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Communication Practice – III
HSc-101 Basic Nutrition
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:
Carbohydrates, lipids and proteins
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
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.
Importance of water and water balance – functions, sources, requirement – effect of deficiency.
A) Interrelation between nutrients – nutrition and health – visible symptoms of good health.
B) Nutrition and Infection
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.
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.
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.
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.
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.
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.
A.V.S.S. Rama Rao, A Text book of Biochemistry, 6th edition, UBSPD publications.
J.L.Jain, Sunjay Jain, Nitin Jain, S.C.H and publications.
S.C.Rastogi, Biochemistry, TATA MC Graw Hill 2nd edition.
Describe the anatomy of male and female reproductive system
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.
(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.
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.
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.
Personality : Definition-Personality types- assessment of personality – normal and abnormal personalities – preventing personality disorders.
Define Intelligence. Give an account of tests of general intelligence
Define Personality. Explain normal and abnormal personalities
Explain Projective tests for assessment of personality
Give an account of Aptitude and Interest tests
Explain experimental and survey methods
HSc-301 FAMILY NUTRITION
a. Principles of meal planning – balanced diet, dietary guidelines for Indians, food exchange lists.
b. Nutrition in pregnancy – Physiological changes and complications.
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.
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.
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.
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.
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,
6. Planning and preparation of a balanced diet for elderly.
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.