M.Phil. (Food Science and Nutrition)

Part I: Nutrition Research Methods and Techniques

Sr. No.

Subjects of Study

1

Types of nutrition research studies- longitudinal, cross-sectional, epidemiological, surveillance, retrospective, in vivo, in vitro and experimental. Animal nutrition experiments-principles, methods, applications and ethics. Problem selection – factors to be considered, types of variables, Research design in survey and experimental studies examples in nutrition and health.

2

Data collection:

1. Quantitative tools

a) Direct parameters – anthropometry, dietary survey, clinical, biochemical and immunological tests, growth monitoring tests, body composition tests and physical fitness tests, intelligence test, mental ability tests.
2. Indirect parameters – vital statistics, population tests, socio-economic Indices, and KAP surveys.

b) Qualitative research tools

Types of interviews,
Focus group discussions,
Free listing and pile sorting,
Narrative,
Case studies,
Participatory methods,
Scaling Techniques,
SWOT Analysis,
Social mapping,
Observations,
Rapid assessment procedures,

c) Reliability and validity of data gathering/measuring instruments

d) Planning and implementation of a nutritional assessment survey.

3

Sampling methods, testing hypothesis and data analysis – use of the following with examples of nutrition and health data:

a) Descriptive statistics – mean median, mode, percentile, t-test, chi-square test, F- test, Correlation and regression.
b) Non- parametric statistics in nutrition research.
c) Uncertainties in nutrition and health research- source, measurement, probability and methods to minimize the impact.

4

The organization, Representation and Interpretation of data and report writing, parts of dissertation/thesis. Different forms of scientific writing – Articles in journals, research notes and reports, review articles, monographs, dissertations, bibliographies and writing for grants. Nutrition expert systems

5

Principles and applications of various analytical techniques available for nutrition research – colorimetry, photometry, fluorimetry, flame photometry, atomic absorption spectrophotometry, Chromatography, Electrophoresis, infrared spectrometry and Bioassays – animal studies, human studies, microbiological assays. Instrumental measurement of viscosity, consistency rheological properties, texture, specific gravity, freezing point, melting point, refractive index, gel strength, Brix, densitometry, refractometry, polarimetry, color, RH and water activity.

Part II: Advances in Food Science and Nutrition

1

Advances in Food Science and chemistry:

Water and ice- structure and properties, water activity and storage life of foods, phase transition of foods containing water, water – solution interactions, Mass transfer operations - properties of air-water vapor mixture, Humidification and dehumidification operations; physicochemical and functional attributes of food components (Carbohydrate, lipids, proteins, vitamins, minerals, colours, flavours, acidulants and others) in relation to food quality.

2

Advances in food processing technology:

Principles, Instrumentation and applications of ultrasound processing, controlled atmospheric and modified atmospheric storage, pulsed electric fields, high-intensity light, high-pressure processing magnetic Resonance, hurdle technology, nanotechnology in processing and packaging of foods, modeling in processing and storage and edible coating technology.

3

Food biotechnology and safety:

Nutrigenomics and nutrigenetics, genetically modified foods, Biotechnological intervention in nutrition transition, biotechnology and food safety. Non-nutritional food components with potential health benefits – polyphenols, tannins, phytate, phytoestrogens, cyanogenic compounds, lectins, saponins and nutriceutical compounds.

4

Special Nutrition:

Nutrition during physical activity and exercise - Energy – systems involved in physical activity, Exercise and thermogenesis, role of carbohydrate, fat and protein as a fuel for exercise, fluid and electrolyte balance during prolonged exercise; dietary intake before, during and after exercise; sports nutrition, nutrition in space, defence, high altitudes, low temperatures, and submarines. Nutritional and exercise regimes for the management of obesity, diabetes, CV disorders, bone health and cancer, nutrition in critical care – stress, trauma, sepsis, burns, surgery, dialysis, transplant, and multiple organ failure, Nutrition and mental health.

5

Public Health Nutrition:

Concept of health and nutrition, role of nutritionists in the health care delivery, nutrition transition, evolution of nutrition, nutritional and non-nutritional indicators of nutritional status, nutritional mapping and surveillance, major nutritional problems in India – macro and micronutrient deficiencies, lifestyle-related diseases, other nutritional problems like lathyrism, alcoholism, fluorosis and chronic degenerative diseases; approaches and strategies for improving nutritional status of the community, policy analysis and evaluation, Role of IEC (Information, Education and communication ) in improving health and nutrition of a community; Food and nutrition security in India; public nutrition approach to tackle nutritional problems in emergencies.