Syllabus of M.Sc. in Nutrition and Dietetics
|
SN |
Course
Code |
Th/ Pr |
Subject |
Type of
Course |
Teaching Hours/ Week |
TC |
Examination
Scheme |
Total
Marks |
|||||
|
L |
T |
P |
Theory |
Practical |
|
||||||||
|
EX |
IN |
EX |
IN |
|
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|
1. |
MSCND101 |
Th |
Nutrition I: Fundamentals of Food Science |
Core |
4 |
|
|
4 |
70 |
30 |
|
|
100 |
|
2. |
MSCND102 |
Th |
Nutrition II: Human Physiology |
Core |
4 |
|
|
4 |
70 |
30 |
|
|
100 |
|
3. |
MSCND103 |
Th |
Nutrition III: Nutritional Biochemistry |
Core |
4 |
|
|
4 |
70 |
30 |
|
|
100 |
|
4. |
MSCND104 |
Th |
Nutrition IV: Biochemical
Techniques |
Core |
4 |
|
|
4 |
70 |
30 |
|
|
100 |
|
5. |
MSCND105P |
Pr |
Lab course: I (Combining Nutrition I and II) |
Core |
|
|
4 |
2 |
|
|
35 |
15 |
50 |
|
6. |
MSCND106P |
Pr |
Lab Course: II (Combining Nutrition III and IV) |
Core |
|
|
4 |
2 |
|
|
35 |
15 |
50 |
|
7. |
MSCCC107 |
Th |
Computer Application and Bioinformatics |
Skill
Enhancement |
2 |
|
|
2 |
35 |
15 |
|
|
50 |
|
|
Total
Contact hr per week: 26 |
Total Credit |
22 |
Total Marks |
550 |
||||||||
|
Course Title |
Nutrition I:
Fundamentals of Food Science |
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|
Course Code |
MSCND101 |
||||
|
Course Credits |
L |
T |
P |
Total |
|
|
4 |
|
|
4 |
|
|
|
Prerequisites |
Basic knowledge of food and diet |
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|
Course objectives |
To understand the theories and techniques in food science and to get
familiar with the practical applications |
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|
Course Contents |
UNIT I: CEREALS AND PULSES Cereals Starch: functions and properties Gelatinization, factors affecting gelatinization Changes in cooked starches – gel formation, retrogradation, syneresis Cereal protein – gluten, factors affecting gluten formation Nutrient changes during different treatment methods of cereal grains Role of natural leavening agents Role of yeast Pulses Decortication Soaking and germination of pulses Fermentation of pulses Roasting and Puffing Effect of cooking treatments on the nutrient composition, quality and
quantity of legumes UNIT II: ANIMAL FOODS Milk: Composition and Nutritive Value of Milk Types of milk Properties of milk proteins – effect of heat, acid and phenolic
compounds on milk Egg: Composition and Nutritive Value of egg Egg as a binding, foaming and emulsifying agent Quality and Grading of Eggs Meat: Post mortem changes in meat – rigor mortis, curing, ageing and
tenderization Changes during cooking of meat Poultry: Advantages of white meat Fish: Classification, Characteristics of fresh fish, Spoilage, Nutritional
importance of fish UNIT III: FATS AND OILS, SUGARS Properties of fats and oils Emulsions, Fat as emulsifying agent Fat as leavening and shortening agent Rancidity – types, mechanism and prevention Factors affecting amount of fat absorbed during cooking Fat replacers Types of sugar Sugar crystallization and caramalization Factors affecting crystallization Stages of sugar cookery, preparation of candies – crystalline and non
crystalline UNIT IV: VEGETABLES AND FRUITS Plant pigments: Water insoluble and Water soluble pigments Factors affecting plant pigments on cooking: acid, alkali, metals,
heat Flavour compounds: terpenoids, flavonoids, Sulphur compounds and other
volatile flavor compounds Enzymatic Browning and its prevention Physio – Chemical changes in Fruits and Vegetables- Ripening,
Respiration and Textural changes UNIT V SENSORY EVALUATION: Subjective evaluation techniques: Difference tests: paired comparison test, duo-trio test, triangle test Rating tests – Ranking, single sample, Two sample and Multiple sample difference Tests, Hedonic scaling, Numerical scoring,
Composite scoring Sensitivity tests and Descriptive tests Objective tests to assess sensory properties of foods: Measurement of colour, viscosity, consistency and texture |
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|
Course outcomes |
At the end of the course the students should have an understanding of
the concept of different types of food products.The course will provide an
understanding of the basic principles and practice of Food Science and
Technology in converting raw agricultural commodities into nutritious, safe,
and economical food. Products. |
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|
Text Books |
·
B Srilakshmi, Food Science, New Age Publishers ·
Sunetra Roday, Food Science and Nutrition,
Oxford HigherEducation |
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|
Reference Books |
·
Potter and Hotchkiss, Food Science, CBS
Publishers and Distributors |
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|
Course Title |
Nutrition II: Human
Physiology |
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|
Course Code |
MSCND102 |
||||
|
Course Credits |
L |
T |
P |
Total |
|
|
4 |
|
|
4 |
|
|
|
Prerequisites |
Fundamental knowledge of Biological sciences. |
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|
Course objectives |
To provide a course
of study in mammalian, principally human, systems physiology, building on
knowledge of basic physiological principles. |
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|
Course Contents |
UNIT I: HUMAN ANATOMY Anatomy and
Physiology definition Structural plan,
Directional terms Anatomical position,
Anatomical terms, planes and sections Body cavities,
abdominpelix regions, abdominopelix quadrants, Cell structure and
functions, organlles, tissues, organ-brief review UNIT II: DIGESTIVE AND EXCRETORY SYSTEM Structure and
functions of gastrointestinal tract Structure and
functions of liver Functions of
gastrointestinal secretions Role of enzymes in
digestion Gut flora, role of
prebiotics and probiotics in the maintenance of health of digestive system Structure and
functions of kidney Urine formation Organic constituents
of urine Inorganic
constituents of urine Water and
electrolyte balance UNIT III: RESPIRATORY AND NERVOUS SYSTEM Structure and
functions of nose and nasal cavity, pharynx, larynx, trachea, bronchi and
lungs Mechanism of
respiration, Oxygen transport, Carbondioxide transport Respiratory rate,
Air volume in lung in different situations Respiratory
abnormalities; Hypoxia, Hypercapnia, carbon monoxide poisoning, Asphyxia, Cyanosis,
High altitude sickness Emphysema, Asthma,
COPD Structure of nerve
cell, nerve impulses Classification of
nervous system, Structure and functions of brain, spinal cord Peripheral nervous
system Cerebrospinal fluid,
Blood Brain Barrier, Neurotransmitters Alzheimer’s disease,
Parkinson’s disease UNIT IV: BLOOD AND CIRCULATORY SYSTEM Structure and
functions of heart and blood vessels Pulmonary, Systemic
and Portal circulation Blood pressure,
Heart rate, Factors affecting BP and heart rate Regulation of
Cardiac output Composition of blood Plasma proteins;
Functions, role in fluid balance Organic and
Inorganic compounds in plasma Blood Lipids –
Chylomicrons, VLDL, LDL, HDL, Cholesterol, Triglycerides Enzymes in blood Blood coagulation UNIT
V: ENDOCRINE SYSTEM Endocrine glands,
Formation and secretion of hormones Control of hormone
secretion, mechanism of hormone action Pituitary gland:
Hormones secreted and their functions, abnormalities Thyroid gland: Structure
of thyroid gland, formation of thyroid hormones, functions of thyroid
hormones, hypothyroidism, hyperthyroidism Adrenal gland:
Structure of adrenal gland, secretions of adrenal cortex and their functions,
hypoadrenalism, hyperadrenalism Secretions of
adrenal medulla and their functions Parathyroid gland:
Structure of parathyroid gland, functions of parathormone, hypo and hyper
secretion of parathormone Islets of
Langarhans: Structure of islets of Langarhans, functions of Insulin,
deficiency of insulin, functions of glucagon Testes: Structure of
testes, functions of testosterone, deficiency of testosterone Ovaries: Structure
of ovaries, functions of estrogens and progesterone |
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|
Course outcomes |
At the end of the
course students should: 1.
have an enhanced knowledge and appreciation of mammalian physiology; 2.
understand the functions of important physiological systems including
the cardio-respiratory, renal, reproductive and metabolic systems; 3.
understand how these separate systems interact to yield integrated
physiological responses to challenges such as exercise, fasting and ascent to
high altitude, and how they can sometimes fail; 4.
be able to perform, analyse and report on experiments and observations
in physiology; 5.
be able to recognise and identify principal tissue structures. |
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|
Text Books |
·
Guyton, Arthur, Text Book of Physiology, Prism Publishers ·
Chatterjee, C C, Human Physiology, Medical Allied Agency ·
A.K Jain, Human
Physiology |
||||
|
Reference Books |
·
William Davis, Understanding Human Anatomy and Physiology, McGraw Hill |
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|
Course Title |
Nutrition III:
Nutritional Biochemistry |
||||
|
Course Code |
MSCND103 |
||||
|
Course Credits |
L |
T |
P |
Total |
|
|
4 |
|
|
4 |
|
|
|
Prerequisites |
Fundamental knowledge of
biology, chemistry and nutrition. |
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|
Course objectives |
1. list major properties,
functions, and important food sources of the nutrients; 2. describe human
nutrient and energy needs throughout the life span and in physical training; 3. translate
human nutrient and energy needs into daily food selection utilizing
appropriate standards and guidelines; 4. explain the
significance of food practices to nutrition and disease prevention; 5. effectively
evaluate meal plans for nutritional adequacy, nutrient density, balance,
variety, and calorie control; and 6. evaluate and effectively
communicate accurate nutrition information to target audiences. |
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|
Course Contents |
Unit-I:Introduction: Biochemical basis of life. Significance of
macromolecules Carbohydrates, proteins, lipids and nucleic acids. Unit- II:Chemistry and Metabolism of Carbohydrates -
Structure and function of monosaccharides, Oligosaccharides and
Polysaccharides Metabolism of carbohydrates Glycolysis, Citric acid cycle,
HMP pathway and Glycogenolysis. Unit- III:Classification and chemistry Lipids: Structure and
functions of triglycerides, phospholipids, glycolipids, Significance of PUFA,
Cholesterol and its derivatives. Metabolism of fatty acids oxidation, fatty
acid biosynthesis, endogenous synthesis of triacylglycerols, phospholipids
cerebrosides, gangliosides, cholesterol. Unit- IV:Classification of Proteins and their functions:
Essential and nonessential Aminoacids structure and properties of amino
acids, general degradation of amino acids transamination, oxidative
deamination, decarboxylation, disposal of ammonia Urea cycle, structure of
proteins primary secondary and tertiary structures. Biocatalysts: Enzymes
classification, Mechanism of action / allosteric enzymes / Isoenzymes /
Coenzymes and cofactors. Unit- V:Nucleic acids: Structure and function of DNA and RNA Purine and
Pyrimidine bases structure, degradation and synthesis, inborn errors of
nucleotide metabolism. |
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|
Course outcomes |
Learn fundamentals of
modifying recipes to meet current nutrition recommendations for fat,
cholesterol, fiber, etc. without sacrificing flavor or appearance. Learn to find credible
sources of information on food science and nutrition. |
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|
Text Books |
Manjula
Shantaram, Biochemistry & Nutrition for B. Sc. Nursing, Jaypee
Brothers Medical Publishers (P) Ltd. Ruma
Singh, Food and Nutrition for Nurses, Jaypee Brothers Medical
Publishers (P) Ltd. |
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|
Reference Books |
D.
C. Sharma & Devanshi Sharma, Nutritional Biochemistry, CBS Nursing |
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|
Course
Title |
Nutrition IV:
Biochemical Techniques |
||||
|
Course
Code |
MSCND104 |
||||
|
Course
Credits |
L |
T |
P |
Total |
|
|
4 |
|
|
4 |
|
|
|
Prerequisites |
Basic
knowledge of Instrumentation |
||||
|
Course
objectives |
To
make the students familiar with the basic instruments, their principles and
various techniques involved in food biochemistry
|
||||
|
Course
Contents |
Unit-I:Principles and applications, simple,
compound, phase-contrast and fluorescent microscopes. Electron microscopy:
SEM and TEM. Centrifugation Techniques: Principles, type of centrifuges,
density gradient centrifugation in isolation of cells, cell organelles and
biomolecules. Unit-II:Electromagnetic spectrum, Beer
Lambert’s Law. Photometry, UV/VIS Spectrophotometry, Infrared spectroscopy,
Atomic absorption spectroscopy, ESR and NMR spectroscopy. Mass spectroscopy
(LC-MS, GC-MS). Fluorescent spectroscopy. Applications of different
Spectroscopic techniques in Biology. Unit-III:Introduction and types of
chromatography, paper, thin layer, gas, Gel permeation, ion-exchange, HPLC,
FPLC and affinity chromatography and instrumental details of each.
Applications of Chromatographic techniques in Biology. Unit-IV:Paper and gel electrophoresis,
Polyacrylamide gel electrophoresis (native and SDS), Agarose gel
electrophoresis, Blotting- Southern, Western and Northern blotting,
Immunoblotting, Immunoelectrophoresis, DNA finger printing and ELISA. Unit-V:Nature and types of radiations,
preparation of labelled biological samples. Detection and measurement of radioactivity, GM counter, Scintillation counter,
Autoradiography, Flow cytometry. Safety measures in handling radioisotopes.
RIA, non radiolabelling. •
Beneficial to various scientific areas including life sciences, chemical
sciences, material sciences and environmental science. •
Provide scientific understanding of analytical techniques and detail
interpretation of results. •
Understand the working principles, construction and applications of the
instruments often used in the studies related to various disciplines of Biological
Sciences. |
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|
Course
outcomes |
Learn
biochemical techniques and its applications |
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|
Text
Books |
Robyt J F, Biochemical Techniques
Theory And Practice , CBS PUBLICATION Felix and Parthiban, Biochemical
Techniques and Instrumentation, Astral Publishers |
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|
Reference
Books |
Grosvenor and Kaulin, Biophysical And
Biochemical Techniques, Magnum Publishing M. Shafiur Rahman, Handbook of Food
and Bioprocess Modeling Techniques, CRC Press |
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|
Course Title |
Lab course: I
(Combining Nutrition I and II) |
||||
|
Course Code |
MSCND105P |
||||
|
Course Credits |
L |
T |
P |
Total |
|
|
|
|
2 |
2 |
|
|
|
Prerequisites |
Fundamentals of Food Science and
Human Physiology theory paper. |
||||
|
Course objectives |
1. Understand basic microscopy. 2. Effectively perform the quantitative
analysis of human anatomy and physiology. |
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|
Course Contents |
1.
Microscope
and its use. 2.
Microscopic
appearance of prepared slide. 3.
Identification
of blood cells by study of peripheral blood smear. 4.
Measurement
of pulse and blood pressure. 5.
Presence
of lipids in common foods. 6.
Importance
of pectin in jelly making 7.
Effect
of Temperature on Taste 8.
Milk
alternatives for lactose intolerance 9.
Sugar
content in soft drinks |
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|
Course outcomes |
1. Identify the significance of microscope. 2.
Analysis
of factors governing metabolic activities inside human body. 3.
Identification
of nutrients in food 4.
Effect
of external factors on food |
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|
Text Books |
K.
R. Aneja, Experiments in Microbiology, Plant Pathology and Biotechnology,
New Age Publications. Shalini
Sehgal, A Laboratory Manual of Food Analysis, I K International Publishing House |
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|
Reference Books |
·
William Davis, Understanding Human Anatomy and Physiology, ·
McGraw HillPotter and Hotchkiss, Food
Science, CBS Publishers and Distributors |
||||
|
Course Title |
Lab Course: II
(Combining Nutrition III and IV) |
|||||
|
Course Code |
MSCND106P |
|||||
|
Course Credits |
L |
T |
P |
Total |
|
|
|
|
|
2 |
2 |
|
||
|
Prerequisites |
Nutritional Biochemistry and
Biochemical Techniques theory paper. |
|||||
|
Course objectives |
1. Understanding the basic properties of
nutrients. 2. Effectively perform qualitative tests on
Nutrients. |
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|
Course Contents |
1.
Identification
of carbohydrates (Qualitative Tests) 2. Identification of proteins (Qualitative
Tests) 3. To study general properties of the enzyme
Urease & Achromatic time of salivary amylase. 4. Estimation of glucose in urine by
Benedict's methods 5. Urine analysis - normal & abnormal
constituents of urine. 6.
Blood
glucose estimation. 7.
Paper
chromatography – ascending and descending – separation of amino acids and
sugars. 8.
Western
blotting 9.
Molecular
weight determination of proteins by SDS-PAGE 10.
Quantitative
estimation of proteins by spectrophotometric method |
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|
Course outcomes |
1. Identify the presence of food nutrients
in given sample. 2. Qualitative and Quantitative analysis of
food samples. |
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|
Text Books |
Manjula
Shantaram, Biochemistry & Nutrition for B. Sc. Nursing, Jaypee
Brothers Medical Publishers (P) Ltd. Ruma Singh, Food
and Nutrition for Nurses, Jaypee Brothers Medical Publishers (P) Ltd. Felix and
Parthiban, Biochemical Techniques and Instrumentation, Astral
Publishers |
|||||
|
Reference Books |
·
D.
C. Sharma & Devanshi Sharma, Nutritional Biochemistry, CBS
Nursing. ·
Grosvenor
and Kaulin, Biophysical And Biochemical Techniques, Magnum Publishing |
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|
Course Title |
Computer Application
and Bioinformatics |
|||||
|
Course Code |
MSCCC107 |
|||||
|
Course Credits |
L |
T |
P |
Total |
|
|
|
2 |
|
|
2 |
|
||
|
Prerequisites |
Basic
science and introductory bioinformatics |
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|
Course objectives |
The
basic objective is to give students an introduction to the basic practical
knowledge of computer and techniques of bioinformatics. |
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|
Course Contents |
Unit
I: Computer
Basics, Introduction to computer networks, LAN, MAN, WAN & Internet,
Internet applications. Introduction to MS office, working with documents,
worksheets and presentations. Unit
II: Concepts
of Programming languages, Introduction to ‘C’ language, flowcharts and
algorithms, introduction to data structure and database concepts, Object
oriented concepts. Unit
III: Database
concepts: Introduction, Key features, History; Database management systems,
Types of database management systems, Structured Query language; Index:
Introduction and forms; Biological Database: Introduction and Types. Unit
IV: Bioinformatics:
Introduction, Bioinformatics databases, Importance of Bioinformatics; Analytical
approaches, Components of Bioinformatics, Useful sites for researchers,
Commercial use of bioinformatics; Bioinformatics in Life Sciences,
Biocomputing, Bioinformatics in the area of genomics, Technical and legal
issues, Role of Bioinformatician. Unit
V: DNA
sequence analysis: Gene structure and DNA sequences, Features of DNA
structure analysis, DNA libraries and ESTs, Effect of EST data on DNA
databases; Pair wise and multiple sequence alignment techniques;
Phylogenetics; Analysis of Gene expression: Overview of microarray analysis,
Micro arrays as tools for Gene expression analysis |
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|
Course outcomes |
·
To
give students knowledge of and competence in use of bioinformatical methods
central to conduction of molecular biological research projects. ·
Emphasis
on bioinformatics related to exploration of proteins and includes analyses of
sequences, database searches, sequence comparison, visualization and analysis
of protein structures, and introduction to phylogenetic analyses. ·
Give
an introduction to analysis of DNA sequences, genes and genomes, gene
expression and systems biology. ·
To
give students a basic competences in the use of bioinformatical tools. ·
Emphasizes
the learning of bioinformatical tools in light of the student’s knowledge of
molecular biology. ·
6.
Study the meaning and structure of biological information available in the
existing databases. |
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|
Text Books |
1.
Arthur M Lesk. 2005. Introduction to Bioinformatics(Ed:2). Oxford
university press, New York. 2.
Attwood, T.K. and Parrysmith, D.J. 2001. Introduction to Bioinformatics.
Pearson Education (Singapore) Pvt. Ltd., New Delhi. |
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|
Reference Books |
1.
Andreas D. Baxevanis and B. F. Francis Ouellette. 2005. Bioinformatics - A
Practical guide to the analysis of Genes and Proteins (Ed:3). John Wiley
& Sons, Inc., Publications, US. 2.
David W Mount. 2004. Bioinformatics: sequence and Genome analysis(Ed:2).
Cold Spring Harbor Laboratory Press, Cold Spring Harbor, New York. 3.
Rastogi, S.C., Menderatta, M. and Rastogi, P. 2004. Bioinformatics -
concepts, skills and applications. CBS Publishers & Distributors, New
Delhi |
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