Curriculum | Fourth Semester | M.Sc. Nutrition & Dietetics

SEMESTER IV

PAPER-I: FOOD SERVICE MANAGEMENT

Theory: – 40 hrs

 

S. No

 

Topic

Learning objectives

(at the end of the session the students must be able to)

 

Teaching guidelines

 

Methodology

 

Time

1

 

Food service Institutions

Introduce the term food service industry , objectives,

Demonstrates and explain the principles, types of food service institutions

Introduction • Definition of food service industry • principles of food service industry • objectives • types of food service industry

  • hospitals
  • school meals
  • hostels
  • industrial canteens
  • commercial hotel
  • canteens

Institutions catering to different types of handicapped personnel.

Didactic lecture by power point presentation

 

3 hrs

2

Theories about approaches to Food Service Management

Determines different types of theories & approaches related to food service management

Introduction • theories of management and approaches

  • Classical or traditional theory
  • Neoclassical approach
  • Quantitative approach
  • MBO approach
  • System approach
  • Behavioural and Human relations
  • Contingency approach
  • JIT approach
  • Total quality management approach
  • Management science or operation research

Teachers Seminar followed discussion and exercise

3 hrs

3

 

Developing objectives and goals

-Manifests effective skills to understand and explain the methods of packing radiation stabilized food.

Definition • importance • types of goals • Policies • procedures • rules.

Didactic lecture by power point presentation

3hrs

4

Principles and procedures of management

-Enumerates the term management and principles, functions, roles & responsibilities of leader

-Definition of management • organization & interaction at work •principles of management • functions of management •Managerial roles & responsibilities • the manager& leadership quality.

Discussion ,exercise followed by discussion

3hrs

5

Tools of management

Illustrates and differentiate among different tools of management

Definition • classification:- tangible tools, intangible tools

Tangible tools:-

Organization chart •types • structure • function • work improvement techniques.

Student Seminar

Discussion , short question exercise

3 hrs

6

Personnel management

Describes the skill to explain the term personnel management

 

Definition • scope • concept of personnel management • approaches of personnel management •personnel policies •staff employment • training• placement• promotion • personnel records • workappraisals

Didactic lecture by Power point presentation

5 hrs

7

 

Material management,

Quantity food preparation and service

Enumerates principles involved in quantity food purchase, inventory management

 

Definition

Principles of quantity food purchase– selection,

-buying and accountingof different foods.

-Inventory management- assessing requirements • receiving of stock • release of stocks.

– Record maintenance.

Factors in menu planning for large groups• systems for maintaining quality in food preparation and service

Kitchen control and maintenance of Kitchen records.

Teachers seminar by PowerPoint presentation, Exercises followed with discussion, long answers

8hrs

8

 

 

Financial management

Introduces the term financial management

Definition • scope of financial management • financial accounting • management accounting •Budgeting • costing• cost control • accounting

Group Discussion

6hrs

9

Hygiene and sanitation in preparation and serving area

Elaborates the importance of hygiene and sanitation in preparation and serving area

Personal hygiene • types • sourcesof contamination • prevention • safety measures Methods of controlling infestation

Methods of dish washing.

Student Seminar

Tutorials

6hrs

PRACTICAL SESSION*

*Report submission (internal valuation) Total-20 hrs

  1. Standardization of recipes- costing of recipes.
    1. Cereal and cereal products Vegetables.
    2. Fruits. Meat, chicken and other fleshy foods.
    3. Sugar and jaggery Milk and its products.
    4. Pulses. Nuts and Oil seeds.
  2. Survey of hostels and cafeteria to assess various aspects of food service management. Submit a report.

REFERENCE BOOKS:

1.

TB

A First Course in Food Analysis

Sathe, A.Y.

1999

2.

TB

 

Catering Management :An Integrated Approach

Sethi, Mohini

2015

3.

TB

Fasting and Feasting – Then and Now

Sethi, Mohini

2008

4.

TB

Institutional Food Management

Sethi, Mohini

2004


SEMESTER-IV

PAPER II- NUTRITION MANAGEMENT DURING EMERGENCIES

Total-40 hrs

S.No.

 

Contents

Learning objectives

(At the end of session the student must be able to)

Teaching Guidelines

(To cover)

 

Methodology

 

Time

1.

Natural/

Manmade disasters

Demonstrates a holistic knowledge base and understanding of the nature of important nutritional problems and their prevention and control for the disadvantaged and upper socio-economic strata in society

Natural/Manmade disasters resulting in emergency situations-

Famine,

drought,flood,

earthquake,

cyclone,

war,

civil and political emergencies,

Factors contributing to the rise and development of emergency situations (Use illustrations from Indian case studies).

Lecture with power Point presentation

8

2.

 

Nutritional problems and communicable diseases

Enumerates the effect of the symptoms, causes, major deficiencies andcommunicable diseases

& related problems on nutritional status and nutritional and dietary requirements.

Causes, major deficiencies andcommunicable diseases:

PEM and other specific deficiencies

Cholera,

Typhoid,

Measles,

TB,

Plague.

Control and prevention, role of immunization and sanitation.

Student seminar

8

3.

 

Assessment and surveillance of nutritional status

Identifies the causes /determinants and consequences of nutritional problems in society

In emergency affected populations

-Scope formalnutrition assessment 1

-Indicators and simple screening methods.

-Organization for nutritional surveillance.

Lecture with power point presentation

4

4.

Nutritional relief and rehabilitation:

Be familiar with various approaches to nutrition and health interventions, programmes and policies.

Assessment of food needs, food distribution strategy,targeting food aid, mass and supplementary feeding, special foods/ rations for nutritional relief,

Organizations for mass feeding/ food distribution, transportation and storage, feeding centers,

-Sanitation and hygiene and public nutrition approach to tackle nutritional and health problems in emergencies, ethical considerations.

 

 

Teaching with motion pictures

6

5.

 

Nutritional considerations for LBW children.

Introduces the etiology, physiologic and children with developmental disabilities.

Nutritional considerations for LBW children and children with developmental disabilities.

Lecture with power point presentation and discussion with case study examples

4

 

6.

Nutritional and health status of elderly.

Highlights the multifaceted aspects of aging

Factors influencing food and nutrient intake, health status including life style pattern, medication, psychosocial aspects etc.

Teachers seminar

5

7.

 

Chronic degenerative diseases

Reveals to recommend and provide appropriate nutritional care

Chronic degenerative diseases and nutritional problems of the elderly etiopathogenesis, management, prevention and control.

Lecture with posters

5

REFERENCE BOOKS:

1.

RB

The management of nutrition in major emergencies

WHO, United Nations High Commissioner for Refugees, International Federation of Red Cross, World Food Programme

2000

2.

TB

Environmental health in emergencies and disasters(A practical guide)

B.Wisner,J.Adams,

2002

3.

TB

Emergency Food Security

Assessment Handbook, First Edition

prepared by the United Nations World Food Programme (WFP)

2005


SEMESTER-IV

PAPER III- FUNCTIONAL FOODS AND NUTRACEUTICALS

Total-40 hrs

 

S. No.

 

Contents

Learning objectives

(At the end of session the student should be able to

Teaching Guidelines

(To cover)

 

Methodology

 

Time

1

Functional Food and Nutraceuticals

An Introduction

Introduces the scientific basis for the development of functional food and nutraceuticals that are of high demand in both the national and international markets in recent years

  • Definition, history, types and classification
    • Perceived effect of diet on disease prevention
  • Understanding benefits of functional foods and nutraceuticals

Didactic , PowerPoint presentation and Exercises followed with discussion

4

2

Probiotics

Elaborates the importance, health benefits, quality assurance and probiotic in various dairy and nondairy products.

  • Taxonomy and important features of probiotic micro- organisms.
  • Health effects of probiotics including mechanism of action.
  • Probiotics in various foods: fermented milk products, non-milk products etc.
  • Quality Assurance of probiotics and safety.

Students seminar

8

3

 

Prebiotics

Illustrates about the prebiotics and be familiar with applications in food industry.

Definition, chemistry, sources, metabolism and bioavailability, effect of processing, physiological effects, effects on human health and potential applications in risk reduction of diseases, perspective for food applications for the following:

  • Non-digestible carbohydrates/oligosaccharides:
  • Dietary fibre,
  • Resistant starch,
  • Gums

Presentation with educational video clips and discussion.

8

4

Other Food Components with potential health benefits:

Highlights thorough understanding about the health effects

Definition, chemistry, sources, metabolism and bioavailability, effect of processing, physiological effects, effects on human health and potential applications in risk reduction of diseases, perspective for food applications for the following:

Polyphenols: Flavonoids, catechins, isoflavones,tannins, Phytoesterogens, Phytosterols, Glucosinolates, Organo sulphur compounds,Other components – Phytates, Protease

Teachers seminar

15

5

 

Non- nutrient effect of specific nutrients:

Exhibits the role of specific nutrient.

Proteins, Peptides and nucleotides, Conjugated linoleic acid and n-3 fatty acids, Vitamins and Minerals.

Through Power point presentation and exercises followed with discussion

5

REFERENCE BOOKS:

1.

Functional Foods and Nutraceuticals

Author : Aluko, Rotimi, Publisher-Springer-Verlag New York Inc.

2012

2.

Nutraceuticals Functional Foods

Satinder Kaur Brar, Surinder Kaur and Gurpreet Singh Dhillon

2014

3.

Handbook of Nutraceuticals and Functional Foods, Third Edition

Robert E.C. Wildman, Robert Wildman, Taylor C. Wallace

2002


SEMESTER-IV

PAPER IV- MANAGEMENT OF HEALTH AND FITNESS

Total-40 hrs

 

S. No.

 

Contents

Learning objectives

(At the end of session the student must be able to)

Teaching Guidelines

(To cover the topic)

 

Methodology

 

Time

1

Introduction to Fitness and Training Benefits of Exercise

 

Demonstrates effective skills to assess nutritionals status of human and describe holistic approach to health management and fitness including diet, aerobic and anaerobic exercises.

  • Introduction to Fitness and Training Benefits of Exercise.
  • Components of physical fitness.
  • Assessment of nutritional status.
  • Holistic approach to management of health and fitness including diet and exercise (Aerobic and anaerobic).
  • Alternative systems for Health and fitness.
  • Effect of anaerobic exercise on musculoskeletal system, Endurance , strength/ Power, Speed, Coordination, agility, balance etc.

Lectures with power point presentation.

10

2.

Cardio–respiratory System

Imparts the education on impact of aerobic exercises on health of cardiovascular and respiratory systems.

  • Introduction of Cardio–respiratory System.
  • Effect of aerobic exercise on heart rate, blood pressure and lung function.
  • Assessment of Cardio-respiratory fitness using Maximum aerobic capacity (VO2 max).
  • Assessment of coronary risk profile- RISKO factor.
  • Recognizing symptoms to stop any exercise, Emergency procedures.

Teaching with educational video clips.

8

3.

 

Substrate for exercise.

Illustrates the students about different types of fuels utilized by different type of exercises with varied intensity and duration.

  • Substrate for exercise.
  • Utilization of lipid and carbohydrate in relation to exercise type, intensity and duration.

Student seminar

2

4

 

Water and Electrolyte Balance.

At the end of the session student should be able to: enlists the importance of water and electrolyte balance in human body.

  • Introduction of Water and Electrolyte Balance: Regime of hydration and dehydration.
  • Symptoms and effect of dehydration.
  • Sports Drink.

Teacher seminar

2

5

Effect of Specific nutrients on Work Performance and

Physical Fitness and Training.

 

Explains the effect of nutrition on work, performance and physical fitness and the pros and cons of commercial nutritional supplements.

  • Introduction to Effect of Specific nutrients on Work Performance, Physical Fitness and Training.
  • Diets for physical fitness & training.
  • Consumption pattern of nutragenic aids and supplements.
  • Merits and demerits of nutragenic aids and supplements.

Teaching with power point presentation

4

6

Exercise prescriptions in Special Conditions.

Reproduce skill of the student for prescription of various types of exercises in different disorders conditions at different life stages for fitness.

  • Exercise regime for pre and post-natal fitness.
  • Obesity and weight control – Prevention of weight cycling.
  • Diabetes
  • Hypertension and Coronary Heart Disease
  • Osteoarthritis and Osteoporosis
  • Spondylitis, Back aches.

Problem based learning

10

7

Formulating dietary guidelines for fitness, health and disease conditions.

At the end of the session student should be able to: Formulate dietary guidelines for fitness and health.

Fitness and health

Formulating dietary guidelines for fitness, health & disease conditions.

Management of obesity

Critically analyzing different established weight reduction diet plans.

-Management of CVDs.

Lectures with power point presentations

4

REFERENCE BOOKS:

  1. Health Fitness Management, William C. Grantham , R.W. Patton , Tracy D. York , Mitchel L. Winick Publisher- Human Kinetics(1998).
  2. Nutrition for health, fitness and sport, Melvin H. Williams, Eric S. Rawson, J. David BranchPublisher-Mc Graw Hill (2016).

 

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