IIS University - International College for Girls - ICG Courses

M.Sc. (Food Science and Nutrition)

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Duration: 2 Years

Eligibility: Graduation

Course Structure

Course Code	Course Title
Semester  I
HFN 121	Advanced Nutritional BiochemistryI
HFN 122	Food Microbiology& Safety
HFN 125	Food Microbiology& Safety (Practical)
HFN 123	Research Methodology
HFN 124	Advanced Human Nutrition And Assessment
HFN 126	Advanced Human Nutrition and Assessment (Practical)
Semester II
HFN 221	Advanced Nutritional Biochemistry II
HFN 225	Advanced Nutritional Biochemistry II (PracticaL)
HFN 222	Applied Statistics
HFN 226	Applied Statistics (Practical)
HFN 223	Principles of Food Science (Theory)
HFN 227	Principles Of Food Science (Practical)
HFN 224	Human Nutritional Requirement
HFN 228	Human Nutritional Requirement  (Practical)
HFN 229	Seminar
Semester III
HFN 321	Entrepreneurship Development
HFN 322	Public Nutrition
HFN 324	Public Nutrition  (Practical)
HFN 323	Clinical and Therapeutic Nutrition
HFN 325	Clinical and Therapeutic Nutrition  (Practical)
HFN 326	Research Project/ Dissertation Synopsis
HFN 327	Internship
Semester  IV
HFN 421	Food Service Management
HFN 422	Food Service Management  (Practical)
HFN 423	Research Project/Dissertation

 

Course Syllabus

Semester – I

HFN -121  Advanced Nutritional Biochemistry-I

Objectives:

This course will enable the students to :

• Augment the biochemistry knowledge acquired at the undergraduate level.
• Familiarize the students with the chemistry of macro and micronutrients.

Contents:

Unit I

• Carbohydrates
  • Structure and properties of monosaccharides, disaccharides and polysaccharides, Isomerism; sugar derivatives of biological importance; colour reactions of sugars.
• Lipids
  • Classification, structures and properties of lipids; characterization of lipids – saponification value, iodine value, acid value, Reichert Miesel (RM) value, Polenske value, peroxide and acetyl number of fat.

Unit II

• Proteins
  • Classification of amino acids and chemical reactions of COOH group and –NH2 group. Protein classification, physical and chemical properties of proteins. Structural organization of proteins; plasma proteins and their function.
• Nucleic Acids
  • Composition, classification structure and properties of DNA and RNA; functions of nucleic acids - DNA replication and RNA transcription.

Unit III

• Vitamins
  • Biochemical role of vitamin A, D, E, K, C and B-complex.
• Minerals
  • Biochemical role of minerals and trace elements.(Ca, P, Fe, I, Cu, Mg, Zn, Se, Cr, Na, K).

Unit IV

• Enzymes and Co-enzymes
  • Definition, classification, concept of active site, specificity, inhibition and factors affecting enzyme activity, isolation and purification of enzymes; Enzyme Kinetics – Michaelis Menten constants (Km) and graphic method of Km evaluation and derivation, Line-Weaver Burk Plot; Coenzymes and isoenzymes; enzymes in clinical diagnosis.
• Detoxification of Foreign Compounds
  • Various reactions of detoxification; role of liver and hepatic microsomal enzyme in detoxification.

Unit V

• Hormones
  • Hierarchical organization of human endocrine system. Mechanism of hormone action; classification of hormones; biochemical role of hormones.
• Antioxidants
  • Antioxidants and free radicals; role of O2 free radicals; production of O2 free radicals; physiological mechanisms to limit free radical damage; free radical in human pathology and disease.

 

HFN- 122  Food Microbiology& Safety

Objectives:

This course will enable the students to:

• Gain deeper knowledge of micro organisms in humans and environment
• Understand the importance of microorganisms in food spoilage and to learn  advanced techniques used in food preservation.
• Understand the latest procedures adopted in various food operations to prevent food borne disorders and legal aspects involved in such cases.
• Become aware of the food quality determinants and their estimation methods

Contents:

Unit I

• Introduction
  • Historical background of microorganisms in food, Role and significance of microbes in food, common genera of bacteria and fungi found in foods (Their morphology, classification and reproduction. Intrinsic and extrinsic factors affecting growth of microbes in food.

Unit II

• Food Contamination and Preservation
  • Sources and contamination. Factors affecting spoilage. Principles and methods of food preservation – High temperature, low temperature, drying, concentration, irradiation, antibiotics, chemical preservatives, salt and sugar.

Unit III

• Food Spoilage and Food Borne Diseases
  • Spoilage of different groups of food: Cereal and Cereal products, vegetables and fruits, meat and meat products, eggs and poultry, milk and milk products, canned foods. Food borne infections and intoxications, general methods of diagnosis. Indicator organisms - their role and significance.

Unit IV

• Food Safety
  • Factors affecting food safety - physical hazards, chemical hazards and biological hazards. Risk and hazard. HACCP – concept and significance. Personal hygiene and sanitation (Asepsis).Waste product handling (disposal of solid and liquid waste).

Unit V

• Fermented foods and Microbes as food
  • Fermented foods - bread, cheese, vinegar, alcoholic beverages, fermented dairy products and oriental fermented foods. Single cell proteins.

 

HFN- 125  Food Microbiology& Safety  (Practical)

Objectives:

This course will enable students to:

• Understand and know various aspects of food quality in terms of microbes.
• Understand the significance of microbes in food and human health.
• Have an insight of sanitation and hygiene and its role in food production and storage.
• Learn to isolate, maintain and identify microorganisms.
• Know about characteristics of bacteria and fungi.

Contents:

• Preparation of sterilized media.
• Isolation of pure culture and culture maintenance (Liquid Parrafin).
• Simple & Gram’s staining
• Determination of potability of water by MPN test.
• Methylene blue reductase time test for checking microbial quality of milk.
• Analysis of microbial count from air, water, soil by Standard Plate Count (SPC) technique.
• Determination of indicator organisms in water & food on selected media (any two)
  • E.coli
  • Shigella
  • S.aureus
  • Salmonella
• Isolation and identification of microorganisms (fungi & bacteria)from spoiled food items.
• Blotter’s Test
  
  • Cereals- Wheat & Maize
  • Pulses- Blackgram & Chick pea
  • Others-Peanut/Coconut/Ginger/garlic/Turmeric
• Production of fermented food using Pure Microbial Culture (Cap. Lactobacillus acidophilus, Tab. Sporolac).
• Visit to Food Manufacturing Unit/Processing Units/Hotels to observe processing & manufacturing of food products; to learn various microbial techniques & to understand HACCP functioning.
• Visit to water testing lab. of PHED.

 

HFN- 123  Research Methodology

Objectives

This course will enable students to:

• To know the significance of research methodology in Home Science.
• To understand the types, tools and methods of research and develop the ability to construct data gathering instruments appropriate to the research design

Contents:

Unit I

Introduction to research methodology:

• Meaning and definition of research
• Methodology, Method and Technique
• Process of conduction research, types of research
• Approaches to research :Positivist, Interpretive and critical :basic assumptions

Unit II

Planning of research

• Research design :Purpose of research and time dimensions based research design :explorative , Descriptive and explanatory , cross sectional and longitudinal research studies
• Sampling techniques: census and sampling methods, probability and non probabilitysampling procedures
• Sample size determination.

Unit III

Understanding theories : Components and connections

• Theory : meaning and definition
• Concept : Real, nominal and operational definitions
• Variables: types and relationship
• Hypothesis: criteria of construction types
• Deductive and Inductive processes of theory construction

Unit IV

Data collection techniques:

• Questionnaire
• Schedule
• Interview
• Observations
• Case study
• Content analysis

Unit V

Data processing and Data analysis

• Classification and tabulation
• Report writing
• The elements of research project

 

HFN 124  Advanced Human Nutrition And Assessment

Objectives:

This course will enable the students to -

• Understand the body composition and patterns of growth and its relationships with nourishment levels.
• Get acquainted with nutritional requirements in special conditions.
• Understand interrelationship of nutrients.
• Evaluate and interpret parameters of nutritional status assessment.

Contents:

Unit I

Body Composition

• Significance
• Technique
• Changes during life cycle

Unit II

 Growth and development

• General aspects of normal human growth and development from the viewpoint of physical growth. Cellular growth maturation and adjustment made at birth.
• Gerontology – the ageing process and altered nutrition.
• Prenatal and postnatal malnutrition.

Unit III

Assessment of Nutritional Status using various methods

• Clinical examination for signs and symptoms of nutritional deficiencies and excesses.
• Biochemical estimation.
• Anthropometry.
• Dietary survey.

Unit IV

Nutritional management in special conditions

• Emergencies such as draught, famine, floods and earthquakes.
• Astronautics
• High altitudes
• Sports nutrition

Unit V

Nutritional interrelationships

• Concept of nutritional relationship – proteins – energy, carbohydrates – fat, naicin – typtophane , pyridoxine relationships.
• Effect of carbohydrates, fats and protein on vitamin requirements
• Nutrient adaptation to low intake of energy, protein, vitamin A, calcium and iron.

Non nutritive food components with potentials health effects – polyphenols, tannins, phytate, phytoestrogens, carcinogenic compounds, lectins and saponins.

 

HFN- 126  Advanced Human Nutrition and Assessment (Practical)

Objectives:

This course will enable the students to:

• In nutritional assessment techniques applicable for individuals and community

Contents

1. Assessment of nutritional status in community using various techniques

• Validity and reliability of these techniques.
• Interpretation of the data – Anthropometery, clinical examination, study of Biochemical parameters , dietary intake and life style
• Repletion Depletion studies for specific nutrients.

 

HFN- 127  Seminar

Report writing, presentation and viva voice of the seminar based on  ontemporary issues in the field ofnutrition.

 

Semester –II

HFN – 221  Advanced Nutritional Biochemistry II

Objectives :

This course will enable the students to –

• Understand the mechanisms adopted by the human body for regulation of metabolic pathways.
• Get an insight into interrelationships between various metabolic pathways.
• Understand biochemical basis of nutrition and health.

Contents:

Unit I

Carbohydrate Metabolism

• Reactions, Standard free energy changes and regulation of -
  • Glycolysis (aerobic and anaerobic)
  • TCA/Krebs cycle
• Reactions and regulation of -
  • Gluconeogenesis
  • Glycogenesis
  • Glycogenolysis
  • HMP Shunt

Unit II

Lipid Metabolism

• Oxidation of Fatty acids – Saturated and unsaturated, odd and even chain, synthesis of saturated and unsaturated fatty acids and their regulation.
• Biosynthesis and regulation of phospholipids and cholesterol; metabolism of ketone bodies, biosynthesis and metabolism of lipoproperties.

Unit III

Metabolism of Proteins and Amino Acids

• Metabolism of Amino Acids – Transamination, deamination, decarboxylation; urea cycle and its regulation; N2 fixation and ammonia assimilation.
• Creatinine and creatine synthesis

Unit IV

Nucleic Acid metabolism

• Breakdown of purine and pyrimidine nucleotides.
• Synthesis of purine and pyrimidine nucleotides.

Unit V

Biological Oxidation

• Electron transport chain; O-R potential; oxidative phosphorylation; enzymes of biological oxidation; inhibition of respiratory chain and oxidative phosphorylation.
• Significance of pH, acid – base balance, cell structure, composition, organelless, membrane and functions.

 

HFN -225  Advanced Nutritional Biochemistry II (PracticaL)

Objectives :

This course will enable the students to –

• Develop understanding of the molecular principles that underlie biochemical reactions and processes.
• An understanding of biochemical methods and approaches used in nutritional biochemistry.
• A foundation of knowledge, understanding and skills required for further study and research.

Contents:

• Determination of pH using pH- meter and preparation of buffers.
• Glucose estimation by Nelson Somogyi Method.
• Determination of protein content by Biuret/Lowry method.
• Estimation of cholesterol using Zlatkis method.
• Estimation of vitamin C – Titrimetric method.
• Estimation of minerals – Ca, Fe, Inorganic P.
• Enzyme assay – Alkaline phosphatase.
• Separation of Amino Acids by paper chromatography.
• Estimation of beta-carotene by column chromatography

 

HFN- 222  Applied Statistics

Objective:

This course will enable the students to:

• To understand the role of statistics and computer applications in research.
• To apply statistical techniques to research data for analyzing and interpreting data carefully.

Contents:

Unit I

• Introduction of Statistics. Classifications and Tabulation of data. Frequency Distribution.
• Diagrammatic(one- dimensional and two- dimensional) and Graphical presentation of data( Histogram, Frequency Polygon, Frequency curve and ogives)
• Measure of Central Tendency- Mean, Median and Mode, their properties, merits and demerits.
• Measure of Dispersion- Range, Quartile Deviation, Mean Deviation and standard deviation.

Unit II

• Concept of Probability. Properties of Normal Probability Curve and its applications.
• Correlation Analysis- Definition and concept, types and measures of studying correlation (Karl Pearson’s coefficient of correlation, its assumptions, properties, merits and demerits, Spearman’s Rank correlation coefficient)
• Regression Analysis- Definition, concept, uses and properties. Least Square Methods, Regression Coefficients, Fitting of Regression lines.

Unit III

Sampling Distribution and Standard Error. Elements of Testing a Statistical Hypothesis- Formulation of the problem, Types of errors . Level of significance, Large sample tests for proportions, Single mean and difference in two means.

Unit IV

Small sample tests- Application of t- test for testing the significance of single mean & difference in two means ( independent and paired-t). Chi-square test for testing normal population variance. Test for goodness of fit, independence of attributes using 2x2 and rxc contingency tables).

Unit V

• Definations of F test, application of F test for testing of equality of two variances.
• Analysis of Variance- Concept , assumptions, basic idea of one way and two way classification with simple questions.

 

FN- 226 Applied Statistics (Practical)

Objective:

This course will enable the students to:

• Understand the role of statistics and computer applications in research.
• Apply statistical techniques to research data for analyzing and interpreting data carefully.

Contents:

Note: Students should be given hand-on experiences to use appropriate software packages for selected statistical analysis.

• Frequency distribution, histogram, frequency polygons, ogive.
• Measures of Central Tendency, Measures of Variation.
• Coefficient of correlation, Regression and prediction.
• Chi-square tests- Goodness of fit, Independence of Attributes 2x2 and rxc contingency tables.
• Application of Student’s t-test for small samples- test of significance of single mean, difference in means, independent and paired T test..
• F-test for two sample variances.
• Analysis of Variance- one-way classification ,two-way classification with and without replication.

 

HFN- 223  Principles of Food Science (Theory)

Objectives:

This course will enable students to:

• Understand and know various aspects of food product development including food science & technology, marketing and consumer research, finance and communication.
• Understand various properties of food components

Contents:

Unit I

Introduction to food science 9Hrs

Carbohydrates

• Classification and composition
• Physical, Chemical and Functional properties of carbohydrates
• Food polysaccharides (starch and non starch polysaccharides)

Unit II

Lipids

• Classification and composition
• Physio-chemical and Functional properties
• Deteriorative changes(Rancidity- types and significance)
• Antioxidants(Types and actions)
• Lipid separation through TLC

Unit III

Proteins

• Classification and composition
• Physio chemical and Functional properties
• Protein concentrates ,isolates and hydrolysates
• Amino acid separation through Paper chromatography
• Protein separation through Electrophoresis
• Protein estimation through Spectrophotometery
• Vitamin estimation through Flourometery

Unit IV

Physico chemical properties of foods

• Sols, gels and emulsions
• Rheology of food
• Colour, texture and flavour
• Concept of pH, viscosity and oxidation reduction potential

Unit V

Product development and evaluation

• Selection of the product
• Different phases of product development
• Sensory evaluation – Subjective and Objective
• Shelf life study –Chemical , Microbial and Sensory
• Product Integrity and conformation of standards
• Significance of product development.

 

HFN- 227   Principles Of Food Science (Practical)

Contents:

• Determination of moisture content in various food products.
• Determination of crude fiber in flour samples.
• Determination of fat content in flour samples.
• Determination of protein in flour samples.
• Determination of reducing sugar in honey.
• Determination of acid value of fats and oils.
• Determination of fat content in milk samples.
• Determination of protein in milk.
• Determination of SNF in milk.
• Chemistry of collidal particles.
• To perform sensory evaluation of food products.
• New Product development
  • Conducting Market Research for various new products available.
  • Developing a new product and determination of its shelf life.

 

HFN 224  Human Nutritional Requirement

Objectives:

This course will enable the students to -

• Understand the basis of human nutrient requirements and recommendations through life cycle
• Understand the factors affecting protein quality and methods of evaluating and improving the same.

Content:

Unit I

Energy

• Basis of requirement, factors affecting total energy requirement and recommendation through life cycle.
• Requirement techniques of measuring intake and expenditure.

Unit II

Protein

• Basis of requirement and recommendation through life cycle.(Invitro: Amino acid score,Pepsin Digest Index; Invivo: BV, PER, NPU,NDP, NDP cal%)
• Methods of assessing protein quality.
• Critical overview of amino acid requirement and imbalance.

Unit III

Lipids

• Basis of requirement and recommendation through the life cycle.

Carbohydrates

• Requirement and recommendation through the life cycle.
• In depth study of fiber in health and nutrition.

Unit IV

Vitamins - Requirement and recommendation through the life cycle

• Fat soluble vitamins – A, D, E and K
• Water-soluble vitamins - Ascorbic acid, Thiamine, Riboflavin, Niacin, Biotin, Pantothenic acid, Pyridoxin, Folic acid, Cyancobalamine and choline.

Unit V

Minerals - Requirement and recommendation through the life cycle

• Macro minerals: Calcium, Phosphorus, Magnesium, Sulphur, Sodium and Potassium.
• Micro minerals: Iron, Copper, Iodine, Zinc, Fluoride, Manganeseand Selenium.

 

HFN- 228  Human Nutritional Requirement  (Practical)

Objective:

This course will enable the students to:

• To make the students understand various methods for estimating energy and protein requirements of an individual
• To prepare them to plan studies to find out Nutrient balance

Contents:

Estimation of Energy Requirements-

• BMR
• Energy expenditure on physical activities
• Factorial Approach

Estimation of Protein requirements -

• Factorial Approach

Estimation of Protein Quality using NDP-Cal%, PER

Balance Studies -

• Nitrogen Balance
• Calcium Balance

 

HFN- 229  Seminar

Report writing, presentation and viva voice of the seminar based on contemporary issues in the field of health and nutrition.

 

Semester –III

HFN- 321  Entrepreneurship Development

Objectives:

This course will enable the students to understand:-

• The process of planning, organizing, in the management of human material and financial resources.
• Identification of opportunities
• Exposure to demand based, resource based and service based requirement.

Contents:

Unit I

• Management
  • Approaches to food service management
    • Different approaches (Traditional, classical, scientific)
    • Management by objectives
    • Systems approach to food services
    • Quantitative approach
    • Total quality management of approach.
  • Managing an organization:
    • Process involved
    • Principles of Management
    • Functions of Management.
  • Management of Resources (Capital, equipment, functions, space, staff etc

Unit II

• Financial Management
  • Records & controls : Basic concept
    • Types of Budget
    • Records (Purchase, receiving, storage, production, service, income and expenditure)
    • Reviewing actual performance records.
    • Profit & loss statement.
  • Cost Control
    • Factors affecting cost control
    • Determining selling price of food
    • Checklist for cost control
    • Designing for profit.

Unit III

• Personnel Management
  • Leadership (definition, components, approaches to leadership)
    • Leaders qualities attitude and behaviour and values.
    • Leadership styles
    • Communication - The key to effective leadership
    • Application to food service management.
  • Staff planning and Management
    • Approaches to staff management
    • Issues in planning and management
    • Steps in planning
    • Staff scheduling.

Unit IV

Employment Process

• Determining staff requirements.
• Establishing policies for recruitment
• Staff recruitment and selection
• Staff Placement.
• Staff Training (Need for training, Areas of Training, Training Process, Evaluation & appraisal)

Laws governing staff planning and management

• Employees laws
• Trade unions and contract negotiations.

UnitV

• Personnel Function - Work productivity:-
  • Meaning and definition of work productivity
  • Understanding formal relationship and duties.
    • Vertical and horizontal division of labour.
    • Line and staff division of labour.
    • Departmentalization.
    • Organization Chart
    • Coordination.
  • Design of Job (job analysis, job description, job titles and job enrichment)
  • Work Design
  • Work measurement in food service operation.
  • Productivity Improvement & quality circles.
• Entrepreneurship Development: Definition, concept and importance.
  • Characteristics: - Types of entrepreneur: Qualities, qualifications of good entrepreneur. Factors determining the development of entrepreneurship, entrepreneurship education and training; obstacles in the development of entrepreneurship.

 

HFN – 322  Public Nutrition

Objectives:

This course will enable the students to:

• To understand the multi-faceted nature of malnutrition problem.
• To be able to assess the malnutrition problem at the community level.
• To understand the role and responsibilities of various sectors in improving health and nutritional status of population.
• To be aware of policies and various intervention programmes operating in India to overcome malnutrition.

Contents:

Unit I

• Concepts and scope of public health and community nutrition - Relationship between health and nutrition.
• Primary health care of community
  • National health care delivery system
  • Determinants of health status
  • Indicator of health
  • Role of public health nutrition
• Factors affecting food habits and behavior: family – size, composition, structure; economic status, working status of parents, education and socio-cultural factors.

Unit II

• Food and nutrition security
  • Food production, access, Public Distribution System, availability, losses, consumption, food security, socio cultural aspect, dietary pattern, their implication for health.
• Demography & Population Dynamics
  • Demographic Indicators& Cycle
  • Population Pyramid, Census Data
• Portable, Polluted and contaminated water, water born toxins and infective agents. Safe drinking water supply

Unit III

Major nutritional problems –etiology , prevalence , clinical manifestations, preventions and therapeutic measures:

• Macro and micro nutrient deficiencies
• Other nutritional problems like Lathyrism , dropsy, Alfatoxicosis alcoholism and flurosis
• Overweight, obesity and chronic degenerative disease

Unit IV

• Programme design – planning, implementation, operation, monitoring, surveillance and evaluation
• Nutrition education
  • Objectives, principles and scope of nutrition health education and promotions
  • Participatory training

Unit V

• Nutrition and health intervention programmes in India.
  • Programmes and schemes available in various sectors with the aim of improving health and nutritional status of population.
    • Midday Meals
    • ICDS, Prophylaxis programmes
    • Immunization
    • Food fortification
    • Diarrhoeal Diseases Control Programmes
    • Safe Motherhood and Child Survival Programme.
  • Objectives of each programme/scheme, focus, target groups, coverage, philosophy and intervention strategies. Current status, successes and gap in focus, operational hurdles.
    • National Nutrition Policy and Plan of Action
    • National Health policy and plan of action

 

HFN – 324  Public Nutrition  (Practical)

Objectives:

This course will enable the students to understand:

• Basic Principles for planning and preparing low cost nutritious dishes for vulnerable groups.
• Simple techniques of assessment of nutritional status.
• Critical evaluation of a nutrition and health programme.
• Common food adulterants and techniques to detect them.
• Organization of a nutrition education activity.
• Computer application in imparting nutrition and health education.

Contents:

•  Market survey for foods availability and their cost
•  Development of low cost nutritions recipes suitable for various vulnerable groups
•  Visit to the ongoing public health nutrition programme and report writing.
•  Project work:
  • Studying existing diet and nutrition practices
  • Planning
  • Conducting survey
  • Analyzing data
  • Writing report
• Based on the project results
  • Development of community nutrition and health programme
  • Implementation of the programme
  • Evaluation of the programme

 

HFN – 323  Clinical and Therapeutic Nutrition

Objectives:

This course will enable the students to -

• Understand the underlying changes during diseases.
• Understand the role of diet in the management of various diseases Enabling them to understand nutrition management in infection, stress and special conditions
• Enabling them to understand nutrition management in infection and stress

Contents:

Unit I

• Nutritional Intervention – Diet modifications
• Special feeding methods in nutritional support
• Nutritional management of food allergies and food intolerances.
• Diet, nutrient and drug interaction
  • Basic concept
  • Effect of Nutrition on drugs
  • Effect of drug on Nutritional status, food intake, digestion, absorption andmetabolism of nutrient.
  • Drug and drug interaction

Unit II

Incidence, etiology, metabolic changes, clinical manifestations, complications and dietary management for the following -

• Gastro-Intestinal Diseases and Disorders –Oesophagitis, Gastro Oesophageal Reflux Disorder (GERD), Hiatus Hernia, Dyspepsia, Gastritis, Diverticular disease, Peptic Ulcer, Malabsorption Syndrome
• (Celiac disease, Tropical sprue, Steatorrhoea, Lactose intolerance) Inflammatory Bowel Syndrome, Ulcerative Colitis, Short Bowel Syndrome.
• Liver, Gall bladder and Pancreatic diseases
  • Liver Diseases –Liver Cirrhosis, Hepatic Encephalopathy (HE)/ Hepatic Coma,
  • Pancreatic Diseases – Pancreatitis
  • Gall Bladder Diseases – Cholelithiasis, Cholecystitis, Cholecystectomy
• Eating Disorders

Unit III

Incidence, etiology, metabolic changes, clinical manifestations, complications and dietary management for the following -

• Cardio vascular disease (CVD) – Dyslipideimia, Atherosclerosis, Hypertension (HT), Angina Pectoris, Myocardial Infarction (MI), Congestive Cardiac failure (CCF), Rheumatic Heart Disease (RHD) Prevention of CHD.
• Metabolic disorders - Diabetes Mellitus, Gout
• Renal Diseases – Glomerulonephritis (Acute and Chronic), Nephrotic Syndrome,

Nephrolithiasis (Renal calculi), Nephrosclerosis, Renal Failure (Acute and chronic), End Stage Renal Failure (ESRD), Dialysis (Haemodialysis and Peritoneal Dialysis), Kidney Transplantation.

• Cancer

Unit IV

• Nutrition immunity and infection
  • Innate and adoptive immunity, primary and secondary lymphoid organs, cell mediated and humoral immunity, T and B lymphocytes, antibody response, primary and secondary infection, role of nutrition in immune functions, immune aberration – HIV infection and AIDS.
• Nutrition and stress
  • Stress types, body’s response (endocrine and metabolic) to short term and long term stress. Role of nutrition in stress coping.
• Surgery – pre-operative and post-operative nutritional care.
• Burns – classification, dietary management and mode of feeding.
• Trauma – physiological, metabolic and hormonal response to injury, dietary management.

Unit V

Inborn errors of metabolism

• Disorders of Amino Acid metabolism – Phenylketonuria, hypertyrosinemia,hypervalinemia, hyperhistidinemia, hyperlysinemia, homocystinuria.
• Disorders of carbohydrate metabolism – Galactosemia, Pentosuria.
• Disorders of lipid metabolism – Hyperchylomicronemia, hypercholesterolemia – pure and mixed.

 

HFN – 325 Clinical and Therapeutic Nutrition  (Practical)

Objectives:

This course will enable the students to -

• Understand - planning, preparation and service of therapeutic diets for various diseases

Contents :

Planning, preparation and service of the therapeutic diets for the following diseases-

• Peptic Ulcer
• Celiac disease
• Lactose intolerance
• Ulcerative Colitis
• Liver Cirrhosis
• Pancreatitis
• Atherosclerosis
• Hypertension (HT)
• Myocardial Infarction (MI)
• Diabetes Mellitus
• Gout
• Glomerulonephritis
• Nephrotic Syndrome
• Nephrolithiasis (Renal calculi)

 

HFN – 326  Research Project/ Dissertation Synopsis

Objective:

Conduction of innovative and fruitful research in various fields of nutrition. It shall include research in fields of community nutrition, clinical nutrition, food processing and technologies, biochemical, biophysical and orgenoleptic assessment of various prevalent as well as under prevalent food sources and

products. It should enrich the existing stock of knowledge related to foods and nutrition to strengthen the normal nutritional pattern of the common people, as well as, at the same time enhance the scale of food processing at all levels.

Evaluation (CA): Based on Interaction with the supervisor, attendance, Library work, Internet Browsing and Preparation of the Synopsis.

 

HFN- 327  Internship

In the end of II Semester, students will undergo internship training of 45 days in a hospital/ health clinic/analytical labs/ food processing units/ food industries/ catering units/ NGOs etc. so that they get to understand the existing working practices, conditions and acquire an in depth technical know how. The

student shall prepare a report and submit it. She will be required to make the presentation of the work followed by viva-voce. The student is also required to get the certificate from the concerned organization/institution/ industry, etc. regarding successful training.

Panel of examiners consisting of Head of the department, and two other examiners appointed by the Principal shall conduct a vice-voce and evaluate the reports.

 

Semester - IV

HFN- 421  Food Service Management

Objectives:

This course will enable the students to understand :

• The Principles underlying the preparation and service of quality food.
• Developing in students the skill of menu planning for quality and quantity preparation.

Contents:

Unit I

History and development of food service system:

• Introduction to food service establishment
  • History and development.
  • Factors affecting development.
  • Recent trends.
• Types of food service Establishment
  • Commercial establishment
  • Non-commercial establishment.

Setting up a food service unit:

• Layout and design
• Planning team
• Planning of layout various phases
• Architectural features
• Evaluation of Plans
• Equipments

Unit II

Menu Planning

• Importance of Menu planning in food service organization.
• Types of Menu and its applications.
• Steps in Menu Planning and its evaluation.

Food Purchasing

• Purchasing - A food Management Activity.
  • The market and the Buyer
  • Mode of purchasing (Centralized and group purchasing)
  • Methods of purchasing
  • Identifying needs amounts to buy?• (Minimum and maximum stock level and quantities of food to be bought)

Receiving and store room Management

Unit II I

Quality food production

• Principles of food production.
• Food production system management (Menu, Ingredient control and production scheduling)
• Production control (Use of standardized recipes and developing a plan for recipe standardization).
• Safeguard in food production (quality control)

Quantity food production

• Kitchen Production
• General procedure used in Institutional & commercial food production (collecting ingredients, selection of food, weighing and measuring, preliminary treatment of food and food production to achieve consumer satisfaction.)

Unit IV

Delivery and Service of food

• Food Service system (Model and its significance)
• Methods of delivery service system (centralized and Decentralized)
• Choice of delivery system and services
• Types of food service system (conventional, commissary, ready prepared and assembly serve)
• Distribution and service in food service system.

Plant and Equipment Maintenance

• Plant and equipment in food services
  • Definition and classification.
  • Types of plant and equipment
  • Maintenance of plant and equipment.
  • Safety concerns
  • Checks and Inspections.
  • Equipment supplies
• Plant sanitation and safety
• Three E's of safety
  • Safety engineering
  • Safety education
  • Safety enforcement
• Standard policies and Schedules

UnitV

Issues in worker Safety & Security:

• Personal Hygine and Sanitary Practices.
• Sanitation training and education for food service worker.
  • Sanitation training & education
  • Training programme, employment practices.
  • Hazard Analysis and critical control point (HACCP)

Work place Safety:

• Why and how accidents take place.
• Precautions to prevent accidents.

 

HFN- 422  Food Service Management  (Practical)

Objectives:

This course will enable the student to:

• Understand various cooking methods.
• Plan and organize meals for Institutions,Industries,Special occausions.

Content:

Unit I Quantity cooking (Concepts, Principles and Techniques)

The cooking process: General principles

• Cooking methods (moist, dry, combination)
• Weight, measures and conversion
• Recipe conversion

Unit II Planning and organization of meals for Institutional feeding

• Mid day snack for pre school children
• Meals for college canteen
• Meals for college hostel mess
• Meals for working women hostel

Unit III Planning and organization for Industrial catering

• Railway catering
• Air catering

Unit IV Catering for special occasion and events

• Birthday party
• Cocktail Party
• Convention / Seminar / Conference.

 

HFN- 423   Research Project/Dissertation

Objective:

Conduction of innovative and fruitful research in various fields of nutrition. It shall include research in  fields of community nutrition, clinical nutrition, food processing and technologies, biochemical,  biophysical and orgenoleptic assessment of various prevalent as well as under prevalent food sources and

products. It should enrich the existing stock of knowledge related to foods and nutrition to strengthen the  normal nutritional pattern of the common people, as well as, at the same time enhance the scale of food processing at all levels.

Evaluation (CA): Based on Interaction with the supervisor, attendance, Library work, Internet Browsing and Preparation of the Dissertation Report.