INDEX S.No Programme Page No.

106
165 INDEX S.No Programme Page No. 1 M Phil Food & Nutrition 167 2 M Sc Nutrition & Dietetics 173 3 B Sc Nutrition Food Service Management &Dietetics 198 4 B Sc Home Science with Textiles & Interior Designing 233 5 Certificate Programme in Apparel Designing 265 6 Certificate Programme in Food Processing and Preservation 267 7 Certificate Programme in Clinical Dietetics 269

Transcript of INDEX S.No Programme Page No.

165

INDEX

S.No Programme Page No.

1 M Phil Food & Nutrition 167

2 M Sc Nutrition & Dietetics 173

3 B Sc Nutrition Food Service Management

&Dietetics

198

4 B Sc Home Science with Textiles & Interior

Designing

233

5 Certificate Programme in Apparel Designing 265

6 Certificate Programme in Food Processing and

Preservation

267

7 Certificate Programme in Clinical Dietetics 269

166

DEPARTMENT OF HOME SCIENCE AND RESEARCH CENTRE

PREAMBLE Following are the changes done in the 2016 syllabus and to be followed by the candidates who will join from June 2016

onwards.

M.Phil Home Science – Food & Nutrition

M.Phil Syllabus has been changed to the format as per Alagappa University, Karaikudi.

M Sc Home Science – Nutrition & Dietetics

Core Papers:

Applied Physiology paper revised as Physiology and Metabolism.

Advanced Food Science revised as Advanced Nutrition I & II in 1st

and 2nd

Semester respectively.

Bio instrumentation is clumped with Advanced Nutritional Biochemistry and changed to Advanced Nutrition

Biochemistry and Instrumentation- I and Advanced Nutrition Biochemistry and Instrumentation- II and allotted

in 1st and 2

nd Semester.

New paper Nutrition and Immunity, Dietetics Techniques, Diabetic Counseling, Applied Food Science and

Product Modification was introduced in Semester I & II.

Diet therapy paper revised as Medical nutritional Therapy – I & II and introduced in 2nd

and 3rd

semester.

Elective and Inter Disciplinary paper

Newly introduced 3 elective papers – Public Health and Nutrition, Sports Nutrition, Food Product Development

Practical, Food Microbiology and Food Safety.

BSc Nutrition Food Service Management and Dietetics

Core Papers:

Human Physiology and Human Physiology practical are changed from 1st semester to 2

nd semester.

Food Science and Food Science Practical are changed from 2nd

semester to 1st semester.

Core papers Human Nutrition is changed to allied paper from 3rd

semester to 2nd

semester

Food Microbiology changed from 2nd

semester and 3rd

semester.

Nutrition through Life Cycle and Nutrition through Life cycle practical are revised as Nutrition for Life Span

and Nutrition for Life Span practical.

Diet therapy I is changed from 5th

semester to 4th

semester.

Food toxicology is introduced in 4th

semester.

Diet therapy is changed from 6th

semester to 5th

semester.

Human development introduced in 5th

semester.

Food Service Management is changed from 5th

semester to 6th

semester.

Functional foods in Health and Disease, Food Service management practical are introduced in 6th

semester.

Internship is given in 6th

semester.

Elective paper:

Fundamentals of apparel Designing is changed from 3rd

semester to 2nd

semester.

Home textile practical is changed from 2nd

semester to 3rd

semester.

In 4th

semester interior decoration is changed to Art and craft practical

Women entrepreneurship practical is introduced in 5th

semester as skill based elective.

Other changes:

General interest and course such as Environmental sciences in 2nd

semester, Human Rights in 3rd

semester,

value education in 4th

semester, and women studies in 5th

semester are introduced.

Online courses such as Ink scape, cell designer, leadership, ayurvedic inheritance of India are introduced in

extra credit papers.

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B.Sc HOME SCIENCE WITH TEXTILES & INTERIOR DESIGNING

B.Sc Home Science with Computer Application has been replaced by B.sc Home Science with Textiles &

Interior Designing.

Papers such as Fundamentals of Fashion Designing, Family Dynamics, Family Resource Management, Fiber

Science & Technology, House hold Equipments, Residential Space planning, Soft Furnishing, Fabric Forming

Techniques, Colour & lighting , Landscape Designing has been introduced as Core & Allied papers for Textiles

& Interior Designing.

Design Concept Practical, Fundamentals of Apparel Designing, CAD in Textile & Apparel Designing Practical,

Art & Craft Practical, Women Entrepreneurship Practical and Food Preservation Practical in Skill Based

electives has been introduced.

Other Changes:

General interest and course such as Environmental sciences in 2nd

semester, Human Rights in 3rd

semester,

value education in 4th

semester, and women studies in 5th

semester are introduced.

Online courses such as Ink scape, cell designer, leadership, Ayurvedic inheritance of India are introduced in

extra credit papers.

MPHIL IN HOME SCIENCE-FOOD AND NUTRITION

(One year regular programme)

(For those who joined since 2016-17)

Objective of the Programme

This is a pre-research degree in Home Science – Food and Nutrition for Postgraduate and aimed to explore the

various research areas in Food and Nutrition. Develop scholars into researchers, able to make scientific contributions that

have both practical significance and strengthen the various areas of Home science – Food and Nutrition. This course is

designed to attain theoretical, technical and research aspects that enable them to grow into competent, seasoned

professionals.

PROGRAMME STRUCTURE

Semester Sub code Course Subject Title Hours/

Week

Credits CIA

Marks

ESE

Marks

Total

Marks

I

DPFN11 Core I

Nutrition Research Methods

and Techniques

6 6 25 75 100

DPFN12 Core II

Advances in Food Science

and Nutrition

6 6 25 75 100

DPFN13 Core III Professional Competency in

Food and Nutrition

6 6 100 100

Library

6 - - -

Dissertation

Discussion

6 - - - -

Total 30 18 300

II Elective-I 6 6 25 75 100

DPFN2PW Core IV

Dissertation 16 12 50 150 200

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Library 8 - - - -

Total 30 18 - - 300

Grand Total 36 600

Elective Papers (One paper out of two options)

Semester Sub code Title Hours/

week

Credits CIA ESE Total

II

DPFNE2A Challenges in Clinical Nutrition

6 6 25 75 100

DPFNE2B Thrust areas for Research in Food

and Nutrition

6 6 25 75 100

CORE I - NUTRITION RESEARCH METHODS AND TECHNIQUES

(For those who joined since 2016-17)

Semester-I Subject Code: DPFN11 Hours/week: 6

Credits : 6

Learning Outcomes:

To understand the reliability and accuracy of the document to be presented by using the appropriate data

gathering resources and the formulas or statistical tools that will be employed.

To gain updated knowledge on research design, data analysis, analytical techniques, publication and copyright

related to food science and Nutrition discipline.

UNIT I [18 Hours] Research Methodology: An Introduction:- Meaning of Research – Objectives of Research – Motivation of Research-

Types of Research – Research approaches – Significance of Research – Research methods versus Methodology –

Research and scientific method – Importance of Knowing How Research is done – Research process – Criteria of Good

Research – Problems encountered by Researchers in India

Defining the Research problem: Research Problem -Selecting the problem – Necessity of Defining the problem –

Technique involved in defining a problem

Research Design: Meaning of Research Design – Need for Research Design – Features of a Good design – Important

concepts relating to Research design – Different Research Designs – Basic Principles of experimental designs.

UNIT II [18 Hours] Sampling Design: Census and Sample Survey- Implications of a Sample Design- Steps in Sampling Design-Criteria of

selecting sampling procedure – Characteristics of a good sample design – Different types of sample designs – How to

Select a Random Sample?- Random Sample from an Infinite Universe – Complex Random Sampling Design

Methods of Data Collection: Collection of Primary data – Observation method – Interview method – Collection of data

through questionnaires – Collection of data through schedules – Difference between questionnaires and schedules –

some other methods of data collection – collection of secondary data- Selection of Appropriate Method for Data

Collection

Interpretation and Report Writing: Meaning of Interpretation - Technique of Interpretation – Precaution in

Interpretation - Significance of Report Writing – Different steps in Writing report – Layout of the Research report –

Types of Reports - Oral Presentation - Mechanics of Writing a Research Report – Precautions for Writing a Research

Report

UNIT III [18 Hours]

Research designs in Nutrition

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Nutritional epidemiology -Levels of epidemiologic research (primary, secondary and tertiary prevention) - Observational

studies – cross-sectional, case-control, cohort (prospective, retrospective, time- series) -Types of analysis – eg., incidence

rate, prevalence rate.

Experimental studies -Pre-clinical studies - Laboratory based in vitro and animal studies -Clinical studies - Human

intervention trials. Types - Randomized controlled trials (RCT), Non-randomized trial.

Ethical issues, Informed consent process, Regulations and Guidelines for research on human subjects.

UNIT IV [18 Hours]

Nutrition research - Data collection: Principles, definition and examples in nutrition research for the following.

Quantitative tools - Direct parameters – Application of anthropometry, dietary survey, clinical, biochemical and growth

monitoring tests, body composition tests and physical fitness tests.

Indirect parameters –vital statistics, population tests, socio –economic indices, KAP surveys.

Qualitative research tools- Types of interviews, Focus group discussions, free listing and pile sorting, Narrative, Case

studies, Participatory methods. Integrating qualitative and quantitative methods.

UNIT V [18 Hours]

Research Techniques in Food Science and Nutrition : Analytical techniques for determination of food composition.

Techniques in sensory analysis, Product development and consumer behavior, Food behavior surveys. Nutrition

Intervention: Tools & techniques to facilitate nutrition intervention. Biomarkers and their use in nutrition intervention

Text Books

1. Gupta, S.P, Statistical Methods, Sultan Chand & Sons educational Publishers, 2004, 33rd revised edition, New Delhi.

2. Srilakshmi, B, Nutrition Science, New age international Pvt.Ltd. Publishers, 2016.

References

3. Kothari, C.R, Research methodology methods & Techniques, New Age International Pvt.Ltd. Publishers, 2004, II

edition.

4. Ashton Acton, Q, Issues in General food research, published by scholarly editions, Atlanta, Georgia, 2013.

CORE II - ADVANCES IN FOOD SCIENCE AND NUTRITION

(For those who joined since 2016-17)

Semester-I Hours/week: 6

Subject Code: DPFN12 Credits : 6

Learning Outcomes:

To understand the principles of food preservation and its application in food processing industry.

To learn about the public health implications of various nutritional problems and the strategies to overcome the

same.

UNIT I [18 Hours] Advances in Food Science and chemistry: Water and ice- structure and properties, water activity and storage life of

foods, phase transition of foods containing water, water – solution interactions, Mass transfer operations - properties of

air – water vapor mixture, Humidification and dehumidification operations; physico – chemical and functional attributes

of food components (Carbohydrate, lipids, proteins, vitamins, minerals, colours, flavours, acidulants and others ) in

relation to food quality.

UNIT II [18 Hours] Advances in food processing technology: Principles , Instrumentation and applications of ultrasound processing,

controlled atmospheric and modified atmospheric storage , pulsed electric fields, high intensity light, high pressure

processing magnetic Resonance, hurdle technology, nanotechnology in processing and packaging of foods, modeling in

processing and storage and edible coating technology.

UNIT III [18 Hours]

170

Food biotechnology and safety: Nutrigenomics and nutrigenetics, genetically modified foods, Biotechnological

intervention in nutrition transition, biotechnology and food safety. Non nutritional food components with potential health

benefits – polyphenols, tannins, phytate, phytoestrogens, cyanogenic compounds, lectins, saponins and neutricentical

compounds.

UNIT IV [18 Hours] Special Nutrition: Nutrition during physical activity and exercise - Energy - systems involved in physical activity,

Exercise and thermo genesis, role of carbohydrate, fat and protein as a fuel for exercise, fluid and electrolyte balance

during prolonged exercise; dietary intake before, during and after exercise; sports nutrition, nutrition in space, defence,

high altitudes, low temperatures, and submarines. Nutritional and exercise regimes for management of obesity, diabetes,

CV disorders, bone health and cancer, , nutrition in critical care – stress, trauma , sepsis, burns, surgery, dialysis,

transplant, and multiple organ failure, Nutrition and mental health.

UNIT V [18 Hours] Public Health Nutrition: Concept of health and nutrition, role of nutritionists in the health care delivery, nutrition

transition, evolution of nutrition, nutritional and non-nutritional indicators of nutritional status, nutritional mapping and

surveillance, major nutritional problems in India – macro and micronutrient deficiencies, life style related diseases, other

nutritional problems like lathyrism, alcoholism, fluorosis and chronic degenerative diseases; approaches and strategies

for improving nutritional status of the community, policy analysis and evaluation.

Text Books

1. Visakh P. M., Laura B. Iturriaga, Pablo Daniel Ribotta, Advances in Food Science and Nutrition, John Wiley &

Sons 2013, Volume 2.

2. Steve Taylor, Advances in Food and Nutrition Research, Gulf Professional Publishing, 2003, Volume 47.

References

3. Thomas Richardson and John Finely, chemical changes in food during processing, CBS publishers and

distributors, New Delhi, Reprint, 2003.

4. Sadasivam, S. and Manickam, A., Biochemical methods, New Age International publishers, second edition,

2003.

CORE III - PROFESSIONAL COMPETENCY IN FOOD AND NUTRITION

(For those who joined since 2016-17)

Semester-I

Subject Code: DPFN13 Hours/week: 6

Credits : 6

Learning Outcome:

To gain knowledge about the Food Production, Dietetic Kitchen Management and Clinical Laboratory Skills

UNIT I [18 Hours]

Introduction to medical food service Organization : Definitions, types of organization and food Service Systems – an

overview, organization chart, Preparation of chart – activity analysis, decision analysis, relation analysis, Hospitals,

space allocation, equipment selection. Menu planning : Menu consideration, Meal pattern and menu format, Steps in

menu planning, Modified diet Menu planning, Sanitation and Hygiene in food storage, preparation and service.

UNIT II [18 Hours] Diet Counseling Process: Techniques for obtaining relevant information. Clinical Information Unit, Medical History

and General Profile . Dietary Diagnosis, Assessing food and nutrient intakes, Lifestyles, physical activity, stress

Nutritional Status, Correlating relevant information and identifying areas of need. Problem exploration and clarification,

developing new perspectives and setting goals, Implementation follow up and evaluation

UNIT III [18 Hours]

171

Clinical laboratory Practice : Examination of Blood - Methods of collection of blood. Separation of serum and

plasma,Estimation of Heamoglobin, glucose, creatinine, bilirubin, albumin,triglycerides, cholesterol / HDL cholesterol,

uric acid / urea, total protein, AG Ratio, Globulin Fraction, SGPT / SGOT,alkaline phosphatase / acid phosphatases,

Examination of Urine – sugar, albumin, creatinine, uric acid.

UNIT IV [18 Hours]

Evaluation of food quality: subjective and objective evaluation, Requirements and techniques. Biosenors and E-nose

Food laws and standards: Nutrition and Food labeling Brief overview of general principles of food preservation – heat

preservation, cold preservation, ionizing radiation, dehydration and concentration and fermentation. Minimally processed

foods . Use of hurdle technology, Application of Nanotechnology, Biotechnology in food preservation & processing

UNIT V [18 Hours]

New Products development: Factors influencing product development, How to develop a New Product, Statistical

experimental methods, modelling for process and recipe, Refining the screening procedure for the product

Sensory Evaluation, Shelf life testing, Product integrity and conformance to standards. Test Marketing; evaluating results

and analyzing, Packaging, design graphic and labeling

Text Books

1. Negi Jagmohan, Food and Beverage Management and Cost Control, Kanishka Publishers, 2007, New Delhi.

2. Betsy B Holli and Judith A Beto, Nutrition Counseling and Education Skills for Dietetics Professionals,

Wolters Kluwer, 2014.

3. Frances Flschbach, Marshall, A Manual of Laboratory and Diagnostic Tests, Wolters Kluwer, 2014.

4. Shyan N Jha, Nondestructive Evaluation of Food Quality, Springer, 2010.

5. Marc A Annac Hino, New Product Development Irwin, 2013. Newyork.

References

6. John D Hauser and Ely Dahee, New Product Development, Mc Graw Hill, 2007.

7. Crawford and DeBenedetto, New Product Management, Irwin, Mc Graw Hill, 2010.

ELECTIVE I - a) CHALLENGES IN CLINICAL NUTRITION

(For those who joined since 2016-17)

Semester-II

Subject Code: DPFNE2A Hours/week: 6

Credits : 6

Learning Outcomes:

To understand nutritional & dietary concerns /problems and nutritional requirements of special groups

To be able to recommend and provide appropriate nutrition care for

these groups

To remain updated on recent advances in nutrition care, preventive and/or therapeutic aspects of these areas

UNIT I [18 Hours]

Dietary Counselling & Communication for Behaviour Change - Meaning & objectives -basics of communication,

interviewing & counseling skills for behaviour change - assessing & monitoring dietary behavior-designing instructional

plans - computer assisted nutrition counseling –individual & group.

UNIT II [18 Hours]

Pediatric Nutrition - Nutritional assessment of children- Management of severe acute malnutrition in children - feeding

problems of children with special health care needs – cleft palate, craniofacial anomalies, neurodevelopmental disorders-

IBEM- PKU, MSUD, galactosemia, tyrosinemia- cystic fibrosis-congenital heart disease.

UNITIII [18 Hours]

Nutrition for physical fitness & sports performance-Management of Fitness & Health-Physiological Aspects –

metabolic changes during sports activity-effect of Specific Nutrients on Work Performance & Physical Fitness. Energy

Systems for Endurance & Power Activity-fuels for Muscle Contraction-nutritional Requirements for Sports: Pre During

172

and Post Game (Short Duration, Endurance) -water and Electrolyte Balance Management - other Dietary Considerations

- erogogenic Aids, Use & Abuse of Dietary Supplements.

UNIT IV [18 Hours]

Overview of disorders - Lung disorders – Bronchus pulmonary dysplasia, COPD-musculor sketal & Rheumatic

Disorders –osteoporosis, Arthritis, SLE, Multiple Sclerosis. Nutrigenomics –future of Nutrition Care for Health

Management, treatment & Prevention of Diseases. Complementary & Adjunctive Therapies – naturopathy, Ayurveda,

Phytotherapy.

UNIT V [18 Hours] Inborn Errors of Metabolism: Disorders of amino acid metabolism e.g. PKU, Maple syrup urine disease,

Homocystinemia Disorders of CHO metabolism eg. Galactosemia, Glycogen storage disorder Other disorders e.g.

Wilson‘s disease. Nutritional Care Management of these conditions.

Text Books

1. Mahan, L. K. and Escott Stump. S. Krause‟s Food & Nutrition Therapy, Saunders-Elsevier, (2008), 12th ed.

2. Gibney MJ, Elia M, Ljungqvist &Dowsett J. Clinical Nutrition-The Nutrition Society Textbook Series.

Blackwell Publishing Company, 2005.

References

3. Snetselaar LG, Nutrition Counseling Skills for the Nutrition Care Process. James & Bartlett Pub. 2009.

4. Hickson JH, Nutrition for Exercise & Sport. CRC Press. 2ndEdition, 2000.

5. Shils, M.E., Shike, M, Ross, A.C., Caballero B and Cousins RJ Modern Nutrition in Health and

Disease.Lipincott, William and Wilkins, 10th ed, 2005.

ELECTIVE I- b) THRUST AREAS FOR RESEARCH IN FOOD AND NUTRITION

(For those who joined since 2016-17)

Semester-II

Subject Code: DPFNE2B Hours/week: 6

Credits : 6

Learning Outcomes: To gain knowledge about value added foods.

To understand concept of varies disease and evaluation of special diet.

UNIT I [18 Hours]

Formulation of value added and indigenous foods - its evaluation, its efficacy to the community with special reference

to vulnerable groups. Nutrition Education: Types, assessment, application to improve Health and Nutritional status of the

society, KAP.

UNIT II [18 Hours]

Processed Foods : its impact on nutrient content, effects on health, evaluation of storage stability of processed foods,

food adulteration act and law, its application to the community health. Assessment of food quality control, food safety

and physio-chemical properties of newly developed varieties of foods, Food analysis methods.

UNIT III [18 Hours]

Application and evaluation of special dietary treatment in specific diseases -cardiovascular, diabetes mellitus,

kidney, gastrointestinal (diarrhoea, constipation), under nutrition, over nutrition, liver disease, HIV/AIDS. Formulation,

preparation and evaluation of space foods, foods for sports, entral and paranetral food formulas, role of antioxidant in

Promotion of health status.

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UNIT IV [18 Hours]

Estimation of proteins, fats, vitamins minerals and dietary fibres: Nutrition related enzymes and harmones. Methods

for evaluation of nutrients metabolism. Concept of nutrogenomics, GM Foods and nutraceuticals. Nutrition role of

inborn error of metabolism.

UNIT V [18 Hours]

Approaches and Strategies for improving nutritional status and health:

Case studies of selected strategies and programmes: their rationale and context, how to select interventions from a range

of possible options. Health-based interventions, Food-based interventions including fortification and genetic

improvement of foods, supplementary feeding, and Nutrition education for behaviour change.

Text Books

1. U Satyanarayana, Biochemistry, Elsevier Health Sciences, 2014. 2. Mahan, L. K. and Escott Stump. S. Krause‟s Food & Nutrition Therapy, Saunders-Elsevier, (2008), 12th ed.

References

3. Paula Johanson, Processed Food, The Rosen Publishing Group, 2008.

4. Srilakshmi, B, Food Science, New age international Pvt.Ltd. Publishers, 2006.

M Sc HOMESCIENCE - NUTRITION AND DIETETICS

(Two years regular programme)

(For the those who joined since 2016-17)

Objectives of the programme

To produce postgraduates in the field of Nutrition and Dietetics recognized for their practical and public health

skills.

To acquaint postgraduates with advanced clinical nutrition, understand the basis of nutritional status

assessment, biochemical basis of nutrition, nutrition related disorders, and the role of nutrition in therapeutic

diets.

PROGRAMME STRUCTURE

Sem Subject Code Course Subject Title Hour/

Week Credit CIA ESE

Total

Marks

I

FMNDC11 Core I Physiology and Metabolism 5 4 40 60 100

FMNDC12 Core II Advanced Nutrition I 5 4 40 60 100

FMNDC13 Core III

Advanced Nutritional

Biochemistry &

Instrumentation – I

5 4 40 60 100

FMNDC14 Core IV Nutrition and Immunity

5 4 40 60 100

FMNDC15 Core V Dietetics Techniques 5 4

40 60 100

FMNDE1A/F

MNDE1B Elective I

1.Public Health & nutrition /

2.Clinical Laboratory Practical

5 5 40 60 100

FMNDX1/

FMNDX10

Extra

credit

Village Placement

Programme/Online Certificate

Course

- 2 - 100 100

TOTAL 30 25+2 240 360+100 600+ 100

II FMNDC21 Core VI Medical Nutritional therapy - I 5 4 40 60 100

174

CORE I - PHYSIOLOGY AND METABOLISM

(For the those who joined since 2016-17)

Semester: I Hours/week: 5

Subject Code: FMNDC11 Credits: 4

Learning Outcome:

Understanding the pathophysiological changes in different organs, tissues and systems in different disease

conditions across the lifespan

FMNDC22 Core VII Advanced Nutrition – II 5 4 40 60 100

FMNDC23 Core VIII

Advanced Nutritional

Biochemistry &

Instrumentation – II

5 4 40 60 100

FMNDC24P Core IX Food Analysis Practical 5 4 40 60 100

FMNDC25 Core X Diabetic Counselling 5 4 40 60 100

FMNDE2A/

FMNDE2B Elective II

1.Sports Nutrition/

2.Food Product Development

Practical

5 5 40 60 100

FMNDX2/

FMNDX2O

Extra

credit

Food Security/Online

Certificate Course - 2 - 100 100

TOTAL 30 25+2 240 360+100 600+100

III

FMNDC31 Core XI Medical Nutritional Therapy –

II 5 4 40 60 100

FMNDC32P Core XII Medical Nutritional Therapy

Practical – I & II 5 4 40 60 100

FMNDC33 Core XIII Research Methodology &

Biostatistics

5 4 40 60 100

FMNDC34 Core XIV Functional Foods &

Nutraceuticals 5 4 40 60 100

FMNDC35 Core XV Internship on Dietetic

Counselling 5 4 40 60 100

FMNDE3A/

FMNDE3B

Elective

III

1. Nutrition Through Life

Cycle/

2. Research Methodology &

Biostatistics Practical

5 5

40 60 100

FMNDX3/

FMNDX3O

Extra

credit

Seaweed Cultivation

Practical/Online Certificate

Course

- 2 - 100 100

TOTAL 30 25+ 2 240 360+100 600+ 100

IV

FMNDC41 Core XVI Applied Food Science &

Product Modification 6 5 40 60 100

FMNDC42PW Core XVII Dissertation 17 5 100 100 200

FMNDE4A/

FMNDE4B

Elective

IV

1. Food Microbiology and

Food Safety

2. Women Entrepreneurship

Practicals

5 5 40 60 100

FMSEX41/FM

SEX4O

Extra

credit

Skills for Employability

Development /Online

Certificate Course

2 - 100 100

Library 2

TOTAL 30 15 + 2 180 220+100 400+ 100

GRAND TOTAL 120 90+ 8 900 1300+400 2200+400

175

UNIT I [15 Hours]

Basic concepts of pathophysiology and metabolism of adaptation : Altered cellular and tissue biology, Fluid and

electrolyte, acids base balance, Role of lymphocytes. Antibodies, immunoglobins, Immune system, suppression

autoimmune disease, Lymph tissue disorders (Hodgkin‘s disease, lymphoma) Inflammation, Hypersensitivity.

UNIT II [15 Hours]

Cellular Proliferation and Cancer: Biology of Cancer, different types of Tumor, spread and treatment, Clinical

manifestations of cancer. Structure and function of the hematologic system, Clinical evaluation of the hematologic

system (Bone marrow and blood tests). Pathophysiology of the blood, Anemias, bleeding disorders, AIDS, leukemia and

multiple myeloma.

UNIT III [15 Hours]

Diseases of the respiratory tract : The pulmonary functions, Pathophysiology and diseases of the respiratory system,

Chronic obstructive pulmonary disease - asthma, emphysema, chronic bronchitis, tuberculosis, pneumonia, atelectasis,

pleurisy. Diseases of the digestive tract - Alterations of Digestive Function – Peptic ulcers, gastritis, Hepatic disorders,

Gall bladder disorders.

UNIT IV [15 Hours]

Endocrine System: Mechanisms of hormone regulation, Alteration of hormonal regulation

Hypo and Hyper functions of Pituitary, Adrenal cortex and medulla, Hypo and Hyperthyroidism

Type I, Type II and other types of Diabetes, Diseases of the male and female reproductive tract- Disorders of male and

female reproductive system

UNIT V [15 Hours]

Musculoskeletal system and diseases :Osteoporosis, Osteomalacia, Osteoarthritis, Abnormal bone formations Arthritis

Fractures Spinal disorders Muscular atrophy and dystrophy , Interaction of different organ systems in health and disease

Multiple interacting systems in different types of shock and multiple organ dysfunction syndromes.

Text books

1. Barbara E. Gould, Ruthanna Dyer. Pathophysiology for the Health Professions - E- Book, Elsevier Health

Sciences, 2014.

2. Eelco F.M. Wijdicks , Gregory L. Henry and Neal Little, Neurologic Emergencies, Third Edition, 2010.

References

3. Kathyrn L Mc Cance, Sue. E Huether, Valentina L Brashers, Neal S. Rote, Pathophysiology- The Biologic

Basis for Diseases in Adults and Children 6th

Edition, Elsiever publication, 2010.

4. Eelco F.M. Wijdicks , Gregory L. Henry and Neal Little, Neurologic Emergencies, Third Edition, 2010.

CORE II - ADVANCED NUTRITION I

(For the those who joined since 2016-17)

Semester - I Hours/week: 5

Subject Code: FMNDC12 Credits: 4

Learning Outcome:

Gaining knowledge of the physiological and metabolic role of macronutrients, fat soluble vitamins and

electrolytes and their importance in human nutrition

UNIT I [15 Hours]

Energy: Energy content of foods, Energy measurement Direct and indirect calorimetery Energy utilisation in cell, basal

metabolism, physical activity, regulator Thermogenesis. Energy requirement, variables which influence the energy

requirement, energy balance and control of body weight, the share of three main energy nutrients - carbohydrate, protein

and fat.

176

UNIT II [15 Hours]

Carbohydrates : Classification, Digestion, Absorption and utilisation of carbohydrates. Dietary Fibre - Definition,

Types of fibre in plan food, sources, composition, digestion, Role of dietary fiber in therapeutic nutrition, Effect of fibre

in the absorption of different nutrients, effects of over consumption of fibre.

UNIT III [15 Hours]

Protein : Classification of protein and Aminoacids protein synthesis, function, digestion, absorption utilisation, factors

affecting protein utilisation, protein requirement, Evaluation of protein quality, protein deficiency, prevalence, cause and

treatment, role of animal protein and vegetable protein mixture in compacting malnutrition requirement . Amino acid -

classification, requirements balance and imbalance

UNIT IV [15 Hours]

Fats and lipids: Classification of fat and fatty acid, Digestion and absorption of fats, lipid transformation in the liver,

lipotrophic factors Deposition of fat in the body, Role of essential fatty acid, effect of deficiency and toxicity, role of fat

in the etiology of atheriosclerosis.

UNIT V [15 Hours]

Hormone and Nutrient interaction: Interaction over carbohydrates protein and fat metabolism. Nutrition in alcholism-

effect of alcohol on digestion and absorption of nutrients alteration of nutrient metabolism and organ damage.

Text books

1. Michael J. Gibney, Hester V Vorster and Frans J Kok, Introduction to Human Nutrition, Blackwell publishing

Oxford, U.K, 2003.

2. Kathleen mahan and Sylvia Escort- Stump, Food, Nutrition and Diet Therapy 11th

Edition, W.B. Saunder‘s

Company London, 2000.

References

3. Susan G. Dudek, Nutrition Essentials for nursing Practice, Lippincot Williams D Wilkias, Philadelphea, 2007.

4. Z.S.C.Okoye: Biochemical Aspects of Nutrition, Prentice- Hall of India Private Ltd, New Delhi.

CORE III - ADVANCED NUTRITIONAL BIOCHEMISTRY & INSTRUMENTATION - I

(For the those who joined since 2016-17)

Semester - I

Subject Code: FMNDC13 Hours/week: 5

Credits: 4

Learning Outcomes:

Understanding the mechanisms adopted by the human body for regulation of metabolic pathways

Understanding the clinical profile changes during disease condition

UNIT I [15Hours] Enzymes: Definition, classification, properties, coenzymes, Factors influencing enzyme action. Enzyme specificity,

enzyme kinetics, enzyme inhibition, Application of enzymes in different field.

UNIT II [15 Hours] Carbohydrates: Definition, Functions, classifications, structure, physical and chemical properties, Biochemical

importance. Metabolism of Carbohydrates – Introduction to Metabolism, Metabolism of Carbohydrates - Glycolysis,

PDH , TCA, Gluconeogenesis, Glycogenesis, Glycogenolysis, HMP Shunt, Uronic acid pathway.

UNIT III [15 Hours]

177

Proteins: Definition, Functions, classifications, structure (primary, secondary, tertiary and quaternary), physical and

chemical properties, Biological importance of peptides.

Metabolism of Amino acids and Proteins – Proteolytic enzymes - endopeptidase and exopeptidase. Decarbolylation,

Deamination, Transamination, Urea cycle.

UNIT IV [15 Hours] Lipids: Definition, Functions, classifications. Fatty acids- Definition classification, physical and chemical properties

Triglycerides, Phospholipids, glycolipids, steroids- outline study

Metabolism of Lipids – Biosynthesis of fatty acids, oxidation of fatty acids, ketogenesis. Metabolism of cholesterol,

triglycerides and phospholipids.

UNIT V [15 Hours]

Centrifugation: Principle, techniques and applications.

Photometry: Principle, techniques and applications of colorimeter, spectrophotometer, atomic absorption

Spectrophotometer.

PH meter: Principle, techniques and application

Text Books

1. Dr. U. Satyanarayana, Biochemistry, Edition 3, New central book agency (p) ltd, 2006.

2. Ambika Shanmugam, Fundamentals of Biochemistry for Medical Students, 7th

Edition, Wolters Kluwer Health

publisher, 2012.

.

References

3. Horton RH, Moran LA, Ochs RS, Rawn J. D. Principles of Biochemistry 3rd ed. Prentice Hall, 2002.

4. Murray RK, Granner DK, Kayes PA and Rodwell VW, Harper‟s Illustrated Biochemistry. 26th ed. McGraw-

Hill Asia, 2003.

5. Journal of Biological Chemistry

6. Journal of Applied Biochemistry

7. http://www.biochemj.org/

8. http://pubs.acs.org/journal/bichaw

CORE IV- NUTRITION AND IMMUNITY

(For the those who joined since 2016-17)

Semester: I Hours/week: 5

Subject Code: FMNDC14 Credits: 4

Learning Outcomes:

Understanding the relationship between nutrition, immunity and infection

Discussing the role of different nutrients in enhancing immunity

UNIT I [15 Hours]

Immunization: Definition, concept and importance, common vaccines, preventable diseases, national immunization

schedule. Overview of the defense mechanisms of the body- cells and organs of the immune system, hormonal and

cellular immunity, Assessment of the immune response.

UNIT II [15 Hours]

Nutrition and infection: Interaction between infection and malnutrition, Effect of Nutritional Status on Immunity

Alterations in immune responses due to malnutrition, Role of micronutrients in improving immunity, Other factors

affecting immunity- ageing, obesity, stress, exercise, alcohol, smoking.

UNIT III [15 Hours]

178

Food allergy: Causes, pathophysiology, diagnosis, sources, types, relationship between food allergy and immunity.

Strategies for prevention of allergy- identification of high risk infants, primary and secondary prevention and avoidance

of exposure. Allergy in pregnancy.

UNIT IV [15 Hours]

Operational Implications: Maternal & children nutrition - Infections and birth outcomes immunity & infections of

infants and children, Impact of breast feeding on immunity of infants

UNIT V [15 Hours]

Nutritional regulation of immunity in old age: Immunosenescence - atherosclerosis, Alzheimer's dementia, diabetes

mellitus, and osteoporosis. Dietary Management for the above diseases.

Text Books

1. Mohan Pammi, Jesus G. Vallejo, Steven A. Abrams, Nutrition Infection Interaction and Impact on Human

fHealth, CRS Press, Taylor & Frsis Group, 2014.

2. John S. Garrow, Ann Ralph, W. Philip T. James, Human Nutrition and Dietetics, Church Hill Living, 2000.

3. Srilakshmi, B, Dietetics, 7th edition New Age International (P) Ltd, Chennai, 2007.

Reference

4. DA Hughes, LG Darlington, and A Bendich, Diet and Human Immune Function, Humana Press, Totowa, NJ,

2004.

5. David C. Nieman, Bente Klarlund Pedersen, Nutrition and Exercise Immunology, CRC Press, 2000.

6. The Indian Journal of Nutrition and Dietetics

7. Nutrition Reviews- The Nutrition Foundations Inc., New York.

8. Journal of Biochemistry, American Society of Biological Chemistry, USA.

9. https://www.cdph.ca.gov/programs/breastfeeding/

10. http://www.cabrillo.edu/

11. http://primaryimmune.org/

CORE V - DIETETICS TECHNIQUES

(For the those who joined since 2016-17)

Semester: I Hours/week: 5

Subject Code: FMNDC15 Credits: 4

Learning Outcome:

Gaining the knowledge of operational implications for improving health and nutritional status

UNIT I [15 Hours]

Physical Assessment: Estimation of body composition using different methods and different age groups – Body

Composition Analyzer, BMI, Skin Fold measurement, Calculation of Energy requirements.

UNIT II [15 Hours]

Different types of physical assessment methods: Calculate BMR using different formulas To calculate energy

expenditure based on physical activities using different methods – Factorial Approach, Satyanarayana method.

Evaluation of protein quality of dishes, to calculate chemical score & Net Dietary Protein Calorie Percent [NDP* Cal %]

of dishes.

UNIT III [15 Hours]

Nutritional assessment: Socio-economic survey. Anthropometric Survey - Techniques of measurements (Getriadic add

all measurement Method), validity and reliability. Clinical assessment. Dietary Survey - 24 hour recall, food frequency

and weight of food

179

UNIT IV [15 Hours]

Knowledge attitude practices in nutritional disorders: Public Health and nutrition Programmes, Day Care Centers,

nutrition epidemiological studies, KAP: for infant feeding, complementary feeding, Anemia, infectious diseases.

UNIT V [15 Hours]

Nutrition and Health Programme: Food Product development for beneficiaries of Supplementary Feeding Programme,

Designing and implementation of Nutrition and Health Programme for community.

Text Books

1. Mahan, L.K. and Escott-Stump, S, Krause‟s Food Nutrition and Diet Therapy, 10th Edition, W.B. Saunders

Ltd, 2000.

2. Shils, M.E., Olson, J.A., Shike, M. and Ross, A.C. Modern Nutrition in Health and Disease, 9th Edition,

Williams and Wilkins, 1999.

3. Garrow, J.S., James, W.P.T. and Ralph, A, Human Nutrition and Dietetics, 10th Edition, Churchill Livingstone,

2000.

Reference

4. Guyton, A.C. and Hall, J.E, Textbook of Medical Physiology, 9th Edition, W.B. Saunders Co, 1999.

5. Ritchie, A.C.Boyd‘s, Textbook of Pathology, 9th Edition, Lea and Febiger, Philadelphia, 1990.

6. World Review of Nutrition and Dietetics

7. Journal of the American Dietetic Association

8. American Journal of Clinical Nutrition

9. European Journal of Clinical Nutrition

10. Nutrition Reviews

11. http://www.eatrightpro.org/

12. https://www.bda.uk.com/

13. https://www.oncologynutrition.org/

14. http://www.dietitians.ca/

ELECTIVE I- PUBLIC HEALTH & NUTRITION

(For the those who joined since 2016-17)

Semester: I Hours/week: 5

Subject Code: FMNDE1A Credits: 5

Learning Outcome:

Developing a holistic knowledge base and understanding of the nature of important nutritional problem,

understanding socio-economic strata in society and consequences of nutritional problems in society

UNIT I [15 hours]

Concept of public nutrition : Health – Definition, dimensions, determinants and indicators. Scope of Public Health

Nutrition. Role of Public Health Nutritionist in National development, National Health Care Delivery System - Health

care of the community, Health care systems. Relationship between health and nutrition.

UNIT II [15 hours]

Major nutritional Problems : Aetiology, prevalence and clinical manifestations, preventive and therapeutic measures

for: Macro and micro nutrient deficiencies, other nutritional problems like lathyrism, dropsy, Aflatoxicosis, alcoholism

and fluorosis. PEM, Anaemia, Hyper and Hypo Thyroidism, Overweight and obesity.

UNIT III [15 Hours]

Determinants of nutritional status of individual and populations : Nutrition and Non-nutritional indicators, Socio-

cultural , Biologic, Environmental, Economic Assessment of nutritional status of individuals of different ages- MUAC,

Weight for age, Height for age, Weight for height, BMI, Applications and limitations in different field situations.

180

UNIT IV [15 Hours]

Case studies of selected strategies and programmes: Their rationale and context, how to select interventions from a

range of possible options: Health-based interventions, Food-based interventions including fortification and genetic

improvement of foods, supplementary feeding, and Nutrition education for behaviour changes.

UNIT V [15 hours]

Nutritional relief and rehabilitation: Nutritional relief and rehabilitation: Assessment of food needs, food, distribution

strategy, mass and supplementary feeding, sanitation and hygiene, evaluation of feeding programmes Public nutrition

approach to tackle nutritional problems in emergencies.

Text Books

1. Srilakshmi. E. Nutrition Science, New Age International Publishers, 2007.

2. Swaminathan,M.Advanced Textbook on Food Science and Nutrition, Vol:2, Second edition, Reprinted,

Bangalore Printing and publishing Co Inc, Bangalore, 2003.

References

3. Jim Mann, A. Stewart Truswell, Appetite: Essentials of human nutrition, Oxford University Press, 2007.

4. Garrow, J.S.James, William Philip Trehearne. Ralph, Ann, .Human nutrition and dietetics. 10th ed. Elsevier

Health Sciences, 2000.

5. American Journal of Clinical Nutrition, the American Society for Clinical Nutrition, Inc., USA.

6. British Journal of Nutrition, Cambridge University Press, London.

7. Indian Journal of Medical Research, Indian Council of Medical Research, New Delhi. 5. Nutrition, Newsletter,

Food and Agricultural Organization of United Nations.

8. The Journal of Nutrition, American Institute of Nutrition, Betherdam, Maryland.

9. The Indian Journal of Nutrition and Dietetics, Sri Avinashilingam Education Trust Institutions for Women,

Coimbatore.

10. Nutrition Reviews- The Nutrition Foundations Inc., New York.

11. Nutrition Health Bureau- The Nutrition Foundation Inc., New York.

12. New England Journal of Medicine, Massachusetts Medical Society, USA. Lancet, Bed for square, London,

England.

13. Journal of Biochemistry, American Society of Biological Chemistry, USA.

14. http://www.fao.org/ag/humannutrition/

15. http://bibliotecadigital.puc-campinas.edu.br/

16. https://www.uic.edu/

ELECTIVE I - CLINICAL LABORATORY PRACTICAL

(For the those who joined since 2016-17)

Semester: I Hours/week: 5

Subject Code: FMNDE1B Credits: 5

Learning Outcome:

To impart knowledge on analyses of selected constituent in blood and urine sample

Blood Analysis [50 hours]

Methods of collection of blood. Separation of serum and plasma

Estimation of Heamoglobin.

Estimation of glucose

Estimation serum of creatinine

Estimation of serum bilirubin

Estimation of serum albumin

Estimation of serum triglycerides

Estimation of serum cholesterol / HDL cholesterol

181

Estimation of serum uric acid / urea

Estimation of total protein, AG Ratio, Globulin Fraction

Estimation of SGPT / SGOT

Estimation of serum alkaline phosphatase / acid phosphatases

Urine Analysis [25 hours]

Estimation of Urine sugar

Estimation of Urine Albumin

Estimation of Urine Bile salts

Estimation of Urine Calcium

Estimation of Urine Creatinine

Text Books

1. V.H. Talib, Handbook Medical Laboratory Technology, CBS Publishers & Distributors, 2008.

2. Ramnik sood, Text book of medical Laboratory technology, 1stEdition, JAYPEE publisher, 2006.

Reference

3. J.Ochei and A. Kolhatkar, Medical laboratory science theory and practice, 4th

Edition, Tata MC Graw Hill

publication, 2008.

4. Harold Varley; Alan H Gowenlock; Janet R McMurray; Donald McLauchlan, Practical Clinical Biochemistry,

6th edition London : Heinemann Medical Books ; New Delhi (India) : CBS, 2006.

5. http://www.nutrition.gov/

6. https://www.bda.uk.com/

7. www.med.monash.edu.au

CORE VI - MEDICAL NUTRITIONAL THERAPY –I

(For the those who joined since 2016-17)

Semester: II Hours/week: 5

Subject Code: FMNDC21 Credits: 4

Learning Outcome:

Understanding the modifications in dietary requirements of different therapeutic conditions in dietary

management of different diseases.

UNIT I [15 Hours]

Nutritional Intervention: Diet Modifications: Adequate normal diet as a basis for therapeutic diets -Diet Prescription -

Modification of Normal Diet-Nomenclature of Diet Adequacy of Standard Hospital Diets -Psychological factors in

feeding the sick person .Recent trends in delivery of nutritional care and dietary counseling.

UNIT II [15 Hours]

Energy Management: Energy modifications and nutritional care for weight management – identifying the overweight

and obese, etiological factors contributing to obesity, prevention and contributing treatment, low energy diets, balanced

energy reduction and behavioural modification. Underweight – etiology and assessment, high energy diets for weight

gain.

UNIT III [15 Hours]

Types of fever: Etiopathophysiology, metabolic and clinical aberrations, complications, prevention and recent advances

in the medical nutritional Management in Infection and Fevers: Defense mechanism -Metabolic changes during

infection- Classification and etiology of fever/infection -Fever: Typhoid, malaria, H1N1, dengue fever and chicken

guinea. Chronic disease- Tuberculosis, HIV & AIDS

182

UNIT IV [15 Hours]

Gastro- entero diseases: Etiopathophysiology, metabolic and clinical aberrations, complications, prevention and recent

advances in the medical nutritional management of GI Disease

Diseases of Esophagus and Stomach- Esophagitis, Dyspepsia, GERD*(Gastroesophageal Reflux Disease) ,Peptic

Ulcer ,Gastritis & Gastrectomy -Dumping Syndrome

Intestinal and kidney Diseases: Flatulence, Diarrhoea, Constipation, Hemorrhoids, Diverticular disease, Deuodinal

Ulcer, Inflammatory Bowel Disease,- Crohn‘s disease Ulcerative Colitis - Irritable bowel syndrome, renal disease and

kidney transplantation.

Malabsorption Syndrome: Celiac Sprue, Tropical Sprue -Steatorrhoea Intestinal Brush border deficiencies (Acquired

Disaccharide Intolerance) & Protein Losing Enteropathy.

UNIT V [15 Hours]

Liver and Gall bladder diseases: Etiopathophysiology, metabolic and clinical aberrations, complications, prevention

and recent advances in the medical nutritional management of Liver, gall bladder and pancreatic disorders-Viral

Hepatitis, Cirrhosis of Liver, Hepatic Encephalopathy & Liver Transplant, Diseases of Gall Bladder and Pancreas,

Biliary Dyskinesia, Cholelithiasis, Cholecystitis, Cholecystectomy &Zollinger- Ellison Syndrome.

Text Books

1. John S. Garrow, Ann Ralph, W. Philip T. James , Human Nutrition and Dietetics, Church Hill Living, 2000.

2. Srilakshmi, B., Dietetics, 7th edition New Age International (P) Ltd, Chennai, 2014.

References

3. L. Kathleen Mahan, Sylvia Escott-Stump and Janice L Raymond, Krause's Food & the Nutrition Care Process,

13th edition, 2011.

4. Bamji et al, Textbook of Human Nutrition, Oxford and IBH Publishing Co. Pvt. Ltd. New Delhi, 2009.

5. Journal of American Dietetic Association

6. American Journal of Clinical Nutrition

7. Journal of Nutrition

8. European Journal of Clinical Nutrition

9. www.mntinc.org.

10. nutritionaltherapy.com

11. www.mnpgdpg.org/

CORE VII - ADVANCED NUTRITION – II

(For the those who joined since 2016-17)

Semester: II Hours/week: 5

Subject Code: FMNDC22 Credits: 4

Learning Outcome:

To enable the students to know about minerals and vitamins in relation to nutrition

UNIT I [15 Hours] Minerals: Calcium - Skeleton and other tissue measurement, bone mass, effect of diet and immobilization, calcium

absorption and utilization, calcium balance, requirement, sources, deficiency and excess (toxicity). Phosphorous -

Concentration in the body, calcium -phosphorous ratio, absorption and utilization, deficiency and toxicity and

interrelationship of calcium, phosphorus, vitamin D and protein . Electrolyte - Concept, balance and acid base balance

Sodium, potassium , magnesium and sulphur - distribution, absorption utilization, role in human nutrition, deficiency and

toxicity.

UNIT II [15 Hours] Trace Elements: Concepts, mode of action, trace element interactions. Iron - Intake, utilization, storage, iron balance,

functions, deficiency and toxicity. Role of Iron in prevention of anemia, sources and RDA. Iodine and Zinc - Physiology,

183

functions, sources recommended intake, deficiency and toxicity. Flourine -Physiology, sources, recommended infid(c,

use in the prevention of dental carries and toxic effects. Physiology, sources, recommended intake, deficiency and

toxicity - copper, molybdenum, cobalt, nickel, manganese, selenium, chromium and cadmium.

UNIT III [15hours]

Fat soluble Vitamins : Numbering and naming of vitamins, units and measurement of vitamins, factors influencing the

utilization of vitamins. Fat soluble vitamins: A,D,E,K - History, chemistry, physiological action, transport, utilization

and storage, methods of assay, dietary sources, dietary losses in preparation and handling, conversion of carotene in to

vitamin A in human beings ,RDA, deficiency and toxicity.

UNIT IV [15hours]

Water soluble Vitamins: Thiamine, riboflavin, niacin, vitamin B 12, pyridoxine, pantothenic acid, biotin and ascorbic

acid - history chemistry, sources, physiological action, biochemical utilization, storage, transport, biosynthesis of

vitamins, losses in preparation and handling, recommended intake, deficiency diagnosis and toxicity, methods of assay.

UNIT V [15hours]

Bioavailability and interrelationship : Micro nutrients Vitamin like molecules: choline, carnitine, inositol, taurine,

flavonoid, Pangamic acid, Para Amino Benzoic Acid - chemistry, metabolism, deficiency, excess and source.

Text Books

1. Michael J. Gibney, Hester V Vorster and Frans J Kok, Introduction to Human Nutrition. Blackwell publishing

Oxford, U.K. 2003.

2. Kathleen Mahan and Sylvia Escort- Stump, Food, Nutrition and Diet Therapy, 11th

Edition, W.B. Saunder‘s

Company London, 2000.

References

3. Susan G. Dudek, Nutrition Essentials for nursing Practice, Lippincot Williams D Wilkias, Philadelphea, 2000.

4. Okoye, Z.S.C, Biochemical Aspects of Nutrition, Prentice- Hall of India Private Ltd, New Delhi, 2005.

5. American Journal of Clinical Nutrition

6. Indian Journal of Nutrition and Dietetics

7. www.advancednutritionls.com

8. https://www.nutrition.org/publications/advances-in-nutrition/

9. advancednutritionballarat.com.au/

CORE VIII - ADVANCED NUTRITIONAL BIOCHEMISTRY & INSTRUMENTATION - II

(For the those who joined since 2016-17)

Semester: II

Subject Code: FMNDC23 Hours/ week: 5

Credits: 4

Learning Outcomes:

To understand the basics of genetic material

To get familiar with the latest developments in genetic engineering

To understand the principles and use of instruments used for protein DNA and radioactive isotopes

UNIT I [15 Hours]

Acid -Base Regulation: Definitions (Acid, Base, pH, Blood pH, Acid Base Balance, Buffer and Blood Buffers),

Henderson- Hasselbalch Equation, Transport and buffering of CO2 in blood, buffering of non- volatile acids, Acidosis,

Alkalosis, Anion gap, role of kidney in acid base balance.

Water Metabolism- Functions, total body water, water balance.

184

UNIT II [15 Hours]

Nucleic acids: Definition, Functions and components –Nucleotides and Nucleosides, DNA -structure and function,

types. Differentiate between DNA and RNA, Nucleic acid – Biosynthesis of DNA and RNA, Protein.

UNIT III [15 Hours]

Biological oxidation: Electron Transport Chain – Significance , Mechanism and Oxidative phosphorylation – enzyme

involved , Mechanism. Metabolism of Vitamins as Co-Factor .

UNIT IV [15 Hours]

Immunochemistry : Immunoglobulin‘s -Definitions, Types – Innate immunity, adaptive immunity, Passive immunity

Antigens- Definition, Types, Chemical Properties.

Mineral Metabolism- Macro Minerals- Ca, P, Mg, Na, K, Cl, S, Micro minerals- Fe, Cu, Zn, Se, Mn, Co, Cr, Mo, F, I.

(Only Bichemical importance).

UNIT V [15 Hours]

Principles techniques and application of chromatography: Paper, Column, TLC, HPLC, GLC, Ion exchange

chromatography, Gel filtration.

Textbooks

1. Dr. U. Satyanarayana, Biochemistry, Edition 3, New central book agency (p) ltd, 2006.

2. J.L. Jain, (2004) Fundamentals Of Biochemistry (Multi Colour Ed) 6th Edition, S.Chand publisher.

3. AmbikaShanmugam , Fundamentals of Biochemistry for Medical Students, 7th

Edition, Wolters Kluwer Health

publisher, 2012.

4. S.C Rastogi, Biochemistry, 3rd

Edition, Tata McGraw hill education, 2010.

References

5. W.H.Freeman. Conn EC, Stumpf PK, Bruening G and Doi RH, Outlines of Biochemistry. 5th ed. John Wiley

and Sons (Asia), 2001.

6. Devlin TM, Text Book of biochemistry with Clinical Correlations 5 ed. John Wiley and Sons, 2002.

7. Journal of Biological Chemistry

8. Journal of Applied Biochemistry

9. http://www.biochemj.org/

10. http://pubs.acs.org/journal/bichaw

CORE IX - FOOD ANALYSIS PRACTICAL

(For the those who joined since 2016-17)

Semester: II

Subject Code: FMNDC24P Hours/ week: 5

Credits: 4

Learning Outcome:

To understand various methods of quantitative estimations of biomolecules

To learn the basic analytical techniques used for Food Analysis

UNIT I [25 Hours]

1. Measurement of pH and preparation of buffer.

2. Determination of Acidity & pH in food sample/beverages.

3. Determination of Moisture in food sample.

4. Determination of Ash in food sample.

5. Determination of fiber in food sample.

185

UNIT II [18 Hours]

6. Determination of total carbohydrates in food sample

7. Determination of total Protein in food sample

8. Determination of total Fat in food sample

UNIT III [9 Hours]

9. Determination of Iodine Value in the food sample

10. Determination of Peroxide Value in the food sample

11. Tests for adulterants in the food sample.

UNIT IV [15 Hours]

12. Determination of Vitamin C in food sample

13. Estimation of calcium in food sample

14. Estimation of Iron in food sample

15. Estimation of phosphorous in food sample

UNIT V [5 Hours]

16. Demonstrations – Chromatography-paper, thin layer, HPLC

Textbooks

1. David T Plummer, An Introduction to Practical Biochemistry 3rd

Edition, Tata McGraw- Hill Publishing

Company Ltd., 2006

2. J.Jayaraman, Dietary Guidelines for Indians, National Institute of Nutrition, 1st Edition, Laboratory Manual in

Biochemistry, New Age International Limited,2006.

References

3. S.Suzanne Nielsen, Food Analysis laboratory Manual, 2nd

Edition, Springer publication, 2015.

4. Sathe A. Y, A First Course in food analysis, 1st Edition, New Age International Limited, 2012.

5. S. Sadasivam & A. Manickam, Biochemical Methods, 2nd

Edition, New Age International Limited, 2005.

CORE X - DIABETEIC COUNSELLING

(For the those who joined since 2016-17)

Semester: II

Subject Code: FMNDC25 Hours/ week: 5

Credits: 4

Learning Outcomes:

Understand the physiology, metabolism and special requirements of the critically ill

Be familiar with the special nutritional support techniques and feeding formulations to

Meet their nutritional needs

UNIT I [15 Hours]

Pathophysiology of Diabetes: Types and causes, Disease process, Diagnostic criteria, Screening for Diabetes – why,

when and how? (Urine sugar and blood sugar), Continuum of care (primary, secondary, tertiary)

UNIT II [15 Hours]

Long term complications: Macro vascular complication: It includes coronary artery disease, cerebral vascular and

peripheral vascular disease – type, risk factors and intervention strategies. Micro vascular complication: Diabetes Eye

disease, Neuropathy, Nephropathy – Disease stage, diagnosis and treatment. Other complications (foot, skin,

gastrointestinal disorders, endocrine disease, psychological factors, etc.)

186

UNIT III [15 Hours]

Management of Diabetes: overview: Aims of treatment, the importance of overall metabolic control, internationally

recognized standards of care. The evidence for good control, physical assessment and laboratory assessment 150

Practical management of Diabetes: Dietary

UNIT IV [15 Hours]

Practical management of Diabetes: Dietary management, insulin and oral therapy, Avoiding and managing hypo and

hyperglycemia, Self -management strategies during special situations (sick days, travel, hypoglycemic events, etc), Self-

monitoring (glycemic control & complications related to diabetes), Lifestyle issues, Newer trends in management.

UNIT V [15 Hours]

Special considerations: Diabetes in children and adolescents, Diabetes in pregnancy, Diabetes in the elderly, Diabetes &

infection, Diabetes in people living in poverty, surgical considerations in Diabetes.

Text book

1. Claude Pichard, Kenneth A. Kudsk, From Nutrition Support to Pharmacologic Nutrition in the ICU, Springer

Science & Business Media, 2002.

References

2. Vincent T. DeVita, Theodore S. Lawrence, Steven A. Rosenberg, DeVita, Hellman, and Rosenberg's Cancer:

3. Principles & Practice of Oncology, Volume 2, Lippincott Williams & Wilkins, 2008.

4. Journal of Clinical Nutrition

5. Journal of Neuro inflammation

6. Journal of Pharmaceutical Health Care and Sciences

7. Journal of Pharmaceutical Policy and Practice

8. http://lllnutrition.com/mod_lll/TOPIC3/m31e.htm#m31p1

9. http://www.slideshare.net/nutritionistrepublic/nutritional-guidelines-for-icu-patients

10. http://emeraid.com/emeraid-nutritional-care-system/

ELECTIVE-II – SPORTS NUTRITION

(For the those who joined since 2016-17)

Semester: II

Subject Code: FMNDE2A Hours/ week: 5

Credits: 5

Learning Outcomes:

To Recognize special physiological demands of various levels of physical activity

To understand the nutritional requirements for physical activity

To Plan diets for achievement of optimum weight and peak performance

UNIT I [15 Hours]

Importance of Physical fitness: Introduction to Sports Nutrition- Nutrition Guidelines and MyPyramid, Nutrition

Assessment, Computerized Nutrition Assessment, Periodization and nutrition planning

UNIT II [15 Hours]

Determination of energy expenditure in sports and exercise: using various methods., Energy Systems and Exercise,

Metabolism and predicting needs, CHO diet planning and ergogenics

UNIT III [15Hours]

Protein and Body Building: Protein diet planning, Fats/Lipids- diet planning, Water & Electrolyte Balance,

Temperature Regulation, Fluid Replacement Products

187

UNIT IV [15 Hours]

Weight Management: Body Composition analysis, Weight regulation through nutrition and exercise, Disordered Eating

Behaviors/The Female Athlete Triad

UNIT V [15Hours]

Important micronutrients for exercise :B complex vitamin and specific minerals. Exercise induced oxidative stress

and role of antioxidants.

Sports injury and rehabilitation :Stress and strain, Basic injuries in upper and lower limb, neck, trunk and hip joint and

nerve injuries, acute and chronic back ache, foot problem in sports, role of physiotherapy and yoga, preventive exercise

program.

Text books

1. Benardot, D, Advanced sports nutrition. Champaign, IL: Human Kinetics, 2006.

2. Burke, L, Practical sports nutrition, Champaign, IL: Human Kinetics, 2007.

3. Clark, N, The cyclist‘s food guide: Fueling for the distance. Newton, MA: Sports Nutrition, 2005.

References

4. Don MacLaren, Advances in Sport and Exercise Science : Nutrition and Sport , ChPublished by Churchhill

Livingstone, Elsevier. 2007.

5. Judy A Driskell, Energy-Yielding Macronutrients and Energy Metabolism in Sports Nutrition, Ira Wolinsky,

CRC Press 2000.

6. http://www.sportsnutritionsociety.org/

7. https://www.sportsupplements.com/

ELECTIVE-II - FOOD PRODUCT DEVELOPMENT PRACTICALS

(For the those who joined since 2016-17)

Semester: II

Subject Code: FMNDE2B Hours/ week: 5

Credits: 5

Learning Outcome:

To Understand and know various aspects of food product development including Food Science and Technology

and Consumer Research

UNIT I [15 hours]

New Products development, Factors influencing product development, Consumer oriented product development

UNIT II [15 hours] How to develop a New Product, Statistical experimental methods, modelling for process and recipe.

UNIT III [15hours]

Refining the screening procedure for the product

Sensory Evaluation

Shelf life testing

Product integrity and conformance to standards

Test Marketing; evaluating results and analyzing

Packaging, design graphic and labeling

UNIT IV [15 hours]

Steamed seaweed products, seaweeds in salads, Pickles, Jams and wafers

188

UNIT V [15 hours]

Value adding bakery products using seaweeds, popularizing seaweeds as food

Text books

1. Fuller G W, New Food Product Development: From Concept to Market place CRC Press, New York, 1994.

2. Man C M D and Jomes A A, Shelf life Evaluation of Foods. Blackie Academic and Professional, London, 1994.

3. Olickle, J K, New Product Development and value added. Food Development Division, Agriculture, Canada, 1990.

References

4. Fuller G W, New Food Product Development: From Concept to Market place CRC Press, New York, 1994.

5. Man C M D and Jomes A A, Shelf life Evaluation of Foods. Blackie Academic and Professional, London , 1994.

6. International Journal of Food Science and Technology

7. Food Technology

8. Journal of Food Technology

9. Trends in Food Science and Technology

CORE: XI - MEDICAL NUTRITIONAL THERAPY – II

(For those who joined since 2016-2017)

Semester: III Hours/week:5

Subject Code: FMNDC31 Credits:4

Learning Outcomes:

To understand the etiology, physiology and metabolic anomalies of acute and chronic diseases and patient

needs

To know the effect of the various diseases on nutritional status, nutritional and dietary requirements

To obtain knowledge on therapeutic diets and to develop capacity and attitude for taking up dietetics as a

profession

UNIT I [15 Hours]

Nutrition Management In Coronary Heart Disease (CHD):Pathogenesis, role of nutrients in prevention - metabolic

and nutritional implications, dyslipidemias.-Coronary Heart Disease (CHD): Prevalence, Etiology & risk factors

,Diagnostic tests, Nutrition management -Common disorders of CHD and Nutrition management - Dyslipidemias

Atherosclerosis, Hypertension- DASH diet.-Ischemic heart disease –Angina, Myocardial Infarction

UNIT II [15 Hours]

Nutrition Management of Renal Disease: etiology and pathogenesis - changes in function with progression of diseases,

metabolic and nutritional implications-Clinical and metabolic manifestations, Diagnostic test, Types: Acute and Chronic

Nephritis, Nephrotic syndrome - Renal failure-acute and chronic renal failure - Acute and Chronic Nephritis – ESRD,

Kidney Transplantation, Nephrolithiasis –Types and nutritional management

UNIT III [15 Hours]

Diabetes & Hypoglycemia: Prevalence & Classification, Etiology, Physiological symptoms and disturbances, Diagnosis

tests & Complications

Management of Diabetes Mellitus: Nutritional Therapy,Diet Plan-Food exchange list, Glycemic Index, CHO counting

-Meal planning with and without Insulin, during sickness - Sweeteners and Sugar Substitutes -Drugs and Insulin

Exercise

Hypoglycemia -classification, symptoms, fasting state hypoglycemia, Postprandial or reactive hypoglycemia, early

alimentary and late reactive hypoglycemia, Idiopathic hypoglycaemia- Dietary treatment in reactive hypoglycaemia.

UNIT IV [15 Hours]

Nutrition Management In Cancer: Definition of Cancer - Carcinogenesis - pathogenesis and progression of cancer,

role of nutrients, foodstuffs and food additives in cancer. therapies and their clinical and metabolic implications.Types,

Symptoms, Diagnosis.

189

Cancer therapies and treatment - side effects and nutritional implications, Dietary management

Nutrition Management In Diseases Of Nervous System, Musculo SkeletalSystem: Dysphagia, Epilepsy Hyperkinetic

Behaviour Syndrome

UNIT V [15 Hours]

Nutrition Management of Metabolic Disease- II: Gout And Inborn Errors Of Metabolism

Gout: Role of protein & purine, Etiology, Symptoms & complication, Management - Diet &Drug

Inborn errors of metabolism – Phenyl ketouria, Maple syrup urine disease ,Tyrosinemia , Homocystinuria Glycogen

storage Disorder ,Galactosemia ,Glutaricaciduria & Other Types

Nutrition Management In Allergy: Definitions, symptoms, mechanism of food allergy - Diagnosis - History, Food

record -Biochemical and Immuno testing (Brief), Elimination diets. Food selection. Food Allergy in infancy - Milk

sensitive enteropathy; Colic, Intolerance to breast milk & Prevention of Food Allergy.

Text Books

1. Srilakshmi, B. Dietetics. Chennai, New Age International (P) Ltd, 7th edition 2014

2. Joshi ,Shubhaangini, Nutrition and Dietetics, McGraw Hill publication, New Delhi 3rd

edition, 2010

3. Kumud Khanna, et al, Text book of Nutrition and Dietetics, Elite publishing, New Delhi 2014

4. Srilakshmi, B. Dietetics, Chennai, New Age International (P) Ltd, 2005.

References

5. L. Kathleen Krause's, Food & the Nutrition Care Process, Elsevier-Health Sciences Division , 13th edition,

(2011),

6. Mahan L. Kathleen and Krause‘s Food & Nutrition Therapy, Elsevier-Health Sciences Division 2007.

7. Edward Shils Maurice. Modern Nutrition in Health and Disease, Lippincott Williams & Wilkins 10 edition

2006.

CORE: XII - MEDICAL NUTRITION THERAPY PRACTICALS- I & II

(For those who joined since 2016-2017)

Semester III Hours/ Week: 5

Subject Code: FMNDC32P Credits: 4

Learning Outcomes:

To enable students gain practical experience in the planning and preparation of therapeutic diet

To observation and study of organization and management of the dietary department

To understanding the medical history of the patients, study of case sheets and diagnostic tests used

UNIT I [15 Hours]

Preparation of hospital diets

1. Preparation of routine hospital diets - clears fluid, soft diet, fluid diet and preparation of tube feeding blends,

Commercial blends/formulations available for different conditions

2. Standardization of common food preparations for portion, size.

UNIT II [15 Hours]

Diet Planning

1. Planning/preparation/calculation of Nutritive value for Diet in febrile conditions -typhoid, tuberculosis.

2. Diet in weight imbalances – obesity and underweight, PEM, Anaemia.

3. Diet in cardio vascular disorders – Atherosclerosis, Ischemic heart disease, hypertension.

UNIT III [15 Hours]

Diet Planning for infectious disesases

1. Planning/preparation/calculation of Nutritive value for Diet in gastro intestinal disorders- Gastritis, peptic ulcer,

constipation, Diarrhoea

190

2. Diet in liver, gall bladder and pancreas disorders -Jaundice, cirrhosis, gall bladder stones, and pancreatitis

UNIT IV [15Hours]

Diet Planning for Metabolic Disorders

1. Planning/preparation/calculation of Nutritive value for Diet in cancer

2. Diet in diabetes mellitus, AIDS, metabolic stress – burns

UNIT V [15 Hours]

Diet Planning Nutritional Deficiency

1. Planning/preparation/calculation of Nutritive value for Diet in renal disorders, Glomerulonephritis, nephrosis,

nephrolithiasis & diet in dialysis

2. Diet in nutritional deficiency diseases.

Text Books

1. Srilakshmi B. Dietetic. Chennai: New Age International (P) Ltd, 7th edition 2014

2. Shubhaangini, Joshi. Nutrition and Dietetics. New Delhi: McGraw Hill publication, 3rd

edition -2010.

3. Kumud Khanna, et al, Text book of Nutrition and Dietetics, New Delhi, Elite publishing 2014.

4. Srilakshmi, B. Dietetics. Chennai: New Age International (P) Ltd, 2005.

References

5. Mahan L. Kathleen. Food & the Nutrition Care Process. , Elsevier-Health Sciences Division 13th edition 2011.

6. Mahan L. Kathleen et al. Food & Nutrition Therapy. Elsevier-Health Sciences Division 2007.

7. Shils Maurice Edward. Modern Nutrition in Health and Disease. Lippincott Williams & Wilkins, 10 edition

2006.

8. John S. Garrow et al. Human Nutrition and Dietetics. Church Hill Livingstone 2000.

9. Journal of American Dietetic Association

10. American Journal of Clinical NutritionJournal of Nutrition

11. European Journal of Clinic

12. www.mntinc.org

13. www.nutritionaltherapy.com

14. www.mnpgdpg.org/

CORE: XIII - RESEARCH METHODOLOGY & BIOSTATISTICS

(For those who joined since 2016-2017)

Semester: III Hours/week: 5

Subject Code: FMNDC33 Credits: 4

Learning Outcomes:

Develop a scientific approach and know the processes of research

Develop the competence for selecting methods and tools appropriate for research topics

Understand concepts of statistical measures of central tendency, dispersion, and variability and probability

UNIT I [15 Hours]

The Research Process and Introduction to Statistics: Scientific approach to enquiry in comparison to native, common

sense approach; Knowledge, theory and research; Role need and scope of research in Home Science

Statistics: Definition, conceptual understanding of statistical measures, popular concepts and misuse of statistics

UNIT II [15 Hours]

Types of Research and Steps in the Research Process: Identifying interest areas and prioritizing; Selection of the

topic and considerations in selection; Review of related literature and research; Concepts, hypotheses and theories;

Research Design; Research questions, objectives and assumptions; Hypothesis- meaning and types of hypothesis and

types of research

191

UNIT III [15 Hours]

Tools for Data Collection: Primary and secondary methods of data collection; Different types of questionnaires, rating

scales, check lists, schedules, attitude scales, inventories, standardized tests, interviews, observation; Development of

tools, estimation of reliability and validity of tools; Procedure for data collection.

UNIT IV [15 Hours]

Sampling : Types of sampling and generalizability of results; Probability sampling- simple random sample, systematic

random sample, stratified random sampling etc random and non-random samples, random numbers and use; Non-

probability sampling-purposive samples, incidental samples, quota samples, snowball samples; General consideration in

determination of sample size

UNIT V [15 Hours]

Data Management and Analysis: Quantitative analysis, descriptive statistics, inferential statistics: Uses and limitations;

Summation sign and its properties; Proportions, percentages, ratios; Measures of central tendency-mean, median, mode,

arithmetic mean and its uses, mid – range, geometric mean, weighted mean Measures of dispersion /variability- range,

variance, standard deviation, standard error, coefficient of variation, Kurtosis, skewness; Grouped data-frequency

distribution, histogram, frequency polygons, percentiles, quartiles, tertiles. Preparation of Report Writing.

Text Books

1. William D. Crano, Marilynn B. Brewer, Andrew Lac, Principles and Methods of Social Research. Psychology

Press, 2005.

2. Richard G. Lomax, Debbie L. Hahs-Vaughn. An Introduction to Statistical Concepts.

Routledge Third Edition, 2013

3. Krishnaswamy. Management Research Methodology: Integration of Principles, Methods and Techniques

(For VTU), Pearson Education India publisher. Third edition, 2009

References

4. Christine R. Marlow. Research Methods for Generalist Social Work Cengage Learning. 2010.

5. Mark L. Dantzker, Ronald D. Hunter. Research Methods for Criminology and Criminal Justice. Ones &

Bartlett Publishers. 2011

6. R. Burke Johnson, Larry Christensen. Educational Research: Quantitative, Qualitative, and Mixed

Approaches, SAGE Publications. Fifth edition, 2013.

7. Joseph F. Hair. Essentials of Business Research Methods. M.E. Sharpe Publishers. 2015

CORE: XIV FUNCTIONAL FOODS AND NUTRACEUTICALS

(For those who joined since 2016-2017)

Semester III Hours/week: 5

Subject Code: FMNDC34 Credits: 4

Learning Outcomes:

To enable students to understand the relation between functional foods and nutraceuticals to foods and drugs

To impart knowledge on the role of functional foods and nutraceuticals in the areas of preventive dietetics.

UNIT I [15 hours]

Introduction: Definition, history, classification – Type of classification (Probiotics, probiotics and synbiotics; Nutrient

vs. Non-nutrient - according to target organ; according to source or origin.Probiotics - Taxonomy and important features

of probiotic micro- organisms.

Health effects of probiotics including mechanism of action. Probiotics in various foods: fermented milk products, non-

milkproducts etc. Quality Assurance of probiotics and safety

192

UNIT II [15 hours]

Prebiotics: Definition, chemistry, sources, metabolism and bioavailability,effect of processing, physiological effects,

effects on human health andpotential applications in risk reduction of diseases, perspective for food, applications for the

following:Non-digestible carbohydrates, oligosaccharides:Dietary fibre, Resistant starch, Gum.

UNIT III [15 hours]

Role of Functional foods: Definition, Active principles, sources, metabolism and bioavailability, effect of processing,

physiological effects, effects on human health and potential, applications in risk reduction of diseases.

UNIT IV [15 hours]

Food applications: for the following: Polyphenols: Flavonoids, catechins, isoflavones, tannins, Phytoesterogens,

Phytosterols, Glucosinolates, Pigments: Lycopene, Curcumin etc

Other components – Phytates, Protease inhibitors, saponins, Amylase inhibitors, haemagglutinins

Active biodynamic principles in spices, condiments.

UNIT V [15 hours]

Infant formulas and medical foods: Dietary supplements from plant, animal and microbial sources, types-obesity,

neurological disorder, diabetes mellitus, hypertension, regulatory issues for functionals foods and nutraceuticals in

japan:FOSHU, europe: PARNUTS, and regulations in India.

Text Books

1. Robert E.C. Wildman, Robert Wildman, Taylor C. Wallace. Handbook of Nutraceuticals and Functional

Foods. By CRC Press, Second Edition 2006.

2. Rotimi E. Aluko, Functional Foods and Nutraceuticals, Springer Science & Business Media. 2012.

3. Sareen S. Gropper, Jack L. Smith. Advanced Nutrition and Human Metabolism, Cengage Learning. 2012

4. Ronald Ross Watson, Fabien De Meester. Omega-3 Fatty Acids in Brain and Neurological Health, Elsevier.

2014

References

5. Se-Kwon Kim. Marine Nutraceuticals. CRC Press. 2013

6. Yashwant Vishnupant PathakKoenVenema, Ana Paula Do Carmo. Probiotics and Prebiotics: Current

Research and Future Trends. Caister Academic Press. 2015

7. Nutraceuticals world

8. Current topics in nutraceutical research

9. Journal of medical nutrition and nutraceuticals

10. Journal of nutraceuticals and nutrition

11. Journal of nutraceuticals, functional & medical foods

CORE: XV INTERNSHIP ON DIETETIC COUNSELLING

(For those who joined since 2016-2017)

Semester: III Hours/week: 5

Subject Code: FMNDC35 Credits: 4

Learning Outcomes:

It is compulsory for all the students to complete of the given institutional training programs in a reputed

institution for a period of 15 days each.

At the end of the final year, each student has to submit a report of the training and undergo a viva voce

examination.

Internal marks will be awarded by the faculty of the department with whose guidance the report is prepared.

Dietary internship training:

1. Assessing the nutritional status and diet history of patients.

2. Planning diet sheets, preparing and providing guidance in the production of therapeutic diet.

193

3. Supervising the preparation of diets.

4. Supervising the delivery of trays to the patient.

5. Getting feedback from patients regarding diets.

6. Understanding the layout of hospital dietary unit.

7. Acquiring practical knowledge in diet counselling.

8. Under taking 2 case studies at hospital situation.

9. Diet counselling for various disease conditions

Text Books

1. Srilakshmi, B. Dietetics. Chennai: New Age International (P) Ltd. 7th edition 2014.

2. Shubhaangini Joshi. Nutrition and Dietetics, New Delhi: McGraw Hill publication. 3rd

edition 2010

3. Kumud Khanna, Sharda Gupta et al. Text book of Nutrition and Dietetics. New Delhi: Elite publishing 2014.

4. Srilakshmi B. Dietetics. Chennai : New Age International(P)Ltd, 2005

References

5. L. Kathleen Mahan, Sylvia Escott-Stump and Janice L Raymond Krause's Food & the Nutrition Care Process.

Elsevier-Health Sciences Division 13th edition 2011.

6. L. Kathleen Mahan and Sylvia Escott-Stump, Krause's Food & Nutrition Therapy. Elsevier-Health Sciences

Division 2007

7. Maurice Edward Shils. Modern Nutrition in Health and Disease. Lippincott Williams & Wilkins. 10 editions

2006.

8. Journal of American Dietetic Association

9. American Journal of Clinical Nutrition

10. Journal of Nutrition

11. European Journal of Clinic

12. www.mntinc.org

13. www.nutritionaltherapy.com

14. www.mnpgdpg.org/

ELECTIVE – III NUTRITION THROUGH LIFE CYCLE

(For those who joined since 2016-2017)

Semester: III Hours/week: 5

Subject Code: FMNDE3A Credits: 5

Learning Outcomes:

Realise the importance of nutritional care and nourishment of children and elderly with

Various ailments

Understand the specific needs of children and elderly and the effects of various diseases on nutritional status

and nutritional requirements at these stages of the life cycle

Understand the multifaceted aspects of aging

Become competent to provide nutritional and health care for the elderly

UNIT I [15 hours]

Pediatric Nutrition: Pediatric Nutritional Assessment:-. Anthropometric, measurements, biochemical parameters,

clinical and dietary data. Measuring, recording and plotting growth

Normal nutrition for infants:-requirements, importance of breast-feeding, bottle-feeding, commercial formulas, weaning

foods, other family foods) Physiology and care of the preterm infant. Nutritional considerations for LBW children, and

children with developmental disabilities

UNIT II [15 hours]

Nutrition in childhood: Growth and development; nutrient needs, Assessment of nutritional status of children,

providing an adequate diet: - Factors affecting food intake. Feeding the preschool child, the school-aged child.

Preventing chronic disease. Gastrointestinal diseases and disorder i.e. diarrhea, gluten enteropathy, inflammatory bowel

194

disease, constipation and fat absorption test diet. (Calculation of fluids& electrolytes both deficit and maintenance and

management of caloric disease.

UNIT III [15 hours]

Adolescence : physical development, nutritional status, nutritional requirements, hormonal changes, nutritional

deficiency disease planning a menu.

Adult- menopausal and post menopausal women, hormonal changes, nutritional requirement and planning a menu.

UNIT IV [15 hours]

Geriatric Nutrition: The ageing process - physiological, body composition changes and impact on health. Socio -

psychological aspects of ageing-special problems of elderly women nutritional and health status of elderly. Factors

influencing food and nutrient intake, health status including lifestyle, pattern, medication, psychosocial aspects

UNIT V [15 hours]

Chronic degenerative diseases : Nutritional problems of the elderly-their etiopathogenesis, management, prevention

and control, Promoting fitness and well being- use of various modern and traditional approaches.

Policies and programmes of the government - sector pertaining to the childhood and elderly

Text Books

1. Hutchison LC, Sleeper RB. Fundamentals of Geriatric Pharmacotherapy: An Evidence-Based Approach.

American Society of Health-Systems Pharmacists. 2nd edition 2015

2. Lally F, Roffe, C. Geriatric Medicine: an evidence-based approach, Oxford University Press. 2014

3. Ham RJ, Sloane PD, Warshaw G, et al., Ham's Primary Care Geriatrics: A Case-Based Approach, Sixth

Edition, Saunders. 2013

4. Burggraf V, Kim KY, Knight AL. Principles and Clinical Practice for Clinicians. Lippincott Williams &

Wilkins, Healthy Aging 2014.

References

5. Newman, Jack and Teresa Pitman. The Most Comprehensive Problem-Solution Guide to Breastfeeding, Prima

Publishing. 2006.

6. Mohrbacher, Nancy and Kathleen Kendall-Tackett. Breastfeeding Made Simple: Seven Natural Laws for

Nursing Mothers New Harbinger Publications, 2005.

7. https://books.google.co.in/books?isbn=1111578923

8. iuhealth.org › pediatrics

9. www.sanfordhealth.org

ELECTIVE PAPER: III - RESEARCH METHODOLOGY & BIOSTATISTICS PRACTICALS

(For those who joined since 2016-2017)

Semester: III Hours/week: 5

Subject Code: FMNDE3B Credits: 5

Learning Outcomes:

Develop a scientific approach and know the processes of research

Develop the competence for selecting methods and tools appropriate for research topics

Understand concepts of statistical measures of central tendency, dispersion, and variability and probability

UNIT – I [15 hours]

Coding of Data: Use of statistical programs- MS Excel- Introduction to SPSS

UNIT - II [15 hours]

Large and Small Sample tests and interpretation: Z-test for single proportions and difference between proportions-

Large sample test for single mean and difference between means, Small sample tests- ‗t‘-test, paired ‘t‘-test, ‗F‘ Test

195

UNIT III [15 hours]

Chi square test and its interpretation: General features, goodness of fit, Independence of Attributes

UNIT IV [15 hours]

Correlation and Regression and its interpretation: Basic concepts, linear regression and correlation coefficient,

Regression and prediction. Rank correlation, Product-moment method, Analysis of Variance and its interpretation - One-

factor analysis of variance Two-factor analysis of variance

UNIT- V [15 hours]

Design of Experiments : Completely randomized design, Randomized block design, Latin square design, Factorial

design, Presentation of Data Tabulation and Organization of data- frequency distributions, cumulative frequency

distribution, contingency tables, Graphical presentation of data- histogram, frequency polygon, ogive, stem and leaf plot,

box and whiskers plot, Graphs for nominal and ordinal data- pie diagram, bar graphs of different types, graphs for

relation between two variables, line diagram. Use of illustrations Cautions in visual display of data The Research Report

Basic components of a research report- prefatory material introduction and Review of Related Literature, Methodology,

Results, Discussion, Conclusion, Summary, Abstract, Bibliography and Appendices

Text Books

1. Gupta, S. ―Research Methodology and Statistical Techniques‖, New Delhi: Deep and Deep 2001.

2. Hooda, R.P. ―Statistics for Business and Economics‖, Delhi: Macmillan India Ltd., 3rd edition, 2003.

3. Dey, B.R. “Textbook of Managerial Statistics”, Delhi: Macmillan India Ltd., 2005.

References

4. Kothari, C.R. Research Methodology: Methods and Techniques, New Delhi: Wishwa Prakashan, 2000.

5. McBurney, D.H. Research Methodology, Australia: Thomson-Wadsworth 2001.

CORE: XVI - APPLIED FOOD SCIENCE & PRODUCT MODIFICATION

(For those who joined since 2016-2017)

Semester: IV Hours/week: 6

Subject Code: FMNDC41 Credits: 5

Learning Outcomes: Understand theoretical concepts about sensory evaluation of food

Use different sensory methods for evaluating variety of foods

Analyse and interpret sensory evaluation data

UNIT I [15 hours]

Introduction to sensory analysis and uses of sensory tests: Recognition tests for 4 basic tastes, odour and aroma, Tests

with other senses, Threshold tests.

UNIT II [18 Hours]

Use of different food ingredients for development of health foods: artificial sweeteners, modified starches, fat

replacers, increasing fibre content, functional ingredients, low sodium food adjuncts, protein concentrates, whey

Analytical tests: (i) Difference, (ii) Ranking, (iii) Descriptive, (iv) Scoring and (v) Rating

UNIT III [18 Hours]

Conducting the Test: Preparing samples, Presenting samples, Using reference samples, Reducing panel response

error, Consumer oriented tests, Product oriented tests, Shelf life studies, Product matching, Product mapping, Taint

Investigation and Prevention

196

UNIT IV [18 Hours]

Applications: of fermentation, germination, malting. Tapping traditional foods and unconventional sources of foods,

Modifying traditional foods- Planning, standardizing and testing the product, nutritional content.

UNIT V [15 hours]

New Food Products: Definition, Classification, Characterization Factors shaping new product development-Social

concerns, health concerns impact of technology and market place influence. Planning, standardizing and testing the

product, nutritional content, Tapping traditional foods and unconventional sources of foods. Modifying traditional foods

planning, standardizing and testing the product, nutritional content

Text Books

1. Srilakshmi, B, Food Science. New Delhi: New Age International (p) limited publishers, Second Edition 2006.

2. Neelam. „Food Processing and Preservation‟, New Delhi: Daya Publications, 2005.

3. Swaminathan.M, Food Science, Chemistry and Experimental Foods, Bappco Publishers. 2003

4. Swaminathan .M. Advanced Textbook on Food and Nutrition, The Bangalore Printing and Publishing Co., Ltd.,

2nd Ed, 2003.

References

5. Fellows P J ‗Food Processing Technology: Principles and Practice‟ Cambridge: CRC Woodhead Publishing

Ltd., 2nd edition 2000.

6. Hutchwigs, B.J. Food Colour and Appearance. London: Published by Blackie Academic and Professional

2000.

7. Journal of Food Science, The Institute of Food Technologists, Illinois, USA

8. Journal Nutrition and Food Science, Farbes Publications Ltd., Hatree House, Greenway, London

9. Journal of Food Science and Technology, Association of Food.

10. Journal of Agricultural and Food Chemistry

11. Journal of Dairy Science

12. https://en.wikipedia.org/wiki/Sensory_analysis

13. https://books.google.co.in/books?isbn=0849338395

14. www.foodafactoflife.org.uk/

CORE: XVII – DISSERTATION

(For those who joined since 2016-2017)

Semester: IV Hours/week: 17

Subject Code: FMNDC42PW Credits: 5

Research work will be carried out from their area of interest.

ELECTIVE: IV - FOOD MICROBIOLOGY AND FOOD SAFETY

(For those who joined since 2016-2017)

Semester: IV Hours/week: 5

Subject Code: FMNDE4A Credits: 5

Learning Outcomes:

To familiarize the students with recent advances in food microbiology including fermented foods, dairy, food

preservation, detection of food-borne diseases, their control measures

Recognize and describe the characteristics of important pathogens and spoilage microorganisms in foods

197

UNIT I [15 hours]

Microbiology of Foods: Basic Concepts- History-role of microbiology in biotechnology and fermented foods Food

Safety- importance, types of hazards, micro- organisms in food, recent concerns of food safety, Sources of foods

contamination, control and destruction of micro- organisms

UNIT II [15 hours]

Food Spoilage: factors responsible for food spoilage, chemical changes, and spoilage of different foods.

Food Borne Diseases- types, Food Borne toxic Infections and mycotoxins, food borne illness due to naturally occurring

toxicants. Food Contamination- Biological contaminants, pesticide residues, heavy metals, environmental contaminants.

UNIT III [15 hours]

Food safety: food service establishments and other food areas, safety measures, street foods- safety measures, food

safety on wheels, wings and waves. Hygiene and Sanitation in food service establishments- sanitizing agents, hygiene

requirements, health status of food handlers, personal hygiene, facilities to employees.

UNIT IV [15 hours]

Risk Analysis: Definition, risk analysis framework, risk analysis in food safety. Risk assessment of chemical agents, risk

assessment of biological hazard, risk management- elements of risk management, role and responsibilities and principles

of risk communication.

UNIT V [15 hours]

HACCP: Need, benefits, principles, guidelines, HACCP status, case studies, Food Standard and Regulations in India-

Prevention of PFA, Compulsory National Legislations, and Voluntary based product Certifications, Regulations related

to GM foods, International Organization and Agreements in the area of Food Standardization and Quality Control.

Text books

1. Bibek Ray, Arun Bhunia, Fundamental Food Microbiology, by CRC Press 5th

edition 2013.

2. Stephen J. Forsythe. The Microbiology of Safe Food, Wiley-Blackwell 2nd

edition 2010.

References

3. Boobis, A. R., Ossendorp, B. C.,et al., Cumulative risk assessment of pesticide residues in food,180, 137-150.

2008.

4. Brecht, J., Sargent, S., &Ritenour, M. Postharvest food safety GAPs. American Vegetable Grower, p. 50. 2003.

5. Eddy, D. Lessons learned: industry experts speak out on the ramifications of the recent food borne illness

outbreaks. American Vegetable Grower, pp. 8, 10. 2006.

6. International Journals of Food Microbiology

7. International Journal of Food Safety

8. https://www.ihirebiotechnology.com

9. https://www.ihirebiotechnology.com/

ELECTIVE IV - WOMEN ENTREPRENEURSHIP PRACTICALS

(For those who joined since 2016-2017)

Semester: IV Hours/week: 5

Subject Code: FMNDE4B Credits: 5

Learning Outcomes:

To develop the skills of Entrepreneurship among women folklore

To acquaint students with practical aspects of Entrepreneurship

UNIT I [15 hours] Accessory making design: Bracelet, Bangles, Anklets, Chains- Hip chain, Neck chain

198

UNIT II [15hours] Surface Work: Embroidery -20 stitches

Sequence work -5 types

Beads work -3 types

Patch work -3 types

Fabric paintings -5 types

UNIT III [15 hours]

Food Preserves: Preparation of jam-mixed fruit jam, apple jam, guava jam, pineapple jam, jelly- apple and guava,

squash-pineapple, orange, chiku.

UNIT IV [15 hours] Training pertaining to entire process of oyster mushroom and button mushroom cultivation: Composting, spawn

preparation, techniques of spawning, laying of beds, demonstration of vegetative and reproductive phase, watering,

harvesting techniques, drying and preservation of market survey.

UNIT V [15 hours] Market Survey: To conduct market survey, product selection, criteria for principles of product, selection and

development, sales management, sales promotion and pricing of a product.

Text Books

1. Despande, M.V. Entreprenurship of small scale industries. Allahabad: Deep publication 2004.

2. Nirmal K. Sinha and Jiswan S. Sidhu‖ Handbook of fruits and fruit processing‖. 2012.

References

3. Gundry Lisa K. & Kickul Jill R., Entrepreneurship Strategy: Changing Patterns in New Venture Creation,

Growth, and Reinvention, SAGE Publications, Inc. 2007.

4. Milne D'Arcy Jean. Fabric Left Overs, Octopus Publishing Group Ltd. 2006.

5. Singer Margo. Textile Surface Decoration-Silk & Velvet, A&C Black ltd 2007.

B Sc HOME SCIENCE NUTRITION FOOD SERVICE MANAGEMENT AND DIETETICS

(Three Years Regular Programme)

(For those who joined since 2016-17)

Objectives of the programme

This program aims to produce graduates with moral and ethical leadership. Our graduates can apply their knowledge

and skills in nutrition, dietetics and food service management, and even to develop research projects for health

promotion as well as prevention and treatment of nutrition and/or diet-related diseases.

PROGRAMME STRUCTURE

Se

m Subject Code Part Course Subject Title

Hours/

Week Credit CIA ESE

Total

Marks

I FBLT111

FBLA111

FBLH111

I Language-I Tamil I /Arabic I/Hindi I 6 6 40 60 100

FBLG121

FBLF121

II Language-II English I Functional/General 6 6 40 60 100

FBNDC11 III Core – I Food Science

6 5 40 60 100

FBNDC12P III Core II Food Science Practicals

4 3 40 60 100

199

FBNDA13 III FIRST

ALLIED I

Basic Chemistry

6 5 40 60 100

FBNDE14P IV Skill Based

Elective

Embroidery and Surface

Enrichments Practicals

2 2 50 50

TOTAL

30 27 200 350 550

II FBLT211

FBLA211

FBLH211

I Language-I Tamil II /Arabic II /Hindi II

6 6 40 60 100

FBLG221

FBLF221

II Language –II English II

Functional/General

6 6 40 60 100

FBNDC21 III Core – III Human Physiology 5 4 40 60 100

FBNDC22P III Core IV Human Physiology

Practicals

3 2 40 60 100

FBNDA23 III First Allied I Human Nutrition 6 5 40 60 100

FBES21 IV General

Interest

course I

Environmental Studies 2 2 50 50

FBNDE24 IV Skill Based

Elective

Fundamentals of Apparel

Designing Practicals

2 2 50 50

FBNDX2/

FBNDX2O

Extra Credit Seaweed and their Uses

/Online Certificate Course

2 100 100

TOTAL 30 27+2 200 400+

100

600+

100

III FBNDC31 III Core – V Nutrition for Life Span 6 4 40 60 100

FBNDC32P III Core VI Nutrition for Life Span Practicals 6 4 40 60 100

FBNDA33 III Second

Allied II

Food Microbiology 6 5 40 60 100

FBNDE34P IV Skill Based

Elective

Home Textile Practicals 3 2 50 50

IV Non –Major

Elective

- 4 2 50 50

FBHR3 IV General

Interest

Course II

Human Rights 3 2 50 50

FBXTN3 V Extension

Activities

NSS/CSS 2 2 100

100

FBNDX3/

FBNDX3O

Extra credit Islamic Perspectives in Diet/

Online Certificate Course

2 100 100

TOTAL 30 21+2 220

330+

100

550 +

100

IV FBNDC41 III Core – VII Nutritional Biochemistry 5 4 40 60 100

FBNDC42P III Core VIII Nutritional Biochemistry

Practicals

5 4 40 60 100

FBNDC43 Core IX Diet Therapy I 5 4 40 60 100

FBNDA44 III Second

Allied II

Food Toxicology

6 5 40 60 100

FBNDE45P IV Skill Based

Elective

Arts and Craft Practical 3 2 50 50

IV Non-Major

Elective

- 4 2 50 50

200

FBVE41 IV General

Interest

Course III

Values and Ethics 2 2 50 50

FBNDX4/FBN

DX4O

Extra Credit Book Keeping and Accounting/

Online Certificate Course

2 100 100

TOTAL 30 23+2 160 390+

100

550+

100

V

FBNDC51 I Core - IX Diet Therapy II 5 4 40 60 100

FBNDC52P II Core – X Diet Therapy I& II Practicals 3 2 40 60 100

FBNDC53 III Core - XI Human Development 5 4 40 60 100

FBNDE5A/FB

NDE5B

III Elective I 1. Food Processing and Safety

Techniques

2.Food and Beverage Service

5 5 40 60 100

FBNDE5C/FB

NDE5D

III Elective II 1.Housekeeping Management/

2.Community Nutrition

5 5 40 60 100

FBNDE54P IV Skill Based

Elective

Women Entrepreneurship

Practicals

3 2 50 50

FBWS5 IV General

Interest

Course IV

Women Studies 3 2 50 50

FBNDX5/

FBNDX5O

Extra Credit Mini Project / Online Certificate

Course

2 100 100

Library/Browsing 1

TOTAL 30 24+2 200 400+

100

600+

100

VI

FBNDC61 I Core – XII Functional Foods in Health and

Disease

5 4 40 60 100

FBNDC62 III Core – XIII Food Service Management 5 4 40 60 100

FBNDC63P III Core – XIV Food Service Management

Practical

4 3 40 60 100

FBNDC64PW III Core – XV Project ( Internship) 6 5 40 60 100

FBNDE6A/

FBNDE6B

III Elective III

1.Food Packaging/

2.Health and Fitness

5 5 40 60 100

FBNDE65P IV Skill Based

Elective

Food Preservation Practicals 3 2 50 50

FBSEX61/

FBNDX6O

Extra Credit Skills for Employability / Online

Certificate Course

2 100 100

Library/Browsing 2

TOTAL 30 23+2 200+

100

350

550+

100

GRAND TOTAL 180 145+

10

1180+

100

2220+

400

3400+

500

NON MAJOR ELECTIVE

(All students other than Home science Nutrition food service management and Dietetics, Home science with

textile and interior designing)

Sem Subject code Subject Title Hours/Week Credit CIA ESE

Total

Marks

III FBNM3HS Nutrition & Health of Women 4 2 50 50

201

IV FBNM4HS

Accessories and Ornamentation

Practical

4 2 50 50

CORE I - FOOD SCIENCE

(For those who joined since 2016-2017)

Semester: I Hours /week: 6

Subject Code: FBNDC11 Credits : 5

Learning Outcomes:

To obtain knowledge of different food groups, their composition and role in days diet.

Develop skill and techniques in food preparation with conservation of nutrients and palatability using cooking

methods generally employed.

UNIT 1 [18Hours]

Food: Define food, Classification based on function and food pyramid,

Basic food groups: Basic four and Basic five, seven

Cooking Methods: Moist and Dry heat methods of cooking, merits and demerits.

UNIT II [18 Hours]

Cereals and millets: Rice, wheat, Ragi, corn- structure, composition, milling, nutritive value, methods of preparation

and changes during cooking.

Pulses: whole pulses and dhal, storage, milling, nutritive value, methods of preparation, factors affecting cooking

quality, significance of germination.

UNIT III [18Hours]

Milk and milk products: Types of milk, nutritive value of milk and storage of milk and other dairy products- Change

in milk during cooking, whole & skimmed milk, milk powder, condensed milk, cheese, paneer, khoa, yoghurt, fermented

milks, butter, ghee.

Eggs: Structure, Nutritive value, selection and storage, Measure of quality, factors affecting foam formation, uses of egg

in cookery.

Meat and Poultry: selection, composition, nutritive value and storage, changes during cooking.

Fish and sea foods: selection, composition, nutritive value and storage, changes during cooking.

UNIT IV [18Hours]

Vegetables & Fruits: Classification, composition, nutritive value, selection & storage, processing, products (pulps

juices, dehydrated products and preserves) changes during cooking.

UNIT V [18Hours]

Sugar & sugar products: sources, nutrient composition, uses, stages in sugar cookery

Oilseeds, Fats & oils: composition, nutritive value of oil seeds-coconut oil, gingerly oil, olive oil, Rancidity of oil.

Smoking point and factors affecting absorption of fats.

Spices and condiments: Role in cookery and their medicinal value

Beverages: Classification, nutritive value, coffee, tea, cocoa and malted beverages.

Text Books

1. Srilakshmi, B, Food Science, New Age International (p) Limited publishers, New Delhi. 2nd Edition,

2006.[Chapter 1,2,3,4,5]

2. Shakuntala Manay, N. Shadaksharaswamy.M, Food Facts and Principles, 2nd Edition, New Age International,

2001. [Chapter 1,2,3,4,5]

202

References

3. Fellows P J Food Processing Technology: Principles and Practice CRC Woodhead Publishing Ltd.,

Cambridge, 2nd edition ,2000

4. Salunke D K and Kadam S Hand book of Food Science and Technology: production, composition, storage and

processing ‗Marcel Dekker INC, New York, 1995.

5. Berk.Z (2009), Food Process Engineering and technology,2009, Elsevier Academic Press,Newyork

CORE II - FOOD SCIENCE PRACTICALS

(For those who joined since 2016-2017)

Semester: I Hours /week: 4

Subject Code: FBNDC12P Credits : 3

Learning Outcomes:

To acquire skills in food preparation techniques

To use appropriate methods of cooking for preparation of specific food products

UNIT I [12 Hours]

Cereals & Pulses: Starch thickening & gelatinization – porridge preparation

Batters & Doughs: Gluten Development, chappathi

Germination of pulses: Sprouted green gram

Fermentation: Appam / Dhokla

UNIT II [12Hours] Milk & Milk products: Effect of cooking on milk proteins – whey soup, Paneer.

Fermentation: Curd and yogurt.

UNIT III [12Hours]

Egg: Effect of cooking -Hard and soft boiled, coagulation and poached egg

Egg white foams: Omelette / egg custard / Cake

Thickening & Binding: Custard / Cutlet

Emulsification: Macron and Cake using

Meat: Tenderizing of meat – Effect of curd and papain

UNIT IV [12Hours]

Vegetables & Fruits: Enzymatic browning – Apple and Brinjal

Effect of cooking: Green leafy vegetables, cabbage and beetroot, with acid & alkali

Pectin & gels: Guava and grape jelly

UNIT-V [12Hours]

Sugar cookery and fats & oils: Stages of sugar cookery – Gulab jamun / mysure pak / Groundnut chikki

Oil smoking points, Oil absorption capacity, Roasting & frying – Idli chilli powder (Dhal powder) / curry leaves powder

/ Vadai / bajji.

Text Books

1. Mohini Sethi and Eram S Rao Food Science – Experiments and Applications, CBS Publishers, New Delhi,

2001.

2. Srilakshmi B, Food Science – Laboratory manual, Scitech Pub Pvt Ltd, Chennai, 2003.

3. Usha Chandrasekaran, Food Science and its application to Indian Cookery, Phoenix Pub, New Delhi, 2002.

References

4. Brown A, Understanding Food Principles and Preparation Wordsworth, London, 2nd edition, 2004.

5. Fellows P J, Food Processing Technology: Principles and Practice, CRC Woodhead Publishing Ltd.,

Cambridge, 2nd edition, 2000.

203

CORE III - HUMAN PHYSIOLOGY

(For those who joined since 2016-2017)

Semester: II Hours /week: 5

Subject Code: FBNDC21 Credits : 4

Learning Outcomes:

To enable the students to understand the basic structure and functions of human body

To create awareness about common diseases / disorders affecting each system

UNIT I [15 Hours]

Blood: composition, functions of each constituent of blood, blood clotting, blood groups, blood transfusion and its

importance. Lymphatic system-lymph, lymph glands and its functions.

UNIT II [15 Hours]

Heart: Structure of human heart and its functions, Cardiac cycle, cardiac impulse, ECG and its importance.

Respiratory System: Respiratory organs -structure and their functions-mechanics function, carbon dioxide and oxygen

exchange.

UNIT III [15 Hours]

Digestive system: Brief description of organs of the GI tract, Accessory organs of digestion – liver, gall bladder and

pancreas, Digestion and absorption of food.

Excretory system: Structure and function of organs of urinary system, Mechanism of urine formation. Skin - Structure

and functions, Regulation of body temperature.

UNIT IV [15 Hours]

Nervous system: Elementary anatomy of nervous system, reflexes

Brain: Brain anatomy, Functions of different parts of the brain in brief, Autonomic, sympathetic and parasympathetic

nervous system.

Special senses: Eye, Nose and Tongue – structure and functions.

Ear: structure and functions.

UNIT V [15 Hours]

Reproductive system: Reproductive system of male and female, menstrual cycle, menarche and menopause,

Fertilization.

Endocrine system: Listing of endocrine glands and location, functions of thyroid, parathyroid, Adrenal, Pancreas and

pituitary.

Text Books

1. Guyton,A.C., A text book of medical physiology, Sainders company,2006

2. Sembulingam and Prema Sembulingam, Essentials of Medical Physiology, Jaypee Brothers Medical Publishers

(P) Ltd, Second Edition, 2000.

References

3. Guyton, A.C, Function of the Human body, W.B. Sanders Company, Philadephia.,4th Edition, 2009.

4. Guyton, A.C, and Hall, J. B,Text Book of Medical Physiology, W.B. Sanders Company, Prime Books (Pvt.)

Ltd., Bangalore,9th

edistion,2010.

5. Muthaiya N M, Human Physiology, Jaypee brothers medical publishers (p) ltd, New Delhi, 4th

Edition,2006.

CORE IV - HUMAN PHYSIOLOGY PRACTICALS

(For those who joined since 2016-2017)

Semester: II Hours /week: 3

Subject Code: FBNDC22P Credits : 2

204

Learning Outcomes:

To utilize the knowledge learnt to administer first aid for emergency

To acquaint the students with basic principles of blood and urine analysis.

UNIT I [9 Hours]

Blood analysis:

1. Determination of Hemoglobin

2. Determination of Blood groups and Rh factor

3. Determination of bleeding time and clotting time.

4. Estimation of ESR

UNIT II [9 Hours]

Urine analysis :

1. Analysis of normal urine

2. Analysis of abnormal constituents in urine

3. Estimation of Urine sugar

UNIT III [9 Hours]

Urine analysis:

4. Estimation urine albumin

5. Estimation of Urine bile salt

UNIT IV [9 Hours]

Demonstrations:

1. Enumeration of Red Blood Cells.

2. Enumeration of White Blood Cells & Differential Count

3. Enumeration of Platelets count.

4. Clinical examination of B.P.

UNIT V [9 Hours]

Demonstrations: 5. Clinical Examination of Respiratory System

6. Clinical examination of Arterial Pulse.

7. Demonstration on First aid

8. Physical fitness test – pushup test, Back saver sit and Reach

Text Books

1. J.Ochei and A. Kolhatkar, Medical laboratory science theory and practice, Tata MC Graw Hill publication, 4th

Edition, 2008.

2. Harold Varley; Alan H Gowenlock; Janet R McMurray & Donald McLauchlan, ,Practical Clinical

Biochemistry, London : Heinemann Medical Books ; New Delhi (India) : CBS, 6th edition ,2006.

References

3. Ramakrishnan S, Sulochana KN, Manual of Medical Laboratory Techniques, JAYPEE Publisher, 1st Edition,

2008.

4. Shankara shivaraja, MK Ganesh, A Hemavathi, Laboratory Manual for practical Biochemistry, Jaypee

publisher, 1st Edition, 2008.

5. V.H. Talib, Handbook Medical Laboratory Technology, CBS Publishers & Distributors, 2008.

FIRST ALLIED I – HUMAN NUTRITION

(For those who joined since 2016-2017)

Semester: II Hours /week: 6

Subject Code: FBNDA23 Credits : 5

205

Learning Outcomes:

Gain basic knowledge of the different nutrients and their role in maintaining health of the community.

Develop skills in qualitative analysis and quantitative estimation of nutrients.

UNIT I [18 Hours]

Energy :Definition of Energy, Direct and indirect calorimeter, Determination of energy requirements, Basal Metabolic

rate, Factors affecting Basal Metabolic rate, Resting energy expenditure, Thermic effects of food, Factors affecting the

thermic effects of food, Determinants of Basal metabolic rate, Recommended allowances for calories, Energy

requirements of adults expressed in terms of Reference man and Reference woman.

UNIT II [18 Hours]

Carbohydrates: Definition and composition, classification, carbohydrate, Review of Digestion, Absorption and

metabolism - Regulation of blood sugar. Hormonal controls, Functions of carbohydrates in the body.

Dietary fiber: Definition soluble and insoluble fibers, sources of fiber, components, and physiological effects of dietary

fiber, Role of fiber in human nutrition, sources and requirements.

Water: Water balance, water compartment, and physiological variation.

UNIT III [18 Hours]

Protein: Composition - structure and classification, function of protein, Amino acids -indispensable and dispensable

amino acids - special function of amino acids - protein deficiency, mutual and amino acid supplementation of proteins.

Fat: Composition, Classification, Digestion, absorption, function, sources, Nutritional requirements and its deficiency

disorders. EFA, PUFA-Functions and its deficiency disorders.

UNIT IV [18 Hours]

Vitamins: Fat soluble Vitamins – Vitamin A, D, E and K: Functions, requirements, sources and effects of deficiency.

Water Soluble Vitamins – Thiamin, riboflavin, niacin, ascorbic acid, folic acid, vitamin B6 and vitamin B12: Functions,

requirements, sources and effects of deficiency. Pseudo vitamins

UNIT V [18 Hours]

Minerals: Macro Minerals- Calcium and Phosphorous- Functions, requirements, sources and effects of deficiency.

Micro minerals- Iron, Iodine, Copper, Fluorine and Zinc- Functions, sources, requirements and effects of deficiency.

Sodium and Potassium – Functions, sources, requirements and effects of imbalances.

Text Books

1. Srilakshmi B., Nutrition Science, New Age International (P) Ltd, Publishers, 2004.

2. Swaminathan,M, Advanced Textbook on Food Science and Nutrition, Reprinted, Bangalore Printing and

publishing Co Inc, Bangalore, Vol:2, Second edition, 2003.

3. Swaminathan, M. Essentials of Foods and Nutrition, Volume I and II Ganesh and Co., Madras, 2003.

References

4. Jim Mann, A. Stewart Truswell,Appetite ,Essentials of human nutrition, Oxford University Press, 2007

5. Garrow, j.s.James, William Philip Trehearne. Ralph, Ann, Human nutrition and dietetics. . Elsevier Health

Sciences 10th edition, 2000.

6. Susan A. Lanham-New, Ian A. Macdonald, Helen M. Roch, Introduction to Human Nutrition, John Wiley &

Sons, 2009

EXTRA CREDIT - SEAWEED AND THEIR USES

(For those who joined since 2016-2017)

Semester: II

Subject Code: FBNDX2 Credits : 2

206

Learning Outcome:

To gain knowledge on seaweed resources

UNIT I Introduction to Seaweeds: Three types of seaweeds; green algae, brown algae and red algae; their general characters,

habitats and taxonomic position.

UNIT II

Seaweed Biodiversity: Seaweeds resources in world scenario, Indian status and Gulf of Mannar Biosphere Reserve.

UNIT III

Economic importance of seaweeds: Uses of seaweeds as food and fodder. Industrial uses of seaweeds as dyes,

adhesives etc., Medicinal uses of seaweeds. UNIT IV

Seaweed phycocolloids: Agar, Algin and Carrageenan- Sources of phycocolloids; their structure, chemistry, properties

and their uses.

UNIT V

Seaweed Physiology: Photosynthesis-light and dark cycle, Respiration- Glycolysis, Krebs cycle and electron transport

system; nitrogen metabolism-Sources of nitrogen; uptake and assimilation.

Text Books

1. .Krishnamurthy.V,Seaweeds – Wonder plants of the sea , Agriculture Foundation of India, Chennai - 2005

2. Bishop Singh and Mahendra Pal Singh, Dehradun, India –Algological Research in India,2002.

References

3. Proceedings of the workshop on National Aquaculture week, Aqua Culture Foundation of India, Chennai, 1998

4. Economically Important Seaweeds CMFRI, Special Publication No 62 1995

5. Seaweed Research and utilization in India. CMFRI, Bulletin 41; 1987

CORE V – NUTRITION FOR LIFE SPAN

(For those who joined since 2016-2017)

Semester: III Hours /week: 6

Subject Code: FBNDC31 Credits : 4

Learning outcomes:

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

To know the factors affecting the nutrient needs during the life cycle and the RDA for various groups.

To impart knowledge on the importance of nutrition during life span.

UNIT I [18 Hours]

Recommended allowances: RDA for Indians, basis for requirement, Basic principles of components of energy

expenditure. General concepts about growth and development through different stages of life.

UNIT II [18 Hours]

Nutrition during pregnancy: Importance, Sign and symptoms, complication & Nutrient requirements during

pregnancy. Nutrition during lactation –physiology of lactation, nutrient composition of human milk, Nutrient

requirement during lactation.

207

UNIT III [18 Hours]

Nutrition during Infancy: Growth and development during infancy, Advantages of Breastfeeding –Weaning and

supplementary food, Nutrient requirements. Nutrition during preschool -Growth and development, Nutrient

Requirements, inculcation of good food habits, feeding programme.

UNIT IV [18 Hours]

Nutrition during school going: Growth and development, Nutrient Requirements, school lunch programme.

Nutrition during adolescence -Growth and development, Eating disorder and Nutritional requirements.

UNIT V [18 Hours]

Nutrition during Adulthood: Growth and Development, Nutritional requirements, Dietary guidelines and Nutritional

problems in adulthood.

Nutrition during old age: Nutritional problems, and nutritional requirements, special needs during old age.

Text Books

1. Bamji M. et al, Text Book of Human Nutrition, Oxford and IBH Publishing Co.Pvt.Ltd,New Delhi, II

Edition.,2003

2. Srilakshmi, .B, Nutrition Science, New Age International (P) Limited, Publishers. 2006.

3. Swaminathan, M ,.Advanced Textbook on Food Science and Nutrition, Vol:2, , Reprinted, Bangalore Printing

and publishing Co Inc, Bangalore, 2nd

edition, 2008.

References

4. Madhu, S., Therapeutic Pediatric Nutrition, Jaypeebrothers medical publishers, 2011.

5. Swaminathan, M, Essentials of Food & Nutrition, Vols I & II; Ganesh & Co., Madres, 2001.

6. Williams, S.R. Basic Nutrition & Diet Therapy, Mosby, Inc., St. Louis 11th

edition, 2001.

7. Krause,M.V and Hunsher,M.A, Food, Nutrition and Diet Therapy, W.B.Saunders company, Philadelphia,

Londan,11th

edition, 2004

CORE VI – NUTRITION FOR LIFE SPAN PRACTICALS

(For those who joined since 2016-2017)

Semester: III Hours /week: 6

Subject Code: FBNDC32P Credits : 4

Learning Outcome:

To acquire knowledge regarding planning and preparation of meal for different age groups

List of Experiments

UNIT I

Planning menu for Infants

1. Planning, preparing and serving a meal for an infant. [6 hours]

2. Planning and preparing an indigenous weaning mix, win food, Kulaznthai amuthu,CFTRI [9 hours]

UNIT II

Planning menu for Pregnant, lactating and preschool children 3. Planning, preparing and serving a meal for a pregnant woman. [6 hours]

4. Planning, preparing and serving a meal for a lactating woman. [6 hours]

5. Planning, preparing and serving a meal for a preschooler. [6 hours]

208

UNIT III

Planning Menu for school going children and adolescents

6. Planning, preparing and serving a meal for a school going child (boy and a girl). [6 hours]

7. Planning and preparation of any five packed lunches. [15 hours]

8. Planning, preparing and serving a meal for an adolescent girl and boy. [6 hours]

UNIT IV

Planning a menu for Adult and old age

9. Planning, preparing and serving a meal for an adult (sedentary, moderate and heavy worker). [12 hours]

10. Planning, preparing and serving a meal for an old age person [6 hours]

UNIT-V

Planning a menu for different income level people

11. Planning, preparing and serving a meal for low income family, middle income family and

high income family. [12 hours]

Text Books

1. Nutrient requirements and Recommended Dietary Allowances for Indians, ICMR, National Institute of

Nutrition, Hyderabad, 2002.

2. Dietary guidelines for Indians, ICMR, National Institute of Nutrition, Hyderabad, 2003.

3. Gopalan C., RN. Ramasastri and S.C. Balasubra-manian, 1977, Nutritive Value of Indian Foods, National

Institute of Nutrition, Hyderabad

References

4. Swaminathan, M, Essentials of Food & Nutrition, Vols I & II; Ganesh & Co., Madres, 2001.

5. Williams, S.R. Basic Nutrition & Diet Therapy, Mosby, Inc., St. Louis, 11th

edition,2001

SECOND ALLIED II – FOOD MICROBIOLOGY

(For those who joined since 2016-2017)

Semester: III Hours /week: 6

Subject Code: FBNDA33 Credits : 5

Learning Outcomes:

Gain knowledge of the role of micro-organisms in health and disease.

To understand the role of micro-organisms in spoilage of various foods.

To gain knowledge of micro-organisms in relation to food and food preservation

UNIT I [18 Hours]

Microorganisms: Introduction, classification of microorganisms, Morphology – Bacteria, yeast, mold and algae.-

Primary sources of micro-organisms in food-Microbial growth, intrinsic and extrinsic parameters of food affecting the

microbial growth

UNIT II [18 Hours]

Principles and types of food spoilage: Control of micro organisms – Sterilization

Physical agents – light, desiccation, electricity and heat. Chemical agents, removal of microorganism by filtration. Food

borne illness

UNIT III [18 Hours]

Water: sources, microbial standards for portable water - Purification of water, water borne diseases and prevention.

Food borne diseases-food infection and intoxication.

209

UNIT IV [18 Hours]

Microbiology of cereal and cereal products: organisms associated with grains-Classification and control of molds in

bread. Microbiology of fruits and vegetables – contamination and control of microorganisms in fruits and vegetables.

UNIT V [18 Hours]

Microbiology of milk and milk products: kinds of microorganisms -sources of contamination and control in milk,

butter, curds, yoghurt, and cottage cheese-Microbiology of egg, poultry, fish and meat -Sources of contamination,

spoilage and its control.

Text Books

1. James M.Jay Modern Food Microbiology, CBS Publishers and Distributors, New Delhi, Fourth Edition 2005.

2. Vijaya Ramesh.K , Food Microbiology, MJP Publishers, Chennai, 2007.

3. MR Adams and MO Moss, Food Microbiology, New Age International (P) Ltd., New Delhi-2, 2005.

References

4. Frazierw. C. and West off D. C. Food Microbiology, New York 4th ed., 1988.

5. Pelezar, M. Microbiology, McGraw Hill, N. Y, 5th

edition. 1988.

6. Frobisher M. et. AI. Fundamentals of Microbiology -9th edition. W. Savenders Co, 1974.

7. Pelczar, M.I and Reid, R.D, Microbiology, MC Graw Hill Book Company, New York, 1995.

EXTRA CREDIT- ISLAMIC PERSPECTIVES IN DIET

(For those who joined since 2016-2017)

Semester: III

Subject Code: FBNDX3 Credits : 2

Learning Outcomes:

To understand the Islamic perspectives in maintenance of health

To follow Islamic way of eating and food habits

UNIT I

Islamic Concepts of Normal Nutrition: Nutrient Recommendation throughout life cycle- Infant, childhood, adolescent,

adult, pregnancy and lactation & old age.

UNIT II

Lifestyle: eating habits, Drinking habits, supplication before & after meal, sharing, eating less, eating slowly& eating

together. Ill effects of smoking, tobacco & alcohol.

UNIT III

Recommended foods & Drinks - Milk, fruit, flesh of animals, Honey and diet related Nutritional problems

UNIT IV

Fasting: consequence on health and its impact on nutritional status, Anthropometric, biochemical , clinical and Dietary

Assessment. (Case studies).

UNIT V

Nutritional problem and physical activity: Diabetes, Atherosclerosis and Anemia sport and physical exercise and

preventive measures.

Text Book

1. Riaz, M.N and Chaudry, M.M, Halal Food Production, CRC press 2004.

References

2. Hedayetullah, Muhammad, Dynamics of Islam: An Explosion, Trafford Publishing, 2006.

210

3. Z.M.Janis, Standardisation for Halal Foods, Standard and Quality News, Vol 2, 2004

CORE VII – NUTRITIONAL BIOCHEMISTRY

(For those who joined since 2016-2017)

Semester: IV Hours /week: 5

Subject Code: FBNDC41 Credits : 4

Learning Outcomes:

To develop an understanding of the principles of bio chemistry (as applicable to human nutrition)

To obtain an insight into the chemistry of major nutrients and physiologically important compounds

UNIT I [15 Hours]

Enzymes-Definition, classification, enzyme specificity, enzyme inhibition, factors affecting Enzymes activity,

coenzymes and iso-enzymes.

UNIT II [15 Hours]

Carbohydrates - Structure and properties of Monosaccharide‘s – glucose, fructose, galactose

Disaccharides – maltose, lactose, sucrose Polysaccharides –Starch. Carbohydrates Metabolism-glycolysis,

gluconeogenesis, glycogenesis, glycogenolysis, TCA cycle, MP shunt.

Amino Acids - Definition, Classification, Structure, properties and functions, metabolism of amino acids

Proteins -Definition, Classification, Structure, properties and functions, Urea cycle.

UNIT III [15 Hours]

Lipids– Definition, Functions, classifications. Fatty acids—Definition classification, physical and chemical properties

.Triglycerides, Phospholipids, glycolipids, steroid (Definition, Functions, classifications). Oxidation and biosynthesis of

fatty acids. Synthesis and utilization of ketone bodies.

UNIT IV [15 Hours] Nucleic acid –Definition, Function, classification, structure and properties of nucleic acids. Synthesis, breakdown of

nucleotides.DNA replication, transcription and translation.

Biological oxidation – Electron transport chain, Oxidative phosphorylation.

Acid – Base Balance, Electrolyte Balance and Water Balance.

UNIT V [15 Hours]

Vitamins – Biochemical functions of Fat soluble and Water soluble vitamins.

Minerals - Biochemical Functions of Macro (Ca,P,Mg,Na,K,Cl,S) and Micro (Fe,Cu,I,Mn,Zn,Mo,Co,Se,Cr,Fl)

nutrients.

Text Books

1. Dr. U. Satyanarayana , Biochemistry, Edition 3, New central book agency (p) ltd, 2006

2. J.L. Jain, Fundamentals Of Biochemistry (Multi Colour Ed, 6th Edition, S.Chand publisher,2004

3. AmbikaShanmugam , Fundamentals of Biochemistry for Medical Students, 7th

Edition, Wolters Kluwer Health

publisher,2012

References

4. Murray, R K., Granner, D K., Mayes, p A and Rodwell, V W , Harper‟s illustrated Bio-Chemistry, Lange

Medical book publisher, 29th

Edition,2012.

5. David L Nelson, Michael M cox, Lehninger Principles of Biochemistry, Macmillan higher education publisher.

6th

Edition, 2012.

6. Thomas M Devlin, Text Book of Bio Chemistry with Clinical Correlations, John Wiley & Sons Publisher, 7th

Edition, 2010.

211

CORE VIII – NUTRITIONAL BIOCHEMISTRY PRACTICALS

(For those who joined since 2016-2017)

Semester: IV Hours /week: 5

Subject Code: FBNDC42P Credits : 4

Learning outcomes:

This course will enable the students to – be familiar with qualitative tests

To gain knowledge in quantitative determinations of foods

UNIT I [18 Hours]

Carbohydrates

Reaction of Monosaccharide‘s–Hexoses- Glucose, Fructose, Galactose,

Reaction of Di-saccharides –Lactose, Maltose

Reaction of Polysaccharides -- Starch

UNIT II [18 Hours]

Proteins: Reactions of amino acids – Phenyl alanine, Tyrosine, Tryptophan, Cystein, Cystine, Methionine, Histidine,

Arginine.

UNIT III [18 Hours]

Fats: Reactions of fats and oils – General reactions of lipids (Mustard oil, Coconut oil, Olive oil)

Determination of Acid value, Saponification of oils

UNIT IV [11 Hours]

Vitamins & Minerals: Estimation of ascorbic acid content of foods by titrimetric method / colorimetric method

Estimation of calcium in foods by titrimetric method

UNIT V [4 Hours]

Demonstration on Chromatography

Text Books

1. RituMahajan, Practical biochemistry (laboratory Mannual) for Pharmacy students,Vayu Education of

India,2009.

2. S.Sadasivam& A. manickam , Biochemical Methods, New age International Publishers

3. Arti Nigam/ archanaayyagari,Lab manual in Biochemistry, Immunology and Biotechnology, Tata McGraw-

Hill Publishing Company Ltd,2008.

References

4. William, S.J, AOAC, Official Methods of Analysis of the Association of Official Analytical Chemists, 16

Editions.

5. IVarley, H., Gowenlock, A H and Bell, M ,Practical and Clinical Chemistry, Vol – I, William Heinemann

Medical Books Ltd,5 Edition,1980

6. Sundararaj, P and Siddhu, A., Qualitative Tests and Quantitative Procedure in Bio Chemistry – a Practical

Manual, Wheeler Publishing, 1995.

CORE IX – DIET THERAPY-I

(For those who joined since 2016-2017)

Semester: IV Hours /week: 5

Subject Code: FBNDC43 Credits : 4

Learning Outcomes:

To know the principles of diet therapy.

212

To understand the modification of normal diet for therapeutic purpose.

To Understand the role of dietician

UNIT I [15 Hours]

Diet therapy: Principles of planning diet, nutritional care process, Basic concepts of diet therapy

Therapeutic adaptations of normal diet, principles of therapeutic diets

Routine Hospital Diets: clear fluid, full fluid, soft and normal diet,Pre operative and post operative diets

Special feeding techniques - parenteral and enteral feeding

Dietitian: Role of dietitians in Nutritional care, planning diet counseling

UNIT II [15 Hours]

Nutritional care for weight management: Obesity - Aetiology, assessment, types, complications and principles of diet

management

Underweight: Aetiology, limitations, complications and principles of diet management

UNIT III [15 Hours] Nutritional care for deficiency disorders: PEM and Vitamin A deficiency and Anemia-Causes, Types, symptoms and

diet management.

Nutritional care for febrile condition: Typhoid, Malaria and Tuberculosis- Causes, symptoms, metabolic changes in

fever and dietary management

UNIT IV [15 Hours]

Nutritional care for diseases of the Gastro Intestinal tract: peptic ulcer, gastritis, constipation, diverticulosis,

Diarrhea,Mal absorption syndrome,celiac spur, tropical spur, lactose intolerance, Inflammatory Bowel Disease, Irritable

Bowel Syndrome - Aetiology, symptoms, complications and principles of diet management

UNIT V [15 Hours]

Nutritional care for diseases of liver and biliary system: Jaundice, Cirrhosis of liver, Viral Hepatitis, Hepatic

Encephalopathy, Role of alcohol in liver disease- Aetiology, symptoms, complications and principles of diet

management .

Diseases of Gall Bladder and Pancreas – Cholelithiasis, Cholecystitis, Cholecystectomy, Acute and chronic

Pancreatitis- Aetiology, symptoms, complications and principles of diet management in

Text Books

1. Srilakshmi, B, Dietetics, 7th edition New Age International (P) Ltd, Chennai,2014.

2. Shubhaangini Joshi, Nutrition and Dietetics, 3rd edition, McGraw Hill publication, New Delhi, 2010.

3. Bamji et al., Textbook of Human Nutrition, Oxford and IBH Publishing Co. Pvt. Ltd. New Delhi, 2009.

References

4. Mahan, L.K., Stump, S.E and Krause, S, Food Nutrition & Diet therapy, W.B. Saunders Co, 11th edition, 2004

5. Shills, E.M and Olson, S.J and SMC, Modern nutrition in Health and Diseases, Volume II, Lea & Febringes,

Philadelphia,8th edition,1994.

6. Robinson,Normal and Therapeutic Nutrition, Oxford & LBM Publishing, Calcutta, Bombay, 17th edition,1990

SECOND ALLIED II – FOOD TOXICOLOGY

(For those who joined since 2016-2017)

Semester: IV Hours /week: 6

Subject Code: FBNDA44 Credits : 5

Learning Outcomes:

A graduate student has knowledge about principles of toxicology in general, kinetics and dynamics of

xenobiotics in a human organism and substance toxicity evaluation in particular.

213

A student is skilled in methods of determination of important xenobiotics in the food chain

UNIT I [18Hours]

Introduction to food toxicology: classification, dose, determinants of toxins in foods; naturally occurring toxins from

animals, bacterial and fungal and sea food sources. Risk assessment in food toxicology; laws and regulation of safety

assessment of foods including food additives, environmental contaminants, pesticides and antibiotic residues.

UNIT II [18 Hours]

Biological Hazards–Infections and Infestations, Overview of Foodborne Illnesses & Basic Bacteriology, Bacterial

Pathogens, Basic Virology, Viral Foodborne Diseases& Prion Diseases, Helminthic & Protozoan Foodborne Illnesses

UNIT III [18 Hours]

Allergens, toxic constituents and anti-nutritional factors of plant foods: Enzyme inhibitors, Trypsin and

Chymotrypsin inhibitor, Amylase inhibitor, Flatulence causing sugars, Phytolectins).

UNIT IV [18 Hours]

Agricultural and industrial contaminants in foods: pesticides residues in fruits and vegetables, metal contaminants in

foods and their toxicity in human body; animal drug residues in food and water, dioxins and related compounds in food;

metals such as lead, arsenic and mercury.

UNIT V [18 Hours]

Food additives as toxicants: artificial colors, preservatives, sweeteners; toxicants formed during food processing such

as nitrosamines, maillard reaction products acrylamide, benzene, heterocyclic amines and aromatic hydrocarbons and

irradiation; risk of genetically modified food, food supplements, persistent organic pollutants, toxicity implications of

nanotechnology in food .

Text Books

1. Helferich, W., and Winter, C.K.,Food Toxicology; CRC Press, 2001.

2. Duffus, J.H. and Worth, H.G. J., Fundamental Toxicology; The Royal Society of Chemistry, 2006 .

3. Stine, K.E. and Brown, T.M., Principles of Toxicology CRC Press, 2nd edition, 2006.

References

4. Edt. K. Lava Miller, Toxicological aspects of foods, Elsevier Applied Science, London and New York, 2002.

5. Klassen, C. D. Casarett and Doull‘s Toxicology: The basic Science of Poisons, McGraw Hill. New York, NY, 6th edition, 2001.

6. Hayes, A. W, Principles and Methods of Toxicology, Taylor and Francis. Phila. PA, 4th edition, 2001.

EXTRACREDIT – BOOKING AND ACCOUNTING

(For those who joined since 2016-2017)

Semester: IV

Subject Code: FBNDX4 Credits : 2

Learning outcomes:

To maintain principal and subsidiary books of account.

To summarize information from the account books and prepared trial balance.

UNIT I

Principles of Accounting : introduction to accounting systems, Concepts of double entry systems, applications and

advantages of double entry systems, practice session.

UNIT II

Book keeping: Subsidiary books including cash book, principal book of account – ledger, bills of exchange, rectification

of errors, trial balance, final accounts, practice session.

214

UNIT III

Banking: Banking transaction, bank reconciliation statements, practice session.

UNIT IV

Computers in accounting: Definition. Types, concept of computerized Accounting,Sourcing accounting software,

Accounting package ,Advantage and disadvantage

UNIT V

Models of bookkeeping in hotel industry:Book of Account, Purchase Book, sales book and purchase returns book,

sales returns book, Maintaining a complete set of books , profit and loss Account.

Text Books

1. Vaish, M C, (1977), Money banking and international trade, 8th Ed. Wiley Eastern Ltd. Delhi.

2. Moore, C L and Jaedicke, R K,Managerial Accounting, S. Western Publication Co., Brighton, England.

References

3. Kotas, R.Book keeping in the Hotel and Catering industry, 4th Edition, 1982.

4. Sethi, M. and Malhan, S. Catering Management- an integrated approach, Wiley Eastern Ltd. Delhi. 2nd Edition,

1993.

CORE IX – DIET THERAPY-II

(For those who joined since 2016-2017)

Semester: V Hours /week: 5

Subject Code: FBNDC51 Credits : 4

Learning Outcomes: To understand the role of dietitian in preventive, promotive and curative health care. .

Develop skills and techniques in the planning and preparation of therapeutic diets for various disease conditions

UNIT I [15 Hours]

Nutritional care for diseases of Cardiovascular systems: Hypertension, hyperlipidaemia, atherosclerosis, coronary

heart disease, congestive heart failure: Etiology, symptoms and dietary management. Relationship between dietary fat

and development of cardiovascular diseases.

UNIT II [15 Hours]

Nutritional care for diseases of Kidney and urinary tract: Glomerular Nephritis, nephrotic syndrome, nephrolithiasis,

Acute renal failure, chronic renal failure, dialysis and kidney stone- Etiology, symptoms, dietary management and renal

dialysis.

Nutritional care of Respiratory disorders – Asthma, Bronchitis.

UNIT III [15 Hours]

Nutritional care for metabolic disorders Diabetes mellitus: Aetiology, types, symptoms, diagnosis, complications and

management, use of Food exchange list, glycemic index,

UNIT IV [15 Hours]

Nutritional management of Inborn errors of metabolism: PKU, galactosemia and maple syrup urine disease, Gout--

Causes, symptoms and dietary management

Nutrition during critical illness: Surgery, burns

UNIT V [15 Hours]

Nutritional care for Cancer: Causes, stages, types, symptoms and dietary Management

Nutritional management of AIDS: causes, stages, complications, diet management, Neutrophilic diet Aetiology,

symptoms, complications and principles of diet management in AIDS Nutrition during critical illness – surgery, burns

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Text Books

1. Srilakshmi, B, Dietetics, 7th edition New Age International (P) Ltd, Chennai,2014.

2. Shubhaangini Joshi, Nutrition and Dietetics, 3rd edition, McGraw Hill publication, New Delhi, 2010.

3. Bamji et al., Textbook of Human Nutrition, Oxford and IBH Publishing Co. Pvt. Ltd. New Delhi, 2009.

References

4. Mahan, L.K., Stump, S.E and Krause, S, Food Nutrition & Diet therapy, W.B. Saunders Co, 11th edition, 2004

5. Shills, E.M and Olson, S.J and SMC, Modern nutrition in Health and Diseases, Volume II, Lea & Febringes,

Philadelphia, 8th edition, 1994.

6. Robinson,Normal and Therapeutic Nutrition, Oxford & LBM Publishing, Calcutta, Bombay, 17th edition,1990

CORE X – DIET THERAPY I AND II PRACTICALS

(For those who joined since 2016-2017)

Semester: V Hours /week: 3

Subject Code: FBNDC52P Credits : 2

Learning Outcome:

To enable students to apply the principles of planning therapeutic diets for various disease conditions

PRACTICALS

UNIT-1

Hospital Routine diet

1. Standardization of common food preparation [3 Hours]

2. Planning and preparation of clear liquid and full liquid diet [3 Hours]

3. Planning and preparation of soft diet [3 Hours]

UNIT-II

Diet for weight imbalance diet and febrile conditions

4. Planning and preparation of low calorie diet for obesity [3 Hours]

5. Planning and preparation of high calorie diet for underweight [3 Hours]

6. Planning and preparation of diet for fever [3 Hours]

UNIT-III

Diet for Nutrition deficiency and gastro intestional disorder

7. Planning and preparation of diet for anaemia, PEM and Vit A deficiency [3 Hours]

8. Planning and preparation of bland diet for peptic ulcer [3 Hours]

9. Planning and preparation of diet for gastritis [3 hours]

UNIT-IV

Diet for Liver and Diabetes mellitus

10. Planning and preparation of diet for chronic Pancreatitis [3 Hours]

11. Planning of diet for jaundice, viral hepatitis and cirrhosis of the liver [3Hours]

12. Planning and preparation of diet for Type I and II Diabetes mellitus [3 Hours]

UNIT-V

Diet for Atherosclerosis and Renal disorder

13. Planning and preparation of diets for hypertension & atherosclerosis [3 Hours]

14. Planning and preparation of diets for nephritis, nephrotic syndrome, acute renal failure and dialysis [3 Hours]

15. Planning and preparation of diets for cancer, AIDS and burns [3 Hours]

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Text Books

1. Clinical Dietetics Manual, Indian Dietetic Association.2011.

2. Gopalan C., RN. Ramasastri and S.C. Balasubra-manian, Nutritive Value of Indian Foods ,National Institute of

Nutrition, Hyderabad.2001.

References

3. Mahan, L.K., Stump, S.E and Krause, S, Food Nutrition & Diet therapy, W.B. Saunders Co, 11th edition, 2004.

4. Shills, E.M and Olson, S.J and SMC, Modern nutrition in Health and Diseases, Volume II, Lea & Febringes,

Philadelphia, 8th edition, 1994.

5. Robinson, Normal and Therapeutic Nutrition, Oxford & LBM Publishing, Calcutta, Bombay, 17th edition,

1990.

CORE XI – HUMAN DEVELOPMENT

(For those who joined since 2016-2017)

Semester: V Hours /week: 5

Subject Code: FBNDC53 Credits : 4

Learning Outcomes:

To understand the field of Human Development and significance of Human Development.

To understand childhood years, adolescence and adulthood

UNIT I [15 Hours] Importance of Human Development: Meaning, Definition, scope of Human Development-Growth and development

and Principles of development-stages, Developmental tasks across life span.

UNIT II [15 Hours] Prenatal Development: Growth and development of foetus, Conception, symptoms, discomforts and complications of

pregnancy - Prenatal stages, Antenatal care of mother, Stages of child birth.

UNIT III [15 Hours] Neonate and Infancy: Physical characteristics, sensory capacities, reflexes, adjustments and assessment. - Importance of

breast feeding - Developmental milestones- Physical and motor development, factors contributing to development-

feeding, nutrition, immunization, hygiene.

UNIT IV [15 Hours] Childhood and Adolescence :Developmental milestones, physical, social, emotional, cognitive and language

development of early and late childhood - Adolescence: Definition, characteristics, developmental milestones, Physical

changes; male and female body clock, sequence of change, body image; social, emotional, cognitive and moral

development.

UNIT V [15 Hours]

Adulthood: Meaning, characteristics - physical, social, cognitive and emotional development during early, middle and

late adulthood

Text Books

1. Hurlock, E.B., Child Growth and Development, Tata Mc.Graw Hill Company.2004.

2. Santrock, J.W., Child Development, Tata Mc.Graw Hill Publishing Company, NewDelhi, 2006.

3. Suriakanthi, A., Child Development, Kavitha Publications, Gandhigram, Tamil Nadu, 2005.

References

4. Hurlock, E.B. Developmental psychology: A life – span approach. New Delhi: Tata McGraw – Hill, 2007.

5. Papalia, D.E., Olds, S.W. and Feldman, R.D, Human development.9th Ed. New Delhi: Tata McGraw- Hill,

2006.

217

6. Papalia, D.E., and Olds, S.W, Human Development, Tata Mc.Graw Hill Company, New York, 2005.

CORE XII– FUNCTIONAL FOODS IN HEALTH AND DISEASE

(For those who joined since 2016-2017)

Semester: VI Hours /week: 5

Subject Code: FBNDC61 Credits : 4

Learning Outcomes:

To develop comprehensive understanding of different nutraceuticals and functional foods

To understand the potential of various functional foods in promoting human health

UNIT I [15 hours]

Functional Food and Nutraceutical-Definition, History of functional foods- Classification- plant source, animal source

and microbial source.

UNIT-II [15 hours]

Concept on Nutraceuticals: nutraceutical and functional foods, nutraceutical as new dietary ingredients, biological

significance of nutraceuticals, nutraceuticals and dietary supplement, world market for nutraceuticals .

UNIT III [15 hours]

The role of nutraceuticals/functional foods in disease prevention: angiogenesis and cardiovascular diseases, cancer,

diabetes, cholesterol management, obesity and inflammation dosage levels.

UNIT IV [15hours]

Health benefits of nutraceuticals, natural pigments (chlorophyll, chlorophyllin, carotenoids) anthocyanins,

glucosinolates, isoflavonoids, phytoestrogens, omega-3 and omega-6 fatty acids, antioxidants, phytosterols; dosage for

effective control of disease or health benefit with adequate safety.

UNIT V [15 hours]

Development of functional foods: isolation, storage, processing and stability of phyochemicals/bioactive compounds.

Prebiotics and probiotics: usefulness of probiotics and prebiotics in gastro intestinal health and other benefits, beneficial

microbes; prebiotic ingredients in foods; types of prebiotics and their effects on gut microbes, resistant starch, fructo-

oligosaccharides as probiotic food components.

Text Books

1. Geoffrey P. Webb. Dietary supplements and functional foods. Blackwell Publishing, 2006.

2. Robert E.C. Handbook of Nutraceuticals and Functional Foods. 2nd

Ed.Wildman, 2006.

3. Gibson, GR and William, CM, Functional foods - Concept to Product. Wood head,2000

References

4. Mary, k. Schmidl and Theodre, P. Labuza, Essentials of functional foods, Culinary and Hospitality Industry

Publication Services, 2000.

5. Israel Goldberg, Functional foods, Pharma foods and Nutraceuticals, Culinary and hospitality Industry

Publication Services, 2001.

6. Robert Easy Wildman, Handbook of Nutraceuticals and functional foods, Culinary and Hospitality Industry

Publication Services, 2001.

7. Paresh, C. Dutta, Phytosterols as Functional Food Components and Nutraceticals, Marcel Dekker Inc, New

York.2004

CORE XIII– FOOD SERVICE MANAGEMENT

(For those who joined since 2016-2017)

Semester: VI Hours /week: 5

Subject Code: FBNDC62 Credits : 4

218

Learning Outcomes:

To understand the basic principles of management in food services units.

Develop skills in setting up food service units.

To gain knowledge and develop skills in handling equipment and maintenance.

To develop a knowledge base in key areas of institutional food administration.

UNIT I [15 Hours]

Food Service Institutions: Types of food service Institution, Commercial and Non Commercial Institutions.

Commercial -Hotel, Motel, Restaurant, Bar, Pub, Fast Food Restaurant, Popular Catering. Non Commercial-Transport

Catering, welfare catering, Industrial Catering, Leisure linked Catering.

UNIT II [15 Hours]

Management Process: planning, controlling evaluating goals, values and standards.

Management Tools -The Organization Chart, Job Description and specification, Time schedule, Work schedule, Job

Analysis and staff analysis, Budget leadership style and training, decision making and communication.

Energy management - Fatigue - types and causes of fatigue - principles and techniques Mundel‘s class of changes - work

simplification.

Personal management: recruitment and selection, Employees - Legal controls - Labor policies and welfare measures.

Material Management: Food Materials, Cleaning, Table Ware, Equipment, staff, Time, Energy, Procedures.

UNIT III [15 Hours]

Equipment used in Food service industries: Classification of equipments Electrical and non Electrical equipments for

food storage, Preparation, serving, dishwashing and laundering. Base materials used for finishes.

Food plant -Types of Kitchen, Layout of different food service establishments, drainage, Water lines, lighting and

ventilation adopted in different units such as Kitchen, storage and dining area, Interior design. Design elements - types

of design - principles of design - Harmony, Proportion, balance rhythm and emphasis.

UNIT IV [15 Hours]

Quantity food preparation: Menu planning – Types of menu, standardization and standardized recipes portion control.

Quantity Food Service: Types of service, styles of service - Waiter, waitress service, counter service - snack bar, buffet

service, Banquet.

UNIT V [15 Hours]

Buying and accounting procedures in food service institution: total budget, food budget, Portion control, methods of

cost control, Cost accounting, Cost concepts- types of cost , Food cost control - methods of controlling food cost, break

even analysis. Records to be maintained- system of book keeping - cash book, purchase book, sales book and purchase

returns book, sales returns book and journals.

Text Books

1. Sethi, M.,Malhan,S, Catering Management: An integrated approach, New Age International,2007.

2. Sudhir Andrews, Food and Beverage Service Training Manual, Tata McGraw Hill Publishing Company Ltd

New Delhi ,1999

3. Lilli Crap, D R and Cousins J A Food and Beverage Service, 4th Edition, Hodder and Stoughton, 1994

References 4. Dr. Aggarwal D.K, Housekeeping Management, AMAN Publications, NewDelhi, 2006.

5. Dr. Singh.R.K,, Modern Trends in Hospitality industry, AMANPublications, NewDelhi,2006.

6. John Wiley, Book Of Yeild: Accuracy in Food Costing and Purchasing, 6th Edition, 2005.

219

CORE XIV - FOOD SERVICE MANAGEMENT PRACTICALS

(For those who joined since 2016-2017)

Semester: VI Hours /week: 5

Subject Code: FBNDC63P Credits : 4

Learning Outcomes:

To gain knowledge and develop practical skills in handling equipment and maintenance

To gain knowledge on food service layout

UNIT I [15 Hours]

Classification of Raw Materials (Cereals, Pulses, Milk & Milk Products, Vegetables, Meat – Chicken, Mutton, Fish,

Beef) Standard Purchase specifications of each Raw Material, Methods of Cooking – Boiling, Poaching, Steaming,

Stewing, Braising, Roasting, Baking, Frying, Grilling, Broiling

UNIT-II [15 Hours]

Planning and Standardization of Recipes: Any 3 selected quantity recipes and their preparation.

Calculation of nutritive value, yield of cost per serving – size of serving.

UNIT-III [15 Hours]

Table setting and service: Appraising and drawing silver cutlery and crockery Folding of Napkins – Laying of table

cloth, table mats – Arrangement of cover and table – appointment according to the menu – serving food at the table

clearing of the table.

UNIT-IV [15Hours]

Catering for special occasions and events: Planning menu for any event. Special occasions - Marriage function,

Birthday celebration. Festival event - all religious functions.

UNIT-V [15 Hours]

Quantity cooking: Preparation of South Indian, North Indian and Western menu for 15 members. Organizing, preparing

and serving one special meals for 50 members.

Text Books

1. Sethi, M., Malhan,S, Catering Management: An integrated approach, New Age International,2007.

2. Sudhir Andrews, Food and Beverage Service Training Manual, Tata McGraw Hill Publishing Company Ltd

New Delhi 1999

3. Lilli Crap, D R and Cousins J A Food and Beverage Service, Hodder and Stoughton, 4th Edition, 1994

References 4. Dr. Aggarwal D.K, Housekeeping Management, AMAN Publications, NewDelhi, 2006.

5. Dr. Singh.R.K,, Modern Trends in Hospitality industry, AMANPublications, NewDelhi,2006.

6. John Wiley, Book Of Yield: Accuracy in Food Costing and Purchasing, 6th Edition, 2005.

CORE XV PROJECT (INTERNSHIP)

(For those who joined since 2016-2017)

Semester: VI Hours /week: 6

Subject Code: FBNDC64PW Credits : 5

It is compulsory for all the students to complete of the given institutional training programs in a reputed

institution for a period of 15 days each. At the end of the final year, each student has to submit a report of the training

and undergo a viva voce examination. Marking system is as follows:

Internal marks will be awarded by the faculty of the department with whose guidance the report is prepared.

220

Aspects to be covered in the Dietary Internship training programs

Dietary internship training:

1. Assessing the nutritional status and diet history of patients.

2. Planning diet sheets, preparing and providing guidance in the production of therapeutic diet.

3. Supervising the preparation of diets.

4. Supervising the delivery of trays to the patient.

5. Getting feedback from patients regarding diets.

6. Understanding the layout of hospital dietary unit.

7. Acquiring practical knowledge in diet counseling.

8. Under taking 2 case studies at hospital situation.

ELECTIVE I - FOOD PROCESSING AND SAFETY TECHNIQUES

(For those who joined since 2016-2017)

Semester: V Hours /week: 5

Subject Code: FBNDE5A Credits : 5

Learning Outcomes:

To study about quality control and common food standards.

To enable students to know about food processing methods.

To enable students to learn different food preservation techniques.

To gain knowledge on food safety and food laws.

UNIT I [15 Hours]

Quality Control: Objectives, Importance, functions of quality control, stages of quality control in food industry. Food

Quality Assurance: Design of company quality assurance program.

Food Adulterator: Adulteration of food - common adulterants and tests detect common adulterants.

UNIT II [15 Hours]

Physical methods in Food Processing operations: Meaning, Principle and Function- Thermal treatment:

pasteurization, sterilization. Cold treatment: refrigeration, freezing. Dehydration and ionizing radiation, Changes in foods

during processing operations.

UNIT III [15 Hours]

Importance of processing: methods of processing of cereals (wheat, rice, maize, pulses) Processing of fruits and

vegetables, meat, fish, poultry, egg. Processing of oil seeds, processing of milk and milk products. Processing of

condiments and spices. Beverages, tea, coffee and cocoa.

UNIT IV [15 Hours]

Food Standards: Cereals and products - bread, biscuits, cakes products. Fruits Products: Jam, juices, squashes, ketchup,

sauce. Oils and Fats: Coconut oil, groundnut oil, palm oil, sunflower oil, vanaspati. Milk and Products: Skimmed milk

powder, partly skimmed milk powder, condensed sweetened milk.

UNIT V [15 Hours]

Government Regulations In Quality Control: FAO/WHO codex Alimentations commission, PFA, FSSAI, AGMARK,

BIS, FPO, fair average quality (FAQ) specification for food grains, ISO 9000 series. HACCP: Background, current

status, structured approach, principles, benefits and limitation. Consumer Protection Act

Text Books

1.Thomas Ohlsson, Nils Bengtsson, Minimal Processing Technologies in the Food Industry - Business &

Economics,2002.

2. Gustavo V. Barbosa-Canovas, Maria S. Tapia, M. Pilar Cano , Technology & Engineering,2004.

221

References

3. Sivasankar B, Food processing and preservation. Asoke K.Ghosh publication, New Delhi, Third edition, 2005.

4. P. J. Fellows , Food Processing Technology: Principles and Practice, Third Edition, Woodhead publication, 2009.

5. Arthey D and Ashurst P R ,Fruit Processing, Blackie Academic & Professional, London,1996.

ELECTIVE I - FOOD AND BEVERAGE SERVICE

(For those who joined since 2016-2017)

Semester: V Hours /week: 5

Subject Code: FBNDE5B Credits : 5

Learning Outcomes:

To understand the principles food and beverage skills

To gain knowledge and skills required for the safe, hygienic and controlled service

UNIT I [15 hours]

Staff organization of Food and Beverage: Department inter & intra departmental coordination. Organizing parties and

functions – Buffets & Banquets. Different forms of service – Russian, American, French, Indian and English.

UNIT II [15 hours]

Meals and Menu planning: Different types of Menus – (a) Table d‘hote, (b) A‘la carte, State Banquets, (d) Buffet –

cold/hot spreads, for various types of function. Various forms of meal courses, Preparation of the restaurant – Mis-en-

place & mis-en-scene, rules for laying of table and waiting.

UNIT III [15 hours]

Criteria for selection and use of equipment and furniture in food and beverage areas: different types of linen,

cutlery. Crockery, glassware, hollowware. Special service equipment for a food and beverage outlet and explain their

use. Styles of service – different styles of service, breakfast –types, cover, service of tea, coffee. Alcoholic and other

non-alcoholic beverages.

UNIT IV [15 hours]

Organization: structure and procedures of the food and beverage component of hospitality operation, role and

responsibilities of restaurant staff, connect procedures of settlement of food and beverage accounts, KOT.

UNIT V [15 hours]

Hygiene and safety techniques within the food and beverage service sector: environmental hygiene, hygienic food

handling, personnel hygiene; safety- causes of accidents, safety procedure, safety devices, legal responsibilities

Text Books

1. Sudhir Andrews, Food and Beverage Service Training Manual, Tata McGraw Hill Publishing Company Ltd

New Delhi,1999.

2. Vijay Dhawan, Food and Beverage Service, 1st Edition, Frank Bros & Co.,2000.

References

3. Brown, Graham and Hepner F, The Waiters hand book, Hospitality press, Melbourne, 1993.

4. Lilli Crap, D R and Cousins J A, Food and Beverage Service, Hodder and Stoughton, 4th Edition, 1994.

ELECTIVE II - HOUSE KEEPING MANAGEMENT

(For those who joined since 2016-2017)

Semester: V Hours /week: 5

Subject Code: FBNDE5C Credits : 5

222

Learning Outcomes:

To Gain knowledge in the departments of house keeping

To acquire skills to function in the departments of house keeping

UNIT I [15 hours]

Introduction to House Keeping: organization of housekeeping in different classes of hotels. Skills and techniques for

effective coordination and interrelation between front office and housekeeping departments and other departments.

UNIT II [15 hours]

Cleaning materials: mechanical and electrical equipments used for cleaning. Laundry procedures- washing machines,

location and planning of on- premise laundry, layout of laundry, laundry agent, dry cleaning, valet service & stain

removal, guest laundry and laundry procedures.

UNIT III [15 hours]

Hotel maintenance department: Detection of gas, electricity leakages & others. Safety system, fire out, safety alarm,

lighting, ventilation, pest control.

UNIT IV [15 hours]

Linen room: Linen types, storing, parstock, stocktaking and distribution of linen. Inventory control, condemnation,

Procedure & costing consideration. Furniture selection and its types, flower arrangement – principles, preservation of

flower and plant materials, window treatment, bed making, carpets.

UNIT V [15 hours]

Special service: Telephone answering, Guestroom inspection, Guest loan items, Lost and Found, deep cleaning, turn

down service. Cost Control in Housekeeping.

Text Books

1. Sudhir Andrews, Food and Beverage Service Training Manual, Tata McGraw Hill Publishing Company Ltd

New Delhi, 2005.

2. Lilli Crap, D R and Cousins J A, Food and Beverage Service, 4th Edition, Hodder and Stoughton

publications,2001.

Reference

3. Vijay Dhawan, Food and Beverage Service, 1st Edition, Frank Bros & Co,2000.

ELECTIVE II - COMMUNITY NUTRITION

(For those who joined since 2016-2017)

Semester: V Hours /week: 5

Subject Code: FBNDE5D Credits : 5

Learning Outcomes: Gain insight into the concepts of health and epidemiology of communicable diseases

Understand the nutritional problems in India and gain knowledge on measures to overcome malnutrition.

UNIT I [15 hours] Community nutrition: Definition, ecology of malnutrition: Dietary factors, economic factors, socio cultural factors and

environmental factors; vicisious and virtuous cycle of malnutrition; Definition: IMR, NMR and MMR.

UNIT II [15 hours] Assessment of nutritional status: Anthropometric measurement,Biochemical and Clinical Examination and Dietary

Assessment their merits and demerits.

223

UNIT III [15 hours] Nutrition education: Meaning, objectives, types and methods; Principles of planning, execution and evaluation of

nutrition education program; Merits and limitations.

UNIT IV [15 hours] Role of National and International organizations to improve the nutritional status of people : ICAR, ICMR, NIN,

CFTRI, FAO, WHO, UNICEF and NNMB.

UNIT V [15 hours] Nutrition intervention programs: Schemes and programs for various nutritional problems in India: Prophylaxis

programs, Mid day meal program, SNP and ICDS- Objectives and services.

Text Books

1. Park J.E. and park K. Text book of preventive and social medicine, Publications, 1994.

2. B. Srilakshmi, Nutrition Science New Age International (CP) Ltd, New Delhi, 2002.

3. Mahtab, S. Bamji, N. Pralhad rao, Vinodini Reddy, Text book of Human Nutrition, Oxford and IBIT Publishing

co Pvt. Ltd, New Delhi, reprint 1999.

References

4. Jim Mann, A. Stewart Truswell, Appetite: Essentials of human nutrition: Oxford University Press, 2007.

5. Garrow, j.s.James, William Philip Trehearne. Ralph, Ann, Human nutrition and dietetics. 10th ed. Elsevier

Health Sciences, 2000.

6. Susan A. Lanham-New, Ian A. Macdonald, Helen M. Roch, Introduction to Human Nutrition, John Wiley &

Sons, 2009.

ELECTIVE III – FOOD PACKAGING

(For those who joined since 2016-2017)

Semester: VI Hours /week: 5

Subject Code: FBNDE6A Credits : 5

Learning Outcomes:

To gain knowledge about various packing materials

To be familiar with packing media and packing laws and regulations

UNIT I [15 hours] Food packaging: Definition, functions of packaging materials for different foods and characteristics of packaging

material and Advantage and disadvantage of food packaging.

UNIT II [15 hours] Packaging materials: Purpose, types of containers-primary, secondary and tertiary.

Types of packaging materials- Traditional; Leaves, Vegetable fibers, Bamboo, Earthen ware, Coconut palm. Modern

packaging materials: Glass container, Metal cans, flexible films, polypropylene, PET, Laminated films. Biodegradable

packaging material-biopolymer based edible firm.

UNIT III [15 hours] Types of packaging: MAP, CAP, Retort packaging, Bag in box, tetra packaging and Shrink packaging. Merits and

demerits of the above food packaging system.

UNIT IV [15 hours]

Packaging Design: Food marketing and role of packaging; Packaging aesthetic and graphic design; Packaging –Laws

and regulations

224

UNIT V [15hours]

Environmental Issues in Packaging -Coding and marking including bar coding and Environmental & Eco issues,

recycling and waste disposal.

Labeling: Definition, types of ink and adhesive used in food packaging. Labeling regulation, bar coding, health claims,

nutrition labeling, ingredients list.

Text books:

1. Richard Coles, Mark J. Kirwan, Food and Beverage Packaging Technology,2011.

2. Robertson G.L, Food packaging technology-New York.2000.

3. Sachrarow and Grilin, Food Packaging –AVI Publications, 2005.

References

4. Parker R. O., Introduction to Food Science Technology & Engineering.2001.

5. Mohammad Shafiur Rahman , Handbook of Food Preservation, Second Edition. 2007.

ELECTIVE III – HEALTH AND FITNESS

(For those who joined since 2016-2017)

Semester: VI Hours /week: 5

Subject Code: FBNDE6B Credits : 5

Learning Outcomes:

To enable the students to learn about the terms related to health and fitness

To comprehend the interaction between fitness and nutrition

UNIT-I [15 hours]

Health: Concept of Health, changing concepts definitions of health, dimensions of health, concept of well being,

spectrum of health, determinants of health, ecology of health, right to health, responsibility for health, indicators of

health.

UNIT-II [15 hours]

Exercise performance: Energy expenditure during physical activity, carbohydrate metabolism and performance, fat

metabolism and performance, effect of exercise on protein requirements, physique and sports performance.

UNIT-III [15 hours]

Body weight and composition for Health and Sports: Ideal body weight, values and limitations of the BMI,

composition of the body. Exercise and Health related fitness: Health related fitness, health promotion and physical

activity for health benefits.

UNIT-IV [15 hours]

Exercise programmes: Resistance exercise training, aerobic exercise, and types of exercise, effective for weight

contrast, dieting or exercise.

UNIT-V [15 hours]

Sports related fitness: Role of nutrition in sports, nutrition to athletic performance, Diet during training, prior to

competition, Dietary supplements.

Text Books

1. Melvin H.Williams, Nutrition for Health, fitness and Sports, , MC Graw Hill international publication, 7th

edition 2005.

2. Micheal J.Gibney, Ian A Macdonald and Helan M.Roche, Nutrition and Metabolism, Blackwell Publishing

Company, Bangalore, 2004.

3. Corbin.Charles Beetal. C.A., Concepts of Fitness and Welfare, Boston McGraw Hill, 2004.

225

4. Puri. K.Chandra.S.S., Health and Physical Education. New Delhi: Surjeet Publications, 2005.

References

5. Fahey, T., Insel, P. & Roth, W. Fit & Well, (Ninth Edition-Alternate Edition). New York:

McGraw-Hill Publishers, 2011.

6. ACSM‖s ―Health Related Physical Fitness Assessment Manual Lippincott Williams and WalkinsUSA, 2005.

SKILL BASED ELECTIVE – EMBROIDERY AND SURFACE ENRICHMENTS PRACTICALS

[For those who joined since 2016-2017]

Semester: I Hours /week: 2

Subject Code: FBNDE14P Credits : 2

Learning Outcomes:

Enable the students to make creative designs in embroidery & prepare dresses by using these

To make the student capable of designing garment by using different materials like beads

UNIT I

Embroidery Stitches:

1. Preparing a sample for embroidery -15 stitches. (4Hours)

UNIT II

Surface Work:

2. Preparing a sample for sequence work- 5 types (4Hours)

3. Preparing a sample for Beads work-3 types (4Hours)

UNIT III

Surface Work:

4. Preparing a sample for applique work-3 types (4Hours)

5. Preparing a sample for lace work-3 types (4Hours)

UNIT IV

Painting Work:

6. Preparing a sample for Pot painting-3 types (4Hours)

7. Preparing a sample for fabric paintings work-3 types (3Hours)

UNIT V

Traditional Embroideries:

8. Preparing a sample for traditional embroidery work- 5 types (3Hours)

Text books:

1. Ann-Marie Bakewel, Complete Guide to Embroidery Stitches, 2006.

2. Erica Wilson's Embroidery Book, 1973.

References

3. Margie Bauer, The Embroiderer's Handbook, 2005.

4. Yvette Stanton and Prue Scott Mount mellick Embroidery, 2007.

5. Mary WebEmbroidery Stitches, 2001.

226

SKILL BASED ELECTIVE - FUNDAMENTALS OF APPAREL DESIGNING PRACTICALS

(For those who joined since 2016-17)

Semester: 2 Hours/Week: 2

Subject Code: FBNDE24P Credits: 2

Learning Outcome:

To enable the students to develop skills in garment construction

UNIT I

Seams & Seam finishes: [6 Hours]

1. Prepare samples for seams and seam finishes.

UNIT II

Fullness & Neck finishing: [6 Hours]

2. Prepare samples for fullness- Darts, Tucks, Pleats, Gathers and Godets

3. Prepare samples for neck finishing

UNIT III

Collar & Plackets: [6 Hours]

4. Prepare samples for collar- any five.

5. Prepare samples for plackets.

UNIT IV

Fastners: [6 Hours]

6. Prepare samples for fasteners- Button and Button holes, Hooks and eye,

Press button and velcrow

UNIT V

Garment construction: [6 Hours]

7. Preparation of pattern and construction of the followings

a. Salwar b. kameez

Text Books

1. Juvekar, Easy cutting Commercial Tailors Corporation Pvt. Ltd, 166 Dr.Ambedkar Road, Delhi. 2010.

2. Mary Mathews, Practical clothing construction -part I cosmic press Chennai 1986.

References

3. Mullick .P, Garment Construction Skills, Kalyani Publishers, New Delhi (2002).

4. Juvekar Easy cutting Commercial Tailors Corporation Pvt. Ltd, 166 Dr.Ambedkar Road, New Delhi 2010.

SKILL BASED ELECTIVE – HOME TEXTILE PRACTICALS

[For those who joined since 2016-2017] Semester: III Hours /week: 3

Subject Code: FBNDE34P Credits : 2

Learning Outcome:

To gain knowledge about application of textiles in home

UNIT I

Curtains:

Preparing samples for curtains-7 types [9 hours]

227

UNIT II

Pillow& Cushion:

Preparing samples for pillow& pillow cover-3 types [9hours]

Preparing samples for cushion -3 types

UNIT III

Table mat & Floor mat:

Preparing samples for table mat-2 types [9 hours]

Preparing samples for Floor mat -2 types

UNIT IV

TV & Mixi Cover:

Preparing samples for TV cover-2 types [9 hours]

Preparing samples for mixi cover-2 types

UNIT V

Bolster & Apron:

Preparing samples for bolster-2 types [9 hours]

Preparing samples for Apron -2 types

Text Books

1. Mary Mathews, Practical clothing construction -part I cosmic press Chennai,1986.

References

2. Susheela Dantiyagi Fundamentals of Textiles and their care,., Orient Longman Ltd., New Delhi. 5th

edition,

1999

3. Durga Duelkar, Athma Ram and Sons Household Textiles and Laundry work,., New Delhi.2001

SKILL BASED ELECTIVE -ART AND CRAFT PRACTICAL

(For those who joined since 2016-17)

Semester: 4 Hours/Week: 3

Subject Code: FBNDE45P Credits: 2

Learning Outcomes:

Develop skills in various art processes.

Appreciate the aesthetic elements involved in the art process.

Develop skill in decorating home.

UNIT I [9 Hours]

Arrangements:

1. Flower arrangement.

2. Table Setting.

3. Arranging for various occasions – birth day party and Buffet.

UNIT II [9 Hours]

Traditional Indian Art

1. Buddhist Sculpture

a) Sarnath - Stambhas

b) Sanchi - Toranas

2. Temple Sculptuer - North India

a) Bhubaneshwar - Muktheshwara

b) Konark - Sun Temple

228

UNIT III [9 hours]

Drawing and Painting : a) Plants, Flowers, Fruits, Branches, Trees from Nature, animals and birds.

b) Composition - Still life 'with fruits, flowers and ananimate objects.

C) Watercolours - Composition from nature and still life compositions.

UNIT IV [9 hours]

Working model:

Macrame, Decoupage, Flower making, Collage work, Batik printing, Greeting cards for different occasions, Stencil

printing, Stained glass painting, Pot painting, Designs for saree borders and floor decorations.

UNIT V [9 hours]

Principles of design:

I.Analysing design for their qualities.

II. Arranging various areas using the different principles of design.

Ill. Special area arrangement - Hotels, Restaurants, Hospitals, Auditoriums, Airports etc.

IV. Harmonious combination of colour in different areas.

Text book

1. Mary Gilliat Mix and Match Decorating Book. Dover Publications Inc: New york U.S.A.

2. Harry N. The California Home Book. Pub:. Abrams Inc (N.Y.)

References

3. Kasu, A.A., Interior Design, Ashish Book Centre, Mumbai. 2005.

4. Piper, D. The Illustrated history of art, Chancellor Press, China, 2000.

SKILL BASED ELECTIVE – WOMEN ENTREPRENEURSHIP PRACTICALS

[For those who joined since 2016-2017]

Semester: V Hours /week: 3

Subject Code: FBNDE54P Credits : 2

Learning Outcomes:

To develop the skills of Entrepreneurship among women folklore

To acquaint students with practical aspects of Entrepreneurship

UNIT I [9 Hours] Accessory making design: Bracelet, Bangles, Anklets, Chains- Hip chain, Neck chain

UNIT II [9 Hours]

Surface Work: Embroidery -20 stitches

Sequence work -5 types

Beads work -3 types

UNIT III [9 Hours]

Food Preserves: Preparation of jam-mixed fruit jam, apple jam, guava jam, pineapple jam, jelly- apple and guava,

squash-pineapple, orange, sappota.

UNIT IV [9 Hours] Training pertaining to entire process of oyster mushroom and button mushroom cultivation: Composting, spawn

preparation, techniques of spawing, laying of beds, demonstration of vegetative and reproductive phase, watering,

harvesting techniques, drying and preservation of market survey.

229

UNIT V [5 Hours] Market Survey: To conduct market survey, product selection, criteria for principles of product, selection and

development, sales management, sales promotion and pricing of a product.

Text Books

1. Despande, M.V. Entreprenurship of small scale industries. Allahabad: Deep publication 2004.

2. Nirmal K. Sinha and Jiswan S. Sidhu‖ Handbook of fruits and fruit processing‖. 2012.

References

3. Gundry Lisa K. & Kickul Jill R., Entrepreneurship Strategy: Changing Patterns in New Venture Creation,

Growth, and Reinvention, SAGE Publications, Inc. 2007.

4. Milne D'Arcy Jean. Fabric Left Overs, Octopus Publishing Group Ltd. 2006.

5. Singer Margo. Textile Surface Decoration-Silk & Velvet, A&C Black ltd 2007.

SKILL BASED ELECTIVE VI – FOOD PRESERVATION PRACTICALS

[For those who joined since 2016-2017]

Semester: VI Hours /week: 3

Subject Code: FBNDE65P Credits : 2

Learning Outcomes:

To obtain practical knowledge on principles and methods of preservation

To enable students to do recipes based on preservation methods

UNIT I [9 Hours]

Preservation by Sugar

Preparation of Jam: Mixed fruit jam, Apple jam, Guava jam, Pineapple jam

Preparation of jelly: Apple jelly, Guava jelly

UNIT II [9 Hours]

Preparation of Squash: Pineapple squash, Orange squash, Sappota squash and Grape squash.

Fruit preserves- fruit bar, Petha (Pumpkin sweet), Ginger murabha.

UNIT III [9 Hours]

Preservation by Salt: Pickles – Onion pickles, Mango pickle, Garlic Pickle, Dried fish

Vathal vadakam- cluster bean vathal, brinjal, bittergourd, ladies finger

Vadamkam- Rice, sago

UNIT IV [9Hours]

Preparation of Spice Products:

Tomato sauce, tomato ketchup

UNIT V

Preservation by Fermentation

Vinegar, Curd, Lassi, Thokla [9Hours]

Text Books

1. Nirmal K.Sinha and Jiwan S.Sidhu, Handbook of fruits and fruit processing", Wiley-lackwell, 2012.

2. Nirmal K.Sinha and Jiwan S.Sidhu,, Handbook of vegetables and vegetables processing", Wiley-

Blackwell,2012.

3. Srilakshmi B, Food Science, New age publication, Delhi, 2005.

230

Reference

4. Verma L.R and Joshi V.K, Post harvest technology of fruits and vegetables, Handling, processing, fermentation

and waste management, 2011.

NON MAJOR ELECTIVE VI – NUTRITION AND HEALTH OF WOMEN

[For those who joined since 2016-2017]

Semester: III Hours /week: 4

Subject Code: FBNM3HS Credits : 2

Learning Outcomes:

Be acquainted with status of women in Family and Society

To understand the various factors influence the health and nutritional status of women

To plan and undertake various activities to improve the status of women

Understand how health of women influence family, community and national development

UNIT I [12 Hours]

Concept and definition of nutrition, Common nutritional disorders among women and children & their preventive

measures. Importance of Women‘s Health, Psychosocial aspects of woman‘s health.

UNIT II [12 Hours]

Normal nutrition throughout the life cycle: Nutrition in adolescence, diet, Adolescent pregnancy, eating disorders,

food consumption patterns in women, nutritional needs of elderly women, Nutrition for female athlete.

UNIT III [12 Hours]

Nature and use of the Health care Delivery System: Problems & Prospects Reproductive health and Reproductive

rights. Nutrition and reproduction: Diet, menstrual cycle and sex steroid hormones, nutrition concern during pregnancy

and lactation, nutritional concerns in pre and post menopausal phase, hormone replacement therapy, use of oral

contraceptives and nutrition.

UNIT IV [12 Hours] Health Education special reference to rural women Family Welfare methods of Gender bias Practices. Food processing

techniques and its merits and demerits.

UNIT V [12 Hours] Health: Concept and definition, Spread of sexually transmitted diseases, HIV/AIDS and its impact on women;

preventive measures. Common Communicable diseases and their preventive measures, National Health Programmes

Text Books

1. Sanjay Tiwari, Women Entrepreneurship and Economic Development, Swarup & Sons, New Delhi, 2007.

2. Swaminathan, M. Essentials of Foods and Nutrition, Volume I and II Ganesh and Co., Madras, 2003.

3. Srilakshmi. E. Nutrition Science, New Age International Publishers, 2007.

References

4. Mahan, Kathleen L. Krause‘s Food, Nutrition and Diet Therapy, W.B.Saunder‘s, 11th Edition 2004

5. Gordon M. Wardlaw, Anne M. Smith contemporary Nutrition, Mc Graw – Hill International Edition, 2006

6. Wc13 Mcgraw – Hill. Vishwannath M. Sardesai [], Introduction to clinical Nutrition, Marcel Dekker, Inc New

York, 2003.

7. Roberta Larson Duyff. John wiley & sons, Inc American Dietetic Association, complete food and Nutrition

guide, 2nd edition 2002.

231

ACCESSORIES AND ORNAMENTATION PRACTICALS

Semester: 3 Hours/Week: 4

Subject Code: FBNM4HS Credits: 2

Learning Outcome:

Enable the student to make creative designs in accessories & ornamentation by using different models

UNIT I [12 Hours]

Different shapes and kinds: a) Handbags-1

UNIT II

Accessories: [12 Hours]

a) Belts -1

b) Wallet -1

UNIT III [12 Hours]

Accessory making of design:

a) Bracelets-3 b) Bangles -3

UNIT IV

Chains & Anklets: [12 Hours]

a) Anklets-3

b) Chains – hip chain, neck chain -2

UNIT V [12 Hours]

Ornaments:

a). Ear ring & head hair ornaments with different models.-2

Text books

1. Sandy Allison, Ted Walker, Alan Wycheck ‗‗Basic Jewelry Making‖, 2006.

References

2. Jinks McGrath „„The Encyclopedia of Jewelry-making Techniques‟‟ Running Press, 1995.

3. Glen F. Waszek Making Silver Chains: ―Simple Techniques, Beautiful Designs”, 20

(For Microbiology and Chemistry)

ALLIED -BIO CHEMISTRY -I

[For those who joined since 2016-2017]

Semester: I Hours /week: 6

Subject Code:FBMBA13/FBCHA141 Credits : 5

Learning Outcomes:

To introduce the beginning students

The principles of bio chemistry

A basic understanding of the functions of bio molecules

To acquire skill in Biochemistry lab

UNIT I [18 Hours]

Carbohydrates: Definition, Functions, classifications, structure, physical and chemical properties, Biochemical

importance.

232

UNIT II [18 Hours] Amino acids: Definition, Functions, classifications, structure, physical and chemical properties, Biochemical

importance.

Proteins: Definition, Functions, classifications, structure (primary, secondary, tertiary and quaternary), physical and

chemical properties, Biological importance of peptides.

UNIT III [18 Hours]

Lipids: Definition, Functions, classifications. Fatty acids—Definition classification, physical and chemical properties

.Triglycerides, Phospholipids, glycolipids, steroids—outline study

UNIT IV [18 Hours]

Nucleic acids: Definition, Functions, and components –Nucleotides and nucleosides. DNA – structure and function,

types. Differentiate between DNA and RNA.

UNIT V [18 Hours]

Vitamins: Definition, classifications and Biochemical importance.

Minerals: Definition, classifications and Biochemical importance

Text Books

1. Dr. U Satyanarayana, Biochemistry, new central book agency (p) ltd, Edition 3,2006.

2. J.L. Jain ,Fundamentals Of Biochemistry (Multi Colour Ed), s chand publisher, 6th

Edition, 2004.

3. Ambika Shanmugam , Fundamentals of Biochemistry for Medical Students, Wolters Kluwer Health publisher,

7th

Edition, 2012.

References

4. West, E S Tood, W R., Mason, H S and Van Bruggen, J T,Text book of bio chemistry, Amerind Publishing Co

Pvt Ltd, 4th Edition,1974.

5. Murray, R K., Granner, D K., Mayes, p A and Rodwell, V W,Harper‘s Bio-Chemistry. Lange Medical book,

23rd Edition, 1993.

6. Lehninger, A L, Nelson, D L and Cox, M M, Principles of Bio – Chemistry, CBS Publishers and Distributors,

2nd Edition, 1993.

(For Microbiology and Chemistry)

ALLIED -BIO CHEMISTRY –II

[For those who joined since 2016-2017]

Semester: II Hours /week: 6

Subject Code: FBMBA23/FBCHA241 Credits : 5

Learning outcomes:

The principles of bio chemistry

A basic understanding of the functions of bio molecules

To acquire skill in Biochemistry lab

UNIT I [18 Hours]

Enzymes: Definition, classification, properties, coenzymes, Factors influencing enzyme action. Enzyme specificity,

enzyme inhibition, Application of enzymes in different field

UNIT II [18 Hours]

Metabolism of Carbohydrates : Introduction to Metabolism, Metabolism of Carbohydrates -- glycolysis, PDH, TCA,

gluconeogenesis, glycogenesis, glycogenolysis, HMP Shunt, Uronic acid pathway.

233

UNIT III [18 Hours]

Metabolism of Amino acids and Proteins: Proteolytic enzymes - endopeptidase and exopeptidase. Decarbolylation,

Deamination, Transamination, Urea cycle.

UNIT IV [18 Hours]

Metabolism of Lipids : Biosynthesis of fatty acids , oxidation of fatty acids , ketogenesis. Metabolism of cholesterol,

triglycerides and phospholipids.

UNIT V [18 Hours]

Nucleic acid :Biosynthesis of DNA and RNA, Protein.

Biological oxidation -- ETC and Oxidative phosphorylation

Text Books

1. Dr. U Satyanarayana, Biochemistry, new central book agency (p) ltd, Edition 3, 2006.

2. J.L. Jain ,Fundamentals Of Biochemistry (Multi Colour Ed) , s chand publisher, 6th Edition ,2004.

3. Ambika Shanmugam, Fundamentals of Biochemistry for Medical Students, Wolters Kluwer Health publisher,

7th

Edition, 2012.

References

4. West, E S Tood, W R., Mason, H S and Van Bruggen, J T,Text book of bio chemistry, Amerind Publishing Co

Pvt Ltd, 4th Edition,1974.

5. Murray, R K., Granner, D K., Mayes, p A and Rodwell, V W,Harper‘s Bio-Chemistry. Lange Medical book,

23rd Edition, 1993.

6. Lehninger, A L, Nelson, D L and Cox, M M, Principles of Bio – Chemistry, CBS Publishers and Distributors,

2nd Edition, 1993.

B Sc HOME SCIENCE WITH TEXTILES AND INTERIOR DESIGNING

(Three Years Regular Programme)

(With effect from June-2016 onwards)

Objectives of the programme

Our graduates can apply their knowledge and skills in nutrition, and food service management, and even to develop

research projects. Create an innovative and engaging environment that nurtures an interest in student‘s academic welfare,

progress, and retention. Promote critical thinking with an emphasis on integrated design. There is a huge demand for

Textile designer in the fashion and interior designing industries. We have designed a textile and interior designing course

that will help the students in understanding and attaining the in-depth knowledge about textiles and interiors. To make

students improve their sketching skills & drawing abilities.

Sem Subject

Code Part Course

Subject Hours/

Week Credit CIA ESE

Total

Marks

I FBLT111/

FBLA111/

FBLH111

I Language I Tamil I /Arabic I/Hindi I 6 6 40 60 100

FBLG121/

FBLF121

II Language II English I

Functional/General

6 6 40 60 100

FBTIC11 III Core I Food Science 6 5 40 60 100

FBTICI2 III Core II Basics of Interior Designing 4 3 40 60 100

FBTIA13 III First ALLIED I Fundamentals of Fashion

Designing Concept

6 5 40 60 100

234

FBTIE14P IV Skill based

Elective

Design Graphics Practical 2 2 50 50

Total 30 27 200 350 550

II FBLT211/

FBLA211/

FBLH211

I Language I Tamil II/Arabic II/Hindi II 6 6 40 60 100

FBLG221/

FBLF221

II Language II English II

Functional/General

6 6 40 60 100

FBTIC21 III Core III Human Physiology 5 4 40 60 100

FBTIC22 III Core IV Family Dynamics 3 2 40 60 100

FBTIA23 III First ALLIED II

Pattern Making & Sewing

Technology

6 5 40 60 100

FBES21 IV General Interest

Course I

Environmental Studies 2 2 50 50

FBITE24 IV Skill based

Elective

Fundamentals of Apparel

Designing

2 2 50 50

FBTIX21/

FBTIX20

Extra Credit Seaweed and their uses

/Online Certificate Course

2 100 100

Total 30 27+2 200 400+

100

600+ 100

III

FBTIC31 III Core V Nutrition for Life Span 6 4 40 60 100

FBTIC32 III Core VI Family Resource Management 6 4 40 60 100

FBTIA33P III Second ALLIED I Family Resource Management

Practical

6 5 40 60 100

FBE3X IV Non major

elective

4 2 50 50

FBITE34P IV Skill based

Elective

CAD in Textile & Apparel

Designing Practical

3 2 50 50

FBHR3 IV General Interest

Course II

Human Rights 3 2 50 50

FBTIX3/

FBTIX30

Extra Credit Islamic Perspectives in Diet /

Online Certificate Course

- 2 100 100

Total 30 21+2 220 330+

100

550+ 100

IV

FBTIC41 III Core VII Fibre Science and Yarn

Technology

5 4 40 60 100

FBTIC42 III Core VIII House Hold Equipment 5 4 40 60 100

FBTIC43 III Core IX Residential Space Planning 5 4 40 60 100

FBTIA44 III Second ALLIED

II Soft Furnishing

6 5 40 60 100

FBE4XP IV Non major

elective

4 2 - 50 50

FBTIE45P IV Skill based

Elective Art and Craft Practical

3 2 - 50 50

FBVE41 IV General Interest

Course III Values and Ethics

2 2 50 50

FBTIX4/

FBTIX40

Extra Credit Book Keeping and Accounting

/ Online Certificate Course

- 2 100 100

Total

30 23+2 160 390+

100

550+ 100

235

Se

m

Subject

code Part Course Subject Hours/

Week Credit CIA ESE

Total

Marks

V FBTIC51 III Core X Fabric Forming Techniques 4 3 40 60 100

FBTIC52 III Core XI Human Development 5 4 40 60 100

FBTIC53 III Core XII Colour and lighting 4 3 40 60 100

FBTIE5A/

FBTIE5B

III

Elective I

1.Extension Education in

Homescience

5

5

40

60

100 2. Food and Beverage Service

FBTIE5CP/

FBTIE5DP Elective II

1.Garment Designing Practical

5

5

40

60

100 2.Fabric Design & Analysis

Practical

FBTIE54P IV Skill based

Elective Women Entrepreneurship

Practical

3 2 - 50 50

FBWS5 General

Interest

Course IV

Women Studies

3 2 - 50 50

FBTIX5PW/

SFBTIX50

Extra

Credit

Mini Project / Online Certificate

Course

- 2 - 100 100

Library/Browsing 1 - - - -

Total

30 24+2 200 400+

100

600+

100

VI FBTIC61 III Core XIII Landscape Designing 5 4 40 60 100

FBTIC62P

W

III Core XIV Project

6 5 40 60 100

FBTIC63 III Core XV Therapeutic Nutrition 5 4 40 60 100

FBTIC64P III Core XVI Therapeutic Nutrition Practicals

4 3 40 60 100

FBTIE6A/

FBTIE6B

III Elective

III 1. Textile Processing 5 5 40 60 100

2. Fashion Merchandising and

retailing

FBTIE65P IV Skill based

Elective Food Preservation practicals 3 2 - 50 50

FBSRX61/

FBSEX60

Extra

credit Skills for Employability/ Online

Certificate Course

- 2 100 - 100

Library/Browsing 2 - - - -

Total

30 23+2 200+100 350 550+

100

Grand Total

180 145+ 10 1180+

100

2220+

400

3400+5

00

236

NON MAJOR ELECTIVE

(All students other than Home Science Nutrition Food Service Management and Dietetics,

Home Science with Textile and Interior Designing)

Sem Subject code Subject Title Hours/Week Credit CIA ESE

Total

Marks

III FBE3X Nutrition & Health for Women 4 2 50 50

IV FBE4XP Accessories and Ornamentation

Practical

4 2 50 50

CORE I - FOOD SCIENCE

(For those who joined since 2016-17)

Semester: 1 Hours/Week: 6

Subject Code: FBTIC11 Credits: 5

Learning Outcomes:

To gain Knowledge on the structure, composition, nutritional contribution and selection of different food stuffs

To understand the different methods of cooking and the associated changes in foods, their Advantages and

disadvantages

UNIT 1 [18 Hours]

Introduction to Food Science :Define food, Classification based on function and food pyramid, Food Groups: Basic

four and Basic five, seven- Cooking Methods: Moist and Dry heat methods of cooking, merits and demerits.

UNIT II [18 Hours] Cereals and millets-Rice,.wheat, Ragi, corn- structure , composition, milling, nutritive value, methods of preparation

and changes during cooking.

Pulses-whole pulses and dhal, storage, milling, nutritive value, methods of preparation, factors affecting cooking quality,

significance of germination.

UNIT III [18 Hours]

Milk and milk products –types of milk, nutritive value of milk and storage of milk and other dairy products- Change in

milk during cooking, whole & skimmed milk, milk powder, condensed milk, cheese, paneer, khoa, yoghurt, fermented

milks, butter, ghee.

Eggs- Structure, Nutritive value, selection and storage, Measure of quality, factors affecting foam formation, uses of egg

in cookery.

Meat and Poultry- selection, composition, nutritive value and storage, changes during cooking.

Fish and sea foods- selection, composition, nutritive value and storage, changes during cooking.

UNIT IV [18 Hours]

Vegetables & Fruits -Classification, composition, nutritive value, selection & storage, processing, products (pulps

juices, dehydrated products and preserves) changes during cooking.

UNIT V [18 Hours]

Sugar & sugar products- sources, nutrient composition, uses, stages in sugar cookery

Oilseeds, Fats & oils- composition, nutritive value of oil seeds-coconut oil, gingerly oil, olive oil, Rancidity of oil.

Smoking point and factors affecting absorption of fats.

Spices and condiments – Role in cookery and their medicinal value

Beverages – Classification, nutritive value, coffee, tea, cocoa and malted beverages.

237

Text Books

1. Srilakshmi, B, Food Science, New Delhi:New Age International (p) Limited publishers, Second Edition, 2006.

2. Swaminathan.M, Food Science, Chemistry and Experimental Foods, Bappco Publishers, 2003.

References

3. Swaminathan .M. Advanced Textbook on Food and Nutrition, The Bangalore Printing and Publishing Co., Ltd.,

2nd

Ed, 2003

4. Usha Chandrasekhar, Food Science and Applications in Indian Cookery, New Delhi: Phoenix Publishing

House, Pvt Ltd, 2002.

5. Shakuntala Manay, N. Shadaksharaswamy.M, Food Facts and Principles, New Age International, 2nd Edition,

2001.

CORE II - BASICS OF INTERIOR DESIGNING

(For those who joined since 2016-17)

Semester: 1 Hours/Week: 4

Subject Code: FBTIC12 Credits: 3

Learning Outcomes:

Develop Knowledge and understand the principles of art.

Help learn skills in using the principles and methods of creating beautiful interiors.

Apply the theoretical knowledge to practical situation.

Be conscious of aesthetics.

UNIT I [10Hours]

Concept Interior Design :Design Conceptual meaning of Interior Design and Interior Decoration, History, growth and

development of Interior decoration in India, Characteristics of Indian, Interior Design-cultural and ethnic Influences,

Definition and functions of an Interior Designer, Qualities of good designer, Relation of good taste and perception of

Interior design.

UNIT II [15Hours]

Design Fundamentals: Definition and classification of design, Structural and Decorative, Natural and Manmade -

Vernacular and Technological Classification of decorative design, Naturalistic, conventional, geometric, abstract,

historic and Biomorphic. Types of design, Decisions-functional and visual or aesthetic designs, Requirements of good

structural and decorative design, Purpose of designing, Process of designing.

UNIT III [15Hours]

Elements of design :Meaning and importance, Points-meaning, use Line-Types-actual implies, psychic, Line and

direction, vertical, horizontal, diagonal, curved, zigzag, Characteristics of line, Creation and Use Shape – elements of

shapes, types-square, triangle, circle and polygons, Forms-three dimensional, Size, texture, colour, pattern, Alteration of

elements of elements of design – alteration, modification transformation Need for alternation, Implementation of

alternation

UNIT IV [10Hours]

Accessories: Definition and Importance, Classification – functional, decorative and both Selection of accessories,

Placement of accessories, Location and back, ground for accessories, Difference between accessories and collection,

UNIT V [10Hours]

Pictures as accessories :Types of picture, Selection of pictures, Mounting, Framing and hanging, Art-paining, drawings,

prints, photographs, reproductions and posters, Crafts-pottery, blown and stained glass, wood craft, basketing, Sculpture,

Antiques-meaning and procurement, Plats and flower

Text Book

1. Chaudhari.S.N, Interior Design, Aavishkar Publicers, 2011.

238

Reference

2. G. Raghubalan, Smritee Raghubalan, Hotel Housekeeping: Operations and Management, Oxford University

Press, 2007.

FIRST ALLIED I - FUNDAMENTALS OF FASHION DESIGNING CONCEPT

(For those who joined since 2016-17)

Semester: 1 Hours/Week: 6

Subject Code: FBTIA13 Credits: 5

Learning Outcomes:

To introduce students to elements and principles of design

To impart knowledge on fashion art and its importance

UNIT I [18 Hours]

Design: Definition, Types-Structural and Decorative design and their requirements, elements of design-line, shape,

colour, size and texture.

UNIT II [18 Hours]

Principles of Design: Balance, Rhythm, emphasis, harmony and proportion. Application of Principles of design in dress.

UNIT III [18 Hours]

Colour : Definition, colour theories – prang and munsell collar system, Dimensions of color, Hue, Value and intensity,

standard colour harmonies, application of design principles in garment design.

UNIT IV [18 Hours]

Origin of fashion,: Definition of fashion, style and fad. Terms related to the fashion industry such as boutique,

collection, Mannequin, chic, classic, custom made, fashion, shows, trend, high fashion etc.

UNIT V [18 Hours]

Figure irregularities: stout figure, thin figures, Slender figure, broad shoulders, Narrow shoulders, round shoulders, flat

bust, Large bust, large Abdomen, large hips. Faces – round, Large, small, broad, chin – Prominent and Jaw, prominent

forehead.

Text Book

1. Susheela Dantyagi, Fundamentals of Textiles and their care, New Delhi: Published by orient Longman Ltd.,.

5th Edition, 2002

References

2. Gini Stephens Firings, Fashion- From Concept to Consumer, Prentice Hall, 6th Edition, 1999.

3. Jenny Udale, Richard Sorger, The Fundamentals of Fashion Design AVA Publishing 2012.

CORE III - HUMAN PHYSIOLOGY

(For those who joined since 2016-17)

Semester: 2 Hours/Week: 5

Subject Code: FBTIC21 Credits: 4

Learning Outcomes:

To enable the students to understand the basic structure and functions of human body

To create awareness about common diseases / disorders affecting each system

239

UNIT I [15 Hours]

Blood:Composition, functions of each constituent of blood, blood clotting, blood groups, blood transfusion and its

importance. Lymphatic system-lymph, lymph glands and its functions.

UNIT II [15 Hours]

Heart:Structure of human heart and its functions, Cardiac cycle, cardiac impulse, ECG and its importance.

Respiratory System: Respiratory organs -structure and their functions - Nose, larynx, Trachea, bronchi, lungs,

mechanism of the respiration.

UNIT III [15 Hours] Digestive system: Brief description of organs of the GI tract, Accessory organs of digestion – liver, gall bladder and

pancreas, Digestion and absorption of food.

Excretory system: Structure and function of organs of urinary system in brief. Mechanism of urine formation. Common

diseases of urinary system

Skin - Structure and functions, Regulation of body temperature.

UNIT IV [15 Hours]

Nervous system: Elementary anatomy of nervous system, reflexes

Brain: Brain anatomy, Functions of different parts of the brain in brief, Autonomic, sympathetic and parasympathetic

nervous system.

Special senses: Eye – structure and functions.

Ear: structure and functions.

UNIT V [15 Hours] Reproductive system: Reproductive system of male and female – description in brief, menstrual cycle, menarche and

menopause. Fertilization.

Endocrine system: Listing of endocrine glands and location, functions of thyroid, parathyroid,Adrenal and pituitary.

Text Books

1. Sembulingam and Prema Sembulingam, Essentials of Medical Physiology, Jaypee Brothers Medical Publishers

(P) Ltd, Second Edition, 2000.

2. Jain, A.K.: Textbook of Physiology. Vol.I and II. , New Delhi:.Avichal Publishing Co, 2002

References

3. Guyton, A.C, Function of the Human body, Philadephia: W.B. Sanders Company, 4th

Edition, 2009.

4. Muthaiya N M, Human Physiology, New Delhi: Jaypee Brother Medical Pblishers (p) ltd, 4th

Edition, 2006.

CORE IV - FAMILY DYNAMICS

(For those who joined since 2016-17)

Semester: 2 Hours/Week: 3

Subject Code: FBTIC22 Credits: 2

Learning Outcome:

Acquire knowledge and insights about the dynamics of contemporary marriage and family Systems in India.

Become acquainted with the concept, goals and areas of adjustments in marital relationship and within the

family.

Become aware of the Changing roles and relationships within the family.

Understand the dynamics of families in distress and crisis.

240

UNIT I [9 Hours]

Family in India: Importance of Family as a social institution in India.Definition, functions & characteristics of family.

Types of family. Characteristic of Family. Merits & Demerits of Joint of family. Merits & Demerits of Extended family.

Merits & Demerits of Nuclear family.

UNIT II [9 Hours]

Engagement & Wedding Mate Selection: - Characteristics of an ideal life partner. Importance of certain essential once

e.g. permanence, fidelity, companionship, love happiness, ego support, approved sexual expression. Understanding &

achieving one‘s own self. Achieving emotional maturity. An Engagement: - It‘s Importance.The courtship period. The

engagement period. Sex before marriage. Factors for breaking of engagement.The problems arise due to break of

engagement.

UNIT III [9 Hours]

Concept of Happy marriage & Adjustment in marriage life: Meaning, definition, function of marriage. Types of

marriage- Arrange marriage, Love marriage.Wedding Ceremonies.Types of ceremonies observed in different

communities in India. Importance of wedding ceremonies. Good & harmful ceremonies.

UNIT IV [9 Hours]

Happy marriage & adjustment in marriage life. Factors affecting happy marriage Sacrifices, economics status,

religious, sex emotion. Achieving adjustment in marriage life. Way of achieving adjustment. Sexual adjustment in

marriage Adjustment to parenthood.Changing role of women- adjustment in marriage.

UNIT V [9 Hours]

Social Act & family crisis:Social act -Dowry prohibition act, Child marriage prohibition act, and Female feticide act,

Sex Determination act, Household fortune act. Family Crisis- reasons, effect on family & remedies, Unmarried person,

Old age & their problems, Illness & Death, Divorce. Mechanisms for Solution of crisis- Planning for the future, Family

counseling service, Legal remedies.

Text Books:

1. Verm, V. S. Q. Singh M. Legal Rights for women and families, New Delhi:Women‘s Legal end contor, 1988.

2. Agustione V. M. (ed), The Family Transition, New Delhi: Vikas Publishing house, 1982

References:

3. Colemen J. C.Initimate relationship marriage & The family Chicago, 1998.

4. Cuppy G. G. Family & Social Change in Modern India , New Delhi, 1970.

5. Fousece M. B. Counseling for married Happiness, Bombay: Menaktalas unit VIII Centre book, 1991.

FIRST ALLIED II - PATTERN MAKING AND SEWING TECHNOLOGY

(For those who joined since 2016-17)

Semester: 2 Hours/Week: 6

Subject Code: FBTIA23 Credits: 5

Learning Outcomes:

To enable students understand how to take body measurements in different garment, utilized drafting skill

To modify and creating pattern, gain basic knowledge in garment construction

UNIT I [18 Hours]

Measurements :Body measurement -importance, how to take measurement for children's garment, women garment, and

men's garment.Pattern making-method of pattern making (drafting and draping)-types of pattern ,drafting steps in

drafting basic bodice-front, back and sleeve.

241

UNIT II [18 Hours]

Pattern Alteration :General principles for pattern alteration, common pattern alteration in a blouse .pattern grading -

definition, types-grading on basic -front and back bodice and sleeve. Pattern layout-types of layout.cutting -preparation

of grain in cutting and construction.

UNIT III [18 Hours]

Tools for Clothing Construction: Tools for clothing construction and needle work -Cutting tools, Hand sewing and

embroidery tools, Measuring tools, Marking tools, General tools, Pressing tools.sewing machine-parts of machine use

&care of machine. Special attachment in sewing machine.

UNIT IV [18 Hours] Basic Stitches :Hand stitches-temporary stitch, permanent stitch ,Machine stitches-seams and seam finishes. Introducing

of fullness-darts, tucks, pleats, Gathers and shirrs, frills or ruffles.

UNIT V [18 Hours] Finishing :Neck finishing-Bias facing and binding. Placket-standards of goal placket, types of placket.Fasteners-Types

of fasteners mending and patching.

Text Books

1. Wintered Aldrich. Metric Pattern Cutting for Children‟s Wear and Babywear, Uk: Blackwell science, 2009.

2. Gerry cooklin. Pattern Grading for women‟s clothing, The technology of sizing, Blackwell Science Ltd, 1990.

References

3. Gerry cooklin. Introduction to clothing manufacture, UK: Blackwell science,1991.

4. Myra coles, A Complete Guide for sewing M Sew, Singapore: Heinemann Professional Publishing, 1989.

EXTRA CREDIT - SEAWEED AND THEIR USES

(For those who joined since 2016-17)

Semester: 2

Subject Code: FBTIX2 Credits: 2

Learning Outcome:

To gain knowledge on seaweed resources

UNIT I

Introduction To Seaweeds: Three types of seaweeds; green algae, brown algae and red algae; their general characters,

habitats and taxonomic position.

UNIT II

Biodiversity: Seaweed Biodiversity: Seaweeds resources in world scenario, Indian status and Gulf of Mannar Biosphere

Reserve.

UNIT III

Economic Importance: Economic importance of seaweeds - Uses of seaweeds as food and fodder. Industrial uses of

seaweeds as dyes, adhesives etc., Medicinal uses of seaweeds.

UNIT IV

Phycocolloids : Seaweed phycocolloids: Agar, Algin and Carrageenan- Sources of phycocolloids; their structure,

chemistry, properties and their uses.

242

UNIT V

Physiology : Seaweed Physiology: Photosynthesis-light and dark cycle, Respiration- Glycolysis, Krebs cycle and

electron transport system; nitrogen metabolism-Sources of nitrogen; uptake and assimilation.

Tect Books

1. V.Krishnamurthy. Seaweeds – Wonder plants of the sea, Agriculture Chennai: Foundation of India, 2005

2. Economically Important Seaweeds CMFRI, Special Publication No 62 1995

References 3. V J Chapman and DJ Capron. Seaweeds and their uses, 1980

4. E.Yale Dawson. How to know the seaweeds, Durque, ICWA: WMC Brown company publishers, 1998

CORE V - NUTRITION FOR LIFE SPAN

(For those who joined since 2016-17)

Semester: 3 Hours/Week: 6

Subject Code: FBTIC31 Credits: 4

Learning Outcomes:

To know the computation of RDA allowances

Understand the concept of an adequate diet and the importance of meal planning

Know the factors affecting the nutrient needs during the life cycle and the RDA for various groups

To impart knowledge on the importance of nutrition during life span

UNIT I [18 Hours]

RDA: Recommended allowances - RDA for Indians, basis for requirement, Basic principles of components of energy

expenditure. General concepts about growth and development through different stages of life.

UNIT-II [18 Hours] Nutrition during pregnancy and lactation: Nutrition during pregnancy –Importance, Sign and symptoms,

complication & Nutrient requirements during pregnancy. Nutrition during lactation –physiology of lactation, nutrient

composition of human milk, Nutrient requirement during lactation.

UNIT-III [18 Hours]

Nutrition during Infancy: Growth and development during infancy, Advantages of Breastfeeding –Weaning and

supplementary food, Nutrient requirements. Nutrition during preschool -Growth and development, Nutrient

Requirements, inculcation of good food habits, feeding programme.

UNIT-IV [18 Hours] Nutrition during school going and adolescence: Nutrition during school going -Growth and development, Nutrient

Requirements, school lunch programme. Nutrition during adolescence -Growth and development Eating disorder,

nutritional requirements

UNIT-V [18 Hours]

Nutrition during Adulthood: Nutrition during Adulthood - nutritional requirements. Nutrition during old age -

Nutritional problems, nutritional requirements, special needs during old age.

Text Books

1. Srilakshmi.B. Nutrition Science, New Age International Ltd Publishers, 2006.

2. Swaminathan, .M. Essentials of Foods and Nutrition, Volume I and II , 2003,

3. Swaminathan,M. Advanced Textbook on Food Science and Nutrition, Bangalore: Bangalore Printing and

publishing Co Inc, Vol:2, Second edition, Reprinted, 2008.

243

References

4. Bamji M. et al, Text Book of Human Nutrition, New Delhi: Oxford and IBH Publishing Co.Pvt.Ltd, II Edition,

2003

5. ICMR, Nutrient requirements and Recommended Dietary Allowances for Indians, Hyderabad: National Institute

of Nutrition, 2002.

6. ICMR, Dietary guidelines for Indians, Hyderabad: National Institute of Nutrition, 2003.

CORE VI - FAMILY RESOURCE MANAGEMENT

(For those who joined since 2016-17)

Semester: 3 Hours/Week: 6

Subject Code: FBTIC32 Credits: 4

Learning Outcomes:

Recognize the importance of wise use of resources for achieving goals

Understand the management of resources applicable to residence course

Improve skills in organization of work and prepare for housekeeping jobs

UNIT I [18 Hours] Concept of Home Management: Meaning and definition of Home Management, Management process-planning,

controlling and evaluating, Motivating factors in management- Values-Parker‘s values Goals – Meaning, importance and

types of goals. Standards-Concept and Classification, Interrelationship between values, goals and standards, Decision

making-Importance, Types of decisions and steps involved.

UNIT II [18 Hours] Family Resources: Meaning of Resources, Types-Human and non-human Characteristics of resources Factors affecting

the use of resources.

UNIT III [18 Hours] Time Management: Importance of time plans, Process-planning, controlling and evaluating, Tools in time management,

Work load, work unit, peak load, Time norm, Time Cost, Work curve

UNIT IV [18 Hours] Energy Management and Work simplification:Importance, steps, process, Fatigue-Types, Energy cost of certain

household activities Work simplification-Definition, Principles and Techniques, Mundell‘s classes of changes

UNIT V [18 Hours] Money Management: Income-meaning, Types, Budget-meaning, types, Engel‘s law of consumption, Account keeping-

Meaning, types, Types of saving institutions

TEXT BOOK

1. Ambadker SN. Rural Housing: Agro-socio-economic Impact. Special Indian Ed. Agrobios 2000.

2. Bridger RS. Introduction to Ergonomics. McGraw Hill 1994.

REFERENCES 3. Devadas R P and Jaya N, Textbook on Child Development, Macmillan and Co 2003.

4. Sherlekar S A Marketing Management, Mumbai Himalaya publishing house, New Delhi 2002

SECOND ALLIED I- FAMILY RESOURCE MANAGEMENT PRACTICALS

(For those who joined since 2016-17)

Semester: 3 Hours/Week: 6

Subject Code: FBTIA33P Credits: 5

244

Learning Outcome:

To develop the ability to evaluate the management efficiency and effectiveness in the Family and other

organizations.

UNIT I [18 Hours] Management of time: Preparation of time plan for college girl/homemaker and its evaluation.

UNIT II [18Hours]

Work study: Determination of working height in vertical and horizontal planes, study of anthropometry and furniture

sizes. Making different types of flower arrangement, making furniture arrangement for various rooms.

UNIT III [18Hours]

Management of money: Study of expenditure pattern of your family and preparation of a model family budget/ budget

suitable for various categories

UNIT-IV [18Hours]

Waste Management: Study of waste management practices in your house/locality; Development an object from

household waste materials - Preparation of greeting card, menu card and poster making from waste materials

UNIT-V [18Hours] Event Management: Planning, organizing, implementing and evaluating a group activity (Party/Exhibition/ tour)

Home Management: Residence stays for a week incorporating principles of management.

Consumer Education: Development and evaluation of labels and advertisements for consumer products, Preparation of

a consumer complaint for any consumer product.

Text Books

1. Ambadker SN. Rural Housing: Agro-socio-economic Impact. Special Indian Ed. Agrobios 2000.

2. Bridger RS. Introduction to Ergonomics. McGraw Hill 1994.

References 3. Devadas R P and Jaya N, Textbook on Child Development, Macmillan and Co 2003.

4. Sherlekar S A Marketing Management, Mumbai Himalaya publishing house, New Delhi 2002

EXTRA CREDIT- ISLAMIC PERSPECTIVES IN DIET

(For those who joined since 2016-17)

Semester: 3 Hours/Week:

Subject Code: FBTIX3 Credits: 2

Learning Outcomes:

To understand the Islamic perspectives in maintenance of health

To follow Islamic way of eating and dieting

UNIT I

Islamic Concepts of Normal Nutrition: Nutrient Recommendation throughout life cycle- Infant,childhood, adolescent,

adult, pregnancy and lactation & old age.

UNIT II

Lifestyle: Eating habits, Drinking habits, supplication before & after meal,Sharing, eating less, eating slowly& eating

together. Ill effects of smoking, tobacco & alcohol.

UNIT III

Recommended foods & Drinks: Recommended foods & Drinks - milk, fruit, flesh of animals, Honey and diet related

problems

245

UNIT IV

Fasting consequence :Fasting consequence on health and its impact on nutritional status (case studies).

UNIT V

Treatment and medication: Treatment and medication for sick, infectious diseases, sport and physical exercise.

Text Book

1. Riaz, M.N and Chaudry, M.M, Halal Food Production, CRC press 2004.

References

2. Hedayetullah, Muhammad, Dynamics of Islam: An Explosion, Trafford Publishing, 2006.

3. Z.M.Janis, Standardisation for Halal Foods, Standard and Quality News, Vol 2, 2004

CORE VII - FIBRE SCIENCE AND YARN TECHNOLOGY

(For those who joined since 2016-17)

Semester: 4 Hours/Week: 5

Subject Code: FBTIC41 Credits: 4

Learning Outcome:

To enable students gain knowledge about the various fibres and understand the different methods of yarn

making.

UNIT I [15 hours]

Textile Fibers: Introduction to Textile Fibers – Classification of Textile Fibers: Natural fibres – Cotton – Jute –

Wool – Silk Fibers – Manufacturing Process – Properties of Fibers – Uses of the above fibers.

UNIT II [15 hours]

Regenerated Cellulose fiber: Viscose, Acetate Rayon – Manufacturing Process – Properties of fibers – Uses of

the above fibers. Regenerated Protein Fibers. Bicomponent fibres, miscellaneous fibres.

.

UNIT III [15 hours] Synthetic Fibers: Man-Made fiber – Type of Polymerization Reaction – Wet, Dry, Melt Spinning – Nylon fiber –

Polyester fiber – Acrylic fiber – Manufacturing Process – Properties of fibers – Uses of the above fibers – Texturizing –

It‘s Uses.

UNIT IV [15 hours]

Spinning Preparatory: Ginning – Objectives – Types and Working Principle – Mixing and Blending – Blow

Room – Objectives of Blow Room –– Carding – Objectives – Passage of Material – Drawing – Objectives -

Passage – Drafting – Combing- Preparatory for combing– Passage – Combing Machine.

UNIT V [15 hours] Spinning Roving: Passage of Material through Simplex Machine – Spinning – Passage – Drafting – Rotor

Spinning Machine –Assembly winder Doubling – Wet and Dry- TFO – Fancy Yarns – Sewing threads –

Manufacturing process.

Text Books

1. Bernard P. Corbman, Textiles Fiber to Fabric, 6th

edition, Mc. Graw Hill International Editions, New

York,1983, 1996.

2. S.P.Mishra, A Text Book of Fiber Science and Technology, New Age International (P) Ltd, New Delhi, 2005

References

3. Susheela Dantyagi, Fundamentals of Textiles and their Care, Orient Longman Ltd, New Delhi, 5th

edition,1998.

4. A.V. Mani, Spun Yarn Technology, Vol.I, II, III, Saravana Publications Co. Ltd, 1985.

246

5. W.G. Klein, The Technology of Short Staple Spinning, Textile Institute, Manchester, 1988.

CORE VIII- HOUSE HOLD EQUIPMENTS

(For those who joined since 2016-17)

Semester: 4 Hours/Week: 5

Subject Code: FBTIC42 Credits: 4

Learning Outcomes:

To understand the principle underlying the operation, use and care of household equipment.

To recognize base material. Finishes used in construction of household equipment.

To develop understanding of the standards for evaluating household equipment.

UNIT I [15 hours]

Materials used for household equipments: Importance of learning household equipment and new Trends in it, Material

used for household equipments. a) Base materials : Aluminum, Iron, Steel, Copper, Brass, Glassware, Plastic &

Potteriesb) Finishes : Mechanical and Applied c) Insulating, materials : Mica, Fiberglass, Puff, Mineral wool, Rock

wool, Plastic, Foams, Rubber etc, Methods of forming and assembling equipments a) Structural designing of the

equipment and different joints b) Buying of household equipments with respect to their material, usage, time and energy

saving devices and maintenance

UNIT II [15 hours]

Household Equipments - Non – electrical :Classification of household equipment in term of a) Portable and Non

Portable b) Electrical-Motor driven and heating c) Food related-(cooking, cleaning, serving, preparation) d) Cleaning e)

Laundry f) Non-Electrical g) Personal Care h) Recreation i) Time and energy saving equipments. Selection use care and

store of various Non-Electric household equipments used for kitchen, Laundry and cleaning.

UNIT III [15 hours]

Electrical Equipments: (1) Selection, use, care and store of various Electric household equipment used for kitchen,

Laundry, Cleaning and recreation. (2) Common Problems of electrical and Non-electrical equipments and their

household repairs

UNIT IV [15 hours]

Consumer Education: (1) Importance and art of good buy manship. (2) Factors affecting buying behavior such as : i)

Size & Type of Family ii) Income iii) Stages of family life cycle iv) Goals and values of family v) Market gullibility vi)

Knowledge and post experience vii) Sex of a buyers viii) Place of residence (3) Standardization for household

equipment.

a) Importance b) Procedure c) Role of BIS .

UNIT V [15 hours]

Consumer’s Rights and Responsibilities: Consumer‘s Problems 1) Choice and buying problems 2) Faculty weights

and measures 3) Miss guide by faulty able information Advertisement and schemes Consumer Protective Services 1)

Indian Standard Institution (ISI) 2) Consumer Guidance Society 3) Consumer Education and Research center,

Ahmadabad 4) Consumer Co-Operatives. Importance and types of consumer protection Law.

Text Books

1. Peet and Thye‘, household equipment, john wily eastern and Company, N.y.1981.

2. J.K.Dehsis, Improving household equipment, Punjab Agri. University 1978

References

3. Peet and Thye‘, household equipment, john wily eastern and Company, N.y.1981.

4. J.K.Dehsis, Improving household equipment, Punjab Agri. University 1178

5. Ogle, Varghese & George, Home Management, willing esteem, Co New Delhi 1984

247

CORE IX- RESIDENTIAL SPACE PLANNING

(For those who joined since 2016-17)

Semester: 4 Hours/Week: 5

Subject Code: FBTIC43 Credits: 4

Learning Outcomes:

Understand the concept of life space.

Comprehend the principles of house planning

Identify Institutional support for Housing

UNIT I [15 hours]

Space for Living : Factors influencing space occupancy, needs of space in the house, choice of housing, Preferences on

location, ownership, styles and space in the house Concept of life space Macro, Micro and Meso-environment meaning,

Proxemics and personal space, Territoriality, Claustrophobia and Agoraphobia, Crowding , Planning objectives and life

space , Site analysis, Orientation Schematic diagram, Zoning in the interior-private, social and utility spaces Working

with space-added space, making space and creating an illusion of space.

UNIT II [15 hours]

Concept of housing: Functions of a house, Factors determining housing, House as a symbol to implement good family

living, Housing problems in India, Causes and Remedial Measures , Desirability of owning vs renting

UNIT III [15 hours]

Planning the Residential Space: Selection of site, Principles of planning to suit basic needs, Sources of plant, Types of

plans used by an architect, Allocation of space for various activities ,Social spaces, work spaces, private spaces, Interior

Components and Treatment, Architectural details or fixed , features-Ceiling roses, skirting boards, dado, picture rails,

cornices, covings fire places, door/window architraves, stair balusters, hand rails etc., rafting house plans for various

income groups, Planning and judging house plans, Aesthetics and Housing , Relevance of Vasthu and Fengshui to

residential planning.

UNIT IV [15 hours]

Standardisation: Need for standardization in housing, Types of standards, Role of BIS (ISI), Legal restrictions in

housing-Plat, Easement, Zoning law, Building law

UNIT V [15 hours]

Institutional Support for Housing :Institutions specializing in housing, Financial Institutions, Research Institutions-

NBO, CBRI, SERC, Housing Board Functions of institutions in assisting housing, Availability of funds for, housing,

Research inputs available for housing, State and Central Housing Schemes.

Text Book

1. Sharma, G. and Khanna, G. Advance Interior Designing Incorporating Vaastu and Feng-shui, Indica Publishers,

Delhi.

References

2. Parikh, A., Robertson, D., Lane, T., Hilliard, E. and Paine, M., The Ultimate Home Design Source Book,

Conran Octopus Ltd., London 2000.

3. Shaw, R.B., Interiors by Design, Ryland Peters and Small, London 2003.

SECOND ALLIED II- SOFT FURNISHING

(For those who joined since 2016-17)

Semester: 4 Hours/Week: 6

Subject Code: FBTIA44 Credits: 5

248

Learning Outcomes:

Gain knowledge in selection, care and maintenance of furnishing.

Know about the various textile fibres, weaves and finishes.

Develop skills in selecting and estimating the cost of furnishings.

UNIT I [18 Hours]

Importance of furnishings :Meaning and importance, Factors influencing furnishing, selection, family need, preference

and availability, Design in furnishing, assessing financial requirement resources, setting up budget

UNIT II [18 Hours]

Furnishing materials: Classification and properties, Construction of fabrics-weaving, knitting, felting and bonding,

Finishes applied to fabric-dyeing and printing

UNIT III [18 Hours]

Soft furnishings: Types of furnishings, Window treatments, Curtains, drapes, blinds, shades, types of rods and fixtures,

Slip covers, cushion covers, bed linen, table linen, Floor coverings-Carpets and Rugs types, care and maintenance

UNIT IV [18 Hours]

Selection, care and maintenance: Care and maintenance, Stain removal, Mending are darning, Laundering and storage

UNIT V [18 Hours]

Requirement of furnishing and estimating the cost : Listing the basic requirement of furnishing materials for different

areas/rooms, Household linen-Bed linen, Blankets, Towels, Table linens.

Text Book

1. Prakash, K. Kalamkari Figures and Designs, English Edition Publishers, Mumbai 2003.

Reference

2. Singh, M., Hand Crafted Indian Textiles, Lustre Press, Singapore 2000

EXTRA CREDIT- BOOK KEEPING AND ACCOUNTING (For those who joined since 2016-17)

Semester: 4 Hours/Week:

Subject Code: FBTIX4 Credits: 2

Learning Outcomes:

To maintain principal and subsidiary books of account

To summarize information from the account books and prepared trial balance

UNIT I

Principles of Accounting: Introduction to accounting systems, Concepts of double entry systems, applications and

advantages of double entry systems, practice session.

UNIT II

Book keeping: Subsidiary books including cash book, principal book of account – ledger, bills of exchange, rectification

of errors, trial balance, final accounts, practice session.

UNIT III

Banking :Banking transaction, bank reconciliation statements, practice session.

UNIT IV

Computers in accounting, Concepts, Applications

249

UNIT V

Models of book keeping in hotel industry

Text Book

1. Vaish, M C, Money banking and international trade, 8th Ed. Wiley Eastern Ltd.Delhi 1977.

References

2. Kotas, R. Book keeping in the Hotel and Catering industry, 4th Edition 1982

3. Sethi, M. and Malhan, S Catering Management- an integrated approach, 2nd Edition, Wiley Eastern Ltd. Delhi.1993

CORE X-FABRIC FORMING TECHNIQUES

(For those who joined since 2016-17)

Semester: 5 Hours/Week: 4

Subject Code: FBTIC51 Credits: 3

Learning Outcome

To enable students understand how to make fabric using different methods, gain basic knowledge in all textile

units

UNIT I [15 hours]

Loom Motions: Looms – Passage of yarn through loom – Primary motion – Secondary motion and Auxiliary

motion – Handloom, Power loom, and Automatic loom.

UNIT II [15 Hours]

Weave Designs: Elements of design, Draft, Peg plan, Weave – Plain, Twill, Satin, Sateen, Honeycomb,

Huckaback, Terry-Extra warp, Extra weft, Backed fabric, Gauze and Leno, Double fabric.

UNIT III [9 Hours]

Elements Of Knitting: Passage of Single Jersey Circular Weft Knitting Machine – Element of Knitting Machine

– Needle – Sinker – Cam – Feeder – Single Jersey, Double Jersey, Rib Knit Structure- Inter Lock Knit Structure –

Purl Knit Structure – Knit Stitch, Tuck Stitch, Float Stitch.

UNIT IV [9 Hours]

Introduction to Knitting: Classification of Knitting– Comparison of Weaving and Knitting – Comparison of

Warp and Weft Knitting– Important Terms in Knitting – Coarse – Wales – Gauge – Face Loop – Back Loop –

Loop Length.

UNIT V [9 Hours]

Non Woven : Introduction – Types - Non Woven Techniques – Applications

Text Books

1. Husmuga Rai Fabric Forming by, New Age International 2000.

2. Z.J. Grosicki Watson‘s textile design and colour- elementary weaves and figured (seventh

edition),Woodhead publishing ltd, England 2004.

References

3. Watson‘s advanced textile design - compound woven structure (forth edition)by Z.J. Grosicki, Universal

publishing corporation. (1989).

4. K.Sagadevan, Fabric Forming KLR College, New Age International 2000.

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CORE XI- HUMAN DEVELOPMENT

(For those who joined since 2016-17)

Semester: 5 Hours/Week: 5

Subject Code: FBTIC52 Credits: 4

Learning Outcomes:

To develop understanding of all round development of the individual from infancy to adulthood

To develop skills in achieving positive human relationships

UNIT I [15 hours]

Concepts of Life: How life begins: Conception-Prenatal Development, Pregnancy: Signs and symptoms of Pregnancy,

ante-natal care, prenatal influences, Process of birth and types of birth, Post natal care.

UNIT II [15 hours]

Growth and Development: Meaning and Principles of growth and Development. Physical and motor development,

emotional, Social and intellectual development of infancy, babyhood, Care during babyhood-feeding, weaning, clothing,

immunization

UNIT III [15 hours]

Physical Development: Emotional, Social and intellectual development, developmental task of early childhood. Play

behavior in children, childhood illnesses-communicable diseases-deficiency diseases-other illnesses.

UNIT IV [15 hours]

Motor Development: Emotional, social and intellectual development, of late childhood .needs of children-common

behavior problems, habits and habit formation.

UNIT V [15 hours]

Preschool Education: Meaning, objectives, importance and types. preschool set up; equipment ,characters of preschool

teacher, importance of audio visual aids for preschool children, children with special needs; definition, classification-

physically handicapped, hearing impaired, visually impaired, speech impaired, mentally handicapped, gifted,

emotionally and socially maladjusted.

Text Books 1. Hurlock, E.B. Child development, MC Graw Hill, New York

2. Devadas, R.P., and Jaya, N. Textbook on Child development, Macmillan and co.,

3. Suriakanthi,A., Child development. An Introduction, Kavitha Publications. Gandhigram, Tamil Nadu

References

4. Dr. S.V. Kal. Child Psychology and child Guidance, Himalaya Publishing house, Bombay.

5. Dr. Sushma Gupta. Textbook of Nutrition, child care and Psychology, Kalyani Publisher, New Delhi.

COREXII - COLOUR AND LIGHTING

(For those who joined since 2016-17)

Semester: 5 Hours/Week: 4

Subject Code: FBTIC53 Credits: 3

Learning Outcome:

To impress upon students the dynamics of colour and lighting as individual and combined components in

interiors and exteriors for special effects

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UNIT I [15 hours]

Introduction to Colours: Fundamentals of colour and light in interior environments – Theory of colour and light as

perceived by the human eye.

UNIT II [15 hours]

Colours: properties, systems, mixing, symbolism, cultural effects and psychology – Physical and perceptual aspects of

colour and lighting – Need for colour and lighting to provide comfort and adequate safety – Need for quality in the

selection of colours and lighting in the built environment.

UNIT III [9 Hours]

Lighting: Concepts of lighting - Safety and emergency lighting.

UNIT IV [9 Hours]

Effects of colour: Use of colour and light in interior in relation to function, materials, surface finish and colour scheme

integration, Visual tricks to play – space making, space shrinking, camouflage and disguise.

UNIT V [9 Hours]

Objective specification of colour, colour difference, shade sorting, various colour spaces.

TEXT BOOK

1. Judith M. Perior and Regional Style from Around the World.Clarkson Potter Publications. 2000.

REFERENCE

2. Catherine C. Colour Healing Home. Octopus Publications. 2001.

3. Michael W. Advances in Colour Harmony & Contrast for the Home Decorator. School of Colour Publications.

2002.

4. Sarao M & Laurie Z. The Power of Colour. John Wiley & Sons. 1995.

ELECTIVE I- EXTENSION EDUCATION IN HOMESCIENCE

(For those who joined since 2016-17)

Semester: 5 Hours/Week: 5

Subject Code: FBTIE5A Credits: 5

Learning Outcome:

To enable the students to Understand the principles, philosophy, and programme of community Development UNIT I [15 hours]

Concept and strategy of rural development: meaning, principles philosophy and objectives of extension education.

The extension education process, qualities and role of extension worker. Community Development Programmes and

Panchayat Raj: History, Principles and philosophy of community development programme at the central, state, district,

block, and village levels, evaluation of the panchayat Raj. Three tier system of administrative Principles of democratic

decentralization

UNIT II [15 hours]

The Integrated Rural Development: Self-sufficiency scheme, National rural employment programme, Role of

voluntary organizations of village institutions and functions of NIRD, SIRD, CSW

UNIT III [15 hours] Home science for rural development: Role of Home science in solving problems of illiteracy, poverty and poor health UNIT IV [15 hours]

Communication: Meaning, Types, key elements and problems, Methods of Approaching People. Classification of

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teaching methods according to form and use, different extension methods, scope, advantages and limitations, Factors

guiding the selection and use, methods of motivating.

UNIT V [15 hours]

Audio visual Aids :Classification of audio visual aids in extension work- cone of experience, advantages and limitations

of folk media, factors limiting the selection and use of audio visual aids Programme Planning: Programme planning-

definition, Principles, nature and scope, Programme planning cycle, Evaluation, purpose and uses of evaluation.

Text Books

1. Mohanty B A Hand book of audio visual aids, Kitab mahal, Allahabad 1963.

2. The Home science association of India- Perspectives in Home science,Coimbatore,1977. References

3. Dahama O.P. and BhatnagarO.P. Education and Communication for Development Oxford and IBM publishing

co.1980.

4. Mohanty B A Hand book of Audio Visual Aids, Kitab mahal, Allahabad 1963.

5. Savile A.H Extension in Rural Communities, Oxford university press, 1965.

6. Rajammal P Devadas- Meaning of Homescience. Sri Ramakrishna Mission Vidyalaya, Coimbatore-1970.

ELECTIVE I - FOOD AND BEVERAGE SERVICE

(For those who joined since 2016-17)

Semester: 5 Hours/Week: 5

Subject Code: FBTIE5B Credits: 5

Learning Outcome:

To understand the principles food and beverage skills

To gain knowledge and skills required for the safe, hygienic and controlled service

UNIT I [15 hours]

Staff organization: Staff organization of Food and Beverage Department, inter & intra departmental coordination.

Organising parties and functions – Buffets & Banquets. Different forms of service – Russian, American, French, Indian

and English.

UNIT II [15 hours]

Meals and Menu planning : Different types of Menus – (a) Table d‘hote, (b) A‘la carte, State Banquets, (d) Buffet –

cold/hot spreads, for various types of function. Various forms of a meal courses, Preparation of the restaurant – Mis-en-

place & mis-en-scene, rules for laying of table and waiting.

UNIT III [15 hours]

Criteria for selection: Criteria for selection and use of equipment and furniture in food and beverage areas, different

types of linen, cutlery. Crockery, glassware, hollowware. Special service equipment for a food and beverage outlet and

explain their use. Styles of service – different styles of service, breakfast –types, cover, service of tea, coffee. Alcoholic

and other non-alcoholic beverages.

UNIT IV [15 hours] Organization structure: Organization structure and procedures of the food and beverage component of hospitality

operation, role and responsibilities of restaurant staff, connect procedures of settlement of food and beverage accounts,

KOT.

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UNIT V [15 hours]

Hygiene and safety techniques: Hygiene and safety techniques within the food and beverage service sector:

environmental hygiene, hygienic food handling, personnel hygiene; safety- causes of accidents, safety procedure, safety

devices and legal responsibilities

Text Book

1. Vijay Dhawan, Food and Beverage Service, 1st Edition, Frank Bros & Co 2000.

References

2. Sudhir Andrews, Food and Beverage Service Training Manual, Tata McGraw Hill Publishing Company Ltd

New Delhi 1999.

3. Lilli Crap, D R and Cousins J A Food and Beverage Service,4th

Edition, Hodder and Stoughton 1994.

ELECTIVE II- GARMENT DESIGNING PRACTICALS

(For those who joined since 2016-17)

Semester: 5 Hours/Week: 5

Subject Code: FBTIE5CP Credits: 5

Learning Outcome:

To enable the students to develop skills in garment construction

UNIT I

Garments for infants wear: [15 hours]

1. Preparation of pattern and construct BIB.

2. Preparation of pattern and construct JABLA

UNIT II

Garments for Ladies wear Style I: [15 hours]

3. Preparation of pattern and construct A-LINE FROCK

4. Preparation of pattern and construct SKIRT& TOP

UNIT III

Garments for Ladies wear Style II: [15 hours]

5. Preparation of pattern and construct KAMEEZ

6. Preparation of pattern and construct SALWAR&SURWAR.

UNIT IV

Garments for Ladies wear Style III: [15 hours]

7. Preparation of pattern and construct MAXI

8. Preparation of pattern and construct NIGHTY

UNIT V

Garments for Ladies wear Style IV: [15 hours]

9. Preparation of pattern and construct LADIES SHIRT

10. Preparation of pattern and construct LADIES PANT

Text Book

1. Mr. Ashish Kashyap, Ms. Rashmi Sharan and Ms. Rishika “Indian Garment Design Course Book”, Edition

2011.

2. Mullick .P, Garment Construction Skills, Kalyani Publishers, New Delhi. 2002.

254

Reference Books

3. Thomas Anna Jacob, “The art of Sewing”, USB Publishers, New Delhi 2000.

4. Verma G., “Cutting and Tailoring Theory‖ Asian Publishers, Delhi.1999.

ELECTIVE II- FABRIC DESIGN & ANALYSIS PRACTICALS

(For those who joined since 2016-17)

Semester: 5 Hours/Week: 5

Subject Code: FBTIE5DP Credits: 5

Learning Outcome:

Analysis of following fabrics for Design, Draft, Peg Plan, Ends per inch, Picks per inch, Yarn count, Yarn

crimp, Cover factor& Weight per square yard of fabrics

UNIT I

Plain weave: [15 hours]

1. Plain weave and its derivatives

UNIT II

Twill weaves: [15 hours]

2. Twill weaves – 2/1, 3/1.

UNIT III

Decorative Weaves Style I: [15 hours]

3. Satin Weave

4. Sateen Weave

UNIT IV

Decorative Weaves Style II: [15 hours]

5. Honey comb Weave

6. Huck – a – back Weave

UNIT V

Decorative Weaves Style III: [15 hours]

7. Extra Warp

8. Extra Weft

Text Book

1. A. C. Long, Design and Manufacture of Textile Composites, CRC Press, 2005.

Reference

2. Peter R. Lord, Handbook of Yarn Production CRC Press, 2003.

CORE XIII - LANDSCAPE DESIGNING

(For those who joined since 2016-17)

Semester: 5 Hours/Week: 5

Subject Code: FBTIC61 Credits: 4

Learning Outcomes:

Study the different types of garden design

Understand the features of garden

255

Acquire skill in developing a home landscape garden

Study the type of plants suitable for landscaping

UNIT I [15 Hours]

Importance of gardening: History and development of gardening in India

UNIT II [15 Hours]

Types of garden: Formal garden, Informal garden- English garden, Italian garden, French garden, Persian garden,

Chinese garden, Moghal garden Japanese gardens

UNIT III [15 Hours]

Garden components: Basic principles in landscaping, Landscaping places of pubic importance, Designing a home

landscape garden, Conservatory-Green house technology , Green House Types , Guidelines for green house Operation

and maintenance, Advantage of growing plants in green house.

UNIT IV [15 Hours]

Importance of lawn: Preparation of land, Methods of lawn making, Maintenance of lawn Gross protection, Types of

lawn grass, Plants suitable for lawn

UNIT V [15 Hours]

Digging tools: Tools for intercultural operations, Appliances for watering, Pruning tools General garden equipment-

Sprayers and dusters

Text Book

1. Kumar, N., Introduction to Horticulture, Rajalakshmi Publications, 1999

References

2. Randhawa, G.S. and Mukhopadhy, A. Floriculture in India, Allied Publishers Limited, Chennai 2000.

3. Bose et al., Floriculture and Landscaping, Naya Prokash, Kolkatta 2000.

CORE XIV- PROJECT

(For those who joined since 2016-17)

Semester: 6 Hours/Week: 6

Subject Code: FBTIC62PW Credits: 5

Learning Outcomes:

It is compulsory for all the students to complete of the given institutional training programs in a reputed

institution for a period of 15 days each. At the end of the final year, each student has to submit a report of the

training and undergo a viva voce examination. Marking system is as follows:

Internal marks will be awarded by the faculty of the department with whose guidance the report is prepared

Aspects to be covered in the Dietary Internship training programs

Dietary internship training:

1. Assessing the nutritional status and diet history of patients.

2. Planning diet sheets, preparing and providing guidance in the production of therapeutic diet.

3. Supervising the preparation of diets.

4. Supervising the delivery of trays to the patient.

5. Getting feedback from patients regarding diets.

6. Understanding the layout of hospital dietary unit.

7. Acquiring practical knowledge in diet counseling.

8. Under taking 2 case studies at hospital situation.

256

CORE XV- THERAPEUTIC NUTRITION

(For those who joined since 2016-17)

Semester: 6 Hours/Week: 5

Subject Code: FBTIC63 Credits: 4

Learning Outcomes:

To obtain knowledge on role of diet in disease conditions

To gain experience in planning, preparing and serving therapeutic diet

UNIT I [15 hours]

Principles of Diet Therapy:Principles of diet therapy - Routine Hospital diets - special feeding methods – Tube feeding,

parental nutrition.The Dietitian - Clarification - Responsibilities in Indian context - Diet counseling - Registered

dietitian.

UNIT II [15 hours]

Gastro Intestinal Disease: Etiology, symptoms and modification of diet in gastro intestinal disease, peptic ulcer -

diarrhea and constipation. Etiology, symptoms and modification of diet in diseases of liver and gall bladder. a.hepatitis

b. cirrhosis c. Cholecystitis and Cholelithiasis.

UNIT III [15 hours]

Cardiovascular disease: Prevalence, pathogenesis, symptoms, risk factors and modification of diet in cardiovascular

disease - Atherosclerosis, hypertension.

Prevalence, types, etiology, symptoms, diagnosis and treatment of metabolic disorder - Diabetes mellitus.

UNIT IV [15 hours]

Disease of Kidney: Etiology, symptoms and modification of diet in disease of kidney – glomerulo nephrites, nephritic

syndrome, acute and chronic renal failure, dialysis – urinary calculi.

Symptoms, Risk factors and modification of diet in cancer - Nutritional problems of cancer therapy - Role of

antioxidants in the prevention of degenerative diseases.

UNIT V [15 hours]

Etiology: symptoms and modification of diet in febrile conditions - Typhoid, Tuberculosis. Etiology, symptoms and

modification of diet in obesity and underweight.

Text Books

1. Sue Rodwell Williams, Basic nutrition & diet therapy - Volume 1, (2001)

2. Antia FP, Clinical Dietetics and Nutrition, Oxford University Press, New Delhi, 4th edition,. (1997)

3. Davidson, Passmore P and Break LP, Human Nutrition and Dietetics, English language book society, (1986)

Livingstone.

References

4. Krause.M.V.And Mahan, L.K. Food, Nutrition And Diet Therapy, 6th

Ed.W.B.SaundersCompany, Philadelphia,

5. 2004.

6. Maimun Nisha, Diet Planning for diseases, Kalpaz Publishers, 2006.

7. LoryA. Smolin and Mary B.Grosvenor, Nutrition Science and Application, Third Edition Saunders College

Publishing New York 2000.

CORE XVI- THERAPEUTIC NUTRITION PRACTICALS

(For those who joined since 2016-17)

Semester: 6 Hours/Week: 4

Subject Code: FBTIC64P Credits: 3

257

Learning Outcome:

To enable students to apply the principles of planning therapeutic diets for various disease conditions

Practicals

1. Standardization of common food preparation [8 hours]

2. Planning and preparation of low calorie diet for obesity [6 hours]

3. Planning and preparation of high calorie diet for underweight [4 hours]

4. Planning and preparation of diet for fever [4 hours]

5. Planning and preparation of diet for anaemia, PEM [8 hours]

6. Planning and preparation of bland diet for diarrhoea and constipation [8 hours]

7. Planning of diet for jaundice [4 hours]

8. Planning and preparation of diet for Type II Diabetes mellitus [8 hours]

9. Planning and preparation of diets for hypertension & atherosclerosis [9 Hours]

References 1. Gopalan C., RN. Ramasastri and S.C. Balasubra-manian, "Nutritive Value of Indian Foods", National Institute of

Nutrition, Hyderabad (1977).

2. Clinical Dietetics Manual, Indian Dietetic Association , (2011).

ELECTIVE III - TEXTILE PROCESSING

(For those who joined since 2016-17)

Semester: 6 Hours/Week: 5

Subject Code: FBTIE6A Credits: 5

Learning Outcomes:

To introduce various departments of an apparel industry

To impart skills in apparel production in an Industrial set-up

UNIT I [15 hours]

Introduction to Textile processing : Process sequence - Impurities present in grey fabric. Shearing, Singeing, Desizing

–objects - types - Acid desizing - Enzyme desizing. Scouring – objects - chemical changes during scouring - Open

scouring - Kier boiling.

UNIT II [15 hours]

Bleaching :Objects - Chemicals used - Hypochlorite bleaching - Hydrogen peroxide bleaching. Mercerization – Objects

- Chemical changes - Chain mercerizing.

UNIT III [15 hours]

Dyeing : Objects, Classification. Dyeing of cotton with Direct, Reactive, Vat, Sulphur and Azoic dyes. Wool and Silk

with acid and basic dyes. Polyester with disperse dyes. Nylon and acrylic with basic dyes.

UNIT IV [15 hours]

Printing : Objects - Ingredients in printing - styles of printing – Direct – Resist – Discharge - Printing methods – Screen

– Block – Roller – Rotary - Flat bed - Transfer printing - after treatments – Steaming – Curing - Thermal fixing.

UNIT V [15 hours]

Colour fastness to washing: lighting, rubbing and perspiration. Computer colour matching - Brief study of Eco Friendly

methods in Textile Processing.

Text Books

1. Tyrone L.Vigo, Textile Processing and Properties, Elsevier, 2011.

2. A. Richard Horrocks, Subhash C. Anand, Handbook of Technical Textiles, Woodhead Publications, 2016.

258

Reference

3. A Cavaco-Paulo, G Gubitz Textile Processing with Enzymes, CRC Publications, 2003.

ELECTIVE III - FASHION MERCHANDISING AND RETAILING

(For those who joined since 2016-17)

Semester: 6 Hours/Week: 5

Subject Code: FBTIE6B Credits: 5

Learning Outcome:

To enable the students to develop skills in garment construction

UNIT I [15 hours]

Fashion :Components of Fashion – Silhouette – Texture – Color – Acceptance – Change – Principles of Fashion. The

Environment of Fashion: Demographics and Psychographics – Economic Factors – Sociological Factors – Psychological

Factors.

UNIT II [15 hours]

Designers : The Leader of Fashion: Birth of Fashion – The Designer‘s Role – Types of Designer‘s-– Insight and

Intuition – Source of Design Inspiration – Manufacturers and the Retailer‘s Role –– Fashion Leaders and Followers.

Merchandising Industry and Marketing Activities – Market Center – Industry Trends.

UNIT III [15 hours]

Domestic Fashion Market : Market Weeks – Trade Shows – The Development of Regional Fashion Centers – Trends0f

Italy, Hong Kong ,France ,London, Paris .Fashion Retailing – Types of Retailers of Fashion Merchandise – Fashion

Advertising.

UNIT IV [15 hours]

Visual Merchandising: Window Display-Concept, Types of Display, Display settings-Principles of design- Harmony

,Rhythm, Balance, Emphasis and Proportion applied to Window Display-Exterior of a store- Banners, Outdoor lightings,

Planters, Awnings, Windows in Store Front Design, Arcade front, Corner window

UNIT-V [15 hours] Display Window Construction: Closed back window. Floor, Back of the window, Ceiling, Side walls, Masking, Open

Back windows, Special Windows- Store Interiors-Columns, Focal points, Fascia, Counters and Display cases, Ledges,

Risers, Enclosed Displays, 100 % Traffic Areas.

Text Book 1. Martin M Peglar S. V. M, Visual Merchandising and Display –Fairchild Publication, Inc, New York –V Edition

2007.

References

2. Fashion Marketing by Easey M, Blackwell Science 1994.

3. Merchandising- Theory, Principles and Practice Grace i. Kunz II Edition, Fair child Publications, Inc. New

York. 2005.

SKILL BASED ELECTIVE PAPER DESIGN GRAPHICS PRACTICALS

(For those who joined since 2016-17)

Semester: 1 Hours/Week: 2

Subject Code: FBTIE14P Credits: 2

259

Learning Outcomes:

To help students to learn & understand the techniques of various methods of drawing.

To make them understand the use of colours & their effects in drawing.

UNIT – I [6 Hours]

Introduction To Free Hand Drawing : Basic exercises, Still life, Basic forms, effect of lines to represent textures -

Understanding of different types of perspective views using vanishing points, Shading exercises etc.

UNIT – II [6 Hours] Sketching: Outdoor sketching including Lawns, bushes, Water Bodies, Plants & trees in different media. Indoor

sketching – furniture, lights, corridor, lobby, class room etc.

UNIT – III [6 Hours] Measured Drawing: Lettering - types, Scale, Measured drawing of furniture, Wall panelling, flooring pattern, ceiling

pattern, doors and windows.

Geometrical Drawing: Orthographic projections - Projection of lines, planes and solids, section of primary solids such

as pyramids, cones, cylinder, prism, sphere, cuboid , etc.

UNIT – IV [6 Hours] Isometric Drawing: Isometric projection of all platonic solids such as cube, cuboid , hexagonal prism, pyramids, cone

and sphere etc – isometric projection of singly and doubly curve surfaces.

UNIT – V [6 Hours] Sciography :Sciography : Principles of Shade and Shadow- Shade and Shadows of Architectural Elements in Interiors.

Shadows of Circular/ Cylindrical/Spherical elements.

Text Book

1. Francis D.K. Ching Drawing – A creative Process, John Wiley Sons, New York

2. W.Jaxtheimer, Thames & Hudson How to paint & draw, Bodo, London

REFERENCE BOOKS

3. I.H.Morris Geometrical drawing for art students, 2nd revised edition -, Orient Longman, Calcutta, 1995.

4. Ernest R. Weidhaas, Allyn and Bacon Architectural drafting and design, 4th edition –, Boston, 1981.

5. M G Shah, C M Kale, Building drawing, 3rd edition –Tata Mcgraw – Hill publishing, New Delhi.

FUNDAMENTALS OF APPAREL DESIGNING PRACTICALS

(For those who joined since 2016-17)

Semester: 2 Hours/Week: 2

Subject Code: FBTIE24P Credits: 2

Learning Outcome:

To enable the students to develop skills in garment construction

UNIT I

Seams & Seam finishes: [6 Hours]

1. Prepare samples for seams and seam finishes.

UNIT II

Fullness & Neck finishing: [6 Hours]

2. Prepare samples for fullness- Darts, Tucks, Pleats, Gathers and Godets

3. Prepare samples for neck finishing

260

UNIT III

Collar & Plackets: [6 Hours]

4. Prepare samples for collar- any five.

5. Prepare samples for plackets.

UNIT IV

Fastners: [6 Hours]

6. Prepare samples for fasteners- Button and Button holes, Hooks and eye,

Press button and velcrow

UNIT V

Garment construction: [6 Hours]

7. Preparation of pattern and construction of the followings

a. Salwar b. kameez

Text Books

1. Juvekar, Easy cutting Commercial Tailors Corporation Pvt. Ltd, 166 Dr.Ambedkar Road, Delhi. 2010.

2. Mary Mathews, Practical clothing construction -part I cosmic press Chennai 1986.

References

3. Mullick .P, Garment Construction Skills, Kalyani Publishers, New Delhi (2002).

4. Juvekar Easy cutting Commercial Tailors Corporation Pvt. Ltd, 166 Dr.Ambedkar Road, New Delhi 2010.

CAD IN TEXTILES & APPAREL DESIGNING PRACTICALS

(For those who joined since 2016-17)

Semester: 3 Hours/Week: 3

Subject Code: FBTIE34P Credits: 2

Learning Outcome:

Enable the students to acquire skills in textiles designing using computer software

UNIT I [9hours]

Designing fabric: Plain weave, checked pattern, honey comb weave, dobby weave, jacquard weave,

UNIT II [9hours]

Drafting & Grading:

Drafting a pattern for Children‘s Garment-3

Grading pattern for Children‘s Garment,

UNIT III

Drafting & Grading: [9 hours]

Drafting a pattern for Women‘s Garment-3

Grading pattern for Women‘s Garment,

UNIT IV

Drafting & Grading: [9 hours]

Drafting a pattern for Men‘s Garment -3

Grading pattern for Men‘s Garment

UNIT V

Marker Planning: [9 hours]

Marker planning - single size marker planning, multi size marker planning, one way fabrics,

Printed fabrics, and checked fabrics.

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Text Books

1. Terry Bond – Alison Beazley, Computer – aided pattern designs and product development

2. Laura Nugent.Computerized Patternmaking for apparel production

Reference

3. S.Gray “CAD/CAM in clothing and textiles”gower puplishing, 1998

ART AND CRAFT PRACTICALS

(For those who joined since 2016-17)

Semester: 4 Hours/Week: 3

Subject Code: FBTIE45P Credits: 2

Learning Outcomes:

Develop skills in various art processes.

Appreciate the aesthetic elements involved in the art process.

Develop skill in decorating home.

Unit I [9 Hours]

Arrangements:

1. Flower arrangement.

2. Table Setting.

3. Arranging for various occasions – birth day party and Buffet.

Unit II [9 Hours]

Traditional Indian Art

1. Buddhist Sculpture

a) Sarnath - Stambhas

b) Sanchi - Toranas

2. Temple Sculptuer - North India

a) Bhubaneshwar - Muktheshwara

b) Konark - Sun Temple

Unit III [9 hours]

Drawing and Painting : a) Plants, Flowers, Fruits, Branches, Trees from Nature, animals and birds.

b) Composition - Still life 'with fruits, flowers and ananimate objects.

C) Watercolours - Composition from nature and still life compositions.

Unit IV [9 hours]

Working model:

Macrame, Decoupage, Flower making, Collage work, Batik printing, Greeting cards for different occasions, Stencil

printing, Stained glass painting, Pot painting, Designs for saree borders and floor decorations.

Unit V [9 hours]

Principles of design:

I.Analysing design for their qualities.

II. Arranging various areas using the different principles of design.

Ill. Special area arrangement - Hotels, Restaurants, Hospitals, Auditoriums, Airports etc.

IV. Harmonious combination of colour in different areas.

Text book

1. Mary Gilliat Mix and Match Decorating Book. Dover Publications Inc: New york U.S.A.

2. Harry N. The California Home Book. Pub:. Abrams Inc (N.Y.)

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References

3. Kasu, A.A., Interior Design, Ashish Book Centre, Mumbai. 2005.

4. Piper, D. The Illustrated history of art, Chancellor Press, China, 2000.

WOMEN ENTREPRENEURSHIP PRACTICALS

[For those who joined since 2016-2017]

Semester:5 Hours /week: 3

Subject Code: FBTIE54P Credits : 2

Learning Outcomes:

To develop the skills of Entrepreneurship among women folklore

To acquaint students with practical aspects of Entrepreneurship

UNIT I [9 Hours] Accessory making design: Bracelet, Bangles, Anklets, Chains- Hip chain, Neck chain

UNIT II [9 Hours] Surface Work: Embroidery -20 stitches

Sequence work -5 types

Beads work -3 types

UNIT III [9 Hours]

Food Preserves: Preparation of jam-mixed fruit jam, apple jam, guava jam, pineapple jam, jelly- apple and guava,

squash-pineapple, orange, sappota.

UNIT IV [9 Hours] Training pertaining to entire process of oyster mushroom and button mushroom cultivation: Composting, spawn

preparation, techniques of spawing, laying of beds, demonstration of vegetative and reproductive phase, watering,

harvesting techniques, drying and preservation of market survey.

UNIT V [9 Hours] Market Survey: To conduct market survey, product selection, criteria for principles of product, selection and

development, sales management, sales promotion and pricing of a product.

Text Books

1. Despande, M.V. Entreprenurship of small scale industries. Allahabad: Deep publication 2004.

2. Nirmal K. Sinha and Jiswan S. Sidhu‖ Handbook of fruits and fruit processing‖. 2012.

References

3. Gundry Lisa K. & Kickul Jill R., Entrepreneurship Strategy: Changing Patterns in New Venture Creation,

Growth, and Reinvention, SAGE Publications, Inc. 2007.

4. Milne D'Arcy Jean. Fabric Left Overs, Octopus Publishing Group Ltd. 2006.

5. Singer Margo. Textile Surface Decoration-Silk & Velvet, A&C Black ltd 2007.

FOOD PRESERVATION PRACTICALS

[For those who joined since 2016-2017]

Semester:6 Hours /week: 3

Subject Code: FBTIE65P Credits : 2

263

Learning Outcomes:

To obtain practical knowledge on principles and methods of preservation

To enable students to do recipes based on preservation methods

UNIT I [9 Hours]

Preservation by sugar

Preparation of Jam: Mixed fruit jam, Apple jam, Guava jam, Pineapple jam

Preparation of jelly: Apple jelly, Guava jelly

UNIT II [9 Hours]

Preparation of Squash: Pineapple squash, Orange squash, Sappota squash and Grape squash.

Fruit preserves- fruit bar, Petha (Pumpkin sweet), Ginger murabha.

UNIT III [9 Hours]

Preservation by salt: Pickles – Onion pickles, Mango pickle, Garlic Pickle, Dried fish

Vathal vadakam- cluster bean vathal, brinjal, bittergourd, ladies finger

Vadamkam- Rice, sago

UNIT IV [9Hours]

Preparation of Spice products: Tomato sauce, tomato ketchup,

UNIT V

Preservation by fermentation

Vinegar, Curd, Lassi, Thokla [9Hours]

Text Books

1 . Nirmal K.Sinha and Jiwan S.Sidhu, Handbook of fruits and fruit processing", Wiley-lackwell, 2012.

2 .Nirmal K.Sinha and Jiwan S.Sidhu,, Handbook of vegetables and vegetables processing", Wiley-Blackwell,2012.

3.Srilakshmi B, Food Science, New age publication, Delhi, 2005.

References

4.Verma L.R and Joshi V.K, Post harvest technology of fruits and vegetables, Handling, processing, fermentation

and waste management, 2011.

NON MAJOR ELECTIVE – NUTRITION AND HEALTH OF WOMEN

[For those who joined since 2016-2017]

Semester: III Hours /week: 4

Subject Code: FBNM3HS Credits : 2

Learning Outcomes:

Be acquainted with status of women in Family and Society

To understand the various factors influence the health and nutritional status of women

To plan and undertake various activities to improve the status of women

Understand how health of women influence family, community and national development

UNIT I [12 Hours]

Concept and definition of nutrition, Common nutritional disorders among women and children & their preventive

measures. Importance of Women‘s Health, Psychosocial aspects of woman‘s health.

UNIT II [12 Hours]

Normal nutrition throughout the life cycle: Nutrition in adolescence, diet, Adolescent pregnancy, eating disorders,

food consumption patterns in women, nutritional needs of elderly women, Nutrition for female athlete.

264

UNIT III [12 Hours]

Nature and use of the Health care Delivery System: Problems & Prospects Reproductive health and Reproductive

rights. Nutrition and reproduction: Diet, menstrual cycle and sex steroid hormones, nutrition concern during pregnancy

and lactation, nutritional concerns in pre and post menopausal phase, hormone replacement therapy, use of oral

contraceptives and nutrition.

UNIT IV [12 Hours] Health Education special reference to rural women Family Welfare methods of Gender bias Practices. Food processing

techniques and its merits and demerits.

UNIT V [12 Hours] Health: Concept and definition, Spread of sexually transmitted diseases, HIV/AIDS and its impact on women;

preventive measures. Common Communicable diseases and their preventive measures, National Health Programmes

Text Books

1. Sanjay Tiwari, Women Entrepreneurship and Economic Development, Swarup & Sons, New Delhi, 2007.

2. Swaminathan, M. Essentials of Foods and Nutrition, Volume I and II Ganesh and Co., Madras, 2003.

3. Srilakshmi. E. Nutrition Science, New Age International Publishers, 2007.

References

4. Mahan, Kathleen L. Krause‘s Food, Nutrition and Diet Therapy, W.B.Saunder‘s, 11th Edition 2004

5. Gordon M. Wardlaw, Anne M. Smith contemporary Nutrition, Mc Graw – Hill International Edition, 2006

6. Wc13 Mcgraw – Hill. Vishwannath M. Sardesai [], Introduction to clinical Nutrition, Marcel Dekker, Inc New

York, 2003.

7. Roberta Larson Duyff. John wiley & sons, Inc American Dietetic Association, complete food and Nutrition

guide, 2nd edition 2002.

ACCESSORIES AND ORNAMENTATION PRACTICALS

[For those who joined since 2016-2017]

Semester: 3 Hours/Week: 4

Subject Code: FBNM4HS Credits: 2

Learning Outcome:

Enable the student to make creative designs in accessories & ornamentation by using different models

UNIT I [12 Hours]

Different shapes and kinds: a) Handbags-1

UNIT II

Accessories: [12 Hours]

a) Belts -1

b) Wallet -1

UNIT III [12 Hours]

Accessory making of design:

a) Bracelets-3 b) Bangles -3

UNIT IV

Chains & Anklets: [12 Hours]

a) Anklets-3

b) Chains – hip chain, neck chain -2

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UNIT V [12 Hours]

Ornaments:

a). Ear ring & head hair ornaments with different models.-2

Textbooks

4. Sandy Allison, Ted Walker, Alan Wycheck ‗‗Basic Jewelry Making‖, 2006.

References

5. Jinks McGrath „„The Encyclopedia of Jewelry-making Techniques‟‟ Running Press, 1995.

6. Glen F. Waszek Making Silver Chains: ―Simple Techniques, Beautiful Designs”, 20

CERTIFICATE PROGRAMME IN APPAREL DESIGNING [For those who joined since 2016-2017]

(One year Programme)

Paper

no

Subject

Code

Subject title Total Hours Total Marks

I ECAD1 Basic Apparel Designing 30 100

II ECAD2P Apparel

Production Practicals

50 100

PAPER I -BASIC APPAREL DESIGNING [For those who joined since 2016-2017]

Subject Code: ECAD1 Hours:30

Learning Outcomes:

To enable students understand how to take body measurements in different garment

Utilized drafting skill to modify and creating pattern, gain basic knowledge in garment

UNIT I

Sewing machine [6 Hours]

Parts and function of a single needle machine, essential equipment. Seams and Seam finishes – types. Working of seams

and seam finishes. Hemming - Importance, Types, hem stitches used.

UNIT II

Fullness [6 Hours]

Fullness - Definition, types, darts, tucks, Pleats, flares, godets, gathers and shirrs, frills, flounces. Facing and binding -

Definition, types.

UNIT III

Plackets [6 Hours]

Openings – Plackets – Definition, Characteristics of a good Placket – types, method of constructing the plackets.

UNIT IV

Closures [6 Hours]

Closures: Fasteners–Conspicuous–Definition, types Button and button– holes, button loops, button with holes, shank

buttons, eyelets of words Inconspicuous – press buttons, hook, and eyes, zips.

266

UNIT V

Sleeves [6 Hours]

Sleeves: Definition, Types of Sleeves – plain, puff sleeve, bishop sleeve, bell, circular, squared armhole, cap sleeve and

Magyar sleeve, sleeve and bodice combined – raglon, kimono and dolman. Yoke's - Types, simple yoke, Yoke with

fullness, within the yoke.

Text Books

1.Zarapker system of cutting –zarapker. K. r., Navneet publications Ltd.

2.Mullick .P.(2002) , Garment Construction Skills, Kalyani Publishers, New Delhi.

References

3. Armstrong H.J. Pattern Making for Fashion Design. Longman. 2003.

4. Bray Natalia. More Dress Pattern Designing. Blackwell Science. 1999

5. Easy Cutting Juvekar, Commercial Tailors Corporation Pvt.Ltd, 166, 2000

PAPER II-APPAREL PRODUCTION PRACTICALS [For those who joined since 2016-2017]

Subject Code: ECAD2P HOURS: 50

Learning outcome

To enable the students to develop skills in garment construction

UNIT I [9 Hours]

1. Preparation of pattern and construct BIB.

2. Preparation of pattern and construct JABLA

UNIT II [9 Hours]

3. Preparation of pattern and construct SKIRT& TOP

UNIT III [9 Hours]

4. Preparation of pattern and construct KAMEEZ

5. Preparation of pattern and construct SALWAR

UNIT IV [9 Hours]

6. Preparation of pattern and construct LADIES SHIRT & PANT

UNIT V [9 Hours]

7. Preparation of pattern and construct SAREE BLOUSE

Text Books

1. Easy cutting - Juvekar,, Commercial Tailors Corporation Pvt. Ltd, 166 Dr.Ambedkar Road, Delhi.

2. Zarapker system of cutting –zarapker. K. R., Navneet publications Ltd.

3. Practical clothing construction -part II Mary Mathews, cosmic press Chennai.

References

4. Zarapker system of cutting –zarapker. K. R., Navneet publications Ltd.

5. Mullick .P.(2002) , Garment Construction Skills, Kalyani Publishers, New Delhi.

6. Thomas Anna Jacob, ―The art of Sewing‖, USB Publishers, New Delhi.2000

7. Verma G., ―Cutting and Tailoring Theory‖ Asian Publishers, Delhi.1999.

267

CERTIFICATE PROGRAMME IN FOOD PROCESSING AND PRESERVATION [For those who joined since 2016-2017]

(One year Programme)

Paper no Subject

Code

Subject title Contact

Hours

External

Marks

I ECFP1 Food Processing and

Preservation

30 100

II ECFP2P Food Processing and

Preservation Practicals

50 100

Total 80 200

PAPER I - FOOD PROCESSING AND PRESERVATION [For those who joined since 2016-2017]

Subject Code: ECFP1 Hours: 30

Learning Outcomes:

To enhance the knowledge in preserving foods by laboratory and household measures

To make the students understand the basic principles underlying food preservation

UNIT I

Food preservation [6 Hours]

Meaning, Definition and objectives, Importance, Brief history and traditional methods of food preservation, Asepsis and

aseptic handling of foods.

UNIT II [6 Hours]

Microbial application in food preservation

Principles involved in the microbial decomposition of food and self decomposition of foods. Growth curve of microbial

culture and its application in food preservation.

UNIT III [6 Hours]

Asepsis techniques

Asepsis or keeping out micro organisms – Definition and different techniques applied for asepsis

UNIT IV [6 Hours]

Removal of microorganisms - Use of different filters and other techniques to remove microorganisms. Maintenance of

anaerobic conditions to create and prevent the entry of oxygen in foods.

UNIT V [6 Hours]

Heat Applications and preservative methods

Use of high temperature, Use of low temperature, Drying or dehydration. Use of chemical preservatives and food

additives and Irradiation. Other methods of food preservation, Definitions and differentiation between food poisoning

and infection, causes and types of food poisoning and infections.

Text Books

1. Rashelle Johnson, How to safely preserve foods, (2012).

2. Judi Kingry, Ball complete book of Home Preserving, (2006).

3. Susan Gregersen and David Armstrong, Food storage: Preserving Meat, Dairy and Eggs, (2003).

References

268

4. Sudesh Jood and Neelam Khetarpaul, (2002), Food Preservation, Agrotech Publishing Academy, Udaipur.

5. M. Shafiur Rahman,.(2007), Handbook of food preservation. 2nd ed. Boca Raton, CRC Press, c. 1068 p.

6. Megyesi, Jennifer Lynn, (2010), The joy of keeping a root cellar: canning, freezing, drying, smoking, and

Preserving the harvest, Newyork, Skyhorse Publication, Pp 253-255.

PAPER II- FOOD PROCESSING AND PRESERVATION PRACTICALS

[For those who joined since 2016-2017]

Subject Code: ECFP2P Hours: 50

Learning Outcomes:

To obtain practical knowledge on principles and methods of preservation

To enable students to do recipes based on preservation methods

UNIT I [9 Hours]

Preservation by sugar

Preparation of Jam: Mixed fruit jam, Apple jam, Guava jam, Pineapple jam

Preparation of jelly: Apple jelly, Guava jelly

UNIT II [9 Hours] Preparation of Squash: Pineapple squash, Orange squash, Sappota squash and Grape squash.

Fruit preserves- fruit bar, Petha (Pumpkin sweet), Ginger murabha.

UNIT III [9 Hours] Preservation by salt: Pickles – Onion pickles, Mango pickle, Garlic Pickle, Dried fish

Vathal vadakam- cluster bean vathal, brinjal, bittergourd, ladies finger

Vadamkam- Rice, sago

UNIT IV [9 Hours]

Preparation of Spice products: Tomato sauce, tomato ketchup,

UNIT V

Preservation by fermentation [9 Hours]

Vinegar, Curd, Lassi, Thokla

Text Books

5. Nirmal K.Sinha and Jiwan S.Sidhu, Handbook of fruits and fruit processing", Wiley-lackwell, 2012.

6. Nirmal K.Sinha and Jiwan S.Sidhu,, Handbook of vegetables and vegetables processing", Wiley-

Blackwell,2012.

7. Srilakshmi B, Food Science, New age publication, Delhi, 2005.

References

8. Verma L.R and Joshi V.K, Post harvest technology of fruits and vegetables, Handling, processing, fermentation

and waste management, 2011.

269

CERTIFICATE PROGRAMME IN CLINICAL DIETETICS

[For those who joined since 2016-2017]

(One year Programme)

Paper No Subject

Code

Subject Title Contact

Hours

External

Marks

I ECCD1 Clinical Dietetics 30 100

II ECCD2P Clinical Dietetics Practicals 50 100

Total 80 200

CERTIFICATE PROGRAMME IN CLINICAL DIETETICS

PAPER I – CLINICAL DIETETICS

[For those who joined since 2016-2017]

(One year Programme)

Subject Code: ECCD1 Hours: 30

Learning Outcomes:

To know the principles of diet therapy.

To understand the modification of normal diet for therapeutic purpose.

To Understand the role of dietician

UNIT I [6 Hours]

Diet therapy: Principles of planning diet, nutritional care process, Basic concepts of diet therapy

Therapeutic adaptations of normal diet, principles of therapeutic diets

Routine Hospital Diets: clear fluid, full fluid, soft and normal diet,Pre operative and post operative diets

Special feeding techniques - parenteral and enteral feeding

Dietitian: Role of dietitians in Nutritional care, planning diet counseling.

UNIT II [6 Hours]

Nutritional care for weight management: Obesity - Aetiology, assessment, types, complications and principles of diet

management

Underweight: Aetiology, limitations, complications and principles of diet management.

UNIT III [6 Hours] Nutritional care for deficiency disorders: PEM and Vitamin A deficiency and Anemia-Causes, Types, symptoms and

diet management.

Nutritional care for febrile condition: Typhoid, Malaria and Tuberculosis- Causes, symptoms, metabolic changes in

fever and dietary management.

UNIT IV [6 Hours]

Nutritional care for diseases of the Gastro Intestinal tract: peptic ulcer, gastritis, constipation, diverticulosis,

Diarrhea,Mal absorption syndrome,celiac spur, tropical spur, lactose intolerance, Inflammatory Bowel Disease, Irritable

Bowel Syndrome - Aetiology, symptoms, complications and principles of diet management.

UNIT V [6 Hours]

Nutritional care for diseases of liver and biliary system: Jaundice, Cirrhosis of liver, Viral Hepatitis, Hepatic

Encephalopathy, Role of alcohol in liver disease- Aetiology, symptoms, complications and principles of diet

management .

Diseases of Gall Bladder and Pancreas – Cholelithiasis, Cholecystitis, Cholecystectomy, Acute and chronic

Pancreatitis- Aetiology, symptoms, complications and principles of diet management.

270

Text Books

1. Srilakshmi, B, Dietetics, 7th edition New Age International (P) Ltd, Chennai,2014.

2. Shubhaangini Joshi, Nutrition and Dietetics, 3rd edition, McGraw Hill publication, New Delhi, 2010.

3. Bamji et al., Textbook of Human Nutrition, Oxford and IBH Publishing Co. Pvt. Ltd. New Delhi, 2009.

References

4. Mahan, L.K., Stump, S.E and Krause, S, Food Nutrition & Diet therapy, W.B. Saunders Co, 11th edition, 2004

5. Shills, E.M and Olson, S.J and SMC, Modern nutrition in Health and Diseases, Volume II, Lea & Febringes,

Philadelphia,8th edition,1994.

6. Robinson,Normal and Therapeutic Nutrition, Oxford & LBM Publishing, Calcutta, Bombay, 17th edition,1990

PAPER - II CLINICAL DIETETICS PRACTICALS

[For those who joined since 2016-2017]

Subject Code: ECCD2P HOURS: 50

Learning Outcomes:

To know the principles of diet therapy.

To understand the modification of normal diet for therapeutic purpose.

UNIT I [9 Hours]

Plan appropriate diets to fulfill nutritional needs in pregnancy, Lactation, preschool children adolescent

boys and girls, adult and old age groups.

UNIT II [9 Hours]

Plan appropriate Routine Hospital Diets - clear fluid, full fluid, soft and normal diet, Pre operative and

post operative diets, Special feeding techniques - parenteral and enteral feeding.

UNIT III [9 Hours]

Plan appropriate diet for PEM and Vitamin A deficiency, Anemia and Fever conditions.

UNIT IV [9 Hours]

Plan appropriate diet for Obesity, Underweight, Jaundice, and liver diseases.

UNIT V [9 Hours]

Plan appropriate diet for Peptic ulcer, Heart disease and Diabetic patients.

Text Books 1. .M.Raheena Begum, , A Textbook of Foods, Nutrition & Dietetics, Third Revised Edition. (2009)

2. Bamji et al., Textbook of Human Nutrition, Oxford and IBH Publishing Co. Pvt. Ltd. New Delhi, 2009

References

3. B.Srilakshmi, Dietetics, New Age International (P) Ltd, Publishers, Chennai. (2011)

4. B.Srilakshmi, Nutrition Science, Fourth Revised Edition, New Age International (P) Ltd, Publishers, Chennai. , (2010)

5. Srilakshmi, B, Dietetics, 7th edition New Age International (P) Ltd, Chennai,2014.

6. Shubhaangini Joshi, Nutrition and Dietetics, 3rd edition, McGraw Hill publication, New Delhi, 2010.

.