III ** Any one A, B and C VIII (A)** Cluster Electives - I : VIII-A-1 Applied Life Sciences 25 75 100 03 Practical 50 02 VIII-A-2 Diet Therapy 25 75 100 03 Practical 50 02 VIII-A-3 Project Project Viva -50 150 05 VIII (B)** Cluster Electives - II :: VIII-B-1 Food Cost and Quality Control 25 75 100 03 Practical 50 02 VIII-B-2 Fundamentals of Bakery and Confectionary-1 25 75 100 03 Practical 50 02 VIII-B-3 Project Project Viva -50 150 05 VIII (C)** Cluster Electives - III :: VIII-C-1 Maternal&child Nutrition 25 75 100 03 Practical 50 02 VIII-C-2 Nutrition Assessment& Surveillance 25 75 100 03 Practical 50 02 VIII-C-3 Project Project Viva -50 150 05 Note: Cluster: Students can opt any one cluster from among three clusters available. V ,
FIRST YEAR PAPER-I Basic Nutrition Theory: 4Hrs/Week Practical: 3Hrs/Week THEORY: Unit I Definition and introduction to nutrition-good nutrition and mal nutrition Macro Nutrients - Classification, digestion, absorption, functions, dietary sources, RDA, clinical manifestations of deficiency and excess and storage in the body of the following in brief: Energy Carbohydrates, lipids and proteins Unit II Classification, digestion, absorption, functions, dietary sources, RDA, clinical manifestations of deficiency and excess of the following in brief: Fat soluble vitamins-A, D, E and K Water soluble vitamins – thiamin, riboflavin, niacin, pyridoxine, folate, vitamin B12 and vitamin -C Minerals – calcium, iron, iodine, fluorine and zinc Unit III A) Energy value of foods and energy requirement – the body’s for energy BMR activities, utilization of food to energy requirements. B)Basal metabolism, factors affecting basal metabolic rate, calorigenic effect of food, specific dynamic action of food. C) Acid base balance. Unit IV Importance of and water balance – functions, sources, requirement – effect of deficiency. Unit A) Interrelation between nutrients – nutrition and health – visible symptoms of good health. B) Nutrition and Infection
SECOND YEAR PAPER-IV Community Nutrition Theory: 4Hrs/Week Practical: 3Hrs/Week THEORY: Unit I Assessment – Nutritional status of the community Anthropometry. Unit II Diet surveys and clinical assessment of nutritional status – clinical examination of dietary analysis. Unit III a. Biochemical assessment of nutritional status Prevention and cure. b. Indirect methods – vital health statistics. c. Functional foods and its role 1.Phytochemicals, sources, benefits and its function. 2.Food Adultration – Adultration in different foods, their harmful effects, prevention – food adultration act – food standards – ISI, Agmark. Unit IV a. National, International programmes related to nutrition a) ICDS – Supplementary feeding programmes – Special nutrition programmes (SNP) – Prophylactic programmes - Vitamin-A, Iron, Iodine etc. b)Role of National and international agencies – WHO, FAO, CARE, UNICEF, ICMR etc. b. Nutrition programmes for improving nutrition and health standards – feeding and nutrition education programmes. Unit V Nutritional problems prevalent in India – Under nutrition, Malnutrition and Over nutrition – Deficiency diseases of vitamins and minerals with special reference to protein energy malnutrition, Anaemia, Vitamin-A, Iodine deficiency and B-complex deficiencies – Functional consequences.
PRACTICALS Unit I Demonstration of the different parts of the microscope, their use and care of the microscope including oil immersion lens. Unit II Preparation of bacterial smears, simple staining, differential staining, staining, staining of molds and yeasts. Unit III Preparation of common laboratory media for cultivation of bacteria, yeast and molds. Unit IV Isolation of micro-organisms by pour plate method (Dilution), spread plate and streak plate method. Unit V Sampling of air, dust, soil, food handlers to study the various sources of transmission of microorganism in foods. REFERENCES Frazier, W.C. and Westhoff D.C. (1988): Fourth Edition, Focd Microbiology, McGraw Hill Inc. Jay James, M. (1986): Third Edition, Modem Food Microbiology, Van Nostrand Reinhold Company inc. Pelezar, M.I. and Reid, R.D. (1978): Microbiology, IYlcGraw Hill Book Company, New York. Benson Harold, J. (1990): Microbiological applications, Wn. C. Brown Publishers, U.S.A. Collins, C.H. and Lyne, P.M. (1976). Microbiological Methods, Buttersworth, London.