Sri venkateswara university department of home science



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SRI VENKATESWARA UNIVERSITY

DEPARTMENT OF HOME SCIENCE

CHOICE BASED CREDIT SYSTEM (C.B.C.S) SYLLABUS AND SCHEME OF EXAMINATION

(WITH EFFECT FROM THE ACADEMIC YEAR 2015 -2016)

B. Sc.HOME SCIENCE

Course :B.Sc Subject : Home Science

FIRST YEAR

Semester

Part

Course Code

Title of the Paper

No. of Hours

Credits

IA

ES

Total Marks (100)

T

P

Semester I

Part 1




Language 1

4

0

4

25

75

100

Language 2

4

0

4

25

75

100

SK/FC




Fundamentals of Communication Skills

1

2

2

25

25

50

Indian Heritage and Culture

1

2

2

25

25

50

Part 2

HSC 101

Basic Nutrition

4

-

4

25

75

100

Basic Nutrition Practicals

-

3

2

-

50

50

HSC 102

Biochemistry

4

-

4

25

75

100

Biochemistry Practicals

-

3

2

-

50

50

HSC 103

Microbiology

4

-

4

25

75

100

Microbiology Practicals

-

3

2

-

50

50










Total Marks

22

13

30







750

Semester II

Part 1




Language 1

4

0

4

25

75

100

Language 2

4

0

4

25

75

100

SK/FC




Building Vocabulary

1

2

2

25

25

50

Professional Life Skills - I

1

2

2

25

25

50

Part 2

HSC 201

Introduction to Food science

4

-

4

25

75

100

Food science Practicals

-

3

2

-

50

50

HSC 202

Human physiology

4

-

4

25

75

100

Human physiology Practicals

-

3

2

-

50

50

HSC 203

General Psychology

4

-

4

25

75

100

General Psychology Practicals

-

3

2

-

50

50










Total Marks

22

13

30







750

SECOND YEAR

Semester

Part

Course Code

Title of the Paper

No. of Hours

Credits

IA

ES

Total Marks (100)

T

P

Semester III

Part 1




Language 1

4

0

4

25

75

100

Language 2

4

0

4

25

75

100

SK/FC




Communication Practice - I

1

2

2

25

25

50

Human Values and Ethics

1

2

2

25

25

50

Part 2

HSC 301

Family Nutrition

4

-

4

25

75

100

Family Nutrition Practicals



-

3

2

-

50

50

HSC 302

Textiles - I

4

-

4

25

75

100

Textiles – I Practicals

-

3

2

-

50

50

HSC 303

Housing & Interior Decoration

4

-

4

25

75

100

Housing & Interior Decoration Practicals

-

3

2

-

50

50










Total Marks

22

13

30







750

Semester IV

Part 1




Language 1

4

0

4

25

75

100

Language 2

4

0

4

25

75

100

SK/FC




Communication Practice - II

1

2

2

25

25

50

Professional Life Skills - II

1

2

2

25

25

50

Part 2

HSC 401

Community Nutrition

4

-

4

25

75

100

Community Nutrition Practicals

-

3

2

-

50

50

HSC 402

Textiles – II

4

-

4

25

75

100

Textiles – II Practicals

-

3

2

-

50

50

HSC 403

House hold equipment

4

-

4

25

75

100

House hold equipment Practicals

-

3

2

-

50

50










Total Marks

22

13

30







750

THIRD YEAR

Semester

Part

Course Code

Title of the Paper

No. of Hours

Credits

IA

ES

Total Marks (100)

T

P

Semester V

Part 2

HSC 501

Sociology

4

-

4

25

75

100

HSC 502

Human Development

4

-

4

25

75

100

HSC 503

Textiles & Clothing

4

-

4

25

75

100

Textiles & Clothing Practicals

-

4

3

50

50

100

HSC 504

Management of family resources

4

-

4

25

75

100

Management of family resources Practicals

-

4

3

50

50

100

HSC 505

Therapeutic Nutrition

4

-

4

25

75

100

Therapeutic Nutrition Practicals

-

4

3

50

50

100

HSC 506

Home Science Extension

4

-

4

25

75

100




FC




Environmental Studies

1

2

2

25

25

50










Total Marks

25

14

35







950

Semester VI

Part 2

HSC 601

Marriage & Family dynamics


4

-

4

25

75

100

HSC 602

Preschool education


4

-

4

25

75

100

Preschool education


-

3

2

25

50

75

HSC 603

Textiles Clothing & Consumer Economics


04

-

04

25

75

100

Textiles Clothing & Consumer Economics Practicals


-

03

02

-

50

50

HSC 604

House hold economics

04

-

04

25

75

100

House hold economics Practicals

-

03

02

-

50

50

HSC 605

Food service management

04

-

04

25

75

100

Food service management Practicals

-

03

02

-

50

50

HSC 606

Home Science Extension & Community Development

04

-

04

25

75

100

Home Science Extension & Community Development Practicals

-

03

02

25

50

75




SK




Communication Practice – III

(Writing Skills)



1

2

2

25

25

50










Total Marks

25

17

36







950










Grand Total

138

83

191







4900


FIRST YEAR

Semester-I

HSc-101 Basic Nutrition

Theory: 4hrs/week

practicals: 3hrs./week

THEORY


Unit I

:

Definition and introduction to nutrition-good nutrition and mal nutrition Macro Nutrients - Classification, digestion, absorption, functions, dietary sources, RDA, clinical manifestations of deficiency and excess and storage in the body of the following in brief:

 Energy


 Carbohydrates, lipids and proteins




Unit II

:

Classification, digestion, absorption, functions, dietary sources, RDA, clinical manifestations of deficiency and excess of the following in brief:

 Fat soluble vitamins-A, D, E and K

 Water soluble vitamins – thiamin, riboflavin, niacin, pyridoxine, folate, vitamin B12 and vitamin-C

 Minerals – calcium, iron, iodine, fluorine and zinc






Unit III

:

A) Energy value of foods and energy requirement – the body’s for energy BMR activities, utilization of food to energy requirements.

B) Basal metabolism, factors affecting basal metabolic rate, calorigenic effect of food, specific dynamic action of food.

C) Acid base balance.





Unit IV

:

Importance of water and water balance – functions, sources, requirement – effect of deficiency.




Unit V

:

A) Interrelation between nutrients – nutrition and health – visible symptoms of good health.

B) Nutrition and Infection







PRACTICALS

1. Identification of nutrient rich sources of foods, their seasonal availability and price.

2. Study of nutrition labelling on selected foods.

3. List out low cost nutrient rich foods.

4. List out nutrient foods for different income groups.
REFERENCES

1. Bamji MS, Krishnaswamy K, Brahmam GNV (2009). Textbook of Human Nutrition, 3rd edition. Oxford and IBH Publishing Co. Pvt. Ltd.

2. Wardlaw MG, Insel PM (2004). Perspectives in Nutrition, Sixth Edition Mosby

3. Swaminadhan S, Advanced Text book on foods & nutrition,(1985) Vol. I&II (2nd revised and enlarge) Rappc.

4. Vijaya Khader, (2000)Food, nutrition & health, Kalyan Publishers,
BSc HOMESCIENCE

I Semester

HSc-101– BASIC NUTRITION

Model Question Paper

Time: 3 hrs. Max. Marks: 75

Section – A

Answer any five Questions not exceeding 10 sentences

Each question carries 5 Marks (Marks = 5x5 = 25 marks)
1. Write the classification of proteins.

2. Define acid base balance and how it is maintained in the body.

3. Write the functions of cardbohydrates.

4. Discuss the role of vitamin-A.

5. What are the visible symptoms of good health.

6. What are the functions of lipids.

7. Discuss the functions of B-complex vitamins in the body.

8. What about the dietary sources and recommend dietary allowance of calcium for different age groups.


Section – B

Answer any five Questions not exceeding (2) pages each

Each Question carries 10 marks (Marks = 5x10 = 50 marks)
9. Give the relation between nutrition and infection.

10. What is BMR? What are the factors affect BMR.

11. Importance of water and water balance in the body.

12. Write in detail about flourine.

13. What do you know about Iron.

14. Discuss the interrelationship of the nutrients.

15. Write about the functions and sources of Iodine.

16. What are the dietary sources and functions of zinc.



Semester- I

HSc-102 Biochemistry

Theory: 4hrs/week

Practicals: 3hrs./week

THEORY
Unit-I

Chemistry of carbohydrates, chemical characteristics, classifications, Isomerism – (Stereo – Geometrical & optical isomerism) structure of glucose, properties and tests of mono, di and polysaccharides, ring structure & tautomeric forms of sugars, colour reactions of carbohydrates.



Unit–II

Chemistry of lipids – Classifications and properties of fatty acids, and lipids. Colour reactions of lipids.



Unit–III Chemistry of proteins: Definition, properties, classification, structures of proteins and amino acids. Colour reactions of proteins.

Unit–IV

Enzymes – definition, properties, classification, nature mode of action, activation, inhibition and function , Factors effecting enzyme activity.



Unit–V Nucleic acids- DNA structure, Types of RNA,Nucleoproteins – Their role in protein synthesis.

PRACTICALS
1. Qualitative analysis of carbohydrates- Monosaccharides (Glucose, Fructose),Disaccharides (Lactose, Maltose and Sucrose) and Polysaccharides(Starch).

2. Qualitative analysis of amino acids (Tyrosine, Tryptophan and Argenine).

3. Qualitative analysis of Lipids.

REFERENCES


  1. A.V.S.S. Rama Rao, A Text book of Biochemistry, 6th edition, UBSPD publications.

  2. J.L.Jain, Sunjay Jain, Nitin Jain, S.C.H and publications.

  3. S.C.Rastogi, Biochemistry, TATA MC Graw Hill 2nd edition.

  4. U.Satyanarayana, Biochemistry, Uppala Author publishers, 2nd edition.

  5. BIOCHEMISTY – Saras publications


BSc HOME SCIENCE

Semester-I

HSc-102-Biochesmistry

Model Question Paper
Time : 3 hrs Max. Marks :75


Section – A

Answer any five Questions not exceeding 10 sentences

Each question carries 5 Marks (Marks = 5x5 = 25 marks)

  1. Write the colour reactions of carbohydrates.

  2. Explain ring structure of Glucose.

  3. Write about Phospholipids.

  4. What are essential fatty acids.

  5. Write about Isolation of proteins.

  6. Write about Ninhydrin reaction.

  7. What are exergonic and endergonic reactions.

  8. What are nucleotides.

Section – B

Answer any five Questions not exceeding (2) pages each

Each Question carries 10 marks (Marks = 5x10 = 50 marks)


  1. Write the chemical properties of carbohydrates.

  2. Write the classification of lipids.

  3. Explain about the structure of proteins.

  4. Write about high energy compounds.

  5. Explain the structure of DNA.

  6. Explain the Isomerism of carbohydrates.

  7. Explain the classifications of proteins.

  8. Explain the role of nucleoproteins in protein synthesis.


FIRST YEAR

Semester-I

HSc-103 Microbiology

Theory: 4hrs/week

practicals: 3hrs./week
THEORY

UNIT-I

Introduction to Microbiology history and its value.

Relation of Microbiology to other sciences.

Microscopic world:

Protozoa, Algal, Molds, Actinomycetales, Saccharomycetes, Bacteriaceae, Rickettsiae, Viruses, Classification – General characteristics of microorganisms, Morphology, Growth, Nutrition, Reproduction


UNIT –II

Microbial pathogenesis



  1. Important bacterial (Cholera, Typhoid, Leprosy, Tuberculosis, Diphtheria)

Rickettsial (typhus, group of spotted fever)

Viral (Measles, Encephalitis, Influenza, Poliomyelitis)

Protozoa: Diseases (Amoebiases, Malarial disease of man)


  1. Modes of infection, diagnosis, treatment, and control of infection of the above mentioned diseases



UNIT –III

  1. Bacterial physiology, Motility, growth and death of Bacteria, growth requirements –

Temperature Oxygen, PH

  1. Microorganisms in fermentation and decay

  2. Bacterial Genetics – Variations, Mutations & Recombination



UNIT –IV

Microbiology of foods and dairy products (vegetables, fruits, eggs, meat, milk, fish),Methods of food preservation, Food borne infections, Food poisoningAfla toxins



UNIT –V

Microbiology of Special Environment



  1. Study of microbes in soil, water, air sewage and plants, and animals

  2. Sanitation of drinking water

  3. Role of Microbes in carbon and nitrogen cycle

PRACTICALS


  1. Precautions to be taken in the Microbiology laboratory

  2. Study of Microscope and its parts

  3. Sterilization procedures

  1. Autoclaving

  2. Hot air oven

  1. Media preparation

  1. Nutrient agar

  2. Nutrient broth

  3. Macconkey’s agar

  4. SDA


REFERENCES

Text book of Microbiology by P.D. Sharma.

General Microbiology by R.P. Singh.

General Microbiology by Pelczar.

College Microbiology by Sundar Rajan.

Microbiology by Saras Publications.



BSc HOME SCIENCE

Semester-I

HSc-103 Microbiology

Model Question Paper
Time: 3 hrs Max. Marks:75


Section – A

Answer any five Questions not exceeding 10 sentences

Each question carries 5 Marks (Marks = 5x5 = 25 marks)

  1. Louis Pasteur

  2. Yeast structure

  3. Soil Microorganisms

  4. Disinfection

  5. Logarithmic growth phase

  6. Asexual reproduction of fungi.

  7. Carbon cycle.

  8. Bacterial nutrition.

Section – B

Answer any five Questions not exceeding (2) pages each

Each Question carries 10 marks (Marks = 5x10 = 50 marks)

  1. Explain the relation of Microbiology with other sciences.

  2. Write about the fermented food products?

  3. Write about physical methods of sterilization?

  4. Write an essay on mutations?

  5. Explain coliform test.

  6. Describe Microorganisms of water?

  7. Write about factors influencing bacterial growth?

  8. Write about N2 cycle?

FIRST YEAR

Semester-II

HSc-201 Introduction to Food Science
Theory: 4hrs/week

practicals: 3hrs./week



THEORY



Unit I

:

A) Foods-Definition and objectives in the study of foods.

B) Relation to nutrition and function of foods.

C) ICMR food group classification

D) Cereals and millets-structure, composition and nutritive value, processing, use in variety of preparations, selections, nutritional aspects and cost.






Unit II

:

A) Pulses and legumes: Composition and nutritive value, production, selection and variety, storage and processing.

B) Vegetables and fruits: Classification, nutritional aspect, pigments present, enzyme browning.






Unit III

:

A) Milk and Milk products: nutritive value, use in cookery

B) Meat, fish, poultry and eggs: nutritive value, use in cookery

C) Nuts and oils seeds: nutritive value, use in cookery

D) Spices and condiments: nutritive value, use in cookery

E) Beverages





Unit IV

:

A) Food preservation-methods, techniques, principles and their applications-high temperature, low temperature, removal of moisture, irradiation and preservatives.

B) Multi purpose foods, dehydrated foods, frozen foods, ready mixers.

C) Food spoilage

D) Improving nutritional quality of foods: Germination, Fermentation, Supplementation, Substitution, Fortification and enrichment






Unit V

:

Food Sanitation and hygiene

A) Control and inspection

B) Planning and implementation of training program for health personal.






PRACTICALS

I Standardization of weights and measures of various food items.

2. Cereals and pulse preparation.

B) Vegetable preparation.

D) Breakfast and snack preparations.

E) Milk preparation

F) Soups

G) Bakery preparation

H) Beverages

J) Egg, fish and meat preparations


REFERENCES
1. Bamji MS, Krishnaswamy K, Brahmam GNV (2009). Textbook of Human Nutrition, 3rd edition. Oxford and IBH Publishing Co. Pvt. Ltd.

2. Srilakshmi (2010). Food Science, 5th Edition. New Age International Ltd.

3. Wardlaw MG, Insel PM (2004). Perspectives in Nutrition, Sixth Edition, Mosby.


BSc HOME SCIENCE

Semester-II

HSc-201 INTRODUCTION TO FOOD SCIENCE

Model Question Paper

Time: 3 hrs. Max. Marks: 75


Section – A

Answer any five Questions not exceeding 10 sentences

Each question carries 5 Marks (Marks = 5x5 = 25 marks)
1. What are basic five food groups? How do you use the food guide.

2. Describe the preparation and advantages of parboiled rice.

3. What is enzymatic browning? What measures would you take to prevent it?

4. What are the natural toxins present in pulses?

5. Explain lathyrism.

6. What is the significance of spices in cooking.

7. Explain the composition of milk.

8. What are multipurpose foods and their importance.


Section – B

Answer any five Questions not exceeding (2) pages each

Each Question carries 10 marks (Marks = 5x10 = 50 marks)
9. Describe the various types of milk and milk products available in the market.

10. Classify beverages. What are the points to be considered while preparing and serving beverages.

11. Discuss the factors responsible for food selection.

12. Discuss the nutritive value of nuts and oil seeds.

13. Draw the diagram of egg and explain its role in cookery.

14. Describe various methods of preserving food.

15. Write the classification of foods and explain about basic five.

16. How do you alter the tenderness of meat.



FIRST YEAR

Semester -II

HSc-202 Human Physiology

Theory: 4hrs/week

practicals: 3hrs./week

THEORY
UNIT-I

(a) Skeletal system : Classification and bones-structure and functions, Joints of skeleton.

(b) Circulatory system : Blood Composition, functions, anemia, clotting of blood, blood groups.

(c) Cardiovascular system : Anatomy of the heart, heart rate, Cardiac cycle, Blood Pressure, Factors maintaining blood pressure.

UNIT-II

Respiration : Structure of respiratory organs; Mechanism and Chemistry of respiration. Abnormal types of respiration anoxia or hypoxia, Asphyxia and Artificial respiration.

UNIT-III

Excretory system : Structure and function of Kidney, blood and nerve supply to the kidney-composition, volume, formation and maturation of urine – Skin and its role in excretion.

UNIT-IV

Nervous system :

(a) Structure of neuron, reflex action, spinal cord, brain and their membranes, autonomic nervous system.

(b) Special senses : Vision (eye) , hearing (ear), perception and taste, smell and touch.

UNIT-V

Physiology of Reproduction : Anatomy of male and female reproductive system. Puberty changes.

Endocrine glands : Hormones, Secretion of hormones, and their influence on growth metabolism and reproduction.

PRACTICALS
I. Slides

1. Columnar epithelium.

2. Ciliated epithelium.

3. Squamous epithelium.

4. Striated muscle.

5. Unstriated muscle.

6. Cardiac muscle.

7. V.S.of Skin.

8. T.S. of Cartilage.

9. T.S. of Bone.

10. T.S. of Stomach

11.T.S. of Intestine.

12. T.S. of Liver.

13. T.S. of Pancreas.

14. T.S. of Kidney.

15. T.S. of Testis.

16.T.S. of Ovary.

II. Experiments.


  1. Identification of Blood groups.

  2. Preparation of Blood smear.

  3. Measurement of temperature and pulse rate before and after exercise.

  4. Test for tastes.


REFERENCES

1. Telugu Academy BooksVolume I, II, III - Pineni Indira, P.K.Jayalakshmi.

2. Text Book of Medical Physiology. - Arthur C.Guyton.

3. Living Body – Best and taylor.

4. Human Physiology – C.C. Chatterjee.

5. Medical Physiology – Ganong.

6. Human physiology – Dr. N.M. Muthayya.

BSc HOME SCIENCE

I year II Semester

Paper HSC 202 Human Physiology

Model Question Paper
Time : 3 hrs Max. Marks :75


Section – A

Answer any five Questions not exceeding 10 sentences

Each question carries 5 Marks (Marks = 5x5 = 25 marks)


  1. Blood Pressure

  2. Artificial Respiration.

  3. Classification of Bones

  4. Brain structure

  5. Structure of Ear

  6. Reflex Action

  7. Puberty Changes

  8. Factors maintaining Blood pressure

Section – B

Answer any five Questions not exceeding (2) pages each

Each Question carries 10 marks (Marks = 5x10 = 50 marks)

  1. Explain the composition of blood and its functions

  2. Describe the structure and functions of brain

  3. Describe the structure of lungs and process of respiration

  4. Explain the structure of Nephron and how urine is formed

  5. Draw the diagram of heart and explain the cardiac cycles

  6. Explain the influence of endocrine glands on growth metabolism and reproduction

  7. Give an account on special senses of nervous system

  8. Discuss the role of skin in excretory system

  9. Explain the structure and functions of Kidney

  10. Describe the anatomy of male and female reproductive system

FIRST YEAR

Semester-II

HSc-203 General Psychology

Theory: 4hrs/week



practicals: 3hrs./week

THEORY

UNIT-I

Psychology as a Science of behaviour : Difinition, scope and methods used – observational, experimental, clinical and survey methods. Branches of psychology – Developmental, social ,Abnormal, Educational and organizational psychology.

UNIT-II

(a)Perception and Attention : Object perception and perceptual constancies, organization and perception – Attention types – determinants of attention.

(b)Learning and Remembering : Definition – classical and operant conditioning- learning by imitation – cognitive learning .Kinds of remembering – nature of forgetting – improving memory.

UNIT-III

Motivation and Emotions : definition – psychological basis – classification – physiological, psychological and social motives, unconscious motivation. Definition of emotion and feelings development of emotions. Some examples of adaptive and disruptive emotions.

UNIT-IV

Intelligence, Aptitude and Interest : Definition and its nature – tests of general intelligence, extreme of intelligence, sub normal and the gifted. Definition of the terms – aptitude and interest – assessment through well known tests.

UNIT –V

Personality : Definition-Personality types- assessment of personality – normal and abnormal personalities – preventing personality disorders.

PRACTICALS


  1. Muller lyer illusion – Perception.

  2. Thurstones Interest Schedule – Vocational Interest.

  3. Bells Adjustment Inventory – Personality.

  4. Imagery.

  5. Raven’s progressive Matrices – Intelligence.

  6. Memory Recognition – Memory.

  7. Projective tests - Personality.

  8. Aptitude and Interest Test.

REFERENCES

  1. Milgard.F.R; Atkinson, R.C. and Atkinson R.L. – Introduction to psychology, Oxford, IBM, 1975.




  1. Baron, R.A. Psychology (2001) (5th edition), Pearson Education Inc., New Delhi.




  1. Feldman, R.S. (1997), Essentials of understanding psychology (3rd Edition) Mc Graw- Hill Companies. Inc. New York




  1. Parameswaran, E.G. and Beena, C. Invitation to psychology, Hyderabad: Neel Kamal Publications.


BSc HOME SCIENCE

I year II Semester

Paper HSC 203 General Psychology

Model Question Paper
Time : 3 hrs Max. Marks :75


Section – A

Answer any five Questions not exceeding 10 sentences

Each question carries 5 Marks (Marks = 5x5 = 25 marks)

      1. Define Psychology

      2. Factors of Attention

      3. Physiological Changes during Emotion

      4. Levels of Intelligence

      5. Describe Observation Method

      6. Primary Motives

      7. Gestalt Psychology

      8. Retention Methods

Section – B

Answer any five Questions not exceeding (2) pages each

Each Question carries 10 marks (Marks = 5x10 = 50 marks)

  1. Describe the scope and methods of Psychology

  2. Describe common emotional problems among children

  3. Describe the various tools (tests) to assess personality

  4. Explain Classical conditioning

  5. Define motivation and explain physiological, psychological and social motives

  6. Define Intelligence. Give an account of tests of general intelligence

  7. Define Personality. Explain normal and abnormal personalities

  8. Explain Projective tests for assessment of personality

  9. Give an account of Aptitude and Interest tests

  10. Explain experimental and survey methods

SECOND YEAR

Semester-III

HSc-301 FAMILY NUTRITION

Theory: 4hrs/week

practicals: 3hrs./week

THEORY


Unit I

:

a. Principles of meal planning – balanced diet, dietary guidelines for Indians, food exchange lists.

b. Nutrition in pregnancy – Physiological changes and complications.






Unit II

:

a. Lactation – Physiology of lactation-nutritional needs, feeding the baby.

b. Nutrition during Infancy – Growth and Development – Requirements – Nutrient needs - Breast feeding, weaning – Introduction to Supplementary foods – Feeding pattern.

c. Nutrition in preschool age-physiological development and food intake, development of food habits, diet plan.





Unit III

:

Nutrition of school children and adolescence – Growth and Nutrient needs and requirements – Food choices – Eating habits, Importance of snacks, traditions foods and regional dietary patterns.




Unit IV

:

Adult – Reference man – Reference women – Nutrient needs and Requirements during various physical activity.(Sedentary, Moderate and Heavy work), diet and life style related diseases and their prevention.




Unit V

:

Geriatric Nutrition – Factors affecting food intake and nutrient use – Nutrient needs – Nutrition related problems, physiological changes in elderly, nutritional and health concerns in old age and their management.




PRACTICALS

1. Planning and preparation of a balanced diet for pregnant women.

2. Planning and preparation of a balanced diet for a Nursing Mother.

3. Planning and preparation of a balanced diet for a Pre School Child.

4. Planning and preparation of a balanced diet during Adolescence.

5. Planning and preparation of a balanced diet for adult man and

women during different physical activities-sedentary, moderate,

heavy worker.

6. Planning and preparation of a balanced diet for elderly.

REFERENCES

1. Srilakahsmi, B., Dietetics, New Age International (P) Ltd., 2000.

2. Swaminadhan, M., 1988, Essentials of Food and Nutrition, Volume I and II, The Bangalore Printing and Publishing Co. Ltd., Bangalore.

3. Guthrie Helen A. and Mary Frances Picciano, 1999, Human Nutrition, WCB Mc. GrawHill, Boston.




BSc HOME SCIENCE

HSc-301 FAMILY NUTRITION

Model Question Paper
Time: 3 hrs. Max. Marks: 75


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