University of madras



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PRACTICALS

1. Qualitative tests for sugars – glucose, fructose, lactose, maltose and

glucose.

2. Quantitative estimation of reducing sugar.

3. Qualitative tests for proteins

4. Demonstration Experiments.

a. Estimation of total nitrogen in foods (Micro or Macrokjeldahl

methods)


b. Lipid extraction

c. Determination of Iodine value



REFERENCES
1. Conn E E and Stump P.K. – Outlines of Biochemistry – Wiley Eastern (P) Ltd. New Delhi, 1981.

2. Canteron A and Schepertz B – Biochemistry – W.B. Saunders Co., Philadelphia London, 1967.

3. Pairely J.L. and Kilgous G.L. – Essentials of biological chemistry Reinhold publishing corporations, New York 1968.

4. Gerals Litwak – A Laboratory Manual John Wiley sons Inc., New York 1960.

5. Mazur A and Harrow B – Biochemistry – A Laboratory Manual, John Wiley Sons Inc., New York 1960.

6. Mahier and Corder E H – Basic biological chemistry, Kapes and Row, New York, 1968.

7. Varley – Practical clinical biochemistry – William Heinemann Medical books – London Ltd. Inter Science books Inc, New York 1969.

8. West E.S., Todd W.R., Mosses R.S., and Van Bruggon J S – Text book of biochemistry – The Macmillan Co., New York 1968.

9. William P.J., An introduction to biochemistry, Nostrand Co., Inc. London 1972.
10. Shanmugham Ambika – Fundamentals of bio-chemistry to medical students. NVA Bharat Printers, and traders 56, Peters Road, Madras-86. 1985.

11. Karison and Peterson 1971 – Introduction to Modern bio-chemistry. Academic press, New York, London.

12. Karison and Peterson 1975 – Introduction to Modern bio-chemistry. Academic press, New York, London.

13. Talwar G.P., Sri Vatsava L.N. and Moudgil K.D. 1989 – Text book of Biochemistry and Human biology – Prentice Hall of India (P) Ltd. New Delhi – 1.

14. Rama Rao A.V.S.S. 1990 – Text book of biochemistry. 5th edition, L K and Publishers, Visakhapatnam.


CORE-PAPER - VI - BASIC COOKERY PRACTICALS

Practicals : 4 hrs/week
OBJECTIVES

a) To enable the students gain experience in the preparation of foods with attention to the preservation of their nutritive value – oriented to Indian cooking.


b) To help them understand the scientific principles governing the acceptability of food preparations.

THEORY
1) Survey of locally available foods. Nutritive value of 100 grams of food from the
basic V food group.
2) Measurement technique – Edible and non edible portion.

3) CEREALS
a) Cereal Cookery: Different methods of cooking rice-straining method, absorption methods – pressure cooking, Micro-wave, cooking over slow heat, addition of butter.
Method of mixing - Powdered cereal

Granular cereal - semolina

Fine cereal - maida / ragi flour
b) Cereal Preparations: Lime rice, tamarind rice, coconut rice, curd rice, egg fried rice, peas fried rice, uppuma, poori, paratha, bathura, ragi puttu, ragi leaf cake, idli and dosai, white sauce.
4) PULSES
a) Pulse Cookery: Factors affecting cooking - quality of pulses, cooking in hard water and soft water, pressure cooking, effect of papaya, soda and soaking on texture and cooking time – using whole bengal gram and red gram dhal.
b) Pulse preparations: Brinjal sambhar, sprouted greengram patchadi, cowpea sundal, adai, tomato dhal maseal, venpongal, omapodi, sugian, masala vadai, greengram payasam, chole.
5) VEGETABLES
a) Vegetable cookery: Effect of shreading, dicing, acid, alkali, covering, steaming and pressure cooking on vegetables – using greens, carrot, potato and beet root.
b) Vegetable preparation: Potato curry, aloo tikki, vegetable kurma, avial, keerai maseal, carrot halwa, cabbage pugath, ridgegourd and green gram dhal kootu, tomato chutney and carrot sambar.
6) FRUITS
Different ways of serving oranges, stuffed dates, Hawaiian papaya freeze, banana fritters, fruit salad, stewed apricots, banana with custard, fruit jelly and grape jam.
7) FLESH FOODS
Effect of different methods of cooking on flavour, colour, texture, appearance and palatability of meat and fish – preparations – fish fry, fish molee, sweet and sour prawns, mutton ball curry, chicken spring roll, chicken sweet corn soup, liver fry, mutton vinthalu and chicken biriyani.
8) EGGS
Factors affecting, whipping, poaching and boiling of eggs,methods of storage. Preparations using egg-custards (stirred and baked). Egg curry, puffy omelette, spicy omelette, sponge cake, chocolate cake, plain cake, angel cake and gold cake.
9) MILK AND MILK PRODUCTS
Cooking vegetables in milk using carrots and cabbage. Cream of tomato soup. Preparations – punjabi milk curry, vanilla ice cream, banana milk shake, vermicelli payasam, cucumber patchadi, thair vadai, morkulambu.
10) BEVERAGES
Making of coffee by filter, percolator and boiling methods. Preparation of panagam, butter milk, dhal rasam, tomato juice cocktail, cucumber and tomato frost, orange juice, tomato juice, coco and rose milk.
11) FRIED FOODS
Smoking point – bread cube test, frying pooris at different temperatures. Preparation of kalkal at different temperatures. Preparation of mayonnaise.

12) SUGAR COOKERY
Stages of sugar cookery, sweet preparations – vanilla fondant, chocolate fudge, peanut brittle, laddu, mysore pak and gulab jamun.
REFERENCES
1. Lowe, B. 1955. Experimental Cookery, John Wiley & Sons Inc., New York.

2. Griswold, R.M. 1962. Experimental Study of Foods, Houghton Mifflin company, Boston.

3. Ireson, A.G. and Limscomb, S.F. 1978. Foods for One or Two or More, Houghton Mifflin Co., Boston.

4. Sweetman, M.D. and Mackellar, I. 1954, Food Science and Preparation. 4th ed., John Wiley & Sons Inc., New York.

5. Pechkham, G.C. 1969. Foundations of Food Preparation, The Macmillan Company, London.

6. Paul, P.C. and Palmer, H.H. 1972. Food Theory and Application, 1st ed., John Wiley & Sons, Inc., New York.

7. Thangam, E. Philip., 1989. MODERN COOKERY. Vol 1 & 2, 4th ed., Orient Longman Ltd.
ALLIED SUBJECT II

PAPER I - BASIC COMPUTER SCIENCE AND APPLICATIONS

Theory: 4 hrs/week

Practical: 2 hrs/week

Unit – I

:

Introduction to Computers – Generations Data representation – Code conversion

Unit – II

:

Computer Peripherals – Input and Output devices Online and Office devices

Unit – III

:

Central Processor Unit – Architecture of digital computer – Memory Unit – ALU – Control Unit.

Univ – IV

:

Secondary storage Devices – sequential access storage devices – direct access storage devices – magnetic tapes – disks – hard disks – Compact disk.

Unit – V

:

Word Processing – Ms word – Database Systems – creating, modifying and working with tables – Ms Access – Internet & Applications.


SEMESTER – IV
CORE PAPER VII - FAMILY MEAL MANAGEMENT
THEORY : 4 hrs / Week

PRACTICAL : 2hrs/Week

OBJECTIVES

To enable the students to:



a. Acquire knowledge of the principles of planning diets for various stages of life cycle.
b. Develop ability to plan balanced diets for various activity groups and for various socio-economic levels.





Course Content

No. of Lectures










1

Introduction to meal management. Balanced diet - food guide, food pyramid

2










2.

Basic principles of meal planning - objectives - steps in meal planning - food cost

2










3.

Nutrition in pregnancy - physiological stages, food selection - complications of pregnancy

4










4.

Nutrition during lactation - Physiology of lactation - nutrition requirements, special foods given during lactations.

3










5.

Nutrition during infancy - Growth and development - nutrition requirements - Breast feeding - Infant formula - Introduction of supplementary foods.

4










6.

Nutrition during early childhood (Toddler/ Pre school) Growth and Nutritional needs - nutrition related problems. Feeding patterns - acceptance,

3










7.

Nutrition of school children - Nutritional requirement - Importance of snacks - school lunch.

2

8.

Nutrition during Adolescence Growth development and nutrient needs - food choices, eating habits - factors influencing them.

3










9.

Geriatric nutrition - Factors affecting food intake and nutrient use - nutrient needs -nutrition related problems

3


PRACTICALS
Unit I Objectives To enable the students to:
1. Learn the principles of meal planning.

2. Plan & prepare meals for the family members at different income levels.



3. Plan meals for special groups - infants, preschoolers, adolescents, pregnant & nursing mothers and the aged.





Course Content

No. of Lectures










1.

Basic principles of meal and menu planning

2










2.

Daily food guide - The 5 food groups, the use of the food groups. Food Costing.

4










3.

Planning for adult man and woman during different physical activities - sedentary, moderate, heavy worker. Preparation of above diet.

6










4.

Planning and Preparation of a balanced diet for a pregnant woman - Nutrient requirements, modifications of dietary pattern.

6










5.

Planning and preparation of a balanced diet for a nursing mother - modification of normal meal pattern - nutritional requirements.

4










6.

Nutrition during infancy - nutritional requirements during infancy-advantages of breast feeding - disadvantages of bottle feeding

6










7.

Supplementary feeding-preparation of weaning foods

4










8.

Planning and preparation of diet for a toddler, pre-school child-nutritional requirements - food pattern.

6










9.

Nutrition during school age - nutritional considerations - planning and preparation of meals / packed lunch.

4



















10.

Nutrition during adolescence - nutritional requirements. Factors influencing food habits - preparation of meal.

4










11.

Planning a diet for a senior citizen - factors affecting food intake and nutrient use - special needs - nutritional requirements - Preparation of meals.

6


REFERENCES

1. Guthrie H.A. & Others, "Introductory Nutrition", 1986, 6th ed. Times Mirror/Mosby College Pub Louis.

2. Anderson L. et al, "Nutrition in Health and Disease', 1982, 17th ed, J.B Lippincott Co Philadelphia.

3. Whitney E.N., Hamilton E.N. & Raffes S.R., "Understanding Nutrition", 5th ed. West Pub. Co. New York.

4. Recommended Dietary Intakes for Indians, I.C.M.R. 1989.

5. Mudambi, S.R. & M.N. Rajagopal - "Fundamentals of Food and Nutrition", 3rd ed. Wiley Eastern Ltc New Delhi-19.

6. Guthrie, H.A,, "Introductory Nutrition", 6th ed., Times Mirror/Mosby College Publ. - St Louis 1989.

7. Worthington Roberts, Bonnie S & others - "Nutrition in Pregnancy & Lactation", 3rd ed. Times Mirror Mosby College, St. Louis, 1985.



CORE-PAPER VIII - HUMAN NUTRITION

Theory - 3 hrs/week

Practicals-2hrs/week

OBJECTIVES
1. To introduce the students to the principle of Human Nutrition.
2. To gain skill in qualitative tests and quantitative estimation of nutrients.

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