Syllabus | PAPER II-ADVANCED NUTRITION-II | M.Sc. Nutrition & Dietetics | Second Semester

SEMESTER-II
PAPER II-ADVANCED NUTRITION-II

Total-40 hrs

S.NO. TOPICS TO BE COVERED DOMAIN

Teaching Hours

Module 1

 

 

 

 

1. Ascorbic acid
2. Thiamin
3. Riboflavin
4. Niacin
5. Pyridoxine
6. Folic acid
7. Vitamin B12
8. Biotin,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.
Must Know
Functions, sources, absorption, transport, utilization, storage, excretion, , bioavailability, requirements and RDA, deficiency, toxicity and alteration in requirements in various clinical and metabolic disorders.Desirable to know
History and structure.

10

Module 2 1.Choline/ Betaine
2.Myo Inositol
3.Carnitine
4.Bioflavinoids
History, structure, metabolism bioavailability, requirements and RDA, deficiency, toxicity, assessment of status and alteration in requirements in various clinical and metabolic disorders.
Must Know
Functions, sources, absorption, transport, utilization, storage, excretion, , bioavailability, requirements and RDA, deficiency, toxicity and alteration in requirements in various clinical and metabolic disorders. 

Desirable to know
History and structure

5

Module 3 (1) Magnesium
(2) Sodium
(3)Potassium
(4)Chloride
(3)Sulfur
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.
Must Know
Functions, sources, absorption, transport, utilization, storage, excretion, , bioavailability, requirements and RDA, deficiency, toxicity and alteration in requirements in various clinical and metabolic disorders.Desirable to know
History and structure.

5

Module 4                                                                                                1. Iron
2. Copper
3. Manganese
4. Iodine
5. Fluoride
6: Zinc
7. Selenium
8. Cobalt
9. Chromium
10 Molybdneum
History, structure, sources, metabolism, functions, bioavailability, requirements and RDA, deficiency, toxicity, assessment of status and alteration in requirements in various clinical and metabolic disorders.
Must Know
Functions, sources, absorption, transport, utilization, storage, excretion, , bioavailability, requirements and RDA, deficiency, toxicity and alteration in requirements in various clinical and metabolic disorders.Desirable to know
History and structure.

 

10

Module 5  (1)Arsenic
( 2)Vanadium
(3) Silicon
(4) Boron
(5)Nickel
(6)Lithium,  Lead, Cadmium,
History, structure, sources, metabolism, functions, bioavailability, requirements and RDA, assessment of status and alteration in requirements in various clinical and metabolic disorders.
Must Know
Functions, sources, absorption, transport, utilization, storage, excretion, , bioavailability, requirements and RDA, deficiency, toxicity and alteration in requirements in various clinical and metabolic disorders.
Desirable to know
History and structure.

10

Reference books:

  • Betsy B. Holli Judith A. Beto,Krause’s Food & the Nutrition Care Process, 13th edition,Saunders Elsevier, 2011.
  • Betsy B. Holli Judith A. Beto, Nutrition Counseling and Education Skills for Dietetics Professionals, 2013.
  • Lippincott Williams & Wilkins, Modern Nutrition in Health and Disease,2013.
  • Krause’s Food & the Nutrition Care Process (Krause’s Food & Nutrition Therapy),13ed,Mahan,2011.

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.

Practical Work   Must KnowTotal-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.
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