Nutraceuticals, nutrigenomics, Public Health Nutrition, Clinical and Therapeutic Nutrition, Institutional Food Administration, Food Science, Food Safety, Food Toxicology and Quality Control




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REVISED REGULATION, CURRICULUM AND SYLLABI

(With effect from 2009-2010 onwards)


M.Sc. Food Science and Nutrition





DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

PONDICHERRY UNIVERSITY

R. Venaktaraman Nagar,

Kalapet, Puducherry – 605 014.

PONDICHERRY UNIVERSITY


M.Sc. Food Science and Nutrition


REGULATIONS, CURRICULUM AND SYLLABI


The specialists in Food Science and Nutrition play a vital role in promoting the quality of life of individuals and communities, which contributes significantly to the economic and overall development of the nation. This is achieved through a blend of academics, research training and extension as well as industrial applications. The post graduate programme in this discipline has been designed to provide the students with intensive and extensive theoretical and experiential learning. The programme allows flexibility in the choice of thrust areas, which students can select, based on their career goals. It is envisaged that the current scenario at the regional and national level require trained professionals in areas such as Nutraceuticals, nutrigenomics, Public Health Nutrition, Clinical and Therapeutic Nutrition, Institutional Food Administration, Food Science, Food Safety, Food Toxicology and Quality Control. Alternatively a broad-based programme covering several varied aspects in this discipline is also possible.


Aim of the Course


The curriculum integrating several elective courses, besides the core, has been formulated to provide professionally competent manpower for

  1. Academic and research activities

  2. Hospitals, food service institutions and industries

  3. Managerial roles in agencies and institutions – both Government and NGO sector

  4. Planning, monitoring and evaluation of nutrition and health programmes

  5. Training and IEC activities of regional and national programmes

  6. Ensuring food safety and quality for consumers

  7. Entrepreneurial ventures

  8. Advocacy and consultancy



Eligibility for Admission


The candidates should have completed 10+2+3 with Food and Nutrition/Food Technology / Food Science and Quality Control / Clinical Nutrition and Dietetics or Composite / General Home Science / Biochemistry / Biotechnology / Zoology / Chemistry / Botany / Microbiology / Agriculture dairy or fisheries or any other allied science subjects under life sciences at B.Sc., level with a minimum of 50% of marks.


Note: A total of 72 credits have to be taken by the students to complete the programme. If the number of credits exceeds 72, it permissible, but the calculation of the grade point average will be done on the basis of 72 credits only. Internship/On Job Training is an integral part of the programme of study. This can be arranged during the course of study or after the completion of the programme. It can be arranged in one single assignment or two. Total duration of Internship/On Job Training shall be 4 – 6 weeks.


M.Sc Food science and nutrition – Course outline


Semester

Course code

Title of the Course

Category

Credits

I

FSN401

Advanced nutrition I

HC

3

FSN402

Human physiology

SC

3

FST401

Food chemistry

HC

3

FST451

Food chemistry lab

HC

1

FST402

Food microbiology

HC

3

FST452

Food microbiology Lab

HC

1

FST405

Food processing and preservation

HC

3

FST453

Food processing and preservation lab

HC

1

FST454

Techniques in food analysis lab

HC

2

II

FSN403

Research methods and statistics

SC

3

FSN404

Clinical and therapeutic nutrition

HC

3

FSN451

Clinical and therapeutic nutrition lab

HC

1

FSN405

Advanced nutrition-II

HC

3

FSN406

Nutrition and physical fitness*

SC

2

FST407

Nutrition and biochemistry

HC

3

FST457

Nutrition and biochemistry lab

HC

1

FST408

Food product development and quality evaluation

HC

3

FST458

Food product development and quality evaluation lab

HC

1

FST411

Nutraceuticals and functional foods

SC

3

FSN491

Seminar

HC

1

III

FSN501

Food service management

SC

3

FSN551

Food service management Lab

SC

1

FSN502

Nutrition in critical conditions and emergencies

SC

3

FSN552

Nutrition in critical conditions and emergencies lab

SC

1

FSN503

Public health nutrition

HC

3

FSN553

Public health nutrition lab

HC

1

FST501

Food biotechnology

HC

3

FST502

Food packaging

HC

3

FST508

Food safety and quality control

SC

3

FST556

Food safety and quality control Lab

SC

1

FSN595

Dissertation

HC

3

IV

FSN504

National programmes and policies in nutrition

HC

3

FSN505

Dietetic techniques and patient counselling

SC

3

FST509

Environmental issues in food industry

HC

3

FSN596

Dissertation

HC

5

FSN555

Internship in food industries

SC

2
* Soft core offered to other departments.


PONDICHERRY UNIVERSITY

Department of Food Science and Technology

M.Sc. Food Science and Nutrition



S.No.


Course code


Title of the course

Category

Credits



FSN401

Advanced nutrition I

HC

3



FSN402

Human physiology

SC

3



FST401

Food chemistry

HC

3



FST451

Food chemistry lab

HC

1



FST402

Food microbiology

HC

3



FST452

Food microbiology Lab

HC

1



FST405

Food processing and preservation

HC

3



FST453

Food processing and preservation lab

HC

1



FST454

Techniques in food analysis lab

HC

2
Semester I


FSN401 ADVANCED NUTRITION – I CREDIT 3


UNIT - I 8 hours

Basis for computing nutrient requirements - latest concepts in dietary recommendations,: their uses and limitations. Body fluids and water balance - Body water compartments - Regulation of water balance - disorders of water balance - Body composition Methods of study - compositional changes during life cycle - nutritional disorders and their effect body composition.


UNIT - II 6 hours

Energy metabolism Basal and resting metabolism –influencing factors. Methods to determine energy requirements and expenditure. Thermo genesis, adaptation to altered energy intake, latest concepts in energy requirements and RDA-ICMR and WHO


UNIT - III 8 hours

Carbohydrates: Occurrence and physiological functions, Review of metabolism of carbohydrates. Lactose intolerance. Dental caries. Sugar alternatives. Role of dietary fiber in health and disease. Disorders related to carbohydrate metabolism. Glycemic index of foods and its uses. RDA-ICMR and WHO


UNIT - IV 8 hours

LipidsClassification and Functions, Review of metabolism of Lipid, Concepts of visible and invisible fats, EFA, SFA, MUFA, PUFA – sources and physiological functions. Role of lipoproteins and cholesterol, triglycerides in health and disease.


UNIT - V 6 hours

Proteins Classification and Functions, Review of metabolism of Protein, Concepts of essential and non-essential amino acids – their role in growth and development. Physiological functions of proteins. Requirements, nitrogen balance concept. Methods of evaluating protein quality. Protein malnutrition – clinical features and biochemical changes. RDA-ICMR and WHO


References


  1. Shils, M.E,; Olson, J.-, Shike, M. and Roos, C (1998). Modern Nutrition in Health and Disease, 9” edition Williams and Williams. A Beverly Co. London.

  2. Bodwell, C.E.. and Erdman, J.W. (1988) Nutrient Interactions. Marcel Dekker Inc. New York

  3. Sareen, S , Jack – James (2005). Advanced Nutrition in Human Metabolism, 4th Edition, Thomson Wordsworth Publication, USA.

  4. Indian Council of Medical Research. Nutritive Value of Indian Foods – Latest Publication.

  5. Chandra, R.K. (ad) (1992): Nutrition and Immunology, ARTS Biomedical. St. John’s Newfoundland.



FSN402 HUMAN PHYSIOLOGY CREDIT 3


UNIT - I 6 hours

Cell structure and function

Levels of cellular organization and function – organelles, tissues, organs and systems – Brief review - Cell membrane transport across cell, membrane and intercellular communication Regulation of cell multiplication

UNIT - II 12 hours

Review of the following systems

Digestive system: Review of structure and function - Secretory, Digestive and Absorptive functions - Role of liver, pancreas and gall baladder and their dysfunction - Motility and hormones of GIT. Regulation of food intakerole of hunger and satiety centers, effect of nutrients.

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. Hypothalamus and its role in various body functions-obesity, sleep, memory.

Endocrine system :Endocrine glands ( Pituitary gland, Thyroid, parathyroid, Islets of Langerhans, Adrenals, Ovary and Testis, Thymus, Pineal gland – structure, function, role of hormones, regulation of hormonal secretion,Disorders of endocrine glands Emphasis on physiology of diabetes and stress hormones.

Respiratory system: Review of structure and function. Role of lungs in the exchange of gases. Transport of oxygen and Co2. Role of haemoglobin and buffer systems. Cardio-respiratory response to exercise and physiological effects of training.

Musculo-skeletal system: Structure and function of bone, cartilage and connective tissue. Disorders of the skeletal system. Types of muscles structure and function.


UNIT - III 6 hours

Circulatory and Cardio Vascular system

Blood - formation, composition, clotting and haemostasis .Formation and function of plasma proteins. Erythropoesis. Blood groups and histocompatibility. Blood indices - Use of blood for investigation and diagnosis of specific disorders,

Structure and function of heart and blood vessels - Regulation of cardiac output and blood pressure, heart failure, hypertension.


UNIT - IV 6 hours

Excretory system

Structure and function of nephron - Urine formation - Role of kidney in maintaining pH of blood -Water, electrolyte and acid base balance - diuretics


UNIT - V 6 hours

Immune system

Cell mediated and humeral Immunity - Activation of WBC and production of antibodies. Role in inflammation and defense.


References


  1. Ganong, W.F. (1986): Review of Medical Physiology, 12th Edition, Lange Medical Publication.

  2. Guyton, A.G. and Hall, J.B. (1996): Text Book of Medical Physiology, 9th Edition, W.B. Sanders Company, Prism Books (Pvt.) Ltd., Bangalore.

  3. Wilson, K.J.W and Waugh, A. (1996): Ross and Wilson Anatomy and Physiology in Heath and Illness 8th Edition, Churchill Livingstone.

  4. Jain, A.K.: Textbook of Physiology. Vol.I and II. Avichal Publishing Co., New Delhi.

  5. McArdle, W.D., Katch, F.I. and Katch V.L(1996): Exercise Physiology. Energy, Nutrition and Human Performance, 4th Edition, Williams and Wilkins, Baltimore.



FST401 FOOD CHEMISTRY CREDIT 3


UNIT - I 8 hours

Introduction to chemistry of foods: composition and factors affecting the composition of foods, moisture in foods and methods of moisture determination. Flavonoids and tannins. Carbohydrates: occurrence and classification. Principles of structure determination, diagrammatic representation of optical isomers, absolute configurations properties of sugars, sugar derivatives. Caramelisation. Chemistry of fibre fractions and their constituents. Starch enzymes. Properties of starch, Pectic substances, their occurrence, structure, properties and use in foods. Plant acids and their functions.


UNIT - II 8 hours

Chemistry of amino acids and proteins. Classification of proteins, chemical and physical properties of proteins, structure of proteins and techniques used in elucidation of protein structure. Protein conformation, functional properties of proteins in foods, enzymatic and non enzymatic browning, hydrolysis of proteins, major food proteins and their sources. Changes in proteins during processing.


UNIT - III 8 hours

Oils and fats their chemistry, occurrence, classification, composition. Physical and chemical properties of fats, rancidity and flavour reversion, oil sources, extraction, refining, hydrogenation and interesterification.


UNIT - IV 6 hours

Vitamins classification, properties and chemistry,changes during processing. Emulsions: Definition, classification and functional properties. Essential oils, chemistry occurrence and extraction. Terpeneless oils and their use in foods.


UNIT - V 6 hours

Principles of Colorimetry, spectrophotometry, fluorimetry, atomic absorption spectroscopy and chromatographic methods


References

  1. Belitz HD.2005. Food Chemistry. Springer Verlag.

  2. Owen R. Fennema ,2006,Food Chemistry , Academic Press.

  3. Meyer LH. 1987. Food Chemistry. CBS.

  4. Potter, N. and Hotchikiss, J.H. (1996), Food Sciences, Fifth edition, CBS publishers and Distributors, New Delhi.

  5. Fennema OR.1996. Food Chemistry. Marcel Dekker.



FST451 FOOD CHEMISTRY LAB CREDIT 1



  1. Determination of boiling point and freezing point of water

  2. Estimation of sugars

  3. Stages of sugar cookery

  4. Estimation of gluten content

  5. Estimation of polyphenols

  6. Determination of acidity

  7. Determination of gelatinization

  8. Determination of natural pigments in foods

  9. Fat acidity in foods-flour

  10. Determination of refractive index of fats



FST402 FOOD MICROBIOLOGY CREDIT 3


UNIT - I 6 hours

Micro-organisms importance in food - Factors affecting the growth of micro organisms in food - Intrinsic and Extrinsic parameters that affect microbial growth. Role of microbes in fermented foods and genetically modified foods.


UNIT - II 8 hours

Spoilage of different groups of foods: Cereal and cereal products, vegetables and fruits, meat and meat products, eggs and poultry, fish and other sea foods, milk and milk products, canned food.


UNIT -III 8 hours

Methods of Isolation and detection of micro organisms or their products in food

Conventional methods - Rapid methods (Newer techniques) - Immunological methods: Fluorescent, antibody, Radio immunoassay, principles of ELISA. - Chemical methods, Thermostable nuclear, ATP measurement and PCR (Polymerised chain reactions).


UNIT - IV 6 hours

Indicators of water and food safety and quality: Microbiological criteria of foods and their Significance. The HACCP system and food safety used in controlling microbiological hazards.


UNIT - V 8 hours

Food borne diseases: Bacterial food borne diseases ( Staphylococcal intoxification, Botulism, Salmonellosis, Shigellosis, Enteropathogenic Escherichia Coli Diarrhoea, Clostridium Perfringens gastroenteritis, Bacillus cereus Gastroenteritics) Food Borne Viral Pathogens (Norwalk virus, Norovirus, Reovirus, Rotavirus, Astrovirus, Adenovirus, Parvovirus, Hepatitis A Virus) Food Borne Animal Parasites Protozoa – Giardiasis, Amebiasis, Toxoplasmosis, Sarcocystosis, Crypotosporiodiosis. Cysticercosis/Taeniasis. Roundworm – Trichinosis, Anisakiasis. Mycotoxins: Aflatoxicosis, Deoxyni valenol Mycotoxicosis, Ergotism


References


  1. Pelezar, M.I and Reid, R.D. (1993) Microbiology McGraw Hill Book Company, New York, 5th Edition.

  2. Jay, James, M(2000) Modern Food Microbilogy, 2nd Edition. CBS Publisher

  3. Adams, M.R. and M.G. Moss (1995): Food Microbiology, 1st Edition, New Age International (P) Ltd.

  4. Frazier, W.C. (1988) Food Microbiology, Mc Graw Hill Inc. 4th Edition.

  5. Doyle, P. Bonehat, L.R. and Mantville, T.J-(1997): Food Microbiology, Fundamentals and Frontiers, ASM Press, Washington DC.



FST452 FOOD MICROBIOLOGY LAB CREDIT 1


  1. Preparation of common laboratory media and special media

  2. Staining of Bacteria: Gram’s staining, acid-fast, spore, capsule and flagellar staining, Motility of bacteria, Staining of yeast and molds.

  3. Identification of important molds and yeast

  4. Microbiology of air

  5. Microbiology of water

  6. Microbiology of soil

  7. Microbiological analysis of processed food

  8. Microbiological analysis of unprocessed food

  9. Isolation of specific culture



FST405 FOOD PROCESSING AND PRESERVATION CREDIT 3


UNIT - I 9 hours

Principles of Fresh Food Storage: Nature of harvested crop, plant and animal; Product storage; Effect of cold storage and quality- storage of grains; Principles of refrigerated gas storage of food- Gas packed refrigerated foods; Sub atmospheric storage; gas atmospheric storage of foods. Principles of freezing of food product, processes and equipment for freezing of fresh and processed foods. IQF of marine products. Frozen and cold storage. Changes during freezing and storage. Microbial aspects of frozen foods.


UNIT - II 9 hours

Principles of thermal processing of food. Pasteurization, sterilization and canning. Spoilage of canned foods, storage of canned foods; Influence of canning on the quality of food; improvement in canning technology. Calculation of process time temperature-schedules. Retort processing of Ready to eat (RTE) products.Drying – Water activity, microbial spoilage due to moisture. Dehydration of fruits, vegetables, milk, animal products etc. Types of dryers. Osmotic dehydration.

Newer methods of thermal processing- batch and continuous; application of infra-red microwaves; ohmic heating.Intermediate moisture foods.


UNIT - III 6 hours

Preservation by Concentration of liquid foods :Control of water activity; preservation by concentration; reverse osmosis and membrane filtration with reference to fruit juice and milk. Freeze drying and freeze concentration.


UNIT - IV 6 hours

Other non-thermal methods, chemical preservatives, irradiation, high hydrostatic pressure, smoking. Application of Hurdle technology and minimal processing. GRAS and permissible limits for chemical preservatives and legal aspects for gamma irradiation.


UNIT - V 6 hours

Use of enzymes and microorganisms in processing and preservation of foods. Lactic acid fermentation, alcoholic fermentation, pickling, smoking.


References

    1. Arsdel WB, Copley MJ & Morgan AI. 1973. Food Dehydration. 2nd Ed. Vols. I, II. AVI Publ.

    2. Desrosier NW & James N.1977. Technology of Food Preservation. 4th Ed. AVI. Publ.

    3. Fellows PJ. 2005. Food Processing Technology: Principle and Practice. 2nd Ed. CRC.

    4. Jelen P. 1985. Introduction to Food Processing. Prentice Hall.



FST453 FOOD PROCESSING AND CREDIT 1

PRESERVATION LAB


  1. Blanching and browning control

  2. Preparation of fruit preserves (jam, jelly).

  3. Preparation of vegetable preserves (pickle)

  4. Dehydrated products – vegetables dices tray drying, osmotic dehydration of seasonal fruit.

  5. Tomato processing

  6. Fruit pulping / juice / beverage preparation

  7. Preparation and standardization of traditional Indian fermented food (idli udid and rice, dhokla – horse gram, dahi – milk) --- lactic acid fermentations. – solid state – rise in batter, softness on cooking, weight gain / loss – bulk density)

  8. Bread making - texture.

  9. Confectionery

  10. Visit to food processing and preservation unit.

FST454 TECHNIQUES IN FOOD ANALYSIS LAB CREDIT 2


  1. Estimation of calorific value of food

  2. Estimation of moisture content

  3. Estimation of ash content

  4. Estimation of protein

  5. Estimation of fat

  6. Estimation of crude fibre

  7. Estimation of Dietary fiber

  8. Estimation of Calcium

  9. Estimation of Phosphorus

  10. Estimation of iron

  11. Estimation of Vitamin C

  12. Estimation of Thiamine

  13. Estimation of Riboflavin

  14. Estimation of Vitamin A and  carotene

  15. Estimation of cholesterol

  16. Estimation of antioxidants

  17. Estimation of sugars

  18. Estimation of iodine number

  19. Estimation of saponification number



PONDICHERRY UNIVERSITY

Department of Food Science and Technology

M.Sc. Food Science and Nutrition



S.

No.


Course code


Title of the Course

Category

Credits

1

FSN403

Research methods and statistics

SC

3

2

FSN404

Clinical and therapeutic nutrition

HC

3

3

FSN451

Clinical and therapeutic nutrition lab

HC

1

4

FSN405

Advanced nutrition-II

HC

3

5

FSN406

Nutrition and physical fitness*

SC

2

6

FST407

Nutrition and biochemistry

HC

3

7

FST457

Nutrition and biochemistry lab

HC

1

8

FST408

Food product development and quality evaluation

HC

3

9

FST458

Food product development and quality evaluation lab

HC

1

10

FST411

Nutraceuticals and functional foods

SC

3

11

FSN491

Seminar

HC

1
Semester II


*Soft core offered to other departments.


FSN403 RESEARCH METHODS AND CREDIT 2

STATISTICS


UNIT -I 4 hours

Research Methodology: Meaning, objectives and types of research, research approaches, Significance of research, Research and scientific methods, Research process and criteria of good research Definition and identification of a research problem -Selection of research problem, Justification, theory, hypothesis, basic assumptions, Limitations and delimitations of the problem


UNIT -II 5 hours

Research design: Meaning and needs, Features of a good design, important concepts relating to research design, variables, experimental and control groups. Different research designs exploratory, descriptive and diagnostic, Hypothesis testing research. Sampling design – Population and sample, Steps in sampling design, Criteria for selecting a sampling procedure, Different types of sampling techniques – probability sampling and non-probability sampling. Methods of data collection – Schedules and questionnaires; Interview, Case study, Home visits, scaling methods, Reliability and validity of measuring instruments


UNIT -III 6 hours

Analysis of data : Graphical and diagrammatic presentation, Measures of central tendencies (Mean, median and mode), Measure of dispersion (Range, Mean deviation and standard deviation) and their relative measures- Qualitative methods of data analysis. Concepts and characteristics of a normal probability curve. Simple linear correlation and Regression Analysis - chi – squire test for comparing variance. Analysis of variance, Co variances and Multivariate techniques: Concept of ANOVA, one – way and Two – way ANOVA- analysis of Co-variance, Uses of computers in statistical analysis: The computer system and technology, important characteristics of computer applications in research.


UNIT -IV 5 hours

Interpretation: Meaning of interpretation, Technique of interpretation, Precaution in interpretation – Interpretation of tables and figures. Scientific Writing: Significance of report writing, Different steps in writing report- Introduction, Review of literature, Methods, Results and discussion, Summary and abstract, References Ask questions related to: content, continuity, clarity, validity internal consistency and objectivity during writing each of the above parts. Mechanics of writing reports - Drafting titles, Sub titles, tables, illustrations. Types of reports – Thesis, Article, Abstract, Project, Synopsis Precautions to be taken while writing research reports.


UNIT -V 4 hours

Framing Proposal for acquiring grants: The question to be addressed - Rationale and importance of the question being addressed - Empirical and theoretical framework - Presenting pilot study / data or background information - Research proposal and time frame - Specificity of methodology - Organization of different phases of study - Expected outcome of study and its implications – Budgeting - Available infra-structure and resources - Executive summary


References


  1. Bandarkar, P.L. and Wilkinson T.S. (2000): Methodology and Techniques of Social Research,Himalaya Publishing House, Mumbai.

  2. Copper, H.M. (1990). Intergrating research : A guide for literature reviews (2nd Edition). California: Sage

  3. Harman, E & Montages, I. (Eds.) (1997). The thesis and the book, New Delhi : Vistar.

  4. Mukherjee, R. (1989): The Quality of Life: Valuation in School Research, Sage Publications, New Delhi.

  5. Stranss, A and Corbin, J. (1990): Basis of Qualitative Research: Grounded Theory

Procedures and Techniques, Sage Publications, California


FSN404 CLINICAL AND THERAPEUTIC CREDIT 3

NUTRITION


UNIT -I 6 hours

Role of Dietitian on hospitalized and outdoor patients and development of nutritional care plan. Specific functions of a therapeutic, administrative and consultant dietitian. Team approach in patient care. Psychological considerations in patient care. Inter personal relationship with patients. Objectives of diet therapy- Regular diet and rationale for modifications in energy and other nutrients, texture-fluid, soft diets etc. Enteral and parenteral feeding – Formulations – Commercial supplements and hospital based methods of administration and monitoring. Correction of fluid balance.


UNIT -II 12 hours

Etiology, metabolic and clinical complications, prevention and recent advances in the medical nutritional management on: Weight imbalances – over weight and obesity – Cardio vascular disorders – Diabetes mellitus – GI Tract Disorders – Liver and gall bladder, Pancreatic disorders – Renal disorders –Gout – Cancer – Neurological disorders (Parkinson’s disease, Huntington’s chorea, Amyotrophic lateral sclerosis, Multiple sclerosis, Myasthenia Gravis, Alzheimer’s disease, Wilson’s disease, stroke) – Musculo-skeletal disorders ( Rheumatoid Arthritis, Osteoarthritis, Osteoporosis) – Immuno-deficiency disorders- Genetic disorders-Infections and AIDS – Respiratory problems – In born errors of metabolism.


UNIT -III 6 hours

Development of nutritional care plan- Identification of high risk patients - Assessment of patient needs based on interpretation of patient data - Assessment Components- dietary, clinical, biological, somatic, behaviour methods - Data analysis and interpretation. Medical records-types and uses.


UNIT -IV 6 hours

Nutritional Counselling: Nutritional counselling – concept, recipient and counselling environment, the problem solving counselling method. Nutrition counselling strategies-verbal and non-verbal communication, counselling models, empowerment, interpersonal skills. Nutritional counselling components-planning, implementation and evaluation.


UNIT -V 6 hours

Recent trends in concepts of medical nutrition therapy: Delivery of nutritional care and dietary counselling – Nutritional support Recent advances in techniques and feeding substrates – management of diet related health disorders- alcohol, drugs, food poisoning, allergy, anorexia etc.


References


  1. Mahan, L.K. and Escott-Stump, S. (2000): Krause’s Food Nutrition and Diet-Therapy, 10th Edition, W-13 Saunders Ltd.

  2. Shills, M.E., Olson, J.A, Shike, M and Ross, A.C. (1999): Modern Nutrition in Health and Disease, 9th Edition, A. vaiiiams and Willdns..

  3. Williams, S.R. (1993): Nutrition and Diet Therapy, 7th Edition, Times Mirror/Mosby Collage Publishing.

FSN 451 CLINICAL AND THERAPEUTIC CREDIT 1

NUTRITION LAB



    1. Planning and preparation of rehabilitation diets

    2. Planning and preparation of diet for obesity and under weight conditions

    3. Planning and preparation of diet for insulin and non insulin dependent diabetes

mellitus

    1. Planning and preparation of diet for gastrointestinal disorders

    2. Planning and preparation of diet for cardiovascular disorders

    3. Planning and preparation of diet for hepatic disorders

    4. Planning and preparation of diet for pancreatic disorders

    5. Planning and preparation of diet for renal disorders

    6. Preparation of diet counseling aids for common disorders.



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