UNDER GRADUATE PROGRAM - msubaroda.ac.in

UNDER GRADUATE PROGRAM

(DIETETICS)

Department of Foods and Nutrition

Faculty of Family and Community Sciences,

The Maharaja Sayajirao University of Baroda

Vadodara, Gujarat 390002

F N D

UNDER GRADUATE

PROGRAM

(DIETETICS)


Faculty of Family and Community Sciences,


Vadodara, Gujarat 390002

F N D

INDEX

Sr. No. Title Page No.

1. An Introduction to the Department of Foods and Nutrition 1

2. An Introduction to the Undergraduate Program in Dietetics 4

3. Semester Wise Distribution of Courses and Syllabus 6

4. Grade Credit System of Evaluation 67

D e p a r t m e n t o f F o o d s a n d N u t r i t i o n

1

DEPARTMENT OF FOODS AND NUTRITION

The Department of Foods and Nutrition at the Faculty of Family and Community Sciences,

The Maharaja Sayajirao University of Baroda, established in the year 1950 is a premier

institute for higher education that offers comprehensive program for Bachelor’s, Master’s and

Doctoral degree in Foods and Nutrition.

The vision and mission of the department is to create world class committed Public Health,

Dietetics, Nutrition and Food Science professionals who can contribute meaningfully to the

social, economic and health development of the country. Towards this mission our goals are

to persistently update and enrich our academic programme, expand our network with other

institutions, establish national and international collaborations and explore all avenues for

extension.

PROGRAMS OFFERED

B.Sc. M.Sc.

Dietetics Dietetics

Public Health Nutrition Public Health Nutrition

Food Science and Quality Control

A Doctoral program leading to Ph.D. in Foods and Nutrition is also offered.

COURSES UNDER HIGHER PAYMENT PROGRAM

B Sc. (Honors) Foods and Nutrition Program

P G Diploma in Public Health Nutrition

P G Diploma in Food Service Management

The department has been enjoying the status of being the recipient of UGC-DSA SAP III

program (2015-2019). The department has also received generous grants from UGC for

infrastructure development over the years. This has resulted in building a new Research and

Development wing, purchase of new equipments, upgradation and renovation of the

laboratories, and initialization of latest multimedia and communication facilities.

EXTENSION AND OUTREACH ACTIVITIES

The department organizes extension and outreach activities for the Community for promoting

maternal and child health and nutrition, creating awareness on safe food consumption and

preparation practices, prevention of non-communicable diseases. The public awareness on

health and nutrition is generated through open houses, celebration of Nutrition and Breast

feeding Week and by conducting sessions in various programmes organized by voluntary,

nongovernment agencies.


2

COLLABORATIONS / PROJECTS

The department has collaborations with several national and international agencies for

research work, projects and student internships.

National International

Indian Council of Medical Research World Health Organization

National Institute of Public Co-operation and

Child Development

UNICEF

National Institute of Nutrition Global Alliance of Improved Nutrition

State and National NGOs, Ministry of Health

& Family Welfare

Micronutrient Initiative

GSFC, GACL, GIPCL, Transpek, Baroda

Dairy, Petronet LNG etc

Harvest Plus / IFPRI / CIAT

Department of Biotechnology INCLEN

Government of Gujarat Cornell University

Diabetes Foundation of India

GUJCOST

Tata Institute of Social Sciences

FACILITIES FOR THE STUDENTS

Various facilities are made available to the students to enhance the teaching-learning

processes in the campus and to support and ensure the overall development of the students.

Infrastructure Facilities: The department has a total of 16 laboratories which cater to the

areas of Food Science, Instrumentation, Institution Management, Microbiology, Nutrition,

Chemistry, Physiology, Public Health Nutrition, Advanced Research, Food Analysis, Iodine

Quality Control etc. These laboratories house various simple to sophisticated equipments.

Some of the equipments include Spectrophotometers, ELISA Reader, Laminar Air Flow,

Body Composition Analyzer, Heart Rate Monitor, Auto Analyzer, Hematoanalyzer, GC,

AAS, HPLC, Fibre Tech, etc. The classrooms in the department are well equipped with

multimedia facilities which along with a Wi-Fi enabled campus greatly enhance the teaching

learning process. The department also houses a state of the art seminar room which is used

for research presentations by students and for other special lectures.

Library: The department has a well-equipped library with reference books for all the

courses. Master’s dissertation and doctoral research theses are also available for the students.

Post graduate students and doctoral scholars are allowed to issue the library material for

reference studies. The department library is in the process of digitization in order to facilitate

the services provided to the students.

Nutrition Counseling Centre: The department along with the MSU-FN Alumni Association

operates a Nutrition and Diet Counselling Centre (NCC), wherein they provide guidance to

the people for a healthy and dynamic life through personalized counselling, as well as

prevention, education, and outreach activities. The services offered under NCC are free of

cost. The Counselling Centre encompasses services addressing general nutrition assessment

for individuals, maternal & child nutrition, adolescent nutrition, sports nutrition, geriatric


3

nutrition, nutrition in health & diseases and nutrition for specially challenged groups.

Effective counselling is done using latest guidelines and techniques by a professional team of

qualified Nutritionist and Dieticians. NCC is functional on every Saturday from 1-4 pm.To

reach out to the large masses, NCC also celebrates dietetics day, world health day, world

diabetes day etc. and conducts extension activities with government organizations, NGOs,

academic institutions etc.

Staff Advisors and Coordinators for the Students: The department has advisors and

coordinators at different levels for each course. This is to facilitate students with regards to

subject matter, evaluation system, doubts and queries. Advisors and coordinators also see to it

that the curriculum is reviewed from time to time for inclusion of latest topics, researches and

other relevant information. Students can always feel free to communicate about their

concerns, suggestions and queries.

Awards: Several awards have been instituted for students who excel in academics. These

include the Priya Modern Food Products Gold Medal and Smt. Parvatiben Jivanlal Patel Gold

Medal for the M.Sc. programme; and the Smt. Itchhagauri KuverjiNaik Gold Medal and Shri

Jaswantrai Trikmlal Bumiya Prize for the B.Sc. programme. Each year the Foods and

Nutrition Alumni Association Outstanding Student Award is given to a distinguished

postgraduate student.

Clubs and Associations: All the students in the Department of Foods and Nutrition get a

holistic nurturing through involvement in activities of professional societies and student’s

club affiliated with the department. The department serves as a base for several associations

namely Nutrition Society of India (Vadodara Chapter), Indian Dietetic Association (Gujarat

Chapter- Vadodara Club) and Alumni Association of Department of Foods and Nutrition.

YAPON Club

The Department of Foods and Nutrition has its own staff-student club named as YAPON

CLUB since 1989. The club is an ideal platform for students to get engaged in extracurricular

activities beyond academics. The club exists to unite and support the students creating a

strong bond amongst themselves and the teachers, thereby enhancing their leadership skills

and emotional quotient.

Alumni Association of Department of Foods and Nutrition (MSUFNAA)

Reaching out to Foods and Nutrition Department Alumni: FN Department is proud to have its

alumni working as dietitians at hospitals in India and abroad, nutrition consultants in

UNICEF, marketing executives and researchers in pharmaceutical companies, programme

officers in NGO’S, national and international, government departments, academicians,

researchers, quality control officers (food industry) and as entrepreneurs. The major activity

of the Alumni Association is to organize an Annual Alumni Achievement Award Ceremony

and Dr. Mrunalini Devi Puar Oration which is given by an expert in the field of Foods and

Nutrition. The association has instituted an Outstanding Student Award for Senior Master’s

student.


4

UNDERGRADUATE PROGRAM IN DIETETICS

VISION: To work towards improving nutrition care for the general population, hospitalized

patients & nutrition health promotion in various settings by training cadre of clinical/medical

dietetics professionals, conduct research on functional foods in management of health and

disease prevention/clinical trials in management of disease, identify risk factors of disease

burden, disseminate findings and advocate for improving nutrition care in various settings

including hospitals, workplaces, schools/universities, old age homes etc.

MISSION: Remain leader for training professionals in clinical nutrition and dietetics,

conduct clinical nutrition research with newer strategies for dietary management of disease,

nutrition health promotion and foster partnerships with various stakeholders to improve

disease management/food service delivery and labelling, preventive nutrition, promoting

healthy diets etc.

OPERATING PHILOSOPHY: Besides quality teaching, our staff is involved in several

projects in the field of Clinical Nutrition/Dietetics which can be categorized as:

Conducting Clinical Nutrition Trials: To support health care in hospitalized patients,

various health care settings and geriatric populations.

Achieving Nutrition Related Non Communicable Disease Targets by 2030: Strengthen

efforts to promote healthy diets by reducing salt, trans fats, added sugars in processed

foods/dietary intakes, promote early identification and management of NCD risk factors,

identify & promote use of functional foods in risk factor management, adjunct therapy in

disease management and promotion of health.

Capacity Building: Conduct training programs for nutrition care throughout the life cycle,

diabetes educators, nutrition health promotion program implementers in workplaces/school

settings, caterers/food service handlers etc.

Nutrition Health Promotion in Various Settings: Develop nutrition health promotion

models for workplaces, schools/academic institutions, geriatric care centers etc.

Partnership Building and Convergence: Partnership building & convergence with

neutraceutical industries, medical practitioners, government /private hospitals,

schools/academic institutions, workplaces, sports authority of India old age homes etc.

towards Implementing evidence based guidelines in the management of diet related diseases

like diabetes, hyperlipidaemia, cancer, overweight/obese & various types of anaemia etc. To

foster partnerships with various stakeholders including food industries, food service

organizations, hospitals for reducing diet related risk factors of diseases and promotion of

healthy diets in populations


5

Evidence Generation: Creating newer evidence for the role of various traditional

herbs/plants/foods for their use as functional foods in prevention & management of health &

disease. Cancer Cell line studies on plant/herbs etc.

Advocacy for Recognition of Dietetics/Clinical Nutrition Professionals: Advocacy for

uniform standards for training of clinical nutrition/dietetics professionals and recognition of

dieticians/clinical nutritionists as integral member of health care team both in the

management of disease & preventive health through Indian Dietetic Association activities

and also evidence based advocacy for nutrition focus in strategies for achieving NCD targets,

mainstream nutrition in sports/ fitness levels of players, Geriatric care etc.

Eligibility Criteria: For admission to the second year of the B.Sc. degree program, a student

must have been a regular student in First Year. Admission is purely on the basis of merit

obtained in the First Year.


6

SEMESTER-WISE DISTRIBUTION OF CREDITS FOR

UNDERGRADUATE (DIETETICS) COURSES

Course No. Course Title Credits

( Th + Pr )

Semester III

FND1301 Family Meal Planning 5 (3 + 2)

FND1303 Biochemistry I 4 (3 + 1)

FND1304 Anatomy and Physiology 4 (3 + 1)

FND1305 Food Science and Chemistry 3 (3 + 0)

FND1306 Biophysics 3 (3 + 0)

FND1307 Human Nutrition I 4 (4 + 0)

Total : 23

Semester IV

FND1402 Biochemistry II 4 (3 + 1)

FND1403 Food Science I 4 (3 + 1)

FND1404 Food Analysis and Adulteration Testing 3 (1+ 2)

FND1406 Food Preservation 3 (2 + 1)

FND1407 Human Nutrition II 5 (4 + 1)

FND1408 Nutritional Assessment 3 (3 + 0)

Total : 22

Semester V

FND1501 Medical Nutrition Therapy I 6 (4 + 2)

FND1502 Newer Perspectives in Dietetics 3 (3 + 0)

FND1503 Microbiology 3 (2 + 1)

FND1504 Food Science II 4 (3+ 1)

FND1505 Basics of Public Health Nutrition 3 (3 + 0)

FND1506 Practice in Public Health Nutrition 3 (1+ 2)

Total : 22

Semester VI

FND1601 Medical Nutrition Therapy II 5 (4 + 1)

FND1602 Applied Dietetics 6 (1 + 5)

FND1603 Quantity Food Production and Service 6 (1 + 5)

FND1604 Research Methods 4 (4 + 0)

FND1605 Institution Food Service Management 2 (2 + 0)

Total : 23

NOTE: Credit revision for TY courses from 2016-2017. Course codes of the concerned

subjects are likely to change.


7

COURSE OUTLINES FOR COURSES

OFFERED IN SEMESTER III


8


Faculty of Family and Community Sciences


Fatehgunj, Vadodara.

ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics

Year II Course Type: Core Compulsory

Course No: FND1301

Course Title: Family Meal Planning

Credits 5(3+2)

Semester III Hours/wk 7

Objectives 1. To understand the concept of an adequate diet and the importance of meal

planning

2. To know the factors affecting the nutrient needs during the lifecycle and the RDA

for various age groups

3. To gain knowledge about practical aspects of meal planning

4. To plan and prepare nutritionally adequate diets in relation to age, activity levels,

physiological state and socio-economic status

COURSE CONTENT / SYLLABUS - THEORY

Unit I Definition of Health and Nutrition and Factors Influencing

Food Intake

(10%)

1. Dimension of health (physical, psychological, emotional,

spiritual)

2. Definition of growth and development

3. Psychological effects on the food intake

4. Emotions and their effect on food intake and nutritional

status

5. Cultural aspects of dietary planning

6. Food groups, balance diet and RDA

7. Importance and factors affecting meal planning

8. Exchange of Foods and Amounts- use of weights and

measure

9. Table setting

10. Types of food services

Unit II Nutrition Through Lifecycle- Pregnancy and Lactation (20%)

1. Pregnancy

a. Stages in fetal growth and development and physiological

changes during pregnancy

b. Effect of nutritional status on the fetus and pregnancy

Outcome (SFD, IUGR babies)

c. Weight gain during pregnancy, nutritional requirements in

the three trimesters, food and nutrient intake by pregnant

women in the various socioeconomic groups

2. Lactation

a. Physiology of lactation

b. Breast feeding

c. Composition of breast milk and advantages of breast

feeding

d. Alternatives of breast feeding - Formula milk and animal


9

milk (differences in the composition)

e. Mode of top feeding – bottle, cup, spoon etc

f. Nutritional requirements during lactation

Unit III Nutrition Through Lifecycle- Infancy to Geriatrics (20%)

1. Nutrition and growth during infancy and preschool years

a. Growth patterns

b. Catch up growth

c. Assessing growth

d. Nutrient requirements

e. Feeding patterns: Initial feeding patterns, development of

feeding skills, addition of semisolid foods, weaning foods,

likes and dislikes, importance of breakfast and packed

lunch

f. Nutritional requirements

2. Nutrition and growth of school children and adolescents

a. Growth and development in school age and adolescence

b. Nutritional requirements

c. Special nutritional problems of school children and

adolescents in various socioeconomic groups

3. Nutrition during ageing

a. Physiologic changes occurring during old age

b. Nutritional needs

c. Special care of old people

Unit IV Nutrition for Specific Conditions (10%)

1. Modification of normal diet-fluid diet, soft diet and bland

diet

2. Obesity - definition, etiology and treatment

3. Under nutrition - etiology and treatment

PRACTICALS

Unit I Food Exchange System and Standardization of Raw to

Cooked Foods

(20%)

1. Conversion of Weights and Volumes of Raw Foods to

Cooked Foods.

2. Food exchange system and its applications

Unit II Planning and Preparation of Diets from Infancy to

Geriatrics for Different Socio-Economic Groups in

Relation to Special Nutrient Requirements

(10%)

1. Weaning food for infants

2. Packed Lunch for School Going Child.

3. Adolescent diet

4. Pregnancy

5. Lactation

6. Geriatric

Unit III Planning and Preparation of Diets for Therapeutic

Purposes

(10%)

1. Industrial worker

2. Sports Nutrition

3. Obesity

4. Under nutrition

5. Modification of normal diet for therapeutic use –soft diet,


10

fluid diet and bland diet

REFERENCES

1. Gopalan C, Rama Sastri BV and Balasubramanian SC (1993). Revised and updated

by Narasinga Rao BS, Deosthale YG and Paul KC. Nutritive Value of Indian Foods,

Hyderabad. National Institute of Nutrition, Indian Council of Medical Research.

2. Sharma S (2000). Human Nutrition and Meal Planning. Published by Mrs. S

Chowdhary for Jnanada Prakashan (P&D) (JNANADA), 24, Daryaganj, N.Delhi.

3. Bernstein, M. (2010). Nutrition for the older Adult. Published br Jones

4. BLutz C and Przytulski K (2010). Nutrition and Diet therapy: evidence based

applications, (4th

ed). Published by Jaypee Brothers, New Delhi ISBN 978-81-

8448-247-8

5. Zimmermann M (2010). Burgerstein’s Handbook of Nutrition, micronutrients in the

prevention and therapy of disease. Published by Thieme, New York and reprint by

Medical and Scentific publisher pvt. Ltd., Noida, U.P.

6. Staci Nix (2005). Williams basic Nutrition & Diet therapy.Published by Elsevier, St.

Louis, US

7. Veenu Sheth and Kalyani Singh (2007). Diet Planning through the life cycle. Part II

Diet Therapy: A Practical Manual (4th

ed). Published by Elite Pvt Ltd, New Delhi,

India

8. Brown, J. (2011). Nutrition Now (6th

ed). Published by Wadsworth

9. Bernstein, M. (2010). Nutrition for the older Adult, Jones publishers

10. Anita, F.P. (2010). Clinical Dietetics & Nutrition, (4th

ed). Published by

Pharmamed.

11. Edelstein, S. (2010). Life Cycle Nutrition. Published by Jones

12. Sharma, M. (2009). Basic Pediatric Nutrition. Published by JAYPEE.

13. Lawrence, M. (2008). Public Health Nutrition. Published A & U.

14. Bamji, M. (2010). Textbook of Human Nutrition, (3rd

ed). Published by Oxford

and IBH

15. Shils, M (2005). Modern Nutrition in Health & Disease, (10th

ed). Published

Lippincott


11





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics


Course No: FND1303

Course Title: Biochemistry I

Credits 4(3+1)


Objectives 1. To develop an understanding of the principles of biochemistry.

2. To obtain an insight into the chemistry of major nutrients and physiologically

important compounds

3. To apply the knowledge in the field of human nutrition and dietetics

4. To enable students to gain practical knowledge regarding the basic methods

involved in analysis of different nutrients


Unit I Membrane Structure, Enzymes and Biologic Oxidation (20%)

1. Membrane structure and functions

2. Transport of metabolites across membranes

3. Definition, importance, nomenclature and classification of

enzymes, factors affecting enzyme activity

4. Coenzymes, cofactors, enzyme inhibition and regulation.

5. Clinical enzymology : Diagnostic value of serum enzymes

and isoenzymes

6. Importance of biologic oxidation

7. Components of electron transport chain

8. Oxidative phosphorylation and ATP generation

Unit II Carbohydrate Chemistry and Metabolism (20%)

1. Importance, classification of carbohydrates

2. Metabolism of carbohydrates: Glycolysis, Citric Acid

Cycle, Glycogenesis, Glycogenolysis, Gluconeogenesis,

Hexose Monophosphate Shunt

3. Blood sugar regulation

Unit III Lipid Chemistry and Metabolism (20%)

1. Importance, classification and properties of lipids

2. Metabolism of lipids: Oxidation of fatty acids, fatty acid

synthesis, Metabolism of unsaturated fatty acids,

Metabolism of triglycerides, chain elongation and

desaturase system

3. Types of lipoproteins and their functions

Unit IV Amino Acids and Proteins – Chemistry and Metabolism (20%)

1. Structure of proteins – primary, secondary, tertiary and

quarternary structures

2. Functions of proteins

3. Classification of amino acids

4. Biologically important peptides

5. General reactions: Transamination, deamination and


12

decarboxylation reactions

6. Urea cycle

PRACTICALS

Unit I Basic Laboratory Principles, Procedures, Instruments and

Qualitative Tests for Carbohydrates

(20%)

1. Usage of different types of glasswares in clinical chemistry.

2. Preparation of solutions and reagents

3. Specimen collection, handling, storage of specimens

(blood, urine, stool, CSF, sweat)

4. Understanding the usage of various laboratory instruments

5. Standardization of assay methods and interpretation of data

knowledge of normal ranges for various analytes

6. Quality control (internal and external) aspects in clinical

biochemistry

7. Qualitative Tests for Carbohydrates: Molisch’s test,

Benedict’s test, Barfoed’s test, Fehling’s test, Picric acid

test, Seliwanoff’s test, Phenylhydrazine test, Mucic acid

test, test for starch, dextrin and glycogen

REFERENCES

1. Deb AC (2001). Fundamentals of Biochemistry. Published by New Central Book

Agency, Calcutta.

2. Weil JH (1990). General Biochemistry (6th

ed.). Published by Wiley Eastern Ltd,

New Delhi

3. Murray R, Rodwell V, Bender D, Botham KM, Weil PA, Kennelly PJ (2009).

Harper's Illustrated Biochemistry (28th

ed.) Published by McGraw-Hill Medical.

4. Conn EE and Stumpf PK, Bruening G and Doi RH (2006). Outlines of Biochemistry

(5th

ed.). Published by Wiley India Pvt. Ltd.

5. Mahansan, R. (2009). Practical Biochemistry. Published by Vayau Edu

6. Hames BD and Hooper NM (2003). Biochemistry. (2nd

ed). Published by Viva

books private limited, New Delhi, India

7. Sharma S (1993). Practical Biochemistry (1st ed.). Published by Jaipur : Classic

Publishing House.

8. Plummer D T (2008). An introduction to Practical Biochemistry (3rd

ed.). Published

by Tata McGraw Hill.


13





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics

Year II Course Type: Core Allied

Course No: FND1304

Course Title: Anatomy & Physiology

Credits 4(3+1)


Objectives 1. To familiarize students with specific terminology

2. To enable the students to learn structure and functions of organs

3. To prepare the students to understand the physiology of human body


Unit I Basic Aspects of Anatomy and Physiology (15%)

1. Anatomical aspects of the body

a. Anatomical terms

b. Surface anatomy

2. Cell as a unit of the body

a. Cell organelles and their functions

b. Cell division

c. Tissues-types structure and functions.

3. Immunology

a. General principles, types of immunoglobulin (Ig)

b. General structure of immunoglobulin (Ig)

c. T-Cells, B-Cells structure & function

d. Humoral and cell mediated immunity

4. Cancer and HIV

a. Causes and consequences

b. Nutritional Benefits to reduce the risk factors

Unit II Digestive and Respiratory Systems (20%)

1. Digestive System

a. Major organs of the digestive system

b. Anatomy of the alimentary canal

c. Functions of the organs of digestive system.

d. Physiology of digestion

e. Absorption mechanism-Importance of Na+/Cl

-; Na

+ glucose

transporter

f. Elimination of unabsorbed food materials.

g. Digestion and absorption of food and the role of enzymes

and hormones

2. Respiratory system

a. Major organs of the respiratory system.

b. Functions of the organs of respiratory system.

c. Physiology of exchange of gases

d. Muscular exercise-tidal and vital volumes

Unit III Circulatory, Nervous, Musculoskeletal Systems,

Hormonal Endocrine Glands

(25%)


14

1. Circulatory system

a. Blood

(i) Blood and its composition

(ii) Blood groups

(iii) Coagulation of blood

b. Structure of heart

(i) Arterial system, Venous system-afferent efferent vessels

(ii) Blood circulation

(iii) Structure and functions of heart-detail

(iv) Heart rate, Cardiac output, blood pressure and its

regulation

(v) Circulation of blood

(vi) Cardiac cycle and Purkinje fibres

2. Hormonal Endocrine glands – Name and general functions

a. Pituitary

b. Thyroid

c. Parathyroid

d. Pancreas

e. Adrenal

f. Sex glands (male and female)

3. Nervous System

a. Nerve cell structure and function

b. Brain-Major division and sensory motor neurons

c. Central nervous system, Autonomic NS, Parasympathetic

NS

4. Musculoskeletal System

a. Types of muscles, functions

b. Skeletal system – formation of bone and teeth

Unit IV Reproductive and Excretory System (20%)

1. Reproductive System

a. Structures and functions of sex glands and organs including

hormones

b. Menstrual cycle-estrogen verses progesterone

c. Testosterone-single hormone impact

d. Physiology of pregnancy-intra uterine layers-role of

B6/B12 vitamins in neuronal development

e. Parturition, Lactation and Menopause

f. Life long-Nutrition based approaches for a healthy life for

women

2. Excretory System

a. Structure and functions of Kidney, bladder, formation of

urine

b. Counter current mechanisms in regulating blood pressure

c. Structure and function of skin- Regulation of body

temperature

PRACTICALS

Unit I Hematological and Biophysical Techniques (20%)

1. Hematology

a. Preparation of Blood cell (Temporary)

b. Preparation of Haematin Crystals


15

c. Estimating own Hb content. (using Haemocytometer)

2. Demonstration of counting of WBC (using WBC chamber)

3. Determination of Blood Group

4. Measuring pulse rate and oxygen saturation before and after

exercise

5. Demonstration to measure blood pressure, oxygen

saturation.

6. Measurement of grip strength

7. Slides of sections of various organs, tissues etc.

8. Use of Pedometer for physical activity.

9. Use of body fat analyser using Omran hand held analyser

REFERENCES

1. Best CH and Taylor (1989). The Human Body. Published by Asia, New Delhi,

National Book depot, Mumbai, India.

2. Bijlani RL(1995). Understanding Medical Physiology. Published by Jaypee Brothers

Medical (P) Ltd, New Delhi, India

3. Winwood (1988). Sear’s Anatomy and Physiology for nurses. Published by Edward

Arnold, London

4. Wilson (1989). Anatomy and Physiology in Health and Illness. Published by

Churchill Livingstone, Edinburgh

5. Chatterjee CC (1988). Text book of Medical physiology. Published by W.B, London

6. Pearce Evelyn (1992). Anatomy and Physiology for Nurse. Published by Faber &

Faber Ltd, London

7. Iyer E (1975). Text book of Zoology –Vol II

8. Silverthorn, D. Human Physiology, (5th

ed). Published by Benjamin-Cummings Pub

Co


16





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics

Year II Course Type: Foundation Generic

Course No: FND1305

Course Title: Food Science and Chemistry

Credits 3(3+0)


Objectives 1. To provide the students the basic knowledge of general chemistry & food

chemistry essential to understand Food Science, Nutrition & other applied

courses

2. To impart basic knowledge of Chemistry of nutrients


Unit I Basic Aspects in Food Science and Chemistry (25%)

1. Matter, Classification of matter, elements, compounds and

mixtures

2. Chemical Shorthand – symbols, formulae and equations

3. Concept of atomic structure, theory of valency

4. Periodic classification of elements

5. Acids, bases and salts

6. Electrolytes

7. Nature and characteristic of organic compounds

8. Nature and characteristics of organic compounds

9. Classification and nomenclature of organic compounds

10. General reactions of aliphatic and aromatic organic

compounds

11. Colour, flavor and aroma in foods

12. Occurrence of antinutrients in foods and methods to

minimize them

Unit II Carbohydrates and Tests for Identification (25%)

1. Introduction and classification

2. Structure and properties of monosaccharides

a. Acetylation

b. Glycoside and salt formation

c. Oxidation

d. Reducing action

e. Reduction

f. Osazone formation

g. Dehydration (Molisch’s Test)

3. Structure and properties of disaccharides

4. Structure and properties of polysaccharides

a. Starch

b. Cellulose

c. Pectic substances

5. Browning reactions

a. Enzymatic browning


17

b. Maillard browning

c. Caramelization

Unit III Lipids and Tests for Identification (25%)

1. Introduction and classification

2. Chemical structure of fats and fatty acids

3. Physical properties of fats

a. Melting point

b. Polymorphism

c. Plasticity

d. Softening and slipping points

e. Smoke, flash and fire points

4. Chemical properties of fats

a. Saponification value

b. Reichert Meissl value and Polenske value

c. Iodine value

d. Hydrogenation

e. Oxidation

f. Rancidity – Acid value

Unit IV Proteins and Vitamins and Tests for Identification (25%)

1. Introduction, classification and properties of proteins and

amino acids

a. Physical properties of proteins

(i) Molecular weight

(ii) Solubility

(iii) Electrophoresis

b. Chemical properties of proteins

(i) Amphoterism

(ii) Binding of ions

(iii) Hydration of proteins

(iv) Precipitation with antibodies

(v) Denaturation

2. Structure and Properties of Vitamins

REFERENCES

1. Bahl BS (1994). Textbook of Organic Chemistry (13th

ed.). Published by Chand &

Sons, New Delhi

2. Soni PL (1994). Fundamental Organic Chemistry (16th

ed.). Published by Chand &

Sons, New Delhi

3. Meyer LJ (1989). Food Chemistry (1st ed.). Published by CBS Publisher, New Delhi

4. Swaminathan M (1997). Food Science and Experimental Foods. Published by

Ganesh & Co, Madras

5. Maney S (1987). Foods, Facts and Principles. Published by Wiley Eastern, New

Delhi

6. Fennema OR (2005). Food Chemistry (3rd

ed). Published by Marcell Dekka

Publication

7. Srilakshmi B (2006). Nutrition Science. Published by New Age International Pvt

Ltd., New Delhi

8. 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


18





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics

Year II Course Type: Foundation Elective

Course No: FND1306

Course Title: Biophysics

Credits 3(3+0)


Objectives 1. To provide knowledge of basic principles and techniques of instrumentation

2. To know the principles and applications of different techniques used in food and

nutrition research


Unit I Basic Aspects of Biophysics (35%)

1. Measurements and units

a. Systems of unit

b. Fundamental and derived units

c. Mass and weight

d. Density and specific gravity

e. Pressure

f. Energy and units

g. Molarity, Normality, Angstrom

2. Heat and light

a. Three states of matter and its conversion

b. Heat and temperature

c. Thermometer and scales

d. Expansion

e. Specific heat

f. Latent heat

g. Modes of transfer of heat

h. Electromagnetic radiations and its properties

3. Electricity

a. Sources of electricity

b. Ohm’s law and units

c. Calculation of using electrical energy

d. Alternate and direct current

e. Fuses and circuit breakers

Unit II Biophysical Phenomena: Concepts and Application in the

Field of Nutrition

(15%)

1. Viscosity

2. Surface tension

3. Adsorption

4. pH and Buffer

5. Colloids

Unit III Principles and Working of Basic Instruments (25%)

1. Balances

2. pH-meter


19

3. Centrifuge

4. Ovens

5. Muffle furnace

6. Vacuum pumps

7. Pressure cookers and Autoclaves

8. Viscometer

Unit IV Principles and Working of Advanced Instruments (25%)

1. Advanced Instruments

a. Colorimeters

b. Spectrophotometers

c. Fluorimetry

d. Chromatography

2. Use of clinical equipments-Applications

a. DEXA

b. BMD

c. Ultrasound and Sonography

d. CT Scan

e. MRI

REFERENCES

1. Wilson K and Walker J (1994). Principle and Technique of Practical Biochemistry.

Published by Foundation Books, New Delhi.

2. Neilson S (2002). Introduction to the chemical analysis of foods. Published by CBS

and distributors, New Delhi.

3. Srivastava VK and Srivastava KK (1987). Introduction to Chromatography –

Theory and Practice. Published by S. Chand & Co., New Delhi

4. Holma DH and Peck H (1993). Analytical Biochemistry (2nd

ed.). Published By

Langham Scientific and Technical, U.K.

5. Pomeranz Y and MeLoan CE (1996). Food Analysis: Theory and Practice (3rd

ed.).

Published by CBS, New Delhi

6. Raghuramulu N, Nair M and K Kalyanasundaram S (1983). A Manual of Laboratory

Techniques. NIN, ICMR.

7. Srivastava AK and Jain PC (1986). Chemical Analysis: An Instrumental Approach

(2nd

ed). Published by S. Chand Company Ltd., New Delhi.

8. Peet LJ (1970). Household Equipment (6th

ed.). Published by John Wiley & Sons,

New York

9. Van Zante J (1970). Household Equipment Principles. Published by Prentice Hall,

New York


20





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics


Course No: FND1307

Course Title: Human Nutrition I

Credits 4(4+0)


Objectives 1. To promote basic knowledge of macro-nutrients

2. To enable the students to know about the factors affecting the availability and

requirements of nutrients

3. To promote understanding of common nutritional disorders due to imbalance of

macro-nutrients

4. To promote an understanding of nutrient interrelationships


Unit I History of Nutrition, RDA and Food Based Dietary

Guidelines

(10%)

1. History of Nutrition, Energy requirements, Food based

dietary guidelines

a. Important landmarks in the history of nutrition

b. Recommended energy 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

Unit II Energy requirements, Body Composition and Body

Weight

(20%)

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

(iii) Body water

(iv) Body mineral mass


21

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)

d. Eating disorders

(i) Anorexia nervosa

(ii) Bulimia nervosa

e. Interrelationship between Under nutrition, Infection and

Immunity

f. Interrelationship between Obesity and Non communicable

diseases

g. Metabolic adaptations during starvation

h. Fetal origins concept and its consequences

Unit III Nutritional Aspects of Carbohydrates (20%)

1. Carbohydrates

a. Sources and the relative importance of different

carbohydrates in the diet

b. Percent of energy from carbohydrates in Indian diets

c. Digestion, absorption and utilization of absorbed

carbohydrates in the body

d. Regulation of blood glucose levels

e. Role of dietary fibre in human nutrition

f. Concept of glycemic Index and factors affecting glycemic

response

g. Lactose intolerance and dental caries

h. Diabetes mellitus: definition, classification and oral

glucose tolerance test, Indicators for monitoring diabetes

mellitus

Unit IV Nutritional Aspects of Lipids (20%)

1. Lipids and Fats

a. Definition, classification, functions and sources

b. Fatty acids

(i) Saturated, monounsaturated and polyunsaturated fatty

acids

(ii) Essential fatty acids, requirements etc.

(iii)Functions of fatty acids

2. Digestion, absorption and transport of fats

3. Relationship of dietary fats to serum lipids

4. Deficiency symptoms

5. Role of dietary fats in health and diseases

6. Inter-relationship between the non communicable diseases

Unit V Nutritional Aspects of Proteins (15%)

1. Functions and sources of proteins

2. Amino acids as building blocks of proteins

a. Essential and non-essential amino acids

b. The concept of metabolic pool of amino acids


22

c. Functions of amino acids

d. Utilization of amino acids by the body

e. Amino acid imbalance

3. Nitrogen balance

4. Evaluation of protein quality

5. Protein deficiency

6. Requirements and allowances.

Unit VI Antioxidants in Health and Disease (15%)

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.

5. Food sources of antioxidant nutrients.

REFERENCES

1. Swaminathan M (2000). Advanced Textbook on Foods and Nutrition, Vol I (2nd

ed.).

Published by Bangalore Printing and Publishing Ltd, Bangalore

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. Garrow JS, James WPT, Ralph A and James JPT (2000). Human Nutrition and

Dietetics (10th

ed.) Published by Churchill Livingstone. ISBN-10: 0443056277,

ISBN-13: 978-0443056277

4. Gibney MJ, Macdonald IA and Roche H (2010). Nutrition and Metabolism (2nd

ed.).

Published by Wiley-Blackwell, ISBN: 978-1-4051-6808-3

5. Geissler C (2009). Fundamentals of Human Nutrition. Churchill Publications, US.

6. Krause and Mahan (2008). Food Nutrition, Diet Therapy (12th

ed.). Published byWB

Saunders Company

7. Sue Rodwell Williams (2009). Nutrition, Diet Therapy (9th

ed.). Published by WB

Saunders Company.

8. Shils ME, Olson JA and Shike (2006). Modern Nutrition in Health and Disease

(10th

ed.), Vol. II. Published by Philadelphia, Lea and Fiebiger


23


OFFERED IN SEMESTER IV


24





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics


Course No: FND1402

Course Title: Biochemistry II

Credits 4(3+1)

Semester IV Hours/wk 5

Objectives 1. To develop an understanding of the principles of Clinical biochemistry

2. To obtain an insight into the chemistry of major nutrients and physiologically

important compounds

3. To apply the knowledge of clinical biochemistry to human nutrition and dietetics.

4. To enable students to gain practical knowledge regarding the basic methods

involved in analysis of different nutrients


Unit I Nucleic Acids and Nucleoproteins–Chemistry and

Metabolism

(10%)

1. Chemistry and biological importance of nucleic acids

2. Nucleoproteins

3. Catabolism of purines, formation of uric acid and its

relationship to Gout

4. Protein biosynthesis – translation, transcription and post

translation events

Unit II Gastric Function Tests and Endocrine Disorders (20%)

1. Gastric function tests and their interpretation

a. Acute and chronic pancreatitis-indicators

b. Pentagastrin test

c. Malabsorption syndrome (Carbohydrate, amino acid and fat

malabsorption tests)

d. Stagnant gut syndrome

e. Verner Morrison syndrome

2. Endocrine disorders

a. Pancreatic hormones

b. Pituitary hormones

c. Hormones of adrenal cortex and medulla

d. Sex hormones

e. Gut hormones

Unit III Liver, Kidney and Cardiac Function Tests and Their

Interpretations

(30%)

1. Liver function tests

a. Clinico-biochemical aspects of jaundice (bile pigments,

enzymes)

b. Liver function Tests: plasma proteins, albumin,

prothrombin and enzymes

c. Tests for detoxification aspects of liver

2. Renal function tests


25

a. Role and function of kidneys

b. Composition of urine

c. Osmolality of urine and serum

d. Clearance tests, GFR and its importance

e. Methods to calculate GFR

f. Indicators to assess kidney function: urea excretion,

creatinine excretion, microalbumininuria, urinary lipids and

proteins

3. Cardiac function tests

a. Biophysical tests- principles

(i) ECG

(ii) Echocardiography

(iii)Angiography

(iv) Blood pressure

b. Biochemical indicators

(i) Serum lipid profile and apoproteins

(ii) Cardiac bio-markers (CK, LDH, Serum Transaminases and

Troponins)

Unit IV Clinico-Biochemical Aspects of Fluids, Electrolytes and

Acid Base Balance

(15%)

1. Composition of body fluids, fluid compartments and their

distribution

2. Mechanisms involved in water and electrolyte balance

3. Role of Na+, K

+, HCO3

- and Cl

- in electrolyte balance

4. Physiological buffer systems

a. Role of carbonate, phosphate buffer systems and kidney in

maintaining acid base balance

5. Respiratory acidosis, alkalosis, metabolic acidosis and

alkalosis

PRACTICALS

Unit I Qualitative Tests for Proteins and Fats (25%)

1. Proteins

a. Xanthoprotein reaction

b. Millon-Nasse’s reaction

c. Aldehyde reaction

d. Biuret reaction

e. Ninhydrin reaction

f. Coagulation

2. Fats

a. Theory on rancidity of fat - peroxide value etc

b. Saponification value

c. Iodine value

d. Acid value

REFERENCES

1. Harold Varley (2006). Practical Clinical Biochemistry (6th

ed.). CBS Publishers and

Distributors, New Delhi

2. Mukherjee KL (2010). Medical Laboratory Techniques – A procedure manual for

routine diagnostic tests. Tata McGraw Hill Publishing Co. Ltd, New Delhi

3. Murray R, Rodwell V, Bender D, Botham KM, Weil PA, Kennelly PJ (2009).

Harper's Illustrated Biochemistry (28th

ed.) (LANGE Basic Science) [Paperback],


26

McGraw-Hill Medical, ISBN-10: 0071625917, ISBN-13: 978-0071625913

4. Deb AC (2001). Fundamentals of Biochemistry. Pub. New Central Book Agency,

Calcutta

5. Mahansan, R. (2009). Practical Biochemistry. Publisher Vayau Edu.

6. Teitz NW (2006). Clinical Guide to Laboratory Tests (4th

ed.). WB Saunders

Company, London

7. Smith AF, Beckett GJ, Walker SW and Rae PWH (2003). Clinical Biochemistry (6th

ed.). Blackwell Science publications UK

8. Talwar GP and Srivastava LM (2002). Textbook of biochemistry and human

biology. Third edition. Prentice Hall of India Private limited, New Delhi, India.


27





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics


Course No: FND1403

Course Title: Food Science I

Credits 4(3+1)


Objectives 1. To impart knowledge pertaining to the basic properties of food groups

2. To provide basic understanding of chemistry of food groups

3. To provide basic understanding of principles involved in cooking of cereals, milk,

fruits and vegetables and oils & fats


Unit I Water and Enzymes in Foods (15%)

1. Water

a. Properties of water-melting point, boiling point, surface

tension, specific heat, dielectric constant, latent heat of

fusion, vaporisation and sublimation

b. Structure of ice and effect of salts on aqueous solutions

c. Types of water – free and bound water

d. Relative humidity

e. Water activity and its significance

f. Determination of moisture and water activity in various

foods

2. Enzymes

a. Occurrence of enzymes in foods and their role

b. Enzyme inhibitors in foods

c. Immobilised enzymes

d. Enzymes in food processing – manufacture of cheese,

cheese spreads and other indigenous products

Unit II Cereals and Cereal Products (20%)

1. Wheat

a. Composition, classification, milling, milled products, types

of flour, gluten, doughs and batter

b. Bread – role of ingredients in bread making

c. Malting

2. Rice: Types of rice, composition, cooking methods,

products and fermentation

3. Corn and other millets

4. Starch: Sources, functional properties, gelatinization,

factors affecting gelatinization, dextrinization,

retrogradation

5. Post harvest alterations

Unit III Legumes, Oilseeds, Nuts and Milk and Milk Products (20%)

1. Legumes and Pulses : Types, composition, milling,

cooking, toxic materials (antinutrients), germination,


28

fermentation, digestibility

2. Soyabean and soy products

3. Oilseeds and Nuts: Types, composition, processing and

antinutrients

4. Milk-composition of milk and milk products, processing,

types of milk, uses in cookery, effect of heat, enzymes, acid,

salts on milk and its products

5. Post harvest alterations

Unit IV Fruits and Vegetables, Oils and Fats and Sugar (15%)

1. Fruits and Vegetables: structure, composition,

classification, changes occurring during maturation,

ripening, post harvest and storage, pigments, browning,

pectin and its application in the food industry

2. Fats & Oils: types, composition, interesterification of fats,

shortening value of fats and oils

3. Sugar: physical properties, functional properties, sources,

sugar manufacture, application in food preparation,

sweetening agents, artificial sweeteners and types of

candies

PRACTICALS

Unit I Basic Aspects of Food Science (30%)

1. Determination of gluten content from wheat flour

2. Starch: Gelatinization of starch and factors affecting it

3. Measurement of various gels

4. Various methods of fermentation

5. Measurement of specific gravity of milk

6. Various browning and non enzymatic browning

reaction

7. Effect of various factors on pigments

8. Measurement of pH of various foods and juices

9. Effect of rapid cooling and agitation on plasticity of fat

10. Emulsion and shortening quality of fat

REFERENCES

1. Sethi Mohini / Rao E. S. (2011). Food Science Experiments and Applications.

Second edition .CBS Publishers, New Delhi.

2. M. Swaminathan (1979). Food Science and Experimental Foods. Ganesh and Co.

Madras

3. Charley H (1982). Food Science. John Wiley and Sons, Inc., New York

4. Potter Norman and Hotchkiss JH (2007). Food Science. C.B.S. Publishers, New

Delhi.

5. Sri Lakshmi B (1997). Food Science. Newage International, New Delhi.

6. Vashisht Meera (1998). Introduction to Food, Nutrition and Food Processing. Anmol

Publication Pvt Ltd, New Delhi.

7. Yadav S (1997). Food Chemistry. Anmol Publication Pvt Ltd, New Delhi.

8. Vieira E (2010). Elementary Food Science (4th

ed.) Chapman Hall

9. Laxmi Lal (2010). Fruit Science: Objective Fundamentals, Agrotech Publishing


29





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics


Course No: FND1404

Course Title: Food Analysis and Adulteration Testing

Credits 3(1+2)


Objectives 1. To enable the students to gain knowledge regarding the basic methods involved in

the food analysis and food adulteration

2. To enable the students to test different foods for their quality

3. To make the students aware with tests used for quality control

4. To enable the students to gain practical knowledge regarding the basic methods

involved in the analysis of different foods for various nutrients

5. To learn simple tests to determine the quality and adulteration of foods


Unit I Basic Concepts in Food Analysis and Adulteration (15%)

1. Food composition, factors affecting food composition and

sampling techniques

2. Consumer protection

3. Quality control procedures in food analysis

4. Determinants in foods, various techniques of analysis

5. Theory related to anti nutrients

6. Food laws and standards

a. Voluntary standards

b. Mandatory standards

c. Indian and international standards- CBIS, ISI, PFA, FPO,

ISO-9000, Codex Alimentarius and HACCP

Unit II Factors Affecting Food and its Quality Criteria (20%)

1.Food groups

a. Milk and milk products

b. Fats and oils

c. Spices and condiments

d. Fruits and vegetables

e. Sugar and preservatives

f. Beverages : alcoholic and non-alcoholic

g. Food grains and flours

h. Canned foods

i. Flesh foods

2. General methods of food analysis

a. Densitometry

b. Food rheology

c. Viscosity measurements

d. pH meter

e. Chemical methods


30

PRACTICALS

Unit I Food Analytical and Adulteration Tests (40%)

1. Food analysis–macronutrients

a. Moisture analysis in flours / fruits / vegetables

b. Protein by Microkjeldahl method

c. Fat by Soxhlet method

d. Crude fibre

2. Food analysis-micronutrients

a. Total ash content and preparation of ash solution for the

estimation of

(i) Calcium

(ii) Phosphorous

(iii) Iron

b. Estimation of ascorbic acid in fruit juices

Unit II Food Adulteration (25%)

1. Assessment of purity and quality using appropriate standard

tests for the following:

a. Water including mineral water

b. Milk, milk products and ice-creams

c. Fats and oils including butter, ghee and hydrogenated fat

d. Cereals and cereal products

e. Pulses and legumes

f. Spices and condiments

g. Tea and coffee

h. Fruit juices, beverages and sherbets

REFERENCES

1. Suzanne Nielson (2010). Introduction to the chemical analysis of foods. CBS

publishers, New Delhi.

2. Sathe A (1999). A first course in food analysis. New age international pvt ltd, New

Delhi.

3. AOAC (1995). Official methods of analysis (17th

edition), Virginia USA.

4. Pomeranz Y (2008). Food analysis: Theory and Practice (3rd

edition). CBS pubisher

and distributors, New Delhi.

5. Nambiar V (2004). A textbook of food contamination and safety. Anmol

Publications, New Delhi


31





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics

Year II Course Type: Foundation Elective

Course No: FND1406

Course Title: Food Preservation

Credits 3(2+1)


Objectives 1. To teach the students basics of food preservation

2. To appraise the students of the latest developments in the food preservation

3. To prepare various food products using preservation techniques


Unit I Basic Concepts in Food Preservation (10%)

1. Importance of food preservation

2. Principles involved in preservation of foods

3. Factors affecting growth of microorganisms

4. Food laws and agencies

Unit II Principles and Preservation of Various Food Products (25%)

1. Fruit juices, squashes and cordials

2. Jams, jellies and marmalades

3. Tomato products

4. Chutneys and sauces

Unit III Preservation Methods (40%)

1. Preservation by means of low temperature- freezing and

deep freezing

2. Preservation by means of high temperatures-drying,

pasteurization, dehydration, smoking and curing

3. Preservation using irradiation- UV and gamma radiations

4. Preservation by brining, sugaring, inert gas-pickling,

carbonation and syruping

5. Preservation using chemical preservatives

6. Preservation by fermentation-vinegar, alcoholic beverages

7. Spray drying

8. Lyophilization

9. Vacuum packaging

10. Canning

11. Preservation techniques in convenience foods: Some

examples

12. Role of packaging in food preservation

13. Extruded products

PRACTICALS

Unit I Preparation of Various Food Products for Preservation (25%)

1. Lemon squash

2. Orange squash

3. Papaya and apple jam

4. Wood apple and guava jelly


32

5. Orange marmalade

6. Mixed vegetable pickle

7. Lemon and green chillie pickle

8. Tomato ketchup

9. Other processing methods for food preservation

a. Freezing of fruits and vegetables

b. Drying of vegetables

c. Reconstitution of dried vegetables

10. Visit to fruit and vegetable preservation Industry

REFERENCES

1. Kulshrestha SK (1994). Food preservation. Published by Vikas Publishing House

Pvt Ltd, New Delhi

2. Girdharilal, Siddhapa GB and Tandon BL (1986). Preservation of fruits and

vegetables. ICAR, New Delhi

3. Kukade S and Bhave N and Mehta A (1994). Food preservation Manual. Dept of

food and Nutrition, SNDT College of Home Science, Pune

4. Kalia M (2008). Food Preservation and Processing, Kalyani Nanjunda, India

5. Swamy (2008). Fruits and vegetable Technology, Process and Product Development.

Published by Priyadarshini Prakashana, India

6. Jood S and Khetarpaul N (2009), Food Preservation. Published by Agrotech

7. Kalia M. (2010), Food Quality Management. Published by Agrotech

8. Arti Sankhla et al. (2011), Food Preservation : Principles and Practices. Published by

Agrotech.


33





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics


Course No: FND1407

Course Title: Human Nutrition II

Credits 5(4+1)


Objectives 1. To promote basic knowledge of micro-nutrients

2. To enable the students to know about the factors affecting the availability and

requirements of nutrients

3. To promote understanding of common nutritional disorders due to imbalance of

micro nutrients

4. To promote an understanding of Applied Nutrition and newer concepts in

nutrition


Unit I Fat Soluble Vitamins–Vitamins A, D, E and K (15%)

1. Absorption, transport, storage, excretion

2. Functions

3. Deficiencies

4. Toxicity

5. Requirements

6. Measurement of status

Unit II Water Soluble Vitamins–Thiamin, Riboflavin, Niacin,

Pyridoxine, Ascorbic Acid, Folic Acid, Cyanocobalamine

(15%)


2. Functions

3. Deficiencies

4. Toxicity

5. Requirements


Unit III Macro and Micro Minerals–Calcium, Phosphorous, Iron,

Iodine and Zinc

(15%)


2. Factors affecting bioavailability

3. Functions

4. Deficiencies

5. Requirements


Unit IV Functional Foods/Nutraceuticals (10%)

1. Functional Foods / Nutraceuticals

a. Definition

b. Importance and criteria

c. Summary and highlights of studies on functional foods and

nutraceuticals

d. Food product development for therapeutic purposes


34

Unit V Introduction to Newer Concepts in Clinical and

Therapeutic Nutrition

(10%)

1. Introduction to Newer Concepts in Clinical and Therapeutic

Nutrition

a. Gene nutrient interaction

b. Nutrient drug interaction

c. Genetically modified seeds / foods

Unit VI Sports Nutrition (10%)

1. Energy production

2. Fuels for contracting muscles

3. Nutritional requirements of exercise

4. Other considerations

5. Ergogenic aids

PRACTICALS

Unit I Basic Aspects of Nutrition Laboratory (10%)

1. Changes in blood on keeping

2. Anti-coagulants

3. Preservatives for urine

4. Differences in whole blood, serum, plasma

5. Protein precipitating reagents

6. Venous and capillary samples

7. Self monitoring techniques (Glucometer, Diastix, blood

pressure instruments, Pulse Oxymeter etc)

Unit II Estimations in Biological Samples (15%)

1. Blood hemoglobin

2. Blood glucose

3. Serum total proteins

4. Urinary creatinine

REFERENCES

1. Garrow JS, James WPT, Ralph A and James JPT (2000). Human Nutrition and

Dietetics (10th

ed.) (Paperback), Churchill Livingstone. ISBN-10: 0443056277,

ISBN-13: 978-0443056277

2. Swaminathan M (2008). Essentials of Foods and Nutrition, Vol II. Bangalore

Printing and Publishing Ltd, Bangalore

3. Bamji MS, Prahlad Rao N and Reddy V (2010). A Textbook on Human Nutrition.

Oxford and IBH Publishing Co, New Delhi

4. Wildman (2007). Handbook of Neutraceuticals and Functional foods. CRC Press.

5. Schmial, M (2009). Essentials of Functional foods. Springer publications.

6. A Stuart Truswell, Prof. H Nuty, Otago Nzealm (2008). Essentials of Human

Nutrition.

7. Geissler C (2009). Fundamentals of Human Nutrition. Churchill publication

8. Gibney MJ, Macdonald IA and Roche H (2010). Nutrition and Metabolism (2nd

ed.),

Wiley-Blackwell, ISBN: 978-1-4051-6808-3


ed.), London : WB

Saunders Company


ed.), London : WB

Saunders Company.

11. Shils ME, Olson JA and Shike (2005). Modern Nutrition in Health and Disease (10th

ed.), Vol. I. Philadelphia, Lea and Fiebiger.


35

12. Mukherjee KL (2010). Medical laboratory techniques – A procedure manual for

routine diagnostic tests (Vol III). Tata McGraw Hill Publishing Company Ltd, New

Delhi

13. Sharma S (1993). Practical biochemistry.Classic Publishing House, Jaipur

14. Varley HC (1998). Practical Clinical Biochemistry (Vol I and II). Gulab Vazirani

Publishers Pvt. Ltd, New Delhi

15. David T Plummer (2008). An introduction to Practical Biochemistry (3rd

ed.). Tata

McGraw Hill Publishing Co, New Delhi


36





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics

Year II Course Type: Foundation Generic

Course No: FND1408

Course Title: Nutritional Assessment

Credits 3(3+0)


Objectives 1. To sensitize students to the principles, and methods for assessment of nutritional

status

2. To equip students to use and interpret various methods for assessing nutrition

status


Unit I Introduction of Nutritional Status Assessment Methods (15%)

1. Overview of nutritional status assessment methods: Direct

parameters- anthropometry, clinical signs and symptoms,

dietary assessment and biochemical parameters

2. Indirect parameters - morbidity, mortality and socio-

demographic indicators

3. Identification of clinical signs and symptoms during

deficiency of various macro and micro nutrients and their

interpretation

Unit II Anthropometry, Diet Surveys and Biochemical Indicators (40%)

1. Early markers for malnutrition – use of anthropometry and

biochemical indicators

a. Undernutrition in children using new WHO growth

standards for wasting, stunting and underweight

b. Iron deficiency anemia

c. Vitamin A deficiency

d. Iodine deficiency disorder

e. Calcium and Vitamin D deficiency

f. Overweight and obesity

g. Metabolic syndrome

h. Diabetes

i. Cardiovascular disease- risk factors and markers

j. Undernutrition in geriatrics

k. Nutritional status of hospitalized patients

2. Types of Diet Surveys- Qualitative and Quantitative

(i) Food inventory

(ii) 24 hour dietary recall

(iii) Weighment (Raw and Cooked Food)

(iv) Expenditure pattern

(v) Diet history

(vi) Food frequency questionnaire

(vii) Semi quantitative food frequency

(viii) Chemical analysis


37

(ix) Food diary

(x) Market database

(xi) Telephonic diet survey

(xii) Video and photographic diet survey

(xiii) Food balance sheet

Unit III Nutrition Epidemiology (20%)

1. Epidemiology and health

a. Definition and objectives of nutritional epidemiology

b. Achievements in epidemiology

c. Measures of disease frequency

d. Distribution of disease

e. Determinants of disease

f. Measuring disease frequency(morbidity, incidence,

prevalence)

g. Comparing disease occurrence

(i) Risk difference

(ii) Population attributable risk

(iii) Relative risk

(iv) Odds ratio

Unit IV Epidemiological Studies and Surveillance (25%)

1. Types of epidemiological studies

a. Observational Studies

(i) Descriptive

(ii) Ecological

(iii) Cross-sectional

(iv) Case-control

(v) Cohort

b. Experimental Studies

(i) Randomized controlled trials

(ii) Field trials

(iii) Community trials

2. Potential errors in epidemiological studies

(i) Random Error

(ii) Systematic Error

(iii) Confounding

3. Validity and reliability

4. Use of surveillance for program improvement eg. NNMB,

NFHS, Census data, State of World’s Children – UNICEF

annual publication, SCN reports, Nutritional issues in

developing countries

REFERENCES

1. 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.

2. Park K (2011) Park’s Textbook of Preventive and Social Medicine (21st Edition)

Publisher: Banarsidas Bhanot Publishers, Jabalpur. (First published in 1970)

3. Beaton GH and Bengoa JM (1996). Nutrition in preventive medicine. WHO

publication.

4. Gibney MJ, Margetts BM, Kearney JM, Lenore Arab (2004). Public Health

http://as.wiley.com/WileyCDA/Section/id-302477.html?query=Michael+J.+Gibney

http://as.wiley.com/WileyCDA/Section/id-302477.html?query=Barrie+M.+Margetts

http://as.wiley.com/WileyCDA/Section/id-302477.html?query=John+M.+Kearney

http://as.wiley.com/WileyCDA/Section/id-302477.html?query=Lenore+Arab


38

Nutrition. ISBN: 978-0-632-05627-9. Wiley-Blackwell

5. Gibson RS (2005). Principles of Nutritional Assessment (2nd

Edition). Oxford

University Press

6. Vir Sheila (2011). Public Health Nutrition in Developing Countries published by

Woodhead Publishing India. ISBN-13: 9780857090041, ISBN-10: 0857090046

7. Beaglhole R, Bonita R and Kjellstrom T (1993). Basic Epidemiology. World Health

Organization, Geneva.

8. Jelliffe DB and Jelliffe EP (1990) Community Nutritional Assessment. Oxford

University Press, New Delhi.


39


OFFERED IN SEMESTER V


40





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics

Year III Course Type: Core Compulsory

Course No: FND1501

Course Title: Medical Nutrition Therapy I

Credits 6(4+2)

Semester V Hours/wk 8

Objectives 1. To provide knowledge and clinical information about various diseases that will

be necessary for holistic management of these conditions

2. To understand the role of diet in the management of various diseases and apply

the same to patients

3. To provide practical laboratory training in the preparation of special diets.

4. To adapt these diets to patients with various disorders


Unit I Introduction and Medical Nutrition Therapy for Enteral

and Parenteral Nutrition

(10%)

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. Enteral Nutrition

a. Formula composition

b. Osmolarity

c. Complication and monitoring

3. Parenteral Nutrition

a. Nutrition solutions

b. Refeeding Syndrome

Unit II Medical Nutrition Therapy for Diabetes Mellitus (15%)

1. Pathophysiology of diabetes mellitus

2. Secondary complications of diabetes mellitus

3. Diagnostic and screening criteria

4. Management of diabetes mellitus

a. Goals and outcomes of medical nutrition therapy/dietary

management of diabetes mellitus

b. Non-pharmacologic treatments helping in the management

of diabetes mellitus

c. Role of alternate sweeteners

d. Medications

5. Hypoglycemia-Classification, symptoms, postprandial or

reactive hypoglycemia, early alimentary and late reactive

hypoglycemia, idiopathic hypoglycaemia

Unit III Medical Nutrition Therapy for Hypertension (5%)

1. Types, risk factors, diagnosis and assessment

2. Consequences and complications of hypertension including


41

cerebrovascular diseases

3. Role of diet in management of hypertension and its

complications

4. Non-Pharmacologic treatments like life style changes,

behaviour modification, yoga, meditation and others in

control of hypertension

5. Role of sodium in hypertension and use of salt alternatives,

their composition and contra indications and long term

effects of regular consumption

Unit IV Medical Nutrition Therapy for Hyperlipidemias (5%)

1. Types : Classification

2. Role of diet in the management of various types of

hyperlipidemias

3. Non-pharmacologic treatment aiding diet therapy like

exercise, life style changes

Unit V Medical Nutrition Therapy for Atherosclerotic / Ischaemic

Heart Disease

(5%)

1. Types and risk factors

2. Role of diet

3. Diet after by-pass surgery and heart attacks

4. Prevention strategies: Control of risk factors and life style

changes

Unit VI Medical Nutrition Therapy for Renal Disorders (10%)

1. Renal function tests: An appraisal

2. Glomerulonephritis

3. Nephrotic syndrome

4. Acute and chronic renal failure

5. Dialysis / Renal transplant

6. Nephrolithiasis / Renal calculi

7. Dietary management of renal disorders and its

complications

Unit VII Etiology, Diagnosis and Dietary Management of Liver

Disorders

(10%)

1. Liver function: Normal and deranged

2. Role of diet in liver health

3. Liver function tests and nutritional care in liver diseases

4. Viral hepatitis

5. Cirrhosis

6. Alcoholic liver diseases

7. Cholecystitis, cholelithiasis, cholecystectomy, pancreatitis

8. Hepatic encephalopathy, Wilson’s disease

PRACTICALS

Unit I Introduction to Therapeutic Diets (10%)

1. Preparation of lists of food rich in protein, fats, calories,

fiber, sodium, calcium, phosphorous, oxalic acid in each

food exchange

2. Preparation of lists of foods rich in cholesterol, PUFA,

MUFA, SAFA content of various foods and oils, Glycemic

Index of foods

Unit II Planning, Preparing Diets for Various Disorders (30%)


42

1. Diabetes Mellitus

a. Diet for NIDDM underweight diabetics

b. Diet for NIDDM normal weight diabetics

c. Diet for NIDDM overweight diabetics

d. Diet for NIDDM diabetic pregnant women

e. Diets for IDDM patients

2. Hypertension

a. Diet for mild / Stage 1 hypertension

b. Diet for Stage II & III hypertension

c. Diet for stroke patient

d. Diet for prevention of hypertension

e. Diets for patients with hypertyension and diabetes

3. Hyperlipidemia

a. Diet for hypercholesterolemia

b. Diet for hypertriglyceridemia

c. Diet for high LDL low HDL levels in serum

d. Diet for patients with diabetes and hyperlipidemia

e. Diet for Obese patients with hypertension

4. Coronary / Ischaemic Heart Diseases

a. Heart friendly diets for the prevention of Atherosclerosis

b. Hospital diet for patients after a heart attack

c. Maintenance diet for patients after an heart attack

d. Maintenance diet by-pass surgery

5. Renal Disorders

a. Diet for acute nephritis

b. Diet for acute nephrosis

c. Diet for chronic renal failure (CRF) patient on

conservative treatment

d. Diet for CRF patient on dialysis

e. Diet for nephrolithiasis

6. Liver Disorders

a. Diet for mild hepatitis

b. Diet for moderate hepatitis

c. Diet for severe hepatitis

d. Diet for cirrhosis of liver with ascites and oesophgeal

varices

e. Diet for cirrhosis of liver without ascites

Note: One practical session in the week will be utilized for

instructions on the diets to be planned, planning the diets in the

class and their evaluation. The second session will be devoted

to preparing and critically evaluating the diet, and giving

suggestions for improvement, if any. Raw material for making

the various diets will have to be brought by the students.

REFERENCES

1. Antia, F.P. (2010). Clinical Dietetics and Nutrition (4th

ed.). Pharmamed

2. Srilakshmi B (2011). Dietetics (6th

ed.). Wiley Eastern Limited.

3. Krause and Mahan (2008). Food, Nutrition, Diet Therapy (12th

ed.). WB Saunders

Company, London


ed.). WB Saunders

Company, London


43

5. Skipper A (2009). Advanced Medical Nutrition Therapy and Practice. Jone&Barlett

Publishers

6. Nelms M (2007). Nutrition Therapy and Pathophysiology. Thomson publishers

7. Gropper S (2009). Advanced Nutrition and Human Metabolism (5th

ed). Cengage

publishers

8. Shils M (2005). Modern Nutrition in Health & Disease (10th

ed). Lippincott

publishers

9. Brown, J (2011).Nutrition Now (6th

ed). Wadsworth

10. Peggy Stanfield (2009). Nutrition and Diet Therapy, Self Instructional Approaches

(5th

ed). Jones and Bartlett Publishers, Canada

11. Sylvia Escott – Stump (2008). Nutrition and Diagnosis – Related Care (6th

ed).

Lippincott Williams and Wilkins.

12. Carson JS, Burke FM, Hark LA (2004). Cardiovascular Nutrition: Disease

Management and Prevention. American Diabetes Association


44





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics


Course No: FND1502

Course Title: Newer Perspectives in Dietetics

Credits 3(3+0)


Objectives 1. To prepare students for understanding the role of dietetics in practice

2. To make student aware of latest happening in the field of dietetics

3. To build capacity of students with scientific presentation in seminars


Unit I Indian Dietetic Association and Registered Dietitian (10%)

1. Dietetic as profession: Being a registered dietitian (RD)

a. Primary role of RD

b. Eligibility for appearing for RD examination

c. Coverage during six month internship

d. Examination details

(i) Indian Dietetic association: Function and legal regulation

(ii) Scope and standard of practice

Unit II Dietitian as Entrepreneur (10%)

1. Establishing – making a mark

2. Practice roles

3. Overcoming the challenges through holistic approach

4. Dealing with nutritional non-compliance

5. Skills and competencies required for working in wellness

settings

6. Standard for professional practice and code of ethics

Unit III Pediatric Malnutrition (40%)

1. Maternal nutritional status and birth outcome

2. Importance of first 1000 days of life

3. Management of low birth weight babies

4. Management of SAM, MAM-WHO protocol

Unit IV Emerging Public Health Problems-NCDs (40%)

1. Dynamics of NCDs

a. Nutrition transition- Omrans concept versus Popkins theory

b. National program for prevention and control of diabetes,

CVD and stroke

c. Dual burden of malnutrition

d. Bone health

e. Nutrition in schools promoting lifelong healthy eating

f. From research to policy: examples from NCD surveillance

2. WHO action plan and strategies to combat NCD

a. 2008-2013 Action plan of WHO for prevention and control

of NCDs

b. Establish and strengthen national policies


45

c. Intervention strategies to reduce risk of NCDs-success and

failure stories

d. Partnership program

e. Monitoring of NCDs and their determinants and evaluation

at national, regional and global level

REFERENCES

1. Esther A. Winterfeldt, Margaret L. Bogle, Lea L. Ebro, 2011, Dietetics: Practice and

Future Trends. Jones and Bartlett Publishing, U.S.A.

2. June Payne-Palacio, Deborah D. Canter, 2011, The profession of Dietetics: A team

approach, 4th

edition, Jones and Bartlett Publishing, U.S.A.

3. Bhaskarachary K, Sudershan Rao V, Subba Rao G M (2008) A handbook for

tomorrow’s Dietitians. IDA, Hyderabad.

4. Journal of Human Nutrition and Dietetics.

5. Journal of American Dietetic Association.

6. Journal of Indian Dietetic Association.

7. Brown, J. (2011), Nutrition Now 6th

ed. WADS worth

8. Joshi, S.( 2010), Nutrition & Dietetics with Indian Case Studies, 3rd

ed., JMH

publishers

9. Bernstein, M. (2010), Nutrition for the older Adult, Jones publishers

10 Rathore NS et.al. (2009), Post Harvest and Processing Technology, Agrotech

Publishing

11. Kalia M. (2006), Post Harvest Technology of Vegetables, Agrotech Publishing

12. Kumar PS et al. (2009), Post Harvest Physiology & Quality Management of Fruits

and Vegetables, Agrotech Publishing

13. Ashworth A, Khanum S, Jackson A, Schofield C (2003). Guidelines for the inpatient

treatment of severely malnourished children. World Health Organization SEARO

Technical Publication No. 24

14. Carson JS, Burke FM, Hark LA (2004). Cardiovascular Nutrition: Disease

Management and Prevention. American Diabetes Association

15. WHO (2010). South East Asia Regional Conference on Epidemiology, New Delhi,

8-10 March 2010. Proceedings of the conference.

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Esther+A.+Winterfeldt%22

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Margaret+L.+Bogle%22

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Lea+L.+Ebro%22

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22June+Payne-Palacio%22

http://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Deborah+D.+Canter%22


46





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics

Year III Course Type: Core Allied

Course No: FND1503

Course Title: Microbiology

Credits 3(2+1)


Objectives 1. To provide basic knowledge about microorganisms, their economic importance

and their growth requirements

2. To develop an understanding about role of microorganisms in food

manufacturing, health and Disease

3. To gain practical knowledge of basic methods of microbiological techniques


Unit I Microbiology: Its History and Economic Importance (10%)

1. Scope of microbiology

2. Discovery of bacteria and virus

3. Contribution of various scientists in establishment of

microbiology as a discipline

a. Theory of spontaneous generation of life

b. Germ theory of fermentation and decay

c. Germ theory of disease

Unit II Bacteria, Yeast, Mold and Virus (25%)

1. Morphological details

2. Reproduction

3. Requirements for growth

4. Types of media and conditions of incubation

5. Classification and nomenclature

Unit III Role of Microorganisms in Manufacturing of Popular

Foods and Beverages and Food Borne Illness

(40%)

1. Role of microorganisms in food borne Illness

a. Sources and mode of transmission

b. Disease caused

c. Symptoms

d. Methods of prevention

2. Manufacturing of Popular Foods and Beverages

a. Fermented milk products

b. Alcoholic beverages (beer, wine)

c. Sauerkraut

d. Vinegar

e. Soya sauce

3. Role of probiotics in health

a. Definition

b. Test for determination

c. Safety issues


47

4. Microbiological criteria for foods, water and milk: Laws

5. HACCP: Food industry, hospitals, community and hotels

PRACTICALS

Unit I Basic Aspects of Microbiology (25%)

1. Cleaning and sterilization of glassware for microbiological

work

2. Preparation of common laboratory media

3. Sterilization of media using autoclave

4. Enumeration of molds, yeast and coliform bacteria

5. Demonstration of gram staining techniques

REFERENCES

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 Mannual for food service

providers. M. S. University Press, Vadodara.

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


48





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics


Course No: FND1504

Course Title: Food Science II

Credits 4(3+1)


Objectives 1. To impart knowledge pertaining to the basic properties of some food groups i.e.

eggs, meat, fish and poultry, spices, condiments, beverages and sugar

2. To understand different aspects of sensory science and evaluation and their

application

3. To provide basic understanding of principles involved in cooking eggs

4. To understand different aspects of sensory science and evaluation & their

applications


Unit I Eggs, Meat, Fish and Poultry (20%)

1. Eggs: Structure, composition and quality of eggs,

functional properties and uses in cooking, egg foams and

changes during cooking

2. Meat: Classification, structure and composition,

identification of meat cuts, factors affecting quality,

tenderization of meat, cooking methods, gelatin –

composition, properties and uses

3. Fish: Types, preparation for cooking, spoilage, processing

and preservation

4. Poultry: Buying guide for poultry, steps involved in

dressing, factors affecting quality and cooking methods

Unit II Spices and Condiments, Dietary Fibre, and Leavening

Agents

(15%)

1. Definition and classification of spices, condiments & other

flavoring agents

2. Active principles present in them

3. Classification, sources and nutritional significance of

dietary fibre

4. Types of raising and leavening agents and its contribution

Unit III Other Food Commodities (20%)

1. Sugar: Physical and functional properties, sources,

application in food preparation, sweetening agents and

artificial sweeteners, types of candies

2. Raising and Leavening agents : Types, constituents, uses in

cookery

3. Beverages: tea, coffee, chocolate and juices - processing,

cost and nutritional aspects, other beverages-aerated

beverages and juices


49

4. Salt: Types and uses

5. Convenience foods: role, types, advantages, uses, cost and

contribution to diet

6. Elementary idea of probiotics, prebiotics and organic foods

7. Fortified foods

Unit IV Sensory Evaluation of Foods (20%)

1. Sensory Analysis: Definition, use of sensory analysis in

product evaluation. Factors affecting acceptance – sensory,

psychosocial, physiological

2. Sensory characteristics of food sense of taste –

classification, taste qualities, taste thresholds, interaction of

Effect of temperature, chemical configuration, taste,

medium

3. Olfaction: odour classification, chemical specificity, testing

techniques, threshold and interaction.

4. Visual, auditory, tactile and other senses

5. Factors influencing sensory measurements – attitude,

motivation, psychological errors, adaptation

6. Types of tests (Laboratory) – difference, directional

difference quantity - quality evaluation, analysis of results.

(Threshold, Difference rate, Scoring, Hedonic scales,

Acceptance and Preference tests)

7. Taste Panels: Selecting panelists, environment for sensory

evaluation, sample preparation, presentation, score cards,

and recording and reporting

PRACTICALS

Unit I Practical Application of the Foods and its Sensory

Evaluation

(25%)

1. Egg and its applications

a. To study the effect of storage on the quality of eggs and

determine the effect of temperature and time on cooking

quality

b. Effect of acid and alkali on poaching of egg

c. To determine the effect of certain factors on the foaming

power of egg

d. To use different egg foams in product preparation like

soufflé

2. Sensory Evaluation

a. Threshold tests using sweet, sour, salty and bitter solutions

(Sucrose, citric acid, NaCl and caffeine)

b. Preparation of molar solutions

c. Preparation of percent solutions

d. Preparation of sensory evaluation cards for :

Discriminative tests (Quality tests and Rating tests)

e. Conducting all the sensory evaluation tests in the

laboratory, using suitable foods and evaluation cards

REFERENCES

1. Vaclavik. (2003). Essentials of Food Science. CBS Publishers, New Delhi. ISBN:

9788181283498.

2. Sunetra Roday (2007). Food Science and Nutrition, Oxford University Press


50

3. Raghuramulu N , Madhavan KN and Kalyansundaram S (1983). A manual of

laboratory techniques. National Institute of Nutrition, Hyderabad

4. Sharma BK (1999). Instrumental methods of chemical Analysis (8th

ed.). Gel

Publishing House.

5. Amerine MA (1965). Principles of Sensory Evaluation. Academic Press, New York.

6. Srilakshmi B (2007). Food Science. New Age International, New Delhi

7. Joshi VK (2009), Sensory Science : Principles and Application in Food Evaluation,

Agrotech Publishing

8. Rathore NS et.al. (2009), Post Harvest and Processing Technology, Agrotech

Publishing

9. Kalia M. (2006), Post Harvest Technology of Vegetables, Agrotech Publishing

10. Kumar PS et al. (2009), Post Harvest Physiology & Quality Management of Fruits

and Vegetables, Agrotech Publishing


51





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics

Year III Course Type: Foundation Generic

Course No: FND1505

Course Title: Basics of Public Health Nutrition

Credits 3(3+0)


Objectives 1. To orient the students to the basic principles of Public health Nutrition

2. To acquaint the students with the important nutritional deficiency disorders of

India

3. To familiarize the students with the national nutrition and integrated health

programs in India


Unit I Important Nutritional Deficiency Disorders in India:

Epidemiology, Etiology Functional effects, Prevention and

Control

(20%)

1. Demographic profile of vital statistics of developed and

developing countries, including macro and micro level data

systems

2. Undernutrition

3. Iron deficiency Anemia

4. Vitamin A Deficiency

5. Iodine Deficiency

6. Other Deficiencies- Fluorine, Zinc

Unit II National Nutrition Programs- Objectives, Target Groups,

Monitoring Systems, Mode of Implementation,

Administrative Setup, Coverage Compliance, Impact,

Operational Hurdles, Successes, Constituents,

Recommendations

(35%)

1. Integrated Child Development Services Scheme

2. Mid Day Meal Program

3. National Iron Plus Initiative

5. Program for control of Iodine Deficiency Disorder

6. Zinc deficiency and its management with special emphasis

on diarrhea management

Unit III Key Programs in Health and Other Sectors: Contribution

to nutrition (Objectives and key Strategies)

(30%)

1. NUHM, NRHM, RCH, ICDS, IMNCI – National programs

and guidelines for controlling in India with emphasis on

IYCF

2. Women’s Development Programs

3. Food Security and Agriculture Interventions

4. Livelihood and poverty Alleviation Programs (eg. NREGA)

Public Distribution System (PDS)


52

5. Water and Sanitation Programs

Unit IV MDG goals related to public health/nutrition (MDG 1, 4, 5

& 6)

(15%)

1. Four core themes of the United Nations Millennium

Development Goals

2. Introduction to the specific MDGs

3. MDG global targets and indicators for MDG 1,4,5 & 6

4. Institutional framework for implementing MDG in India

and the role of different stake holders

5. National & State progress on health & nutrition related

goals

6. Possible required/alternative strategies for accelerating

achieving specific MDG’s

REFERENCES

1. Gibson RS (2005) Principles of nutritional assessment, New York, Oxford

University Press

2. International Institute for Population Sciences (IIPS) and Macro International. 2007.

National Family Health Survey (NFHS-3), 2005-06: India: Volume I. Mumbai: IIPS.










53





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics

Year III Course Type: Foundation Elective

Course No: FND1506

Course Title: Practice in Public Health Nutrition

Credits 3(1+2)


Objectives 1. To familiarize the students with the policies concerning health and nutrition

2. To understand the principles of program management for national development

3. To apply the knowledge to field situations, plan and evaluate intervention

programs from management perspective


Unit I Development and Management concepts (20%)

1. Millennium Development Goals and its relation with

nutrition

2. Human Development Index (HDI): Goals of Human

Development and indicators used

3. Human Development Index (HDI): Asia and India

4. Hunger Index: Indicators and interpretation

5. Copenhagen consensus: Highlights and recommendations

6. Lancet series with focus on 10 key interventions

7. Management definitions, various approaches to

management

Unit II Policies and Nodal sectors concerned with Nutrition and

Health

(10%)

1. Current national policies in India for improving nutritional

and health status – nutrition, food and agriculture, health,

population, education and development policies

2. National: Nutrition Policy and plan of action

3. Gujarat State: Nutrition Policy and state plan of action.

PRACTICALS

Unit I Development of tools for Nutritional Status (30%)

1. Data Collection and report writing for nutritional assessment

in community

a. Socio economic status

b. Knowledge, Attitude and Practices

c. Clinical Signs and Symptoms

d. Food Frequency and 24 Hour Dietary Recall

Unit II Field Experience: Testing the tools on target groups in

community

(25%)

1. Socio economic Status

2. Anthropometry

3. Dietary Assessment

4. Knowledge Attitude and Practices


54

5. Clinical assessment

Unit III Field experience: Monitoring of National Programs (15%)

1. MDM

2. ICDS

3. Adolescent Anaemia Control Program

REFERENCES

1. Jelliffe DB and Jelliffe EP (1990) Community Nutritional Assessment. Oxford

University Press, New Delhi.



3. Bruce Cogill. Anthropometric Indicators Measurement guide. By Food and Nutrition

Technical Assistance (FANTA) – USAID. AED, Washington DC, 2003



5. Todorovic, V. (2003) The 'MUST' explanatory booklet: a guide to the Malnutrition

Universal Screening Tool, Redditch: BAPEN.

6. Wagstaff A, Claeson M (2004) The Millennium development goals for health –

Rising to the challenges. Published by World Bank.

7. ACC/SCN. (United Nations Administrative Committee on Coordination/Sub-

Committee on Nutrition) Statements on iron deficiency control: June 1990, Dublin.

In: Gillespie SR, Mason JB, Kevany J, editors. Controlling Iron Deficiency.

ACC/SCN, World Health Organization, Geneva, Switzerland, State-of-the-Art

Series, Nutrition Policy Discussion paper 9; 1991.






55


OFFERED IN SEMESTER VI


56





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics


Course No: FND1601

Course Title: Medical Nutrition Therapy II

Credits 5(4+1)

Semester VI Hours/wk 6

Objectives 1. To develop an ability to apply principles of nutrition in the treatment of special

disease conditions

2. To develop the ability to incorporate the nutritional modifications and plan diets

for the specific conditions

3. To provide exposure to actual hospital situation; to study the types of cases

attending the outpatient wards, their biochemical, clinical and dietary history

4. To make students aware of the type of diets, that are prescribed by the dietitian

and study the patients response to them

5. To develop an appreciation of the role of dietitian in the hospital setting


Unit I Medical Nutrition for the Upper and Lower GI Disorders (20%)

1. Disorders of oesophagus: gastroesophageal reflux and

esophagitis, hiatal hernia

2. Disorders of the stomach: indigestion and dyspepsia,

gastritis and peptic ulcer diseases, characteristics and

differences between gastric and duodenal ulcers

3. Common intestinal problems: diarrhoea, constipation,

steatorrhea, ulcerative colitis, irritable bowel syndrome,

diverticular diseases

Unit II Medical Nutrition Therapy for Metabolic Stress (10%)

1. Sepsis

2. Trauma

3. Burns

4. GI tract surgery

5. Pre and Post Operative Care

Unit III Medical Nutrition Therapy for Febrile Conditions (10%)

1. Acute and chronic infectious disease

2. Typhoid

3. Tuberculosis

Unit IV Medical Nutrition Therapy for Bone Disorders (5%)

1. Osteoporosis

2. Osteoarthritis

3. Rheaumatoid arthritis


57

Unit V Medical Nutrition Therapy for HIV AIDS (5%)

Unit VI Medical Nutrition Therapy for Food Allergy and Food

Intolerance

(5%)

Unit VII Medical Nutrition Therapy for Cancer Prevention,

Treatment and Recovery

(10%)

1. Cancer, types of etiological factors

a. Role of diet in prevention of all types of cancers

b. Nutritional management of cancer patients undergoing radio

therapy, chemotherapy

c. Diet to be followed after treatment

d. Cachexia

Unit VIII Dietetic Techniques and Patient Counselling (15%)

1. Dietetic techniques

a. Dieticians as part of the medical team and outreach services

b. Medical history assessment-techniques of obtaining

relevant information for patient profiles

c. Dietary diagnosis and tests for nutritional status –

correlating clinical and dietary information.

d. The nutrition care process

2. Patient counselling

a. Communication and mass communication

b. Models of communication

c. Approaches to communication

d. Different media, their characteristics and use

e. Introduction to IEC

f. Different counselling techniques.

g. Stages of change: Transtheoretical model, BASNEF model

h. Activities that facilitate behavior change

i. Intervention model for behavior change

j. Resistance behaviours and potential strategies to modify

them

PRACTICALS

Unit I Planning, Preparing Diets for various disorders (10%)

1. Peptic Ulcer

2. Gout

3. Cancer

Unit II Development and Testing of IEC for Patient Counseling (10%)

1. Development of tool

2. Pilot testing on subjects

REFERENCES

1. Antia FP (2010). Clinical Dietetics and Nutrition (6th

ed.). Pharmamed


ed.). WB Saunders

Company, London


ed.). WB Saunders


58

Company, London

4. Shils ME, Olson JA and Shike (2005). Modern Nutrition in Health and Disease

(10th

ed.),

5. Lea and Fiebiger, Philadelphia

6. Dave Indu (1991). The basic essentials of counseling. Sterling Publisher Pvt. Ltd.,

New Delhi

7. Barki BC, Mukhopadhyay B (1989). Guidance and Counselling, A Manual –

Sterling Publishers, New Delhi


59





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics


Course No: FND1602

Course Title: Applied Dietetics

Credits 6(1+5)


Objectives 1. To provide exposure to actual hospital situation; to study the types of cases

admitted, their biochemical, clinical and dietary history

2. To make students aware of the type of diets, that are prescribed by the dietitian

and study the patients response to them

3. To develop an appreciation of the role of dietitian in the hospital setting, fitness

centres, geriatric homes, schools etc


Unit I Introduction to Project Cum Internship (20%)

1. Appraising the students about internship

2. Selection of tools

3. Validation-pilot testing with clinical subjects

4. Finalization of tools

5. Data collection

6. Repot writing

7. Presentation and feedback

PRACTICALS

Unit I Visit to Metabolic, Cardiac, Renal and Gastro-Intestinal

Wards

(25%)

Visit to the hospital ward of each unit to observe:

1. Number of admitted cases on a day

2. Types of diseases encountered in the unit

3. To select 2 patients per student and record the Laboratory

findings on the day of the visit and compare them with the

findings of the day of admission to the ward

4. To take detailed clinical and dietary history of the selected

patients

5. Study the consumption and acceptability of the hospital diet

and record patients’ suggestions and comments

6. Critically evaluate the diet prescription and modify if

necessary

Unit II Placement of Students in a Fitness Centre to Get Hands on

Experience

(10%)

1. Understanding various equipments used for health and

fitness

2. Role of a dietitian

3. Prescription of the health packages

Unit III Visit to Geriatric Homes, Schools for Evaluation of Food (20%)


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Services and Nutritional Quality of Food

1. Monitoring the system

2. Assessment of the subjects

3. Evaluation and reporting

Unit IV Visit to the Public and Private Hospitals and Kitchens for

Monitoring and Evaluation of Health of Patients

(25%)

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

evaluate them for nutritive value and acceptability

d. Understand the role of dietitian in the management of the

dietary department and the job responsibilities

2. Attending the out-patient departments

a. Record the number of cases visiting the OPD on a day

b. Record types of diseases encountered in each OPD unit

c. To select 2 patients per student from the unit’s OPD and

record laboratory findings and interpret

d. To take detailed clinical and dietary history of the selected

patients

e. To observe the dietary counseling given by the dietitian and

to evaluate patient compliance

REFERENCES

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

5. Joshi, S.( 2010), Nutrition & Dietetics with Indian Case Studies, 3rd

ed., JMH

publishers

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.


61





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics


Course No: FND1603

Course Title: Quantity Food Production and Service

Credits 6(1+5)


Objectives 1. To know the types and variety of foods available in the markets

2. To learn to purchase, receive and store different foods

3. To plan menus

4. To learn various quantity cooking and presentation techniques

5. To understand the importance of hygiene, sanitation and safety in kitchens

6. To learn about laws which affect the functioning of food services


Unit I Menu Planning and Food Service (10%)

1. Factors affecting menu planning, kinds of menus, wording

of menu and construction of menu card

2. 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

Unit II Food Purchasing Selection, Storage and Quantity Food

Production

(10%)

1. Food Purchase, Selection and Storage

a. Food purchasing procedure, purchasing methods and

selection of foods

b. Storage – dry and refrigerated

2. Quantity Food Production

a. Construction and selection of recipes for quantity cooking

b. Standardization of recipes

c. Storage and use of leftover foods

d. Quality control of food production, hygiene and safety

procedures

(i) for prevention of contamination of raw and cooked foods

(ii) for different areas of food service

(iii) for personnel working in food service

e. Calculation of food costs, portion control, loss and profit

made


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f. Kitchen Management : cost control, optimal utilization of

space, material, manpower

3. Financial management

a. Cost concepts

b. Food cost control

c. Book keeping

d. Books of account

PRACTICALS

Unit I Kitchen Production and Service – Quantity Food

Production Project Planning, Organization, Presentation

and Service of Meals for Different Occasions and Age

Group

(10%)

Unit II Standardization of Selected Recipes for Quantity

Production

(15%)

Unit III Standardization of Selected Meals for Quantity Kitchen

Production

(15%)

Unit IV Planning, Scaling Up and Kitchen Production of Recipes

for 50 Members or More (1 Recipe Per Student should be

Quantitatively Produced)

(20%)

Unit V Planning, Scaling Up and Kitchen Production of Meals for

50 Members or More (1 Meal Per Student should be

Quantitatively Produced)

(20%)

REFERENCES

1. Sethi M and Malhan S (Revised 2nd

edition, 2007)). Catering Management, An

Integrated Approach. New Age International (P) Ltd

2. Andrews S (2009) Food and beverage service: Training Manual 2nd

edition. New

Delhi Tata McGraw Hill.

3. Bessie Brooks West and Levelle Wood MS (1988). Food Service in Institutions (6th

ed.). John MacMillan Publishing Co., New York

4. Harris N (1984) Meal management (6th

ed.). New York : Mac Millan.

5. Wailey BH (1986) Production management handbook. U.K. : Gower Publishing.

6. Kotas R (1981). Accounting in hotel and catering industry. publisher- Thomson

Learning; 4th Revised edition edition (Jun 1981)

7. Fuller J and Thomas S (2006). Modern Restaurant Service, Amazon

8. Kotler P and Keller K (2008). Marketing Management (13th

ed.). Prentice Hall,

USA.


63





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics

Year III Course Type: Foundation Generic

Course No: FND1604

Course Title: Research Methods

Credits 4(4+0)


Objectives 1. To introduce the students to the basics of good research in the field of Foods and

Nutrition


Unit I Introduction to Research (15%)

1. Meaning of research, objectives of research, types of

research, significance of research, research process

2. Definitions of some key concepts

a. Measurement scales – nominal, ordinal, interval, ratio

b. Variables – independent, dependent, intervening

3. Identification of a research problem

4. Formulation of research questions, hypothesis and

objectives

Unit II Sampling and Sampling Design (25%)

1. Types of sampling, their advantages and disadvantages:

Convenience sampling, Random sampling, Stratified

sampling, Cluster sampling, Purposive sampling, Snowball

sampling etc

2. Bias and errors in sampling

3. Selection of adequate sample size

4. Census and sample survey

5. Steps in sampling design

6. Criteria of selecting a sampling procedure

7. Characteristics of a good sample design

Unit III Research Design (20%)

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

Unit IV Types of Research Tools (Qualitative and Quantitative) (25%)

1. Quantitative research tools

a. Mean

b. Median

c. Mode


64

2. Qualitative research tools

a. Focus group discussion

b. Case studies

c. Observations-direct, spot observations

d. Body mapping

e. Pile sorting

f. Free listing

g. Narrations

h. In depth interview

i. Drawing as dialogue

3. Advantages and disadvantages of qualitative and

quantitative research tools

4. Importance of combining qualitative and quantitative

methodology

Unit V Data Collection, Analysis and Report Writing (15%)

1. Guidelines for constructing questionnaires

2. Guidelines for successful interviews

3. Difference between survey and experiment

4. Coding, tabulation and data analysis (textual and numerical

data)

5. Writing a research report

6. Organizing a bibliography

7. Dissemination of research findings

REFERENCES

1. Fowler FJ (2001). Survey Research Methods (3rd

ed.). Sage Publications, Newbury

Park

2. Hinton P (2004). Statistics Explained: A Guide for Social Science Students.

Routledge Publishing, London

3. Sproull N (2003). Handbook of Social Research Methods: A Guide for Practitioners

and Students in the Social Sciences. The Scarecrow Press, Inc., New Jersey

4. Beaglchole R, Bonita R and Kjellstrom T (1993). Basic Epidemiology. World

Health Organization, Geneva.

5. Kothari C R (2008). Research Methodology: Methods and Techniques (2nd

ed.).

New Age International Publishers, New Delhi, India.

6. Bhattacharya DK (2004). Research Methodology. Published by Anurag Jain for

excel books, New Delhi, India


65





ACADEMIC

YEAR

2015-16

B.Sc. - Dietetics

Year III Course Type: Foundation Elective

Course No: FND1605

Course Title: Institution Food Service Management

Credits 2(2+0)


Objectives 1. To gain knowledge of the types of food services in India, and understand the

characteristics of related food service establishment

2. To acquire details pertaining to various types of food service organizations

3. To get familiarized with the principles of management

4. To understand the process of planning, organizing, directing, delegating and

controlling as functions of management

5. To gain knowledge pertaining to various aspects of financial management in food

service institutions


Unit I Organizations, Principles, Functions and Tools of

Management

(40%)

1. 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

2. Management

a. Definition

b. Principles of food service management

c. Functions of food service management

(i) Planning

(ii) Organizing

(iii) Staffing

(iv) Directing

(v) Delegating

(vi) Coordinating

(vii) Motivating

(viii) Controlling

3. Tools of Management

a. Organization chart

b. Job description

c. Job analysis

d. Decision making

e. Communication – Methods and barriers

Unit II Management of Personnel in Food Service Organization (30%)

1. Recruitment

2. Induction


66

3. Employees facilities and benefits

4. Evaluation of performance

Unit III Space Organization (30%)

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

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. New

Delhi Tata McGraw Hill.

7. Fuller J and Thomas S (2006). Modern Restaurant Service, Amazon


67

GRADE CREDIT SYSTEM OF EVALUATION

For implementation of the choice based credit courses, semester exam including continuous

assessment and grading system, the Faculty of Family and Community Sciences has adopted

the norms and made necessary modifications for the undergraduate program.

From the academic year 2012-13 onwards, the students’ academic performance in each

course offered during a semester is evaluated on the scale as shown below.

GRADE

POINTS

DESCRIPTION DIVISION/GRADE RANGE

10 OUTSTANDING O 9.01 – 10.00

9 EXCELLENT A 8.01 – 9.00

8 VERY GOOD B 7.01 – 8.00

7 GOOD C 6.01 – 7.00

6 FAIR D 5.01 – 6.00

5 AVERAGE E 4.01 – 5.00

4 DROPPED F 0.00 – 4.00

Pattern of Assessment:

A students academic performance in a particular course is evaluated through a Mid

Semester examination having Internal Assessment (IA) at the faculty level and the End

Semester examination i.e. University Examination (UA).

The weightage of mid semester examination shall be 30% and end-semester examination

shall be 70%.

Passing shall be decided on the combined result of mid-semester and end-Semester

examination in the respective courses.

In the event of a student remaining Absent at mid semester (Internal Assessment) the

candidate can be given only one additional chance of internal assessment (i.e. a re-test)

where complete syllabus of the course paper is mandatory.

If a candidate fails to appear in the additional examination (re-test), his/her performance

shall be nullified for all future consideration for that course/paper.

The examination of odd semester(s) and even semester(s) will take place simultaneously.

The examination of lower semester (I, III, IV) shall, however, be prior to respective even

semesters (i.e. II, IV, VI).

Upward Movement (Promotion to Higher Semester):

1) A candidate, who has undergone a regular course of study in Semester-I, shall be eligible

for upward movement/promotion to Semester-II.

2) A candidate, who has undergone a regular course of study in Semester-II, shall be eligible

for upward movement/promotion to Semester-III, provided that the candidate has earned

at least 35% Credits of Semester-I and Semester-II taken together.

3) A candidate, who has undergone a regular course of study in Semester-III, shall be

eligible for upward movement/promotion to Semester-IV.


68

4) A candidate, who has undergone a regular course of study in Semester-IV, shall be

eligible for upward movement/promotion to Semester-V, provided that the candidate has

“Successfully Completed (SC)” all the Courses/Papers/Subjects of Semester-I and

Semester-II and also earned at least 35% Credits of Semester-III and Semester-IV taken

together.

5) A candidate, who has undergone a regular course of study in Semester-V, shall be eligible

for upward movement/promotion to Semester-VI.

6) Similar modus operandi shall be applied for those Programmes having more semesters of

study.

However, respective candidate shall be eligible for the award of Degree/Diploma, on

successful completion of all the Courses/Papers/Subjects of the respective Programme of

study.

Time for Completion of Programme:

A candidate shall deem to remain a student only as per following criteria

n + 2, for n ≤ 2

Duration of Studentship =

2 n for n > 2

Where ‘n’ represents duration of the programme (in years) of admission

Example :

Duration of

Programme

Duration of studentship

/Max time to complete a programme (Yrs.)

1 Yr.+2 3 Yrs.

2 Yrs.+2 4 Yrs.

3 Yrs.X2 6 Yrs.

After expiry of the maximum period as stipulated, the candidate shall cease to be a student of

the programme. In extra ordinary circumstances, the Vice-Chancellor may constitute the

committee for scrutinizing the cases of candidate(s) who have successfully completed at least

60% of courses / papers. On the recommendation of a committee, the Vice-Chancellor may

accord eligibility to such candidate(s) by ONE YEAR and permit a candidate for TWO

ADDITIONAL CONSECUTIVE CHANCES for appearing in the examination in order to be

eligible for the award of degree / diploma.

Description of Declaration of Result:

The status of the students with respect to current semester as well as consolidated

performance of previous semester(s) shall be represented in the Statement of Grade (SoG) as

“COMPLETE” or “INCOMPLETE”, as applicable.

ODD Semesters “COMPLETE, INCOMPLETE, ABSENT”

EVEN Semesters “COMPLETE, INCOMPLETE, ABSENT”

“OUTSTANDING, EXCELLENT, VERY GOOD, GOOD, FAIR,

AVERAGE, DROPPED”


69

Inspection of Answer Books:

In order to have transparency and openness, the answer books shall be placed for

“Inspection” centrally at the University Assessment only. The candidate desiring to inspect

his/her own answer book(s) for one or all course(s) / paper(s) shall have to apply to

Examination Section along with the payment of Rs.1000/- per course / paper. ‘Inspection of

Answer books’ shall be carried out in presence of Dean of the Faculty and the Chairman of

the concerned course(s) / paper(s) along with the team of examiners, if required. The

completed form along with required fees per course/paper should be submitted within Seven

(07) working days after the date of declaration of result of the concerned examination by the

University.

Contact: (0265) 2795526

Email: [email protected]

Documents

UNDER GRADUATE PROGRAM - msubaroda.ac.in