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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