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

SEMESTER-III
PAPER-I NUTRITIONAL MANAGEMENT III

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.	Nutritional Anaemia -Erythropoiesis -Classifications of Anemias	Counsels the patients on the basis of deficiencies /anemia.	–Erythropoiesis and haemoglobin synthesis, nutrients involved in Erythropoiesis -Classifications of Anemias and Nutritional Care i) Normocytic anemia – aplastic anemia ii) Megaloblastic anemia iii) Microcytic anemia iv) Sickle cell anemia and Thalassemia v) Hemolytic anemia	Lecture with PowerPoint presentation	7
2.	Food Allergies	-Elaborates and classify adverse food reactions. -Differentiate between food allergies and food intolerance. -Describes the etiology, clinical manifestation, metabolic aberrations and complications, linked with adverse food reactions -Explains the diagnosis of adverse food reactions. -Describes the dietary management of patients with food allergies and food intolerance.	i) Definition, Symptoms and mechanism of food Allergy ii) Diagnosis – Biochemical, immune testing (brief), history and food record iii) Elimination diets iv) Food Selection v) Food allergy in infancy (milk sensitive enteropathy, colic prevention of food allergy)	Teachers seminar	7
3.	Nutrition in Pulmonary Disease	Illustrates the effect of the various pulmonary diseases on nutritional status and nutritional and dietary requirements.	A. Effects of Malnutrition on Respiration 2-3 B. Chronic Obstructive Pulmonary Disease i). Etiology and Pathogenesis ii). Nutritional Management C. Respiratory Failure i). Nutritional Care	PowerPoint presentation and Exercises followed with discussion with case study examples	5
4.	Nutrition and Cancer	-Introduces the etiology, physiological and metabolic abnormalities associated with cancer. -Focused on etiological factors associated with causation of cancer. – Describes therapies for different types of cancers along with their dietary management and feeding problems.	i) Carcinogens in foods ii) Chemoprevention of Cancer: nutrient and non-nutrient dietary components iii) Etiology and Pathogenesis of carcinogenesis iv) Metabolic and Nutritional Alterations in Malignancy v) Interrelationships of nutritional status and systemic effects of cancer vii) Nutritional impacts of cancer therapy,vii) Types of therapy viii) Nutritional support of the Cancer patient	Student seminar	5
5.	Nutritional Care in Hyper metabolic Conditions	-Elaborates the physiological, hormonal and metabolic changes during situations of stress such as burns, sepsis and surgery. -Describes nutritional support required for these stress conditions	Burns Sepsis Surgery	Teaching with motion clips followed by discussion	4
6.	Drug- Nutrient Interactions	-Highlights nutrient drug interactions. – Describes the effect of nutrients and food on drugs and the effect of drugs on the nutritional status. -Identifies the clinical significance and risk factors associated with nutrient drug interaction. -Enlists handy guidelines for safe and wise use of drugs.	– Effects of diet and nutritional status on drug absorption, disposition metabolism and action – Effects of drugs on food intake, body weight, nutrient requirements and growth. – Drug induced maldigestion and malabsorbption -Effects of drugs on vitamin and mineral status, requirements and activity, demographics, disease state and risk of drug-nutrient and drug- nutritional status interactions.	Lecture with PowerPoint presentation with case study examples	10

SEMESTER-III
PAPER IV-NUTRITION MANAGEMENT-III

Total-20 hrs

Topics
1. Nutritional Anaemia
2. Food Allergy
3. Nutrition in Pulmonary Disease
4. Nutrition and Cancer
5. Nutritional Care in Hyper metabolic Conditions
REFERENCE BOOKS:

1.	TB	Advances in Diet Therapy	Vimala, V.	2009
2.	TB	Nutrition and Dietetics	Sharda Gupta, Santosh Jain Passi, Rama Seth, Ranjana Mahna & Seema Puri Kumud Khanna (Author)	2014
3.	TB	Dietetics	Srilakshmi, B.	2014
4.	TB	Nutrition Science	Srilakshmi, B.	2012
5.	TB	Principles of Nutritional Assessment	Rosalind S. Gibson	2005
6.	RB	Krause’s Food & the Nutrition Care Process (Krause’s Food & Nutrition Therapy),13e	Mahan	2011

SEMESTER-III
PAPER II-PUBLIC NUTRITION AND HEALTH

Total-40 hrs

S. No.	Contents	Learning objectives (Teaching the student must be able to	Teaching Guidelines	Methodology	Time
1	Concept of public nutrition	Introduce the concept of public nutrition and the role of nutritionistsin delivering health care services.	To cover the topic- Introduction to public nutrition & health. Relationship between health and nutrition. Role of public nutritionists in the health care Delivery.	Lecture with power point presentation	3
2	Sectors and Public Policies relevant to nutrition and health	Describes public policies and sectors relevant to nutrition and health.	To cover the topic- Sectors and Public Policies relevant to nutrition and health.	Student seminar	2
3	Primary Health Care of the Community	To impart the education about health, its determinants, indicators and health care delivery system of the country.	To cover the topic- National Health Care Delivery System. Determinants of Health Status. Indicators of Health.	Lecture with power point presentations	5
4	Population Dynamics	At the end of the session student should be able to explain the dynamics of population, its transition, structure, consequences of population policy and fertility behaviour on it.	To cover the topic Demographic transition. Demographic processes. Demographic cycle & concepts. Population structure. Fertility behaviour. Population policy.	Teachers seminar	6
5	Food and nutrition Security	Enumerate the concept of food and nutrition security at national and global context.	To cover the topic- Food production, Access, Distribution, Availability, Losses and consumption. Food Security Socio-cultural aspects of dietary patterns and their implications for Nutrition and Health.	Didactic / Student Seminars	4
6	Nutritional Status Assessment	Demonstrates and explain various methodologies and tools used to determine nutritional status at different ages of life, related indicators and determinants.	To cover the topic-Determinants of nutritional status of individual & populations. -Nutrition and Non-nutritional indicators: Socio-cultural, Biological Environmental Economic -Assessment of nutritional status of individuals of different ages- MUAC, Weight for age Height for age Weight for height Ponderal index BMI. -Applications & limitations in different field situations choice of an indicator.	Power point presentations/ Lectures/PBL	5
7	Major nutritional Problems.	Elaborates etiology, prevalence, clinical manifestation, preventive and therapeutic measures of major nutritional problems of the country.	Major nutritional Problems – etiology, prevalence, clinical manifestations, preventive and therapeutic measures for: Macro and micro nutrient deficiencies. Other nutritional problems- etiology, prevalence, clinical manifestations, preventive and therapeutic measures for: lathyrism, dropsy, aflatoxicosis, alcoholism and fluorosis. Overweight, obesity and chronic degenerative diseases.	Lectures/ Student Seminars	3
8	National Food ,Nutrition and Health Policies	Illustrates national food, nutrition, health policies and programmes.	To cover the topic- National Food, Nutrition & Health Policies. Plan of action and programmes.	PowerPoint lectures with discussion	3
9	Approaches and Strategies for improving nutritional status and health:	At the end of the session student should be able to: Describes various types of approaches and strategies for improving nutritional status and health conditions of people of the country with a fuscous on programmatic options and food based interventions.	To cover the topic- Programmatic options- their advantages and demerits, Feasibility Political support Available resources (human, financial, infrastructural). Health-based interventions Food-based interventions including: Fortification and genetic improvement of foods. Supplementary feeding. Nutrition education for behaviour change.	Student interaction session with discussion	5
10	Health economics & economics of malnutrition	To make student able to explain economics of health and malnutrition and its impact on national development.	To cover the topic- Introduction of Health economics. Cost-Benefit, Cost effectiveness, Cost efficiency. Economics of malnutrition. Impact of Health economics on productivity and national Development.	Educational video with discussion	2

REFERENCE BOOKS:

1.	RB	Nutrition Counseling and Education Skills for Dietetics Professionals	by Betsy B. Holli Judith A. Beto	2013
2.	TB	Principles of Nutritional Assessment	Rosalind S. Gibson	2005
3.	TB	Park’s Textbook of Preventive and Social Medicine (English) 23th Edition	by Park	2015

SEMESTER-III
PAPER III- FOOD MICROBIOLOGY & BIOTECHNOLOGY

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.	Introduction and scope of food microbiology. -Growth of microorganisms	Introduces the basic concepts of food microbiology and its relevance to everyday life. – Able to perform how intrinsic and extrinsic factors affect the growth and survival of microorganisms in foods	-General characteristics of bacteria, fungi, virus, protozoa, and algae. -Identification of microorganisms -Morphological characteristics important in food bacteriology -Industrial importance. Intrinsic Factors (Substrate Limitations) nutrient content pH and buffering Capacity redox potential, Eh antimicrobial barriers and constituents water Activity- -Extrinsic Factors (Environmental Limitations) relative Humidity temperature gaseous atmosphere	Didactic lecture through Power point presentation	3
2.	Contamination and spoilage of cereal, pulses and their processed products	Illustrates the spoilage. contamination sources, types, effect on the following	Asepsis, cereals grains, pulses and meals, flours, bread, cake and bakery products, pasta, macaroni and tapioca.	Teachers seminar	4
3.	Contamination and spoilage of vegetables & fruits and their products Vegetables.	Explain the spoilage, contamination sources, types, effect on the following.	Asepsis, removal of microorganisms, general types of microbial spoilage, spoilage of fruit and vegetable juices.	Demonstration with Power point	4
4.	Contamination and spoilage of -Flesh foods, -Eggs and poultry, -Milk & milk products	Highlights the spoilage, contamination sources, types, effect on flesh foods, eggs, poultry, milk and milk products.	General principles underlying meat spoilage, spoilage of different kinds of meats Factors affecting kind and rate of spoilage, spoilage of special kinds of fish, poultry and sea foods, defects in fresh egg Micro flora of raw milk, contamination on the farm and in transit and at the manufacturing level, milk and cream, condensed dry milk products, butter and frozen desserts.	Student seminar	6
5.	Use of Biotechnology for food processing.	-Illustrates beneficial effect of organism. -Explains the association of microorganisms and food.	Some applications of microorganisms-*Food products* Alcoholic drinks Dairy products Bread Vinegar Pickled foods Mushrooms Single-cell protein *Products from microorganisms* Enzymes Amino acids Antibiotics Citric acid	Teaching with educational films	3
6.	Indian fermented foods	Enumerates the association of microorganisms and food	– Historical perspective, mechanism of fermentation, effect on nutritional value Fermentation of vegetables and fruits – lactic acid fermentation. -Fermented milk products – yoghurt, butter- milk, cheese. -Fermentation of meat and fish.	Didactic lectures	8
7.	Genetically modified foods	Manifest about the role, issues and safety of of GM foods.	– Need for GM foods – The food challenges, – Potential benefits in agriculture, Crop engineered for input and output traits, nutritional improvement, animal foods, -issues of concern, safety of GM foods.	Lecture with power point presentation	5
8.	Technology for production of alcoholic beverages	Enlists all the technologies for the production of alcoholic beverages	Introduction: Overview of Fermentation and microorganisms. Yeasts. Lactic Acid Bacteria. Molds and Spoilage Organisms. Alcoholic Fermentation. Introduction, physiology and Morphology of Yeast. Nutritional Requirements of Yeast. The Use of Naturally Occurring (‘Wild’) Yeasts in Fermentations. The Killer Factor. The use of selected (Cultured) Yeast Strains. Fermentation Vessels. The Growth of a Yeast Population. An overview of Alcoholic Fermentation. Flocculation. Aroma Compounds and Fermentation.	Teaching with Motion pictures	2
9.	Fermented cereal and legume based products, traditional and yeast Leavened products.	-Enumerates biochemical changes and nutritional changes during and after fermentation of cereals and legume based products.	-Biochemical changes during cereal fermentation Indigenous rice-based fermented foods Idli, Dosa, Dhokla Traditional wheat-based fermented foods Soysauce ,Kishk, Tarhana Traditional corn-based fermented foods. Ogi,Kenkey,Pozol. Traditional sorghum-based fermented foods Injera, Kisra. New cereal-based probiotic foods . Yosa	face to face interactions with discussion	5

REFERENCE BOOKS:

1.	TB	Food Microbiology, 1st Edition,	M. R. Adams	1995
2.	TB	Food Microbiology, 5th Edition	Frazier, Westhoff, Vanitha N M	2014
3.	RB	Laboratory Methods in Food Microbiology , , 3rd Edition	Harrigan F.W	2013
4.	TB	Fundamentals Food Microbiology, 4e	Ray	2011

SEMESTER-III
PAPER IV-FOOD PACKAGING TECHNOLOGY

Total-40 hrs

S. No.	Contents	Learning objectives (At the end of the session student must be able to	Teaching Guidelines	Methodology	Time
1	Food packaging.	Describes food packaging, its role, need, principles of developing safe protective food packaging, various aspects of designing and testing of packaging materials and safety assessment of packaging materials.	Introduction Need of food packaging Role of packaging in extending shelf life of foods. Designing of package materials. Testing of package materials. Testing of package performance. Principles in the development of safe and protective packing, Safety assessment of food packaging materials.	Teaching with power point presentation	8
2	Food packaging systems, product characteristics and package requirements.	To Illustrates the students about food packaging system, its different form and types for different kinds of foods.	Introduction of food packaging system. Different forms of packaging. Rigid, semi-rigid, flexible forms of packaging. Different packaging system for- Dehydrated foods. Frozen foods. Dairy products. Fresh fruits. Vegetables. Meat. Poultry. Sea foods.	Student Seminars	10
3	Types of packaging materials their characteristics and uses.	Explains different types of packaging materials uses for packaging different types of foods.	Introduction of packaging materials. Use of paper as a packaging material- Pulping Fibrillation Beating, Types of papers Testing methods Use of glass as a packaging material- Composition Properties Types Methods of bottle making Use of metals as a packaging material- Tinplate containers Tinning process Components of tinplate Tin free steel (TFS) Types of cans Aluminum containers Lacquers Use of plastics as a packaging material- Types of plastics Plastic films Laminated plastic materials Co-extrusion	Lectures with Power point presentation	12
4	A. Package accessories and advances in Packaging technology. B. Packaging equipment and machinery. .	To highlights the students about various latest technologies and advanced equipments used in food packaging.	Active packaging, Modified atmosphere packaging Aseptic packaging Packages for microwave ovens Biodegradable plastics Edible gums Coatings Vacuum packaging machine CA & MA packaging machine Gas packaging machine Seal and shrink packaging machine Form & fill sealing machine Aseptic packaging systems Retort pouches Bottling machines Carton making machines Package printing machines	Teachers seminar	10

REFERENCE BOOKS:

1.	TB	Food Packaging: Principles and Practice, Third Edition	by Gordon L. Robertson	2013
2.	TB	Food Packaging and Shelf Life: A Practical Guide	by Gordon L. Robertson	2010
3.	TB	Plastics Packaging: Properties,Processing, Applications, and Regulations	by Ruben Hernandez, Susan E. MSelke, John Culter, John D. Culter	2000
4.	RB	Fundamentals of Packaging Technology-Fourth Edition	by Walter Soroka	2010
5.	RB	Cartons, Crates and Corrugated Board: Handbook of Wood and Paper Packaging	by Diana Twede, Susan E. M. Selke	2004

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

SEMESTER-III PAPER-I NUTRITIONAL MANAGEMENT III

TOTAL-40 HRS

SEMESTER-III PAPER II-PUBLIC NUTRITION AND HEALTH

Total-40 hrs

SEMESTER-III PAPER III- FOOD MICROBIOLOGY & BIOTECHNOLOGY

Total-40 hrs

SEMESTER-III PAPER IV-FOOD PACKAGING TECHNOLOGY

Total-40 hrs

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SEMESTER-III
PAPER-I NUTRITIONAL MANAGEMENT III

SEMESTER-III
PAPER II-PUBLIC NUTRITION AND HEALTH

SEMESTER-III
PAPER III- FOOD MICROBIOLOGY & BIOTECHNOLOGY

SEMESTER-III
PAPER IV-FOOD PACKAGING TECHNOLOGY