BSc. (Public Health Nutrition) PSO2 Students will be able to ...

1

Bloom’s Taxonomy Levels: 1. Remember 2. Understand 3. Application 4. Analysis 5. Evaluation 6. Creation

Programme Name: BSc. (Public Health Nutrition)

Programme Specific Outcome(PSO)

PSO1 Students will be able to explain the links between the food supply, nutrition and health and will be able to identify current local, national and global public health foods and

nutrition problems.

PSO2 Students will be able to understand the global/national/state health and nutrition priorities and the evidence base for public health nutrition interventions to achieve better

health and nutrition outcomes for the populations.

PSO3 Students will be able to interpret public health nutrition data, and apply epidemiological principles to the assessment of public health nutrition issues and coverage

evaluations of on-going health and nutrition programs.

PSO4 Students will be able to understand the national foods and nutrition priorities, aims, objectives and target groups of national flagship nutrition and health programs with field

placements to understand the field realities and bottlenecks in implementation of the programs.

PSO5 Students will be able to demonstrate critical thinking skills to analyse data and interpret results in the area of Public Health Nutrition and will be able to effectively

communicate nutrition information, design and implement nutrition behaviour change communication strategies and materials.

PSO6 Students will be able to understand and learn the underlying concepts and the process of scientific research as a precursor to undertaking nutrition and public health research

for the benefit of communities at large and for specific vulnerable groups.

PSO7 Students will able to apply various principles of nutrition in the treatment of different disease

condition.

PSO8 Students will understand about classification, pathogenesis, diagnosis, etiology and dietary

management of various diseases.

PSO9 Students will understand about test methods involved in discrimination, descriptive analysis and

consumer sensory testing of food products and learn to draw conclusions and make

recommendations about product characteristics.

Programme Name: B.SC. FOODS AND NUTRITION - CBCS

PSO1 Students will be able to understand the laws used in food labeling regulation for food safety.

PSO2 Students will be able to apply critical thinking and analyze food labels.

PSO3 Students will learn to apply fundamental knowledge of food science and chemistry, microbiology, nutrition, processing, and food analysis

towards developing new food products and evaluating their quality using objective and subjective methodologies.

2

NEW COURSES WITH CREDIT DISTRIBUTION B.Sc. (Honors) in Foods and Nutrition – Public Health Nutrition

Course No. Course Name Type of Course

Core Foundation

Comp. Allied Generic Elec.

SEMESTER III

-- Food Science & Chemistry 3 (2 + 1)

-- Human Anatomy and Physiology 4 (3 + 1)

-- Fundamentals of Biochemistry 5 (5 + 0)

-- Basics of Meal Planning 5 (3 + 2)

-- Applied Science 3 (2 + 1)

-- Food Adulteration & analysis laboratory 3 (0 + 3)

-- CBCS - 2 (2 + 0)

Total Credits = 25

SEMESTER IV

-- Basics of Nutrition Science 5 (5 + 0)

-- Basics of Food Science 4 (2 + 2)

-- Fundamentals of Food Microbiology 5 (3 + 2)

-- Principles of Food Preservation 4 (3 + 1)

-- Practical Nutritional Biochemistry 3 (0 + 3)

CBCS - 4 (4 + 0)

Total Credits = 25

SEMESTER V

-- Diet Therapy 4 (4 + 0)

-- Public Health Nutrition 7 (5 + 2)

-- Fundamentals of Research 3 (3 + 0)

-- Sustainable Food Systems 3 (3 + 0)

-- Diet Therapy Practicals 3 (0 + 3)

-- Fundamentals of sensory evaluation 2 (0 + 2)

CBCS - 4 (4 + 0)

Total Credits = 26

SEMESTER VI

-- Social & Behaviour Change Communication 5 (3 + 2)

-- Maternal & Child health Nutrition 4 (3 + 1)

-- Nutrition Programme Planning 4 (1 + 3)

-- Nutrition Policies, Programmes & Strategies 4 (4 + 0)

-- Nutrition in Humanitarian relief 2 (2 + 0)

-- Nutrition Program Management 5 (0 + 5)

3

CBCS - 2 (2 + 0)

Total Credits = 26

Grand Total = 102

4

The Maharaja Sayajirao University of Baroda

Faculty of Family and Community Sciences

Department of Foods and Nutrition

Academic Year 2019-20 onwards

B.SC. (HONORS) IN FOODS AND NUTRITION

Year I Core / Elective / Foundation

Introduction to Foods and Nutrition Credits / Hours per week

3 (3+0)/3

Hrs/Week

Semester I Year of Introduction: 2019-20

Year of Syllabus Revision: 2018-19 Maximum Marks / Grade O

Mode of Transaction Lectures, Presentation, Tutorials

Course Outcome (CO)

CO1: Students will impart knowledge pertaining to different food groups, its nutritive value and importance in daily diet.

CO2: Students will understand the functions of food and the role of various nutrients, their requirements, effect of deficiency and excess.

CO3: Students will be familiarized with different methods of cooking, their advantages and disadvantages.

Uni

t

No.

Topic Contact

Hours

Weightag

e

BT

Level

CO PSO Elemen

ts of

Employ

Relevan

ce to

Local

Relatio

n to

Gender

5

(%)

ability

(Emp)/

Entrepr

eneurshi

p (Ent)/

Skill

Develop

ment

(SD)

(L)/

National

(N)/

Regional

(R)/Glob

al (G)

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

I Introduction to various terms used in Foods and Nutrition

1. Terms

a) Health

b) Food

c) Nutrients

d) Nutrition

e) Undernutrition and Over nutrition

f) Recommended Dietary Allowances (RDA),

g) Recommended Daily Intake (RDI)

h) Total Energy Requirement (TER)

i) Basal Metabolic Rate (BMR)

2. Classifications of Foods based on Food Groups

5 Hrs 15% 1,2,3,4 1,2

1,2,

SD

L,N,G

-

6

3. Functions of Foods

4. Balanced and healthy diet

II Methods of Cooking

1. Introduction to various cooking terms

2. Modes of heat transfer

3. Moist heat methodscooking

4. Dry heat methods:

a) Air as medium of cooking

b) Fat as medium of cookingfrying

5. Combined (Moist and dry) Methods

6. Other cooking methods like Germination, Fermentation,

Braising, Microwave cooking, Solar cooking.

7. Advantages and Disadvantages (Nutrient Losses) of Cooking

and methods to prevent nutrient loss

5 Hrs 15% 1,2,3 1,2,3 1,2

√

L,N,G

-

7

III Food Groups- Farm Foods

1. Cereals and Products

a) Types of cereals and cereal products: wheat, rice, millets,

maize, oats, Flaked rice, puffed rice, wheat flour and types

c) Composition and nutritive value

d) Principles and properties: Germination (Amyalse Rich Fods-

ARF),Parboiling, Gelatinization, Dextrinization, Gluten

formation

e) Anti-nutritional factors present and methods to eliminate

them

2. Pulses and Legumes

a) Classification

b) Composition and nutritive value

c) Methods of cooking: Germination, Fermentation, Boiling

d) Anti-Nutritional factors and methods to eliminate them

3. Fruits, Vegetables, Roots and Tubers

a) Classification

b) Composition, Nutritive value and Role in cookery

c) Conservation of nutrients in fruits and vegetables

10 Hrs 25% 1,2,3,4 1,2 1,2

√

L,N,G

-

8

d) Plant pigments and antioxidants from plants: Chlorophyll,

Carotenoids, Anthocyanins, Anthoxanthins, Lycopene

4. Salt, Sugar and Jaggery

a) Culinary role

b) Nutritive value

5. Nuts and Oil seeds

a) Composition and Nutritive value

b) Importance in the daily diet

c) Role of Nuts and oilseeds in Cookery

IV Introduction to Food Groups- Animal Foods

1. Milk and Milk Products:

a) Composition and Nutritive value

b) Fortified milk

c) Role of milk and its products in cookery

2. Eggs

a) Basic structure of an egg

b) Composition and Nutritive value

c) Quality evaluation and grading of eggs

d) Culinary role

3. Meat

a) Definition

b) Sources and classification

c) Nutritive value

d) Post mortem changes in Meat: Rigor mortis, ageing

10 Hrs 15% 1,2,3 1,2 1,2

√

L,N,G

-

9

V Introduction to Macro and Micro Nutrients

A. Macronutrients

1. Carbohydrates

a) Definition and classification of carbohydrates

b) Functions of carbohydrates

c) RDA, sources and concept of glycemic index

d) Consequences of excess of carbohydrates in diet

(overweight, obesity and diabetes)

2. Proteins

a) Definition and classification of proteins

b) Functions of proteins

c) Concept of Biological value/ complete protein

d) RDA and sources of proteins

e) Deficiency disorders of protein (Protein Energy

Malnutrition)

3. Lipids

a) Definition and classification of lipids

b) Functions of lipids

f) RDA and sources of lipids

g) Consequences of excess of lipids in diet- heart

diseases

B. Micronutrients

1. Fat soluble vitamins: Vitamin A, D, E, K

a) Properties and Functions

b) Dietary sources and RDA

c) Deficiency Disorders of fat soluble vitamins

2. Water soluble vitamins: Vitamin B complex (B1, B2,

B3, B6, B12) and Vitamin C



c) Deficiency Disorders of water soluble vitamins

3. Minerals: Calcium, Phosphorus, Iron, Iodine


15 Hrs 30% 1,2,3,4 1,2 1,2

√

L,N,G

-

10


c) Deficiency Disorders of water soluble vitamins

Reference Books

1. 1 1. Sunetra Roday (2017). Food Science and Nutrition, Oxford University Press, ISBN-13: 978-0-19-807886-9/ ISBN-10: 0-19-807886-2

2. 1 2. T. Longvah R. Ananthan K. Bhaskarachary K. Venkaiah (2017). Indian Food Composition Tables (IFCT),, Indian Council of Medical Research,

National Institute of Nutrition, ASIN: B076NMYR4P

3. 3. Srilakshmi B (2015). Food Science. Sixth edition, New Age International, New Delhi, ISBN 10: 8122438091 ISBN 13: 9788122438093

4. 4. Sethi Mohini, Eram Rao (2013). Food Science Experiments and Applications. Second edition. CBS Publishers, New Delhi, ISBN 978-81-239-

1693-4

5. 5. Swaminathan M (2010). Handbook of Foods and Nutrition. Published by: Ganesh and Co. Pvt. Ltd. Madras, ISBN-10: 812041795X / ISBN-

13: 978-8120417953

6. 6. Maney S (2008). Foods, Facts and Principles, 3rd Edition Published by Wiley Eastern, New Delhi. ISBN- 9788122422153 / ISBN 8122422152

11


Faculty Of Family and Community Sciences



B.SC. (HONORS) IN FOODS AND NUTRITION

Year I Core / Elective / Foundation

Introduction to Public Health and Nutrition Credits / Hours per Week 3 (3+0) / 3 Hrs / Week

Semester II Year of Introduction: 2019-20


Mode of Transaction Lectures, Tutorials and Presentations

CO1: Students will learn the basics of public health nutrition

CO2: Students will understand the need of prioritizing nutrition issues

CO3: Students will gain an understanding about the global nutrition problems

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elements of

Employability

(Emp)/

Entrepreneursh

ip (Ent)/ Skill

Development

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relation to Gender

(G), Environment and

Sustainability (ES),

Human Values

(HV)and Professional

Ethics (PE)

I Introduction to Public Health Nutrition

1. Definition of Public Health Nutrition

(PHN)

2. Overview of PHN

3. Roles and responsibilities of public health

nutritionists

4. Public health nutrition approaches

5. Definitions:

a. positive health

b. malnutrition

c. nutritional status

d. nutrition intervention

e. food and nutrient supplements

10 20% 1,2 CO1

PSO1

SD L,N,R,G G,ES

12

f. food substitute

g. nutrition education

h. morbidity

i. mortality rates

6. Definitions of various nutrition and health

indicators

II Nutrition – A Global Developmental Priority

1. Understanding the dual burden of

malnutrition (overnutrition and

undernutrition)

2. Importance of nutrition throughout the life

cycle

3. Understanding the Global burden of death

and disease

4. United Nations (UN) Decade of Action on

Nutrition (2016 - 2025)

5. An overview of Sustainable Development

Goals (SDGs) keeping Nutrition at centre

stage.

13 30% 1,2,3

CO1

CO2

CO3

PSO1

PSO2

EMP,SD L,N,R,G G,ES,HV

III Role of Nutrition in Achieving Global Targets

1. Importance of first 1000 days of life with

Optimal Infant and Young Child Feeding

practices:

2. Improving maternal, infant and young

child nutrition – WHO Global Targets

2025

3. Role of dietary risk factors related to Non

Communicable Diseases (NCDs), maternal

and child health to achieve global targets

4. Micro nutrient deficiencies (brief insight

about the national programs for prevention

and control of nutritional deficiencies)

13 30% 1,2,3

CO1

CO2

CO3

PSO1

PSO2

PSO4

EMP,SD L,N,R,G G

IV Role of Various National and International

Organisations:

1. World Health Organization (WHO)

2. United Nations International Children’s

Emergency Fund (UNICEF)

9 20% 1,2,3

CO1

CO2

CO3

PSO1

PSO2

EMP,SD L,N,R,G G,ES,HV

13

3. World Food Programme (WFP)

4. Bill and Melinda Gates Foundation

5. Save the Children

6. Tata Trusts

7. Nutrition International

8. Global Alliance for Improved Nutrition

(GAIN)

9. World Alliance for Breastfeeding Action

(WABA)

10. Non-Government Organizations (NGOs)

Reference Books

1. Food and Agriculture Organization of the United Nations. United Nations Decade of Action on Nutrition 2016 – 2025 http://www.fao.org/3/a-i6129e.pdf

2. WHO. United Nations Decade of Action on Nutrition. http://www.who.int/nutrition/decade-of-action/en/

3. Mother, Infant and Young Child Nutrition and Malnutrition. http://motherchildnutrition.org/india/overview-india.html

4. Double burden of malnutrition. http://www.who.int/nutrition/double-burden-malnutrition/en/

5. United Nations Development Programme. Sustainable Development Goals. http://www.undp.org/content/undp/en/home/sustainable-development-goals.html

6. UNICEF. https://www.unicef.org/

7. WHO. http://www.who.int/

8. Global targets 2025 http://www.who.int/nutrition/global-target-2025

9. World Food Programme. http://www.wfp.org/content/about-wfp-objectives

10. Improving breastfeeding, complementary foods and feeding practices. www.unicef.org/nutrition/index_breastfeeding.html

11. National Guidelines on Infant and Young Child Feeding. wcd.nic.in

12. WHO Health Statistics and Information Systems. Global Health Estimates. http://www.who.int/healthinfo/global_burden_disease/en/

13. WHO Non-communicable diseases and risk factors. http://www.who.int/ncds/en/

14. Overview of Non-Communicable Diseases and Related Risk Factors. https://www.cdc.gov/globalhealth/healthprotection/fetp/

15. Public Health Nutrition in Developing Countries. (2011) Edited by Sheila Vir. Woodhead Publishing India PVT. LTD.

http://www.fao.org/3/a-i6129e.pdf

http://motherchildnutrition.org/india/overview-india.html

http://www.undp.org/content/undp/en/home/sustainable-development-goals.html

http://www.who.int/nutrition/global-target-2025

http://www.wfp.org/content/about-wfp-objectives

http://www.unicef.org/nutrition/index_breastfeeding.html

14





B.SC. (HONORS) IN FOODS AND NUTRITION – CBCS : REGULAR PROGRAMME

Year II

Core / Elective / Foundation

Elective Generic

Diet for Healthy living

Credits/ Hours per week 2(2+0)/2 Hrs / Week

Semester III Year of Introduction:

Year of Syllabus Revision : 2020-21 Maximum Marks / Grade O

Mode of Transaction Lectures, Tutorials

Course Outcome:

CO1: To understand basic concepts of daily diet

CO2: Be able to analyse the food groups and food guides

CO3: Demonstrate an understanding of the recommendations for nutrient intake

CO4: To understand basic concepts of Food Guide Pyramid and the importance of the basic five food groups in planning well-balanced diet for healthy eating

CO5: To develop understanding on nutrition related terms

CO6: To acquire skills in planning and developing healthy diet

Unit

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elem

ents

of

Empl

oyabi

lity

(Emp

)/

Entre

prene

urshi

p

(Ent)

/

Skill

Relevanc

e to Local

(L)/

National

(N)/

Regional

(R)/

Global

(G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values

(HV)an

d

Professi

15

Deve

lopm

ent

(SD)

onal

Ethics

(PE)

I Introduction of Food and its importance in daily life

1. Definition of food, health, RDA, balanced diet, health,

macronutrients and micronutrients, malnutrition,

2. Importance of food across the life cycle

3. Understanding food groups and My plate

5 20% 1,2,3

CO1

CO3

CO5

PSO1 - G

-

II Understanding the basic concepts of nutrition

1. Introduction to basic nutrients (energy, protein and

fat)

2. Role of Recommended Dietary Allowance and its

use in planning a diet

3. Exchange List (linking nutrients, foods, and health)

4. Dietary Guidelines for the population

5. Explaining the concept of exchange list system

10 30% 1,2,3

CO2

CO3

CO5

CO4

PSO2 - G -

III Planning Healthy Diets

1. Using exchange list and dietary guidelines - plan

for:

a) Healthy adult

b) School age /adolescent children

15 50% 1,2,3 CO5,

CO6 PSO2 - G -

16

c) Pregnant and Lactating mothers

2. Planning diet to achieve healthy weight, if over or

underweight and its maintenance

3. Planning a diet for an obese individual and

underweight individual

Reference Books

1. Veenu Sheth and Kalyani singh (2007). Diet Planning through the life cycle. Part II Diet Therapy: A Practical Manual. 4rth edition, Elite Publishing

House Pvt Ltd, New Delhi, India

2. Mahan, L.K. and Stump, S. E. (2000). Krause’s Food, Nutrition and Diet Therapy

3. (11th Edition). Saunders, An Imprint of Elsevier, Pennsylvania, USA

4. Manay S and M Shadaksharsway (2008). Foods, Facts and Principles. New Age International Limited, New Delhi

5. Antia FP and Philip A (2010). Clinical Dietetics and Nutrition (4th ed.). Oxford

6. Shrilakshmi (7th edition) Dietetics. New Age International Pvt Ltd Publishers, India

17





B.SC. (HONORS) IN FOODS AND NUTRITION – PUBLIC HEALTH NUTRITION

Year II Core / Elective / Foundation

PHN: Food Science and Chemistry Credits / Hours per week

3(2+1)/

4 Hrs /Week

Semester III Year of Introduction: 2020-21

Year of Syllabus Revision: Maximum Marks / Grade O

Mode of Transaction Lectures, Tutorials, Presentation , class

discussions and Labs

Course Outcome (CO)

CO1 : To provide the students basic knowledge of general chemistry and Food chemistry essential to understand Food Science, Nutrition and other applied courses

CO2: To help students achieve knowledge on major constituents of diet with their role and characteristics

Unit

No.

Topic

(Theory)

Contact

Hours

Weight

age

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relation to

Gender (G),

Environment and

Sustainability

(ES), Human

Values (HV)and

Professional

Ethics (PE)

18

I Basic Aspects in Chemistry and Moisture in Foods:

1. Basics of inorganic chemistry- Nature and

characteristics of organic compounds-

a. Matter and Classification of matter

b. Elements, compounds and mixtures

c. Chemical Shorthand – symbols, formulae and

equations

d. Concept of atomic structure, theory of valency

e. Periodic classification of elements, Acids, bases and

salts

f. Electrolytes- Sodium (Na+), Chloride (Cl-),

Potassium (K+), Magnesium (Mg++), Calcium

(Ca++), Phosphate (HPO4–), Bicarbonate (HCO3-)

2. Basic aspects of organic chemistry

a. Nature and characteristics of organic compounds

b. Classification and nomenclature of organic

compounds

c. General reactions of aliphatic and aromatic organic

compounds

3. Moisture in Foods

a. Types of water- free water, entrapped water and

bound water

b. Properties of water-melting point, boiling point,

surface tension, specific heat, dielectric constant,

latent heat of fusion, vaporization and sublimation

c. Structure of water molecules

d. Relative humidity

e. Determination of moisture and water activity in

foods- perishable, semi-perishable and non-

perishable foods

10 Hrs 15% 1,2,3 CO1 PSO1 - G

-

II Carbohydrates and Gums:

1. Carbohydrates

a. Classification of carbohydrates

b. Structure and Properties of simple and complex

carbohydrates-

-

19

Starch, fibers - soluble and insoluble (celluloses,

hemicelluloses, fructo-oligosaccharides), food

sources

c. Functionality of carbohydrates-

Gelatinization, Retrogradation, Dextrinization,

Modified starches, Resistant starches, Inversion,

Glycosides.

2. Edible Gums and pectic substances- Sources,

properties and applications

Gum Arabic, Locust bean Gum, Seaweed

polysaccharides-(agar-agar, alginates, carageenan),

dextrans, chitin, inulin, β-glucan

a. Pectic substances-pectic substances and changes on

cooking and processing

3. Proteins

a. Classification, composition and structure

b. Physical and chemical properties

Physical properties of proteins

Molecular weight, Solubility, Electrophoresis

Chemical properties of proteins

Amphoterism, Binding of ions, Hydration of

proteins, Precipitation with antibodies, Denaturation

c. Functionality of proteins- hydration and solubility,

gelation, denaturation, surface active properties-

emulsion, colloidal system, foaming, dough

texturization (gluten formation), flavor binding

4. Lipids

a. Classification of fats/oils and fatty acids

b. Occurrence and composition of fats and oils

c. Physical properties-

emulsion, shortening, crystalinity, reversion,

rendering, hydrogenation, polymorphism, smoke

point, flash point and fire point, rancidity and

prevention of rancidity, peroxidation

d. Chemical properties-

Hydrolysis (Saponification value, Reichert Meissl

value and Polenske value), Unsaturation

15 Hrs

30%

1,2,3

CO2

PSO1

-

G

20

(Halogenation-Iodine Value, Hydrogenation),

Oxidation, Rancidity, Methods to prevent Rancidity,

Acid value

III Vitamins and Food Colors and Pigments and Enzymes:

1. Vitamins (fat and water soluble)

a. Structures (difference between the structures)

b. Physical and chemical properties

2. Food colors and pigments

a. Classification- fat soluble and water soluble

b. Sources, Physical and chemical properties of

Chlorophylls, myoglobin, anthocyanins, betalains,

tannins, carotenoids,

3. Enzymes

a. Occurrence of enzymes in foods and their role

b. Enzyme inhibitors in foods

c. Factors affecting enzyme catalyzed reaction

d. Application of enzymes in food processing –

Yeast, rennin, pectinase

e. Browning in foods- (enzymic and non-enzymic-

Maillard reaction and caramelization)

5Hrs 15% 1,2,3 CO2 PSO1 - N,G -

REFERENCES

1. Sunetra Roday (2017). Food Science and Nutrition, Oxford University Press, ISBN-13: 978-0-19-807886-9/ ISBN-10: 0-19-807886-2

2. T. Longvah R. Ananthan K. Bhaskarachary K. Venkaiah (2017). Indian Food Composition Tables (IFCT),, Indian Council of Medical Research, National Institute

of Nutrition, ASIN: B076NMYR4P

3. Srilakshmi B (2015). Food Science. Sixth edition, New Age International, New Delhi, ISBN 10: 8122438091 ISBN 13: 9788122438093

4. Sethi Mohini, Eram Rao (2011). Food Science Experiments and Applications. Second edition. CBS Publishers, New Delhi

5. Chopra and Panesar (2010), Food Chemistry, Narosa Publishing House

6. Fennema, Owen R (2008), Food Chemistry, 4rd Ed., Marcell Dekker, New York, ISBN-13: 978-0-8493-6 / ISBN-10: 0-8493-9272-1

7. L H Meyer (2004). Food Chemistry, CBS Publishers and Distributorss Pvt. Ltd. ISBN 9788123911496

8. Vaclavik. (2003). Essentials of Food Science. CBS Publishers, New Delhi. ISBN: 9788181283498

9. Potter,N.N.and Hotchkiss,J.H (2012), Food Science, 5th Ed., Chapman & Hall, ISBN 978-1-4615-4985-7

10. Maney S (2008). Foods, Facts and Principles, 3RD Edition Published by Wiley Eastern, New Delhi. ISBN- 9788122422153 / ISBN 8122422152

21






Year II


PHN: Food Science and Chemistry

Practical

Credits / Hours per week 3(2+1)/

4 Hrs/Week



Mode of Transaction Presentation, Class Discussions

Course Outcome (CO)

CO1 : To provide the students with basic knowledge of chemistry.

CO2: To train students different lab procedures in context to chemical properties of food.

Uni

t

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relation to

Gender

(G),

Environme

nt and

Sustainabil

ity (ES),

Human

Values

(HV)and

Professiona

l Ethics

(PE)

1. i) Basic chemistry: Acids- Bases

a. Preparation of normal and molar solution of acids and

alkali (NaOH, HCl, HNO3, H2SO4)

b. Determination of strength of acids and bases by

titrimetry NaOH- C2H2O4, HCl- Na2CO3

ii) Measurement of titratable acidity of foods (fruit juice,

7Hrs 15% 1,2,3 CO1,

CO2 PSO1 SD G -

22

milk, vinegar) and pH of foods.

2. i) Determination of gluten content and water absorption

property of different flours.

ii) Gelatinization of starch and factors affecting it.

iii) Effect of heat, acid, alkali on proteins of milk and egg

iv) Determination of smoking point of various oils and

plasticity of fats.

v) Role of fats and oils as shortening agent.

vi) Effect of acid, alkali, heat, low temp, exposure to air on

food pigments.

vii) Browning in foods- Enzymatic and Non-Enzymatic

browning (Maillard reaction, dextrinization and

caramelization) in foods and factors affecting it.

8Hrs 25% 1,2,3 CO1,

CO2 PSO1 SD G -

23

The Maharaja Sayajirao University of

Baroda

Faculty Of Family and Community

Sciences


Academic Year 2019-20 Onwards

B.SC. IN FOODS AND NUTRITION – PUBLIC HEALTH NUTRITION

Year II Core Allied Elective / Foundation

: Human Anatomy and Physiology Credits / Hours per week 4 (3+1) / 5 Hrs/ Week



Mode of

Transaction Lectures, Tutorials & Presentations

Course Outcome (CO) PHN

CO1: To sensitize the students about the Surface Anatomy and the directional terms related to the human body

CO2: To make the students aware about the Basic structural and functional units of life

CO3: To update the students about the various Organs and its systems with emphasis to its importance and role

CO4: To improve the understanding regarding the output and role of organ systems in the human body

CO5: To develop skills of the students about the physiology during exercise theoretically and practically

Unit

No.

Topic Conta

ct

Hours

Weighta

ge

(%)

BT

Level

CO PSO Elements of

Employability

(Emp)/

Entrepreneursh

ip (Ent)/ Skill

Development

(SD)

Relevance to

Local (L)/

National (N)/

Regional(R)/Glo

bal (G)

Relation to

Gender (G),

Environment

and

Sustainability

(ES), Human

Values (HV)and

Professional

Ethics (PE)

I Basic Aspects of Anatomy and Physiology

1. Anatomical aspects of the body

a. Anatomical terms & Directional terms

b. Surface anatomy

2. Cell- basic unit of life

a. Cell organelles- structure and function

b. Cell growth and division- phases and

importance

2 5% 1,2,3 CO1, CO2 PSO1

24

c. Tissues-types, site, structure and

functions.

3. Cancer – Causes, risk factors pathophysiology

and role of diet & lifestyle in treatment

EMP SD

N G

G ES

II Digestive and Respiratory Systems

1. Digestive System

a. Principal organs of the digestive system

–Mouth, tongue, Teeth, Esophagus,

Stomach, Small Intestine, Large

Intestine, Rectum, Anus- structure &

function b. Principal accessory organs- salivary

glands, liver, gall bladder, pancreas-

structure & function

c. Anatomy of the alimentary canal and

accessory organs

d. Physiology of digestion- macronutrients

e. Mechanism of absorption–

macronutrients- Importance of

Na+/Cl- ; Na+ glucose transporter f. Removas of unabsorbed food materials

and waste products.

g. Importance of enzymes and gut

hormones in Digestion and absorption of

food

2. Respiratory System

a. Structure & site of major organs of the

respiratory system

b. Basic functions of the organs of

respiratory system

c. Physiology of exchange of gases-O2 and

CO2

d. Tuberculosis – cause, Risk factors,

Pathophysiology and treatment

e. Role oftidal volume and vital volumes in

muscular exercise

7 15% 1,2,3 CO3,CO4,C

O5

PSO1,PS

O2

25

III Circulatory, Musculoskeletal system and

Immunology

1. Circulatory system

a. Blood – constituents, blood grouping,

blood coagulation

b. Heart- Structure and function

- Arterial system, Venous system-

afferent efferent vessels

- Importance of Blood circulation

- Heart rate, Pulse rate, Cardiac

output, blood pressure- systolic &

diastolic and its regulation

- Cardiac cycle and Purkinje fibres

2. Musculoskeletal System

a. Muscle- Types, structure & functions

b. Skeletal system – formation of bone and

teeth

-Concept of bone density,

-Disorders : osteoporosis, osteopenia

3. Immunology

a. Basic principles of Immunology- concept

of immunity and types

b. Immunoglobulin- Types, general

structure & function

c. T-Cells, B-Cells structure & function

d. Humoral and Cell mediated Immunity

e. Autoimmune disorders

9 20% 1,2,3 CO3,CO4,C

O5

PSO1,

PSO2

EMP SD

N G

G ES

26

IV Uro-Genital Systems

1. Excretory System

a. Kidney, Urinary bladder- structure and

function

b. Mechanism of urine formation –

Glomerular Filtration rate (eGFR), urine

output, urine composition- Normal &

abnormal constituents

c. Counter-current mechanisms in blood

pressure regulation

d. Hormonal control

2. Reproductive System

a. Sex glands, organs including hormones-

structure and function

b. Mechanism of Menstruation - estrogen

verses progesterone

c. Testosterone- single hormone impact

d. Physiology of conception-intra uterine

layers-importance of B6/B12 vitamins in

neuronal development

e. Parturition, Lactation and Menopause

f. Life long-Nutrition based current

approaches for a healthy life for women

g. HIV– cause, Risk factors,

Pathophysiology and role of diet &

lifestyle in treatment

7 15% 1,2,3 CO3,CO4,C

O5

PSO1,

PSO2

EMP SD

N G

G ES

27

V. Neuro Endocrine system

1. Endocrine glands – Name & hormone

associated, location and general functions

a. Pituitary

b. Thyroid

c. Parathyroid

d. Pancreas

e. Adrenal

f. Sex glands (male and female)

2. Nervous System

a. Neuron- structure and function

b. Brain-Major division and sensory motor

neurons

c. Central nervous system, Autonomic

Nervous System, Parasympathetic

Nervous System

7 15% 1,2,3 CO3,CO4,C

O5

PSO1,

PSO2

EMP SD

N G

G ES

References

1. Chaterjee CC. Human Physiology. 11th Edition, Volume 1, 2016.

2. CBS Publishers & Distributors Pvt. Ltd. ISBN: 9788123928722

3. Chaterjee CC. Human Physiology. 11th Edition, Volume 2, 2016.

4. Kathleen J. W. Wilson, Anne Waugh, Allison Grant. Ross and Wilson Anatomy and Physiology in Health and Illness. 12th Edition, 2014.

Elsevier Publication

5. Nora Hebert, Ruth Heisler, Olga Malakhova, Jett Chinn, Karen Krabbenhoft. A photographic Atlas for Anatomy and Physiology. 8th Edition, 2014.

Pearson Publication.

6. Roger Watson. Anatomy and Physiology for Nurses. 13th Edition, 2012.

Elsevier Publication

7. Pearce E. Anatomy and Physiology for Nurses. 16th edition, 1997.

Published by Jaypee Brothers Medical Publishers (P) Ltd.

https://www.google.co.in/search?rlz=1C1RLNS_enIN724IN724&q=Kathleen+J.+W.+Wilson&stick=H4sIAAAAAAAAAOPgE-LSz9U3MMsrLEkxUgKzTcvyCpMrtGSyk630k_Lzs_XLizJLSlLz4svzi7KtEktLMvKLAKNOT5g4AAAA&sa=X&ved=0ahUKEwjM84Tfx63cAhUSY48KHT27AjcQmxMI_AEoATAV

https://www.google.co.in/search?rlz=1C1RLNS_enIN724IN724&q=Anne+Waugh&stick=H4sIAAAAAAAAAOPgE-LSz9U3MMsrLEkxUgKzTSssyywqtGSyk630k_Lzs_XLizJLSlLz4svzi7KtEktLMvKLAAdG1hA4AAAA&sa=X&ved=0ahUKEwjM84Tfx63cAhUSY48KHT27AjcQmxMI_QEoAjAV

https://www.google.co.in/search?rlz=1C1RLNS_enIN724IN724&q=Allison+Grant&stick=H4sIAAAAAAAAAOPgE-LSz9U3MMsrLEkxUuLRT9c3NDQuLMtONs_SkslOttJPys_P1i8vyiwpSc2LL88vyrZKLC3JyC8CAFcvHTI6AAAA&sa=X&ved=0ahUKEwjM84Tfx63cAhUSY48KHT27AjcQmxMI_gEoAzAV

https://www.google.co.in/search?rlz=1C1RLNS_enIN724IN724&q=Nora+Hebert&stick=H4sIAAAAAAAAAOPgE-LRT9c3NCpJMinOSypT4gXxDJOzLSrLstJztWSyk630k_Lzs_XLizJLSlLz4svzi7KtEktLMvKLAIrNJm89AAAA&sa=X&ved=0ahUKEwi2-8CXya3cAhWEeysKHaA3BccQmxMIjQIoATAe

https://www.google.co.in/search?rlz=1C1RLNS_enIN724IN724&q=Ruth+Heisler&stick=H4sIAAAAAAAAAOPgE-LRT9c3NCpJMinOSypT4gXxDJOzLQ1yqqoqtWSyk630k_Lzs_XLizJLSlLz4svzi7KtEktLMvKLAFrk8_o9AAAA&sa=X&ved=0ahUKEwi2-8CXya3cAhWEeysKHaA3BccQmxMIjgIoAjAe

https://www.google.co.in/search?rlz=1C1RLNS_enIN724IN724&q=Olga+Malakhova&stick=H4sIAAAAAAAAAOPgE-LRT9c3NCpJMinOSypTAvMykkty000Ly7RkspOt9JPy87P1y4syS0pS8-LL84uyrRJLSzLyiwD4fdjlPAAAAA&sa=X&ved=0ahUKEwi2-8CXya3cAhWEeysKHaA3BccQmxMIjwIoAzAe

https://www.google.co.in/search?rlz=1C1RLNS_enIN724IN724&q=Jett+Chinn&stick=H4sIAAAAAAAAAOPgE-LRT9c3NCpJMinOSypT4gXxDJPMkkvSKksqtWSyk630k_Lzs_XLizJLSlLz4svzi7KtEktLMvKLAKnffQw9AAAA&sa=X&ved=0ahUKEwi2-8CXya3cAhWEeysKHaA3BccQmxMIkAIoBDAe

https://www.google.co.in/search?rlz=1C1RLNS_enIN724IN724&q=Karen+Krabbenhoft&stick=H4sIAAAAAAAAAOPgE-LRT9c3NCpJMinOSypTAvMMjcuys80sS7RkspOt9JPy87P1y4syS0pS8-LL84uyrRJLSzLyiwDol-NgPAAAAA&sa=X&ved=0ahUKEwi2-8CXya3cAhWEeysKHaA3BccQmxMIkQIoBTAe

28





B.SC.(HONORS) IN FOODS AND NUTRITION- PUBLIC HEALTH NUTRITION

PRACTICAL

Year II

Core Allied/ Elective / Foundation

FND 1304: Human Anatomy &

Physiology Practical

Credits / Hours per week 3(2+1) / 4 hours/ week



Mode of Transaction Lectures, Tutorials & Presentations

Course Outcome (CO)

CO1: To develop skills for the students about the physiology during exercise including energy and cardiac output theoretically and practically

CO2: To provide practical laboratory based training in different conditions.

Unit

No.

Topic Contac

t Hours

Weightage

(%)

BT

Level

CO PSO Elements of

Employability

(Emp)/

Entrepreneurship

(Ent)/ Skill

Development

(SD)

Relevance to

Local (L)/ National

(N)/

Regional(R)/Globa

l (G)

Relation to

Gender (G),

Environment

and

Sustainability

(ES), Human

Values

(HV)and

Professional

29

Ethics (PE)

I Hematological Assay

1. Preparation of blood smear (Temporary)-

(understanding of different morphology of RBC)

2. Determination & Interpretation of Complete Blood Cell

(CBC) Count- Theory

3. Hematin Crystal Preparation

4. Haemoglobin content estimation

5. Demonstration of WBC counting (using Naubauer

chamber)

6. Blood Group determination

6 7% 1,2,3,4 CO2 PSO1,

PSO2 SD N,G

G

II Biophysical Methods

1. Measurement of pulse rate and oxygen saturation

before and after exercise- Manual & automated

2. Measurement of blood pressure (Manual & automated),

oxygen saturation at rest and after exercise

3. Measurement of grip strength

4. Use of Pedometer for measuring the rate of physical

activity

5. Body fat analysis using Omran hand held body fat

analyser

6 7% 1,2,3,4 CO1 PSO1,

PSO2 SD N,G G

III Microscopy & Cytology

Viewing slides of sections of

- Various Organs

- Different types of Tissues

3 6% 1,2,3,4,5 CO2

,

PSO1,

PSO2

SD N,G G

30

The Maharaja Sayajirao University of

Baroda






Fundamentals of Biochemistry Credits/Hours per week 5(5+0)/ 5Hrs /Week


Year of Syllabus Revision: Maximum Grade O

Mode of

Transaction Lectures, Presentations, Discussions

Course Outcome (CO)

CO1: Students will develop an understanding of the principles of biochemistry.

CO2: Students will gain knowledge and understand the delivery and function of cellular nutrients and metabolism in human body.

CO3: Students will be able to apply the knowledge of biochemistry and clinical biochemistry to human nutrition and dietetics.

Unit

No.

Topic Contac

t Hours

Weightage

(%)

BT

Lev

el

CO PSO Elements of

Employabilit

y (Emp)/

Entrepreneur

ship (Ent)/

Skill

Development

(SD)

Relevance to

Local (L)/

National (N)/

Regional(R)/G

lobal (G)

Relation to

Gender (G),

Environment

and

Sustainability

(ES), Human

Values

(HV)and

Professional

Ethics (PE)

I Enzymes and Coenzymes

1. Definition, importance, nomenclature , properties,

specificity of enzymes

2. Classification of enzymes

3. Coenzymes, isoenzymes, lysoenzymes

4. Catalytic site of enzyme

5. Mechanism of enzyme action

6 10% 1,2,5 CO1

CO3 PS01

L/N/R/G

G

31

6. Factors influencing enzyme action

7. Enzyme inhibition

8. Feedback inhibition

9. Clinical enzymology : Diagnostic value of serum

enzymes and isoenzymes

II Biological membrane and Biological Oxidation

1. Membrane structure and functions

2. Transport of metabolites across membranes

3. Enzymes and Coenzymes involved in oxidation

and reduction

4. High energy phosphates

5. Importance of biologic oxidation

6. Components of respiratory chain

7. Oxidative phosphorylation and ATP generation

5 5% 1,2

CO1

CO2

PS01

L/N/R/G

III Chemistry and Metabolism of Carbohydrates

1. Chemistry of Carbohydrates

a. Isomerism, Epimers, Amino Sugars ,

Glycosides

b. Monosaccharides, Disaccharides,

Polysaccharides, Glycoproteins

2. Metabolism of Carbohydrates – Glycolysis,

TCA/citric acid cycle, Glycogenolysis,

Gluconeogensis and HMP shunt

a. Significance and function

b. End products of aerobic and anaerobic

oxidation-glycolysis

c. Generation of ATP molecules – oxidation of

glucose

d. Regulation of blood glucose levels

e. The renal threshold for glucose

f. Conversion of carbohydrates into fat

12 15% 1,2,

5

CO1

CO2

CO3

PS01

L/N/R/G

IV Chemistry and Metabolism of Fats

1. Chemistry of Lipids

a. Simple, compound, glycolipids, lipoproteins,

aminolipids, derived lipids,

b. Saturated, unsaturated, Prostanoids, Essential

fatty acids, steroids

10 10% 1,2,

5

CO1

CO2

CO3

PS01

L/N/R/G

G

32

2. Metabolism of Lipids – Oxidation of

Triglycerides, Beta oxidation of Fatty acids, Chain

elongation and Synthesis of lipids

a. Significance

b. Functions

c. Generation of ATP molecules

d. Ketosis

e. Types of lipoproteins and their functions

f. Role of Liver in lipid metabolism

V Chemistry and Metabolism of Amino Acids

1. Chemistry of Amino Acids

a. Classification of amino Acids : Based on their

structure

Polarity, Nutritional classification, on their

metabolic fate

b. Common Properties of Amino acids –

Physical and Chemical

c. Peptides and biologically active peptides

d. Importance of non- protein amino acids

e. General reactions- Transamination,

Deamination, and Decarboxylation reactions

6 10% 1,2

CO1

CO2

CO3

PS01

L/N/R/G

G

VI Chemistry and Metabolism of Proteins

1. Chemistry of Proteins

a. Classification of Proteins

b. Structure (Primary, Secondary and Tertiary)

and Properties

c. Denaturation of proteins

d. Nitrogen balance

2. Metabolism of Proteins

a. Metabolic Pool

b. Urea Cycle – Reactions, Importance and

Clinical significance

c. Proteinuria

d. Edema

7 10% 1,2,

5

CO1

CO2

CO3

PS01

L/N/R/G

G

VII Nucleic Acid and Nucleoprotein

1. Chemistry of Nucleic Acid and Nucleoproteins

a. Overview on structure and nomenclature of

10 10% 1,2,

5

CO1

CO3

PS01

L/N/R/G

33

nucleotides

b. Naturally occurring nucleotides and synthetic

derivatives

c. Chemistry of DNA and structural organization

of RNA

d. DNA & gene

e. Biological importance of nucleic acids

f. Nucleoproteins

2. Metabolism

a. Overview on synthesis (denovo synthesis and

salvage pathway) and degradation of purines

and pyrimidines

b. Disorders of Purine and Pyrimidine

metabolism – Hyperuricemia, Gout,

Hypouricemia, Orotic aciduria

VIII Fluid Balance in the body

1. Distribution of fluids in the body

2. Factors influencing the distribution of body

water

3. Water balance in the body –Regulation of

water intake and output

4. Physiological functions of water

5. Dehydration

6. Electrolyte composition and regulation in

body fluids

7. Maintenance of blood pH

a. Buffer systems (Bicarbonate, Phosphate,

Protein)

b. Renal mechanism

c. Respiratory mechanism

d. Disorders of acid-base balance – Causes and

treatment

10 15% 1,2,

5

CO1

CO2

CO3

PS01

L/N/R/G

G

IX Protein synthesis and genetic code

1. The process of protein synthesis

2. Overview of Replication of DNA

3. Overview of transcription in eukaryotes, Post

transcriptional modification

5 10% 1,2

CO1

CO2

CO3

PS01

L/N/R/G

34

4. Genetic Code – Definition and properties

5. Overview of translation in eukaryotes and post

translational modification

X Plasma proteins, Haemoglobin and Detoxification

1. Plasma proteins and their importance – albumin,

Globulin, C-reactive protein and Immunoglobulin

2. Haemoglobin – structure, role in transport of O2

and CO2, Hb Derivatives, Abnormal Hb

3. Detoxification: Oxidation, Reduction ,

Conjugation and Hydrolysis

4 5% 1,2,

5

CO1

CO2

CO3

PS01

L/N/R/G

G

Reference Books

1. Satyanarayana U and Chakrapani U. Biochemistry. 5th edition, 2017. Published by Elsevier

2. Rodwell VW, Bender D, Botham KM, Kennley PJ, Weil PA. Harper’s Biochemistry Illustrated Biochemistry. 31st Edition, 2018. Published by McGraw Hill

Education.

3 Champe PC & Harvey RA. Lippincott’s Illustrated Reviews on Biochemistry. 6th edition, 2013.Published by Lippincott Williams & Wilkins, Philadelphia,

USA

4 Jain J L, Jain Sunjay, Nitin Jain. Fundamentals of Biochemistry, 2012.Published by S. Chand & company, New Delhi

5 Moran, L, Horton R, Scrimgeour G, Perry M. Principles of Biochemistry, 5th Edition, 2012. Person Publication, US

6 Kuchel PW and Ralston GB. Schaum’s outlines of Biochemistry. 3rd edition, 2011. Published by Tat McGraw Hill, New Delhi.

7 Talwar GP and Srivastava LM. Textbook of biochemistry and Human Biology. 3rd edition, 2004. Published by Prentice Hall of India Private Limited, New

Delhi

8 Deb A C. Fundamentals of Biochemistry, 7th edition, 2001. Published by New Central Book Agency, Kolkatta

9 Stryer L, Berg J, John LT. Biochemistry, 8th Edition, 2015. Published by WH Freeman and Co.

35




Academic Year 2020 onwards

BSc. (PHN): Regular Programme

Year II

CORE COMPULSARY

: BASICS OF MEAL PLANNING

Credits 5(3+2)



Mode of Transaction LECTURE/POWEPOINTPRESENTATI

ON/PRACTICALS


CO1: students will enable to understand the basics principles of meal and its applications

CO2: students will enable to understand planning of meal using food exchange system through life cycle

CO3: To improve the understanding level stages pregnancy and lactation & their growth and development

CO4: To enhances skill practical knowledge of students regarding meal planning

Unit

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relation to

Gender (G),

Environme

nt and

Sustainabili

ty (ES),

Human

Values

(HV)and

Professiona

l Ethics

(PE)

36

1. Concept of meal planning and food exchange system

1. Basic definitions: Adequate intake, functional

foods, Phytochemicals, Neutraceuticals, Dietary

supplements and balanced diet

2. Understanding concept of health (Physical,

psychological, emotional and spiritual)

3. Growth and development : Major Milestones

4. Introduction to ten food groups, sources and

nutrients from each food group

5. Energy giving foods, Body building foods and

protective foods)

6. Exchanges of various food groups and their bases,

standard weights and measures.

7. Importance of meal planning, principles of meal

planning and factors affecting meal planning.

8. Food Pyramid, My pyramid, My plate, food based

dietary guidelines for Indians, Dietary goals for

healthy life.

9. RDA, Energy requirements and basis for setting

energy requirements

10. Global recommendations for Calcium, Sodium and

Potassium.

Types of menus TYPES OF FOOD SERVICES.

7 15 1 1 4, SD N,G ES

II Nutrition during pregnancy and lactation

Pregnancy

1. Foetal growth and Foetal nutrition

a. Foetal growth and Foetal nutrition

b. Role of placenta

c. Effect of nutritional status during pre-

4 20 2 2,3 4,5 SD L,R,N,G G,PE

37

pregnancy and pregnancy on birth outcome

(SFD and IUGR)

d. Weight gain during pregnancy, Nutritional

requirements during pregnancy, General

dietary and common concerns, nutritional

problems during pregnancy .FOOD

TABOOS/FOOD MYTH

e. Food and nutrient intake by various socio-

economic groups

2. Lactation

a. Phases of lactation, Nutrient needs and dietary

habits

b. Composition of breast milk, Advantages of

breastfeeding to infant and mother, Exclusive

breastfeeding, Advantages of colostrum

feeding, Artificial feeding.

c. Food taboos in community

III Nutrition from pediatric to Geriatric stage

1. Infancy

a. Growth pattern, Assessment of growth,

Nutrient requirements

b. Breastfeeding and planning of safe and

indigenous complementary feeds during

infancy for low and high income groups

c. Nutritional problems like diarrhoea, under

nutrition, Stunting and wasting.

2. Pre-Schoolers

a. Growth and development pattern

b. Nutrient needs, eating habits

c. Growth monitoring , SAM,MAM

d. Concerns of Childhood obesity and

underweight

30 3 2,3 4

SD L,R,N,G G,PE

38

3. School aged children

a. Growth and development

b. Nutrient needs

c. Iron deficiency anemia, dental caries, under

nutrition.

4. Adolescence

a. Growth and development during adolescence

b. Nutritional requirements

c. Nutritional Concerns: anemia, micronutrient

deficiencies (IDD, Calcium, Zinc), Obesity,

anorexia nervosa, bulimia nervosa

d. Nutrition complications of Teenage Pregnancy

5. Adult

a. Reference adult man and woman

b. Nutrient requirements for Sedentary, Moderate

and Heavy workers, athletes.

c. Nutritional deficiencies and Non-

Communicable diseases

d. Dietary guidelines for healthy living

6. Nutrition during ageing

a. Ageing and Nutritional needs

b. Physiological AND PSYCHOLOGICAL

changes occurring during old age

c. Diet and feeding pattern for the elderly

d. Nutritional and health concerns and their

management. e. Factors affecting longevity and health

practical

39

IV

Market survey of commonly consumed foods,

calculations of nutritive value, and standardization of

recipes

1. Market survey of commonly consumed food from

different food groups, processed foods, discretionary

foods etc

2. Preparation of list of foods rich in Energy, Protein,

Fat, Calcium, Iron, Vitamin C and Beta carotene in

each food exchange group. Conversion of Weights and

Volumes of Raw Foods to Cooked Foods.

3. Standardisation of recipes of various food groups for

meal planning

4. Food exchange system and its applications to plan

healthy diets

5. Calculation of nutrients like Energy, Protein, Fat,

Calcium, Iron, Vitamin C and Beta carotene from

Food data base tables and using Nutrify India now

(NIN APP).

6. Steps of menu planning

4 10 3 4 4 ENT,

EMP L,N,R,G PE

V Planning and preparation of diets from infancy to

geriatrics

1. Adult diet (Sedentary, Moderate, Heavy)

2. Diet for Pregnancy and lactation

3. Complementary feeds for the infants

(7-9 months, 9-12 months, Above 12 months)

4. Healthy tiffin recipes for school going child (Preparing

cyclic menus).

5. Adolescent diet (LIG, MIG, HIG)

6. Diet for old age group

Calorie dense snacks for athletes and women with low

gestational weight gain or very thin women during

pregnancy / Adolescence.

4 25 3 4 5 EMP,

ENT,SD L,R,N,G PE

40

References

1 Bernstein, M. (2010). Nutrition for the older Adult(2nd edition). Jones publishers.

ISBN-10:1284048934

2 Brown, J. (2011). Nutrition Now (6th ed). Wadsworth publishers. ISBN:13-978-1133936534

Chadha R, Mathur P.(2015) Textbook of Nutrition : A life style approach 5, Orient Blackswan publishers. ISBN 978 81 250 5930 1.

3 Dietary guidelines for Indians – A Manual by National Institute of Nutrition.(2011)

4 Longvah T, Ananthan R, Bhaskarachary K, Vankiah k (2017). Indian Food Composition Tables. Hyderabad: National Institute of Nutrition, Indian

council of Medical Research

5 Srilakshmi B.(2014). Dietetics(7th edition) New Age International Publishers. Delhi. ISBN:978-81-224-35009. 6 Sharma S (2000). Human Nutrition and Meal Planning.

7 Low cost Nutritious supplements (LCNS) 2014, C Gopalan, BV Rama Sastri & SC Balasubramanian, ICMR publications

8 L. Kathleen Mahan, Janice L. Raymond (2017). Food, Nutrition, Diet Therapy (14th ed.). Elsevier Inc. ISBN 978-0-323-34075-5

41






Year II

Foundation Elective

: APPLIED SCIENCE

Credits 3 (2+1)

Semester III Year of Introduction:

Year of Syllabus Revision: 2020-21 Maximum Grade O


ON/PRACTICALS


CO1: To utilize the knowledge of basic principles of science and its applications in nutrition.

CO2: To give an idea about the critical thinking skills to analyse the data and interprets results in specified area of nutrition.

CO3: To improve the understanding level of students for scientific terms and techniques used in this field.

Unit

No.

Topic Contact

Hours

Weight

age

(%)

BT

Level

CO PSO Elements of

Employabilit

y (Emp)/

Entrepreneur

ship (Ent)/

Skill

Development

(SD)

Relevanc

e to Local

(L)/

National

(N)/

Regional(

R)/Global

(G)

Relation to

Gender (G),

Environment

and

Sustainability

(ES), Human

Values

(HV)and

Professional

Ethics (PE)

I. Learning the use of measurements and units

1. Systems of unit-MKS, CGS, FPS systems &its inter

Conversions. Introduction of smaller units of length,

mass & time- milli, micro, nano, pico, Angstrom, carats,

quintal, tons, conversions of length & weight from MKS

to FPS & vice-versa, calculate BMI etc.

2. Measurement of-area, volume, density, pressure,

velocity,acceleration & its practical application- volume

of tea in different cups, milk in different glasses,

8 25% 1,2,3 CO1,

CO2

PSO 2 EMP, G

42

capacity of commonly used vessels, spoons, katori etc.,

area of a study- room. Volume of air in a bed- room,

volume of water in a water tank etc.

3. Friction & applications- slippery floors & precautions,

measures for using catheters, rectal tubes,

zippers(Velcro), antiseptic lubricants, synovial fluids in

joints, serous fluid between layers of pleura, pericardium

peritoneum

4. Mass and Weight--micrograms, theory of weightlessness.

Different types of balances used in the community-

bathroom scales, infanto-meter, heightmeter, micro-

balances, single-pan balances, digital balances least

count calibration.

5. Density– study of purity of substances, comparison of

different densities related to food. Lactometer

salinometer,saccharo meter ,alcoholmeter etc.

6. Pressure-of liquids,gases, precautions to betaken. Blood

pressure, sphygmomanometer, underwater exercises, air

and water mattresses.

7. Machines- levers- applications- wheel chair, scissors,

ramp in hospitals, buildings, railway stations, jack-screw,

pulleys in traction.

II Heat and light

1. States of matter, evaporation, sublimation, condensation,

freezing,frosting, defrosting, vaporization, fusion.

2. heat and temperature expansion - , contraction.

Applications-examples of expansion- mercury in

thermometer, opening lids of glass containers, freezing

of water- explain expansion & breaking of bottles in

freezer etc.

3. Thermometer and Scales-Centigrade, Fahrenheit and

inter conversions. Body temperature, measurement,

clinical & laboratory thermometers.

4. Specific heat-of different substances and its applications-

water as a remedy for small burns, copper-bottomed

vessels for cooking.

12 30% 1,2,3 CO1,

CO2

PSO1 EMP G

43

5. Latent heat-of fusion, vaporization. Burns due to boiling,

steam &its remedies.

6. Modes of transfer of heat- conduction, convection,

radiation. Heating pads, steam inhalers,Insulators in

cooking utensils, ovens, refrigerators. Room heater,

thermos flask,cooling of food in refrigerator etc.

7. Electro magnetic radiations-radio & TV waves, micro

waves, UV-radiations x-rays, gammarays etc. - and their

characteristics. Practical applications in micro-wave

cooking, ultra-violet sterilisation, ultra-violet radiation

therapy for rickets, tuberculosis, neuritis, acne vulgaris,

lumbago, psoriasis, acne vulgaris, radiotherapy using

gamma rays, teletherapy, operation of remote-control,

infra-red heat therapy thermography for detection of

breast cancer and ocular diseases and tumours , TB using

X-rays.

8. Light- incandescence, fluorescence, phosphorescence- its

applications-bulbs, fluorescent lamps (FL), CFLs, LEDs,

LCDs. Fluorescent lights in the treatment of jaundice of

new borns fluroscopy etc.

III Biophysical Phenomena

1. Diffusion, Osmosis -applications like Dialysis etc.

2. Colloids –colloidal medicines and applications of

colloidal chemistry .

3. Absorption & Adsorption-applications in purification

of water, tablet formulations, charcoal in water filters,

removal of bacteria,toxins,irritants uysing absorbents,

enzymatic reactionsetc.

4. pHand buffer-effect in humans with examples of

phosphate,bicarbonate buffers, acidosis,

alkalosis,acidic and alkaline foods.

5. Surface tension- applications in food, medication (oral

tablets to reduce surface tension of the faecal contents

in the rectum, soap solution for enemas) laundry.

10 25% 1,2,3 CO1,

CO2

PSO1 EMP G

44

6. Viscosity-curd,milk,oil,food gruels etc and effect of

temperature.

PRACTICALS

IV

Determining the volumes of different utensils used in

everyday life- tea cups, glasses, katoris, spoons, buckets,

mugs etc. using measuring cylinders.

Determining the mass of objects using different balances.

Conversion into Kg, pounds.

Study of different types of thermometer like clinical and

laboratory thermometer etc.

Determination of purity of milk using Lactometer.

Demonstration of working of various laboratory

instruments- balances, water bath, muffle furnace, auto

claves,ovens, pressure cookers, refrigerators.

Precautionary steps to be taken in laboratories- fuses,

circuit breakers, electric shocks, fire-hazards, fire

extinguishers, first-aidetc.

15 20% 2,3 CO2,

CO3

PSO1 EMP,SD G ES

References

1. WilsonKandWalkerJ(1994).PrincipleandTechniqueofPracticalBiochemistry. Foundation Books, NewDelhi.

2. SrivastavaVKandSrivastavaKK(1987).IntroductiontoChromatography –Theory and Practice. S. Chand &Co., NewDelhi.

3. HolmaDHandPeckH(1993). AnalyticalBiochemistry(2

nded.).Langham

Scientific and Technical,U.K.

4. PomeranzYandMeLoanCE(1996).FoodAnalysis:TheoryandPractice(3

rded.). CBS Publishers and Distributors, New Delhi

5. RaghuramuluN,NairMandKKalyanasundaramS(1983). AManualofLaboratory Techniques. NIN,ICMR.

6. SrivastavaAKandJainPC(1986).ChemicalAnalysis:AnInstrumentalApproach (2

nded.). S. Chand CompanyLtd.,NewDelhi.

7. PeetLJ(1970). Household Equipment (6

thed.). John Wiley&Sons, NewYork

8. VanZanteJ(1970). Household Equipment Principles. PrenticeHall, NewYork

9. David T Plummer (1987)- Introduction to Practical Biochemistry ( 3rd edition), Tata McGraw Hill Publishing Co., New Delhi

10. Tuli G D &Bahl B S (1986)- Textbook of Physical Chemistry, 12th edition- S Chand & Co. Pvt. Ltd. New Delhi

11. Soni P L (1989)- Textbook of Physical Chemistry, 15th edition, S Chand & Co. Pvt. Ltd. New Delhi

45






Year II

Core Allied

Food Adulteration & Analysis

Laboratory

Credits 3 (0+3)

Hours/ Week:06




ON/PRACTICALS


CO1: To enable the students to gain practical knowledge regarding the basic protocols included in the analysis of various nutrients in food.

CO2: To upgrade the knowledge of students about various techniques used in foods and nutrition research and analytical industries.

CO3: To upskill practical knowledge of students regarding analytical science and simple adulteration test.

Unit

No.

Topic Contact

Hours

Weight

age

(%)

BT

Level

CO PSO Elements of

Employabilit

y (Emp)/

Entrepreneur

ship (Ent)/

Skill

Development

(SD)

Relevanc

e to Local

(L)/

National

(N)/

Regional(

R)/Global

(G)

Relation to

Gender (G),

Environment

and

Sustainability

(ES), Human

Values

(HV)and

Professional

Ethics (PE)

I. Principle, Estimation and Interpretation of Proximate

Principles- Moisture and Fibre

1. Principles and Methods for the estimation of moisture

&fibre

2. Estimation of Moisture from various food groups

3. Determination of crude fibre content in various food

groups

2 20% 1,2,4,5 1,2,3 1 SD G

46

II Principle, Estimation and Interpretation of Proximate

Principles – Protein and Fat

1. Principles and Methods for the estimation of Proteins &

Fat

2. Protein by Micro kjeldahl process

3. Fat by Soxhlet process

2 20% 1,2 1,2,3,4

,5

1 SD G

III Principle, Estimation and Interpretation of Minerals

1. Principles and Methods for the estimation of Minerals.

2. Estimation of Total ash content and preparation of ash

3. Estimation of Total ash content and preparation of ash

solution for the estimation of Calcium, Phosphorous and

Iron using

4. Traditional Methods (Calcium- Titrimetric method;

Phosphorus- Fiske and Subba Row method; Iron-Wong's

method

5. Using Atomic Absorption Spectroscopy (AAS)

(Demonstration)

2 10% 1,2 1,2,3,5 1 SD G

IV Principle, Estimation and Interpretation of Antioxidant

Nutrients

1. Principles and estimation of Methods of Vitamins.

2. Estimation of ascorbic acid from fresh food samples

using 2, 6-Dichlorophenol-Indophenol (DCPIP) Visual

Titration Method.

1 5% 1,2 1,2,3. 1 SD G

V Food Adulteration-Food Groups by households

methods/kits

1. Milk and Milk products

2. Oils and Fats

3. Fruits and vegetable

4. Food grains and its products

1 5% 1,2 1,2,3 1 SD G

VI Food Adulteration of other group

1. Salt, spices and condiments

2. Sugars and Confectionery

3. Beverages

1 5% 1 1,2,3 1. SD G

47

References

1. Suzanne Nielsen (2017). Food analysis. Food Science Text Series (5th Edition). Springer.

2. NolletLeo.M.L. (2004). Volume 1-Handbook of Food Analysis: Physical Characterization and Nutrient Analysis (2nd Edition). Marcel Dekker.

3. Sathe A Y (1999). A first course in food analysis. New age international pvt ltd, New Delhi.

4. Raghuramulu N, Madhavan K N and Kalyan Sundaram S (1983). A manual of laboratory techniques. Hyderabad: National Institute of Nutrition.

5. FSSAI Manuals of methods of analysis of various food products. Available at: http://www.fssai.gov.in/home/food-testing/food-testing-manual.html

6. Pomeranz Y (2013). Food analysis: Theory and Practice (3rd edition). Springer Science & Business Media.

7. ISI handbook of food analysis Vol I- XII (1980-84). Bureau of Indian Standards, ManakBhavan, New Delhi.

8. Ranganna S (1986). Handbook of Analysis and Quality Control for Fruit and Vegetable Products (reprint, revised edition). Tata McGraw-Hill Education

9. FSSAI DART (Detect Adulteration with Rapid Test) book. Available at: http://www.fssai.gov.in/home/capacity-building/FSSAI-Books.html

48

COURSE OUTLINES FOR COURSES OFFERED IN PUBLIC HEALTH NUTRITION SEMESTER IV

49





B.SC. (HONORS) IN FOODS & NUTRITION - CBCS


Youth Health and Nutrition Credits / Hours per week 2 (2+0) / 2 Hrs / Week

Semester IV Year of Introduction: 2019-20



Course Outcome (CO)

CO1: To understand the reproductive and related health and nutrition issues of youth.

CO2: To understand the role of nutrition in improving mental health of youth.

CO3: Strategies to improve youth health & nutrition

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

I Youth Reproductive Health and Nutrition Issues 12 40% 1, 2, 3, 5 CO1

PSO

1,3 EMP L,N,R,G G, V

50

1. Introduction to youth reproductive health issues

2. Vulnerabilities, risk-taking behaviours, addiction

behaviours and life skills

3. Unwanted pregnancy and abortion and contraceptive

options for young people

4. Prevention of Sexually transmitted infections (STIs) and

HIV

5. Harmful traditional practices (HTPs)

6. Regular health screening and vaccines available for

preventing diseases: Human Papillomavirus (HPV)

vaccine, Hepatitis B and Hepatitis A vaccine, tetanus-

diptheria, measles, mumps, MMR, Pap smear/pelvic exam,

Testicular exam or testicular self-examination (TSE), and

self-breast examination

7. Importance of screening for high BMI, anaemia, blood

pressure, diabetes, cholesterol for controlling risk factors

8. Youth-Friendly reproductive health services

II Youth Mental Health and Role of Nutrition

1. Introduction to Mental Health

2. Synergy between non-communicable disease risk factors

and mental health

3. Role of nutrition in mental health and well being

4. Low mood or Depression, Psychoses, Substance use

5. Epilepsy and Dementia

6. Mental health problems in daily life and coping

mechanisms

7. Prevention and Promotion activities for improving youth

mental health

06 20% 1,2 CO2 PSO

2,3 EMP L,N,R,G G, V

III Youth Nutrition

1. Food, Diet and Nutrition: An overview

2. Common dietary risks and nutritional problems in youth

3. Preventing micronutrient problems in youth

12 40% 1,2,4 CO3 PSO

1,2,3 EMP L,N,R,G G, V

51

4. Managing youth malnutrition

5. Managing risk factors for chronic diseases

6. Nutrition and HIV

Reference Books

1. http://www.open.edu/openlearncreate/course/view.php?id=11


3. http://www.open.edu/openlearncreate/course/index.php?categoryid=23





8 http://www.open.edu/openlearncreate/course/view.php?id=20

9 http://www.open.edu/openlearncreate/course/view.php?id=22

10 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3385284/

11 http://www.who.int/news-room/fact-sheets/detail/adolescents-health-risks-and- solutions

12 https://www.sciencedirect.com/science/article/pii/S2352646715000319

13 https://www.hhs.gov/ash/oah/adolescent-development/physical-health-and-nutrition/vaccines/what-vaccines-do-adolescents-need/index.html

14 http://www.un.org/esa/socdev/unyin/documents/ch04.pdf





52

B.Sc. (HONORS) IN FOODS AND NUTRITION


Nutritional Assessment for Health Credits / Hours per week

2(2+0)/ 2

Hrs/week


Year of Syllabus Revision: 2018-19 Maximum Marks/Grade O


Course Outcome (CO)

CO1: Students will be learn about the principles and methods for assessment of nutritional status

CO2: Students will be able to use and interpret various indicators for assessing nutrition and health status of an individual

Unit

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

I Introduction of Nutritional Status Assessment Methods

1. Definitions and terminology used in Assessment of

Nutritional Status

2. Nutritional status assessment methods commonly used:

(i) Anthropometry

(ii) Dietary assessment

(iii) Biochemical and Biophysical parameters

(iv) Clinical

7 30% 1,2,3,4,5 CO1

CO2 PSO1 SD L,N,R,G

G,ES,H

V

53

II Anthropometry and Biophysical Assessment Methods

1. Anthropometric measurements - weight, height, MUAC,

SFT, waist and hip measurements and others

2. Various standards for reference for different age groups

WHO 2007 and others

3. Use of growth charts for boys and girls based on WHO

2007(Asia Pacific)

4. Cut offs used for identifying undernutrition and its types,

Overweight and obesity, central obesity, etc.

5. Role of anthropometric measurements in identifying risk

factors

6. Common biophysical methods of assessment like Bone

Mineral density, Blood Pressure and their classifications to

identify at risk subjects.

12 40% 1,2,3,4,5 CO1

CO2

PSO1

PSO3

EMP,

SD L,N,R,G G

III Assessment of Dietary Intakes: Commonly Used Methods

and Interpretations

1. 24 hour diet recall method

2. Food frequency method

3. Concept and use of consumption and its patterns in diet

surveys (e.g. NNMB)

4. Dietary diversity score for women & children

5. Identifying Dietary Risk Factors (Trans fat, high salt, high

sugar foods, low fruit & vegetable intakes) from dietary

assessment survey.

6. Commonly used tests for biochemical assessment : Impaired

Glucose Tolerance, Fasting Blood Sugar, Lipid classification,

AHA criteria. Iodine deficiency disorders with special

reference to T3 and T4 assessment. Iron deficiency anemia,

haemoglobin, thin blood smear, Haematocrit assessment, etc.

11 30% 1,2,3,4,5 CO1

CO2

PSO1

PSO3

SD L,N,R,G ES

Reference Books

1. Jelliffe DB, Jelliffe EP (1989). Community nutritional assessment. Oxford University Press, New Delhi.

2. Gopaldas T and Seshadri S (1987). Nutrition monitoring and assessment. Oxford University Press Delhi.

3. Sachdev HPS, Choudhury P (Eds) (1994). Nutrition in children. Developing country concerns. Dept of Pediatrics. Maulana Azad College. New Delhi.

4. ICMR (2009) Recommended dietary intakes for Indians. Draft report ICMR, NewDelhi

5. Growth Monitoring Training Modules- NIPCCD, New Delhi

6. Bruce Cogill – Anthropometric Indicators Measurement Guide. FANTA (USAID), AED, Washington, 2003.

54

7. WHO growth standards for children and adolescents UNICEF (2009)

8 Tracking progress on child and maternal Nutrition UNICEF (2009)

55





B.SC. (HONORS) IN FOODS AND NUTRITION – PUBLIC HEALTH NUTRITION – REGULAR PROGRAMME

Year II Core Compulsory

PHN : Basics of Nutrition Science Credits/hrs/week

05+ 00=05

5 hrs/week




Course Outcome (CO)

CO1 Students will gain basic knowledge of Macro-nutrients & Micronutrients

CO2 Students will gain understanding about the factors affecting the bio availability and requirements of nutrients

CO3 Students will learn about common nutritional disorders due to imbalance of macro-nutrients/ Micronutrients

CO4 Students will learn to comprehend on nutrient – nutrient interrelationships

Unit

No.

Topic Conta

ct

Hours

Weightage

(%)

BT

Level

CO PSO Elements

of

Employabi

lity (Emp)/

Entreprene

urship

(Ent)/ Skill

Developm

ent (SD)

Relevanc

e to Local

(L)/

National

(N)/

Regional(

R)/Global

(G)

Relation to

Gender (G),

Environment

and

Sustainabilit

y (ES),

Human

Values

(HV)and

Professional

Ethics (PE)

I Concept of health and nutrition, Recommended dietary

allowance and dietary guidelines

1. History of Nutrition, Energy requirements, Food based

dietary guidelines

a. Important landmarks in the history of nutrition

b. Recommended dietary allowances – Reference man,

reference woman, principles of arriving at RDA

c. National dietary goals and dietary guidelines-

Principles and process of development of dietary

guidelines

6 8% 1,.2,3,

4 CO 1, 4 PSO1 EMP L,N,R, G

56

d. Dietary guidelines of selected developed and

developing countries

e. Indian dietary guidelines

f. Visual presentation of dietary guidelines- Food guide

pyramids, eat well Bermuda, French stairs

g. Definitions of key terms : RDA, RDI, upper tolerable

limits, EAR, ESSADI, MDR etc

Nutritional Labelling : Key terms

II Components of energy expenditure and body weight

1. Components of energy expenditure

a. Basal Metabolic Rate

b. Physical Activity

c. Thermic Effect of Food

2. Measurement of energy in foods

3. Measurement of human energy expenditure.

4. Body Composition and Body Weight

a. Body weight components and techniques for measuring

(i) Lean body mass

(ii) Body fat (ii) Body water (iii) Body mineral mass

b. Regulation of body weight

(i) Role of hormones – leptin, ghrelin and insulin

(ii) Control of food intake and energy balance

c. Body weight Imbalances: Overweight and Obesity

(i) Assessment

(ii) Etiology & Health Risks

(iii) Common problems encountered in obesity

management (Plateau effect and Weight cycling)

d. Eating disorders

(i) Anorexia nervosa (ii) Bulimia nervosa (iii) binge

eating disorder (iv) PICA (Rumination disorder

e. Interrelationship between Under nutrition, Infection and

Immunity

Metabolic adaptations during starvation

8 11% 1,2,3 CO1,3 PSO1

III Role of Carbohydrates in health and disease

1. Classification, digestion, absorption and utilization: An

appraisal

2. Simple and Complex carbohydrates, Non-starch

8 11% 1,2,3 CO1,2,3 PSO1

57

polysaccharides and fiber constituents and their role in

Nutrition.

3. Established and emerging evidence of fiber

4. Newer functional role of carbohydrates in human

nutrition

5. Polyols, Glycemic Index, Glycemic load and Satiety

index: Clinical implications

6. Disorders related to carbohydrate metabolism

a. Lactose intolerance and dental caries

b. Diabetes mellitus: definition, classification and oral

glucose tolerance test, Indicators for monitoring

diabetes mellitus

Requirements and allowances.

IV Role of lipids in health and disease

1. Classification, digestion, absorption, transport – A

review

2. Functions of essential fatty acids, and Long chain

PUFA

in human metabolism

3. Role of n3 and n6 fatty acids in health and disease

4. Hyperlipidemia and nutritional aspect of

atherosclerosis

5. Phytochemicals & Plant sterols in human nutrition

6. Diet heart hypothesis: Quality of fat on lipid status

7. Visible and invisible fats in diets

8. Human requirements of essential fatty acids.

9. Assessment of Lipid status

10. Recommendations for heart friendly diets

11. Inter-relationship between Obesity and non

communicable diseases

12. Requirements and allowances, safe limits

8 11% 1,2,3 CO1,2,3 PSO1

V Role of Proteins in health and disease

1. Classification, digestion, absorption and transport –

Review

2. Non protein compounds and their biological functions

3. Metabolism of proteins – Role of liver and muscles

4. The concept of nitrogen balance, the concept of

8

11% 1,2,3 CO1,2,3 PSO1

58

obligatory nitrogen losses and their relevance to

protein requirement

5. Human requirements for proteins

6. Current methodology for determining protein

requirements and essential amino acid requirements

7. The concept of quality of protein and method for

measuring it.

8. Protein deficiency

Requirements and allowances.

VI Role of Fat Soluble Vitamins–Vitamins A, D, E and K in

health and disease

1. Historical background

2. Structures of vitamins

3. Digestion, absorption, transport and metabolism

4. Bioavailability : Modulators

5. Biochemical function

6. Assessment of vitamin status

7. Interaction with other nutrients

8. Toxicity and deficiency

9. RDA

8 11% 1,2,3 CO1,2,3

, 4 PSO1

VII Role of Water Soluble Vitamins in health and disease


2. Structures of vitamins




6. Assessment of vitamin status



9. RDA

Vitamins to be covered: Thiamin, Riboflavin, Niacin,

Pantothenic acid, Pyridoxine, Ascorbic Acid, Folic Acid,

Cyanocobalamine

8 11% 1,2,3 CO1,2,3

,4 PSO1

VIII Role of Macro Minerals in health and disease


2. Structures of macro minerals


8 11% 1,2,3 CO1,2,3

,4 PSO1

59



6. Assessment of macro mineral status



9. RDA

Minerals to be covered: Calcium, Phosphorous, Iron,

Iodine, Copper and Zinc

IX Role of Micro Minerals in health and disease


2. Structures of micro minerals




6. Assessment of micro mineral status



9. RDA

Minerals to be covered: Magnesium, Selenium,

Chromium, Sodium, Potassium and Fluorine

8 11% 1,2,3 CO1,2,3

,4 PSO1

X Reactive oxygen species and role of phytonutrients in

Antioxidant defense

1. Introduction to reactive oxygen species- peroxides,

superoxides, singlet oxygen alpha oxygen etc.

2. Antioxidants – definition and oxidative stress.

3. Effects of oxidants on macromolecules (CHO, proteins,

lipids, nucleic acids).

4. Antioxidant defense system (Enzymatic and Non-

enzymatic) – Location of action of various antioxidants.

5. Salient findings from observational studies.

Role of phytonutrients in Antioxidant defense

4 4% 1,2,3 CO1,3,4 PSO1

REFERENCES

1. Ross, A. C., Caballero, B., Cousins, R. J., Tucker, K. L., & Ziegler, T. R. (2012). Modern nutrition in health and disease: Eleventh edition. Wolters Kluwer

Health Adis (ESP)

2. Bamji MS, Prahlad Rao N and Reddy V (2010). A Textbook on Human Nutrition (3rd Edition). Published by Oxford and IBH Publishing Co., New Delhi

3. Gibney MJ, Macdonald IA and Roche H (2010). Nutrition and Metabolism (2nded.). Published by Wiley-Blackwell, ISBN: 978-1-4051-6808-3

60

4. Sue Rodwell Williams (2009). Nutrition, Diet Therapy (9thed.). Published by WB Saunders Company.

5. Geissler C (2009). Fundamentals of Human Nutrition. Churchill Publications, US.

6. Krause and Mahan (2008). Food Nutrition, Diet Therapy (12thed.). Published byWB Saunders Company

7. Shils ME, Olson JA and Shike (2006). Modern Nutrition in Health and Disease (10th ed.), Vol. II. Published by Philadelphia, Lea and Fiebiger

8. Martin Eastwood (2003). Principles of Human Nutrition, Second edition, Edinburgh, UK

9. Swaminathan M (2000). Advanced Textbook on Foods and Nutrition, Vol I (2nded.). Published by Bangalore Printing and Publishing Ltd, Bangalore

10. Garrow JS, James WPT, Ralph A and James JPT (2000). Human Nutrition and Dietetics (10thed.) Published by Churchill Livingstone. ISBN-

10: 0443056277, ISBN-13: 978-0443056277

61






Year II Foundation Elective

PHN : Basics of Food Science Credits 4(2+2)/6Hrs/Week




Course Outcome (CO)

CO1 Students will gain knowledge pertaining to basic properties of food groups

CO2 Students will have basic understanding of principles involved in cooking of foods from various food groups

Uni

t

No.

Topic Contact

Hours

Weight

age

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relation to

Gender (G),

Environment

and

Sustainabilit

y (ES),

Human

Values

(HV)and

Professional

Ethics (PE)

I Cereal and Cereal Products

1. Types, structure, composition, nutritive value,

fortification and processed products of:

i. Wheat

ii. Rice

iii. Maize

2. Millets and pseudo millets (quinoa, buckwheat): Types,

composition and processing

3. Oats: Types and uses

4. Types of flour, composition of multigrain flour

03 12% 1, 2, 4 CO1

CO2 PSO1 SD G ES

62

5. Antinutritional factor present in cereals

6. Bread-Role of ingredients in bread making

II Pulses, Legumes and Products, Nuts and oilseeds, Fats

and Oils

1. Legumes and Pulses

i. Types, composition, nutritive value and anti nutritional

factors present in pulses /legumes

ii. Protein hydrolysates, concentrates and isolates,

elimination of antinutritional factors, textured vegetable

protein

iii. Germination and fermentation- process, merits and

demerits

iv. Soy and soy products- types, composition, health

benefits

2. Nuts and oilseeds

i. Types, Composition and nutritive value

ii. Processing

iii. Antinutritional factors

iv. Role of nuts and oilseeds in cookery

3. Fats and Oils

i. Types, Composition, Nutritive value and Sources

ii. Processing- virgin, cold and hot press oils,fractionation,

interesterification, blending, fortification

iii. Role in Bakery: Types of fats used in Bakery, creaming

of fat

iv. Fat mementics

04 12% 1, 2, 4 CO1

CO2 PSO1 SD G ES

III Fruits and Vegetables, Spices and Condiments and

Beverages, sugar, salt and leavening agent

1. Fruits and Vegetables

i. Structure, composition and Nutritive Value

ii. Changes occurring in maturation and ripening

iii. Processing

05 10% 1, 2, 4 CO1

CO2 PSO1 SD G ES

63

2. Spices and Condiments

i. Definition and Classification

ii. Composition and nutritive value

iii. Active principles present

3. Beverages

i. Classification and composition

ii. Processing

iii. Dietary significance

IV Sugar, Salt and Leavening Agents

1. Sugars and Jaggery

i. Sources and composition

ii. Processing- bleaching and refining (sulfur free)

iii. Physical and functional properties,

iv. Non- Nutritive Sweeteners

v. Role in Bakery

2. Salt

i. Types

ii. Fortification and double fortification

iii. Low sodium salt

iv. Role in Bread fermentation

3. Leavening Agents

i. Types- Mechanical, chemical and biological

ii. Uses in cookery and bakery

03 10% 1, 2, 4 CO1

CO2 PSO1 SD G ES

V Foods from Animal Sources

1. Eggs

i. Detailed structure and composition

ii. Egg proteins

iii. Quality assessment and grading

iv. Egg foam- stages of egg foam

v. Roles of egg in cookery

12 20% 1, 2, 4 CO1

CO2 PSO1 SD G ES

64

2. Meat

i. Definition and classification

ii. Composition of meat

iii. Slaughtering- traditional (Halal, Sechita, African and

Sikh) and conventional methods of slaughtering

iv. Post mortem changes-- rigor mortis, ageing

tenderization of meat

v. Identification of Meat cuts and buying guide and

cooking methods

vi. Meat products- gelatin, lard, tallow, sausages

vii. Concept of red meat and white meat

3. Poultry

i. Types

ii. Poultry dressing

iii. Cooking and buying guide

iv. Cooking methods

4. Fish

i. Classification

ii. Composition of fish

iii. Characteristics of fresh fish

iv. Spoilage of fish- microbiological, physiological,

biochemical

v. Preservation and processing

vi. Fish products

vii. Cooking methods

5. Milk and Milk Products

i. Composition of milk, Nutritive value of milk and milk

products

ii. Preparation of milk products

iii. Processing, Pasteurization of milk and fortification of

milk and milk products

iv. Effect of heat, enzymes, acid, salts on milk

65

VI Other Food Commodities

1. Convenience food

i. Definition and types of convenient foods available in

the market

ii. Advantages and disadvantages

2. Novel technologies in foods

i. Molecular Gastronomy

ii. Genetically Modified foods

iii. Encapsulation techniques

03 06% 1, 2, 4 CO1

CO2 PSO1 G ES

References

1. Sunetra Roday (2017). Food Science and Nutrition, Oxford University Press, ISBN-13: 978-0-19-807886-9/ ISBN-10: 0-19-807886-2

2. T. Longvah R. Ananthan K. Bhaskarachary K. Venkaiah (2017). Indian Food Composition Tables (IFCT),, Indian Council of Medical Research, National

Institute of Nutrition, ASIN: B076NMYR4P

3. Srilakshmi B (2015). Food Science. Sixth edition, New Age International, New Delhi, ISBN 10: 8122438091 ISBN 13: 9788122438093

4. Sethi Mohini / Rao E. S. (2011). Food Science Experiments and Applications. Second edition . CBS Publishers, New Delhi

5. Vaclavik. (2003). Essentials of Food Science. CBS Publishers, New Delhi.ISBN: 9788181283498

6. Maney S (2008). Foods, Facts and Principles, 3rd Edition Published by Wiley Eastern, New Delhi. ISBN- 9788122422153 / ISBN 8122422152

66




Academic Year 2019- 20 Onwards

B.SC. (HONORS) IN FOODS AND NUTRITION-DIETETICS

PRACTICAL

Year II

Core Allied / Elective / Foundation

PHN : Basics of Food Science

Practical

Credits / Hours per week 4(2+2)/6Hrs/Week



Mode of Transaction Demonstration, food preparation,

application

Course Outcome (CO)

CO1 : Students will be able to understand principles of cereal and pulses science though practical applications and role in cooking

CO2 : Students will be able to understand the physical characteristics of animal foods and their role in cooking

CO3 : Students will learn science behind various ingredients and their role in cooking

Uni

t

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

67

(PE)

I 1. Measurement of specific gravity of milk and factors

affecting it

2. Determination of egg quality

3. Different stages of egg foam and preparation of

products- soufflé, cakes, meringues, fluffy omelette

4. Factors affecting egg foam formation

5. Application of egg in cookery

6. Different methods of leavening in cooking and baking-

physical, chemical and biological

7. Methods of fermentation- fermentation of foods from

various food groups (cereals, pulses, milk, vegetable)

8. Process of germination of grains and factors affecting

the process

9. Acceptability of texturized food products as an

alternative to meat

30

30%

1,2,3,4,

5,6

CO1

CO2

CO3

PSO1

PSO9

SD

G

ES

68





B.SC. HONORS IN FOODS AND NUTRITION – PUBLIC HEALTH NUTRITION


Fundamentals of Food Microbiology Credits/ Hours per week 5(3+2)/ 7 hrs /Week




Course outcome:

CO1: To enable students to understand the basic characteristics of micro-organisms, their role in food spoilage and food borneillnesses

C02: Toenablethestudentstoenumerateandidentifydifferenttypesofmicro-organisms

Unit

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relation to

Gender (G),

Environment

and

Sustainability

(ES), Human

Values

(HV)and

Professional

Ethics (PE)

69

I Evolution of Microbiology

Scope of microbiology, role of microbiology in biotechnology

Contribution several scientists working in the field of

microbiology:

a. Theory of spontaneous generation of life

b. Germ theory of fermentation and decay

c. Germ theory of disease

5 10% 1,2,3 CO1

PSO2 - G -

II Overview of Microbiology

a. Classification andnomenclature, morphological

details, reproduction and conditions required for

growth for molds, bacteria, virus and yeast

b. Role of microorganisms causing spoilage in food, its

symptoms and prevention

c. Role of microorganisms in fermentation of food

10 20% 1,2,3,4 CO2

PSO2 - G -

III

Microbial cultures

Categorization of cultures, techniques for pure culture

isolation, preservation and storage of pure cultures - culture

bank

8

5%

1,2,3,4,5

CO2 PSO2 - G -

IV Micro-organisms causing food contamination

Microorganisms causes spoilage in food groups such as fish,

meat, milk and milk products, soft drinks, fruits and

vegetables (higher water content) and other food groups such

as cereals, pulses/legumes, confectionary, nuts and oil seeds

and spices/ condiments.

10 15% 1,2,3,4,5 CO2

PSO2 - G -

V Role of prebiotics and probiotic under disease condition

a. Definition, types and mechanism

b. Role of short chain fatty acids

i. Propionate

ii. Butyrate

iii. Acetate

5 10% 1,2,3 CO1

PSO2 - G -

70

VI Microflora present in water

a. Source of water contamination

b. Methods employed to disinfect water:

c. At household level- RO water purification

d. At Municipal corporation- residual chlorine

5 10% 1,2,3,4,5 CO1

PSO2 - G -

Reference Books

1. Food Microbiology and Safety Practical Manual (2005) IGNOU Publications, New Delhi

2. William C Frazier, Dennis C West hoff and N M Vanitha (2013) Food Microbiology, 5th Ed, The Mc Graw Hill Co Inc. New York.

3. James M Jay (2006), Modern Food Microbiology, 7th Ed., Springer Publication, New York.

4. Martin Ray Adams, Maurice Moss and Peter MC Cluv, (2015), 4th Ed, Royal Society of Chemistry, UK

71





B.SC. HONORS IN FOODS AND NUTRITION – PUBLIC HEALTH NUTRITION(PRACTICAL)


Fundamentals of Food Microbiology Credits/ Hours per week 5(3+2)/ 7 hrs /Week


Year of Syllabus Revision: ` Maximum Marks / Grade O

Mode of Transaction Labs

Course outcome:

CO1: To enable students to understand the basic characteristics of micro-organisms, their role in food spoilage and food borneillnesses.

CO2: Toenablethestudentstoenumerateandidentifydifferenttypesofmicro-organisms

Unit

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relation to

Gender (G),

Environment

and

Sustainability

(ES), Human

Values

(HV)and

Professional

Ethics (PE)

I Glassware sterilization

Types of sterilization based on its principle

5 5% 1,2,3,4,5 CO2 PSO2 SD G -

II Determination of nutrient agar

1 Preparation of nutrient agar

2 Preparation of dilution blank

3 Most probable number technique for water

10 5% 1,2,3,4 CO1 PSO2 SD G -

72

4 To determine the safety of water using rapid methods

5 To determine microorganisms in air samples of

different places

6 Determination of yeast, molds and Coliforms in food

samples using pour plate/standard plate count

techniques and surface plate techniques

7 To determine the microbiological safety of utensils

using swab rinse techniques

8 To enumerate micro organisms in hand rinse samples

III Principles of basic microbiological techniques

1. Types of microscopy

a) Simple microscopy

b) Compound microscopy

c) Electron microscopy

2. Different types of media, storage and sterilization of

media

10 15% 1,2,3,4,5 CO2 PSO2 SD G -

IV Grams staining technique and its importance

1. Principle of grams staining technique

2. To perform Grams staining technique and observe them

under

5 5% 1,2,3,4,5 CO2 PSO2 SD G -

73





BSc. (Dietetics): Regular Programme

Year II

Foundation Elective

PRINCIPLES OF FOOD

PRESERVATION

Credits 4(3+1)



Mode of Transaction LECTURE/PRACTICAL

/POWERPOINT PRESENTATION

Course Outcome (CO)

CO1 To enable to understand the basic concepts of food preservation

CO2 To GAIN knowledge regarding the developments in food preservation

CO3 To develop ability in preparing and preserving various food products by using preservation techniques

Unit

No.

Topic Contact

Hours

Weighta

ge

(%)

BT

Level

CO PSO Element

s of

Employa

bility

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regional

(R)/Glob

al (G)

Relation to

Gender (G),

Environment

and

Sustainabilit

y (ES),

Human

Values

(HV)and

Professional

Ethics (PE)

I. Basic Concepts in Food Preservation

Introduction-

a. Food Preservation and its importance

b. Principles of food preservation

c Factors responsible for food spoilage

4 5 1 1 4 ,5 SD G ES

74

II Food Spoilage a. Food spoilage- Role of micro organisms in food

spoilage - Bacteria, yeast and moulds.

b. Causes and types of spoilage in perishables

and semi- perishable along with remedial

measures to be taken. c. Causes and types of spoilage in canned food with

remedial measures. d. Fermentation, decomposition and putrefaction

with factors affecting same - Desirable and undesirable fermentation.

4 10 2 2 4,5 SD G ES

III 1. Preservation by low temperature

a) types of low temperature storage b) types of

freezing c) changes during freezing & thawing etc.

d) types of containers used

2. Drying & Dehydration

a) methods of drying & dehydration b) different types of

driers c) freeze drying- lyophilisation d) packing &

storage

3. Preservation by irradiation

a) Sources of ionizing radiations b) factors affecting

radiation of foods c) effect of radiation of foods

4. Pickling

a) control of pH b) action of preservatives c) types of

pickles d) spoilage in pickles e) use of additives,

color, emulsifiers

5. Canning & Bottling

a) Steps involved b) principles of processing acid & non-acid

foods c) types of containers d) types of lacquer e) spoilage

of canned foods

20 3 3 4 EMP,

ENT L,G PE

75

IV Preservation by inactivation method

1. Objectives and principles involved, merits and demerits

a. Sterilization

b. Pasteurization

c. Pressure treatment

d. Blanching

2. Preservation of spices & condiments

3. Preservation of grains, legumes 4. Preservation & storage of perishables & semi-

perishables- milk, eggs, fish, flesh foods,

vegetables, fruits

4 20 3 3 4 ENT,E

MP G PE

V Principles, method of preparation and preservation of

different types of preserved food 1. Fruit juices and beverages, squashes, cordials,

2. Jams, jellies, marmalades, candies

3. Tomato products- ketchup, sauce, puree, paste, juice

4. Chutneys & powders

5. Papads, khakras

4 15 3 2 4,5 EMP,E

NT,SD L,R PE

VI Practical

1.Preparation of Various Food Products for

Preservation a. Squash and Cordial

b. Jam, Jelly and Marmalade

c. Pickles

d Tomato ketchup

e. Chutneys

f. sauces

4 15 3 3 4 EMP,

ENT L,R,N PE

76

VII Other processing methods for food preservation

Blanching and Freezing of fruits and vegetables

2. Drying of vegetables- peas, potato, carrot, French

beans

4. Reconstitution of dried vegetables

5. Drying & making powders- garlic, ginger, spices etc

4

10

2 3 4,5 EMP,

ENT L,R,N PE

VIII Visits to Food Industries

factory visits- pickle, jam, pulses, freeze drying

laboratories, papad industries, small-scale entrepreuners in

food making industry

4 5 1 1 4,5 EMP,

ENT L PE

References

1 Food Packaging ‘Principles and Practice’ Second Edn., 2005, G.L. Robertson

2 Food Processing: Principles and Applications, 2006, Ramaswamy Hosahalli, Mechelle Marcotte, CRC Press

3 Food Processing Technology 3rd Edition, 2009, P.J Fellows, CRC WP

4 Handbook of Food Preservation Edited by M. Shaffiur Rahman, 2007,CRC Press Pvt. Ltd.

5 Singh A K (2015), Food preparation and preservation; Random Publication(New Delhi).

6 Shrivastava RP and Kumar S. (2015); Fruit and Vegetable Preservation- Principles and practices; CBS Publishers and Distributors.ducation

(India)

77





B.SC. (HONORS) IN FOODS & NUTRITION – PUBLIC HEALTH NUTRITION

PRACTICAL


Practical Nutritional Biochemistry Credits / Hours per week 3 (0+3) / 06 Hrs / Week



Mode of Transaction Tutorials, Presentations and Labs

Course Outcome (CO)

CO1: To develop an understanding of the reagent preparation and knowledge regarding use of classical laboratory techniques.

CO2: To provide fundamental practical skills required for biochemistry and nutrition assays.

CO3: To comprehend interpretation of biochemical tests and relate it with clinical conditions.

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Element

s of

Employa

bility

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regional

(R)/

Global

(G)

Relation

to

Gender

(G),

Environ

ment and

Sustaina

bility

(ES),

Human

Values

(HV) and

Professio

nal

Ethics

(PE)

I Basic Laboratory Principles, Procedures, Instruments –

Theory

1. Usage of different types of glasswares in clinical chemistry.

2. Preparation of solutions and reagents

- Normality, Molarity, Molality, Strengths of acids

3. Precision and accuracy in analytical procedures

7 20% 1, 2, 3, 4,

5, 6

CO1

CO2

PSO

2,3,4,5

EMP,

ENT, SD L,N,R,G -

78

4. Specimen collection, handling, storage of specimens

- Blood, urine, stool

- Changes in blood and urine on storage

- Difference between blood, plasma, serum

5. Precipitating agents

6. Understanding the usage of various laboratory instruments II Qualitative Tests for Macronutrient - Carbohydrates

1. Molisch’s test

2. Benedict’s test

3. Barfoed’s test

4. Fehling’s test

5. Picric acid test

6. Seliwanoff’s test

7. Phenylhydrazine test

8. Mucic acid test

9. Test for starch, dextrin and glycogen

4 15% 2, 3, 4, 5,

6

CO2

CO3

PSO

2,3,4,5

EMP,

ENT, SD L,N,R,G -

III Qualitative Tests for Macronutrient - Proteins

1. Xanthoprotein reaction

2. Millon-Nasse’s reaction

3. Aldehyde reaction

4. Biuret reaction

5. Ninhydrin reaction

6. Coagulation

4 15% 2, 3, 4, 5,

6

CO2

CO3

PSO

2,3,4,5

EMP,

ENT, SD L,N,R,G -

IV Qualitative Tests for Macronutrient - Lipids

1. Estimation and importance of following tests

- Peroxide value

- Saponification value

- Acid value

- Iodine value

7 20% 2, 3, 4, 5,

6

CO2

CO3

PSO

2,3,4,5

EMP,

ENT, SD L,N,R,G -

V Biochemical serological estimations

1. Blood Hb Principles, comparison of various methods used

for Hemoglobin estimation like HemoCue, Sahli’s method,

Cyanmethemoglobin method etc. and its normal values

2. Serum Glucose (Kit method)

3. Serum Total Proteins

4. Serum Albumin and Globulin

5. Serum Calcium

7 20% 2, 3, 4, 5,

6

CO2

CO3

PSO

2,3,4,5

EMP,

ENT, SD L,N,R,G -

79

VI Urine Analysis

1. Physical examination of urine

2. Creatinine estimation in urine

3. Use of dip stick method to check for sugars in urine

4. Assessment methods and cut off for Urinary Sodium and

Iodine : An appraisal

3 10% 2, 3, 4, 5,

6

CO2

CO3

PSO

2,3,4,5

EMP,

ENT, SD L,N,R,G -

References

1. Chawla R. Practical Clinical Biochemistry Methods and Interpretations, 4th Edition, 2014. Published by Jaypee Brothers Medical Publishers Ltd., India.

2. Sheel Sharma. Practical Biochemistry, 2007. Published by Classic Publication House

3. A. Aljebory, T. Alsalman. Practical Biochemistry, 2015. Published by Research Gate Publication https://www.researchgate.net/publication/301647645

4. Alan H Gowenlock . Varley’s Practical Clinical Biochemistry, 6th Edition, 2006. Published By Heinemann Medical, University of Minnesota.

80

COURSE OUTLINES FOR COURSES OFFERED IN PUBLIC HEALTH NUTRITION SEMESTER V

81





B.SC. (HONORS) IN FOODS AND NUTRITION - CBCS


Food Safety and Food Labelling Credits / Hours per week

2 (2+0) 2

Hrs/Week



Mode of Transaction

Course Outcome (CO)

CO1: Students will understand the factors that threaten food safety

CO2: Students will understand safe preparation, holding and storage of food

CO3: Students will understand food safety laws

CO4: Students will understand food labels for healthy food choices

Uni

t

No.

Topic Contact

Hours

Weightag

e

BT

Level

CO PSO Elemen

ts of

Employ

Relevan

ce to

Local

Relatio

n to

Gender

82

(%)

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

I Introduction to various concepts associated with food safety

1. Definition and importance of Food Safety

2. Estimates of global burden of food borne diseases

3. Factors associated with food safety – FAT TOM

4. Major food borne illnesses - causes and consequences

5. Role of personal hygiene in promoting food safety

6. Unit hygiene and food safety – Layout of food service

7. Receiving and storage of safe food

8. Preparation, holding and storage of safe food

9. Safe disposal of waste

10. Cleaning and sanitisation

10 Hrs 45% 2,3 1,2,3 3

EMP

ENT SD

L,N,G

-

II Various types of Food toxins and Adulterants present in 10 Hrs 30% 2,3,4,5 1,2 3

83

Foods

1. Naturally occurring toxins- Coumarins, Cyanogenic

glycosides, alkaloids, lectins, Saffarole, mushroom

toxin, marine toxins

2. Heavy Metal contamination – Lead, mercury, cadmium,

nickel, aluminium, copper

3. Myco toxins (Aflatoxin)– Aspergillus flavus,

Aspergillus niger, Aspergillus parasiticus

4. Toxins produced during processing- Acrylamide,

biogenic amines, melamine

5. Household tests to identify common food adulterants

and toxins.

6. Measures to reduce or eliminate food toxins.

√

L,N,G

III Introduction to Food Labelling

1. Food labelling laws and guidelines - FSSAI

2. Components of a food label

3. Types of Food labels (Front of pack and back of pack)

4. Nutrition labelling and its significance

5. Various Graphic warning labels

6. Food labels for healthy food choices (Traffic light,

Health Star rating)

7. Nutrient profiling

10 Hrs 25% 2,3,4,5 1,2 1,2

√

L,N,G

Reference Books

1. Food Safety and Standards (Licensing & Registration of Food Businesses) Regulations, 2011

(http://www.fssai.gov.in/home/fss-legislation/fss-regulations.html)

2. Food Safety & Standard Act, 2006 (http://www.fssai.gov.in/home/fss-legislation/food-safety-and-standards-act.html)

3. Roday S. (2011) Food Hygiene and Sanitation, 2nd Edition, Tata Mc Graw Hill

4. http://www.who.int/news-room/fact-sheets/detail/food-safety

5. Deshpande S.S. (2002). Handbook of Food Toxicology, CRC Press, Boca Raton

http://www.fssai.gov.in/home/fss-legislation/fss-regulations.html

http://www.fssai.gov.in/home/fss-legislation/food-safety-and-standards-act.html

84





B.SC. (HONORS) IN FOODS & NUTRITION - CBCS

Year III


Preventive Nutrition for Chronic

Diseases

Credits / Hours per week 2 (2+0)/ 2 Hrs / Week

Semester V Year of Introduction: 2021-22



Course Outcome (CO)

CO1: To enable students to understand emerging public health problems, namely the rise of chronic/non-communicable diseases in populations

CO2: To understand the economic impact of rising NCD’s & the need to adopt population wide approaches to decrease the burden

CO3: To understand the concept of common risk factors for 4 leading chronic diseases

CO4: To sensitize students on the best buy interventions for preventing chronic/non-communicable diseases

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values

(HV)

85

and

Professi

onal

Ethics

(PE)

I Introduction to Non-Communicable Diseases: An

Emerging Public Health Problem in Developing Countries

1. Rising double burden of malnutrition, childhood obesity

(urbanization and reduced physical activity, changing

dietary patterns, influence of industrialization)

2. Foetal origins of adult diseases: implications of early under

nutrition its long-term consequences

3. Global burden of disease and disability, understanding

DALYs

4. Contribution of Chronic Diseases/Non-communicable

diseases burden to total disease burden: Global Status,

Status in India

5. Mortality, Morbidity due to NCD

6. Major chronic Diseases/ NCD’s contributing to disability

and deaths globally and in India

7. Risk Factors for Chronic diseases/NCD

8. Commonality of risk factors and their interrelationship.

9. Understanding Metabolic Syndrome: Clustering of risk

factors and disease risk

12 40% 1, 2,3,4,5 CO1 PSO

1,2 EMP L,N,R,G

G,ES,H

V

II Economic Consequences of Chronic /NCDs in Low and

Middle Income Countries

Understanding the concept of premature death due to chronic

diseases

1. Burden of NCD’s in Productive age group population and

its relationship with development of nations

2. Economic losses due to ill health, understanding DALYs

3. Size of the Problem: Demonstrating the Economic Burden

of NCDs

03 10% 1,2,4,5 CO2 PSO

1,2,3 EMP L,N,R,G

G,ES,H

V

III Importance of Healthy Diet and Control of Dietary Risk

for Prevention of Chronic Diseases

1. Contribution of dietary risk factors to DALYs/Economic

Loss

7.5 25% 1,2,3,4 CO3 PSO

3,4 EMP L,N,R,G

G,ES,H

V

86

2. Understanding Dietary risk factors such as high salt and

sugar intake, Trans Fat intake and Low intake of fruits &

vegetables

3. Burden of dietary risk factors in India and the

recommended safe limits for them

IV Strategies And Interventions To Control Chronic

Diseases/NCD’s

1. Consequences of not taking timely actions and its

interrelationship with poverty and economic distress

2. Best Buy interventions recommended by WHO & Concept

of settings approach

3. Strategies to reduce the exposure of populations and

individuals to the risk factors for NCDs: Role of School and

workplace nutrition health programs, Eat Right Initiative

Etc.

7.5 25% 1,2,3,4 CO4 PSO 4 EMP L,N,R,G G,ES,H

V

Reference Books

1. Fact Sheets on Non Communicable Diseases

2. Global burden of disease: latest publication every year

3. Global Nutrition Report: Latest publication every year

4. Global status report on non-communicable diseases, 2014

5. www.who.int/ncd

6. NCD net: Global non communicable disease network

7. FSSAI (2018), Eat Right Initiative

87




Academic Year 2019-20Onwards

B.Sc.FcSc. (Public Health Nutrition): Regular Programme

Year III Core / Elective / Foundation

PHN: Diet Therapy Credits / Hours per week 4(4+0)/4Hrs/week

Semester V Year of Introduction:2021-22


Mode of Transaction Lectures, Tutorials, presentations

Course Outcome (CO)

CO1 Comprehensive knowledge in the field of therapeutic nutrition and dietetics.

CO2 Update & understand the current knowledge about classification, pathogenesis, diagnosis, etiology and dietary management of various diseases.

CO3 Application and Translation of scientific knowledge into practice.

CO4 Understanding and update on the newer non-pharmacological therapies to control various diseases conditions based on scientific evidence.

CO5 Correlating principles of dietary management with laboratory management and human nutrition.

Uni

t

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relation to

Gender (G),

Environment

and

Sustainability

(ES), Human

Values (HV)and

Professional

Ethics (PE)

1 Current scenario of Non-Communicable diseases in India

• Global and Indian scenario of NCD

• Various types of NCD and its causes

• Risk factors of NCD

• Relationship between Mortality rate and NCD

08 15% 2,3

CO1

CO2

CO4

PSO8 Emp. N,G

88

• Burden of NCD on country

• Various public health approaches to control NCD

Public health programs to control NCD in India

• Strategies

• Objectives

• The Eat Right Movement of FSSAI(Aaj Se

ThodaKam)

• Shake the Salt Habit

• Any newer Global / National Initiatives

• Other Non-Pharmacological approaches to prevent and

control NCD

2 Dietary management of Malnutrition: Over-Nutrition and

Under-Nutrition

• 2 sides of coin of malnutrition: Obesity and

Underweight

• Difference between Overweight and Obesity

• Dietary principles for the management of ideal body

weight

• Childhood obesity

• Emerging dietary approaches for weight loss such as

Detox Diet, Keto diet, Dixit diet, etc.

• Role of Food, Sleep and Physical activity for

maintenance of ideal body weight.

• Surgical management of obesity and its nutritional

consequences

• Role of nutrition in surgical management of obesity

Underweight

• Etiology of underweight and unintentional weight loss

• Presence of other diseases and its nutritional

management

• Dietary guidelines for healthy weight gain by applying

scientific principles

• Use of drugs/steroids/supplements for weight gain

05 10% 2,3

CO1

CO2

CO3

CO4

PSO8 Emp. N,G

3 Dietary management of Diabetes Mellitus

• Diabetes as upcoming public health problem 06 15% 2,3

CO1

CO2 PSO8 Emp.

N,G

89

• Global and Indian scenario of diabetes mellitus

• Etiology and consequences of diabetes mellitus

• Various types of diabetes

• Physiological and pathological changes during diabetes

mellitus in the body

• Diagnostic tests for screening: Use and Interpretation

• Role of nutrition to control diabetes and gestational

diabetes

• Role of insulin and physical activity to control diabetes

• Role of nutrition to prevent ketoacidosis and

hypoglycemia

CO4

CO5

4 Dietary management of Cardio-vascular Diseases

Hypertension

• Various stages of hypertension

• Systolic and diastolic blood pressure

• Modifiable and Non-modifiable risk factors

• Presence of cerebrovascular diseases due to

hypertension

• Various methods for diagnosis and assessment

• Role of DASH Diet to control hypertension

• Role of salt intake in hypertension, guidelines for

consumption and reduction of salt intake

Hyperlipidemia, Atherosclerotic / Cardiac disease

• Modifiable and Non-modifiable risk factors

• Various methods for diagnosis and assessment

• Dietary approaches for the management of cardiac

diseases by using step 1 and step 2 diet.

• Role of nutrition after bypass surgery to prevent

reoccurrence and further complications

06 20% 2,3

CO1

CO2

CO4

CO5

PSO8 Emp. N,G

5 Dietary management of Renal Disorders

• Role of kidney in human body

• Modifiable and Non-modifiable risk factors for renal

9 10% 2,3

CO1

CO2

CO4

PSO8 Emp. N,G

90

disorders

• Dietary management for the maintenance of normal

GFR

• Dietary management of ARF,CRF,Nephritis

• Surgical management of Renal disorders and its

nutritional management

• Various types of kidney stones and its dietary

management

CO5

6 Dietary Management of hepatic Disorders

• Role of liver in human body

• Dietary management of various food borne illness of

liver

• SGPT and SGOT

• Role of Nutrition for healthy liver

• Role of diet in surgical management of liver

• Hepatic encephalopathy

• Dietary management for the prevention of fatty liver

among sedentary workers/youth due to high fat intake

and alcohol

• Acute and chronic pancreatitis

• Role of diet in management of gall-bladder diseases

04 10% 2,3

CO1

CO2

CO4

CO5

PSO8 Emp. N,G

7 Dietary management of Gastro-intestinal disorders

• Types of ulcers

• Role of diet to heal and prevent ulcers

• Dietary management of GERD

• Dietary guidelines to prevent disorders of stomach

• Disorders related to digestion process

• Role of fluid and Fibre rich diet

• ORS treatment to prevent diahorrea among children and

adults

• Nutritional management of mal-absorptive conditions

• Celiac diseases and role of gluten free diet

05 10% 2,3

CO1

CO2

CO4

CO5

PSO8 Emp. N,G

8 Dietary management of other diseases 5 10% 2,3 CO1 PSO8 Emp. N,G

91

• Role of nutrition to prevent infection

• Vicious cycle of malnutrition and infection

• Guidelines for management of tuberculosis and

infectious diseases.

• Dietary management of HIV Aids during pregnancy

Role of nutrition in bone health

• Bone related disorders as upcoming public health issue

• Difference between osteoporosis and osteoarthritis

• Deficiency of vitamin D and calcium in tropic countries

• Various strategies to prevent them

Role of nutrition in food allergy

• Diagnostic criteria for detection of various food

allergies

• Common food allergen and its alternatives

Role of various fatty acids for the prevention of neurological

disorders

Nutritional management of elderly population to prevent

and control neurological disorders

CO2

CO4

CO5

References

1 Kathleen M L, Raymond JL (2017) Krause’s Food and the Nutrition Care Process (14th ed.) ISBN 9780323340755, Elsevier Publication

2 Staci Nix, Sue Rodwell Williams (2012). Williams' Basic Nutrition & Diet Therapy

(14thed.). Elsevier - Health Sciences Division, ISBN-100323083471, ISBN-

139780323083478

3 Nelms M, Sucher K (2015). Nutrition Therapy and Pathophysiology. (3rd edition) Cengage Learning, USA. ISBN-13: 978-1305111967, ISBN-10: 1305111966

4 Brown, J (2014).Nutrition Now (7thed). Wadsworth, USA, ISBN- 13:978-1-133-93653-4, ISBN 10:1-133-93653-9

5 Sylvia Escott – Stump (2015). Nutrition and Diagnosis – Related Care (8thed). Lippincott Williams and Wilkins. ISBN-13: 978-1451195323, ISBN-

10: 145119532X

6 Carson JS, Burke FM, Hark LA (2004). Cardiovascular Nutrition: Disease Management and Prevention. American Diabetes Association, ISBN-13: 978-

0880913454, ISBN-10: 0880913452

7 WHO (2016) SHAKE the Salt habit The SHAKE TECHNICAL PACKAGE for Salt Reduction.

8 Longvah T, Ananthan R, Bhaskarachary K, Vankiah k (2017). Indian Food Composition Tables. Hyderabad: National Institute of Nutrition, Indian council of

Medical Research.

9 Malhotra S (2012). Dietetics in Practice - A Handbook. Published by New Era International Imprint. ISBN 978-81-290-0050-7 HB, ISBN 978-81-290-0051-4

PB

10 Global & national guidelines for nutritional management of various nutrition related disorders.

92







Public Health Nutrition Credits / Hours per Week 7 (5+2) / 9 Hrs / Week




CO1: Students will gain appropriate knowledge and understanding about key concepts of Public Health and Nutrition

CO2: Students will understand the principles and methods of nutritional status assessment and surveillance for clinical and Public Health & Nutrition settings

CO3: Students will gain knowledge about important macro and micronutrient deficiencies and their management protocols

CO4: Students will be equipped for promotion of good health by applying evidence-based actions to solve nutrition and health problems of the

community.

Unit

No.

Topic Contact

Hours

Weight

age

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relation to

Gender (G),

Environment

and

Sustainabilit

y (ES),

Human

Values

(HV)and

Professional

Ethics (PE)

I Concepts and Aspects of Public Health and Nutrition

1. Defining community health and nutrition.

Differences between Public health and nutrition

approach and clinical approach,

2. Burden of disease, burden of death, causes of

8 10% 1,2,3 CO1 PSO2

PSO3 SD L,N,R,G G,ES,HV

93

mortality Morbidity – mortality rates, definitions

(IMR, NMR, U5MR, MMR etc), top risk factors

contributing to burden of death and diseases

3. Determinants of Health and Nutrition- Basic,

underlying and immediate causes of Malnutrition

(UNICEF conceptual model and other conceptual

frameworks)

4. Definitions used in Public nutrition, Public

nutrition cycle, identifying vulnerable groups,

epidemiology, health promotion, advocacy, food

security and nutrition security, evidence-based

interventions and policies, dual burden of mal

nutrition, double duty action, hidden hunger,

hunger index, Anthropology, HDI, SDG, poverty

enumeration, system strengthening, DALY’s,

QALY’s PPLY’s and life expectancy at birth

5. Concept of Demography, Growth rate

6. Census enumeration and its objectives, Census

factsheets, their interpretation & implications

7. Target population calculations- vulnerable age

groups, projected population in life cycle

8. Nutrition, health system in India

9. Nutrition status related indicators from national

data sets (Maternal and Child nutrition related

indicators) Maternal and child malnutrition and

dietary risk factors as leading risk factors

10. Education, water and sanitation related indicators

11. Health related indicators including HIV and sexual

health

12. Economic Indicators Criteria used in poverty line

and its definitions

II Anthropometry as a tool for Nutritional Assessment

1. Overview of nutritional status assessment methods:

Direct parameters- (anthropometry, clinical signs

and symptoms, dietary assessment and

biochemical parameters); ecological parameters –

environment, Food prices, natural calamities and

12 10% 1,2,3,4,5 CO2

PSO2


94

indirect parameters – SES, Mortality and Morbidity

rates

2. Measuring malnutrition by non-invasive methods

(weight for age, weight for height, height for age &

BMI for age and weight height ratios, etc)

3. Other measurements used in clinical /field settings

BMI, MUAC for Women & children, Skin fold

Thickness, Waist/ hip ratio, waist circumference

Criteria used for determining normal & at-risk

levels for various target population

4. Comparison of indices with references

5. The new WHO growth standards, its use and

implications and classification to define

malnutrition in all forms

6. New WHO growth standards for Adolescents,

implications of introducing new standards in school

health program)

III Methods for Dietary data intakes

1. Dietary intakes methods and understanding their usage

and limitations in different field situations: 24-hour diet

recall methods; Food frequency method; Weighed food

inventory; food diaries, food composition methods etc

2. Comparisons between various dietary methods

3. Rapid assessment methods for dietary intake, Dietary

Diversity Score – Household, Individual, women and

child-its significance

4. Understanding the new RDA and ADI’s and concept

and use of consumption unit in diet surveys (e.g.

NNMB).

10 10% 1,2,3,4,5 CO2 PSO2


IV Biochemical Parameters and Comparisons with the

Reference Values

1. An overview of assessment of biochemical parameters for

assessing changes in the level of nutrients and their

metabolites in body tissues at different levels of nutrition,

their interpretation, advantages and disadvantages:

a. Lipids (TG. LDL and HDL cholesterol and their

ratios)

9 10% 1,2,3,4,5 CO2 PSO2


95

b. Carbohydrates (blood and urinary glucose)

c. Protein (serum protein, albumin, NEAA/EAA ratio,

hydroxyproline index, urea/creatinine ratio, etc)

d. Iron (Hb, HcT, serum iron, transferrin, ferritin)

e. Vitamin A (serum retinol, carotene)

f. Vitamin D (serum alkaline phosphatase, calcium

and phosphorous)

g. B-complex vitamins (urinary excretion)

h. Vitamin C (serum ascorbic acid, whole blood

ascorbic acid)

i. Iodine (T3, T4, urinary excretion)

j. Sodium, potassium and chloride

k. Fluoride

l. TB Test, HIV Test CD4 counts

m. Non invasive screening tools for various nutrition

related disorders.

V Public Health Approaches to Combat Dual Burden of

Malnutrition

1. Dual burden of malnutrition in children and

adolescents

2. Measuring growth in children and adolescents, its

importance, its need and detection of early growth

faltering or overweight

3. Determinants/causes, consequences & vulnerable

age groups

4. Addressing under nutrition in children – a life cycle

approach, importance of first 1000 days of life &

evidence-based interventions for preventing

undernutrition.

5. Optimal feeding and caring practices for infants

and children

6. Indicators used to define a nutrition/ health

problem as problem of public health significance

with special reference to Prevalence of

underweight, wasting, stunting for declaring

nutrition emergency

7. Reasons for selection of above indicators &

15 15% 1,2,3,4,5 CO2

CO4

PSO1

PSO2

PSO3

PSO5

SD L,N,R,G G,ES,HV

96

Population covered to measure these Indicators

8. ICDS and MDM to prevent under nutrition among

children

9. Overweight and Obesity

10. Determinants/causes, consequences & vulnerable

age groups

11. Addressing emerging Public health problem –a life

cycle approach.

VI Micronutrient Malnutrition (Iron & Vitamin A, Iodine,

Zinc and Fluorosis)

1. The problem of Micronutrient malnutrition, namely

vitamin A deficiency and iron deficiency anemia in

India, clinical signs & symptoms, Types Mild to

moderate forms and severe forms) its causes,

consequences & vulnerable age groups

2. Indicators used to define various deficiency disorders

as problems of public health significance with special

reference to :

a. Vitamin A deficiency (Bitot’s spot, night

blindness & corneal xerosis prevalence)

b. Iron deficiency (Hb levels)

3. Reasons for selection of above indicators & Population

covered to measure these indicators

4. Prevention (Role of delayed cord clamping &

breastfeeding) of these disorders in community health

programmes and clinical settings

5. Problem of helminthic infestations in India, burden,

consequences & strategies for control (Hygienic

environments, Deworming)

6. Bundling of deworming with vitamin A

supplementation, its advantages

7. Role of Zinc in diarrhea management & prevention,

treatment protocols.

8. Fluorosis: Symptoms, causes and consequences,

Fluoride mitigation programmes

9. How and where to add Nutrition Program Policies.

10

15%

1,2,3,4,5 CO3

PSO1

PSO2

PSO3

PSO4

PSO5

SD L,N,R,G G,ES,HV

97

10. Fortification of foods a) Edible oil fortification

b) Whole wheat flour fortification c) Rice fortification

d) Milk fortification e) Double fortification of salt.

11. National programs for Micronutrient deficiency

control.

VII Nutritional Surveillance and Surveillance Systems

1. Understanding Nutritional Surveillance and its purpose,

Surveillance/reporting system used in ICDS program,

its strength & weaknesses, newer initiatives taken by

government to improve ICDS surveillance system

2. Definitions of terms used in nutritional surveillance

3. Long term nutrition monitoring

a. Impact evaluation of programs

4. Timely warning and intervention systems

5. Types of nutritional surveillance appropriate to

different situations

6. Nutrition surveillance for action – cycle of triple A

7. Global nutrition targets, NCD targets and SDGs and

their surveillance

8. Nutrition and important factors in achieving Global

nutrition targets, NCD targets and SDGs

11 10% 1,2,3,4,5 CO4

PSO2

PSO3

PSO5

SD L,N,R,G G,ES,HV

Reference Books –

1. K. Park (2011).Text Book of Preventive and Social Medicine, 21 EDITION. BanarsidasBhanotPublishers . Jabalpur. ISBN13: 9788190607995. 868 pages.

2. Vir Sheila (2011). Public Health Nutrition in Developing Countries published by Wood head Publishing India. ISBN-13: 9780857090041, ISBN-

10: 0857090046

3. Census India, www.censusindia.gov.in

4. Census India, www.censusindia.gov.in

5. Census Gujarat, www.censusgujarat.gov.in

6. Socioeconomic & cast census, www.secc.gov.in

7. WHO: Child growth standards 2007, www.who.int/childgrowth/standards/WHO child growth standards and the identification of severe acute malnutrition in

infants and children A joint statement. WHO UNICEF 2009

8 WHO: Child growth standards 2007, www.who.int/childgrowth/standards/WHO child growth standards and the identification of severe acute malnutrition in

infants and children A joint statement. WHO UNICEF 2009

9 The Training Course on Child Growth Assessment, Module http://www.who.int/childgrowth/training/modules

10 Anthropometry Training video. http://www.who.int/childgrowth/training/en/

11 WHO Anthro (version 3.2.2, January 2011) and macros

12 Vitamin A deficiency and its consequences : Field guide to detection &control, 3rd edition, WHO,1995

http://www.censusindia.gov.in/

http://www.censusindia.gov.in/

http://www.censusgujarat.gov.in/

http://www.secc.gov.in/

http://www.who.int/nutrition/publications/severemalnutrition/9789241598163/en/index.html




http://www.who.int/childgrowth/training/modules

98

http://www.who.int/nutrition/publications/vad_consequences.pdf

13 Iron Deficiency Anaemia Assessment, Prevention and Control : A guide for programme managers, WHO, 2001

http://www.who.int/nutrition/publications/en/ida_assessment_prevention_control.pdf

14 Assessment of iodine deficiency disorders and monitoring their elimination a guide for programme managers third edition, WHO,2007

http://www.unicef.org/ukraine/2_Guide_for_IDD_managers_eng.pdf

15 The importance of zinc in human nutrition and estimation of the global prevalence of zinc deficiency, Food & Nutrition Bulletin, Volume 22, Number 2,

June 2001, pp. 113-125(13)

16 Fact sheet on Soil-transmitted helminth infections, WHOhttp://www.who.int/mediacentre/factsheets/fs366/en/

17 Recent GOI operational guidelines for all nutritional deficiency disorders.

Haneline, M., & Meeker, W. C. (2009). Introduction to public health for chiropractors. Jones & Bartlett Learning.

18 Ministry of Women & Child development. GOI, www.wcd.nic.in.icds

19 Women & child development Department Gujarat, cd.gujarat.gov.in

20 Ministry of Health & Family Welfare, www.mohfw.nic.in

21 Intersectoral convergence between DWCD and DHFW – DOHFW, http://nrhm.gov.in/nhm/nrhm/guidelines/nrhm-guidelines/intersectoral-convergence-

between-dwcd-and-dhfw-dohfw.htm

22 Guidelines for Enhancing Optimal Infant and Young Child Feeding Practices.2013 Ministry of Health and Family Welfare. Government of India.

23 King, F. S., Burgess, A., Quinn, V. J., & Osei, A. K. (Eds.). (2015). Nutrition for developing countries. Oxford University Press

24 Guidelines for Measuring Household and Individual Dietary Diversity Score. FAO. 2013.

25 FSSAI (2018) Food Fortification Resource Centre, Recent Advancements; Ministry of Health & Family Welfare, GOI.

http://www.who.int/nutrition/publications/vad_consequences.pdf

http://www.unicef.org/ukraine/2_Guide_for_IDD_managers_eng.pdf

http://www.wcd.nic.in.icds/

http://www.mohfw.nic.in/

http://nrhm.gov.in/nhm/nrhm/guidelines/nrhm-guidelines/intersectoral-convergence-between-dwcd-and-dhfw-dohfw.htm

http://nrhm.gov.in/nhm/nrhm/guidelines/nrhm-guidelines/intersectoral-convergence-between-dwcd-and-dhfw-dohfw.htm

99







Fundamentals of Research Credits / Hours per Week 3 (3+0) / 3 Hrs / Week




Course Outcome (CO)

CO1: Students understand the basic principles of research related to public health and nutrition.

CO2: Students get an insight regarding various data collection methods, data processing, analysis and dissemination.

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevanc

e to Local

(L)/

National

(N)/

Regional(

R)/Global

(G)

Relation to

Gender (G),

Environment

and

Sustainabilit

y (ES),

Human

Values

(HV)and

Professional

Ethics (PE)

I Introduction to Research

1) Meaning of research, objectives of research, types of

research

2) Definitions of some key concepts

a. Measurement scales – nominal, ordinal, interval, ratio

b. Variables – independent, dependent, intervening

3) Identification of a research problem; Formulation of research

questions, hypothesis and objectives

07 15% 1,2 CO1 PSO3

PSO6 L,N,R,G

100

II Research Design

1) Meaning of research design

2) Need for research design

3) Features of a good research design

4) Important concepts relating to research design

5) True experimental design

6) Quasi experimental design

7) Reliability and Validity (internal and external)

8) Threats to internal and external validity

11 25% 2,3 CO1

PSO3

PSO6

L,N,R,G PE

III Sampling and Sampling Design

1) Census and sample survey

2) Characteristics of a good sample design

3) Criteria of selecting a sampling procedure

4) Steps in sampling design

5) Types of sampling, their advantages and disadvantages:

Probability sampling and Non Probability sampling

6) Bias and errors in sampling

7) Selection of adequate sample size

11 25% 2, 3 CO1

PSO6

L,N,R,G

IV Data Collection and Research Tools

1) Qualitative research tools

i. Focus group discussion ii. Case studies iii. Observations

iv. Body mapping v. Community mapping vi. Pile sorting

vii. Free listing viii. Venn diagrams ix. Narrations x. In-

depth interview (Key Informant interview) xi. Drawing as

dialogue xii. Exit interviews

2) Advantages and disadvantages of qualitative and

quantitative research; Use of Verbatim in qualitative

research

3) Importance of combining qualitative and quantitative

methodology

4) Guidelines for constructing questionnaires

5) Guidelines for successful interviews

10 20% 2, 3 CO1

CO2

PSO6

SD L,N,R,G PE, HV

V Data Analysis and Report Writing

1) Coding, tabulation and data analysis (textual and numerical

data)

a. Mean

b. Median

05 15% 3,4 CO1

CO2

PSO5

PSO6

SD L,N,R,G PE

101

c. Mode

d. Standard Deviation

e. Data Presentation through graphs

2) Writing a research report

3) Organizing a bibliography

4) Dissemination of research findings

References

1. Dr. Prabhat Pandey and Dr. Meenu Mishra Pandey (2015) Research Methodology: Tools and Techniques. Bridge Center

2. Julie A Lovegrove, Leanne Hodson, Sangita Sharma and Susan A Lanham-New (2015) Nutrition Research Methodologies. The Nutrition Society. John

Wiley and Sons, Ltd., UK

3. Ranjit Kumar (2011). Research Methodology: A step-by-step guide for beginners (3rd edition). SAGE Publications Ltd

4. Kothari C R (2008). Research Methodology: Methods and Techniques (2nd ed.). New Age International Publishers, New Delhi, India

5. Natasha Mack, Cynthia Woodsong, Kathleen M. Macqueen, Greg Guest, Emily Namey (2005) Qualitative Research Methods: A Data Collector’s Field

Guide. Family Health International

6. Hinton P (2004). Statistics Explained: A Guide for Social Science Students. Routledge Publishing, London

7. Bhattacharya DK (2004). Research Methodology. Published by Anurag Jain for excel books, New Delhi, India

8. Jennifer Mason (2002). Qualitative Researching (2nd edition). SAGE Publications Ltd

9. Sproull N (2003). Handbook of Social Research Methods: A Guide for Practitioners and Students in the Social Sciences. The Scarecrow Press, Inc., New

Jersey

10. Fowler FJ (2001). Survey Research Methods (3rd ed.). Sage Publications, Newbury Park

11. Beaglchole R, Bonita R and Kjellstrom T (1993). Basic Epidemiology. World Health Organization, Geneva

102






Year III


Sustainable Food Systems for Healthy

and Safe Diets

Credits/Hours per week 3(3+0)/ 3Hrs/Week



Mode of Transaction Lectures, Presentations, Discussions

Course Outcome (CO)

CO1: Students will develop an understanding of key concepts of sustainable food systems

CO2: Students will learn the importance of developing sustainable and resilient food systems and policy options for the same

CO3: Students will be able to understand the role of food systems for promotion of healthy and safe diets

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevanc

e to Local

(L)/

National

(N)/

Regional(

R)/Global

(G)

Relation to

Gender (G),

Environment

and

Sustainabilit

y (ES),

Human

Values

(HV)and

Professional

Ethics (PE)

I Introduction to Food Systems

1. Defining Food Systems

a. Global Food Systems

b. Industrial Food System

c. Local Food System

d. Conventional Food System

e. Alternative Food System

12 26.7% 1,2,4,6 CO1 PSO7 EMP,

SD L,N,R,G ES, HV, PE

103

f. Sustainable community food System

2. Nutrition transition and its impact on Food Systems in

India

3. Food Systems and food chains

4. Environmental and social costs of the current food

system

II Developing Sustainable Food Systems

1. Linkages between SDGs and Food Systems

2. Reshaping Food Systems to make them

a. Nutrition and Health driven

b. Productive and efficient

c. Environment smart

d. Climate smart

3. Promote evidence based technologies

a. Yield enhancing technologies- Remote

sensing, precision agriculture

b. Improved climate resilient varieties

c. Nutrition sensitive technologies- bio

fortification

4. Encourage inclusive value chains –

a. Inclusive marketing- cooperative marketing –

AMUL model

b. Strengthen rural urban linkages to promote

food security and nutrition

12 26.7% 1,2,3,6 CO2

, PSO7

III Promoting Sustainable Diets

1. Concept of sustainable diets

2. Prioritizing Policies for Nutrition and health

a. Promote nutritious, sustainable and healthy

diets

b. Taxing nutrient poor diet

c. Promoting carbon neutral diet

d. Taxing emission intensive foods

e. Promoting agricultural bio diversity -Reform

and subsidies to support nutrient rich foods –

11 24.4% 1,2,3,5 CO2 PSO7

104

fruits, vegetables and others

3. Generating awareness among consumers on nutritional

value of foods

a. Developing and promoting National Food

Based Dietary Guidelines

b. Improved food labeling

c. Diet and NCDs

4. Generating awareness among consumers on

environmental and social impact of food

a. Reducing green house gas emission –

promoting seasonal and locally produced

foods- Examples from Sweden

b. Mandating information on environmental

impact of food products – Examples from

France

c. Reducing food wastage

IV Food Systems for Healthy and Safe Diets

1. Concept of healthy diet and safe diet and its importance

2. Understand the impact of changes in food system on

healthy diets

3. Sustainable food systems for promoting healthy diets at

health care institutions, schools, Community and

household

4. Promoting Food Safety through

a. Selecting and purchasing food, storing raw food,

preparing & cooking food, serving food, storing

cooked food, packing food & maintaining

hygiene & sanitation at household level.

b. Implementation of food safety management

systems at institution level

c. Reducing mycotoxins namely aflatoxin and

ochratoxin levels in the food chain.

d. Use of Agro-waste byproducts in health &

Disease.

10 22.6% 1,2,3,4,6 CO3 PSO7

105

References

1 Global Nutrition Report (2017). Nourishing the SDGs. http://165.227.233.32/wp-content/uploads/2017/11/Report_2017-2.pdf

2 IFPRI Report (2015). Improving Nutrition for better lives.

file:///C:/Users/a/Downloads/ec-bmz-ifpri_june_2015_event_summary_note.pdf

3 FAO at RIO20. (2012). Improving food systems for sustainable diets in a green economy working paper 4

http://www.fao.org/fileadmin/templates/ags/docs/SFCP/WorkingPaper4.pdf

4 FAO Report (2017). Food and Agriculture: Key to achieving the 2030 Agenda for Sustainable Development

http://165.227.233.32/wp-content/uploads/2017/11/Report_2017-2.pdf

http://www.fao.org/fileadmin/templates/ags/docs/SFCP/WorkingPaper4.pdf

106





B.SC.(HONORS) IN FOODS AND NUTRITION-PHN

PRACTICAL

Year III


Diet Therapy Practical

Credits / Hours per week 3(0+3)/6 hours/week



Mode of Transaction

Course Outcome (CO)

CO1 To develop an ability to apply principles of nutrition in the treatment of different disease conditions.

CO2 To provide practical laboratory based training in the preparation of diets for different conditions.

Uni

t

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relation to

Gender (G),

Environment

and

Sustainability

(ES), Human

Values (HV)and

Professional

Ethics (PE)

107

1 Introduction to routine hospital diets

1. Modification of routine diet such as clear fluid, full

fluid ,bland diet and soft diet

2. Preparation of list of foods rich in various micro and

macro nutrients such as ,

• Fibre

• Sodium

• Potassium

• Magnesium

• Oxalic acid

• Phosphorus

1. Listing of foods rich and low in MUFA, PUFA, SAFA

and Cholesterol.

2. Concept of glycaemia index and various foods high,

medium and low in GI.

3. Use of assessment tools and risk score card in hospital

setup.

7 10% 1,3,4,6 CO1

PSO7

Emp.

2 Therapeutic diet for under nutrition and over nutrition

1. Planning and preparation of diet for over nourished

subject

2. Planning and preparation of diet for severely under

nourished subject

3. Planning and preparation of diet for obese subject with

other complications

7 10% 1,3,4,6 CO2

PSO7

Emp.,S

D N,G

3 Diet therapy for diabetes

Diet planning for insulin dependent diabetic subject

1. Diet planning for non-insulin dependent diabetic

subject

2. Diet planning for gestational diabetic lady

3. Diet planning for diabetic obese and underweight

subject

4. Diet planning for diabetic subject suffering from kidney

problems

8 20% 1,3,4,6 CO2

PSO7 Emp.

SD

N,G

4 Diet therapy for cardiovascular problems

1. Diet planning for pre hypertensive and hypertensive. 7 20% 1,3,4,6 CO2

PSO7 Emp.,S

D N,G

108

2. Diet planning for obese hypertensive individual

3. Diet planning for person who is suffering from obesity,

diabetes and hypertension.

4. Heart friendly diet as preventive measure

5. American heart association recommended diet for

hyperlipidemia

6. Diet planning after bypass surgery

5 Diet therapy for Renal and Liver Disorders

1. Diet planning for acute renal failure and cronic renal

failure

2. Diet planning for subject who is on dialysis

3. Diet planning for kidney stones

4. Diet planning for liver failure

5. Diet planning for hepatitis

6. Diet planning for non-alcoholic fatty liver and alcoholic

fatty liver

8 20% 1,3,4,6 CO2

PSO7

Emp.,S

D N,G

6 Diet therapy for Gastrointestinal Disease

1. Diet planning for severe acidity

2. Diet planning for indigestion

3. Diet planning for irritable bowel syndrome and

diverticulitis

4. Diet planning for brush border enzyme deficiencies

7 20% 1,3,4,6 CO2

PSO7

Emp.,S

D

References

1. Longvah T, Ananthan R, Bhaskarachary K, Vankiah k (2017). Indian Food Composition Tables. Hyderabad: National Institute of Nutrition, Indian council of

Medical Research.

2. Malhotra S (2012). Dietetics in Practice - A Handbook. Published by New Era International Imprint. ISBN 978-81-290-0050-7 HB, ISBN 978-81-290-0051-4

PB

3. Sheth V and Singh K (2013). Diet Planning Through the Life Cycle Part III: Diet Therapy APractical Manual. Fifth Edition. Elite Publishing House Pvt Ltd.

New Delhi. ISBN 81-88901-51-2 4. Global & national guidelines for nutritional management of various nutrition related disorders.

5. Manual from ICMR (NIN) Publication

6. Some Therapeutic diets (2011) by SwaranPasricha, Fifth Edition, ICMR Publication, New Delhi.

109





B.SC.(HONORS) IN FOODS AND NUTRITION-PHN

Year III


PHN : Fundamentals of Sensory evaluation

Practical

Credits/Hours 2(0+2)/4 Hrs/week

Semester V Year of Introduction:2021-22


Mode of

Transaction Practical demonstration of various tests

Course outcome

CO1 students will understand different aspects of sensory science.

CO2 students will be familiar with the test methods involved in discrimination, descriptive analysis and consumer sensory testing of food products and learn to

draw conclusions and make recommendations about product characteristics.

CO3 students will understand how a sensory evaluation program provides important information in the product development process.

CO4 students will be able to conduct sensory evaluation of foods independently.

No. Course Content : Practical Course code BT

level CO PSO

I Sensory organ Evaluation

1. Examination of human sensorial organs: Explain, use of sensorial organs in food

outcome and its scrutiny.

2. Acceptability components – sensory, psychosocial, physiological.

3. Food attributes – classification, taste qualities, taste thresholds, interaction of

constituents, effect of temperature, chemical configuration

4. Impact of sensory organs for evaluation

5. Food Samples presentation

6. Sample size for testing

7. Presentation methodology

8. Type of sample

1,2,3,4,5,6 CO1

CO4 PSO9

110

II Food attributes and Selection of personnel

1. Colour, Texture, Consistency, Taste and odour

2. Effect of temperature on sensory characteristics of foods

3. Determination of personnelby threshold tests

4. Personnel details: number, type, training, etc

5. Laboratory set up and requirements

1,2,3,4,5,6

CO1

CO4 PSO9

III Sensorial Tests and its application

Types of sensorial/analytical tests

1. Analytical tests: types and methods

2. Affective tests: types and methods

1,2,3,4,5,6

CO2 PSO9

IV Application of sensory evaluation of Food products

1. Preparation of molar solutions to learn dilutions.

2. Preparation of percent solutions.

3. Preparation of sensory evaluation cards for: Discriminative tests based on

laboratory requirements (Quality tests and Rating tests)

4. Conducting all the sensory evaluation tests in the laboratory using suitable

foods and evaluation cards.

5. Interpretation of the tests comments and its impact on product progress.

1,2,3,4,5,6

CO3CO4 PSO9

References

1. Meilgaard MC, Civille GV, Carr BT. 2015. Sensory Evaluation Techniques, 5th edition. Boca Raton, FL: CRC Press. ISBN 9781482216905

2. Lawless HT and Heymann H. 2010. Sensory Evaluation of Food: Principles and Practices, 2nd edition. New York, NY: Springer. ISBN 978-1-4419-6488-5

3. Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. 2006. Sensory and consumer research in food product design and development. Blackwell

Pub, Iowa. 358 p. ISBN:9781119945949

4. Lawless H T, 2013, Laboratory Exercises for Sensory Evaluation, Series volume 2, Springer, US ISBN 978-1-4614-5713-8

5. Shrilakshmi B, 2018, Food Science, 7th edition, New Age International (P) Ltd Publishers, New Delhi, ISBN 10: 9386418894 ISBN 13: 9789386418890

6. Joshi VK (2009), Sensory Science : Principles and Application in Food Evaluation, Agrotech Publishing

7. Manual for Recognition of Food Testing Laboratories, 2015, FSSAI, New Delhi

8. Indian Standard Guide for Sensory Evaluation of Foods, 2012, Bureau of Indian Standards, (BIS), New Delhi

https://www.abebooks.com/products/isbn/9789386418890/22644547481&cm_sp=snippet-_-srp1-_-PLP1

https://www.abebooks.com/products/isbn/9789386418890/22644547481&cm_sp=snippet-_-srp1-_-PLP1

111

COURSE OUTLINES FOR COURSES OFFERED IN PUBLIC HEALTH NUTRITION SEMESTER VI

112





B.SC. (HONORS) IN FOODS AND NUTRITION – PUBLIC HEALTH NUTRITION – REGULAR PROGRAMME

Year III

Core Allied

PHN : Social and Behaviour Change

Communication

Credits/hrs/week 03

03/hrs/week

Semester VI Year of Introduction: 2021-22


Mode of Transaction Lectures, Tutorials, Presentations, assignment


CO 1 Students will understand and apply theories and methods of social and behavior change communication

CO2 Students learn about best practices in social and behavior change communication, their components, programs and experiences in the developing world

and India

CO3 Students gain skills in planning, conducting and evaluating SBCC programs

CO4 Students will be oriented regarding SBCC programs being implemented in Government and NGO systems and to equip them to plan a SBCC program

in Government/ NGO sector

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elements

of

Employabi

lity (Emp)/

Entreprene

urship

(Ent)/ Skill

Developm

ent (SD)

Releva

nce to

Local

(L)/

Nationa

l (N)/

Region

al(R)/G

lobal

(G)

Relation to

Gender (G),

Environment

and

Sustainability

(ES), Human

Values (HV)and

Professional

Ethics (PE)

I Concepts, components and process of communication

for nutrition health promotion

1. Definitions of concepts

2. Formal – non-formal communication, Participatory

communication

3. Components of BCC: Sender, Message, Channel,

Receiver

4. Various types of communication – interpersonal, mass

11 25% 1,.2,3,4 CO 1, 2 PSO5 EMP L,N,R,

G

113

media, visual, verbal/ non-verbal.

5. History, need and relevance of SBCC in India

6. Health behavior theories, models and frameworks

including social- cognitive theory, multi theory model

and PRECEDE- PROCEED model

Social ecological model and communication for

development (C4D) approach

II Concepts and Theories of Social and Behaviour change

Communication

1. Definitions of concepts

2. Three characteristics of SBCC

3. Ten overarching principles for developing SBCC

program or campaign

4. Steps for developing a successful social and Behaviour

change communication program

a. Understanding the situation

b. Focusing on designing

c. Creating concept and materials, pretesting and

field testing

d. Implementing and monitoring

e. Evaluating and replanning

11 25% 1,2,3,4,5,6 CO3 PSO5 EMP L,N,R,

G

III Programs and Experiences of Social and Behavioural

change communication- A Global and Indian

Perspective

1. SBCC in developed and developing nations: some

examples – your guide to safe and nutritious food at

school. The yellow book.

2. Evolution of NHC/ SBCC in India: traditional folk

media to modern methods of communication.

3. Traditional folk media in Gujarat and its influence on

SBCC

4. Communication for urban and rural environment; for

target specific audience

11 25% 1,2,3,4,5 CO3,4 PSO5 EMP L,N,R,

G

IV Nutrition - Health – Communication in Government

Programs and NGOs

1. Evolution of SBCC/ IEC in Government nutrition

12 25% 1,2,3,4,5 CO3,4 PSO5 EMP L,N,R,

G

114

health programs - shift in focus from knowledge gain

to change in practices (Creating enabling environments

under NNM)

2. Overview of SBCC/IEC materials used in ongoing

National Nutrition and health programs (Activities,

strengths and limitations) –

a. SBCC / NHC in ICDS

b. Nutritional counseling in micronutrient deficiency

control programs: control of I-NIPI, NIDDCP,

NPPNB.

3. Strengths and limitations of SBCC/ NHC imparted in

NGO programs References

1. Glanz K, Rimer BK. Theory at a glance: A guide for health promotion practice. NIH, National Cancer Institute. 2nd ed. 2005.

2. Kristal AR, Glanz K, Curry SJ, Patterson RE. How can stages of change be best used in dietary interventions? J Am Diet Assoc. 1999;99:679-684.

3. Social and Behavior Change Communication (SBCC) Training for Information, Education, and Communication (IEC) Officers, USAID, 2013

4. Sallis JF, Owen N, Fisher EB. Ecological models of health behavior. In: Glanz K, Rimer BK, Viswanath K (eds). Health Behavior and Health

Education: Theory, Research, and Practice. 4th edition. San Francisco, CA: Jossey-Bass. 2008. pp 465-485.

5. Spahn JM, Reeves RS, Keim KS, Laquatra I, Kellogg M, Jortberg B, Clark NA. State of the evidence regarding behavior change theories and

strategies in nutrition counseling to facilitate health and food behavior change. J Am Diet Assoc. 2010;110(6):879-91.

6. Boynton PM and Greenhalgh T, Hands-on guide to questionnaire research, Selecting, designing, and developing your questionnaire, BMJ, 328,

2004, 1312- 1315.

7. Green, LW and MW Kreuter. Behavioral and environmental diagnosis. In: Health Promotion Planning: An Educational and Environmental

Approach, 2nd ed. Mountain View, CA: Mayfield Publishing Co. 1991:125-149.

8. Lytle LA, Perry CL. Applying research and theory in program planning: An example from a nutrition education intervention. Health Promotion

Practice. 2001;2(1):68-80.

9. Simons-Morton BG, Greene WH, Gottlieb NH. (Chpt 8) Evaluation. In: Introduction to Health Education and Health Promotion, 2nd Ed. Prospect

Heights, IL: Waveland Press. 1995:218-241.

10. Field guide to designing communication strategy, WHO publication-2007.

11. Behaviour change consortium summary (1999-2003) www1.od.nih.gov.behaviourchange

12. Designing a health communication strategy, John Hopkins University-Centre for Communication programmes.

http://ccp.jhu.edu/documents/A%20Field%20Guide%20to%20Designing%20Health%20Comm%20Strategy.pdf

13. Michael Favin and Marcia Griffiths 1999, Nutrition tool kit-09-Communication for Behaviour change in Nutrition projects. Human Development

Network-The World Bank-1999

14. Harvard Institute of International Development (1981) Nutrition Education in Developing Countries, New York: Oelgeschlager Gunn and Hain

115

Publishers Inc.

15. Hubley J (1993) Communicating Health. London: Teaching Aids at Low Cost,London, UK.

16. Academy for Educational Development (1988). Communication for Child Survival, AED, USA.

17. Facts for Life (1990). A Communication Challenge. UNICEF / WHO / UNESCO / UNFPA, UK.

18. Health education: theoretical concepts, effective strategies and core competencies: a foundation document to guide capacity development of health

educators/World Health Organization. Regional Office for the Eastern Mediterranean, 2012

19. Communication for Development (C4D) Capability Development Framework, UNICEF and 3D Change, 2009

20. FSSAI (2017) your guide to safe & nutritious food at school, Level I & II, The yellow Book.

116





M.Sc. (Public Health Nutrition): Regular Programme

Year III


Maternal and Child Health

Nutrition

Credits / Hours per week 4(3+1)/5

hours/week


Year of Syllabus Revision: Maximum Marks/Grade O


Course Outcome (CO)

CO1: To sensitize students on the mother child Dyad & concept of Continuum of care

CO2: To sensitize students on the various aspects of Reproductive Child Health & Nutrition

CO3: To equip students to understand the importance of Maternal nutrition and child health

CO4: To sensitize students on the importance of focusing on adolescent health & nutrition

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Element

s of

Employa

bility

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regional

(R)/Glob

al (G)

Relation

to

Gender

(G),

Environ

ment and

Sustaina

bility

(ES),

Human

Values

(HV)and

Professio

nal

Ethics

(PE)

I Introduction to Maternal, Young Child Health &

Nutrition (MYCN)

i. Rationale and Goals of Maternal and Young Child

ii. Health & Nutrition (MYCN)

7 10% 1,2,4 CO1 PSO 4 L,N,R,G G,ES,HV

117

iii. Nutrition Health Concerns of Mother and Child and

iv. concept of continuum of care

v. Importance of micronutrient supplementation to

vi. improve maternal / child health & its economic

vii. benefit (Copenhagen Consensus)

viii. Reproductive and Child Health Services (including

ix. neonatal care services) in India, its bottlenecks &

x. progress

xi. Organization Set Up for MCH Care II Adolescent Nutrition & Health

i. Adolescence : an age of opportunity

ii. Adolescent Growth & Development and Last

window of opportunity to improve health &

nutrition status

iii. Health Implications of nutritional deficiency

disorders mainly under nutrition & anemia

iv. School health programs in India its strengths &

weaknesses

v. SABLA Program, its implementation & operational

guidelines & pilot districts in Gujarat.

vi. Adolescent Sexual Health/ AIDS prevention : Key

Issues, use of cervical cancer vaccine (HPV)

vii. Adolescent Pregnancy, Adverse consequences for the

child & mother

viii. Medical Termination of Pregnancy & its

consequences

ix. Legislations Relevant to MCH and Social Security

x. RMNCH+A

8 20% 1,2,3,4,5 CO2,4 PSO1,2

,3 SD L,N G

III Reproductive Health

i. Maternal malnutrition & its adverse pregnancy

outcomes

ii. Care During Pregnancy

iii. Components of full Antenatal Care for positive

pregnancy outcomes

iv. Importance of Maternal Nutrition in Pregnancy and

Lactation focusing on micronutrient (Iron, Iodine,

10 15% 1,2,3,4,5 CO2,3 PSO

3,4,5 SD L,N,R,G G

118

Calcium, Folate) and promotion of healthy diets

through the concept of Dietary Diversity and full

utilization of Supplementary Nutrition given in

various programs

v. Complications in Pregnancy and its management

vi. Concept of safe delivery & Family Planning for child

spacing IV Child Health

i. Causes of NMR, IMR and U5MR

ii. Care of Newborn and Young Infant

iii. Danger signs in newborns and Essential Newborn

Care (ENBC) & NICU corners

iv. Delivering ENBC interventions through public health

systems – opportunities and challenges

v. Management of Low Birth Weight Babies –

Kangaroo Mother Care (KMC)

vi. Introduction of IMNCI & status of its

implementation

vii. Immunization Schedule & introduction of newer

vaccines in public health

viii. Common: Childhood Morbidities and role of under

nutrition as its underlying role

10 15% 1,2,3,4,5 CO1,3 PSO2,3

,4 SD L,N,R,G G

V Child Nutrition

i. Nutrition specific & Nutrition Sensitive interventions

in management of maternal child nutrition.

ii. Coverage of nutrition specific & nutrition sensitive

interventions & the role of various sectors in

developing nutrition specific & nutrition sensitive

interventions & indicators to be monitored in each

sector.

iii. Role of convergence & intersectoral collaborations in

achieving results.

iv. Management of Severe Acute Malnutrition

a. At Facility care (F-SAM)

b. In Community (CMAM)

10 15% 1,2,3,4,5,6 CO1,3 PSO2,3

,4,5 SD L,N,R,G G

119

Reference Books

1. Park K (2007). Park’s textbook of preventive and social medicine (19th ed.). M/s Banarsidas Bhanot Publishers, Jabalpur

2. Ehiri J (Ed) (2009). Maternal and Child Health - Global Challenges, Programs, and Policies. Springer. ISBN 978-0-387-89245-0

3. State of Worlds children (2009) Maternal & newborn health, UNICEF

4. State of Worlds children (2010) Adolescence: An age of opportunity, UNICEF

5. Tracking the progress of maternal & child health, UNICEF, 2009

6. www.unesco.org/education/pdf/COPENHAG.PDF

7. http://wcd.nic.in/schemes/sabla.htm

8 Working together to end child hunger and malnutrition (2007)

http://www.unscn.org/layout/modules/resources/files/scnnews34.pdf

9 UNICEF. Committing to child survival (2014). http://files.unicef.org/publications/files/APR_2014_web_15Sept14.pdf

10 WHO Growth standards. http://www.who.int/childgrowth/en/

11 A Manual: Measuring and Interpreting Malnutrition and Mortality http://www.unhcr.org/45f6abc92.pdf

12 Vir Sheila (2011). Public Health Nutrition in Developing Countries published by Wood head Publishing India. ISBN-13: 9780857090041, ISBN-

10: 0857090046

13 UNICEF latest report, the state of world’s children (2013), statistics, graphics, www.unicef.org

14 King, F. S., Burgess, A., Quinn, V. J., & Osei, A. K. (Eds.). (2015). Nutrition for developing countries. Oxford University Press.

15 Mother and Child Nutrition - http://motherchildnutrition.org/malnutrition-management/management-severe-acute-malnutrition

16 World Health Organization. Reproductive Health. (2003). Kangaroo mother care: a practical guide (No. 1). World Health Organization.

17 Operational Guidelines for Kangaroo Mother Care and Optimal Feeding of Low Birth Weight Infants for Programme Managers and Service

Providers (Sept 2014). Ministry of Health and Family Welfare, Government of India

18

Operational Guidelines on Facility Based Management of Children with Severe Acute Malnutrition. MOHFW, 2011.

http://www.cmamforum.org/Pool/Resources/Operational-guidelines-on-facility-based-management-of-children-with-severe-acute-malnutrition-India-2011.pdf

19 Community-based management of severe acute malnutrition A joint statement by the world health organization, the world food programme, the

united nations System Standing Committee on Nutrition and the United Nations Children’s Fund

http://www.who.int/nutrition/topics/Statement_community_based_man_sev_acute_mal_eng.pdf

20 National guidelines and consensus on Management of SAM-2009, Indian Pediatrics, vol-47, 2010-Management of Acute Malnutrition

21 Acute Malnutrition-Situational Analysis in Rajasthan and MP. Action contrallae Faim-Action (Against Hunger)-2010

22 Ready-to-use therapeutic food for children with severe acute malnutrition, UNICEF position paper, No 1, 2013

23 WHO child growth standards & identification of severe acute malnutrition in infants & children, Joint statement - Child Growth Standards for

SAM children-2009

24 Community based Management of children with severe acute malnutrition, Operational & Technical guidelines, Ministry of health &

Family Welfare, Nirman Bhawan, New Delhi 2012

http://www.springerlink.com/content/?Editor=John+Ehiri

http://www.unesco.org/education/pdf/COPENHAG.PDF

http://wcd.nic.in/schemes/sabla.htmS

http://www.unscn.org/layout/modules/resources/files/scnnews34.pdf

http://files.unicef.org/publications/files/APR_2014_web_15Sept14.pdf

http://www.who.int/childgrowth/en/

http://www.unhcr.org/45f6abc92.pdf

http://www.unicef.org/

http://motherchildnutrition.org/malnutrition-management/management-severe-acute-malnutrition



http://www.who.int/nutrition/topics/Statement_community_based_man_sev_acute_mal_eng.pdf

120







Maternal and Child Health Nutrition Credits / Hours per week

4(3+1)/5

hours/week


Year of Syllabus Revision: Maximum Marks/Grade O

Mode of Transaction Presentations, fieldwork, use of relevant statistical package

Course Outcome (CO)

CO1: Students will be sensitized to learn Mother and child Dyad & concept of Continuum of care

CO2: Students will learn various aspects of Reproductive Child Health & Nutrition

CO3: Students will be able to understand the importance of Maternal nutrition and child health

CO4: Students will learn the importance of focusing on adolescent health & nutrition

PRACTICAL

Uni

t

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

(PE)

121

I Management of Maternal Nutrition

1. ANC Care and steps to ensure quality ANC care

2. Use of MCP card as a monitoring and counseling tool

10 10% 2,3,4,5 CO1,2,

3

PSO2,

PSO3,

PSO4

Emp,

SD L,N,R,G

II Management of Severe Acute Malnutrition

A. At Facility Care

1. Treatment protocols used for Facility based management

of SAM & other severe nutritional disorders

2. Initiating & continuous feeding given to SAM children

3. Monitoring the progress in weight gain of child (Case

study)

4. Preparing for discharge

5. Follow up of the discharged child to prevent relapse.

Report writing on case studies taken

B. In Community

1. Treatment protocols used for SAM in CMTC in Gujarat

2. Initiating & continuous feeding given to SAM children in

CMTC and suggesting recipes to mothers after discharge

(indigenous RUTF)

3. Monitoring the progress in weight gain of child during

admission & follow up (Case study)

4. Follow up of the discharged child to prevent relapse.

5. Report writing on case studies taken

20 20% 1,2,3,4,5 CO1

CO2

CO3

PSO1

PSO2

PSO3

PSO4

Emp,

SD L,N,R,G

122




Academic Year 2019 – 20 Onwards

B.Sc. (Honours)( PUBLIC HEALTH NUTRITION) Regular Programme

Year III Core

Nutrition Program Planning Credits 4 (1 + 3)/7/Hours /Week



Mode of Transaction Lectures, tutorials and presentations

Course Outcome (CO)

CO1 Students will get equipped for necessary knowledge and skills required to plan & manage health and nutrition programs in developing country situations

CO2 Students will learn to analyze the nutrition situation and choose the most appropriate nutrition approaches based on the specific context and need.

CO3 Students will get guidance to avoid an approach that would be inappropriate or ineffective in the specific context

CO4 Students will develop skills for critical evaluations of the existing nutrition health programs

Unit

No.

Topic

Contact

Hours

Weighta

ge

(%)

BT

Level

CO

PSO

Element

s of

Employa

bility

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regional

(R)/Glob

al (G)

Relation to

Gender (G),

Environment

and

Sustainability

(ES), Human

Values (HV)and

Professional

Ethics (PE)

I KEY CONCEPTS FOR NUTRITION PROGRAMME

PLANNING

1. Use of Nutrition planning design assistance tool or any

other tool to design nutrition programs

2. Nutrition approaches in designing nutrition programs

3. Understanding key concepts: Causes of malnutrition,

Preventing & recuperative approaches for malnutrition

6 50 1, 2 1 1, 2, 3 EMP

ENT SD

L,N,G G ES HV PE

123

control, understanding development windows of

opportunities (Pregnancy to age 2) to intervene to enhance

impact.

4. To understand the role of Gender, Caste & place of stay

(urban, rural, vs tribal, hard to reach) in etiology of

malnutrition.

5. Updates on Essential high impact evidence based actions

for tackling malnutrition for different target groups.

6. Assumptions made & Geographical targeting for program

planning

II 1. KEY STEPS IN PROGRAMME PLANNING

Step 1. Gather and Synthesize Information on the Nutrition

Situation

Step 2. Determine Initial Program Goal and Objectives

Step 3. Review Health and Nutrition Services

Step 4. Preliminary Program Design: Prevention

Step 5. Preliminary Program Design: Recuperation

/Therapeutic Management

Step 6. Putting It All Together

6 50 1,2,4 1 1,2,3 All L,N,G All

Reference Books

1 Latest NFHS, RSOC, DLHS, UNICEF, CES, FAO and WHO and Government Publication (WCD-ICDS, MDM, PDS)/Operational Guidelines

2 WHO 2010, Essential Nutrition Actions 3 CORE Group. Nutrition Working Group. Nutrition Program Design Assistant: A Tool for Program Planners, Washington, DC: 2010.

124





B.Sc. (Honours)( PUBLIC HEALTH NUTRITION) Regular Programme

Year III

Core

Nutrition Program Planning

Credits 4(1+3)/6 Hours /Week



Mode of Transaction Lectures ,tutorials .presentations and field visits

No. Course Content: Practical Course code BT

level CO PSO

I Step 1. Gather and Synthesize Information on the Nutrition Situation

II Step 1.

1. Determine whether implementation of a community‐based nutrition program is warranted in the

setting

2. Identify potential causes of undernutrition in a government program setting and key intervention

areas in the setting

3. Decide whether the program will focus on prevention‐only or prevention and recuperation

Step 1: Review data on Nutritional status: Anthropometry, Infant and young child feeding, Maternal

nutrition, Micronutrient status of children & women & Underlying disease burden (Like HIV, TB etc).

1,2,4,5 2,3 5

III Step 2. Determine Initial Program Goal and Objectives

IV Step 2.

Gather information on other issues such as

1. Funding available or not

2. Available community priorities, donor interests and organizational strengths

3. Understand the existing health & nutrition system, review vacancy status, job descriptions of

key health & ICDS staff, Their trainings received, identifying training needs etc

4. Review training curriculum of field functionaries in selected government setting.

1,2,4,5 2,3 5

Step 3. Review Health and Nutrition Services

125

V Step 3. Map

I. National policy/Strategy and State policy/Strategy

a. Service delivery, coverage, access, and utilization

b. Quality of services delivered

c. Availability of materials and equipments

1,2,4,5 2,3 5

VI Step 4. Preliminary Program Design: Prevention

Step 4. Gather information on potential preventive approaches to deliver the priority interventions

selected in Step 1.

1,2,4,5 2,3 5

VII Step 5. Preliminary Program Design: Recuperation

Step 6. Putting It All Together 1,2,4,5 2,3 5

VIII Step 5 Key components of recuperative/therapeutic interventions to address MAM, SAM and very thin

pregnant women

Step 6 Develop Logical framework based on program goals & objectives to clearly outline, Who,

When, What, time, means of verification to be used.

1,2,4,5 2,3,4 5

IX Interpretations & Report writing 1,2,4,5 2,3,4 5

1. Interpretation of the findings

2. Report writing

126




Academic Year 2019-2020 0nwards

B.Sc. (Public Health Nutrition): Regular Programme

Year III

Core

Nutrition Policies, Programmes &

Strategies

Credits 4 (4 + 0)/4 Hours/Week



Mode of Transaction

Course Outcome (CO)

CO1 Students will come to know the policies concerning health and nutrition

CO2 Students will be familiarize with ongoing schemes and programs for combating nutrition and health problems currently in use in the country and the developing

world

Unit

No. Topic Contact

Hours

Weighta

ge

(%)

BT

Level

CO

PSO

Element

s of

Employa

bility

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regional

(R)/Glob

al (G)

Relation to Gender

(G), Environment

and Sustainability

(ES), Human

Values (HV)and

Professional Ethics

(PE)

127

Unit

No.

1

Developmental Programs and Policies of the

Government Concerned with Nutrition and Health

1. Current policies in India focused on improving

nutrition and health status: Health, Agriculture,

Education, Water and Sanitation, Livelihood, Early

Childhood Care and Education, Women

Empowerment (Nutrition specific & Nutrition

Sensitive sectors)

2. Role of various nodal sectors in delivering Nutrition

Specific and Nutrition Sensitive Interventions; Role

of Inter-sectoral linkages in improving nutrition

outcomes of target population

3. National Nutrition Policy, Gujarat State Nutrition

Policy

4. National Guidelines on Infant and Young Child

Feeding

5. National Nutrition Mission (NNM) - Poshan

Abhiyan, National Nutrition Strategy: Goals, All

Objectives and Indicators for Monitoring

6. Criteria for identifying NNM districts of Gujarat and

India

7. National Rural Livelihood Mission (NRLM),

Mahatma Gandhi National Rural Employment

Guarantee Act (MGNREGA), Antyodaya Anna

Yojana

8 20 1, 2 CO1 PSO3 EMP

ENT SD

L,N,G G ES HV PE

128

II National Health Mission

1. National Health Mission: National Rural Health

Mission (NRHM), National Urban Health Mission

(NUHM) – Goals and Objectives

2. NRHM: Village Health and Nutrition Day (Mamta

Diwas), VHSNC (Gram Sanjeevni), Swachh Bharat

Mission, safe drinking water and sanitation

3. Role of grass root functionaries (ASHA, ANM, MAS);

SHGs in delivering essential nutrition actions

7 10 1,2 1 3

III National Nutrition Programs

1. Integrated Child Development Services (ICDS): Role of

AWW; Supplementary Nutrition, Bal bhog, Sakhi bhog,

Shishu bhog

2. ICDS Mission Mode, ICDS mission in various states

3. Mid-Day Meal (MDM) program: Akshay Patra and Non

Akshay Patra schools

4. Fortification program

7 10 1,2 2 3

IV National Programs to Combat Micronutrient

Malnutrition

1. Iron: National Nutritional Anemia Control Program,

Nutritional Program for Control of Anemia among

Adolescent Girls, National Iron Plus Initiative (NIPI)

2. Vitamin A: Vitamin A Prophylaxis Program (VAPP)

3. Iodine: National Iodine Deficiency Disorders Control

Program (NIDDCP), Universal Salt Iodization (USI),

Double Fortified Salt (DFS)

4. Diarrhea Control Program: Role of Zinc, ORS

5. 5. National Deworming Campaign

6. Fluorosis Control Program

9 20 1,2 2 3

129

V National Program for Prevention and Control of

Cancer, Diabetes, Cardiovascular Diseases and Stroke

(NPCDCS)

1. Rising Burden of Non Communicable Diseases

2. Public Health strategies to control NCD’s (Best Buy

Interventions of WHO)

3. 3. NPCDCS: Objectives and Key Strategies

9 20 1,2 2 3

VI Other Programs / Schemes / Initiatives

Aims, Objectives and Operational Guidelines of:

1. RMNCH+A

2. Janani Suraksha Yojana (JSY)

3. Janani Shishu Suraksha Karyakaram (JSSK)

4. Indira Gandhi Matritva Sahyog Yojana (IGMSY) -

Pradhan Mantri Matritva Vandana Yojna (PMMVY)

5. Chiranjeevi Yojana

6. Pradhan Mantri Surakshit Matritva Yojna (PMSMY)

7. Rashtriya Bal Suraksha Karyakram (RBSK)

8. Mission Indradhanush, 108 / Khilkhilahat

8 20 1,2 2 3

References

1 National Health Mission. Ministry of Health and Family Welfare. Government of India. nhm.gov.in

2 National Nutrition Mission – ICDS. icds-wcd.nic.in

3 Ministry of Women & Child development. GOI, www.wcd.nic.in.icds

4 Ministry of Health & Family Welfare, www.mohfw.nic.in

5 National Rural Livelihood Mission – nrlm.gov.in

6 John E hiri (2009). Maternal and Child Health - Global Challenges, Programs, and Policies

7 http://swachhbharatmission.gov.in/SBMCMS

8 www.wcd.gujarat.gov.in (Directorate of ICDS, policies & newer initiatives)

9 Policies : Nutrition Resource platform: Akshay Poshan, www.wcd.nic.in

10 World Health Organization, Regional Office for South-East Asia. Non-communicable Diseases in the South-East Asia Region:

Situation and response 2011

11 World Health Organization. Non-communicable Diseases Country Profile 2011

12 WHO “Best Buys” www.who.int/nmh/publications/who_bestbuys_to_prevent_ncds.pdf

http://www.wcd.nic.in.icds/

http://www.mohfw.nic.in/

http://www.springerlink.com/content/?Editor=John+Ehiri

http://swachhbharatmission.gov.in/SBMCMS

http://www.wcd.gujarat.gov.in/

http://www.wcd.nic.in/

130

13 Deworming: End the neglect. www.endtheneglect.org

14 Vitamin A supplementation for infants & children 6-59 months. www.who.int/nutrition/publications/micronutrients/guidelines/vas.../en/

15 Mother and child Nutrition, Nutrition resources for India. http://motherchildnutrition.org/india/vitamin-a-ifasupplementation.html

16 National Guidelines on Infant and Young Child Feeding. wcd.nic.in

http://www.endtheneglect.org/

131







Nutrition in Humanitarian Relief Credits / Hours per Week 2 (2+0) / 2 Hrs / Week




CO1: Students will be sensitized about the role of nutrition in humanitarian relief

CO2: Students will learn about rapid nutrition assessment methods for emergency situations

CO3: Students will understand key nutrition interventions to be delivered for humanitarian relief

Unit

No.

Topic Contact

Hours

Weightag

e

(%)

BT

Level

CO PSO Eleme

nts of

Emplo

yabilit

y

(Emp)

/

Entrep

reneur

ship

(Ent)/

Skill

Devel

opme

nt

(SD)

Relevance

to Local

(L)/

National

(N)/

Regional(R)

/Global (G)

Relation

to Gender

(G),

Environme

nt and

Sustainabil

ity (ES),

Human

Values

(HV)and

Professiona

l Ethics

(PE)

I Emergency situations requiring humanitarian relief :

Nutrition concerns, Need assessment and analysis

1. Introduction to nutrition in emergency situations

(famines, drought, earthquakes, cyclone, civil and

political emergencies)

2. International Humanitarian response to emergency

10 30% 1,2,3,4 CO1

PSO1

PSO2

PSO3

EMP

ENT

SD

L,N,R,G G,ES,

HV,PE

132

situations: International Agencies mandates and

coordination mechanisms

3. National Disaster Management cell and its function.

4. Understanding malnutrition and micronutrient

deficiencies in populations in emergency situations

5. Measuring malnutrition - Individual assessment and

population assessment

6. Classification of emergency situations using WHO

tree model.

7. Causes of malnutrition - in natural calamities, PEM

and specific nutritional deficiencies

8. Health assessment and the link with nutrition

9. Food security assessment and the link with nutrition

10. Assessment of food needs in emergency situations,

food distribution strategy. food security assessment

and the link with nutrition

II Public health Response for Humanitarian Relief and

Rehabilitation

1. Provision of water & sanitation, preventing

epidemics; providing prompt medical relief

2. Targeting food aid, special food rations for

nutritional Relief and its Transportation

3. Mass and supplementary feeding, therapeutic

feeding.

7 20% 1,2,3 CO2

PSO1

PSO3

PSO4

III Interventions for Nutrition in Humanitarian Relief

1. Importance of Infant and Young Child Feeding in

Emergencies

2. Treatment of diarrhoea with ORS/Zinc

3. Management of Moderate Acute Malnutrition

4. Management of Severe Acute Malnutrition

5. Nutrition, HIV and AIDS

6. The Psychosocial Components of Nutrition

7. Nutritional care for Groups with Special Needs

8. Food Handling, Storage and Preparation

9. Household Food Security and Livelihoods

10 40% 1,2,3

CO1

CO2

CO3

PSO1

PSO2

PSO4

IV Monitoring, Evaluation and Accountability

Monitoring and co-ordinating mechanisms 3 10% 3,4,5 CO3

PSO2

PSO3

133

PSO4

References

1. WHO Manual – The Management of Nutrition in Major Emergencies-2004, Updated -2013. ISBN-92-4-154520-8.

2. WFP/UNHCR (1998). WFP/UNHCR Guidelines for selective feeding programs in

Emergency situations. Rome and Geneva, WFP and UNHCR.-Updated version 2014

3. Measuring and Interpreting Malnutrition & Mortality-CDC,WFP-published 2005,updated 2016.

4.

A toolkit for addressing nutrition in Emergency situations, Inter Agency standing

committee nutrition cluster report, June 2008

www.ennonline.net/pool/files/ife/global-nutrition-cluster-nutritionemergencies-

toolkit-june-2008.pdf.

5. Harmonized training Package : Resource material for training & learning on nutrition in emergencies, version 2, 2011 www.ennonline.net

6. Nutrition cluster.net- Mod-5,6,7,8,9,11

7. A Manual: Measuring and Interpreting Malnutrition and Mortality http://www.unhcr.org/45f6abc92.pdf

8. Community based Management of children with severe acute malnutrition, Operational & Technical guidelines, Ministry of health & Family Welfare,

Nirman Bhawan, New Delhi 2012

http://www.unhcr.org/45f6abc92.pdf

134





B.Sc. (Honours)( FOODS AND NUTRITION) Higher Payment Programme

Year III

Core

: Nutrition Program Management

Credits 5(0+5)/10 Hours/Week



Mode of Transaction Lectures ,tutorials .presentations and field visits

No. Course Content: Practical Course code BT

level CO PSO

I Desk research- Understanding current ongoing state and national programs and delivery of

evidence based interventions from secondary data sources.

1. To conduct desk research on the latest data sources available to assess current status of

implementation of ongoing health and nutrition programs

2. Identify gaps in implementation of the chosen nutrition health program from secondary data

sources

3. Study best practices from available literature search

4. Adapt best practices at field level to plan, implement, monitor and evaluate delivery of

interventions to improve nutrition outcomes of target population

1,2,4 1,2 3,4

II Development of Tools for need assessment of selected nutrition/health program

1. Develop, translate, field test the tools

2. Standardization of the tools-questionnaires and equipments

3. Use of available softwares for data collection (Epicollect, CS Pro etc.)

1,2,4,6 1,2 3,4

III Development of tools for process evaluation of a selected programme in the selected field setting

1. To collect information on the current status of functioning of the Programme (Primary data

collection).

2. To develop and use relevant tools for formative research & collect information related to the

programme at the functionary level: logistics of the inputs, requisitioning criteria and process,

receipt and utilization of supplies, selection and coverage of target groups, job responsibilities in

comparison to actions in the fields, types of supervision, record maintenance and reporting system

1,2,4,,6 1,2 3,4

135

etc.

3. To identify challenges in implementing programs as per plan, supply status and other challenges

in the selected area.

4. To develop tools & collect information related to the implementation of the programme at the

beneficiary level using appropriate sampling techniques. IV Development of Training modules for capacity building and sensitization of field functionaries

for newer strategy, supportive supervision and community outreach activities.

1. To design and plan training module for nutrition health functionaries on identified training needs

to deliver essential nutrition actions to target program population.

2. To convert the module in vernacular language and test it in the community.

3. To develop a monitoring framework for impact assessment of the module

1,2,4,6 1,2 3,4

V Monitoring the Delivery of Newer Interventions in the Field Area

1. To identify and enroll target population for the project implementation.

2. To select indicators for assessing the coverage of population with newer interventions of the

programme.

3. To monitor the delivery of interventions and its utilization by the target group.

4. To identify bottle necks in implementation and suggest course corrections.

1,2,4,5,6 1,2 3,4

VI Data entry, Data Analysis and Interpretations

1. To learn to make excel spread sheets, and compilation of data collected as per study objectives 2. Analyze using MS Excel or suitable statistical packages like Epi Info/ SPSS. 3. Interpretation of the findings 4. Report writing

1,2,3,4,5,6 1,2 3,4

VII Data Dissemination and Recommendations

1. To make power point presentations on the project results. 2. To disseminate the information in house as well as to the programme functionaries. 3. To recommend future actions for improving the impact of interventions in the programme setting.

1,2,3,4,5,6 1,2 3,4

136






Year III


Health & Nutrition for Women &

Children

Credits / Hours per week 2(2+0)/ 2

Hrs/week




Course Outcome (CO)

CO1: Students will be able to understand the importance of women’s nutrition for improving child health & nutrition

CO2: Students will be able to understand the importance and key interventions for the first 1000 days of life.

CO3: Students will be equipped to use and interpret various methods for assessing nutrition status.

CO4: Students will be sensitized on the mother child Dyad and concept of Continuum of care

Unit

No.

Topic Contact

Hours

Weightage

(%)

BT

Level

CO PSO Elemen

ts of

Employ

ability

(Emp)/

Entrepre

neurship

(Ent)/

Skill

Develop

ment

(SD)

Relevan

ce to

Local

(L)/

National

(N)/

Regiona

l(R)/Glo

bal (G)

Relatio

n to

Gender

(G),

Environ

ment

and

Sustaina

bility

(ES),

Human

Values

(HV)an

d

Professi

onal

Ethics

137

(PE)

I Importance of Women’s Health and Nutrition

1. Importance of adequate intake of iron, calcium, iodine and

folic acid for women throughout the life cycle and especially

during pregnancy.

2. Optimal nutrition for women during reproductive years and

significance of preconception nutritional status on birth

outcomes

3. Importance of optimal maternal weight gain during

pregnancy

4. Risk factors during pregnancy

5. Nutritional requirements of women during various stages

of life including pregnancy

8 25% 1,2,4 CO1

CO4 PSO2 SD L,N,R,G G

II Growth and Nutritional Requirements of Infants

1. Measuring nutritional status of infants and children by

new WHO growth standards, causes and consequences of

wasting and stunting

2. Nutritional requirements of infants (from birth to 1 yr)

3. Importance of regular growth monitoring to prevent growth

faltering

4. Consequences of undernutrition in first 1000 days and its

irreversible nature.

5. Optimal nutritional care of Low birth weight, sick and

severely malnourished children

8 25% 1,2,3,5 CO2

CO3 PSO2

EMP,

SD L,N,R,G

III Importance of Optimal IYCF Practices

1. Importance of breast feeding for women & children,

Human Milk and Animal Milk difference in composition

2. The physiological basis of breastfeeding

3. Complementary feeding

4. Feeding Techniques

5. 5 Keys to Safer Foods

9 25% 1,2,3,5 CO2

CO3

PSO2

PSO3 ES

IV Key Interventions During the First 1000 Days of Life

1. List 10 key interventions & explain the benefits of

practicing optimal breast feeding, complementary feeding,

feeding during illnesses and its impact on improving

nutritional status of infants

2. Key issues of complementary feeding: Timely initiation

5 25% 1,2,3,4,

5

CO2

CO3

CO4

PSO2

PSO3

PSO4

EMP,

SD L,N,R,G ES

138

and why, types of complementary foods (Quality &

consistency issues), frequency and safety considerations.

Importance of hand washing with soap before preparing or

feeding complementary foods to children

3. Importance of giving Zn, ORS for diarrhoeal episodes, full

immunization, Vitamin A and deworming to prevent

Reference Books

1. Park K (2007). Park’s textbook of preventive and social medicine (19th ed.). M/s Banarsidas Bhanot Publishers, Jabalpur

2. Tracking the progress of maternal & child health, UNICEF, 2009

3. State of World’s children (2009) Maternal & newborn health, UNICEF.

4. Guyon, AB and QuinnVJ. (2011). Booklet on Key Essential Nutrition Actions Messages. Core Group, Washington, D.C., January 2011

5. Infant and young child feeding Model Chapter for textbooks for medical students and allied health professionals. WHO Publication, 2009.

6. Essential Interventions, Commodities and Guidelines for Reproductive, Maternal, Newborn and Child Health

7. Web link: www.thousanddays.org

8. WHO: Child growth standards 2006, www.who.int/childgrowth/standards/WHO child growth standards and the identification of severe acute

malnutrition in infants and children A joint statement. WHO UNICEF 2009

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