SYLLABUS OF M.

Sc- NUTRITION AND DIETETICS

SCHEME OF M.Sc- Ist SEMESTER NUTRITION AND DIETETICS

University Examination
Subject Lecture (Hrs/ Credit Internal External Exam
Code Subject week) points exam exam Total Hrs
Nutrition Through Life
MNDL-501 Cycle 4 4 30 70 100 3
MNDL-502 Human Nutrition I 4 4 30 70 100 3
MNDL-503 Nutritional Biochemistry 4 4 30 70 100 3
MNDL-504 Diet in Disease I 4 4 30 70 100 3
Nutritional Biochemistry
MNDP-505 Practical 4 2 60 40 100 3
MNDP-506 Diet in Disease I Practical 4 2 60 40 100 3
MNDL-507 Food Science (Elective) 4 4 60 40 100 3
TOTAL 28 24 300 400 700

SCHEME OF M.Sc- IInd SEMESTER NUTRITION AND DIETETICS

University Examination
Subject Lecture (Hrs/ Credit Internal External Exam
Code Subject week) points exam exam Total Hrs
MNDL-511 Human Nutrition II 4 4 30 70 100 3
Physiological Aspects of
MNDL-512 Nutrition 4 4 30 70 100 3
MNDL-513 Diet in Disease II 4 4 30 70 100 3
Diet in Disease II
MNDP-514 Practical 4 2 60 40 100 3
Nutrition Management
MNDP-515 Practical 4 2 60 40 100 3
MNDP-516 Food Analysis Practical 4 2 60 40 100 3
TOTAL 24 18 270 330 600
SCHEME OF M.Sc-IIIrd SEMESTER NUTRITION AND DIETETICS

University Examination
Subject Lecture Credit Internal External Exam
Code Subject (Hrs/ week) points exam exam Total Hrs
Community and Public Health
MNDL601 Nutrition 4 4 30 70 100 3
MNDL602 Nutrition in Exercise and Sports 4 4 30 70 100 3
MNDL603 Institutional Food Management 4 4 30 70 100 3
Research Methodology and
MNDL604 Statistics 4 4 30 70 100 3
Assessment of Nutritional Status
MNDP605 in the Community (Practical) 4 2 60 40 100 3
Assessment of Food Management
MNDP606 in the Organization (Practical) 4 2 60 40 100 3
MNDP607 Hospital Internship (Viva Voce) - 4 60 40 100 3
Food Processing and Preservation
MNDL608 (Elective) 4 4 30 70 100 3
TOTAL 28 28 330 470 800

SCHEME OF M.Sc-IVth SEMESTER NUTRITION AND DIETETICS

University Examination
Subject Lecture (Hrs/ Credit Internal External Exam
Code Subject week) points exam exam Total Hrs
MNDL611 Diet Counseling 4 4 20 80 100 3
Nutraceuticals and
MNDL612 Functional Foods 4 4 20 80 100 3
Dissertation and Viva
MNDD613 Voce 18 6 80 120 200 3
Food Safety and
MNDL614 Standards (Elective) 4 4 20 80 100 3
TOTAL 30 18 140 360 500

Theory Papers
Scheme of Examination (Theory Papers)
The performance of learners will be evaluated in two Components. One component will be continuous
Internal Assessment carrying 40% marks and the second component will be End Term Examination carrying
60% marks. The allocation of marks for the Internal Assessment and End Term Examinations will be as shown
below:-
 S No Components Marks

1 Internal Assessment 30

2 External Assessment 70

Total 100

S No Sub Components

Internal Assessment

1 Minor Examination 20

2 Assignment 10

External Assessment

1 Major Examination 60

2 Quiz/Class Test (Best of Two)-Surprise 10

Surprise Quiz or Test motivate students for regular study and it also helps in
Remarks improvement of student attendance

Practical Papers
Scheme of Examination (Practical Papers)
The performance of learners will be evaluated in two Components. One component will be continuous
Internal Assessment carrying 60% marks and the second component will be End Term Examination carrying
40% marks. The allocation of marks for the Internal Assessment and End Term Examinations will be as shown
below:-

S No Component Marks

1 Internal Evaluation 60

a Via-Voc

b Experiment

c File

2 External Evaluation 40

Total 100
 Theory cum Practical
Scheme of Examination (Theory cum Practical)
The performance of learners will be evaluated in Two components. One component will be continuous
Internal Assessment carrying 40% marks and the second component will be End Term Examination carrying
60% marks. The allocation of marks will be as shown below:-

S No Components Marks

1 Internal Assessment 60

2 External Assessment 90

Total 150

S No Sub Components

Internal Assessment

1 Minor Examination 20

2 Assignment 10

3 Internal Practical Assessment 30

External Assessment

1 Major Examination 60

2 Quiz/Class Test (Best of Two)-Surprise 10

3 External Practical Assessment 20

Projects/Dissertation/Internship/Training
Scheme of Examination (Projects/Dissertation)
The performance of learners will be evaluated on the basis of following components. Panel of experts will be
there for evaluation and information regarding presentation must be given to the examination department.

S No Components Marks

1 Synopsis Presentation 10

2 Continuous (Evaluation Weekly) 50

3 Final Presentation 40

Total 100
 SEMESTER I

MNDL-501: NUTRITION THROUGH LIFE CYCLE (Theory)

Outcome
1. Understand and apply nutritional assessment techniques
2. Understand growth and development and nutritional requirement during pregnancy andlactation to promote
healthy living in the community
3. Know about growth and development and nutritional requirement of school going children andadolescents
4. Acquire the knowledge on growth and development and nutritional requirement duringinfancy and preschool
age
5. Know the nutritional needs of adults and elderly

UNIT-I

Nutrition during Pregnancy: Prenatal growth and development, Nutritional requirements,

RDA, Weight gain during pregnancy, Relationship between maternal and foetal nutrition, Teenage
pregnancy and diet, General gastro intestinal problems, complications of pregnancy.

UNIT-II
Nutrition during Lactation: Physiological process of lactation, Nutritional requirements,
RDA, Breast feeding- Colostrum and mature milk. Advantages of breast feeding- Nutritional
benefit,

hormones and growth, immunological benefits, psychological and economic, environmental

benefits, infant and child morbidity. Barriers to breast feeding, Low milk production.
UNIT-III
Nutrition during Infancy: Infant growth and Physiological development, Nutritional
requirements for growth, RDA, Artificial feeding. Low birth weight and Preterm baby- Nutritional
requirements, feeding the preterm baby, feeding problems. Weaning- Need for weaning, types of
supplementary foods, problems in weaning. Nutrition in Preschool children: Growth and
development, nutritional requirements, RDA, feeding dental problems and decay. Nutrition related
problems of preschool children – Protein energy malnutrition- Types, symptoms, nutritional
requirements and treatment.
UNIT –IV
Nutrition in School children: Nutritional requirements, RDA, Feeding problems, Packed lunches,
Supplementary foods. Nutrition in Adolescents: Growth and development, Nutritional
requirements, RDA, Nutritional problems- Obesity, eating disorders, predisposition to
 osteoporosis, anaemia, under nutrition, pre-menstrual syndrome, mal nutrition due to early
marriage.
UNIT –V
Nutrition in Adults: Growth and development, Nutritional requirements, RDA. Nutrition in Old
age: General physiological changes, Theories on the causes of aging, Nutritional requirements,
Nutrition related problems of old age, Degenerative diseases. Alzheimer's disease- Cause, physical
effects and nutrition consideration. Guidelines for promoting healthful eating in old age, Exercise
in old age.

References
1. Gordon. M. Wardlaw et.al; Contemporary Nutrition, 2nd edition, Publishing by Mosby,2004.

2. Srilakshmi. B; Dietetics, 7th edition,New Age International (P) Limited Publishers, 2014.

3. William's; Nix; Basic Nutirtion and Diet therapy, 14th edition, Publishing by Mosby, 2013.

4. Mahtab S.Bamji, Prasad Rao, N.Vinodini Reddy; Textbook of Human Nutrition, Second
Edition Oxford and IBH Publishing Co. Pvt .Ltd, 2003.

5. Nutrient Requirement and Recommend Dietary Allowances for Indians by Indian councilof
Medical research, National Institute of nutrition, Hyderabad.

6. Judith E. Brown., Nutrition New, 2nd edition, West / Wadswroth west / Wadsworth, An
International Thomson publishing company, 1998.
MNDL-502 HUMAN NUTRITION - I

Outcome
1. Understand the role of energy in various physiological conditions of the body.
2. Know the nutritional significance and health benefits of macronutrients.
3. Explore the role of dietary fibre, amino acids and fatty acids in human nutrition and
disease.

4. Acquire skills to evaluate protein quality

5. Comprehend on the water balance and assessment of hydration status
UNIT I
Carbohydrates – Introduction, Classification - Basis of degree of polymerization, based on
digestive fate of carbohydrates. Functions, Food sources, Requirements. Digestion, absorption and
metabolic utilization of carbohydrates, Regulation of blood glucose concentration. Glycemicindex
-Factors affecting GI of foods.
Dietary fibre -Introduction, Types, Properties, RDA and Components of dietary fibre. Role of
fibre in human nutrition.

UNIT II
Lipid-Introduction, Classification, Function, Food sources, Requirements, RDA, digestion,
absorption, transport and storage. Lipids and gene expression. Dietary fat and coronary heart
disease. Fatty acid- Types, Functions, Requirements, food sources and deficiency.
Omega fatty acids – Classification, role in good health, daily values, food sources, fortification
of omega fatty acids.
UNIT III
Proteins- Introduction, Classification, Functions, Requirements and RDA, Food sources,
Digestion, absorption and metabolic utilization of protein, Quality of proteins.
Amino acid - Types, functions, food sources, requirements, deficiency. Therapeutic applications
of specific amino acids. Peptides of physiological significance. Proteins, amino acids and gene
expression.
UNIT IV
Energy – Introduction, Units, determination of energy value of food, physiological fuel value,
Benedict's Oxy-calorimeter, relation between oxygen required and calorimeter value. Basal
Metabolic rate – Introduction, measurement of basal metabolism determination of basal metabolic
rate by calculation energy requirement, during work, Thermic effect of food, Total energy
requirement – Meaning, Measuring total energy requirement. Factors affecting physical activity,
basal metabolic rate and thermic effect of food, Dietary source, RDA.
UNIT IV
Water and electrolytes – Introduction, water, electrolytes and body composition, body water
distribution, body electrolyte content: Distribution and exchangeable fractions, Intracellular water
and the body cell mass concept, regulation of body water compartments, metabolic links: glucose,
water and sodium. Body water compartments in chronic starvation, Impact to acute pathological
conditions on the ICW, Body water in acute illness, water and electrolyte metabolism during
refeeding, Implications of water and sodium metabolism in nutrition therapy for specific clinical
condition.
References
1. Michael. J. Gibney etal; Clinical Nutrition, Blackwell Science, 2005.
2. Shubhangini. A. Joshi; Nutrition and Dietetics III edition, McGraw Hill Education
(India)private limited

3. Srilakshmi.B; Nutrition Science, 15th edition, New Age International (P) Limited,
Publishers, 2016.
4. Swaminathan. M; Advanced Text-Book on Food and Nutrition, Volume I 2nd edition.
TheBangalore Printing and Publishing Co., LTD, Reprint 2015.
5. Sunetra Roday; Food Science and Nutrition, 2 nd edition, Oxfore University Prerss, 2013
6. Carol Byrd – Bredbenner; Wardlaw's perspeccctives in Nutrition, 9th edition MCGraw
–Hill International Edition 2013
MNDL-503 NUTRITIONAL BIOCHEMISTRY

Outcome
1. The students understand the principles of biochemistry and apply the knowledge to human
nutrition.
2. Describe the biochemical and physiological functions of the nutrients and their integrated
role.
3. Evaluate the therapeutic role of key nutrients in maintaining health.

UNIT 1
Water & electrolytes: Fluid comportments, distribution, water Intake & output, water balance,
Composition of electrolytes in fluid compartments, buffer system, acid base balance-blood &

kidney, imbalance disorders-dehydration & oedema. Enzymes – Classification and Role of

Enzymes.
UNIT 2
Carbohydrate metabolism: Classification, Review of digestion and absorption. oxidation of
glucose – glycolysis, oxidative decarboxylation, citric acid cycle. Pentose phosphate pathway.
Glycogen- Glycogenesis, Glycogenolysis. Gluconeogenesis. Inborn errors of metabolism.
Glycogen storage diseases.
UNIT 3
Protein metabolism: Classification of protein, Review of digestion and absorption. Deamination,
transamination, trans-deamination, decarboxyalation, deamidation, Urea cycle, inborn errors of
amino acid metabolism.
UNIT 4
Nucleic acid metabolism: Classification, Biological oxidation, Electron transport chain, nucleic
acid metabolism, structure of DNA & RNA, genetic code, DNA replication, bio synthesis of
protein.
UNIT 5
Lipid metabolism: Classification, Oxidation of fatty acid- α , β, & ω. Bio synthesis of fatty acid
& TGL, Cholesterol synthesis & synthesis of bile acids & bile pigments, ketosis, ketone bodies,
acidosis & fatty liver.
References
1. Deb. A.C., Fundamental of Biochemistry, New Centruy Book Agency (P) Ltd, Reprint 2004.
2. Ambika Shanmugam, Fundamentals of biochemistry for Medical students, Karthik
Pprinters, 7thedition, 1992.
3. U.Sathyanarayana and U.Chakrabani, Biochemistry, Third Edition, Uppala- Author
Publishers, 2007.
4. Mahtab. S.Bamji, Kamala Krishnaswamy and G.N.V Brahmam, Text Book of Human
Nutrition, Oxford and IBH Publishing Company, Third Edition.2009
MNDL-504 DIET IN DISEASE - I

Outcome
1. Know the importance and principles of dietetics as a distinct therapy for diseases
2. Gain knowledge on the types and role of dietitians
3. Understand the different therapeutic diets
4. Learn the dietary management for gastrointestinal, liver and gall bladder diseases.
5. Relate dietary management for eating disorders, fever and food allergy

UNIT-I
Principles of clinical nutrition – Introduction, the spectrum of nutritional problems and
management pathways. Perspectives on the future. Diet therapy and types of therapeutic diets,
Role of dietitian and Indian Dietetic Association. Special Feeding Method: Intravenous feeding,
tube feeding, gastrostomy, jejunostomy – Meaning, objectives, Technique, Nutrients and Diet.
UNIT-II
Nutritional therapy during energy Imbalance: Over nutrition and under nutrition - Introduction,
etiology, clinical assessment, treatment approaches – general principles, lifestyle changes and
nutritional management.
Eating disorders: Anorexia nervosa, bulimia nervosa, binge eating disorder – History, etiology,
clinical features, epidemiology and nutritional management.

UNIT-III
Adverse reaction to foods; Introduction, food intolerance, food allergy, types of food allergy,
patterns of food allergic responses, diagnostic criteria for food allergy, specific food allergies,
multiple food allergy, scientific background: The basic mechanisms of immune response to dietary
antigen.
Infection and fevers – Defence mechanisms in the body, Role of Nutrition in Infections, effects
of infection on body mechanisms, effects of infection on nutrition, definition of fever, nutritional
modification in infection and fever.
Unit –IV
Metabolic disorder: Diabetes Mellitus – Introduction, types, pathophysiology of insulin
resistance, symptoms, biochemical tests, complications, hypoglycemic drugs, dietary
management, patient education, the diabetic association of India.
Unit –V
Gastro intestinal tract disorders: Dyspepsia, peptic ulcer, diarrhoea, constipation, inflammatory
bowel disease – definition, epidemiology, pathogenesis, clinical features and diagnosis, dietary
management.
Diseases of Liver - Hepatitis, (A, B, and C), Cirrhosis - Causes, symptoms, dietary management
and Prevention.

References
1. Michael. J. Gibney etal; Clinical Nutrition Blackwell Science, 2005.
2. Shubhangini. A. Joshi; Nutrition and Dietetics, 3rd edition, McGraw Hill
Education(India) Private Limited.
3. Srilakshmi . B; Nutrition Science, 15th edition, New Age International (p)
Limited,publishers, 2016.
4. Swaminathan. M; Advanced Text-Book on Food and Nutrition, Volume I and
11 2ndEdition, The Bangalore printing and publishing co., LTD, Reprint 2015.
5. Sunetra Roday; Food Science and Nutrition, 2nd edition, Oxford University press,
2013.
6. Carol Byrd – Bredbenner; Wardlaw's perspectives in Nutrition, 9th edition
McGraw –Hill International Edition, 2013.
 MNDP-505- NUTRITIONAL BIOCHEMISTRY PRACTICAL

Objective
To enable students to understand the role of nutrients in the body.
Outcome
1. Acquire skills to analyse various blood parameters using different methods.
2. Ability to relate the theoretical knowledge with the biomarkers for CVD & diabetes
3. Ability to relate the theoretical knowledge with the biomarkers for liver & kidney functions
4. Apply the techniques to estimate the urine for various parameters.
5. Understand and examine the urine by qualitative methods
I. Analysis of Blood / Serum
1. Blood glucose
2. Serum iron
3. Serum cholesterol
4. Serum protein
5. Blood Haemoglobin
II. Analysis of urine
1. Creatinine
2. Urea
3. Total nitrogen
4. Calcium
5. Phosphorus
III. Qualitative Analysis
A. Qualitative analysis of sugars
1. Reactions of Monosaccharide (Glucose, fructose, galactose, mannose and ribose
2. Reactions of disaccharides (Maltose and lactose)
3. Reactions of polysaccharides (Starch and dextrin)
4. Analysis of unknown sugar
B. Qualitative analysis of amino acids
1. Reactions of individual amino acids (Tyrosine, tryptophan, arginine, histidine,
cystine and methionine)
2. Analysis of unknown amino acids
REFERENCE :
1. Raghuramulu N., Madhavan Nair K., Kalyanasundaram S.(2003). A Manual
ofLaboratory Techniques. Hyderabad: National Institute of Nutrition.
 MNDP-506 DIET IN DISEASE - I PRACTICAL

Outcome
1. Learn to prepare hospital diets
2. Plan diets based on dietary principles
3. Set up diet trays and calculate nutrients
4. Plan and prepare appropriate diets for therapeutic conditions
5. Apply knowledge in counseling for disease conditions
Exercises
I. Standardization of common food preparations.
II. Planning, preparation and calculation of nutritive value for the following
diets (SOAPFormat)
1. Normal diet.
2. Liquid diet
3. Soft diet
4. Enteral formulas
5. High fibre and low caloric diet
6. Diet for Energy imbalance
7. Diet for Diabetes Mellitus
8. Diet for Gastrointestinal diseases
9. Diet for Liver diseases

10. Diet for Infections and fevers.

References
1. Amy E. Galena, Msh Rd. 2013. Eat to Your Good Health: Exchange Lists
and MealPlanning for Eating Disorders. USA
2. Peggy S. Stanfield, Peggy Stanfield, Y. H. Hui. 2010. Nutrition and Diet
Therapy: Self-Instructional Approaches. 5th edition. Jones and Bartlett publishers.
Canada.
3. B Srilakshmi. 2014. Dietetics. New Age International publishers.
 MNDL-507 FOOD SCIENCE (ELECTIVE)

Outcome
1. Distinguish and relate the characteristics and properties of foods
2. Comprehend the knowledge gained on characteristics and properties of foods during cooking
3. Apply the properties of food in various food processing and preparations
4. Analyze the factors affecting cooking quality of foods
5. Develop appropriate food preparation and processing methods to ensure quality standards.
UNIT –I
Definition of Food Science, Food, Colloids – Types and Properties; Sols – Properties; Gels –
Properties and factors influencing gel formation; Emulsion – Types, formation, properties andstability
of emulsions; Foams – formation, Stability and anti-foaming agents.
Cereals: General structure, composition, Nutritive value of rice, wheat, maize, oats and jowar. Cereal
cookery: Cereal protein- Gluten formation and factors affecting; Cereal starch, effect of moist heat –
Gelatinisation, factors affecting gelatinisation Changes in cooked starches- Gel formation,
Retrogradation and syneresis; Effect of dry heat- Dextrinisation; Effect of cooking on nutritive value.
Millets: Composition, Nutritive value and uses of pearl millet, finger millet, proso millet.
UNIT-II
Pluses: Composition and nutritive value, Digestibility of pulses and factors affecting the digestibility
of pulse proteins, Toxic constituents in pulses and their elimination; commonly used pulses. Pulse
cookery: Effect of cooking, Factors affecting cooking quality.

Milk and Milk products: Composition of milk, Nutritive value of milk and milk products, Physical
and chemical properties of milk, Types of milk available in the market.
UNIT-III
Meat: Classes of meat, structure, composition and nutritive value; post-mortem changes in meat,
ageing, tenderising, curing; cuts and grades of meat. Meat cookery: Factors affecting cooking
quality, changes in meat on cooking, tenderness and juiciness of meat.
Fish: Classification, composition and nutritive value, selection. Fish cookery: Principles and methods.
Poultry: Classification, composition and nutritive value, processing and cooking.
Egg: Structure, composition and nutritive value, quality of egg – factors determining and evaluation.
Egg cookery: Effect of cooking on nutritive value, effect of heat on egg protein, factors affecting
coagulation of egg proteins, effect of other ingredients on egg proteins.
UNIT-IV
Vegetables: Classification, composition and nutritive value, pigments, organic acids, enzymes,
flavour compounds, bitter compounds, selection of vegetables. Vegetables cookery: Changes during
cooking, loss of nutrients during cooking, effect of cooking on pigments.
Fruits: Classification, composition and nutritive value, pigments, cellulose and pectic substances,
changes during cooking, flavour constituents, polyphenols, bitterness, post-harvest changes and
ripening. Browning: Types and prevention.
UNIT-V
Nuts and Oilseeds: Classification, composition and nutritive value, toxins present in nuts, role in
cookery. Fats and oils: Nutritional importance of fats and oils, functions of oils and fats in foods,
flavour changes – Rancidity – types and prevention, reversion.
Sugar: Sources, properties, types, forms, liquid sweeteners, reactions of sugar Crystallisation:Factors
affecting, role of sugar in cookery, stages of sugar cookery, crystalline and non-crystalline candies.
Spices: Classification, general functions, commonly used spices and herbs, role of spices in cookery.
Aromatics – Composition and uses.
Beverages: Classification and points to be considered while preparing beverages.
References:
1. Srilakshmi. B; Food Science, 6th edition New Age International (p) Limited Publishers 2015.
2. Shakunthala manay N; Shadakshara swamy. M; Foods Facts and Principles, Third edition,
New Age International (p) Limited Publishers, 2014.
3. Lillian Hoagland meyer, Food chemistry, CBS Publishers and distributors, 2004.
4. Arindam Ramaswamy, Elements of Food Science, Oxford book company, 2010.
5. Norman N. Potter, Joseph H. Hotehkiss, and food science, fifth edition, CBS publishers and
distributors, 1996.
6. B. Sivasankar, Food Processing and Preservation, PHI Learning Private Limited, 2011.
 SEMESTER - II

MNDL-511 HUMAN NUTRITION - II

Outcome

1. Gain in depth knowledge on the physiological and metabolic role of Vitamins.

2. Outline the role of vitamins in health and disease.
3. Assess the physiological action of vitamins and minerals.
4. Acquire in depth knowledge of macro and micro minerals and their role in human health and
diseases.

5. Enable to understand the inter relationship between vitamins, minerals and immunity
UNIT-I
Fat soluble Vitamins: Introduction, functions, digestion, absorption, transport, storage,
bioavailability, requirements, food sources, deficiency and toxicity. Interactions with other
nutrients.
UNIT-II
Water soluble Vitamins : Thiamin, Riboflavin, Niacin, Pyridoxine, Folic acid, Vitamin- B12,
Biotin, Pantothenic acid, Vitamin-C- Introduction, functions, absorption, transport, storage,
bioavailability, requirements, food sources, deficiency and toxicity. Interactions with other
nutrients.
UNIT-III
Major minerals: Calcium, Phosphorus and Magnesium - Introduction, functions, absorption,
transport, storage, bioavailability, requirements, food sources, deficiency and toxicity.
Interactions with other nutrients.
Electrolytes: Sodium, Potassium and Chloride- Sources, functions, deficiency and toxicity.
UNIT-IV
Trace Minerals: Iron, Copper, Fluride, Selenium, Manganese, Zinc, Iodine-Introduction,
functions, absorption, transport, storage, bioavailability, requirements, food sources, deficiency
and toxicity. Interactions with other nutrients.
UNIT-V
Interaction of Nutrition, Immunity and Infection: Host defence mechanisms and nutrients
essential in the development of immune system. Effect of infections on the nutritional status of
an individual.
 Nutrition for space, mines and underwater.
Role of free radicals and antioxidants in health and disease.

REFERENCE:
1. Michael. J. Gibney etal; Clinical Nutrition Black well Science, 2005.
2. Shubhangini. A. Joshi; Nutrition and Dietetics, 3rd edition, McGraw Hill
Education (India) Private Limited.
3. Srilakshmi . B; Nutrition Science, 15th edition, New Age International (p)
Limited, publishers, 2016.
4. Swaminathan. M; Advanced Text-Book on Food and Nutrition, Volume I and 11
2nd Edition, The Bangalore printing and publishing co., LTD, Reprint 2015.
5. Sunetra Roday; Food Science and Nutrition, 2nd edition, Oxford University
press, 2013.
6. Carol Byrd – Bredbenner; Wardlaw's perspectives in Nutrition, 9th edition
McGraw – Hill International Edition, 2013
7. Bamji, M.S., Krishnaswamy K. Brahmam G.N.V. (Eds.) (2017). Textbook of Human
Nutrition. 4th Edition. New Delhi : Oxford and IBH Publishing Co. Pvt. Ltd.
8. Chadha R., Mathur P. (Eds.) (2015). Nutrition: A Lifecycle Approach. New Delhi:
OrientBlackswan
9. FAO/WHO. (2004). Vitamin and Mineral Requirements in Human Nutrition. Report of a Joint
Expert Consultation.
10. FSSAI (2016). Food Safety and Standards (Food or Health Supplements, Nutraceuticals,
11.Foods for Special Dietary Uses, Foods for Special Medical Purpose, Functional Foods and
Novel Food) Regulations. http://www.fssai.gov.in/home/fss-legislation/fssregulations.
12. Simopoulos A.P., Ordovas J.M. (Eds.) (2004). Nutrigenetics and Nutrigenomics.
USA:Karger.
 MNDL-512 PHYSIOLOGICAL ASPECTS OF NUTRITION
Outcome
1. Understand the basic tenets of human physiology
2. Comprehend the role and secretion of digestive juices and hormones
3. Enumerate the process of gaseous exchange and urine formation
4. Understand the structure and functions of nerves and cardio vascular system
5. Apply knowledge gained in physiology to nutrition and health
UNIT-I
Digestive system: Structure and functions of gastrointestinal tract and gastrointestinal secretions.
Role of enzymes in digestion and role of prebiotics and probiotics in the maintenance of health of
digestive system. Regulation of food intake –hunger, appetite and satiety.
Liver: Structure and functions of liver.
UNIT-II
Respiratory system: Structure of lungs and gaseous exchange (transport of oxygen and carbon-
di-oxide).
Nervous system: Structure and functions of brain (briefly) and spinal cord; structure and functions
of neuron; conduction of nerve impulse, role of neuro transmitters; blood brain barriers, CSF,
hypothalamus and its role in various body functions.
Musculo skeletal system: Structure and functions of bone; physiology of muscle contraction.
UNIT-III
Cardio vascular system: Blood composition and functions, structure and function of heart and
blood vessels, regulation of cardiac output and blood pressure, heart failure and hypertension.
Excretory system: Structure and functions of kidney, structure of nephron, physiology of urine
formation, micturition.

UNIT-IV
Endocrine system: Structure, function, role of hormones, regulation of hormone secretion and
disorders – pituitary, thyroid, adrenal, pancreas and parathyroid glands. Functions anddeficiency
of insulin.
UNIT-V
Reproductive system: Ovaries- Structure of ovaries, functions of oestrogens andprogesterone.
Function of Uterus, Hormonal control of menstrual cycle, physiological changes in pregnancy,
parturition, lactation and menopause.
Testes: Structure of Testes, functions of testosterone, deficiency of testosterone.
REFERENCE:
1. Ganongs. W.F; Review of medical physiology, 1985.
2. Campbell. E.J et al; Clinical and applied physiology,1984.
3. Guyton AC and Hall JB; Textbook of medical physiology, 1996.
4. Guyton AC; Functions of human body, 1985.
5. Wilson KJW and Waugh A; Ross and Wilson. Anatomy and Physiology in health
andillness, 8th edition, 2003.
6. Judith E. Brown., Nutrition New, 2nd edition, West / Wadswroth west /
Wadsworth,An International Thomson publishing company, 1998.
 MNDL-513: DIET IN DISEASE - II

Outcome
1. Understand the etiology and pathophysiology of metabolic and degenerative diseases.
2. Gain knowledge on the role of diet therapy during the various diseases
3. Apply the knowledge in planning diets for the disease conditions
4. Counsel on the dietary management
5. Equip to become a dietitian

UNIT-I
Diet for kidney diseases: Etiology, symptoms, diagnosis and dietary management:
Glomerulonephritis, Nephrotic Syndrome, Acute and chronic renal failure and Urinary calculi.
Dialysis: Hemodialysis and Peritoneal dialysis- Advantages, disadvantages and Dietary
management.
Kidney Transplant: Diagnosis and dietary management.

UNIT-II
Diet for pulmonary diseases: Etiology, symptoms, diagnosis and dietary management of
Chronic Obstructive Pulmonary disease, asthma, pneumonia, and tuberculosis.
Rheumatoid Arthritis: Types, etiology, symptoms and dietary management

Osteoarthritis: Types, etiology, symptoms and dietary management

Gout: Etiology, symptoms and dietary management.

UNIT-III
Dietary management for cardio-vascular diseases: Atherosclerosis, coronary heart disease,
hypotension, hypertension, stroke, cardiac arrest- Risk factors, definition, epidemiology,
pathogenesis, clinical features, diagnosis and dietary management.

UNIT-IV
Cancer: Types, mechanism, etiology, metabolic changes and dietary management during
cancer treatment (drugs, chemotherapy and radio therapy).
AIDS: Causes, symptoms, metabolic changes, diagnosis, treatment and dietary
management
Nutrition for children with special needs: Ketogenic diet – Epilepsy. Neutropenic diet –
Marrow transplant and Nutrition for Autism.
UNIT-V
Surgery and Critical Care: Metabolic & clinical aberrations, diagnosis, complications,
treatment, dietary management of Surgery, Burns, Sepsis, Trauma and Critical care.
Nutrient – Drug interactions.

REFERENCE:
1. Ganongs. W.F; Review of medical physiology, 1985.
2. Campbell. E.J et al; Clinical and applied physiology,1984.
3. Guyton AC and Hall JB; Textbook of medical physiology, 1996.
4. Guyton AC; Functions of human body, 1985.
5. Wilson KJW and Waugh A; Ross and Wilson. Anatomy and Physiology in health
andillness, 8th edition, 2003.
6. Judith E. Brown., Nutrition New, 2nd edition, West / Wadswroth west /
Wadsworth,An International Thomson publishing company, 1998.
7. Clinical Dietetics and Nutrition – F P Anita and Philip Abraham.
8. Food, Nutrition and Diet Therapy – Kathleen Mahan & Krause, Sylvia EscottStump.
9. Normal and Therapeutic Nutrition – Robinson & Lawler, 17th edition, Mac
MillanPublishers.
10. Clinical Nutrition – Ed Michael J Gibney, MarinosElia, OlleLjungqvist and
JulieDowsett.
11. Nutrition in Clinical Practice – David L. Katz, Lippincott, Williams & Wilkins.
12. Text Book of Human Nutrition – Mahtab S Bamji, N PrahladRao,
VinodiniReddy, 2nd edition, Oxford & IBH Publishing Co. Pvt. Ltd.
13. Modern Nutrition in Health & Disease – Eds – Maurice E. Shils, James A.
 MNDP-514: DIET IN DISEASE – II (Practical)

Outcome

1. Develop skills in planning therapeutic diets

2. Analyze the disease condition and plan appropriate menus

3. Calculate nutrient content of diet plans

4. Prepare the various types of diets

5. Learn techniques in diet tray arrangement and assess patient compliance

******
Planning & preparation of diets for the following conditions: (Using SOAP format)
1. Nephritis
2. Nephrosis
3. Renal Failure
4. Renal calculi
5. Dialysis
6. Pulmonary diseases –TB
7. Asthma
8. Rheumatoid Arthritis
9. Hypo/Hyper tension
10. Atherosclerosis
11. Burns
12. Cancer
13. AIDS
REFERENCE :
1. Vimala(2012) Advanced diet therapy, New age international.
2. Escott-Stump, S. (2002) Nutrition and Diagnosis Related Care. 5th ed. Williams.
 MNDP-515 NUTRITION MANAGEMENT PRACTICAL

Outcome
1. Construct a balanced meal
2. Comprehend and relate the physiological changes and nutritional requirements in
pregnancy and lactation meal planning.
3. Suggest infant supplementary feeds and plan meal for preschool children.
4. Understand nutrient needs and demonstrate food choices for school going children and
adolescents
5. Develop suitable menus for geriatric population and nutritional deficiencies
Exercises
1. Weights and Measures
2. Food Exchange list
3. Menu plan for pregnancy
4. Menu plan for lactation
5. Menu plan for infants
6. Menu plan for preschool children
7. Menu plan for school children
8. Menu plan for adolescent boys and girls
 9. Menu plan for an adult
10. Menu plan for Nutritional Deficiencies
a. Protein Calorie Malnutrition
b. Anaemia
c. Iodine Deficiency
d. Flourosis
e. Vitamin A Deficiency
f. Scurvy
g. Angular Stomatitis
h. Calcium Deficiency

The above mentioned exercises will provide learning on planning a menu, collection of basic
information of a person, portion size, amount of nutrients required, food plan, meal distribution,
menu plan, nutrient calculation and matching with requirement, preparation and display of a meal.
References
1. Amy E. Galena, Msh Rd. 2013. Eat to Your Good Health: Exchange Lists
and MealPlanning for Eating Disorders. USA
2. Peggy S. Stanfield, Peggy Stanfield, Y. H. Hui. 2010. Nutrition and Diet
Therapy: Self-Instructional Approaches. 5th edition. Jones and Bartlett publishers.
Canada.
3. B Srilakshmi. 2014. Dietetics. New Age International publishers.
 MNDP516- FOOD ANALYSIS PRACTICAL

Objective

This course will enable students to determine nutrient content in food materials.
Outcome
1. Understand the need for analysis and instrumentation
2. Identify an appropriate technique for analysing specific substances
3. Learn the principles of different instruments used for analysis
4. Have an insight into the advanced techniques in food and nutrient analysis
***************
I. Quantitative Analysis
1. Protein by Lowry's method
2. Nitrogen by Kjeldahl method
3. Iodine Number of oil
4. Saponification/ Acid number of oil
5. Fat by Soxhlet method
6. Ash content
7. Iron
8. Phosphorus
9. Calcium
10. Vitamin –C
11. Crude fibre
12. Moisture by hot air oven method
13. Energy value by Bomb calorimeter (Demo)
REFERENCE :

1. Raghuramulu N., Madhavan Nair K., Kalyanasundaram S.(2003). A Manual

ofLaboratory Techniques. Hyderabad: National Institute of Nutrition.
 SEMESTER-III

MNDL-601 COMMUNITY AND PUBLIC HEALTH NUTRITION

Objectives
Study of this paper will enable the students to
1. Remain updated on recent advances in policies and program.
2. Develop an understanding about various programs and agencies
involved for theimprovement of nutritional status of the community.
Outcome
1. Gain knowledge on nutritional programmes and policies to overcome malnutrition
2. Understand the role of national, international and voluntary nutritional organizations to
combat malnutrition
3. Able to organize community nutrition education programme with the application of
computers.
4. Apply immunological intervention programmes to overcome epidemic of communicable
diseases.
5. Application of the principles of massive supplementary feeding and food safety during
unforeseen disasters
UNIT – I
Nutrition and national development: National Nutrition Policy – aims and objectives;
Demographic Profile: Population trends in India, density of population, age structure, sex ratio,
family size, literacy and education, life expectancy. Nutrition and Infection: Vicious cycle of
malnutrition and infection, effect of malnutrition on immunity.
UNIT – II
Nutrition education: Scope of nutrition education, steps in planning, conducting and evaluating
nutrition and health education programmes; methods of imparting nutrition education; monitoring
and evaluation of effectiveness of nutrition and health education programmes.
UNIT – III
National and International Organisations: Engaged in food and nutrition activities – ICMR, NIN,
NNMB, ICAR, CFTRI, FAO, WHO, UNICEF, UNESCO.
UNIT – IV
Community health care centre (CHC) - Objectives and service delivery in CHCs.
Non-communicable disease control programme-Diabetes, cardiovascular disease and cancer-
Objects, program component strategies and management structure.
UNIT- V
National vector borne disease control: Malaria, Japanese encephalitis, Dengue and Chikungunya-
An overview of programme.

National Aids control programme – Goal, objectives, package of services, organization

structure and management system.
National programme on occupational diseases- Occupational injuries and illness in India,
National occupational safety and health systems and programmes.
REFERENCE:
1. Park K., Preventive and social medicine, Bamarasidas Bahnot Publishers, Jabalpur.
2. Jellilfe D. B., Infant nutrition in tropics and subtropics, WHO, 1965.
3. Bamji M. S., Prahalad Raov, Reddy V, Text book on human nutrition, Oxford
and IBMpublishing co. Pvt. Ltd.
4. Proceeding of Nutrition Society of India, NIN.
5. Technical reports of ICMR .
6. P.K. Shukla, Nutritional problems of India, Prentice Hall, India.
7. Sabarwal B., Applied Nutrition and Health education, common wealth
publishers, NewDelhi.
 MNDL-602 NUTRITION IN EXERCISE AND SPORTS

Outcome
1. Understand concept of fitness training
2. Foster fitness skills
3. Prevent and manage lifestyle related disorders
4. Utilize exercise in stress and health management
5. Gain the technical ability to run fitness centers
6. Understand the nutritional needs of athletes and plan diet for them
UNIT – I
Overview of nutrition for fitness and sports - Exercise for health promotion of Exercise guidelines
Human energy requirements for exercise. Major human energy systems - Componentsof energy
expenditure, Fatigue during exercise.
Carbohydrates and exercise - Role of CHO in energy systems during exercise, Dietary CHO
recommendations and strategies for exercise performance
UNIT – II
Fats and exercise - Role of lipids in energy systems during exercise , Dietary fatrecommendations
and strategies for exercise performance.
Protein and exercise- Role of protein in energy systems during exercise o Dietary protein
recommendations and strategies for exercise performance.
Energy, Fluid, electrolytes, temperature regulation and exercise
UNIT – III
Nutrition for child, adolescent and master athletes- -Process of growth and development during
childhood and adolescence, Factors influencing with special emphasis of exercise -Physiology of
ageing and factors influencing; -Nutritional problems of younger and master athletes -Nutritional
guidelines and Nutritional Requirements for younger and older athletes. Nutritional concerns of
travelling and vegan athletes; Athletes performing under altered climatic conditions-High altitude,
Mountaineers, High and low climatic temperature etc.
UNIT – IV
Nutritional Management of clinical conditions among sports – Diabetes Mellitus -Etiology,
Pathophysiology, metabolic alterations, Complications, Assessment and Management.

-Hypertension and Heart disease -Prevalence, Pathophysiology, Role of Macro &

Micronutrients.
UNIT- V
Planning and preparation of diets for team sports -Cricket, Hockey, Football, Kabbadi and
Basketball.

REFERENCE:
1. Slater, G., & Phillips, S. M. (2011). Nutrition guidelines for strength sports: sprinting,
weightlifting, throwing events, and bodybuilding. Journal of sports sciences, 29(sup1), S67- S77.
2. Helms, E. R., Aragon, A. A., & Fitschen, P. J. (2014). Evidence-based recommendations for
natural bodybuilding contest preparation: nutrition and supplementation. Journal of the
International Society of Sports Nutrition, 11(1), 20.
3. Maughan, R. J., & Burke, L. M. (2012). Practical nutritional recommendations for the
athlete. In Sports Nutrition: More Than Just Calories-Triggers for Adaptation (Vol. 69, pp. 131-
150). Karger Publishers .
4. Jeukendrup, A., & Gleeson, M. (2010). Sport nutrition: an introduction to energy production
and performance (No. Ed. 2). Human Kinetics.
 MNDL-603 INSTITUTUIONAL FOOD MANAGEMENT

Outcome
1. Comprehend and apply theory and principles of management in achievement of objectives.
2. Establish a food service unit.
3. Manage human resources and solve problems with remedial measures.
4. Analyze and implement quality control in food service institution.
5. Promote the product in the market.
UNIT – I
Food service orgnisation- Development of food service institution, objectives andclassification.
Food service management- Principles and functions
UNIT – II
Spaces: Planning and Oraganisation-Kitchen spaces, storage spaces and services areas.
Equipment- Catering equipment, selection equipment, equipment design, purchasingequipment
and care and maintenance of equipment.
UNIT – III
Food Management-Food purchasing, Menu planning, Food production and cleaning and
waste management.
UNIT – IV
Finacial management – Costing and budgeting, pricing and accounting.
Personnel management- Concepts, staff employment and employment benefits
UNIT- V
Hospital food service – Objectives and Classification.
Industrial food service- Objectives and Cassification.
REFERENCE:
1. Sethi M and Mahan S (Revised 2nd edition, 2007)). Catering Management, An Integrated
Approach. New Age International (P) Ltd

2. Andrews S (2009) Food and beverage service : Training Manual 2nd edition. New
DelhiTata McGraw Hill.

3. Bessie Brooks West and Levelle Wood MS (1988). Food Service in Institutions (6th
ed.).John MacMillan Publishing Co., New York

4. Harris N (1984) Meal management (6th Ed.). New York: Mac Mill
 MNDL604: RESEARCH METHODOLOGY AND STATISTICS

Outcome
1. Design the tools for collection, identification and interpretation of data with the use of
tables and pictorial representations.
2. Assess the numerical data for providing statistical evidences to support the research
results.
3. Enable to become a qualified researcher
UNIT I
Research methodology: An introduction- Meaning, Objectives, Motivation, Types and
Significance of research, Research methods versus methodology, Research and scientific method,
Research process. Defining the research problem- Selecting, Necessity,Technique and An Illustration
in defining the problem. Research design- Meaning, Need, Features, Important concepts and different
research designs. Sampling design- Census, Sample survey, Steps, Characteristics and Types of sampling
design.
UNIT II
Methods of collecting primary data- Questionnaire, preparation of schedules, Interview
method, case- study method, Experimentation method, Data Collection – Primary and secondary data,
Sources of secondary data, precautions while using secondary data. Editing and coding the data,
Organization of data- Classification – meaning and objectives, types of classification, formation of discrete
and continuous frequency distribution, Tabulation – Role, parts of a table, general rules of tabulation, Types
of tables.
UNIT III
Representation of data – Diagrammatic and graphical representation , Significance of diagrams
and graphs, General rules for constructing diagrams, Types of diagrams, graphs of Time series, graphs of
frequency distribution. Interpretation and Report writing- Meaning of interpretation technique, precautions,
Format of research report, types, steps and stages, mechanism and style, precautions and essential for good
report, footnotes and bibliographical citations.

UNIT IV

Measures of central Tendency – Mean, Median, Mode, their relative advantages and
disadvantages, Measures of dispersion- Mean deviation, standard deviation, quartile deviation. Co-efficient
of variation, percentile and percentile ranks. Association of attributes, contingency tables, correlation,
coefficient of correlation and its interpretation, rank – correlation, regression equations and predictions.
Scales of measurement and the appropriate statistical techniques.
UNIT V

Probability - Rules of probability and its applications. Distribution - Normal, binomial, their
properties, importance of these distributions in statistical studies. Tests of significance, large and small
samples, “t” and F test, tests for independence using chi- square test. Analysis of variance- One – way and
two way classification.

REFERENCES
1. Kothari, C.R; Research Methodology, 2nd edition, New Age InternationalPublishers,2004.

2. Gupta, S.P; Statistical Methods, 31st revised edition, Sultana Chand andSons, 2002.

3. Devadas, R.P; A Handbook on Methodology of Research, Sri RamakrishnaVidhyalaya, Coimbatore,

1989.

4. Donald, H.M.C. Burney; Research Methods, fifth edition, Thomson and WadsworthPublications,
2002.

5. Pillai,R.S.N and Bagavathi,V , Statistics, Chand and company limited, 2001.

 MNDP 605 ASSESSMENT OF NUTRITIONAL STATUS OF THE
COMMUNITY (PRACTICAL)

Outcome
1. Understand the common health problems of the community
2. Acquire skills to overcome nutritional deficiency diseases
3. Understand the reasons for mal nutrition and under nutrition
4. Develop the skills in educating healthy dietary practices for pregnancy and lactation
Course outline
Module: 1
A. Assessment of nutritional status: General information, Anthropometry, Identification of
clinical signs of common nutritional disorders, Dietary assessment – FFQ and 24 hour diet recall
B. Planning of low cost nutritious recipes for infants, preschoolers, pregnant/nursing mothers for
nutrition education
C. Teaching aids for nutrition education.
D. Development of low cost nutritious recipe, Standardization of Recipe, Calculation of cost and
Nutritive Value
 MNDP-606 ASSESSMENT OF FOOD MANAGEMENT IN THE
ORGANIZATION (PRACTICAL)
Outcome
1. Know the different cuisines
2. Know how to select and use equipment in food preparation
3. Gain skill in pre preparation methods
4. Learn the various types of cooking methods
5. Acquire skills in table setting
Course outline
Module :1
Food Production
A. Selection of recipes suitable for various types of institutional food service management.
B. Five value added recipes (Standardisation of recipes).
C. Cost and profit analysis.
Module :2
Field study on any one of the following aspects
A. Food purchasing, receiving, storage, preparation, service and washing area in institutional
food service organization.
B. Planning, interior designing, equipment design, costing, profit calculation, sanitation and
hygiene practices and staff strength and salary in institutional food service organization.
 MNDP-607 HOSPITAL INTERNSHIP (VIVA VOCE)

AIM:

Internship is a phase of training wherein a graduate is expected to conduct actual practice of diet
management and health care and acquire skills under supervision of a Practicing dietician so that
he/she may become capable of functioning independently.
OBJECTIVES:
At the end of the Internship Training, the student shall be able to:
1. Manage Diet prescription independently for clinically common disease conditions
encountered to higher level.
Outcome

1. Gain skill in planning therapeutic diets

2. Ability to be a health professional

3. Apply the knowledge for diet counseling

4. Competent to manage catering outlet

Period of Internship:
One month internship in a multispecialty hospital with dietary department.
Case Studies:
Five to ten case studies of different disease conditions have to be taken up during the internship.
Report to be submitted in the hospital and institution.

INTERNSHIP REPORT: EVALUATION PATTERN

Report on internship will be evaluated as stated below.
External marks - 60
Internal marks - 40

Total marks - 100

Internal mark components

Marks awarded by the training institution- 20 marks
Marks awarded by the guide - 20 marks
External mark components

Report preparation - 20 marks

Report presentation - 20 marks
Viva voce - 20 marks
 MNDP-608 FOOD PROCESSING AND PRESERVATION

(ELECTIVE)

Objectives
Study of this paper will enable the students to
1. Understand and apply the food processing and preservation techniques.
2. Develop an understanding about the latest developments in techniques.
Outcome
The students possess knowledge about various food processing methods and preservation
techniques used in the food industry and apply the same in the relevant area.
1. Know the principles of preservation behind the methods of preservation.
2. Understand the stages of sugar cookery, quality of pectin and acidity in the development of
preserved fruit products.
3. Acquire skills to formulate fruits based preserved products with value addition for nutritional
benefits.
4. Explore the principle of preservation in vegetables based products with nutritive value.
5. Prepare cereals and pulses based preserved products focusing the principle of preservation.
UNIT I
Scope of food processing in India with National and International perspectives, Food
deterioration and control, Principles of food processing and preservation. Cereal technology:
Rice- Milling, parboiling: Methods, advantages and disadvantages, byproducts of rice milling
and their utilization. Wheat: Milling process, byproducts of wheat milling. Millets: Milling
of major and minor millets. Manufacturing of breakfast cereals: Extruded products, puffing,
flaking.

Pulse technology: Milling of soya bean and Bengal gram and their byproducts, germination,
fermentation, parching, popping, processed soya products.
Nuts and oil seeds processing: Milling, techniques in extraction of oil, byproducts- Meal
concentrates, isolate. Speciality fats, hydrogenation, production of MCT. Fat replaces and
their uses.

UNIT II

Dairy technology: Milk processing: Seperation, standardization, pasteurization,

homogenization, sterilization, evaporation, drying, membrane fractionation. Manufacturing
of cheese, butter, khoa, yoghurt, srikhand, ice cream, condensed milk and dry milk. Milk
substitutes- Lactone, infant formula. Byproducts: Skimmed milk, lassi, butter milk, whey,
ghee residue.

Fruits and vegetable technology: Dehydration, juice concentrate, canning of fruits and
vegetables. Potato processing and its products (wafers and French fries). Fleshy food
technology: Processing of fish for smoking, canning and freezing. Curing of meat, Poultry
processing, Pasteurization of egg, manufacture of egg powder and frozen egg products.

UNIT III

Preservation by use of High temperatures- Factors affecting heat resistance, heat resistance
of microorganism and their spores, determination of heat resistance, thermal-death-time
curves,12D concept, heat penetration, determination of thermal processes, heat treatments
employed in processing foods.

Preservation by use of low temperatures- Low-temperature methods- Refrigeration, cool

storage and freezing. Low- temperature-Microbial activity, characteristics, factors affecting
the quality of foods and packaging requirements for foods.

UNIT IV

Preservation by drying and dehydration- Methods, advantages and disadvantages. Factors

in the control of drying, treatments of food before drying, procedures after drying,
microbiology of dried foods.
Food irradiation- Introduction, electromagnetic energy, ionizing radiation, kinds of ionizing
radiation and their applicability on food processing, mode of action, potentialities for
radiation processing of foods, effects of food irradiation, safety of irradiated foods.

UNIT V

Fermentation of foods - advantages and disadvantages, types, factors controlling

fermentation, commonly fermented foods- sauerkraut, wine, vinegar, beer, temph, soya
sauce.

Food additives- Introduction, classification of food additives – Preservatives, antioxidants,

emulsifiers, stabilizers and thickeners, sequestering and buffering agents, bleaching and
maturing agents, food colours, flavouring agents and flavor boosters, nutrient supplements,
non-nutritive and special dietary sweeteners, anti-caking agents, foaming and anti-foaming
agents, leavening agents, firming agents, humectants and texturisers and clarifying agents:
Nature, characteristics and use of additives in foods.
REFERENCE:
1. Srilakshmi. B; Food Science, 6th edition, New Age International (P) Limited Publishers,
2015.
2. Shakunthala Manay. N; Shadakshara Swamy.M; Foods Facts and Principles, 3rd edition,
New Age International (P) Limited Publishers, 2014.
3. Lillian Hoagland Meyer, Food chemistry, CBS Publishers and Distributors, 2004.
4.Subbulakshmi. G and Shobha. A.U; Food processing and preservation, New Age
International (P) Limited Publishers, 2014.
5. Norman. N Potter, Joseph H. Hotchkiss, Food Science, 5th edition, CBS Publishers and
Distributors, 1996.
6. Sivasankar. B; Food Processing and Preservation, PHI Learning Private Limited, 2011.
 SEMESTER - IV

MNDL-611 DIET COUNSELLING

Outcome
1. Know the importance and principles of dietetics in the management of diseases
2. Gain knowledge on the role of dietitian in disease management
3. Understand the etiology, management and prevention
4. Relate dietary management and lifestyle counselling.

UNIT-I

Counselling: Introduction, definition and Importance. Types of counselling, advantage and

disadvantage. Principle of counselling, the process of counselling, qualities of an effective
counselling.

UNIT-II

Counselling skills for dietician: Introduction, dietician using counselling skills, qualities of
a dietician, developing a counselling approach, different approaches to counselling.

Diet counselling steps: Assessment components, planning components, Implementation

components and evaluation components.

UNIT-III

Role of counselling in hospital, Role of counseling in community, Organizing health camps

-hospital level and community level, Diet counselling for pregnancy, lactation and child
care , Patient follow up / home visits.

UNIT-IV

Diet counselling for adolescent, adults and old age. Diet counselling for obese people,
Infectious diseases, and AIDS

UNIT-V

Diet counselling for Diabetics, CVD, Gastrointestinal diseases, liver diseases and cancer.

REFERENCES:
1. Gibson, R.L., Mitchell, M.H.(2005). Introduction to counselling and guidance (6th
Ed).
2. Judey gable, (2005). Counselling skills for dietitians, 2nd edition, black publishing.
3. WHO, (2014). NACS, A programme guide.
4. WHO, (2018). NACS, module 3 counselling guide.
 MNDL-612 NUTRACEUTICALS AND FUNCTIONAL FOODS

Outcome

1. Understand the developments in the field of Nutraceuticals and nutrigenomics.

2. Comprehend the components of functional foods and foods containing Nutraceuticals

3. Know the importance of probiotics and prebiotics in human health

4. Understanding the effects of nutrients in molecular level process in the body and the
effect of phytochemcials in disease conditions.

UNIT-I

Nutraceuticals: Definition, history, classification, market trends, sources. Demanddrivers

for health supplements and Nutraceuticals in India. Development of Nutraceuticals
incorporated food products- Tailoring diets for special needs, critical steps , stability and
bio availability of bio actives substances in food matrices.

UNIT-II

Functional foods: Definition, history and types. Health benefits of functional foods and
future promises in Indian diet. Future research and develop of functional foods- Qualified
studies, modern technologies and appropriate consumer communication. Safety and
Regulatory aspects of functional foods.

UNIT-III

Probiotics and Prebiotics: Definition, types, source and Health benefits. Recent advances
in probiotics and prebiotics. FAO/WHO Standards/ guidelines on probiotics and prebiotics
.

UNIT-IV
Caroteniods: beta carotene, lycopen and lutein – sources and uses.
Terpenes: terpenoids, saponin, tocotrials– sources and uses.
Allyl-s-compounds and phenolic compounds– sources and uses.

UNIT-V
Curcumin for prevention and treatment of chronic diseases- Introduction, mechanism of
action of curcumin, role of curcumin in cancer, CVDs, neurological diseases, pulmonary
diseases, diabetes, rheumatic diseases and infection diseases.

REFERENCES:
1. Dilip ghosh et al(2006). Clinical aspects of functional foods and nutraceuticals, CRC
Press.
2. Mahtab S Bamj, N Prahlad Rao, Vinodini Reddy(2005). Text book of Human Nutrition
–, Second• Edition, Oxford and IBH Publishing Co.Pvt.Ltd.
3. Wilman(2007). Hand book of Nutraceuticals and functional foods, second editin.CRC
press.
4. Gibson GR and Williams CM(2000). Functional Foods - Concept to Product.
 MNDD-613 DISSERTATION AND VIVA VOCE

Hours: 18

Marks: 100 Credit: 6

An independent research project work undertaken by student under the guidance of a

member of the teaching faculty of the concerned department. It can either be a survey or
laboratory oriented research. The research should be submitted at the end of semester IV
in the form of a thesis.

EVALUATION PATTERN

Internal examination: 40 marks

40 marks are based on day-to-day work of the concern student in terms of project
designing, Practical performance in the laboratory, interpretation of the results obtained,
regularity and any other criteria relevant to the study. Presentation of the work in front of
the faculty of the department at least once during this project work is mandatory.
External examination: 60 marks
Internal evaluation (40 marks)
Innovative idea - 10

marksPerformance evaluation - 10

marksReport preparation - 20

marksExternal evaluation (60 marks)

Report and presentation - 40
marksViva voce - 20 marks
MNDL-614 FOOD SAFETY AND STANDARDS

Outcome
1. Learn about the applications of safety management in food industry.
2. Define different food laws and regulations for quality management in food industry.
3. Master the standards followed for food safety

UNIT-I

Safe food: Introduction, definition and manufacture of hygienic food. Type of

hazards.Factors affecting food safety and Importance of safe foods.

UNIT-II

Relationship of microorganisms to sanitation: Introduction, microorganisms common

tofood, effects of microorganism on food borne illness- aermonas hydrophila,
bacillus

cereus, botulism, campylo bacteriosis, clostridium perfringens, Escherichia coli,

listeriosis, salmonellosis, staphylococcal, trichinosis and mycotoxins.

UNIT-III

Food safety: Indicators of food microbial quality and safety - Coliforms, enterococci,
bifidobacteria, coliphages/enterviruses, predictive microbiology/microbial modelling.

Personal hygiene and sanitary food handling in food service establishments.

Sanitizing methods: Thermal, radiation, high hydrostatic pressure, vacuum and chemical
sanitizing.

UNIT-IV

Risk assessment and management during food preparation – HACCP- prerequisite

programmes, definitions, HACCP principles and flow diagrams, application and
limitations of HACCP.
 Risk assessment and management during food preparation- Food safety objective (FSO),
Microbiologocal criteria, definitions, sampling plans.

UNIT-V

Microbiological criteria for various food products – Sea foods, milk products, spices,
fruits and vegetables.

Food laws and standards: FAO, Codex alimentarius, ISO, Indian food laws and
standards, prevention of food adulteration(PFA)act, fruit products order(FPO), meat
products order(MPO, cold storage order(CSO), BIS and Agmark.

REFERENCES:
1. Raveendra reddy et al(2018). Food safety and microbial standards, Archarya
NGRanga agricultural university.
2. Lawlwy, et al(2004). The food safety hazard guidebook, RSC publishing.
3. Marriott, Norman G(2005). Principles of food sanitation, AVI, Newyar
4. Forsythe, SJ (2000). Microbiology of safe food, Blackwell science, oxford