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UNDER GRADUATE PROGRAM
(DIETETICS)
Department of Foods and Nutrition
Faculty of Family and Community Sciences,
The Maharaja Sayajirao University of Baroda
Vadodara, Gujarat 390002
F N D
UNDER GRADUATE
PROGRAM
(DIETETICS)
Department of Foods and Nutrition
Faculty of Family and Community Sciences,
The Maharaja Sayajirao University of Baroda
Vadodara, Gujarat 390002
F N D
INDEX
Sr. No. Title Page No.
1. An Introduction to the Department of Foods and Nutrition 1
2. An Introduction to the Undergraduate Program in Dietetics 4
3. Semester Wise Distribution of Courses and Syllabus 6
4. Grade Credit System of Evaluation 67
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
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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.
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
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COLLABORATIONS / PROJECTS
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 Centre (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 Counselling Centre encompasses services addressing general nutrition assessment
for individuals, maternal & child nutrition, adolescent nutrition, sports nutrition, geriatric
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
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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 1-4 pm.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. Parvatiben Jivanlal Patel Gold
Medal for the M.Sc. programme; and the Smt. Itchhagauri KuverjiNaik Gold Medal and Shri
Jaswantrai Trikmlal Bumiya 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) and 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.
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
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UNDERGRADUATE PROGRAM IN DIETETICS
VISION: To work towards improving nutrition care for the general population, 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.
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.
OPERATING PHILOSOPHY: Besides quality teaching, our staff is involved in several
projects in the field of Clinical Nutrition/Dietetics which can be categorized as:
Conducting 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 fats, 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.
Nutrition Health Promotion in Various Settings: Develop nutrition health promotion
models for workplaces, schools/academic institutions, geriatric care centers etc.
Partnership Building and Convergence: Partnership building & convergence with
neutraceutical industries, medical practitioners, government /private hospitals,
schools/academic institutions, workplaces, sports authority of India old age homes etc.
towards Implementing evidence based guidelines in 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 and promotion of
healthy diets in populations
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
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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.
Advocacy for Recognition of Dietetics/Clinical Nutrition Professionals: Advocacy for
uniform standards for training of clinical nutrition/dietetics professionals and recognition of
dieticians/clinical nutritionists as integral member of health care team both in the
management of disease & preventive health through Indian Dietetic Association activities
and also evidence based advocacy for nutrition focus in strategies for achieving NCD targets,
mainstream nutrition in sports/ fitness levels of players, Geriatric care etc.
Eligibility Criteria: For admission to the second year of the B.Sc. degree program, a student
must have been a regular student in First Year. Admission is purely on the basis of merit
obtained in the First Year.
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
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SEMESTER-WISE DISTRIBUTION OF CREDITS FOR
UNDERGRADUATE (DIETETICS) COURSES
Course No. Course Title Credits
( Th + Pr )
Semester III
FND1301 Family Meal Planning 5 (3 + 2)
FND1303 Biochemistry I 4 (3 + 1)
FND1304 Anatomy and Physiology 4 (3 + 1)
FND1305 Food Science and Chemistry 3 (3 + 0)
FND1306 Biophysics 3 (3 + 0)
FND1307 Human Nutrition I 4 (4 + 0)
Total : 23
Semester IV
FND1402 Biochemistry II 4 (3 + 1)
FND1403 Food Science I 4 (3 + 1)
FND1404 Food Analysis and Adulteration Testing 3 (1+ 2)
FND1406 Food Preservation 3 (2 + 1)
FND1407 Human Nutrition II 5 (4 + 1)
FND1408 Nutritional Assessment 3 (3 + 0)
Total : 22
Semester V
FND1501 Medical Nutrition Therapy I 6 (4 + 2)
FND1502 Newer Perspectives in Dietetics 3 (3 + 0)
FND1503 Microbiology 3 (2 + 1)
FND1504 Food Science II 4 (3+ 1)
FND1505 Basics of Public Health Nutrition 3 (3 + 0)
FND1506 Practice in Public Health Nutrition 3 (1+ 2)
Total : 22
Semester VI
FND1601 Medical Nutrition Therapy II 5 (4 + 1)
FND1602 Applied Dietetics 6 (1 + 5)
FND1603 Quantity Food Production and Service 6 (1 + 5)
FND1604 Research Methods 4 (4 + 0)
FND1605 Institution Food Service Management 2 (2 + 0)
Total : 23
NOTE: Credit revision for TY courses from 2016-2017. Course codes of the concerned
subjects are likely to change.
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
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COURSE OUTLINES FOR COURSES
OFFERED IN SEMESTER III
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
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The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year II Course Type: Core Compulsory
Course No: FND1301
Course Title: Family Meal Planning
Credits 5(3+2)
Semester III Hours/wk 7
Objectives 1. To understand the concept of an adequate diet and the importance of meal
planning
2. To know the factors affecting the nutrient needs during the lifecycle and the RDA
for various age groups
3. To gain knowledge about practical aspects of meal planning
4. To plan and prepare nutritionally adequate diets in relation to age, activity levels,
physiological state and socio-economic status
COURSE CONTENT / SYLLABUS - THEORY
Unit I Definition of Health and Nutrition and Factors Influencing
Food Intake
(10%)
1. Dimension of health (physical, psychological, emotional,
spiritual)
2. Definition of growth and development
3. Psychological effects on the food intake
4. Emotions and their effect on food intake and nutritional
status
5. Cultural aspects of dietary planning
6. Food groups, balance diet and RDA
7. Importance and factors affecting meal planning
8. Exchange of Foods and Amounts- use of weights and
measure
9. Table setting
10. Types of food services
Unit II Nutrition Through Lifecycle- Pregnancy and Lactation (20%)
1. Pregnancy
a. Stages in fetal growth and development and physiological
changes during pregnancy
b. Effect of nutritional status on the fetus and pregnancy
Outcome (SFD, IUGR babies)
c. Weight gain during pregnancy, nutritional requirements in
the three trimesters, food and nutrient intake by pregnant
women in the various socioeconomic groups
2. Lactation
a. Physiology of lactation
b. Breast feeding
c. Composition of breast milk and advantages of breast
feeding
d. Alternatives of breast feeding - Formula milk and animal
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
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milk (differences in the composition)
e. Mode of top feeding – bottle, cup, spoon etc
f. Nutritional requirements during lactation
Unit III Nutrition Through Lifecycle- Infancy to Geriatrics (20%)
1. Nutrition and growth during infancy and preschool years
a. Growth patterns
b. Catch up growth
c. Assessing growth
d. Nutrient requirements
e. Feeding patterns: Initial feeding patterns, development of
feeding skills, addition of semisolid foods, weaning foods,
likes and dislikes, importance of breakfast and packed
lunch
f. Nutritional requirements
2. Nutrition and growth of school children and adolescents
a. Growth and development in school age and adolescence
b. Nutritional requirements
c. Special nutritional problems of school children and
adolescents in various socioeconomic groups
3. Nutrition during ageing
a. Physiologic changes occurring during old age
b. Nutritional needs
c. Special care of old people
Unit IV Nutrition for Specific Conditions (10%)
1. Modification of normal diet-fluid diet, soft diet and bland
diet
2. Obesity - definition, etiology and treatment
3. Under nutrition - etiology and treatment
PRACTICALS
Unit I Food Exchange System and Standardization of Raw to
Cooked Foods
(20%)
1. Conversion of Weights and Volumes of Raw Foods to
Cooked Foods.
2. Food exchange system and its applications
Unit II Planning and Preparation of Diets from Infancy to
Geriatrics for Different Socio-Economic Groups in
Relation to Special Nutrient Requirements
(10%)
1. Weaning food for infants
2. Packed Lunch for School Going Child.
3. Adolescent diet
4. Pregnancy
5. Lactation
6. Geriatric
Unit III Planning and Preparation of Diets for Therapeutic
Purposes
(10%)
1. Industrial worker
2. Sports Nutrition
3. Obesity
4. Under nutrition
5. Modification of normal diet for therapeutic use –soft diet,
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
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fluid diet and bland diet
REFERENCES
1. Gopalan C, Rama Sastri BV and Balasubramanian SC (1993). Revised and updated
by Narasinga Rao BS, Deosthale YG and Paul KC. Nutritive Value of Indian Foods,
Hyderabad. National Institute of Nutrition, Indian Council of Medical Research.
2. Sharma S (2000). Human Nutrition and Meal Planning. Published by Mrs. S
Chowdhary for Jnanada Prakashan (P&D) (JNANADA), 24, Daryaganj, N.Delhi.
3. Bernstein, M. (2010). Nutrition for the older Adult. Published br Jones
4. BLutz C and Przytulski K (2010). Nutrition and Diet therapy: evidence based
applications, (4th
ed). Published by Jaypee Brothers, New Delhi ISBN 978-81-
8448-247-8
5. Zimmermann M (2010). Burgerstein’s Handbook of Nutrition, micronutrients in the
prevention and therapy of disease. Published by Thieme, New York and reprint by
Medical and Scentific publisher pvt. Ltd., Noida, U.P.
6. Staci Nix (2005). Williams basic Nutrition & Diet therapy.Published by Elsevier, St.
Louis, US
7. Veenu Sheth and Kalyani Singh (2007). Diet Planning through the life cycle. Part II
Diet Therapy: A Practical Manual (4th
ed). Published by Elite Pvt Ltd, New Delhi,
India
8. Brown, J. (2011). Nutrition Now (6th
ed). Published by Wadsworth
9. Bernstein, M. (2010). Nutrition for the older Adult, Jones publishers
10. Anita, F.P. (2010). Clinical Dietetics & Nutrition, (4th
ed). Published by
Pharmamed.
11. Edelstein, S. (2010). Life Cycle Nutrition. Published by Jones
12. Sharma, M. (2009). Basic Pediatric Nutrition. Published by JAYPEE.
13. Lawrence, M. (2008). Public Health Nutrition. Published A & U.
14. Bamji, M. (2010). Textbook of Human Nutrition, (3rd
ed). Published by Oxford
and IBH
15. Shils, M (2005). Modern Nutrition in Health & Disease, (10th
ed). Published
Lippincott
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
11
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year II Course Type: Core Compulsory
Course No: FND1303
Course Title: Biochemistry I
Credits 4(3+1)
Semester III Hours/wk 5
Objectives 1. To develop an understanding of the principles of biochemistry.
2. To obtain an insight into the chemistry of major nutrients and physiologically
important compounds
3. To apply the knowledge in the field of human nutrition and dietetics
4. To enable students to gain practical knowledge regarding the basic methods
involved in analysis of different nutrients
COURSE CONTENT / SYLLABUS - THEORY
Unit I Membrane Structure, Enzymes and Biologic Oxidation (20%)
1. Membrane structure and functions
2. Transport of metabolites across membranes
3. Definition, importance, nomenclature and classification of
enzymes, factors affecting enzyme activity
4. Coenzymes, cofactors, enzyme inhibition and regulation.
5. Clinical enzymology : Diagnostic value of serum enzymes
and isoenzymes
6. Importance of biologic oxidation
7. Components of electron transport chain
8. Oxidative phosphorylation and ATP generation
Unit II Carbohydrate Chemistry and Metabolism (20%)
1. Importance, classification of carbohydrates
2. Metabolism of carbohydrates: Glycolysis, Citric Acid
Cycle, Glycogenesis, Glycogenolysis, Gluconeogenesis,
Hexose Monophosphate Shunt
3. Blood sugar regulation
Unit III Lipid Chemistry and Metabolism (20%)
1. Importance, classification and properties of lipids
2. Metabolism of lipids: Oxidation of fatty acids, fatty acid
synthesis, Metabolism of unsaturated fatty acids,
Metabolism of triglycerides, chain elongation and
desaturase system
3. Types of lipoproteins and their functions
Unit IV Amino Acids and Proteins – Chemistry and Metabolism (20%)
1. Structure of proteins – primary, secondary, tertiary and
quarternary structures
2. Functions of proteins
3. Classification of amino acids
4. Biologically important peptides
5. General reactions: Transamination, deamination and
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
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decarboxylation reactions
6. Urea cycle
PRACTICALS
Unit I Basic Laboratory Principles, Procedures, Instruments and
Qualitative Tests for Carbohydrates
(20%)
1. Usage of different types of glasswares in clinical chemistry.
2. Preparation of solutions and reagents
3. Specimen collection, handling, storage of specimens
(blood, urine, stool, CSF, sweat)
4. Understanding the usage of various laboratory instruments
5. Standardization of assay methods and interpretation of data
knowledge of normal ranges for various analytes
6. Quality control (internal and external) aspects in clinical
biochemistry
7. Qualitative Tests for Carbohydrates: Molisch’s test,
Benedict’s test, Barfoed’s test, Fehling’s test, Picric acid
test, Seliwanoff’s test, Phenylhydrazine test, Mucic acid
test, test for starch, dextrin and glycogen
REFERENCES
1. Deb AC (2001). Fundamentals of Biochemistry. Published by New Central Book
Agency, Calcutta.
2. Weil JH (1990). General Biochemistry (6th
ed.). Published by Wiley Eastern Ltd,
New Delhi
3. Murray R, Rodwell V, Bender D, Botham KM, Weil PA, Kennelly PJ (2009).
Harper's Illustrated Biochemistry (28th
ed.) Published by McGraw-Hill Medical.
4. Conn EE and Stumpf PK, Bruening G and Doi RH (2006). Outlines of Biochemistry
(5th
ed.). Published by Wiley India Pvt. Ltd.
5. Mahansan, R. (2009). Practical Biochemistry. Published by Vayau Edu
6. Hames BD and Hooper NM (2003). Biochemistry. (2nd
ed). Published by Viva
books private limited, New Delhi, India
7. Sharma S (1993). Practical Biochemistry (1st ed.). Published by Jaipur : Classic
Publishing House.
8. Plummer D T (2008). An introduction to Practical Biochemistry (3rd
ed.). Published
by Tata McGraw Hill.
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
13
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year II Course Type: Core Allied
Course No: FND1304
Course Title: Anatomy & Physiology
Credits 4(3+1)
Semester III Hours/wk 5
Objectives 1. To familiarize students with specific terminology
2. To enable the students to learn structure and functions of organs
3. To prepare the students to understand the physiology of human body
COURSE CONTENT / SYLLABUS - THEORY
Unit I Basic Aspects of Anatomy and Physiology (15%)
1. Anatomical aspects of the body
a. Anatomical terms
b. Surface anatomy
2. Cell as a unit of the body
a. Cell organelles and their functions
b. Cell division
c. Tissues-types structure and functions.
3. Immunology
a. General principles, types of immunoglobulin (Ig)
b. General structure of immunoglobulin (Ig)
c. T-Cells, B-Cells structure & function
d. Humoral and cell mediated immunity
4. Cancer and HIV
a. Causes and consequences
b. Nutritional Benefits to reduce the risk factors
Unit II Digestive and Respiratory Systems (20%)
1. Digestive System
a. Major organs of the digestive system
b. Anatomy of the alimentary canal
c. Functions of the organs of digestive system.
d. Physiology of digestion
e. Absorption mechanism-Importance of Na+/Cl
-; Na
+ glucose
transporter
f. Elimination of unabsorbed food materials.
g. Digestion and absorption of food and the role of enzymes
and hormones
2. Respiratory system
a. Major organs of the respiratory system.
b. Functions of the organs of respiratory system.
c. Physiology of exchange of gases
d. Muscular exercise-tidal and vital volumes
Unit III Circulatory, Nervous, Musculoskeletal Systems,
Hormonal Endocrine Glands
(25%)
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
14
1. Circulatory system
a. Blood
(i) Blood and its composition
(ii) Blood groups
(iii) Coagulation of blood
b. Structure of heart
(i) Arterial system, Venous system-afferent efferent vessels
(ii) Blood circulation
(iii) Structure and functions of heart-detail
(iv) Heart rate, Cardiac output, blood pressure and its
regulation
(v) Circulation of blood
(vi) Cardiac cycle and Purkinje fibres
2. Hormonal Endocrine glands – Name and general functions
a. Pituitary
b. Thyroid
c. Parathyroid
d. Pancreas
e. Adrenal
f. Sex glands (male and female)
3. Nervous System
a. Nerve cell structure and function
b. Brain-Major division and sensory motor neurons
c. Central nervous system, Autonomic NS, Parasympathetic
NS
4. Musculoskeletal System
a. Types of muscles, functions
b. Skeletal system – formation of bone and teeth
Unit IV Reproductive and Excretory System (20%)
1. Reproductive System
a. Structures and functions of sex glands and organs including
hormones
b. Menstrual cycle-estrogen verses progesterone
c. Testosterone-single hormone impact
d. Physiology of pregnancy-intra uterine layers-role of
B6/B12 vitamins in neuronal development
e. Parturition, Lactation and Menopause
f. Life long-Nutrition based approaches for a healthy life for
women
2. Excretory System
a. Structure and functions of Kidney, bladder, formation of
urine
b. Counter current mechanisms in regulating blood pressure
c. Structure and function of skin- Regulation of body
temperature
PRACTICALS
Unit I Hematological and Biophysical Techniques (20%)
1. Hematology
a. Preparation of Blood cell (Temporary)
b. Preparation of Haematin Crystals
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
15
c. Estimating own Hb content. (using Haemocytometer)
2. Demonstration of counting of WBC (using WBC chamber)
3. Determination of Blood Group
4. Measuring pulse rate and oxygen saturation before and after
exercise
5. Demonstration to measure blood pressure, oxygen
saturation.
6. Measurement of grip strength
7. Slides of sections of various organs, tissues etc.
8. Use of Pedometer for physical activity.
9. Use of body fat analyser using Omran hand held analyser
REFERENCES
1. Best CH and Taylor (1989). The Human Body. Published by Asia, New Delhi,
National Book depot, Mumbai, India.
2. Bijlani RL(1995). Understanding Medical Physiology. Published by Jaypee Brothers
Medical (P) Ltd, New Delhi, India
3. Winwood (1988). Sear’s Anatomy and Physiology for nurses. Published by Edward
Arnold, London
4. Wilson (1989). Anatomy and Physiology in Health and Illness. Published by
Churchill Livingstone, Edinburgh
5. Chatterjee CC (1988). Text book of Medical physiology. Published by W.B, London
6. Pearce Evelyn (1992). Anatomy and Physiology for Nurse. Published by Faber &
Faber Ltd, London
7. Iyer E (1975). Text book of Zoology –Vol II
8. Silverthorn, D. Human Physiology, (5th
ed). Published by Benjamin-Cummings Pub
Co
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
16
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year II Course Type: Foundation Generic
Course No: FND1305
Course Title: Food Science and Chemistry
Credits 3(3+0)
Semester III Hours/wk 3
Objectives 1. To provide the students the basic knowledge of general chemistry & food
chemistry essential to understand Food Science, Nutrition & other applied
courses
2. To impart basic knowledge of Chemistry of nutrients
COURSE CONTENT / SYLLABUS - THEORY
Unit I Basic Aspects in Food Science and Chemistry (25%)
1. Matter, Classification of matter, elements, compounds and
mixtures
2. Chemical Shorthand – symbols, formulae and equations
3. Concept of atomic structure, theory of valency
4. Periodic classification of elements
5. Acids, bases and salts
6. Electrolytes
7. Nature and characteristic of organic compounds
8. Nature and characteristics of organic compounds
9. Classification and nomenclature of organic compounds
10. General reactions of aliphatic and aromatic organic
compounds
11. Colour, flavor and aroma in foods
12. Occurrence of antinutrients in foods and methods to
minimize them
Unit II Carbohydrates and Tests for Identification (25%)
1. Introduction and classification
2. Structure and properties of monosaccharides
a. Acetylation
b. Glycoside and salt formation
c. Oxidation
d. Reducing action
e. Reduction
f. Osazone formation
g. Dehydration (Molisch’s Test)
3. Structure and properties of disaccharides
4. Structure and properties of polysaccharides
a. Starch
b. Cellulose
c. Pectic substances
5. Browning reactions
a. Enzymatic browning
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
17
b. Maillard browning
c. Caramelization
Unit III Lipids and Tests for Identification (25%)
1. Introduction and classification
2. Chemical structure of fats and fatty acids
3. Physical properties of fats
a. Melting point
b. Polymorphism
c. Plasticity
d. Softening and slipping points
e. Smoke, flash and fire points
4. Chemical properties of fats
a. Saponification value
b. Reichert Meissl value and Polenske value
c. Iodine value
d. Hydrogenation
e. Oxidation
f. Rancidity – Acid value
Unit IV Proteins and Vitamins and Tests for Identification (25%)
1. Introduction, classification and properties of proteins and
amino acids
a. Physical properties of proteins
(i) Molecular weight
(ii) Solubility
(iii) Electrophoresis
b. Chemical properties of proteins
(i) Amphoterism
(ii) Binding of ions
(iii) Hydration of proteins
(iv) Precipitation with antibodies
(v) Denaturation
2. Structure and Properties of Vitamins
REFERENCES
1. Bahl BS (1994). Textbook of Organic Chemistry (13th
ed.). Published by Chand &
Sons, New Delhi
2. Soni PL (1994). Fundamental Organic Chemistry (16th
ed.). Published by Chand &
Sons, New Delhi
3. Meyer LJ (1989). Food Chemistry (1st ed.). Published by CBS Publisher, New Delhi
4. Swaminathan M (1997). Food Science and Experimental Foods. Published by
Ganesh & Co, Madras
5. Maney S (1987). Foods, Facts and Principles. Published by Wiley Eastern, New
Delhi
6. Fennema OR (2005). Food Chemistry (3rd
ed). Published by Marcell Dekka
Publication
7. Srilakshmi B (2006). Nutrition Science. Published by New Age International Pvt
Ltd., New Delhi
8. Bamji MS, Prahlad Rao N and Reddy V (2010). A Textbook on Human Nutrition
(3rd
Edition). Published by Oxford and IBH Publishing Co., New Delhi
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
18
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year II Course Type: Foundation Elective
Course No: FND1306
Course Title: Biophysics
Credits 3(3+0)
Semester III Hours/wk 3
Objectives 1. To provide knowledge of basic principles and techniques of instrumentation
2. To know the principles and applications of different techniques used in food and
nutrition research
COURSE CONTENT / SYLLABUS - THEORY
Unit I Basic Aspects of Biophysics (35%)
1. Measurements and units
a. Systems of unit
b. Fundamental and derived units
c. Mass and weight
d. Density and specific gravity
e. Pressure
f. Energy and units
g. Molarity, Normality, Angstrom
2. Heat and light
a. Three states of matter and its conversion
b. Heat and temperature
c. Thermometer and scales
d. Expansion
e. Specific heat
f. Latent heat
g. Modes of transfer of heat
h. Electromagnetic radiations and its properties
3. Electricity
a. Sources of electricity
b. Ohm’s law and units
c. Calculation of using electrical energy
d. Alternate and direct current
e. Fuses and circuit breakers
Unit II Biophysical Phenomena: Concepts and Application in the
Field of Nutrition
(15%)
1. Viscosity
2. Surface tension
3. Adsorption
4. pH and Buffer
5. Colloids
Unit III Principles and Working of Basic Instruments (25%)
1. Balances
2. pH-meter
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
19
3. Centrifuge
4. Ovens
5. Muffle furnace
6. Vacuum pumps
7. Pressure cookers and Autoclaves
8. Viscometer
Unit IV Principles and Working of Advanced Instruments (25%)
1. Advanced Instruments
a. Colorimeters
b. Spectrophotometers
c. Fluorimetry
d. Chromatography
2. Use of clinical equipments-Applications
a. DEXA
b. BMD
c. Ultrasound and Sonography
d. CT Scan
e. MRI
REFERENCES
1. Wilson K and Walker J (1994). Principle and Technique of Practical Biochemistry.
Published by Foundation Books, New Delhi.
2. Neilson S (2002). Introduction to the chemical analysis of foods. Published by CBS
and distributors, New Delhi.
3. Srivastava VK and Srivastava KK (1987). Introduction to Chromatography –
Theory and Practice. Published by S. Chand & Co., New Delhi
4. Holma DH and Peck H (1993). Analytical Biochemistry (2nd
ed.). Published By
Langham Scientific and Technical, U.K.
5. Pomeranz Y and MeLoan CE (1996). Food Analysis: Theory and Practice (3rd
ed.).
Published by CBS, New Delhi
6. Raghuramulu N, Nair M and K Kalyanasundaram S (1983). A Manual of Laboratory
Techniques. NIN, ICMR.
7. Srivastava AK and Jain PC (1986). Chemical Analysis: An Instrumental Approach
(2nd
ed). Published by S. Chand Company Ltd., New Delhi.
8. Peet LJ (1970). Household Equipment (6th
ed.). Published by John Wiley & Sons,
New York
9. Van Zante J (1970). Household Equipment Principles. Published by Prentice Hall,
New York
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
20
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year II Course Type: Core Compulsory
Course No: FND1307
Course Title: Human Nutrition I
Credits 4(4+0)
Semester III Hours/wk 4
Objectives 1. To promote basic knowledge of macro-nutrients
2. To enable the students to know about the factors affecting the availability and
requirements of nutrients
3. To promote understanding of common nutritional disorders due to imbalance of
macro-nutrients
4. To promote an understanding of nutrient interrelationships
COURSE CONTENT / SYLLABUS - THEORY
Unit I History of Nutrition, RDA and Food Based Dietary
Guidelines
(10%)
1. History of Nutrition, Energy requirements, Food based
dietary guidelines
a. Important landmarks in the history of nutrition
b. Recommended energy allowances – Reference man,
reference woman, principles of arriving at RDA
c. National dietary goals and dietary guidelines- Principles
and process of development of dietary guidelines
d. Dietary guidelines of selected developed and developing
countries
e. Indian dietary guidelines
f. Visual presentation of dietary guidelines- Food guide
pyramids, eat well Bermuda, French stairs
g. Definitions of key terms : RDA, RDI, upper tolerable
limits, EAR, ESSADI, MDR etc
h. Nutritional Labelling : Key terms
Unit II Energy requirements, Body Composition and Body
Weight
(20%)
1. Components of energy expenditure
a. Basal Metabolic Rate
b. Physical Activity
c. Thermic Effect of Food
2. Measurement of energy in foods
3. Measurement of human energy expenditure.
4. Body Composition and Body Weight
a. Body weight components and techniques for measuring
(i) Lean body mass
(ii) Body fat
(iii) Body water
(iv) Body mineral mass
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
21
b. Regulation of body weight
(i) Role of hormones – leptin, ghrelin and insulin
(ii) Control of food intake and energy balance
c. Body weight Imbalances: Overweight and Obesity
(i) Assessment
(ii) Etiology & Health Risks
(iii) Common problems encountered in obesity management
(Plateau effect and Weight cycling)
d. Eating disorders
(i) Anorexia nervosa
(ii) Bulimia nervosa
e. Interrelationship between Under nutrition, Infection and
Immunity
f. Interrelationship between Obesity and Non communicable
diseases
g. Metabolic adaptations during starvation
h. Fetal origins concept and its consequences
Unit III Nutritional Aspects of Carbohydrates (20%)
1. Carbohydrates
a. Sources and the relative importance of different
carbohydrates in the diet
b. Percent of energy from carbohydrates in Indian diets
c. Digestion, absorption and utilization of absorbed
carbohydrates in the body
d. Regulation of blood glucose levels
e. Role of dietary fibre in human nutrition
f. Concept of glycemic Index and factors affecting glycemic
response
g. Lactose intolerance and dental caries
h. Diabetes mellitus: definition, classification and oral
glucose tolerance test, Indicators for monitoring diabetes
mellitus
Unit IV Nutritional Aspects of Lipids (20%)
1. Lipids and Fats
a. Definition, classification, functions and sources
b. Fatty acids
(i) Saturated, monounsaturated and polyunsaturated fatty
acids
(ii) Essential fatty acids, requirements etc.
(iii)Functions of fatty acids
2. Digestion, absorption and transport of fats
3. Relationship of dietary fats to serum lipids
4. Deficiency symptoms
5. Role of dietary fats in health and diseases
6. Inter-relationship between the non communicable diseases
Unit V Nutritional Aspects of Proteins (15%)
1. Functions and sources of proteins
2. Amino acids as building blocks of proteins
a. Essential and non-essential amino acids
b. The concept of metabolic pool of amino acids
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
22
c. Functions of amino acids
d. Utilization of amino acids by the body
e. Amino acid imbalance
3. Nitrogen balance
4. Evaluation of protein quality
5. Protein deficiency
6. Requirements and allowances.
Unit VI Antioxidants in Health and Disease (15%)
1. Antioxidants – definition and oxidative stress.
2. Effects of oxidants on macromolecules (CHO, proteins,
lipids, nucleic acids).
3. Antioxidant defense system (Enzymatic and Non-
enzymatic) – Location of action of various antioxidants.
4. Salient findings from observational studies.
5. Food sources of antioxidant nutrients.
REFERENCES
1. Swaminathan M (2000). Advanced Textbook on Foods and Nutrition, Vol I (2nd
ed.).
Published by Bangalore Printing and Publishing Ltd, Bangalore
2. Bamji MS, Prahlad Rao N and Reddy V (2010). A Textbook on Human Nutrition
(3rd
Edition). Published by Oxford and IBH Publishing Co., New Delhi
3. Garrow JS, James WPT, Ralph A and James JPT (2000). Human Nutrition and
Dietetics (10th
ed.) Published by Churchill Livingstone. ISBN-10: 0443056277,
ISBN-13: 978-0443056277
4. Gibney MJ, Macdonald IA and Roche H (2010). Nutrition and Metabolism (2nd
ed.).
Published by Wiley-Blackwell, ISBN: 978-1-4051-6808-3
5. Geissler C (2009). Fundamentals of Human Nutrition. Churchill Publications, US.
6. Krause and Mahan (2008). Food Nutrition, Diet Therapy (12th
ed.). Published byWB
Saunders Company
7. Sue Rodwell Williams (2009). Nutrition, Diet Therapy (9th
ed.). Published by WB
Saunders Company.
8. Shils ME, Olson JA and Shike (2006). Modern Nutrition in Health and Disease
(10th
ed.), Vol. II. Published by Philadelphia, Lea and Fiebiger
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
23
COURSE OUTLINES FOR COURSES
OFFERED IN SEMESTER IV
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
24
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year II Course Type: Core Compulsory
Course No: FND1402
Course Title: Biochemistry II
Credits 4(3+1)
Semester IV Hours/wk 5
Objectives 1. To develop an understanding of the principles of Clinical biochemistry
2. To obtain an insight into the chemistry of major nutrients and physiologically
important compounds
3. To apply the knowledge of clinical biochemistry to human nutrition and dietetics.
4. To enable students to gain practical knowledge regarding the basic methods
involved in analysis of different nutrients
COURSE CONTENT / SYLLABUS - THEORY
Unit I Nucleic Acids and Nucleoproteins–Chemistry and
Metabolism
(10%)
1. Chemistry and biological importance of nucleic acids
2. Nucleoproteins
3. Catabolism of purines, formation of uric acid and its
relationship to Gout
4. Protein biosynthesis – translation, transcription and post
translation events
Unit II Gastric Function Tests and Endocrine Disorders (20%)
1. Gastric function tests and their interpretation
a. Acute and chronic pancreatitis-indicators
b. Pentagastrin test
c. Malabsorption syndrome (Carbohydrate, amino acid and fat
malabsorption tests)
d. Stagnant gut syndrome
e. Verner Morrison syndrome
2. Endocrine disorders
a. Pancreatic hormones
b. Pituitary hormones
c. Hormones of adrenal cortex and medulla
d. Sex hormones
e. Gut hormones
Unit III Liver, Kidney and Cardiac Function Tests and Their
Interpretations
(30%)
1. Liver function tests
a. Clinico-biochemical aspects of jaundice (bile pigments,
enzymes)
b. Liver function Tests: plasma proteins, albumin,
prothrombin and enzymes
c. Tests for detoxification aspects of liver
2. Renal function tests
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
25
a. Role and function of kidneys
b. Composition of urine
c. Osmolality of urine and serum
d. Clearance tests, GFR and its importance
e. Methods to calculate GFR
f. Indicators to assess kidney function: urea excretion,
creatinine excretion, microalbumininuria, urinary lipids and
proteins
3. Cardiac function tests
a. Biophysical tests- principles
(i) ECG
(ii) Echocardiography
(iii)Angiography
(iv) Blood pressure
b. Biochemical indicators
(i) Serum lipid profile and apoproteins
(ii) Cardiac bio-markers (CK, LDH, Serum Transaminases and
Troponins)
Unit IV Clinico-Biochemical Aspects of Fluids, Electrolytes and
Acid Base Balance
(15%)
1. Composition of body fluids, fluid compartments and their
distribution
2. Mechanisms involved in water and electrolyte balance
3. Role of Na+, K
+, HCO3
- and Cl
- in electrolyte balance
4. Physiological buffer systems
a. Role of carbonate, phosphate buffer systems and kidney in
maintaining acid base balance
5. Respiratory acidosis, alkalosis, metabolic acidosis and
alkalosis
PRACTICALS
Unit I Qualitative Tests for Proteins and Fats (25%)
1. Proteins
a. Xanthoprotein reaction
b. Millon-Nasse’s reaction
c. Aldehyde reaction
d. Biuret reaction
e. Ninhydrin reaction
f. Coagulation
2. Fats
a. Theory on rancidity of fat - peroxide value etc
b. Saponification value
c. Iodine value
d. Acid value
REFERENCES
1. Harold Varley (2006). Practical Clinical Biochemistry (6th
ed.). CBS Publishers and
Distributors, New Delhi
2. Mukherjee KL (2010). Medical Laboratory Techniques – A procedure manual for
routine diagnostic tests. Tata McGraw Hill Publishing Co. Ltd, New Delhi
3. Murray R, Rodwell V, Bender D, Botham KM, Weil PA, Kennelly PJ (2009).
Harper's Illustrated Biochemistry (28th
ed.) (LANGE Basic Science) [Paperback],
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
26
McGraw-Hill Medical, ISBN-10: 0071625917, ISBN-13: 978-0071625913
4. Deb AC (2001). Fundamentals of Biochemistry. Pub. New Central Book Agency,
Calcutta
5. Mahansan, R. (2009). Practical Biochemistry. Publisher Vayau Edu.
6. Teitz NW (2006). Clinical Guide to Laboratory Tests (4th
ed.). WB Saunders
Company, London
7. Smith AF, Beckett GJ, Walker SW and Rae PWH (2003). Clinical Biochemistry (6th
ed.). Blackwell Science publications UK
8. Talwar GP and Srivastava LM (2002). Textbook of biochemistry and human
biology. Third edition. Prentice Hall of India Private limited, New Delhi, India.
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
27
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year II Course Type: Core Allied
Course No: FND1403
Course Title: Food Science I
Credits 4(3+1)
Semester IV Hours/wk 5
Objectives 1. To impart knowledge pertaining to the basic properties of food groups
2. To provide basic understanding of chemistry of food groups
3. To provide basic understanding of principles involved in cooking of cereals, milk,
fruits and vegetables and oils & fats
COURSE CONTENT / SYLLABUS - THEORY
Unit I Water and Enzymes in Foods (15%)
1. Water
a. Properties of water-melting point, boiling point, surface
tension, specific heat, dielectric constant, latent heat of
fusion, vaporisation and sublimation
b. Structure of ice and effect of salts on aqueous solutions
c. Types of water – free and bound water
d. Relative humidity
e. Water activity and its significance
f. Determination of moisture and water activity in various
foods
2. Enzymes
a. Occurrence of enzymes in foods and their role
b. Enzyme inhibitors in foods
c. Immobilised enzymes
d. Enzymes in food processing – manufacture of cheese,
cheese spreads and other indigenous products
Unit II Cereals and Cereal Products (20%)
1. Wheat
a. Composition, classification, milling, milled products, types
of flour, gluten, doughs and batter
b. Bread – role of ingredients in bread making
c. Malting
2. Rice: Types of rice, composition, cooking methods,
products and fermentation
3. Corn and other millets
4. Starch: Sources, functional properties, gelatinization,
factors affecting gelatinization, dextrinization,
retrogradation
5. Post harvest alterations
Unit III Legumes, Oilseeds, Nuts and Milk and Milk Products (20%)
1. Legumes and Pulses : Types, composition, milling,
cooking, toxic materials (antinutrients), germination,
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
28
fermentation, digestibility
2. Soyabean and soy products
3. Oilseeds and Nuts: Types, composition, processing and
antinutrients
4. Milk-composition of milk and milk products, processing,
types of milk, uses in cookery, effect of heat, enzymes, acid,
salts on milk and its products
5. Post harvest alterations
Unit IV Fruits and Vegetables, Oils and Fats and Sugar (15%)
1. Fruits and Vegetables: structure, composition,
classification, changes occurring during maturation,
ripening, post harvest and storage, pigments, browning,
pectin and its application in the food industry
2. Fats & Oils: types, composition, interesterification of fats,
shortening value of fats and oils
3. Sugar: physical properties, functional properties, sources,
sugar manufacture, application in food preparation,
sweetening agents, artificial sweeteners and types of
candies
PRACTICALS
Unit I Basic Aspects of Food Science (30%)
1. Determination of gluten content from wheat flour
2. Starch: Gelatinization of starch and factors affecting it
3. Measurement of various gels
4. Various methods of fermentation
5. Measurement of specific gravity of milk
6. Various browning and non enzymatic browning
reaction
7. Effect of various factors on pigments
8. Measurement of pH of various foods and juices
9. Effect of rapid cooling and agitation on plasticity of fat
10. Emulsion and shortening quality of fat
REFERENCES
1. Sethi Mohini / Rao E. S. (2011). Food Science Experiments and Applications.
Second edition .CBS Publishers, New Delhi.
2. M. Swaminathan (1979). Food Science and Experimental Foods. Ganesh and Co.
Madras
3. Charley H (1982). Food Science. John Wiley and Sons, Inc., New York
4. Potter Norman and Hotchkiss JH (2007). Food Science. C.B.S. Publishers, New
Delhi.
5. Sri Lakshmi B (1997). Food Science. Newage International, New Delhi.
6. Vashisht Meera (1998). Introduction to Food, Nutrition and Food Processing. Anmol
Publication Pvt Ltd, New Delhi.
7. Yadav S (1997). Food Chemistry. Anmol Publication Pvt Ltd, New Delhi.
8. Vieira E (2010). Elementary Food Science (4th
ed.) Chapman Hall
9. Laxmi Lal (2010). Fruit Science: Objective Fundamentals, Agrotech Publishing
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
29
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year II Course Type: Core Allied
Course No: FND1404
Course Title: Food Analysis and Adulteration Testing
Credits 3(1+2)
Semester IV Hours/wk 5
Objectives 1. To enable the students to gain knowledge regarding the basic methods involved in
the food analysis and food adulteration
2. To enable the students to test different foods for their quality
3. To make the students aware with tests used for quality control
4. To enable the students to gain practical knowledge regarding the basic methods
involved in the analysis of different foods for various nutrients
5. To learn simple tests to determine the quality and adulteration of foods
COURSE CONTENT / SYLLABUS - THEORY
Unit I Basic Concepts in Food Analysis and Adulteration (15%)
1. Food composition, factors affecting food composition and
sampling techniques
2. Consumer protection
3. Quality control procedures in food analysis
4. Determinants in foods, various techniques of analysis
5. Theory related to anti nutrients
6. Food laws and standards
a. Voluntary standards
b. Mandatory standards
c. Indian and international standards- CBIS, ISI, PFA, FPO,
ISO-9000, Codex Alimentarius and HACCP
Unit II Factors Affecting Food and its Quality Criteria (20%)
1.Food groups
a. Milk and milk products
b. Fats and oils
c. Spices and condiments
d. Fruits and vegetables
e. Sugar and preservatives
f. Beverages : alcoholic and non-alcoholic
g. Food grains and flours
h. Canned foods
i. Flesh foods
2. General methods of food analysis
a. Densitometry
b. Food rheology
c. Viscosity measurements
d. pH meter
e. Chemical methods
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
30
PRACTICALS
Unit I Food Analytical and Adulteration Tests (40%)
1. Food analysis–macronutrients
a. Moisture analysis in flours / fruits / vegetables
b. Protein by Microkjeldahl method
c. Fat by Soxhlet method
d. Crude fibre
2. Food analysis-micronutrients
a. Total ash content and preparation of ash solution for the
estimation of
(i) Calcium
(ii) Phosphorous
(iii) Iron
b. Estimation of ascorbic acid in fruit juices
Unit II Food Adulteration (25%)
1. Assessment of purity and quality using appropriate standard
tests for the following:
a. Water including mineral water
b. Milk, milk products and ice-creams
c. Fats and oils including butter, ghee and hydrogenated fat
d. Cereals and cereal products
e. Pulses and legumes
f. Spices and condiments
g. Tea and coffee
h. Fruit juices, beverages and sherbets
REFERENCES
1. Suzanne Nielson (2010). Introduction to the chemical analysis of foods. CBS
publishers, New Delhi.
2. Sathe A (1999). A first course in food analysis. New age international pvt ltd, New
Delhi.
3. AOAC (1995). Official methods of analysis (17th
edition), Virginia USA.
4. Pomeranz Y (2008). Food analysis: Theory and Practice (3rd
edition). CBS pubisher
and distributors, New Delhi.
5. Nambiar V (2004). A textbook of food contamination and safety. Anmol
Publications, New Delhi
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
31
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year II Course Type: Foundation Elective
Course No: FND1406
Course Title: Food Preservation
Credits 3(2+1)
Semester IV Hours/wk 4
Objectives 1. To teach the students basics of food preservation
2. To appraise the students of the latest developments in the food preservation
3. To prepare various food products using preservation techniques
COURSE CONTENT / SYLLABUS - THEORY
Unit I Basic Concepts in Food Preservation (10%)
1. Importance of food preservation
2. Principles involved in preservation of foods
3. Factors affecting growth of microorganisms
4. Food laws and agencies
Unit II Principles and Preservation of Various Food Products (25%)
1. Fruit juices, squashes and cordials
2. Jams, jellies and marmalades
3. Tomato products
4. Chutneys and sauces
Unit III Preservation Methods (40%)
1. Preservation by means of low temperature- freezing and
deep freezing
2. Preservation by means of high temperatures-drying,
pasteurization, dehydration, smoking and curing
3. Preservation using irradiation- UV and gamma radiations
4. Preservation by brining, sugaring, inert gas-pickling,
carbonation and syruping
5. Preservation using chemical preservatives
6. Preservation by fermentation-vinegar, alcoholic beverages
7. Spray drying
8. Lyophilization
9. Vacuum packaging
10. Canning
11. Preservation techniques in convenience foods: Some
examples
12. Role of packaging in food preservation
13. Extruded products
PRACTICALS
Unit I Preparation of Various Food Products for Preservation (25%)
1. Lemon squash
2. Orange squash
3. Papaya and apple jam
4. Wood apple and guava jelly
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
32
5. Orange marmalade
6. Mixed vegetable pickle
7. Lemon and green chillie pickle
8. Tomato ketchup
9. Other processing methods for food preservation
a. Freezing of fruits and vegetables
b. Drying of vegetables
c. Reconstitution of dried vegetables
10. Visit to fruit and vegetable preservation Industry
REFERENCES
1. Kulshrestha SK (1994). Food preservation. Published by Vikas Publishing House
Pvt Ltd, New Delhi
2. Girdharilal, Siddhapa GB and Tandon BL (1986). Preservation of fruits and
vegetables. ICAR, New Delhi
3. Kukade S and Bhave N and Mehta A (1994). Food preservation Manual. Dept of
food and Nutrition, SNDT College of Home Science, Pune
4. Kalia M (2008). Food Preservation and Processing, Kalyani Nanjunda, India
5. Swamy (2008). Fruits and vegetable Technology, Process and Product Development.
Published by Priyadarshini Prakashana, India
6. Jood S and Khetarpaul N (2009), Food Preservation. Published by Agrotech
7. Kalia M. (2010), Food Quality Management. Published by Agrotech
8. Arti Sankhla et al. (2011), Food Preservation : Principles and Practices. Published by
Agrotech.
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
33
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year II Course Type: Core Compulsory
Course No: FND1407
Course Title: Human Nutrition II
Credits 5(4+1)
Semester IV Hours/wk 6
Objectives 1. To promote basic knowledge of micro-nutrients
2. To enable the students to know about the factors affecting the availability and
requirements of nutrients
3. To promote understanding of common nutritional disorders due to imbalance of
micro nutrients
4. To promote an understanding of Applied Nutrition and newer concepts in
nutrition
COURSE CONTENT / SYLLABUS - THEORY
Unit I Fat Soluble Vitamins–Vitamins A, D, E and K (15%)
1. Absorption, transport, storage, excretion
2. Functions
3. Deficiencies
4. Toxicity
5. Requirements
6. Measurement of status
Unit II Water Soluble Vitamins–Thiamin, Riboflavin, Niacin,
Pyridoxine, Ascorbic Acid, Folic Acid, Cyanocobalamine
(15%)
1. Absorption, transport, storage, excretion
2. Functions
3. Deficiencies
4. Toxicity
5. Requirements
6. Measurement of status
Unit III Macro and Micro Minerals–Calcium, Phosphorous, Iron,
Iodine and Zinc
(15%)
1. Absorption, transport, storage, excretion
2. Factors affecting bioavailability
3. Functions
4. Deficiencies
5. Requirements
6. Measurement of status
Unit IV Functional Foods/Nutraceuticals (10%)
1. Functional Foods / Nutraceuticals
a. Definition
b. Importance and criteria
c. Summary and highlights of studies on functional foods and
nutraceuticals
d. Food product development for therapeutic purposes
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
34
Unit V Introduction to Newer Concepts in Clinical and
Therapeutic Nutrition
(10%)
1. Introduction to Newer Concepts in Clinical and Therapeutic
Nutrition
a. Gene nutrient interaction
b. Nutrient drug interaction
c. Genetically modified seeds / foods
Unit VI Sports Nutrition (10%)
1. Energy production
2. Fuels for contracting muscles
3. Nutritional requirements of exercise
4. Other considerations
5. Ergogenic aids
PRACTICALS
Unit I Basic Aspects of Nutrition Laboratory (10%)
1. Changes in blood on keeping
2. Anti-coagulants
3. Preservatives for urine
4. Differences in whole blood, serum, plasma
5. Protein precipitating reagents
6. Venous and capillary samples
7. Self monitoring techniques (Glucometer, Diastix, blood
pressure instruments, Pulse Oxymeter etc)
Unit II Estimations in Biological Samples (15%)
1. Blood hemoglobin
2. Blood glucose
3. Serum total proteins
4. Urinary creatinine
REFERENCES
1. Garrow JS, James WPT, Ralph A and James JPT (2000). Human Nutrition and
Dietetics (10th
ed.) (Paperback), Churchill Livingstone. ISBN-10: 0443056277,
ISBN-13: 978-0443056277
2. Swaminathan M (2008). Essentials of Foods and Nutrition, Vol II. Bangalore
Printing and Publishing Ltd, Bangalore
3. Bamji MS, Prahlad Rao N and Reddy V (2010). A Textbook on Human Nutrition.
Oxford and IBH Publishing Co, New Delhi
4. Wildman (2007). Handbook of Neutraceuticals and Functional foods. CRC Press.
5. Schmial, M (2009). Essentials of Functional foods. Springer publications.
6. A Stuart Truswell, Prof. H Nuty, Otago Nzealm (2008). Essentials of Human
Nutrition.
7. Geissler C (2009). Fundamentals of Human Nutrition. Churchill publication
8. Gibney MJ, Macdonald IA and Roche H (2010). Nutrition and Metabolism (2nd
ed.),
Wiley-Blackwell, ISBN: 978-1-4051-6808-3
9. Krause and Mahan (2008). Food Nutrition, Diet Therapy (12th
ed.), London : WB
Saunders Company
10. Sue Rodwell Williams (2009). Nutrition, Diet Therapy (9th
ed.), London : WB
Saunders Company.
11. Shils ME, Olson JA and Shike (2005). Modern Nutrition in Health and Disease (10th
ed.), Vol. I. Philadelphia, Lea and Fiebiger.
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
35
12. Mukherjee KL (2010). Medical laboratory techniques – A procedure manual for
routine diagnostic tests (Vol III). Tata McGraw Hill Publishing Company Ltd, New
Delhi
13. Sharma S (1993). Practical biochemistry.Classic Publishing House, Jaipur
14. Varley HC (1998). Practical Clinical Biochemistry (Vol I and II). Gulab Vazirani
Publishers Pvt. Ltd, New Delhi
15. David T Plummer (2008). An introduction to Practical Biochemistry (3rd
ed.). Tata
McGraw Hill Publishing Co, New Delhi
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
36
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year II Course Type: Foundation Generic
Course No: FND1408
Course Title: Nutritional Assessment
Credits 3(3+0)
Semester IV Hours/wk 3
Objectives 1. To sensitize students to the principles, and methods for assessment of nutritional
status
2. To equip students to use and interpret various methods for assessing nutrition
status
COURSE CONTENT / SYLLABUS - THEORY
Unit I Introduction of Nutritional Status Assessment Methods (15%)
1. Overview of nutritional status assessment methods: Direct
parameters- anthropometry, clinical signs and symptoms,
dietary assessment and biochemical parameters
2. Indirect parameters - morbidity, mortality and socio-
demographic indicators
3. Identification of clinical signs and symptoms during
deficiency of various macro and micro nutrients and their
interpretation
Unit II Anthropometry, Diet Surveys and Biochemical Indicators (40%)
1. Early markers for malnutrition – use of anthropometry and
biochemical indicators
a. Undernutrition in children using new WHO growth
standards for wasting, stunting and underweight
b. Iron deficiency anemia
c. Vitamin A deficiency
d. Iodine deficiency disorder
e. Calcium and Vitamin D deficiency
f. Overweight and obesity
g. Metabolic syndrome
h. Diabetes
i. Cardiovascular disease- risk factors and markers
j. Undernutrition in geriatrics
k. Nutritional status of hospitalized patients
2. Types of Diet Surveys- Qualitative and Quantitative
(i) Food inventory
(ii) 24 hour dietary recall
(iii) Weighment (Raw and Cooked Food)
(iv) Expenditure pattern
(v) Diet history
(vi) Food frequency questionnaire
(vii) Semi quantitative food frequency
(viii) Chemical analysis
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
37
(ix) Food diary
(x) Market database
(xi) Telephonic diet survey
(xii) Video and photographic diet survey
(xiii) Food balance sheet
Unit III Nutrition Epidemiology (20%)
1. Epidemiology and health
a. Definition and objectives of nutritional epidemiology
b. Achievements in epidemiology
c. Measures of disease frequency
d. Distribution of disease
e. Determinants of disease
f. Measuring disease frequency(morbidity, incidence,
prevalence)
g. Comparing disease occurrence
(i) Risk difference
(ii) Population attributable risk
(iii) Relative risk
(iv) Odds ratio
Unit IV Epidemiological Studies and Surveillance (25%)
1. Types of epidemiological studies
a. Observational Studies
(i) Descriptive
(ii) Ecological
(iii) Cross-sectional
(iv) Case-control
(v) Cohort
b. Experimental Studies
(i) Randomized controlled trials
(ii) Field trials
(iii) Community trials
2. Potential errors in epidemiological studies
(i) Random Error
(ii) Systematic Error
(iii) Confounding
3. Validity and reliability
4. Use of surveillance for program improvement eg. NNMB,
NFHS, Census data, State of World’s Children – UNICEF
annual publication, SCN reports, Nutritional issues in
developing countries
REFERENCES
1. Sharma K, Iyer U and Dhruv S (2008). Assessment of Nutritional Status. A
Monograph published by the Department of Foods and Nutrition, Scientific Report
Series No. 11, UGC DSA Program, The M S University Press, The M S University
of Baroda, Vadodara.
2. Park K (2011) Park’s Textbook of Preventive and Social Medicine (21st Edition)
Publisher: Banarsidas Bhanot Publishers, Jabalpur. (First published in 1970)
3. Beaton GH and Bengoa JM (1996). Nutrition in preventive medicine. WHO
publication.
4. Gibney MJ, Margetts BM, Kearney JM, Lenore Arab (2004). Public Health
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
38
Nutrition. ISBN: 978-0-632-05627-9. Wiley-Blackwell
5. Gibson RS (2005). Principles of Nutritional Assessment (2nd
Edition). Oxford
University Press
6. Vir Sheila (2011). Public Health Nutrition in Developing Countries published by
Woodhead Publishing India. ISBN-13: 9780857090041, ISBN-10: 0857090046
7. Beaglhole R, Bonita R and Kjellstrom T (1993). Basic Epidemiology. World Health
Organization, Geneva.
8. Jelliffe DB and Jelliffe EP (1990) Community Nutritional Assessment. Oxford
University Press, New Delhi.
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
39
COURSE OUTLINES FOR COURSES
OFFERED IN SEMESTER V
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
40
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year III Course Type: Core Compulsory
Course No: FND1501
Course Title: Medical Nutrition Therapy I
Credits 6(4+2)
Semester V Hours/wk 8
Objectives 1. To provide knowledge and clinical information about various diseases that will
be necessary for holistic management of these conditions
2. To understand the role of diet in the management of various diseases and apply
the same to patients
3. To provide practical laboratory training in the preparation of special diets.
4. To adapt these diets to patients with various disorders
COURSE CONTENT / SYLLABUS - THEORY
Unit I Introduction and Medical Nutrition Therapy for Enteral
and Parenteral Nutrition
(10%)
1. Applications of principles of diet therapy
a. Tips for diet prescription
b. Dietetic care in hospital patients
c. Team approach to health care
d. Assessment of patients needs
2. Enteral Nutrition
a. Formula composition
b. Osmolarity
c. Complication and monitoring
3. Parenteral Nutrition
a. Nutrition solutions
b. Refeeding Syndrome
Unit II Medical Nutrition Therapy for Diabetes Mellitus (15%)
1. Pathophysiology of diabetes mellitus
2. Secondary complications of diabetes mellitus
3. Diagnostic and screening criteria
4. Management of diabetes mellitus
a. Goals and outcomes of medical nutrition therapy/dietary
management of diabetes mellitus
b. Non-pharmacologic treatments helping in the management
of diabetes mellitus
c. Role of alternate sweeteners
d. Medications
5. Hypoglycemia-Classification, symptoms, postprandial or
reactive hypoglycemia, early alimentary and late reactive
hypoglycemia, idiopathic hypoglycaemia
Unit III Medical Nutrition Therapy for Hypertension (5%)
1. Types, risk factors, diagnosis and assessment
2. Consequences and complications of hypertension including
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
41
cerebrovascular diseases
3. Role of diet in management of hypertension and its
complications
4. Non-Pharmacologic treatments like life style changes,
behaviour modification, yoga, meditation and others in
control of hypertension
5. Role of sodium in hypertension and use of salt alternatives,
their composition and contra indications and long term
effects of regular consumption
Unit IV Medical Nutrition Therapy for Hyperlipidemias (5%)
1. Types : Classification
2. Role of diet in the management of various types of
hyperlipidemias
3. Non-pharmacologic treatment aiding diet therapy like
exercise, life style changes
Unit V Medical Nutrition Therapy for Atherosclerotic / Ischaemic
Heart Disease
(5%)
1. Types and risk factors
2. Role of diet
3. Diet after by-pass surgery and heart attacks
4. Prevention strategies: Control of risk factors and life style
changes
Unit VI Medical Nutrition Therapy for Renal Disorders (10%)
1. Renal function tests: An appraisal
2. Glomerulonephritis
3. Nephrotic syndrome
4. Acute and chronic renal failure
5. Dialysis / Renal transplant
6. Nephrolithiasis / Renal calculi
7. Dietary management of renal disorders and its
complications
Unit VII Etiology, Diagnosis and Dietary Management of Liver
Disorders
(10%)
1. Liver function: Normal and deranged
2. Role of diet in liver health
3. Liver function tests and nutritional care in liver diseases
4. Viral hepatitis
5. Cirrhosis
6. Alcoholic liver diseases
7. Cholecystitis, cholelithiasis, cholecystectomy, pancreatitis
8. Hepatic encephalopathy, Wilson’s disease
PRACTICALS
Unit I Introduction to Therapeutic Diets (10%)
1. Preparation of lists of food rich in protein, fats, calories,
fiber, sodium, calcium, phosphorous, oxalic acid in each
food exchange
2. Preparation of lists of foods rich in cholesterol, PUFA,
MUFA, SAFA content of various foods and oils, Glycemic
Index of foods
Unit II Planning, Preparing Diets for Various Disorders (30%)
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
42
1. Diabetes Mellitus
a. Diet for NIDDM underweight diabetics
b. Diet for NIDDM normal weight diabetics
c. Diet for NIDDM overweight diabetics
d. Diet for NIDDM diabetic pregnant women
e. Diets for IDDM patients
2. Hypertension
a. Diet for mild / Stage 1 hypertension
b. Diet for Stage II & III hypertension
c. Diet for stroke patient
d. Diet for prevention of hypertension
e. Diets for patients with hypertyension and diabetes
3. Hyperlipidemia
a. Diet for hypercholesterolemia
b. Diet for hypertriglyceridemia
c. Diet for high LDL low HDL levels in serum
d. Diet for patients with diabetes and hyperlipidemia
e. Diet for Obese patients with hypertension
4. Coronary / Ischaemic Heart Diseases
a. Heart friendly diets for the prevention of Atherosclerosis
b. Hospital diet for patients after a heart attack
c. Maintenance diet for patients after an heart attack
d. Maintenance diet by-pass surgery
5. Renal Disorders
a. Diet for acute nephritis
b. Diet for acute nephrosis
c. Diet for chronic renal failure (CRF) patient on
conservative treatment
d. Diet for CRF patient on dialysis
e. Diet for nephrolithiasis
6. Liver Disorders
a. Diet for mild hepatitis
b. Diet for moderate hepatitis
c. Diet for severe hepatitis
d. Diet for cirrhosis of liver with ascites and oesophgeal
varices
e. Diet for cirrhosis of liver without ascites
Note: One practical session in the week will be utilized for
instructions on the diets to be planned, planning the diets in the
class and their evaluation. The second session will be devoted
to preparing and critically evaluating the diet, and giving
suggestions for improvement, if any. Raw material for making
the various diets will have to be brought by the students.
REFERENCES
1. Antia, F.P. (2010). Clinical Dietetics and Nutrition (4th
ed.). Pharmamed
2. Srilakshmi B (2011). Dietetics (6th
ed.). Wiley Eastern Limited.
3. Krause and Mahan (2008). Food, Nutrition, Diet Therapy (12th
ed.). WB Saunders
Company, London
4. Sue Rodwell Williams (2009). Nutrition, Diet Therapy (9th
ed.). WB Saunders
Company, London
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
43
5. Skipper A (2009). Advanced Medical Nutrition Therapy and Practice. Jone&Barlett
Publishers
6. Nelms M (2007). Nutrition Therapy and Pathophysiology. Thomson publishers
7. Gropper S (2009). Advanced Nutrition and Human Metabolism (5th
ed). Cengage
publishers
8. Shils M (2005). Modern Nutrition in Health & Disease (10th
ed). Lippincott
publishers
9. Brown, J (2011).Nutrition Now (6th
ed). Wadsworth
10. Peggy Stanfield (2009). Nutrition and Diet Therapy, Self Instructional Approaches
(5th
ed). Jones and Bartlett Publishers, Canada
11. Sylvia Escott – Stump (2008). Nutrition and Diagnosis – Related Care (6th
ed).
Lippincott Williams and Wilkins.
12. Carson JS, Burke FM, Hark LA (2004). Cardiovascular Nutrition: Disease
Management and Prevention. American Diabetes Association
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
44
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year III Course Type: Core Compulsory
Course No: FND1502
Course Title: Newer Perspectives in Dietetics
Credits 3(3+0)
Semester V Hours/wk 3
Objectives 1. To prepare students for understanding the role of dietetics in practice
2. To make student aware of latest happening in the field of dietetics
3. To build capacity of students with scientific presentation in seminars
COURSE CONTENT / SYLLABUS - THEORY
Unit I Indian Dietetic Association and Registered Dietitian (10%)
1. Dietetic as profession: Being a registered dietitian (RD)
a. Primary role of RD
b. Eligibility for appearing for RD examination
c. Coverage during six month internship
d. Examination details
(i) Indian Dietetic association: Function and legal regulation
(ii) Scope and standard of practice
Unit II Dietitian as Entrepreneur (10%)
1. Establishing – making a mark
2. Practice roles
3. Overcoming the challenges through holistic approach
4. Dealing with nutritional non-compliance
5. Skills and competencies required for working in wellness
settings
6. Standard for professional practice and code of ethics
Unit III Pediatric Malnutrition (40%)
1. Maternal nutritional status and birth outcome
2. Importance of first 1000 days of life
3. Management of low birth weight babies
4. Management of SAM, MAM-WHO protocol
Unit IV Emerging Public Health Problems-NCDs (40%)
1. Dynamics of NCDs
a. Nutrition transition- Omrans concept versus Popkins theory
b. National program for prevention and control of diabetes,
CVD and stroke
c. Dual burden of malnutrition
d. Bone health
e. Nutrition in schools promoting lifelong healthy eating
f. From research to policy: examples from NCD surveillance
2. WHO action plan and strategies to combat NCD
a. 2008-2013 Action plan of WHO for prevention and control
of NCDs
b. Establish and strengthen national policies
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
45
c. Intervention strategies to reduce risk of NCDs-success and
failure stories
d. Partnership program
e. Monitoring of NCDs and their determinants and evaluation
at national, regional and global level
REFERENCES
1. Esther A. Winterfeldt, Margaret L. Bogle, Lea L. Ebro, 2011, Dietetics: Practice and
Future Trends. Jones and Bartlett Publishing, U.S.A.
2. June Payne-Palacio, Deborah D. Canter, 2011, The profession of Dietetics: A team
approach, 4th
edition, Jones and Bartlett Publishing, U.S.A.
3. Bhaskarachary K, Sudershan Rao V, Subba Rao G M (2008) A handbook for
tomorrow’s Dietitians. IDA, Hyderabad.
4. Journal of Human Nutrition and Dietetics.
5. Journal of American Dietetic Association.
6. Journal of Indian Dietetic Association.
7. Brown, J. (2011), Nutrition Now 6th
ed. WADS worth
8. Joshi, S.( 2010), Nutrition & Dietetics with Indian Case Studies, 3rd
ed., JMH
publishers
9. Bernstein, M. (2010), Nutrition for the older Adult, Jones publishers
10 Rathore NS et.al. (2009), Post Harvest and Processing Technology, Agrotech
Publishing
11. Kalia M. (2006), Post Harvest Technology of Vegetables, Agrotech Publishing
12. Kumar PS et al. (2009), Post Harvest Physiology & Quality Management of Fruits
and Vegetables, Agrotech Publishing
13. Ashworth A, Khanum S, Jackson A, Schofield C (2003). Guidelines for the inpatient
treatment of severely malnourished children. World Health Organization SEARO
Technical Publication No. 24
14. Carson JS, Burke FM, Hark LA (2004). Cardiovascular Nutrition: Disease
Management and Prevention. American Diabetes Association
15. WHO (2010). South East Asia Regional Conference on Epidemiology, New Delhi,
8-10 March 2010. Proceedings of the conference.
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
46
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year III Course Type: Core Allied
Course No: FND1503
Course Title: Microbiology
Credits 3(2+1)
Semester V Hours/wk 4
Objectives 1. To provide basic knowledge about microorganisms, their economic importance
and their growth requirements
2. To develop an understanding about role of microorganisms in food
manufacturing, health and Disease
3. To gain practical knowledge of basic methods of microbiological techniques
COURSE CONTENT / SYLLABUS - THEORY
Unit I Microbiology: Its History and Economic Importance (10%)
1. Scope of microbiology
2. Discovery of bacteria and virus
3. Contribution of various scientists in establishment of
microbiology as a discipline
a. Theory of spontaneous generation of life
b. Germ theory of fermentation and decay
c. Germ theory of disease
Unit II Bacteria, Yeast, Mold and Virus (25%)
1. Morphological details
2. Reproduction
3. Requirements for growth
4. Types of media and conditions of incubation
5. Classification and nomenclature
Unit III Role of Microorganisms in Manufacturing of Popular
Foods and Beverages and Food Borne Illness
(40%)
1. Role of microorganisms in food borne Illness
a. Sources and mode of transmission
b. Disease caused
c. Symptoms
d. Methods of prevention
2. Manufacturing of Popular Foods and Beverages
a. Fermented milk products
b. Alcoholic beverages (beer, wine)
c. Sauerkraut
d. Vinegar
e. Soya sauce
3. Role of probiotics in health
a. Definition
b. Test for determination
c. Safety issues
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
47
4. Microbiological criteria for foods, water and milk: Laws
5. HACCP: Food industry, hospitals, community and hotels
PRACTICALS
Unit I Basic Aspects of Microbiology (25%)
1. Cleaning and sterilization of glassware for microbiological
work
2. Preparation of common laboratory media
3. Sterilization of media using autoclave
4. Enumeration of molds, yeast and coliform bacteria
5. Demonstration of gram staining techniques
REFERENCES
1. Pelczar MJ, Chan ECS and Krieg NR (2008). Microbiology (5th
ed.). Tata McGraw
Hill Publishing Co Ltd, New Delhi
2. Jay JM (2004). Modern Food Microbiology (7th
ed.) CBS Publishers and
Distributors, Springer Publications, Delhi
3. Sheth M and Sukul S (2009). Food Safety Training Mannual for food service
providers. M. S. University Press, Vadodara.
4. Bhatt R and Rao N (1992). Food Safety in Public Catering. NIN, ICMR,
Hyderabad.
5. Forsythe SJ and Hayes PR (1998). Food Hygeine Microbiology and HACCP (3rd
ed.), AN ASPEN Publications
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
48
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year III Course Type: Core Allied
Course No: FND1504
Course Title: Food Science II
Credits 4(3+1)
Semester V Hours/wk 5
Objectives 1. To impart knowledge pertaining to the basic properties of some food groups i.e.
eggs, meat, fish and poultry, spices, condiments, beverages and sugar
2. To understand different aspects of sensory science and evaluation and their
application
3. To provide basic understanding of principles involved in cooking eggs
4. To understand different aspects of sensory science and evaluation & their
applications
COURSE CONTENT / SYLLABUS - THEORY
Unit I Eggs, Meat, Fish and Poultry (20%)
1. Eggs: Structure, composition and quality of eggs,
functional properties and uses in cooking, egg foams and
changes during cooking
2. Meat: Classification, structure and composition,
identification of meat cuts, factors affecting quality,
tenderization of meat, cooking methods, gelatin –
composition, properties and uses
3. Fish: Types, preparation for cooking, spoilage, processing
and preservation
4. Poultry: Buying guide for poultry, steps involved in
dressing, factors affecting quality and cooking methods
Unit II Spices and Condiments, Dietary Fibre, and Leavening
Agents
(15%)
1. Definition and classification of spices, condiments & other
flavoring agents
2. Active principles present in them
3. Classification, sources and nutritional significance of
dietary fibre
4. Types of raising and leavening agents and its contribution
Unit III Other Food Commodities (20%)
1. Sugar: Physical and functional properties, sources,
application in food preparation, sweetening agents and
artificial sweeteners, types of candies
2. Raising and Leavening agents : Types, constituents, uses in
cookery
3. Beverages: tea, coffee, chocolate and juices - processing,
cost and nutritional aspects, other beverages-aerated
beverages and juices
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
49
4. Salt: Types and uses
5. Convenience foods: role, types, advantages, uses, cost and
contribution to diet
6. Elementary idea of probiotics, prebiotics and organic foods
7. Fortified foods
Unit IV Sensory Evaluation of Foods (20%)
1. Sensory Analysis: Definition, use of sensory analysis in
product evaluation. Factors affecting acceptance – sensory,
psychosocial, physiological
2. Sensory characteristics of food sense of taste –
classification, taste qualities, taste thresholds, interaction of
Effect of temperature, chemical configuration, taste,
medium
3. Olfaction: odour classification, chemical specificity, testing
techniques, threshold and interaction.
4. Visual, auditory, tactile and other senses
5. Factors influencing sensory measurements – attitude,
motivation, psychological errors, adaptation
6. Types of tests (Laboratory) – difference, directional
difference quantity - quality evaluation, analysis of results.
(Threshold, Difference rate, Scoring, Hedonic scales,
Acceptance and Preference tests)
7. Taste Panels: Selecting panelists, environment for sensory
evaluation, sample preparation, presentation, score cards,
and recording and reporting
PRACTICALS
Unit I Practical Application of the Foods and its Sensory
Evaluation
(25%)
1. Egg and its applications
a. To study the effect of storage on the quality of eggs and
determine the effect of temperature and time on cooking
quality
b. Effect of acid and alkali on poaching of egg
c. To determine the effect of certain factors on the foaming
power of egg
d. To use different egg foams in product preparation like
soufflé
2. Sensory Evaluation
a. Threshold tests using sweet, sour, salty and bitter solutions
(Sucrose, citric acid, NaCl and caffeine)
b. Preparation of molar solutions
c. Preparation of percent solutions
d. Preparation of sensory evaluation cards for :
Discriminative tests (Quality tests and Rating tests)
e. Conducting all the sensory evaluation tests in the
laboratory, using suitable foods and evaluation cards
REFERENCES
1. Vaclavik. (2003). Essentials of Food Science. CBS Publishers, New Delhi. ISBN:
9788181283498.
2. Sunetra Roday (2007). Food Science and Nutrition, Oxford University Press
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
50
3. Raghuramulu N , Madhavan KN and Kalyansundaram S (1983). A manual of
laboratory techniques. National Institute of Nutrition, Hyderabad
4. Sharma BK (1999). Instrumental methods of chemical Analysis (8th
ed.). Gel
Publishing House.
5. Amerine MA (1965). Principles of Sensory Evaluation. Academic Press, New York.
6. Srilakshmi B (2007). Food Science. New Age International, New Delhi
7. Joshi VK (2009), Sensory Science : Principles and Application in Food Evaluation,
Agrotech Publishing
8. Rathore NS et.al. (2009), Post Harvest and Processing Technology, Agrotech
Publishing
9. Kalia M. (2006), Post Harvest Technology of Vegetables, Agrotech Publishing
10. Kumar PS et al. (2009), Post Harvest Physiology & Quality Management of Fruits
and Vegetables, Agrotech Publishing
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
51
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year III Course Type: Foundation Generic
Course No: FND1505
Course Title: Basics of Public Health Nutrition
Credits 3(3+0)
Semester V Hours/wk 3
Objectives 1. To orient the students to the basic principles of Public health Nutrition
2. To acquaint the students with the important nutritional deficiency disorders of
India
3. To familiarize the students with the national nutrition and integrated health
programs in India
COURSE CONTENT / SYLLABUS - THEORY
Unit I Important Nutritional Deficiency Disorders in India:
Epidemiology, Etiology Functional effects, Prevention and
Control
(20%)
1. Demographic profile of vital statistics of developed and
developing countries, including macro and micro level data
systems
2. Undernutrition
3. Iron deficiency Anemia
4. Vitamin A Deficiency
5. Iodine Deficiency
6. Other Deficiencies- Fluorine, Zinc
Unit II National Nutrition Programs- Objectives, Target Groups,
Monitoring Systems, Mode of Implementation,
Administrative Setup, Coverage Compliance, Impact,
Operational Hurdles, Successes, Constituents,
Recommendations
(35%)
1. Integrated Child Development Services Scheme
2. Mid Day Meal Program
3. National Iron Plus Initiative
5. Program for control of Iodine Deficiency Disorder
6. Zinc deficiency and its management with special emphasis
on diarrhea management
Unit III Key Programs in Health and Other Sectors: Contribution
to nutrition (Objectives and key Strategies)
(30%)
1. NUHM, NRHM, RCH, ICDS, IMNCI – National programs
and guidelines for controlling in India with emphasis on
IYCF
2. Women’s Development Programs
3. Food Security and Agriculture Interventions
4. Livelihood and poverty Alleviation Programs (eg. NREGA)
Public Distribution System (PDS)
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
52
5. Water and Sanitation Programs
Unit IV MDG goals related to public health/nutrition (MDG 1, 4, 5
& 6)
(15%)
1. Four core themes of the United Nations Millennium
Development Goals
2. Introduction to the specific MDGs
3. MDG global targets and indicators for MDG 1,4,5 & 6
4. Institutional framework for implementing MDG in India
and the role of different stake holders
5. National & State progress on health & nutrition related
goals
6. Possible required/alternative strategies for accelerating
achieving specific MDG’s
REFERENCES
1. Gibson RS (2005) Principles of nutritional assessment, New York, Oxford
University Press
2. International Institute for Population Sciences (IIPS) and Macro International. 2007.
National Family Health Survey (NFHS-3), 2005-06: India: Volume I. Mumbai: IIPS.
3. Vir Sheila (2011). Public Health Nutrition in Developing Countries published by
Woodhead Publishing India. ISBN-13: 9780857090041, ISBN-10: 0857090046
4. Gibney MJ, Margetts BM, Kearney JM, Lenore Arab (2004). Public Health
Nutrition. ISBN: 978-0-632-05627-9. Wiley-Blackwell
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
53
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year III Course Type: Foundation Elective
Course No: FND1506
Course Title: Practice in Public Health Nutrition
Credits 3(1+2)
Semester V Hours/wk 5
Objectives 1. To familiarize the students with the policies concerning health and nutrition
2. To understand the principles of program management for national development
3. To apply the knowledge to field situations, plan and evaluate intervention
programs from management perspective
COURSE CONTENT / SYLLABUS - THEORY
Unit I Development and Management concepts (20%)
1. Millennium Development Goals and its relation with
nutrition
2. Human Development Index (HDI): Goals of Human
Development and indicators used
3. Human Development Index (HDI): Asia and India
4. Hunger Index: Indicators and interpretation
5. Copenhagen consensus: Highlights and recommendations
6. Lancet series with focus on 10 key interventions
7. Management definitions, various approaches to
management
Unit II Policies and Nodal sectors concerned with Nutrition and
Health
(10%)
1. Current national policies in India for improving nutritional
and health status – nutrition, food and agriculture, health,
population, education and development policies
2. National: Nutrition Policy and plan of action
3. Gujarat State: Nutrition Policy and state plan of action.
PRACTICALS
Unit I Development of tools for Nutritional Status (30%)
1. Data Collection and report writing for nutritional assessment
in community
a. Socio economic status
b. Knowledge, Attitude and Practices
c. Clinical Signs and Symptoms
d. Food Frequency and 24 Hour Dietary Recall
Unit II Field Experience: Testing the tools on target groups in
community
(25%)
1. Socio economic Status
2. Anthropometry
3. Dietary Assessment
4. Knowledge Attitude and Practices
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
54
5. Clinical assessment
Unit III Field experience: Monitoring of National Programs (15%)
1. MDM
2. ICDS
3. Adolescent Anaemia Control Program
REFERENCES
1. Jelliffe DB and Jelliffe EP (1990) Community Nutritional Assessment. Oxford
University Press, New Delhi.
2. Vir Sheila (2011). Public Health Nutrition in Developing Countries published by
Woodhead Publishing India. ISBN-13: 9780857090041, ISBN-10: 0857090046
3. Bruce Cogill. Anthropometric Indicators Measurement guide. By Food and Nutrition
Technical Assistance (FANTA) – USAID. AED, Washington DC, 2003
4. Gibney MJ, Margetts BM, Kearney JM, Lenore Arab (2004). Public Health
Nutrition. ISBN: 978-0-632-05627-9. Wiley-Blackwell
5. Todorovic, V. (2003) The 'MUST' explanatory booklet: a guide to the Malnutrition
Universal Screening Tool, Redditch: BAPEN.
6. Wagstaff A, Claeson M (2004) The Millennium development goals for health –
Rising to the challenges. Published by World Bank.
7. ACC/SCN. (United Nations Administrative Committee on Coordination/Sub-
Committee on Nutrition) Statements on iron deficiency control: June 1990, Dublin.
In: Gillespie SR, Mason JB, Kevany J, editors. Controlling Iron Deficiency.
ACC/SCN, World Health Organization, Geneva, Switzerland, State-of-the-Art
Series, Nutrition Policy Discussion paper 9; 1991.
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
55
COURSE OUTLINES FOR COURSES
OFFERED IN SEMESTER VI
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
56
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year III Course Type: Core Compulsory
Course No: FND1601
Course Title: Medical Nutrition Therapy II
Credits 5(4+1)
Semester VI Hours/wk 6
Objectives 1. To develop an ability to apply principles of nutrition in the treatment of special
disease conditions
2. To develop the ability to incorporate the nutritional modifications and plan diets
for the specific conditions
3. To provide exposure to actual hospital situation; to study the types of cases
attending the outpatient wards, their biochemical, clinical and dietary history
4. To make students aware of the type of diets, that are prescribed by the dietitian
and study the patients response to them
5. To develop an appreciation of the role of dietitian in the hospital setting
COURSE CONTENT / SYLLABUS - THEORY
Unit I Medical Nutrition for the Upper and Lower GI Disorders (20%)
1. Disorders of oesophagus: gastroesophageal reflux and
esophagitis, hiatal hernia
2. Disorders of the stomach: indigestion and dyspepsia,
gastritis and peptic ulcer diseases, characteristics and
differences between gastric and duodenal ulcers
3. Common intestinal problems: diarrhoea, constipation,
steatorrhea, ulcerative colitis, irritable bowel syndrome,
diverticular diseases
Unit II Medical Nutrition Therapy for Metabolic Stress (10%)
1. Sepsis
2. Trauma
3. Burns
4. GI tract surgery
5. Pre and Post Operative Care
Unit III Medical Nutrition Therapy for Febrile Conditions (10%)
1. Acute and chronic infectious disease
2. Typhoid
3. Tuberculosis
Unit IV Medical Nutrition Therapy for Bone Disorders (5%)
1. Osteoporosis
2. Osteoarthritis
3. Rheaumatoid arthritis
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
57
Unit V Medical Nutrition Therapy for HIV AIDS (5%)
Unit VI Medical Nutrition Therapy for Food Allergy and Food
Intolerance
(5%)
Unit VII Medical Nutrition Therapy for Cancer Prevention,
Treatment and Recovery
(10%)
1. Cancer, types of etiological factors
a. Role of diet in prevention of all types of cancers
b. Nutritional management of cancer patients undergoing radio
therapy, chemotherapy
c. Diet to be followed after treatment
d. Cachexia
Unit VIII Dietetic Techniques and Patient Counselling (15%)
1. Dietetic techniques
a. Dieticians as part of the medical team and outreach services
b. Medical history assessment-techniques of obtaining
relevant information for patient profiles
c. Dietary diagnosis and tests for nutritional status –
correlating clinical and dietary information.
d. The nutrition care process
2. Patient counselling
a. Communication and mass communication
b. Models of communication
c. Approaches to communication
d. Different media, their characteristics and use
e. Introduction to IEC
f. Different counselling techniques.
g. Stages of change: Transtheoretical model, BASNEF model
h. Activities that facilitate behavior change
i. Intervention model for behavior change
j. Resistance behaviours and potential strategies to modify
them
PRACTICALS
Unit I Planning, Preparing Diets for various disorders (10%)
1. Peptic Ulcer
2. Gout
3. Cancer
Unit II Development and Testing of IEC for Patient Counseling (10%)
1. Development of tool
2. Pilot testing on subjects
REFERENCES
1. Antia FP (2010). Clinical Dietetics and Nutrition (6th
ed.). Pharmamed
2. Krause and Mahan (2008). Food Nutrition, Diet Therapy (12th
ed.). WB Saunders
Company, London
3. Sue Rodwell Williams (2009). Nutrition, Diet Therapy (9th
ed.). WB Saunders
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
58
Company, London
4. Shils ME, Olson JA and Shike (2005). Modern Nutrition in Health and Disease
(10th
ed.),
5. Lea and Fiebiger, Philadelphia
6. Dave Indu (1991). The basic essentials of counseling. Sterling Publisher Pvt. Ltd.,
New Delhi
7. Barki BC, Mukhopadhyay B (1989). Guidance and Counselling, A Manual –
Sterling Publishers, New Delhi
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
59
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year III Course Type: Core Compulsory
Course No: FND1602
Course Title: Applied Dietetics
Credits 6(1+5)
Semester VI Hours/wk 11
Objectives 1. To provide exposure to actual hospital situation; to study the types of cases
admitted, their biochemical, clinical and dietary history
2. To make students aware of the type of diets, that are prescribed by the dietitian
and study the patients response to them
3. To develop an appreciation of the role of dietitian in the hospital setting, fitness
centres, geriatric homes, schools etc
COURSE CONTENT / SYLLABUS - THEORY
Unit I Introduction to Project Cum Internship (20%)
1. Appraising the students about internship
2. Selection of tools
3. Validation-pilot testing with clinical subjects
4. Finalization of tools
5. Data collection
6. Repot writing
7. Presentation and feedback
PRACTICALS
Unit I Visit to Metabolic, Cardiac, Renal and Gastro-Intestinal
Wards
(25%)
Visit to the hospital ward of each unit to observe:
1. Number of admitted cases on a day
2. Types of diseases encountered in the unit
3. To select 2 patients per student and record the Laboratory
findings on the day of the visit and compare them with the
findings of the day of admission to the ward
4. To take detailed clinical and dietary history of the selected
patients
5. Study the consumption and acceptability of the hospital diet
and record patients’ suggestions and comments
6. Critically evaluate the diet prescription and modify if
necessary
Unit II Placement of Students in a Fitness Centre to Get Hands on
Experience
(10%)
1. Understanding various equipments used for health and
fitness
2. Role of a dietitian
3. Prescription of the health packages
Unit III Visit to Geriatric Homes, Schools for Evaluation of Food (20%)
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
60
Services and Nutritional Quality of Food
1. Monitoring the system
2. Assessment of the subjects
3. Evaluation and reporting
Unit IV Visit to the Public and Private Hospitals and Kitchens for
Monitoring and Evaluation of Health of Patients
(25%)
1. Observation in the dietary department of the hospitals
a. Study the number and types of diets prepared
b. Study the methods of preparation of each type of diet
c. Record the menus for each type of diets prepared and
evaluate them for nutritive value and acceptability
d. Understand the role of dietitian in the management of the
dietary department and the job responsibilities
2. Attending the out-patient departments
a. Record the number of cases visiting the OPD on a day
b. Record types of diseases encountered in each OPD unit
c. To select 2 patients per student from the unit’s OPD and
record laboratory findings and interpret
d. To take detailed clinical and dietary history of the selected
patients
e. To observe the dietary counseling given by the dietitian and
to evaluate patient compliance
REFERENCES
1. Journal of Human Nutrition and Dietetics
2. Journal of American Dietetic Association
3. Journal of Indian Dietetic Association.
4. Brown, J. (2011), Nutrition Now 6th
ed. WADS worth
5. Joshi, S.( 2010), Nutrition & Dietetics with Indian Case Studies, 3rd
ed., JMH
publishers
6. Sharma K, Iyer U and Dhruv S (2008). Assessment of Nutritional Status. A
Monograph published by the Department of Foods and Nutrition, Scientific Report
Series No. 11, UGC DSA Program, The M S University Press, The M S University
of Baroda, Vadodara.
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
61
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year III Course Type: Core Allied
Course No: FND1603
Course Title: Quantity Food Production and Service
Credits 6(1+5)
Semester VI Hours/wk 11
Objectives 1. To know the types and variety of foods available in the markets
2. To learn to purchase, receive and store different foods
3. To plan menus
4. To learn various quantity cooking and presentation techniques
5. To understand the importance of hygiene, sanitation and safety in kitchens
6. To learn about laws which affect the functioning of food services
COURSE CONTENT / SYLLABUS - THEORY
Unit I Menu Planning and Food Service (10%)
1. Factors affecting menu planning, kinds of menus, wording
of menu and construction of menu card
2. Delivery and Service of Foods :
a. Food service systems : conventional, commissary, ready
prepared, assembly service
b. Types of service : self-service, tray service, waiter-waitress
service, portable meals
c. Types of food services: campus food service, food service in
commercial restaurants, hotel food service, hospital food
service, industrial food service, school food service
d. Clearing and winding up after service
e. Customer relations
Unit II Food Purchasing Selection, Storage and Quantity Food
Production
(10%)
1. Food Purchase, Selection and Storage
a. Food purchasing procedure, purchasing methods and
selection of foods
b. Storage – dry and refrigerated
2. Quantity Food Production
a. Construction and selection of recipes for quantity cooking
b. Standardization of recipes
c. Storage and use of leftover foods
d. Quality control of food production, hygiene and safety
procedures
(i) for prevention of contamination of raw and cooked foods
(ii) for different areas of food service
(iii) for personnel working in food service
e. Calculation of food costs, portion control, loss and profit
made
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
62
f. Kitchen Management : cost control, optimal utilization of
space, material, manpower
3. Financial management
a. Cost concepts
b. Food cost control
c. Book keeping
d. Books of account
PRACTICALS
Unit I Kitchen Production and Service – Quantity Food
Production Project Planning, Organization, Presentation
and Service of Meals for Different Occasions and Age
Group
(10%)
Unit II Standardization of Selected Recipes for Quantity
Production
(15%)
Unit III Standardization of Selected Meals for Quantity Kitchen
Production
(15%)
Unit IV Planning, Scaling Up and Kitchen Production of Recipes
for 50 Members or More (1 Recipe Per Student should be
Quantitatively Produced)
(20%)
Unit V Planning, Scaling Up and Kitchen Production of Meals for
50 Members or More (1 Meal Per Student should be
Quantitatively Produced)
(20%)
REFERENCES
1. Sethi M and Malhan S (Revised 2nd
edition, 2007)). Catering Management, An
Integrated Approach. New Age International (P) Ltd
2. Andrews S (2009) Food and beverage service: Training Manual 2nd
edition. New
Delhi Tata McGraw Hill.
3. Bessie Brooks West and Levelle Wood MS (1988). Food Service in Institutions (6th
ed.). John MacMillan Publishing Co., New York
4. Harris N (1984) Meal management (6th
ed.). New York : Mac Millan.
5. Wailey BH (1986) Production management handbook. U.K. : Gower Publishing.
6. Kotas R (1981). Accounting in hotel and catering industry. publisher- Thomson
Learning; 4th Revised edition edition (Jun 1981)
7. Fuller J and Thomas S (2006). Modern Restaurant Service, Amazon
8. Kotler P and Keller K (2008). Marketing Management (13th
ed.). Prentice Hall,
USA.
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
63
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year III Course Type: Foundation Generic
Course No: FND1604
Course Title: Research Methods
Credits 4(4+0)
Semester VI Hours/wk 4
Objectives 1. To introduce the students to the basics of good research in the field of Foods and
Nutrition
COURSE CONTENT / SYLLABUS - THEORY
Unit I Introduction to Research (15%)
1. Meaning of research, objectives of research, types of
research, significance of research, research process
2. Definitions of some key concepts
a. Measurement scales – nominal, ordinal, interval, ratio
b. Variables – independent, dependent, intervening
3. Identification of a research problem
4. Formulation of research questions, hypothesis and
objectives
Unit II Sampling and Sampling Design (25%)
1. Types of sampling, their advantages and disadvantages:
Convenience sampling, Random sampling, Stratified
sampling, Cluster sampling, Purposive sampling, Snowball
sampling etc
2. Bias and errors in sampling
3. Selection of adequate sample size
4. Census and sample survey
5. Steps in sampling design
6. Criteria of selecting a sampling procedure
7. Characteristics of a good sample design
Unit III Research Design (20%)
1. Meaning of research design
2. Need for research design
3. Features of a good research design
4. Important concepts relating to research design
5. True experimental design
6. Quasi experimental design
7. Reliability and Validity (internal and external)
8. Threats to internal and external validity
Unit IV Types of Research Tools (Qualitative and Quantitative) (25%)
1. Quantitative research tools
a. Mean
b. Median
c. Mode
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
64
2. Qualitative research tools
a. Focus group discussion
b. Case studies
c. Observations-direct, spot observations
d. Body mapping
e. Pile sorting
f. Free listing
g. Narrations
h. In depth interview
i. Drawing as dialogue
3. Advantages and disadvantages of qualitative and
quantitative research tools
4. Importance of combining qualitative and quantitative
methodology
Unit V Data Collection, Analysis and Report Writing (15%)
1. Guidelines for constructing questionnaires
2. Guidelines for successful interviews
3. Difference between survey and experiment
4. Coding, tabulation and data analysis (textual and numerical
data)
5. Writing a research report
6. Organizing a bibliography
7. Dissemination of research findings
REFERENCES
1. Fowler FJ (2001). Survey Research Methods (3rd
ed.). Sage Publications, Newbury
Park
2. Hinton P (2004). Statistics Explained: A Guide for Social Science Students.
Routledge Publishing, London
3. Sproull N (2003). Handbook of Social Research Methods: A Guide for Practitioners
and Students in the Social Sciences. The Scarecrow Press, Inc., New Jersey
4. Beaglchole R, Bonita R and Kjellstrom T (1993). Basic Epidemiology. World
Health Organization, Geneva.
5. Kothari C R (2008). Research Methodology: Methods and Techniques (2nd
ed.).
New Age International Publishers, New Delhi, India.
6. Bhattacharya DK (2004). Research Methodology. Published by Anurag Jain for
excel books, New Delhi, India
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
65
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Fatehgunj, Vadodara.
ACADEMIC
YEAR
2015-16
B.Sc. - Dietetics
Year III Course Type: Foundation Elective
Course No: FND1605
Course Title: Institution Food Service Management
Credits 2(2+0)
Semester VI Hours/wk 2
Objectives 1. To gain knowledge of the types of food services in India, and understand the
characteristics of related food service establishment
2. To acquire details pertaining to various types of food service organizations
3. To get familiarized with the principles of management
4. To understand the process of planning, organizing, directing, delegating and
controlling as functions of management
5. To gain knowledge pertaining to various aspects of financial management in food
service institutions
COURSE CONTENT / SYLLABUS - THEORY
Unit I Organizations, Principles, Functions and Tools of
Management
(40%)
1. Organizations
a. Definition
b. Types of organizations, including merits and demerits of
Military or line type organization, Line and staff type
organization , Functional type organization
2. Management
a. Definition
b. Principles of food service management
c. Functions of food service management
(i) Planning
(ii) Organizing
(iii) Staffing
(iv) Directing
(v) Delegating
(vi) Coordinating
(vii) Motivating
(viii) Controlling
3. Tools of Management
a. Organization chart
b. Job description
c. Job analysis
d. Decision making
e. Communication – Methods and barriers
Unit II Management of Personnel in Food Service Organization (30%)
1. Recruitment
2. Induction
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
66
3. Employees facilities and benefits
4. Evaluation of performance
Unit III Space Organization (30%)
1. Infrastructure
a. Types of kitchens
b. Types of storages
c. Service areas
d. Dining area
2. Equipment planning
a. Selection of equipment
b. Installation and operation
c. Care and maintenance
REFERENCES
1. Sethi M and Malhan S (Revised 2nd
edition, 2007)). Catering Management, An
Integrated Approach. New Age International (P) Ltd
2. Gupta CB (2008). Human Resource Management. Sultan Chand and Sons, N. Delhi.
3. Kotler P and Keller K (2008). Marketing Management (13th
ed.). Prentice Hall,
USA.
4. Boella MJ (1983). Personnel management in the hotel and catering industry (3rd
ed.).
Hutchinson, London.
5. Bessie Brooks West and Levelle Wood MS (1988). Food Service in Institutions (6th
ed.). John MacMillan Publishing Co., New York
6. Andrews S (2009) Food and beverage service : Training Manual 2nd
edition. New
Delhi Tata McGraw Hill.
7. Fuller J and Thomas S (2006). Modern Restaurant Service, Amazon
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
67
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 be nullified 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).
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.
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
68
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.
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”
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
69
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.
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