SUBJECT: CLINICAL NUTRITION AND DIETETICS

B.Sc., CLINICAL NUTRITION AND DIETETICS

SEMESTER 1

Course Title: FUNDAMENTALS OF NUTRITION (DSC-1)

Course Title: FUNDAMENTALS OF NUTRITION (DSC- 1)

Total Contact Hours: 45 Course Credits: 3+2

Formative Assessment Marks: 40 Duration of ESA/Exam: 3 hours

Model Syllabus Authors: Summative Assessment Marks: 60

CONTENTS 45 Hours

Unit –1 INTRODUCTION 15 Hours

Understanding terminologies:
Food, nutrition, health, nutrients, nutritional status, malnutrition-under nutrition over
nutrition and optimum nutrition, diet, diet therapy, therapeutic nutrition, kilocalorie,
joule, diet diversity, body mass index, daily values, nutrient density. Methods of
determining human nutrient need.
Food and nutrient requirements:
Guidelines and Recommendations, development of National Nutritional
Requirements, translation of nutritional requirements into Dietary Guidelines. food
group system, functions of food Physiological, Psychological and Social factors
affecting food intake and food habits, Recommended Dietary allowance (RDA),
General Principles of Deriving RDA, Use of Recommended Dietary Allowances
(RDAs), Limitations of RDAs, Balanced diet, use of Food exchange list. Food
pyramid, my plate, basic of menu planning for family.

Unit – 2 ENERGY 15 Hours

Definition, units of energy, energy value of food. Components of energy
requirement, factors affecting energy requirements, methods of measuring energy
expenditure. RMR, Physical Activity Level (PAL), BMR, factors affecting B.M.R,
determination of BMR by calculation (Harris Benedict). Energy needs of the body
(reference man and reference woman), Energy requirement during work, thermic
effect of food, SDA.
Human body composition – Methods of assessment (direct and indirect), Changes in
body composition during life cycle. Factors affecting body composition: body weight
and physical activity

Unit – 3 FOOD PREPARATION AND HEALTH 15 Hours

Selection of foods, preliminary preparation of food, principles of cooking, methods

of cooking - Boiling, Steaming, Pressure cooking, Microwave oven, Frying (shallow,
deep fat), Smoking point of oil, Combination method, methods of cooking:
advantages and disadvantages. Effect of cooking on nutritive value, methods of
enhancing nutritive value
Nutrition and Health- Inter-relationship between food, nutrition, and health. Food
choices – nutrients and nourishment, cognitive and environmental influences.
Nutrient and food guides for health promotion. Balanced diet- definitions and its
Importance
Practical – 2 Credits

FUNDAMENTALS OF NUTRITION – PRACTICAL 60 Hours

1. Identification of foods under four food groups.
2. Calculation of Glycaemic index in foods
3. Weights and measures of common foods - (Raw and Cooked weight)
4. Cooking methods - Preparing a recipe by Boiling & steaming
5. Cooking methods - Preparing a recipe by Pressure cooking and Microwave
6. Cooking methods - Preparing a recipe by Frying (shallow, deep fat), Smoking point of oil and
combination method
7. Calculation of energy requirement for an adult man and a woman and children
8.Anthropometric Measurement - Height, weight, skinfold thickness, Mid - upper arm
circumference.
9. Comparison and interpretation of the nutritional assessment data and its significance - body

Mass Index (BMI), fat mass, Waist - Hip Ratio (WHR).

10. Estimation of food and nutrient intake - 24 hours dietary recall, food frequency

11. Proximate analysis of foods.

References:
1. Mudambi S R and Rajagopal M V, Fundamentals of Foods, nutrition & Diet therapy, New
Age International Publishers, 6th Edition. 2020
2. Bamji, M.S, Textbook of Human Nutrition, Oxford & IBH Publishing Co Pvt. Ltd,4th
Edition. 2019
3. Srilakshmi B, Dietetics, New Age International Publishers, 8th Edition. 2019
4. Swaminathan, M, Handbook of Food and Nutrition, The Bangalore Press, 5th Edition. 2018
5. Sunetra Roday, Food Science and Nutrition, Oxford university Press, 3rd Edition. 2018
6. Srilakshmi B, Nutrition Science, New Age International Publishers, 6th Edition. 2017
7. Shubhangaini A Joshi, Nutrition and Dietetics, McGraw-Hill, 4th Edition. 2017
8. Williams, Basic nutrition and Diet therapy, Elsevier India, 1st South Asia Edition. 2016
9. Carolyn D. Berdanier; Johanna T. Dwyer; David Heber , Handbook of Nutrition and Food,
3rd Edition.2014
10. Gibney M.J, Nutrition and Metabolism, Wiley- Blackwell, 2003
11. Emma. S. Weigley, Robinson's Basic Nutrition and Diet Therapy, Pearson publication, 1st
Edition. 1996
 B.Sc., CLINICAL NUTRITION AND DIETETICS
SEMESTER 1
Title of the Course: ESSENTIALS OF MACRO NUTRIENTS

Course Title: ESSENTIALS OF MACRO NUTRIENTS (DSC- 2)

Total Contact Hours: 45 Course Credits: 3+2

Formative Assessment Marks: 40 Duration of ESA/Exam: 3 hours

Model Syllabus Authors: Summative Assessment Marks: 60

CONTENTS 45 Hours

Unit –1 CARBOHYDRATES 15 Hours

Composition, classification, digestion, absorption and metabolism, Functions,

Sources and Requirements, excess and deficiencies.
Dietary fiber – definition, classification, sources, role of fiber in Nutrition. Resistant
starch, fructo-oligosaccharides, other oligosaccharides: Chemical composition and
physiological significance. Glycemic Index and glycemic load. Review of nutritional
significance of carbohydrates and changing trends in dietary intake of different types
of carbohydrates and their implications.

Unit – 2 PROTEINS 15 Hours

Composition, classification of proteins and amino-acids, functions, digestion,

absorption and metabolism, Requirements and Sources, Effect of deficiency.
Assessment of Protein quality. BV, PER, NPU and chemical score.

Unit – 3 LIPIDS 15 Hours

Classification, functions, digestion, absorption and metabolism, Sources and

Requirements - SFA, MUFA, PUFA: functions and deficiency, Role of n-3 and n-6
fatty acids, Trans Fatty Acids, dietary guidelines (International and National) for
visible and invisible fats in diets.
Practical – 2 Credits
1. Planning and preparation of energy dense recipes
2. Planning and preparation of low energy recipes
3. Planning and Preparation of low Glycemic index recipes, Calculation of Glycemic index
and Glycemic load
4. Planning and preparation of high & low fiber recipes
5. Planning and preparation of protein dense recipes
6. Planning and preparation of low protein recipes
7. Planning and preparation of n-3 and n-6 rich recipes
8. Qualitative analysis of carbohydrates
9. Qualitative analysis of Amino acids
10. Estimation of carbohydrate by DNS method
11. Estimation of protein by Lowry’s method

References:

1. Mudambi S R and Rajagopal M V, Fundamentals of Foods, nutrition & Diet therapy, New Age
International Publishers, 6th Edition. 2020
2. Bamji, M.S, Textbook of Human Nutrition, Oxford & IBH Publishing Co Pvt. Ltd,4th Edition.
2019
3. Srilakshmi B, Dietetics, New Age International Publishers, 8th Edition. 2019
4. Swaminathan, M, Handbook of Food and Nutrition, The Bangalore Press, 5th Edition. 2018
5. Srilakshmi B, Nutrition Science, New Age International Publishers, 6th Edition. 2017
6. Longvah T Anathan R, Bhaskarachary K, and Venkaiah k, Indian food composition table,
NIN.ICMR, 2nd Edition. 2017
7. Gibney M.J, Nutrition and Metabolism, Wiley- Blackwell, 2003
8. Carolyn D. Berdanier, Advanced Nutrition, Macronutrients, CRC press, 2nd Edition.2000
9. Emma. S. Weigley, Robinson's Basic Nutrition and Diet Therapy, Pearson publication, 1st
Edition. 1996
 B.Sc., CLINICAL NUTRITION AND DIETETICS
SEMESTER 1
Title of the Course: FOOD SANITATION & HYGIENE (DSC-3)

Course Title: FOOD SANITATION AND HYGYEINE (DSC-3)

Total Contact Hours: 45 Course Credits: 3

Formative Assessment Marks: 40 Duration of ESA/Exam: 3 hours

Model Syllabus Authors: Summative Assessment Marks: 60

CONTENTS 45 Hours

Unit –1 INTRODUCTION 15 Hours

Terminologies – Sanitation, hygiene, food safety, food sanitation, contamination,

food spoilage, danger zone. Significance of sanitation in food catering units, hospital
kitchens, food handlers. FSSAI: Safe food handling and hygiene practices -
guidelines.
Introduction - Serving safe food, food borne illnesses, preventing food borne
illnesses, key practices for ensuring food sanitation. Personal hygiene - importance,
sanitary habits, and practices, use of protective clothing during food preparation in
large establishments.

Unit – 2 PURCHASE AND HYGIENE 15 Hours

Purchasing and Storage - Choosing a supplier, Inspection Procedures, Receiving and

Inspecting Specific Food, Storage - General Storage Guidelines, Types of Storage,
storing specific food, storage techniques - dry food storage, refrigerated storage,
freezer storage.
Hygiene in Service - Hygiene procedures in food preparation, holding and display
food for service, serving food safely, off-site services, hot holding of foods, Safe use
of left - over food, hygiene in food service, protective display of food. Storage and
disposal of waste – Classification of waste, methods of disposal.

Unit – 3 CLEANING AND SANITATION 15 Hours

 Cleaning and Sanitation - Sanitation Standards for Equipment, installing and
maintaining kitchen equipment, Cleaning and Sanitizing - Cleaning vs. Sanitizing,
machine dishwashing, manual dishwashing, sanitizing food contact surfaces,
cleaning the Premises, storing utensils, tableware, and equipment, using cleaning
agents, developing a cleaning Program. Pest control methods and its importance.

References
1. Roday. S, Food Hygiene and Sanitation, McGraw-Hill, 2nd Edition. 2017
2. Lawley, R., Curtis L. and Davis, J, The Food Safety Hazard Guidebook, RSC publishing,
2015
3. Y. H. Hui, Plant sanitation for Food processing and Food service, CRC Press, 2nd
Edition.2015.
4. Pierre-Jean Raugel, Rapid Food Analysis and Hygiene Monitoring, Springer, 2012
5. Mario Stanga, Sanitation: Cleaning and Disinfection in the Food Industry, Wiley, 2010.
6. Norman G. Marriott, Principles of sanitation, Springer, 5th Edition. 2010.
7. H. L. M. Lelieveld et.al., Hygiene in Food Processing: Principles and Practices,
Woodhead Publishing series, 2003.
8. Y. H. Hui, L. Bernard Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, Phil
Ventresca, Food Plant Sanitation, CRC Press, 2002.
9. De Vries, Food Safety and Toxicity, CRC Press, 1996
10. Richard Hayes, Food Microbiology and Hygiene, Springer, 2nd Edition. 1995
 B.Sc., CLINICAL NUTRITION AND DIETETICS
SEMESTER 1

Title of the Course: FUNDAMENTALS OF FOOD & HEALTH(OE-1)

Course Title: FUNDAMENTALS OF FOOD AND HEALTH (OE-1)

Total Contact Hours: 45 Course Credits: 3

Formative Assessment Marks: 40 Duration of ESA/Exam: 3 hours

Model Syllabus Authors: Summative Assessment Marks: 60

CONTENTS 45 Hours

Unit – 1 OVERVIEW OF FOOD & MACRONUTRIENTS 15 hours

Overview of Food & Nutrients, Food choice and factors influencing food choice
Classification of nutrients – macronutrients and micronutrients. Energy,
Carbohydrates, Protein and Fats Classification, Functions and Sources
Impact of macronutrients on health – Deficiency and Excess.

Unit - 2 MICRONUTRIENTS & WATER 15 hours

Micronutrients - Classification, Functions and Sources in detail, Impact of

micronutrients on health – Deficiency and Excess, Water –Types, Role, Distribution
of water in Body, Body fluids and electrolytes. Regulation of Water and Electrolyte
balance and its imbalance

Unit – 3 COMPONENTS OF HEALTH 15 hours

Health – Definition, Components, Factors influencing health, Dietary guidelines

Issues of public concern, Malnutrition, Anemia, Vitamin A deficiency, Obesity,
Diabetes and Hypertension.
Functional foods – Probiotics, prebiotics and phytochemicals, Health supplements,
processed foods, organic foods, Nutrition label – understanding and importance
References:

1. Mudambi S R and Rajagopal M V, Fundamentals of Foods, nutrition & Diet therapy, New
Age International Publishers, 6th Edition. 2020
2. Bamji, M.S, Textbook of Human Nutrition, Oxford & IBH Publishing Co Pvt. Ltd,4th
Edition. 2019
3. Srilakshmi B, Dietetics, New Age International Publishers, 8th Edition. 2019
4. Swaminathan, M, Handbook of Food and Nutrition, The Bangalore Press, 5th Edition. 2018
5. Srilakshmi B, Nutrition Science, New Age International Publishers, 6th Edition. 2017
6. Longvah T Anathan R, Bhaskarachary K, and Venkaiah k, Indian food composition table,
NIN.ICMR, 2nd Edition. 2017
7. Gibney M.J, Nutrition and Metabolism, Wiley- Blackwell, 2003
8. Carolyn D. Berdanier, Advanced Nutrition, Macronutrients, CRC press, 2nd Edition.2000
9. Emma. S. Weigley, Robinson's Basic Nutrition and Diet Therapy, Pearson publication, 1st
Edition. 1996
 B.Sc., CLINICAL NUTRITION ND DIETETICS
SEMESTER 1

Title of the Course: HEALTHY LIFE STYLE AND NUTRITION (OE-1)

Course Title: Healthy lifestyles and Nutrition (OE- 1)

Total Contact Hours: 45 Course Credits: 3

Formative Assessment Marks: 40 Duration of ESA/Exam: 03Hours

Model Syllabus Authors: Summative Assessment Marks: 60

CONTENTS 45 Hours

Unit – 1 INTRODUCTION TO FOOD AND NUTRITION 15 Hours

History of nutrition, Relationship of food and health, Factors influencing food intake
& food habits: Physiologic, Factors that determine food intake, Environmental &
behavioral factors influencing food acceptance
Energy and macronutrients – Carbohydrates, Protein, Fat - functions, sources
deficiency disorders and recommended intakes. Micronutrients: Minerals – calcium,
Iron, Iodine, and other elements, Vitamins – Fat Soluble & Water Soluble.

Unit – 2 NUTRITION FOR LIFE CYCLE 15 Hours

Nutritional assessment - direct and indirect methods, Nutritional requirements for

pregnancy and lactation, Nutritional requirements for growing children, Nutritional
requirements for adult and elderly.

Unit – 3 PLANNING OF DIET 15 Hours

Basic principles of planning diet, Dietary guides and balanced diets.

Principles of planning a normal diet: characteristics of a normal diet, meeting
nutrient requirements of individuals and family. Use of Dietary guidelines for
Indians. Objectives of diet therapy- Regular diet and rationale for modifications in
energy and other nutrients, texture, fluid, soft diets etc. Nutrition for health and
fitness- Role of nutrition in fitness, Nutritional guidelines for health and fitness,
Nutritional supplements, Importance and benefits of physical activity.
References:

1. Mudambi S R and Rajagopal M V, Fundamentals of Foods, nutrition & Diet therapy, New
Age International Publishers, 6th Edition. 2020
2. Manay & Shadakshara Swamy, Food facts & principles, New Age International Publication,
2020
3. Swaminathan, M, Handbook of Food and Nutrition, The Bangalore Press, 5th Edition. 2018
4. Srilakshmi B, Nutrition Science, New Age International Publishers, 6th Edition. 2017
5. Chadha R and Mathur P eds. Nutrition: A Lifecycle Approach, Orient Blackswan, New Delhi.
2015
6. Carolyn D. Berdanier; Johanna T. Dwyer; David Heber , Handbook of Nutrition and Food,
3rd Edition.2014
7. Barbara A. Bowmaw and Robert M. Russell, Nutrition, ILSI press, 9th Edition. 2008.
8. C. Gopalan, B.V. Ramasastri and S.G. Balasubramaniam, Nutritive value of Indian foods, NIN,
ICMR, 2007.
9. Gibney M.J, Nutrition and Metabolism, Wiley- Blackwell, 2003
 B.Sc., CLINICAL NUTRITION AND DIETETICS
SEMESTER 2
Title of the Course: HUMAN PHYSIOLOGY (DSC-4)

Course Title: HUMAN PHYSIOLOGY (DSC – 4)

Total Contact Hours: 45 Course Credits: 3

Formative Assessment Marks: 40 Duration of ESA/Exam: 3 hours

Model Syllabus Authors: Summative Assessment Marks: 60

CONTENTS 45 Hours

UNIT 1- BASIC CELLS AND TISSUES 13 Hours

Structure and Function of Cell, Physiological properties of protoplasm. Levels

of cellular organization and function – cell organelles and tissues - Structure and
functions of epithelial, connective, muscular and nervous tissue, organs and
systems – Brief review, Cell membrane transport across cell, membrane and
intercellular communication, cell multiplication
Introduction of biological membranes to understand molecular transport,
transport of large molecules, receptor mediated endocytosis, exocytosis.
Molecular aspects of transport; Passive diffusion, facilitated diffusion, active
transport. active transport - sodium potassium pump.

Unit – 2 - ORGAN SYSTEM I 16 Hours

Digestive System - Digestive system: Physiology and functions - Digestive

glands: salivary, gastric, liver, pancreas. Digestion of nutrients- Proteins, fats,
carbohydrates. Hunger and thirst mechanism. Motility and hormones of GIT.
Regulation of food intake – role of hunger and satiety centers, effect of nutrients.
Circulatory System - Blood: Composition and homeostasis. Formation and
functions of plasma proteins, erythropoiesis. Blood groups & histocompatibility.
Composition & functions of CSF and Lymph. Structure & functions of heart.
 Respiratory system - Outlined structure of respiratory system, Primary function
of respiratory system, Mechanism of respiration, Transport of gases and artificial
respiration. Role of lungs in the exchange of gases, Transport of oxygen and CO2.
Excretory System - Structure and functions of Kidney, nephron, glomerular
filtration, tubular absorption and secretion. Urine formation.
Nervous System: Review of structure and function of neuron - conduction of
nerve impulse, synapses, and role of neurotransmitters, Organization of central
and Peripheral nervous system.

Unit – 3 ORGAN SYSTEM II 16 Hours

Skeletal & Muscular System - Ultra structure of skeletal muscle and bone.
Muscular system: Muscle type, structure: Muscle proteins – contractile and non-
contractile. Energetics of muscle contraction, Muscular dystrophies.
Reproductive System and Endocrine System -Male reproductive system –
Structure and functions. Female reproductive system – Structure and functions.
Menstrual cycle, Puberty, Menopause. Fertilization, Development of fertilized
ovum (Brief account) Placenta and its functions – Parturition. Endocrinology-
Functions of hormones of the pituitary, Steroid hormones their functions and
mechanism of action.
Immune System - Organs and cells of Immune system, Primary and secondary
Lymphoid organs. Immunity– Definition, Types. Antigens - Chemical nature of
antigens, epitope. Immunoglobulins -Types, structures and Functions.
Hypersensitivity reactions- definition and types.
PRACTICAL: 2 Credits 60 Hours
1. Microscopic study of tissues- Epithelial, connective, and muscular tissues
2. Preparation of blood film and staining with Leishman’s staining
3. Smear preparation of human blood for RBC and WBC count
4. Estimation of hemoglobin by Sahli- Hellige (Colorimetric) hematin method
5. Determination of blood groups and Rh factor
6. Determination of bleeding time by Duke’s method
7. Determination of Blood clotting time by Wright’s method
8. Clinical examination of urine
a) Physical examination: volume colour, odour, appearance, pH.
b) Test for abnormal constituents of urine: Sugar, blood, albumin, Bile salts and ketone bodies.
9. Pulse, B.P and respiratory rate at rest and after exercises
10. Estimation of Blood Urea
References:
1. Lehninger, Principles of Biochemistry, W.H. Freeman and Co Ltd, 8th Edition. 2021
2. CC. Chatterjee, Human Physiology, CBS publishers, 13th edition. 2020
3. H.S.Ravikumar Patil et.al., A textbook of Human Physiology, Wiley, 2020
4. Guyton and Hall, Textbook of Medical Physiology, Elsevier, 14th Edition. 2020
5. K Sambulingam, Essentials of Medical physiology, Jaypee Publishers 3rd edition. 2019
6. Barrett et.al., Gannong’s Review of Medical Physiology, Mcgraw Hill, 26th Edition, 2019
7. Cindy L. Stanfield, Principles of Human Physiology, Pearson publishers,6th Edition. 2017
8. Copper, Geoffery, M, The Cell- A Molecular Approach, Oxford University Press, 6th
Edition.2013
9. Gary G Mathews, Cellular Physiology of Nerve and Muscle, Wiley Balckwell, 4th
Edition.2002
10. Thomas Devlin, Textbook of Biochemistry with Clinical correlations, John Wiley and Sons,
1999
11. A.J. Vander, et.al., Human Physiology: The mechanisms of Body functions, McGraw-Hill, 5th
Edition. 1990
 B.Sc., CLINICAL NUTRITION AND DIETETICS
SEMESTER 2
Title of the Course: ESSENTIALS OF MICRONUTRIENTS (DSC-5)

Course Title: ESSENTIALS OF MICRONUTRIENTS (DSC – 5)

Total Contact Hours: 45 Course Credits: 3

Formative Assessment Marks: 40 Duration of ESA/Exam: 3 hours

Model Syllabus Authors: Summative Assessment Marks: 60

CONTENTS 45 Hours

Unit –1 VITAMINS 15 Hours

Definition and classification, Fat soluble vitamins - Physiological functions, Sources,

Requirements, Deficiency and Hypervitaminosis of Vitamin A, D, E and K.
Water Soluble vitamins – Physiological functions, Sources, Requirements and
Deficiency of B Complex Vitamins- Thiamine, Riboflavin, Niacin, Pyridoxine, Folic
Acid, Pantothenic Acid, Cyanocobalamin and Vitamin C. Interaction with other
nutrients and its effects.

Unit – 2 MINERALS 15 Hours

Definition, Classification, Distribution in the body, Functions, Sources and

requirement and Effects of Deficiency of Calcium, Phosphorus, Magnesium, Sodium,
Potassium, Manganese, Selenium, Iron, Zinc, Iodine, Molybdenum, Cobalt and
Fluorine, Trace Elements - Distribution in the body, Functions, Sources and
requirement and Effects of Deficiency of Vanadium, Silicon, Boron, Nickel, Lithium,
Lead, Cadmium, Sulphur.

Unit – 3 WATER AND ELECTROLYTES 15 Hours

Water – Molecular structure, Ionic Product of water, Importance, distribution in the

body, functions of water and sources, effects on biomolecules, Effect of non-polar
compounds on water, water intake and loss. Dehydration, edema.
Electrolytes - Types, sources, composition of body fluids, Regulation of electrolyte
content and maintenance of pH, maintenance of fluid and electrolyte balance and
imbalance, Renin- Angiotensin system, Clinical Investigation of Sodium, Potassium
Chloride
Practical: 2 Credits
1. Planning and preparation of Vitamin A rich recipes
2. Planning and preparation of Vitamin C rich recipes
3. Planning and preparation of Vitamin B complex rich recipes
4. Planning and preparation of Calcium rich recipes
5. Planning and preparation of Iron rich recipes
6. Planning and preparation of Folate rich recipes
7. Estimation of Iron in food sources
8. Estimation of Calcium in milk
9. Estimation of Vitamin C in food sources
10. Estimation of Vitamin A in food samples
11. Estimation of total mineral content in a food sample using muffle furnace

References:
1. Mudambi S R and Rajagopal M V, Fundamentals of Foods, nutrition & Diet therapy, New Age
International Publishers, 6th Edition. 2020
2. Bamji, M.S, Textbook of Human Nutrition, Oxford & IBH Publis.,4th Edition. 2019
3. Srilakshmi B, Dietetics, New Age International Publishers, 8th Edition. 2019
4. Swaminathan, M, Handbook of Food and Nutrition, The Bangalore Press, 5th Edition. 2018
5. Srilakshmi B, Nutrition Science, New Age International Publishers, 6th Edition. 2017
6. Longvah T Anathan R, Bhaskarachary K, and Venkaiah k, Indian food composition table,
NIN.ICMR, 2nd Edition. 2017
7. Gibney M.J, Nutrition and Metabolism, Wiley- Blackwell, 2003
8. Michael Zimmermann, Burgerstein’s Handbook of Nutrition, Thieme. 9th Edition. 2001
9. Carolyn D. Berdanier, Advance Nutrition Micronutrients (Modern Nutrition), CRC Press. 1st
Edition. 1997
10. Emma. S. Weigley, Robinson's Basic Nutrition and Diet Therapy, Pearson publication, 1st
Edition. 1996
 B.Sc., CLINICAL NUTRITION AND DIETETICS
SEMESTER 2
Title of the Course: FOOD SAFETY AND SECURITY (DSC-6)

Course Title: FOOD SAFETY AND SECURITY (DSC-6)

Total Contact Hours: 45 Course Credits: 3

Formative Assessment Marks: 40 Duration of ESA/Exam: 3 hours

Model Syllabus Authors: Summative Assessment Marks: 60

CONTENTS 45 Hours

Unit –1 FOOD SAFETY 15 Hours

Definition of food safety and food spoilage, factors affecting food safety and food
spoilage: GMP, GAP, SSOP, GHP, food adulteration - definition, types of
adulteration in various foods- intentional, incidental, and metallic contaminants
Food Laws and Regulations National Legislation - Essential Commodities Act,
Standard of Weight and Measures Act, ISI, Mark of BIS, Agmark, BIS. GRAS and
permissible limits for chemical preservatives and legal aspects for γ -irradiations.
Recent concerns in food safety: New and Emerging Pathogens. Genetically modified
foods / Transgenics / Organic foods. Newer approaches to food safety. PFA, FPO,
Food Safety and Standards Bill 2005, International Laws and Agreements - FAO,
WHO, Codex Alimentarious, WTO, JECFA, APEDA, ISO 22000 series, Hazard
Analysis Critical Control Point (HACCP): principles of HAACP, applications of
HACCP Current Food Safety Standards in India, Current Food Safety regulations
2001, Food Safety and Standards Authority of India, objectives of developing food
safety standards, enforcement of structure and procedure, role of food analyst, safety
analysis, action by designated officer and report of food analyst.

Unit – 2 FOOD AND NUTRITION SECURITY 15 Hours

Definition, Food production, access, distribution, availability, losses, consumption,

Food distribution strategies and storage of food. Socio-cultural aspects and Dietary
Patterns: Their implications for Nutrition and Health. Nutritional Status -
Determinants of nutritional status of individual and populations, Nutrition and Non-
nutritional indicators -Socio-cultural, Biologic, Environmental, Economic.
 Major Nutritional Problems – An overview etiology, prevalence, clinical
manifestations, preventive and therapeutic measures for: Macro and micronutrient
deficiencies.

Unit – 3 NUTRITION AND HEALTH POLICIES 15 Hours

Plan of action and programs, Approaches and Strategies for improving nutritional
status and health, Programmatic options- their advantages and demerits. feasibility,
political support, available resources (human, financial, infrastructural). Case studies
of selected strategies and programs: their rationale and context. How to select
interventions from a range of possible options: Health-based interventions, Food-
based interventions including fortification and genetic improvement of foods,
supplementary feeding, nutrition education for behavior change.
Health economics and economics of malnutrition- Its impact on productivity and
national development, Cost-Benefit, Cost effectiveness, Cost efficiency

References:

1. Release of Fact sheets for National Family Health Survey (NFHS)-5, Ministry of Health and
Family Welfare, GOI, 2019-2020. https://main.mohfw.gov.in/newshighlights-26
2. Prabodh Halde, Sanjeev Kumar Sharma, Objective Food Science and Safety standards, Jain
Brothers; 2nd edition. 2019
3. Bamji, M.S, Textbook of Human Nutrition, Oxford & IBH Publishing Co Pvt. Ltd,4th Edition.
2019
4. William H. & Carol Anne, Food Safety for the 21st Century: Managing HACCP and Food
Safety Throughout the Global Supply Chain, Wiley; 2nd edition.2018

5. Bill Pritchard et.al., Routledge Handbook of Food and Nutrition Security, Routledge, 2018
6. G. Satyavani Sridhar Seetharaman, Food and Nutritional Security: Role of Food Assistance,
Write and print publications, 2018
7. Arpitha Verma, Women's Health and Nutrition: Role of State and Voluntary Organizations,
Rawat, 2017
8. Swaminathan M.S., Remember your Humanity- Pathway to sustainable Food security, NIPA,
2012
9. Panda, Sustainable Food and Nutrition security in National Economy, Agrobios (India), 2010
10. Murray, C. and Lopez, A, Global Burden of Disease and Injury, Harvard University Press, 1996
11. Achaya, K.T., Interfaces between agriculture nutrition and food science, The United Nations
University, 1985.
 B.Sc., CLINICAL NUTRITION AND DIETETICS
SEMESTER 2

Title of the Course: FOOD SAFETY AND HYGIENE (OE-2)

Course Title: FOOD SAFETY AND HYGIENE (OE- 2)

Total Contact Hours: 45 Course Credits: 3

Formative Assessment Marks: 40 Duration of ESA/Exam: 3 hours

Model Syllabus Authors: Summative Assessment Marks: 60

CONTENTS 45 Hours

Unit – 1 INTRODUCTION TO FOOD SAFETY 15 hours

Concept and meaning of Food Safety, food adulteration, food hazards

Food laws and regulations – National (FSSAI) and international (FAO) food laws,
newer approaches to food safety. PFA, FPO, Food Safety and Standards Bill 2005,
International Laws and Agreements - FAO, WHO, Codex Alimentarious, Governing
bodies, Exposure, estimation, toxicological requirements and risk analysis. Safety
aspects of water and beverages, Safety assessment of food contaminants and
pesticide residues.

Unit – 2 FOOD SAFETY AND FOOD HYGIENE 15 hours

Food contaminants- Physical, Chemical and Biological contaminants, reduce

microbial contamination and control growth, Eliminate source of contaminants
Sanitation: Definition, principle and purposes.
Food hygiene law and the importance of food safety. Food Safety Hazards.
Temperature control, food deliveries, refrigeration, low and high-risk foods, use by
dates and best before dates, and stock rotation (FIFO).
Cross-Contamination Hand hygiene, further hygiene considerations, protective
clothing, reporting illness and first aid.

Unit – 3 FOOD PROTECTION 15 hours

 Food protection: General Principles, methods of food protection and food
preservation - Thermal transfer methods, Chemical methods, Biocontrol methods,
Irradiation methods, Foodborne Illness – Food Borne infections and Intoxications.
Risk Factors, Food worker Education and training.

References:

1. Alok Kumar, Fundamentals of Food Hygiene Safety and Quality, Dreamtech press, 2019
2. Ram Lakhan Singh and Sukanta Mondal, Food Safety and Health, Academic Press, 2019
3. Prabodh Halde, Sanjeev Kumar Sharma, Objective Food Science and Safety standards, Jain
Brothers; 2nd edition. 2019
4. William H. & Carol Anne, Food Safety for the 21st Century: Managing HACCP and Food
Safety Throughout the Global Supply Chain, Wiley; 2nd Edition.2018
5. Sunetra Roday, Food Hygiene and Sanitation With case studies, Tata McGraw, 2nd Edition,
Hill.2017
6. Paul L. Knechtges, Food Safety-Theory and Practice, Jones & Bartlett Learning, 2012
David McSwane et.al., Essentials of Food safety and Sanitation, Pearson’s, 4th Edition, 2004
 B. Sc., CLINICAL NUTRITION AND DIETETICS
SEMESTER 2
Title of the Course: FOOD ADULTERATION (OE- 2)

Course Title: FOOD ADULTERATION (OE- 2)

Total Contact Hours: 45 Course Credits: 3

Formative Assessment Marks: 40 Duration of ESA/Exam: 3 hours

Model Syllabus Authors: Summative Assessment Marks: 60

CONTENTS 45 Hours

Unit – 1 COMMON FOOD ADULTERANTS 15 hours

Adulteration – Definition – Types of adulterants in different food, Adulteration

through Food Additives – Intentional and incidental. Health hazards and risks.
Historical Food legislation in India; Central food laboratory, Municipal
laboratories.
National Food laws- PFA specification for food products. Salient features of Food
Safety & Standards Act, 2006, Structure of FSSAI, ISO 22000, GMP, GHP, ISO
9001 (Food Safety Management System), Prevention of food adulteration Act

Unit – 2 FOOD LAWS AND STANDARDS 15 hours

Consumer protection: Role of agencies such as AGMARK, ISI and Quality Control
Laboratories in protecting consumer rights.
International food laws- Codex Alimentarius, FDA, USDA, FAO and WHO.
Other International regulatory bodies like EFSA –European food safety authority
Food standards of Australia and New Zealand, Saudi Arabia food regulations

Unit – 3 ANALYSIS OF FOOD ADULTERANTS 15 hours

Food Adulteration tests for common foods- Spices, Cereals and pulses, milk and
milk products, Coffee, tea, Ghee, Oil and fats, sugar and sugar products.
Identification of New adulterants in different foods, Toxic effects of food
adulterants.
Food additives; colouring matter, preservatives, poisonous metals, antioxidants and
emulsifying and stabilizing agents, insecticides
References:

1. Bare Act, Prevention of Food Adulteration Act, 1954 along with Rules, Universal Law
Publishing, 2016
2. Shyam Narayan Jha & Pranay, Rapid Detection of Food Adulterants and Contaminants -
Theory and Practice, 2016
3. Sumeet Malik, Handbook of Food Adulteration and Safety Laws, Eastern Book company, 2012
4. Edwin Morris Bruce, Detection of common Food Adulterants, Nebu Press, 2011
5. N. Raghuramulu et.al., Manual of Laboratory Techniques, NIN, 2nd Edition.2003
6. A.Y. Sathe, A First Course in Food Analysis, New Age international, 1999
Program Name BSc Clinical Nutrition and Dietetics Semester Third Sem

Course Title Life Span Nutrition (Theory)

Course No. CNDT3.1 DSC 7 No. of Credits 3+2

Contact hours 45 Hrs Duration of SEA/Exam 2 Hours
Formative Assessment Marks 40 Summative Assessment Marks 60

Course Pre-requisite(s): Certificate with minimum 45%

Course Outcomes (COs): At the end of the course the student should be able to:
1. To understand the nutrition requirements of different agegroups

2. To understand the guidelines of dietrequirements

3. To determine nutrient requirements/needs of individuals at different stages oflife

4. To discuss the major nutrition related concerns at each stage oflife

Content 45 Hrs
Unit–I Nutrition in pregnancy and lactation
Pregnancy: Physiologic changes during pregnancy, nutritional requirements and dietary 15 Hrs
guidelines, gestational weight gain, dietary problems, complications during pregnancy,
adolescent pregnancy, pre - conceptional nutrition.
Lactation: Physiology of lactation, composition of breast milk, importance of breast feeding,
advantages and disadvantages of breast feeding, factors affecting breast feeding, lactogogues,
nutritional requirement and dietary guidelines,

Unit -II - Nutrition- pediatrics

Infancy: Nutritional requirements and dietary guidelines, Growth and development, Types of 15 Hrs
feeding – breast feeding, formula feeding, complementary feeding, failure to thrive in infants.

Pre-school and school age: Nutritional requirements and dietary guidelines, Importance of
breakfast and packed lunch, factors influencing food intake, nutritional problems.

Unit -III Nutrition in adolescents, adult, and geriatrics

Adolescents: Physiological changes during puberty, nutritional requirements, and dietary 15 Hrs
guidelines, eating disorders,
Adults: Nutritional requirements and dietary guidelines, importance of weight management.

Geriatrics:Physiologicalchangesduringoldage,Nutritionalrequirementsanddietaryguidelines,
nutritional problems

Course Title Life Span Nutrition (Practical) Practical Credits 2

Course No. CNDP3.1

Plan, prepare and evaluate

1. A day’s diet for pregnantwomen.

2. A day’s diet for lactatingwomen.

3. Complimentary foods suitable forinfants.

4. Packed lunch for schoolchildren.

5. Nutrient dense recipes foradolescents.

6. A day’s diet for adultman

7. A day’s diet for adultwoman

8. Suitable recipes forgeriatrics.

9. Nutrient rich breakfastrecipes

10. Healthysnacks
References

1 Chadha R and Mathur P, Nutrition: A life cycle Approach. Orient Blackswan New Delhi, 2015.

2 SethVandSinghKN,DietPlanningthroughlifecycle:Part1NormalNutrition.APracticalManual, Elite
Publishing House Pvt.Ltd. New Delhi,2006.

3 SrilakshmiB(2014) Dietetics, 4th and 7th edition, New Age International Publications, New Delhi.

4 Shubhangini A Joshi (2011) Nutrition and Dietetics, with Indian case Studies, 3rd edition, Tata
McGraw Hill Publication, New Delhi

5 Mahan,L.K&Ecott-Stump,S(2000):Krause’sFood,NutritionandDietTherapy,12thEdition,W.B
SaundersLtd

6 Bamji, M.S, Reddy, V. (1998), Text Book of Human Nutrition, Oxford & IBH Publishing Co, New
Delhi.

7 Gibney M.J, Elia M Ljingquist. O (2005), Clinical Nutrition, Backwell Science Publishing Co.
Program Name BSc Clinical Nutrition and Dietetics Semester Third Sem

Course Title DIETETICS I (Theory)

Course No. CNDT3.2 DSC 8 No. of Credits 3+2

Contact hours 45 Hrs Duration of SEA/Exam 2 Hours
Formative Assessment Marks 40 Summative Assessment Marks 60

Course Pre-requisite(s): Certificate with minimum 45%

Course Outcomes (COs): At the end of the course the student should be able to:
1. Understand the concept of nutrient modifications in therapeuticdiets.

2. Understand the principles of diet and nutrition in infections andfever

3. Learn dietary requirements in therapeuticconditions

4. Understand the concept and importance of Weightmanagement

Content 45 Hrs
Unit–I Introduction to Dietetics
The dietician: responsibilities, code of ethics, 10 Hrs

Definition and Objectives of diet therapy, medical nutrition therapy. Factors to be considered in
planning therapeutic diets.
Routine hospital diets – NPO, Liquid Diets- Clear Liquid Diet, Full Liquid Diet, Soft diet

Special feeding methods (Enteral and Parenteral)

Unit -II - Nutrition in Febrile Conditions

Causes and nutritional management in; 15 Hrs

a) Infection- Host defence mechanisms, causes, types, Metabolic changes during infection,
nutritionalmanagement

b) Fever - types of fevers [long term (typhoid, TB, malaria) and short term (covid, dengue,
chikungunya), metabolic changes duringfevers.
Unit -III Nutrition for Weight Management

Body weight components, Assessment: BMI, WHR, Energy imbalance: underweight, 20

Hrs
overweight, obesity

Obesity - classification, theories, etiology, risk factors, nutritional management and dietary
modifications, Role of hormones in control of appetite and weight management–action of leptin,
ghrelin, insulin, estrogen, neural and hormonal count, other types of peptide hormones.
Underweight- classification, etiology, risk factors, nutritional management and dietary
modifications,

Course Title DIETETICS –I (Practical) Practical Credits 2

Course No. CNDP3.2

Plan, prepare and evaluate

1. Routine hospital diets

a. Clear fluid,
b. Full fluid,
c. Soft diet,
d. Bland diet
e. Blenderiseddiet

2. A day’s diet fortyphoid

3. A day’s diet forTuberculosis
4. High calorie and high protein recipes for febrileconditions
5. Therapeutic recipes (micronutrient rich) forinfections
6. A day’s low-calorie diet for obeseperson.
7. A day’s high calorie diet for underweightperson.
References

1 Modern Nutrition in Health and Disease 10th edition by Maurice E. Shils

2 Alfred H.Katz, Prevention and health, the Haworth, Press, New York 1999.

3 Nutritional biochemistry of vitamins. David a bendor.

4 Achayya, K.T.:(1998) A Historical Dictionary of Indian Foods, Oxford Publishing Co.

5 Mahindru, S.N. (2002). Food Additives Characteristics, Detection andEstimation,Tata McGraw-

Hill Publishing Co. Ltd. NewDelhi.

6 Research Methodology By C.R Kothari

7 International Life Sciences Institute Present Knowledge in Nutrition – latest edition.

8 Krause’s food and nutrition care process,14th edition

9 Mahan,LK&Escott-Stump,(2000),Krause’s food nutrition and diet therapy,12th edition

10 Sareen S,(2005)Advanced nutrition in human metabolism,4thedition,USA,IAPEN, BAPEN website

11 Williams, S.R. (1993): Nutrition and Diet Therapy, 7th Edition, Times Mirror/Mosby College
Publishing.
12 Davis, J. and Sherer, K. (1994): Applied Nutrition and Diet Therapy for Nurses, 2nd Edition, W.B.
Saunders Co.

28
Program Name BSc Clinical Nutrition and Dietetics Semester Third Sem

Course Title Nutritional Biochemistry (Theory)

Course No. CNDT3.3 DSC 9 No. of Credits 3

Contact hours 45 Hrs Duration of SEA/Exam 2 Hours
Formative Assessment Marks 40 Summative Assessment Marks 60

Course Pre-requisite(s): Certificate with minimum 45%

Course Outcomes (COs): At the end of the course the student should be able to:
1. Understand the basics of Biomolecules – Macronutrients and micronutrients

2. Role of biomolecules as nutrients and their requirement for physiologicalfunctions

3. Learn the biochemical mechanisms of nutrition andmetabolism.

4. Understand the mechanism and carbohydrate metabolism and inter relationship betweenmetabolic
pathways

Content 45 Hrs
Unit–I Macronutrients
Carbohydrates: Classification, Caloric value, Recommended daily allowances, Dietary sources, 15 Hrs
Functions, Digestion, absorption and storage, metabolism of carbohydrates, Malnutrition:
Deficiencies and Overconsumption
Protein: Classification, Caloric value, Recommended daily allowances, Dietary sources,
Functions, Digestion, absorption and storage, metabolism of carbohydrates, Malnutrition:
Deficiencies and Overconsumption

Fat: Classification, Caloric value, Recommended daily allowances, Dietary sources. Functions,
Digestion,absorptionandstorage,metabolism,Malnutrition:DeficienciesandOverconsumption

Unit -II - Fat soluble vitamins and Water-soluble vitamins

29
 Classification, Recommended daily allowances, Dietary sources, Functions, Absorption, 15 Hrs
synthesis, metabolism storage & excretion, Deficiencies, Hypervitaminosis

Water and electrolytes: Daily requirements, regulation of water metabolism, distribution ofbody
water, Maintenance of fluid & electrolyte balance, Over hydration, dehydration and water
intoxication, Electrolyteimbalances.

Macro and micro minerals:Classification, Recommended daily allowances, Dietary sources

,Functions , Absorption, synthesis, metabolism storage & excretion , Deficiencies , Over
consumption and toxicity
Unit -III Carbohydrates Metabolism
Introduction to metabolism, Metabolism of glucose (glycolysis), fructose and galactose; 15 Hrs
Metabolism of pyruvate and lactate; Metabolism of acetyl CoA (TCA cycle); energetic of glucose
metabolism, Synthesis of ribose (HMP Shunt); Synthesis of glucose from noncarbohydrates
(gluconeogenesis); Metabolism of Glycogen- Glycogenesis and Glycogenolysis,

References

1 Murray, R.K., Granner, D.K., Mayes, P.A. and Rodwell, V.W. (2000): 25th Ed. Harpers
Biochemistry. Macmillan Worth Publishers.

2 Nelson, D.L. and Cox, M.M. (2000): 3rd Ed. Lehninger’s Principles of Biochemistry, Macmillan
Worth Publishers.

3 Devlin, T.M. (1997): 4th Ed. Text book of Biochemistry with Clinical Correlations, Wiley LissInc

4 Stryer, L. (1998): 4th Ed. Biochemistry, WH Freeman and Co.

5 Conn,E.E.,Stumpf,P.K.,Bruening,G.andDoi,R.H.(2001):5thEd.OutlinesofBiochemistry,John Wiley
andSons.

6 Voet, D. Voet, J.G. and Pratt, C.W. (1999). Fundamentals of Biochemistry.

7 Tietz, N.W. (1976) Fundamentals of Clinical Chemistry. WB Saunders Co.

8 King, E.J. and Wootton, I.D.P. (1956). 3rd ed. Micro-Analysis in Medical Biochemistry. J and A
Churchill Ltd.

9 Plummer, D.T. (1987). 3rd ed. An Introduction to Practical Biochemistry. McGraw-Hill Book Co.

30
Program Name BSc Clinical Nutrition and Dietetics Semester Third Sem

Course Title Traditional Foods and Health (Theory)

Course No. CNDT3.4 OE -3 No. of Credits 3

Contact hours 45 Hrs Duration of SEA/Exam 2 Hours
Formative Assessment Marks 40 Summative Assessment Marks 60

Course Pre-requisite(s): Certificate with minimum 45%

Course Outcomes (COs): At the end of the course the student should be able to:
1. Understand the basics of Biomolecules – Macronutrients and micronutrients

2. Role of biomolecules as nutrients and their requirement for physiologicalfunctions

3. Learn the biochemical mechanisms of nutrition andmetabolism.

4. Understand the mechanism and carbohydrate metabolism and inter relationship betweenmetabolic
pathways

Content 45 Hrs
Unit–I Introduction to Traditional foods
Definition of Traditional foods, food as religious and cultural symbols; importance of food in 15 Hrs
understanding human culture - variability, diversity.
Indian traditional foods and cuisine: History and evolution

Specialty ingredients in regional cuisines – herbs, extract, spices, masala powders and cooking
oils of different regions

Geographical Indication (GI) tag for traditional foods

Health Aspects of Traditional Foods: Comparison of traditional foods with typical fast foods /
junk foods – cost, food safety, nutritional facts, and benefits; traditional foods used for specific
ailments /illnesses, emotional benefits.

Unit -II - Traditional Food Patterns

Typical breakfast, meal, and snack foods of different regions of India. Regional foods that have 15 Hrs
gone Pan Indian / Global. Popular regional foods; Traditional fermented foods, pickles and
preserves, beverages, snacks, desserts and sweets, street foods.

31
Regional cuisines of India- Traditional foods of south Indian, north Indian, west Indian and east
Indian cuisine.

Unit -III Commercial production of Traditional foods

Processing and manufacture of traditional foods- paneer, butter and ghee manufacture. 15 Hrs

Commercial production and packaging of traditional beverages such as tender coconut water,
neera, lassi, buttermilk, dahi.

Commercialproductionofintermediatefoods–gingerandgarlicpastes,tamarindpastes,masalas
(spice mixes), idli and dosabatters.

References

1 Sen, Colleen Taylor Food Culture in India Greenwood Press, 2005.

2 Davidar, Ruth N. Indian Food Science: A Health and Nutrition Guide to Traditional Recipes: East
West Books, 2001

3 WyaneGisslen. Professional Cooking. John Wiley& Sons, New Jersey. 2015. 8th edn

4 Jagmohan Negi. Fundamentals of Culinary Art. S. Chand and Company Pvt. Ltd., New Delhi. 2013.
3.

5 JagmohanNegi.FoodPresentationTechniques(GarnishingandDecoration).S.ChandandCompany Pvt.
Ltd., New Delhi. 2013.4.

6 Eva Medved. Food Preparation and Theory. Prentice-Hall Inc., Englewood Cliffd, New Jersey. 1986.

7 Al-Khusaibi, M., Al-Habsi, N., & Rahman, M. S. (Eds.). (2019). Traditional Foods: History,
Preparation, Processing and Safety. Springer Nature.

8 Kristbergsson, K., & Oliveira, J. (2016). Traditional Foods: General and Consumer Aspects
(Integrating Food Science and Engineering Knowledge Into the Food Chain, 10)(2016 ed.).

9 Galanakis, C. M. (Ed.). (2019). Innovations in traditional foods. Woodhead Publishing.

32
Program Name BSc Clinical Nutrition and Dietetics Semester Fourth Sem

Course Title DIETETICS II (Theory)

Course No. CNDT4.1 DSC -10 No. of Credits 3+2

Contact hours 45 Hrs Duration of SEA/Exam 2 Hours
Formative Assessment Marks 40 Summative Assessment Marks 60

Course Pre-requisite(s): Certificate with minimum 45%

Course Outcomes (COs): At the end of the course the student should be able to:
1. Learn the pathophysiology of gastrointestinal disorders and their dietarymanagement.

2. Understand the pathophysiology of diabetes mellitus, dietary management, andtreatment

3. Learn the pathophysiology of Hypertension and Cardiovascular diseases and its dietary
management.

Content 45 Hrs
Unit–I Diet in gastrointestinal disorders
Pathophysiology and MNT for Indigestion, peptic ulcer, constipation, diarrhea, lactose 10 Hrs
intolerance, gluten enteropathy, irritable bowel syndrome

Unit -II - Diabetes Mellitus

a) Definition, Types (IDDM, NIDDM, MODY, GDM) etiological classification (WHO), 20 Hrs
etiology, symptoms, tests (blood and urine) – GTT, RBS, FBS, PPBS, HbA1c (Normal and
abnormal values), complications (long and short term)
b) NutritionalandDietarymanagementofIDDM,NIDDMandGDM,useoffoodexchangelist,
Glycemic index and glycemic load of foods, carbohydrate counting, carbohydrate load, Oral
hypoglycemic drugs, Insulin – long acting, short acting, intermittentacting
c) Importance of physicalactivity

Unit -III Hypertension and Cardiovascular disorders

a) Hypertension - Etiology, risk factors, symptoms, types, nutritional and dietary management, 15 Hrs
role of physicalactivity.
b) Cardiovascular disorders–
 Etiology, risk factors, nutritional and dietarymanagement

33
  Atheroscleriosis – role of fat in the development ofatherosclerosis
 Congestive HeartFailure
 Dyslipidemia
 Importance of physicalactivity

Course Title DIETETICS –II (Practical) Practical Credits 2

Course No. CNDP4.1

Plan, prepare and evaluate

1. A day’s diet for pepticulcer

2. A day’s diet forconstipation
3. A day’s diet for diarrhoealcondition
4. Recipes for lactoseintolerance
5. Recipes for glutenenteropathy

6. Prepare a list of low, medium, and high GIfoods

7. A day’s diet for NIDDM (case profile)
8. A day’s diet for GDM (caseprofile)
9. A day’s diet for Hypertension (caseprofile)
10. A day’s diet for atherosclerosis (caseprofile)

34
 References
1 Modern Nutrition in Health and Disease 10th edition by Maurice E. Shils

2 Alfred H.Katz, Prevention and health, the Haworth, Press, New York 1999.

3 Nutritional biochemistry of vitamins David a bendor.

4 Achayya, K.T.:(1998) A Historical Dictionary of Indian Foods, Oxford Publishing Co.

5 Mahindru,S.N.(2002).FoodAdditivesCharacteristics,DetectionandEstimation,TataMcGraw-Hill
Publishing Co. Ltd. NewDelhi.

6 Research Methodology By C.R Kothari

7 International Life Sciences Institute Present Knowledge in Nutrition – latest edition.

8 Krause’s food and nutrition care process, 14th edition

9 Mahan, L K & Escott-Stump, (2000), Krause’s food nutrition and diet therapy,12th edition

10 Sareen S, (2005) Advanced nutrition in human metabolism, 4th edition, USA

Program Name BSc Clinical Nutrition and Dietetics Semester Fourth Sem

Course Title Community Nutrition (Theory)

35
Course No. CNDT4.2 DSC -11 No. of Credits 3+2
Contact hours 45 Hrs Duration of SEA/Exam 2 Hours
Formative Assessment Marks 40 Summative Assessment Marks 60

Course Pre-requisite(s): Certificate with minimum 45%

Course Outcomes (COs): At the end of the course the student should be able to:
1. Learn the concept of malnutrition and nutritionalepidemiology

2. Understand major nutritional problems prevalence, prevention, andcontrol

3. Understand policies and programs to combat community nutrition programs discussed inclass.

4. Know the role of organizations working towards combatingmalnutrition.

Content 45 Hrs
Unit–I Introduction
Meaningandscopeofcommunitynutrition;Multidisciplinaryapproachofpublichealthnutrition; 15 Hrs
Concept of food security, nutrition security, nutrition monitoring, nutrition surveillance, health
economics, epidemiological studies, nutritionalepidemiology.
Malnutrition: etiology, prevalence, vicious cycle of malnutrition, economics of malnutrition.

MajorNutritionalproblems:Prevalenceatnationalandinternationallevel;Preventionandcontrol of:
Vitamin A deficiency, IDD, Anaemia, Coronary heart disease, Hypertension, Diabetes
Mellitus,Diarrhoea,lowbirthweight,Child,andmaternalmalnutrition;PrevalenceofZnandCu
deficiency.

Unit -II - Nutrition policy and programs

National nutrition policy: need for nutrition policy, policy strategies and their implementations. 15 Hrs

National Nutrition programs- Objectives and functions of National Anaemia prophylaxis

programs; Vitamin A prophylaxis programs; Goitre control program ; ICDS; SNP; ANP

Sustainable development goals; National nutrition policy-Aims, Short term and long-term
intervention, implementation, Vision for the 21st century.

36
Unit -III Organizations to combat malnutrition

Objectives and functions, National organizations concerned with Food and Nutrition- ICMR, 15 Hrs
NIN, CFTRI, DFRL, NIPCCD

InternationalorganizationsconcernedwithFoodandNutrition-FAO,WHO,UNICEF,WORLD
BANK

Approaches and strategies for improving nutritional status and health: Health–based
interventions, Food–based interventions including fortification and genetic improvement of
foods, supplementary feeding, Nutrition education for behaviour change, environmental
sanitation.

Course Title Community Nutrition (Practical) Practical Credits 2

Course No. CNDP4.2

Plan, prepare and evaluate

1. Preparation of audio-visual aids: Poster, Chart, Flash card, power point presentation and one video
clipping.

2. Planning and Preparation of low-cost recipes for IronDeficiency.

3. Planning and Preparation of low-cost energy rich and protein rich recipes.

4. Planning and Preparation of low-cost recipes for Vitamin A deficiency

5. Planning and preparation of Complementary Foods (emphasis of premixes and ARF).

6. Planning and preparation of indigenous low cost, nutritive recipes (using methods to enhance the
nutritive value of foods at home level) suitable for various vulnerable groups.

7. Visit to Food and Nutrition Board and NIPCCD

8. Planning and conducting nutrition Health Education activity using various teaching aids for
vulnerablegroups.

9. PlanningandconductinganExhibitionwithreportwritingontopicsrelatedtocommunitynutritionand health.

37
References
1 BamjiSM,RaoNPandReddyV,Textbookofhumannutrition,oxfordandIBHpublishingco.,New Delhi.

2 GopalanC,Combating undernutrition-basic issues and practical approaches, Nutrition Foundation of

India,1987.

3 GopalanC,Women and nutrition in India, NFI,New Delhi,1992.

4 Jelliffe D.D.1966. The assessment of Nutritional Status of the Community. WHO, monograph series.

5 Jelliffe D.D.1966. The assessment of Nutritional Status of the Community. WHO, monograph series.

6 Michael.J.G,Barrie.M.M:Public health nutrition,Blackwell publishing,2005.

7 Nweze Eunice Nnakwe., Community Nutrition – planning health promotion and disease prevention.,
Jones and Bartlett publishers, 2009.

8 Park.K,Park’s textbook of preventive and social medicine.,12th edition.M/S Banarsidasbhanot

publishers,2009.

9 Reddy V, PrahladRao N, Sastry G and Nath KK, Nutrition trends in India, Hyderabad, NIN,1993

38
Program Name BSc Clinical Nutrition and Dietetics Semester Fourth Sem

Course Title Nutrition In Physical Activity (Theory)

Course No. CNDT4.3 DSC -12 No. of Credits 3

Contact hours 45 Hrs Duration of SEA/Exam 2 Hours
Formative Assessment Marks 40 Summative Assessment Marks 60

Course Pre-requisite(s): Certificate with minimum 45%

Course Outcomes (COs): At the end of the course the student should be able to:
1. Learnhownutritioninfluenceshumandevelopment,exerciseperformance,recoveryandphysiological
adaptations
2. Understand macronutrient metabolism during and after exercise and outline the requirements of these
nutrients forathletes
3. Understand the physiological functions of vitamins, minerals, and major nutrients inathletes.
4. Learn the composition of common sports drinks and ergogenic aids and discuss how these can beused
appropriately and safely before, during and after exercise

Content 45 Hrs
Unit–I Introduction to body composition
Definition of physical fitness, Benefits of Fitness, Components of fitness. Conditioning by 10 Hrs
training – overload principle. Body’s response to physical activity- Weight training,
cardiorespiratory conditioning, muscle conditioning, Physical activity pyramid Balanced fitness
program.
Human Body Composition: Significance of studying body composition. Two compartment and
multiple compartment models
Methods of Assessment: Nutritional Anthropometry, BOD POD, Bioelectric impedance,DEXA,
Whole body K counter. Factors affecting body composition: Age, Body weight, physicalactivity

Unit -II - Macro Nutrients

Carbohydrate as an energy source for sport and exercise. Carbohydrate stores, Fuel for aerobic 20 Hrs
and anaerobic metabolism, Glycogen re-synthesis, CHO Loading, CHO composition for pre-
exercise, during and recovery period.

39
Role of Fat as an energy source for sports and exercise. Fat stores, regulation of fat metabolism,
factorsaffectingfatoxidation(intensity,duration,trainingstatus,CHOfeeding),effectoffasting and
fatingestion
Proteinandaminoacidrequirements,FactorsaffectingProteinturnover,Proteinrequirementand
metabolism during endurance exercise, resistance exercise and recovery process. Protein
supplement.

Unit -III Important micronutrients for exercise

Role of Vitamins and specific mineral needs during exercise, Dehydration, Exercise induced 15 Hrs
oxidative stress and role of antioxidants.
Female athletic triad, sports anaemia Dietary supplements and ergogenic aids (nutritional,
pharmacological and physiological).
Popular and famous Ergogenic aids – Anti doping agency - list of banned drugs/substances

References
1 Bucci, L., 1993 Nutrients as Ergogenic Aids for Sports and Exercise. Boca Raton, FL.:CRC Press.

2 Advances in Sport and Exercise Science: Nutrition and Sport , Edited by Don MacLaren. ,
ChPublished by Churchhill Livingstone, Elsevier. 2007

3 Sports Medicine: The school age athlete by Bruce Reider. 1996. Published by W.B. Saunders.

4 Nutrition for Serious Athletes. Dan Banardot. 2000; Human Kinetics.

5 Energy-Yielding Macronutrients and Energy Metabolism in Sports Nutrition. Edited by Judy A

Driskell , Ira Wolinsky, CRC Press 2000.

6 Recommended Dietary Intakes for Indian Sportsman and Women. Satyanarayan, K; Nageshwar Rao.
C; NarsingaRao,B.S.; Malhotra, M.S. (1985)., Hyderabad, National Institute of Nutrition.

7 Bucci, L., 1993 Nutrients as Ergogenic Aids for Sports and Exercise. Boca Raton, FL.:CRC Press.

8 Advances in Sport and Exercise Science: Nutrition and Sports, Edited by Don MacLaren,
ChPublished by Churchhill Livingstone, Elsevier. 2007

9 Sports Medicine: The school age athlete by Bruce Reider. 1996. Published by W.B. Saunders.

10 Nutrition for Serious Athletes. Dan Banardot. 2000; Human Kinetics.

11 Energy-Yielding Macronutrients and Energy Metabolism in Sports Nutrition. Edited by Judy A

Driskell, Ira Wolinsky, CRC Press 2000.

12 Recommended Dietary Intakes for Indian Sportsman and Women. Satyanarayan, K; Nageshwar Rao.

40
Program Name BSc Clinical Nutrition and Dietetics Semester Fourth Sem

Course Title Nutrition in Weight Management (Theory) OPEN ELECTIVE

Course No. CNDT4.4 OE -4 No. of Credits 3

Contact hours 45 Hrs Duration of SEA/Exam 2 Hours
Formative Assessment Marks 40 Summative Assessment Marks 60

Course Pre-requisite(s): Certificate with minimum 45%

Course Outcomes (COs): At the end of the course the student should be able to:
1. Learn about the concept health, nutrition, macro, andmicronutrients
2. Learn about the importance of nutrients, sources, anddeficiencies
3. Understand the basics of weight management, ideal body weight,BMI
4. Understand the role of physical activity in goodhealth

Content 45 Hrs
Unit–I
Health - Definition 15 Hrs
a) Balanced diet- factors affecting food intake
b) Food groups andServing
c) My Plate
d) Classification of Macro and micronutrients
e) Functions, Food Sources and Deficiency ofnutrients

Unit -II
a) Weightmanagement 15 Hrs
b) Overweight,underweight
c) Ideal body weight,BMI
d) Dietary guidelines and health hazards- overweight and underweight
e) Role of physical activity in weight management

41
Unit -III Important micronutrients for exercise
a) Components of Physicalfitness 15 Hrs
b) Health benefits offitness
c) Types of physical activity- Structured andunstructured.
d) Physical activitypyramid
e) Yoga and meditation in health: Effect of Yoga and meditation on physical and mentalhealth

References
S1 Melvin H Williams (2005) Nutrition for Health, Fitness and Sports 7thEdn
2 Mahan L K and Ecott-Stumps (2000) Krause’s Food, Nutrition and Diet Therapy, 10thedn,W B
Saunders Ltd
3 Whitney and Rolfers S R (1999) Understanding Nutrition, 8thEdn West/Wadsworth, An International
Thomson Publishing Company
4 Jayaprakash. C.S 2003 Sports Medicine, Jaypee brother’s medical publishers (P) ltd New Delhi.

42