SEMESTER-II
PAPER I-RESEARCH METHODS AND STATISTICS II
Total-40 hrs
|
S. |
Contents |
Learning objectives (At the end of session the student must be able to) |
Teaching Guidelines |
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 |
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
Difference test
Paired comparison test
Flavor Profile analysis
Acceptance 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
|
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
|
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-
Designing new product :– introduction •new product development team • types • drawing forces •organizing for product development • phases of new product development
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 |
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 |