Download UNIVERSITY OF CALICUT (Abstract)

UNIVERSITY OF CALICUT
(Abstract)
MSc programme in Home Science (Nutrition and Dietetics)-under Credit Semester
System (PG)-Scheme, Syllabus and Question Paper pattern-approved –
implemented-with effect from 2010 admission onwards -Orders issued.
GENERAL & ACADEMIC BRANCH-IV ‘J’ SECTION
No. GA IV/J2/4616 /10
Dated, Calicut University PO, 29.07.2010
Read:1. U.O.No. GAIV/J1/1373/08 dated, 23.07.2010.
2. Item no.1 of the minutes of the meeting of the Board of Studies in Home
Science held on17.06.2010.
ORDER
As per University Order read as first, Credit Semester System was
implemented to PG programmes in affiliated Arts and Science Colleges and Self
Financing Centres of the University with effect from 2010 admission onwards.
The Board of Studies in Home Science ,vide paper read as second,
discussed and finalized the syllabi and question paper pattern for MSc Home
Science (Nutrition and Dietetics),for the Core, Electives and project under Credit
Semester System programme.
The Vice Chancellor approved the minutes subject to ratification by the
Academic Council.
Sanction has therefore been accorded for implementing the Scheme,
Syllabus and Question Paper pattern of
MSc programme in
Home
Science(Nutrition and Dietetics) with effect from 2010 admission.
Orders are issued accordingly. Scheme and Syllabus appended.
Sd/DEPUTY REGISTRAR (G & A-IV)
For REGISTRAR
To
The Principals of affiliated Colleges offering MSc programme in
Home Science(Nutrition and Dietetics)
Copy to:
PS to VC,PA to Registrar,Chairman,B/S Home Science, CE, EX, DRIII, DR,
PG, EGI, Enquiry,System Administrator with a request to upload in the
University website, Information Centres, GAI`F``G`
GAII,III
Forwarded/By Order
Sd/SECTION OFFICER.
M.Sc home science
(Nutrition and dietetics)
Course structure under ccss
MSC HOME SCIENCE (NUTRITION AND DIETETICS)
COURSE STRUCTURE AND SCHEME OF EXAMINATION UNDER CCSS
INSTRUCTION
Sm.
CORE
No.
COURSES
TITLE OF THE COURSE
HRS/ WK
EXAM
TOTAL
CREDIT
P
EE
IE
WEIGHT
WEIGHT
30
10
ND1 C01
HUMAN PHYSIOLOGY
4
4
3
4
30
10
ND 1 C02
NUTRITION THROUGH LIFE CYCLE
5
4
3
4
30
10
ND 1 C03
ADVANCED FOOD SCIENCE
6
4
3
4
30
10
ND 1 C04
MACRO NUTRIENTS
4
4
3
4
30
10
ND 1 C05
RESEARCH METHODS & STATISTICS
6
4
3
4
30
10
4
30
10
4
30
10
4
30
10
4
30
10
4
30
10
TOTAL
ND2 C06
25
FUNCTIONAL FOODS AND
NEUTRACEUTICALS
II
CREDIT
HRS
T
I
SCHEME OF
EXAMINATION
ND 2 C07
FOOD SERVICE MANAGEMENT
ND 2 C08
CLINICAL AND THERAPEUTIC
NUTRITION
ND 2 C09
NUTRITIONAL MANAGEMENT IN LIFE
STYLE DISEASES
ND2 P01
PRACTICAL - CLINICAL AND
4
4
3
5
4
3
6
4
3
6
4
3
4
3
4
THERAPEUTIC NUTRITION
TOTAL
20
25
20
ND 3 C10
VITAMINS AND MINERALS
6
4
3
4
30
10
ND 3 C11
COMMUNITY NUTRITION
7
4
3
4
30
10
ND 3 C12
PAEDIATRIC NUTRITION
5
4
3
4
30
10
ND 3 E0I
ELECTIVE COURSES
4
30
10
4
30
10
4
30
10
4
30
10
4
30
10
4
4
30
10
4
4
40
III
1.
NUTRITIONAL COUNSELLING &
EDUCATION
3
2.
4
3
ENTREPRENEURIAL
DEVELOPMENT
3.
ND 3 P02
FOOD PRESERVATION
PRACTICAL-HOSPITAL INTERNSHIP
4
TOTAL
25
ND 4 C13
BIOCHEMICAL CHANGES IN DISEASES
ND 4 P03
PRACTICAL - BIOCHEMICAL CHANGES
4
4
3
4
3
ELECTIVE COURSES
1.
IV
20
5
IN DISEASES
ND 4 E02
4
DIABETIC CARE AND
MANAGEMENT
2.
FOOD MICROBIOLOGY AND
3
4
3
SANITATION
3.
PUBLIC NUTRITION AND
HEALTH
ND 4 PR1
PROJECT
13
ND 4 V01
VIVA VOCE
TOTAL
25
TOTAL CREDITS (CORE, ELECTIVE, PROJECT AND VIVA)
SEMESTER I
ND1 C01 HUMAN PHYSIOLOGY
20
80
Hours per week: 4
Credit: 4
Objectives
1. To enable students to understand the metabolic changes in health and different disease
conditions.
2. Gain knowledge about the relationship between nutrition and human system.
UNIT I BLOOD
Introduction to hematology, functions of blood, functions of plasma proteins, erythrocytes, Hb,
important indices of RBC & WBC, Functions and blood groups, ESR, blood viscosity, blood
coagulation, Erythroblastosis foetalis, Blood transfusion.
UNIT II CARDIOVASCULAR SYSTEM
Anatomical consideration of heart and CV system-special conducting tissues, properties of
cardiac muscle, cardiac cycle, heart sounds, ECG & its interpretation, Heart rate & regulation.
cardiac output, hemorrhage. Compensatory changes after hemorrhage. Blood pressure,
cardiovascular modification during exercise. Different types of circulation- foetal circulation,
pulmonary, hepatic, capillary. Techniques to identify cardiovascular disorders –angioplasty,
angiogram.
UNIT III RESPIRATORY SYSTEM
Organs & functioning, control of respiration, dyspnoea, asphyxia, hyperpnoea, orthopnoea,
resuscitation and its methods. Gaseous exchange in lungs and tissues.
UNIT IV DIGESTIVE SYSTEM
Anatomy, composition & functions of salivary, gastric, intestinal & pancreatic secretions.
Functions of bile salts, Mechanism of secretion of digestive juices and its regulation, movements
of stomach, small intestine, villi, defecation. Liver – anatomy & physiology.
UNIT V URINARY SYSTEM
Structure and functions of kidney, reabsorption, structure of nephrone, GFR, regulation of
reabsorption.
UNIT VI NERVOUS SYSTEM
Structure of a nerve cell-reflex action, nervous transmission- cerebrospinal nervous system and
autonomous nervous system (only the parts and general functions), common test in neurological
disorders- EEG, EMG, MRI, NCV
UNIT VII ENDOCRINE SYSTEM
Endocrine secretions, glands, role and regulatory functions of endocrine, site of secretions,
regulation of secretions. Mechanism of action of hormones.
UNIT VIII REPRODUCTIVE SYSTEM
Male and female reproductive system-organs, structure and functions. Menstruation, menstrual
cycle, puberty, menarche, menopause, fertilization, conception, implantation. Male and female
contraception’s- Etiology of male and female infertility
RELATED EXPERIENCE
1. Demonstration of measuring BP using sphygmomanometer.
2. Demonstration of blood group determination and Rh factor.
3. Microscopic examination of blood, TC, DC of WBC, RBC, ESR.
4. Estimation of Hb by Cyanomethaemoglobin method.
REFERENCES
1. Chattergee.C.C, Human Physiology (11th edition), vol 1 & 2, Medical Allied Physiology
(1987).
2. Guyton.A.C, Textbook of medical physiology, 9th edition, Philadelphia, WB Saunders,
1991.
3. Guyton AC, Function of Human Body, 4th edition, Philadelphia, WB Saunders, 1985.
4. Wilson.K.J.W & Waugh.A, 1996, Ross & Wilson Anatomy & Physiology in Health &
illness, 8th edition, Church hill living stone.
SEMESTER I
ND1 C02 NUTRITION THROUGH LIFE CYCLE
Hours per week: 5
Objectives
1. Understand the role of nutrition in different conditions.
Credit: 4
2. Develop competency in planning diets to meet the nutritional requirements of different
socio economic levels.
UNIT I NUTRITION AND DIET IN HEALTH
Vital link between nutrition and health. Review –concept of adequate nutrition, under nutrition
and malnutrition. Different food groups – guide in menu planning.
UNIT II RECOMMENDED DIETARYALLOWANCES
ICMR Recommend Dietary Allowances (RDA) for Indians. Basis for requirements. Balanced
diets.
UNIT III NUTRITION IN PREGNANCY
Nutritional status and general health. Importance of preconceptual nutrition. Weight gain during
pregnancy and the nature of weight gain. Factors affecting maternal nutritional status.
Physiological adaptations, physiological & metabolic changes in pregnancy. Requirements,
storage of nutrients in normal pregnancy, physiological cost, complications of pregnancy and
nutritional problems in young and too old expectant mothers, LBW babies – causes and
complications. Immunization schedule & tests during pregnancy.
UNIT IV NUTRITION IN LACTATION
Physiological adjustments during lactation, lactation in relation to growth and health of infants,
efficiency of milk production, diet during lactation.
UNIT V NUTRITION IN INFANCY
Nutritional status of the infants, rate of growth as the indicator. Nutritional allowances for the
infants, breast feeding Vs formula feeding, food square, weaning foods suitable for infants,
feeding the premature infants and LBW infants, reasons for under 5 MR, interventions to prevent
malnutrition.
UNIT VI NUTRITION IN PRESCHOOL AGE
Growth and development of preschool children, food habits and nutrient intake of preschool
children. Dietary allowances – supplementary foods, reasons for under 5 MR. Interventions to
prevent malnutrition among preschoolers.
UNIT VII NUTRITION DURING SCHOOL AGE
Physical development, nutritional status of school going children, food habits, nutritional
requirements, nutrition and academic performance, interventions to prevent malnutrition.
UNIT VIII NUTRITION DURING ADOLESCENCE
Changes of growth, assessment of growth – sexual maturity rating, physical, physiological and
psychological changes in adolescents. Nutritional needs of the adolescents, changes needed to
prevent malnutrition in adolescents.
UNIT IX NUTRITION FOR THE ADULTS
Nutrition for the adult-Nutritional requirements according to the mode of activity. Nutrition and
health of women-general nutritional problems of women, anemia, osteoporosis, pre and post
menopausal syndrome, hormonal changes during menopause .Infertility –risk factors, prevention,
methods of detection.
UNIT X NUTRITION IN OLD AGE
The ageing process- physiological, metabolic, body composition changes and impact on health
and nutritional status. Nutritional & health status of elderly.
UNIT XI
NUTRITION IN SPECIAL EVENTS
Sports nutrition, space nutrition.
RELATED EXPERIENCE
Planning diets to meet the requirements at different economic level- low, middle and high
income for the following conditions.
1. Pregnancy
2. Lactation
3. Infancy
4. Preschool age
5. School age
6. Adolescents
7. Adult
8. Old people
9. Athletes
REFERENCES
1. Mahan.L.K and Stump SE, Krause’s Food, Nutrition and Diet Therapy, WB Saunders
Company, 10th edition, 2001.
SEMESTER I
ND1 C03 ADVANCED FOOD SCIENCE
Hours per week: 6
Credit: 4
Objectives
1. To understand the nutritive value of foods.
2. To understand the principles and chemistry of foods and apply the principles during
preparation & cooking
UNIT I FOOD IN RELATION TO HEALTH,
Introduction to food science as a discipline and modern developments, different methods of
cooking ,objectives of cooking functions of food
UNIT II FUNCTIONAL PROPERTIES OF FOODS
Definition and properties of colloids, solution, , sol, gel, emulsion, food dispersion. Enzymesdefinition, classification, specificity of enymes, enzyme inhibition, allosteric enzymes,
application of enzymes in food industry.
UNIT III EVALUATION OF FOOD QUALITY
Quality attributes of food – appearance factors, textural factors, and flavor factorssense of taste,
texture and colour, Sensory evaluation and objective evaluation. Requirements for conducting
Sensory tests . Types of tests. Procedures for determination and monitoring of shelf life
UNIT IV CEREALS & MILLETS
Nutritive value, parboiling, Cereal cookery – gluten- factors affecting gluten formation, Starch
granules structure and characteristics – effect of moist and dry heat, nonstarch poly saccharidesfibres,cellulose, hemicellulose, pectic substances, gums, carboxy methyl cellulose(CMC), Bread
and cake making,-role of ingredients, batters and dough, break fast cereals , Fermented products
UNIT VI PULSES, NUTS AND OILSEEDS
Nutritive value, processing, protein foods for infants and children, soy products, protein
concentrates and isolates, textured vegetable proteins.
UNIT VII VEGETABLES AND FRUITS
Nutritional importance, pigments and acids in vegetables and fruits, effect of cooking on
pigments and nutrients. Post harvest changes of fruits, browning reactions- enzymatic and nonenzymatic
UNIT VIII FLESH FOODS
Composition, post-mortem changes in meat, changes produced during cooking, spoilage,
importance of fish . Effect of heat on egg proteins, egg foams, factors influencing foaming and
egg products.
UNIT IX MILK
Composition, processing, effect of heat, acid & enzymes in milk, milk products, cheese making
UNIT X FATS AND OILS
Classification of lipids and fatty acids, role of fat in cookery, physical & chemical properties of
fat, rancidity, changes of fat on heating, salad dressing.
UNIT XI BEVERAGES
Classification and nutritional significance.
UNIT XII SUGAR
Properties, sugar related products, crystallization, factors affecting crystallization, crystalline &
no- crystalline candies, stages of sugar cookery, artificial sweeteners.
UNIT XIII FOOD TECHNOLOGY
GM foods, novel foods, SCP, spirulina, Mushroom
RELATED EXPERIENCE
1. Microscopic examination of different starch granules and effect of heat on starch (cake
and bread making)
2. Preparation of stable emulsion (mayonnaise)
3. Determination of gluten content of different flours.
4. Stages of sugar cookery, crystalline and non-crystalline candies- Fondant, fudge,
marshmallow.
5. Preparation of foam and effect of additives on stability, Meringue.
6. Effect of heat on milk / scum formation. Preparation of any 3 products.
7. Changes in pigments due to different cooking methods.
8. Enzymatic browning of fruits and vegetables.
9. Sensory evaluation of foods.
10. Product development- preparation and standardization of novel nutritious recipes.
11. Market survey on new processed items available in the local markets.
REFERENCES
1. Potter, N. Hotchkiss, H.J, Food Science, 5th edition, CBS publishers and distributers, new
delhi, 1996.
2. Srilakshmi, B, Food Science, New Age International Pvt. Ltd., Chennai, 2006
3. Beckhan. C.G & Graves.H.J, Foundations of food preparations, Macmillan Publishing
Co, New Delhi, 1979.
4. Sumathi.M.R, Food Science, New Age international Pvt Ltd, !997.
5. Sakuntala Manay Food Facts and Priciples 2000
6. Manay.N.S & Shadaksharaswamy.M, Foods-Facts & Principles, 2002, New Age
International Pvt.Ltd, New Delhi.
SEMESTER I
ND1 C04
MACRO NUTRIENTS
Hours per week: 4
Credit: 4
Objectives
1. Obtain depth on the study of major nutrients and
2. Develop competence for undertaking nutritional investigations.
UNIT I UNDERSTANDING NUTRITION
Nutrition science: Basic concepts. Methods for studying the nutrient requirements.
UNIT II CARBOHYDRATES
Digestion, absorption & metabolism. Regulation of blood glucose concentration. Glycemic
index. Dietary Fiber and resistant starch- beneficial effects.
UNIT III PROTEINS
Digestion, absorption, utilization and metabolism. Commercial uses of proteins. Protein turnover,
aminoacid balance, factors affecting protein utilization. Determination of protein quality. RDA.
Deficiency. Toxicity.
UNIT IV FATS AND LIPIDS
Classification. Functions. Digestion. Absorption, transportation & metabolism. Food sources &
RDA. Toxicity and Deficiency. Lipotropic factors. Ketosis, Ketone bodies.
UNIT V ENERGY METABOLISM
Definition. Energy metabolism. Components of energy expenditure- Resting Energy
Expenditure, Thermic Effect of Food, Energy expended in Physical Activity. Methods of
estimation of energy expenditure, BMR- definition and factors affecting BMR. Energy
Requirements. Control of food intake. Metabolic consequences of starvation, undernutrition,
calculation of energy requirements.
UNIT VI WATER
Functions. Water distribution in our body. Water balance. Requirements of water. Disturbances in
fluid balance-dehydration and oedema.
RELATED EXPERIENCE
1. Evaluation of protein quality using amino acid score.
2. Calculation of BMR using Prediction equation.
3. Determination of energy expenditure using Satyanarayan method.
4. Determination of energy balance.
REFERENCES
1. Mahan.L.K and Stump.S.E , Krause’s Food, Nutrition and Diet Therapy, W.B Saunders
Company, USA.
2. Nix.S, William’s Basic Nutrition and Diet Therapy, Mosby, India.
3. Sreelakshmi.B, Nutrition Science.
4. Bamji, MS, Rao,MP; Reddy.V, “Textbook of human Nutrition”, Oxford and IBH
Publishing Co, New Delhi.
5. Berdenier, C.D, “Advanced Nutrition: Macronutrients”, CRC press, USA.
SEMESTER I
ND1 C05 RESEARCH METHODS AND STATISITICS
Hours per week: 6
Credit: 4
Objectives
1. Understand the methodology of research and techniques
2. Develop skills in conducting research from planning a study to report
Writing
3. Apply statistical procedure to analyse numerical data draw inferences
PART A: RESEARCH METHODS
UNIT I
FUNDAMENTAL CONCEPT OF RESEARCH
Meaning definition, objectives and characteristics of Research –basic research (fundamental
research): applied research, action research, expostfacto research, evaluation research, historical
research, exploratory research, industrial research, developmental research.
UNIT II RESEARCH DESIGN / PROPOSAL
Meaning and purpose of a research design or proposal, research problem definition,
identification, statement of research problem, criteria for selection, definition of concepts
(operational definition).Variables - types of variables, independent and dependent variables,
control and intervening variables.
Hypothesis - Meaning and importance, types. Finding related literature: Significance, source,
role taking.
UNIT III RESEARCH METHODS AND TOOLS
Methods-surveys, observation, interview, experimentation, case study (clinical method), Tools –
questionnaire, schedule (for interview and observation), rating scales, attitude scales.
Development of tools – reliability, validity and item analysis. Other methods and tools of
research in specialized areas.
UNIT IV SAMPLING
Census and sample method ,theoretical basis for sampling, methods of sampling ,size of sample
,merits and limitations of sampling ,sampling and non sampling errors ,reliability of sampling.
UNIT V REPRESENTATION OF DATA
Significance of diagrams, graphs, types of diagrams and graphs, limitation of diagrams and
graphs.
UNIT VI RESEARCH REPORT WRITING
Principles of report writing ,basic components, preliminaries, text of reports, bibliography, foot
notes, spacing ,margins, indentations , quotations , writing a scientific paper. Project proposal
RELATED EXPERIENCE
1. Prepare a project proposal for M.Sc dissertation.
2. Make a power point presentation of the project proposal.
PART B: STATISTICS
UNIT I
MEANING AND ADVANTAGE OF STATISTICAL PRESENTATION OF DATA
UNIT II CLASSIFICATION AND ORGANISATION OF DATA
Classification, types, discrete and continuous variables, tabulation of data, parts of a table, types
of table, general rules of tabulation.
UNIT III DESCRIPTIVE STATISTICS
1. Measures of central tendency-mean ,median, mode
2. Measures of variability –range, quartile deviation, mean deviation
Standard deviation
3. Correlation coefficients, rank order correlation, product moment correlation –regression
and prediction
4. Normal probability curve –properties, practical applications
UNIT IV SAMPLING STATISTICS
1. Statistical inference and central limit theorem
2. Null hypothesis and tests of significance
3. The chi-square
4. Testing difference between mean, proportions, standard deviations and correlations.
UNIT V INTRODUCTION TO STATISTICAL PACKAGE FOR SOCIAL SCIRNCES (SPSS)
RELATED EXPERIENCE
1. Construct a research tool.
2. Prepare a research tool.
3. Present abstract of a research report.
4. Preparation of diagrams/ graph
REFERENCES
1. Kothari.C.R, Research Methodology, Wiley Eastern Ltd, New Delhi, 2000.
2. Best W L & Khan V, Research in Education, 7th edition, Prentice hall Private, New Delhi.
3. Roul L, Methodology of Educational Research, 2nd edition, Vikas Publishing House Ltd,
New Delhi.
Gupta.SC & Kapur VK, Fundamentals of mathematical statistics, Sulthan Chand & Sons, New
Delhi, 2001. SEMESTER II
ND2 C06 FUNCTIONAL FOODS AND NEUTRACEUTICALS
Hours per week: 4
Credit: 4
Objectives
1. Gain knowledge about functional foods and nutraceuticals
2. Have thorough understanding about the health effects
3. Be familiar with applications in industry.
UNIT I INTRODUCTION
Definition, history, classification – Type of classification
(Probiotics, probiotics and synbiotics; Nutrient vs. Non-nutrient; according to target
organ; according to source or origin).
UNIT II PROBIOTICS
Taxonomy and important features of probiotic micro- organisms. Health effects of
probiotics including mechanism of action. Probiotics in various foods: fermented
milk products, non-milk
products etc. Quality Assurance of probiotics and safety.
UNIT III PREBIOTICS
Definition, chemistry, sources, metabolism and bioavailability, effect of processing,
physiological effects, effects on human health and potential applications in risk
reduction of diseases, perspective for food applications for the following:
Non-digestible carbohydrates/oligosaccharides: Dietary fibre, Resistant starch,
Gums
UNIT IV OTHER FOOD COMPONENTS WITH POTENTIAL HEALTH BENEFITS
Definition, chemistry, sources, metabolism and bioavailability, effect of processing,
physiological effects, effects on human health and potential applications in risk
reduction of diseases, perspective for food applications for the following:
•
Polyphenols:
Flavonoids,
catechins,
isoflavones,
tannins,
Phytoesterogens,
Phytosterols, Glucosinolates ,Pigments : Lycopene, Curcumin etc, Organo sulphur
compounds, Other components – Phytates, Protease inhibitors, saponins, Amylase
inhibitors, haemagglutinins. Active biodynamic principles in spices, condiments and
other plant materials
UNIT V NON- NUTRIENT EFFECT OF SPECIFIC NUTRIENTS
Proteins, Peptides and nucleotides, Conjugated linoleic acid and n-3 fatty acids,
Vitamins and Minerals.
UNIT VI
NEUTRACEUTICALS
Foods with neutraceutical effect – green tea, grape seed, wheat grass, garcenia
cambojia and aloe vera.
REFERENCES
1. Cho S. S. and Dreher, M.L. (2001): Handbook Dietary Fibre, Marcel Dekker Inc.,
New
York.
2. Yurawecz, M.P., M.M. Mossoba, J.K.G. Kramer, M.W. Pariza and G.J. Nelson eds
(1999) Advances in Conjugated Linoleic Acid Research, Vol. 1. AOCS Press,
Champaign.
3. Wildman, R.E.C. ed. (2000) Handbook of Nutraceuticals and Functional Foods,
CRC
Press, Boca Raton.
4. Fuller, R. ed. (1992) Probiotics the scientific basis, London: Chapman and Hall,
New
York.
5. Fuller, R. ed. (1997) Probiotics Applications and Practical Aspects, London:
Chapman
and Hall, New York.
6. Salminen, S. A. Von Wright (eds) (1998): Lactic acid bacteria: microbiology and
functional aspects, 2nd edition, Marcell Dekker Inc. New York.
7. Goldberg, I. Ed (1994): Functional Foods: Designer Foods, Pharma Foods,
Nutraceuticals, Chapman & Hall, New York.
8. Wood, B.J.B. ed. (1992): The lactic acid bacteria in health and disease, Elsevier
Applied Science, London.
9. Gibson, G., Williams, C. eds (2000): Functional Foods. Woodhead Publishing Ltd.
U.K.
10.
Young,
J.
(1996):
Functional
Foods:
Strategies
for
successful
product
development.
Management Report Pearson Professional Publishers, London.
11. Frei, B. (1994): Natural antioxidants in human health and disease. Academic
Press, SanDiego.
12. Tannock, G.W. (1999): Probiotics: A critical review, Horizon Scientic Press.
SEMESTER II
ND2 C07 FOOD SERVICE MANAGEMENT
Hours per week: 5
Credit: 4
Objectives
1. Understand the objectives of different types of food service institutions.
2. Apply knowledge in space allocation of food plants
3. Gain knowledge in menu planning preparation of recipes in large scale and
serving and in food costing.
UNIT I FOOD SERVICE INDUSTRY
Scope of food industry: food industry segmentation
UNIT II ORGANISATION & ADMINISTRATION OF FOOD SERVICE INDUSTRY
Organisation –types, organization structure and management
UNIT III
PHYSICAL FACILITIES AND LAYOUT
Planning, functional area according to different capacities, flow of traffic, work
heights & storage heights for different areas& equipment
UNIT IV FOOD SERVICE EQUIPMENT
Classification, selection , purchasing, care and maintenance
UNIT V QUANTITY FOOD PREPARATION
Types of menu, menu planning, purchasing, storage, production management,
conventional and non conventional sources of energy, Standardisation and portion
control
UNIT VI STYLES OF SERVICE
Self service, tray service, waiter-waitress service, vending and mobile food service
system
UNIT VII
SANITATION AND HYGEINE
Environmental hygiene & sanitation, safe food handling practices, personal hygiene
UNIT VIII HUMAN RESOURCE MANAGEMENT
Recruitment & selection, induction, training, performance appraisal, leadership,
communication, employee benefits, laws governing food service establishment
UNIT IX FINANCIAL MANAGEMENT
Budgets, records for control, factors affecting cost control
UNIT X MARKETING
Definition, marketing as a managerial function, marketing mix and promotion in
food service.
RELATED EXPERIENCE
1. Standardization of 10 selected recipes.
2. Quantity preparation of any 2 food item.
3. Visit to any food service institution / flight kitchen.
REFERENCES
1.
Marian C Spears; Food Service Organisation; III Edition, Prentice Hall
Inc., USA. 1995
2.
Lendal. H. Kotschever, Richard Donnely, “Quantity Food Purchasing,
Mac Millan Publishing Company, New York, IV Edition, 1993.
3.
West and Woods, Introduction to Food Service, Macmillan Publishing
Company, New York, 7 th edition, 1994.
4.
Mohini Sethi and Surjeet, M Malhan, “Catering Management an
Integrated approach” , Wiley Eastern Limited, Mumbai, II edition.
SEMESTER II
ND2 C08
CLINICAL AND THERAPEUTIC NUTRITION
Hours per week: 6
Credit: 4
Objectives
1. Understand the physiology, metabolism and special requirements of critically
ill.
2. Know the effect of various diseases on nutritional status and nutritional and
dietary requirement.
UNIT I
ROLE OF DIETITIAN IN THE HOSPITAL AND COMMUNITY
Education and personal qualifications, professional ethics and obligations. Educating
the patient, diet clinics and follow up. Psychology of feeding the patient, problems
of feeding children, assessment of patient’s needs.
UNIT II
ROUTINE HOSPITAL DIETS
Regular diet, light diet, soft diet ,full liquid diet ,clear liquid diet and tube feding.
Enteral
and
parentral
feeding
–composition,
monitoring
and
Transitional feeding.
UNIT III
MODIFICATIONS OF DIET IN FEBRILE CONDITIONS
complications.
Acute, chronic and recurrent fevers, typhoid, rheumatic fever, tuberculosis, malaria,
H1N1, dengue fever and chikun guinea
UNIT IV
GASTROINTESTINAL DISORDERS
Esophagitis, cancer of oral cavity, ulcer, indigestion, gastritis, carcinoma of the
stomach,
gastric
surgery
and
dumping
syndrome.
Diarrhoea,
constipation,
flatulence, celiac disease, tropical sprue, steatorrhoea. Irritable bowel disease (IBD)
– crohn’s disease, ulcerative colitis, Irritable bowel syndrome (IBS), diverticulitis,
colitis and colon cancer.
UNIT V
Ecological
LIVER, GALL BLADDER AND PANCREAS DISORDERS
factors:
Dietary
regimen
in
cirrhosis,
hepatitis,
hepatic
coma,
cholecystitis, cholelithiasis and pancreatitis
UNIT VI
METABOLIC DISORDERS
Hypothyroidism, hyperthyroidism, gout, phenylketonuria and lactose intolerance
UNIT VII
RENAL DISORDERS
Contributory factors and dietary modification- acute and chronic glomerulonephritis,
nephrosis, nephrosclerosis and nephrolithiasis. Dialysis
UNIT VIII
FOOD ALLERGY
Definition, types, tests, dietary management and prevention
UNIT IX
DIET DURING NEUROLOGICAL DISORDERS
Alzheimer’s disease, Parkinson’s disease and epilepsy.
UNIT X
DIET DURING METABOLIC STRESS
Burns, sepsis and trauma. Surgical conditions- CV complications, stroke and surgery,
respiratory failure, hepatic failure, multi organ failure, GI tract (surgery and
complications) and neurosurgery.
REFERENCES
1. Antia FP, Clinical Dietetics and Nutrition, Oxford University Press, New Delhi,
th
4 edition, 1997.
2. Davidson, Pasmore P and Break LP, Human Nutrition and Dietetics, English
language book society, Livingstone, 1986.
3. Robinson, normal and Therapeutic Nutrition, Oxford & LBM Publishing,
th
Calcutta, Bombay, 17 edition, 1990.
4. Garrow.JS & James W.P.T, Human Nutrition and Dieteics, Church Hill Living
Stone, 1993.
5. Mahan.L.K and Stump SE, Krause’s Food, Nutrition and Diet Therapy, WB
th
Saunders Company, 10 edition, 2001.
SEMESTER II
ND2 C09
NUTRITIONAL MANAGEMENT IN LIFE STYLE DISEASES
Hours per week: 6
Credit: 4
Objectives
1. Gain knowledge about the principles of diet therapy and different therapeutic
diets
2. Develop aptitude for taking up dietetics as a profession.
UNIT I
STRESS
Stress – definition, types, psychosomatic disorders due to stress and
functional
adjustment/the biological effects of stress on various systems-brain, cardiovascular
system, respiratory system, non-vital organs and immune system- in brief. Stress
enhancing food, antistress foods and nutrients. Dietary guidelines for the
management of stress.
UNIT II
NUTRITION FOR WEIGHT MANAGEMENT.
Components of body weight, adipose tissue and regulation of body weight.Obesityassesment,types,causes and complications. Weight reduction techniques-dietary
management,surgical
management,lifestyle
causes,complications and dietary management.
modification,Under
weight-
UNIT III
DIABETES MELLITUS
Classification, symptoms, diagnosis, causes and
complications. Management of
diabetes-dietary management,artificial sweetners,diet and insulin and lifestyle
management.
Gestational
diabetes
–
causes,
complications
and
dietary
management.
UNIT IV
CARDIOVASCULAR DISEASES.
Riskfactors,
Blood
lipids-Classification,
assesmemt,
dyslipidemia
and
hypercholestrolemia, Atherosclerosis-disease progression, causes, symptoms and
clinical findings. Management-dietary and lifestyle. Dietary management in angina
pectoris, myocardial infarction and cardiac failure. Hypertension classification,
causes, complications and dietary management
UNIT V
CANCER
Classification, development of cancer, risk factors-environmental, hereditary &
nutritional
factors.
Nutritional
effects
of
cancer
–
cachexia,
energy
metabolism,substrate metabolism and abnormalities in metabolism.Nutritional
effects of cancer therapy-chemotherapy ,radiation therapy, surgery, Immuno
therapy, and marrow transplantation. Nutritional problems of cancer therapy-dietary
management. Role of food in the prevention of cancer.
RELATED EXPERIENCE
1) Study the weight reduction techniques followed by various health centres.
2) Case study report of the patient with related disease.
REFERENCE
1.Mohan,L.K. and Shump,S.E.Krause’s Food Nutrition&Diet therapy,W.B.Sauders
Company,XII edition,2001.
2. Shills,E.m.,Olson,S.J. and Shiks,M.C. Modern Nutrition in health and disease,Lea
th
and Febringer,Philadelphia,8 edition,1994
3. Srilakshmi,B.Dietetics, New Age International(P)Ltd,Chennai,2006.
SEMESTER II
ND2 P01 PRACTICAL - CLINICAL AND THERAPEUTIC NUTRITION
Hours per week: 4
Credit: 4
Objectives
To enable students to obtain knowledge on different therapeutic diets and their
preparation
UNIT I PREPARATION OF HOSPITAL DIETS.
Visit to dietary kitchen, preparation of routine hospital diets-regular diet, soft diet,
full fluid diet and preparation of tube feeding blends.
UNIT II
DIET IN FEBRILE CONDITIONS.
Acute & chronic fevers – typhoid, tuberculosis.
UNIT IV
DIET IN GASTRO INTESTINAL DISORDERS.
Peptic ulcer, gastritis, diarrhoea, constipation, malabsorption syndrome.
UNIT V
DIET IN LIVER,GALL BLADDER AND PANCREAS DISORDERS
Cirrhosis, hepatitis, cholelithiasis and pancreatitis.
UNIT VI
DIET IN METABOLIC DISORDERS.
Diabetes mellitus, hypothyroidism, hyperthyroidism, gout, phenyl ketonuria,
Lactose intolerance.
UNIT VII
DIET IN RENAL DISORDERS.
Glomerulonephritis,nephrosis,nephrolithiasis & diet in dialysis.
UNIT VIII
UNIT IX
DIET IN OBESITY AND UNDERWEIGHT.
DIET IN CARDIOVASCULAR DISORDERS.
Atherosclerosis, hypercholesterolemia, hypertension, myocardial infarction.
UNIT X
DIET IN NUTRITIONAL DEFICIENCY DISEASES.
Anaemia, protein calorie malnutrition, vitamin A deficiency.
UNIT XI
UNIT X
DIET IN CANCER.
DIET FOR CRITICALLY ILL
Diet in Surgical conditions – stroke, multi organ disorders and burns. SEMESTER III
ND3 C10 VITAMINS AND MINERALS
Hours per week: 6
Credit: 4
Objectives
1) To gain knowledge about different micro nutrient deficiencies.
2) Obtain depth on the study of major nutrients.
UNIT I CALCIUM AND PHOSPHORUS
Functions,distribution,absorption,transportation,utilisation,storage&excretion,sources,RDA.Cal
cium – Phosphorus ratio, calcium balance, phosphates in blood, therapeutic uses, deficiency
& toxicity.
UNIT II MAGNESIUM, SULPHUR, SODIUM, POTASSIUM
Functions,distribution,absorption,transportation,utilisation,storage&excretion,
sources,requirements,deficiency and toxicity.Sodium – Potassium balance.
UNIT III IRON
Functions,distribution,absorption,transport, utilisation,storage & excretion,sources and
RDA.Bioavailability of iron,methods of assessing iron availability,effects of excess iron
retention and deficiency.
UNIT IV IODINE & FLOURINE.
Functions,distribution,absorption,transport,utilisation,storage
&
excretion,sources
and
requirements,deficiency and toxic effects of iodine & fluorine.Iodine and thyroid,methods of
combating IDD & fluoride in the prevention of dental caries.
UNIT V ZINC AND OTHER TRACE ELEMENTS
Functions, distribution, absorption, transport, utilisation,storage & excretion, sources,
requirements, deficiency& toxiceffects of Zinc, Copper, Molybdenum, Selenium, Nickel,
Chromium,Cadmium.
UNIT VI FAT SOLUBLE VITAMINS
Functions, absorption, transport, utilisation, storage and excretion. Dietary sources, RDA,
conversion of beta carotene into vitamin A, hyper and hypo vitaminosis.
UNIT VII WATER SOLUBLE VITAMINS
Functions, absorption, transport, utilisation,storage and excretion. Dietary sources, RDA,
hyper and hypo vitaminosis and antivitamins.
UNIT VIII DETOXIFICATION MECHANISM AND DRUG NUTRIENT INTERACTION
Nutritional aspects, risk factors, effects of drug on nutritional status and requirements.
REFERENCES
1.
Mohan,L.K.
and
Shump,S.E.Krause’s
Food
Nutrition&Diet
therapy,W.B.Sauders
Company,XII edition,2001.
2. Shills,E.M.,Olson,S.J. and Shiks,M.C. Modern Nutrition in health and disease,Lea and
Febringer,Philadelphia,8th edition,1994
3. Srilakshmi,B. Nutrition science, New Age International(P)Ltd,Chennai,2006.
4. Bamji,M.S,Rao,P.R. and vinodini,R. Text book of Human Nutrition,oxford and
IBH,Publishing Co.Pvt.Ltd,NewDelhi,1996.
5. Berdanier,C.D. Advanced Nutrition-Micronutrients ,CRC Press,Washington,D.C.1998.
6. Wardlaw, G.M.Contemporary nutrition – issues and insights, 2003, New York, McGraw Hill
Companies.
SEMESTER III
ND3 C11 COMMUNITY NUTRITION
Hours per week: 7
Credit: 4
Objectives
1. Gain insight in to the national nutritional problems and their implications and
2. Understand the international contribution towards nutritional improvements in india.
3. Develop skills in organizing and evaluating nutrition projects in the community.
UNIT I ASSESSMENT OF NUTRITIONAL STATUS
Assessing the food and nutritional problems in the community, methods available for the
assessment of nutritional status of an individual and community, direct and indirect methods,
clinical examination, nutritional anthropometry, biochemical methods, dietary survey.
UNIT II PREVALENCE OF MALNUTRITION IN INDIA
Common nutritional problems-prevalence, morbidity and mortality rate. Ecology of malnutrition.
Nutrition and Infection. Nutritional disorders-anaemia, Vitamin A deficiency, Iodine Deficiency
Disorder, PEM- Aetiology, prevalence, symptoms and preventive measures.
UNIT III STRATEGIES TO OVERCOME MALNUTRITION
Measures to overcome malnutrition in India. Need for an integrated approach to solve the
problems of malnutrition. Nutrition education. Nutrition intervention programmes. Agriculture
planning, role of food technology, Environmental sanitation and Health.
UNIT IV NUTRITION INTERVENTION PROGRAMMES
Objectives and operation of nutrition intervention programmes, SLP, SNP, ANP and other
programmes organized by governmental and non-governmental agencies for the vulnerable
sections of the population.
UNIT V ROLE OF NATIONAL AND INTERNATIONAL ORGANIZATIONS TO
COMBAT MALNUTRITION.
International organizations concerned with food and nutrition, FAO, WHO, UNICEF, CARE,
AFPRO, CWS, World Bank and others, National organizations concerned with food and
nutrition- ICMR, ICARM, CHEB, CSWB and SSWB.
UNIT VI NUTRITION EDUCATION
Meaning, nature and importance of nutrition education to the community, training workers in
nutrition education with education and extension work-when to teach, whom to teach and who is
to teach. Principles of planning, executing and evaluating nutrition education programmes,
problems of nutrition education programmes.
UNIT VI FOOD PRODUCTION
Objectives in agriculture planning in relation to nutrition, Green Revolution, Blue Revolution,
White Revolution and Yellow Revolution, A brief review of losses of foods in the post harvest
period and agents causing food spoilage.
RELATED EXPERIENCES
1. One week community nutrition camp & report.
2. Assessment of nutritional status through anthropometry and dietary survey.
3. Planning, conducting and evaluating nutrition education programmes.
REFERENCES
1. Reddy.V; Rao.P.N; Sastry.G and Nath.K.K, Nutrition trends in India, NIN, Hydrabad.
2. Bamji, MS, Rao,MP; Reddy.V, “Textbook of human Nutrition”, Oxford and IBH Publishing Co,
New Delhi.
3. Jeliffee.D.B, “Assessment of Nutritional Status of the community”, World Health
Organisation, Geneva.
4. Swaminathan.M, “Principles of Nutrition and Dietetics”, Bangalore publishing company
Ltd, Bangalore.
5. Park.K, “Park’s textbook of preventive and social medicine”, 16th edition, M/S ,
Banarsidas Bhanot publishers, Jabalpur.
SEMESTER III
ND3 C12 PAEDIATRIC NUTRITION
Hours per week: 5
Credit: 4
Objectives
1. Realize the importance of nutritional care and nourishment of children.
2. Understand the specific needs of children and the effects of various diseases on
nutritional status and nutritional requirements.
UNIT I INFANCY
Physiological development, assessment of nutritional status- anthropometric measurements,
biochemical parameters, clinical & dietary data. Nutritional and food requirements for infants.
UNIT II IMMUNIZATION SCHEDULE.
Immunization schedule during pregnancy, infancy and childhood
UNIT III
NUTRITIONAL MANAGEMENT OF PREMATURE, LBW BABIES AND
CHILDREN WITH DEVELOPMENTAL DISABILITIES
Characteristics, causes and complications, feeding methods, growth and nutritional assessment.
UNIT IV IDENTIFICATION OF SICK NEWBORN
Detection of abnormal signs- cyanosis, jaundice, respiratory distress, bleeding, seizures, retusal
and feed, abdominal distention, failure to pass meconium and urine.
UNIT V NUTRITIONAL MANAGEMENT IN MALNUTRITION
PEM, anaemia, scurvy, rickets, vitamin A deficiency, childhood obesity. Underweight and
underweight nutrition- short term and long term consequences in brief.
UNIT VI NUTRITIONAL MANAGEMENT OF INFECTIOUS DISEASES
Diarrhoea, typhoid, TB and hepatitis.
UNIT VII NUTRITIONAL MANAGEMENT IN GASTRO INTESTINAL DISORDERS
Lactose intolerance, celiac disease, inflammatory bowel disease, constipation and fat absorption
test diet (calculation of fluids & electrolytes-both deficit and maintenance and management of
calorie intake).
UNIT VIII
NUTRITIONAL MANAGEMENT FOR CHILDREN WITH SPECIAL
CONDITIONS
Autism and ADH (Attention Deficit Hyperactivity disorder), epilepsy and AIDS.
RELATED EXPERIENCE
Measuring, recording and plotting growth of infants.
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): Modern Nutrition in Health
and Disease, 9th Edition, Williams and Wilkins.
3.
Escott-Stump, S. (1998): Nutrition and Diagnosis Related Care, 4th Edition, Williams
and Wilkins.
4. Davis, J. and Sherer, K. (1994): Applied Nutrition and Diet Therapy for Nurses, 2nd
Edition, W.B. Saunders Co.
5.
Walker, W.A. and Watkins, J.B. (Ed) (1985): Nutrition in Pediatrics, Boston, Little,
Brown & Co.
6. Guyton, A.C. and Hall, J.E. (1999): Textbook of Medical Physiology, 9th Edition, W.B.
Saunders Co.
7. Ritchie, A.C. (1990): Boyd’s Textbook of Pathology, 9th Edition, Lea and Febiger,
Philadelphia.
8. Fauci, S.A. et al (1998): Harrison’s Principles of Internal Medicine, 14th Edition,
McGraw Hill.
9. Textbook of pediatric nutrition- Book review, Stephen J Rose, Ach Dis Child, 1995.
10. Nutrition in pediatrics: Basic Sciences & clinical Applicatios, W. Allan Walker, John B
Watkins & Christopher Duggan, 2003. BC Decker Inc, Hamilton, Ontario.
Journals
1. American Journal of Clinical Nutrition,
2. Archives of Diseases in Childhood,
3. Indian Journal of Pediatrics
4. Journal of Pediatric Gastroenterology and Nutrition.
SEMESTER III
ND3 E01 NUTRITIONAL COUNSELLING AND EDUCATION
Hours per week: 3
Objectives
1. To understand the principles and methods of counseling.
2. To apply counseling methods to patients with different diseases
Credit: 4
UNIT I COUNSELLING
Introduction, definition, meaning and importance . Goals of Counselling, Immediate and
long term counselling.
UNIT II SPECIFIC TECHNIQUES OF COUNSELLING
Observation, listening, nonverbal behaviour, communication, questioning, silence, transference,
interview techniques.Counselling strategies, skills and principles, referral services, professional
ethics in counselling.
UNIT III COUNSELLING PSYCHOLOGY
Introduction, definition, meaning and importance.
UNIT IV PSYCHOLOGY
Introduction, definition., basic concepts - attention, perception, learning, memory,
personality,
cognition, motivation.
UNIT V COUNSELLING PROCESS
Various phases/ stages in counselling process.Types of Counselling: Crisis counselling,
facilitative counselling, preventive counselling and development counselling.
Counsellor -
Counselee Relationship- Nature and characteristics, factors influencing the relationship.
Counselling and Psychotherapy,values in counseling.
UNIT VI CONTEMPORARY THEORIES OF THERAPY
Psychoanalysis, behaviour therapy, client centred Therapy,gestalt therapy, reality therapy
UNIT VII FAMILY COUNSELLING
Family planning counselling, abortion counselling, importance of councelling for children and
adolescents. Geriatric counseling for patients with specific diseases like HIV/AIDS, cancer, and
diabetes
RELATED EXPERIENCE
Give counseling for 5 patients of different age groups - Report.
REFERENCES
1. Currie, Joe, Barefoot counselling: A premier in building helping relationships. Asian Trading
Cooperation, Bangalore. 1976.
2. Bhatia, K.K., Principles of guidance and councelling, Kalyani Publishers, Ludhiana. 2002.
3. Nelson – Jones, Richard, Practical counselling and helping skills, Better Yourself Books,
Bombay. 1994.
4. Narayan Rao. S., Counselling, Tata Mc GrawHill Bartlet, Hariot.M, Social work practice in
Health Field: National Association of Social Work, New Delhi.
5. Banarjee G.R.: Social Service Department in a Hospital, TISS, Bombay.
6. Currie, Joe, Barefoot counselling: A premier in building helping relationships. Asian Trading
Cooperation, Bangalore. 1976.
7. May, Rollo, Art of counselling: A practical guide with case studies and demonstrations.
Abingdon Press, New York. 1967
8. Prashantham B.J., Indian case studies in therapeutic counselling, Christian Counselling
Centre, Vellore. 1978
9. Bhatia, K.K., Principles of guidance and councelling, Kalyani Publishers, Ludhiana. 2002.
10. Narayan Rao. S., Counselling, Tata Mc GrawHill Publishing Company Ltd, New York 1981.
11. Fuster J.M., Personal counselling.
SEMESTER III
ND3 E01 ENTREPRENEURIAL DEVELOPMENT
Hours per week: 3
Credit: 4
Objectives
1. To promote entrepreneurship skills among students.
2. To enable students to understand the need and relevances of entrepreneurship.
3. To understand the process and procedure of setting up small enterprises / self
employment schemes.
UNIT I ENTREPRENEURSHIP
Definition, characteristics, meaning of entrepreneur, functions, types, importance of
entrepreneurs in economic development factors affecting entrepreneurial growth.
UNIT II ENTREPRENEURIAL DEVELOPMENT PROGRAMME
Meaning and need, objectives, steps, qualities of successful entrepreneur, contents of training
programmes, institutions conducting EDP.
Unit III GENDER ISSUES IN ENTREPRENEURSHIP
Meaning and concept of empowerment need for women entrepreneurship, problems, measures
taken for the development of women entrepreneurship in India, origin and development of
entrepreneurship.
UNIT IV AGENCIES FOR ENTREPRENEURSHIP
Agencies for training, infrastructure, financial help, marketing- DIC, SIDO, NSIC, TCO, SISI,
STEP, STED, KITCO, CIDCO, KVIC.
UNIT V SMALL INDUSTRIES
Concept, definition, characteristics, objectives, problems, measures taken for the promotion of
SSI, industrial estates. Procedures to start small scale industries- market survey, raw material
collection, food production, packaging, labeling and marketing
UNIT VI PROJECT FORMULATION
Project, meaning, types, project identification, generation of project idea, sources of project,
screening, project formulation – steps involved.
UNIT VII PROJECT REPORT PREPARATION
Definition, objectives, importance, contents
RELATED EXPERIENCE
1. Visits to agencies involved in development of entrepreneurship.
2. Visit to one or two units related to trade.
3. Interaction with one or two entrepreneurs
REFERENCES
1. Gupta.C.B & Sreenivasan N.P, Entrepreneurship Development in India, new delhi, Sultan
Chand, 1987.
2. Desai.V, Dynamics of entrepreneurial development & management, Mumbai, Himalaya
publishing house, 1997.
3. Khanka .S.S., entrepreneurial development, S Chand & Co Ltd., Ram Nagar, New Delhi,
1999.
4. Jain, N.K & Varshney.R.L, Entrepreneurship Development-RBSA publications, Jaipur,
1999.
SEMESTER III
ND3 E01 FOOD PRESERVATION
Hours per week: 3
Credit: 4
Objectives
1. Obtain Knowledge on Principles and methods of Preservation
2. To enable students to do Recipes based on preservation
UNIT I IMPORTANCE AND SCOPE OF FOOD PRESERVATION
Principles and methods of food preservation, selection and purchase of foods
UNIT II FOOD SPOILAGE
Causes of spoilage, biological changes, action of enzymes, physical changes. Microorganisms
responsible for spoilage, spoilage in preserved foods.
UNIT III PRESERVATION BY LOW AND HIGH TEMPERATURE
Principles, methods, commonly preserved foods by low and high temperature
UNIT IV PRESERVATION BY DRYING AND DEHYDRATION
Principle, methods, Dehydrated foods
UNIT V PRESERVATION BY PRESERVATIVES
Principles, types of preservatives, action on food
UNIT VI PRESERVATION BY OSMOTIC PRESSURE
Preservation by high concentration of sugar, preservation by high concentration of salt
UNIT VII PRESERVATION BY IRRADIATION
Electromagnetic irradiation, ultra violet rays
UNIT VII FOOD HYGIENE AND QUALITY CONTROL
Food laws and quality control measures.
UNIT VIII
FOOD ADDITIVES
Definition, their need, importance and safety evaluation, quality control and its importance,
regulation of food additives.
UNIT IX TOXICANTS IN FOOD
RELATED EXPERIENCE
1. Preparation of jam/ jelly/RTS/nectar/squash/syrup/pickles/sauce or ketchup/candy or
toffee/tuityfruity/wine.
2. Preservation by drying.
3. Visit to a food processing industry.
REFERENCES
7. Potter, N. Hotchkiss, H.J, Food Science, 5th edition, CBS publishers and distributers, new
delhi, 1996.
8. Srilakshmi, B, Food Science, New Age International Pvt. Ltd., Chennai, 2006
9. Beckhan. C.G & Graves.H.J, Foundations of food preparations, Macmillan Publishing
Co, New Delhi, 1979.
10. Sumathi.M.R, Food Science, New Age international Pvt Ltd, !997.
11. Sakuntala Manay Food Facts and Priciples 2000
12. Manay.N.S & Shadaksharaswamy.M, Foods-Facts & Principles, 2002, New Age
International Pvt.Ltd, New Delhi.
SEMESTER III
ND3 P02 PRACTICAL - HOSPITAL INTERNSHIP
Hours per week: 4
Credit: 4
Objectives
To enable students to:
1. Get an exposure to the working situation of the dietary department of a reputed hospital.
2. Develop skills in diet counseling and feeding of patients.
3. Develop capacity for taking dietetics as a profession.
1. One month internship in a multispecialty hospital with dietary departmentReport
2. Hospital training - for a period of 8 months in once in a week pattern (30 days) Report
Diet counseling for the college students (10 students) - Report
SEMESTER IV
ND4 C13 BIOCHEMICAL CHANGES IN DISEASES
Hours per week: 5
Credit: 4
Objective
To enable the students to understand the biochemical and physiological changes in diseases.
UNIT I BIOPHYSICS
Principles
involved
in
estimating
calorimetry,
chromatography,
electrophoresis, ion selective electrodes, radioimmunoassay, ELISA test.
flame
photometry,
Unit II
DISORDERS OF CARBOHYDRATE METABOLISM
Disorders associated with hyperglycemia, hypoglycemia, glycosylated haemoglobin and
reducing sugars in the urine. Estimation of serum glucose concentration - chemical methods and
enzymatic methods. Urine glucose concentration, glucose in cerebro spinal fluid, ketone bodies
in urine, identification of reducing sugars in urine- principles . Biochemical changes in diabetes
mellitus and obesity. Inborn errors of carbohydrate metabolism
UNIT III DISORDERS OF LIPID METABOLISM
Serum total cholesterol, triglyceride and lipoproteins, phospholipids, glycolipids, plasma lipids
in various diseases - Atherosclerosis, hypertension, hypolipidemia, ketosis. Factors associated
with development of heart diseases. Plasma lipoprotein levels in various diseases. Chemical and
enzymatic estimations of cholesterol and other lipids – principles. Biochemical changes in
atherosclerosis & fatty liver. Inborn errors of protein metabolism.
UNIT IV PROTEIN METABOLISM
Clinical significance of protein concentration in blood, cerebrospinal fluid, and other body
fluids- urine, ascetic fluid, lymph, synovial fluid,
pleural fluid, transudate and exudates.
Nitrogen metabolism with reference to urea, uric acid, creatinine, creatine. Estimation of protein
body fluids (principles). Inborn errors of protein metabolism.
UNIT V HAEMATOLOGY
Physical and biochemical changes in a, AIDS,cancer & different types of anaemia and
haemophilia.
UNIT VI BODY ELECTROLYTES
Law of electron neutrality, maintenance of pH, buffer system in the body, regulation of acid base
balance, respiratory control and renal control, role of sodium, potassium & chlorine, estimation
of body electrolytes (principles).
UNIT VII BIOCHEMICAL CHANGES IN SPECIAL CONDITIONS
Pregnancy, lactation and ageing.
UNIT VIII ORGAN FUNCTION TESTS
Liver, kidney, thyroid, pancreatic and gastric function tests.
REFERENCES
1. Mukergee, K.L, Medical Laboratory technology, Tata MaGraw Hill Publishing Company,
Co-Ltd, New Delhi.
2. Chatergee, M.N and Shinde R, Texrbook of Medical Biochemistry, Jay Pee Brothers Medical
Publishing Pvt Ltd, New Delhi.
3. Lehinger A L, Nelson DC and Cox MM, Principles of biochemistry, CBS Publishers and
distributors, Jain Bhavan, Bhala Natu Nagar.
SEMESTER IV
ND4 P03 PRACTICAL - BIOCHEMICAL CHANGES IN DISEASES
Hours per week: 4
Credit: 4
Objective
Quantitative analysis of urine for glucose, protein, creatinine, titrable acidity and ammonia.
1. Qualitative estimation of amino acids
2. Quantitative estimation of blood
a. Sugar
b. Blood urea
c. Serum Creatinine
d. Cholesterol
e. Calcium
f. Phosphorus
3. Demonstration experiment on serum bilirubin.
SEMESTER- IV
ND 4 E02 DIABETIC CARE AND MANAGEMENT
Hours per week: 3
Credit: 4
Objectives
1. Obtain indepth knowledge about Diabetes Mellitus (DM)
2. To make the students aware of various complications during Diabetes Mellitus
3. To gain knowledge about the management of Diabetes Mellitus through diet, exercise and
medication
UNIT I BASICS OF DIABETES MANAGEMENT
Introduction, definition, and meaning, classification of D.M, and risk factors, diabetic food
pyramid. Prevalence- International, national and state.
UNIT II ANATOMY AND PHYSIOLOGY OF PANCREAS
Secretion, functions and utilisation of insulin, glucagon and somatostatin.
Normal metabolism of carbohydrates, proteins and fats.
UNIT III
PATHOPHYSIOLOGICAL CHANGES IN PANCREAS, BETA CELLS AND
ALPHA CELLS
Pathological changes in metabolism. Pathophysiology of Diabetes Mellitus.
Pathological changes in other systems- Eye, C.V system, Neuropathy, Nephropathy and Micro
vascular.
UNIT IV DIAGNOSIS AND ROUTINE INVESTIGATIONS
Monitoring the blood glucose level, Urine testing for the presence of sugar, random blood
glucose, GTT and Glycosylated Hb. (Hb A1C)
UNIT V MANAGEMENT OF DIABETES MELLITUS
1) Dietary Management- Role of carbohydrate, protein, fat and fiber in Diabetes Mellitus.
Glycemic indices. Alcohol and diabetic diet, fruits and diabetes, refined sugar and
alternative sweeteners and dietary supplements.
2) Physical activity and exercise-Evaluation of diabetic patients before recommending an
exercise programme. Frequency, intensity, duration and type of exercise. Exercise in the
presence of specific long term complications.
3) Medication and Diabetes- Oral agent for diabetes. Main group of OHA’S, general aspects
in OHA therapy, Insulin therapy in Diabetes Mellitus- types of Insulin and time activity
characteristics. Practical aspects of insulin therapy- storage, sterilization, injection sites,
timing. Commonly seen side effects.
UNIT VI COMPLICATION OF DIABETES MELLITUS AND THEIR MANAGEMENT
1) Hyperglycaemia- definition and clinical manifestation- treatment, prevention.
Ketoacidosis-definition and causes- clinical manifestation and clinical levels of
hyperglycaemia., prevention and hyperglycaemia awareness.
2) Microvascular complications – Diabetic kidney disease- definition, etiology
Pathology clinical manifestation, treatment and prevention.
Eye care: Problems of eye and vision, types and clinical manifestation.
Foot care: definition and types of problems, prevention and treatment.
4) Macrovascular complications: Definition, clinical manifestation, prevention and
Treatment
UNIT VII MANAGEMENT OF CO- MORBID CONDITION
Hypertension, dyslipidaemia, obesity, metabolic disorders.
UNIT VIII PREVENTION AND MANAGEMENT OF LONG TERM DIABETIC
COMPLICATIONS
Diabetic retinopathy- symptoms, stages, common factors affecting progression of retinopathy
and management.
Neuropathy-importance of early diagnosis, diagnosis, the feet and diabetes and principles of
treatment in neuropathy
Diabetic nephropathy- stages, diagnosis, risk factors for the development of diabetic
nephropathy, management- aggressive B.P control, protein restriction, maintain hydration,
infections of urinary tract, smoking, avoid renal damage from drug use and renal replacement
therapy.
RELATED EXPERIENCE
2) Analysis of urine blood sugar
3) Detection of blood glucose by using glucometer, OGTT
4) Case study of two diabetic patients (complicated cases)
REFERENCES
1. L. Kathleen Mahan, Sylvia Escott-Stump “Krause’s Food Nutrition and Diet Therapy”
W.B. Saunders Company, London. 2000.
2. Maurice E.Shils, James A. Olson, Moshe Shike, A.Catharine Ross. Modern Nutrition in
Health AND Disease”. Lipppincott Williams and Wilkins, London, 1994.
3. B.Srilakshmi. “Dietetics” New Age International (P) Limited, New Delhi, 2005.
4. American Diabetes Association -2010 guidelines
5. William and Pickup “Text book of Diabetes” .2005.
SEMESTER IV
ND4 E02 FOOD MICROBIOLOGY AND SANITATION
Hours per week: 3
Credit: 4
Objectives
1. Understand the common organisms associated with food borne illness
2. To study about the microorganisms present in different food products.
3. To study about the food packaging and labeling methods.
UNIT I
FUNDAMENTALS OF MICROBIOLOGY
Introduction, development of microbiology and food sanitation. Bacteria-morphology,
reproduction, physiology, growth curve and biochemical changes in bacteria. Yeast- morphology,
methods of multiplication, process of hybridization, physiology, classification and importance of
yeast. Moulds-morphology, physiology and nutritional multiplication, significance of moulds and
common household moulds. Viruses-discovery, morphology, reproduction, bacteriophages,
human viral diseases, identification and control and viruses in relation to food science.
UNIT II DENATURATION OF BACTERIA
Sterilization: physical agents-light, dessication, electricity and heat. Chemical agents, removal of
microorganisms and filtration.
UNIT III MICROBIOLOGY OF NATURAL PRODUCTS
Water- sources, bacteriology of water supplies, bacteriological examination and purification of
water.
UNIT IV MICROBIOLOGY OF MILK AND MILK PRODUCTS
Kinds of microorganisms in milk, sources of contamination, pathogens in milk, control of
microorganisms, quality and methods of study. Microbiology of dairy products-fermented milk,
butter and cheese.
UNIT V MICROBIOLOGY OF FRUITS AND VEGETABLES
Fruits and vegetables- external contamination, preservation, spoilage and control of
microorganisms.
UNIT VI
MICROBIOLOGY OF CEREALS AND CEREAL PRODUCTS
Cereal and cereal products- organisms associated with grains, classification and control of
moulds in bread.
UNIT VII
MICROBIOLOGY OF FLESHY FOODS
Flesh foods- microbiology of meat and meat products, poultry, fish and egg.
UNIT VIII
ROLE OF SUGAR, SPICE AND SALT
Effect of salt on microorganisms, role of sugars in foods and role of spices in food preservation.
UNIT IX
PRINCIPLES OF FOOD SPOILAGE
Food spoilage- microbiological, biochemical, biological, physical and chemical factors, spoilage
and examination of canned foods, food borne diseases and their outbreak
UNIT X
SANITATION AND SAFETY
Personal hygiene-care of hands, sanitation, equipment plant, plant constructions, personal
facilities, water supplies and seawage disposal.
UNIT XI FOOD PACKAGING
Packaging :concepts ,significance and functions.Classification of packaging materials- flexible
packages, rigid packages, retail or shipping containers.Packaging methods. Moisture sorption
properties of foods and selection of packaging materials. Interactions between packaging and
food toxicity hazards.Biodegradable material and environmental issues.Labelling requirements
and bar coding- Nutrition labeling and nutrition claims, coding of food products.Packaging laws
and regulations
UNIT XII FOOD LAWS AND STANDARDS
Mandatory measures-PFA, Essential commodities act, 1955. Voluntary standards and
certification system- Bureau of Indian standards, AGMARK. Consumer protection act, 1986.
Food standardisation and regulation agencies in India-CCFS, CFL. International standardsCodex alimentarius, ISO, WHO, FAO, WTO, HACCP.
REFERENCES
1.Roday,S 1999. Hygiene and Sanitation in Food Industry. Tata Mc Graw Hill Publishing
Company Ltd., New Delhi
2.Frazier,W.C & Westhoff, D.C. Food Microbiology. Tata MC Graw –Hill Publishing Company
Ltd., New Delhi, 5tth Edition, 1997
3. Adams,M.R and Moss ,M.O .Food Microbiology .New Age Intenational (P) Ltd.,
Publishers.1996
4. Anna K.Joshua, Microbiology. Popular Book Depot. Publishers. 1994
New Delhi , 1996
5.Potter,N.Hotchkiss, H.J. Food Science (5th edition) CBS Publishers and Distributors, New
Delhi , 1996
6. Srilakshmi B. Food Science. 4th Edition . New Age International Private Limited, New Delhi,
2008
7.Shakuntala M.N., Shadaksharaswamy M. Foods –Facts and Principles. New Age International
Publishers, New Delhi, 2002
SEMESTER IV
ND4 E02 PUBLIC NUTRITION AND HEALTH
Hours per week: 3
Credit: 4
Objectives
1.Develop a holistic knowledge base and understanding of the nature of important
nutritional
problems and their prevention and control for the disadvantaged and upper socio-economic
strata in society.
2.Understand the causes /determinants and consequences of nutritional problems in society
3.Be familiar with various approaches to nutrition and health interventions, programmes and
policies.
UNIT I
CONCEPT OF PUBLIC NUTRITION
Relationship between health and nutrition, role of public nutritionists in the health care delivery
UNIT II
SECTORS AND PUBLIC POLICIES RELEVANT TO NUTRITION AND
HEALTH.
UNIT III PRIMARY HEALTH CARE OF THE COMMUNITY
National Health Care Delivery System, determinants of Health Status, indicators of Health
UNIT IV POPULATION DYNAMICS
Demographic transition, population structure, fertility behavior, population policy, fertility, interrelationship between Nutrition and quality of Life
UNIT V FOOD AND NUTRITION SECURITY
Food production – access, distribution, availability, losses, consumption. Food Security. Sociocultural aspects and Dietary Patterns - their implications for Nutrition and Health
UNIT VI NUTRITIONAL STATUS
Determinants of nutritional status of individual and populations. Nutrition and Non-nutritional
indicators - socio-cultural, biologic, environmental, economic. Assessment of nutritional status of
individuals of different ages- MUAC, Wt for age, Ht for age, Wt for ht, Ponderal index, BMI.
Applications and limitations in different field situations - choice of an indicator
UNIT VII MAJOR NUTRITIONAL PROBLEMS
Etiology, prevalence, clinical manifestations, preventive and therapeutic measures for: Macro
and micro nutrient deficiencies. Other nutritional problems like lathyrism, dropsy, aflatoxicosis,
alcoholism and fluorosis. Overweight, obesity and chronic degenerative diseases
UNIT VIII 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. Healthbased interventions, food-based interventions including fortification and genetic improvement of
foods, supplementary feeding, and Nutrition education for behaviour change.
UNIT IX HEALTH ECONOMICS AND ECONOMICS OF MALNUTRITION
Its impact on productivity and national development. Cost-Benefit, cost effectiveness, cost
efficiency
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/SCN Subcommittee on Nutrition.
4. Gopalan, C. and Kaur, S. (Eds) (1989): Women and Nutrition in India, Nutrition
Foundation of India.
5. Gopalan, C. and Kaur, S. (Eds) (1993): Towards Better Nutrition, Problems and Policies,
Nutrition Foundation of India.
6. Gopalan, C. (Ed) (1987): Combating Undernutrition – Basic Issues and Practical
Approaches, Nutrition Foundation of India.
7. Achaya, K.T. (Ed) (1984): Interfaces between agriculture nutrition and food science, The
United Nations University.
8. National Family Health Survey I & II (1993, 2000): International Institute for Population
Studies, Mumbai.
9. National Plan of Action on Nutrition (1995): Food & Nutrition Board, Dept. Of WCD,
Govt. of India.
10. National Nutrition Policy (1993): Dept. of WCD, Govt. of India.
11. Nutrition Education for the Public (1997): FAO Food and Nutrition Paper, 62, FAO.
12. 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
13. Nestel, P. (ed) (1995). Proceedings: Interventions for Child Survival. OMNI/USAID
Arlington, VA, USA
14. Documents and Reports published by the International Vitamin A Consultative Group
SEMESTER IV
ND4 PR1 PROJECT
Hours per week: 13
Credit: 4
1. Development of Research programme
2. Collection of review
3. Conduct Pilot study in the field.
4. Conduct of work in the lab/hospital/community.
5. Analysis of data.
6. Writing for the thesis and submission.
Review of literature
[5marks]
Materials and methods
[5marks]
Result, discussion and reference
[15marks]
Originality and content
[5marks]
MODEL QUESTION PAPER
FIRST SEMESTER M.SC DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND1 C01 HUMAN PHYSIOLOGY
Time: 3 hours
I.
Weightage: 30
Answer any ten questions in one or two sentences. Each question carries a
weightage of one.
1. Haemophilia
2. E.E.G
3. Deglutition
4. Actions of oxytocin
5. Cerebrospinal fluid
6. Bile salts
7. Dyspnoea
8. Reflex action.
9. Phagocytosis
10. GFR
11. Implantation
12. Junctional tissues
II.
Answer any six questions in a paragraph. Each question carries a weightage of
two.
13 Discuss cardiac cycle
14 List the functions of respiratory system. Explain the mechanism of control of
respiration.
15 Give the anatomy and physiology of liver
16 Explain micturition.
17 Explain the actions of adrenaline.
18 Explain the functions of WBC.
19 Describe the development of the Graafian follicle and ovulation.
20 Describe erythropoiesis.
21 Explain foetal circulation.
III.
Answer any two questions. Each question carries a weightage of four.
22.”Pituitary gland is master gland”. Justify.
23. Write on the mechanism of secretion of salivary and gastric juices.
24 Give the structure and functions of female reproductive system.
25. Explain the formation of urine.
MODEL QUESTION PAPER
FIRST SEMESTER M.SC DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND1 C01 HUMAN PHYSIOLOGY
Time: 3 hours
Weightage: 30
I . Answer any ten questions in one or two sentences. Each question carries a weightage of
one.
1. Blood coagulation.
2. Resuscitation.
3. Heart sounds.
4. Ducts of salivary glands.
5. Synapse
6. Thyroxine
7. ESR.
8. Selective reabsorption
9. Alveoli
10. Erythroblastosis Foetalis
11. Cholagogue action
12. MRI
II.
Answer any six questions in a paragraph. Each question carries a weightage of
two.
13. Write a note on pulmonary circulation
14. Write about the gaseous exchange in lungs and tissues.
15. Explain urine formation
16. Explain ECG and its interpretation.
17. Explain menstrual cycle.
18. Describe the cardiovascular modifications taking place during exercise.
19. Give an account of the functions of large intestine.
20. Explain nervous transmission.
21. How does the autonomic nervous system control the body?
III.
Answer any two questions. Each question carries a weightage of four.
22. Trace the events of cardiac cycle.
23. What is erythropoiesis? Explain.
24. Give the structure and functions of Nephron.
25. Give a detailed account on the mechanism of respiration.
MODEL QUESTION PAPER
FIRST SEMESTER M.SC DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND1 C02 NUTRITION THROUGH LIFECYCLE
Time: 3 hours
I.
Weightage: 30
Answer any ten questions in one or two sentences. Each question carries a
weightage of one.
1. Principles of menu planning
2. Colostrum
3. Protein requirement for different age groups.
4. Anorexia
5. Growth Monitoring
6. Toxemia
7. Physiological adaptation.
8. Lactogogoes
9. Small for date babies
10. SMR
11. Gerontology
12. Osteoporosis.
II.
Answer any six questions in a paragraph. Each question carries a weightage of
two.
13. Write a note on hormonal changes during menopause.
14. Describe the changes needed to prevent malnutrition in adolescents.
15. Write a brief account on space nutrition.
16. Point out the factors affecting food intake of elderly people.
17. A pregnant woman must eat for two. Comment.
18. Discuss the food habits of school children and their nutritional needs.
19. How do food groups guide in planning menus?
20. Describe the best diet for a nursing mother.
21. Trace the growth and development of an infant.
III.
Answer any two questions. Each question carries a weightage of four.
22. Discuss the physical and physiological changes occurring during pregnancy.
23. Why do nutritional requirements differ in the various stages of life?
24. Discuss the growth and development during childhood and adolescence.
25. Write down the physiology of lactation and the factors influencing lactation.
MODEL QUESTION PAPER
FIRST SEMESTER M.SC DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND1 C02 NUTRITION THROUGH LIFECYCLE
Time: 3 hours
I.
Weightage: 30
Answer any ten questions in one or two sentences. Each question carries a
weightage of one.
1. Food guide pyramid
2. Pica
3. Iron requirement for different age groups.
4. Bulimia Nervosa.
5. Weaning
6. Formula feeding
7. List the hormones during lactation
8. CARE
9. Any three methods to prevent anaemia.
10. MNA
11. Supplementary foods.
12. Tests during pregnancy
II.
Answer any six questions in a paragraph. Each question carries a weightage of
two.
13. Write a note on pre and post menopausal syndrome.
14. Bring out the role of ‘food groups’ in meal planning.
15. Write a brief account on nutrition during special events.
16. Discuss the physiological changes associated with aging.
17. What is meant by small-for-date babies? Explain the feeding practices of
premature infants.
18. What are the advantages of breast feeding?
19. Describe the basis for computing the nutritional requirements of a pregnant
woman?
20. Discuss the risk factors for infertility in women. State the methods of detecting
the same.
21. Comment on the changing trends in food habits and nutritional problems of
school going children.
III.
Answer any two questions. Each question carries a weightage of four.
22. Mention the nutritional requirements of preschool children. Comment on the food
and nutrient intake of preschoolers in India. Suggest measure to modify it.
23. Give an account of nutritional related health problems commonly seen among
elderly. What are the dietary modifications suggested during ageing?
24. Bring out the change in eating behaviour of an adolescent girl. What are the
changes needed to prevent malnutrition in adolescence .Discuss the growth and
development during childhood and adolescence.
25. Enumerate the guidelines for planning balanced diets.
MODEL QUESTION PAPER
FIRST SEMESTER M.Sc DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND1 C03 ADVANCED FOOD SCIENCE
Time: 3 hours
I.
Weightage: 30
Answer any ten questions in one or two sentences. Each question carries weightage
of
one.
1. Importance of ARF.
2. Give the advantages of parboiling.
3. Effect of sugar on gelatinization.
4. What is the reason for the hardness of stored chapatti?
5. Define colloids.
6. Advantages of fermentation.
7. What is tofu?
8. What is plasticity?
9. Give the importance of single cell proteins.
10. What is scorching of milk?
11. Mention the names of enzymes in food industry.
12. Give the changes on pectic substances during cooking.
II. Answer any six questions in a paragraph. Each question carries a weightage of 2.
13. Differentiate between gelatinization & dextrinisation.
14. Write the importance of fish oil on health.
15. Give the characteristics and uses of egg white foams.
16. Write briefly on the methods for preventing enzymatic browning.
17. What are the requirements for conducting a sensory test?
18. What are the different factors that lower smoking point?
19. Explain about emulsions.
20. Explain the role of ingredients in bread making.
21. Write on different breakfast cereals.
III
Answer any 2 questions. Each carries weightage of four.
22. Explain the process involved in cheese making
23. What are the different types of rancidity? Write on the mechanism involved in rancidity.
24. What are beverages? Classify them.
25. What are the antinutritional substances present in pulses?
MODEL QUESTION PAPER
FIRST SEMESTER M.Sc DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND1 C03 ADVANCED FOOD SCIENCE
Time: 3 hours
I.
Weightage: 30
Answer any ten questions in one or two sentences. Each question carries weightage of
one.
1. Give the importance of Spirulina.
2. What is gelatin?
3. Name some of the soy products.
5. What are the three R’s of cooking to conserve nutrients?
6. Explain the method of fondant making.
7. What is winterization?
8. Explain any one preparation of salad dressing.
9. What is triangle test?
10. Differentiate between colloids and solutions.
11What is food dispersion?
12. What is meringue?
II.
Answer any six questions in a paragraph. Each question carries weightage of two.
13. What are the different factors affecting gelatinization?
14. Give the effect of heat on milk proteins.
15. What are the factors affecting coagulation of egg proteins?
16. Give the properties of sugar.
17.Give different types of tea.
18. Explain the role of fat in cookery.
19. Explain different factors affecting crystallization of sugar.
20. What are the effects of heating on oil?
21. What are the post harvest changes occurring in fruits?
III.
Answer any 2 questions. Each carries weightage of four.
22. Explain different types of pigments present in fruits and vegetables. Write on the effect of
cooking on pigments and nutrients.
23. Explain meat under:
a) Importance of meat. b) Post mortem changes in meat and different methods to prevent rigor
mortis.
24. Write on different methods for the evaluation of food quality.
25. Write on enzymatic and non enzymatic reactions.
MODEL QUESTION PAPER
FIRST SEMESTER M.Sc DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND1 C04 MACRO NUTRIENTS
Time: 3 hours
I.
Weightage: 30
Answer any ten questions in one or two sentences. Each question carries a weightage of
one.
1. What is Glycemic index?
2. What is ketosis?
3. What are nutrient balance studies?
4. List the important functions of carbohydrates.
5. Differentiate between soluble fibre & insoluble fibre.
6. Explain protein turnover.
7. What is the role of albumin in maintaining osmotic pressure?
8. What is NPR?
9. What do you mean by visible and invisible fats? Give examples.
10. What is PKU?
11. List the sources of novel proteins.
12. What is FOS?
II.
Answer any six questions. Each question carries a weightage of two.
13. Discuss the methods for studying nutrient requirements.
14. Explain the mechanism of absorption of glucose from the GIT.
15. Explain amino acid balance.
16. Define GI and explain the factors affecting GI of foods.
17. Explain how the lipids are digested in our gut.
18. What are lipotropic factors and explain its role in human body.
19. Discuss the factors responsible for disturbances in fluid balance.
20. What are the factors affecting the thermic effect of food and energy expended in physical
activity?
21. How is high fat and cholesterol intake related to heart disease? List 5 items rich in
cholesterol.
22. Differentiate between PER and NPR.
III.
Answer any two questions. Each carries a weightage of 4
23. Explain the methods of determination of protein and amino acid content in foods.
24. Define BMR and explain the factors of affecting BMR.
25. Why is it essential to maintain water balance in the body? How is it done? What are the
major sources of water intake and excretion?
26. Enumerate the role of proteins in the body.
MODEL QUESTION PAPER
FIRST SEMESTER M.Sc DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND1 C04 MACRONUTRIENTS
Time: 3 hours
I.
Weightage: 30
Answer any ten questions in one or two sentences. Each question carries a weightage of
one.
1. What is thermic effect of food?
2. What is galactosemia?
3. What are Trans fatty acids?
4. What are the factors which influence the water requirement?
5. Give the EFA requirement for different age groups.
6. What is protein sparing action of CHO?
7. Bring out the role of HCl in gastric digestion.
8. What is RS?
9. What is biological value of protein?
10. What are the factors affecting water holding capacity of fiber.
11. Mention the role of insulin and glucagon on blood glucose.
12. List the functions of water in our body.
II.
Answer any six questions in a paragraph. Each question carries a weightage of 2
13. Starvation or uncontrolled diabetes can lead to ketosis. Discuss.
14. Explain the effects of dietary fiber and its potential health benefits.
15. Briefly discuss the metabolic fate of triglycerides after the process of digestion.
16. Explain the methods of estimation of energy expenditure.
17. Discuss the nutritional requirements and dietary guidelines for visible and invisible fats in
diet.
18. Mention the factors affecting the RS content of food.
19. Explain different methods for determining protein quality.
20. How carbohydrates prevent acidosis?
21. Explain the functions of EFA and its deficiency.
III.
Answer any two questions. Each carries a weightage of 4
22. Discuss the components of total energy expenditure.
23. Classify carbohydrates with the help of a flow diagram. Give the nutritional importance
of carbohydrates.
24. Write short notes on: a) Energy balance and control of body weight. b) Nutritional
classification of proteins.
25. Explain the lipid transport and storage inside the body.
MODEL QUESTION PAPER
FIRST SEMESTER M.SC DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND1 C05 RESEARCH METHODS AND STATISTICS
Time: 3 hours
Weightage: 30
I. Answer any ten questions in one or two sentences. Each question carries a weightage
of one.
1. Types of evaluation
2. Characteristics of a good hypothesis.
3. Significance of diagrams.
4. Measures of central tendency.
5. Interview schedule.
6. Discrete variables.
7. Pilot study
8. Standard error
9. Null hypothesis
10. Reliability of a test
11. Bibliography
12. Research
II.
Answer any six questions in a paragraph. Each question carries a weightage of
two.
13. Write on the applications of chi-square.
14. Distinguish between surveys and experiments.
15. Explain the construction of ogives.
16. What are the characteristics of a good questionnaire?
17. Explain scatter diagram method.
18. What are the components of a research report?
19. Explain action research.
20. What are the objectives of classification? Give the different types.
21. Find median from the following:
Daily wages: 0-6 6-12 12-18 18-24 24-30 30-36 36-42
Frequency : 1
III.
3
8
15
7
4
2
Answer any two questions. Each question carries a weightage of four.
22. Identify a research problem of your interest, and write the research design.
23. Bring out the difference between observation and case study as research tools.
24. Explain the role of tests of significance in research.
25. Compute an appropriate regression equation to find Y when X= 15
X
Y
2
18
4
10
5
12
6
8
8
5
11
7
MODEL QUESTION PAPER
FIRST SEMESTER M.SC DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND1 C05 RESEARCH METHODS AND STATISTICS
Time: 3 hours
Weightage: 30
I. Answer any ten questions in one or two sentences. Each question carries a weightage
of one.
1. Interviewer bias.
2. Bar diagrams
3. Continuous variable.
4. Evaluation research.
5. Distinguish between attitude and rating scale.
6. Objectives of research.
7. Applications of chi-square test.
8. Criteria for a good average.
9. Secondary data
10. Historical research
11. Normal distribution
12. Stratified sampling.
II.
Answer any six questions in a paragraph. Each question carries a weightage of
two.
13. Explain historical research.
14. How is a systematic sample is selected
15. Write the importance of bibliography
16. What are the components of a research report?
17. Write down the distinctive use of Karl Pearson and Spearman coefficients of
correlation.
18. Bring out the significance of reviewing the literature related to the study.
19. Differentiate between rating scale and attitude scale.
20. Write a note on SPSS.
21. Find the mean and S.D. for the following data:
Marks
0-20 20-40 40-60 60-80 80-100
No. of students 5
III.
17
30
12
6
Answer any two questions. Each question carries a weightage of four.
22. Explain the properties of Normal distribution.
23. Write a note on Binomial distribution.
24. How will you write a research proposal?
25. Give an account of different diagrammatic representation.
MODEL QUSTION PAPER
SECOND SEMESTER MSC DEGREE EXAMINATIONS
HOME SCIENCE-NUTRITION AND DIETETICS
ND2 C06 FUNCTIONAL FOODS AND NUTRACEUTICALS
Time: 3 hours
I.
Weightage: 30
Answer all questions. Each question carries a weightage of one.
1. Mention the FOSHU criteria for functional foods.
2. What are nutraceuticals?
3. Give the health benefits of polyphenols.
4. Write on cancer and tumoregenesis
5. What are haemaglutinnins?
6. Enlist the characteristics of probiotics and prebiotics
7. What are NDO’s?
8. Give any 4 plant based functional foods
9. Define flavanoids.
10. What are the characteristic features of tannins?
11. Physiological effects of phytoestrogens.
12. What are the different ways by which a food can be made functional?
II . Answer any six of the following in a paragraph .Each question carries a weightage
of two
13. Quality assurance and safety of probiotics is a must. Justify.
14. Write a note on catechins.
15. Describe the mechanism of action of lactobacillus.
16. Give the classification of functional foods.
17. Discuss the mineral interaction of phytates.
18. Give the physiological effects of phytoestrogens.
19. Explain about the effect of processing in prebiotics.
20. Describe the non nutrient effect of peptides
21. Explain the therapeutic effects of dietary fibre.
III. Answer any two. Each question carries a weightage of four
22. State influence of polyphenols on macronutrients and minerals.
23. Explain the nutraceutical effects of vegetable pigments.
24. Define fructans. Explain health benefits and mode of action.
25. Explain the toxic effects of anti nutritional substances.
MODEL QUESTION PAPER
SECOND SEMESTER MSC DEGREE EXAMINATION
M.SC HOME SCIENCE-NUTRITION AND DIETETICS
ND2 C06 FUNCTIONAL FOODS AND NUTRACEUTICALS
Time: 3 hours
Weightage: 30
I. Answer any ten questions in one or two sentences. Each question carries a weightage
of one.
1. Give the antioxidant properties of polyphenols.
2. Write a short note on synbiotics
3. How is functional foods categorized as nutrients and non-nutrients.?
4. List any 2 physiological effects of prebiotics and probiotics
5. What are flavanoids?
6. Give dietary sources of conjugated linoleic acid
7. Write short note on amylase inhibitors
8. Beneficial effect of phytates.
9. List any 4 non-nutrient functional foods.
10. Name any 4 active principles in spices.
11. Write on the toxic effects of saponins.
12. Name any two probiotic foods.
II. Answer any six questions in a paragraph .Each question carries a weightage of two.
13. Explain the neutraceutical effects of antioxidants.
14. Enumerate on the health benefits of anti nutritional substances.
15. Define haemaglutinnins.Mention its sources and its toxic effects.
16. Discuss the benefits attributed to the intake of NDO’s
17. Explain prebiotics.Give their sources and mode of action.
18. State the significance of fermented food products on human health.
19. Describe the non nutrient effect of proteins.
20. Explain the therapeutic effects of NDO’s.
21. Give an account on organo sulphur compounds.
III. Answer any two. Each question carries a weightage of four
22. Describe the importance of nutraceuticals in the present scenario. Explain with
suitable examples.
23. Explain the non nutrient effect of vitamins and minerals.
24. Define prebiotics.Discuss its applications in risk reduction of diseases.
25. Explain phytoestrogens under the following heads:
a)dietary sources b)chemical forms c)physiological effects
MODEL QUESTION PAPER
SECOND SEMESTER M.Sc DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND2 C07 FOOD SERVICE MANAGEMENT
Time: 3 hours
Weightage: 30
I. Answer any ten questions in one or two sentences. Each question carries a weightage of
one.
1. Scopes of management.
2. Working heights suitable to work in a production area.
3. Care and maintenance of oven.
4. Vending
5. A’la carte menu
6. Mobile catering
7. Induction.
8. Qualities of a good leader.
9. Pricing
10. Objectives of menu planning
11. Brealk even analysis
12. Substitute for meeting fuel shortage
II Answer any six questions in a paragraph. Each question carries a weightage of two.
13. Discuss the scope of food service.
14. Explain the different types of organization.
15. Give the flow of work in different areas of kitchen
16. Give the classification of equipment as per the order of usage in the production
cycle.
17. Explain portion control.
18. Write about different styles of service.
19. Community is the blood stream of management. Explain
20. How will you introduce the new product in the market?
21. Write a note on laws governing food service institutions.
III
Answer any two questions. Each question carries a weightage of four
22. Explain the functions of management
23. Describe a commercial kitchen with respect to a) layout b) work heights
c) maintenance.
24. Elaborate the factors affecting the use of equipment in the kitchen area.
25. Write on the cooking techniques involved in quantity food preparation.
MODEL QUESTION PAPER
SECOND SEMESTER M.SC DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND2 C07 FOOD SERVICE MANAGEMENT
Time: 3 hours
Weightage: 30
I. Answer any ten questions in one or two sentences. Each question carries a weightage of 1.
1. Care and maintenance of refrigerator
2. Layout
3. List the different types of kitchen.
4. Qualities of a good buyer
5. Process of organization.
6. Cyclic menu
7. Purchasing
8. Marketing mix
9. Sources of energy in a food service institute
10. Mention the service equipment needed in college canteen.
11. Banquet service
12. Railway catering
II . Answer any six questions in a paragraph. Each question carries a weightage of two.
13. Explain the factors affecting the use of equipment in the kitchen area
14. Give the flow of work in different areas of kitchen.
15. Give the classification of equipment as per the order of usage in the production
cycle.
16. Explain portion control.
17. Write about different types of menu.
18. Personal hygiene is a must in food service institution. Justify
19. Explain budgeting
20. Explain recruitment and selection
21. Explain the pricing policies suitable for the food service institute
III Answer any two questions. Each question carries a weightage of four.
22. Explain the tools of management.
23. Elaborate on the significance of standardization of recipes. Explain the steps
involved in it.
24. Write on the need for effective communication methods for effective direction.
25. Explain the different cost involved in a food service institution and their control
measures.
MODEL QUESTION PAPER
SECOND SEMESTER M.Sc DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND2 C08 CLINICAL AND THERAPEUTIC NUTRITION
Time: 3 hours
I.
Weightage: 30
Answer any ten questions in one or two sentences. Each carries a weightage of
one.
1. What do you understand by diet counseling?
2. What is exclusion diet?
3. List any 5 foods to be avoided in a soft diet.
4. Define allergy.
5. What is parenteral nutrition?
6. Differentiate between diverticulosis and diverticulitis.
7. List the food items low in residue.
8. What is the recommended protein intake for ARF and CRF patients?
9. Define hyperurecemia.
10. What is Cholelithiasis?
11. What is goitre?
12. What is wilson’s disease?
II.
Answer any six questions in a paragraph. Each carries a weightage of two.
13. Enumerate the 5 phases involved in nutritional care process.
14. Role of dietitian in health care.
15. What is a therapeutic diet? List the types of dietary adaptations to meet therapeutic
needs.
16. How is a clear liquid diet differing from a full liquid diet?
17. Explain the physiological consequences of a surgery.
18. Suggest the dietary modifications for a pre-operative and post-operative condition.
19. What is peptic ulcer? Explain the etiology of ulcer.
20. Bring out the contributory factors for nephritis. Explain the dietary regimen.
21. What is phenylketonuria and what are the factors to be considered in planning the diet
for phenylketonuria?
III.
Answer any two. Each question carries a weightage of four.
22. Enumerate the etiology, symptoms and dietary management of hepatitis.
23. Describe the factors causing “Dumping Syndrome”. What are the principles of the
diet and give a sample menu.
24. State the causative factors of gastritis. Give the principles and plan the diet.
25. Discuss typhoid under the following heads: a) signs and symptoms b) principles of
diet and c) dietary suggestions.
MODEL QUESTION PAPER
SECOND SEMESTER M.Sc DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND2 C08 CLINICAL AND THERAPEUTIC NUTRITION
Time: 3 hours
Weightage: 30
I.
Answer any ten questions in one or two sentences. Each carries a weightage of
one.
1. What are the various modes of feeding a patient?
2. Why typhoid is called an endemic fever?
3. List the importance of vitamins in tuberculosis.
4. What are the different types of food allergens?
5. What is hepatic coma?
6. Differentiate between Crohn’s disease and Ulcerative colitis.
7. List the salient features of the diet given to a typhoid patient.
8. What is the significance of diet in hyperthyroidism?
9. What is PEG?
10. What is elimination diet?
11. What is gluten free diet?
12. What is ketogenic diet?
II.
Answer any six questions in a paragraph. Each carries a weightage of two.
13. Enumerate the metabolic changes occurring in the body as a consequence of
infection.
14. Normal nutrition is a basis for a therapeutic diet. Discuss.
15. Discuss the pathogenesis and the major complications of alcoholic liver disease.
16. Discuss the dietary management of a patient suffering from acute pancreatitis.
17. What are the causes of nephritic syndrome? Explain its dietary management.
18. Give the differences between acute, chronic and recurrent fevers with suitable
examples.
19. What is enteral nutrition? Give the advantages of enteral nutrition.
20. What are the problems encountered while feeding an Alzheimers patient?
21. What is gout? What are the dietary modifications for a patient suffering from gout?
III.
Answer any two questions. Each question carries a weightage of four.
22. Bring out the causes for diarrhoea and constipation. Give the dietary management.
23. Give a brief discussion about the nutrient requirement for severe malnutrition and
ascites in a man with end stage liver cirrhosis.
24. Explain in detail about the inborn errors of metabolism.
25. Explain burns under the following heads: a) classification b) complications and c)
dietary management.
MODEL QUESTION PAPER
SECOND SEMESTER M.Sc DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND2 C09 NUTRITIONAL MANAGEMENT IN LIFE STYLE DISEASES
Time: 3 hours
Weightage: 30
I. Answer any 10 questions in one or two sentences. Each carries weightage of one
1. Fish is good for our heart .Justify.
2. Enumerate the etiology of obesity.
3. Explain fat cell theory.
4. Write a note on Kempners diet.
5. What is angina pectoris?
6. List a few low glycaemic index foods.
7. What is hypercholesterolemia?
8. Explain cachexia.
9. Mention the 4 foods enhancing stress.
10. What are the danger signals of cancer?
11. Differentiate between IDDM & NIDDM
12. What is diabetes insipidus?
II.
Answer any six questions in a paragraph. Each question carries weightage of two.
13. What are the complications of obesity?
14. Describe the symptoms of under weight and explain the dietary modifications in
underweight.
15. Describe the role of fat in the treatment of atherosclerosis.
16. Discuss the role of fiber in diabetes mellitus.
17. Explain hypertension and how this condition can be managed.
18. Describe the role of food in the prevention of cancer.
19. Explain the role of functional foods in the prevention of atherosclerosis
20. Explain the dietary guidelines for the management of stress.
21. Discuss the need of life style changes for a diabetic patient.
III.
Answer any 2 questions. Each carries weightage of four.
22. Explain the etiology and dietary management of atherosclerosis.
23. Explain obesity under the following headings. a) Etiology b) Assessment and c) dietary
management.
24. Explain the biological effect of stress on various systems. a) brain b) cardiovascular
system and c)respiratory system
25. What are food exchange lists? Write the importance of it in diabetic diet. Plan a
diabetic diet for an executive man and discuss.
MODEL QUESTION PAPER
SECOND SEMESTER M.Sc DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND2 C09 NUTRITIONAL MANAGEMENT IN LIFE STYLE DISEASES
Time: 3 hours
Weightage: 30
I. Answer any ten questions in one or two sentences. Each carries weightage of one.
1. Write short notes on GTT
2. Write the grades of obesity
3. Write short notes on Ketoacidosis
4. What is BMI?
5. Write short notes on artificial sweeteners
6. List the foods low in cholesterol.
7. Write the dietary modifications for under weight.
8. What is DASH?
9. Give the classification of cancer.
10. Name any 4 anti stress foods.
11. Explain Polyuria and Nocturia
12. Write short notes on carcinogens.
II.
Answer any six questions in a paragraph. Each question carries weightage of
two.
2. Explain the etiology of obesity.
3.
Describe the nutritional problems of cancer therapy.
4. Explain the dietary guidelines for the management of stress.
5. Describe the role of fat in the cause of atherosclerosis.
6. Explain the biological effect of stress on immune system.
7. How will you assess an underweight individual? What are the signs and symptoms of
underweight?
8. Explain food exchange list and its significance in diabetes mellitus.
9. Explain the causes and symptoms of hypertension.
10. Explain the complications of diabetes mellitus.
III. Answer any 2 questions. Each carries weightage of four.
11. Obesity is a fore runner of many diseases. Substantiate this statement. Plan 1200kcal diet
for an adult business man who is obese.
12. Explain the impact of life style and dietary habits on the development of cancer.
13. Explain the risk factors of coronary heart disease. As a dietitian what type of diet will you
recommend for a patient with coronary heart diseases?
14. Write the various types of diabetes. Explain the causes and symptoms. Plan a day’s menu
for a 60 year old man suffering from diabetes mellitus.
MODEL QUESTION PAPER
THIRD SEMESTER M.Sc DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND3 C10 VITAMINS AND MINERALS
Time: 3 hours
Weightage: 30
I Answer any ten questions in one or two sentences. Each question carries weightage of
one.
1. Define the conditions hypokalemia and hytponatremia.
2. What is meant by drug abuse?
3. What is avidin? Mention its relation to biotin.
4. How is fluoride effective in preventing dental caries?
5. Iron requirements are not increased during lactation. Justify
6. What is meant by 3D’s disease?
7. Give the importance of vitamin K.
8. Name any 2 heam and non heam iron sources.
9. What is megaloblastic anaemia?
10. State the calcium requirements for any 3 age groups.
11. What is tetany?
12. List some of the drugs that affect nutrient absorption.
II. Answer any six questions in a paragraph. Each question carries weightage of two.
13. Discuss the factors that affect iron absorption.
14. Give the functions of zinc.
15. Write on the interrelationship between the following:
a) Vitamin E & Selenium. b) Tryptophan & Niacin.
16. Discuss the spectrum of IDD.
17. Define fluorosis. Explain the clinical signs of fluorosis.
18. What are antivitamins? Explain the role of antivitamins with examples.
19. Differentiate between osteoporosis and osteomalacia.
20. Explain the role of vitamins in
a) Neural tube disorders
b) Pernicious anaemia.
21. Explain the role of folic acid in erythropoesis.
.
III Answer any two questions. Each question carries weightage of four.
22. Explain calcium under the following heads:
a) Absorption and utilisation.
b) Sources
c) RDA
23. Write on fat soluble vitamins.
24. Explain the functions and deficiency of copper.
25. Explain the sources, functions and deficiency of ascorbic acid
MODEL QUESTION PAPER
THIRD SEMESTER M.Sc DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND3 C10 VITAMINS AND MINERALS
Time: 3 hours
Weightage: 30
I Answer any ten questions in one or two sentences. Each question carries weightage of one.
1. What is scurvy?
2. Describe the role of vitamin E in the prevention of cardiovascular diseases.
3. What is the best vehicle to fortify iodine? Why?
4. What is haemochromatosis? How is it different from siderosis?
5. What is narignenin?
6. List different types of beriberi.
7. What is genuvalgum?
8. Give the important sources of vitamin B12.
9. What is nyctalopia?
10. What is Wilson’s disease?
11. What are goitrogens?
12 Write on pernicious anaemia
II Answer any six questions in a paragraph. Each question carries weightage of two.
13. Explain the role of vitamin D in calcium absorption.
14. Explain the maintenance of sodium-potassium balance.
15. What is meant by bioavailability of nutrients? How will you determine the iron
bioavailability?
16. Explain the deficiency of calcium in women and children.
17. What are trace elements? List the function of copper as a trace element.
18. Discuss the inter relationship between parathyroid, calcium, phosphorus & vitamin D.
19. Give the role of B vitamins in energy metabolism.
20. Explain the national prophylaxis programme against nutritional blindness.
21. Explain the role of folic acid in erytropoesis
III Answer any 2 questions. Each question carries weightage of four.
22. Explain iodine under:
a) Absorption and metabolism.
b) Deficiency.
c) Methods to combat deficiency.
23. Explain the sources, functions and deficiency of riboflavin.
24. Describe vitamin A
a) Absorption and transportation
b) Role in vision.
25. Explain iron
a) Iron and anaemia
b) absorption and utilisation. c) Sources
MODEL QUESTION PAPER
THIRD SEMESTER M.Sc DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND3 C11 COMMUNITY NUTRITION
Time: 3 hours
I.
Weightage: 30
Answer any ten questions in one or two sentences. Each question carries a weightage of
1
1. Bring out the interaction between nutrition and infection.
2. Explain the Gomez classification of malnutrition.
3. Define fortification with examples.
4. Write the importance of food weighment survey.
5. List any 4 novel food sources.
6. Expand CARE and CFTRI.
7. What double fortified salt.
8. What is PEM?
9. Write the objectives of SLP.
10. How body weight reflects nutritional status?
11. What are the objectives of NNMB?
12. List the signs and symptoms of riboflavin deficiency.
II.
Answer any six questions in a paragraph. Each question carries a weightage of 2
13. Elaborate on IDD.
14. Give a note on the contributions of ICDS.
15. Explain vitamin A prophylaxis programme.
16. What is the relationship between nutrition and national development?
17. Discuss any 4 visual aids that can be used in nutrition education.
18. Explain the importance of mid day meal programme.
19. Narrate the factors that influence the agricultural production in India.
20. Describe the socio-cultural factors influencing the nutritional status of vulnerable
population.
21. Write a short note on Green revolution.
III.
Answer any two questions. Each carries a weightage of 4
22. Discuss anaemia under the following heads:
a) Prevalence b) Causes c) Consequences d) Controlling measures
23. What is meant by biochemical test? Explain with types. Write briefly about biochemical
measurements of riboflavin, vitamin B6 and folic acid.
24. What is meant by Dietary survey? Explain the types in detail.
25. List out the various nutrition intervention programmes. Explain briefly the direct
intervention programme.
MODEL QUESTION PAPER
THIRD SEMESTER M.Sc DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND3 C11 COMMUNITY NUTRITION
Time: 3 hours
I.
Weightage: 30
Answer any ten questions in one or two sentences. Each question carries a weightage of 1
1. Write the objectives of SNP.
2. Define enrichment with examples.
3. Why salt is used for fortification?
4. What is GOBI-FFF?
5. Define malnutrition?
6. Explain Welcome classification of malnutrition.
7. Write on MUAC.
8. Expand ICMR and UNICEF.
9. What is MMR?
10. Write any 2 vitamin A prophylaxis programme.
11. Differentiate between osteoporosis and osteomalacia.
12. What is CED?
II.
Answer any six questions in a paragraph. Each question carries a weightage of 2
13. Explain some of the programmes for overcoming malnutrition in India.
14. Explain Iodine Deficiency Disorders and some of the Goitre control programmes.
15. What is BMI? How do you classify malnutrition using this index?
16. Explain ecology of malnutrition.
17. In which age group of people nutritional anaemia is most prevalent and why?
18. Explain some of the contributions of NIN in the field of community nutrition.
19. What is ICDS? List out the components of ICDS.
20. Explain the losses in food during post harvest period and agents causing food spoilage.
21. Write a short note on PEM.
III.
Answer any two questions. Each carries a weightage of 4
22. Critically evaluate the importance of supplementary feeding programme on the
nutritional status of pre-school children.
23. Explain the objectives and guidelines of food fortification and enrichment and give
suitable examples to substantiate its role in nutritional programmes.
24. Explain the effect of environmental, socio-cultural and economic factors in the dietary
pattern of a population.
25. How will you plan and implement a nutrition education programme for a rural
community.
MODEL QUESTION PAPER
THIRD SEMESTER M.Sc DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND3 C12 PEDEATRIC NUTRITION
Time: 3 hours
Weightage: 30
I. Answer any 10 questions in one or two sentences. Each question carries weightage of one.
1. What is rickets?
2. How will you assess the nutritional status of an infant?
3. What is autism?
4. How will you identify a sick newborn with jaundice?
5. Give the characteristics of LBW babies.
6. What is pica?
7. What is a ketogenic diet and outline its importance?
8. Discuss inflammatory bowel disease.
9. Mention any four foods rich in phenylalanine.
10. What is meconium?
11. What is growth chart?
12. What is autism?
II Answer any six questions in a paragraph. Each question carries weightage of two.
13. Write clinical signs of PEM.
14. Explain the nutritional management during maple syrup urine disease.
15. Discuss the different feeding methods for a premature baby.
16. Give the nutritional management for a child suffering from typhoid.
17. Explain the importance of electrolytes in the management of diarrhoea.
18. Explain the nutritional needs of an infant.
19. Write on the foods to be included in parental nutrition for a preterm baby.
20. Breast feeding versus formula feeding.
21.Differentiate between kwashiorkor and Marasmus.
III Answer any 2 questions. Each question carries weightage of four.
22. Explain the advantages of breast feeding to an infant
23. Explain the vitamin A deficiency under the following heads.
a) Etiology b) Symptoms c)preventive measures
24. Explain the nutritional management in the following metabolic disorders
a) Phenylketonuria b) Diabetes mellitus
25. Explain childhood obesity. Explain the short term and long term consequences.
MODEL QUESTION PAPER
THIRD SEMESTER M.Sc DEGREE EXAMINATION
HOME SCIENCE-NUTRITION AND DIETETICS
ND3 C12 PEDEATRIC NUTRITION
Time: 3 hours
Weightage: 30
I Answer any ten questions in one or sentences. Each question carries weightage of one.
1. What is ADH?
2. Write a note on ketogenic diet.
3. What is artificial feeding?
4. List out the causes for LBW babies
5. What is colostrum?
6. What is childhood obesity?
7. Give the formula for ORS
8. Write on celiac disease.
9. What is nipple feeding?
10. What is scurvy?
11. Define cyanosis.
12. What is Bitot’s spot?
II . Answer any 10 questions. Each question carries weightage of two.
13. Explain food requirements of infants.
14. Enumerate the immunization schedule for an infant
15. How will you identify a sick newborn with
a) Respiratory distress (b) Failure to pass meconium
16. Explain the nutritional management during galactosemia
17. What is meant by lactose intolerance? What measures are to be taken for a child with
this condition?
18. Plan a diet for a preschool child with hepatitis.
19. Give the interrelationship between iron ad anaemia.
20. Write on childhood obesity.
21. Plan a diet for child suffering from jaundice.
III Answer any 2 questions. Each question carries weightage of four.
22. Explain the consequences of PEM.
23. Explain Diabetes mellitus under:
a) Etiology b) complications c) dietary management
24. Explain the nutritional requirements of preterm infant.
25. What are the different methods of assessing nutritional status of a child?
MODEL QUESTION PAPER
THIRD SEMESTER MSC DEGREE EXAMINATION
M.SC HOME SCIENCE-NUTRITION AND DIETETICS
ND3 E01 (1) NUTRITIONAL COUNSELLING AND EDUCATION
Time: 3 hours
II.
Weightage: 30
Answer any 10 questions in one or two sentences.Each question carries weightage
of one.
1. Mention five main ways of sending communication skill message.
2. Mention three central mind skills
3. Define feeling and what the important feelings are?
4. What is core counseling?
5. What is client centered therapy
6. Types of counseling
7. What is reality counseling?
8. Importance of counseling for a cancer patient
9. Write short notes on professional ethics in counseling.
10. What is psychotherapy?
11. What is therapeutic counselling
12. Mention different goals of counseling.
III.
Answer any 6 questions in a paragraph. Each question carries weightage of two.
13. Factors that will facilitate successful ageing.
14. Goals of counseling.
15. Gestalt theory.
16. Principles of counseling
17. Importance of non-verbal behaviour in counseling.
18. What are the skills of a good counselor?
19. What are the factors influencing the relationship of counselor and counselee.
20. Write short notes on professional ethics in counseling.
21. Short notes on communication and action skill in counseling.
IV.
Answer any 2 questions. Each carries weightage of four.
22. What are the various phases of counseling?
23. Importance of geriatric counseling and the points we must remember while counseling
them.
24. What are the specific techniques of counseling?
25. Kinds of counseling cases that came up during adolescence.
MODEL QUESTION PAPER
THIRD SEMESTER MSC DEGREE EXAMINATION
M.SC HOME SCIENCE-NUTRITION AND DIETETICS
ND3 E01 (1) NUTRITIONAL COUNSELLING AND EDUCATION
Time: 3 hours
Weightage: 30
I. Answer any 10 questions in one or two sentences. Each question carries weightage of
one.
1. Who is a psychotherapist?
2. What is gaze - gaze?
3. What is the core counseling process?
4. What is psycho therapy?
5. Write short notes on professional ethics in counseling.
6. What is client centered therapy
7. Characteristics of counselor counselee relationship.
8. Types of counseling.
9. What are the qualities of a counselor?
10. Explain reality therapy
11. What is the importance of listening in the process of counseling?
12. Define counseling.
II. Answer any 6 questions in a paragraph. Each question carries weightage of two.
13. What are the main forms of bodily communication?
14. What is gestalt theory?
15. What are the five techniques in the implementation of counseling?
16. Importance of pre-counseling interview
17. Importance of educational counseling.
18. Explain the stages in counseling process
19. What is the importance of gestures?
20. Explain the importance of counseling
21. Explain any two theories of counseling
III. Answer any 2 questions. Each carries weightage of four.
22. Explain different kinds of counseling cases that come up during adolescence.
23. What are the different types of counseling?
24. Explain different steps for nutritional counseling for a cancer patient
25. Explain various counseling situations for a child.
MODEL QUESTION PAPER
THIRD SEMESTER MSC DEGREE EXAMINATION
M.SC HOME SCIENCE-NUTRITION AND DIETETICS
ND3 E01 (2) ENTREPRENEURIAL DEVELOPMENT
Time: 3 hours
Weightage: 30
I. Answer any 10 questions in one or two sentences. Each question carries weightage of
one.
1.
Define entrepreneurs.
2. Differentiate between entrepreneur and intrapreneur.
3. What are the objectives of EDP?
4. State the different types of projects.
5. Why are entrepreneurs considered to be the most important agents for economic
development?
6. Expand the following:
a) NSIC b) SISI c) KVIC d) STED
7. Differentiate between invention and innovation.
8. Define women entrepreneurs.
9. Define ancillary unit.
10. Meaning of project identification.
11. What is meant by SWOT analysis?
12. List any 4 functions of KITCO
II. Answer any 6 questions in a paragraph. Each question carries weightage of two.
13. Briefly describe the concept of industrial estates.
14. What are methods used in India for development of entrepreneurship?
15. What are the characteristics and content of training programmes for entrepreneurs?
16. Describe the importance of training in entrepreneurship development.
17. Explain the steps involved in project formulation.
18. Write briefly on the need for institutional support for entrepreneurs.
19. Explain the different steps for starting MSME.
20. Write briefly on the financial help and marketing assistance rendered by various agencies.
21. Discuss about DIC.
III. Answer any 2 questions. Each carries weightage of four.
22. Entrepreneurship development holds the key for rapid economic and social development
in India.Justify.
23. Discuss the role played by various agencies for the development of enterprises.
24. The formulation of a project involves many steps .Discuss.
25. Describe the preparation of project report.
MODEL QUESTION PAPER
THIRD SEMESTER MSC DEGREE EXAMINATION
M.SC HOME SCIENCE-NUTRITION AND DIETETICS
ND3 E01 (2) ENTREPRENEURIAL DEVELOPMENT
Time: 3 hours
Weightage: 30
I. Answer any 10 questions in one or two sentences. Each question carries weightage of
one.
1. What are the qualities of an entrepreneurship?
2. Define ultraprenuer.
3. What are the factors affecting entrepreneurial growth?
4. Expand the following:
a) DIC b) SIDO c) STEP d) KITCO.
6. Define MSME.
7. Functions of women entrepreneurship?
8. State what is meant by project formulation.
9. Differentiate between feasibility report and project report.
10. Define break-even chart.
11. What is the basic philosophy of an entrepreneurial development programme?
12. Explain NABARD.
II. Answer any 6 questions in a paragraph. Each question carries weightage of two.
13. Give the objectives of entrepreneurship development programme.
14. Bring out the need for entrepreneurship training.
15. Discuss the concept of industrial estates.
16. What are the problems faced by women entrepreneurs?
17. What are the measures taken by government of India for the betterment and growth of
small scale industries?
18. Discuss the training programme for entrepreneurs with reference to its content.
19. What are the different steps in an EDP?
20. What are the factors to be borne in mind while preparing a project?
21. What are the barriers to entrepreneurship?
III. Answer any 2 questions. Each carries weightage of four.
22. Write an essay on the growth and evolution of women entrepreneurship in India.
23. Write an essay on the significance of SSI in a developing country like India.
24. Explain the need for development of women’s enterprises and problems faced by
women entrepreneurs.
25. Discuss about the different types of entrepreneurs.
MODEL QUESTION PAPER
THIRD SEMESTER MSC DEGREE EXAMINATION
M.SC HOME SCIENCE-NUTRITION AND DIETETICS
ND3 E01 (3) FOOD PRESERVATION
Time: 3 hours
I.
Weightage: 30
Answer any 10 questions in one or two sentences. Each question carries weightage of
one
1. Classify foods according to their ease of spoilage.
2. How we can achieve delay of self decomposition of food.
3. What is cryogenic freezing?
4. Advantages of dehydration over sun drying
5. Define lyophyilization
6. What is U. H. T processing?
7. Short note on preparation of Jam.
8. What is blanching?
9. Definition of food additives
10. What are Sequestrants
11. Parameters of quality
12. Write short notes on PFA Act.
II. Answer any 6 questions in a paragraph. Each question carries weightage of two
13. Explain Different types of Pasteurization
14. Principles of food preservation
15. Differentiate between freeze drying and dehydro freezing
16. Action of antioxidants on foods
17. What are the different types of treatment before drying?
18. Differentiate between jam and jelly
19. Methods of freezing
20. What are the different types of pasteurization?
21. Principles of food irradiation.
III
Answer any 2 questions. Each carries weightage of four
22. Explain about different types of food additives.
23. Principles and methods of food dehydration.
24. Factors to be considered while selecting and purchasing fruits and vegetables.
25. Write an essay about the causes of food spoilage.
MODEL QUESTION PAPER
THIRD SEMESTER MSC DEGREE EXAMINATION
M.SC HOME SCIENCE-NUTRITION AND DIETETICS
ND3 E01 (3)
FOOD PRESERVATION
Time: 3 hours
I.
Weightage: 30
Answer any 10 questions in one or two sentences. Each question carries
weightage of one
1. Write short note on MSG.
2. Explain the action of leavening agents.
3. Explain ADI value.
4. What are the effects of blanching?
5. Methods of preparation of marmalade.
6. Differnt methods of freezing
7. Write short note on Flash pasteurization.
8. What are the uses of stabilizers?
9. Factors influencing the effectiveness of preservative.
10. Principle of preservation by high concentration of sugar.
11. Classify bacteria according to temperature tolerance.
12. What is cryogenic freezing?
II. Answer any six questions in a paragraph. Each question carries weightage of two
13. How we can delay the self decomposition of food.
14. Explain one bacteriostatic method for preventing the growth of microorganism.
15. What are the different treatments of food before drying?
16. What is meant by smoking? Explain its significance.
17. Definition of food additives by PFA.
18. Different types of colours used as additives.
19. Expand and explain BIS.
20. Explain asepsis.
21. Principles of food preservation.
III
Answer any 2 questions. Each carries weightage of four
22. Explain the importance and scope of food preservation.
23. Explian the different steps in canning and types of spoilage in canned foods.
24. Write an essay about the different methods of food dehydration.
25. Explain about irradiation techniques.
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FOURTH SEMESTER M.SC DEGREE EXAMINATION
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ND4 C13 BIOCHEMICAL CHANGES IN DISEASES
Time: 3 hours
Weightage: 30
I. Answer any ten questions in one or two sentences. Each question carries a weightage of
one.
1. Glycosylated haemoglobin
2. Principles of Electrophoresis
3. Ketosis
4. Gout
5. Second messenger
6. Law of electron neutrality
7. Opportunistic infections
8. Inulin clearance
9. Exudates.
10. Hyperlipidemia
11. Ascitic fluid
12. Haemophilia
II.
Answer any six questions in a paragraph. Each question carries a weightage of
two.
13. Explain the symptoms of uncontrolled diabetes mellitus.
14. Describe briefly about gastric function tests.
15. Explain briefly the biochemical changes in anaemia.
16. Bring out the clinical significance of protein concentration in blood.
17. Define hormone. Explain the mechanism of action of hormone.
18. Explain the respiratory control of acid base balance in the body.
19. Describe the biochemical changes during ageing.
20. Explain the chemical enzymatic estimation of cholesterol.
21. Write a note on uric acid metabolism
III.
Answer any two questions. Each question carries a weightage of four.
22. What are electrolytes? Explain the role of electrolytes in the maintenance of acid base
balance.
23. List the types of heart disease. Explain the endogenous and exogenous factors responsible for
cardiovascular disorders.
24. Write a brief account on kidney function tests.
25. Explain the biochemical changes during pregnancy.
MODEL QUESTION PAPER
FOURTH SEMESTER M.SC DEGREE EXAMINATION
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ND4 C13 BIOCHEMICAL CHANGES IN DISEASES
Time: 3 hours
I.
Weightage: 30
Answer any ten questions in one or two sentences. Each question carries a weightage
of one.
Write short notes on:
1. Transudates
2. Buffer system
3. Electrolytes
4. Fatty liver
5. Electrophoresis
6. Significance of protein concentration in CSF
7. ADH
8. Hormonal causes of hypoglycemia
9. Role of sodium in acid base balance.
10. Adenylyl cyclase
11. Acidosis
12. Glucocorticoids
II.
Answer any six questions in one paragraph. Each question carries a weightage of
two.
13. Explain the clinical significance of protein in SCF
14. Give an account on biochemical changes in cancer.
15. Explain briefly about the effect of glucagon on glucose and lipis metabolism
16. What is renal clearance explain the procedure for finding out renal clearance.
17. Explain the action of insulin in carbohydrate metabolism.
18. Explain the renal control of acid base balance in the body.
19. Define Chromatography. Explain types of chromatography with principles.
20. Differentiate between colonoscopy and endoscopy.
21. Describe the abnormalities produced in different types of hyperlipoproteinemias
III.
Answer any two questions. Each question carries a weightage of four.
22. Bring out the significance of protein content of different body fluids.
23. Explain the different function tests used for liver
24. Discuss plasma lipids in various diseases
a) Atherosclerosis b) Hypertension c) Hypolipidemia d) Ketosis
25. Explain the mechanism of action of hormones. Give the biochemical role of
thyroxin in metabolism.
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FOURTH SEMESTER M.Sc DEGREE EXAMINATION
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ND4 E02 (1) DIABETIC CARE AND MANAGEMENT
Time: 3 hours
Weightage: 30
I. Answer any 10 questions in one or two sentences. Each question carries weightage of1
1. Write a short note on glycosylated haemoglobin.
2. List the different types of insulin.
3. What is hyperglycaemia?
4. What are the 3P’s in diabetes mellitus?
5. What is GDM?
6. List a few low glycaemic index foods.
7. Give the functions of somatostatin.
8. What are non calorie sweeteners?
9. Mention the Dawn phenomenon.
10. What is neuropathy?
11. Differentiate between IDDM & NIDDM
12. What is diabetes insipidus?
IV.
Answer any six questions in a paragraph. Each question carries weightage of two.
13. Write a short note on glycaemic index.
14. Discuss different types of Diabetes Mellitus
15. What are the functions of insulin? How is it utilized in the body?
16. Discuss the role of fiber in diabetes mellitus.
17. Explain the importance of regular check up in diabetes mellitus.
18. Explain the patho physiology of diabetes mellitus.
19. What are the environmental factors that lead to diabetes mellitus?
20. Principles of planning diet for a diabetic patient.
21. Discuss the need of life style changes for a diabetic patient.
V.
Answer any 2 questions. Each carries weightage of four.
22. Write an essay about the dietary management during diabetes mellitus.
23. Explain in detail about the micro vascular complications during diabetes mellitus.
24. Briefly explain the management of co-morbid conditions in diabetes.
25. What are food exchange lists? Write the importance of it in diabetic diet. Plan a
diabetic diet for an executive man and discuss.
MODEL QUESTION PAPER
FOURTH SEMESTER M.Sc DEGREE EXAMINATION
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ND4 E02 (1) DIABETIC CARE AND MANAGEMENT
Time: 3 hours
Weightage: 30
I. Answer any ten questions in one or two sentences. Each question carries weightage
of one.
13. Write short notes on GTT
14. Explain OHA Therapy
15. Write short notes on Ketoacidosis
16. What are the functions of glucagons
17. Write short notes on artificial sweeteners
18. Write short notes on neuropathy
19. Effect of alcohol in diabetes
20. What is meant by renal replacement therapy?
21. Explain MRDM.
22. Write short notes on Brittle diabetes mellitus
23. Explain Polyuria and Nocturia
24. Write short notes on insulin shock
II.
Answer any six questions in a paragraph. Each question carries weightage of
two.
25. Describe the changes of pancreas in diabetes mellitus.
26. Explain in detail about the risk factors of diabetes mellitus
27. Explain the common side effects of diabetes mellitus
28. Role of exercise in diabetes mellitus.
29. Explain the practical aspects of insulin therapy.
30. What is glycaemic index and what is the importance of it in diabetes mellitus.
31. Explain food exchange list and its significance in diabetes mellitus.
32. Explain the potential problems with excessive exercise.
33. Explain the symptoms of diabetes mellitus.
III. Answer any 2 questions. Each carries weightage of four.
34. Explain the metabolic changes of carbohydrates and fats in diabetes mellitus.
35. Briefly explain complaints of diabetes mellitus.
36. Explain the various diagnostic tests in diabetes mellitus and its significance
37. Explain the pathological changes in diabetes in the following systems
1) Eye 2) cardiovascular system and 3) renal system
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FOURTH SEMESTER M.Sc DEGREE EXAMINATION
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ND4 E02 (2) FOOD MICROBIOLOGY AND SANITATION
Time: 3 hours
I.
Weightage: 30
Answer any ten questions in one or two sentences. Each carries a weightage of one.
1. What are the contributions of Louis Pasteur to microbiology?
2. Write intermittent sterilization?
3. What are the inclusion granules in bacteria?
4. Define phenol coefficient of a disinfectant.
5. Mention microorganisms in milk.
6. Write short notes on BIS.
7. Explain the principles of PFA act
8. Explain the different types of cheese.
9. Describe the general characteristics of bacteriophages and their uses
10. Discuss the importance of personal hygiene of food handlers
11. Write short notes on viruses.
12. Importance of microbiology in food industry.
II. Answer any six questions in a paragraph. Each question carries weightage of two.
13. Describe tyndallisation
14. Explain and draw the structure of bacterial cell
15. Explain the causative organisms and symptoms of cholera
16. Explain the preservation of meat by smoking
17. Write short notes no HACCP
18. Role of sugar in food preservation
19. Explain the common causes of spoilage of canned foods
20. Explain the role of any one food standardization and regulation agency in India
21. Explain the effect of salt on microbial growth in foods
III. Answer any 2 questions. Each carries weightage of four.
22. Explain packaging under the following heading a) functions b) classifications
23. Explain the principles of food spoilage.
24. What are the different methods of denaturation of bacteria
25. Explain the economic importance of yeast.
MODEL QUESTION PAPER
FOURTH SEMESTER M.Sc DEGREE EXAMINATION
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ND4 E02 (2) FOOD MICROBIOLOGY AND SANITATION
Time: 3 hours
II.
Weightage: 30
Answer any ten questions in one or two sentences. Each carries a weightage of one.
1. Define thermal death time.
2. Importance of phosphatase test.
3. Write short notes on inclusion granules.
4. What is BOD?
5. Different methods for sewage disposal
6. Explain the control of micro organisms in fruits and vegetables.
7. Define phenol coefficient of a disinfectant.
8. Explain different activities of lactic acid bacteria in foods
9. What is hybridization?
10. Role of spice in food preservation
11. How we can prevent botulism.
12. Describe the causative organism and symptoms of cholera
II. Answer any six questions in a paragraph. Each question carries weightage of two.
13. Write short notes on Viruses.
14. Explain about the purification of water.
15. Explain the common causes of spoilage of canned foods.
16. Explain the role of salt in food preservation.
17. Explain the interaction between packaging and food toxicity.
18. Importance of bar coding.
19. Write short notes on human viral diseases.
20. Importance of microbiology in food science.
21. Expand and explain HACCP.
III. Answer any 2 questions. Each carries weightage of four.
22. Write an essay about the importance of nutrition labeling and labeling requirements.
23. Explain different food borne diseases and methods to prevent them.
24. Explain the sterilization and disinfection methods of denaturatuion of bacteria
25. Write an essay about the microbiology of milk and milk products.
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FOURTH SEMESTER M.Sc DEGREE EXAMINATION
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ND4 E02 (3) PUBLIC NUTRITION AND HEALTH
Time: 3 hours
III.
Weightage: 30
Answer any ten questions in one or two sentences. Each carries a weightage of one.
1. Define health.
2. What is demography?
3. Define net reproduction ratio.
4. List the essential components of primary health care.
5. Define public nutrition.
6. Write on Z score classification for weight for age.
7. Define food access.
8. Define food consumption.
9. List 3 health statistics data used for indirect nutritional assessment.
10. Define food availability.
11. What is ponderal index?
12. What is double fortified salt?
IV.
Answer any six questions in a paragraph. Each carries a weightage of two.
13. What is a demographic cycle? Enumerate the stages of demographic cycle.
14. What are the factors which affect fertility?
15. Describe the effect of population growth on the quality of life of people.
16. Discuss the role of public nutritionist in health care delivery.
17. Explain the clinical signs of Kwashiorkor.
18. What is cost utility analysis?
19. What do you understand by biochemical assessment? What are the characteristics of an
ideal biochemical test?
20. Enumerate the goals and objectives of ICDS?
21. Discuss briefly on SNP.
III. Answer any two. Each question carries a weightage of four.
22. What are the different methods used for dietary assessment?
23. Explain the effect of malnutrition on productivity and national development.
24. Explain in brief the factors responsible for food pricing.
25. Explain the nutrient deficiency control programmes.
MODEL QUESTION PAPER
FOURTH SEMESTER M.Sc DEGREE EXAMINATION
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ND4 E02 (3) PUBLIC NUTRITION AND HEALTH
Time: 3 hours
I.
Weightage: 30
Answer any 10 questions in one or two sentences. Each carries a weightage of one.
1. Define nutrition.
2. Define fertility rate.
3. Define dependency ratio.
4. What is demographic transition?
5. What does population policy refers to?
6. Write on IAP classification for weight for age.
7. List the causes of iron deficiency anaemia.
8. Classify goitre.
9. List the types of beriberi.
10. How can we prevent folic acid deficiency?
11. Classify malnutrition based on nutrient intake.
12. What do you mean by Health economics?
II.
Answer any six questions in a paragraph. Each carries a weightage of two.
13. Explain lathyrism.
14. What causes PEM?
15. Why prevalence of iron deficiency anaemia does continue to remain high in India?
16. Write a short on socio-cultural aspects and dietary pattern.
17. Describe the manifestations of fluorosis.
18. Define food and nutrition security. Explain the factors that affect food behavior.
19. Enumerate the working of PDS.
20. What are the consequences of IDD?
21. What are the different methods used for assessing dietary intake of individuals.
III.
Answer any two questions. Each question carries a weightage of four.
22. What are the various issues related to food production?
23. Explain economic consequences of malnutrition.
24. Explain population structure.
25. Explain vitamin A deficiency under the following heads: a) clinical features b) prevalence
c) causes.