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M.Sc.

FOOD SCIENCE & NUTRITION (CBCS), 2016-17


THIRD SEMESTER

Course Course Title Credits Marks Total


Code IA* Exam
HARD CORE COURSES -THEORY
FNH 501 Clinical Nutrition and Dietetics - I 4 30 70 100
FNH 502 Community Nutrition and Statistics 4 30 70 100
SOFT CORE COURSES - THEORY (CHOOSE ANY TWO)
FNS 503 Recent trends in Food Technology 3 30 70 100
FNS 504 Principles of Food Processing
FNS 505 Post Harvest Technology 3 30 70 100
FNS 506 Functional Foods
PRACTICALS
FNP 507 Clinical Nutrition and Dietetics - I 2 15 35 50
FNP 508 Community Nutrition and Statistics 2 15 35 50
FNP 509 Recent trends in Food Technology 2 15 35 50
FNP 510 Principles of Food Processing
FNP 511 Post Harvest Technology 2 15 35 50
FNP 512 Functional Foods
OPEN ELECTIVES
FNE 513 Nutrition for Health 3 30 70 100
FNE 514 Diet and Disease
Total 25 700

FOURTH SEMESTER

Course Course Title Credits Marks Total


Code IA* Exam
HARD CORE PAPERS – THEORY
FNH 551 Clinical Nutrition and Dietetics - II 4 30 70 100
FNH 552 Food Preservation 4 30 70 100
SOFT CORE COURSES - THEORY (CHOOSE ANY ONE)
FNS 553 Food Fortification 3 30 70 100
FNS 554 Sports Nutrition
PRACTICALS
FNP 555 Clinical Nutrition and Dietetics - II 2 15 35 50
FNP 556 Food Preservation 2 15 35 50
PROJECT WORK
FNP 557 Project Work and Dissertation 4 30 70 100
Total 19 500
Grand Total 92 2500
IA consists of Seminars, Assignments, Internal Tests, Objective type test (MCQs)
Scheme of M.Sc. Food Science & Nutrition

SEM. HARD CORE COURSES SOFT CORE COURSES OPEN PROJECT TOTAL
ELECTIVES WORK
No of Credits Total No of Credits Total
Courses Courses
I 3Th+3Pr 4+2 18 1Th+1Pr 3+2 5 23
II 2Th+2Pr 4+2 12 2Th+2Pr 3+2 10 3 25
III 2Th+2Pr 4+2 12 1Th+1Pr 3+2 10 3 25
IV 2Th+2Pr 4+2 12 1Th 3 3 4 19
Total 54=58% 28=30% 6 4 92
III SEMESTER

FNH 501 CLINICAL NUTRITION AND DIETETICS - I 52 Hr (13× 4 units)

UNIT I: Introduction to clinical nutrition and therapeutic diet

Concept of inter relationship between foods, health and nutrition. Hospital diet, special
feeding methods, pre and post operative diet, team approach in patient care, inter personal
relationship with patient, role of dietitian in hospital, functions and classification, objectives
of diet therapy

UNIT II: Dietary management in common disease condition

Diet in fever (acute and chronic) -typhoid, malaria, tuberculosis, injury, burns, arthritis,
rheumatoid and osteo-arthritis, asthma, chronic pulmonary diseases, dietary management

UNIT III: Etiological factors and dietary modifications

Obesity, underweight, protein energy malnutrition, types of obesity, etiological factors,


assessment of obesity, theory of obesity – fat cell theory and set point theory, dietary
modification, anorexia, bulimia nervosa

Diabetes mellitus: etiology, types, symptoms, diagnosis, treatment, complications, physical


activity and diabetes mellitus, glycemic index and glycemic load.

UNIT IV: Diet in Gastro intestinal disorder

Peptic ulcer, constipation, diarrhea, steatorrhea, celiac disease, inflammatory bowel


syndrome, diverticular disease, lactose intolerance, gout, dumping syndrome, crohn’s disease,
constipation.

REFERENCES

Dietetics- B. Srilakshmi- New Age International (P) Limited, New Delhi


Normal and Therapeutic nutrition - C H Robinson, Oxford & IBH Publishing Co,
Calcutta
Text book of Human Nutrition – M S Bamji, P. N Rao & Reddy- Oxford & IBH
Publishing Co. Pvt. Ltd.
Towards Better Nutrition- Problem & Policies - C. Gopalan & S. Kaur, NFI publications
Jeffrey I. Mechanick, Elise M. Brett (Eds.). 2006. Nutritional stategies for diabetic and
prediabetic - Edited by CRC Press.
Sholfes, Understanding normal and clinical nutrition.
FNH 502 COMMUNITY NUTRITION AND STATISTICS 52 Hr (13× 4 units)

UNIT I: Public health aspects of malnutrition

Public health nutrition: Principles and concepts in public health nutrition. Types and
magnitude of public health problems in India. Community and health Management: Health
concept, definition, positive health, health situation in India, Health indices: fertility
indicator, vital statistics, mortality and morbidity, human development index, health care,
principles of health care. Protein energy malnutrition- etiology, types, prevalence, metabolic
and physiological changes and prevention. Malnutrition prevention programmes, causes,
types, control programme in India. Health care services by Government, health programs in
India, nutrient deficiency prophylaxis programmes in India (Vitamin A, Iodine, Iron).
Assessment of nutritional status; anthropometric, clinical, biochemical, dietary, vital health
status.

UNIT II: Role of international and national organizations in public health: FAO,
WHO, UNICEF, CARE, NIN, NNMB, ICAR, ICMR, CFTRI, PHC, ESI. Nutrition
education- importance, objectives, methods of nutrition education, nutrition education
programme

UNIT III: Nutrition and health of women: Women and health system, women’s welfare
programme, national nutrition programmes for women, empowerment and role of education
for women, national and voluntary agencies in improving women’s situation in India

UNIT IV: Application of Statistics: Use of computers in statistical analysis. Analysis of


data- measures of central tendencies (mean, median and mode), measure of dispersion (range,
mean deviation and standard deviation). Testing of hypothesis. t-test, chi-square test for
comparing variance. Analysis of variances, Co-variances and multivariate techniques-
concept of ANOVA, one-way and two-way ANOVA, analysis of Co-variance, classification
of techniques and important methods of factor analysis- R- type and Q- type factor analysis.
Interpretation: meaning of interpretation, techniques of interpretation, precaution in
interpretation- interpretation of tables and figures

REFERENCES
Bamji M S, P. N Rao & Reddy Text book of Human Nutrition –- Oxford & IBH Publishing Co. Pvt. Ltd.
Dutt P. R., Primary Health Care Vol I-III, Gandigram Institute of Rural Health & Family Welfare Trust,
Ambathurai
Manelkar R K., A Textbook of Community Health For Nurses, Vora Medical Publications, Mumbai
Bhatia A., Health Promotion in Public- Anmol Publications, New Delhi
William C. Shefler, 1969Statistics for Biological Sciences- .Addison Wesley, California
Zar, J. H, 1974Biostatistical analysis- Prentice Hall, New Jersey
Alvin E. Lewis 1971Biostatistics, Affiliated East West, New Delhi
Jelliffee BD. 1966. The Assessment of the Nutritional Status of the Community. WHO.
Jolliffee N. 1962. Clinical Nutrition. Hoeber Medical Division. Mclaren DS. 1983.
Park JE & Park K. 2000. Nutrition in the Community. John Wiley & Sons. 29
Shukla PK. 1982.Text Book of Preventive and Social Medicine. Barnasidas Bhanot Publ. SCN News,
United Nations. System Forum on Nutrition. WHO.
FNS 503 RECENT TRENDS IN FOOD TECHNOLOGY 39 Hrs (13× 3 units)
Unit I: Nanotechnology

Nano particles, role of nano particles in agriculture (pesticides), processing (drinking water
purification), functional classification and examples – nano-barriers, nano-antimicrobials,
nano-sensors, nano-foods (flavorings, emulsion, viscosifiers and preservatives), nano
packaging materials in improved packaging, active packaging and intelligent packaging.
Current scenario and acceptance.

Unit II: Trends in packaging

Plastics and polymers, tetra packaging, retort pouch processing, aseptic packaging, modified
atmosphere packaging, smart packing: active packaging (oxygen scavengers, ethylene
scavengers, carbon dioxide emitters, moisture controllers, light absorbers, odor removers,
antimicrobials and antioxidants) and intelligent packaging (time-temperature indicators,
oxygen indicators, carbon dioxide indicators, microbial growth indicators, pathogen
indicators), edible films and coatings, ethanol vapor generators.

Unit III: Non Thermal Processing

High Pressure Processing (HPP), Use of gases (ozone, chlorine dioxide, cold plasma), Light
(UV, pulsed light), Use of chemicals (chlorine, surfactants) and ionized radiation (gamma
radiation, electron beam), benefits of non thermal processing over thermal processing.

References:

Braun D., Cherdron H., Rehahn M., Ritter H. and Voit B. (2005), Ed: 4, Springer Berlin
Heildelberg Newyork, Polymer Synthesis: Theory and Practice.

Howard Q. Zhang, Gustavo V. Barbosa-Canovas, V. M. Bala Subramaniam, C. Patrick


Dunne, Daniel F. Farkas and James T. C. Yuan (2011), Wiley-Blackwell, Nonthermal
Processing Technologies for Food.

Raija Ahvenainan (2003), CRC Press, Woodhead Publishing Limited, Cambridge


London, Novel Food Packaging Techniques.

Richard Coles, Dereck McDowell and Mark J. Kirwan (2003), CRC Press, Blackwell
Publishing, Food Packaging Technology.
FNS 504 PRINCIPLES OF FOOD PROCESSING 39 Hrs (13× 3 units)

UNIT I: Basic operation in food processing: Mixing, stirring, cooling, separation,


evaporation, forming/moulding, processing of extruded products, rendering, refining,
tempering, thawing, canning. Basic principles of cold processing of foods and irradiation:
Refrigeration, freezing of foods, initial freezing point, freezing curve, changes during the
freezing, rate of freezing, damage from intermittent thawing, factors affecting the freezing
rate, freezer burn. Irradiation of foods – methods, safety aspects, regulations, food selection.

UNIT II: Basic principles of thermal processing: Thermal food processing, canning, steps
and process, heat penetration into cans, cold point in food mass, determination of process
time, thermal death time determination, TDT curve. Heating food in containers, hydrostatic
cooker or cooler, hot pack and hot fill, inoculated pack studies.

UNIT III: Basic principles of post food processing operation: Controlled atmosphere,
MAP (Modified atmospheric packaging), coating and enrobing, packaging materials specially
designed for processed foods, advantages and disadvantages. Interaction between packaging
material and food, aseptic processing and aseptic packaging.

REFERENCES

Fabriani, G and Lintas C (1988) Durum Wheat Chemistry and Technology, American
Association of Cereals Chemistry Inc.

Kent N L (1993), Technology of Cereals., 4th ed, Pergamon Press

Olson, V M Shemwell G A and Pasch S (1988) Egg and Poultry, Meat Processing

Fellows P J (2002), Food Processing Technology- Principles and Practices, 2nd ed.
Woodhead Publishing Ltd.
Potter and Hotchkiss Oxford Univ. Press
Manay NS & Shadaksharaswamy 1997. Food Facts and Principles. New Age Publ. Potter N &
Hotchkiss JH. 1996.
Food Science . 5th Ed. AVI Book Van. Potty VH & Mulky MJ. 1993.
Food Processing. Oxford & IBH. Srilakshmi B. 2002.
Nutrition Science. New Age Publ.. Swaminathan MS. 1993.
Food Science and Experimental Foods. Ganesh & Co.
FNS 505 POST HARVEST TECHNOLOGY 39 Hrs (13× 3 units)

UNIT I: Introduction to Post harvest technology: Definition, importance and scope of post
harvest technology. Types of maturity of crop produces: Physiological maturity, horticultural
maturity, harvest maturity, commercial maturity. Maturity indices and methods of
determining maturity.

UNIT II: Methods of harvesting and post harvest handling: Methods of harvesting. Good
agricultural practices (GAP). Methods of post harvest handling: pre-cooling, washing,
cleaning and trimming, sorting, grading and sizing, disinfection, post harvest treatment,
curing, waxing, packaging and storage. Packaging materials.

UNIT III: Storage of food products, challenges during storage and their control: Types of
food storage, cold storage, controlled atmospheric storage. Storage pests: insect pests,
spoilage microbes and other pests

REFERENCES:

Desrosier NW & Desrosier JN. 1977.

Frank AP. 1987. The Technology of Food Preservation. AVI Publ.

Frazier WC. 1988. Modern Processing, Packaging and Distribution System for Foods. AVI Van
nonstand Reinhold Co.

McWilliams M. 1993. Food Microbiology. Tata McGraw Hill.

Potty VH & Mulky MJ. 1993. Foods - Experimental Perspectives. Macmillan.

Srilakshmi B. 2001. Food Processing. Oxford & IBH.

Swaminathan MS. 1993. Food Science. New Age International.

Ganesh Food Science and Experimental Foods.


FNS 506 FUNCTIONAL FOODS 39 Hrs (13× 3 units)

UNIT I: Introduction to nutraceuticals: Definitions, synonymous terms, basis of claims


for a compound as a nutraceutical, regulatory issues for nutraceuticals including CODEX,
labelling issues.

UNIT II: Functional foods: Definition, functional components, types of functional foods
approved by CODEX/USDA, prebiotics and probiotics.

UNIT III: Role of nutraceuticals/functional foods:


Benefits of specific nutraceuticals in cardiovascular diseases, cancer, diabetes, cholesterol
management, obesity, immune enhancement, age-related macular degeneration, endurance
performance, peri-menopausal syndrome – compounds and their mechanisms of action,
contra-indications.

REFERENCES:
Brigelius-Flohé, J & Joos HG. (2006). Nutritional Genomics: Impact on Health and Disease.
Wiley VCH.

Cupp J & Tracy TS. (2003). Dietary Supplements: Toxicology and Clinical Pharmacology.
Humana Press.

Gibson GR & William CM. (2000). Functional Foods –Concept to Products.

Goldberg I. (1994). Functional Foods: Designer Foods, Pharma Foods.

Losso JN. (2007). Anti-angiogenic functional and medicinal Foods. CRC Press

Neeser JR & German BJ. (2004). Bioprocesses and Biotechnology for Nutraceuticals.
Chapman & Hall.

Robert EC. (2006). Hand book of Nutraceuticals and Functional Foods. 2nd Ed. Wildman.

Shi J. (2006). Functional Food Ingredients and Nutraceuticals: Processing Technologies. CRC
Press.

Webb GP. (2006). Dietary Supplements and Functional Foods. Blackwell Pub.
FNP 507: CLINICAL NUTRITION AND DIETETICS – I (PRACTICAL)

1) Quantitative test – Urine analysis

 Creatinine
 Urea
 Sugar

2) Dietary management

 Fever
 Typhoid
 Burns
 Diarrhea
 Malnutrition
 Obesity
 Diabetes mellitus
 Peptic ulcer
 Constipation
Maintaining a ready reckoner of samples prepared in the lab

FNP 508: COMMUNITY NUTRITION AND STATISTICS (PRACTICAL)

1) Assessment of nutritional status in the community

2) Planning and conducting diet survey in a community (different age groups and
socioeconomic status may be included)

3) Planning and organizing nutrition education programs in the community

4) Processing of data – data entry using statistical package and formulation of tables

5) Application of statistical methods- mean, frequency, SD, chi- square and t- test

6) Interpretation of results and preparation of reports using different graphical and tabular
presentation
FNP 509: RECENT TRENDS IN FOOD TECHNOLOGY (PRACTICALS)

Evaluation of different packaging materials

Applications of Nanoparticles

Thermal processing – sterilizing tomato juice in bottles

Shelf life extension experiments

Industrial visits to food processing units

FNP 510: PRINCIPLES OF FOOD PROCESSING (PRACTICAL)

1) Determination of physical and chemical changes during freezing

2) Nutritional changes of food during food processing

3) Determination of changes occurring at the time of thawing

4) Estimation of freezing point of different solids/ liquid and semi solid foods

5) Physical changes during the evaporation and drying

FNP 511: POST HARVEST TECHNOLOGY - PRACTICALS

Grading of seasonal fruits and vegetables

Post harvest processing of fruit/vegetable

Study on storage pests/spoilage of selected food sample

Study on Total Soluble Solids of different fruits

Study of different post harvest spoilage microbes of fruits and vegetables

Waxing of fruits

Study of different packaging materials

FNP 512: FUNCTIONAL FOODS (PRACTICALS)

Anti-oxidant content in kokum

Estimation of polyphenols in different tea infusions

Development of a probiotic yoghurt

Development of a prebiotic food product

Survey of intake of functional foods by patients suffering from non-communicable disorders


FNE 513 NUTRITION FOR HEALTH (OPEN ELECTIVE) 39 Hrs (13× 3 units)

UNIT I: Functions, requirements, sources and deficiency of macro- and micro-nutrients

UNIT II: Nutrition during early years: Physical Growth and Maturation, monitoring of

Growth chart, Pediatric formula preparation, Nutrition and dietary guidelines

during Infancy, Pre School and School-going children. Childhood Obesity and

Eating Disorders

UNIT III: Dietary guidelines and nutrition in adolescence. Women and nutrition: nutrition

during pregnancy and lactation. Nutritional needs of the elderly. Nutrition for

athletes.

REFERENCES:

Growth monitoring and promotion: review of evidence of impact. Ann Ashworth, et.al.
Maternal and Child Nutrition (2008), 4, pp. 86–117

World Health Organization Growth Standards: British Columbia Training Manual: June
2011

Growth Monitoring and Promotion: Intervention or Platform for Action: UNICEF: 35th
SCN Session WG Breastfeeding and Complementary Feeding:
http://www.unsystem.org/SCN/Publications/AnnualMeeting/SCN
35/wgbfcf/Nune%20MANGASARYAN.pdf
Nutrition through the Lifecycle. Judith E Brown
Life Span Nutrition. Sharon D Rolfes, Linda K Debruyne and EN Whitney
Understanding Normal and Clinical Nutrition, Rolfes S.R et al., Thomson Wadsworth
Krause’s Food & Nutrition Therapy by L. Kathleen Mahan & Sylvia Escott-Stump.
Perspectives in nutrition: Gordon M.Wardlaw
FNE 514 DIET AND DISEASE(OPEN ELECTIVE) 39 Hrs (13× 3 units)

UNIT I: Obesity- classification, causative factors (behavioral risk factors), overview

of approaches to treatments and interventions. Diabetes- Etiology, symptoms,

classification, Metabolism, early diagnosis, Short term and long term complications

and management. Cardiovascular disease - etiology, incidence, symptoms, risk

factors, congestive heart failure and Dietary management. Hypertension- types,

symptoms and role of minerals in the diet

UNIT II: Diseases of Liver, Gall bladder & Pancreas-Hepatitis, (A, B, and C),

Cirrhosis, effect of alcohol on liver, Gall stones, pancreatitis-Causes, symptoms and

dietary management.

UNIT III: Renal disease - Nephrotic syndrome, Acute and Chronic renal failure

principles of dietary management. Dialysis- types

UNIT IV: Gastrointestinal diseases/disorders –Gastritis, Peptic ulcer and duodenal

ulcers. Diagnostic, diarrhoea, constipation, diverticular disease and Irritable Bowel

Disorder.

REFERENCES:

Rolfes and Whiney Understanding normal and clinical nutrition

Katz, David L.; Friedman, Rachel S.C., Nutrition in Clinical Practice: A


Comprehensive, Evidence-Based Manual for the Practitioner, 2nd Edition

Width, Mary; Reinhard, Tonia, Clinical Dietitian's Essential Pocket Guide,The:


Essential Pocket Guide, 1st Edition

Robinson and Lawler, Normal and therapeutic nutrition.

Srilakshmi, Dietetics.
IV SEMESTER

FNH 551: CLINICAL NUTRITION AND DIETETICS – II 52Hr (13× 4 units)

UNIT I: Dietary management of liver disorders


Functions of liver, agents for liver damage, hepatitis, cirrhosis, hepatic encephalopathy,
hepatic coma, cholesystitis, cholilithiasis, acute and chronic pancreatitis

UNIT II: Diet in renal diseases


Functions of kidney, glomerulonephritis, nephritic syndrome, acute and chronic renal failure,
dialysis, urolithiasis and renal calculi, uremia, urinary tract infections

UNIT III: Diet in cardio vascular diseases and hyper tension


Clinical effects and risk factors, role of fat in the development of atherosclerosis, myocardial
infarction, congestive heart failure, coronary bypass surgery, hyperlipoprotenimia, hyper
cholestrolemia, hyper tension and factors

UNIT IV: Dietary management in cancer and other diseases


Risk factors and symptoms, nutritional problem of cancer therapy, dietary management and
nutritional requirement, role of food in prevention of cancer, eating problems in cancer and
nutritional therapy, dietary management, immunity prevention and control. Physiological
changes and dietary management of AIDS.
Inborn errors of metabolism: causes, consequences and dietary management of phenyl
ketonuria, fructosemia, galactosemia, maple syrup urine disease.

REFERENCES
Robinson C. H, Normal and Therapeutic nutrition- Oxford & IBH Publishing Co. Calcutta.
Bedi Y. P., Public Health and Hygeine- Atm ram & sons, Kashmere gate, Delhi.
Bamji M. S., P. N Rao & Reddy- Textbook of Human Nutrition –Oxford & IBH Publishing Co. PVT
Ltd.
SR Williams, RS Worthington, Introduction to Nutrition throughout the life cycle
Gopalan C., Combating under Nutrition – Basic issues & Practical Approaches, NFI Publications .
Garrow, J. S., James, W. P.T and Raiph, A(2000), Human Nutrition and Dietetics, 10th ed., Churchill
Livingstone
Mahan, L. K and Escott Stump. S. (2008), Kraus’s Food &Nutrition Therapy 12 th Ed.
Anderson L,. Dibble, Turkki PR, Mitchell HS & Rynbergen HJ. 1982. Nutrition in Health and Disease.
Saunders- Elsevier
Khader V, Sumathi S & Manorama R. 1998. Clinical Nutrition. Hoeber Medicalk Division.
JB Lippincott. Bamji MS, Rao NP & Reddy V. 1999. Text Book of Human Nutrition. Oxford & IBH.
FAO/WHO/UNU 1985.
Swaminathan MS. 1985. Modern Nutrition in Health and Disease. Williams & Wilkins.
Shills ME, Olson JA, Shike M & Ross AC. 1999 Normal and Therapeutic Nutrition. Macmillan.
Robinson, Lawler, Chenoweth & Garwick, 1987.
Shills ME & Young VR. Normal & Therapeutic Nutrition. 17th Ed. Macmillan Publishing Co. Modern
Nutrition in Health & Disease 7th Ed.
Stanfield PS,. Lea & Febiger. Hui YH 1992& American Dietetics Association
FNH 552 FOOD PRESERVATION 52 Hr (13×4 units)
UNIT I: Low temperature processing and storage

Chilling, cryogenic chilling, chill storage, freezing, cryogenic freezing, frozen food
storage, freeze drying, changes in food during freezing, various types of freezers (tunnel
types, fluidized bed, airblast etc.)

UNIT II: High temperature processing

Drying , dehydration, solar drying, mechanical driers, heat processing using hot oil (frying,
shallow frying, deep fat frying), heat sterilization, pasteurization and its types and
advantages, heat processing using hot air, baking, effect of heat on foods (texture, flavor,
aroma, colour and nutritive value).

UNIT III: Irradiation

Irradiation of foods, types and sources of irradiation, effects or impacts of radiation on foods
constituents, hurdle technology, irradiation of packaging material, application of irradiation
on foods, dosimetry, health consequence of irradiated food.

UNIT IV: Preservation by chemicals and high concentration

Types and mode of action of organic and inorganic preservatives, antibiotics, antioxidants,
anti-browning, cleaning, sanitizing and fungicidal agents. Sugar concentrates- general
principles and methods of preparation of jam, jellies and marmalade, crystallized and glazed
fruits, preserves, squashes and syrups. Theory of gel formation. Salt concentrates- general
principle, role of ingredients, preparation of sauerkraut, dill and common Indian pickles.

REFERENCES

Desrosier N W & Desrosier JN, The Technology of Food Preservation- AVI


Publication
Potty VH. &bM J Mulki Food Processing Oxford & IBH Publications
Swaminathan MS Food Science & Experimental Foods– Ganesh &Co
Srilakshmi B, Food Science New Age International publication
Modern Processing, PACKAGING & Distribution System for Food, AP Frank, AVI
Van nonstand Reinhold.co.
FNS 553: FOOD FORTIFICATION 39 Hrs (13× 3 units)

UNIT I: Food fortification – Needs, objectives, principles and rationale, selection and
basis of fortificants. Types of fortification. Health benefits of fortification, Selection of
nutrients for fortification, Levels to be added, Characteristics of fortificants and method
of fortification. Technology of fortifying cereal products: Fortification methods.
Fortification premixes, Design and composition of premixes and quality control.
Fortification of bread, pasta, noodles, biscuits, and breakfast cereals.

UNIT II: Micronutrient fortification of snack products, merits and demerits of


fortification, choice of products and selection of micronutrients, Setting level of
fortification, Safety limits, Technological and cost limits, Challenges in fortifying snack
products, Nutrient interaction and bioavailability.

UNIT III: Other special fortified products - salt, sugars, milk and oils: Salt: Technology
of fortifying salt with iron and iodine, Iodine stability and quality of double fortified salt,
Safety issues, Levels to be added. Sugars: Fortification with iron and vitamin A, Premix
formulation, Fortification level, Packaging. Milk: Fortification with vitamin A,
technology and levels. Oils: Fortification with vitamin A, Rationale of vitamin A
fortification, Stability of vitamin A in oil during storage and cooking, Effects of frying on
Vitamin A content, Efficacy and safety of vitamin A added to oil, Technology of
fortifying, Packaging

REFERENCES

 Lindsay Allen, Bruno de Benoist, Omar Dary and Richard Hurrell (Eds.) 2006
Guidelines on food fortification with micronutrients: World Health Organization and
Food and Agriculture Organization of the United Nations
 Stakeholder consultation on Regulation for staple food Fortification: 15 April 2011:
National Institute of Nutrition and Indian Council of Medical Research, Hyderabad:
working paper
 www.who.int/nutrition/.../guide_food_fortification_micronutrients.pdf
 PATH: Ultra Rice technology. http://www.path.org/projects/ultra_rice.php [Accessed
February 25, 2011].
 www.a2zproject.org/node/10
 www.fortaf.org
 www.a2zproject.org/node/10
FNS 554: SPORTS NUTRITION 39 Hrs (13× 3 units)

UNIT I: Approaches to the management of fitness and health: Nutrition, exercise,

physical fitness and health- their inter relationship. Significance of physical fitness and

nutrition in prevention and management of weight control regimes. Ideal body

composition for different sports and events. Nutritional guidelines for maintenance of

health and fitness.

UNIT II: Nutritional requirements of exercise: Effect of specific nutrients on work

performance and physical fitness. Nutrients that support physical activity, Mobilization of

fuel stores during exercise. Fluid, carbohydrate and electrolyte requirements.

UNIT III: Nutrition in sports: Sports specific requirements- Importance of

carbohydrate loading, pre game and post game meals, Diets for persons with high energy

requirements, stress, fracture and injury

UNIT IV: Dietary supplements and Ergogenic aids: Definitions, Use of different

nutragenic / ergogenic aids and commercial supplements, Sports drinks, sports bars etc.

Guidelines for selection of ergogenic aids.

REFERENCES

Falkner F & Tanner JM. 1978. Human Growth - Principles and Prenatal Growth. Vol.
I. Bailliere Tindall. 19 Falkner F & Tarnner JM. 1980.
Nutrition - An Integrated Approach. John Wiley & Sons.
Passmore R & Eastwood MA. 1986. Human Growth Methodology. Ecological, Genetic,
and Nutritional Effects on Growth. Vol. III. Plenum Press.
Pike RL & Brown ML. 1988. Human Nutrition and Dietetics. ELBS Churchill
Livngstone.
FNP 555: CLINICAL NUTRITION AND DIETETICS II (PRACTICAL)

Dietary management as per the biochemical parameters (on any 2 calories) / (mild,
moderate and sedentary)

Liver damage Hepatitis Cholecystitis

Chronic pancreatitis Chronic renal failure Renal calculi

Glomerulonephritis Atherosclerosis Congestive heart failure

Hypertension Phenylketonuria Lactose intolerance

FNP 556: FOOD PRESERVATION (PRACTICAL)

Food preservation techniques (use of different techniques in product formulation and


analysis of product for quality standards).
1. Sun drying and dehydration-cereals, legumes, vegetable.
2. Preservation with sugar-jams, jelly, preserves, etc.

3. Preservation with salt, oil, vinegar-pickling.

4. Preservation of foods using chemicals –tomato ketchup, squash.

FNP 557: PROJECT WORK AND DISSERTATION

Sd/ Sd/- Sd/-


Prof. Neena Joshi Dr. Monika Sadananda Dr. Archana Prabhat

Sd/- Sd/-
Sri. Amar Z. Cherian Sri Samuel R. Jathanna

M. Rajashekhar
Chairman, BOS in UG FND and
PG Food Science and Nutrition