The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019- 20 Onwards
B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS
Year II Core Allied/ Elective / Foundation
FND : Food Science Credits / Hours per week 3(2+1)/4Hrs/Week
Semester III Year of Introduction: 2019 – 20
Year of Syllabus Revision: 2018 – 19 Maximum Grade O
Mode of Transaction Lectures, Tutorials & Presentations
Course Outcome (CO) CO1 : Students will gain basic knowledge of general chemistry and food chemistry essential to understand food science, nutrition and other applied courses
CO2 : Students will achieve knowledge on major constituents of diet with their role and characteristics
CO3 : Students will be acquainted with the understanding of basic laboratory procedures
Uni
t
No.
Topic Contact
Hours
Weight
age
(%)
BT
Level
CO PSO Elemen
ts of
Employ
ability (Emp)/
Entrepre
neurship (Ent)/
Skill
Develop
ment (SD)
Relevan
ce to
Local
(L)/ National
(N)/
Regional(R)/Glo
bal (G)
Relatio
n to
Gender
(G), Environ
ment
and Sustaina
bility
(ES),
Human Values
(HV)an
d Professi
onal
Ethics (PE)
I Fundaments in Chemistry and Moisture in Foods 10 15% 1, 2 CO1 PSO1 G ES
1. Fundaments of inorganic chemistry- Nature and
Properties of organic compounds-
i. Matter and its classification
ii. Elementary idea of Elements, compounds and mixtures iii. Symbols, formulae and equations
iv. Theory of atomic structure and valency
v. Periodic classification of elements, Acids, bases and
salts vi. Electrolytes such as - Sodium (Na+), Chloride (Cl-),
Potassium (K+), Magnesium (Mg++), Calcium (Ca++),
Phosphate (HPO4–), Bicarbonate (HCO3-)
2. Basic aspects of Organic Chemistry
i. Nature and characteristics of organic compounds ii. Classification and nomenclature of organic compounds
iii. General reactions of aliphatic and aromatic organic
compounds
3. Moisture in Foods
i. Types of water in food- free water, entrapped water and
bound water ii. Physical properties of water -melting point, boiling
point, surface tension, specific heat, dielectric constant,
latent heat of fusion, vaporization and sublimation
iii. Structure of water iv. Relative humidity
v. Water activity and determination of moisture in foods-
perishable, semi-perishable and non-perishable foods
II Carbohydrates and Edible Gums
1. Carbohydrates
i. Classification
ii. Structure and Properties of simple and complex
12 30% 1, 2 CO1 CO2
PSO1 PSO6
G ES
saccharides- Starch, fibers -soluble and insoluble
(celluloses, hemicelluloses, fructo-oligosaccharides),
food sources iii. Functional properties of carbohydrates- Gelatinization,
Retrogradation, Dextrinization, Modified starches,
Resistant starches, Inversion, Glycosides
2. Edible Gums and pectic substances in foods- Occurrence
in food, properties and applications
i. Gum Arabic, Locust bean Gum, Seaweed polysaccharides-(agar-agar, alginates, carageenan),
dextrans, chitin, inulin, β-glucan
ii. Pectic substances-pectic substances and changes of properties on cooking and processing
3. Proteins i. Classification, composition and structure some
important proteins
ii. Physical and chemical properties
a. Physical properties of proteins: Molecular weight, Solubility, Electrophoresis
b. Chemical properties of proteins: Amphoterism,
Binding of ions, Hydration of proteins, Precipitation with antibodies, Denaturation
iii. Functional properties of proteins- hydration and
solubility, gelation, denaturation, surface active
properties- emulsion, colloidal system, foaming, dough texturization (gluten formation), flavor binding
4. Lipids i. Classification of fats/oils and fatty acids
ii. Sources and composition of fats and oils
iii. Physical and chemical properties: a. Physical properties-
emulsion, shortening, crystalinity, reversion,
rendering, hydrogenation, polymorphism, smoke
point, flash point and fire point, rancidity and
prevention of rancidity, peroxidation
b. Chemical properties-
Hydrolysis (Saponification value, Reichert Meissl value and Polenske value), Unsaturation
(Halogenation-Iodine Value, Hydrogenation),
Oxidation, Rancidity, Methods to prevent
Rancidity, Acid value
III Vitamins, Natural Pigments in foods and Enzymes
1. Vitamins (fat and water soluble)
i. Structures (difference between the structures) ii. Physical and chemical properties
2. Food colors and pigments
i. Classification- fat soluble and water soluble ii. Sources, Physical and chemical properties of
Chlorophylls, myoglobin, anthocyanins, betalains,
tannins, carotenoids
3. Enzymes
i. Occurrence of enzymes in foods and their role
ii. Enzyme inhibitors in foods iii. Factors affecting enzyme catalyzed reaction
iv. Application of enzymes in food processing –
Yeast, rennin, pectinase v. Browning in foods- (enzymic and non-enzymic-maillard
reaction and caramelization)
08 15% 1, 2 CO1
CO2 PSO1 G ES
References
1. Sunetra Roday (2017). Food Science and Nutrition, Oxford University Press, ISBN-13: 978-0-19-807886-9/ ISBN-10: 0-19-807886-2
2. T. Longvah R. Ananthan K. Bhaskarachary K. Venkaiah (2017). Indian Food Composition Tables (IFCT),, Indian Council of Medical Research, National Institute of Nutrition, ASIN: B076NMYR4P
3. Srilakshmi B (2015). Food Science. Sixth edition, New Age International, New Delhi, ISBN 10: 8122438091 ISBN 13: 9788122438093
4. Sethi Mohini, Eram Rao (2011). Food Science Experiments and Applications. Second edition. CBS Publishers, New Delhi
5. Chopra and Panesar (2010), Food Chemistry, Narosa Publishing House
6. Fennema, Owen R (2008), Food Chemistry, 4rd Ed., Marcell Dekker, New York, ISBN-13: 978-0-8493-6 / ISBN-10: 0-8493-9272-1
7. L H Meyer (2004). Food Chemistry, CBS Publishers and Distributorss Pvt. Ltd. ISBN 9788123911496
8. Vaclavik. (2003). Essentials of Food Science. CBS Publishers, New Delhi. ISBN: 9788181283498
9. Potter,N.N.and Hotchkiss,J.H (1995), Food Science, 5th Ed., Chapman & Hall, ISBN 978-1-4615-4985-7
10. Maney S (2008). Foods, Facts and Principles, 3RD Edition Published by Wiley Eastern, New Delhi. ISBN- 9788122422153 / ISBN 8122422152
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20 Onwards
B.SC. (HONORS) IN FOODS AND NUTRITION-DIETETICS
PRACTICAL
Year II
Core Allied / Elective / Foundation
FND : Food Science
Practical
Credits / Hours per week 3(2+1)/4Hrs/Week
Semester III Year of Introduction: 2019-2020
Year of Syllabus Revision: 2018-2019 Maximum Marks / Grade O
Mode of Transaction Demonstration, reagent preparation,
estimation, analysis, application
Course Outcome (CO)
CO1 : Students will be able to learn about reagent preparation for various types of chemical reactions
CO2 : Students will be able to understand principles of cereal science though practical applications and role in cooking
CO3 : Students will be able to understand principles behind the changes taking place in cooking and ripening of food and the factors affecting the
changes
CO4 : Students will learn science behind various ingredients and their role in cooking
Uni
t
No.
Topic Contact
Hours
Weightage
(%)
BT
Level
CO PSO Elemen
ts of
Employ
ability
(Emp)/
Entrepre
neurship
(Ent)/
Skill
Develop
ment
(SD)
Relevan
ce to
Local
(L)/
National
(N)/
Regiona
l(R)/Glo
bal (G)
Relatio
n to
Gender
(G),
Environ
ment
and
Sustaina
bility
(ES),
Human
Values
(HV)an
d
Professi
onal
Ethics
(PE)
I 1. Basic chemistry-Acids- Bases
i. Preparation of normal and molar solution of acids and
alkali (NaOH, HCl, HNO3, H2SO4) ii. Determination of strength of acids and bases by
titrimetry
NaOH- C2H2O4, HCl- Na2CO3 iii. Measurement of titrable acidity of foods and
measurement of pH of foods-Analysis of fruit &
vegetable juices for their pH.
10 15% 1, 3, 4,
5
CO1 PSO1 SD G ES
II 1. Determination of gluten content and water absorption property of various flours
2. Gelatinization of starch and factors affecting
gelatininzation 3. Effect of heat, acid, alkali on proteins (milk).
4. Determination of smoking point of various oils and
plasticity of fats
5. Role of fats and oils as shortening agent 6. Effect of acid, alkali, high temp, low temp, exposure to air
on food pigments
7. Browning in foods- Enzymic browning, factors affecting it and non-enzymic (dextrinization, caramelization and
maillard reaction)
20 25% 1, 3, 4,
5, 6
CO2
CO3
CO4
PSO1 SD G ES
The Maharaja Sayajirao University of Baroda
Faculty Of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20 Onwards
B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS
Year II
Core Allied/ Elective / Foundation
Fundamentals of Anatomy and
Physiology
Credits / Hours per week 4 (3+1) / 5 Hrs / Week
Semest
er III
Year of Introduction: 2019-20
Year of Syllabus Revision: 2018-2019 Maximum Marks / Grade O
Mode of
Transaction Lectures, Tutorials & Presentations
Course Outcome (CO)
CO1: To sensitize the students about the Surface Anatomy and the directional terms related to the human body CO2: To make the students aware about the Basic structural and functional units of life
CO3: To update the students about the various Organs and its systems with emphasis to its importance and role
CO4: To upgrade the knowledge of the students about the Physiology of organs and systems CO5: To improve the understanding regarding the output and role of organ systems in the human body
Unit
No.
Topic Conta
ct
Hours
Weightag
e
(%)
BT
Level
CO PSO Elements of
Employability
(Emp)/ Entrepreneurs
hip (Ent)/
Skill Development
(SD)
Relevance to
Local (L)/
National (N)/ Regional(R)/Gl
obal (G)
Relation to
Gender (G),
Environment and
Sustainabilit
y (ES), Human
Values
(HV)and
Professional Ethics (PE)
I Principles of Anatomy and Physiology
1. Anatomical aspects of the body
a. Anatomical terms & Directional terms
b. Surface anatomy
2. Cell- basic unit of life a. Cell organelles- structure and function
b. Cell growth and division- phases and
importance c. Tissues-types, site, structure and
functions.
3. Cancer – Causes, risk factors pathophysiology and
role of diet & lifestyle in treatment
9 20% 1,2,3 CO3,CO4,C
O5
PSO1
,
PSO2
Emp G ES, G
II Digestive and Respiratory Systems
1. Digestive System
a. Principal organs of the digestive system – Mouth, tongue, Teeth, Esophagus, Stomach, Small Intestine, Large Intestine, Rectum,
Anus- structure & function
b. Principal accessory organs- salivary glands,
liver, gall bladder, pancreas- structure & function
c. Anatomy of the alimentary canal and
accessory organs d. Physiology of digestion- macronutrients
e. Mechanism of absorption–
macronutrients- Importance of Na+/Cl- ;
Na+ glucose transporter
f. Removas of unabsorbed food materials and waste products.
g. Importance of enzymes and gut hormones in
Digestion and absorption of food 2. Respiratory System
a. Structure & site of major organs of the
respiratory system
b. Basic functions of the organs of respiratory system
c. Physiology of exchange of gases-O2 and
CO2 d. Tuberculosis – cause, Risk factors,
Pathophysiology and treatment
e. Role of tidal volume and vital volumes in
muscular exercise
9 20% 1,2,3 CO3,CO4,C
O5
PSO1,
PSO2
Emp G ES, G
III Circulatory, Musculoskeletal system and
Immunology
1. Circulatory system
a. Blood – constituents, blood grouping, blood coagulation
b. Heart- Structure and function
- Arterial system, Venous system-afferent efferent vessels
- Importance of Blood circulation
- Heart rate, Pulse rate, Cardiac output, blood pressure- systolic & diastolic and
its regulation
- Cardiac cycle and Purkinje fibres
2. Musculoskeletal System a. Muscle- Types, structure & functions
b. Skeletal system – formation of bone and
teeth -Concept of bone density,
-Disorders : osteoporosis, osteopenia
3. Immunology
a. Basic principles of Immunology- concept of immunity and types
b. Immunoglobulin- Types, general structure
& function c. T-Cells, B-Cells structure & function
d. Humoral and Cell mediated Immunity
e. Autoimmune disorders
9 20% 1,2,3 CO3,CO4,C
O5
PSO1,
PSO2
Emp G ES, G
IV Uro-Genital Systems
1. Excretory System
a. Kidney, Urinary bladder- structure and
function
b. Mechanism of urine formation – Glomerular Filtration rate (eGFR), urine output, urine
composition- Normal & abnormal
constituents c. Counter-current mechanisms in blood
pressure regulation
d. Hormonal control 2. Reproductive System
a. Sex glands, organs including hormones-
structure and function
b. Mechanism of Menstruation - estrogen verses progesterone
c. Testosterone- single hormone impact
d. Physiology of conception-intra uterine layers-importance of B6/B12 vitamins in
neuronal development
e. Parturition, Lactation and Menopause
f. Life long-Nutrition based current approaches for a healthy life for women
g. HIV– cause, Risk factors, Pathophysiology
and role of diet & lifestyle in treatment
7 15% 1,2,3 CO3,CO4,C
O5
PSO1,
PSO2
Emp G ES, G
V Neuro Endocrine system
1. Endocrine glands – Name & hormone associated,
location and general functions
a. Pituitary
b. Thyroid c. Parathyroid
d. Pancreas
e. Adrenal f. Sex glands (male and female)
2. Nervous System
a. Neuron- structure and function b. Brain-Major division and sensory motor
neurons
c. Central nervous system, Autonomic Nervous
System, Parasympathetic Nervous System
7 15% 1,2,3 CO3,CO4,C
O5
PSO1
, PSO2
Emp G ES, G
Reference Books
1. Chaterjee CC. Human Physiology. 11th Edition, Volume 1, 2016.
2. CBS Publishers & Distributors Pvt. Ltd. ISBN: 9788123928722
3. Chaterjee CC. Human Physiology. 11th Edition, Volume 2, 2016.
4. Kathleen J. W. Wilson, Anne Waugh, Allison Grant. Ross and Wilson Anatomy and Physiology in Health and Illness. 12th Edition, 2014.
Elsevier Publication
5. Nora Hebert, Ruth Heisler, Olga Malakhova, Jett Chinn, Karen Krabbenhoft. A photographic Atlas for Anatomy and Physiology. 8th Edition, 2014.
Pearson Publication.
6. Roger Watson. Anatomy and Physiology for Nurses. 13th Edition, 2012.
Elsevier Publication
7. Pearce E. Anatomy and Physiology for Nurses. 16th edition, 1997.
Published by Jaypee Brothers Medical Publishers (P) Ltd.
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20 onwards
B.SC.(HONORS) IN FOODS AND NUTRITION-DIETETICS
PRACTICAL
Year II
Core Allied/ Elective / Foundation
Fundamentals of Anatomy &
Physiology Practical
Credits / Hours per week 4 (3+1) / 5 hours/ week
Semeste
r III
Year of Introduction: 2019-2020
Year of Syllabus Revision: 2018-2019 Maximum Marks / Grade O
Mode of Transaction Lectures, Tutorials & Presentations
Course Outcome (CO)
CO1: To upskill the students about the physiology during exercise including energy and cardiac output theoretically and practically
CO2: To provide practical laboratory based training in different conditions.
Uni
t
No.
Topic Contac
t Hours
Weightage
(%)
BT
Level
CO PSO Elements of
Employability
(Emp)/
Entrepreneurshi
p (Ent)/ Skill
Development
(SD)
Relevance to
Local (L)/ National
(N)/
Regional(R)/Globa
l (G)
Relation to
Gender (G),
Environment
and
Sustainability
(ES), Human
Values
(HV)and
Professional
Ethics (PE)
I Hematological Assay
1. Preparation of blood smear (Temporary)-
(understanding of different morphology of RBC)
2. Determination & Interpretation of Complete Blood Cell
(CBC) Count- Theory
3. Hematin Crystal Preparation
4. Haemoglobin content estimation
5. Demonstration of WBC counting (using Naubauer
chamber)
6. Blood Group determination
6 7% 1,2,3,4 CO2 PSO1,
PSO2 SD N,G
G
II Biophysical Methods
1. Measurement of pulse rate and oxygen saturation before
and after exercise- Manual & automated 2. Measurement of blood pressure (Manual & automated),
oxygen saturation at rest and after exercise
3. Measurement of grip strength
4. Use of Pedometer for measuring the rate of physical
activity
5. Body fat analysis using Omran hand held body fat
analyser
6 7% 1,2,3,4
CO1
,
CO2
PSO1,
PSO2 SD N,G G
III Microscopy & Cytology
Viewing slides of sections of
- Various Organs
- Different types of Tissues
3 6% 1,2,3,4,5 CO2
,
PSO1,
PSO2
SD N,G G
The Maharaja Sayajirao University of
Baroda
Faculty Of Family and Community
Sciences
Department of Foods and Nutrition
Academic Year 2019-20 onwards
B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS
Year II Core / Elective / Foundation
Nutritional Biochemistry Credits/Hours per week 5(5+0)/ 5Hrs /Week
Semester III Year of Introduction: 2019-20
Year of Syllabus Revision: 2018-19 Maximum Grade O
Mode of
Transaction Lectures, Presentations, Discussions
Course Outcome (CO)
CO1: Students will develop an understanding of the principles of biochemistry. CO2: Students will gain knowledge and understand the delivery and function of cellular nutrients and metabolism in human body.
CO3: Students will be able to apply the knowledge of biochemistry and clinical biochemistry to human nutrition and dietetics.
Unit
No.
Topic Conta
ct
Hours
Weightage
(%)
BT
Le
vel
CO PSO Elements of Employability
(Emp)/
Entrepreneurship (Ent)/ Skill
Development
(SD)
Relevance to Local (L)/
National (N)/
Regional(R)/Global (G)
Relation to Gender (G),
Environment
and Sustainability
(ES), Human
Values
(HV)and Professional
Ethics (PE)
I Enzymes and Coenzymes in Biological Systems 1. Definition, importance, nomenclature ,
properties, specificity of enzymes and
classification of enzymes
2. Coenzymes, isoenzymes, lysoenzymes 3. Catalytic site of enzyme
6 10% 1,2
,5
CO1
CO
3
PS01
L/N/R/G
G
4. Mechanism of enzyme action and factors
affecting activity
5. Inhibition of enzymes and types of inhibition 6. Allosteric enzymes
7. Clinical enzymology and diagnostic value of
serum enzymes and isoenzymes
II Biological membrane and Bioenergetics 1. Structure of membranes and functions
2. Transport of molecules across membranes and
different transport mechanisms 3. Enzymes and Coenzymes involved in oxidation
and reduction reactions
4. High energy phosphates as energy currency 5. Biologic oxidation and its importance
6. Components of electron transport chain
7. Oxidative phosphorylation, ATP generation and
substrate level phosphorylation
5 5% 1,2
CO1
CO
2
PS01
L/N/R/G
III Chemistry and Metabolism of Biomolecules:
Carbohydrates 1. Chemistry of Carbohydrates
a. Nomenclature, definition, classification
b. Isomerism, Epimers, Amino Sugars ,
Glycosides, Mutarotation
c. General structure and functions of Monosaccharides, Disaccharides,
Polysaccharides, Glycoproteins
2. Metabolic Pathways for Carbohydrates – Glycolysis, TCA/citric acid cycle,
Glycogenolysis, Gluconeogensis and Pentose
phosphate pathway a. Significance and function
b. End products of aerobic and anaerobic
oxidation-glycolysis
c. Generation of ATP molecules – oxidation of glucose
12 15% 1,2
, 5
CO
1
CO2
CO
3
PS01
L/N/R/G
3. Blood Sugar Homeostasis
a. Regulation of blood glucose levels
b. The renal threshold for glucose: T max 4. Conversion of carbohydrates into fat
IV Chemistry and Metabolism of Biomolecules:
Fats 1. Chemistry of Lipids
a. Importance, definition
b. Simple, compound, glycolipids,
lipoproteins, aminolipids, derived lipids, c. Saturated, unsaturated, Prostanoids,
Essential fatty acids, steroids
2. Metabolism of Lipids a. Oxidation of Triglycerides
b. Beta oxidation of Fatty acids
3. Lipid Synthesis
a. Chain elongation and desaturase system b. Functions
c. Generation of ATP molecules
4. Ketosis 5. Plasma lipoprotein and its clinical value
6. Role of liver in lipid metabolism: fatty liver
10 10% 1,2, 5
CO
1 CO
2
CO3
PS01
L/N/R/G
G
V Chemistry and Metabolism of Biomolecules:
Amino Acids 1. Chemistry and classification of amino acids:
Based on their structure, Polarity, Nutritional
classification, on their metabolic fate 2. Common Chemical and Physical Properties of
Amino acids
3. Peptides and biologically active peptides 4. Importance of non- protein amino acids
5. General reactions involving amino acids
a. Transamination
b. Deamination c. Decarboxylation reactions
6 10% 1,2
CO
1 CO
2
CO3
PS01
L/N/R/G
G
VI Chemistry and Metabolism of Biomolecules:
Proteins
1. Chemistry of Proteins a. Classification of Proteins
b. Structure (Primary, Secondary, Tertiary
and Quarternary) and Properties c. Denaturation of proteins
d. Nitrogen balance
2. Metabolism of Proteins
a. Metabolic Pool b. Formation of Urea: Reactions, Importance
and Clinical significance
c. Proteinuria: clinical conditions d. Edema: role of plasma proteins
7 10% 1,2
, 5
CO1
CO
2 CO
3
PS01
L/N/R/G
G
VII Biomolecules: Nucleic Acid and Nucleoprotein
1. Chemistry of Nucleic Acid and Nucleoproteins
a. Introduction, definition, types, components b. Naturally occurring nucleotides and
synthetic derivatives
c. Chemistry of DNA and structural organization of RNA and types,
differences with DNA
d. DNA & gene e. Biological significance of nucleic acids
f. Nucleoproteins
2. Metabolism
a. Overview on synthesis and degradation of purines and pyrimidines
b. Hyperuricemia, Gout, Hypouricemia,
Orotic aciduria
10 10% 1,2
, 5
CO
1 CO
3
PS01
L/N/R/G
VIII Water, Electrolyte and Acid-Base Balance
1. Distribution of fluids in the body
2. Factors influencing the distribution of
body water
10 15% 1,2
, 5
CO
1
CO
2
PS01
L/N/R/G
G
3. Water regulation in the body (water intake
and output)
4. Physiological functions of water 5. Dehydration: types and consequences
6. Electrolyte composition and regulation in
body fluids 7. Maintenance of blood pH
a. Buffer systems (Bicarbonate, Phosphate,
Protein)
b. Renal mechanism to maintain fluid and electrolyte balance
c. Respiratory mechanism
d. Disorders of acid-base balance – Causes and treatment
CO
3
IX Protein biosynthesis and genetic code
1. Protein synthesis in the body
2. Overview of Replication of DNA 3. Overview of transcription in eukaryotes and
post transcriptional modification
4. Genetic Code – Definition and properties 5. Overview of translation in eukaryotes and post
translational modification
5 10% 1,2
CO
1
CO
2 CO
3
PS01
L/N/R/G
X Plasma proteins, Haemoglobin and
Detoxification 1. Biological importance of plasma proteins,
albumin, Globulin, C-reactive protein and
Immunoglobulin 2. Haemoglobin – structure, role in transport of
O2 and CO2, Hb Derivatives, Iron deficiency
anemia 3. Detoxification: Oxidation, Reduction ,
Conjugation and Hydrolysis in Liver
4 5% 1,2, 5
CO
1 CO
2
CO3
PS01
L/N/R/G
G
Reference Books
1. Satyanarayana U and Chakrapani U. Biochemistry. 5th edition, 2017. Published by Elsevier
2. Rodwell VW, Bender D, Botham KM, Kennley PJ, Weil PA. Harper’s Biochemistry Illustrated Biochemistry. 31st Edition, 2018. Published by
McGraw Hill Education.
3 Champe PC & Harvey RA. Lippincott’s Illustrated Reviews on Biochemistry. 6th edition, 2013.Published by Lippincott Williams & Wilkins,
Philadelphia, USA
4 Jain J L, Jain Sunjay, Nitin Jain. Fundamentals of Biochemistry, 2012.Published by S. Chand & company, New Delhi
5 Moran, L, Horton R, Scrimgeour G, Perry M. Principles of Biochemistry, 5th Edition, 2012. Person Publication, US
6 Kuchel PW and Ralston GB. Schaum’s outlines of Biochemistry. 3rd edition, 2011. Published by Tat McGraw Hill, New Delhi.
7 Talwar GP and Srivastava LM. Textbook of biochemistry and Human Biology. 3rd edition, 2004. Published by Prentice Hall of India Private Limited,
New Delhi
8 Deb A C. Fundamentals of Biochemistry, 7th edition, 2001. Published by New Central Book Agency, Kolkatta
9 Stryer L, Berg J, John LT. Biochemistry, 8th Edition, 2015. Published by WH Freeman and Co.
The Maharaja Sayajirao University of Baroda
Faculty Of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2020 onwards
BSc. (PHN): Regular Programme
Year II
CORE COMPULSARY
: FAMILY MEAL PLANNING Credits 5(3+2)
Semester III Year of Introduction: Year of Syllabus Revision:
Maximum Grade O
Mode of Transaction LECTURE/POWEPOINTPRESENTATION/PRACTICALS
Course Outcome (CO) PHN
CO1: students will enable to understand the basics principles of meal and its applications
Co2: students will enable to understand planning of meal using food exchange system through life cycle
Co3: To improve the understanding level stages pregnancy and lactation & their growth and development Co4: To enhances skill practical knowledge of students regarding meal planning
Uni
t
No.
Concept of meal planning and food exchange system
Contact
Hours
Weight
age
(%)
BT
Level CO PSO Elemen
ts
Relevan
ce to
Relation to
1.
1. Basic definitions: Adequate intake, functional foods,
Phytochemicals, Neutraceuticals, Dietary
supplements and balanced diet
2. Understanding concept of health (Physical,
psychological, emotional and spiritual)
3. Growth and development : Major Milestones
3 15 1 1 3 SD N,G ES
4. Introduction to ten food groups, sources and nutrients
from each food group
5. Energy giving foods, Body building foods and
protective foods)
6. Exchanges of various food groups and their bases,
standard weights and measures.
7. Importance of meal planning, principles of meal
planning and factors affecting meal planning.
8. Food Pyramid, My pyramid, My plate, food based
dietary guidelines for Indians, Dietary goals for
healthy life.
9. RDA, Energy requirements and basis for setting
energy requirements
10. Global recommendations for Calcium, Sodium and
Potassium.
Types of menus TYPES OF FOOD SERVICES.
II
Nutrition during pregnancy and lactation
Pregnancy 1. Foetal growth and Foetal nutrition
a. Foetal growth and Foetal nutrition
b. Role of placenta
Effect of nutritional status during pre-pregnancy and
3 20 2 1,2 3 SD L,R,N,G G,PE
c. pregnancy on birth outcome (SFD and IUGR)
d. Weight gain during pregnancy, Nutritional
requirements during pregnancy, General dietary
and common concerns, nutritional problems
during pregnancy .FOOD TABOOS/FOOD
MYTH
e. Food and nutrient intake by various socio-
economic groups
2. Lactation
a. Phases of lactation, Nutrient needs and dietary
habits
b. Composition of breast milk, Advantages of
breastfeeding to infant and mother, Exclusive
breastfeeding, Advantages of colostrum feeding,
Artificial feeding.
f. Food taboos in community
III Nutrition from pediatric to Geriatric stage
1. Infancy
a. Growth pattern, Assessment of growth, Nutrient
requirements
b. Breastfeeding and planning of safe and indigenous
complementary feeds during infancy for low and
high income groups
c. Nutritional problems like diarrhoea, under
nutrition, Stunting and wasting.
2. Pre-Schoolers
a. Growth and development pattern
b. Nutrient needs, eating habits
c. Growth monitoring , SAM,MAM
3 30 3 1,2 4
SD L,R,N,G G,PE
d. Concerns of Childhood obesity and underweight
3. School aged children
a. Growth and development
b. Nutrient needs
c. Iron deficiency anemia, dental caries, under
nutrition.
4. Adolescence
a. Growth and development during adolescence
b. Nutritional requirements
c. Nutritional Concerns: anemia, micronutrient
deficiencies (IDD, Calcium, Zinc), Obesity,
anorexia nervosa, bulimia nervosa
d. Nutrition complications of Teenage Pregnancy
5. Adult
a. Reference adult man and woman
b. Nutrient requirements for Sedentary, Moderate
and Heavy workers, athletes.
c. Nutritional deficiencies and Non-Communicable
diseases
d. Dietary guidelines for healthy living
6. Nutrition during ageing
a. Ageing and Nutritional needs
b. Physiological AND PSYCHOLOGICAL
changes occurring during old age
c. Diet and feeding pattern for the elderly
d. Nutritional and health concerns and their
management
e.Factors affecting longevity and health
IV
practical Market survey of commonly consumed foods,
calculations of nutritive value, and standardization of
recipes
1.Market survey of commonly consumed food from different
food groups, processed foods, discretionary foods etc
2.Preparation of list of foods rich in Energy, Protein, Fat,
Calcium, Iron, Vitamin C and Beta carotene in each food
exchange group. Conversion of Weights and Volumes of Raw
Foods to Cooked Foods.
3.Standardisation of recipes of various food groups for meal
planning
4.. Food exchange system and its applications to plan healthy
diets
5..Calculation of nutrients like Energy, Protein, Fat, Calcium,
Iron, Vitamin C and Beta carotene from Food data base tables
and using Nutrify India now (NIN APP).
6.Steps of menu planning
4 10 3 1,2 4 ENT,E
MP L,N,R,G PE
v Planning and preparation of diets from infancy to
geriatrics
1. Adult diet (Sedentary, Moderate, Heavy)
2. Diet for Pregnancy and lactation
3. Complementary feeds for the infants
(7-9 months, 9-12 months, Above 12 months)
4. Healthy tiffin recipes for school going child (Preparing
cyclic menus).
5. Adolescent diet (LIG, MIG, HIG)
6. Diet for old age group
Calorie dense snacks for athletes and women with low
gestational weight gain or very thin women during pregnancy
/ Adolescence.
4 25 3 1,2 EMP,E
NT,SD L,R,N,G PE
References
1 Bernstein, M. (2010). Nutrition for the older Adult(2nd edition). Jones publishers.
ISBN-10:1284048934
2 Brown, J. (2011). Nutrition Now (6th ed). Wadsworth publishers. ISBN:13-978-1133936534
3 Dietary guidelines for Indians – A Manual by National Institute of Nutrition.(2011)
4
Srilakshmi B.(2014). Dietetics (7th edition) New Age International Publishers. Delhi. ISBN:978-81-224-35009
5 Longvah T, Ananthan R, Bhaskarachary K, Vankiah k (2017). Indian Food Composition Tables. Hyderabad: National Institute of Nutrition, Indian
council of Medical Research.
6 Sharma S (2000). Human Nutrition and Meal Planning.
7 Low cost Nutritious supplements (LCNS) 2014, C Gopalan, BV Rama Sastri & SC Balasubramanian, ICMR publications
8 L. Kathleen Mahan, Janice L. Raymond (2017). Food, Nutrition, Diet Therapy (14th ed.). Elsevier Inc. ISBN 978-0-323-34075-5
9 Longvah T, Ananthan R, Bhaskarachary K, Vankiah k (2017). Indian Food Composition Tables. Hyderabad: National Institute of Nutrition, Indian council of Medical Research
10 Chadha R, Mathur P.(2015) Textbook of Nutrition : A life style approach 5, Orient Blackswan publishers. ISBN 978 81 250 5930 1.
The Maharaja Sayajirao University Of Baroda
Faculty of Family and Community Sciences
Department of Foods & Nutrition
Fatehgunj – Vadodara 390002 Phone - 0265-2795522
Academic year 2020 onwards
B.SC. (HONORS) IN FOODS AND NUTRITION- DIETETICS
YEAR II
CourseType:Foundation Elective
CourseNo: FDN 1303
Course Title: BIOPPHYSICS
Credit 3 (2+1)
Semester III Hours/
Week
04
Course outcomes Co1: To utilize the knowledgeofbasic principles of science and its applications in nutrition.
Co2: Togive an idea about the critical thinking skills to analyse the data and interprets results in specified
area of nutrition.
Co3: To improve the understanding level of students for scientific terms and techniques used in this field.
Unit no. Topic Co
nta
ct
ho
urs
Wei
ght
age(
%)
BT
level
Co PSO Elements of
Entrepreneurs
hip
development
and
employment
ability/skill
development
Relevan
ce to
local (L),
National
(N),
regional(
R).
/Global
(G).
Relation to
gender(G0/Envi
ronment and
sustainability(es
),human
values(HV),prof
essionals ethics
UNIT-I 1) Systems of units &
its inter
conversions.
Measurement of
length, mass &
time-Kg, milli,
8 25 1,2,3 CO1,
CO2
PSO 2 EMP, G
micro, nano, pico,
Angstrom, carats,
quintal, tonnes etc.
2) Measurement of –
area, volume,
density, pressure,
velocity,accelerati
on & its practical
application-
volume of tea in
different cups,
milk in different
glasses, capacity of
commonly used
vessels, spoons,
katori etc.
3 Measurement of Mass &
Weight- types of balances,
bathroom scales, infant-
meter, stadiometer,
analytical balances, single-
pan balances, digital
balances, least count,
calibration etc.
4. Gravity & its
applications-fainting,
edema, brain-surgery,
erythrocyte sedimentation
rate(ESR) in diseases,
posture & centre of gravity
5.Measurement of density-
study of purity of
substances, comparison of
different densities related
to food, lactometer,
salinometer,
saccharimeter,
alcoholometer.
6. Pressure in liquids &
gases- blood pressure,
sphygmomanometer,
underwater exercises, air &
water mattresses
7.Energy & its unit-
different types of energy,
calories, joules & its
conversions, conversion of
one energy into another,
electric heating pad, steam
inhalers
UNIT -II Biophysical Methods
10 25% 1,2,3 CO1,C
O2
PSO1 EMP G
1. Viscosity-curd, milk,
oil, food gruels
etc.Effect of
temperature.Viscosity of
blood in different disease
conditions,use of dextran
to maintain viscosity of
blood during
hammerraheage and
shock.
2.Surface tension-
applications in food,
medication (oral tablets
to reduce surface tension
of the faecal contents in
the rectum, soap solution
for enemas) laundry
3.Absorption &
Adsorption-
applications in
purification of water,
tablet formulations,
charcoal in water
filters, removal of
bacteria, toxins,
irritants using
adsorbents,
enzymatic
reactionsetc.
4. pHand buffer-
effect inhumans with
examples of
phosphate,
bicarbonate buffers,
acidosis, alkalosis,
acidic & alkaline
foods
5.Colloids- colloidal
medicines, colloidal
chemistry, dialysis
6.Diffusion-spirit, ether.
Diffusion in in internal &
external respiration, in
passage of food to tissues
& waste products
7.Osmosis
Unit III THERMODYNAMICS &
ELECTROMAGNETIC
RADIATIONS
12 30% 1,2,3 CO1,C
O2
PSO1 EMP G
1.Solid, liquid, gas-boiing,
evaporation, sublimation,
condensation, freezing,
frosting,defrosting,vaporiz
ation, fusion.
2.Heat and temperature-
expansion, contraction-
applications with
examples of expansion,
thermometer,freezing of
water, breaking of bottles
in freezer etc.
3. Thermometer and
Scales-Centigrade,
Fahrenheit and inter
conversions.
Bodytemperature,
measurement, clinical &
different types of other
thermometers.
4. Specificheat-ofdifferent
substances andits
applications.
5. Latent heat of fusion
vaporization. Burns due
to boiling, steam & its
remedies, steam
inhalations,
hypothermia.
6. Modes oftransfer
ofheat- conduction,
convection, radiation.
Insulators in
cookingutensils, ovens,
refrigerators. Room
heater, thermos
flask,cooling of food in
refrigerator etc.
7.
Electromagneticradiations-
radio&TV waves, micro
waves, UV-radiations x-
rays, gammarays etc. - and
their characteristics.
Practical applications in
micro-wave cooking,
ultra-violet sterilisation,
ultra-violet radiation
therapy for rickets,
tuberculosis, fibrositis
neuritis,lumbago,psoriasis
acne vulgaris,radiotherapy
using gamma rays,
teletherapy, operation of
remote control, infra-red
heat therapy,
thermography for
detection of breast cancer
& ocular diseases and
tumours & TB using X-
rays.
8.Light incandescence,
fluorescence,phosphoresce
nce- its applications-bulbs,
fluorescent lamps (FL),
CFLs, LEDs, LCDs.
Fluorescent lights in the
treatment of jaundice etc.
Unit-IV PRACTICALS 15 20% 2,3 CO3,C
O2
PSO1 EMP,SD G ES
1. Determining the
volumes of different
utensils used in everyday
life- tea cups, glasses,
katoris, spoons, mugs etc.
using measuring cylinders.
2. Determining the mass of
objects using different
balances. Conversion into
Kg, pounds, calculationof
BMI using height and
weight.
3. Study of different
types of thermometer
like clinical and
laboratory
thermometer etc.
4. Determination of purity
of milk using Lactometer.
5. Demonstration of
working of various
laboratory instruments-
balances, water bath,
ovens, pressure cookers,
refrigerators.
6.Precautionary steps
to be taken in
laboratories- fuses,
circuit breakers,
electric shocks, fire-
hazards, fire
extinguishers, first-
aidetc.
REFERENCES
1. WilsonKandWalkerJ(1994).PrincipleandTechniqueofPracticalBiochemistry. Foundation Books, NewDelhi.
2. SrivastavaVKandSrivastavaKK(1987).IntroductiontoChromatography –Theory and Practice. S. Chand &Co.,
NewDelhi.
3. HolmaDHandPeckH(1993). AnalyticalBiochemistry(2
nded.).Langham
Scientific and Technical,U.K.
4. PomeranzYandMeLoanCE(1996).FoodAnalysis:TheoryandPractice(3
rded.). CBS Publishers and Distributors, New
Delhi
5. RaghuramuluN,NairMandKKalyanasundaramS(1983). AManualofLaboratory Techniques. NIN,ICMR.
6. SrivastavaAKandJainPC(1986).ChemicalAnalysis:AnInstrumentalApproach (2
nded.). S. Chand
CompanyLtd.,NewDelhi.
7. PeetLJ(1970). Household Equipment (6
thed.). John Wiley&Sons, NewYork
8. VanZanteJ(1970). Household Equipment Principles. PrenticeHall, NewYork
9. David T Plummer (1987)- Introduction to Practical Biochemistry ( 3rd edition), Tata McGraw Hill Publishing Co., New
Delhi
10. Tuli G D &Bahl B S (1986)- Textbook of Physical Chemistry, 12th edition- S Chand & Co. Pvt. Ltd. New Delhi
11. Soni P L (1989)- Textbook of Physical Chemistry, 15th edition, S Chand & Co. Pvt. Ltd. New Delhi
The Maharaja Sayajirao University Of Baroda
Faculty of Family and Community Sciences
Department of Foods & Nutrition
Fatehgunj – Vadodara 390002 Phone - 0265-2795522
Academic year 2020 onwards
B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS
YEAR II
Course Type: core allied
Course No :FND 1404
Course Title: food analysis and adulteration
testing.
Credit 3 (0+3)
Semester III Hours/
Week
6
Course outcomes Co1: To enable the students to gain practical knowledge regarding the basic protocols included in the analysis
of various nutrients in food.
Co2: To upgrade the knowledge of students about various techniques used in food and nutrition research
and analytical industries.
Co3: To upskill practical knowledge of students regarding analytical science and simple adulteration test.
Unit no. Topic Cont
act
hours
Weight
age(%)
BT
level
Co PSO Elements of
Entrepreneur
ship
development
and
employment
ability/skill
development
Relevance
to local
(L),
National
(N),
regional(
R).
/Global
(G).
Relation to
gender(G/Env
ironment and
sustainability(
ES),human
values(HV),
professionals
ethics(PE)
Unit I Principle,
Estimation and
Interpretation of
Proximate
2 20% 1,2,4,5 1,2,3 1 SD G
Principles-
Moisture and Fibre
1.Principles and
Methods for the
estimation of
moisture &fibre
2. Estimation of
Moisture from
various food groups.
3.Determination of
crude fibre content
in various food
groups
Unit-II Principle,
Estimation and
Interpretation of
Proximate
Principles –
Protein and Fat
2 20% 1,2,3,4,
5
1,2,3 1 SD G
1.Principles and
Methods for the
estimation of
Proteins & Fat
2.Protein by
Microkjeldahl
process
3.Fat by Soxhlet
Method
UNIT-III Principle,
Estimation and
Interpretation of
Minerals
2 10% 1,2,4 1,2,3 1 SD G
1. Principles
and Methods
for the
estimation of
Minerals.
2.Estimation of
Total ash content
and preparation of
ash
3.Estimation of
Total ash content
and preparation of
ash solution for the
estimation of
Calcium,
Phosphorous and
Iron using:
4.Traditional
Methods (Calcium-
Titrimetric method;
Phosphorus- Fiske
and Subba Row
method;
5.Iron-Wong's
method
Using Atomic
Absorption
Spectroscopy (AAS)
(Demonstration)
Unit-IV Principle,
Estimation and
Interpretation of
Antioxidant
Nutrients
1 5% 1,2,3,4, 1,2,3, 1 SD G
1. Principles and
estimation of
Methods of
Vitamins.
2.Estimation of
ascorbic acid from
fresh food samples
using 2, 6-
Dichlorophenol-
Indophenol (DCPIP)
Titration Method
Unit-V Food
Adulteration-Food
Groups by
households
methods/FSSAI
kits method
1 5% 1,2,4,5 1,2,3 1 SD G
1.Milk and Milk
products
2.Oilsand Fats
3.Fruits and
vegetable
4.Food grains and its
products
UNIT-VI Food
Adulteration
of other group
1 5% 1 1,2,3 1. SD G
1.Salt, spices and
condiments
2.Sugars and
Confectionery
3.Beverages
REFERENCES
1. Suzanne Nielsen (2017). Food analysis. Food Science Text Series (5th Edition). Springer.
2. NolletLeo.M.L. (2004). Volume 1-Handbook of Food Analysis: Physical Characterization and Nutrient Analysis (2nd
Edition). Marcel Dekker.
3. Sathe A Y (1999). A first course in food analysis. New age international pvt ltd, New Delhi.
4. Raghuramulu N, Madhavan K N and Kalyan Sundaram S (1983). A manual of laboratory techniques. Hyderabad:
National Institute of Nutrition.
5. FSSAI Manuals of methods of analysis of various food products. Available at: http://www.fssai.gov.in/home/food-
testing/food-testing-manual.html
6. Pomeranz Y (2013). Food analysis: Theory and Practice (3rd edition). Springer Science & Business Media.
7. ISI handbook of food analysis Vol I- XII (1980-84). Bureau of Indian Standards, Manak Bhavan, New Delhi.
8. Ranganna S (1986). Handbook of Analysis and Quality Control for Fruit and Vegetable Products (reprint, revised edition).
Tata McGraw-Hill Education
9. FSSAI DART (Detect Adulteration with Rapid Test) book. Available at:
http://www.fssai.gov.in/home/capacity-building/FSSAI-Books.html
The Maharaja Sayajirao University of Baroda
Faculty Of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20
onwards
B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS – REGULAR PROGRAMME
Year II Core Compulsory
FND : Human Nutrition Credits/hrs/week
05+ 00=05
5 hrs/week
Semester IV Year of Introduction: 2019-2020 Year of Syllabus Revision: 2018-2019
Maximum Marks / Grade O
Mode of Transaction Lectures, Tutorials & Presentations
Course Outcome (CO)
CO1 Students will gain basic knowledge of Macro-nutrients & Micronutrients
CO2 Students will gain understanding about the factors affecting the bio availability and requirements of nutrients CO3 Students will learn about common nutritional disorders due to imbalance of macro-nutrients/ Micronutrients
CO4 Students will learn to comprehend on nutrient – nutrient interrelationships
Unit
No.
Topic Contact
Hours
Weightag
e
(%)
BT
Level
CO PSO Element
s of
Employa
bility
(Emp)/
Entrepre
neurship
(Ent)/ Skill
Develop
ment
(SD)
Releva
nce to
Local
(L)/
Nation
al (N)/
Region
al(R)/Global
(G)
Relatio
n to
Gender
(G),
Environ
ment
and
Sustainability
(ES),
Human
Values
(HV)an
d
Professi
onal
Ethics
(PE)
I History of Nutrition, RDA and Food Based Dietary
Guidelines 6 8% 1,.2,3,4 CO 1, 4 PSO1 EMP
L,N,R,
G
1. History of Nutrition, Energy requirements, Food based
dietary guidelines
a. Important landmarks in the history of nutrition
b. Recommended dietary 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
II Energy Metabolism & Body Composition
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 (ii) Body water (iii) Body mineral mass
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)
8 11% 1,2,3 CO1,3 PSO1
d. Eating disorders
(i) Anorexia nervosa (ii) Bulimia nervosa (iii) binge eating
disorder (iv) PICA (Rumination disorder
e. Interrelationship between Under nutrition, Infection and
Immunity
Metabolic adaptations during starvation
III Carbohydrates
1. Classification, digestion, absorption and utilization: An
appraisal
2. Simple and Complex carbohydrates, Non-starch
polysaccharides and fiber constituents and their role in
Nutrition.
3. Established and emerging evidence of fiber
4. Newer functional role of carbohydrates in human
nutrition
5. Polyols, Glycemic Index, Glycemic load and Satiety
index: Clinical implications
6. Disorders related to carbohydrate metabolism
a. Lactose intolerance and dental caries
b. Diabetes mellitus: definition, classification and oral
glucose tolerance test, Indicators for monitoring
diabetes mellitus
Requirements and allowances.
8 11% 1,2,3 CO1,2,3
PSO1
IV Lipids
1. Classification, digestion, absorption, transport – A
review
2. Functions of essential fatty acids, and Long chain
PUFA
in human metabolism
3. Role of n3 and n6 fatty acids in health and disease
4. Hyperlipidemia and nutritional aspect of
atherosclerosis
5. Phytochemicals & Plant sterols in human nutrition
6. Diet heart hypothesis: Quality of fat on lipid status
8 11% 1,2,3 CO1,2,
3 PSO1
7. Visible and invisible fats in diets
8. Human requirements of essential fatty acids.
9. Assessment of Lipid status
10. Recommendations for heart friendly diets
11. Inter-relationship between Obesity and non
communicable diseases
12. Requirements and allowances, safe limits
V Proteins
1. Classification, digestion, absorption and transport –
Review
2. Non protein compounds and their biological functions
3. Metabolism of proteins – Role of liver and muscles
4. The concept of nitrogen balance, the concept of
obligatory nitrogen losses and their relevance to protein
requirement
5. Human requirements for proteins
6. Current methodology for determining protein
requirements and essential amino acid requirements
7. The concept of quality of protein and method for
measuring it.
8. Protein deficiency
9. Requirements and allowances.
8
11% 1,2,3 CO1,2,3
PSO1
VI Fat Soluble Vitamins–Vitamins A, D, E and K
1. Historical background
2. Structures of vitamins
3. Digestion, absorption, transport and metabolism
4. Bioavailability : Modulators
5. Biochemical function
6. Assessment of vitamin status
7. Interaction with other nutrients
8. Toxicity and deficiency
9. RDA
8 11% 1,2,3 CO1,2,
3 PSO1
VII Water Soluble Vitamins–Thiamin, Riboflavin, Niacin,
Pantothenic acid, Pyridoxine, Ascorbic Acid, Folic Acid,
Cyanocobalamine
1. Historical background
2. Structures of vitamins
3. Digestion, absorption, transport and metabolism
4. Bioavailability : Modulators
5. Biochemical function
6. Assessment of vitamin status
7. Interaction with other nutrients
8. Toxicity and deficiency
9. RDA
8 11% 1,2,3 CO1,2,
3,4 PSO1
VIII Macro Minerals–Calcium, Phosphorous, Iron,
Iodine, Copper and Zinc
1. Historical background
2. Structures of macro minerals
3. Digestion, absorption, transport and metabolism
4. Bioavailability : Modulators
5. Biochemical function
6. Assessment of macro mineral status
7. Interaction with other nutrients
8. Toxicity and deficiency
9. RDA
8 11% 1,2,3 CO1,2,3,4
PSO1
IX Micro Minerals– Magnesium, Selenium, Chromium,
Sodium, Potassium and Fluorine
1. Historical background
2. Structures of micro minerals
3. Digestion, absorption, transport and metabolism
4. Bioavailability : Modulators
5. Biochemical function
6. Assessment of micro mineral status
7. Interaction with other nutrients
8. Toxicity and deficiency
8 11% 1,2,3 CO1,2,
3,4 PSO1
9. RDA
X Antioxidants in Health and Disease
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.
Food sources of antioxidant nutrients.
4 4% 1,2,3 CO1,3,4 PSO1
REFERENCES
1. Ross, A. C., Caballero, B., Cousins, R. J., Tucker, K. L., & Ziegler, T. R. (2012). Modern nutrition in health and disease: Eleventh edition.
Wolters Kluwer Health Adis (ESP)
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. Gibney MJ, Macdonald IA and Roche H (2010). Nutrition and Metabolism (2nded.). Published by Wiley-Blackwell, ISBN: 978-1-4051-
6808-3
4. Sue Rodwell Williams (2009). Nutrition, Diet Therapy (9thed.). Published by WB Saunders Company.
5. Geissler C (2009). Fundamentals of Human Nutrition. Churchill Publications, US.
6. Krause and Mahan (2008). Food Nutrition, Diet Therapy (12thed.). Published byWB Saunders Company
7. Shils ME, Olson JA and Shike (2006). Modern Nutrition in Health and Disease (10th ed.), Vol. II. Published by Philadelphia, Lea and
Fiebiger
8. Martin Eastwood (2003). Principles of Human Nutrition, Second edition, Edinburgh, UK
9. Swaminathan M (2000). Advanced Textbook on Foods and Nutrition, Vol I (2nded.). Published by Bangalore Printing and Publishing Ltd,
Bangalore
10. Garrow JS, James WPT, Ralph A and James JPT (2000). Human Nutrition and Dietetics (10thed.) Published by Churchill Livingstone. ISBN-
10: 0443056277, ISBN-13: 978-0443056277
The Maharaja Sayajirao University of Baroda
Faculty Of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20
onwards
B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS – REGULAR PROGRAMME
Year II Core Compulsory
FND : Human Nutrition Credits/hrs/week
05+ 00=05
5 hrs/week
Semester IV Year of Introduction: 2019-2020 Year of Syllabus Revision: 2018-2019
Maximum Marks / Grade O
Mode of Transaction Lectures, Tutorials & Presentations
Course Outcome (CO)
CO1 Students will gain basic knowledge of Macro-nutrients & Micronutrients
CO2 Students will gain understanding about the factors affecting the bio availability and requirements of nutrients CO3 Students will learn about common nutritional disorders due to imbalance of macro-nutrients/ Micronutrients
CO4 Students will learn to comprehend on nutrient – nutrient interrelationships
Unit
No.
Topic Contact
Hours
Weightag
e
(%)
BT
Level
CO PSO Element
s of
Employa
bility
(Emp)/
Entrepre
neurship
(Ent)/ Skill
Develop
ment
(SD)
Releva
nce to
Local
(L)/
Nation
al (N)/
Region
al(R)/Global
(G)
Relatio
n to
Gender
(G),
Environ
ment
and
Sustainability
(ES),
Human
Values
(HV)an
d
Professi
onal
Ethics
(PE)
I History of Nutrition, RDA and Food Based Dietary
Guidelines 6 8% 1,.2,3,4 CO 1, 4 PSO1 EMP
L,N,R,
G
1. History of Nutrition, Energy requirements, Food based
dietary guidelines
i. Important landmarks in the history of nutrition
j. Recommended dietary allowances – Reference man,
reference woman, principles of arriving at RDA
k. National dietary goals and dietary guidelines- Principles
and process of development of dietary guidelines
l. Dietary guidelines of selected developed and developing
countries
m. Indian dietary guidelines
n. Visual presentation of dietary guidelines- Food guide
pyramids, eat well Bermuda, French stairs
o. Definitions of key terms : RDA, RDI, upper tolerable
limits, EAR, ESSADI, MDR etc
p. Nutritional Labelling : Key terms
II Energy Metabolism & Body Composition
5. Components of energy expenditure
d. Basal Metabolic Rate
e. Physical Activity
f. Thermic Effect of Food
6. Measurement of energy in foods
7. Measurement of human energy expenditure.
8. Body Composition and Body Weight
a. Body weight components and techniques for measuring
(iii) Lean body mass
(iv) Body fat (ii) Body water (iii) Body mineral mass
f. Regulation of body weight
(iii) Role of hormones – leptin, ghrelin and insulin
(iv) Control of food intake and energy balance
g. Body weight Imbalances: Overweight and Obesity
(iv) Assessment
(v) Etiology & Health Risks
(vi) Common problems encountered in obesity
management (Plateau effect and Weight cycling)
8 11% 1,2,3 CO1,3 PSO1
h. Eating disorders
(ii) Anorexia nervosa (ii) Bulimia nervosa (iii) binge eating
disorder (iv) PICA (Rumination disorder
i. Interrelationship between Under nutrition, Infection and
Immunity
Metabolic adaptations during starvation
III Carbohydrates
7. Classification, digestion, absorption and utilization: An
appraisal
8. Simple and Complex carbohydrates, Non-starch
polysaccharides and fiber constituents and their role in
Nutrition.
9. Established and emerging evidence of fiber
10. Newer functional role of carbohydrates in human
nutrition
11. Polyols, Glycemic Index, Glycemic load and Satiety
index: Clinical implications
12. Disorders related to carbohydrate metabolism
c. Lactose intolerance and dental caries
d. Diabetes mellitus: definition, classification and oral
glucose tolerance test, Indicators for monitoring
diabetes mellitus
Requirements and allowances.
8 11% 1,2,3 CO1,2,3
PSO1
IV Lipids
13. Classification, digestion, absorption, transport – A
review
14. Functions of essential fatty acids, and Long chain
PUFA
in human metabolism
15. Role of n3 and n6 fatty acids in health and disease
16. Hyperlipidemia and nutritional aspect of
atherosclerosis
17. Phytochemicals & Plant sterols in human nutrition
18. Diet heart hypothesis: Quality of fat on lipid status
8 11% 1,2,3 CO1,2,
3 PSO1
19. Visible and invisible fats in diets
20. Human requirements of essential fatty acids.
21. Assessment of Lipid status
22. Recommendations for heart friendly diets
23. Inter-relationship between Obesity and non
communicable diseases
24. Requirements and allowances, safe limits
V Proteins
10. Classification, digestion, absorption and transport –
Review
11. Non protein compounds and their biological functions
12. Metabolism of proteins – Role of liver and muscles
13. The concept of nitrogen balance, the concept of
obligatory nitrogen losses and their relevance to protein
requirement
14. Human requirements for proteins
15. Current methodology for determining protein
requirements and essential amino acid requirements
16. The concept of quality of protein and method for
measuring it.
17. Protein deficiency
18. Requirements and allowances.
8
11% 1,2,3 CO1,2,3
PSO1
VI Fat Soluble Vitamins–Vitamins A, D, E and K
1. Historical background
2. Structures of vitamins
3. Digestion, absorption, transport and metabolism
4. Bioavailability : Modulators
5. Biochemical function
6. Assessment of vitamin status
7. Interaction with other nutrients
8. Toxicity and deficiency
9. RDA
8 11% 1,2,3 CO1,2,
3 PSO1
VII Water Soluble Vitamins–Thiamin, Riboflavin, Niacin,
Pantothenic acid, Pyridoxine, Ascorbic Acid, Folic Acid,
Cyanocobalamine
1. Historical background
2. Structures of vitamins
3. Digestion, absorption, transport and metabolism
4. Bioavailability : Modulators
5. Biochemical function
6. Assessment of vitamin status
7. Interaction with other nutrients
8. Toxicity and deficiency
9. RDA
8 11% 1,2,3 CO1,2,
3,4 PSO1
VIII Macro Minerals–Calcium, Phosphorous, Iron,
Iodine, Copper and Zinc
1. Historical background
2. Structures of macro minerals
3. Digestion, absorption, transport and metabolism
4. Bioavailability : Modulators
5. Biochemical function
6. Assessment of macro mineral status
7. Interaction with other nutrients
8. Toxicity and deficiency
9. RDA
8 11% 1,2,3 CO1,2,3,4
PSO1
IX Micro Minerals– Magnesium, Selenium, Chromium,
Sodium, Potassium and Fluorine
1. Historical background
2. Structures of micro minerals
3. Digestion, absorption, transport and metabolism
4. Bioavailability : Modulators
5. Biochemical function
6. Assessment of micro mineral status
7. Interaction with other nutrients
8. Toxicity and deficiency
8 11% 1,2,3 CO1,2,
3,4 PSO1
9. RDA
X Antioxidants in Health and Disease
5. Antioxidants – definition and oxidative stress.
6. Effects of oxidants on macromolecules (CHO, proteins,
lipids, nucleic acids).
7. Antioxidant defense system (Enzymatic and Non-
enzymatic) – Location of action of various antioxidants.
8. Salient findings from observational studies.
Food sources of antioxidant nutrients.
4 4% 1,2,3 CO1,3,4 PSO1
REFERENCES
11. Ross, A. C., Caballero, B., Cousins, R. J., Tucker, K. L., & Ziegler, T. R. (2012). Modern nutrition in health and disease: Eleventh edition.
Wolters Kluwer Health Adis (ESP)
12. 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
13. Gibney MJ, Macdonald IA and Roche H (2010). Nutrition and Metabolism (2nded.). Published by Wiley-Blackwell, ISBN: 978-1-4051-
6808-3
14. Sue Rodwell Williams (2009). Nutrition, Diet Therapy (9thed.). Published by WB Saunders Company.
15. Geissler C (2009). Fundamentals of Human Nutrition. Churchill Publications, US.
16. Krause and Mahan (2008). Food Nutrition, Diet Therapy (12thed.). Published byWB Saunders Company
17. Shils ME, Olson JA and Shike (2006). Modern Nutrition in Health and Disease (10th ed.), Vol. II. Published by Philadelphia, Lea and
Fiebiger
18. Martin Eastwood (2003). Principles of Human Nutrition, Second edition, Edinburgh, UK
19. Swaminathan M (2000). Advanced Textbook on Foods and Nutrition, Vol I (2nded.). Published by Bangalore Printing and Publishing Ltd,
Bangalore
20. Garrow JS, James WPT, Ralph A and James JPT (2000). Human Nutrition and Dietetics (10thed.) Published by Churchill Livingstone. ISBN-
10: 0443056277, ISBN-13: 978-0443056277
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20 Onwards
B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS
Year II Foundation Elective
FND : Fundamentals of Food Science Credits 4(2+2)/6Hrs/Week
Semester IV Year of Introduction: 2019 – 20 Year of Syllabus Revision: 2018 – 19
Maximum Grade O
Mode of Transaction Lectures, Tutorials & Presentations
Course Outcome (CO)
CO1 Students will gain knowledge pertaining to basic properties of food groups
CO2 Students will have basic understanding of principles involved in cooking of foods from various food groups
Uni
t
No.
Topic Contact
Hours
Weight
age
(%)
BT
Level
CO PSO Elemen
ts of Employ
ability
(Emp)/ Entrepre
neurship
(Ent)/ Skill
Develop
ment
(SD)
Relevan
ce to Local
(L)/
National (N)/
Regiona
l(R)/Global (G)
Relatio
n to Gender
(G),
Environment
and
Sustainability
(ES),
Human
Values (HV)an
d
Professional
Ethics
(PE)
I Cereal and Cereal Products
1. Types, structure, composition, nutritive value, fortification
and processed products of: i. Wheat
ii. Rice
iii. Maize 2. Millets and pseudo millets (quinoa, buckwheat): Types,
composition and processing
3. Oats: Types and uses
4. Types of flour, composition of multigrain flour 5. Antinutritional factor present in cereals
6. Bread-Role of ingredients in bread making
03
12% 1, 2, 4 CO1 CO2
PSO1 PSO2
-- G ES
II Pulses, Legumes and Products, Nuts and oilseeds, Fats and
Oils
1. Legumes and Pulses
i. Types, composition, nutritive value and anti nutritional factors present in pulses /legumes
ii. Protein hydrolysates, concentrates and isolates,
elimination of antinutritional factors, textured vegetable protein
iii. Germination and fermentation- process, merits and
demerits iv. Soy and soy products- types, composition, health
benefits
2. Nuts and oilseeds i. Types, Composition and nutritive value
ii. Processing
iii. Antinutritional factors
iv. Role of nuts and oilseeds in cookery
3. Fats and Oils
i. Types, Composition, Nutritive value and Sources ii. Processing- virgin, cold and hot press oils-fractionation,
04
12% 1, 2, 4 CO1
CO2
PSO1
PSO2 -- G ES
interesterification, blending, fortification
iii. Role in Bakery: Types of fats used in Bakery, creaming
of fat iv. Fat mementics
III Fruits and Vegetables, Spices and Condiments and
Beverages
1. Fruits and Vegetables
i. Structure, composition and Nutritive Value
ii. Changes occurring in maturation and ripening iii. Processing
2. Spices and Condiments i. Definition and Classification
ii. Composition and nutritive value
iii. Active principles present
3. Beverages
i. Classification and composition
ii. Processing iii. Dietary significance
05 10% 1, 2, 3, 4 CO1
CO2
PSO1
PSO2 --- G ES
IV Sugar, Salt and Leavening Agents
1. Sugars and Jaggery i. Sources and composition
ii. Processing- bleaching and refining (sulfur free)
iii. Physical and functional properties, iv. Non- Nutritive Sweeteners
v. Role in Bakery
2. Salt
i. Types
ii. Fortification and double fortification
iii. Low sodium salt iv. Role in Bread fermentation
03 10% 1,2,3, 6 CO1
CO2
PSO1
PSO2 --- G ES
3. Leavening Agents
i. Types- Mechanical, chemical and biological ii. Uses in cookery and bakery
V Foods from Animal Sources
1. Eggs
i. Detailed structure and composition ii. Egg proteins
iii. Quality assessment and grading
iv. Egg foam- stages of egg foam v. Roles of egg in cookery
2. Meat i. Definition and classification
ii. Composition of meat
iii. Slaughtering- traditional (Halal, Sechita, African and
Sikh) and conventional methods of slaughtering iv. Post mortem changes-- rigor mortis, ageing
tenderization of meat
v. Identification of Meat cuts and buying guide and cooking methods
vi. Meat products- gelatin, lard, tallow, sausages
vii. Concept of red meat and white meat
3. Poultry
i. Types
ii. Poultry dressing iii. Cooking and buying guide
iv. Cooking methods
4. Fish
i. Classification
ii. Composition of fish
iii. Characteristics of fresh fish
12 20% 1,2,3,4,6 CO1
CO2
PSO1
PSO2 --- G ES
iv. Spoilage of fish- microbiological, physiological,
biochemical
v. Preservation and processing vi. Fish products
vii. Cooking methods
5. Milk and Milk Products
i. Composition of milk, Nutritive value of milk and
milk products
ii. Preparation of milk products iii. Processing, Pasteurization of milk and fortification of
milk and milk products
iv. Effect of heat, enzymes, acid, salts on milk
VI Other Food Commodities
1. Convenience food
i. Definition and types
ii. Advantages and disadvantages
2. Novel technologies in foods
i. Molecular Gastronomy ii. Genetically Modified foods
iii. Encapsulation techniques
03 06% 1,2,3, CO1
CO2
PSO1
--- G ES
References
1. Sunetra Roday (2017). Food Science and Nutrition, Oxford University Press, ISBN-13: 978-0-19-807886-9/ ISBN-10: 0-19-807886-2
2. T. Longvah R. Ananthan K. Bhaskarachary K. Venkaiah (2017). Indian Food Composition Tables (IFCT),, Indian Council of Medical Research, National Institute of Nutrition, ASIN: B076NMYR4P
3. Srilakshmi B (2015). Food Science. Sixth edition, New Age International, New Delhi, ISBN 10: 8122438091 ISBN 13: 9788122438093
4. Sethi Mohini / Rao E. S. (2011). Food Science Experiments and Applications. Second edition . CBS Publishers, New Delhi
5. Vaclavik. (2003). Essentials of Food Science. CBS Publishers, New Delhi.ISBN: 9788181283498
6. Maney S (2008). Foods, Facts and Principles, 3rd Edition Published by Wiley Eastern, New Delhi. ISBN- 9788122422153 / ISBN 8122422152
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019- 20 Onwards
B.SC. (HONORS) IN FOODS AND NUTRITION-DIETETICS
PRACTICAL
Year II
Core Allied / Elective / Foundation
FND : Fundamentals Food Science
Practical
Credits / Hours per week 4(2+2)/6Hrs/Week
Semester IV Year of Introduction: 2019-2020
Year of Syllabus Revision: 2018-2019 Maximum Marks / Grade O
Mode of Transaction Demonstration, food preparation,
application
Course Outcome (CO)
CO5 : Students will be able to understand principles of cereal and pulses science though practical applications and role in cooking
CO6 : Students will be able to understand the physical characteristics of animal foods and their role in cooking
CO7 : Students will learn science behind various ingredients and their role in cooking
Uni
t
No.
Topic Contact
Hours
Weightag
e
(%)
BT
Level
CO PSO Elemen
ts of
Employ
ability
(Emp)/
Entrepre
neurship
(Ent)/
Skill
Develop
ment
(SD)
Relevan
ce to
Local
(L)/
National
(N)/
Regiona
l(R)/Glo
bal (G)
Relatio
n to
Gender
(G),
Environ
ment
and
Sustaina
bility
(ES),
Human
Values
(HV)an
d
Professi
onal
Ethics
(PE)
I 1. Methods of fermentation- fermentation of foods from
various food groups (cereals, pulses, milk, vegetable)
2. Process of germination of grains and factors affecting the
process
3. Determination of egg quality
4. Different stages of egg foam and preparation of products-
soufflé, cakes, meringues, fluffy omelette
5. Factors affecting egg foam formation
6. Application of egg in cookery
7. Different methods of leavening in cooking and baking-
physical, chemical and biological
8. Acceptability of texturized food products as an alternative
to meat
9. Measurement of specific gravity of milk and factors
affecting it
15
30%
1,2,3,4,
5,6
CO1
CO2
CO3
PSO1
PSO2
SD
G
ES
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20 Onwards
B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS
Year II Core / Elective / Foundation
Food Microbiology Credits 5(3+2)/7hrs/week
Semester IV Year of Introduction: 2019-20
Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O
Mode of Transaction Lectures, Tutorials & Presentations
Course Outcome: CO1: Students will understand the history of microbiology, basic characteristics of micro-organisms, their role in food spoilage and food borne illnesses
CO2: Students will gain knowledge on microbiology of water and its treatment
CO3 Knowledge will be gained with respect to culture its types and preservation techniques
CO4: students will learn about the role of prebiotics and prebiotics in health and disease. CO5: Students will be able to enumerate and identify different types of microorganisms-and study basic laboratory techniques
Uni
t
No.
Topic Contact
Hours
Weightag
e
(%)
BT
Level
CO PSO Elemen
ts of Employ
ability
(Emp)/ Entrepre
Relevan
ce to Local
(L)/
National (N)/
Relatio
n to Gender
(G),
Environment
neurship
(Ent)/
Skill Develop
ment
(SD)
Regiona
l(R)/Glo
bal (G)
and
Sustaina
bility (ES),
Human
Values (HV)an
d
Professi
onal Ethics
(PE)
I Discovery of Microbiology
i. Scope of microbiology
ii. Contribution of various scientists in establishment of
different theories:
a. Discovery of Theory of spontaneous generation of
life
b. Germ theory of fermentation and decay
c. Germ theory of disease
8 10% 1,2,3 C01 PSO2
PSO8 - G -
II Classification and reproduction of Bacteria, Yeast, Mold
and Virus
a. Morphological details
b. Classification and nomenclature
c. Requirement for their growth d. Reproduction and reproductive parts
e. Different types of media and time required for
incubation f. Use of good bacteria in fermentation
11
25%
1,2,3,4
CO1
PSO2 PSO8
- G -
III Cultures
Definition of culture
a. Types of culture b. Isolation, preservation and storage of cultures
4
6
5%
1,2,3,4.5
CO3
PSO2 PSO8
- G -
IV Water Microbiology 1. Microflora present in water, sources of contamination
of water and food
2. Modes used for disinfecting water at cooperation level, at household level
a. RO water- pros and con
b. Filter water- pros and cons
Chlorine disinfection
6 10% 1,2,3,4 CO2 PSO2 PSO8
- G -
V Microbial contamination of Food
Cereals, pulses, fish, sea foods, milk and milk products, meat and meat product, beverages, fats, spices and condiments,
fruits and vegetables
9
15 % 1,2,3,4,5 C02 PSO2 PSO8
- G -
VI Role of Probiotics and Prebiotics in health and disease
a. Definition and types
b. Sources c. Role of prebiotics and probiotics and its mechanism in
health and diseases
d. Role of short chain fatty acids
i. Propionate ii. Butyrate
iii. Acetate
5 10% 1,2,3,4 C04 PSO2
PSO8 - G -
Reference Books
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 Manual for food service
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
5. Bauman R. (4th edition), Microbiology with diseases by Taxonomy
6. Frazier (2017). Food Microbiology. McGraw Hill Education
7. Garg (2010). Laboratory Manual of Food Microbiology. I. K. International Publishing House Pvt. Ltd.
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20 Onwards
B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS
Year II Core / Elective / Foundation
Food Microbiology Credits
5(3+2)/7hrs/week
Semester IV Year of Introduction: 2019-20
Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O
Mode of Transaction Labs
Course Outcome: CO1: Students will understand the history of microbiology, basic characteristics of micro-organisms, their role in food spoilage and food borne illnesses
CO2: Students will gain knowledge on microbiology of water and its treatment
CO3 Knowledge will be gained with respect to culture its types and preservation techniques
CO4: students will learn about the role of prebiotics and prebiotics in health and disease. CO5: Students will be able to enumerate and identify different types of microorganisms-and study basic laboratory techniques
Uni
t
No.
Topic Contact
Hours
Weightag
e
(%)
BT
Level CO PSO Elemen
ts of
Employ
ability
Relevan
ce to
Local
(L)/
Relatio
n to
Gender
(G),
(Emp)/
Entrepre
neurship (Ent)/
Skill
Development
(SD)
National
(N)/
Regional(R)/Glo
bal (G)
Environ
ment
and Sustaina
bility
(ES), Human
Values
(HV)an
d Professi
onal
Ethics (PE)
I Glassware Sterilization
1. Types of Sterilization and their principles
2. Dry heat sterilization a. Hot air Oven
b. Inoculating Loop
c. Bunsen burner d. Laminar Air flow
3.Moist heat sterilization
Autoclave
2 5% 1,2,3,4,5 CO5 PSO2
PSO8
SD G -
II Basic microbiological techniques
Understanding different types of microscopy and their
principles
a) Simple microscopy b) Compound microscopy
c) Electron microscopy
Media a. Types of media
b. Preparation of media, storage and sterilization
4 5% 1,2,3,4 CO5 PSO2 PSO8
SD G -
III Determination of Bacteria in air, food and water
a. Preparation of nutrient agar and dilution b. Preparation of dilution blank
14 15% 1,2,3,4 CO5 PSO2
PSO8
SD G -
c. Most probable number technique for water
d. To determine the safety of water using rapid methods
e. To determine microorganisms in air samples of different places
f. To determination of yeast, molds and Coliforms in food
samples using different technique g. To calculate the microbiological safety of utensils using
swab rinse techniques
h. To calculate the number of microorganisms in hand rinse
samples
IV Importance of Grams staining technique
a) 1.Principle of grams staining technique
b) 2.To perform Grams staining technique and observe under the microscope to determine it gram positive
bacteria or gram negative.
c) To observe spores and other morphological
characteristics of the bacteria.
10 5% 1,2,3,4 CO5 PSO2
PSO8
SD G -
The Maharaja Sayajirao University of Baroda
Faculty Of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2020 onwards
BSc. (Dietetics): Regular Programme
Year II
Foundation Elective
FOOD PRESERVATION
TECHNIQUES
Credits 4(3+1)
Semester IV Year of Introduction:
Year of Syllabus Revision: Maximum Grade O
Mode of Transaction
Course Outcome (CO) Dietetics
1.To enable to understand the basic concepts of food preservation
2.To aquire knowledge regarding the developments in food preservation
3.To develop ability in preparing and preserving various food products by using preservation techniques
Uni
t
No.
Basic Concepts in Food Preservation
Contact
Hours
Weight
age
(%)
BT
Level
CO PSO Elemen
ts
Relevan
ce to
Relation to
1.
Introduction- a. Food Preservation and its importance
b. Principles of food preservation
c Factors responsible for food spoilage
4 5 1 1 1 SD G ES
II Food Spoilage
4 10 2 2 2 SD G ES
a. Food spoilage- Role of micro organisms in food spoilage - Bacteria, yeast and moulds.
b. Causes and types of spoilage in perishables
and semi- perishable along with remedial
measures to be taken.
c. Causes and types of spoilage in canned food with remedial measures.
d .Fermentation, decomposition and putrefaction with factors affecting same - Desirable and undesirable fermentation.
III 1.Preservation by low temperature 4 20 3 3 2 EMP, L,G PE
a) types of low temperature storage b) types of
freezing c) changes during freezing & thawing etc.
d) types of containers used
2.Drying & Dehydration
a) methods of drying & dehydration b) different types of
driers c) freeze drying- lyophilisation d) packing &
storage
3.Preservation by irradiation
a) Sources of ionizing radiations b) factors affecting
radiation of foods c) effect of radiation of foods
4.Pickling
a) control of pH b) action of preservatives c) types of
pickles d) spoilage in pickles e) use of additives,
color, emulsifiers
1. 5.Canning & Bottling
Steps involved b) principles of processing acid & non-acid
foods c) types of containers d) types of lacquer e) spoilage
of canned foods
ENT
IV Preservation by inactivation method
1. Objectives and principles involved, merits and demerits
a. Sterilization
b. Pasteurization
c. Pressure treatment
d. Blanching
2. Preservation of spices & condiments
3. Preservation of grains, legumes
4. Preservation & storage of perishables & semi-
perishables- milk, eggs, fish, flesh foods, vegetables,
fruits
4 20 3 3 1,2 ENT,E
MP G PE
V Principles, method of preparation and preservation of
different types of preserved food 1. Fruit juices and beverages,
squashes, cordials,
2. Jams, jellies, marmalades,
candies
3. Tomato products- ketchup,
sauce, puree, paste, juice
4. Chutneys & powders
5. Papads, khakras,
4 15 3 2 2 EMP,E
NT,SD L,R PE
VI Practical
1.Preparation of Various Food Products for Preservation a. Squash and Cordial b. Jam, Jelly and Marmalade
c. Pickles
d Tomato ketchup
e. Chutneys
f. sauces
2 15 3 3 1,2 EMP, ENT
L,R,N PE
VII Other processing methods for food preservation
Blanching and Freezing of fruits and vegetables 2. Drying of vegetables- peas, potato, carrot, French beans
4. Reconstitution of dried vegetables
5. Drying & making powders- garlic, ginger, spices etc
2
10
2 3 1,2 EMP,
ENT L,R,N PE
VII
I
Visits to Food Industries
factory visits- pickle, jam, pulses, freeze drying laboratories,
papad industries, small-scale entrepreuners in food making
industry
2 5 1 1 2
EMP,
ENT L PE
References
1 Food Packaging ‘Principles and Practice’ Second Edn., 2005, G.L. Robertson
2 Food Processing: Principles and Applications, 2006, Ramaswamy Hosahalli, Mechelle Marcotte, CRC Press
3 Food Processing Technology 3rd Edition, 2009, P.J Fellows, CRC WP
4 Handbook of Food Preservation Edited by M. Shaffiur Rahman, 2007,CRC Press Pvt. Ltd.
5 Singh A K (2015), Food preparation and preservation; Random Publication(New Delhi).
6 Shrivastava RP and Kumar S. (2015); Fruit and Vegetable Preservation- Principles and practices; CBS Publishers and Distributors.ducation (India)
The Maharaja Sayajirao University of Baroda
Faculty Of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20 Onwards
B.SC. (HONORS) IN FOODS & NUTRITION – DIETETICS
PRACTICAL
Year II Core / Elective / Foundation
Nutritional Biochemistry Lab Credits / Hours per week 3 (0+3) / 06 Hrs / Week
Semester IV Year of Introduction: 2019-20
Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O
Mode of Transaction Tutorials, Presentations and Labs
Course Outcome (CO)
CO1: To develop an understanding of the reagent preparation and knowledge regarding use of classical laboratory techniques.
CO2: To provide fundamental practical skills required for biochemistry and nutrition assays.
CO3: To comprehend interpretation of biochemical tests and relate it with clinical conditions.
Unit
No.
Topic Contact
Hours
Weightage
(%)
BT
Level
CO PSO Elemen
ts of Employ
ability
(Emp)/
Entrepreneurship
(Ent)/
Skill Develop
ment
(SD)
Relevan
ce to Local
(L)/
National
(N)/ Regiona
l(R)/Glo
bal (G)
Relatio
n to Gender
(G),
Environ
ment and
Sustaina
bility (ES),
Human
Values (HV)
and
Professi
onal Ethics
(PE)
I Theory of Basic Laboratory Principles, Procedures,
Instruments –
1. Different types of glasswares used in laboratories and their
utility. 2. Normality, Molarity, Molality, Strengths of acids and use of
it in preparations of reagents
3. Precision and accuracy in Nutrition biochemistry estimations 4. Specimen collection, handling, storage of specimens
- Types of specimen; Blood, urine, stool, etc.
- Difference between blood, plasma, serum - Difference between Capillary and Venous blood
- Changes in blood and urine on storage
5. Precipitating agents
6. Understanding the usage of various common laboratory instruments
7 20% 1, 2, 3, 4,
5, 6 CO1 CO2
PSO 1,3,4
EMP, SD
L,N,R,G ES, HV
II Qualitative Tests for Carbohydrates - Macronutrients 1. Molisch’s test for presence of Carbohydrates
2. Benedict’s test for presence of reducing sugars 3. Barfoed’s test for distinguishing mono and disaccharide
4. Fehling’s test
5. Picric acid test 6. Seliwanoff’s test for Ketose sugar
7. Phenylhydrazine test for reducing mono and disaccharide
8. Mucic acid test for Lactose and Galactose
9. Test for starch, dextrin and glycogen - polysaccharides
4 15% 2, 3, 4, 5,
6
CO2
CO3
PSO
1,3,4
EMP,
SD L,N,R,G ES, HV
III Qualitative Tests for Proteins 1. Xanthoprotein reaction to identify aromatic Amino Acid
2. Millon-Nasse’s reaction for presence of Tyrosine 3. Aldehyde reaction for presence of Tryptophan
4. Biuret reaction for presence of Protein / Amino Acid
5. Ninhydrin reaction for presence of Protein / Amino Acid
6. Coagulation
4 15% 2, 3, 4, 5,
6
CO2
CO3
PSO
1,3,4
EMP,
SD L,N,R,G ES, HV
IV Qualitative Tests for Lipids 1. Estimation and significance of
- Peroxide value - Saponification value
- Acid value
- Iodine value
7 20% 2, 3, 4, 5,
6 CO2 CO3
PSO 1,3,4
EMP, SD
L,N,R,G ES, HV
V Biochemical estimations : Blood / Serum 1. Blood Hb (Principle and comparison of various methods used
for Hemoglobin estimation like HemoCue, Sahli’s method,
Cyanmethemoglobin method etc.) 2. Estimation of Glucose in Serum/Plasma using enzymatic kit
3. Serum Total Proteins, Albumins by chemical kit and
Globulin calculation
4. Serum Calcium by titrimetric method
7 20% 2, 3, 4, 5,
6 CO2 CO3
PSO 1,3,4
EMP, SD
L,N,R,G ES, HV
VI Analysis in Urine 1. Examination of urine based on physical appearance
2. Estimation of Creatinine in urine by Jaffe’s reaction 3. Presence of Glucose in urine using dip stick method
3 10% 2, 3, 4, 5,
6
CO2
CO3
PSO
1,3,4
EMP,
SD L,N,R,G ES, HV
4. Theory on assessment methods and cut off for
- Urinary Sodium
- Urinary Iodine
References
1. Chawla R. Practical Clinical Biochemistry Methods and Interpretations, 4th Edition, 2014. Published by Jaypee Brothers Medical Publishers Ltd., India.
2. Sheel Sharma. Practical Biochemistry, 2007. Published by Classic Publication House
3. A. Aljebory, T. Alsalman. Practical Biochemistry, 2015. Published by Research Gate Publication https://www.researchgate.net/publication/301647645
4. Alan H Gowenlock . Varley’s Practical Clinical Biochemistry, 6th Edition, 2006. Published By Heinemann Medical, University of Minnesota.
The Maharaja Sayajirao University of Baroda
Faculty Of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20 Onwards
B.SC. (HONORS) IN FOODS & NUTRITION - DIETETICS
Year II Core / Elective / Foundation
Nutritional Biochemistry Lab Credits / Hours per week 3 (3+0) / 06 Hrs / Week
Semester IV Year of Introduction: 2019-20
Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O
Mode of
Transaction Lectures, Tutorials, Presentations and Labs
No. Course Content : Practical Course
code
BT
Level CO PSO
I Basic Laboratory Principles, Procedures, Instruments – Theory 1. Usage of different types of glasswares in clinical chemistry. 2. Preparation of solutions and reagents
- Normality, Molarity, Molality, Strengths of acids
3. Concept of precision and accuracy 4. Specimen collection, handling, storage of specimens
- Blood, urine, stool
- Changes in blood and urine on storage - Difference between blood, plasma, serum
5. Precipitating agents
6. Understanding the usage of various laboratory instruments
1, 2, 3, 4, 5,
6
CO1
CO2 PSO 1,3,4
II Qualitative Tests for Carbohydrates 1. Molisch’s test
2. Benedict’s test
3. Barfoed’s test 4. Fehling’s test
5. Picric acid test
6. Seliwanoff’s test
7. Phenylhydrazine test 8. Mucic acid test
9. Test for starch, dextrin and glycogen
2, 3, 4, 5, 6 CO2
CO3 PSO 1,3,4
III Qualitative Tests for Proteins 1. Xanthoprotein reaction
2. Millon-Nasse’s reaction 3. Aldehyde reaction
4. Biuret reaction
5. Ninhydrin reaction 6. Coagulation
2, 3, 4, 5, 6 CO2
CO3 PSO 1,3,4
IV Qualitative Tests for Lipids 1. Estimation and importance of
- Peroxide value - Saponification value
- Acid value
- Iodine value
2, 3, 4, 5, 6 CO2 CO3
PSO 1,3,4
V Biochemical serological estimations 1. Blood Hb (Principle and comparison of various methods used for Hemoglobin estimation like
HemoCue, Sahli’s method, Cyanmethemoglobin method etc.)
2. Serum Glucose (Kit method) 3. Serum Total Proteins
4. Serum Albumin
5. Serum Globulin (Kit method) 6. Serum Calcium
2, 3, 4, 5, 6 CO2 CO3
PSO 1,3,4
VI Urine Analysis 1. Physical examination of urine
2. Chemical examination - Urinary creatinine
- Urine glucose (dip stick method)
3. Theory on assessment methods and cut off for - Urinary Sodium
- Urinary Iodine
2, 3, 4, 5, 6 CO2
CO3 PSO 1,3,4
References
1. Chawla R. Practical Clinical Biochemistry Methods and Interpretations, 4th Edition, 2014. Published by Jaypee Brothers Medical Publishers Ltd., India.
2. Sheel Sharma. Practical Biochemistry, 2007. Published by Classic Publication House
3. A. Aljebory, T. Alsalman. Practical Biochemistry, 2015. Published by Research Gate Publication https://www.researchgate.net/publication/301647645
4. Alan H Gowenlock . Varley’s Practical Clinical Biochemistry, 6th Edition, 2006. Published By Heinemann Medical, University of Minnesota.
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20 onwards
B.Sc.FcSc. (Dietetics): Regular Programme
Year III Core / Elective / Foundation
Medical Nutrition Therapy Credits / Hours per week 4(4+0)/4Hrs/week
Semester V Year of Introduction: 2019-20
Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O
Mode of Transaction Lectures, Tutorials, presentations
Course Outcome (CO)
CO1 Comprehensive knowledge in the field of therapeutic nutrition and dietetics.
CO2 Update & understand the current knowledge about classification, pathogenesis, diagnosis, etiology and dietary management of various diseases.
CO3 Application and Translation of scientific knowledge into practice.
CO4 Understanding and update on the newer non-pharmacological therapies to control various diseases conditions based on scientific evidence.
CO5 Correlating principles of dietary management with laboratory management and human nutrition.
Uni
t
No.
Topic Contact
Hours
Weightag
e
(%)
BT
Level
CO PSO Elemen
ts of
Employ
ability
(Emp)/
Entrepre
neurship
(Ent)/
Relevan
ce to
Local
(L)/
National
(N)/
Regiona
Relatio
n to
Gender
(G),
Environ
ment
and
Sustaina
Skill
Develop
ment
(SD)
l(R)/Glo
bal (G)
bility
(ES),
Human
Values
(HV)an
d
Professi
onal
Ethics
(PE)
1 Burden of Non Communicable Diseases (NCD) and their
Control
Non Communicable Diseases and its types
Contribution of NCD to death burden
Highest contributor to NCD burden
Risk factors of NCD
Public health strategies for the control of NCD
Non-Pharmacologic treatment of NCD
NPCDs; objectives & key strategies
(a) The Eat Right Movement (Aaj Se ThodaKam)
(b) Shake the Salt Habit
(c) Any newer Global / National Initiatives
08 15% 1,2,3 CO1 PSO1
PSO2 Emp.
N,G
2 The Art and Science of Weight Management
Overweight and Obesity
Weight management.
Role of sleep in weight management.
Role of physical activity- measuring physical activity,
energy expenditure after various activities etc.
05 10% 1,2,3
CO2
CO4
CO5
PSO1
PSO2 Emp.
N,G
Types of diet in obesity management along with a
critique of fad diets.
Bariatric Nutrition
i) Types of surgeries
ii) Nutrition care process for bariatric surgery patient
Underweight
Causes of underweight
Comorbidities in underweight
Dietary management of severely underweight patients
3 Medical Nutrition Therapy for Diabetes Mellitus
Pathophysiology of diabetes mellitus
Secondary complications of diabetes mellitus
Diagnostic and screening criteria
Goals and outcomes of medical nutrition therapy of
diabetes mellitus & GDM
Role of alternate artificial sweeteners and FOS
Medications (OHA’s and Insulin therapy)
Hypoglycemia
Dietary management of diabetes mellitus including
carbohydrate counting, insulin to carbohydrate ratio,
blood sugar to insulin ratio etc.
06 15% 1,2,3
CO2
CO4
CO5
PSO1
PSO2 Emp.
N,G
4 Medical Nutrition Therapy for Hypertension,
Hyperlipidemia, Atherosclerotic / Ischaemic heart disease
Hypertension
Types, risk factors, diagnosis and assessment
Consequences and complications of hypertension
including cerebrovascular diseases
06 20% 1,2,3
CO2
CO4
CO5
PSO1
PSO2 Emp.
N,G
Role of diet in management of hypertension and its
complications viz. various nutrients like Sodium,
potassium, calcium, magnesium etc.
Role of sodium in hypertension and use of salt
alternatives, their composition and contra indications
and long term effects of regular consumption.
Hyperlipidemia, Atherosclerotic / Ischaemic heart disease
Types and risk factors.
Role of diet in the management of the CVD with
emphasis on the Therapeutic Lifestyle Change (TLC)
diet.
Diet after by-pass surgery and heart attacks.
5 Medical Nutrition Therapy for Renal Disorders
Renal function tests: An appraisal
Glomerulonephritis
Nephrotic syndrome
Acute and chronic renal failure
Dialysis (Types) / Renal transplant
Nephrolithiasis / Renal calculi
Dietary management of renal disorders and its
complications including nutritional management of a
dialysis and renal transplant patient.
12 10% 1,2,3
CO2
CO4
CO5
PSO1
PSO2 Emp.
N,G
6 Etiology, Diagnosis and Dietary Management of Liver
Disorders
Liver function: Normal and deranged
Role of diet in liver health
04 10% 1,2,3
CO2
CO4
CO5
PSO1
PSO2 Emp.
N,G
Liver function tests and nutritional care in liver diseases
including dietary management in liver transplant.
Viral hepatitis
Fatty Liver Cirrhosis
Alcoholic liver diseases, NAFLD
Cholecystitis, Cholelithiasis, cholecystectomy,
pancreatitis
Hepatic encephalopathy, Wilson’s disease.
7 Medical Nutrition for the Upper and Lower GI disorders
Disorders of mouth, Oesophagus: Gastroesophageal
Reflux and Esophagitis, Hiatal Hernia
Disorders of the Stomach: Indigestion and dyspepsia,
Gastritis and Peptic Ulcer diseases, characteristics and
differences between Gastric and Duodenal Ulcers
Common intestinal problems: Flatulence, Diarrhoea,
Constipation, Steatorrhea
Diseases of the small and large intestine: Celiac disease,
tropical sprue, lactose intolerance, Ulcerative Colitis,
Irritable bowel syndrome, Diverticular diseases.
05 10% 1,2,3
CO2
CO4
CO5
PSO1
PSO2 Emp.
N,G
8 Medical nutrition therapy for the following disorders
Febrile Conditions
Acute and chronic infectious disease
Typhoid
Tuberculosis: Guidelines for management of
tuberculosis and infectious diseases.
Bone Disorders
Osteoporosis
Osteoarthritis
10% 1,2
CO2
CO4
CO5
PSO1
PSO2 Emp.
N,G
Rheumatoid arthritis
Role of calcium, Vitamin D and hormones in
prevention of bone health
Dietary management for bone health
HIV AIDS
Pathophysiology, etiology and classification of HIV
disease
Medical nutrition therapy for HIV diseases along with
immune nutrition and supplements
Food Allergy and food intolerance
Immunologic basis, risk factors for the development of
food allergy, food intolerances, diet of allergic disease
Neurological Disorders (Dementia, AD)
a) Symptoms b) Medical Nutrition Therapy
c) Non pharmacological Therapies
Summary table of different diets.
REFERENCES
Reference Books:
1. Kathleen M L, Raymond JL (2017) Krause’s Food and the Nutrition Care Process (14th ed.) ISBN 9780323340755, Elsevier Publication
2
Staci Nix, Sue Rodwell Williams (2012). Williams' Basic Nutrition & Diet Therapy
(14thed.). Elsevier - Health Sciences Division, ISBN-100323083471, ISBN-
139780323083478
3 Nelms M, Sucher K (2015). Nutrition Therapy and Pathophysiology. (3rd edition) Cengage Learning, USA. ISBN-13: 978-1305111967, ISBN-
10: 1305111966
4 Brown, J (2014).Nutrition Now (7thed). Wadsworth, USA, ISBN- 13:978-1-133-93653-4, ISBN 10:1-133-93653-9
5 Sylvia Escott – Stump (2015). Nutrition and Diagnosis – Related Care (8thed). Lippincott Williams and Wilkins. ISBN-13: 978-1451195323, ISBN-
10: 145119532X
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20 onwards
B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS
Year III Core / Elective / Foundation
Community Health and Nutrition Credits / Hours per Week 7 (5+2) / 9 Hrs / Week
Semester V Year of Introduction: 2019-20 Year of Syllabus Revision: 2018-19
Maximum Marks / Grade O
Mode of Transaction Lectures, Tutorials and Presentations
CO1: Students will gain appropriate knowledge and understanding about key concepts of community health and nutrition
CO2: Students will be sensitized about the principles and methods of assessing nutritional status & its continuous monitoring & feedback systems in clinical and community settings
CO3: Students will gain knowledge about important Type I and Type II nutrient deficiencies and their management protocols
CO4: Students will be equipped to apply evidence-based actions for combating nutrition and health problems of the community
Unit
No.
Topic Contact
Hours
Weightag
e
(%)
BT
Level
CO PSO Elemen
ts of
Employability
(Emp)/
Entrepre
neurship (Ent)/
Skill
Development
(SD)
Relevan
ce to
Local (L)/
National
(N)/
Regional(R)/Glo
bal (G)
Relation to
Gender (G),
Environment and
Sustainability
(ES), Human
Values (HV)and
Professional
Ethics (PE)
I Definitions of Community Health and Nutrition
1. Defining community health and community nutrition. Differences between community health and nutrition
approach and clinical approach,
8 10% 1,2,3 CO1 PSO3 PSO4
SD L,N,R,G G,ES,HV
2. Causes and consequences of various morbidities.
Definitions and concepts of various mortality rates
3. Determinants of Health 4. Definitions used in community nutrition, community
nutrition cycle, identifying vulnerable groups,
epidemiology, health promotion, advocacy, food security and nutrition security, evidence-based
interventions and policies, dual burden of mal nutrition,
double duty action, hidden hunger, hunger index,
Anthropology, HDI, SDG, poverty enumeration, system strengthening, DALY’s, QALY’s PPLY’s and life
expectancy at birth
5. Theory and concepts of Demography, Growth rate, Census enumeration
6. Target population calculations- vulnerable age groups,
projected population in life cycle 7. Nutrition and health system in India
8. Nutrition, education, water and sanitation, health and
economic related indicators from national data sets
II Nutritional Status Assessment by Non Invasive & Invasive
Methods
1. Overview of nutritional status assessment methods:
Direct parameters- (anthropometry, clinical signs and symptoms, dietary assessment and biochemical
parameters); ecological parameters – environment, Food
prices, natural calamities and indirect parameters – SES,
Mortality and Morbidity rates 2. Measuring malnutrition by weight, height, age.
3. Other measurements used in clinical /field settings BMI,
MUAC for Women & children, Skin fold Thickness, Waist/ hip ratio, waist circumference Criteria used for
determining normal & at-risk levels for various target
population
4. Comparison of indices with references
12 10% 1,2,3,4,5 CO2
PSO3
PSO4 SD L,N,R,G G,ES,HV
5. The new WHO growth standards, its use and
implications and classification to define malnutrition in
all form 6. New WHO growth standards for Adolescents,
implications of introducing new standards in school
health program)
III Dietary intake assessment methods 1. Dietary intakes methods and understanding their usage
and limitations in different field situations: 24-hour diet
recall methods; Food frequency method; Weighed food inventory; food diaries, food composition methods etc
2. Comparisons between various dietary methods
3. Rapid assessment methods for dietary intake, Dietary Diversity Score – Household, Individual, women and
child-its significance
Understanding the new RDA and ADI’s and concept and
use of consumption unit in diet surveys (e.g. NNMB).
10 10% 1,2,3,4,5 CO2 PSO3 PSO4
SD L,N,R,G G,ES,HV
IV Invasive Parameters and Comparisons with the Reference
Values
1. An overview of assessment by invasive parameters for assessing changes in the level of nutrients and their
metabolites in body tissues at different levels of nutrition,
their interpretation, advantages and disadvantages:
a. Fats b. Carbohydrates
c. Protein
d. Iron e. Vitamin D
f. B-complex vitamins (urinary excretion),
g. Vitamin C h. Iodine (T3, T4, urinary excretion),
i. Sodium, potassium, chloride, Fluoride
j. TB Test, HIV Test CD4 counts
Non invasive screening tools for various nutrition related disorders.
9 10% 1,2,3,4,5 CO2 PSO3
PSO4 SD L,N,R,G G,ES,HV
V Managing Double Burden of Malnutrition
1. Triple burden of malnutrition in children and adolescents
2. Measuring growth in children and adolescents, its importance, its need and detection of early growth
faltering or overweight
3. Determinants/causes, consequences & vulnerable age groups
4. Addressing under nutrition in children – a life cycle
approach, importance of first 1000 days of life &
evidence-based interventions for preventing undernutrition.
5. Optimal feeding and caring practices for infants and
children 6. Indicators used to define a nutrition/ health problem as
problem of public health significance with special
reference to Prevalence of underweight, wasting, stunting for declaring nutrition emergency
7. Reasons for selection of above indicators & Population
covered to measure these Indicators
8. ICDS and MDM to prevent under nutrition among
children
9. Overweight & Obesity
10. Determinants/causes, consequences & vulnerable age
groups
11. Addressing emerging Public health problem – a life
cycle approach.
15 15% 1,2,3,4,5 CO2
CO4
PSO3
PSO4 SD L,N,R,G G,ES,HV
VI Hidden Hunger 1. The problem of Hidden Hunger & their causes, namely
vitamin A deficiency and iron deficiency anemia in
India, clinical signs & symptoms, Types Mild to
moderate forms and severe forms) its causes, consequences & vulnerable age groups
10
15%
1,2,3,4,5 CO3 PSO3
PSO4 SD L,N,R,G G,ES,HV
2. Indicators used to define various deficiency disorders as
problems of public health significance with special
reference to : a. Vitamin A deficiency (Bitot’s spot, night
blindness & corneal xerosis prevalence)
b. Iron deficiency (Hb levels) 3. Reasons for selection of above indicators & Population
covered to measure these indicators
4. Prevention (Role of delayed cord clamping &
breastfeeding) of these disorders in community health programmes and clinical settings
5. Problem of helminthic infestations in India, burden,
consequences & strategies for control (Hygienic environments, Deworming)
6. Bundling of deworming with vitamin A
supplementation, its advantages 7. Role of Zinc in diarrhea management & prevention,
treatment protocols.
8. Fluorosis: Symptoms, causes and consequences,
Fluoride mitigation programmes 9. How and where to add Nutrition Program Policies.
10. Fortification of foods a) Edible oil fortification b)
Whole wheat flour fortification c) Rice fortification d) Milk fortification e) Double fortification of salt.
11. National programs for Micronutrient deficiency control.
VII Monitoring & Feedback Systems in National Nutrition
Programs 1. Understanding Monitoring & Feedback Systems and its
purpose, used in ICDS program, its strength &
weaknesses, newer initiatives taken by government to improve ICDS surveillance system
2. Definitions of terms used in nutritional Monitoring &
Feedback Systems
a. Long term nutrition monitoring b. Impact evaluation of programs
11 10% 1,2,3,4,5 CO4 PSO3 PSO4
SD L,N,R,G G,ES,HV
c. Timely warning and intervention systems
3. Types of nutritional Monitoring & Feedback Systems
appropriate to different situations 4. Community Action Approach – cycle of triple A
5. Global nutrition targets, NCD targets and SDGs and their
surveillance 6. Nutrition and important factors in achieving Global
nutrition targets, NCD targets and SDGs
Reference Books
1. K. Park (2011).Text Book of Preventive and Social Medicine, 21 EDITION. Banarsidas Bhanot Publishers . Jabalpur. ISBN13: 9788190607995. 868 pages.
2. Vir Sheila (2011). Public Health Nutrition in Developing Countries published by Wood head Publishing India. ISBN-13: 9780857090041, ISBN-
10: 0857090046
3. Census India, www.censusindia.gov.in
4. Census India, www.censusindia.gov.in
5. Census Gujarat, www.censusgujarat.gov.in
6. Socioeconomic & cast census, www.secc.gov.in
7. WHO: Child growth standards 2007, www.who.int/childgrowth/standards/WHO child growth standards and the identification of severe acute malnutrition in infants and children A joint statement. WHO UNICEF 2009
8 WHO: Child growth standards 2007, www.who.int/childgrowth/standards/WHO child growth standards and the identification of severe acute malnutrition in
infants and children A joint statement. WHO UNICEF 2009
9 The Training Course on Child Growth Assessment, Module http://www.who.int/childgrowth/training/modules
10 Anthropometry Training video. http://www.who.int/childgrowth/training/en/
11 WHO Anthro (version 3.2.2, January 2011) and macros
12 Vitamin A deficiency and its consequences : Field guide to detection &control, 3rd edition, WHO,1995
http://www.who.int/nutrition/publications/vad_consequences.pdf
13 Iron Deficiency Anaemia Assessment, Prevention and Control : A guide for programme managers, WHO, 2001
http://www.who.int/nutrition/publications/en/ida_assessment_prevention_control.pdf
14 Assessment of iodine deficiency disorders and monitoring their elimination a guide for programme managers third edition, WHO,2007
http://www.unicef.org/ukraine/2_Guide_for_IDD_managers_eng.pdf
15 The importance of zinc in human nutrition and estimation of the global prevalence of zinc deficiency, Food & Nutrition Bulletin, Volume 22, Number 2, June
2001, pp. 113-125(13)
16 Fact sheet on Soil-transmitted helminth infections, WHOhttp://www.who.int/mediacentre/factsheets/fs366/en/
17 Recent GOI operational guidelines for all nutritional deficiency disorders.
Haneline, M., & Meeker, W. C. (2009). Introduction to public health for chiropractors. Jones & Bartlett Learning.
18 Ministry of Women & Child development. GOI, www.wcd.nic.in.icds
19 Women & child development Department Gujarat, cd.gujarat.gov.in
20 Ministry of Health & Family Welfare, www.mohfw.nic.in
21 Intersectoral convergence between DWCD and DHFW – DOHFW, http://nrhm.gov.in/nhm/nrhm/guidelines/nrhm-guidelines/intersectoral-convergence-
between-dwcd-and-dhfw-dohfw.htm
22 Guidelines for Enhancing Optimal Infant and Young Child Feeding Practices.2013 Ministry of Health and Family Welfare. Government of India.
23 King, F. S., Burgess, A., Quinn, V. J., & Osei, A. K. (Eds.). (2015). Nutrition for developing countries. Oxford University Press
24 Guidelines for Measuring Household and Individual Dietary Diversity Score. FAO. 2013.
25 FSSAI (2018) Food Fortification Resource Centre, Recent Advancements; Ministry of Health & Family Welfare, GOI.
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20 onwards
B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS
PRACTICAL
Year III Core / Elective / Foundation
Community Health and Nutrition Practical Credits / Hours per Week 7 (5+2) / 9 Hrs / Week
Semester V Year of Introduction: 2019-20
Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O
Mode of Transaction Presentations, fieldwork and data collection
CO1: Students will gain appropriate knowledge and understanding about key concepts of community health and nutrition
CO2: Students will be sensitized about the principles and methods of nutritional assessment and surveillance for clinical and community settings
CO3: Students will gain knowledge about important macro and micronutrient deficiencies and their management protocols CO4: Students will be equipped for promotion of good health by applying evidence-based actions to solve nutrition and health problems of the community
Unit
No.
Topic Contact
Hours
Weightage
(%)
BT
Level
CO PSO Elemen
ts of Employ
ability
(Emp)/ Entrepre
neurship
(Ent)/ Skill
Develop
ment
(SD)
Relevan
ce to Local
(L)/
National (N)/
Regiona
l(R)/Global (G)
Relation to
Gender (G), Environment
and
Sustainability (ES), Human
Values
(HV)and Professional
Ethics (PE)
I An Exposure to National Programs
1. An exposure visit (urban and rural) and brief report on
observations for - a) ICDS program
b) MDM program
5 5%
1,2,3,4,5
CO1
PSO3
L,N,R
c) Government Health facilities and functionaries
2. Calculation of target population
II Socioeconomic and Anthropometric Measurements and its
Analysis
1. Various tools used for assessment of socioeconomic status of a
community
2. Local event calendar 3. Data collection for various anthropometric measurements for
children and adults for Weight, height, BMI, waist/hip, MUAC,
4. Use of growth assessment tool for the application of the WHO Child Growth Standard Analysis and interpretation using WHO
Anthro and Anthroplus software
5. Use of Growth chart as advocacy tool
10 5% 1,2,3,
4,5
CO2 PSO3 SD L,R G
III Dietary Data and its Analysis 1. Food habit survey of various ethnic groups
2. Development of tools for collection of dietary data using
24hDRM and FFQ, rapid dietary assessment method 3. Analysis, comparisons with RDA, calculation of consumption
units and interpretation using the RDA
4. Identifying dietary risk factors from dietary intake data
5. Computing Dietary Diversity score for women, children & all age
groups.
10 5% 1,2,3,
4,5
CO2 PSO3
SD L,R G
IV Understanding the Clinical Signs of Various Conditions
1. Understanding the Clinical signs and symptoms for various nutritional deficiencies through field visits, power point
presentations, videos:
a. SAM/kwashiorkor b. Anemia
c. VAD, Xerophthalmia
d. IDD
e. Water soluble vitamin B-Complex and ascorbic acid f. Zinc and other micronutrients
5 5%
1,2,3,
4
CO2
CO3
PSO3
L,N,R,G
The Maharaja Sayajirao University of Baroda
Faculty Of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20 onwards
B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS
Year III Core / Elective / Foundation
Research Methodology Credits / Hours per Week 3 (3+0) / 3 Hrs / Week
Semester V Year of Introduction: 2019-20 Year of Syllabus Revision: 2018-19
Maximum Marks / Grade O
Mode of Transaction Lectures, Tutorials and Presentations
Course Outcome (CO)
CO1: Students get introduced to the basics of research in the field of foods and nutrition.
CO2: Students get an insight regarding various data collection methods, data processing, analysis and dissemination.
Unit
No.
Topic Contact
Hours
Weightage
(%)
BT
Level CO PSO Eleme
nts of
Emplo
yabilit
y (Emp)
/
Entrepreneur
ship
(Ent)/ Skill
Devel
opmen
t (SD)
Relevance to Local
(L)/
National
(N)/ Regional(R)
/Global (G)
Relatio
n to
Gender
(G),
Environment
and
Sustainability
(ES),
Human Values
(HV)an
d
Professional
Ethics
(PE)
I Introduction to Research 07 15% 1,2 L,N,R,G
1) Meaning of research, objectives of research, types of
research
2) Definitions of some key concepts a. Measurement scales – nominal, ordinal, interval, ratio
b. Variables – independent, dependent, intervening
3) Identification of a research problem; Formulation of research questions, hypothesis and objectives
CO1
PSO3 PSO5
II Research Design
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
11 25% 2,3 CO1
PSO3
PSO5
L,N,R,G PE
III Sampling and Sampling Design 1) Census and sample survey 2) Characteristics of a good sample design
3) Criteria of selecting a sampling procedure
4) Steps in sampling design 5) Types of sampling, their advantages and disadvantages:
Probability sampling and Non Probability sampling
6) Bias and errors in sampling 7) Selection of adequate sample size
11 25% 2, 3 CO1
PSO5
L,N,R,G
IV Data Collection and Research Tools
1) Qualitative research tools
a. Focus group discussion; b. Case studies; c. Observations;
d. Body mapping; e. Pile sorting; f. Free listing; g. Narrations; h. In-depth interview (Key Informant
interview); i. Drawing as dialogue, k. Exit interviews
2) Advantages and disadvantages of qualitative and quantitative research; Use of Verbatim in qualitative
research
10 20% 2, 3 CO1 CO2
PSO5
SD L,N,R,G PE, HV
3) Importance of combining qualitative and quantitative
methodology
4) Guidelines for constructing questionnaires
5) Guidelines for successful interviews
V Data Analysis and Report Writing
1) Coding, tabulation and data analysis (textual and numerical
data)
a. Mean b. Median
c. Mode
d. Standard Deviation e. Data Presentation through graphs
2) Writing a research report
3) Organizing a bibliography 4) Dissemination of research findings
05 15% 3,4 CO1 CO2
PSO5
SD L,N,R,G PE
References
1. Dr. Prabhat Pandey and Dr. Meenu Mishra Pandey (2015) Research Methodology: Tools and Techniques. Bridge Center
2. Julie A Lovegrove, Leanne Hodson, Sangita Sharma and Susan A Lanham-New (2015) Nutrition Research Methodologies. The Nutrition Society. John Wiley and Sons, Ltd., UK
3. Ranjit Kumar (2011). Research Methodology: A step-by-step guide for beginners (3rd edition). SAGE Publications Ltd
4. Kothari C R (2008). Research Methodology: Methods and Techniques (2nd ed.). New Age International Publishers, New Delhi, India
5. Natasha Mack, Cynthia Woodsong, Kathleen M. Macqueen, Greg Guest, Emily Namey (2005) Qualitative Research Methods: A Data Collector’s Field Guide. Family Health International
6. Hinton P (2004). Statistics Explained: A Guide for Social Science Students. Routledge Publishing, London
7. Bhattacharya DK (2004). Research Methodology. Published by Anurag Jain for excel books, New Delhi, India
8. Jennifer Mason (2002). Qualitative Researching (2nd edition). SAGE Publications Ltd
9. Sproull N (2003). Handbook of Social Research Methods: A Guide for Practitioners and Students in the Social Sciences. The Scarecrow Press, Inc.,
New Jersey
10. Fowler FJ (2001). Survey Research Methods (3rd ed.). Sage Publications, Newbury Park
11. Beaglchole R, Bonita R and Kjellstrom T (1993). Basic Epidemiology. World Health Organization, Geneva
The Maharaja Sayajirao University of
Baroda
Faculty Of Family and Community
Sciences
Department of Foods and Nutrition
Academic Year 2019-20 onwards
B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS
Year III Core / Elective / Foundation
Food Systems & Nutrition Credits/Hours per week 3(3+0)/ 3Hrs/Week
Semester V Year of Introduction: 2019-20
Year of Syllabus Revision: 2018-19 Maximum Grade O
Mode of
Transaction Lectures, Presentations, Discussions
Course Outcome (CO)
CO1: Students will develop an understanding of key concepts of sustainable food systems CO2: Students will learn the importance of developing sustainable and resilient food systems and policy options for the same
CO3: Students will be able to understand the role of food systems for promotion of healthy and safe diets
Unit
No.
Topic Conta
ct
Hours
Weightage
(%)
BT
Le
vel
CO PSO Elements of Employability
(Emp)/
Entrepreneurship (Ent)/ Skill
Development
(SD)
Relevance to Local (L)/
National (N)/
Regional(R)/Global (G)
Relation to Gender (G),
Environment
and Sustainability
(ES), Human
Values
(HV)and Professional
Ethics (PE)
I Introduction to Food Systems
1. Defining Food Systems
a. Global Food Systems
b. Industrial Food System
c. Local Food System d. Conventional Food System
12 26.7%
1,2
,4,
6
CO
1 PSO6 EMP, SD L,N,R,G ES, HV, PE
e. Alternative Food System
f. Sustainable community food
System 2. Nutrition transition and its impact on Food
Systems in India
3. Food Systems and food chains 4. Environmental and social costs of the
current food system
II Developing Sustainable Food Systems
1. Linkages between SDGs and Food
Systems 2. Reshaping Food Systems to make them
a. Nutrition and Health driven
b. Productive and efficient c. Environment smart
d. Climate smart
3. Promote evidence based technologies
a. Yield enhancing technologies- Remote sensing, precision
agriculture
b. Improved climate resilient varieties
c. Nutrition sensitive technologies-
bio fortification
4. Encourage inclusive value chains – a. Inclusive marketing- cooperative
marketing – AMUL model
b. Strengthen rural urban linkages to promote food security and
nutrition
12 26.7%
1,2
,3,
6
CO
2, PSO6
III Promoting Sustainable Diets
1. Concept of sustainable diets
2. Prioritizing Policies for Nutrition and
health a. Promote nutritious, sustainable and
healthy diets
b. Taxing nutrient poor diet
c. Promoting carbon neutral diet d. Taxing emission intensive foods
e. Promoting agricultural bio
diversity -Reform and subsidies to support nutrient rich foods – fruits,
vegetables and others
3. Generating awareness among consumers
on nutritional value of foods
a. Developing and promoting
National Food Based Dietary
Guidelines
b. Improved food labeling
c. Diet and NCDs
4. Generating awareness among consumers
on environmental and social impact of
food
a. Reducing green house gas
emission – promoting seasonal and
locally produced foods- Examples
from Sweden
b. Mandating information on
environmental impact of food
products – Examples from France
c. Reducing food wastage
11 24.4%
1,2
,3,
5
CO
2 PSO6
IV Food Systems for Healthy and Safe Diets
1. Concept of healthy diet and safe diet and
its importance
2. Understand the impact of changes in
food system on healthy diets
3. Sustainable food systems for promoting
healthy diets at health care institutions,
schools, Community and household
4. Promoting Food Safety through
a. Selecting and purchasing food,
storing raw food, preparing &
cooking food, serving food,
storing cooked food, packing
food & maintaining hygiene &
sanitation at household level.
b. Implementation of food safety
management systems at
institution level
c. Reducing mycotoxins namely
aflatoxin and ochratoxin levels
in the food chain.
d. Use of Agrowaste byproducts in
health & Disease.
10 22.6%
1,2
,3,
4,6
CO
3 PSO6
Reference Books
1 Global Nutrition Report (2017). Nourishing the SDGs. http://165.227.233.32/wp-content/uploads/2017/11/Report_2017-2.pdf
2 IFPRI Report (2015). Improving Nutrition for better lives.
file:///C:/Users/a/Downloads/ec-bmz-ifpri_june_2015_event_summary_note.pdf
3 FAO at RIO20. (2012). Improving food systems for sustainable diets in a green economy working paper 4
http://www.fao.org/fileadmin/templates/ags/docs/SFCP/WorkingPaper4.pdf
4 FAO Report (2017). Food and Agriculture: Key to achieving the 2030 Agenda for Sustainable Development
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20 onwards
B.SC.(HONORS) IN FOODS AND NUTRITION-DIETETICS
PRACTICAL
Year III
Core / Elective / Foundation
Medical Nutrition Therapy Practical
Credits / Hours per week 3(0+3)/6
hours/week
Semester V Year of Introduction: 2019-2020
Year of Syllabus Revision: 2018-2019 Maximum Marks / Grade O
Mode of Transaction
Course Outcome (CO)
CO1 To develop an ability to apply principles of nutrition in the treatment of different disease conditions.
CO2 To provide practical laboratory based training in the preparation of diets for different conditions.
Uni
t
No.
Topic Contact
Hours
Weightag
e
(%)
BT
Level
CO PSO Elemen
ts of
Employ
ability
(Emp)/
Relevan
ce to
Local
(L)/
National
Relatio
n to
Gender
(G),
Environ
Entrepre
neurship
(Ent)/
Skill
Develop
ment
(SD)
(N)/
Regiona
l(R)/Glo
bal (G)
ment
and
Sustaina
bility
(ES),
Human
Values
(HV)an
d
Professi
onal
Ethics
(PE)
1 Introduction to therapeutic diets
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. Preparation of lists of food rich in fiber, sodium,
magnesium, phosphorous, oxalic acid in each food
exchange
3. Preparation of lists of foods rich in cholesterol, PUFA,
MUFA, SAFA content of various foods and oils, Glycemic
Index and glycemic load of foods.
4. Preparation of healthy diet and its therapeutic modification
viz. clear fluid, full fluid and soft diet.
7 10% 1,3,4,6 CO1
PSO1,
2
Emp.
2 Planning, Preparing Diets for Weight Management
1. Diet for overweight subject
2. Diet for obese subject
7 10% 1,3,4,6 CO2
PSO1,
2 Emp.,S
D N,G
3. Diet for morbidly obese subject
4. Diet for underweight subject
5. Diet for severely thin subject
3 Planning, Preparing Diets for Diabetes Mellitus
1. Diet for underweight T2DM subject
2. Diet for normal weight T2DM subject
3. Diet for overweight/obese T2DM subject
4. Diet for gestational diabetic woman
5. Diet for Type 1 Diabetes
6. Diet for a T2DM subject having nephropathy
8 20% 1,3,4,6 CO2
PSO1,
2
Emp.
SD
N,G
4 Planning, Preparing Diets for Hypertension,
Hyperlipidemia, Atherosclerosis, IHD
1.Hypertension
a. Diet for Stage 1 hypertension
b. Diet for Stage II hypertension
c. Diet for an obese patient with hypertension
d. Diets for patient with hypertension and diabetesCO2
2.Hyperlipidemia, atherosclerosis, IHD
a. AHA Step I diet for hyperlipidemia
b. AHA Step II/TLC diet
c. Heart friendly diets for the prevention of Atherosclerosis
d. Hospital diet for patients after a CABG
7 20% 1,3,4,6 CO2
PSO1,
2 Emp.,S
D
N,G
5 Planning, Preparing Diets for Renal and Liver Disorders
1.Renal Disorders
a. Diet for nephrotic syndrome
b. Diet for chronic renal failure (CRF) patient on
conservative treatment
c. Diet for CRF patient on dialysis
d. Diet for nephrolithiasis
8 20% 1,3,4,6 CO2
PSO1,
2
Emp.,S
D N,G
2.Liver Disorders
a. Diet for hepatitis patient
b. Diet for cirrhosis of liver with/without ascites
c. Diet for cirrhosis of liver with oesophagealvarices
d. Diet for Cholecystitis
6 Planning, Preparing Diets for Gastrointestinal Disorders
1. Diet for a patient suffering from GERD
2. Diet for a patient suffering from Gastritis
3. Diet for a patient suffering from Peptic ulcer
4. Diet for a patient suffering from Celiac disease
5. Diet for a patient suffering from IBS, IBD
6. Diet for a patient suffering from Lactose intolerance
7. Diet for a patient suffering from Diverticulosis
7 20% 1,3,4,6 CO2
PSO1,
2
Emp.,S
D
REFERENCES
Longvah T, Ananthan R, Bhaskarachary K, Vankiah k (2017). Indian Food Composition Tables. Hyderabad: National Institute of Nutrition, Indian council of
Medical Research.
Malhotra S (2012). Dietetics in Practice - A Handbook. Published by New Era International Imprint. ISBN 978-81-290-0050-7 HB, ISBN 978-81-290-0051-4 PB
Sheth V and Singh K (2013). Diet Planning Through the Life Cycle Part III: Diet Therapy APractical Manual. Fifth Edition. Elite Publishing House Pvt Ltd.
New Delhi. ISBN 81-88901-51-2
Global & national guidelines for nutritional management of various nutrition related disorders.
Manual from ICMR (NIN) Publication
Some Therapeutic diets (2011) by SwaranPasricha, Fifth Edition, ICMR Publication, New Delhi.
The Maharaja Sayajirao University of Baroda
Faculty Of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20 onwards
Year III
Core / Elective / Foundation
Dietetics: Sensory evaluation
Credits/Hours 2(0+2)/4 Hrs/week
Semester V Year of Introduction: 2019-2020
Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O
Mode of
Transaction Practical demonstration of various tests
Course outcome
CO1 students will understand different aspects of sensory science.
CO2 students will be familiar with the test methods involved in discrimination, descriptive analysis and consumer sensory testing of food products and learn
to draw conclusions and make recommendations about product characteristics. CO3 students will understand how a sensory evaluation program provides important information in the product development process.
CO4 students will be able to conduct sensory evaluation of foods independently.
No. Course Content : Practical Course code BT
level CO PSO
1 The Human Senses in Sensory Evaluation
1. Sensory Analysis: Definition, use of sensory analysis in product, evaluation.
2. Factors affecting acceptance – sensory, psychosocial, physiological.
1,2,3,
4,5,6
CO
1 PSO6
3. Sensory Characteristics of Food – classification, taste qualities, taste thresholds,
interaction of constituents, effect of temperature, chemical configuration
4. Olfaction: Odor classification, chemical specificity, testing techniques, threshold and
interaction.
5. Visual, auditory, tactile and other senses
6. Presenting Food Samples for Evaluation a. Sample size for different evaluation tests
b. Order of presentation
c. Method of presentation
2 Sensory Characteristics of Food and Selection of Panel
1. Colour, Texture, Consistency, Taste and odor
2. Effect of temperature on sensory characteristics of foods
3. Preparing a Panel for Sensory Evaluation by threshold tests using sweet, sour, salty and
bitter solutions (Sucrose, citric acid, NaCl and caffeine)
4. About the panel
a. Types of panels
b. Training the panel members
c. Number of panel members for different tests
5. Sensory Booths / laboratories /requirements for sensory
Evaluation
1,2,3,
4,5,6
CO
1
CO
4
PSO6
3 Types of Sensory Evaluation Tests and its application
Classification of tests, card preparation and its uses in terms of laboratory testing
1. Discriminative / Difference Test
a. Single sample test / Monodic test b. Paired comparison test c. Simple triangle test d.
Directional triangle test e. Due-Trio test f. Multiple sample test
2. Quality Test
a. Scoring test b. Descriptive test (i) Flavour profile method (ii)Texture profile method
3. Rating Test
a. Hedonic scale test b. Preference ranks c. Visual representation
1,2,3,
4,5,6
CO
2 PSO6
4 Application of sensory evaluation of Food products
1. Preparation of molar solutions to learn dilutions.
2. Preparation of percent solutions.
3. Preparation of sensory evaluation cards for: Discriminative tests based on laboratory
requirements (Quality tests and Rating tests)
4. Conducting all the sensory evaluation tests in the laboratory using suitable foods and
evaluation cards.
5. Interpretation of the tests comments and its impact on product progress.
1,2,3,
4,5,6
CO
3
CO
4
PSO6
REFERENCES
Meilgaard MC, Civille GV, Carr BT. 2015. Sensory Evaluation Techniques, 5th edition. Boca Raton, FL: CRC Press. ISBN 9781482216905
Lawless HT and Heymann H. 2010. Sensory Evaluation of Food: Principles and Practices, 2nd edition. New York, NY: Springer. ISBN 978-1-4419-6488-5
Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. 2006. Sensory and consumer research in food product design and development. Blackwell Pub,
Iowa. 358 p. ISBN:9781119945949
Lawless H T, 2013, Laboratory Exercises for Sensory Evaluation, Series volume 2, Springer, US ISBN 978-1-4614-5713-8
Shrilakshmi B, 2018, Food Science, 7th edition, New Age International (P) Ltd Publishers, New Delhi, ISBN 10: 9386418894 ISBN 13: 9789386418890
Joshi VK (2009), Sensory Science : Principles and Application in Food Evaluation, Agrotech Publishing
Manual for Recognition of Food Testing Laboratories, 2015, FSSAI, New Delhi
Indian Standard Guide for Sensory Evaluation of Foods, 2012, Bureau of Indian Standards, (BIS), New Delhi
The Maharaja Sayajirao University of
Baroda
Faculty Of Family and Community
Sciences
Department of Foods and Nutrition
Academic Year 2019-20 onwards
B.SC. (HONORS) IN FOODS AND NUTRITION- DIETETICS
Year III Core / Elective / Foundation
Therapeutic Nutrition Credits 5 (5+0)/ 5 Hrs /Week
Semester VI Year of Introduction: 2019-20
Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O
Mode of
Transaction
Lectures, Tutorials , Presentations,
Discussions
Course Outcome (CO)
CO1: Students will obtain an insight into the newer aspects of nutrition
CO2: Students will learn to apply the knowledge of Biochemistry and Clinical Biochemistry to Human Nutrition and Dietetics
Unit
No.
Topic Contact
Hours
Weightage
(%)
BT
Level
CO PSO Elements of
Employability
(Emp)/
Entrepreneurship
(Ent)/ Skill
Development (SD)
Relevance to Local
(L)/ National (N)/
Regional(R)/Global
(G)
Relation to
Gender (G),
Environment
and
Sustainability
(ES), Human Values
(HV)and
Professional
Ethics (PE)
I Nutrition in Critical Care
1. Basis of nutritional support
a. Metabolism in Hypercatabolic
State
b. Consequences of Malnutrition
2. Assessing the nutritional status in
hospitalized patients NRS 2002 (ESPEN),
NUTRIC Score
15 15% 1,2 1 1,2
E G
a. Co-morbid conditions in
evaluation
b. Determination of energy
requirements
c. Indirect calorimetry
d. Predictive equations for BMR &
Energy
e. Provide adequate protein
3. Goals of Nutritional Support
4. Issues in Nutrition
a. Aspects of Nutritional Support
b. nasogastric route problems
c. nutritional care plan
d. nutritional requirements
e. Sufficient energy intake and energy
requirements calculation
f. complications of enteral nutrition
g. contraindications to enteral feeding
h. complications of total parenteral
nutrition
i. early versus late enteral nutrition
j. supplemented nutrition/Immuno
nutrition/Pharmaco nutrition,
Immune Enhanced Diets
(glutamine, probiotics, fish oils,
arginine, etc.) II Onco nutrition
1. Introduction to Palliative care
2. ESPEN guidelines on nutrition in cancer
patients and basic background information
3. Catabolic alterations in cancer patients
4. Effects on clinical outcomes
5. Goals of nutrition therapy
6. General concepts of treatment
6 15% 1,2 1,2 1,2
7. Screening & Assessment
8. Energy & substrate requirement
9. Nutrition Interventions
10. Pharmaconutrients & Pharmacological
agents
11. Interventions relevant to specific patient
categories (Chemotherapy, Radiotherapy)
12. Evidence Tables
13. ESPEN expert group recommendations for
action against cancer related malnutrition III Nutrigenomics and Nutrigenetics:
1. Definition & Concepts
2. Nutrigenetic analysis of SNP
3. Mechanisms by which nutrient influence
gene expression
4. Main components of the epigenetic
Labelling
5. Role of Dietary Factors affecting DNA
methylation process
6. Future of nutrigenetics and nutrigenomics
6 10% 2 1,2
1,2,3
IV Nutrient Drug Interactions
1. Key terms: Bioavailability, half life, side
effects, mixed function oxygenase,
pharmacokinetics, pharmacodynamics,
pharmacogenomics
2. Benefits of minimizing food drug
interactions
3. Therapeutic importance
4. Patients at risk for food nutrient interaction
and food & drug related risk factors
5. Effect of malnutrition on drugs
6. Drug effects on nutrition
7. Side effects
6 10% 1,2 1,2 1,2,3
8. Drug & Nutrient absorption
9. Drugs that may increase /decrease appetite
10. Drugs that may affect oral cavity, taste,
smell, and GI tract
11. Drugs that may lower or increase the
glucose
V Nutrition & Physical performance
1. Physical fitness: cardiorespiratory fitness,
muscular strength, muscular endurance,
body composition and flexibility
2. Energy systems, muscles and physical
performance
a. ATP-CP energy systems
b. Lactic Acid energy systems
c. Oxygen energy systems
d. Glycogen depletion
3. Endurance Training
a. Muscle
b. Muscle fibres
4. Optimal Nutrition for athletic performance
a. Energy needs
b. Carbohydrate & exercise
c. Fat & exercise
d. Protein & exercise
e. Vitamins, Minerals & athletic
performance
f. Exercise and fluid loss
g. Hydration
h. Nutrition supplements, Ergogenic
Aids
6 15% 1,2 1,2 1,2,3
VI Pediatric Nutrition
1. Infant nutrition and development of
gastrointestinal function
2. Breastfeeding and formula feeding of
term infants
3. Nutritional needs of the preterm infant
4. Complementary feeding
5. Feeding the child and adolescent
6. Micronutrients and Macronutrients
7. Nutrient delivery systems (Enteral and
Parenteral)
8. Nutrition in acute and chronic illness
9. Nutrition Assessment
10. Pediatric feeding and swallowing
disorder
11. Failure to thrive
12. Chronic diarrheal disease
13. Oral therapy for acute diarrhea
14. Inborn errors of metabolism
15. Management of FCAM & CMAM-WHO
protocol
16. Diabetes, cancer, Hypoglycemia and
cadiovascular disease, Nutrition in
Palliative Care
17. food sensitivity and immunity
18. Inflammatory bowel, renal and liver
disease
19. Oral health
9
15% 1,2 1,2,3 1,2,3
VII Neutraceuticals, Functional foods in Health &
disease
1. Difference between neutraceuticals,
functional foods and supplements
9 10% 1,2 1,2,3
1,2,3
2. Bioactive components and their importance
3. Plant based functional foods
4. Animal based functional foods
5. Evidence based research findings
6. Role of functional foods in mental health
VIII Genetically modified foods
1. Definitions
2. Techniques
3. Examples of genetically modified foods
3. Advantages and disadvantages
4. Safety & Nutrition concerns
5. Labelling, regulations, future developments
9 10% 1,2 1,2,3
1,2,3
REFERENCES
1 Canadian Critical Care Network 2003/2007: Clinical practice guidelines
2 Intensive Care Society (ICS) 2005: Practical Management of Parenteral Nutrition in Critically Ill Patients
3 European Society for Parenteral and Enteral Nutrition (ESPEN): Enteral nutrition (2006)
4 National Institute for Health and Clinical Excellence (NICE): Nutrition support in adults (2006).
5 Srilakshmi B (2014). Dietetics (7th Edition). New Age International Publishers Ltd, New Delhi. ISBN: 9788122435009, 8122435009
6 L Kathleen Mahan, Janice L Raymond (2017) Krause’s Food and the Nutrition Care Process (14thed.) ISBN 9780323340755, Elsevier
Publication
7 Skipper A (2009). Advanced Medical Nutrition Therapy and Practice. Jone & Barlett Publishers
8 Gropper S (2009). Advanced Nutrition and Human Metabolism (5th ed). Cengage publishers
9 Brown, J (2014).Nutrition Now (7th ed). Wadsworth, USA, ISBN- 13:978-1-133-93653-4, ISBN 10:1-133-93653-9
10 Nancy Clark's Sports Nutrition Guidebook-5th Edition Paperback – October 11, 2013
11 Chen Zhang A, Robert Wohlhueter B, Han Zhang C. Genetically modified foods: A critical review of their promise and problems 2213-4530,
Beijing Academy of Food Sciences. Elsevier, 2016
12 Patricia Samour & Kathy King. Pediatric Nutrition, Helm Publishing, Lake Dallas, Texas, 4rth edition ISBN 10: 0763784508, 2012
13 Arends et al (2017). ESPEN expert group recommendations for action against cancer related malnutrition, Clinical Nutrition, 36: 1187-1196
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20 onwards
B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS
Year III
Core / Elective / Foundation
Dietetic Techniques and Patient
Counselling
Credits/ Hours per week 5(3+2)/7 Hrs/Week
Semester VI Year of Introduction: 2019-20
Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O
Mode of Transaction Lectures, Tutorials & Presentations
Course Outcome:
CO1: To orient about skills and knowledge required for dietetic counselling.
CO2: Students understand how nutrition care process can be aligned with in practice settings CO3: Students acquire the of skills during a professional practice rotation at the Department ‘s Nutrition Counselling Centre
Unit
No.
Topic Contact
Hours
Weightag
e
(%)
BT
Level
CO PSO Elemen
ts of
Employability
(Emp)/
Entrepre
neurship (Ent)/
Skill
Development
(SD)
Relevan
ce to
Local (L)/
National
(N)/
Regional(R)/Glo
bal (G)
Relation
to Gender
(G), Environm
ent and
Sustainabi
lity (ES), Human
Values
(HV)and Professio
nal Ethics
(PE)
I Techniques in Dietetics
1.Nutrition Screening, Assessment and nutritional care
process.
5 10 1,2,3,4,5 CO2 PSO1 SD, Ent,
Emp G PE
2. Understanding regarding disease condition, it diagnosis
and nutritional innervation
3. Eliciting Patient History and techniques of obtaining relevant information for patient profile: Nutrition,
Medication, Diet, Social.
II Counselling techniques
Different behavior change Model i. Health Belief Model
ii.Social Cognitive Theor
iii. Theory of Planned Behaviour iv.Transtheoretical Model of Change
3. Models for educational program development
a. Precede-Proceed Model b. Social-ecological Model
4. Skills required for counselor
Cultural understanding, rapport building with patients,
understanding patient problems based on the observation summarized diet
5. Difrent approaches used in counselling- i. Psychoanalytical approach
ii. Cognitive- Behavioural approach
iii. Humanistic approach (Client centred therapy and Gestalt therapy)
5 10 1,2,3 CO1 PSO3
SD, Ent,
Emp
G
PE
III Different types of counselling methods
1.Types of Counselling
Multicultural counselling, Motivational counselling, Directive counselling, Guided counselling
2.Conditions during diet counselling sessions, components
of first session and follow-up visits, Group counselling 3.Not ready to change Vs. Unsure about change counselling
Sessions
3.Resistance Behaviour and Strategies to modify them
Reflecting, Shifting Focus, Agreeing with a twist, Reframing
5 10 1,2,3 CO1 PSO1
SD, Ent,
Emp
G PE
Ending the Sessions, Ready to change Counselling
Sessions,Setting Goals, Action Plan
IV
Enabling skills for testing and preparation of IEC
Material
1. Introduction to different types of IEC materials using
different types of media such as print, visual etc
2. Guidelines for the preparation of IEC Materials on behaviour change model.
3. Steps in IEC planning, Preparing and evaluating of IEC
materials and make IEC materials useful in community
10 10 1,2,3,4 CO2 PSO3
SD, Ent,
Emp
G
PE
V Understanding case paper
1. Medical terminology used by medical professionals of
different specialized areas to understand case paper 2. Clinical laboratory tests used for various diseases, nutrition
related terms and abbreviation used in hospital in daily use.
5 10 1,2,3 CO1 PSO1
SD, Ent,
Emp
G
PE
Reference Books
1. L.Kathleen Mahan, Janice L. Raymond (2017). Food, Nutrition, Diet Therapy (14th Edition). Elsevier Inc.ISBN 978-0-323-34075-5
2. Srilakshmi B.(2014). Dietetics(7th Edition) New Age International Publishers. Delhi. ISBN:978-81-224-35009.
3. Sue Rodwell Williams (2009). Nutrition, Diet Therapy (9th Edition.). WB Saunders Company, London ISBN-10: 0323005691
4. Antia FP (2010). Clinical Dietetics and Nutrition (4th Edition.). Pharmamed. ISBN-10: 0195641655, ISBN-13: 978-0195641653.
5. Joshi, S (2010). Nutrition & Dietetics with Indian Case Studies (3rd Edition). JHM Publisher. ISBN-10:0-07-014621-7, ISBN-13: 978-0-07-014621-1
6. Malhotra S (2017). Dietetics in practice: A handbook. ISBN: 978-81-290-0051-4
The Maharaja Sayajirao University of Baroda
Faculty of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019- 20 onwards
B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS
Year III
Core / Elective / Foundation
FND: Institution Food Service
Management
Credits / Hours per week 4(4+0)
4 Hrs / Week
Semester VI Year of Introduction: 2019-20
Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O
Mode of Transaction Lectures, Tutorials, presentation, class
discussions, Quiz, Visits
CO1 To gain knowledge of the types of food services in India, and understand the characteristics of related food service establishment
CO2 To get familiarized with the principles and functions of management
CO3 To get oriented towards basic concepts of food safety and toxicology
CO4 To get oriented with the measures for safe food production
CO5 To study about the various food laws.
Uni
t
No.
Topic Contact
Hours
Weightage
(%)
BT
Level
CO PSO Elemen
ts of
Employ
ability
(Emp)/
Entrepre
neurship
Relevan
ce to
Local
(L)/
National
(N)/
Regiona
Relatio
n to
Gender
(G),
Environ
ment
and
(Ent)/
Skill
Develop
ment
(SD)
l(R)/Glo
bal (G)
Sustaina
bility
(ES),
Human
Values
(HV)an
d
Professi
onal
Ethics
(PE)
I Types of Organizations
i) 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.
6 Hrs 15% 1,2 CO1 PSO1 Emp, G ---
II Principles, Functions and Tools of Management
i) Management
a. Definition b. Principles of food service management
c. Functions of food service management
d. Planning e. Organizing
f. Staffing
g. Directing
h. Delegating i. Coordinating;
j. Motivating;
k. Controlling ii) Tools of Management
a. Organization chart
10Hrs 15% 1,2 CO2 PSO1 Emp,
Ent G HV, PE
b. Job description
c. Job analysis
d. Decision making e. Communication – Methods and barriers
III Management of Personnel in Food Service Organization
i) Recruitment
ii) Induction /Training
iii) Employees facilities and benefits
iv)Evaluation of performance
6 Hrs 15% 1,2 CO1 PSO1 Emp,
Ent G PE
IV i) Space Organization 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
10 Hrs 15% 1,2,3 CO1 PSO1 Emp,
Ent G ---
V Basic Principles of Food Safety
i) Food contamination: definition
ii) Sources of contamination
iii) Difference between food poisoning and food infection
iv) Safety in food processing
a. Food procurement; b. Storage; c. Handling; d.
Preparation e. Safety of leftover foods
10Hrs 20% 1,2,3 CO3 PSO1 Emp,
Ent G ---
v) a) Framework for creating enabling environment for
serving safe & nutritious food at the workplace.
b) Regulatory compliance requirements for the canteen
establishments
c) Safe & nutritious food tips for the employee
VI Basic Principles of Hygiene and Sanitation
1. Personal hygiene
2. Environmental hygiene
3. Methods of Sanitation and Hygiene
a. Sterilization and disinfection using heat and chemicals b. Waste product handling and control- Solid and liquid
waste disposal
c. Control of infestation- Pest control
10Hrs 15% 1,2,3 CO4 PSO1 Emp,
Ent G ---
VII Food Safety Management System (FSMS)
1. Good Practices/ PRPs - HACCP, GMP, GHP
2. Management Element / System
3. Statutory and regulatory requirements
4. Communication
5. Certification - HACCP, ISO 22000, FSSC 22000
8Hrs 10% 1,2,3 CO5 PSO1 Emp,
Ent G ---
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. NewDelhi Tata McGraw Hill.
7. Fuller J and Thomas S (2006). Modern Restaurant Service, Amazon
8. FSSAI. (2006) Manual of Food safety management System
9. Roday S. (2011)Food Hygiene and Sanitation, 2nd Edition, Tata Mc Graw Hill
10. Gregoire, MB (2012). Foodservice Organizations: A Managerial and Systems Approach, 8th ed.
11. Molt M (2010). Food for Fifty, 13th ed.
12. FSSAI (2018) your guide for safe and nutritious food at the workplace. The orange book.
The Maharaja Sayajirao University of
Baroda
Faculty Of Family and Community Sciences
Department of Foods and Nutrition
Academic Year 2019-20 Onwards
B.SC. (HONORS) IN FOODS AND NUTRITION – DIETETICS (PRACTICAL)
Year III Dietetic Techniques and Patient
Counselling
Credits /Hours
per week 5(3+2)/7 Hrs /Week
Semester VI Year of Introduction: 2020
Year of Syllabus Revision: 2019
Maximum
Marks / Grade O
Mode of
Transaction Labs
Unit Content
Conta
ct
hours
Weighta
ge
(%)
BT
level CO PSO
Elements
of
Employabi
lity (Emp)/
Entrepren
eurship
(Ent)/ Skill
Developme
nt (SD)
Relevance
to Local
(L)/
National
(N)/
Regional(
R)/Global
(G)
Relation
to Gender
(G),
Environm
ent and
Sustainab
ility (ES),
Human
Values
(HV)and
Professio
nal Ethics
(PE)
I
Use of various tools
2
5
1,2,3
CO2
PSO3
SD
G
-
1.Collecting patients’ information/history by
using ABCD method and understanding medical
records.
II
Techniques for counselling
1. Development of Nutritional Assessment and screening tools.
2. Use of subjective global assessment tool,
NRC to collect data on Hospitalized Patient 3. Preparation of risk score card for NCD’S and
use of Mini Nutrition Assessment tool
4. Use of online applications such as anthroplus
software, Diet Cal, Nutrify, etc.
5. Use of Biophysical parameter and non-invasive
techniques to collect patient data
10 10
1,2,3,4,5
CO1
1,2,3,4
,5
SD, Emp
G
-
III Introduction to Commercially available
nutrition supplements and preparation of RT
feeds 1. Collecting and understanding information on
commercial food formula available in market
for parenteral
2. Planning and preparation of therapeutic
feeds for various conditions (Commercial and
kitchen formulations)
10 15
1,2,3,4,5
CO1
PSO2
SD,Emp
G
-
IV Development of IEC materials and patient
counselling
1. Preparation of different types of models
like cardboard 1models/wax models of various
food items like chapati,bhakri,fruits,vegetables
and other various food groups and use of diet atlas
2. Development of innovative IEC material
like brochure, posters, cards, puzzle, games,
calendar for imparting key messages /
information.
3. Use of social networking sites to impart
nutrition knowledge in community
4. Planning, preparation, implementation,
testing of IEC material for a target group
alongwith feedback.
5. Individual and group (target) counselling
sessions in different set ups and at Department’s
Nutrition Counselling Centre (NCC) under
supervision.
5
10
1,2,3,4,5
CO2
PSO3
Emp, SD
G
-
V Development of IEC : Diet Charts
1. Diet charts/Modules for various clinical conditions
2. Children’s diet- healthy, SAM, MAM,
complementary food, tiffin, packaged foods etc.
3 10
1,2,3,4,5
CO1
PSO3
SD
G
-
The Maharaja Sayajirao University
of Baroda
Faculty Of Family and Community
Sciences
Department of Foods and Nutrition
Academic Year 2019-20 onwards
Year III
Core Compulsory
Dietetics Practice Credits /Hours per week 5(0+5)/10 Hrs /Week
Semester
VI
Year of Introduction:
2019-20
Year of Syllabus Revision:
2018-19
Maximum Marks /
Grade O
Mode of
Transaction Fieldwork
Unit Topic
Contact Hours
Weightage
(%)
BT
level CO PSO
Elements
of
Employabil
ity (Emp)/
Entreprene
urship
(Ent)/ Skill
Developme
nt (SD)
Relevan
ce to
Local
(L)/
National
(N)/
Regiona
l(R)/Glo
bal (G)
Relatio
n to
Gender
(G),
Environ
ment
and
Sustain
ability
(ES),
Human
Values
(HV)an
d
Professi
onal
Ethics
(PE)
I Case studies: Free living
population
1. Development of tools for data
collection for a clinical condition
2. Validation-pilot testing with
clinical subjects
3. Modification & Finalization of
tools
4. Data collection
5. Repot writing
6. Presentation and feedback
5 10 1,2,3,4 CO2
CO3 PSO2
SD
G
-
II Placements in hospital setting:
Metabolic, Cardiac, Renal and
Gastro-Intestinal Wards
1. Placement in the hospital (2
days/department) to observe:
a. Number of admitted cases on a day
b. Types of diseases encountered in
the unit
c. To select 2 patients per student and
record the observations through case
papers
d. To take detailed clinical and dietary
history of the selected patients
e. Study the consumption and
acceptability of the hospital diet and
10 20 1,2,3,4 CO1
CO2 PSO1
SD
G
-
record patients’ suggestions and
comments
f. Report writing & Case Study
Presentation III
Placement of Students in a Fitness
Centre to Get Hands on
Experience ( 15 days: 3 hours/day)
1. Understanding various equipments
used for health and fitness
2. Role of a dietitian
3. Study types of diet prescription
and health packages
5 10 1,2,3,4 CO2 PSO2
SD
G
-
IV Health Promotion activity in
educational/corporate sector
1. Identifying a theme for health promotion activity
2. Prepare a wellness program
using technology 3. Implementing the program
4. Feedback & report writing
5 10 1,2,3,4 CO2
CO3 PSO2
SD
G
-
V To the Public and Private
Hospitals wards and Kitchen
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
10 20 1,2,3,4 CO4 PSO2
SD
G
-
d. evaluate them for nutritive
value and acceptability
e. Understand the role of dietitian in the management of
the
f. dietary department and the
job responsibilities
VI
Patient counseling at campus: A
community service 1. Individual patient counselling at
Nutrition counselling centre of
the department 2. Assessment of nutritional status
3. Nutritional counseling & follow up
4. Report Writing
10 20 1,2,3,4,5 CO3,
CO4 PSO2
SD
G
-
VII Development of IEC for
counseling
1. Development of IEC 2. Display of IEC
3. Evaluation
5 10 1,2,3,4,5 CO2
CO3 PSO2
SD
G
-
Reference Books
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, ISBN:978-1133936534
5 Joshi, S.( 2010), Nutrition & Dietetics with Indian Case Studies, 3rd ed., JMH publishers, ISBN: : 9780070146211
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
7. PGI, Chandigarh dietetics Manual
8 Manual of Dietetic Practice, 5th Edition, Joan Gandy, Wiley-Blackwell
9. Ranjita Misra, 2011edited, 2nd ed, Indian Foods: AAPI’s Guide ,To Nutrition, Health and Diabetes, Allied Publishers Private Limited, New Delhi,
ISBN: 978-81-8424-687-2
10. Shills, M.E, Oslon, J.A, Shike, M and Ross, A.C. (1999): Modern Nutrition in Health and Disease, 9th Edition.
The Maharaja Sayajirao University of
Baroda
Faculty Of Family and Community
Sciences
Department of Foods and Nutrition
Academic Year 2019-20 onwards
B.SC. (HONORS) IN FOODS AND NUTRITION- DIETETICS
Year III Core / Elective / Foundation
Food Production and Services Credits 5 (0+5) / 10 Hrs / Week
Semester VI Year of Introduction: 2019-20
Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O
Mode of
Transaction
Lectures, Tutorials , Presentations,
Discussions
Course Outcome (CO)
CO 1: Students will understand the food production sub system
CO 2: Students will prepare a production schedule
CO 3: Students will forecast the quantity to be prepared and adjust the quantity of a recipe
CO 4: Students will learn various quantity cooking and presentation techniques
CO 5: Students will learn about laws which affect the functioning of food services
Unit
No.
Topic Contact
Hours
Weightage
(%)
BT
Level
CO PSO Elements of
Employability
(Emp)/
Entrepreneurship
(Ent)/ Skill
Development
(SD)
Relevance to Local
(L)/ National (N)/
Regional(R)/Global
(G)
Relation to
Gender (G),
Environment
and
Sustainability
(ES), Human
Values
(HV)and
Professional
Ethics (PE)
I Menu Planning And Food Service 1. Role and responsibilities of: Kitchen
manager, Main cook,
helpers, Pantry Head, Pantry Assistant,
Sanitation and Hygiene officer, Cook,
Account and purchase officer.
15 10% 2 1
2
Ent G
2. Factors affecting menu planning, kinds of
menus, wording
of menu and construction of menu card
3. 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 II Food Purchasing Selection, Storage And
Financial Management
1. Food Purchase, Selection and Storage
a. Food purchasing procedure,
purchasing methods and
b. selection of foods
c. Storage – dry and refrigerated
d. Storage and use of leftover foods
e. Calculation of food costs, portion
control, loss and profit made
f. Kitchen Management : cost control,
optimal utilization of
g. space, material, manpower
2. Financial management
a. Cost concepts
b. Food cost control
6 10% 2,3 2,3 2
c. Book keeping
d. Books of account III Food Production And Services
Stocks, Soup, Sauces, Gravies, Salad &
Desserts for main course 1. Stocks, soup, sauces and gravies -
classification and types.
2. Soup garnishes and accompaniments.
3. Sauces-classification of mother sauces
with derivatives.
4. Proprietary sauces and compound butters.
5. Accompaniment and garnishes.
6. Healthy versions through ingredient
substitution
7. Types of salads and its dressings
8. Desserts: Hot and Cold desserts
6 30% 3 3,4 2
IV Quantity Food Production For Various
Food Services
Planning and preparation for 50 to75
servings: Breakfast, Main menu,
beverages, desserts (Regional, traditional,
continental, oriental)
1. Planning for quantity food production of
main menus
2. Standardization of quantity food
production of main menus
(Plated and Buffet Menus)
3. Costing of main menus and arriving at the
pricing of the
main menus.
4. Quantity food production of main menus
and standardization of recipes and costs.
6 50% 3 2,3,4,5 2
REFERENCES
1 Sethi M and Malhan S (Revised 3rd edition, 2015). Catering Management, An Integrated Approach. New Age International (P) Ltd.
ISBN: 978-81-224-3689-1
2 Andrews S (2013) Food and beverage service: Training Manual (3rd edition, 2013) New Delhi Tata McGraw Hill. ISBN 3: 978-12-590-
2692-8.
3 Kotler P and Keller K (2008). Marketing Management (13th edition.). Prentice Hall, USA. ISBN-13: 978-0136009986.
4 Sethi M and Rao E. (2011). Food Science Experiments and Applications. 2nd edition. CBS Publishers, New Delhi. ISBN: 9788123916934.
5 Thangam Philip (2010). Modern Cookery: For teaching and the Trade (6th edition, 2010). Volume I, Orient Longman. ISBN: 978-81-250-
5564-8.
6 Yogambal A. (2012) Textbook of Bakery and Confectionery, PHI Learning, New Delhi ISBN: 978-81-203-4603-1.
7 FSSAI (2018) your guide for safe and nutritious food at home. The pink book.