS: 100

[1] Energy – Unit of measuring energy, fuel value of food. Calculation of energy value of diets. Factors contributing to total energy expenditure, BMR and factors affecting it. SDA of food.

[2] Carbohydrates metabolism- Glycogenesis, glycogenolysis, gluconeogenesis, citric acid cycle. Regulation of blood glucose levels.

[3] Lipid metabolism- Oxidation of fatty acids, ketosis, cholesterol metabolism, lipoproteins in the blood composition and their functions in brief.

[4] Protein metabolism- Transamination, decarboxylation, entry of amino acids into TCA cycle, urea cycle.

[5] Enzymes- Definition, classification, chemical nature, coenzymes. Factors affecting role of enzyme action, enzyme inhibition.

[6] Structure of nitrogen basis, nucleo sides, DNA & RNA (in brief). Mechanism of DNA replication and transcription.

[7] Hormones – Hormones of pituitary, thyroid, parathyroid, Adrenals, reproductive glands, Pancreas.

References:

1. Raw, K.R.(1986) Text look of Biochemistry III edition, prentice hall of India private Ltd. New Delhi 110001

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

3. Harpers Biochemistry 21st edition Prentice Hall.

NUTRITIONAL BIOCHEMISTRY

PRACTICALS MAX.MAKS: 100

[1] Identification of glucose, fructose, maltose, lactose, sucrose, starch.

[2] Colour reaction of protein, identification of individual protein.

[3] Colour reaction of cholestrol.

[4] Glucose estimation by benedict method.

[5]Action of salivary amylase, conversion of starch.

[6] Action of invertase, conversion of sucrose to invert sugar.

[7] Identification of normal and abnormal constituents in urine.

FAMILY MEAL MANAGEMENT

THEORY MAX.MARKS: 100

[1] Introduction to meal management – Balanced diet. Food guide- Basic 5 food groups.

[2] Basic principles of meal planning- Objectives, steps in meal planning- food cost.

[3] Nutrition in pregnancy- Physiological stages of pregnancy, nutritional requirements, food selection, complication of pregnancy.

[4] Nutrition during lactation- Physiology of lactation, nutritional requirements.

[5] Nutrition during infancy – Growth and development, Nutritional requirements, breast feeding, infant formula, introduction of supplementary foods.

[6] Nutrition during early childhood (Toddler/Preschool)- Growth and nutrient need, nutrition related problems feeding pattern.

[7] Nutrition of school children – Nutritional requirement importance of snacks, school lunch.

[8] Nutrition during Adolescence – Growth and nutrient needs, food choices, eating habits, factor influencing needs.

[9] Nutrition during Adulthood – Nutritional requirements, feeding patterns.

[10] Geriatric nutrition – Factors affecting food intake and nutrient use. Nutrient needs, nutrition related problems.

References-

1. Guthrie H.A. and others. " Introductory nutrition" 1986 6th edition. Times Minoe/Mosby College Pub. St. Louis.

2. Anderson L & others- " Nutrition in health and diseases" 17th edition J.B.Lippincott. co. Philadelphia.

3. Recommended dietary intakes for Indians ICMR 1989.

4. Textbook of nutrition and dietetics- Kumud Khanna, Sharda Gupta, Santosh Jain Passi, Rama seth, Ranjana Mahana, Seema Puri, Phoenix publishing house Pvt, Ltd. New Delhi- 110002.

5. lkekU; ,oa mipkjkRed iks"k.k T;ksfr dqyd.khZ f'kok izdk'ku 423 [ktwjh cktkj] bankSjA

6. Mudambi S.R. and M.V. Rajagopal " Fundamentals of food and nutrition" 3rd edition Willey Eastern Ltd. New Delhi. 19.

FAMILY MEAL MANAGEMENT PRACTICAL MAX. MARKS: 100

Planning, preparation and nutrition evaluation of diets in relation to activity levels and physiological state.

[1] Planning and preparation of a balanced diet for a pregnant woman.

[2] Diet during complication of pregnancy.

[3] Planning and preparation of a balanced diet for a lactating woman.

[4] Preparation of weaning foods.

[5] Planning and preparation of a balanced diet for preschool child.

[6] Balanced diet for school going child. Preparation of packed lunch.

[7] Planning and preparation of a balanced diet for adolescents.

[8] Planning of meals for adult belonging to different income group.

[9] Planning meal for senior citizen.

B.Sc II YEAR BASIC DIETETICS

PAPER I

THEORY MAX. MARKS: 100

[1] Role of Dietarian: The hospital and community.

[2] Basic concepts of diet therapy.

[3] Therapeutic adaptation of normal diet

[4] Routine hospital diets: Regular diet, light diet, full liquid and tube feeding.

[5] Modification of diet: Febrile conditions, infections and surgical conditions.

[6] Diets for gastro: Intestinal disorders; constipation Diarrhoea, peptic ulcer.

[7] Diet for renal diseases: Nephritis, Nephrotic syndrome, and renal failure.

[8] Diet for liver diseases: Jaundice, Hepatitis, and Liver cirrhosis.

[9] Diet for obesity and cardio-vascular disorders.

[10] Diet for Diabetes mellitus.

[11] Feeding the patients: psychology of feeding the patient assessment of patients needs.

[12] Feeding infants and children: Problems in feeding children in hospitals.

[13] Nutrition and diet clinics: Patients checkup and dietary counselling, educating the patient and follow up.

References:

1. Anderson, M.V. Dibble, P.R. Turkki, H.S. Mitchell and H. Rynbergen, Nutrition in health and disease- 17th ed. Lippincett Co. Philadelphia 1982.

2. Anita. P. Clinical dietetics & Nutrition ed. Oxford University Press Reprinted in 1975. 3. Bennion m. clinical Nutrition, Harper and Row Pub: 1979.

4. Frances D.E.M. Diets for sicks children Blackwell scientific publication 1974.

5. Pass more. R and M.A. Eastwood. Human Nutrition and Dietetics. 8th ed. ELBS. Churchill Living stone 1986.

6. Robinson CH. M.R.Lawler, W.L. chenoweth and A.E. Gawig, Normal and Jherapentre Nutrition 17th ed., Macmillan Pub 1986.

 

II YEAR BASIC DIETETICS

PAPER- I

PRACTICAL MAX.MARKS: 100

1. Standardization of common food preparations.

2. Planning, preparation and calculation of following diets.

a. Normal diet.

b. Liquid diet.

c. Soft diet.

d. High and low caloric diet.

e. Bland diet for peptic ulcer.

f. Viral hepatitis and cirrhosis.

g. Diabetes mellitus.

h. Hypertension and Atherosclerosis.

i. Nephritis and Nephrotic syndrome.

3. Low and medium cost diets for

a. P.E.M.

b. Anaemia

c. vitamin A deficiency.

FOOD MICROBIOLOGY

PAPER II

THEORY MAX.MARKS: 100

1.Introduction of microbiology and its relevance to everyday life. General characteristics of bacteria, fungi, virus, protozoa, and algae.

2. Growth of microorganisms: Growth curve, effect of environmental factors in growth of microorganism0- PH, water activity, oxygen availability, temperature and others.

3. Microbiology of deficient food: Spoilage, contamination sources, types, effect on the following

a. Cereal and cereal products

b. Sugar and sugar products.

c. Vegetables and fruits

d. Meat and meat products.

e. Fish, egg and poultry. f. Milk and ilk products

g. Canned foods.

4. Environmental microbiology:

a. Water and water borne diseases.

b. Air and air borne diseases.

c. Soil and soil borne diseases.

d. Sewage and diseases.

5. Beneficial effect of microorganisms.

6. Relevance of microbial standards for food safety.

7. Waste product handling:

a. Planning for waste disposal.

b. Solid wastes and liquid wastes.

8. Microbial intoxication and infections: Sources of contamination of food, toxin production and physiological action. Sources of infection of foods by pathogenic organisms- symptoms and method of control.

9. Relevance of microbiology standards for food safety.

FOOD MICROBIOLOGY

PAPER- II

PRACTICAL MAX.MARKS: 100

1. Study of equipments in a microbiology lab.

2. Preparation of laboratory media and special media cultivation of bacteria yeasts and moulds.

3. Staining of bacteria: gram-staining

4. Cultivation and identification of important molds and yeast in food items.

5. Demonstration of available rapid methods and diagnostic kits used in identification of microorganisms or their products.

6. Visits (at least two) to food processing units or any other organization dealing with advanced methods in food microbiology.

 

FOOD SCIENCE

PAPER-III

THEORY MAX.MARKS: 100

1. Cereal- Structure and composition, Nutrition value. Processing- Milling, polishing, parboiling, flaking, Parching, roasting, use in variety of preparation, selection, storage and care. Breakfast cereals.

2. Pulses: composition and nutrition value. Processing, soaking, germination,

3. Cooking and fermentations: Toxic constituents of pulses lathyrism.

4. Nuts and oil seeds: Nutritive value and importance.

5. Milk and milk products: Composition of milk, properties, and effect of heat. Nutritional importance, milk processing, milk products.

6. Flesh foods- selection, storage, uses, and nutritional aspects of meat, fish and poultry, spoilage of fish.

7. Fruits and vegetables: Classification, composition and importance in human nutrition storage. * cooking of vegetables, changes during cooking, effect of heat acid and alkali. [8] sugar and sugar products

(a) Form of sugar and liquid sweetness.

(b) Caramelization, Hydrolysis, crystallization.

(c) Indian confectionary.

[9] Beverages: Coffee, tea, and cocoa. Processing composition and preparation, spices and condiments, types and composition.

[10] Fats and oils: Types, role of fat in cookery.

FOOD SCIENCE

PRATICAL MAX.MARKS: 100

 

 

PERSONNEL MANAGEMENT

PAPER- IV

THEORY MAX.MARKS: 100

[1] Organization and management:

* Definition and types of organization.

* Definition- functions and tools of management.

* Technique of effective management and its application to food preparation and science

[2] Food material management:

* Meaning, definition, and importance.

* Food selection, purchasing, receiving and storeroom management.

* Control in relation to the above operations (material planning, budgeting, material identification, modification and standardization, inventory control, store keeping, definition, objectives, functions, factors underlying successful storekeeping, duties and responsibilities of a storekeeper, purchasing, organization, principles, procedure, systems and quality control.).

[3] Personnel Management: Recruitment, selection and training of personalities, work standards, productivity, supervision, performance appraisal, and motivation incentives for effective performances.

[4] Labour policies and legislation: (Personnel policies related to salaries other emoluments, allowances, leave uniform and other prize benefit laws and organization) – Laws affecting food service institution to study the following: (hospitals, flight kitchen, hotel, restaurant, canteen, industrial.)

a. Organization

b. Physical plan and layout.

c. Food and silver equipment

d. Sanitation and hygiene.

References:

1. Bora P.M. Food administrations in India, a study of an Indian state 1982.

2. Kinton and Casarani theory of catering- Butter and tanner Ltd. 1981.

3. Boella M.J. Personnel management in the hotel and catering industry 1st ed. Barrie and Jenhias London 1974.

4. Mundel M.E. Motion and time study principles and practice 8th ed. Prentice Hall India 1981.

5. Kiesar J. controlling, Analyzing costs in food service operations 2nd ed. Macmillan Public Co. 1986.

6. Kumar H.L. Personnel Mgt in the hotel and catering industry 1st ed. Metropolitan book comp. Delhi 1986.

7. Publication by National productivity Council Mgt. guide New Delhi series.

8. Mohini Sethi and Surjeet Malhan catering Management. An integrated Approach willey Eastern Ltd. 1987.

PERSONNEL MANAGEMENT

RACTICALS MAX.MARKS: 100

Visit and appraisal of any two organizations working in the sphere of paramedical branch.

* Work simplification- food preparation. Calculating work unit, time norms etc.

* Costing, accounting, Budgeting, purchase.

* Storekeeping: Listing and management of food items in he store.

* Personnel recruitment: Preparations of a project and report making.

* Maintenance of the clothing for persons and staff involved in kitchen area.

* Prepare an inventory for evaluating staff's personal hygiene.

 

COMMUNITY NUTRITION

PAPER- I

THEORY MAX.MARKS: 100

[1] Nutrition and health in National development.

[2] Malnutrition- meaning, factors contributing to malnutrition.

[3] Nutritional disorders- Epidemiology, clinical features, prevention and dietary treatment for

(a) Protein energy malnutrition

(b) Nutritional Anaemias.

(c) Vitamins A deficiency

(d) Rickets

(e) Scurvy

(f) Beri- Beri

(g) Riboflavin deficiency.

[4] Methods of assessing nutritional status:

* Sampling techniques

* Identifications of risk groups

* Direct assessment- Diet surveys, anthropometric, clinical and biochemical estimation. * Indirect assessment- Food balance sheet, ecological parameters and vital statistics.

[5] Improvement of nutrition of a community:

* Modern methods of improvement of nutritional quality of food, food fortification, enrichment, and nutrient supplementations.

* Nutrition education themes and messages in nutrition and health.

* Antenatal and postnatal care.

[6] Nutritional and Infection relationship. Immunization and its importance. Food borne infection and intoxication diseases, foods involved. Methods of Prevention. Infestation of food borne diseases outbreak. Prevention signs and control of infection.

[7] National and International agencies in uplifting the nutritional status. WHO, UNISEF, CARE, ICMR, ICAR, CSIR, CFTRI. Various nutrition related welfare programmes. ICDS, SLP, MDM, and others.

[8] Community nutrition programme planning. Identification of problem, analysis of causes, resources constraints, selection of interventions, setting a strategy. Implementations and evaluation of the programme.

COMMUNITY NUTRITION

PRACTICALS MAX.MARKS: 100

[1] Diet and nutrition surveys:

(a) Identification of vulnerable and risk groups.

(b) Diet survey for breast-feeding and weaning practices of specific groups.

(c) Use of anthropometric measurement in children.

[2] Preparation of visual aids.

[3] Field visit to

(a) Observe the working of nutrition and health oriented programmes.

(b) Hospitals to observe nutritional deficiencies.

ADVANCED DIETETICS

THEORY MAX.MARKS: 100

[1] Concept of Diet therapy: growth and source of dietetics, purpose and principles of therapeutic diets, modification of normal diet, classification of therapeutic diets.

[2] Role of Dietetician: Definition of nutritional care, interpersonal relationship with patient, planning and implementary dietary care team approach to nutritional care.

[3] Routine hospital diets: Preoperative and postoperative diets, study and review of hospital diet, Basic concepts and methods of

(a) Oral feeding

(b) Tube feeding

(c) Parental nutrition

(d) Intravenous feeding.

[4] Diet in surgical conditions, burns and cancer.

[5] Obesity and leanness- causes, complication and health effects, dietary treatment and other recommendation.

[6] Diet in fever and infections- Types- metabolism in fevers, general dietary consideration, diet in influenza, typhoid fever, recurrent malaria and Tuberculosis.

[7] Diet in gastritis, peptic ulcer- symptoms clinical findings, treatment, dietary modification, adequate nutrition, amount of food, and intervals of feeding. Chemically and mechanically irrigating foods. Four stage diet (Liquid, soft, convalescent, liberalized diet).

[8] Diet in disturbances of small intestine and color.

* Diarrhoea- (child and adult)- classification, modification of diet, fibre, residue, fluids, nutritional adequacy.

* Constipation- flatulence- dietary considerations.

* Ulcerative colitis (adults) symptoms, dietary treatment.

* Spruce, coeliac disease, disaccharide, intolerance, dietary treatment.

[9] Diet in diseases of the liver, gall bladder and pancreas.

* Etiology, symptoms and dietary treatment in – Jaundice, hepatitis, cirrhosis and hepatic coma.

* Role of alcohol in liver diseases.

* Dietary treatment in cholecystitis, cholelithiasis and pancreatitis.

[10]Gout- Nature and occurrence of uric acid, causes, symptoms and diet.

[11] Diet in Allergy and skin disturbances: Definition, classification, manifestations, common food allergies, and test and dielectric treatment.

[12] Diet in Diabetes mellitus:

* Incidence and predisposing factors.

* Symptoms, types and tests for detection.

* Metabolism in diabetes

* Dietary treatment & meal management

* Hypoglycemic agents, insulin and its types.

* Complication of diabetes.

[13] Diet in Renal diseases: Basic renal function, symptoms and dietary treatment in acute and chromic glomerulonephritis, Nephrosis, renal failure, dialysis, urinary calculi causes, treatment, acid and alkali producing and neutral foods and dietary treatment.

[14] Diet in Cardiovascular diseases: Role of nutrition in cardiac efficiency. Incidence of Atherosclerosis, dietary principles, Hyperlipidenmia. Hypertension- causes and dietary treatment. Sodium restricted diet, level of sodium restriction sources of sodium, danger of severe sodium restriction.

ADVANCED DIETETICS

PRACTICALS MAX.MARKS: 100

[1] Planning, preparations and calculations of diets with modified.

(a) Consistency

(b) Fibre and residue

(c) Diet for Diarrhoea and constipation

(d) Diet for peptic ulcer.

(e) Diet for liver disease.

[2] Planning, preparation and calculation of diets in fever and infections.

[3] Planning, preparation and calculation of diets for insulin dependent Diabetes mellitus. Planning snacks, deserts and beverages for diabetes.

[4] Planning, preparation and calculation of diet in cardiovascular diseases.

[5] Planning, preparations and calculation of diet in a. Kidney failure b. Kidney transplant c. Renal complication d. Kidney stones.

[6] Planning, preparations and calculation of diet in a. Cancer b. Trauma (burns) c. Surgery.

DIETETICS AND COUNSELLING

THEORY MAX.MARKS: 100

[1] Practical consideration in giving dietary advice and counselling

* Factors affecting and individual food choice.

*Communication of dietary advice

* Consideration of behaviour modification

* Motivation.

[2] Counselling and educating patient

* Introduction to nutrition counselling

* Determining the role of nutrition counseller

* Responsibilities of the nutrition counseller

* Practitioner v/s client managed care

* Conceptualizing entrepreneur skills and behaviour

* Communication and negotiation skills.

[3] Teaching aids used by dietetians- Charts, leaflets, posters etc. Preparation of teaching material for patients suffering from a. Digestive disorders b. Hypertension c. Diabetes d. Atheroeclerosis e. Hepatitis and cirrhosis

[4] Computer application

* Use of computers by dietetian

* Dietary computations

* Dietetic management

* Education/ training

* Information storage

* Administrations

* Research

* Lines- with other systems.

[5] Computer application

* Execution of software packages

* Straight line, frequency table, bar diagram, pie chart.

* Preparation of dietary charts for patients

* Statistical computation- mean, median, standard deviation, conclusion and regression test.

References:

1. Nutrition in health and disease Anderson & Mitchell.

2. Principles and application in health promotion West, Carl and Martly fobes.

DIETETICS AND COUNSELLING

PRACTICALS MAX.MARKS: 100

[1] Project planning for any one disease.

[2] Computer application for different diseases.

[3] Submitting computed data.

[4] Preparations of teaching aids in the field of nutrition.

[5] Preparation of case history of a patient and feeding of information in the hard disc.

B.Sc.- III YEAR

PROJECT WORK

GUIDELINES MAX.MARKS: 300

[1] Basic concepts of project planning

* Defining objectives- Need, problem, project, feasibility, planning, formulation. – Identifying resources

– Methods/approaches Project Appraisal – Project Format

[2] Guidelines for project writing

– Title of the project

– Name of the person

– Duration of the project/Type of project.

– Aims and objectives – Summary of the proposed project

– Project information, location, people and personnel involved.

– Working/methodology

– Evaluation

– Writing and reporting