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

SEMESTER-II
PAPER I-RESEARCH METHODS AND STATISTICS II

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. Data Analysis Discriminate between parametric and non-parametric tests    Unit 1: Coding of data
Unit 2: Parametric and non-parametric tests                                                                       1+1
Unit3. Use of statistical tools
Practical approach : Use of statistical programs
– MS Excel
– Introduction to SPSS

Didactic lecture with Power point presentation.

6

2. Large and Small Sample tests and interpretation  and practical approach Perform and apply statistical tests for data analysis for both large and small samples Unit 1. Z-test for single proportions and difference between   proportions
Unit 2. Large sample test for single mean and difference between mean
Unit 3. Small sample tests- ‘t’-test, paired ’t’-test, ‘F’ Test

Teachers seminar

4

3. Chi square test and its interpretation practical approach Enumerates how to interpret the results of chi square test  statistical analysis of data   Unit 1. General features, goodness of fit
Unit 2. Independence of attributes

lecture with PowerPoint presentation

4

 

4. Correlation, Regression & its interpretation. Indicates the results of statistical analysis of data of correlation and regression. Unit 1. Basic concepts
Unit 2. Linear regression and correlation coefficient regression and prediction
Unit 3. Rank correlation, Product-moment method

Lecture with PowerPoint presentation.

4

5. Analysis of Variance and its interpretation, practical approach Illustrates how to interpret the results of analysis variance.   Unit 1. One-factor analysis of variance
Unit 4. Factorial design

Didactic lecture through power point presentation and Exercises followed with discussion

 

 

4

6. Presentation of Data and practical approach                                                   Be able to summarize data and present it using tables and graphs. Unit-1.Tabulation and Organization of data- frequency distributions, cumulative frequency distribution, contingency tables
Unit-2.Graphical presentation of data- histogram, frequency polygon, ogive, stem and                                                              leaf plot, box and whiskers plot, graphs for nominal and ordinal data- pie diagram, bar graphs of different types, graphs for relation between two variables, line diagram. Use of illustrations, Cautions in visual display of data
Didactic lecture through power point presentation and Exercises followed with discussion

6

7. The Research Report and practical approach     Demonstrates  how to prepare research proposals Basic components of a research report- prefatory material, Introduction and Review of Related Literature, Methodology, Results, Discussion, Conclusion, Summary, Abstract,  Bibliography and Appendices.

Use of slides,Use of motion pictures, educational films, videotapes

6

8. Preparation of a Research Proposal    Explains the components of a research report Basic components of a research report- prefatory material, Introduction and Review of Related Literature, Methodology, Results, Discussion, Conclusion, Summary, Abstract,
Bibliography and Appendices, Ethics in Research
Didactic lecture with  use of slides,

6

 

References
1. Bell, J. (1997): Doing Your Research Project: A Guide for First-time Researchers in
Education and Social Science, Viva Books, New Delhi
2. Bell, J. (1997): How to Complete Your Research Project Successfully: A Guide for

First-time Researchers, UBSPD, New Delhi.
3. Bulmer, M.C. (1984): Sociological Research Methods: An Introduction, Macmillan,
Hong Kong.
4. Festinger, L. and Katz, D. (ed.) (1977): Research Methods in the Behavioral Sciencess,
Amerind Publishing, New Delhi.
5. Holloway, I. (1997): Basic Concepts of Qualitiative Research, Blackwell Science, London.
6. Jain, G. (1998): Research Methodology: Methods and Techniques, Mangal Deep,Jaipur.
7. Kothari, C.R. (2000): Research Methodology: Methods and Techniques, Wishwa
Prakashan, New Delhi.
8. Kumar, A. (1997): Social Research Method (The Art of Scientific Investigation),
Anmol Publication, New Delhi.
9. Kumar, A. (2002): Research Methodology in Social Sciences, Sarup and Sons, New Delhi.
10. McBurney, D.H. (2001): Research Methodology, Thomson-Wadsworth, Australia.
11. Pande, G.C. (1999): Research Methodology in Social Sciences, Anmol Publication,
New Delhi.
Statistics
1. Gupta, S. (2001) “Research Methodology and Statistical Techniques”,Deep and Deep, New Delhi,
2. Hooda, R.P. (2003) “Statistics for Business and Economics”, 3rd ed., Macmillan India
Ltd., Delhi,.
3. Dey, B.R. (2005) “Textbook of Managerial Statistics”, Macmillan India Ltd., Delhi,
4. Fleming, M.C. & Nellis, Joseph G. (1997) “The Essence of Statistics for Business”,
Prentice-Hall of India, New Delhi,
5. Sarma, K.V.S. (2001) “Statistics made Simple: Do it yourself on PC”, Prentice-Hall,
New Delhi.
6. Chakravorti I, S.R. & Giri, N. (1997) “Basic Statistics”, South Asian Pub., New Delhi,
7. Das, M.N. (1989) “Statistical Methods and Concepts”, New Age, New Delhi,
8. Elhance, D.N. (2000) “Fundamentals of Statistics [containing more than 750 solved
and 1250 problems for review exercise]”, Kitab Mahal, Allahabad,
9. Goon, A. & Gupta, M. & Dasgupta, B. (2001) “Fundamentals of Statistics”, Vol.I &
II, The World Press, Calcutta,


SEMESTER-II

PAPER II-ADVANCED NUTRITION-II
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 Water Soluble Vitamins

1. Ascorbic acid

2. Thiamin

3. Riboflavin

4. Niacin

5. Pyridoxine

6. Folic acid

7. Vitamin B12

8. Biotin

Enumerates the physiological and pharmacological actions of water-soluble vitamins 
 and their importance in human nutrition. History, structure, sources, absorption, transport, utilization, storage, excretion, functions, bioavailability, requirements and RDA, deficiency, toxicity, assessment of status and alteration in requirements in various clinical and metabolic disorders. Didactic , PowerPoint presentation , Exercises followed with discussion 10
2 Quasi Vitamins (in brief)

1.Choline/ Betaine

2.Myo Inositol

3.Carnitine 4.Bioflavinoids

Identifies the sources of nutrients and explain the functions of each nutrient.

 

History, structure, metabolism bioavailability, requirements and RDA, deficiency, toxicity, assessment of status and alteration in requirements in various clinical and metabolic disorders. Student seminar 5
3 Macro minerals 1 Magnesium

2 Sodium, 3.Potassium 4.Chloride

3.Sulfur

Explain the effects on health of deficiency and excess of each nutrient.

 

History, structure, sources, absorption, transport, utilization, storage, excretion, functions, bioavailability, requirements and RDA, assessment of status and alteration in requirements in various clinical and metabolic disorders. Demonstration with video clip 5
4 Micro minerals

1. Iron

2. Copper

3. Manganese

4. Iodine

5. Fluoride

6: Zinc

7. Selenium

8. Cobalt

9. Chromium

10 olybdneum

Enlists the importance and role micro mineral in the body.

 

History, structure, sources, metabolism, functions, bioavailability, requirements and RDA, deficiency, toxicity, assessment of status and alteration in requirements in various clinical and metabolic disorders. Teachers seminar 10
5 Ultra Trace Elements 1. Arsenic

2.Vanadium

3. Silicon

4. Boron

5.Nickel

6.Lithium, Lead, Cadmium,

Explains the causes and consequences of excessive intake and deficiency of ultra trace elements. History, structure, sources, metabolism, functions, bioavailability, requirements and RDA, assessment of status and alteration in requirements in various clinical and metabolic disorders. Lecture with power point followed by Group discussion 10

 

REFERENCE BOOKS:

1. TB Nutrition and Dietetics  Sharda Gupta, Santosh Jain Passi, Rama Seth, Ranjana Mahna & Seema Puri Kumud Khanna (Author)

2014

2. RB Krause’s Food & the Nutrition Care Process (Krause’s Food & Nutrition Therapy),13e  Mahan

2011

3. RB Biochemical, Physiological, and Molecular Aspects of Human Nutrition, 3e by Martha H. Stipanuk PhD Marie A. Caudill

2012

4. RB Modern Nutrition in Health and Disease

 

Maurice Edward Shils, Moshe Shike, Lippincott Williams & Wilkins

2006


SEMISTER II
PAPER III: APPLIED FOOD SCIENCE AND PRODUCT MODIFICATION

Theory: – 80 Hrs

S. No

Topic

Learning Objectives
(At the end of the session the students must be able to)

Teaching guidelines

Methodology

Time

1 Introduction to sensory analysis and uses of sensory tests

 

 

 

 

Introduce the term sensory evaluation

Enumerates the functions, concept, objectives, measurement scales, basic sensory test  in detail

 

 

 

 

 

Introduction • History •Definition of sensory evaluation •terms related to sensory evaluation • objectives of sensory evaluation • human senses:- sight, smell, taste:-  sweet, salty, sour, bitter, umami , sound, touch •
Requirement of sensory analysis
Variables controlled during sensory evaluation
Panel management
Environmental control
Scales used in measurement:- category scale, line scale, magnitude estimation scale
Recognition tests for 4 basic tastes, odour and aroma
Tests with other senses
Threshold tests for basic tastes
Didactic lecture by power point presentation

 

 

 

 

 

5Hrs
2 Sensory Evaluation Tests

 

 

Perform and apply the different types of sensory evaluation used by food experts and their importance with application Introduction • types

  • Analytical Difference test:-

Difference test
Overall difference test:-
triangle test, duo-trio test

  • Attribute difference test:-

Paired comparison test
Ranking test
Rating test

  • Analytical descriptive test:-

Flavor Profile analysis
Quantitative Descriptive analysis
Texture Profile analysis

  • Affective test

Acceptance test
Preference test

Demonstration by power point presentation

 

 

 

5 hrs
3 Conducting the Test: Describes effective skills to understand and explain the methods of packing radiation stabilized food

 

Introduction • stepwise process of conducting sensory evaluation test

  • Preparing samples
  • Presenting samples
  • Using reference samples,
  • Reducing panel response error
  • Consumer oriented tests,
  • Product oriented tests
  • Shelf life studies,
  • Product matching
  • Product mapping,
  • Taint Investigation and prevention
  • Reducing viscosity and bulk in foods
Teaching with educational motion clips 10 hrs
4 Increasing energy density     Enumerates the ways of increasing energy density of food Introduction • advantages • methods of increasing energy density Student seminar 2hrs
5 Applications of fermentation, germination, malting   Demonstrates effective skills to understand and use methods of fermentation, germination, malting in product development Introduction
Applications of fermentation
definition of fermentation • advantages of fermentation • application of fermentation in food product development
Applications of germination
definition of germination• advantages of germination• application of germination in food product development
Applications of malting
definition of malting• advantages of malting• application of malting in food product development
Group discussion 4hrs
6 Use of Different Food Ingredients for Development of Health Foods Enumerates the uses and benefits of different food ingredients that can be used in the development of health foods Introduction • definition of health foods • categories • advantages of health food •
Different Food Ingredients for Development of Health Foods

  • Artificial sweeteners
  • Modified starches
  • Fat  replacers
  • Increasing fibre content
  • Functional ingredients
  • Low sodium food adjuncts
  • Protein concentrates
  • Whey
Student interaction session followed by exercise, short answer type questions 10 hrs
7 New Food Products                                                                                          The students will illustrates different types of packaging material used by food industry and their importance with the purpose, precautions Introduction • definition • characterizing new product• customer and consumers •Classification

Factors shaping new product development-

  • Social concerns
  • health concerns
  • impact of technology
  • market place influence

Designing new product :– introduction •new product development team • types • drawing forces •organizing for product development • phases of new product development
Need for product development
Stages of product development

  • Planning
  • standardizing
  • testing the product
  • nutritional content

Success in product development

Teachers Seminar followed by practical exercise in planning and preparing product in lab 12 hrs
8 Tapping traditional foods and unconventional sources of foods. At the end of the unit students will perform methods of fermentation, germination, malting in product development Introduction  • definition of traditional foods • unconventional sources of foods•Modifying traditional foods planning •standardizing •testing the product •nutritional content  of modified food Teachers Seminar by power point presentation 12 hrs

 

Practical  Work      Total-60 hrs

  • Sensory analysis: Different types of sensory tests for basic taste and sensory attributes of products.
  • Project on different sensory techniques and responses utilizing prepared products analysis and presentation of sensory data.
  • Stepwise development of a new food product, standardization, acceptability studies and submission of project report.
  • Survey on types of conveniences foods/consumer behaviour/analysis of food labelling.

REFERENCE BOOKS:

  • Sensory Evaluation of Food by Hildegarde Heymann , Harry T. Lawless
  • Sensory Evaluation Techniques by Gail Vance Civille , B. Thomas Carr
  • Food Science by B. Srilakshmi
  • Objective Methods in Food Quality Assessment by J.G. Kapsalis
  • Guidelines for Sensory Analysis in Food Product Development and Quality Control by D.H .Lyon, M.A .Francombe; T.A .Hasdell; K. Lawson

EMESTER-II
PAPER IV-NUTRITION MANAGEMENT-IITOTAL-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. Long term complication Illustrates different long term complications related patients. – pathophysiology, diagnosis, types, and treatment
i). Macrovascular                                                                                                                  2
ii). Microvascular

Lectures with PowerPoint presentation

4

2. Nutrition in Diseases of other Endocrine organs
1.Adrenal gland
2.Thyroid
2.Parathyroid                     
Enumerates the effect of the various endocrine organs related diseases on nutritional status and nutritional and dietary requirements. – Functions of the adrenal cortex, thyroid and parathyroid gland, their insufficiencies, clinical symptoms and metabolic implications.
– Dietary treatment as supportive to other form of therapy
– Hyper and Hyperthyroidism (goiter)
– Hypocalcaemia

Teachers seminar

5

3. Nutrition in Cardiovascular Diseases and Hypertension
-Blood pressure
-Hypertension
-Describes the various forms of coronary heart diseases.
-Enumerate the risk factors in causation of CHD.

 

i) Regulation, Short-term (sympathetic nervous system) and long-term (kidneys)
ii) Hypertension – classification (secondary and essential)
iii) Risk Factors for hypertension
iv) Dietary management-DASH approach
Lectures with PowerPoint presentation followed with discussion  

 

 

5

4. Hyperlipidemia and Hyperlipoproteinemia     
Atherosclerosis
-Coronary Heart Disease
-Angina Pectoris and Myocardial Infarction
-Display the etiology, symptoms, as well as, complications of various forms of heart diseases
-Explains the treatment management and prevention of disease with emphasis on behaviour modification.
-Classifications and Dietary management
-Atherosclerosis – Etiology and understanding the pathogenesis
-Coronary Heart Disease /Congestive Heart Failure
– Angina Pectoris and Myocardial Infarction
– Clinical manifestation and importance of cardiac enzymes to aid in the detection of CHD
– Dietary management
 

 

Student seminar

 

5

5. Nutrition in Renal Diseases                                                                                     
A.Glomerulo
Nephritis
B. Nephrotic Syndrome
C. Uremic Renal Failure
D.Acute renal failure
E.Chronic Renal Failure
F. Types of dialysis
G. Nephrolithiases
H. Renal Transplant
I. Chronic renal disease in Children
-Recapitulate and describe the physiology of kidneys
-Discuss the renal function and diagnostic tests
-Introduces different renal disorders, their etiology,
Clinical and metabolic manifestation.
-Rationalize the dietary modifications in renal disorders, especially proteins, minerals and fluids.
– Physiology and function of normal kidney – A brief review
– Classification of kidney diseases, Etiology, characteristics Objectives, Principles of dietary treatment and management
-History, General importance of protein nutrition in renal
failure and uremia
-Causes and Dietary management in Acute Renal Disease
-Causes and Dietary management in Chronic Renal Disease
-Dietary modification in chronic renal disease with Complications
-Sodium and Potassium Exchange list
-Types of dialysis and their nutritional care –Haemodialysis, CAPD, Continuous Ambulatory peritoneal dialysis)
-Renal Transplant and its nutritional care
-Nephrolithiases- etiology, types of stones and nutritional
care (acid & alkaline ash diet)
-Chronic renal disease in Children (in brief)

Teaching with video clips.

13

6. NT for Rheumatic disorders (of the musculoskeletal system)                                           -Demonstrates the causes of the disease and symptoms produced.
-Elaborate on the principles involved in the nutritional and dietary management of these disorders.
-List of foods that can be given and those avoided in these disease conditions.
Physiology of inflammation in
i)Rheumatic Diseases
ii) Osteoarthritis
iii) Rheumatoid Arthritis,
iv)Gout
Pharmacologic therapy and Nutritional Care

Lecture with PowerPoint presentation and Exercises followed with discussion with case study examples

 

 

8


SEMESTER-II
Paper-IV Nutritional Management II Practical
Total-20 hrs

S.No.

Contents

Hours

1.

1. Nutrition for Diabetes Mellitus and hypoglycaemia                                          
Management of DM – Nutritional management
i) Diet planning for Type1, Type2
ii) For Special conditions -a) Pregnancy b) Elderly c) Physical activities
Acute complications – Pathophysiology, diagnosis, types,

5

2.

 Nutrition in Cardiovascular Diseases and Hypertension
i) Dietary management of Hypertension-DASH approach
ii) Dietary management of Hyperlipidemia and Hyperlipoproteinemia
iii)Congestive Heart Failure,- Nutritional Care

5

3.

Nutrition Management for Rheumatic disorders (of the musculoskeletal system)                                          
Physiology of inflammation in
i)Rheumatic Diseases
ii) Osteoarthritis
iii) Rheumatoid Arthritis,
iv)Gout
Pharmacologic therapy and Nutritional Care

 

 

5

4.

Nutrition in Renal Diseases Principles of dietary treatment and Management
A. GlomeruloNephritis
B. Nephrotic Syndrome
C. Uremic Renal Failure
ii) Causes and Dietary management in Acute Renal Disease
iii) Causes and Dietary management in Chronic Renal Disease
D) Types of dialysis and their nutritional care –
Haemodialysis, CAPD, Continuous Ambulatory peritoneal dialysis)
G) Chronic renal disease in Children (in brief)

 

5

REFERENCE BOOKS:

1. TB Advances in Diet Therapy Vimala, V. 2009
17. TB Nutrition and Dietetics  Sharda Gupta, Santosh Jain Passi, Rama Seth, Ranjana Mahna & Seema Puri Kumud Khanna (Author) 2014
18. RB Krause’s Food & the Nutrition Care Process (Krause’s Food & Nutrition Therapy),13e  Mahan 2011
SGTUNIVERSITY
Admission 2017
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