I. History of Nutrition – Development of Nutrition as a Science – Definition of Nutrition – Undernutrition, over nutrition and malnutrition.
II. Carbohydrates – Definition and composition, classification, Review of digestion, absorption and metabolism – word diagram – Regulation of blood sugar, Hormonal controls, function of carbohydrates in the body. Dietary fibre – definition, soluble and insoluble fibres, sources of fibre, components, physiological effects of dietary fibre; Role of fibre in human nutrition, sources of requirements.
III. Lipids – Classification, Composition function – essential fatty acids, deficiency, food sources of EFA, Function of TGL, Characteristics of animal and vegetable fats, sterols – cholesterol – function, food sources, phosopholipids – function, ketone bodies – fat requirements – food sources, dietary lipids and their relation to the causation of Atherosclerosis and Ischaemic heart disease.
IV. Proteins – Composition – structure and classification, function of protein, Amino acids – Indispensable and dispensable amino acids – special function of amino acids – protein deficiency – Protein Energy Malnutrition – KWASHIORKOR and MARASUMS – etiology, clinical features, treatment and prevention – Evaluation of protein quality – PER, BV, NPU and NPR, chemical score, mutual and amino acid supplementation of proteins.
Energy units – Kilocalories, Megajoules, determination of energy value of foods, using Bomb calorimeter, diagram of Bomb Calorimeter – gross calorific values. Physiological energy, value of foods, relation between oxygen used and calorific value.
Determination of energy requirements, direct calorimetry. Relation between Respiratory quotient and energy output – Specific dynamic action of food (Thermogenic food in REE) indirect calorimetry – Basal metabolism – definition,determination – Benedict Roth basal Metabolism Apparatus – factors affecting BMR – determination of energy metabolism, during work – energy requirements for various types of activities, factorial methods for calculation of the daily energy requirements of an adult for varying degrees of physical activity – recommended allowances for calories, energy requirements of adults expressed in terms of Reference man and Reference woman – FA committee and ICMR committee percent calories supplied by carbohydrates, fats and proteins in average Indian diets – Energy requirements for different age groups.
a. Fat soluble vitamins – vitamin A,D,E and Vitamin K – function, effects
of deficiency, sources, requirements,units of measurement and hyper –
b. Water soluble Vitamins – ascorbic acid, thiamine, riboflavin and Niacin. - function, effects of deficiency, sources and requirements
c. Importance of folic acid, Vit B12 pyriodoxine, Biotin and Pantothanic acid to the body.
Distribution in the body, functions, food sources, requirements and effects of deficiency of calcium, phosphorous, Iron and iodine.
VIII. a. Trace elements in human nutrition – copper, fluorine, zinc – functions, foods sources, requirements and effects of deficiency.
b. Selenium and vitamin E relationship.
Chromium and glucose tolerance factor.
Distribution of water in the body, water intake and loss, exchange of water in the body, composition of body fluids, water exchange between plasma and interstitial fluid.
1. Guthrie H.A. – Introductory Nutrition C.V. Mosby Co. St. Louis.
2. Bogert, J.G.V. Briggs, D.H. Calloway Nutrition and physical fitness (1985), 11th edition – W.B. Saunders Co., Philadelphia, London, Toranto.
3. Wardlaw, G.M. Insel, P.H. – Perspectives in Nutrition (1990) Times Mirror / Mosby College Publishing Co. St. Louis, Toronto, Boston.
4. William, S.R. – Nutrition and Diet Therapy (1985) 5th edition, Mosbey Co. St. Louis.
5. M. Swaminathan “Principles of Nutrition and Dietetics”, 1993, Bappco 88, Mysore Road, Bangalore-560 018.
6. Maurice E. Shils, James A. Olson, Moshe Shike “Modern Nutrition in health and disease” (1994) eighth edition, Vol. I & II Lea & febiger Philadelphia, A waverly Company.
1. Qualitative tests for minerals
2. Quantitative estimation of calcium
3. Quantitative estimation of phosphorous.
4. Quantitative estimation of vitamin C.
5. Demonstration Experiments.
a. Estimation of Iron
b. Qualitative tests for vitamin A
c. Quantitative estimation of Carotene
ALLIED SUBJECT II
Paper II - BASIC COMPUTER SCIENCE AND APPLICATIONS
Theory: 4 hrs/week
Practical: 2 hrs/week
Unit – I
Introduction to programming – Efficiency of a language – Constituents of a language – Comparison of language – Data processing techniques – modes of data processing – Flowcharting techniques.
Unit – II
C Fundamentals – Character set – Identifier and keywords – data types – constants – Variables – Declaration Expressions – Statements – Arthimetic, Unary, Relationals and logical, Assignment and conditional operators – Library functions.
Unit – III
Data input/output functions – simple C programs – flow of control – Control structures – Switch, break and continue, go to statements – Comma operator.
Unit – IV
Functions – Defining, accessing functions – functional prototypes – passing arguments – Recursions – storage classes – Multi – file programs.
Unit – V
Pointers – Declarations – Passing pointers to functions operations in pointers – pointer and arrays – array of pointers – structures and pointers – Files Creating : Processing, Opening and closing – Bit wise operation.
ALLIED PRACTICAL II
BASIC COMPUTER SCIENCE AND APPLICATION
LIST OF PRACTICALS TO BE DONE IN C LANGUAGE
1. Find the area and circumference of a circle given the radius.
2. Find the simple and compound interest
3. Sort the given numbers and hence find the minimum and the maximum
4. Find the sum of a general series
5. Find the exponential value using series
6. Find the cosine value using series
7. Find the sine value using series
8. String handling – to find the occurrence of a particular character.
9. Find the occurrence of a sub string.
10. Count the number of characters, vowels, digits, etc.
11. Understand the concept of recursion – factorial and nor value
12. String palindrome checking
13. Understand the concepts of pointers – pass by value and pass by reference.
14. Matrix addition, subtraction and multiplication using pointers
15. Trace of a matrix using pointers
Paper : I
1. M.M. Mano, Digital Logic and Computer Design, Prentice Hall of India, 1994.
2. M.M. Mano, Digital Design, 3rd Ed., Peason Education, 2002.
3. G. Counter and A. Marquir, Microsoft Office 2000, BPB Pub. 1999.
4. M. Levine Yomg, Internet – The Complete Reference, TMH, 1999.
5. H. Hahn, Internet Complete Reference, TMH Edition, 1996.
Paper – II
Reference Books :
1. B.W. Kernighan and D.M. Ritchie. The C Programming Languages, 2nd Edition PHI, 1988.
2. H. Schildt, C. The Complete Reference, 4th Edition, TMH Edition, 2000.
3. Goltfried B.S., Programming with C, Second Edition, TMH Pub. Co. Ltd. New Delhi 1996.
4. Kanetkar Y., Letus C, BPB Pub., New Delhi 1999.
SEMESTER - V
CORE-PAPER IX - HUMAN DEVELOPMENT
[Common Syllabus for B.Sc. (I.D.) & B.Sc., (Clinical Nutrition)]
Theory - 4 hrs/week
To enable students to
1. Understand development aspects – physical and Motor, cognitive, emotional, language, moral, creative – from conception to oldage, so that they can be guided effectively.
2. Develop a scientific attitude and knowledge towards the behaviour patterns of an individual and various factors influencing them.
I. GROWTH AND DEVELOPMENT
a. Meaning and Importance of Growth and development – principles governing growth and development – developmental tasks of different stages.
b. Methods of study of human development.
II. PRENATAL DEVELOPMENT
a. Conception, test-tube baby, periods of prenatal development, factors affecting prenatal development; prenatal care.
b. Management of Normal pregnancy – hygiene, diet and Medical supervision; common discomfort and hazards during pregnancy. Birth process – signs of labour, stage of labour, types of birth, birth injuries.
III. POST – NATAL CARE
a. Post-natal care – Normal puerperium, prevention of Gynaecological complications. Adjustment of the new born to temperature, breathing, feeding and Elimination.
IV. BABYHOOD (0 – 2 YEARS)
a. Infancy – characteristics – physical, social and emotional development, cognitive and Language.
b. Effect of Stimulation – care of infants – Feeding, toilet training, bathing, clothing, sleeping and Immunisation, Importance of “Mothering”. Importance of psychological needs.
c. Common ailments
V. PRE-SCHOOL STAGE (2 – 6 YEARS)
a. Characteristics, study on physical, social, emotional, intellectual and Language development.
b. Behaviour problems – causes, prevention and treatment.
VI. LATE CHILDHOOD PERIOD (6 – 12 YEAR)
Characteristics, study on physical, social, emotional, intellectual, language and moral development.
VII. HABIT FORMATION:
Need for developing good habits in Infants and children; principle underlying habit formation.
VIII. ADOLESCENCE (12 – 18 YEARS)
a. Physical and psychological changes, emotional, moral and social development. Problems of Adolescence.
b. Delinquency – causes, prevention and rehabilitation.
IX. ADULT HOOD (18 – 60 YEARS)
Characteristics and developmental task. All aspects of development and vocational adjustments.
X. OLD AGE (60 AND ABOVE)
Physical & Psychological changes, problems of aged, place of aged in Indian society.
XI. NURSERY SCHOOL
Aims and objectives, building equipment, curriculum programme and personnel.
1. Preparation of case history of a child.
2. Observation of various developments of a particular child
3. Sociometric study on Adolescents
4. Survey on problems of oldage.
1. Biscof, L.J. (1976), Adult Psychology, Harper and Row Publishers.
2. Devadas R.P. and Jaya, N. (1984). Text Book of Child Development, Mac. Millan Co.
3. Hurlock E.B. (1970). Child Growth & Development. Tata Mc. Graw – Hill Co.
4. Hurlock E.B. (1972) Child development – Tata Mc Graw – Hill Book Co.
5. Hurlock E.B. (1974). Developmental Psychology, Tata Mc. Graw – Hill Co.
6. Jersild, A.T., Telford, C.M. Saurey, J.M. (1975) Child Psychology, Prentice – Hall India.
7. Nikunas. J. (1976) Human Development. Tata Mc. Graw – Hill book Co.
8. Roger Dorothy. (1972). The Psychology of Adolescence, Prentice – Hall Inc.
9. Suriakanthi, A (1997) Child Development – An Introduction. Kavitha Publishers.
CORE-PAPER – X - DIETETICS
Theory - 4 hrs/week
To enable students
1) to obtain knowledge on role of diet in disease conditions.
2) to gain experience in planning, preparing and serving therapeutic diet.
1. Principles of diet therapy – Routine Hospital diets – special feeding
methods – Tube feeding, parenteral nutrition.
2. Etiology and modification of diet in febrile conditions – Typhoid,
3. Etiology and modification of diet in obesity and underweight.
4. Etiology and modification of diet in gastro intestinal disease, peptic ulcer,
5. Etiology and modification of diet in diseases of liver and gall bladder.
a. hepatitis b. cirrhosis c. Cholesititis and
6. Prevalence, pathogenesis, risk factors and modification of diet in
cardiovascular disease – atherosclerosis, hypertension.
7. Prevalence, types, etiology, symptoms, diagnosis and treatment of
metabolic disorder – diabetes mellitus.
8. Etiology and modification of diet in diseases of the kidney – glomerulo
nephritis, nephrotic syndrome, acute and chronic renal failure, dialysis –
9. Risk factors and modification of diet in cancer – Nutritional problems of
cancer therapy – Role of antioxidants in the prevention of degenerative
10. The Dietetitian – Responsibilities in Indian context – Diet counselling –
Registered dietition and the Indian dietetic Association.
I. Planning and preparing of diets for the following conditions / stages.
1. Clear fluid, full fluid and soft diet.
2. Diet in fever – Typhoid, tuberculosis.
Diet in obesity and under weight
Diet in atherosclerosis and hypertension
Diet in ulcer, diarrhoea and constipation
Diet in hepatitis and cirrhosis of liver
Diet in diabetes mellitus with insulin and without insulin
Diet in Nephritis and Nephrosis
Visit to the dietary department of hospital
1. Sue Rodwell Williams. Nutrition and Diet therapy (1985). The C.V.
Mosby Saint Louis.
2. Bogeri, J.G.V. Brigg – D.H. Colloway, Nutrition & Physical fitness
(1973), W.B. Saunders Philadelphri – London.
3. F.P. Antia Clinical Nutrition & Dietetics (1973). Oxford University Press,
Delhi, London, New York.
4. M.V. Krause & M.A. Mahan. Food Nutrition and Diet Therapy (1992).
W.B. Saunders company, Philadelphia London, Toronto.
5. Robinson, C.H. Lawles, M.R. Chenoweth. W.L. Garwick, A.E. Normal
and Therapeutic Nutrition (1990). The Macmillan Company, New York.
6. M. Swaminathan, Essential of Nutrition Vol. I & II (1974). The Ganesy
and company, Madras-17.
7. K.M. King, F. Morley, R & Burgess, Nutrition for developing countries
(1972). Oxford University Press, Delhi, London, New York.
8. Wilson, E.P. Fisher K.H. and Fuqua M.E. Principles of Nutrition (1975).
John Willey & Sons New York, London.
9. G.A. Helen – Introductory Nutrition (1974); C.V. Mosby Company Saint
10. C. Gopalan, S.C. Balasubramanian S.V. Ramestri and Visweswara Rao.
Diet Atlas, (1971) ICMR New Delhi, India.
11. Aykroyd, W.R., Gopalan, C. and S.C. Balasubramanian. The nutritive
values of Indian foods & planning of satisfactory diets (1971) ICMR
12. Davidson & Passmore R & Brock J.B. Human Nutrition & dietetics
(1976). The English Languages Book Society & Churchill Living stone.
13. David, M. Paize et. al. Clinical Nutrition, (1988) C.V. Moshy Co. St. Louis.
1. Journal of American Dietetics Association, American Dietetic Association,
2. Indian Journal of Nutrition and Dietetics – Avinashilingam Institute for Home Science and Higher Education, Coimbatore.
CORE-PAPER XII - FUNDAMENTALS OF TEXTILES AND CLOTHING
Theory - 5 hrs/week OBJECTIVES
To help the students to
1. Study the science of Textiles and use this knowledge in wise buying.
2. Understand the techniques of weaving and fabric finishing
3. Learn the techniques involved in printing and dyeing.