NUTRITION FOOD SERVICE MANAGEMENT AND DIETETICS

FOOD SCIENCE
Principles of Food : Classification of food Basic Four, Basic Five food groups and functional classification
of foods, methods of cooking
Cereal and Cereal Products : Composition and nutritive value of wheat and rice, parboiling of rice. Cereal
products wheat flour, semolina, pasta and breakfast cereals
Protein Foods : a. Pulses and legumes - Composition, Nutritive value of pulses and legumes, effect of
processing such as soaking, decortication, germination, toxic factors present in pulses and legumes and
products of soya bean, peanut and cocount. b. Milk and Milk products - Composition and nutritive value of
milk, coagulation of milk, Maillard reaction, types and uses of milk and milk products c. Eggs - Structure,
composition, nutritive value and selection. d. Flesh foods -Composition and nutritive value of meat and fish,
selection of fish, effect of cooking on colour, texture, flavour, post mortem changes in meat, factors affecting
tenderness of meat.
Vegetables and Fruits : a. Vegetables - Classification, selection, composition and nutritive value
b.Fruits - Classification, composition and nutritive value, ripening.
Fats and Oils: Types, role in cooking, changes during
heating, hydrogenation,
emulsification, winterization and rancidity of fats.
Beverages and Spices : a. Beverages - Classification, methods of preparation of tea and coffee.
b.
Spices-Uses
REFERENCES:
1.
2.
3.
4.
5.

Bennion. M. and Huges. O. 1975. Introductory Foods. New York, Macmillian Publishers.
ICMR. 1989. Nutritive value of Indian foods. New Delhi.
Peckham.G.C.1976.Foundations in food preparation. New York. Mac Millian.Co.
Srilakshmi B. 2004. Food Science Chennai, New Age International.
Swaminathan M. 1984. Hand Book of Food Science and Experimental Foods. Bangalore, Bappco
Printing and Publishing Co. Ltd.
6. William S.R. 1994. Essential of Nutrition and Diet therapy. New York, Times Mirror Mosby
Publishing Co.

MICROBIOLOGY
Microorganisms : a. Classification of microorganisms b. Yeasts and moulds Characteristics and economic
importance c. Bacteria anatomy, physiology and products of bacterial activity d. Virus Characteristics and
classification
Microbiology of water : Water Microorganisms in water, purification and tests for sanitary quality
Microbiology of food : Food Microorganisms, Spoilage, beneficial changes, food infection and food
poisoning
Infection and Immunity : a. Infection Sources, methods of transmission b. Prevention of - Bacterial
diseases Cholera, typhoid, diphtheria, tetanus, tuberculosis, and bacillary dysentery c. Prevention of - Viral diseases - Common cold, influenza, hepatitis, scarlet fever, measles, mumps, chicken pox and HIV
infection d. Immunity - Natural and acquired immunity
Destruction of micro organisms : Sterilization and disinfection Physical and chemical methods

PRACTICAL
1.

Parts of microscope, use and care.

2.

Identification of moulds, yeast and bacteria.

3.

Examination of the motility of micro-organisms Hanging drop preparation.

4.

Simple staining, identification of organism in contaminated waterand food.

5.

Demonstration of sterilization methods - Hot air oven and autoclave

6.

Related Experience-Visit to microbiology lab.

REFERENCES
1.
2.
3.
4.
5.
6.
7.

Adams. M.R And Moss M.O., 1995, Food Microbiology UK, New Age International Private
limited.
Frazier. W.C., 1988 Food Microbiology, Tata Mc Graw Hill New york.
James M., 1996 Modern Food Microbiology, New Delhi.
Jay. T.N., 1978 Modern Food Microbiology, New Delhi.
Joshua A. Microbiology, Popular book depot, 29, Potters st, Saidapet,
Ch 15.
Sharma P.D., 1997, Microbiology, New Delhi. Rastogi Publication of India.
Pelzer M.J., And Raid R.D., 1972, Microbiology, Tata Mc Graw Hill New York.

BASIC COOKERY
Evaluation of food quality : a.Sensory methods reasons for testing food quality, types of test b.Objective
evaluation basic guidelines, physical & chemical methods.
Techniques in the measurement of food stuff : Techniques in the measurement of food stuffs, use of
standard measuring spoons & cups.Determination of edible portion of foods
Cereal and Pulse cookery : a. changes occurring on cooking of starch gelatinization factors affecting,
dextrinisation, retrogradation, preparation of upma. b. Cooking of rice boiling and straining, pressure
cooking, preparation of vegetable rice. c.Gluten formation factors affecting, preparation of chapathi.
d.Pulses and legumes factors affecting cooking quality, cooking of pulses- soaking, effect of acid, alkali,
hard water, preparation of sundal and dhal.
Vegetables and fruit Cookery : a. Effect of cooking - on colour and texture of vegetables, addition of acid &
alkali. b. Browning reaction prevention of browning reaction in fruits, preparation of vegetable kurma &
fruits salad.
Milk ,Egg ,Fat and Sugar Cookery : a. Milk and milk products factors affecting coagulation of milk,
preparation of paneer and cream of tomato soup. b. Egg factors affecting from formation, preparation of
boiled egg, omlette and custard. c. Fats and oils factors affecting smoking, temperature, demonstration
of smoking temperature of different fats & oils, preparation of chips and vadai. d. Sugar - Stages of sugar
cookery & factors affecting crystallization. Demonstration of different stages of sugar cookery, preparation of
gulab jamun and Burfi
Evaluation of food quality : a.Sensory methods reasons for testing food quality, types of test b. Objective
evaluation basic guidelines, physical & chemical methods.
REFERENCES
1.Bennion. M. and Huges. O. 1975. Introductory Foods. New York, Macmillian Publishers.
2.ICMR. 1989. Nutritive value of Indian foods. New Delhi.
3.Peckham.G.C.1976.Foundations in food preparation. New York. Mac Millian.Co.
4.Srilakshmi B. 2004. Food Science Chennai, New Age International.
5.Swaminathan M. 1984. Hand Book of Food Science and Experimental Foods. Bangalore, Bappco
Printing and Publishing Co. Ltd.
6.William S.R. 1994. Essential of Nutrition and Diet therapy. New York, Times Mirror Mosby Publishing
Co.

HUMAN DEVELOPMENT
Growth and development : a.
Meaning of growth and development, principles of development, stages in
human development. b. Prenatal development Conception, stages of prenatal development, factors
influencing prenatal development, birth process, test tube baby, complications during pregnancy and labour.
Infancy and Babyhood : a.Infancy (0-2 weeks) Characteristics, adjustments, physical an emotional
development. b.Babyhood (2 weeks - 2 years) Characteristics, physical, social, emotional,
intellectual and language development. Child rearing practices - feeding, weaning, supplementary
feeding, toilet training, bathing, sleeping, clothing, immunization.
Early and Late childhood : a. Characteristics - physical, social, emotional, language and moral
development. Behaviour problems causes and treatment. b.Nursery School Definition, objectives
of preschool education, qualities of teacher, play equipment, programme planning, home school
relationship. Play Theories and values.
Adolescence, Adulthood and old age : a.Adolescence Characteristics, physical, social, emotional,
intellectual, language and moral development. Problems of adolescence, role of parents and teachers
in handling adolescents. Sex education Need, contents and problems. b. Adulthood - Physical
Changes, problems.-divorce ,separation, death, single parenthood. c.Old age Psychology of old
age, problems of old age.
Exceptional children : Orthopaedically handicapped - blind, deaf, speech impairment, gifted children,
mentally retarded Definition, causes, classification and rehabilitation.
RELATED EXPERIENCE: Visit to Nursery or primary school
REFERENCES
1.
2.
3.
4.
5.
6.
7.
8.

Craig, G., 1986.Human Development. New Jersey, Prentice hall.

Hurlock, E.B., 1978. Child Growth and Development. New Delhi, Tata Mc Graw Hill
Publishing Company limited.
Mangal, S.K., 1996. Abnormal Psychology. New Delhi, Sterling Publisher Private Limited.
Papalia, D.E., and Olds, S.W., 1992, Human development.: Tata Mc Graw Hill Publishing
company. New Delhi
Pati, R. N., 2002. Reproductive child health. New Delhi, A.P.H. Publishing Corporation.
Stoppard, M. 1993. Conception, Pregnancy and Birth. London,Dorling Kindersley.
Sroufe, L.A., and Cooper, R.G., 1988, Child development. New York, Alfred A. Knopf.
Suriakanthi, A., 1997. Child Development An introduction, Gandhigram, Kavitha publications.

FAMILY MEAL MANAGEMENT

Principles of menu planning : Factors to be considered while planning meals for the family, balanced diet
and recommended dietary allowances
Nutrition during infancy and childhood : a. Infancy Growth and development, nutritional requirements,
breast feeding, supplementary foods for infants. b.Early childhood (Toddler/Pre-schooler) Growth and
nutrient needs, nutrition related problems Protein Energy Malnutrition, Vitamin A deficiency. c.Late
Childhood Nutritional requirements, importance of snacks and school lunch.
Nutrition during Adolescence and Adulthood : a.Adolescence Growth and nutrient needs, factors
influencing food habits, nutritional problem anaemia. b.Adulthood Nutrient needs of adult men and
women involved in various activities, reference man and reference woman.

Nutrition during pregnancy and lactation : a.Pregnancy Physiological changes during pregnancy,
nutritional requirements, complications in pregnancy. b.Lactation Physiology of lactation,
nutritional requirements.
Nutrition during old age : Factors affecting food intake and nutrient use, nutrient needs, nutrition related
problems.

PRACTICAL
1. Planning and preparation of diets for adult men and women involved in different activities
sedentary, moderate, heavy.
2. Planning and preparation of balanced diets for pregnant women.
3. Planning and preparation of balanced diets for nursing mothers.
4. Preparation of supplementary foods for infants.
5. Planning and preparation of diets for preschool children.
6. Planning and preparation of packed lunch for school going children.
7. Planning and preparation of balanced diets for adolescents.
8. Planning and preparation of diets for aged people.
9. Planning and preparation of diets for nutritional deficiencies PEM, anaemia and vitamin A
deficiency.
REFERENCES
1.
2.
3.

Guthrie H.A., 1986, Introductory Nutrition. St. Loceis, Times Mirror/Mosby College Pub. Co.
Srilakshmi, B., 2004 Dietetics, New Delhi, New Age Publishers P. Ltd.
Whitney, E.N., Hamilton, E.N and Roffes G.R., 1991, Understanding Nutrition. New York, West
Pub. Co.

NUTRITION AND BIOCHEMISTRY

Macronutrients : a. Carbohydrates Classification, functions, sources, digestion and absorption, factors
affecting blood glucose. b.Proteins Classification (chemical and biological), properties, functions, sources,
requirements, factors affecting protein needs. Determination of protein quality - biological value, Nitrogen
balance, digestibility coefficient, NPU, PER, chemical score c.Lipids - Classification Neutral fat,
phospholipids, sterol and waxes, functions, sources, digestion, absorption, essential fatty acids, saturated and
unsaturated fatty acids, sources and effects of deficiency.
Micronutrients : a.Vitamins Functions, sources, requirement Deficiency and toxicity of fat soluble
vitamins A,D,E,K and Water soluble vitamins vitamin C, B1,B2, B3, B6, B12, biotin, folic acid
and pantothenic acid b. Minerals Functions, factors affecting absorption, sources, requirements and
Deficiency and toxicity of calcium, phosporus, magnesium, iron, copper, cobalt, iodine, sodium,
potassium, zinc, fluorine, selenium, chloride and chromium
Energy : Determination of energy content of foods, Determination and factors affecting BMR and Total
energy requirement Proximate principles Carbohydrates, protein and fat as sources of energy, energy
balance
Enzymes and Carbohydrate Metabolism : a. Enzyme Classification, enzyme substrate complex,
coenzymic role in relation to enzyme action. b. Carbohydrate metabolism Glycolysis, TCA cycle,
gluconeogenesis, glycogenesis and glycogenolysis, bioenergetics, and role of electron transport chain.
Protein and Fat Metabolism : a.Protein metabolism Transamination, oxidative deamination,
transdeamination, urea cycle. b. Lipid metabolism - oxidation of saturated fattly acids, ketosis.
Integration of carbohydrate, protein and fat metabolism.

c.

PRACTICAL
1.

Qualitative tests for sugars

a.

Glucose, fructose, lactose, maltose and sucrose.

b.

Qualitative tests for protein - albumin

c.

Qualitative tests for minerals

2.

Quantitative estimation of reducing sugar.

3.

Quantitative estimation of vitamin C in any one food stuff.

4.

Determination of cooking loss of vitamin C.

5.

Quantitative estimation of calcium.

6.

Quantitative estimation of iron.

7.

Quantitative estimation of hemoglobin.

REFERENCES
1.
2.
3.
4.

Antia F.B. 1990. Clinical Nutrition and Dietetics. New Delhi, Oxford University Press.
Bamji. M.S. et al.1996. Text book of Human Nutrition. New Delhi ,Oxford and IBH publishing
Co. Pvt. Ltd
Davidson S.R. et al. 1975. Human Nutrition and Dietetics. London, ELBS.
Gopalan et al. 1981. Nutritive value of Indian foods. Hyderabad, MLM Publication.

5.
6.
7.
8.

Mahan K.I and Stump S.E. 1996. Krause Food Nutrition and Diet Therapy. U.S.A, M.B. Saunders
Co.
Murray K. Robery et al. 2000. Harpers Biochemistry. New York, M.C. Grain Hill.
Robinson S.M. et al. 1986. Normal and Therapeutic Nutrition. New York, Macmillan Co.
Swaminathan M. 1986. Essentials of Nutrition. Vol I and II. Chennai, Ganesh and Co.

COMMUNITY NUTRITION

Concept and scope of community nutrition : Food availability and factors affecting food availability and its
consumption, Role of nutrition in national development, Relationship between nutrition and infection
Nutritional problems of the community and implications for public health : Nutritional problems in India
- Causes, incidences, signs and symptoms and treatment of PEM and deficiencies of vitamin A, B complex
vitamins, iron, iodine and fluorosis
Assessment of nutritional status of a community : Direct methods - Anthropometry, biochemical, clinical
and physiological methods Indirect methods - Diet survey and vital statistics
Nutrition education :

Meaning, purpose, methods and use of audiovisual aids

Nutritional programmes to combat malnutrition : Midday meal programme, Tamil Nadu Integrated
Nutrition Project, Integrated Child Development Services scheme, CFTRI, ICMR, ICAR, NIN WHO, FAO,
UNICEF and CARE
RELATED EXPERIENCE :Preparation and use of audio visual aids in nutrition education
REFERENCES
1.

Park, K., 1995. Textbook of Preventive and Social Medicine. Jabalpur., Banasari Das Bharat
Publications.

2.

Passmore, A.H and Adams, A.A., 1990. Clinical Assessment of Nutritional Status - A working
Manual, London, Williams and Williams.

3.

Ratan, V., 1994. Handbook of Preventive and Social Medicine.New Delhi, Jaypee Brothers.

4.

Srilakshmi B., 2004, Nutrition Science. New Delhi,

5.

Waterlow, J.C., 1992, Protein Energy Malnutrition. London, Edward Arnold Publishers.

New Age International Pub. Ltd.

TEXTILES
Textile fibres

: Classification, manufacture, general properties, use and care of the following fibres
a.Cellulose fibers - Cotton and Rayonb. b. Protein fibres - Wool and silk

c.

Thermoplastic fibres - Nylon and polyester.

Yarn construction

: Yarn spinning - Mechanical and chemcial, conventional and non - conventional, wet,

dry and melt spinning. Yarns Classification based on numbering and twisting. Types of yarns Simple, Complex or novelty and textured yarns
Fabric construction

: Weaving - Parts of simple loon and weaving steps. New types of looms - Water -jet,

air - jet and Rapier looms. Types of weaves - Basic weaves and their variations - Pile, Dobby and
Jacquard Felting and braiding.
Fabric Finishing

:Basic finishes - Bleaching, tentering, singeing, sizing, mercerizing Special finishes -

Calendaring, napping, flocking, water repellency, sanforising, wrinkle resistance and fire retardant.
Surface Designing and sewing techniques : Dyes - Classification and different methods of dyeing. Methods
of printing - Hand printing - Block, stencil, batik, tie and dye ,Machine printing - Roller printing,
screen printing ,Sewing techniques -Hand stitches, seams and seam finishes, neck finishes fullness,
plackets and fasteners.
PRACTICAL
1.Simple tests for fibre identification.
2. Identification of weaves and prints.
3 Hand stitches, seams and seam finishes, neck finishes fullness, plackets and fasteners
REFERENCES
1.

Corbman B.P., 1987, Textiles - Fibre to Fabric. New York, McGraw Hill Book Co.

2.

Dorothyseigeithyle., 1976, Modern Textiles. New York, London, John Wiley and sons Inc.

3.

Hollen. N and Saddler. J., 1977. Textiles. New York, Mac Millan.

4.

Mathews. M. 1974. Pratical clothing construction - Part I and II. Thompson and Co. Ltd.

5.

Tortora P.C. 1976, Understanding Textiles, Mac Millan, London.

6.

Vidyasagar. P.V.1998. Hand Book of Textiles. New Delhi, Mittal Publications,

7.

Wingate. I. 1976. Textile Fibres and their selection. Prentice Hall.

PRINCIPLES OF RESOURCE MANAGEMENT

Management : a. Definition and significance, b. Management process planning controlling and evaluating,
c. Qualities of an ideal Home maker
Managerial Inputs : a. Values, goals and standards. b. Resources meaning and classification. Optimising
the use of family resources c. Decisions - Definition, types of decision. Decision making process d. Methods
of resolving conflicts
Time Management : Tools in Time Management Peak Loads, work curve and rest periods. b. Time
management process Planning Steps in making time schedule, Controlling and Evaluating.
Energy Management : Work simplification. Mundel's classes of change. Fatigue Concept, types
Physiological and Psychological fatigue. Ways to over come fatigue.
Money Management : a. Family Income Types, methods of handling family income, methods of
augmenting family income. b.Family expenditure Budget Meaning, steps involved in planning a budget.
Advantages of budgeting. Financial Records Types and evaluation.
PRACTICAL
1.

Identification of personal and family values and goals - Their interrelationship.

2.

Formation of family budget.

3.

Assessment of convenient work heights Maximum and comfortable reach in sitting and standing
positions.

4.

Preparation of a time schedule.

REFERENCE
1.
2.
3.
4.
5.
6.
7.

Aswathappa. K.1997. Human Resource and Resource Management. Text and care. New Delhi,
Tata Mc Graw Hill Publishing Company Ltd.
Deacon. R.E. and Fire Bough. 1975. Home Management Context and concept. Boston ,Houston
Muffitime.
Grost I.M. and Crandall E.W. 1971. Management for Modern Families New Jersey, Prentice Hall.
Gross I.M. Crandall E.W. and Knoll M.M.. 1978. Management for Modern Families. New Jersey,
Prentice Hall.
Nickell. P. and Dorsey. M. 1997. Management in Family Living. New Delhi, Wiley Western Pvt.
Ltd.
Rao P.S and Rao. V.S. 1997. Personal Human Resource Management. New Delhi, Konark
Publishers Pvt Ltd.
Stedial R.E. Bradton E.C. 1968. Work in the Home. New York.

FOOD SERVICE MANAGEMENT

Origin of hotel industry : a.History of hotel industry. b.Different types of catering establishments Commercial and non commercial.
Organisation and management

: a.Principles, tools and functions of management b.Organization and

functions of different departments in a hotel - Front office. house keeping, production and service.
Personnel Management : a.Recruitment and selection - Sources of recruitment. steps involved in selection.
b.

Training Importance, methods of training. c.

dismissal of employees. d.

Performance appraisal - Promotion and

Leadership qualities - Types of leadership, characteristics of a good

leader.
Financial management : a.Records maintained, principles of double entry book keeping. b. Elements

of

cost, cost control and pricing. c.Balance sheet.

Laws governing food service establishments : a. Labour laws - Working conditions, welfare and wages.
b.Health and safety of employees at work. c.Food standards.
RELATED EXPERIENCE: Visits to commercial and non-commercial food service institutions.
REFERENCES
1.

Kington.C. Cesarani. 1984. The theory of catering. London, Arnold Heinemann.

2.

Sethi. M. Malhan.S.. 1998. Catering Management. New Delhi, John Wiley and Sons.

3.

Spears.M. Vaden.. 1988. Food service organizations - A managerial and systems approach. New
York, Mac Millan and Co.

4.

West et al. 1993. Food service in institutions. New Delhi, John Wiley and Sons.

PRINCIPLES OF INTERIOR DECORAITON

Interior Design : Objectives and importance of good taste interior design

Design : Elements of design line, direction, shape, size, texture, colour, value and light. Design
Characteristics of Structural Design and Decorative Design. Types of Design - Naturalistic, Conventional,
Geometrical and Abstract. Principles of Design Harmony, Balance, Proportion, Rhythm and Emphasis.
Colour : a.Qualities of colour, Prang colour system, Colour Harmony.b. Art principles in colour,
psychological effects of colour. c.Developing colour schemes for different rooms. Accessories Classification,
selection and use. Types and care of accessories. Mounting of pictures.

Flower and Furniture Arrangement : a.Flower Arrangement Definition and styles, containers
Types and selection, Application of principles of design in flower arrangement, Lighting requirements
of good lighting. b.Types general, local, accent lighting. c.Furniture and furnishing Selection and
arrangement of furniture in various rooms living room, bed room, and dining room. Application of principles
of design in furniture arrangements.
PRACTICAL
1.
2.
3.
4.
5.
6.

Evaluation of design in art objects

Area arrangement
Mounting of pictures
Flower arrangement
Use of colour schemes
Visit to handicraft emporium and landscape gardens.

REFERENCES
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Alexander, M.J., 1972, Design Interior Environment, Hariyana, Harcourt- Brace Pvt. Ltd.
Brian, W. and Tom, W., 1977 Indoor Plants, London, Macdonald Guidelines Pvt. Ltd.
Craig, H.T. and Rush, O.D., 1962 Homes with character, Boston, Health Co., Pvt. Ltd.
Coe Stella., 1984, Ikebana. A practical and philosophical guide to Japanese flower
arrangement, London, Century Publishing Co. Ltd.,
Faulkner, S. and Faulkner, S., 1960 Inside Todays Home, Newyork, Rimettard and
Winstem Pvt. Ltd.
Goldstein, V. and Goldstein, V., 1960, Art in every day life, New York, Macmillan Co.
Pvt. Ltd.
Jean, T., 1980, Flower arranging, London, Macdonald Guidelines Pvt. Ltd.,
John Lester and Steven Violet., 1975, The world of houseplants and flower arranging,
New York, Galahod Book Co.
Rutt, H., 1973, Home furnishing, New York, John Wiley an Sons Pvt. Ltd.
Seetharaman,P. and Pannu ,P.(2005) Interior Design and Decoration , Satish Kumar Jain
For CBS Publishers and Distributors, New Delhi.

QUANTITY FOOD PRODUCTION AND SERVICE

Food service facilities : a.
Designing food facilities - Basic units in plan Design - Work centers,
section and layout, flow of work. b.Types of Kitchens U shaped, L shaped, rectangular, square shaped and
straight line.
Equipment : a.Classification - According to weight / size, order of use, mode of operation. b.
Factors
influencing selection of equipment. 3. Basic materials and finishes commonly used - Aluminium,
copper, iron, steel, glass, ceramics and plastics. 4. General schedule for maintenance of equipment.
Quantity food production : a.Menu planning - Advantages and factors affecting menu planning. Types of
menu - French classical menu, A la Carte and Table d' hote menu - Advantages and disadvantages
b.Purchasing - Purchasing Procedure - Specifications for different foods, types of buying.
3.Quantity cookery - Standardization, portion control, stepping up of recipes.
Styles of Service and Table Setting : a. Styles of service - Gueridon, silver, snackbar, cafeteria, buffet and
banquet b.
Table - Rules for setting a table, table appointments and accompaniments c. Cover Definition, types and requirements
Sanitation and safety : a.Maintaining a clean environment - Structural features - Drainage, water supply,
electricity, lighting and ventilation - Waste Disposal and Pest control. b.Hygiene in food handling Receiving, storage and production, personnel Hygiene. c.Implementation of HACCP in Food Service.
PRACTICAL
1.

Standardisation of selected recipes

2.

Stepping up of standardized recipes to 25 servings

3.

Demonstration of table setting and napkin folds

4.

Demonstration of vegetable carving.

REFERENCES
1.

Andrew. S. 1998. Food and Beverage Service. New Delhi,Tata Mc Graw Hill Pub. Ltd.

2.

Branson. C. Lennox. M. 1996. Hotel. Hostel and Hospital House Keeping. London, ELBS.

3.

Dhawan. V. 2005. Food and Beverage service New Delhi, Frank Brost and Co.

4.

Kotschevar. L. and Terrell. M. 1985. Food Service Planning. Layout and Equipment. New York, John
Wiley and Sons.

5.

Malhotra. R.K. 2002. Food service and catering Management. New Delhi, Anmol Publications.

6.

Sethi. S. Malhan.S. 1998. Catering Management. New Delhi, John Wiley and Sons.

7.

West et al. 1993. Food service in Instructions. New Delhi, John Wiley and Sons.

FOOD PRESERVATION
Food Spoilage and Preservation : a.Food Spoilage - Definition, causes, micro organisms involved in
spoilage of bread, fruits and vegetables, meat, fish, egg, milk, juices and pickles. b. Food preservation Definition, principles and importance, classification bactericidal and bacteriostatic methods.
Preservation at various temperatures : a.Preservation by use of high temperature Principles, heat
treatment employed in processing food pasteurisation, boiling, sterilization, canning. b.Preservation by use
of low temperature Principles, low temperature storage common or cellar storage, chilling or cold storage,
freezing or frozen storage - sharp freezing, slow freezing, quick freezing, dehydro freezing
Preservation by drying and dehydration : a.Principles and methods Sun drying, dehydration of foods
using mechanical driers, evaporators or kiln driers, foam mat driers, and drum or roller driers, factors to be
considered in drying. b.Pickling and curing of foods Principles, action of preservatives and types of pickles
c.Preservation with sugar Classification of fruits according to their pectin and acid content, extraction of
pectin, procedures involved in preparation of jams, jellies, marmalade, fruit preserves, squashes and sauces

Preservation using chemical preservatives : Classification of preservatives - organic acids and their
salts, propionates, benzoates, acetates, nitrates, sulphur-di-oxide, boric acid, salicylates, formaldehyde,
acetic acid, sulphurous acid and their salts, sorbic acid, acetic acid and use of antibiotics.
Preservation by irradiation : Definition, kinds of ionizing radiation, measurement of radiation, mode of
action of radiation, uses of radiation.

PRACTICAL
1. Preparation of Crushes- Grape, orange, Pineapple, Tomato, Lime Crush, Lime ginger cocktail
2. Preparation of pickles- Lemon, Mango, Garlic, Tomato, Mixed vegetable pickle,
3. Preparation of Jams- Mixed fruit jam. Banana jam, tomato jam,
4. Preparation of jelly-Guava jelly, pineapple jelly mixed fruit jelly.
5. Preparation of tomato sauce and ketchup.
REFERENCES
1. Desrosier, N.W. and Desrosier J.N., 1987, The technology of Food Preservation. New Delhi, CBS
Publishers and Distributors.
2. Jood Sudesh and Khetarpaul Neelam 2002, Food Preservation, New Delhi, Agrotech Publishing
Academy.
3. Manay N.S. and Shadaksharaswamy M., 2001, Foods Facts and Principles, New Delhi, New Age
International (P) Ltd.
4. Mudambi S.R. and Rajagopal M.V., 2001, Fundamentals of Foods and Nutrition, New Delhi, New
Age International (P) Ltd.
5. Subbulakshmi, G. and Udipi Shoba A., 2001, Food Processing and Preservation, New Delhi, New Age
International (P) Ltd.
6. Frazier W.C. and Westhoff D.C., 2000, Food Microbiology. New Delhi, Tata McGraw Hill
Publishing Company Limited

DIET THERAPY

Role of Dietitian in a Hospital : a.Duties and responsibilities of a dietitian. Diet counseling and education
of the patient. b.Modification of the normal diet in disease conditions - Purpose, principles and
types of therapeutic diets. c.Routine hospital diets - Regular, soft, liquid and postoperative diets.
Different types of feeding Enteral and parenteral feeding
Diet in Fevers and Gastro intestinal disorders : a.Causes- clinical signs and modification of diet for acute
(influenza and typhoid), intermittent (malaria) and chronic fevers (tuberculosis)
b.
Causes-clinical signs and modification of diet for peptic ulcer, diarrhea and constipation.
c.
Causes-clinical signs and modification of diet for hepatitis and cirrhosis.
Diet in Metabolic disorders and Cancer : a.Causes, complications and modification of diet for obesity
b.Causes, types, clinical signs, complications and dietary modifications for diabetes mellitus. c. Risk
factors, nutritional problems, requirements and dietary management of cancer.
Diet in Cardiovascular diseases : Causes, clinical signs and dietary modification for hypertension and
atherosclerosis
Diet in Renal diseases : Causes, clinical signs and dietary modification for nephritis, nephrosis, renal caliculi
and acute and chronic renal failure
PRACTICAL
1.

Calculation of selected nutrients for diseases based on modified recommended dietary allowances.

2.

Planning, preparation and service of diets for : a. Fevers Typhoid and Tuberculosis b. Peptic ulcer
c.
Viral hepatitis
d.Cirrhosis of liver e.Obesity f.Diabetes mellitus g. Hypertension
h.Atherosclerosis i.Nephritis j.Nephrosis k. Colon cancer

REFERENCES
1.

Antia, F.B., 1973, Clinical Nutrition and Dietetics. London, Oxford University Press.

2.

Davidson, S and Passmore, R., 1977, Human Nutrition and Dietetics, London, ELBS.

3.

Gopalan, C and Balasubramanian, S.C. and Ramasastri, B.V., 1981, The Nutritive value of Indian
Foods, New Delhi,ICMR.

4.

Joshi.S., 2002, Nutrition and Dietetics New Delhi, Tata McGraw Hill Publishing Co.

5.

Robinson, C.H., 1977, Normal and Therapeutic Nutrition. The Oxford and IBM Publishing Co.

6.

Sri Lakshmi. B., 2004, Dietetics. Chennai, New Age International Pub. Co.

7.

Williams. S.R., 1986, Essentials of Nutrition and Diet Therapy. Toronto,Times Mirror / Mosby
College Publishing.

HEALTH AND PERSONALITY DEVELOPMENT

Health : a.Definition and meaning of health b.Significance of health from menarche to menopause.
c.Indicators of health
Personality : a. Definition and meaning of personality b.Determinants of personality
Assessment of personality : a.Trainers trait b.Training needs c.Assessment techniques
Enhancing health and personality : a.Yogasanas b.Meditation c. Pranayama d.Healthy diet
Personality development training - SWOT analysis - Ice breaking. self awareness. developing self esteem.
decision making. problem solving and conflict resolution. creative thinking. stress management. assertive
training. achievement motivation.
PRACTICAL
1.

Learning selected asanas and pranayama

2.

Personality development training.

REFERENCES
1.

Brannol. L. and Fiest. J. 2000. Health Psychology. Australia, Brooks Publishing Company.

2.

Hurlock. E.B. 1988. Development Psychology. New Delhi ,Tata Mc Graw Hill.

3.

Hurlock. E.B. 1988. Personality Development. New Delhi ,Tata Mc Graw Hill.

4.

Jackson. G.. Garlick. J. and Kelly. T.C. Britain

5.

Jacobson. E.. 1938. Progressive Relaxation.Chicago, Science Research Association.

6.

Kale. S.V. 1989. Child Psychology and Child Guidance. Himalaya Publishing House. Bombay

7.

Park. K. 1995. Preventive and Health Medicine. Jabalpur, Banaridas Bhanot Publishers.

8.

Sigelman. C.K.. and Shaffer. D.R. 1995. Life Span Human Development. California , Brooks and
Publishing Company.

9.

Wardlaw. G.M. and Insel. P.M. 1993. Perspective in Nutrition. Chicago,Mosby Publishers .

PHYSIOLOGY I
THEORY
Cells and tissues : a.Review of cell physiology-Cell membrane-structure, functions and transport, cell
organelles-structure and functions , cell division-mitosis and meiosos b.Tissues - Structure and
functions of various types of tissues - epithelial, connective, muscular and nervous.
Blood, lymph and tissue fluid : Blood and lymph - Composition and functions, haemopoiesis, anaemia,
blood coagulation, blood groups, spleen and reticulo endothelial system
Cardiovascular system : Structure of heart and blood vessels, origin and conduction of heart beat, ECG,
cardiac cycle, cardiac output, arterial blood pressure, regulation of heart action, angiogram,
angioplasty, pulse, nervous control of blood vessels.
Central nervous system : Structure of nervous tissue, Brain - cerebrum, cerebellum, brain stem. Spinal cord reflex action - Functions of autonomic nervous system and cranial nerves.
Respiratory system : Basic anatomy of respiratory system, mechanics of respiration, tidal volume, vital
capacity and lung capacity, transport and exchange of gases in the lungs and tissues, chemical and
nervous control of respiration.
PRACTICAL
1.

Histology of tissues - slides.

Demonstration Experiments
2.

Blood cells - fresh mount and stained.

3.

RBC and WBC count.

4.

Determination of haemoglobin.

5.

Clotting and bleeding time.

6.

Measurement of blood pressure.

7.

Determination of vital capacity.

REFERENCES
1.
Chatterjee, C.C., 1998, Human Physiology, Vol, 1 and 2. Calcutta, Medical Allied Agency.
2.
Ganong, F.W., 1995, Review of Medical Physiology, Vol. and 2. New Jersey, Prentice Hall.
3.
Guyton, H.C., 1992, Textbook of Medical Physiology. London, W.B. Saunders and Co.
4.
Tartoro, C.J. and Anagnostakes, N.P., 1978, Principles of Anatomy and Physiology. Harper
International Publications.

PHYSIOLOGY - II
THEORY
Digestive System : Anatomy of the digestive tract, Digestion in the mouth - Salivary glands- Composition
and functions of saliva, deglutition. Digestion in the stomach - Gastric juice - Composition and
functions of gastric juice, Digestion and absorption in the small intestine - Composition and functions
of bile, pancreatic juice and intestinal juice, Control of secretion and movements in the gastro
intestinal tract
Excretory System : Kidney - Structure and functions; Formation , composition and micturition of urine.
Renal regulation of acid base balance Skin - Structure and function.
Reproductive System Anatomy of male and female reproductive organs, menstrual cycle, maturation of sex
cells, conception, pregnancy, parturition, physiology of lactation.
Endocrine System : Pituitary, thyroid, parathyroid, adrenal and sex glands - Function and feed back
mechanism. Hypo and hyper activities
Sense organs : Structure and functions of eye, ear, sensation of taste and smell and cutaneous
REFERENCES
1.

Chatterjee, C.C., 1998, Human Physiology, Vol. 1 and 2. Calcutta, Medical Allied Agency.

2.

Ganong, F.W., 1995, Review of medical physiology, Vol. 1 and 2. New Jersey, Prentice Hall.

3.

Guyton, H.C., 1992, Textbook of medical physiology. London, W.B. Saunders and Co.

4.

Tartoro, C.J. and Anagnostakes, N.P., 1978, Principles of Anatomy and physiology. Harper
International Publications.

CLINICAL NUTRITION AND DIETETICS

FOOD SCIENCE
THEORY :
Principles of Food : Classification of food Basic Four, Basic Five food groups and functional classification
of foods, methods of cooking
Cereal and Cereal Products : Composition and nutritive value of wheat and rice, parboiling of rice. Cereal
products wheat flour, semolina, pasta and breakfast cereals
Protein Foods : a. Pulses and legumes - Composition, Nutritive value of pulses and legumes, effect of
processing such as soaking, decortication, germination, toxic factors present in pulses and legumes and
products of soya bean, peanut and cocount. b. Milk and Milk products - Composition and nutritive value of
milk, coagulation of milk, Maillard reaction, types and uses of milk and milk products c. Eggs - Structure,
composition, nutritive value and selection. d. Flesh foods -Composition and nutritive value of meat and fish,
selection of fish, effect of cooking on colour, texture, flavour, post mortem changes in meat, factors affecting
tenderness of meat.
Vegetables and Fruits : a. Vegetables - Classification, selection, composition and nutritive value
b.Fruits - Classification, composition and nutritive value, ripening.
Fats and Oils: Types, role in cooking, changes during
heating, hydrogenation,
emulsification, winterization and rancidity of fats.
Beverages and Spices : a. Beverages - Classification, methods of preparation of tea and coffee.
b.
Spices-Uses
REFERENCES:
7.
8.
9.
10.
11.

Bennion. M. and Huges. O. 1975. Introductory Foods. New York, Macmillian Publishers.
ICMR. 1989. Nutritive value of Indian foods. New Delhi.
Peckham.G.C.1976.Foundations in food preparation. New York. Mac Millian.Co.
Srilakshmi B. 2004. Food Science Chennai, New Age International.
Swaminathan M. 1984. Hand Book of Food Science and Experimental Foods. Bangalore, Bappco
Printing and Publishing Co. Ltd.
12. William S.R. 1994. Essential of Nutrition and Diet therapy. New York, Times Mirror Mosby
Publishing Co.

MICROBIOLOGY
Microorganisms : a. Classification of microorganisms b. Yeasts and moulds Characteristics and economic
importance c. Bacteria anatomy, physiology and products of bacterial activity d. Virus Characteristics and
classification
Microbiology of water : Water Microorganisms in water, purification and tests for sanitary quality
Microbiology of food : Food Microorganisms, Spoilage, beneficial changes, food infection and food
poisoning
Infection and Immunity : a. Infection Sources, methods of transmission b. Prevention of - Bacterial
diseases Cholera, typhoid, diphtheria, tetanus, tuberculosis, and bacillary dysentery c. Prevention of - Viral diseases - Common cold, influenza, hepatitis, scarlet fever, measles, mumps, chicken pox and HIV
infection d. Immunity - Natural and acquired immunity
Destruction of micro organisms : Sterilization and disinfection Physical and chemical methods

PRACTICAL
1.

Parts of microscope, use and care.

2.

Identification of moulds, yeast and bacteria.

3.

Examination of the motility of micro-organisms Hanging drop preparation.

4.

Simple staining, identification of organism in contaminated waterand food.

5.

Demonstration of sterilization methods - Hot air oven and autoclave

6.

Related Experience-Visit to microbiology lab.

REFERENCES
1.
2.
3.
4.
5.
6.
7.

Adams. M.R And Moss M.O., 1995, Food Microbiology UK, New Age International Private
limited.
Frazier. W.C., 1988 Food Microbiology, Tata Mc Graw Hill New york.
James M., 1996 Modern Food Microbiology, New Delhi.
Jay. T.N., 1978 Modern Food Microbiology, New Delhi.
Joshua A. Microbiology, Popular book depot, 29, Potters st, Saidapet,
Ch 15.
Sharma P.D., 1997, Microbiology, New Delhi. Rastogi Publication of India.
Pelzer M.J., And Raid R.D., 1972, Microbiology, Tata Mc Graw Hill New York.

BASIC COOKERY
Evaluation of food quality : a.Sensory methods reasons for testing food quality, types of test b.Objective
evaluation basic guidelines, physical & chemical methods.
Techniques in the measurement of food stuff : Techniques in the measurement of food stuffs, use of
standard measuring spoons & cups.Determination of edible portion of foods
Cereal and Pulse cookery : a. changes occurring on cooking of starch gelatinization factors affecting,
dextrinisation, retrogradation, preparation of upma. b. Cooking of rice boiling and straining, pressure
cooking, preparation of vegetable rice. c.Gluten formation factors affecting, preparation of chapathi.
d.Pulses and legumes factors affecting cooking quality, cooking of pulses- soaking, effect of acid, alkali,
hard water, preparation of sundal and dhal.
Vegetables and fruit Cookery : a. Effect of cooking - on colour and texture of vegetables, addition of acid &
alkali. b. Browning reaction prevention of browning reaction in fruits, preparation of vegetable kurma &
fruits salad.
Milk ,Egg ,Fat and Sugar Cookery : a. Milk and milk products factors affecting coagulation of milk,
preparation of paneer and cream of tomato soup. b. Egg factors affecting from formation, preparation of
boiled egg, omlette and custard. c. Fats and oils factors affecting smoking, temperature, demonstration
of smoking temperature of different fats & oils, preparation of chips and vadai. d. Sugar - Stages of sugar
cookery & factors affecting crystallization. Demonstration of different stages of sugar cookery, preparation of
gulab jamun and Burfi
Evaluation of food quality : a.Sensory methods reasons for testing food quality, types of test b. Objective
evaluation basic guidelines, physical & chemical methods.
REFERENCES
1.Bennion. M. and Huges. O. 1975. Introductory Foods. New York, Macmillian Publishers.
2.ICMR. 1989. Nutritive value of Indian foods. New Delhi.
3.Peckham.G.C.1976.Foundations in food preparation. New York. Mac Millian.Co.
4.Srilakshmi B. 2004. Food Science Chennai, New Age International.
5.Swaminathan M. 1984. Hand Book of Food Science and Experimental Foods. Bangalore, Bappco
Printing and Publishing Co. Ltd.
6.William S.R. 1994. Essential of Nutrition and Diet therapy. New York, Times Mirror Mosby Publishing
Co.

HUMAN DEVELOPMENT

Growth and development : a.

Meaning of growth and development, principles of development, stages in
human development. b. Prenatal development Conception, stages of prenatal development, factors
influencing prenatal development, birth process, test tube baby, complications during pregnancy and labour.
Infancy and Babyhood : a.Infancy (0-2 weeks) Characteristics, adjustments, physical an emotional
development. b.Babyhood (2 weeks - 2 years) Characteristics, physical, social, emotional,
intellectual and language development. Child rearing practices - feeding, weaning, supplementary
feeding, toilet training, bathing, sleeping, clothing, immunization.
Early and Late childhood : a. Characteristics - physical, social, emotional, language and moral
development. Behaviour problems causes and treatment. b.Nursery School Definition, objectives
of preschool education, qualities of teacher, play equipment, programme planning, home school
relationship. Play Theories and values.
Adolescence, Adulthood and old age : a.Adolescence Characteristics, physical, social, emotional,
intellectual, language and moral development. Problems of adolescence, role of parents and teachers
in handling adolescents. Sex education Need, contents and problems. b. Adulthood - Physical
Changes, problems.-divorce ,separation, death, single parenthood. c.Old age Psychology of old
age, problems of old age.
Exceptional children : Orthopaedically handicapped - blind, deaf, speech impairment, gifted children,
mentally retarded Definition, causes, classification and rehabilitation.
RELATED EXPERIENCE: Visit to Nursery or primary school
REFERENCES
1.
2.
3.
4.
5.
6.
7.
8.

Craig, G., 1986.Human Development. New Jersey, Prentice hall.

Hurlock, E.B., 1978. Child Growth and Development. New Delhi, Tata Mc Graw Hill
Publishing Company limited.
Mangal, S.K., 1996. Abnormal Psychology. New Delhi, Sterling Publisher Private Limited.
Papalia, D.E., and Olds, S.W., 1992, Human development.: Tata Mc Graw Hill Publishing
company. New Delhi
Pati, R. N., 2002. Reproductive child health. New Delhi, A.P.H. Publishing Corporation.
Stoppard, M. 1993. Conception, Pregnancy and Birth. London,Dorling Kindersley.
Sroufe, L.A., and Cooper, R.G., 1988, Child development. New York, Alfred A. Knopf.
Suriakanthi, A., 1997. Child Development An introduction, Gandhigram, Kavitha publications.

FAMILY MEAL MANAGEMENT

Principles of menu planning : Factors to be considered while planning meals for the family, balanced diet
and recommended dietary allowances
Nutrition during infancy and childhood : a.
Infancy Growth and development, nutritional
requirements, breast feeding, supplementary foods for infants. b. Early childhood (Toddler/Pre-schooler)
Growth and nutrient needs, nutrition related problems Protein Energy Malnutrition, Vitamin A deficiency.
c.
Late Childhood Nutritional requirements, importance of snacks and school lunch.
Nutrition during Adolescence and Adulthood : a.Adolescence Growth and nutrient needs, factors
influencing food habits, nutritional problem anaemia. b. Adulthood Nutrient needs of adult men
and women involved in various activities, reference man and reference woman.
Nutrition during pregnancy and lactation : a. Pregnancy Physiological changes during pregnancy,
nutritional requirements, complications in pregnancy. b. Lactation Physiology of lactation,
nutritional requirements.
Nutrition during old age : Factors affecting food intake and nutrient use, nutrient needs, nutrition related
problems.
PRACTICAL
1. Planning and preparation of diets for adult men and women involved in different activities
sedentary, moderate, heavy.
2. Planning and preparation of balanced diets for pregnant women.
3. Planning and preparation of balanced diets for nursing mothers.
4. Preparation of supplementary foods for infants.
5. Planning and preparation of diets for preschool children.
6. Planning and preparation of packed lunch for school going children.
7. Planning and preparation of balanced diets for adolescents.
8. Planning and preparation of diets for aged people.
9. Planning and preparation of diets for nutritional deficiencies PEM, anaemia and vitamin A
deficiency.
REFERENCES
1.
2.
3.

Guthrie H.A., 1986, Introductory Nutrition. St. Loceis, Times Mirror/Mosby College Pub. Co.
Srilakshmi, B., 2004 Dietetics, New Delhi, New Age Publishers P. Ltd.
Whitney, E.N., Hamilton, E.N and Roffes G.R., 1991, Understanding Nutrition. New York, West
Pub. Co.

NUTRITION AND BIOCHEMISTRY

Macronutrients : a. Carbohydrates Classification, functions, sources, digestion and absorption, factors
affecting blood glucose. b.Proteins Classification (chemical and biological), properties, functions, sources,
requirements, factors affecting protein needs. Determination of protein quality - biological value, Nitrogen
balance, digestibility coefficient, NPU, PER, chemical score c.Lipids - Classification Neutral fat,
phospholipids, sterol and waxes, functions, sources, digestion, absorption, essential fatty acids, saturated and
unsaturated fatty acids, sources and effects of deficiency.
Micronutrients : a.Vitamins Functions, sources, requirement Deficiency and toxicity of fat soluble
vitamins A,D,E,K and Water soluble vitamins vitamin C, B1,B2, B3, B6, B12, biotin, folic acid
and pantothenic acid b. Minerals Functions, factors affecting absorption, sources, requirements and
Deficiency and toxicity of calcium, phosporus, magnesium, iron, copper, cobalt, iodine, sodium,
potassium, zinc, fluorine, selenium, chloride and chromium
Energy : Determination of energy content of foods, Determination and factors affecting BMR and Total
energy requirement Proximate principles Carbohydrates, protein and fat as sources of energy, energy
balance.
Enzymes and Carbohydrate Metabolism : a. Enzyme Classification, enzyme substrate complex,
coenzymic role in relation to enzyme action. b. Carbohydrate metabolism Glycolysis, TCA cycle,
gluconeogenesis, glycogenesis and glycogenolysis, bioenergetics, and role of electron transport chain.
Protein and Fat Metabolism : a.Protein metabolism Transamination, oxidative deamination,
transdeamination, urea cycle. b. Lipid metabolism - oxidation of saturated fattly acids, ketosis.
Integration of carbohydrate, protein and fat metabolism.

c.

PRACTICAL
1.

Qualitative tests for sugars

a.

Glucose, fructose, lactose, maltose and sucrose.

b.

Qualitative tests for protein - albumin

c.

Qualitative tests for minerals

2.

Quantitative estimation of reducing sugar.

3.

Quantitative estimation of vitamin C in any one food stuff.

4.

Determination of cooking loss of vitamin C.

5.

Quantitative estimation of calcium.

6.

Quantitative estimation of iron.

7.

Quantitative estimation of hemoglobin.

REFERENCES
1.
2.
3.
4.

Antia F.B. 1990. Clinical Nutrition and Dietetics. New Delhi, Oxford University Press.
Bamji. M.S. et al.1996. Text book of Human Nutrition. New Delhi ,Oxford and IBH publishing
Co. Pvt. Ltd
Davidson S.R. et al. 1975. Human Nutrition and Dietetics. London, ELBS.
Gopalan et al. 1981. Nutritive value of Indian foods. Hyderabad, MLM Publication.

5.
6.
7.
8.

Mahan K.I and Stump S.E. 1996. Krause Food Nutrition and Diet Therapy. U.S.A, M.B. Saunders
Co.
Murray K. Robery et al. 2000. Harpers Biochemistry. New York, M.C. Grain Hill.
Robinson S.M. et al. 1986. Normal and Therapeutic Nutrition. New York, Macmillan Co.
Swaminathan M. 1986. Essentials of Nutrition. Vol I and II. Chennai, Ganesh and Co

COMMUNITY NUTRITION

Concept and scope of community nutrition : Food availability and factors affecting food availability and its
consumption, Role of nutrition in national development, Relationship between nutrition and infection
Nutritional problems of the community and implications for public health : Nutritional problems in India
- Causes, incidences, signs and symptoms and treatment of PEM and deficiencies of vitamin A, B complex
vitamins, iron, iodine and fluorosis
Assessment of nutritional status of a community : Direct methods - Anthropometry, biochemical, clinical
and physiological methods Indirect methods - Diet survey and vital statistics
Nutrition education :

Meaning, purpose, methods and use of audiovisual aids

Nutritional programmes to combat malnutrition : Midday meal programme, Tamil Nadu Integrated
Nutrition Project, Integrated Child Development Services scheme, CFTRI, ICMR, ICAR, NIN WHO, FAO,
UNICEF and CARE
RELATED EXPERIENCE :Preparation and use of audio visual aids in nutrition education
REFERENCES
1.

Park, K., 1995. Textbook of Preventive and Social Medicine. Jabalpur., Banasari Das Bharat
Publications.

2.

Passmore, A.H and Adams, A.A., 1990. Clinical Assessment of Nutritional Status - A working
Manual, London, Williams and Williams.

3.

Ratan, V., 1994. Handbook of Preventive and Social Medicine.New Delhi, Jaypee Brothers.

4.

Srilakshmi B., 2004, Nutrition Science. New Delhi,

5.

Waterlow, J.C., 1992, Protein Energy Malnutrition. London, Edward Arnold Publishers.

New Age International Pub. Ltd.

BASIC DIETETICS
Hospital Dietetics - a. Role of dietitian in a hospital - Duties and responsibilities of a dietitian, diet
counseling of patient. b. Modification of the normal diet in disease conditions - Purpose, principles and
types of therapeutic diets. c. Routine hospital diets - Regular, soft and liquid diets. d. Different types of
feeding - Tube feeding and parenteral feeding.
Dietary management in acute, intermittent and chronic fevers, AIDS and allergies
Dietary management in surgical conditions and burns
Sports nutrition - Energy systems and nutritional requirements.
Space nutrition - Changes in body composition and nutritional requirements.
Dietary management in underweight and obesity.
Dietary management in diarrhoea and constipation.
RELATED EXPERIENCE : Two weeks Dietary internship in a teaching hospital
PRACTICAL
Planning and preparation of
1.

Normal, soft and liquid diet.

2.

Tube feeds.

3.

Diet in typhoid, tuberculosis and AIDS.

4.

Diet in underweight and obesity.

5.

Diet in diarrhoea and constipation.

REFERENCES
1.

Antia. F.P.. 2000. Clinical Dietetics and Nutrition. Bombay, Oxford University Press .

2.

Robinson. C.H. 1998. Normal and Therapeutic Nutrition. London, Oxford and IBH Pub. Co.

3.

Shills et al. 1994. Modern Nutrition in Health and Disease. Vol. I and II. New York, Lea and
Febiger..

4.

Sri Lakshmi. B. 2002. Dietetics. New Delhi, New Age International Pub. Ltd.

5.

Williams. S.R. 1994. Nutrition and Diet Therapy. New York, Mosby Mirror Publishing Co.

6.

Whitney, E.N. and Rolfes, S.R., 1999, Understanding Nutrition, West Wadsworth - An
International Thomson Publishing Company, New York.

PRINCIPLES OF RESOURCE MANAGEMENT

Management : a. Definition and significance, b. Management process planning controlling and

evaluating, c. Qualities of an ideal Home maker
Managerial Inputs : a. Values, goals and standards. b. Resources meaning and classification.
Optimising the use of family resources c. Decisions - Definition, types of decision. Decision making process
d. Methods of resolving conflicts
Time Management :

Tools in Time Management Peak Loads, work curve and rest periods. b. Time

management process Planning Steps in making time schedule, Controlling and Evaluating.
Energy Management : a.Work simplification-Mundel's classes of change. b. Fatigue Concept, types
Physiological and Psychological fatigue. Ways to over come fatigue.
Money Management : a.Family Income Types, methods of handling family income, methods of
augmenting family income. b. Family expenditure Budget Meaning, steps involved in planning a budget.
Advantages of budgeting. Financial Records Types and evaluation.
PRACTICAL
1.

Identification of personal and family values and goals - Their interrelationship.

2.

Formation of family budget.

3.

Assessment of convenient work heights Maximum and comfortable reach in sitting and standing
positions.

4.

Preparation of a time schedule.

REFERENCE
1.
2.
3.
4.
5.
6.
7.

Aswathappa. K.1997. Human Resource and Resource Management. Text and care. New Delhi,
Tata Mc Graw Hill Publishing Company Ltd.
Deacon. R.E. and Fire Bough. 1975. Home Management Context and concept. Boston ,Houston
Muffitime.
Grost I.M. and Crandall E.W. 1971. Management for Modern Families New Jersey, Prentice Hall.
Gross I.M. Crandall E.W. and Knoll M.M.. 1978. Management for Modern Families. New Jersey,
Prentice Hall.
Nickell. P. and Dorsey. M. 1997. Management in Family Living. New Delhi, Wiley Western Pvt.
Ltd.
Rao P.S and Rao. V.S. 1997. Personal Human Resource Management. New Delhi, Konark
Publishers Pvt Ltd.
Stedial R.E. Bradton E.C. 1968. Work in the Home. New York.

FOOD SERVICE MANAGEMENT

Origin of hotel industry : a.History of hotel industry. b.Different types of catering establishments Commercial and non commercial.
Organisation and management

: a.Principles, tools and functions of management b.Organization and

functions of different departments in a hotel - Front office. house keeping, production and service.
Personnel Management : a.Recruitment and selection - Sources of recruitment. steps involved in selection.
b.

Training Importance, methods of training. c.

dismissal of employees. d.

Performance appraisal - Promotion and

Leadership qualities - Types of leadership, characteristics of a good

leader.
Financial management : a.Records maintained, principles of double entry book keeping. b. Elements

of

cost, cost control and pricing. c.Balance sheet.

Laws governing food service establishments : a. Labour laws - Working conditions, welfare and wages.
b.Health and safety of employees at work. c.Food standards.
RELATED EXPERIENCE: Visits to commercial and non-commercial food service institutions.
REFERENCES
1.

Kington.C. Cesarani. 1984. The theory of catering. London, Arnold Heinemann.

2.

Sethi. M. Malhan.S.. 1998. Catering Management. New Delhi, John Wiley and Sons.

3.

Spears.M. Vaden.. 1988. Food service organizations - A managerial and systems approach. New
York, Mac Millan and Co.

4.

West et al. 1993. Food service in institutions. New Delhi, John Wiley and Sons.

ENTREPRENEURIAL DEVELOPMENT PROGRAM

Entrepreneur : Definition - Qualities and skills - Functions of an entrepreneur - Contributory

Motivational and discouraging factors of entrepreneurship.
Production Technology : Choice of Technology - Labour intensive. capital intensive , Intermediate
technology.
Interface with small scale industries and agencies : Assistance by SSI and SISI - Registration Licensing. availability of subsidies - Incentives to backward areas - Industrial institutions - SIDCO.
ITCOT. SIPCOT. Banking - NABARD. IDBI.
Management of Business : Labour issues - HR training - Basics of book keeping. Cost concepts Pricing of product. Marketing techniques. channels of distribution, sales management, advertisement.
Woman Entrepreneurs : Voluntary organisations - SHG. problems and constraints faced by women
entrepreneurs - Social problems. Project report - Need. scope and approaches for project formulation.
Elements and guidelines for preparation of project report.
RELATED EXPERIENCE

Visit to different units run by women entrepreneurs.

REFERENCES

1.
2.
3.
4.
5.

Gupta and Srinivasan. N.P.. 1985. Entrepreneural development. New Delhi, Sultan
Chand and Sons Educational Publishers.
Holt. D.H. 1990. Entrepreneurship development. New Delhi, Prentice Hall of India.
Khanka. S.S. 1990. Entrepreneurship development. New Delhi, Chand and Co. Ltd.
Paramjeet Kaur Dillon. 1993. Women Entrepreneurs. Problem and Prospectus. New
Delhi, Blaze Publishers Co. Ltd.
Yadav.
C.P.
2000.
Encyclopaedia
of
Entrepreneurship
Development.
Volumes I,II,III and IV. Lucknow, Anmol Publication Ltd.

QUANTITY FOOD PRODUCTION AND SERVICE

Food service facilities : a.
Designing food facilities - Basic units in plan Design - Work centers,
section and layout, flow of work. b.Types of Kitchens U shaped, L shaped, rectangular, square shaped and
straight line.
Equipment : a.Classification - According to weight / size, order of use, mode of operation. b.
Factors
influencing selection of equipment. 3. Basic materials and finishes commonly used - Aluminium,
copper, iron, steel, glass, ceramics and plastics. 4. General schedule for maintenance of equipment.
Quantity food production : a.Menu planning - Advantages and factors affecting menu planning. Types of
menu - French classical menu, A la Carte and Table d' hote menu - Advantages and disadvantages
b.Purchasing - Purchasing Procedure - Specifications for different foods, types of buying.
3.Quantity cookery - Standardization, portion control, stepping up of recipes.
Styles of Service and Table Setting : a. Styles of service - Gueridon, silver, snackbar, cafeteria, buffet and
banquet b.
Table - Rules for setting a table, table appointments and accompaniments c. Cover Definition, types and requirements
Sanitation and safety : a.Maintaining a clean environment - Structural features - Drainage, water supply,
electricity, lighting and ventilation - Waste Disposal and Pest control. b.Hygiene in food handling Receiving, storage and production, personnel Hygiene. c.Implementation of HACCP in Food Service.
1.

Standardisation of selected recipes

2.

Stepping up of standardized recipes to 25 servings

3.

Demonstration of table setting and napkin folds

4.

Demonstration of vegetable carving.

REFERENCES
1.

Andrew. S. 1998. Food and Beverage Service. New Delhi,Tata Mc Graw Hill Pub. Ltd.

2.

Branson. C. Lennox. M. 1996. Hotel. Hostel and Hospital House Keeping. London, ELBS.

3.

Dhawan. V. 2005. Food and Beverage service New Delhi, Frank Brost and Co.

4.

Kotschevar. L. and Terrell. M. 1985. Food Service Planning. Layout and Equipment. New York, John
Wiley and Sons.

5.

Malhotra. R.K. 2002. Food service and catering Management. New Delhi, Anmol Publications.

6.

Sethi. S. Malhan.S. 1998. Catering Management. New Delhi, John Wiley and Sons.

7.

West et al. 1993. Food service in Instructions. New Delhi, John Wiley and Sons.

CLINICAL NUTRITION

Metabolism : Review of digestion and absorption of proximate principles Carbohydrate - Glucose

transport. glycolysis. metabolism of lactate and pyruvate. citric acid cycle. gluconeogenesis. pentose
phosphate pathway. Amino acid - Intermediary metabolism and urea cycle Lipid - Intestinal resynthesis
of TG, transport, oxidation of fatty acids, biosynthesis of cholesterol.
Genetic control of metabolism : Nucleic acids, DNA replication, RNA Synthesis, types and functions,
Genetic code, protein biosynthesis, Recombinant DNA Technology
Biochemical changes due to disorders of metabolism : Diabetes mellitus, Inborn errors of metabolism
with respect to lactose, galactose, phenyl alanine and uric acid (Gout)
Digestive System : a. Diarrhoea, constipation. Gastritis, ulcers, colitis, malabsorption syndrome Nutritional implications. b. Metabolic and nutritional implications of Hepatitis. Cirrhosis of liver.
Hepatic coma. Pancreatitis. Cholecystitis and Cholelithiasis.
Renal System : a. Metabolic and nutritional implications of Nephritis. Nephrotic syndrome. Renal
failure. Renal caliculi and Dialysis. b. Water and electrolyte losses and replenishment. effect of
dehydration and water intoxication.
PRACTICAL
1.

Analysis of urine

2.

Collection of blood and separation of plasma and serum

3.

Estimation of blood glucose

4.

Estimation of total protein

5.

Determination of A/G ratio

6.

Estimation of serum urea

7.

Estimation of serum creatinine

8.

Estimation of cholesterol

9.

Estimation of Bilirubin

REFERENCES
1.
2.
4.
5.
6.
7.
8.
10.

ICMR. 1978. Laboratory techniques in Nutrition. Hyderabad, NIN.

Oser. B.L. 1965. Hawk's Physiological Chemistry. New Delhi,Tata McGraw Hill Publishing Co.
Pattabiraman. T.N. 1998. Laboratory Manual in Biochemistry. New Delhi, All India Publishers and
distributors..
Bamji et al. 1996. Text Book of Human Nutrition. New Delhi,Oxford and IBH Publishing Co. Pvt. Ltd.
Devlin. T.M.. 1997. Text book of Clinical Biochemistry. New York, John Wiley and Sons.
Harper. H.A.. 1997. Review of Physiological Chemistry. 21st edition. Los Angeles, Lange Medical
Publications.
Leninger. A. L.. 1992. The molecular basic of cell structure and functions. New Delhi, Kalyani Publishers.
Shils et al. 1994. Modern Nutrition in Health and Disease. Vol. I and II. New York, Lea and Febiger.

ADVANCED DIETETICS

Gastrointestinal Diseases : Etiology, clinical findings and dietary modifications for peptic ulcer,
ulcerative colitis, sprue, celiac disease, hepatitis, cirrhosis of liver, cholecystitis, cholelithiasis and
pancreatitis
Metabolic Disorders : Diabetes mellitus - Predisposing factors, clinical findings, types, metabolic
changes, complications and dietary management, Gout -Nature and occurrence of uric acid
crystals, causes, symptoms and dietary management.
Renal diseases : Predisposing factors, symptoms and dietary management of acute glomerulonephritis,
nephrosis, renal failure and urinary calculi; Types of dialysis and modification of diet in dialysis
Cardiovascular diseases : Predisposing factors, clinical findings and dietary management of acute and
chronic diseases of the heart - Hyperlipidemia, hypertension, atherosclerosis and congestive
cardiac failure
Diet in Cancer : Causes, types, clinical symptoms and dietary modification
PLANNING AND PREPARATION OF DIETS FOR : a.Peptic Ulcer , b.Ulcerative Colitis
c.Hepatitis d.Cirrhosis of Liver e.Pancreatitis f.Diabetes Mellitus g.Gout h.Nephritis

i.Nephrosis

j.Atherosclerosis k.Hypertension l.Colon Cancer

REFERENCES
1.

Antia. F.P.. 1989. Clinical Dietetics and Nutrition. Bombay, Oxford University Press.

2.

Passmore. P.and Eastwood. M.A. 1986. Human Nutrition and dietetics. London,ELBS.

3.

Robinson. C.H. et al. 1994. Normal and Therapeutic Nutrition. New York, Macmillan and Co.

4.

Williams. S.R. 1994. Nutrition and Diet Therapy. New York., Mosby Mirror Publishing Co.

5.

Sri Lakshmi. B. 2002. Dietetics. New Delhi ,New Age International Pub. Ltd.

6.

MAlhan,K.N.and Arlim(2002) Krauses Food Nutrition and Diet Therapy. W.B Saunders
Company, Philadelphia.

7.

Whitney, E.N. and Rolfes, S.R., 1999, Understanding Nutrition, West Wadsworth - An
International Thomson Publishing Company, New York.

HEALTH AND PERSONALITY DEVELOPMENT

Health : a.Definition and meaning of health b.Significance of health from menarche to menopause.
c.Indicators of health
Personality : a. Definition and meaning of personality b.Determinants of personality
Assessment of personality : a.Trainers trait b.Training needs c.Assessment techniques
Enhancing health and personality : a.Yogasanas b.Meditation c. Pranayama d.Healthy diet
Personality development training - SWOT analysis - Ice breaking. self awareness. developing self esteem.
decision making. problem solving and conflict resolution. creative thinking. stress management. assertive
training. achievement motivation.
1.

Learning selected asanas and pranayama

2.

Personality development training.

REFERENCES
1.

Brannol. L. and Fiest. J. 2000. Health Psychology. Australia, Brooks Publishing Company.

2.

Hurlock. E.B. 1988. Development Psychology. New Delhi ,Tata Mc Graw Hill.

3.

Hurlock. E.B. 1988. Personality Development. New Delhi ,Tata Mc Graw Hill.

4.

Jackson. G.. Garlick. J. and Kelly. T.C. Britain

5.

Jacobson. E.. 1938. Progressive Relaxation.Chicago, Science Research Association.

6.

Kale. S.V. 1989. Child Psychology and Child Guidance. Himalaya Publishing House. Bombay

7.

Park. K. 1995. Preventive and Health Medicine. Jabalpur, Banaridas Bhanot Publishers.

8.

Sigelman. C.K.. and Shaffer. D.R. 1995. Life Span Human Development. California , Brooks and
Publishing Company.

9.

Wardlaw. G.M. and Insel. P.M. 1993. Perspective in Nutrition. Chicago,Mosby Publishers .

PHYSIOLOGY I
Cells and tissues : a.Review of cell physiology-Cell membrane-structure, functions and transport, cell
organelles-structure and functions , cell division-mitosis and meiosos b.Tissues - Structure and
functions of various types of tissues - epithelial, connective, muscular and nervous.
Blood, lymph and tissue fluid : Blood and lymph - Composition and functions, haemopoiesis, anaemia,
blood coagulation, blood groups, spleen and reticulo endothelial system
Cardiovascular system : Structure of heart and blood vessels, origin and conduction of heart beat, ECG,
cardiac cycle, cardiac output, arterial blood pressure, regulation of heart action, angiogram,
angioplasty, pulse, nervous control of blood vessels.
Central nervous system : Structure of nervous tissue, Brain - cerebrum, cerebellum, brain stem. Spinal cord reflex action - Functions of autonomic nervous system and cranial nerves.
Respiratory system : Basic anatomy of respiratory system, mechanics of respiration, tidal volume, vital
capacity and lung capacity, transport and exchange of gases in the lungs and tissues, chemical and
nervous control of respiration.
PRACTICAL
1.

Histology of tissues - slides.

Demonstration Experiments
2.

Blood cells - fresh mount and stained.

3.

RBC and WBC count.

4.

Determination of haemoglobin.

5.

Clotting and bleeding time.

6.

Measurement of blood pressure.

7.

Determination of vital capacity.

REFERENCES
1.
Chatterjee, C.C., 1998, Human Physiology, Vol, 1 and 2. Calcutta, Medical Allied Agency.
2.

Ganong, F.W., 1995, Review of Medical Physiology, Vol. and 2. New Jersey, Prentice Hall.

3.

Guyton, H.C., 1992, Textbook of Medical Physiology. London, W.B. Saunders and Co.

4.

Tartoro, C.J. and Anagnostakes, N.P., 1978, Principles of Anatomy and Physiology. Harper
International Publications.

PHYSIOLOGY - II
Digestive System : Anatomy of the digestive tract, Digestion in the mouth - Salivary glands- Composition
and functions of saliva, deglutition. Digestion in the stomach - Gastric juice - Composition and
functions of gastric juice, Digestion and absorption in the small intestine - Composition and functions
of bile, pancreatic juice and intestinal juice, Control of secretion and movements in the gastro
intestinal tract
Excretory System : Kidney - Structure and functions; Formation , composition and micturition of urine.
Renal regulation of acid base balance Skin - Structure and function.
Reproductive System Anatomy of male and female reproductive organs, menstrual cycle, maturation of sex
cells, conception, pregnancy, parturition, physiology of lactation.
Endocrine System : Pituitary, thyroid, parathyroid, adrenal and sex glands - Function and feed back
mechanism. Hypo and hyper activities
Sense organs : Structure and functions of eye, ear, sensation of taste and smell and cutaneous
REFERENCES
1.

Chatterjee, C.C., 1998, Human Physiology, Vol. 1 and 2. Calcutta, Medical Allied Agency.

2.

Ganong, F.W., 1995, Review of medical physiology, Vol. 1 and 2. New Jersey, Prentice Hall.

3.

Guyton, H.C., 1992, Textbook of medical physiology. London, W.B. Saunders and Co.

4.

Tartoro, C.J. and Anagnostakes, N.P., 1978, Principles of Anatomy and physiology. Harper
International Publications.