1. RESEARCH METHODS AND STATISTICS

Code: Credits : T 3 P 0 Major Elective Hrs./Week : 3 Marks : 60

Objectives:

• To understand the significance of statistics and research methodology in Home Science.

• To understand the types, tools and methods of research and develop the ability to construct data gathering instruments appropriate to the research design.

• To understand and apply the appropriate statistical technique for the measurement scale and design.

Contents:

1. Science, scientific methods, scientific approach

2. Role of statistics and research in Home Science discipline

Objectives of research: Explanation, control and prediction.

3. Types of Research: Historical, survey, experimental, case study, social research, participative research.

4. Definition and Identification of a Research Problem

– Selection of research problem

– Justification

– Theory, hypothesis, basic assumptions, limitations and delimitations of the problem.

5. Types of variables

6. Theory of probability

- Population and sample

- Probability sampling: systematic random sampling, two stages and multi stage sampling, cluster sampling.

- Non-Probability sampling: purposive, quota and volunteer sampling/snowball sampling.

7. Basic principles of Research Design

Purposes of research design: Fundamental, applied and action exploratory and descriptive experimental, survey and case study, ex-post facto.

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Longitudinal and cross sectional

8. Qualitative Research Methods:

- Theory and design in qualitative research

- Definition and types of qualitative research

- Methods and techniques of data collection

• Informal group discussions

• Interviews: Key informants, in-depth interviews

• Observations

9. Data Gathering Instruments:

- Observation, questionnaire, interview, scaling methods, case study, home visits, reliability and validity of measuring instruments.

10. Scales of measurement and the appropriate statistical techniques.

11. Critical analysis of research.

12. Writing a research proposal.

13. Analysis of data and research report.

References:

1. Bandarkar, P.L. and Wilkinson, T.S. (2000): Methodology and Techniques of Social Research, Himalaya Publishing House, Mumbai.

2. Bhatnagar, G.L. (1990): Research Methods and Measurements in Behavioural and Social Sciences, Agri. Cole Publishing Academy, New Delhi.

3. Dooley, D. (1995): Strategies for interpreting Qualitative Data; Saga Publications, California.

4. Gay, L.R. (1981, 2nd Ed.): Educational Research, Charles, E. Merill Columbus, Ohio.

5. Long, J.S. (Ed.) (1988): Common Problems Proper Solutions: Avoiding Errors in Quantitative Research Beverly Hills, Sage Publications, California.

6. Mukherjee, R. (1989): The Quality of Life: Valuation in Social Research, Saga Publications, New Delhi.

7. Stranss, A. and Corbin, J. (1990): Basis of Qualitative Research: Grounded Theory Procedures and Techniques, Saga Publications, California.

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2. APPLIED PHYSIOLOGY

Code: Credits: T 2 P 1.5

Pd/wk: 5 Marks: 70

Objectives

This course will enable students to:

• Advance their understanding of some of the relevant issues and topics of human physiolo

• Enable the students to understand the integrated function of all systems and the gnutritional science in Physiology.

• Understand alterations of structure and function in various organs and Systems conditions.

Contents

1. Cell Structure and function

- Levels of cellular organisation and function-organelles, tissues, organs and systereview. cell membrane, transport across cell membrane and intercellular comRegulation of cell multiplication.

2. Nervous system

- Review of structure and function of neuron, conduction of nerve impulse, synapneurotransmitters.

- Organisation of central nervous system, structure and function of Brain and spinal coand efferent nerves, Blood Brain Barrier, CSF. Hypothalamus and its role in vfunctions-obesity, sleep, memory.

3. Endocrine System

- Endocrine glands – structure, function, role of hormones, regulation of hormonal seneuroendocrine axis. Disorders of endocrine glands. Emphasis on physiology of dstress hormones.

4. Sense organs

- Review of structure and function. Role of skin, eye, ear, nose and tongue in pstimuli.

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5. Digestive system

- Review of structure and function. Secretary, Digestive and Absorptive functions, Role of liver, pancreas and gall bladder and their dysfunction. Motility and hormones of GIT.

6. Respiratory system

- Review of structure and function. Role of lungs in the exchange of gases. Transport of oxygen and CO2. Role of haemoglobin and buffer systems. Cardio-respiratory response to exercise and physiological effects of training.

7. The circulatory system

- Structure and function of heart and blood vessels. Regulation of cardiac output and blood pressure, heart failure, hypertension.

8. Blood formation, composition, blood clotting and haemostasis

- Formation and function of plasma proteins. Erythropoesis. Blood groups and histocompatibility. Blood indices. Use of blood for investigation and diagnosis of specific disorders. Anaemia.

9. The excretory system

- Structure and function of nephron. Urine formation. Role of kidney in maintaining pH of blood.

- Water, electrolyte and acid base balance, diuretics.

10. The Musculo – skeletal system

- Structure and function of bone, cartilage and connective tissue. Disorders of the skeletal system.

- Types of muscles, structure and function.

11. Immune system

- Cell mediated and humoral immunity. Activation of WBC and production of antibodies. role in inflammation and defence.

12. Reproduction

- Menstrual cycle, spermatogenesis, physiological changes in pregnancy.

Practicals

Tissues:

Examination of slides of connective tissues, nerve tissues, muscular tissues, epithelial tissues. Section of kidney, skin, respiratory tract, lung, blood vessels, ovary tests, uterus, endocrine glands, different regions of the alimentary canal, digestive glands.

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Recording of number and type of respiration, vital capacity, artificial respiration.

Visit to Medical College Anatomy and Physiology Department of study structure of human body.

Digestive System

Saliva – Test for mucin, biurate test, test for nitrites. Thiocyanatic test, digestion of starch paste,

influence of temperature. Estimation of amylase in saliva. Influence of NACl on salivary amylase,

influence of pH on salivary amylase, excretion of potassium. Estimation of haemoglobin; blood film

preparation, staining, blood grouping and matching study of cells in normal coagulation of blood,

Clotting and bleeding time, colour index, Heart sound, blood pressure, pulse, clinical examination and

recording.

Urine examination – normal abnormal physical examination and chemical examination and

chemical examination, estimation of sugar and albumin.

References:

1. Ganong, W.F. (1985): Review of Medical Physiology, 12th Edition, Lange Medical Publication.

2. Moran Campell E.J., Dickinson, C.J. Slater, J.D. Edwards, C.R.W, and Sikora K (1984): Clinical

Physiology, 5th Edition, ELBS, Blackwell Scientific Publications.

3. Guyton, A.C. (1985): Function of the Human Body, 4th Edition, W.B. Sanders Company,

Philadelphia.

4. Guyton, A.C. and Hall, J.B. (1996): Text Book of Mecical Physiology, 9th Edition, W.B. Sanders

Company, Prism Books (Pvt.) Ltd., Bangalore.

5. Wilson, K.J.W. and Waugh, A. (1996): Ross and wilson Anatomy and Physiology in Health and

Illness, 8th Edition, Churchil Livingstone.

6. McArdle, W.D., Katch, F. I. and Katch, V.L. (1996): Exercise Physiology, Energy, Nutrition and

Human Performance, 4th Edition, Williams and Wilkins, Baltimore.

7. Jain, A.K.: Textbook of Physiology. Vol. I and II. Avichal Publishing Co., New Delhi.

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3. ADVANCED NUTRITIONAL BIOCHEMISTRY

Code: Core Credits: T 2 P 3 Pd/wk: 8 Marks : 100

Objectives This course will enable students to: • Augment the biochemistry knowledge acquired at the undergraduate level. • Understand the mechanisms adopted by the human body for regulation of metabolic pathways. • Get an insight into interrelationships between various metabolic pathways. • Become proficient for specialization in nutrition. • Understand integration of cellular level metabolic events to nutritional disorders and imbalances. Contents 1. Heteropolysaccharides: Definition, classification, structure and properties of glycoproteins and

proteoglycans. 2. Plasma Proteins – Nature, properties and functions. 3. Overview of regulation of intermediatry metabolism – Equilibrium and non-equilibrium

reactions, committed steps, allosteric modifications, covalent modulation, hormonal induction and repression, cross-over theorem, starve-feed cycle, caloric homeostasis and futile cycles.

4. Intermediary metabolism: Reactions, standard free energy, changes and regulation. - Carbohydrates – glycolysis, gluconeogenesis, citric acid cycle, hexose monophosphate

pathway. - Lipids, beta-oxidation, de novo synthesis of fatty acids, synthesis and breakdown of

unsaturated fatty acids, cholesterol, phospholipids and triacylglyceorol. 5. Purines and pyrimidines – Synthesis and breakdown. 6. Nucleic acids – DNA replication and transcription, DNA repair systems, DNA recombinant,

Genetic mutation, regulation of gene expression and protein biosynthesis. 7. Hormones – Mechanism of action of hormones. 8. Minerals – Biological role of trace elements. 9. Detoxification in the body - Metabolism of foreign compounds. 10. Major alterations in carbohydrates, protein and fat metabolism in chronic nutrition – related

degenerative diseases. Practical Objectives This course will enable the students to: • Understand the principles of biochemical methods used for analysis of food and biological samples. • Perform biochemical analysis with accuracy and reproducibility.

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1. Calcium Estimation of calcium in foods and serum. 2. Phosphorus Estimation of inorganic phosphorus in foods andserum 3. Ascorbic acid Estimation of ascorbic acid in foods. 4. Proteins a. Estimation of protein in food stuffs.

b. Estimation of albumin, globulin and albumin/globulin ratio in serum and urine.

c. Estimation of hemoglobin. 5. Glucose Estimation of glucose in blood and urine. 6. Cholesterol Estimation of cholesterol in blood. 7. Enzyme assay Estimation of activity of serum alkaline phosphatase and transaminase. 8. Urea and Creatinine Estimation of urea and creatinine in serum and urine. 9. Survey of pathological laboratories: To obtain information about the methods used for blood/serum analysis. References: 1. Murray, R. K. Granner, D. K. Mayes, P.A. and Rodwell, V.W. (2000): 25th Ed. Harpers

Biochemistry, Macmillan Worth Publishers. 2. Nelson, D.L. and Cox, M.M. (2000): 3rd Ed. Lehninger's Principles of Biochemistry, Macmillan

Worth Publishers. 3. Devlin, T.M. (1997): 4th Ed. Textbook of Biochemistry with Clinical Correlation; Wiley Inc. 4. Stryer, L. (1998): 4th Ed. Biochemistry, WH Freeman and Co. 5. Conn, E.E., Stumpf, P. K. Bruening, G. and Doi, R.H. (2001): 5th ed. Outlines of Biochemistry, John

Wiley and Sons. 6. Voet, D. Voet, J.G. and Pratt, C.W. (1999): Fundamentals of Biochemistry. 7. Oser, B.L. (1965): 14th ed. Hawk's Physiological Chemistry. Tata McGraw-Hill Publishing Co. Ltd. 8. Varley, H. Gowenlock, A.H. and Bell, M. (1980). 5th ed. Practical Clinical Biochemistry,

Heinemann Medical Books Ltd. 9. Tietz, N.W. (1976) Fundamentals of Clinical Chemistry, WB Saunders Co. 10. Vogel, A.I. (1962). 3rd ed. A Textbook of Quanttitative Inorganic Analysis. The English Language

Book Society and Longman. 11. Raghuramulu, N.; Madhavan Nair and K. Kalyanasundaram, S. (1983). A Manual of Laboratory

Techniques. NIN. ICMR. 12. King, E.J. and Wootton, IDP (1956). 3rd ed. Micro-Anlysis in Medical Biochemistry. J and A

Churchill Ltd. 13. Plummer, D.T. (1987). 3rd ed. An introduction of Practical Biochemistry. McGraw Hill Book Co. 14. Winton, A.L. and Winton, K.B. (1999). Techniques of Food Analysis. Allied Scientific Publishers.

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4. ADVANCED IN FOOD MICROBIOLOGY

Code: Core Credits: T 2 P 1.5

Pd/wk: 5 Marks : 70

Objectives

This course will enable students to:

• Gain deeper knowledge of role of micro-organisms in humans and environment.

• Understand the importance of micro-organisms in food spoilage and to learn advanced, techniques used in food preservation.

• Understand the latest procedures adopted in various food operations to prevent food-borne disorders and legal aspects involved in these areas.

Contents

1. Introduction to historical developments in food preservation, spoilage, infections and legislation.

2. Micro-organisms of importance in food: Their primary sources in foods, morphology, cultural characteristics and biochemical activities.

3. Factors affecting the growth of micro-organisms in food. Intrinsic and Extrinsic parameters that affect microbial growth.

4. Methods of Isolation and detection of micro-organisms or their products in food

- Conventional methods.

- Rapid methods (Newer techniques)

- Immunological methods: Fluorescent, antibody, Radio immunoassay, ELISA etc.

- Chemical methods: Thermostable nuclear, ATP measurement and PCR (Polymers chain reacitons) – only principles in brief.

5. Spoilage of different groups of foods: Cereal and cereal products, vegetables & fruits, meat & meat products, eggs and poultry, fish and other sea foods, milk and milk products, canned food.

6. Food Preservation: Physical methods – Drying, freeze drying, Cold storage, Heat treatments, Irradiation, High pressure processing.

Chemical preservatives and Natural antimicrobial compounds.

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Biologically based preservation systems and Probiotic bacteria.

7. Food borne diseases: bacterial, and viral food-borne disorders, Food-borne important animal

parasites, Mycotoxins.

8. Indicators of food safety and quality: Microbiological criteria of foods and their significance.

9. The HACCP system and food safety used in controlling microbiological hazards.

10. Role of microbes in fermented foods and genetically modified foods.

Practicals

1. Preparation of common laboratory media and special media for cultivation of bacteria, yeast &

molds.

2. Staining of bacteria: Gram's staining, acid-fast, spore, capsule and Flagellar staining, Motility of

bacteria, Staining of yeast and molds.

3. Cultivation and identification of important molds and yeast. (Slides and mould culture).

4. Study of environment around us as sources of transmission of micro-organisms in foods.

Assessment of surface sanitation of food preparation units' swab and rinse techniques.

5. Isolation of micro-organisms: Different methods and maintenance of cultures of micro-organisms.

6. Bacteriological analysis of foods: Both processed and unprocessed like vegetables and fruits,

cereals, spices and canned foods, using conventional methods, yeast and mold count in foods.

7. Bacteriological analysis of water and milk, Total count, MPN Coliform (Count) and MBRT,

IMVIC etc.

8. To perform various biochemical tests used in identification to commonly found bacteria in foods:

IMVIC uease, H2S2, Catalase, Coagulase, gelatin and fermentation (Acid/gas)

9. Demonstration of available rapid methods and diagnostic kits used in identification of micro-

organisms or their products.

10. Visits (at least two) to food processing unit or any other organization dealing with advanced

methods in food microbiology.

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References:

1. Pelezar, M.I. and Reid, R.D. (1993) Microbiology McGraw Hill Book Company, New York, 5th Edition.

2. Atlas, M. Ronald (1995) Principles of Microbiology, 1st Edition, Mosby-Year Book, Inc, Missouri, U.S.A.

3. Topley and Wislson's (1983) Principles of Bacteriology, Virology and Immunity, Edited by S.G. Wilson, A. Miles and M.T. Parker, Vol. 1: General Microbiology and Immunity, II: Systematic Bacteriology. 7th Edition. Edward Arnold Publisher.

4. Block, J.G. (1999) Microbiology Principles and Explorations, 4th Edition John Wiley and Sons Inc.

5. Frazier, W.C. (1988) Food Microbiology, McGraw Hill Inc. 4th Edition.

6. Jay, James, M. (2000) Modern Food Microbiology, 6th Edition. Aspon Publishes, Inc., Maryland.

7. Banwart, G. (1989) Basic Food Microbiology, 2nd Edition. CBS Publisher.

8. Garbutt, J. (1997) Essentials of Food Microbiology, 1st Edition, Arnold International Students Edition.

9. Doyle, P. Benehat, L.R. and Mantville, T.J. (1997): Food Microbiology, Fundamentals and Frontiers, ASM Press, Washington DC.

10. Adams, M.R. and M.G. Moss (1995): Food Microbiology, 1st Edition, New Age International (P) Ltd.

11. Bensaon, H.J. (1990) Microbiological aplications, C. Brown Publishers, U.S.A.

12. Roday, S. (1999) Food Hygiene and Sanitation, 1st Edition, Tata McGraw Hill, New Delhi.

13. Venderzant, C. and D.F. Splitts Toesser (1992): Compendium of Methods for the Microbiological Examination of Foods 3rd Edition. American Public Health Association, Washington D.C.

Journals

1. Journal of Food Science Published by the Institute of Food Technologies, Chicago In. U.S.A.

2. Journal of Food Science and Technology published by Association of Food Scientists and Technologists (India) CFTRI – MYSORE.

3. Food technology published by the Institute of Food Technologists, Chicago Iu. U.S.A.

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5. FOOD SAFETY AND QUALITY CONTROL Code:

Core Credits: T 1 P 1 Pd/wk: 3 Marks: 40 Objectives This course will enable students to:

• Know the importance of quality assurance in food industry. • Know the various tests and standards for quality assessment and food safety. • Know the various tests used to detect food adulterants. • Be familiar with the fundamentals that should be considered for successfully control programme.

Contents 1. Introduction to quality assurance and food safety assurance. Current concepts of quality control. 2. Quality assurance programme: Quality plan, documentation of records, products standards, Product

and purchase specifications, process control and HACCP, hygiene and housekeeping, corrective action, quality and programme and total quality process.

3. Quality Costs: Measurement and Analysis. 4. Product Evaluation:

– Sampling for product evaluation and line control. – Statistical quality and process control. – Specifications and food standards. International, National – Mandatory, Voluntary. – Sample preparation. – Reporting results and reliability of analysis. – Tests for specific raw food ingredients and processed.

a. Proximate principles b. Nutrient analysis c. Quality parameters and tests to adulterants.

5. Consumer Protection. Practicals Objectives 1. To test different foods for their quality 2. To detect adulteration in different foods. 3. To be familiar with tests used for quality control. 1. Assessment of purity and quality using appropriate standard tests for the following:

• Water including mineral water. • Milk and milk products. • Fats and oils including butter, ghee and hydrogenated fat.

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• Ice creams and sherbets. • Cereals and cereal products. • Pulses and legumes • Spices and condiments and salt, pickles, sauces and chutneys. • Tea and coffee • Canned, dehydrated, frozen and bottled fruit/vegetable products • Confectionery • Flesh foods • Specific food ingredients such as glycerine, vinegar. • Fruit juices, concentrates and beverages.

2. Detection / Estimation of Food Additives and Contaminants References: 1. Early, R. (1995): Guide to Quality Management Systems for the Food Industry, Blackie, Academic

and Professional, London. 2. Gould, W.A. and Gould RW (1988) Total Quality Assurance for the Foor Industries, GH

Publications Inc. Baltimore. 3. Askar, A. and Treptow, H. (1993): Quality Assurance in Tropical Fruit processing, Springer-Verlag,

Berlin. 4. World Health Organisation (1998): Guidelines for Drinking water Quality, 2nd edition, Vols. 1, 2

and 3 Geneva. 5. Marth, E.H. (1978): Standard Methods for the Examination of Dairy Products 14th Ed. or edition.

Interdisciplinary Books and Periodicals, Washington, D.C. 6. Ranganna, S. (1986): Handbook of Analysis and Quality Control for Fruit and Vegetable Products,

2nd edition, Tata McGraw Hill Publishing Co. Ltd., New Delhi. 7. Hagstad, H.V. and Hubbert, W.T. (1986): Food Quality Control, Foods of Animal Origin, Iowa State

University Press, AMES. 8. Nielsen, S.S. (1994): Introduction to the Chemical Analysis of Foods, Jones and Bartlet Publishers,

Boston. 9. James, C.S. (1995): Analytical Chemistry of Foods, Blackie Academic and Professional (Chapman

and Hall), Madras. 10. Bryan, F.L. (1992): Hazard Analysis Critical Control Point Evaluations. A Guide to Identifying

Hazards and Assessing Risks Associated with Food Preparation and Storage. World Health Organisation, Geneva.

11. Kirk, R.S. and Sawyer, R. (1991): Pearson's Composition and Analysis of Foods, Longman Scientific and Technical. 9th Edition, England.

12. Food and Agricultural Organisation (1980): Manuals of Food Quality Control. 2. Additives Contaminants Techniques, Rome.

13. Bureau of Indian Standards: Specifications and Standard Methods. 14. Herschderfer (1987): Quality Control in Food Industry, Food Science and technology – A series of

Monographs, Academic Press, London.

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6. ADVANCED FOOD SCIENCE AND CHEMISTRY

Code: Core Credits: T 2 P 1.5

Pd/wk: 5 Marks: 70

Objectives This course will enable students to:

• Gain knowledge regarding the physical and chemical properties of the food constituents.

• Understand the chemical reactions and physical changes which occur during the production, processing, storage and handling of foods and their applications.

• Be familiar with the recent advances and research in the field.

• Be familiar with effects of reactions on the quality and safety of food.

Contents

Theory

1. Introduction to food chemistry

2. Water and Ice - Review of structure and properties of water and ice. - Water activity and storage life of foods. - Phase transition of foods containing water. - Relation between viscosity and temperature – WLF equation. - Water solution interactions. - Heat transfer during processing

3. Food Stability: Freezing, lyophilization, air drying, shelf life

- Amino acids, peptides, proteins - Review of structure - Physico-chemical properties, functional properties - Chemical and enzymatic modifications. - Processing induced physical, chemical and nutritional changes - Texturised proteins - Protein isolate - Protein hydrolysate

4. Enzymes: Review of nomenclature, properties and isolation

- Factors influencing enzymes

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- Enzyme inactivation and control - Food modification by enzymes - Immobilized enzymes in food processing - Enzymes in waste management. - Enzymes and health/nutrition/food issues

5. Lipids

- Review of nomenclature, classification and properties. - Role of food lipids in favour: Effects of processing on chemical structure and physical properties. - Precursors of Aroma compounds - Physiological effects of lipids and safety issues - Lipids exposed by frying conditions, hydrogenated fat and irradiated foods - Lipids – protein complexes

6. Carbohydrates: Review of classification, structure and properties

- Reactions of mono and oligosaccharides - Use of polysaccharides in food: Individual Polysaccharides: Agar, Aliginates, Carageenans, Gum

Arabic, Xanthan, Guar gum, Tamarind flour, Pectins - Starch: properties of amylose and amylopectin and effect of processing - Polysaccharide hydrolyses - Modified Starches: mechanically damaged starches, extruded starches, pregelatinized, tin boiling

starch, cross-linked starches, starch ethers and esters, oxidized starches - Use of non-starch polysaccharides in food

7. Flavours

- Methods of flavour analysis - Taste and non-specific saporous sensation - Individual aroma compounds: Vegetable, fruit and spice flavour, flavours from lactic acid /

ethanol fermentation, flavour volatiles from fats and oils, flavour volatiles in muscles foods and milk.

- Thermally induced process flavours - Volatiles from oxidative cleavage of carotenoids - Interactions with other food constituents - Natural and synthetic flavours

8. Food Colorants

- Pigments in animal and plant tissues.

- Food colours – Types and properties, regulatory aspects, safety issues.

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9. Beverages: Harvesting, processing and by-products of:

- Coffee, tea, cocoa, alcoholic beverages.

10. Problems of chemical residues in food

11. Recent advances in biotechnology: Recombinant DNA techniques, genetically modified foods.

Practicals:

1. a. Chemical quality of water: tests for different parameters.

b. Relationship of vapour pressure to temperature.

c. Prevention of ice crystal formation.

2. a. Study of structure of starch from different sources. Effect of processing on starch – swelling and retrogradation, starch hydrolysis.

b. Viscosity measurement – in swelling and gelatinization of starch.

c. Estimation of starch and non-starch polysaccharides.

3. Emulsions: Rheological measurements.

4. a. Chemical reactivity of amino acids – free amino acids estimation.

b. Thermal stability of protein. Effect of added components – acid, alkali, organic solvents, organic solutes and detergents.

c. Water absorption capacity of proteins. Effect of processing on trypsin inhibitor activity.

d. Study of enzyme kinetics from any food source and during processing – effect of pH, temperature.

e. Estimation of natural toxicants.

5. a. Effect of Factors affecting fat Lipolysis:

Fatty acid composition, temperature, moisture, surface ara, presence of pro and anti-oxidants: Measurement of peroxide value, TBA, total and volatile components.

6. Surface tension: Measurement in hydrophilic, hydrophobic fluids and in emulsions.

7. Measurement of browning in a food system.

8. Polyphenol oxidase activity in enzymatic browning

9. Estimation of tannins in relation to astringency

10. Volatile oils in spices

11. Extraction and estimation of selected additives

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12. Leavening power of different leavening agents

References:

1. Belitz, H.D. and Grosch, W. (1999) Food Chemistry, Springer – Verlag, Berlin Heidelberg.

2. Damodaran, S. and Parot, A (editors), (1997) Food Proteins and their Applications. Marcol Dekker Inc.

3. Davis, M.B., Austin, J. and Partridge, D.A. (1991) Vitamin C: Its Chemistry and Biochemistry. The Royal Society of Chemistry T.G. House, Science Park, Cambridge CB4 4WF.

4. Diehl, J.F. (1995) Safety of Irradiated Foods Marcel Dekker Inc, New York.

5. Friberg, S.E. and Larsson, K. (editors) (1997) Food Emulsions. Marcel Dekker, New York.

6. Goldberg, I. (ed.) (1994) Functional Foods Chapman and Hall, Inc.

7. Gunaskekaran, S. (ed) (2001) Nondestructive Food Evaluation Marcel Dekker Inc, New York.

8. Tombs, M.P. (1991) Biotechnology in the Food Industry Prentice – Hall Inc, India.

9. O'Brien, L.O., Nabors and Gelardi, R.C. (1991) Alternative Sweeteners. marcel Dekker, New York.

10. Risch, S.J. and Hotchkiss, J.H. (ed.) (1991) Food Packaging Interactions II. ACS Symposium Series 473, American Chemical Society, Washington D.C.

11. Marwaha, S.S. and Arora, J.K. (2000) Food Processing: Biotechnological Applications Asiatech Publishers Inc, New Delhi.

12. Mahindru, S.N. (2000) Food Additives – Characteristics – Detection and Estimation Tata McGraw Hill Publishing Co. Ltd.

13. Mahindru, S.N. (2000) Food Additives – Characteristics – Detection and Estimatin Tata McGraw Hill Publishing Co. Ltd.

14. Borwankar, R.P. and Shoemaker, C.E. (1992) Rheology of Foods. Elsevier Science Publisher Ltd., England.

15. Charalambour, G. (1990) Flavours and Off-Flavours' 89, Elsevier Science Publisher Ltd., P.O. Box 211, 1000 AE Amsterdam, The Netherlands.

16. Salunke, D.K. and Kodam, S.S. (2001): Handbook of Vegetable Science and Technology, marcol Dekker, Inc., 270, Madison Avenue, New York, NY, 10016.

17. FAO Food and Nutrition Paper: manual of Food Quality Control – Parts 14/1 (1979) to 14/8 (1986), FAO of the United Nations Rome.

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7. WOMEN’S STUDY

Code: Credits: T 3 P 0

Pd/wk: 3 Marks: 60

Objectives • To develop awareness regarding status of women in India and sensitivity of

concerns. • To understand theoretical and methodological concerns related to women’s stud• To be aware of issues and concerns related to situation of women with spec

Indian context.

Contents 1. The rational for women’s studies

– Meaning and significance – Growth of women’s studies in India and other countries. – The women’s movement in India. – Orientation to feminist theories.

2. Theoretical perspectives in women’s studies – Consequences of gender differences. – Sexual division of labour and its implications: (a) discrimination (b) invisibility (c) devaluation. – Historical and socio-cultural basis of women’s status.

3. Understanding concepts related to gender differences from societal perspective.

– Patriarchy – Caste, class culture and gender interface. – Gender and education – Economic empowerment and gender – Development processes and programmes for women’s perspective.

4. Feminist methodologies in women’s perspective. – Gender sensitive surveys – Generational studies – Content analysis of media and literature. – Content analysis of media and literature – Historical research

5. Problems and issues related to women in India • Child marriage • Female foeticide, infanticide • Female mortality

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Minor Elective

women’s issues and

ies. ific reference to the

and developmental

• Discrimination in nutrition and health care • Socialization of girl child • Dowry • Violence • Women’s identity • Educational opportunities and sex-based education. • Employment • Women in politics. • Legal status of women

References: 1. Astana, P. (1974). Women’s movement in India: Vikas Delhi. 2. Antony, M.J. (1985). Women’s Rights: Dialogue. New Delhi. 3. Baker, H.A., Berheide, G.W. and Others (Eds.) (1980). Women Today: A multi disciplinary

approach to Women’s Studies. Brooks/Cole Publication. 4. Baral, J. K. and Patnaik, K. (1990). Gender Politics. New Delhi: Discovery. 5. Dak, T.M. (1988). Women and Work in Indian Society: Discovery, New Delhi. 6. Desai, N. (1988). A decade of Women’s Movement in India: Himalaya. Bombay. 7. Desai, N. & Patel, V. Indian Women: Change and Challenges in the International Decade:

Popular Prakashan. Bombay. 8. Gunew, A.R. (1990). Feminist Knowledge Critic and Constituent: Routledge. London. 9. Gupta, N. K. & Sudan, I.K. (1990). Women at work in developing economy: Amol, New Delhi. 10. Joseph, A and Sharma K. (Eds.) (1994). Whose News? The media and Women’s Issues: Sage.

New Delhi. 11. Kalia, N. N. (1979). Sexism in Indian Education: Vikas. New Delhi. 12. Jain, D & Banerjee, N (1985). The Tyranny of House Hold: Investigative essays on women and

work: Vikas, New Delhi. 13. Okin, S. M. (1989). Justice, gender and family: Basic Books. N.Y. 14. Pant, N (1995). Status of girl child and women in India. Delhi: APH. 15. Parashahr, A. (1992). Women and Family law reforms in India: Uniform civil code and gender

equity: Sage. New Delhi. 16. Ranjankumari, (1989). Women’s work, class and the urban household: Tavistock. London. 17. Sharma, U. (1989). Brides and not for burning: Dowry victims in India: Randiant. New Delhi. 18. Srivastava, T. N. (1985). Women & the Law: Intellectual. New Delhi. 19. Varghese, H. A. (1990). Women administrations in Education: Vikas. New Delhi. 20. Vianellow, M. & Siemienska, R. (1990). Gender inequality: A comparative study of

discrimination and participation: Sage. London. 21. Williams, J. E. (1990). Sex and psyche: Gender and Self viewed cross-culturally. N. Y. : Sage.

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8. STATISTICS AND COMPUTER APPLICATIONS

Code: Credits: T 2 P 1

Hours/Week: 4 Marks: 60

Objectives: To enable students:

• To understand the role of statistics and computer applications in research

• To apply statistical techniques to research data for analysing and interpretin

Note: Students should be given hands-on experiences to use appropriateselected statistical analyses.

Contents - Conceptual understanding of statistical measures. Classification an

Measurement of central tendency, measures of variation. - Frequency distribution, histogram, frequency, polygons, Oliver. - Binomial distribution - Normal distribution – Use of normal probability tables - Parametric and non-parametric tests. - Testing of hypothesis. Type I and Type II errors. Levels of significance - Chi-square test. Goodness of fit. Independence of attributes 2 × 2 and r × c- Application of student ‘t’ test for small samples. Difference in proportion

in means. - Correlation, coefficient of correlation, rank correlation - Regression and prediction - Analysis of variance – one way and two-way classification. - Experimental Designs - Completely randomized design - Randomized block design - Latin square design - factorial design - trend analysis

References 1. Edwards: Experimental Design in Psychological Research 2. Garrett, Heny E. (1971): Statistics in Psychology and Education, David Hale3. Kerlinger: Foundation of Educational Research 4. SPSS/PC for the IBM PC/XT, SPSS Inc.

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Major Electives

g data meaningfully.

software packages for

d tabulation of data.

contingency tables. for means and difference

y & Co.

9. SCIENTIFIC WRITING

Code: Credits: T 1 P 0

Major Electives Hours/Week: 1 Marks: 20

Objectives To be able to appreciate and understand importance of writing scientifically.

• To Develop competence in writing and abstracting skills. • To write either a draft research proposal or a chapter of dissertation.

Contents

1. Scientific writing as a means of communication - Different forms of scientific writing - Articles in journals. Research notes and reports. Review articles, Monographs, Dissertations,

Bibliographies.

2. How to formulate outlines – The reasons for preparing outlines

• as guide for plan of writing • as skeleton for the manuscript

- Kinds of outline

• topic outlines • conceptual outline • sentence outlines • combination of topic and sentence outlines

3. Drafting Titles, Sub Titles, Tables, Illustrations - Tables as systematic means of presenting data in rows and columns and lucid way of indicating

relationships and results. - Formatting Tables: Title, Body stab, Stab Column, Column Head, Spanner Head, Box Head. - Appendices: Use and guidelines

2. The writing process – Getting started – Use outline as a starting device – Drafting – Reflecting, Re-reading

• Checking organization • Checking headings • Checking content • Checking clarity

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• Checking grammar

– Brevity and precision in writing – Drafting and Re-drafting based on critical evaluatioin

3. Parts of Dissertation/Research report/Article - Introduction - Review of Literature - Method - Results and Discussion

• Ask questions related to content, continuity, clarity, validity internal consistency and objectivity during writing each of he above parts.

4. Writing for Grants - Clearly state the question to be addressed - Rationale land importance of the question being address - Emperial and theoretical conceptualization - Presenting pilot study/data - Research proposal and time frame - Clarity, specificity of method - Clear organization - Outcome of study and its implications - Budgeting - Available infra-structure and resources - Executive summary

References 1. APA (1984): Publication Manual of American Psychological Association (3rd Edition),

Washington, APA 2. Copper, H.M. (1990): Integrating Research: A Guide for Literature Reviews (2nd Edition),

California, Sage. 3. Dunn, F.V. & Others (ed.) (1994): Disseminating Research Changing Practice, NY: Sage. 4. Haman, E. & Montagnes, I. (Eds.) (1997): The Thesis and the Book, New Delh: Vistaar. 5. Locke, L.F. and Others (1987): Proposals that work: A Guide for Planning Dissertations & Grant

proposals (2nd Ed.), Beverly Hills: Sage. 6. Mullins, C.J. (1977): A Guide to Writing and Publishing in Social and Behavioral Sciences, New

York: John Wiley & Sons. 7. Richardson, L. (1990): Writing Strategies, Reaching Diverse Audience, California: Sage. 8. Stemberg, R.J. (1991): The Psychologist’s Companion: A Guide to Scientific Writing for Students

and Researchers, Cambridge, OUP. 9. Thyer, B.A. (1994): Successful Publishing in Scholarly Journals, California: Sage. 10. Wolcott, H.F. (1990): Writing up Qualitative Research Newbury Park: Sage.

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10. FOOD SCIENCE AND EXPERIMENTAL FOODS

Code: Core Credits: T 2 P 1.5

Hours/Week: 4 Marks: 70

Objectives: This course is designed to:

• Provide and understanding of composition of various food stuffs

• Familiarise students with changes occurring in various foodstuffs as a result of processing and cooking.

• Enable students to use the theoretical knowledge in various applications and food preparations.

Contents 1. Introduction to Food Science: Evolution of the Food Industry and Allied Industries. Development

of Food Science as a discipline.

2. Constituents of Food: Properties and significance.

3. Water and Food Dispersions: Physical properties of water and ice, chemical nature, structure of the water molecule.

- Sorption phenomena, types of water, solutions and colligative properties.

- Free and bound water.

- Water activity and Food spoilage

- Freezing and Ice structure

- Colloidal stats, stabilization of colloidal systems, Rheology of food dispersions

- Gels: Structure, formation, strength, types of permanence.

- Emulsions: Formation, stability, surfactants and emulsifiers.

- Foams: Structure, formation and stabilization.

4. Polysaccharides, Sugar and Sweeteners - Starch: Structure, gelatinization, methods for following gelatinizaiton changes. Characteristics

of some food starches. Effects of ingredients and conditions on gelatinization. Modified food starches.

- Non-starch Polysaccharides: Cellulose, hemicelluloses, pectins, gums, animal polysaccharides.

- Sugars and Sweeteners: Sugars, syrups, sugar alcohols, potent sweeteners, sugar products.

- Sweetener chemistry related to usage in food products: Structural relationships to sweetness perceptions, hydrolytic reactions, solubility and crystallization, hygroscopicity, colligative properties, textural contributions, fermentation, non-enzymatic browning.

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5. Cereals and Cereal Products

- Cereal grains: Structure and composition

- Cereal products.

- Flours and flour quality

- Extruded foods, breakfast cereals, wheat germ, bulgar, puffed and flaked cereals.

6. Fats, Oils and related Products

- Sources, composition, effects of composition on fat properties. Functional properties of fat and use in food preparations. Fat substitutes. Fat deterioration and antioxidants. Radiolysis. Inter-esterification of fats.

7. Proteins: Classification, composition, denaturation, non-enzymtic browning, and other chemical changes.

8. Enzymes: Nature of enzymes, stability and action. Proteolytic enzymes, oxidases, lipases, enzymes decomposing carbohydrates and applications. Immobilised enzymes.

9. Milk and Milk Products: Composition. Physical and functional properties. Denaturation, Effects of processing and storage.

Dairy products: cultured milk, yogurt, butter whey, cheese, concentrated and dried products, frozen desserts, dairy product substitutes.

10. Meat and Poultry: Muscle composition Characteristics and structure. Post mortem changes. Processing, preservation and their effects. Heat-induced changes in meat. Variables in meat preparation. Tenderizers. meat Products.

11. Eggs: Structure and Composition. changes during storage. Functional properties of eggs, use in cookery. Egg processing. Low cholesterol egg substitutes.

12. Fish and Sea Food: Types and composition Storage and changes during storage. changes during processing. By-products and newer products.

13. Pulses and Legumes: Structure, composition, Processing, Toxic constituents.

14. Nuts and Oilseeds: Composition, oil extraction and by products.

15. Protein Concentrates, hydrolysates and textured vegetable proteins, milk substitutes.

16. Fruits and Vegetables: Plant anatomy, gross composition, structural features and activities of living systems. enzymes in fruits and vegetables. Flavour constituents. Plant phenolics. Pigments. Post harvest changes. Texture of fruits and vegetables. Effects of storage, processing and preservation.

17. Spices and Condiments: Composition, flavouring extracts – natural and synthetic.

18. Processed Foods: Jams, Jellies, Squashes, Pickles.

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Beverages: Synthetic and natural, alcoholic and non-alcoholic, carbonated and non-carbonated, coffee, tea, cocoa. Malted drinks.

19. Traditional Processed Products: Fermented Foods – cereal-based, pulse – based, fruit/vegetable – based, vinegar, pickles.

20. Leavened Products: Leavening agents. Biologically leavened and chemically leavened products. Batters and dough.

21. Salt and substitutes.

Practicals

1. Effect of solutes on boiling point and freezing point of water.

2. Effect of types of water on characteristics of cooked vegetables, pulses and cereals.

3. Sugar and Jaggery Cookery: Relative sweetness, solubility and sizes of sugars, stages of sugar cookery, caramelization, crystallization, factors affecting crystal formation.

4. Starches, Vegetable, Gums and Cereals: Dextrinization gelatnization, retrogradation, thickening power. Factors affecting gels. Gluten formation and factors affecting gluten formation.

5. James and Jellies: Pectin content of fruits, role of acid, pectin and sugar in jam and jelly formation. Use of gums and emulsifiers/stabilizers.

6. Fat and Oils: Flash point, melting point and smoking point. Role of fats and oils in cookery as: shortening agent, frying medium. Factors affecting fat absorption. Fat crystals. Plasticity of fats. Permanent and semi-permanent emulsions.

7. Milk and Milk Products: Scalding, denaturation. Effect of acid, salt, alkali, sugar, heat, enzymes, polyphenols on milk. Khoa, curd, paneer, cheese (ripened and un-ripened).

8. Egg: Structure, assessing egg quality. Use of egg in cookery: Emulsions, air incorporation, thickening, binding, gelling. Method of egg cookery and effect of heat. Egg white foams and factors affecting foams.

9. Pulses: Effect of various cooking and processing methods on various characteristics, functional properties of pulses and their products.

10. Meat and Poultry: Methods affecting tenderness of meat, effect of various methods of cooking and ingredients on colour, volume, texture, flavour, aroma and water holding capacity.

11. Fish and Sea Food: Effect of different cooking methods on various fish and sea foods.

12. Gelatin: Gelatin, gel strength and factors affecting gelation. Ability to foam.

13. Fruits and Vegetables: Pigments: Effects of cooking, metal ions, pH. Effect of various coking processes on different characteristics of vegetables. Prevention of enzymatic browning.

14. Leavened Products: Fermentation – Use of micro-organisms (lactic acid, yeast), steam as an agent, egg as an agent, chemical agents.

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15. Beverages: Factors affecting quality of beverages.

16. Frozen Desserts: Factors affecting ice crystal formation. Quality characteristics of frozen desserts.

References:

1. Charley, H. (1982): Food Science (2nd edition), John Wiley & Sons, New York. 2. Potter, N. and Hotchkiss, J.H. (1996): Food Science, Fifth edition, CBS Publishers and Distributors,

New Delhi. 3. Belitz, H.D. and Grosch, W. (1999): Food Chemistry, (2nd edition), Springer, New York. 4. Abers, R.J. (Ed.) (1976): Foam, Academic Press, New York. 5. Cherry, J.P. (Ed.) (1981): Protein Functionality in Foods, American Chemical Society, Washington,

D.C. 6. Pomeranz, Y. (Ed) (1991): Functional Properties of Food Components, (2nd edition), Academic

Press, New York. 7. Duckworth, R.B. (Ed) (1978): Water Relation to Foods, Academic Press, London. 8. Parihar, P., Agrwal, R., Jain, D.K. and Mandhyan, B.L. (1977): Status Report on Dehydration of

Eggs, PHT/CAE/Publisher. 9. Marshall, K.R. and Harper, W.J. (1988): Why Protein Concentrates, IDF Bulletin No. 233. 10. Tindall, H.D. (1983): Vegetables in the Tropics, MacMillan, Press, London. 11. Julians, B.O. (Ed.) (1985): Rice Chemistry and Technology, (2nd edition), American Association of

Cereal Chemists, St. Paul Mimesota, USA. 12. Bowers, J. (1992): Food Theory and Applications, (2nd edition), MacMillan Publishing Co., New

York. 13. Peckham, G. and Freeland – Graves, G.H. (1979): Foundations of Food Preparation. 14. Becker, P. (1965): Emulsions: Theory and Practice, Reinhold, New York.

Journals

1. Journal of Food Science.

2. Advances in Food Research

3. Journal of Food Science and Technology

4. Journal of Agricultural and Food Chemistry.

5. Cereal Science

6. Journal of Dairy Sciences.

7. Journal of the Oil Chemists Society.

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11. METHODS OF INVESTIGATION

Code: Core Credits: T 1 P 1

Hours/Week: 4 Marks: 40

Objectives: This course will enable the students to:

• To understand the principles of various analytical techniques available for nutrition research.

• To familiarize the applications of the above techniques.

Contents

1. Electrolytic dissociation – Acids, bases, salts, buffers, Hendersen – Hasselbach equation.

Theory of indicators and principles of measurement of pH.

2. Basics of Instrumentation – Physico-chemical principles and methodology – Colorimetry, photometry, fluorimetry, flame photometry ad atomic absorptiometry.

3. Chromatography – Principles and application in paper (circular, ascending and descending), ion-exchange, column, thin layer, gas liquid and high performance liquid chromatographic techniques.

4. Electrophoresis – Principle and applications in paper and gel electrophoresis.

5. Bioassays – Animal studies, Human studies, Microbiological assays.

6. Use of Isotopes – Radioactive and stable isotopes. 7. NMR and its applications. 8. Immunological Methods – RIA, ELISA.

Practicals

Objectives

This course will enable the students to :

1. Orient themselves regarding the use of various analytical techniques for specific estimations.

2. Comprehend better the principles involved in different methods of investigation.

3. Become efficient in the use of some of the most commonly used techniques and instruments in High quality research.

1. Acid and Alkalis: Preparation of dilute solutions of common acids and alkalis and determining their exact normalities.

2. Buffers: Preparation of phosphate, carbonate-bicarbonate, boric acid, acetate, chloride and pthalate buffers and determination of their pH by the use of indicators and pH meters.

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3. Spectrometry: Beer Lambert Law, absorption maximum, preparation of standard

curve and nutrient estimations in UV and visible range, AAS, AES,

Flamephotometry.

4. Fluorimetry: Estimation of thiamin and riboflavin.

5. Chromatography: Paper – Identification of amino acids by circular, ascending and

descending methods. Ion-exchange – separation of amino acids.

Column - Separation of proteins. Thin layer – Identification of amino

acids. Gas-liquid – Estimation of fatty acids. HPLC – Estimation of β-

carotene and α-tocopherol.

6. Electrophoresis: Fractionation of plasma proteins.

References:

1. Boyer, R. (2000). 3rd Ed. Modern Experimental Biochemistry. Person Education, Asia.

2. Dawes, E.A. (1980) 6th Ed. Quantitative Problems in Biochemistry. Longman Group Ltd.

3. Khosla, B.D., Garg, V.C. and Khosla, A. (1987). 5th Ed. Senior Practical Physical Chemistry. R.

Chand and Co., New Delhi.

4. Oser, B.L. (1965). 14th ed. Hawk's Physiological Chemistry. Tata McGraw-Hill Publishing Co. Ltd.

5. Raghuramulu N.; Madhavan Nair and K. Kalyanasundaram, S. (1983). A Manual of Laboratory

Technique. NIN, ICMR.

6. Sharma, B.K. (1999). 8th Ed. Instrumental Methods of Chemical Analysis. Gel Publishing House.

7. Srivastava, A.K. and Jain, P.C. (1986). 2nd Ed. Chemical Analysis: An Instrumental Approach. S.

Chand and Company. Ltd.

8. Varley, H.; Gowenlock, A.H. and Bell. M. (1980). 5th ed. Practical Clinical Biochemistry.

Heinemann Medical Books Ltd.

9. Vogel, A.I. (1962). 3rd Ed. A Textbook of Quantitative Inorganic Analysis by the English Language

Book Society and Longman.

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12. SENSORY EVALUATION OF FOOD

Code: Core Credits: T 2 P 1.5

Hours/Week: 5 Marks: 70

Objectives:

• Provide adequate theoretical background and understanding about sensory evaluation of food.

• Enable students to use various sensory methods for evaluating variety of foods.

• Enable students to analyse and interpret sensory evaluation data

Contents

1. Introduction to sensory analysis and uses of sensory tests.

2. Neural networks in sensory perception.

3. General testing conditions.

4. Selection of test subjects and training of panel.

5. Types of tests:

- Discrimination/difference test: Paired test, triangle test and duo-trio test; tests for multiple samples, difference from control/reference.

- Qualitative Difference Tests: Ranking, Numerical scoring test, magnitude estimation.

- Descriptive Tests: Rating for sensory profile, consensus profiling, conventional profiling, free choice profiling.

- Threshold tests

- Acceptance test: Monadic, paired and sequential monadic.

6. Descriptive analysis, concept alignment and selection of terms.

7. Designing of questionnaire and/or evaluation scorecard

8. Experimental design and data analysis

9. Statistical applications and interpretations.

10. Consumer acceptability using sensory evaluation.

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Practical

1. Establishing sensory panels: Selecting and recruiting panelists, screening for trained panels, training panelists, monitoring performance. Recognition tests for 4 basic tastes, odour and aroma. Tests with other senses. Threshold tests.

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

3. Planning a Sensory Experiment: (i) Designing the questionnaire and scorecard, (ii) identifying descriptors.

4. Designing Sensory Testing Facilities: Permanent and Temporary

5. Conducting the Test:

- Preparing samples

- Presenting samples

- Using reference samples

- Reducing panel response error

- Consumer oriented tests

- Product oriented tests

- Shell life studios

- Product matching

- Product mapping

- Taint Investigation and Prevention

6. Collecting and analysing sensory data, statistical analysis, interpretations

7. Report Writing.

References:

1. Lyon, D.H.; Frncombe, M.A.; Hasdell, T.A.; Lawson, K. (eds.) (1992): Guidelines for Sensory Analysis in Food Product Development and Quality Control, Chapman and Hall, London.

2. Amerine, M.A.; Pangborn, R.; Roessler, E.B. (1965): Principles of Sensory Evaluation. Academic Press, New York.

3. Kapsalis, J.G. (1987): Objective Methods in Food Quality Assessment. CRC Press, Florida.

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4. Martens, M.; Dalen, G.A.; Russwurm, H. (eds) (1987): Flavour Science and Technology, John Wiley and Sons, Chichester.

5. Moskowitz, H.R. (eds) (1987): Food Texture: Instrumental and Sensory Measurement. Marcel dekker Inc. New York.

6. Lawless, H.T. and Klein, B.P. (1991): Sensory Science Theory and Applications in Foods. Marcel Dekker Inc.

7. Jellinek, G. (1985): Sensory Evaluation of Food Theory and Practice. Ellis Horwood, Chichester.

8. Piggott, J.R. (ed.) (1988): Sensory Analysis of Foods. Elsevier Applied Science, London.

9. Meilgaard, M.; Civille, G.V.; Carr, B.T. (1987): Sensory Evaluation Techniques, Vols. I and II, CRC Press, Florida.

10. Moskowitz, H.r. (1983): Product Testing and Sensory Evaluation of Foods: Marketing and R & D approaches. Food ad Nutrition Press, Connecticut.

11. Moskowitz, H.R. (1985): New Directions for Product Testing and Sensory Analysis of Foods. Food and Nutrition Press, Connecticut.

12. O'Mahony, M. (1986): Sensory Evaluation Practices. Academic Press, London.

13. Thomson, D.M.H. (1988): Food Aceptability. Elsevier Applied Science, London.

14. Watts, B.M., Ylimaki, G.L., Jeffery, L.E. and Elias, L.G. 91989): Basic Sensory Methods for Food Evaluation. The International Development Research Centre, Ottawa, Canada.

15. Askar, A. and Treptow (1993): Quality Assurance in Tropical Fruit Processing. Springer-Verlag, New York.

16. ASTM (1968 to 1981): Special Technical Publications, American Society for Testing and Materials, Philadelphia.

17. Ball, A.D. and Buckwell, G.D. (1986): Work Out Statistics: 'A' level. MacMilan, London.

18. BSI (1975 to 1989) BS 5098 & BS 5929: Publications of British Standards Institution, London.

19. Resurrecion, A.V.A. (1998): Consumer Sensory Testing for Product Development. Aspen Publishers Inc., Guthersburg, Maryland USA.

20. BIS 6273 (1972): Guide for Sensory Evaluation of Foods. Optimum Requirement. Part I. Bureau of Indian Standards, Manate Bhavan, New Delhi.

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13. INSTITUTIONAL FOOD ADMINISTRATION

Code: Core Credits: T 2 P 1.5

Hours/Week: 5 Marks: 70

Objectives:

• To develop a knowledge base in key areas of Institutional Food administration. • To provide practical field level experience in Institutional Food Administration • To impart necessary expertise to function as a food service manager. • To equip individual to start their own food service unit leading to entrepreneurship. • To develop critical abilities and provide basic grounding in search techniques. Theory 1. Introduction to Food Service Systems.

• Evolution of the food service industry. • Characteristics of the various types of food service units.

2. Approaches to Management • Theories of management • Aspects of management • Styles of management • Management tools

3. Strategies in Planning • Conceptual strategy • Marketing strategy • Financial strategy • Types of plans

4. Management of Resources • Finance

- Determining the finance needed to establish or run an unit - Budgets - Sources of finance - Planning adequate cash flow

• Space & Equipment - Stops in planning layouts - Determining equipment - Selection and placement - Layout analysis

• Material

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- Menu planning - Planning the material needed - Methods of selection - Storage - Quantity food production - Service and modes of delivery

• Staff - Manpower planning - Manpower placement - Recruitment, induction, training, motivation and performance appraisal

• Time and Energy - Measures for utilisation and conservation

5. Techno-economic feasibility of food production/service enterprise. 6. Cost Accounting / analysis

• Food cost analysis • Records to be maintained • Reports and trend analysis

7. Marketing and sales management • Marketing strategies • Sales analysis • Market promotion

8. Quality assurance • Food quality • Total quality management

9. Computer aided record maintenance and management Practicals 1. Market Survey and analysis of processed and finished products 2. Evaluation of Food Services units – 2 Conventional, commissary. 3. Market survey of Food Service Equipment. 4. Layout analysis of Kitchens – 2. 5. Planning menus for quantity.

- Banquet - Outdoor catering - Packed meals - Restaurant

6. Standardizing recipes for quantity 100, 250, 500 7. Cost analysis of menu in

• College canteen • Hostel mess

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• Hospitals (private, charitable, government) 8. Analysis of Food Safety and Hygiene. References: Management 1. West, B Bessie & Wood, Levelle (1988) Food Service in Institutions 6th Edition. Revised by Harger

FV, Shuggart SG & Palgne-Palacio June Macmillian Publication Company New York. 2. Sethi Mohini (1993) Catering Management An Integrated Approach 2nd Edition Wiley Publication. 3. Kotas Richard & Jayawardardene, C (1994): Profitable Food and Beverage Management, Hodder &

Stoughton Publication. 4. Brodner, J., Maschal, H.T., Carlon, H.M. (1982): Profitable Food and Beverage Operation 4th

Edition, Hayden Book Company, New Jersey. 5. Green, E.F., Drake, G.G. Sweeny, J.F. (1978) Profitable Food and Beverage Management.

Planning Operations Hayden Book Company, New Jersey.

6. Knootz, H, O Donnel C (1968): Principles of Management McGraw Hill Book Company. Personnel Management 7. Desseler, Garry (1987) Personnel Management Modern Concepts and Techniques, Prentice Hall,

New Jersey. 8. Kumar, H.L. (1986) Personnel Management in Hotel and Catering Industries, Metropolitan Book

Company N. Delhi. 9. Hichcock, M.J. (1980): Food Service System Administration, Macmillan Publishing Company. Cost Control 10. Keiser, J & Kaillo, E. (1974): Controlling and Analysis of Cost in Food Service Operations, Wiley

and Sons N. York. 11. Khari, W.L. (I) (1977): Introduciton to Modern Food and Beverage Service. (1979) Advanced

Modern Food and Beverage service. Printice Hall Series. 12. Coltman, M.M. (1977): Food and Beverage Cost Control. Printice Hall Series. 13. Levson (1976): Food and Beverage Operation Cost Control & System Management. Printice Hall

Series. Layout and Design 14. Kazarian, E.A. (1989) Food service Facilities Planning. 3rd Editon, Von Nostrand Reinhold. 15. Kotschwar, L.H. & Terrell, M.E. (1977): Food Service Planning and Layout and Equipment 3rd

Edition John Wiley and Sons, N York. 16. Avery, A.C. (1980): Modern Guide to Food Service Equipment. Boston CBI Publishing company. 17. Brichfield, J. (1988): Design and Layout of Food service Facilities, New York. Van Nortrand

Reinhold. 18. Tovel, A.P. (1984): Standardising Food Service for Quality and Efficiency. AVI Publishing

Company INC.

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14. MANAGEMENT OF NUTRITION PROGRAMME

Code: Core Credits: T 2 P 1.5

Hours/Week: 5 Marks: 70

Objective This course will enable students to:

• Be familiar with various programmes which can be undertaken to prevent and control nutritional problems at regional and national level.

• Be able to plan, implement, monitor and evaluate programmes

Contents 1. Global, National and Regional Concerns – Situation of vulnerable groups vis-a-vis food, nutrition

and health security. 2. Programme Development - Overview of programme development models. Formative evaluation

approach, Precede – proceed planning model, Sussman’s four-step model of empirical curriculum development, chain model.

3. Programme Planning - Pre-requisites for planning vis-a-vis short term and long term objectives. Planning at various levels – Government local health department, state, voluntary sector and community-based. Approaches used in planning – Top-down approach, need-based approach, Community participation and partnership, rights-based approach.

4. Appraisal of existing programmes and interventions - Merits, demerits, Lacunae-gaps vis-a-vis objectives and goals.

5. Implementation and Programmes - Developing prototypes, training and HRD aspects of the programmes. Pilot and prototype studies, innovations.

6. Scaling – up of programme. Centralisation and decentralisation, vertical and horizontal linkages, intersectoral linkages, involvement of corporate sectors, Legal issues, Financial management, Cost benefits, cost effectiveness and Cost efficiency.

7. Management Information Systems (MIS)

Practicals Practicals to be conducted through field placement with:

- Donor or bilateral agency - Government Scheme/Programme - NGO’s

In (a) and (b) the activities will be largely familiarization with various aspects of programme planning, implementation, monitoring and evaluation. In (c) the students will be required to identify an area and undertake the following: - Appraisal of Programme - Situation analysis and identification of programming area for intervention.

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Planning, implementation, monitoring, development of MIS, financial implications, planning for Long term and short impact assessment

References 1. Susman, S. (Editor) (2001): Handbook of Program Development for Health Behaviour Research and

Practice, Saga Publications, Inc.

2. Braveman, M.T. (Ed.) (1989): Evaluating Health Promotion Programs, Jossey-Bass, San Francisco.

3. Green, L.W. and Kreuter, M.W. (1991): Health Promotion Planning: An Educational and Environmental Approach, Mountain View, CA: Mayfield.

4. Kettner, P.M.: Moroney, R.M., Martin, L.L. (1990): Designing and Managing Programs: An Effectiveness-based Approach, Newbury Park, CA, Saga.

5. Rossi, P.H.; Freeman, E. (1993): Evaluation: A Systematic Approach, Newbury Park, CA, Sage.

6. Taylor, J.R., Ureda, R.: Denham, J.W. (eds.) (1982): Health Promotion: Principles and Clinical Applications Appleton – Century-Crofts, Norwalk, CT.

7. Windsor, R.A., Baranowski, T., Clark, N.; Cutter, G. (1984): Evaluation of Health and Education Programmes, Mayfield Palo Alto, California.

8. Fairbanks, J. and Candelaria, J. (1998): Case Studies in Community Health, Sage, Thousand Oaks, CA.

9. Argyris, C.; Putnam, R., McLain, A., Smith, D. (1985): Action Science: Concepts, Methods and Skills for Research and Intervention, Jossey-Bass, San Francisco.

10. Dignan, M.B. and Carr, P.A. (1987): Programme Planning for Health Education and Health Promotion, Lea and Febiger, Philadelphia.

11. Kyle, J. (ed.) (1987): Children Families and Cities: Programs that Work at the Local Level, Washington DC. National League of Cities.

12. Hunsaker, P.L. and Cook, C.W. (1987): Managing Organisational Behaviour, Addison-Wesley, Reading, M.A.

13. Bickman, L. (1987): New Directions for Program Evaluation.

14. Smith, M.F. (1989): Evaluability Assessment: A Practical Approach, Boston, Khuwer.

15. Scrimshaw, N., Gleason, G. (eds.) (1992): Rapid Assessment Procedures, Qualitative Methodologies for Planning and Evaluation of Health Related Programme, International Nutrition Foundation for Developing Countries, Boston, MA, U.S.A.

16. WHO (1998): Nutrition for Health and Development: Progress and Prospects on the Eve of the 21st century. WHO/NHD/99.9, Geneva, WHO

17. Horton, S. (1999): Opportunities for investments in Nutrition in Low Income Asia, Paper Prepared for RETA 5671, Manila, ADB.

18. Wahlqvist, M., Truswell, A.S.; Smith, R.; Nestel, P.J. (1994): Nutrition in a Sustainable Environment, Proceedings of the XV International Congress of Nutrition, Smith Gordon, London.

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15. GENDER EQUITY AND SOCIETY

Code: Minor Elective Credits: T 3 P 0

Hours/Week: 3 Marks: 60

Objective

This course will enable students to:

• To appreciate gender as a socio-cultural constraint.

• To create awareness of the gender biases and barriers that prevail in society.

• To develop sensitivity regarding the socio-economic and political factors that determine life experiences in relation to gender.

• To become aware of the need for proactive approach and empowerment to attain and maintain equality.

Contents

1. Major Concepts and issues

– Differentiation between sex and gender, Gender role socialisation and gender role stereotypes, Gender related division of labour and its implications.

2. Gender construction within the family and society

− Intra family dynamics in relation to distribution of resources, authority and power structure according to age, sex, mental status and kinship relation. Forms of family in terms of residence and descent, i.e. nuclear, joint and extended families; patrilineal and matrilineal family systems.

3. Gender identities that control and mediated in society.

− Gender equality in educational access and retention in the educational system, impediments to female education, sexism in education, Women and health, lacunae in health care system; population control debate; contraceptive and its impact on women’s health, female foticide and its implication.

4. Gender identities as inscribed in culture

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− Cultural controls over gender roles, construction of gender identities in culture, Gender and religion, Media portrayal of gender roles, equality – inequality perspectives and impact.

5. Equality and empowerment

− Concept of empowerment equality, factors that facilitate and inhibit the process of empowerment, Role of families and society, Government of NGO’s in initiating and sustaining the policies and programmes for empowerment.

Practicals

Practicals assignments may include:

- Visits to women’s organisations

- Interviews with activists in society

- Case studies of individuals/organisations involved in gender related activism.

- Planning and organisation of intervention/advocacy programmes for empowerment and equality.

- Class discussions/debates on gender issues and controversies.

- Critical analysis and appraisals of portrayals of gender roles in print and electronic media (group discussions).

- Written and oral presentations of real life situations of equality/inequality in gender roles.

References

1. Desai, N. and Krishna, M. (1988). Women and society in India, New Delhi: Ajanta Publications.

2. Kalia, N. (1987). Session in Indian Education, New Delhi: Vikas Publications.

3. Krishnaraj, M. (ed.) (1986). Women’s Studies in India, Bombay: Popular Prakashan.

4. Lengan, L. (1998). Understanding Women’s health Issues, A Reader, New Delhi: Kali for Women.

5. Patil, A. K. (1995). Women and Development, New Delhi: Ashish Publishing House.

6. Poonacha, V. (1999). Understanding Women’s Studies, Contribution to Women’s Series: II Mumbai: RCWS, SNDT Women’s Univeristy.

7. Swarup, H. and Bisaria, S. (1991) (eds.). Women, Politics and Religion, Etawah: AC Brothers.

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16. ADVANCED NUTRITION – I

Code: Core Credits: T 2 P 1.5

Hours/Week: 4 Marks: 50

Objectives: This course is designed to:

• Provide in-dept knowledge of the physiological and metabolic role of various nutrients and their interactions in human nutrition.

• Enable students to understand the basis of human nutritional requirements and recommendations through the life cycle.

• Enable students to understand the pharmacological actions of nutrients and their implications. • Familiarise students with the recent advances in nutrition.

Contents 1. Energy: Energy content of foods. Physiological fuel value – review. Measurement of Energy

Expenditure: BMR, RMR, thermic effect of feeding and physical activity, methods of measurement. Estimating energy requirements of individuals and groups. Regulation of energy metabolism: control of food intake, digestion, absorption and body weight.

2. Carbohydrates: Types, classification, digestion, and transport – review, dietary fibre, fructo-oligosaccharides, resistant starch – chemical composition and physiological effects Glycemic index of foods. Sweeteners nutritive and non-nutritive.

3. Proteins: Classification, digestion, absorption and transport – review. Metabolism of proteins: Role of muscle, liver and gastro intestinal tract. Protein quality, methods of evaluating protein quality. Protein and amino acid requirements. Therapeutic applications of specific amino acids: Branched chain, glutamine arginine, homocysteine, cysteine, taurine.

4. Lipids: Classification, digestion, absorption, transport – review. Functions of EFA. Role of n-3, n-6 fatty acids in health and disease. Requirements of total fat and fatty acids. Trans fatty acids. Prostaglandins.

5. Water: Regulation of intra and extra cellular volume. Osmolality, water balance and its regulation.

6. Minerals: (Note: for each nutrient sources, bioavailability, metabolism, function, requirements, RD/ESADDI, deficiency and toxicity, interactions with other nutrients are to be discussed).

Macro minerals: calcium, phosphorous, magnesium, sodium, potassium and chloride. Micro minerals: Iron, Copper, zinc, manganese, iodine, fluoride. Trace minerals: Selenium, cobalt, chromium, vanadium, silicon, boron, nickel.

7. Vitamins: Historical background, structure, food sources, absorption and transport, metabolism, biochemical function, assessment of status. Interactions with other nutrients. Physiological, pharmacological and therapeutic effects, toxicity and deficiency with respect to the following:

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a) Fat soluble: Vitamins A, D, E & K. b) Water soluble: Thiamine, riboflavin, niacin, biotin, pyridoxine, folic acid, pantothenic acid,

ascorbic acid, cyanocobalamin, choline, inositol. 8. Non-nutritive Food components with potential health effects: Polyphenols, tannins, Phytato,

phytoestrogens, cyanogenic compounds, lectins and saponins. 9. Nutritional regulation of gene expression. 10. Nutrition management in special conditions: Space travel, high altitudes, low temperatures,

submarines. Practicals Objectives The aim of the course to: 1. Familiarize students with basic techniques used in Studies and Research in Nutritional sciences. 2. Acquaint students with the methods of estimating nutrient requirements. 3. Orient students towards planning of metabolic studies. Contents: 1. Estimation of Protein Quality using different methods PER, B.V., N.P.U., NDP – Cal%. 2. Estimation of energy value of foodstuffs using bomb calorimeter. 3. Estimation of Energy Requirements:

• BMR • Energy expenditure on physical activities. • Factorial approach

4. Balance studies a) Nitrogen balance

5. Assessment of Micronutrient status: a. Iron b. Vitamin C c. Vitamin A d. Vitamins from B-complex group

6. Bioavailability of selected nutrients References: 1. Annual Reviews of Nutrition. Annual Review Inc, California, USA. 2. Shils, M.E.; Olson, J.; Shike, M. and Roos, C. (1998): Modern Nutrition in Health and Disease. 9th

edition. Williams and Williams. A Beverly Co. London. 3. Bodwell, C.E. and Erdman, J.W. (1988) Nutrient Interactions. Marcel Dekker Inc. New York. 4. World Reviews of Nutrition and Dietetics. 5. European Journal of Clinical Nutrition. 6. International Journal of Vitamin and nutrition Research. 7. International Journal of Food Science and Nutrition. 8. Nutrition Research 9. Ann Nutr Metab.

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17. ADVANCED NUTRITION – II

Code: Core Credits: T 2 P 1.5 Hours/Week: 5 Marks: 70

Objectives: This course is designed to:

• Provide in-dept knowledge of the physiological and metabolic role of various nutrients and their interactions in human nutrition.

• Enable students to understand the basis of human nutritional requirements and recommendations through the life cycle.

• Enable students to understand the pharmacological actions of nutrients and their implications. • Familiarise students with the recent advances in nutrition.

Contents 1. Growth and Development: Growth and hormones, growth and nutrients. 2. Psychology of Appetite: Heredity, instinct, learning, conflict, starvation. 3. Physiology of hunger and Satiety: Role of central nervous system, gastric contractions, intestinal

absorption, glucostatic regulation. 4. Nutrient requirements: The basis upon which nutrient recommendations are made. Difference

between requirements recommended allowances and desired intake. Recommended intake for proteins, calories, fat, carbohydrates, vitamins, minerals and water.

5. Standards: Scientific basis of standards, current standards, use and misuse of dietary standards.

6. The utilization of dietary nutrients: Agents of digestion

(a) Regulation of digestive process, Measurement of Digestibility, Nutrient wastage in digestion, absorption.

(b) Nutrient wastage in metabolism

Energy: Metabolisable energy, methods of expressing, factors affecting the non-availability of Metabolizable energy and the S.D.A. of proteins and Amino Acids.

(Nutritive value) Evaluation of the protein: 1

1. Biological evaluation.

2. Chemical evaluation

Traces elements in human nutrition. Nutrient interrelationships. Protein energy interrelationships.

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Amino acid interrelationships. "Amino acid" and "Vitamin" interrelationships, vitamin and mineral interrelationship, mineral, vitamin, hormones, enzymes interrelationships. Nutritional adaptations. Nutrition and natural resistance to infection and acquired immunity. Inborn errors of metabolism. The use of radio isotopes in the study of human nutrition. Standards for judging the state of nutrition of individuals and groups. Diagnosis of nutritional deficiencies: Dietary and medical history, clinical biochemical methods. Radiological examination, and anthropometrics examination. Study of various methods of diet records – 24 hour food recall method, seven days food record, 3 day diet record method, evaluation of various methods.

Practicals:

1. Discussion of metabolic pathways. 2. Calculation of nutrient requirements of individuals and population groups. 3. Factors to be taken into consideration for determination of recommended allowances. 4. Study of Dietary standards. 5. Study of trace elements in nutrition (provided facilities exist in the dept.) 6. Study of nutritional status of individuals and population groups. 7. Diagnosis of nutritional deficiencies and their prevention. 8. Diet surveys by using – clinical, biochemical and anthropometric examination – study of individuals

and groups.

References:

1. Mitchell: Comparative nutrition of man and domestic animal, 1. I, II. 1964. 2. Alabnese: New method of nutritional Biochemistry, Vol. II, 1965. 3. Annual Reviews of Nutrition. Annual Review Inc, California, USA. 4. Shils, M.E.; Olson, J.; Shike, M. and Roos, C. (1998): Modern Nutrition in Health and Disease. 9th

edition. Williams and Williams. A Beverly Co. London. 5. Bodwell, C.E. and Erdman, J.W. (1988) Nutrient Interactions. Marcel Dekker Inc. New York. 6. World Reviews of Nutrition and Dietetics. 7. European Journal of Clinical Nutrition. 8. International Journal of Vitamin and nutrition Research. 9. International Journal of Food Science and Nutrition. 10. Nutrition Research 11. Ann Nutr Metab

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18. PUBLIC HEALTH AND NUTRITION

Code: e Credits: T 2 P 1.5

Hours/Week: 5 Marks: 70

Objectives

This course will enable the students to:

• Develop a holistic knowledge base and understanding of the nature of important nutritioand their prevention and control for the disadvantaged and upper socio-economic strata in

• Understand the causes/determinants and consequences of nutrition problems in society. • Be familiar with various approaches to nutrition and health interventions, programmes an

Contents

Theory 1. Concept of public nutrition – relationship between health and nutrition, role of public n

in the health care delivery.

2. Sectors and Public Policies relevant to Nutrition

3. Primary Health Care of the Community – National Health Care Delivery System

– Determinants of Health Status

– Indicators of Health

4. Population Dynamics – Demographic transition, population structure, fertility behaviour, population polic

nutrition and quality of the inter-relationship.

5. Food and Nutrition Security

6. Nutritional Status

– Determinants of nutritional status of individual and populations, Nutrition and Nonindicators; socio-cultural, biologic,

– environmental and economic.

7. Major Nutritional Problems – etiology, prevalence, clinical manifestations, prevtherapeutic measures of:

– Macro and micro nutrient deficiencies – Other nutritional problems like lathyrism, dropsy, aflatoxicosis, alcoholism and fluoro– Overweight, obesity and chronic degenerative diseases.

8. National Food and Nutrition Policy, Plan of Action and Programmes.

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Cor

n problems society.

d policies.

utritionists

y, fertility,

-nutritional

entive and

sis/

9. Approaches and Strategies for Improving nutritional status and health: Programmatic options – their advantages and demerits, Feasibility, political support, available resources (human, financial, infrastructural), 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, Nutrition education for behaviour change.

10. Policy Analysis and Operational Research

11. Programme Design Planning, Implementation, Operations Monitoring, Surveillance and Evaluation

12. Health Economics and Economics of Malnutrition – Its impact on productivity and national development, Cost Benefit, Cost effectiveness and Cost efficiency.

Practicals 1. Comparison of rural, urban and tribal communities for: (a) determinants of malnutrition (b) socio-

economic groups (c) the types of nutritional problems in different segments and age groups through analysis of secondary data.

2. Critical appraisal of existing interventions and programmes in the voluntary sector and government and suggestions to improve the same vis-a-vis target groups in society and specific needs.

3. Development of a plan for a nutrition intervention project in the community (The target group(s) need to be specified).

Development of low cost nutritive recipes suitable for various vulnerable groups at micro, meso and macro levels.

4. Field experience in operational public nutrition programmes: nutrition rehabilitation centres, fortification programmes, cost analysis.

References 1. Owen, A.Y. and Frankle, R.T. (1986): Nutrition in the Community, The Art of Delivering Services,

2nd Edition, Times Mirror/Mosby. 2. Park, K. (2000: Park’s Textbook of Preventive and Social Medicine, 18th Edition, M/s Banarasidas

Bhanot, Jabalpur. 3. SCN News, UN ACC/SON Subcommittee on Nutrition. 4. State of the World’s Children, UNICEF. 5. Census Reports. 6. Berg, A. (1973): The Nutrition Factor, The Brookings Institution, Washington. 7. Beaton, G.H. and Bengoa, J.M. (Eds.) (1996): Nutrition in Preventive Medicine, WHO 8. Bamji, M.S., Rao, P.N. Reddy, V. (Eds.) (1996): Textbook of Human Nutrition; Oxford and IBH

Publishing Co. Pvt. Ltd., New Delhi 9. Gopalan, C. and Kaur, S. (Eds.) (1989): Women and Nutrition in India, Nutrition Foundation of

India.

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10. Gopalan, C. and Kaur, S. (Eds.) (1993): Towards Better Nutrition, Problems and Policies, Nutrition Foundation of India.

11. Gopalan, C. (Ed.) (1987): Combating Undernutrition – Basic Issues and Practical Approaches, Nutrition Foundation of India.

12. Acharya, K.T. (Ed.) (1984): Interfaces between Agriculture Nutrition and Food Science, The United Nations University.

13. National Family Health Survey I & II (1993, 2000): International Institute for Population Studies, Mumbai

14. National Plan of Action on Nutrition (1995): Food and Nutrition Board, Dept. of WCD, Govt. of India.

15. National Nutrition Policy (1993): Dept. of WCD, Govt. of India. 16. Nutrition Education for the Public (1997): FAO Food and Nutrition Paper, 82 FAO. 17. Allen, L. and Ahluwalia, N. (1997): Improving Iron Status Through Diet: The Application of

Knowledge Correcting Dietary Iron Bioavailability in Human Populations, OMNI/USAID, Arlington, VA, USA.

18. Nestel, P. (ed.) (1995): Proceedings: Interventions for Child Survival, OMNI/USAID Arlingtoin, VA, USA.

19. Documents and Reports published by the International Vitamin A Consultative Group. 20. Documents and Reports of the International Nutritional Anemia Consultative Group.

21. Howson, C.; Kannedy, E. and Horwirz, A. (eds.) (1998): Prevention of Micronutrient Deficiencies: Tools for Policymakers and Public Health Workers, Committee on Micronutrient Deficiencies, Board on International Health,Food and Nutrition Board, National Academy Press, Washington, D.C., USA.

22. Micronutrient Initiative (1998): Food Fortification: To End Micronutrient Malnutrition, Micronutrient Initiative, Ottawa, Canada.

23. Murray, C.; Lopez, A. (eds.) (1994): Global Comparative Assessments in the Health Sector Disease Burden, Expenditures and Intervention Packages, Collected articles from the Bulletin of the World health Organization, Geneva, Switaerland.

24. Murray, C. and lopez, A. (eds.0 (1996): Global Burden of Disease and injury Harvard University Press, Cambridge, MA, USA.

25. Ross, J.; Horton, S. (1998): Economic Consequences of Iron Deficiency, The Micronutrient Initiative, Ottawa, Canada.

26. World Health Organization (1998): World Health Report: Life in the 21st Century, Report of the Director General, WHO, Geneva, Switzerland.

27. Ramakrishnan, U. (eds.) (2001): Nutritional Anemias, CRC Press in Modern Nutrition, CRC Press, Boca Raton.

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19. NUTRITIONAL EPIDEMIOLOGY AND ASSESSMENT OF NUTRITIONAL STATUS

Code: Core Credits: T 2 P 2

Hours/Week: 8 Marks: 80

Objectives: This course is designed to:

• Understand the principles of Epidemiology, nutritional epidemiology and its importance in Community and Public Health.

• Be able to design and evaluate studies/nutritional programmes.

• Be aware of characteristics and use of biological markers in understanding mechanistic basis for association revealed from epidemiological studies.

Contents

1. Introduction to Epidemiology and Branches of Epidemiology Types of Epidemiology

2. Epidemiological Information: Collecting epidemiological data, Secondary Routine

Data

3. Patterns of Disease:

Descriptive Epidemiology, Cross sectional analysis, Prevalence and incidence, risk factors, risks and odds.

Relative and Attributable risks

4. Principles of Nutritional Epidemiology.

5. Measurement Issues. Measurement of disease, Occurrence and Measures of association, Exposure and Outcome.

6. Assessment of Food Consumption, Intake and validation of Assessment.

7. Biochemical Markers of nutrient intake and nutritional status.

8. Socio-demographic and psycho social variables.

9. Anthropometric measurements.

10. Design and planning of Nutritional Epidemiological studies.

11. Assessing, Applying and Evaluating Epidemiological Studies. Discussion of selected case shades

12. Nutritional assessment as a tool for improving the quality of life of various segments of the population including hospitalized patients.

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13. Current methodologies of assessment of nutritional status, their interpretation and comparative applications of the following:

– Food consumption

– Anthropometry

– Clinical and Laboratory

– Rapid Assessment & PRA

– Functional indicators such as grip strength, respiratory fitness. Harvard Step test, Squatting test.

14. Nutritional Surveillance: Basic concepts, uses and setting up of surveillance systems.

15. Monitoring and Evaluation

Practicals

1. Training in all assessment techniques applicable for individuals and community, including ones used for hospital – based patients.

– validity and reliability of these techniques.

2. Community based project for assessment of nutritional status of any vulnerable group.

3. A small evaluation study of a nutrition project.

References

1. Anisa Basheer (1995): Environmental Epidemology, Rawat Publications, Jaipur

2. Margetts, B.M. and Nelson, M. (1998): Design Concepts in Nutritional Epidemiology, Oxford, New York.

3. Moon, G., Gould, M. (2000: Epidemiology: An Introduction, Open University.

4. Cox, B. Blaxter, M. Buckle, A. et al. (1987): Health and Lifestyle Survey, 1984-85, Health Promotion Research Trust, London.

5. Farmer, R. Miller, D. and Lawerson, R. (1996): Lecture Notes on Epidemology and Public

6. Health Medicine, Oxford, New York.

7. Janes, C., Stall, R. and S. Gifford (1986): Anthropology and Epidemiology: Interdisciplinary approaches to the Study of Health and Disease Reidel, Dordrecht.

8. Gordis, L. (1996): Epidemiology, Saunders, Pennsylvania.

9. Morris, J. (1975): The uses of Epidemiology, Oxford: University Press, New York.

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10. Norell, S.E. (1998): Workbook of Epidemiology. Oxford: University Press, New York.

11. Armstrong, B.K., White, E., and Saracci, R. (1992): Principles of Exposure Measurement in Epidemology, Oxford University Press.

12. HRSA/MCHB/UIC (1998): Analytic Methods in Maternal and Child Health, Division of Science, Education and Analysis, Maternal and Child Health Bureau, Health Resources and Services Administration, Editors Hardler, A, Roserberg, D., Monahan, C., Kennelly, J.

13. Kiely, M. (ed.) (1991): Reproductive and Perinatal Epidemology, CRC Press.

14. UK Nutritional Epidemiology Group (1993): Diet and Cancer: A review of the epidemology literature. The Nutrition Society, London.

15. Dunn, G (1989) Design and analysis of reliability studies. Edward Arnold, London.

16. Dwyer, J.H. Feinleib, M, Lipert, P., Hoffmeister, H (ed) (1992) statistical Models for Longitudinal Studies of Health. Oxford University Press, Oxford.

17. Ohlin, A; Ahlander, E.M>; Ekberg, A and Bruce, A (1994): Bibliography on Validations of Dietary Assessment Methods. National Food Administration, Uppasala, Sweden.

18. Thompson, F.E; Moter, J; E; Freedman, L; Clifpred, C. and Willet, W.C (1994): Dietary Assessment Calibration/Validation studies Register. National Cancer Institute, Bethesda, Maryland.

19. Kok, F.J. and Van’t Veer, P. (ed) (1991): Biomarkers of ?Dietary Exposure. Smith-Gordon, London.

20. Gibson, R.S. (1990) Principles of Nutritional Assessment. Oxford University Press, Oxford.

21. Dunn, G. (1989): Design and Analysis of Reliability Studies Edward Arnold, London.

22. Jelliffe, D.B. and Jelliffe, E.F.P. (1989): Community Nutritional Assessment, Oxford University Press.

23. Beghin, I., Cap, M. and Dujardan, B. (1988): A Guide to Nutritional Status Assessment, WHO, Geneva.

24. Gopaldas, T. and Seshadri, S. (1987): Nutrition Monitoring and assessment, Oxford University Press.

25. Mason, J.B., Habich, J.P., Tabatabai, H. and Valverde, V. (1984): Nutritional Surveillance, WHO.

26. Lee, R.D. and Nieman, D.C. (1993): Nutritional Assessment, Brown and Benchmark Publishers.

27. Sauberlich, H.E. (Ed.) (1999): Laboratory Tests for the Assessment of Nutrition Status, CRC Press.

28. Cameron, N. (1984): Measures of Human growth, Sheridan House Inc. New York.

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20. SCIENCE AND TECHNOLOGY FOR RURAL DEVELOPMENT

Code:

Credits: T 3 P 0 Hours/Week: 3 Marks: 60

Objectives

This course will enable the students to:

• Develop a scientific temper to promote rural development.

• Acquire skills in the application of Science and Technology for rural Developm

Contents

Theory

1. Appropriate Technology i. Meaning of appropriate technology, affordable technology, Intermediat

need classification.

2. Science and Technology in Agriculture 1. Scientific methods of cultivation post harvest Technology - Improved gra

level, farm level and at large scales. Treatments and structures methods food processing.

3. Waste Recycling

– Waste, concept of waste recycling, classification, Agriculture, househomethods of recycling – Vermi Composting.

4. Utilisation of Agricultural Wastes

– Agricultural wastes and by products methods of scientific utilisation of was

5. Science and Technology in the Field of Nutrition

2. Science and Technology as applied to the Field of nutrition – Low cosconvenience foods.

6. Food Preservation

3. Principles of Preservation. Methods of Preservation using sugar, jpreserve, candied fruit, fruit butters. Chemical preservatives – squasyrup, spices, salt and oil – pickles, sauces, ketchups.

7. Fuel Management

4. Use of fuel wood – Present practices and problems Smokeless ChulaUse of ‘alternate’non-conventional sources of energy including wind an

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Minor Elective

ent.

e technology criteria,

in storage at domestic available for scientific

lds, Industrial Waste,

tes.

t, indigenous, fast and

am, jelly, marmalade, sh, cordial, crush and

h – Use of briquettes. d wave.

8. Biogas

− Biogas – Scope and principles Models promoting the use of biogas.

9. Use of Solar Energy 5. Scope for and advantages of the use of solar energy.

6. Solar energy devices – different modes.

10. Agencies involved in promoting Science and Technology for Rural Development 7. Institutions involved – DST, CAPART, Indian Renewable Energy Development Agency

(IREDA), Ministry of Non-conventional Energy Sources.

References 1. Raj Mohini, S. Women in Agriculture Kaveri Printers, New Delhi, 1991. 2. Campbell, M.J. (Ed.) New Technology and Rural Development, Billings and Sons Ltd., Great

Britain, 1990. 3. Punia, R. K. Women in Agriculture, Vol. I and II, Northern Book Centre, New Delhi, 1991. 4. Chawla, O.P. Advances in Bio-gas Technology, Indian Council of Agricultural Research, New

Delhi, 1989. 5. Garg, H.P. and Prakash, J. Solar Energy – Fundamentals and Applications, Tata McGraw Hill

Publishing Company Ltd., New Delhi, 1997. 6. David Elliot, Energy, Society and Environment – Technology for a sustainable future, Routledge

Publishers, London, 1997. 7. Swaminathan, M., Advanced Textbook on Food and Nutrition, The Bangalore Printing and

Publishing Co. Ltd., 2nd Edition, 1985. 8. Department of Science and Technology, Models for Rural Application, Progressive Printers, New

Delhi, 1995. 9. Prescott, B.C. and Proctor, B. K. Food Technology, McGraw Hill Book Company, New York, 1987. 10. Vinkata Ramana. P. Rural and Renewable Energy: Perspectives from Developing Countries, Tata

Energy Research Institute, New Delhi. 11. Qasim, S.Z. Science and Quality of Life, The off setters, New Delhi, 1992. 12. Centre of Science for Village, Wardha – Science and Technology for Women (A Compendium of

Technologies), Department of Science and Technology, New Delhi, 1989. 13. Siddappa, L. S. and Tandon, G. M. Preservation of Fruits and Vegetables, ICAR, New Delhi, 1984.

Prescott, S.C. and Proctor, B. K., Food Technology, McGraw Hill Book Company, New York, 1987.

Journals a. Science for Villages. b. Yojana c. CAPART Press Clippings. d. Khadi Gramodyog e. Construction on Rural Technology

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21. CLINICAL AND THERAPEUTIC NUTRITION Code: Core Credits: T 2 P 1.5 Hours/Week: 5 Marks: 70 Objectives: This course is designed to:

• Understand the etiology, physiologic and metabolic anomalies of acute and chronic diseases and patient needs.

• Know the effect of the various diseases on nutritional status and nutritional and dietary requirements. • Be able to recommend and provide appropriate nutritional care for prevention/ and treatment of the

various diseases.

Contents

1. Nutritional screening and assessment of nutritional status of hospitalized and outdoor patients. Identification of high-risk patients. Assessment of patient needs based on interpretation of patient data-clinical, biochemical, biophysical, personal etc.

2. Newer trends in delivery of nutritional care and dietary counselling. 3. Diet, nutrient and drug interaction. Effect of drugs on ingestion, digestion, absorption and

metabolism of nutrients. Effect of food, nutrients and nutritional status on drug dosage and efficacy.

4. Nutritional support – Recent advances in techniques and feeding substrates. 5. Etiopathophysiology, metabolic and clinical aberrations, complications, prevention and

recent advances in medical nutritional management of: – Weight imbalances – Cardio vascular disorders – Diabetes mellitus and other metabolic disorders – GI Tract Disorders – Liver and gall bladder, Pancreatic disorders – Renal disorders – Stress and trauma – Cancer – Neurological disorders – Musculo-skeletal disorders – Immuno-deficiency disorders – Genetic disorders – Infections and AIDS – Respiratory problems

6. Childhood problems/disorders including inborn errors of metabolism and their nutritional management.

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Practicals

1. Collection and storage of biological samples for clinical investigations 2. Market survey of commercial nutritional supplements and nutritional support substrates 3. Commonly used tests for diagnosis of various diseases – system – wise.

- Interpretation of patient data and diagnostic tests and drawing up of patient diet prescription, using a case study approach.

- Follow up – acceptability of diet prescription, compliance, discharge diet plan. 4. Preparation of diet counselling aids for common disorders. 5. Planning and preparation of diets for patients with common multiple disorders and complications

and discharge diet plans.

References 1. Mahan, L.K. and Escott-Stump, S. (2000): Krause’s Food Nutrition and Diet Therapy, 10th Edition,

W.B. Saunders Ltd. 2. Shils, M.E., Olson, J.A., Shike, M. and Ross, A.C. (1999): Modem Nutrition in Health and Disease,

9th Edition, Williams and Wilkins. 3. Escott-Stump, S. (1998): Nutrition and Diagnosis Related Care, 4th Edition, Williams and Wilkinson 4. Garrow, J.S., James, W.P.T. and Ralph, A. (2000): Human Nutrition and Diabetics, 10th Edition,

Churchill Livingstone. 5. Williams, S.R. (1993): Nutrition and Diet Therapy, 7th Editioin, Times Mirror/Mosby College

Publication. 6. Davis, J. and Sherer, K. (1994): Applied Nutrition and Diet Therapy for Nurses, 2nd Edition, W.B.

Saunders Co. 7. Walker, W.A. and Watkins, J.B. (Ed.) (1985): Nutrition in Pediatrics, Boston, Little Brown & Co. 8. Guyton, A.C. and Hall, J.E. (1999): Textbook of Medical Physiology, 9th Edition, W.B. Saunders

Co. 9. Ritchie, A.C. (1990): Boyd’s Textbook of Poathology, 9th Edition, Lea and Febiger, Philadelphia. 10. Fauci, S.A. et al (1998): Harrison’s Principles of Internal Medicine, 14th Edition, McGraw Hill. 11. World Cancer Research Fund (1997): Food Nutrition and the Prevention of Cancer – A Global

perspective, Washington E.D. WCRF

Journals and Other Relevance Series

12. Nutrition Update Series 13. World Review of Nutrition and Dietetics 14. Journal of the American Dietetic Association 15. American Journal of Clinical Nutrition 16. European Journal of Clinical Nutrition 17. Nutrition Reviews

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22. BIOCHEMICAL CORRELATES OF NUTRITION THERAPY

Core Code:

Credits: T 2 P 1.5

Hours/Week: 5

Marks: 70

Objectives:

This course is designed to:

• Understand the etiology, physiologic and metabolic anomalies of acute and chronic diseases and patient needs.

• Know the effect of the various diseases on nutritional status and nutritional and dietary requirements.

• Be able to recommend and provide appropriate nutritional care for prevention/ and treatment of the various diseases.

Contents

1. Biochemical tests used in nutrition: Merits and demands of various methods.

2. Organ function tests: Organ function tests of liver, kidney, thyroid, gastric, pancreas.

3. Nutrition and Cancer: Effects of cancer on nutritional requirements, Effects of food on incidence of certain cancers. Carcinogenic foods, Foods that prevent cancer.

4. Nutritional management of non-nutritional conditions: Alcohol related diseases, Diseases due in tobacco chewing, betel leaf chewing, paan masala, etc. Dental diseases.

5. Role of nutrition in skin and hair care: Cosmetic effects of diet; Cellulite, Allergies, Anti aging foods. Foods as cosmetic agents.

6. Eating disorders: Anorexia nervosa, bulimia nervosa, obesity.

7. Food and Endorphins: Alteration of mental states by food.

8. Sepsis and trauma: Metabolic alterations in injury, sepsis. Protein metabolism in sepsis, cytokines, nutritional support in trauma and sepsis.

Practicals

1. Diet planning for patients having multiple diseases

2. Case studies of selected patient/s in a local hospital.

3. Visit to the in-patient care section of a local hospital and evaluation of the kitchen in the hospital.

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Food and Nutrition Scheme of Institution

Total – 90 Credits = 54 Core + 27 Major Electives + 09 Minor Electives

Credits Code Sem. Type of Courses Title Theory Practicals Total Hrs/Wk. Marks

I Major Elective

Research Methods and Statistics

3 0 3 3 60

Core Applied Physiology 2 1.5 3.5 5 70 Core Advanced Nutritional

Biochemistry 2 3 5 8 100

Core Advances in Food Microbiology

2 1.5 3.5 5 70

Core Food Safety and Quality Control

1 1 2 3 40

Core Advanced Food Science and Chemistry

2 1.5 3.5 5 70

Minor Women’s Study 3 0 3 3 60 II Major Statistics and Computer

Application 2 1 3 4 60

Major Scientific Writing 1 0 1 1 20 Core Food Science and

Experimental Foods 2 1.5 3.5 4 70

Core Methods of Investigation 1 1 2 4 40 Core Sensory Evaluation of Food 2 1.5 3.5 5 70 Core Institutional Food

Administration 2 1.5 3.5 5 70

Core Management of Nutrition Programme

2 1.5 3.5 5 70

Minor Gender Equity and Society 3 0 3 3 60 III Major Dissertation 4 0 4 4 80 Core Advanced Nutrition I 1 1.5 2.5 4 50 Core Advanced Nutrition II 2 1.5 3.5 5 70 Core Public Health and Nutrition 2 1.5 3.5 5 70 Core Nutritional Epidemiology and

Assessment of Nutritional Status

2 2 4 8 80

Minor Science and Technology for Rural Development

3 0 3 3 60

IV Major Dissertation 6 6 6 120 Major Internship 10 10 10 200 Core Clinical and Therapeutic

Nutrition 2 1.5 3.5 5 70

Core Biochemical Correlation of Nutrition Therapy

2 1.5 3.5 5 70

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