Download MPhil-Food_and_Nutrtition

M.PHIL. FOOD & NUTRITION
CURRICULUM
Sl.No
1
Papers
Max. Marks
Ex. Hrs.
100
3
100
3
Research Methodology
2
Advanced paper in food science and nutrition
3
Advanced paper in therapeutic nutrition
100
3
4
Dissertation
100
-
PAPER – I
RESEARCH METHODOLOGY THEORY AND TECHNIQUES
(Bio Technology, Biochemistry, Botany, Chemistry, Commerce, Computer Science, Education, Electronics, Microbiology,
Home Science, Library Science, Management, Physics, Psychology, Public Administration, Social Work, Sociology, Tourism
Management, Zoology)
Unit - I
Research – Definition – Importance and Meaning of research – Characteristics of research – Types of
Research – Steps in research – Identification, Selection and formulation of research problem – Research questions –
Research design – Formulation of Hypothesis – Review of Literature.
Unit – II
Sampling techniques : Sampling theory – types of sampling – Steps in sampling – Sampling and Nonsampling error – Sample size – Advantages and limitations of sampling.
Collection of Data : Primary Data – Meaning – Data Collection methods – Secondary data – Meaning –
Relevances, limitations and cautions.
Unit – III
Statistics in Research – Measure of Central tendency – Dispersion – Skewness and Kurtosis in research.
Hypothesis – Fundamentals of Hypothesis testing – Standard Error – Point and Interval estimates – Important NonParametric tests : Sign, Run, Kruskal – Wallis tests and Mann-Whitney test.
Unit – IV
Para metric tests : Testing of significance – mean, Proportion, Variance and Correlation – testing for
Significance of difference between means, proportions, variances and correlation co-efficient. Chi-square tests –
ANOVA – One-way and Two-way.
Unit – V
Research Report : Types of reports – contents – styles of reporting – Steps in drafting reports – Editing the
final draft – Evaluating the final draft.
Reference Books
1. Statistical Methods
- S.P. Gupta
2. Research Methodology Methods and Techniques - C.R. Kothari
3. Statistics (Theory and Practice)
- B.N. Gupta
4. Research Methodology Methods and Statistical Techniques - Santosh Gupta
Paper-II
ADVANCED PAPER IN FOOD SCIENCE AND NUTRTITION
UNIT-I
Cereals and millets-Classification,nutritional composition, Structure, Principles of cookery – Gelatinization ,
retrogradation, dextrinisation – factors influencing cooking quality.
Pulses, nuts and oilseeds-classification, nutritional, composition, structure, pulse cookery- methods,
germination, factors affection cooking quality, toxins in pulses.
UNIT-II
Fats and oils-composition, properties, satiety value, kinds and uses. Sugars sources, uses, properties,
principles of sugar cookery, syrups – stages of sugar cookery and crystalline and non – crystalline candies.
Vegetables and fruits – structure, composition, Classification, Pigments, enzymes, tannins, pectin, acids and
flavour principles involves in cooking – effect of cooking on pigments, frowning reaction, ripening of fruits.
UNIT – III
Egg- structure, composition, coagulation of protein, factors affection coagulation of egg protein, egg quality
meat- structure and composition, post mortem changes, cuts of meat, storage of meat. Poultry and fish- classification,
composition, structure, selection of poultry and fish.
UNIT – IV
Milk-types of composition, physical and chemical properties, effect of heat, acids and enzymes, spices and
comdiments-types, uses and abuses. Beverages-Classification, nutritive value, milk-based beverage.
UNIT – V
Concept of different food groups, recommended dietary allowances for Indians, basis for requirement,
computation of allowances. Nutrition in pregnancy – stages of gestation, material physiological adjustments, weight
gain during pregnancy nad nature of weight gain, nutritional requirements.
UNIT – VI
Nutrition in lactation – physiological adjustment during lactation, hormonal control and reflex action,
lactation to growth and health if infants, physiology of milk production, problems of breast feeding, nutritional
components of colostrums and mature milk, special foods during lactation, nutritional requirements during lactation.
Nutrition in infants – Rate of growth, weight as the indicator, feeding premature infants and low birth weight
infants. Breast Vs bottle feeding, nutritional allowances, supplementary feeding and weaning foods.
UNIT – VII
Nutrition in preschool children – growth and development of preschool children, prevalence and low
malnutrition ( vitamin A infection and IDD) in preschool age. age.
Nutrition in school age – early and middle chilhood, physiological development, food habits, nutritional
needs and feeding , RDA and food habits.
UNIT – VIII
Nutrition during adolescence – physical growth, physiological and psychologigal problems associated with
pubertal changes, nutritional needs, eating disorders – anorexia nervosa and bulimia, adolescent pregnancy and its
complications. Nutrition during adulthood – nutrition and work efficiency, basis for requirement, RDA.
Nutrition during old age – physiological and psychological changes during old age, nutritional requirements,
factors affecting foods intake.
REFERENCES:
1. Sri Lakshmi, B.Food science, New Age International ( p) limited, New Delhi, Third edition, 2003.
2. Potter, N.W.( 1960), Food Science, AVI Publishing Co., cunneticut.
3. Shakuntalamanay, N. and Shalakcheraswamy, M., Foods, Facts and Principles, wiley easterd Ltd, 2004.
4. Hirasa, K and Takemasa, M. ( 1998)spice science and technology, Lion Corporation, Tokyo, Japan.
5. Swaminathan, M Advanced text book on Food and nutrition, Anmol publication pvt Ltd, Second edition,
2004.
6. Venkataiah, S.D., Nutrition education, Anmol publication pvt Ltd, Revised 2004.
7. Mahtab, S. Bamji, Prasad Rao, N. Vinodini Reddy, Text bood of Human nutrition, oxford and IBH
publishingco. Pvt Ltd, second 2003.
8. Swaminathan, M Handbook of food and nutrition, the Bangalore printingand publishing co. Ltd, fifth
edition,2003.
9. Sri Lakshmi, B. Nutrition science, New Age International (p) Ltd, New Delhi,2002.
10. Gopal, C. Kamalakrishnaswamy, New Age International (p) Ltd, New Delhi, 2002. India paper Bacs
publisher, First edition,2000.
Part-III
ADVANCED PAPER IN THERAPEUTIC NUTRITION
UNIT – I
Therapeutic diets – principles and objectives of diet therapy review of hospital diets, liquid diet, soft diet, pre and post
operative diet. Diet planning and use of exchange list in nutrient calculation. Etenal and parental nutrition.
Etiological factors and dietary modification in :
A)
B)
C)
Fever andinfection
Injury and burns
Diet in allergy
UNIT – II
Gastro intestinal disorders – Etiology, symptoms and modifications of diet in diarrhea, constipation – causes symptoms,
modification of diet for peptic ulcer – gastritis, malabsorbtion syndrome, ulcerative colitis and enteritis.
UNIT –III
Diabetes mellitus – epidemiology, incidence, classification, symstoms, metabolic changes, long term and short term
complications, types of insulin, dietary modifications and herbal plant remedies.
UNIT-IV
Obesity and underweight – Etiology, tissue adoption to weight loss, energy restricted diets, formula diets, dietary
modifications and management of obesity and underweight.
UNIT – V
Diseases of kidney – Etiology, dietary management in kidney, disorders- acute and chronic glomerulo nephritis, nephrosis,
acute renal failure, chronic renal failure, uremia, kidney transplantation and dialysis.
UNIT – VI
Diseases of the heart and circulatory system. Acute and chronic cardiac disorders, risk factors of cardiac diseases,
prevention, treatment and dietary management of atherosclerosis, congestive heart failure, hyperliopoprsteinemia,
hepercholisterolemia and hypertention.
UNIT – VII
Nutrition in cancer: reproduction of normal cells, pathogenesis, metabolic and nutritional alterations in malignancy, cancer
therapy and nutritional problems in cancer.
HIV infection and AIDS – epidemiology, pathophysiology, clinical manifestations, immunity and dietary management
prevention and control.
UNIT- VIII
Nutrition for physical activity and exercise – health benefits of physical activity physical fitness assessment – cardio –
respiratory fitness, assessment of body composition, muscular fitness assessment, flexibility assessment.
Exercise and thermoginesis, role of carbohydrate fat and protein as a fuel for exercise, fluid and electrolyte balance
prolonged exercise, nutritional requirement in sports, dietary intake before, during and after exercise.
REFERENCES:
1.
The management of nutrition in major emergencies, A.I.T.D.S. publishers and distridutors, Delhi, First edition, 2002.
2.
Lory, A. Smolin and mary B. Grosvenor, Nutrition science and application, saunders college publishing Newyork,
third edition, 2000.
3.
Mahtab. S. Bamji, Prasad Rao, N. Vinodini Reddy, Text book of Human Nutrition, Oxford and IBH publishing Co.,
Pvt Ltd, second edition, 2003.
4.
Gopal, C. Kamalakrishnaswamy, Nutrition in major metabolic disease, Oxford India paper backs publisher, first
edition,2000.
5.
Mahan, L.K. Stumb, S.E. and Krause, s. food, nutrition and diet theraphy, 11 th edition, W.B. Saunders co., 2004.
6.
Passmore, D.P.and Break, J.P.Human Nutrition and dietetics, English language book society, Livingston, 1986.
7.
Cataldo, c.B. Rolfes, S.R. and Whitney E.N. understanding clinical nutrition, west publishing co., New York, 1991.
8.
Shills, E.M.and Olson, S.J. and SMC, modern nutrition in health and diseases, volume II, 8th edition, Lea and
Febringes, Philadephia, 1994.