B.Sc. NUTRITION AND DIETETICS

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PERIYAR UNIVERSITY
PERIYAR PALKALAI NAGAR
SALEM – 636 011
SYLLABUS FOR
B.Sc. – NUTRITION AND DIETETICS
CHOICE BASED CREDIT SYSTEM

OUTCOME BASED EDUCATION
(For Candidates admitted in the Colleges affiliated
to Periyar University from 2021 - 2022 onwards)
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CONTENTS PAGE
Sem Paper Title of the paper Page

Code No
I Major Course I Human Physiology 15

I Major Course practical I Human Physiology 17
II Major Course II Food Science 18
II Major Course practical II Food Science 21
III Major Course III Nutritional Biochemistry 23
III Major Course practical III Nutritional 26
Biochemistry
III SBEC I Food Preservation and Processing 27
IV Major Course IV Principle of Human Nutrition 29
IV Major Course practical IV Food Analysis and 31
Quality Control
IV SBEC II Food Standard and quality control 32
V Major Course V Nutrition in Life Cycle 34
V Major Course VI Advanced Dietetics 36
V Major Course practical V Nutrition in Life Cycle 38
V Elective Course I Public Health Nutrition 40
V Elective Course II Basic in Research Methodology 43
V SBEC III Bakery Science 45
V SBEC IV Practical I Food preservation and Bakery 47
VI Major Course VII Institutional Training 48
VI Major Course VIII Food Microbiology 50
VI Major Course IX Quantity Food Service and Physical 52
Facilities
VI Major Course practical VI Dietetics 54
VI Elective Course III Nutritional for Sports and 55
Fitness
VI SBEC V Diet Counselling 57
VI SBEC VI Entrepreneurship Development 59
ALLIED PAPERS (NUTRITION AND DIETETICS ONLY)
III Allied Course II General Home Science I 61
IV Allied Course Practical II General Home Science 63
III/IV Allied Course II General Home Science 64
NON-MAJOR ELECTIVE COURSES(For Other Major )
III NMEC I Basic Food Science 67
IV NMEC II Basic Nutrition 68
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REGULATIONS
1. Preamble:
Nutrition and Dietetics curriculum has been structured to prepare the

undergraduates to achieve skills to move forward with the development of
the society/community/nation and entrepreneurship. Nutrition has been
recognized and given a special role in national development .This course is
following on the same lines laid out in National Policy of Nutrition. This
curriculum aims at training students to take up leadership roles in
extension and community outreach programs. The students are encouraged
to develop a scientific temper. Familiarizing them with the use of newer
technologies, methods in family and community linkages, and sustainable
use of resources for human development are the hall mark of this course.
This course aims at enriching the minds of the students who have interest
in learning finer points of nutrition. Nutrition is the key to facilitate the
study and enhance the quality of human life. Its approach is therefore
inherently interdisciplinary. Its curriculum that engages the student
through teaching, research and extension.
2. ELIGIBILITY FOR ADMISSION:
Candidates for admission to the first year of the Degree of Nutrition and
Dietetics course shall be required to have passed the Higher Secondary
Examinations conducted by the Government of Tamil Nadu or any other
equivalent examination.
As per Government Order (2020-2021) G.O.(1D)N0.110, Higher Education
(G1) Department, dated 18.07.2020.
ELIGIBILITY: 1. General Stream: Chemistry with Biology or Home Science
2. Vocational Stream: Biology or Home Science.
3. ELIGIBILITY FOR THE AWARD OF THE DEGREE:
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A candidate shall be eligible for the award of the Degree only if she has
undergone the prescribed course of study for a period of not less than three
academic years, passed the examinations of all the six semesters prescribed.
4. COURSE OF STUDY:
The main subject of study for Bachelor Degree shall consist of the following:
PART-I: Tamil / Other languages
PART-II: English
PART -III: Core Courses, Elective Courses and Allied Courses
PART-IV: SBEC*/ NMEC**/Add-on course / EVS/ Value Education
PART-V: Extension Activities: NSS / NCC / Sports / YRC and other
Extracurricular activities offered under part V of the
programmes.
*Skilled Based Elective Course
** Non Major Elective Course
Semester I&II: Allied Course I- Chemistry Allied II- Chemistry and Allied
Course practical Chemistry (Compulsory).
Semester III&IV: Allied Course I- General Home Science I Allied II-
General Home Science I I and Allied Course practical
General Home Science I (Compulsory)
Non major elective course subjects may be chosen by the respective colleges
and the same must be communicated to the University.
5. Examinations
There shall be six examinations- two in the first year, two in the second year
and two in the third year. Candidates failing in any subject / subjects will
be permitted to appear for such failed subject / subjects at subsequent
examinations. The Syllabus has been divided into six semesters.
Examinations for I, III and V semesters will be held in November/ December
and for II, IV and VI semesters will be held in April / May. The practical
examination I will be held at the end of I year. II will be held at the end of II
year. III and IV will be held at the end of III year.
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Requirement to appear for the examination A candidate shall be

permitted to appear for the university examinations for any semester
(practical/theory) if He / She secure not less than 75% of attendance in the
number of working days during the semester.
6. Passing Minimum
A candidate who secures not less than 40% in the university (external)
Examination and 40% marks in the external examination and continuous
internal assessment put together in any course of Part I, II, III & IV shall be
declared to have passed the examination in the subject (theory or Practical).
7. Classification of Successful Candidates

Candidates who secure not less than 60% of the aggregate marks in the
whole examination shall be declared to have passed the examination in First
Class. All other successful candidates shall be declared to have passed in
the Second Class. Candidates who obtain 75% of the marks in the aggregate
shall be declared to have passed the examination in First Class with
Distinction provided they pass all the examinations prescribed for the
course at the first appearance. Candidates who pass all the examinations
(Part I, II, III & IV) prescribed for the course in the FIRST APPEARANCE
ITSELF ALONE is eligible for ranking.
8. Maximum Duration for the completion of the programme:

The maximum duration for completion of the UG Programme shall not
exceed twelve semesters.
9. Commencement of this Regulation:
These regulations shall take effect from the academic year 2021-2022, i.e.
for students who are to be admitted to the first year of the course during the
academic year 2021-2022 and thereafter.
10. Pattern of Question Paper (All Courses)

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Time : 3 Hours Maximum:75 Marks
Part A : 15 x1 =15 (Multiple Choice) (Three questions from each unit)
Part B : 2 x 5 = 10 (Any Two questions) (One question from each unit)
Part C : 5 x 10 = 50 (One question from each unit with internal choice)
11. EVALUATION PATTERN FOR INTERNAL ASSESSMENT
11A. THEORY PAPERS
component Time Total Marks IA marks

Test I 2 hours 50 10
Test II 2 hours 50 10
Assignment (minimum 2) 10 05
Total 25
PASS PERCENTAGE
Passing minimum (Internal Assessment) 40% 10 marks

Passing minimum (External Assessment ) 40% 30 marks
Total 40 marks
11B. PRACTICALS
External Assessment (EA) Internal Assessment (IA)

60 Marks 40 Marks
component Time Total Marks IA marks
Practical I 3 hours 50 15
Practical I 3 hours 50 15
Record 05
Attendance 05
Total 40
PASS PERCENTAGE
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Passing minimum (Internal Assessment) 40% 16 marks

Passing minimum (External Assessment) 40% 24 marks
Total 40 marks
Programme Outcomes
PO1. KNOWLEDGE
Students:
• Follow the developments in the field of nutrition and dietetics.

• Have knowledge and skill of the information and communication
technologies essential to follow today’s technological developments
and improve themselves in this field.
• Acquire the skill of understanding the basic values and culture of the
society they live in, adapting to these and changing themselves
positively.
• Have knowledge of the concepts of physiology, nutritional
biochemistry, nutrition, dietetics and other related to human health.
PO2. SKILLS
Students:
• Acquire the ability to apply the knowledge and skills they obtain to the
situations encountered in both national and international level, as
well as the ability of lifelong learning.
• Aware of professional ethics.
• Apply the scientific methods and techniques, as well as quality
management processes related to their field.
• Acquire the skills of designing experiments/projects and conducting
and interpreting them by analysing their results.
PO3. COMPETENCES
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Students:
• Use the knowledge they acquire to increase the society’s level of health
and quality of life.
• Have the skills of planning the work processes in the fields of
professional application, being a team member, collaborating and
conducting collaborative studies.
Program Specific Outcomes (PSO)
Nutrition & Dietetics students will demonstrate the following learning
Objectives upon completion of this degree program
1. Understanding, critically assessing and knowing how to use and

apply
information sources related to nutrition, food, lifestyle and health.
2. Being familiar with nutrients, their function in an organism,

bioavailability, requirements and recommended quantities, as well as
the bases of energetic and nutritional balance.
3. Interpreting a nutritional diagnosis, evaluating nutritional aspects of a
clinical record and implementing a dietary treatment plan.
4. Understanding the structure of food services, nutrition departments

and hospital nutritionists, identifying and developing the functions of
a nutritionist-dietician in a multidisciplinary team.
5. Perform food system management and leadership functions that

consider sustainability in business, healthcare, community, and
institutional areas
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COURSE OF STUDY AND SCHEME OF EXAMINATION
SEMESTER I
Exam
Study Hrs/
Part Course Title Dur. Credit
Component week CIA Uni. Total
Hrs exam
Tamil I or other
I Language 6 3 25 75 100 3
language
English I-
II Language Communicative 6 3 25 75 100 3
English
III Core I Human Physiology 6 3 25 75 100 5
Core
III Human Physiology 3 - - - - -
Practical I
III Allied I Chemistry I 4 3 25 75 100 4

Allied
III Chemistry 3 - - - - -
Practical I
Add-on Professional
IV 6 3 25 75 100 4
course English-I
IV - Value Education 2 3 25 75 100 -
TOTAL 36 150 450 600 19
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SEMESTER II
Exam
Study Hrs/
Hrs exam
Tamil II or other
I Language 6 3 25 75 100 3
language
English II-
English
III Core II Food Science 6 3 25 75 100 5
Core
III Food Science 3 3 40 60 100 3
Practical II
III Allied I Chemistry II 4 3 25 75 100 4
Allied 3 40 60 100 2
III Chemistry 3
Practical I
Core
III Human Physiology - 3 40 60 100 3
Practical I
Add-on Professional
IV 6 3 25 75 100 4
course English-II
Environmental
IV - 2 3 25 75 100 -
Studies
TOTAL 36 270 630 900 27
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SEMESTER III
Exam
Study Hrs/
Hrs exam
Tamil III or other

I Language 6 3 25 75 100 3
language
English III-
English
Nutritional
III Core III 4 3 25 75 100 4
Biochemistry
Core Nutritional
III 3 - - - - -
Practical III Biochemistry
General Home
III Allied II 4 3 25 75 100 4
Science I
Allied General Home - - - - -

III 3
Practical II Science
Food preservation
IV SBEC I 2 3 25 75 100 3
and processing
IV NMEC I Other Major 2 3 25 75 100 3
TOTAL 30 150 450 600 20

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SEMESTER IV
Exam
Study Hrs/
Hrs exam
Tamil IV or other
I Language 6 3 25 75 100 3
language
English IV-
English
Principle of
III Core IV 4 3 25 75 100 4
Human Nutrition
Core Nutritional
III - 3 40 60 100 3
Practical III Biochemistry
Core Food Analysis and

III 3 3 40 60 100 3
Practical IV Quality Control
General Home
III Allied II 4 3 25 75 100 4
Science II
III Allied General Home 3 40 60 100 2

3
Practical II Science
Food Standard and

IV SBEC II 2 3 25 75 100 3
Quality Control
IV NMEC II Other Major 2 3 25 75 100 3
TOTAL 30 270 630 900 28

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SEMESTER V
Exam
Study Hrs/
Hrs exam
Nutrition in Life
III Core V 5 3 25 75 100 5
Cycle
III Core VI Advanced Dietetics 5 3 25 75 100 5
Core Nutrition in Life

III 3 - - - - -
Practical V Cycle
Public Health
III Elective I 4 3 25 75 100 4
Nutrition
Basic in Research
III Elective II 4 3 25 75 100 4
Methodology
IV SBEC III Bakery Science 3 3 25 75 100 3
SBEC IV Food Preservation

IV 3 - - - - -
Practical I and Bakery
Institutional
III Core VII 3 - - - - -
Training
TOTAL 30 125 375 500 21

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SEMESTER VI
Exam
Hrs/ Dur.
Part Study Course Title
Component week Hrs CIA Uni. Total Credit
exam
III Core VII Institutional 3 40 60 100

3
Training 4
III Core VIII Food Microbiology 6 3 25 75 100 5
Quantity Food
III Core IX Service and 6 3 25 75 100 5
Physical Facilities
Core Nutrition in Life

III - 3 40 60 100 3
Practical V Cycle
Core
III Dietetics 3 3 40 60 100 3
Practical VI
Nutrition for Sports

III Elective III 4 3 25 75 100 4
and Fitness
IV SBEC IV Food Preservation - 40 60 100

Practical I and Bakery 3 3
IV SBEC V Diet Counselling 4 3 25 75 100 3
Entrepreneurship
IV SBEC VI 4 3 25 75 100 3
Development
V Extension Activities/NSS/NCC/YRC/OTHERS
TOTAL 30 285 615 900 33
OVER ALL TOTAL 4400 148

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SEMESTER I
Core/Major Course I Human Physiology
Paper Code: Theory: 6 hrs/week
Course Learning Outcomes:
1. Gain the basic knowledge of human anatomy and physiology.

2. Define the main structures composing human body.
3. Explains structure and functions of cells, tissues and organs,
systems of the human body.
4. Relates structure and functions of tissue.
5. Provides excellent preparation for careers in the health professions
and/or biomedical research.
Course Content
Unit-I
Cell – Structure of organelles and functions. Tissues – Structure,

classification and functions.
Unit-II
Blood – Composition, functions, coagulation, factors affecting
coagulation, blood groups. Gastrointestinal and Hepto biliary system –
Structure, physiology and functions for different organs and role of
hormones and enzymes.
Unit- III
Immune system – Innate, acquired and active immunity, cell
mediated immunity, humoral immunity and complement system.
Heart and circulation – Structure, cardiac cycle, cardiac output,
factors affecting cardiac output, normal ECG, heart failure, blood pressure,
control and factors affecting blood pressure.
Unit- IV
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Respiratory system – Structure and functions, Lung volumes and

lung capacities, Factors affecting efficacy of respiration.
Excretory system - (A) Urinary System: - Structure and functions of
organs of urinary system ( In brief), Mechanism of urine formation. (B)
Skin:- Structure and functions, Regulation of body temperature.
Unit- V
Reproductive system –(A)Female reproductive system -- Structure
and functions, menstrual cycle, menarche and menopause.
(B) Male Reproductive system -- Structure and functions.
Endocrine system - Thyroid, Parathyroid, Adrenal gland, Pituitary
and Sex glands – Structure and functions.
References
1. Ross and Wilson(2011), Anatomy and physiology in Health and
Illness, 11th Edition, Church Hill Livingstone.
2. West, J.B.(2007), Best and Taylor’s Physiological Basis of Medical
Practice, 11th Edition.
3. Gyton (1996), Test Book of Medical Physiology, 9th Edition, Prism
Books Pvt. Ltd.,W.B. Sanders Company, USA.
4. Chatterjee C.C (2016), Human Physiology Volume I, Medical Allied
Agency, Kolkata.
5. Chatterjee C.C (2004), Human Physiology Volume II, Medical Allied
Agency, Kolkata.
6. Sembulingam, K. (2000) Essentials of Medical Physiology, Jaypee
Brothers Medical Publishers (P) Ltd., New Delhi.
7. Chaudhri, K. (1993) Concise Medical Physiology, New Central Book
Agency (Parentral) Ltd., Calcutta.
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SEMESTER I
Core/Major Practical I Human Physiology
1. Gain the basic knowledge of the different vital organs, glands and
tissues under a microscope.
2. To estimate the blood parameters like hemoglobin, blood group,
bleeding time, clotting time and platelet count
Course content
1. Microscopic study of tissues- epithelial, connective and muscular.

2. Collection of blood sample- Capillary blood from finger tips and
venous blood.
3. Separation of blood components (Centrifugation).
4. Estimation of hemoglobin- Sahli’s Acid hematin method.
5. Determination of Hematocrit (Wintrobe method).
6. Preparation and examination of stained blood smear (Wedge or glass
slide method).
7. Determination of Erythrocyte Sedimentation Rate (Wintrobe method).
8. Determination of blood group.
9. Determination of bleeding time (Duke method) and coagulation time
(Capillary tube method).
10. Platelet count (Rees Ecker method by hemocytometry).
11. Clinical examination of radial pulse (pulse rate).
12. Measurement of blood pressure (Sphygmomanometry).
13. Effect of exercise on blood pressure and heart rate.
14. Microscopic structure of heart, digestive system and kidney.
15. Microscopic structure of reproductive organs- ovary, uterus,
mammary glands and testis.
16. Microscopic structure of endocrine glands- thyroid, pituitary and
adrenal.
Reference: G.K.Pal and Pravati pal, Text book of practical
physiology, Orient Longman Ltd. 2001.
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SEMESTER II
Core/Major Course I Food Science
1. Summarize and critically discuss and understand both fundamental

and applied aspects of Food Science.
2. Identifying nutrient specific force and apply the principles from the
various factors of foods and related disciplines to solve practical as
well as real world problems.
3. Understand the food groups and their functions, acquire knowledge
on different methods of cooking and apply process of different foods.
4. Use combination of foods in the development of food products. 5.
Identify and control adulterants in various foods and evaluate food
quality.
5. Use current information Technologies to locate and apply evidence-
based guidelines and protocol and get imported with critical thinking
to take leadership roles in the field of health, diet and special
nutritional needs.
Course Content
Unit-I
Food: Definition, functional classification, groups (4, 5,7 and 11), food
pyramid.
Cooking: Definition and objectives; Methods- Moist heat methods, dry
heat methods, combination of both and micro wave cooking; Effect of
cooking on nutrients.
Beverages: Classification; Coffee beverage- Constituents and method
of preparation; Tea-Types, preparation; Cocoa- Composition, nutritive value
and preparation of cocoa beverage; Fruit beverages- Types; Introduction to
vegetable juices, milk based beverages, malted beverages, carbonated non
alcoholic beverages and alcoholic beverages.
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Unit-II
Cereals and millets: Structure, composition and nutritive value of rice,
wheat and oats; Nutritive value of maize, jowar, ragi and bajra. Cereal
cookery: Effect of moist heat- Hydrolysis, Gelatinisation and factors affecting
gelatinization, gel formation, retrogradation and syneresis; Effect of dry heat;
Role of cereals in cookery.
Pulses: Composition, nutritive value, toxic constituents; Pulse
cookery- Effect of cooking, factors affecting cooking quality, role of pulses in
cookery, germination and its advantages.
Unit-III
Milk and milk products: Composition and nutritive value of milk; Milk
cookery- Effect of heat, effect of acid and effect of enzymes; Milk products-
Non fermented and fermented products (does not include preparation); Role
of milk in cookery.
Egg: Structure, composition, nutritive value; Egg cookery- Effect of
heat, factors affecting coagulation of egg proteins and effect of other
ingredients on egg protein; Role of egg in cookery; Home scale method for
detecting egg quality.
Meat: Classification, composition, nutritive value, rigor mortis, ageing
and tenderizing; Meat cookery- Changes during cooking.
Poultry: Classification, composition and nutritive value.
Fish: Classification, composition, nutritive value, selection and
principles of fish cookery.
Unit-IV
Vegetables: Classification (nutritional), composition, nutritive value;

Pigments in vegetables- Water soluble and water insoluble; Enzymes, flavor
compounds and bitter compounds; Vegetable cookery- Preliminary
preparation, changes during cooking, loss of nutrients during cooking, effect
of cooking on pigments, role of vegetables in cookery.
Fruits: Classification, composition, nutritive value, ripening of fruits;

Browning- Types and preventive measures.
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Spices: General functions, role in cookery; Medicinal value of

commonly used spices.
Unit-V
Fats and oils: Composition and nutritive value, basic knowledge about
commonly used fats and oils (lard, butter, margarine, cotton seed oil,
ground nut oil, coconut oil, soya bean oil, olive oil, rice bran oil, sesame oil,
rape seed oil, mustard oil and palm oil); Spoilage of fat- Types and
prevention; Effect of heating, role of fats and oils in cookery.
Sugar and related products: Nutritive value, characteristics and uses

of various types of sugars; Sugar cookery- Crystallization and factors
affecting crystallization; Stages of sugar cookery; Role of sugar in cookery.
Reference
1. Maney S (2008). Foods, Facts and Principles, 3 rd Edition

Publishedby Wiley Eastern, New Delhi.
2. Usha Chandrasekhar (2002) Food Science and Application in
Indian Cookery, Phoenix Publishing House P. Ltd., New
Delhi.
3. Raina U, Kashyap S, Narula V, Thomas S Suvira, VirS,
Chopra S (2010) Basic Food Preparation: A Complete
Manual, 4th Edition, Orient Black Swan Ltd, Mumbai.
4. Srilakshmi, B. (2017) Nutrition Science, New Age
International (P) Ltd., New Delhi,.
5. Mahtab, S. Bamji, Kamala Krishnasamy, Brahmam G.N.V
(2012) Text Book of Human Nutrition, Third Edition, Oxford
and IBH Publishing Co. P. Ltd., New Delhi.
6. SunetraRoday (2017). Food Science and Nutrition, Oxford
University Press, New Delhi.
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SEMESTER II
Core/Major Practical I Food Science
1. Demonstrate skills on determination of edible portion, effect of

cooking on volume and weight.
2. Choose appropriate cooking method to conserve nutrients.
3. Acquire skills on different methods of cooking. Understand
experimental cookery.
4. Develop recipes by applying knowledge on cooking methods and
properties of food
Course Content
1. Grouping of foods according to ICMR classification.
2. Measurement of food materials using standard measuring cups,
spoons and weighing.
3. Find the percentage of edible portion of foods.
4. Observe the microscopic structure of different starches before and
after gelatinization (rice, wheat and corn).
5. Study the effect of temperature, time of heating, concentration,
addition of sugar and acid on gelatinization of starch.
6. Prepare recipes using the following processes- Gelatinization, gluten
formation and gel formation.
7. Demonstrate the best method of cooking rice.
8. Demonstrate the effect of soaking, hard water, sodium bi carbonate
and papaya on cooking quality of pulses.
9. Prepare recipes using whole gram, dhal, pulse flours, sprouted pulses
and cereal pulse combination.
10. Demonstrate the factors affecting coagulation of milk protein.
11. Prepare recipes using milk and its products.
12.Demonstrate the formation of ferrous sulphide in boiling egg and its

preventive measures.
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13.Demonstrate the effect of addition of acid, fat, salt, water and sugar
on the texture of omelettes.
14.Prepare recipes where egg acts as – thickening agent, binding agent,
emulsifying agent and enriching agent.
15.Demonstrate the effect of acid, alkali and over cooking on vegetables
containing different pigments.
16.Demonstrate the effects of different amounts of water added to
vegetables during cooking on flavor and appearance.
17.Demonstrate enzymatic browning in vegetables and fruits and any
four methods of preventing it.
18.Prepare the following using fruits and vegetables- salads, soups and
curries.
19.Determine the smoking point of any 4 cooking oils.
20.Prepare recipes using shallow fat and deep fat frying methods.
21.Demonstrate the stages of sugar cookery
22.Prepare recipes using various stages of sugar cookery and jaggery.
23. Preparation of any one beverage under the following types- refreshing,
nourishing, stimulating, soothing and appetizing.
Reference
1. Srilakshmi. B. Food Science, New Age International (P) Ltd.
Publishers, Sixth edition. 2016.
2. Khanna K, Gupta S, Seth R, Mahna R, Rekhi T (2004). The Art and
Science of Cooking: A Practical Manual, Revised Edition. Elite
Publishing House Pvt Ltd.
3. Raina U, Kashyap S, Narula V, Thomas S, Suvira, Vir S, Chopra S
(2010). Basic Food Preparation: A Complete Manual, Fourth
Edition. Orient Black Swan Ltd.
4. Bamji MS, Krishnaswamy K, Brahmam GNV (2009). Textbook of
Human Nutrition, 3rd edition. Oxford and IBH Publishing Co. Pvt.
Ltd.
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SEMESTER III
Core/Major Course III Nutritional Biochemistry
1. To acquire knowledge related to the role of TCA cycle in central carbon

metabolism.
2. To understand the importance of lipid as storage molecules and as
structural component of bio membranes.
3. Capable of describing biochemical pathways relevant in nutrient
metabolism.
4. To understand the concepts of preparation of buffers
5. To acquire fundamental knowledge on enzymes and their importance
in biological reactions.
Course Content
Unit- I
Fundamentals of Biochemistry, Biological Membranes and Transport.

Carbohydrates- Definition, classification.Structure (linear) of
Monosaccharides- Glucose, fructose and galactose; Disaccharides- Maltose,
lactose and sucrose; Polysaccharides- Starch and glycogen. Definition of
Glycolysis, glycogenesis,glycogenolysis and gluconeogenesis. Metabolism-
Glycolytic pathway, oxidation of pyruvic acid, Citric Acid Cycle. Pentose
Phosphate Pathway
Unit- II
Lipids- Definition, classification and properties. Metabolism- Beta -

Oxidation and biosynthesis of fatty acids. Cholestrol metabolism.
Definitions- Ketone bodies, ketogenesis and ketosis.
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Unit- III
Protein- Definition, classification, structure, physical properties, chemical

properties and utilization. Amino acids- Types, Definition - deamination,
transamination and decarboxylation. Urea production Enzymes and co-
enzymes- Definition, types, classification and factors affecting velocity of
enzyme catalyzed reactions.
Unit- IV
Introduction to genetic control of metabolism- Nucleic acids-Types,

composition,structure, functions, replication. Elementary knowledge of
biosynthesis of protein Electron transport chain and oxidative
phosphorylation. Bioenergetics.
Unit- V
Acid – base balance: Acid-base balance in normal health, definition of

buffers, principles of buffers, major sources of acid produced in the body,
physiological buffer system and role of different buffer systems. Fluid and
electrolyte balance- Maintenance in normal health.
Reference
1. 1.Pattabiraman. T.N. Concise Text Book of Bio-chemistry, 2 nd

edition, All India Publishers and Distributors , 1998.
2. Deb. A.C., Fundamental of Biochemistry, New Centruy Book Agency
(P) Ltd, Reprint 2004.
3. Ambika Shanmugam, Fundamentals of biochemistry for Medical
students,
4. Karthik Pprinters, 7thedition, 1992.
5. U.Sathyanarayana and U.Chakrabani, Biochemistry, Third Edition,
Uppala- Author Publishers, 2007.
25
6. Mahtab. S.Bamji, Kamala Krishnaswamy and G.N.V Brahmam, Text

Book of Human Nutrition, Oxford and IBH Publishing Company,
Third Edition.2009
7. Ramadevi K, Ed: Ambika Shanmugam’s Fundamentals of
biochemistry for medical students, 8th edition, Wolters Kluwer Health,
India, 2016.
8. Rodwell V, Bender D, Botham KM, Kennelly PJ, Weil PA, Harper’s
Illustrated Biochemistry, 30th Edition, McGraw hill Education, 2015.
9. Sulochana H, Principles of Biochemistry, PBS enterprises, Chennai,
2010.
10.Cox MM and Nelson DL, Lehninger Principles of biochemistry, 5th
edition, EH Freman&Company, New york, 2008
11. Vasudevan DM, Sreekumari S, Textbook of Biochemistry, 5th edition,
Jaypee Publishers, New Delhi, 2007

12.Veerakumari L, Biochemistry, 1st edition, MJP Publishers, 2005
13. Murray RK, Granner DK, Mayes PA, Rodwell VW, Harper’s
IllustratedBiochemistry,26th edition, Mcgraw hill publishing house,.,
2003
26
SEMESTER III
Core/Major Practical III Nutritional Biochemistry
1. To learn qualitative and quantitative analysis of biological fluidssuch

as urine, blood and their estimation using standard methods.
Course Content
1. Qualitative analysis of carbohydrate-glucose, fructose, lactose,sucrose

and maltose.
2. Qualitative analysis of amino acids- histidine, methionine, tryptophan
tyrosine, arginine and cysteine
3. Determination of urinary phosphorus and urea.
4. Estimation of blood cholesterol, iron and glucose.
27
SEMESTER III
SBEC I Food preservation and
Processing
1. Describe the principles of food preservation

2. Suggest the application of the preservation process depending on the
type of food.
3. To understand the principles of processing plant foods and to study
the need for processing foods.
4. Choose the appropriate application of certain conservation processes
with regard to the preservation of quality and the satisfactory
durability of food products.
5. 0ptimize process parameters for selected conservation processes
taking into account the physico-chemical properties of food products.
Course Content
Unit I
Introduction of food preservation - Definition and scope of food preservation,

Principles of preservation, Food Preservation by high temperature -
Sterilization Pasteurization Blanching and Canning.
Unit II
Food preservation by drying and dehydration: Definition, drying as a means

of preservation, Differences between sun drying and types of driers used in
the food industry. Evaporation – Definition, factors affecting evaporation,
names of evaporators used in food industry.
28
Unit III
Food Preservation by Low temperature - Introduction to refrigeration, cool

storage and freezing- Definition, Principle of freezing, changes occurring
during freezing, Types of freezing.
Preservatives and its types and Shelf life of food products.
Unit IV
Food Processing- Definition, Importance, Scope of food processing industry.

Classification of plant food processing - Fruit and vegetable processing,
Cereal and legume processing and Oil seeds processing.
Unit V
Classification of animal food processing - Milk processing, Meat processing,

Fish processing, Poultry processing.
Introduction to Food Packaging- Objectives and functions of food packaging,
• Types of packaging Materials (briefly).
Reference
1. Potter NN (2013) Food science. 2. Brennan JG and Grandison AS

(2012) Food processing handbook. 2nd Edition, John Wiley.
2. Manoranjan Kalia(2014)Food Quality Management Second Edition,
Aggrotech Publishing Academy, Udaipur.
3. Walter A. Mercer, (1988) Advances in Food Research First Edition,
Academic Press, University of California, U.S.A. 3. Potter N (1995)
Food Technology, 5th Edition, Cornell University, Ithaca, New York.
4. Coles R, McDowell D and Kirwan MJ, Food Packaging Technology,
CRC Press, 2003
5. Frazier WC and Westhoff DC, Food Microbiology, TMH Publication,
New Delhi, 2004.
6. Meyer LH, Food Chemistry, CBS Publication, New Delhi, 1987 8.
Potter NH, Food Science, CBS Publication, New Delhi,
7. Ranganna S, Handbook of Analysis and Quality Control for Fruits and
Vegetable, Products, 2 nd ed.
29
SEMESTER IV
Core/Major Course IV Principle of Human Nutrition
Paper Code: Theory:4 hrs/week
1. Summarize and critically discuss and understand both fundamental

and applied aspects of nutrition.
2. Able to explain functions of specific nutrients in maintaining health
3. Identifying nutrient specific force and apply the principles from the
various factors of foods.
4. Gain in basic knowledge of the different nutrients and their role in
maintaining health of the community
5. Develop skills in qualitative analysis and quantitative estimation of
nutrients.
Course Content
Unit-I
Science of Nutrition, Concept of Nutrition- Definition of nutrition, health,

nutritional status and malnutrition. RDA- Definition, factors affecting RDA
and methods used for deriving RDA.
Carbohydrates- Definition ,composition, functions, maintenance of blood

sugar levels, requirement, sources, digestion and absorption; Dietary fiber-
Definition, classification, physiological effects and sources.
Unit-II
Proteins- Definition, composition, nutritional classification of proteins and

amino acids, functions, sources, requirements, digestion and absorption.
Evaluation of protein quality: PER, BV, NPU and Chemical score.
Lipids- Definition, composition, functions, sources, requirements, digestion

and absorption. Essential fatty acids – Definition, functions, sources and
effects of deficiency.
30
Unit- III
Energy- Definition, units of measurement, direct and indirect calorimetry;

Determination of energy value of food, Total Energy requirement, Factors
affecting physical activity, Factors affecting Basal Metabolic Rate, factors
affecting Thermic effect of food, Recommended Dietary Allowances and
Sources
Unit- IV
Macro Minerals- Calcium and Phosphorous: Functions, requirements,

sources and effects of deficiency. Micro minerals- Iron, Iodine, Copper,
Fluorine and Zinc: Functions, sources, requirements and effects of
deficiency. Sodium and Potassium : Functions, sources, requirements and
effects of imbalances.
Unit- V
Fat soluble Vitamins – Vitamin A, D, E and K: Functions, requirements,

sources and effects of deficiency. Water Soluble Vitamins – Thiamine,
riboflavin, niacin, ascorbic acid, folic acid, vitamin B6 and vitamin B12:
Functions, requirements, sources and effects of deficiency.
Reference
1. Sumathi R. Mudambi, Rajagopal, M.V., Fundametals of Foods and

Nutrition, New Age International (P) Ltd, Publishers, Third edition,
1997.
2. Srilakshmi B.,Nutrition Science, New Age International (P) Ltd,
Publishers, Fifth ,multi colour edition,2016.
3. Mangala Kango, Normal Nutrition, Curing diseases through diet, CBS
Publications, First edition, 2005.
4. Sue Rodwell Williams, Nutrition and Diet Therapy, C.V. Melskey Co.,
6th edition, 2000.
5. Mahtab. S.Bamji, Kamala Krishnaswamy and G.N.V Brahmam, Text
Book of Human Nutrition, Oxford and IBH Publishing Company, Third
Edition.2009.
31
SEMESTER IV
Core/Major Practical IV Food Analysis and Quality
Control
1. To understand different sampling techniques employed in chemical
analysis of foods
2. To understanding on the quality attributes, their measurement
principle and instrumentation of various instruments used in food
quality analysis.
3. To learn about the importance of various methods to identify any
adulteration aspect of food.
Course Content
1. Determination of moisture, ash and fiber in food.
2. Estimation of calcium, phosphorous, iron and ascorbic acid in food.
3. Estimation of total nitrogen in food.
4. Estimation of titrable acidity, pectin content of foods and lactose.
5. Estimation of specific gravity of milk using lactometer.
6. Determination of gluten content.
7. Determination of sugar concentration of food products using
refractometer.
8. Sensitivity tests for four basic tastes.
9. Isolation of microorganisms by Pure Culture Technique and Microbial
count by Standard Plate Count Method.
10 .Morphology and structural features of various bacteria and fungi
commonly associated with Foods.
11.Tests for identification of adulterants present in commonly used
foods.
Reference
Ranganna S. 2001. Handbook of Analysis and Quality Control for Fruit and
Vegetable Products. 2nd Ed. Tata-McGraw-Hill. Govt. of India.
32
SEMESTER IV
SBEC II Food Standard and Quality
Control
1. To provide an opportunity to learn food quality standards.

2. To develop the skills on the standardization of food products with
respect to quality maintain according to universal food standards
worldwide.
3. To understand the principles of sensory evaluation
4. To develop skills to carry out sensory evaluation of a newly developed
product
5. To understand the terms food adulteration and adulterant.
Course Content
Unit I
Standardization of Foods; Definition, Standards of Quality, for cereals,

starchy foods, spices and condiments, sweetening agents, meat and meat
products, vinegar, sugar and confectionary, beverages-alcoholic and non
alcoholic , carbonated water etc., Milk and milk products , oils and fats ,
Canned foods , fruits and vegetables products.
Unit II
Food laws and regulation: Mandatory and voluntary food laws,

International quality systems and standards like ISO and Food Codex, BRC;
International trades & federal agencies, Indian act-Food Safety and
Standards Act, 2006.
33
Unit III
Various food acts- PFA, FPO, AGMARK, MMPO, MFPO, edible oil acts,
standard weight acts. HACCP AND WTO (briefly).
Unit IV
Concept of quality: quality attributes: physical, chemical, nutritional and

microbial evaluation and measurement. Sensory evaluation- Types of
sensory evaluation.
Unit V
Microbial quality control- determination of microorganisms in foods by

cultural, microscopic, physical, chemical methods. Food adulteration-
Definition, types of adulteration and toxic constitutes.
Reference
1. Siddappaa, G. S., Girdhari Lal and Tandon, G.L. 1998. Preservation of

Fruits and Vegetables. ICAR, New Delhi
2. Sivasankar, B. 2002. Food Processing and Preservation. PHI Learning
Pvt. Ltd. Delhi
3. Srilakshmi. 2010. Food Science. New age International 978-81-224-
2724-0.
4. Srivastava, R. P. & Sanjeev Kumar. 2002. Fruits and vegetable
Preservation – Principles and Practice. International Book
Distributing Co., Lucknow.
5. Swaminathan, M. 1988. Hand book of Food Science & Experimental
Foods. Bappco publishers, Bangalore
6. U.D. Chavan and J.V. Patil. 2013. Industrial Processing of fruits and
vegetables. Astral International Pvt Ltd. New Delhi.
7. Vijay, K. 2001. Text Book of Food Sciences and Technology. ICAR,
New Delhi.
34
SEMESTER V
Core/Major Course V Nutrition in Life Cycle
1. To apply knowledge of the science of nutrition to human health across

the lifespan.
2. Relate foods and nutrients to the biological requirements of humans
at different stages of the life cycle.
3. Explain, compare and contrast the nutritional requirements of
humans during different stages of the life cycle.
4. Apply collaboration and team work skills through shared learning in

nutritional disease topics.
5. To formulate a dietary intervention plan to address nutritional
deficiencies or excesses according to the health needs of individuals
relative to age, developmental and disease status.
Unit-I
Menu planning – Objectives, planning balanced diets, food exchange lists.
Nutrition in pregnancy – Food and nutrient requirements, physiological

changes during pregnancy, developmental stages of the embryo,
physiological cost of pregnancy and complications in pregnancy.
Nutrition in lactation – Food and nutrient requirements, physiology of

lactation, composition of breast milk, influence of mother’s diet on the
quality and quantity of milk production.
Unit-II
Nutrition during infancy – Growth and development during infancy, food

and nutrient requirements, advantages of breast feeding, artificial feeding,
preterm baby –nutritional requirements, weaning- types of weaning foods
and supplementary foods, problems in weaning.
35
Unit III
Nutrition during preschool age – Food and nutrient requirements, eating

habits and behaviour, growth and development and factors inhibiting
growth.
Nutrition for school going children – Food and nutrient requirement, growth
pattern, packed lunches, school lunch programmes.
Unit IV
Nutrition during adolescence – Food and nutrient requirements, changes in

growth pattern, puberty, menarche, changes in food habits, binge eating
disorder, predisposition to osteoporosis, anaemia, under nutrition,
premenstrual syndrome, malnutrition due to early marriage, nutritional
programmes.
Unit V
Nutrition in adulthood – Food and nutrient requirements, changes in
consumption pattern - physical, mental and social changes influencing meal
pattern.
Nutrition in old age – Food and nutrient requirements, physical,
physiological, biological and psychological changes influencing meal pattern.
Reference
1. Wardlaw G.M, Hampi J.S, DiSilvestro R.A, Perspectives in Nutrition,
6th edition, McGraw Hill, 2004.
2. Chadha R and Mathur P, Nutrition: A Lifecycle Approach. Orient
Blackswan New Delhi, 2015.
3. Seth V and Singh K, Diet Planning through the Life Cycle: Part 1
Normal Nutrition. A Practical Manual. Elite Publishing House Pvt. Ltd.
New Delhi,2006.
4. Robinson, Normal and therapeutic nutrition.: Macmillan Pub.
Company New York , 2006.
5. Sumati R. Mudambi,M.V. Rajagopal., Fundamental of food, nutrition
and diet therapy. New age international publishers, New Delhi, 2015.
6. Srilakshmi B., Dietetics, New age international publishers, New Delhi,
2014.
36
SEMESTER V
Core/Major Course VI Advanced Dietetics
1. Integrate knowledge of research principles and methods associated

with nutrition and dietetics practice.
2. Use effective and appropriate communication skills in providing
information, advice and professional opinion to individuals, groups
and communities.
3. Collect, organize and assess data relating to the health and nutritional
status of individuals, groups and populations.
4. Demonstrate initiative and judgment using a professional, ethical and
entrepreneurial approach advocating for excellence in nutrition and
dietetics.
5. Independently plan and execute a research project in regard to
nutrition and dietetics practice.
Course Content
Unit-I
Concepts in diet therapy - Growth and Scope of Dietetics, Purposes and
Principles of Therapeutic Diets, Modifications of Normal Diets, Classification
of the Therapeutic Diets.
Unit-II
Diet Therapy in Obesity, Underweight and Diabetes Mellitus Etiology,
Pathophysiology, Clinical symptoms, metabolic alterations,
Assessment/Indicators, Lifestyle & Dietary guidelines for the following
conditions- Obesity (Bariatric Surgery: types, Management), Underweigh,
Diabetes Mellitus (Acute and Chronic Complications of Diabetes Diet
Modifications, Use of Food Exchange Lists, Insulin-Types and Use, Oral
Hypoglycemic Agents, Carbohydrate counting, Glycemic Index, Glycemic
Load).
37
Unit-III
Diet Therapy in Gastrointestinal Disorders and Diseases of the liver
Etiology, Pathophysiology, Clinical Symptoms, Assessment/Indicators,
Lifestyle & Dietary guidelines for the following conditions- Diarrhea,
Dysentery, Constipation, Peptic Ulcer, Jaundice, Hepatitis, Fatty Liver,
Cirrhosis.
Unit IV
Diet Therapy in Diseases of the Cardio Vascular System and Kidney
Diseases Etiology, Pathophysiology, Clinical Symptoms, Lifestyle & Dietary
guidelines for the following conditions- Atherosclerosis, Hyperlipidemia,
Hypertension, Nephrotic Syndrome, Nephrolithiasis, Acute and Chronic
Renal Failure, Dialysis and Kidney Stones.
Unit-V
Diet Therapy for Fever -Acute and chronic infectious disease-Typhoid,

Tuberculosis And HIV and AIDS a. Guidelines for management of
tuberculosis and infectious diseases. Cancer- Etiology, Metabolic
alterations, Types of Cancer, Dietary Recommendation for Cancer Survivors.
Nutritional therapy for Cancer.
Reference
1. Srilakshmi, B. Dietetics ,New Age International P. Ltd., New
Delhi, 2018.
2. Dietary Guidelines of Indians – A Manual, National Institute of
Nutrition, Hyderabad, 2015
3. Garg, M. Diet, Nutrition and Health, ABD Publishers, 2006. •
Krause, M.V. and Mahan, L.K. Food, Nutrition and Diet
Therapy, 9th Ed., W.B. Saunders Company, Philadelphia, 2019.
4. Maimun Nisha, Diet Planning for Diseases, Kalpaz Publishers,
2016. • Dietary Guidelines of Indians – A Manual, National
Institute of Nutrition, Hyderabad, 2011.
5. Brown, J (2014).Nutrition now (7thed). Wadsworth, USA, ISBN-
13:978-1-133-93653-4, ISBN 10:1-133-93653-9 • Nelms M,
Sucher K (2015). Nutrition Therapy and Pathophysiology. (3rd
edition) Cengage Learning, USA. ISBN-13: 978-1305111967,
ISBN-10: 130511196
38
SEMESTER V
Core/Major Practical V Nutrition in Life Cycle
1. Nutrition in life cycle focuses on food management through proper

planning, preparation, monitoring, implementation and supervision
of different age groups and to develop basic counseling skills as
dietitian.
Course Content
1. Display raw and cooked food materials according to exchange lists

given below. Record their nutritive value. Milk exchange list, Meat
exchange list, Pulse exchange list, Cereal exchange list, Vegetable-A
exchange list, Vegetable-B exchange list, Fruit exchange list and Fat
exchange list.
2. Prepare and display one serving of common cooked foods given below.
Record their weight and nutritive value. Cereal preparations, pulse
preparations, vegetable preparations, fried snacks, non vegetarian
preparations, bakery products, chutneys and sweets.
3. Planning, preparing and serving a meal for low income family, middle
income family and high income family.
4. Planning, preparing and serving a meal for a pregnant woman in first
second and third trimesters.
5. Planning, preparing and serving a meal for a lactating woman (0-6
months and 6-12 months).
6. (a). Planning, preparing and serving a meal for an infant.
(b). Planning and preparing an indigenous weaning mixes.
7. Planning, preparing and serving a meal for a preschooler.
8. Planning, preparing and serving a meal for a school going child

(a boy and a girl).
9. (a). Planning, preparing and serving a meal for an adolescent.
39
(b). Planning and preparation of any five packed lunches.
10. Planning, preparing and serving a meal for an adult

(sedentary, moderate and heavy worker).
11. Planning, preparing and serving a meal for an old age person.
Reference
1. Srilakshmi, B. Dietetics ,New Age International P. Ltd., New

Delhi, 2018.
Nutrition, Hyderabad, 2015.
Nutrition, Hyderabad, 2011
40
SEMESTER V
Elective Course I Public Health Nutrition
1. Finally, the concepts and knowledge required for the delivery of

community nutrition services will be applied to program
planning, intervention and program evaluation.
2. Gaining knowledge on nutritional programmes and policies
overcoming malnutrition.
3. Understanding the national, international and voluntary
nutritional organizations to combat malnutrition.
4. Able to organize community nutrition education programme
with the application of computers.
5. Apply immunological intervention programmes to overcome
epidemic of communicable diseases.
Course Content
Unit-I
Introduction to public health nutrition a National development- Meaning

and Scope of Public Health Nutrition,Roles and responsibilities of public
health nutritionists, Definitions of optimum health, malnutrition (under
nutrition, overweight, obesity, micronutrient deficiency ), nutritional status,
nutrition intervention, food and nutrient supplements, , nutrition education,
morbidity, mortality rates.
Malnutrition - Ecology Consequences and of Malnutrition,Strategies To
Overcome Malnutrition. Relation of nutrition to national development,
Nutrition and food security.
41
Unit-II
Nutritional assessment Introduction, Definition of Nutritional Status,
Instruments, Standard of Reference, Age Assessment, Measurement
Techniques, Weight, Linear Measurement/Height, Circumferences, Soft
Tissue Subcutaneous Fat, Objective and Classification of nutritional
assessment Methods Overview of nutritional status assessment methods:
Direct Nutritional Assessment parameters -Anthropometry, clinical signs
and symptoms, dietary assessment and biochemical parameters. Indirect
Nutritional Assessment parameters- a)Vital Statistics: Age Specific
Mortality Rate, Morbidity and Cause of Specific Mortality, b) Ecological
variables including crop production and c)Economic factors i.e. per capita
income, population density & social habits
Unit-III
Social & behavior change communication Concepts, components and
process of communication for nutrition health promotion • Definitions of
Formal – non-formal communication, Participatory communication •
Components of BCC( Sender, Message, Channel, Receiver) • Various types of
communication – interpersonal, mass media, visual, verbal/ non-verbal. •
need of SBCC in India. • Training workers in nutrition education
programmes • Methods of education when to teach, whom to teach.
Unit –IV
National, international and voluntary organizations to combat malnutrition

Role of Nutrition in Achieving Global Targets • Optimal Infant and Young
Child Feeding: Significance of the first 1000 days of life • Improving
maternal, infant and young child nutrition – WHO Global Targets 2025 •
Nutrition Intervention programmes in India –ICDS , Mid-Day Meal (MDM)
program. Fortification program National Programs to Combat Micronutrient
Malnutrition: NIPI, VAPP and NIDDCP.
National and international agencies in combating malnutrition:
International- WHO, FAO, UNICEF- Aim and functions. National- ICAR,
ICMR, NIN, NFI, FNB, CFTRI, NNMB, NSI, DFRL- Aim and functions.
42
Unit-V
Epidemiology of communicable diseases • Definition, causes, signs and

symptoms, treatment and prevention of communicable diseases, Respiratory
infections and intestinal infections, • Other infections- dengue, Flu • Types
of immunity- active, passive and herd-group protection • Immunization
agents- vaccines, immunoglobulin • Immunization schedules - National and
WHO Expanded Programme on ImmunizationUniversal Passive, Combined,
Chemoprophylaxis, non-specific measures.
Reference
1. Park A. (2007), Park’s Textbook of Preventive and Social Medicine XIX

Edition M/S Banarasidas, Bharat Publishers, 1167, Prem Nagar,
Jabalpur, 428 001(India)
2. Bamji M.S, Prahlad Rao N, Reddy V (2004). Textbook of Human
Nutrition II Edition, Oxford and PBH Publishing Co. Pvt. Ltd , New
Delhi
3. Bhatt D.P (2008), Health Education, Khel Sahitya Kendra, New Delhi •
Gibney MJ, Margetts BM, Kearney JM, Arab L (2004) Public Health
Nutrition Blackwell Publishing Co. UK
4. Swaminathan M (2007), Essentials of Food and Nutrition. An
Advanced TextbookVol.I, The Bangalore Printing and Publishing Co.
Ltd, Bangalore
5. UNICEF. https://www.unicef.org/
6. WHO.http://www.who.int/
7. National Guidelines on Infant and Young Child Feeding. wcd.nic.in
8. WHO Non-communicable diseases and risk factors.
http://www.who.int/ncds/en/
9. National Nutrition Mission – ICDS. icds-wcd.nic.in • Ministry of Health
& Family Welfare, www.mohfw.nic.in
10.Field guide to designing communication strategy, WHO publication-
2007
11.Communication for Development (C4D) Capability Development
Framework, UNICEF and 3D Change, 2009
43
SEMESTER V
Elective Course II Basic in Reaserch
Methodology
1. Basic knowledge on the role and importance of research in science.

2. Critically analyse research methodologies identified in existing
literature.
3. Understanding the complex issues inherent in selecting a research
problem, selecting an appropriate research design, and implementing a
research project.
4. Develop a research proposal or industry project plan.
5. Search for, select and critically analyse research articles and paper
Course Content
Unit I
Research- Meaning, Definition, Characteristics, Objectives, Motivation
Importance and types. Research Methods and Research Methodology,
Criteria of a good research.
Unit II
Literature review - Definition, Purpose and Importance.
Research Design - Definition, Essential, Element, Characteristics and Types.
Unit III
Sample Design- Definition and Types.
Data Collection - Definition and Types.
Unit IV
Processing of Data - Editing, Coding, Classification and Tabulation.
Analysisi of Data(Theory)- A)Measures of central tendency-Mode, Median

and Mean. B) Measures of dispersion- Range, Mean Deviation and Standard
Deviation.
44
Unit V
Layout of the Research Report - Preliminary Page, Main Text and End
Matter.
Types of Reports - Technical and Popular
Oral Presentation - Structure of Presentation.
Sample Research Proposal in Science- Introduction, Problem Statement,

Objectives, Preliminary Literature Review, Methodology and Reference.
Reference
1. Kothari, C.R., (2004), Research Methodology, Methods and

Techniques, Second Revised Edition, New Age International
Publishers, New Delhi.
2. Ranjit Kumar, (2011), Research Methodology: a step-by-step Guide for
Beginners, Third Edition, SAGE Publications, New Delhi.
3. Beverley Moriarty, (2018), Research Skills for Teachers – From
Research Question to Research Design, Allen & Unwin Publishers,
Australia.
4. Rajendra Kumar, C. (2008), Research Methodology, APH Publishing
Corporation, New Delhi.
5. Pagadala Suganda Devi (2017), Research Methodology: A Handbook
for Beginners, Notion Press, Chennai.
6. Vijayalakshmi Ponnuraj and Sivaprakasam, C. (2008), Research
Methods: Tips and Techniques, MJP Publishers.
45
SEMESTER V
SBEC III Bakery Science
1. Resize recipes to meet production needs and equipment capacities.

2. Scale, mix, mold, proof and bake yeast raised goods.
3. Prepare cookies using various common dividing and panning
techniques.
4. Prepare product finishes such as washes, glazes, icings and fillings.
5. To develop skills for setting up a bakery unit. And to enhance
entrepreneurial skills in bakery and confectionery.
Course Content
Unit-I
Baking: Meaning, process and scientific principles involved. Basic plan and
layout of a bakery unit.
Equipments used in bakery: Large equipments, small equipments and tools;
types of ovens.
Ingredients used in bakery: Functional classification of ingredients-
structure builders, tenderizers, moisteners, driers and flavors.
Unit-II
Flour: Composition, types and quality characteristics.
Sugar: Sources, uses and types of commercially available sugars.
Fats: Fats used as shortenings- Butter, margarine emulsified fats and
flavored oils; properties and uses of shortenings.
Unit-III
Leavening agents: Definition and classification- physical; chemical-baking
powder and its types, baking soda; biological- yeast- types and role in
baking.
Moisturizing agents: Egg, water and milk- their role in baking.
46
Unit-IV
Bread: Ingredients used, steps in bread making process, processing

methods, characteristics of good bread (external and internal), faults in
shape, texture, crust and flavor of bread.
Cakes: Ingredients, types, cake making methods, test for doneness,

characteristics of good cake (external and internal), cake faults and
remedies.
Icing: Meaning, types, ingredients used and preparation guidelines.
Unit-V
Cookies: Characteristics, preparation methods and problems in cookie

making.
Biscuits: Steps involved in biscuit making.
Pastries: Types and method of preparation.
Reference
1. Neelam Khetarpaul, Raj Bala Grewal and Sudesh Jood, Bakery

science and cereal technology, Daya publishing house. 2013.
2. John Kingslee, A professional text to Bakery and Confectionary,
New Age International (P) Limited. 2014.
3. NIIR Board of consultants and engineers, The complete technology
book on bakery products, second edition, National Institute of
Industrial Research, Delhi. 2009.
4. Manay Shakunthala, N and Shadaksharaswamy M. Food Facts
and Principles, New Age International (P) Ltd Publishers, Reprint
2005.
5. Vijaya Khader, Text book of Food Science and Technology, Indian
Council of Agricultural Research, New Delhi, 2001
47
SEMESTER V
SBEC IV Practical I Food Preservation and Bakery
1. Apply major food preservation techniques and explain underlying

principles.
2. Design common bakery and confectionery recipes.
Course Content
1. Preparation of Jam, Jelly and Marmalade.

2. Preparation of Fruit juices and Squashes.
3. Preparation of Pickles.
4. Preparation of Fruit preserves – Tuity fruity with papaya, petha with
white pumpkin and murabha with ginger.
5. Preparation of vathal and vadagam.
6. Preparation bread, bun, cakes, biscuits, cookies, pastry and icing.
7. Preparation of sandwiches and desserts.
48
SEMESTER V& VI
Core/ Major Course VII Institutional Training
1. Explore career alternatives prior to graduation.

2. Integrate theory and practice.
3. Develop work habits and attitudes necessary for job success.
4. Develop communication, interpersonal and other critical skills in the
job interview process.
5. Build a record of work experience.
Course Content
It is compulsory for all the students to complete the 2 given institutional
training programs in a reputed institution for a period of 15 days each. At
the end of the final year, each student has to submit a report of the training
and undergo a viva voce examination. Marking system is as follows:
Component Marks
Internal Evaluation (Report writing 40
parts and viva)**
External Evaluation(Two Questions 60
(20 marks***), Training Reports(20
marks) and viva voce (20 marks))
Total 100
**Internal marks will be awarded by the faculty of the department.
*** External Examiner will set the questions
Aspects to be covered in the institutional training programs
(A) Dietary internship training
1. Assessing the nutritional status and diet history of patients.

2. Planning diet sheets, preparing and providing guidance in the
production of therapeutic diet.
49
3. Supervising the preparation of diets.

4. Supervising the delivery of trays to the patient.
5. Getting feedback from patients regarding diets.
6. Understanding the layout of hospital dietary unit.
7. Acquiring practical knowledge in diet counseling.
8. Under taking 2 case studies at hospital situation.
(B) Food processing training
1. Studying the type of processing techniques used by the industry.

2. Gaining knowledge on equipments used in processing.
3. Understanding the packaging process.
4. Obtaining experience in quality control operations.
5. Studying the waste disposal methods.
6. Market survey for the demand for the product in the market.
50
SEMESTER VI
Core/ Major Course VIII Food Microbiology
1. Explain the interactions between microorganisms and the food

environment, and factors influencing their growth and survival.
2. Explain the significance and activities of microorganisms in food.
3. Describe the characteristics of food borne, waterborne and spoilage
microorganisms, and methods for their isolation, detection and
identification.
4. Understand the role of microorganisms in environment.
5. Apply preservation techniques to avoid food spoilage.
Course Content
Unit-I
Microorganisms important in food microbiology – Mold, Fungi, Algae,

Bacteria and Virus – general characteristics. Contamination of foods – green
plants and fruits, animals, sewage, soil, water, air during handling and
processing. Spoilage – cause, classification, factors affecting kinds and
numbers of microorganisms in food.
Unit-II
Spoilage of different groups of foods – cereal and cereal products, vegetables

and fruits, meats and meat products, fish and other sea foods, eggs, poultry,
milk and milk products and canned foods.
Unit III
Food preservation – Methods and principles of food preservation, delay of

microbial decomposition, prevention of microbial decomposition, removal of
micro organisms.
Preservation by use of high temperatures – Factors affecting heat resistance

of microorganisms, commercial heat preservation methods –sterilization,
canning, pasteurization, blanching.
51
Preservation by use of low temperatures – Growth of microorganisms at low

temperatures, low temperatures storage – cellar, chilling and frozen.
Unit IV
Preservation by drying - Methods of drying, factors in control of drying,

treatments of foods before after drying. Preservation by chemicals,
Preservation by Irradiation – Microware radiation, Ultraviolet radiation and

ionizing radiation.
Unit V
Food borne Illness – Food hazards, significance of food borne disease,
incidence of food borne illness, risk factors associated with food borne
illness.
Bacterial agents of food borne illness – Clostridium botulinum, Escherichia
coli, Salmonella, Shigella and Staphylococcus- The organism, pathogenesis
and clinical features and association with foods.
Reference
1. Adams M.R., Moss M.O., Food Microbiology, New age international
publishers, New Delhi, 2015.
2. William C Frazier., Dennis C Westhoff., Food Microbiology, McGraw
Hill education private limited, New delhi, 2014.
3. Sivasankar., Food Processing and Preservation, PHI Learning private
limited New delhi, 2015.
4. Branen A.L. and Davidson, P.M.. Antimicrobials in Foods. Marcel
Dekker, New Delhi, 1983.
5. Jay J.M., Modern Food Microbiology. 3rd Edn. VNR, New York.utta.
1980 9th Edition, Prism Books Pvt. Ltd.,1986
52
SEMESTER VI
Core/ Major Course IX Quantity Food Service
Physical Facilities
1. Manage the human resources within a food services organization or

department.
2. Communicate appropriately with clients, staff and management.
3. Apply food services technology and operate industry equipment.
4. Develop nutritional menus for food service production.
5. Design and run a quantity food service establishment.
Course Content
Unit-I
Quantity food service: Meaning and evolution. Classification of food service

institutions according to a). Function: Profit oriented, service oriented and
public health facility oriented b) Processing method: Conventional system,
commissary system and fast food service systems.c)Service of food: Self
service, tray service and waiter-waitress service.
Unit-II
Space organization: Kitchen- Size and type; developing kitchen plan; work
simplification- work area, worker’s area of reach, work space, equipment
materials and supplies and movement at work; features to be considered in
designing kitchen; kitchen lay out.
Storage space: Location, planning, lay out, safety and security. Service area:
Location, planning, dimensions and decor.
Equipments: Classification, selection, design, installation, operation, care

and maintenance of commonly used equipments.
53
Unit-III
Food purchasing: Food buyer- Knowledge, quality and functions of a food

buyer; methods of buying food.
Receiving and storage of food: Delivery methods, delivery procedure;
Receiving; Storage- organization of storages, general procedure for storage;
Store keeping- store records, order form and goods received book.
Unit-IV
Menu planning: Menu- Definition, functions, need for and factors to be

considered in menu planning, procedure for writing menu, types and
construction of menu, menu display.
Standardization of recipe: Definition, methods of standardization, standard

recipe format and uses.
Standard portion sizes: Definition, portioning equipments and portion
control.
Unit-V
Food production: Meaning, types of food production system, process of food

production (briefly), large quantity cooking techniques, use of leftover food
and holding techniques.
Food service: Meaning, styles- waiter service, self service and vending.
Reference
1. Mohini Sethi and Surjeet Malhan, Catering management- An

integrated approach, Third edition, New Age International
publishers. 2015.
2. Mohini Sethi, Institutional food management, Second edition, New
Age International publishers.2016.
3. Kinton, R and Cesarani, V., The Theory of Catering ELBS, VII
Edition, 1992.
4. Lillicap, D.R and Cousins, J.A. Food and Beverage Service, ELBS,
IV Edition, 1994.
54
SEMESTER VI
Core Practical VI Dietetics
1. Understanding of the conditions where nutrition plays a significant

role in disease management.
2. Develop the knowledge to provide nutrition and dietetic care for
individuals, groups and populations who have or already are at risk of
developing long-term health conditions.
Course Content
1. Preparation of any 5 recipes for the following therapeutic hospital diets-

clear liquid, full liquid, semi solid, bland, soft and regular diets.
2. Planning and preparation of diets for the following conditions using SOAP
format for nutritional management. [Students have to analyze the given case
history, prepare SOAP note, plan a day’s menu and calculate the nutritional
requirements. Record must include Food plan (total exchanges/ day), meal
pattern and menu (distribution of exchange into meals and snacks)].
a. Obesity and under weight
b. Gastro intestinal disorders – Peptic ulcer, diarrhoea and constipation
c. Febrile condition- typhoid and TB
d. Diseases of liver and gall bladder-Hepatitis and cirrhosis.
f. Diabetes mellitus
g. Diseases of cardio vascular system – Atherosclerosis and Hypertension
h. Diseases of kidney and urinary tract – Nephrolithiasis, Nephrotic
syndrome and kidney stones
i. Cancer and AIDS.
Reference V.Vimala, Advances in diet therapy- Practical manual, New Age

International Publishers, 2010.
55
SEMESTER VI
Elective Course III Nutrition for Sports and
Fitness
Upon successful completion of the course students shall be able to:
1. Explain the principles of physical fitness and nutrition (such as body

composition, energy intake, energy expenditure, and the acute and
chronic physical changes related to exercise and nutrition)
complement each other in helping to develop physiological well-being
and overall health.
2. Explain the principles of fitness and nutrition (such as setting realistic
short-term behavior change goals and the relationship of exercise and
diet to stress reduction) complement each other in helping to develop
psychological well-being and overall health.
3. Identify some of the social and cultural influences on food habits and
exercise/activity patterns.
4. Evaluate current nutritional information with regard to its
contribution to Health and physical fitness.
5. Apply the knowledge acquired for planning diet for athletes.
Course Content
Unit-I
Physical fitness: Definition; benefits of physical activity; Physiology and

biochemistry of exercise: Muscle contraction; weight and body composition
of athletes; adaptation of muscle and body physiology to exercise; effect of
excessive physical exercise on cardio vascular and pulmonary system.
56
Unit-II
Energy sources for muscle use- ATP, phospho creatine, glucose, fat and
protein; anaerobic metabolism for high intensity bursts and power; aerobic
metabolism for endurance. Nutritional assessment and counseling for
athletes.
Unit-III
Nutritional requirement: Effect of differential intakes of macro nutrients

(carbohydrates, protein and fat) on the athletic endeavor; hydration
strategies to optimize physical activity capacity; importance of timing the
nutrient and fluid intake to match tissue requirements.
Unit-IV
Nutritional needs and plans for sports requiring power and speed before,
during and after exercise; Nutritional needs and plans for sports requiring
endurance before, during and after exercise; Nutrition plan for sports
requiring combined power and endurance.
Unit-V
Nutrition needs of male, female, younger and older athletes. Ergogenic aids:
Effect of ergogenic aids and other substances on physical activity; sports
drinks for endurance activities; nutrition supplements available for athletes.
Reference
1. Gordan.M.Wardlaw, Perspectives in Nutrition, fourth edition, Mc.
Graw Hill companies. 1999.
2. Antia. F.P. and Philip Abraham, Clinical dietetics and Nutrition, fourth
edition, Oxford University Press. 2002.
3. Srilakshmi. B., Dietetics, seventh edition, New age international (P)
Limited. 2014.
4. L.Kathleen Mahan, Sylvia Escott-stump, Krause’s Food, Nutrition and
Diet therapy, ninth edition, W.B. Saunders company., 1996.
5. Don Benordot, Advanced sports nutrition, second edition, Human
Kinetics, 2012.
57
SEMESTER VI
SBEC V Diet Counselling
1. Understanding the diet counseling skills and acquaint them with

basic principle.
2. Determine and translate nutrient needs into menus for individuals
and groups across the lifespan, in diverse cultures and religions.
3. Students will be able to interpret and apply nutrition concepts to
evaluate and improve the nutritional health of individuals with
medical conditions
4. Produce oral and written communications for a group education
session.
5. Interview individuals for diet histories and Counsel individuals.
Course Content
Unit I
Dietetitian – Classification, code of ethics, responsibilities. Computer application -

Use of computers by dietitian, dietary computations, dietetic management, education/
training, information storage and administrations. Teaching aids used by dietitians -
charts, leaflets, posters etc., preparation of teaching material for patients.
Unit II
Diet Counselling-meaning, significance, process, types.

Goals of counselling, individuals, group and family counseling.
Basic sequence in counselling.
Communication process in counselling and linguistics in clinical dietary
practices, problems in communication.
Unit III
Techniques of obtaining relevant information- Retrospective information,

Dietary Diagnosis, Assessing food and nutrient intakes, Lifestyles, Physical
58
activity, Stress, Nutritional Status. Correlating Relevant Information and

identifying areas of need.
The Care Process - Setting goals and objectives short term and long term,
Counselling and Patient Education, Dietary Prescription.
Motivation - Hospitalized patients and Outpatients.
Unit IV
Counselling Skills Approaches to counselling – Psycho analytic approach,

Behaviouristic, Humanistic approach Pre – Helping phase: Rapport building
skills, Attending and listening skills. Stage I skills: Empathy, respect,
Genuineness and concreteness. Stage II skills: Advanced empathy, self
disclosure, Immediacy and Confrontation. Stage III skills : Goal setting,
Action plan Programme and Brainstorming.
Unit V
Teaching aids used by dietitians- charts, leaflets, posters etc., preparation of

teaching material for patients suffering from Digestive disorders,
Hypertension, Diabetes, Atherosclerosis & Hepatitis and cirrhosis.
Reference
1. Gibson, R.L., Mitchell, M.H.(2005). Introduction to counselling and

guidance (6th Ed) •
2. Gelso, C.J., Fretz, B.R.(1995). Counselling Psychology, Bangalore,
Prism Books Pvt Ltd.
3. Sharma, T.C.(2002). Modern Methods of Guidance and Counseling,
New Delhi, sarup& sons
4. Mahan L K and Escott Stump S (2013). Krause’s Food & Nutrition
Therapy, 13th ed. Saunders-Elsevier.
5. Stacy Nix (2009). William’s Basic Nutrition and Diet Therapy, 13th
Edition. Elsevier Mos
6. Thomas Briony; (1995). Blackwell Manual of Dietetic practise. (2nd
Ed.) Oxford: New York .,1995.
59
SEMESTER VI
SBEC VI Entrepreneurship Development
1. Understand the concept of entrepreneurship.

2. Identify ways to approach supportive Institutions and Banks for
starting an enterprise.
3. Analyze the steps in product selection and form of ownership.
4. Focus on the formation of project proposal and practice effective
accounting processes.
5. Understand the requirements to become an entrepreneur.
Course Content
Unit-I
Entrepreneur: Definition, qualities and essential skills of an

entrepreneur, communication and presentation skill; innovativeness; idea
generation and SWOT analysis. Steps to start a small enterprise, learning
journey of a successful entrepreneur.
Unit-II
Business plan for small enterprises: Importance of business plan, purpose,

contents and benefits of business plan; business plan creation process,
benefits of business plan, preparation of sample business plan. Business
ethics and etiquettes.
Unit-III
Market survey: Meaning, process of conducting market survey, points to be

considered for effective market research; steps to register a company;
regulatory requirements.
60
Unit-IV
Management process and policies: Importance of policy creation, corporate

governance, management process, management functions- production and
operation management, marketing management, financial management and
human resource management.
Pricing policy and methods of pricing.
Unit-V
Marketing management- Concept of marketing, market assessment,
market regulation, market targeting, marketing mix, promotional strategies
and tips for successful marketing.
Financial needs: Types of financial needs- fixed and working capital;

methods of raising capital, working capital management, working capital
cycle.
Reference
1. Entrepreneurship development- Your gateway to the journey of

entrepreneurship, ICT Academy of Tamil Nadu, Chennai. 2015.
2. S.S. Khanka, Entrepreneurial development, S.Chand Publications,
2007.
3. Vasant Desai, Entrepreneurial development, Vol-1, Himalaya
Publishing House, 2009.
61
SEMESTER III
Allied Course II General Home Science I
1. Develop an understanding of concepts and basics of textiles.

2. Understands and define the key textile terms.
3. Understand basic principles of clothing construction.
4. Concept, definition, universality and scope of family resource
management.
5. Practicing knowledge gained on selection of site and building
principles in real life situations.
Course Content
Unit I
Textile – Definition, Terminology and Classification of textile fibers. Basic
unit and Polymer bonds in textile fiber, Physical and Chemical Properties of
fibers.
Processing of Manufacture of all Natural and Man-Made Fibers – Plant,
Protein, Man-Made, Cellulosic, Synthetic, Metallic, Mineral and Elastomeric
Fibers.
Unit II
Clothing : Origin of Clothing , Principles of Clothing, Clothing Construction –
Drafting flat pattern and Dapping.
Textile Designing, Fashion Designing – Influence Factors, Fashion Cycle,
Broken fashion cycles, Fashion adoption theories and Business and
Merchandizing.
Unit III
Home Management : Definition, Characteristic of Management , Importance
of Home Management, Motivation Factors of Management
(Values,Goals,Standards) , Home Management Process
62
Unit IV
Family Resource Management: Types and Characteristics of Family

Resource.
Family Decision Making – Definition and Types of Decision Making.
Housing – Definition, Importance and Functions of a House , Principles of
Planning, Space Allocation and Organization in Independent Houses,
Apartments and Flats.
Symbols used in Drafting Plans, Reading Plans and Blueprint.
Unit V
Interior Design: Definition, Principles and Classification.

Household Equipments
Colors – Definition , Classification, Factors Influencing Choice of Colors
Furniture and Lighting – Definition and Types.
Reference
1. Sunita Mishra (2018), Selective and Scientific Books,New Delhi.
2. Bhargava, B. (2001).Family Resource Management and Interior
Decoration, Delhi: University Book House. Bhargava, B. (2001).
3. Housing and Space Management. Jaipur: University Book House Ltd.
4. Seetharaman, P., Batra, S., &Mehra, P. (2005). An Introduction to
Family Resource Management. New Delhi: CBS Publishers
&Distributors (ISBN 13: 9788123911861)
5. Shukul, M., and Gandotra,V . (2006). Home Management and Family
Finance. New Delhi: Dominant Publishers and Distributors.(ISBN No.
81-7888-403-8.
63
SEMESTER III & IV

Allied Practical II General Home Science
Course Content
1. To prepare first aid kit.
2. Preparation budget for low, middle and high income group family
3. Learning to fill different bank forms- Fill form to withdraw and deposit
money, Open account in bank, Recurring deposit.
4. Drawing house plans for low, middle and high income groups.
5. Drawing kitchen layout for different families with plumbing and
wiring.
6. Preparation of an album on development milestones of children.
7. Market study on –Cost of different types of furnitures
8. Designing greeting cards for different occasion (any five occasions).
9. Table setting-Fruit and vegetable carving.
10.To identify various types of fibres using- burning test and

visual inspection.
11.Basic stitches.
12.Use of waste material for making decorative and utility materials.
13.Paper cutting for decorating a house for special occasions.
14.Prepare one poster/chart on environmental/personal hygience

and sanitation.
15.Preparation and evaluation of label- Evaluation of label on
different type of food products, Prepare label.
16.Methods of strain removal.
17.Methods of soap and detergent preparation.
18.Kitchen gardns-use the waste container(any four greens).
19.To prepare simple dishes using different germination methods

(any five food).
64
SEMESTER IV
Allied Course II General Home Science II
1. Provide situations to understand significance of family income and

expenditure and saving for future.
2. Know the importance of early childhood years and significance of
intervention programs for early childhood development.
3. Learn about women’s human rights and laws related to women in
India.
4. Gain knowledge on consumer protection Laws and Acts and reflect
upon personal rights and responsibilities
5. Learn about the concept of extension, extension approaches and
models
Course Content
Unit I
Family: Meaning and Characteristics of Family, Types of Family, Family Life

Cycle , Family Wants, Family Income , Family Expenditure and House Hold
Accounts , Family Budgets , Economics , Consumer Protection – Definition ,
Importance , Law , Consumer Education and Advertisement.
Unit II
Child Development: Principles of Development, Stages of Growth and

Development.
Life Span Development – Psychodynamic Theory – Psycho – Analytic Theory
of Freud – Erick Ericksons, Psycho – Social Theory , Learning Theory , Social
Learning Theory , Cognitive Developmental Theory , Kohlberg’s Moral
Reasoning Theory , Information : Processing Theory . Bronfen Brenners
Theory, Life – Span and Life – Cycle Theory.
65
Unit III
Early Childhood Care and Education : Emerging Trends – Trends , Issues

and Concern , Development Problems , Mental Sub normality – Mental
Retardation – Learning Disabilities , Behavior Difficulties – Speech and
Language Disorders – Hearing Impairment – Visual Impairment – Physical
Handicap – Giftedness, Guidance and Counseling.
Unit IV
Child and Human Development : Early Childhood Care and Development –

Principles of Development , Types of Change in Development.
Socialization in various Family Contexts Across Different Cultures – Process

in Socialization, Social and Non- Social People , Difficulties in Conforming to
Social Expectations , Foundations of Social Behavior laid by Babyhood ,
Behavior patterns in social situations during early childhood.
Women studies - Women’s Equality, Violence against Women, Women
Health, Women Empowerment, Women and Human Rights.
Unit V
Extension Education: Non Formal Education and Extension Education,

History and Development of Home Science Extension, Concepts of Extension
Education, Philosophy of Extension Education, Principles of Extension
Education, Difference between Formal and Extension Education, Extension
Education: A Developed discipline.
Curriculum Planning and Development : Objectives of non formal education

,Planning non formal education Programme, Management and
Administration of formal/non formal and extension education, Monitoring ,
Supervision and evaluation formal, non formal and extension education,
Major types of test, Qualities of a good test.
Reference
1. Bhargava, B. (2005). Family Resource Management and Interior

Decoration, Jaipur: Apple Printer and V. R. Printers.
66
2. Deacon, R. F., and Firebaugh, F.M. (1975). Home Management:

Contexts and Concepts. Boston: Houghton Mifflin Company.
3. Nisha, M. (2006). Understanding Extension Education. New Delhi:
Kalpay Publications.
4. Reddy, A.A. (2001). Extension Education. Bapatla: Sri Lakshmi Press.
5. Singh, U.K and Nayak, A.K. (2007). Extension Education. New Delhi:
Common Wealth Publishers.
6. Sunita Mishra (2018), Selective and Scientific Books, New Delhi.
67
SEMESTER III (other major)

NMEC I Basic Food Science
Course Learning Outcomes
The students will be able to
1. Know the composition of various foods.
2. Understand the effects of cooking on nutritive value.
UNIT - I
Introduction to Food Science- Functions of food; food guide based on

basic five food groups, cooking – objectives and methods.
UNIT – II
Cereals- Composition and nutritive value of rice and wheat. Best method of
cooking, loss of nutrients during cooking; Advantages of par boiling.
UNIT - III
Pulses - Composition, nutritive value, best method of cooking, loss of

nutrients during cooking, germination and its advantages.
UNIT – IV
Vegetables – Classification, nutritive value, loss of nutrients during cooking

and methods of reducing nutrient loss during cooking.
UNIT – V
Fruits- Classification, nutritive value and changes during ripening.
Fleshy foods- Meat, fish, egg and milk: Nutritive value.
Reference
1. Sumathi R. Mudambi, Shalini M. Rao, M.V. Rajagopal Food Science,

revised second edition, New Age International (p) Limited, Publishers
New Delhi, reprint. 2006.
2. N. Swaminathan, Food Science and Experimental foods, The
Bangalore printing and publishing Co. Ltd. Bangalore, 1992.
3. B. Srilakshmi, Food Science, New Age international (P) Ltd, New Delhi,
Reprint 2006.
4. N. Shakuntala Manay, M. Shadaksharaswamy, Foods – Facts and
Principles. 2nd Edition. New Age International (P) Ltd, New Delhi,
Reprint 2005.
68
SEMESTER IV( other major)

NMEC II Basic Nutrition
Course Learning Outcomes
The students will be able to
1. Understand the principles of nutrition

2. Learn about the nutrients and deficiency
UNIT – I
Carbohydrate – Classification, functions, blood sugar regulation and

sources. Importance and sources of fiber.
Energy: Definition, Units for measuring energy, Energy value of foods and
RDA.
UNIT – II
Lipids – Composition, classification, functions and sources. Role of lipids in

causing heart diseases.
UNIT – III
Protein - Composition, classification (nutritional and biological), functions,
sources and RDA.
UNIT – IV
Minerals
Calcium, Phosphorus, Iron, Zinc and Iodine– Functions, sources,
requirement and effect of deficiency.
UNIT – V
Vitamins
Vitamin A, D, E, K, B1, B2 & Vitamin C - Functions, sources,
requirement and effect of deficiency.
Reference
1. Mangala Kango Normal Nutrition (Fundamental & Management) RBSA

Publishers S.M.S Highway Jaipur – 302003 L, 2003.
2. M. Raheena Begum, Text book of Foods, Nutrition and Dietetics,
Second Revised Edition, Sterling Publishers Private Ltd, New Delhi,
2005.
3. B. Srilakshmi, Nutrition Science, New Age International (P) Ltd, New
Delhi, 2002.
4. Mahtab S. Bamji, N. Pralhad Rao, Vinodini Reddy, Text Book of
Human Nutrition Oxford and IBH Publishing Co. Pvt. Ltd, New Delhi,
Reprint 1999.

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1

CHOICE BASED CREDIT SYSTEM

Sem Paper Title of the paper Page

I Major Course I Human Physiology 15

Nutrition and Dietetics curriculum has been structured to prepare the

2. ELIGIBILITY FOR ADMISSION:

Requirement to appear for the examination A candidate shall be

7. Classification of Successful Candidates

8. Maximum Duration for the completion of the programme:

9. Commencement of this Regulation:

10. Pattern of Question Paper (All Courses)

Time : 3 Hours Maximum:75 Marks

Part A : 15 x1 =15 (Multiple Choice) (Three questions from each unit)

Part B : 2 x 5 = 10 (Any Two questions) (One question from each unit)

Part C : 5 x 10 = 50 (One question from each unit with internal choice)

11. EVALUATION PATTERN FOR INTERNAL ASSESSMENT

11A. THEORY PAPERS

component Time Total Marks IA marks

Passing minimum (Internal Assessment) 40% 10 marks

External Assessment (EA) Internal Assessment (IA)

Passing minimum (Internal Assessment) 40% 16 marks

• Follow the developments in the field of nutrition and dietetics.

Program Specific Outcomes (PSO)

Nutrition & Dietetics students will demonstrate the following learning

Objectives upon completion of this degree program

1. Understanding, critically assessing and knowing how to use and

2. Being familiar with nutrients, their function in an organism,

4. Understanding the structure of food services, nutrition departments

5. Perform food system management and leadership functions that

COURSE OF STUDY AND SCHEME OF EXAMINATION

III Allied I Chemistry I 4 3 25 75 100 4

III Allied I Chemistry II 4 3 25 75 100 4

Tamil III or other

Allied General Home - - - - -

IV NMEC I Other Major 2 3 25 75 100 3

TOTAL 30 150 450 600 20

Core Food Analysis and

III Allied General Home 3 40 60 100 2

Food Standard and

IV NMEC II Other Major 2 3 25 75 100 3

TOTAL 30 270 630 900 28

III Core VI Advanced Dietetics 5 3 25 75 100 5

Core Nutrition in Life

IV SBEC III Bakery Science 3 3 25 75 100 3

SBEC IV Food Preservation

TOTAL 30 125 375 500 21

III Core VII Institutional 3 40 60 100

III Core VIII Food Microbiology 6 3 25 75 100 5

Core Nutrition in Life

Nutrition for Sports

IV SBEC IV Food Preservation - 40 60 100

IV SBEC V Diet Counselling 4 3 25 75 100 3

TOTAL 30 285 615 900 33

OVER ALL TOTAL 4400 148

Course Learning Outcomes:

1. Gain the basic knowledge of human anatomy and physiology.

Cell – Structure of organelles and functions. Tissues – Structure,

Respiratory system – Structure and functions, Lung volumes and

1. Microscopic study of tissues- epithelial, connective and muscular.

1. Summarize and critically discuss and understand both fundamental