U.O.No. 548/2015/Admn Dated, Calicut University.P.O, 17.01.2015

File Ref.No.1808/GA - IV - J1/2013/CU

UNIVERSITY OF CALICUT

Abstract

BSc in Family and Community Science-CUCBCSS UG 2014-Scheme and Syllabus- Approved-

Implemented-w.e.f 2014 Admissions- Errors and omissions corrected- corrigendum issued.

G & A - IV - J

Read:-1. U.O. No. 3797/2013/CU, dated 07.09.2013 (CBCSS UG Modified Regulations)

(File.ref.no. 13752/GA IV J SO/2013/CU).

2. U.O. No. 5180/2014/Admn, dated 29.05.2014 (CBCSS UG Revised Regulations)

(File.ref.no. 13752/GA IV J SO/2013/CU).

3. Item no. 1 (a) of the minutes of the meeting of the Board of Studies in Home

Science held on 20.03.2014.

4.Item no. 3 of the minutes of the meeting of the Faculty of Science held on

27.06.2014.

5.UO No:U.O.No. 6924/2014/Admn dated 17-7-14

6. UO Note from Pareekshabhavan No: 14421/EX-I-ASST-2/2014/PB 19.8.14

7. Corrected Syllabus forwarded by the Chairperson, BOS in Home Science

ORDER

The Modified Regulations of Choice Based Credit Semester System for UG Curriculum w.e.f 2014

was implemented under the University of Calicut vide paper read as (1). The Revised CUCBCSS

UG Regulations has been implemented w.e.f 2014 admission, for all UG programme under

CUCBCSS in the University, vide paper read as (2).

The Board of Studies in Home Science has approved the syllabus of BSc in Family and

Community Science for implementation w.e.f the Academic Year 2014-2015. vide paper read as

(3). The Faculty of Science has also approved the minutes of the Board of Studies vide paper read

as (4).

The Hon'ble Vice Chancellor, considering the exigency, exercising the powers of the

Academic Council has approved the items regarding syllbus implementation in the minutes of the

concerned Boards of Studies mentioned in the minutes of the Faculty of Science, subject to

ratification by the Academic Council. Vide paper read as (5) the syllabus was implemented.

As per the paper read as (6) some errors/omissions in the syllabus have been reported by

the Pareeksha Bhavan as follows.

Muhammed S

Deputy Registrar

Forwarded / By Order

Section Officer

1. Model question paper / pattern of question paper is not provided along with the

Scheme and syllabus.

2. The maximum marks for open course, as given in the scheme, is 100. Whereas in

most of the other B Sc programmes the maximum

marks for open course is 50 (40 external and 10 internal)

3.The code and title of Elective Course 1,FS6 B 18 E01 is not the same in Scheme

and Syllabus.

As per paper read as 7, the errors were rectified and the Chairperson, BOS in Home

Science forwarded the corrected syllabus . Sanction has, therefore, been accorded for

implementing the corrections in the syllabus. Hence the Scheme and Syllabus implemented vide

paper read as (5) stands corrected to this effect.

Corrigendum is issued accordingly.

(The corrected syllabus is attached herewith and is available in the website: universityofcalicut. info)

To

1. All Affiliated Colleges/SDE/Dept.s/Institutions under University of Calicut.

2. The Controller of Examinations, University of Calicut.

3. The Director SDE, University of Calicut.

Core Course Structure Total Credits: 56 (Internal: 20%; External: 80%)

Seme

sterCode No Course Title

Hrs/

Week

Total

HrsCredit Marks

I FS1B01 Core Course I:Fundamentals of Nutrition 4 72 2 100

II FS2B02 Core Course II; Human Development 4 72 2 100

III

FS3B03Core Course III: Research Methodology and

Bioinformatics3 54 2 100

FS3B04(P)Core Course IV : Research Methodology and

Bioinformatics Practical-I2 36 -* 100

IVFS4B05 Core Course V: Food Science 3 54 2 100

FS4B06(P) Core Course VI : Food Science Practical II 2 36 4 100

V

FS5B07 Core Course VII: Physiology and Microbiology 4 72 3 100

FS5B08 Core Course VIII: Concepts in Family Relations 3 54 3 100

FS5B09 Core Course IX: Textile Science 3 54 3 100

FS5B09(P) Core Course :Textile Practical III 4 72 -** -

FS5B10 Core Course X: Diet in Health 3 54 3 100

FS5B10 (P) Core Course : Dietetics Practical IV 4 72 -** -

VI

FS5B11(PR) Core Course XI: Project Work 2 36 2 50

FS6B12 Core Course XII: Fabric care and Apparel Designing 4 72 3 100

FS6B13(P) Core Course XIII: Textiles Practical III 4 72 8 100

FS6B14 Core Course XIV: Dietetics 4 72 3 100

FS6B15(P) Core Course XV: Dietetics Practical IV 4 72 8 100

FS6B16 Core Course XVI: Family Resource Management 4 72 3 100

FS6B17(P)Core Course XVII: Family Resource Management

Practical V (Residence Course)2 36 2

100

FS6B18E1

Core Course XVIII:

Elective***

Extension Education and

Communication

3 54 3 100FS6B18E2 Entrepreneurship Management

FS6B18E3Quantity Food Preparation

Techniques

Total 56 1750* Exam will be held at the end of 4th semester ** Exam will be held at the end of 6th semester***An institution can choose any one among the three courses.

Open CourseTotal credits : 2 (Internal: 20%; External: 80%)

Semester Code No. Course title Hrs./Wk. Total hours

Credits Marks

V

FS5D01 Food Science and Basic cookery 2 36 2 50

FS5D02 Interior Decoration

FS5D03 Textiles and Apparel Designing

Core course 56 creditsOpen course 2 credits

Total 58 Credits

CORE COURSES

SEMESTER IFS1 B01 FUNDAMENTALS OF NUTRITION

Credits: 2 Theory: 4hrs / weekTotal Hours: 72

Objectives:To enable the students to gain information about the sources, functions and effects of deficiency of various nutrients.

Module I- Introduction to human nutrition(2 hrs.)Nutrition and health, nutritional classification of foods, nutrients present in foods.

Module II- Recommended Dietary Allowances (2 hrs.)ICMR Recommended Allowances for Indians (RDA) - Reference man & reference woman.

Module III Study of Macronutrients (25 hrs.)Carbohydrates, proteins and fat - Classification, functions, digestion, absorption, metabolism, sources, requirements and deficiency.

Module IV Study of Vitamins (18 hrs.)Functions, sources, deficiency and requirements of :-Fat soluble vitamins (Vitamin A, D, E and K) and watersoluble vitamins (Vitamin B- Thiamine, Riboflavin, Niacin, folic acid and vitamin B12 and vitamin C)

Module V Study of minerals ( 8hrs.)Functions, sources, deficiency and requirements of: - Calcium, Iron, Iodine, Fluorine.

Module VI Study of energy (15 hrs.)Definition, Determination of Energy value of food by Bomb Calorimeter, Total energy requirements – BMR – factors effecting BMR, physical activity, physiological fuel value

Module VII Water (2 hrs.)Functions, water balance and requirements.

References1. Sri. Lakshmi B., Nutrition Science, New Age International (p) Ltd, New Delhi - 2002. 2. Swaminathan M., Handbook of Food and Nutrition, the Banglore Printing and Publishing co., Ltd., Banglore.2003. 3. Bamji M.S. et.al. Textbook of Human Nutrition, Oxford, IBH Publishers, 1999.

SEMESTER IIFS2 B02 HUMAN DEVELOPMENT

Credit: 2 Hours: 4hrs / Week Total Hours: 72Objectives1. To provide scientific knowledge about human development and behavior. 2. To know the needs of children at different stages of development. 3. To give an awareness of the needs and problems of exceptional children.

Module I Principles of growth development (5 hrs.)Stages of development, Importance of heredity and environment in the development of the child.

Module II Prenatal period ( 8 hrs.)Conception, stages of development, complications of pregnancy, factors influencing prenatal development, antenatal care.

Module III Neonate (5hrs.)Characteristics, abilities and adjustments.

Module V Babyhood, Early childhood, late childhood (23 hrs.)Physical, motor, emotional, social, moral, cognitive and language development. Discipline methods and effects. Habit formation.

Module VI Adolescence (8 hrs.)Characteristics, physical, social, emotional, cognitive and moral development, problems of adolescence. Sex education- need and significance.

Module VII Adulthood (3 hrs.) characteristics and problems.

Module VIII Pre- school education ( 7 hrs.)Objectives and types of pre schools- nursery, balwadi, laboratory nursery school, kindergarten and Montessori.

Module IX Play (7 hrs.)Theories, values and types.

Module X Exceptional children ( 6 hrs.)Definition, causes, classification, identification, need for special education – gifted child, mentally handicapped, physical and sensory.

Related experience1. Observation of the following developments of a child in preschool- physical, social, emotional and intellectual development. 2. Visit to any of the two places – day care centre/ special school/ balwadi / play school.

References1. Hurlock E.B., Child Development, Mc Graw Hill, Kogakurtia Ltd. 2. Hurlock E.B., Child Growth and Development, Mc Graw Hill 3. Hurlock E.B., Developmental Psychology, Mc Graw Hill 4. Devadas R.P. and Jaya N. (1984) A Textbook on Child Development, Mac Millan, India ltd. 5. Suriakanthi A. (1989) Child Development, Kavitha Publication, Gandhigram. 6. Stewart A.C. and Friedmans (1987) Child development: Infancy through Adolescence, Willy International. 7. Gaij G.T. (1989) Human Development, Prentice Hall, New Jersey.

SEMESTER IIIFS 3 B03 - RESEARCH METHODOLOGY AND BIOINFORMATICS

Credits: 2 Theory: 3 hrs/week Total Hours: 54

PART A- RESEARCH METHODOLOGY

Objectives1. To understand the methodology of research its principles and techniques 2. Developing and understanding research from a report writing

Module I Fundamentals of Research (4 hrs.)Definition of research, objectives, characteristics and types – action research, applied research, expost facto research, historical research, fundamental research.

Module II Research Proposal (5 hrs.)Definition of research proposal, its purpose, and variables- types of variable- dependant and independent variable.

Module III Research Methods (10 hrs.)Survey – nutritional assessment survey, various assessment strategies used – age, weight, height, dietary assessment, tools used in nutritional assessment survey – descriptive, observational, analytical, intervention, triple A programme, case study, experimentation

Module IV Research Tools (8 hrs.)Questionnaire, observation, interview schedule and other tools used.

Module V Sampling (10 hrs.)Sampling methods, merits and demerits of sampling

Module VI Research Report Writing (5 hrs.)Principal of research report, contents in a report

Related ExperienceConstruct a research toolPrepare a research proposal

References1. Kothari.C.R., Research Methodology. Wiley Eastern Limited, New Delhi,2000 2. Best.W.J and Kahn V.J., Research in Education, 7th edition, Prentice Hall Private Ltd. New Delhi 3. Koul.L., Methodology of Educational Research,2nd edition, Vikas publishing house ltd., New Delhi

PART B – BIOINFORMATICS

ObjectivesTo provide the basic knowledge in the discipline and applications of bioinformatics

Module I - Introduction to Bioinformatics (2 hrs.)Definition, branches, scope, name of software in bioinformatics. Bioinformatics centers in India

Module II - Introduction to data bases (4 hrs.)Structure & functions-sequences-important data base sources.

Module III - Tools of bioinformatics (4 hrs.)Sequence analysis-sequence-Analysis tools- salient features of BLAST, FASTA, and PSI-BLAST.

Module IV - Applications of Bioinformatics (2 hrs.)Basics, applications to relevant fields of Home Science

References:1. Attwood, T.K & D.J. Parry Smith .1999.Introduction to Bioinformatics. Addison Wesley Longman, Harlow, Essex. 2. John Wiley & Sons. Inc., publications, New York. 7 Khan, I.A & A. Khayum.2002, Fundamentals of Bioinformatics.Ukkaz publications. Hyderabad.8 Less A.M. 2002.Introduction to Bioinformatics. Oxford University press. Oxford.

SEMESTER IIIFS 3 B04(P) RESEARCH METHODOLOGY AND BIOINFORMATICS PRACTICAL I

Credit: 0 Practical:2 hrs /week Total Hours : 36

1. Prepare a research tool – questionnaire, interview schedule 2. Conduct a community survey on relevant topics of Home Science. 3. Prepare a research proposal 4. Observational study on developmental pattern of pre school children 5. Conduct a nutritional assessment survey among college students 6. Conduct a community awareness programme 7. Submit the report for external evaluation.

SEMESTER IVFS 4 B05 FOOD SCIENCE

Credits: 2 Theory: 3hrs / week Total Hours: 54 ObjectivesTo enable students1. Understand the nutritive composition of different food groups. 2. Impart knowledge about the different methods of cooking and food preservation.

Module I Introduction to food science( 8 hrs.)1. Definition of food and functions of food 2. Food pyramid, basic five food groups and uses 3. Cooking-objectives and different methods of cooking.

Module II Study of foods1. Cereals (10 hrs.)Structure (wheat) and nutrient composition cereal products, effect of heat on starch.2. Pulses (3 hrs.)Nutritive composition and germination and anti-nutritional factors. 3. Vegetables (2 hrs.)Classification and nutritive composition and selection.4. Fruits (3 hrs.)Composition and nutritive composition, browning reaction, classifuication and nutritional importance of beverages 5. Milk and milk products ( 8 hrs.)Nutrient composition of milk and milk products – curd, butter, ghee, skimmed milk, effect of heat6. Eggs (5 hrs.)Structure, nutritive composition, characteristics of fresh eggs and deterioration of eggs. 7. Meat (4 hrs.)Nutritional significance and post-mortem changes. 8. Fish (2 hrs.)Nutritional significance and selection. 9.Nuts and oilseeds ( 2hrs.)Nutritional composition, Fats and oils,nutritional importance, smoking temperature and rancidity of fats and oils.10. Sugar and its products (2 hrs.)Caramalisation, hydrolysis, crystallization and stages of sugar cookery

Module III Food preservation and adulteration (5 hrs.) 1. Food preservation- Principles and methods

2. Food adulteration-Common adulterants and simple tests for detection of adulterants

References1. Norman, N. Potter and Hotchkiss, J.H, Food Science, CBSE publishers and Distributers, New Delhi, 1996. 2. Mudambi, S.R. and Rao , S.M. Food Science, New Age International (P) ltd. Banglore, 1989. 3. Begum, M.P., A Text Book of Food, Nutrition and Dietetics, sterling Publishers Pvt. Ltd., New Delhi, 2001. 4. Srilakshmi, B., Food Science, New Age International Pvt. Ltd., New Delhi. 5. Mudambi, S.R. and Rajagopal M.V., Fundamentals of Food & Nutrition, New Age International (P) Ltd., New Delhi, 1990. 6. Swaminathan, M. Handbook of Food and Nutrition, The Banglore Printing and Publishing Co., Ltd., Banglore, 2003

SEMESTER IVFS4 B06(P) FOOD SCIENCE PRACTICAL II

Credits: 4 Practical: 2hrs / week Total Hours: 36Module I Food preparationi. Record the weight of 1 cup/ 1tbsp/ 1tsp of different types of food stuffs. ii. Record the ratio of raw to cooked volume of rice, rava and pulses. iii. Simple preparations using cereals, pulses, vegetables, fruits, milk, egg, meat and fish-using different cooking methods. iv. Weaning recipes v. Food preservation – Jam, squash, pickles

Module II FoodAnalysis i. Qualitative tests fora. Proteins b. Carbohydrates – Monosaccharide (glucose, fructose) and disaccharides ii. Quantitative testsa. Vitamin C in lime juice (dye method) b. Estimation of reducing sugar by Benedict’s method c. Calcium in food – demonstration

sSEMESTER V

FS5 B07 PHYSIOLOGY AND MICROBIOLOGY

Credits: 3 Theory: 4 hrs / week Total Hours: 72

Part-I HUMAN PHYSIOLOGY0ObjectiveTo study about the various systems and functions of the human body.

Module I Blood (12 hrs.)Functions, composition, blood cells, hemoglobin, blood coagulation, blood groups, Rh factor, blood formation and destruction.

Module II Circulatory System (13 hrs.)Heart- structure, properties of heart muscle cardiac cycle, pulse, blood pressure, factors maintaining blood pressure, ECG.

Module III Digestive System (4 hrs.)Structure and functions of Digestive Tract, Functions of accessory organs such as salivary glands, tongue, liver and pancreas.

Module IV Urinary System (6 hrs.)Structure and functions of kidney, structure of Nephron, urine formation and micturition

Module V Reproductive System (10 hrs.)Male and Female reproductive organs in brief-ovarian and uterine cycle’s and their regulation, fertilization, implantation pregnancy, parturition.

Module VI Endocrine System (5 hrs.)Structure and functions of adrenal glands, thyroid gland, parathyroid gland, pituitary gland and sex glandsovaries, testis and placenta.

References1. Chatterjee C.C., Human Physiology 2. Sarada Subramaniam and Madhavankutty K.A, A Concise Text Book of Physiology Orient Longman pub. New Delhi. 3. Vidya Ratan ,Hndbook of Human Ohysiology, Jaype Brothers ,Medical Publishers New Delhi, 110002 4. Sherman Veneles and Luriano, Human Physiology. 5. Best,Herbert Charles and Taylor ,Burke Norman –The Living Body 6. Text Book of Human Pysiology ,S.Chand and Co.Pvt.Ltd. Ram Nagar, New Delhi 7. Fred.E.D Armour, Basic Physiology, Oxford and IBH Publishing Co, New Delhi

PART –II MICROBIOLOGY

Objective:Elementary knowledge about microorganisms and their role in health and diseases.

Module I Introduction ( 6 hrs.)Importance of the study of microbiology and classification of microorganisms.Bacteria and Bacterial Diseases - Morphology, factors affecting growth, reproduction, spore formation. Pneumonia, tuberculosis meningitis, gonorrhea, syphilis, typhoid, cholera and tetanus

Module II Yeasts (2 hrs.)Morphology and economic importance

Module III Virus and Viral Diseases(4 hrs.)Morphology – Bacteriophages. Chicken pox, mumps, poliomyelitis, rabies, infective hepatitis, Chikunguinea, Dengue and AIDS.

Module IV Control and Destruction Of Bacteria (3 hrs.)Sterilization and disinfection

Module V Infection (2 hrs.)Sources and methods of transmission.

Module VI Immunity (2 hrs.)Classification –innate and acquired, active and passive immunity, immunization schedule for children

Module VII Food Microbiology ( 3 hrs.)Food spoilage and food poisoning- Salmonella food poisoning, Staphylococcus food poisoning, Botulism, Clostridium Welchi food poisoning. Food infection - definition with examples.

References:1. Anna .K.Joshua, Microbiology, Popular Book Depot, Madras 15. 2. Barnes and Noble, Bacteriology –Principles and practices. 3. Aguide to Microbiology and Bacteriology for medical student’s .Prakashan Kendra, Lucknow 22/6007 4. Sullia and Shantharam, General Microbiology .Oxford and IBH Publishing.Co.Pvt.Ltd. New Delhi. 5. Kumar H.D. and Kumar S., Modern concepts of Microbiology, Vikas Publishing House Pvt.Ltd. 6. Satish Gupta. M.D,The short Text Book of Medical Microbiology. Jaypee Brothers pub. New Delhi. 7. Sharma P.D., Microbiology, Rastogi pub. Meerut 250002

SEMESTER VFSV B08 CONCEPTS IN FAMILY RELATION

Credit: 3 Theory: 3hrs /WeekTotal : 54 Hrs

Objectives1. To help them understand family values. 2. To orient students for adjustment in marriage. 3. To prepare them to play the roles of a wife and mother effectively. 4. To make them aware on the laws and rights of women.

Module I Marriage (10hrs)definition, purpose, functions, selection of spouse, physical, emotional, social, and intellectual maturity needed by the couple, areas of adjustment, factors influencing good marital adjustment, Courtship and Engagement – significance in Indian context.

Module II Family (10hrs)Definition, features, types of family and functions of family.

Module III Family life cycle (14hrs)Stages in the family life cycle- beginning, expanding, contracting- middle age- characteristic and adjustments(any4), old age- characteristics and problems

Module IV Critical family situations (10hrs)Infidelity, desertion, divorce, alcoholism, death/suicide, disabilities.

Module V Family Planning (4hrs)Methods of family planning.

Module VI Women and law (6hrs)Laws pertaining to marriage, women rights

References1. Devadas R.P. and Jaya N. (1984) A Textbook on Child Development, Mac Millan, India ltd. 2. Rao C.N.S. (1990) the Family, S. Chand and Company Ltd., New Delhi. 3. Hurlock E.B., Developmental Psychology, Mc Graw Hill 4. Devadas R.P. and Jaya N. (1984) A Textbook on Child Development, Mac Millan, India ltD

SEMESTER VFS5 B09 TEXTILE SCIENCE

Credit: 3 Theory: 3hrs / Week Total Hrs: 54 HrsObjectives1. To give each student a desire to recognize and appreciate textile fibres. 2. To give the students sound scientific theory concerning fibers’, including their production, properties and uses

Module I Fibre Theory: (3hrs)Definition, primary and secondary properties of a fibre, classification of fibres, fibre identification.

Module II Textile Fibres- (8hrs)Major fibres- cotton, linen, silk, wool, nylon, polyester, rayon, acetate (production, properties and uses)

Module III Yarn Construction (7hrs)Definition, spinning- cotton system, open end, wet spinning, dry spinning, melt spinning, bi component spinning, bi constituent spinning, friction spinning, twistless spinning, yarn- twist, number and types, blends.

Module IV Fabric Construction (10hrs)Looms- parts and operations- types of looms- handlooms, power loom and shuttle less looms Preparation of yarns before weavingWeaves- Basic- plain and derivatives, twill, bird’s eye weave, herringbone twill, satin and sateen,Novelty- pile, leno, dobby, jacquard, double cloth, crepe, extra yarn weaves- spot (cut andcontinuous), lappet and swivel.Fabric count and analysis, Union fabric

Module V Nonwovens- (5hrs)Knitting, felting, bonding, multicomponent, laces and nets, braiding.

Module VI Finishes (12hrs)Definition, classification, importance, types- singeing, bleaching, mercerizing, sanforising, calendaring(friction, glazing, embossing, moireing and schreinerising), tentering, sizing, weighting, shearing, napping, crepe and crinkled effect, crease resistance, water repellency, flame proofing, mildew proofing and moth proofing .

Module VII Dyeing and Printing (5hrs)Dyes- definition and classification, mechanism of dyeing with direct, acid, basic, azoic, vat, sulphur, metal complex, mordant, reactive and disperse dyes. Methods of dyeing- fibre, stock, yarn, piece and garment.

Printing- styles (direct, discharge and resist) and methods- block, rotary, roller, screen.

Module VIII Environment and Textile Industry- (4hrs)Environmental impacts related to cultivation, processing and uses.Eco friendly fibres- jute, hemp, bamboo, organic cotton and recent trends. Eco friendly practices and use of eco labels.

References1. Marjory L. Joseph, Introductory Textile Science, Holt Rinehart and Winston, New York. 2. Susheela Dantyagi, Fundamentals of Textiles and their care, Orient Longmans, Madras 3. Hess, Textile fibres and their Uses, Oxford IBH Publishing Company, New Delhi. 4. Porter Corbman, Fibre to Fabric, Mc Graw Hill Book Company, New York. 5. www. fiber2fashion.com

SEMESTER VFS5 B09 PRATICALS 111 TEXTILE SCIENCE

Credit: 0 Hours: 4hrs / Week

1. Collection of all fibres studied. 2. Identification of fibres by burning, microscopic and solubility tests. 3. Collection of all weaves studied. 4. Prepare a sample of block printing.

SEMESTER VFS 5 B10 DIET IN HEALTH

Credit: 3 Theory: 3hours/week Total Hours : 54

ObjectivesTo enable the students to1. Understand the role of nutrition in different conditions. 2. Develop competency in planning diets to meet the nutritional requirements of different socio-economic levels.

Module I Meal Planning (3hrs)Link between health and Nutrition, different food groups, menu planning, balanced menus

Module II Nutrition in Pregnancy (5hrs)Nutritional status and general health, physiologic changes, nutritional requirements, dietary problems, complications

Module III Nutrition in Lactation (5hrs)Physiological adjustments during lactation, nutritional requirements, efficiency of milk production, diet of lactating women

Module IV Nutrition in Infancy (9hrs)Growth and development during infancy, nutritional requirements, breast feeding, artificial feeding, weaning foods suitable for infants

Module V Nutrition in Preschool Age ( 5hrs)Growth and development of preschool children, nutritional requirements, food habits and nutrient intake of preschool children, nutritional problems

Module VI Nutrition in School Age (3hrs)Physical development, food habits, nutritional requirements, nutritional status of school children

Module VII Nutrition during Adolescence (5hrs)Nutritional requirements, food habits, nutritional problems

Module VIII Nutrition for Adults (2hrs)Nutritional requirements, nutritional status and health status

Module IX Nutrition for Aged (3hrs)Nutritional requirements, food habits, nutritional problems

Module X Nutrition in Special Events (4hrs)Sports Nutrition

Module XI Assessment of Nutritional Status (4hrs)Objectives and methods in brief.

Module XII Nutrition programmes and Agencies: (6hrs)Important National Nutrition programmes- ICDS, Mid Day Meal Programme, Vitamin A prophylaxis Programme, Anaemia Prophylaxis Programme, goitre controle programme, important national and international agencies working in the field of nutrition WHO, FAO, NIN, CFTRI.

References1. Antia.F.P, Clinical Dietetics and Nutrition, Oxford University Press, New Delhi, 1997, 4th edition. 2. Srilakshmi.B, Dietetics, New Age International Pvt. Ltd. Publishers, New Delhi, 1997. 3. Swaminathan.M, Principles of Nutrition and Dietetics 4. Subhangini Joshi, Nutrition and Dietetics 5. Gopalan.C, Ramasastri.B.V, Nutritive value of Indian Foods, Vol.I, NIN, ICMR, 1994. 6. Mahan.J.K, Arlin.M.T, Krause’s Food Nutrition and Diet Therapy 8th edition, W.B Saunders Company,2001.

SEMESTER VFS 5 B10 PRACTICAL 1V DIETETICS PRACTICAL

Credit: 0 Practical: 4hrs/week Total hours: 72Planning diets to meet the requirement at different economic level- low, middle and high income for thefollowing conditions

PregnancyLactationInfancyPreschool ageSchool AgeAdolescentsAdultOld people

SEMESTER V

FS5 B11 (PR) – PROJECT WORK

Credit : 2 2hours/week Total hours36hrs

SEMESTER VIFS6 B12 FABRIC CARE AND APPAREL DESIGNING

Credit: 3 Theories: 4 Hrs Week Total Hrs: 72 hrs

Objectives1. To acquire the ability in selecting textiles and constructing garments. 2. To have the ability to know how to care for fabrics

Module I Water (2hrs)Types and methods of softening

Module II Study on Laundry (15hrs)Soaps and detergents, stiffening agents, bleaches, laundry blues, stain removal, dry cleaning.

Module III Principles of laundering and storing (10hrs)Cotton, silk, wool, rayon and synthetics.

Module IV Traditional Indian textiles and embroideries of India (20hrs)

Module V Garment construction (5hrs)Body measurements, methods of construction, sewing machine, steps in preparing fabric before cutting,tools of sewing.

Module VI Selection of fabrics (10hrs)For a) garments- girl’s frock, salwar, kameez and sari blouseb) hosehold linen- bedsheets, curtains, draperies and upholstery.

Module VII Fashion merchandising (4hrs)Definition, fashion cycle, fashion trends in India, Eco fashion- latest trends.

Module VIII Study on human figureTypes, selection of clothing for different figure types, clothing budget, wardrobe planning.

Module IX Study Tour to research institute / Textile mill or shops.

References1. Noemia D’souza, Fabric Care, New Age International (P) Ltd., New Delhi. 2. Jannette Jarnow, Kitty G. Dickerson, Inside Fashion Buisiness, Prentice Hall Inc., New

Jersey. 3. Essay M., Fashion Marketing, Blackwell Sciences Ltd., London 2002

4. Shailaja D. Naik, Traditional Indian Textiles 5. Metha R.J., Master pieces of Indian Textiles. 6. Abling Bina, Fashion Rendering with Colour, Prentice Hall Inc., Corporation, New Jersey, 2001

SEMESTER VIFS6 B13 PRACTICAL 111 -FABRIC CARE AND APPAREL DESIGNING

Credits: 8 Theory: 4 hrs / weekTotal hours: 72hrs

PRACTICALS

1. Stitches- basic hand and decorative (embroidery- any 10) 2. Samples of any 2 traditional embroideries of India. 3. Seams and seam finishes (4 types each) 4. Bias and its application- facing- bias and shaped, piping 5. Fullness- gathers, tucks, pleats and darts (2 samples each) 6. Pockets- side and front 7. Collars- Chinese, peter pan, full shirt 8. Plackets- continuous bound, faced and bound, broken kurta 9. Sleeves- set in, kimono, puff and raglan (paper patterns) 10. Fasteners 11. Construction of garments – girl’s frock, salwar, kameez and sari blouse 12. Fashion illustration- 10 head croqui 13. Knowledge of textiles available through visits to shops or mills.

Unit II-Study Tour To research Institute/Textile Mills Or Shops

SEMESTER VIFS6 B14 DIETETICS

Credits: 3 Theory: 4hrs / week Total Hrs: 72 hrs

Objectives:To enable students:1. Gain knowledge on normal and therapeutic diets. 2. Acquire practical experience in planning, preparing and serving of balanced diet in health and diseases.

Module I Introduction to Dietetics (3hrs)Role of dietitian, link between health and nutrition

Module II Diet Therapy (18hrs)Principles of Diet Therapy, therapeutic modifications of normal diets and routine hospital diets –enteral and parenteral feedinge. Tuberculosis f. Peptic ulcer g. Constipation h. Cirrhosis i. Acute glomerulo nephritis j. Renal calculi k. Hypertension. l. Atherosclerosis

Module III Diet In Disease Conditions(7 hrs)1. Deficiency diseases

a. Iron deficiency anaemiab. Protein energy malnutritionc. Vitamin A

2. Therapeutic diets

a. Febrile conditions- TB and Typhoid (6 hrs)

b. Obesity (7 hrs)

c. Diabetes mellitus(9hrs)

d. Gastro intestinal disturbances- Peptic ulcer, Constipation and diarrhea.

e. Liver diseases- Hepatitis and Cirrhosis (12 hrs)

f. Renal disorders-Glomerulonephritis and urinary calculi.(6hrs)

g. Cardiovascular diseases- Atherosclerosis, Hypertension(8hrs)

h. Cancer(6hrs)

References

1. F.P Antia, Clinical Dietetics and Nutrition,111 edition, Oxford University Press, Delhi,1989

2. Srilakshmi B., Dietetics,New Age International(p) Ltd, NewDelhi-2002

3. Swaminathan M., Principles of Nutrition and Dietetics

4. Subhangini Joshi, Nutrition and Dietetics

5. Robinson, Corinno H, Basic Nutrition and Diet therapy.

Journals

1. Indian Journal of nutrition and Dietetics published by Avinashilingam Deemed University

2. The Indian Journal of Medical Research

3. Nutrition- Quarterly publication of NIN

SEMESTER V1 FS6 B15 DIETETICS PRACTICAL 1VCredit: 8 4 hrs/week Total Hours:72

Unit 1 Deficiency DiseasesPlan and prepare diets for deficiency conditions

a. Iron deficiency anemia

b. Kwashiorker

c. Night Blindness

Unit 11 Therapeutic DietsPlan and prepare Diets for Diseased conditions

a. Routine hospital dietsb. Obesity c. Diabetes mellitusd. Typhoide. Tuberculosisf. Peptic ulcerg. Constipationh. Cirrhosisi. Acute Glomerulonephritisj. Renal calculik. Hypertensionl. Atherosclerosis

Unit 111 Visits to research institute/ dietary department.

SEMESTER V1

FS6 B16 FAMILY RESOURCE MANAGEMENT

Credit: 3 Hours: 4hrs / Week

Total Hours – 72 hrs

Objectives

1. To help students learn principles of resource management

2. To provide students knowledge on household economics

3. To make students conscious of aesthetics

4. To encourage students to apply theoretical knowledge in practical life

Module I Principles of Resource Management

1. Principles of Resource Management (15hrs)

meaning & definition of home management, steps involved in management, decision making, values, goals & standards, qualities of an efficient home maker

2. Resources (6hrs)

Definition & classification, characteristics resources, and guides to increase satisfaction from resources

3. Energy management (15hrs)

Fatigue-types, causes and methods to elevate fatigue

Work simplification-process chart, operation chart, flow process chart, Mundel’s classes ofchange

Ergonomics-meaning, importance, objectives, factors involved-man and his work, tools andequipment, indoor climate, furniture, ventilation, light, noise, storage

4. Time management (7hrs)

Principles & techniques, tools in making time plan, Gantt chart

5. Money management (8hrs)

a. Family income-sources of income, types of income, supplementing the family income b. Family expenditure-family budget, steps in making family budget, Engels Law of consumption, savings, saving institutions-advantages

Module II Housing and Interior Decoration

a. Housing (6hrs)

Functions of house, selection of site, principles of planning of house, kitchen layout b. Landscaping (2hrs)

Introduction, functions of landscape design, theoretical principles of landscaping, development of a residential landscape,

c. Interior decoration (10hrs)

Design- definition and types, Elements of design, principles of design Colour theory-dimensions, Prang’s colour system and colour schemes Flower arrangement-types and principles

Furniture selection, arrangement, and principle of arrangement

Window treatments- types and curtain styles

Accessories- classification- functional and decorative

Home lighting- types

FS6 B017 Resource Management Practical (Residence course)

_ Residence stay for one week as practical’s with report incorporating _ Types of design-decorative, traditional and modern

_ Elements of design-applications _ Principles of design-illustrations _ Colour wheel

_ Colour schemes _ Curtain styles _ Accessories

_ Flower arrangement

_ Prepare 2 handicraft items

References

1. Nickel, Pand Dorsey, J.M. Management in family living, Wiley Eastern Private Ltd, New Delhi, 1976

2. Gross, I.M & Grandall, D.W Management for Modern Families, 1973

3. Faulkner R & Faulkner S, Inside todays home, Holt Rinchart & Winston, Newyork

4. Rutt.A.H, Home furnishing, Wiley Eastern Private Ltd, New Delhi

5. Varghese.M.A, Ogale, N.N.Sreenivasan,K home Management, New Age International

6. Agan.T, The house-its plan & use, J.P.Lippincott company, Newyork, 1970

7. Ruth.F.Shewood, homes today and tomorrow, 1972, Chas.A.Benett company Illinois

8. Good house keeping guide to successful homemaking compiled by the editors of housekeeping 1956,

Harper and Brother Publisher, Newyork

SEMESTER V1

FS6 B17 PRACTICAL FAMILY RESOURSE MANAGEMENT PRACTICAL V

(RESIDENSE COURSE)

Credit : 2 2hrs/week

Total : 36hrs

Residence stay for one week as practical with report incorporating

Types of deign

Elements of Design- Applications

Principles of Design – Application, illustrations

Colour wheel – Illustration

Colour schemes-Applications and Illustrations

Curtain styles- Applications and Illustrations

Accessories

Flower Arrangement _ Applications and Illustrations

Prepare two handicraft items

ELECTIVE COURSES

SEMESTER VIFS6 B18 E1- EXTENSION EDUCATION AND COMMUNICATION

(Elective)Credit:3 Theory: 3hours / week

Total hours : 54ObjectivesTo enable the students to:1. Understand the principles and objectives of extension and community development in our country. 2. Acquire knowledge and skill in using communication techniques. 3. Prepare for higher studies in Extension Education

Module I CommunityDevelopment 1. ExtensionMeaning, principles, concepts, scope and objectives of extension education in India 2. Community development in IndiaObjectives, principle, philosophy, Types of communities-Rural and Urban, community developmentprogrammes in India-origin and history, Basic rural Institutions-school, panchayat, co-operatives; other institutions- mahila mandals, youth clubs, rural youth programmes-4-H clubs, YFA3. LeadershipConcepts, definition, characteristics, types, selection and training of leaders, methods of identifying professional and lay leaders.4. Programme planning in ExtensionDefinition, principle, criteria for good programme planning, scope, steps involved in programme development, plan of work, calendar of work, types of evaluation in extension.5. Rural SociologyCharacteristics, comparison between rural and urban society, kudumbasree. 6. Agencies and programmes for community developmentSWB, urban and rural co-operative banks, District Rural Development Agency, Employment Training andPoverty Alleviation-IRDP, JRY, TRYSEM, DWCRA, NAEP

Module II Communication1. CommunicationDefinition and importance, elements of communication- leagen’s model, problems in communication, motivation- methods of motivating people2. Methods of approaching peopleClassification of extension teaching methods- types, scope, advantages and limitations of methods.Individual methods- farm/home visit, office calls, personal letters and result demonstrationGroup methods- method demonstration, lecture, meetings, conferenceMass methods - bulletin, circular letters, exhibits and television3. Audio-Visual Aids

Importance of audio-visual aids in communication, cone of experience, factors to be considered in selection, preparation and use of audio visual aids, their merits and demerits4. Home Science Extension EducationNeeds and methods, vocationalization of Home Science in India, self-employment and Entrepreneurship through Home Science.

References1. O.P.Dahama, O.P.Bhatnagar, Education and communication for Development, 2nd edition, Oxford and IBH publishing Co., Pvt.Ltd.New Delhi. 2. S.V.Supe. An Introduction to Extension Education, Oxford and IBH publishing Co., Pvt.Ltd.New Delhi. 3. A.Advivi Reddy, Extension Education, Sreelakshmi press, Baptla. 4. Dale.E, Audio Visual methods in teaching, The Dryden Press, New

York. 5. Kulendaivel.K, Audio Visual Education, Sri Ramakrishna Mission

Vidyalaya, Coimbatore. 6. Dey.S.K, Panchayat Raj, Asia publishing house, Bombay, 1961. 7. Waghmore.S.K, Teaching Extension Education, Prasant publishers, Vallabha, Vidhyanagar, 1980.

SEMESTER VIFS6 B18 E2- ENTREPRENEURSHIP MANAGEMENT

(Elective)Credits: 3 Theory: 3hrs / week

Total hours: 54Objectives:1. Understand the nature of entrepreneurial activities 2. To make students aware of the urgent needs for self employment 3. To develop skills in project identification, preparation of project reports and its implementation.

Module I EntrepreneurshipDefinition, scope, characteristics, factors affecting entrepreneurial development, entrepreneur vs. entrepreneur, classification of entrepreneur, entrepreneur motivation, difference from a manager, role of entrepreneur in economic development.

Module II Ii Women entrepreneursDefinition, present status in India, steps taken for the promotion of women entrepreneurs, problems faced by women entrepreneurs

Module III EDPDefinition, need, Objectives, steps, agencies conducting EDP, Role of government in organizing EDP.

Module IV Agencies for entrepreneurial supportKITCO, SIDCO, KVIC, DIC, STED, SIDO, NSIC, TCO, SISI, SIDBI

Module V Small scale industriesDefinition, types, role in modern economy, steps for starting SSI, problems faced by SSI, supporting mechanisms – incentives and facilities from government.

Module VI ProjectDefinition, types, steps in identification, project life cycle, scope and importance, project objectives.

References1. Desai, N. Entrepreneurial development- Principles, programmes, Policies(Vol.1) Formulation Appraisal and Financing (VOL.II) and Programmes and Performance (VOL III) Himalaya Publishing House, Bombay, 1996 2. Vinod A, Entrepreneurship Management 3. Winze.M.D Women Entrepreneurs in India, Mital publications, New Delhi 1987. 4. Jose Paul, Entrepreunership Development 5. Jayan, Entrepreneurship Development.

SEMESTER VIFS6 B18E3 - QUANTITY FOOD PREPARATION TEXCHNIQUES

(Elective)Credits: 3 Theory: 3Hours / week

Total hours: 54ObjectivesTo enable students to1. Understand the objectives of different types of Food Service Institutions. 2. Gain knowledge in menu planning, preparation of recipes in large scale and serving and in food costing.

Module I Food Service IndustryScope of hospitality industry, different categories of hotels and their objectives.

Module II Menu planning-The primary control of food serviceTypes of menu – A la carte, Table d’hote & cyclic Factors affecting menu planning, menu presentation menu presentation, pricing and evaluation.

Module III Purchasingqualities of an institutional buyer, product selection, specification, methods of purchasing a nd purchasing process.

Module IV Receiving and storageReceiving - delivery methods, delivery procedure and receiving procedure. Storage –types (dry storage and cold storage)

Module V Standardization of RecipesStandardization and portion control

Module VI Quantity Food production and quality controlObjectives of food production, methods of production, product standards and product control –HACCP

Module VII Distribution and service of FoodTypes of food service – waiter service, self service and vending

Module IX BudgetSteps in budget planning, budgeting concept, break even analysis food budget, food costing, and food cost control.

Related Experience:Standardization of 10 selected recipes used in food service Institutions and quantity food production of any two items.

REFERENCES:1. Mohini Sethi and Surjeet, M. Malhan, “Catering Management an Integrated approach”, Wiley Eastern Limited, Mumbai, II edition reprinted, 1996. 2. Marian C. Spears; Food Service Organization; III Edition, Prentice Hall Inc., usa.1995. 3.West and Woods, Introduction to Food Service, Macmillan Publishing Company, New York, 7

thedition, 1994.

4. Odder Cesarani and David Fosket, Theory of Catering, Odder and Stoughton, London, xth edition,2003. 5. Odder Cesarani and David Fosket, Food and beverage service, Odder and Stoughton, London, x t h edition, 2003.

OPEN COURSES

SEMESTER VFS 5 D01 FOOD SCIENCE AND BASIC COOKERY

(OPEN COURSE)

Credit: 2 Theory: 2hrs / week Total Hrs:36 hrsObjectivesTo enable students to understand the nutritive composition, methods of cooking and preservation of foods.

Module I Introduction to food science (4hrs)Functions of food, basic food groups and different methods and objectives of cooking.

Module II - Study of foods a. Cereals (16hrs)Nutrient composition, effect of heat on starch and protein, role of ingredients in bread making and cake making.b. PulsesNutritive value and germination, role of pulses in cookery. c. Vegetablesclassification and nutritive value and pigments. d. FruitsComposition and nutritive value, browning reaction e. Milk and milk productsNutrient composition, effect of milk on heating, fermented and non fermented milk products-curd,Butter,Gee,Skimmed Milk, role of milk in cookery.f. EggsNutritive value, characteristics of fresh eggs, role of egg in cookery. Salad dressing, stages of foam formation.g. MeatNutrient composition and effect of cooking. h. FishNutritional composition and fish cookery. i. Fats and OilsFunctions of oils and fats in food, rancidity. j. BeveragesClassification, nutritional importance. k. Sugar cookeryCaramalisation, hydrolysis, crystalisation

Unit III Food preservation – principles and methods

Related experiences (6hrs)i. Record the weight of 1 cup/ 1tbsp/ 1tsp of different types of food stuffs. Record the ratio of raw to cooked volume of rice, rava and pulses.

Simple preparations using cereals, pulses, milk, vegetables, fruits, egg, meat and fish.ii. Salad dressing - mayonnaise iii. Baking – Cake, pizza, cookies (demonstration) iv. Food preservation – Jam, squash, jelly, pickles.

References1. Norman, N. Potter and Hotchkiss, J.H, Food Science, CBSE publishers and Distributers, New Delhi, 1996. 2. Mudambi, S.R. and Rao, S.M. Food Science, New Age International (P) ltd. Bangalore, 1989. 3. Begum, M.P., A Text Book of Food, Nutrition and Dietetics, sterling Publishers Pvt. Ltd., New Delhi, 2001. 4. Srilakshmi, B., Food Science, New Age International Pvt. Ltd., New Delhi. 5. Mudambi, S.R. and Rajagopal M.V., Fundamentals of Food & Nutrition, New Age International (P) Ltd., New Delhi, 1990. 6. Swaminathan, M. Handbook of Food and Nutrition, the Bangalore Printing and Publishing Co., Ltd., Bangalore, 2003.

SEMESTER VFS5 D02 INTERIOR DECORATION

(OPEN COURSE)

Credit: 2. Theory: 2hrs / WeekTotal Hrs:36 hrs

Objectives1. To make students conscious of aesthetics. 2. To help them understand beauty in design. 3. To develop in them an appreciation of art and design.

1. Design (3hrs)Definition and types- traditional, decorative, modern designs – naturalistic, stylized , geometric and abstract designs

2. Elements of design (4hrs)Line, texture and light- types and effects, space, colour

3. Principles of design (8hrs)Significance of : Proportion, balance, rhythm, emphasis and harmony.

4. Colour theory (6hrs)Properties, prang’s colour system, colour schemes, psychological implication of colours.

5. Furniture selection and arrangement (2hrs)Principles of furniture selection and arrangement of furnitures in different rooms. Materials used in furniture construction.

6. Window treatments (2hrs)Types- interior and exterior and curtain styles( Priscilla, cottage set, café, swags, cascade, valances, blinds, straight curtains)

7. Flower arrangement (3hrs)Types (mass, line, mass cum line, miniature and Japanese arrangement( Ikebana, Bonsai)and principles. Materials used for flower arrangement.

8. Accessories And Home Lighting (2hrs)Classification- functional and decorative. Functions

Types- Local & General, Methods of lighting (Direct,Indirect&Semi-direct)Sources of Light

9. House (3hrs)Functions, Principles of planning a house. Aspect & prospect.

10. Kitchen (3hrs)Types (L shaped, U shaped, One way, Two way& Island kitchens). Step saving kitchen and layouts. Kitchen work triangle.

Related experience_ Types of design-decorative, traditional and modern _ Elements of design-applications_ Principles of design-illustrations _ Colour wheel_ Colour schemes _ Curtain styles _ Accessories_ Flower arrangement

References1. Nickel, P and Dorsey, J.M. Management in family living,Wiley Eastern Private Ltd, New Delhi, 1976 2. Gross, I.M & Grandall, D.W Management for Modern Families, 1973 3. Faulkner R & Faulkner S, Inside todays home, Holt Rinchart & Winston, Newyork 4. Rutt.A.H, Home furnishing, Wiley Eastern Private Ltd, New Delhi 5. Varghese.M.A, Ogale, N.N.Sreenivasan,K home Management, New Age International 6. Agan.T, The house-its plan & use, J.P.Lippincott company, Newyork, 1970

SEMESTER VFS 5 D03 TEXTILES AND APPAREL DESIGNING

(OPEN COURSE)

Credit: 2 Theory: 2hrs / week Total Hrs:36 hrsObjectives1. To recognize textile fibers. 2. To acquire ability in selecting textiles and constructing garments. 3. To develop self employment opportunities.

Module I Fibre, yarn, theory and fabric construction (8hrs)Definition, types, spinning, loom, weaving.

Module II Weaves- Basic weaves and their variations (10 hrs)Novelty weaves- types, pile, leno, lappet, swivel, dobby, jacquard, double cloth, cut spot, continuous weave, crepe.

Module III Fashion (6hrs)Definition, fashion cycle, fashion trends in India..

Module IVPrinting and dyeing (6hrs)Types of dyes, printing methods.

Related Experience (6hrs)1. Stitches- Basic hand and decorative (embroideries- any 10) 2. Samples of mirror work, Kutch work, tatting, smocking. 3. Seams and seam finishes. 4. Bias and its application. 5. Pockets- Set in, pocket in a seam, hip pocket. 6. Collars – Chinese, peter pan, full shirt 7. Plackets – Continuous bound, faced and bound broken kurta. 8. Construction of garments – Girl’s frock, salwar, kameez, choli, nightee, 4 gore skirt. 9. Demonstration of block prints, stencil printing, screen printing

References1. Hollen and Saddler; Textiles, Maxmillan. 2. Sushama Gupta, Neeru Garg, Renu Saini, Textbook of clothing and textiles, Kalyani publishers, Ludhiana. 3. Shailaja D Naik, Traditional Indian Textiles. 4. Essay M, Fashion Marketing, Blackwell Sciences Ltd., London. 5. Mary Mathews, Practical Clothing Construction., part I and II.

FN1C01-FOOD SCIENCE

Time:3hours MAXIMUM:64 MARKS

I ANSWER ALL QUESTION

1.Define beverages?

2.Name the limiting amino acid in pulses?

3.The protien content of rice is..............?

4.Application of dry heat on starch leads to........................?

5.List two nourshing beverages ?

6.1gm of fat gives______________

7.The calcium phosphours ratio in milk is __________________

8.On an average egg contain ____________cholestrol

9.During curd formation the lactose of milk is converted into.......................

10.The eyes of a fresh fish will be convex. [true/false]

(10x1=10)

II ANSWER ANY SEVEN QUESTIONS

11.Classify beverages?

12.State the role of nuts in the cookery?

13.What is marbling?

14.What is gluten?

15.Classify vegetables?

16.How will u select fish?

17.What is a food group?

18.Define Maillard reaction?

19.Define preservation?

20.What is scorching of milk?

(7x2=14)

III ANSWER ANY FOUR

21.Write the significance of beverages?

22.Discuss the nutritive composition of meat ?

23.Write the advantages of germination?

24.Explain the factors affecting gelatinisation?

25.Explain the nutritive value of egg?

26.Write a note on rancidity?

(5x4=20 )

IV ANSWER ANY TWO

27.Explain the nutrient composition of fruits and browning reaction in them?

29.Explain the principles of food preservation?

30.Write a note on the nutrient composition and products of cereals?

31.Explain the objectives of cooking and any two methods of cooking?

(2x10=20)

FN2C02 FUNDAMENTALS OF NUTRITION

Time 3hours

Maximum.64

1,Answer all questions.

1.Requirement of calcium for a lactating lady is...............................

2.Define' Reference Man'

3.What is oedema?

4.Requirement of water for an adult man is..............................

5.Vitamin D2 is known as..........................

6.Beri-Beri is caused due to the deficiency of..............

7.Protien rich foods are known as......................

8.Linoleic acid is an essential fatty acids[true/falsr]

9.Name a complete protein source

10.Name the deficiency of fat

11.Answer any seven questions.

12.Write the significance of RDA.

13.Define Nutrition

14.What is oesteoporosis?

15.Define skeletal flurosis.

16.Define BMR

17.What is glycogenolysis?

18.Write any two functions of fat

19.What are essential aminoacids?

20.What is transamination?

[ 7x2=14]

111.Answer any four questions

21.Explain the functions of food.

22.Explain the functions of water

23.Write the digestion and absorption of carbohydrates.

24.Explain the functions of vitamin c.

25.Explain TCA cycle.

26.Explain the functions of protein.

27.Write a note on factors affecting BMR.

[ 4X5=20]

1V.Answer any two

28.Discuss vitamin under the following headings.

a).vitaimin and vision, b),sourses, c)requirements.

29.Explain vitamin D with reference to functions,deficiency and requirements.

30.Explain the functions and types of carbohydrates.

31.Explain the digestion,absorption and metabolism of fat

[ 2x10=20]

FN3CO3 NUTRITION THROUGH LIFE CYCLE

Time-3hours Maximum-64

1 Answer all questions

1.Iron requirement of a pregnant lady is ...............................

2.Define Reference Women

3.Expand ARF

4.What is the ideal weight gain during pregnancy?

5.Give the calorie value of human milk.

6.Craving for non -food item is called.........................

7.MMP provides ..........kcal/day

8.Thiamine prevents nausea of pregnancy.[True/False]

9 . ....................is the ratio of every distribution from carbohydrte,protein and fat.

10.Expand CSSM.

II.Answer any seven questions.

11.Write the uses of RDA.

12.Write the types of PEM.

13.What are food exchange list?

14.What is keratomalacia?

15.What is bifidus factor?

16.List the dietary problems in pegnancy.

17.What is lactogogues?

18.Name four iron rich foods.

19.What is spina bifida

20.Illusrtate food guid pyramid.

[ 7x2=14]

111.Answer any four

21.Disscuss the principles of meal planning

22.What are the physiological changes in pregnancy.

23.Discuss the coplications of pregnancy.

24.Write the nutrtional requirements of an adolecent.

25.How will you plan a diet for a pre schooler?

26.Explain geriatric nutrition.

27.Write a note on weaning foods.

28.Write a note on NIN.

[4X5=20]

1V.Answer any two

29.Discuss the nutritional problems of adolescents

30.Explain the significance of nutrition in pregnancy.

31'.Breast milk is the best milk'.Explain.

32.Explain any two nutritional intervention programmes.

[ 2x10=20]

FN4CO4 DIETETICS

1 Answer all questions

1. Normal blood sugar level of an adult person is ---------

2. Expand PEM.

3.Deficiency of vitamin c is.................

4.Write the principles of peptic ulcer diet.

5.List the types of anaemia

6.What is blood pressure.

7.Salt should be restricted in cirrhosis diet.[true/false]

8.Write the link between health and Nutrition.

9.What is ORS?

10.List rich sources of iron.

[10x1=10]

II. Answer any seven .

11. Write the symptoms of nephritis.

12. What is xerophthalmia?

13. What is primary hypertension?

14. Write the types of constipation.

15. Give the causes of cirrhosis.

16. Mention the types of diabetes.

17. What is atherosclerosis?

18. Give the symptoms of jaundice.

19. Write the types of urinary calculi.

20. What is TPN?

[10X2=20]

III. Answer any four

21. Explain the dietary modifications in TB.

22. Discuss the causes of obesity.

23. Write on post operative nutrition.

24. Explain the dietary management in peptic ulcer.

25. Discuss the dietary management in cirrhosis.

26.Write on the risk factors of atherosclerosis.

[4X5=20]

IV. Answer any two.

27. Explain the causes, symptoms and dietary management of cancer.

28. Discuss the risk factors, symptoms and dietary modifications of diabetes.

29. Explain the types, symptoms and dietary guidelines of hypertension.

30. Write a note on the following.

a)parenteral feeding b) enteral feeding c) routine hospital diets

[2X10=20]

FS5B05 – PHYSIOLOGY AND MICROBIOLOGY

Time: 3 Hrs. Maximum: 80 marks.

I. Answer all the questions

1. ----------------is the peace maker of heart.

2.Classify immunity .

3. Define food poisoning.

4. List the physical agents used for sterilization.

5. --------------------- is the largest gland in the body.

6. Oesophagus extends from pharynx to cardiac orifice [True/false]

7. ACTH is -------.

8. The functional unit of kidney is------.

9. Name the universal recipient.

10. Expand ECG

(10X1=10)

II. Answer any ten

11. State the cell grouping in bacteria?

12. Give a short note on dengue fever.

13. What are microvilli?

14. What are taste buds?

15. Define high threshold substance.

16. Define micturition.

17. State the functions of oxy toxin

18. What is purpura?

19. What is erythroblastosis foetalis?

20. Classify WBC.

21. Write any two functions of RBC

22. Write a brief note on blood coagulation.

(10X2=20)

III. Answer any five.

23. Explain the bacterial cell with illustration.

24. State the methods of transmission of infections

25. Explain glomerular ultra filtration

26. Explain the structure of uterus.

27. Write the functions of WBC

28. Mention the functions of liver

29. Explain the properties of cardiac muscle.

30. Explain the sterilization methods.

(5X6=30)

IV. Answer any two.

31. Explain the menstrual cycle

32. Explain cardiac cycle with suitable illustrations.

33. Explain the economic importance of yeast.

34. With the help of diagram explain the structure of nephron.

(2X10=20)

FS5B05 – DIET IN HEALTH

Time: 3 Hrs. Maximum: 80 marks.

I. Answer all the questions

1. What is the RDA of calcium for an adolescent?

2. Average weight gain in the third trimester of pregnancy is ------------

3. Name a lactogogue.

4. Expand CFTRI

5. Name the hormone that helps in the ejection of milk.

6. FAO was established in the year ------------

7. Deficiency of iodine causes ----------

8. What is the normal haemoglobin level in adult man?

9. Salt tastiness decreases in pregnancy. True/False

10. Name the essential aminoacid required by infants alone.

(10X1=10)

II. Answer any ten

11. What is spina bifida?

12. What is pica?

13. Write any two uses of food groups.

14. What is carbohydrate loading?

15. Write a note on pre event meal.

16. Write on MMP.

17. What is toxaemia?

18. List down the dietary problems in pregnancy.

19. Define reference man.

20. Define weaning.

21. Write four functions of WHO.

22. What is food exchange list?

(10X2=20)

III. Answer any five.

23. Write on five food groups.

24. How will you plan a diet for a pre schooler?

25. Discuss the nutritional problems of elderly people.

26. Explain the nutritional requirements of adolescents.

27. Write a note on NIN.

28 Discuss the nutritional demands of athletes.

29. Explain the importance of nutrition in lactation.

30. Discuss the nutritional needs of a school boy.

(5X6=30)

IV. Answer any two.

31. Explain the nutritional requirements of a pregnant woman.

32. Discuss the nutritional problems of adolescents.

33. Explain the significance of breast feeding.

34. Explain the basic principles and other factors involved in meal planning.

(2X10=20)

FS5B07 – FAMILY RESOURCE MANAGEMENT

Time: 3 Hrs. Maximum: 80 marks.

I. Answer all the questions

1. Define time plan.

2. List the qualities of clour.

3. Name two cool colours.

4. Classify standards.

5. Principle of pressure cooker.

6. List two formal types of window treatments.

7. Classify accessories.

8. Illustrate swag and cascade.

9. Define ergonomics.

10. What is Ikebana?

(10X1=10)

II. Answer any ten

11. How do value pattern develop in an individual?

12. Points to be considered while selecting furniture.

13. Write a note on hay box.

14. State the qualities essential for home maker.

15. Write a note on goals.

16. Write on advantages and disadvantages of rented house.

17. Write the principles of house plan.

18. List different types of land scaping.

19. Discuss the element line.

20. Explain any two money handling techniques.

21. Write the significance of home management.

22. Different types of kitchen.

(10X2=20)

III. Answer any five.

23. Explain different types of flower arrangement.

24. Explain the principles of design.

25. Discuss the interrelatedness of values, goals and standards.

26. Explain the importance of savings.

27. Write the different ways to supplement family income.

28 Discuss the steps of time plan.

29. Explain the Mundal’s classes of change.

30. Draw a house plan for a middle income family.

(5X6=30)

IV. Answer any two.

31. Decision making is the crux of management process- Explain.

32. Define budget. Explain the steps of budget preparation. Prepare a budget for a family.

33. Explain the colour schemes.

34. Discuss the steps of home management process with examples.

(2X10=20)

FAMILY AND COMMUNITY SCIENCE MAIN

FS5 B08 –TEXTILE SCIENCE

Time-3hrs Maximum-80 Marks

I.Answer all questions

a.Choose the correct answer

1. -------- is a regenerated cellulosic fiber.(cotton, wool, viscose rayon)

2. The following is a variation of twill weave. (Rib ,Basket, Herring bone)

3. Mercerization is primarily used on------ fibres.(Silk, Cotton Polyester)

b. Fill in the blanks

4. The basic unit of a fabric is--------

5. Yarns intended for crepe fabrics are given a ------- twist.

6. Yarn count is the relationship between the ------- and the ----- of a yarn.

7. Retting is a -------- process.

c. Answer in one word.

8. Name any one man-made fibre.

9. Give an example of a dye from animal source.

10. Give an example of an ecofriendly fibre. (10 x 1 = 10)

II. Short answers type. Answer any ten.

11. What is ginning?

12. Define dew retting.

`13.What is melt spinning?

14. What is scouring?

15.What is colour crocking?

16. Define novelty weaves.

17. What is yarn count?

18. Write a short note on twist.

19. What is biconstituent spinning?

20. What is spinning?

21. Define mordant dyes.

22. What is organic cotton? ( 10 x 2 = 20 )

III. Paragraph Questions. Answer any five.

23. State the primary properties of a fibre.

24. Explain the manufacturing of viscose rayon.

25. What is weighting of silk?

26. What are the types of retting?

27. What are fancy weaves?

28. Explain direct dyes and acid dyes.

29. Write a note on yarn dyeing’

30. What are ecolables? ( 5 x 6 = 30 )

IV. Essay question. Answer any two.

31. Explain basic weaves in detail.

32. With the help of a suitable diagram explain the parts and operation of a loom.

33. Explain the different types of printing.

34. Explain the manufacturing of cotton. ( 2 x 10 = 20 )

FS5B09 – DIETETICS

Time: 3 Hrs. Maximum: 80 marks.

I. Answer all the questions

1. Expand CHD.

2. Xerophthalmia is due to the deficiency of -----------

3. Name the causative organism of typhoid

4. Expand TPN

5. Protein is restricted in peptic ulcer.True/False

6. ------------ is the accumulation of fluid in abdominal cavity.

7. Frequent urination is ---------------

8. What is the normal total cholesterol level?

9. Vitamin C deficiency causes kidney stones.True/False

10. Name the diet used in hypertension.

(10X1=10)

II. Answer any ten

11. What is diet therapy?

12. What is ketosis?

13. Write the types of diabetes.

14. What is marasmus?

15. Write two principles of diet therapy.

16. Write the symptoms of nephritis.

17. Write the types of hypertension.

18. List down the causes of urinary calculi.

19. Define uraemia.

20. How will you prepare ORS?

21. Write the types of constipation.

22. What is perinicious anaemia?

(10X2=20)

III. Answer any five.

23. Write on the dietary management in PEM.

24. How will you plan a diet for an anaemic patient?

25. Discuss the risk factors of diabetes.

26. Explain the nutritional requirements in febrile conditions.

27. Write on post operative diets.

28 Discuss the dietary modifications in hepatitis.

29. Explain the dietary management in urolithiasis.

30. Discuss the causes of obesity.

(5X6=30)

IV. Answer any two.

31. Explain the causes, symptoms and dietary management in peptic ulcer.

32. Discuss the risk factors and dietary management of atherosclerosis.

33. Explain the causes, symptoms and dietary modifications in cirrhosis.

34. Explain the various methods of assessing the nutritional status.

(2X10=20)

FAMILY AND COMMUNITY SCIENCE (MAIN)

FS 6 B 10 –FABRIC CARE AND APPAREL DESIGNING

Time -3 Hrs. Maxm-80

Answer all Questions.

A.Choose the correct answer.

1. Slide plate is a--------- (Rectangular, Flat, Semicircular plate)

2. ------ is used to remove rust stains (Salts of lemon, Oxalic acid, Borax solution)

3. -------- is traditional embroidery of Lucknow. (Kantha, Chikankari, Kaseeda)

b. Fill in the blanks.

4. ------- is used for marking before stitching.

5. Namdas are the --------.

6. When full measurement is drawn and cut accordingly is called-------

c. Answer in one word.

7. Give the art of producing patola sarees.

8. How is the length of stitch controlled?

9. What is a tracing wheel?

10. What is abias? ( 10 x 1 = 10 )

II Short answer type Questions. Answer any ten

11. What is a selvedge?

12. Why is it important to take correct body measurements?

13. Define fashion merchandising

14. What is dry cleaning?

15. Write a note on temporary hardness of water.

16. Differentiate Himrus and Amrus

17. Why is blueing carried out?

18. What is drafting?

19. What is Gharbreshmi?

20. What is a feed dog?

21. What is an optical brightener?

22. What are oxidizing bleaches? ( 10 x 2 = 20 )

III. Paragraph Quest ions. Answer any five

23. Write a note on marking tools.

24.Explain the laundering of cotton

25. Explain zeolite process.

26. Write notes on phulkari.

27. How will you select a summer garment for a preschool child?

28. Explain fashion cycle.

29. Explain clothing budget.

30. Write a note on the selection of curtains. ( 5 x 6 = 30 )

IV. Essay Question Answer any two.

31. Draw a sewing machine, label it’s parts and write it’s functions.

32. Explain the cutting and general tools for clothing construction.

33. Explain any three traditional textiles of India.

34. Discuss on the process of selection of clothing for different figure types. ( 2 x 10 = 20 )

FS6B11 – CONCEPTS IN FAMILY RELATIONS

Time: 3 Hrs. Maximum: 80 marks.

I. Answer all the questions

1. What do you mean by courtship?

2. What is crisis?

3. Define patriarchal family.

4. Define divorce.

5. Bereavement is --------------

6. Dower is mandatory under muslim marriage act.[True/false]

7. MTP is -------.

8. The Hindu Marriage Act was enacted in the year -------------

9. Which is the period of establishment?

10. Factors to be considered while selecting spouse.

(10X1=10)

II. Answer any ten

11. State the intellectual maturity required by the couple for good marital relationship.

12. What is infidelity?

13. Write the objectives of marriage.

14. What is desertion?

15. Write a note on alcoholism.

16. What is tubectomy?

17. What is special marriage act?

18. Write any two conditions for marriage under Christian Marriage Act.

19. Write a note on dowry prohibition act.

20. Explain the functions of marriage.

21. Explain the courtship and engagement in Indian context.

22. State the factors influencing good marital adjustments.

(10X2=20)

III. Answer any five.

23. Explain the areas of adjustment needed by the couple.

24. Elaborate the functions of family.

25. State the advantages and disadvantages of joint family.

26. Discuss the rights of women.

27. Write a note on divorce.

28. What are the objectives of family planning?

29. Write a note on Hindu Marriage Act.

30. Discuss the essentials of a Muslim marriage.

(5X6=30)

IV. Answer any two.

31.Explain the different temporary methods of family planning.

32. Explain in deail the stages of family life cycle.

33. Define family, its features, types and functions of family.

34. Explain crisis under the following headings.

a)Bereavement b) Disabilities c) Infidelity

(2X10=20)

FS6B12(E3) – EXTENSION EDUCATION AND COMMUNICATION

Time: 3 Hrs. Maximum: 80 marks.

I. Answer all the questions

1. Concept of extension.

2. Expand IRDP.

3. “Destination Man” means ---------------

4. Who is a lay leader?

5. Give diagramatic representation of Leagen’s model of communication process.

6. Classify demonstration.

7. What is the motto of 4-H Club?

8. List the training given for professional leaders.

9. What is noise?

10. Define calendar of work.

(10X1=10)

II. Answer any ten

11. Write the objectives of extension education.

12. Write a note on field trip.

13. Write the merits of audio visual aids.

14. Explain JRY.

15. Write a note on Kudumbashree.

16. Write the distinguishing features of Extension Education.

17. What is YFA?

18. Extension is the gulf between villages and research stations – Explain.

19. Compare rural and urban society.

20. List the roles of leaders.

21. Classify motives.

22. Different types of evaluation in Extension.

(10X2=20)

III. Answer any five.

23. Explain the philosophy of Extension Education.

24. Elaborate demonstrations.

25. Write the characteristics of rural society.

26. Explain the classification of leaders.

27. Define leadership. Explain the selection methods of different leaders.

28. Explain lecture method.

29. Comment on IRDP.

30. Explain discussion.

(5X6=30)

IV. Answer any two.

31. Explain Leagen’s model of communication process.

32. Explain the steps of programme planning.

33. Illustrate and explain”Cone of Experience’.

34. Discuss the history of community development in India.

(2X10=20)

VI SEM FAMILY AND COMMUNITY SCIENCE

MODEL EXAM

FS6 B18 (E3) – QUANTITY FOOD PREPARTION TECHNIQUE

Time -3 Hours Total Marks- 80

A] Answer all questions in one word. Each question carries 1 mark.

1. ---------- buying involves taking quick decisions in a fluctuating market2. -------------- cover a wide range of organization offering food service and

accommodation.3. Factor pricing method is also known as --------------------- method4. A standardized recipe must be --------- whenever a small change is made.5. Infrared and microwave are the two types of ------------- used in food production.

Write true or false

6. In bid buying the buyer initiates quotations from suppliers for items according to required specification.

7. Room service is a formal type of service in which staff present the menu to the customer and wait on him till he decides what he wants

8. Deliveries of meat may require opening package to inspect quality, count and weight9. Table d’ hote limited choice menu 10. Edible portion is the amount of food purchased before processing to give the number of

edible portion for serving customer (1x10=10)

B] Answer any 10 questions. Each one carries 2 marks.

11. Define BEA 12. What is plate service 13. What is radiation14. What is Non commercial catering?15. What is factor method of menu pricing?16. What is A la carte menu?17. Write about dry storage area18. What is open market buying19. List out the Classification of hotel20. Classify food according to perishability

21. List out the equipments used in portion control22. What is HACCP (10x2=20)

C] Answer any 5 questions; Each question carries 6 Marks

23. Give a note on Components of food cost 24. Write a note on food standards 25. List out the factors responsible for losses in inefficient menu planning and service of

prepared food26. Explain different types of storage. 27. Explain the Socio economical and nutritional influence of menu planning28. List out food delivery method of different food items29. List out the Methods of food Production30. List out the steps in Budgeting (5x6=30)

D] Answer any two Questions, Each one carries 10 Marks

31. Describe different styles of serviceOR

32. Elaborate the methods of standardization and what is portion control.33. Describe the food cost control and influencing factors responsible for losses

OR34. Elaborate different types of Menu and Describe menu pricing (2x10=20)

OPEN COURSE QUESTIONS

FS5D01 FOOD SCIENCE AND BASIC COOKERY

TIME:3 Hrs Marks:50

1 .Milk protein is known as------

2. On an average, an egg contains---------- mg of cholesterol.

3. Foods rich in protein are called------- foods.

4. ------- is formed when milk is heated in an uncovered pan.

5. One gram of protein gives -------- calories.

II

1. What is scorching of milk?

2. What is salad dressing?

3. Define maillard reaction.

4. What is blanching?

5. What is a food group?

6. What is caramelisation?

7. What is rancidity?

III

1. Explain basic five food groups

2. Briefly discuss microwave cooking.

3. Discuss the role of egg in cookery

4. Write a short note on the nutritive value of milk

5. Explain the methods used to evaluate the quality of egg.

6 Explain the stages of sugar cookery.

IV

1. Outline the various methods of food preservation. Explain any two in detail.

2. Define cooking. Explain the objectives of cooking