B.Voc in Food,Nutrition & Dietetics

B.Voc in Food,Nutrition & Dietetics

Teachers
Er. Adnan Mohammad Khan (Assistant Professor)
Category:
Uncategorized /
₹0
B.Voc in Food,Nutrition & Dietetics

₹0

B.Voc- Food, Nutrition and Dietetics

 

Programme Outcomes-: The Bachelor of Vocation (B.Voc) in Food, Nutrition, and Dietetics is specially designed to equip students at their bachelor level with practical skills and core theoretical knowledge for flourishing careers as a practicing Dietitian and Nutritionist. It boosts the students’ skills of diagnosis,  nutritional assessment, diet planning & Patient counselling for serving the healthcare industry by curing the diet & nutrition related diseases.

It focuses on building resilience to meet the dynamic demands of the food and healthcare industries.

Duration:-

3 year (6 Semesters)

 Eligibility:-

12th pass (any stream)

 

 

 

 

 

COURSE STRUCTURE-:

S.NO SUBJECT SUBJECT CODE SUBJECT NAME PERIODS EVALUATION SCHEME COURSE TOTAL CREDITS

TOTAL
L T P MID TERM EXAM EXTERNAL EXAM
IA AS+AT TOTAL
1ST SEMESTER
1 Subject-1 BND-101 Fundamentals of Nutrition 3 1 0 30 10 40 60 100 4
2 Subject-2 BND-102 Basic Food Science & Technology 3 1 0 30 10 40 60 100 4
3 Subject-3 BND-103 Human Anatomy & Physiology 3 1 0 30 10 40 60 100 4
4 Subject-4 BND-104 Clinical Dietetics 3 1 0 30 10 40 60 100 4
5 Subject-5 BND-105 Business & English Communication Skills 3 1 0 30 10 40 60 100 4
Practical
6 Subject-6 BND-106 LAB- Clinical Dietetics 0 0 8 30 10 40 60 100 8
7 Subject-7 BND-107 LAB-Basic Food Science & Technology 0 0 8 30 10 40 60 100 8
1st semester Credits 36 0 0         700 36
IInd SEMESTER
1 Subject-1 BND-201 Immunology 3 1 0 30 10 40 60 100 4
2 Subject-2 BND-202 Community Nutrition 3 1 0 30 10 40 60 100 4
3 Subject-3 BND-203 Diet Therapy for Common Diseases 3 1 0 30 10 40 60 100 4
4 Subject-4 BND-204 Food Preservation Techniques 3 1 0 30 10 40 60 100 4
5 Subject-5 BND-205 Food Safety, Hygiene &Hospital Management 3 1 0 30 10 40 60 100 4
Practical
6 Subject-6 BND-206 LAB- Food Preservation Techniques 0 0 8 30 10 40 60 100 8
7 Subject-7 BND-207 LAB- Food Safety& Hygiene 0 0 8 30 10 40 60 100 8
2nd semester Credits 36 0 0         700 36
IIIrd SEMESTER
1 Subject-1 BND-301 Nutritional Biochemistry 3 1 0 30 10 40 60 100 4
2 Subject-2 BND-302 Introduction to Microbiology 3 1 0 30 10 40 60 100 4
3 Subject-3 BND-303 Advanced Food Science & Technology 3 1 0 30 10 40 60 100 4
4 Subject-4 BND-304 Food Product Development 3 1 0 30 10 40 60 100 4
5 Subject-5 BND-305 Entrepreneurship & Small Business Management 3 1 0 30 10 40 60 100 4
Practical
6 Subject-6 BND-306 LAB- Nutritional Biochemistry 0 0 8 30 10 40 60 100 8
7 Subject-7 BND-307 LAB- Introduction to Microbiology 0 0 8 30 10 40 60 100 8
3rd semester Credits 36 0 0         700 36
IVth SEMESTER
1 Subject-1 BND-401  Diet Counseling & Patient Education 3 1 0 30 10 40 60 100 4
2 Subject-2 BND-402 Geriatric Nutrition 3 1 0 30 10 40 60 100 4
3 Subject-3 BND-403 Pediatric Nutrition 3 1 0 30 10 40 60 100 4
4 Subject-4 BND-404 Sports Nutrition 3 1 0 30 10 40 60 100 4
5 Subject-5 BND-405 Computer Application & IT Skills 3 1 0 30 10 40 60 100 4
Practical
6 Subject-6 BND-406  LAB- Diet Counseling & Patient Education 0 0 8 30 10 40 60 100 8
7 Subject-7 BND-407 LAB- Computer Application & IT Skills 0 0 8 30 10 40 60 100 8
4th semester Credits 36 0 0         700 36
Vth SEMESTER
1 Subject-1 BND-501 Advanced Diet Therapy 3 1 0 30 10 40 60 100 4
2 Subject-2 BND-502 Functional Foods & Nutraceuticals 3 1 0 30 10 40 60 100 4
3 Subject-3 BND-503 Food Labeling & Regulations 3 1 0 30 10 40 60 100 4
4 Subject-4 BND-504 Research Methodology 3 1 0 30 10 40 60 100 4
5 Subject-5 BND-505 Summer/ Winter Training 3 1 0 30 10 40 60 100 4
Practical
6 Subject-6 BND-506  LAB-Advanced Diet Therapy 0 0 8 30 10 40 60 100 8
7 Subject-7 BND-507 LAB- Research Methodology 0 0 8 30 10 40 60 100 8
5th semester Credits 36 0 0         700 36
VIth SEMESTER
1 Subject-1 BND-601 Pharmacology & Nutrition 3 1 0 30 10 40 60 100 4
2 Subject-2 BND-602 Public Health Nutrition 3 1 0 30 10 40 60 100 4
3 Subject-3 BND-603 Food Policy & Planning 3 1 0 30 10 40 60 100 4
 
4 Subject-4 BND-604 Food Toxicology 3 1 0 30 10 40 60 100 4
Practical
5 Subject-5 BND-605 Internship/ Project 0 0 24 0 0 100 100 200 24
6 Subject- 6 BND- 606 LAB- Food Toxicology 0 0 8 30 10 40 60 100 8
6th semester Credits 48             700 48

 
TOTAL               4200 228
                               

    

IA- Internal Assessment

AS- Assignment

AT-Attendance

L-Lecture

T-Tutorial

P-Practical

 

Semester Subject Code Subject
     
I BND-101 Fundamentals of Nutrition
BND-102 Basic Food Science & Technology
BND-103 Human Anatomy &Physiology
BND-104 Clinical Dietetics
BND-105 Business & English Communication Skills
BND-106- LAB LAB- Clinical Dietetics
  BND-107- LAB LAB- Basic Food Science & Technology
     
II BND-201 Immunology
BND-202 Community Nutrition
BND-203 Diet Therapy for Common Diseases
BND-204 Food Preservation Techniques
BND-205 Food Safety, Hygiene &Hospital Management
BND-206- LAB LAB- Food Preservation Techniques
BND-207- LAB  LAB- Food Safety & Hygiene
     
III BND-301 Nutritional Biochemistry
BND-302 Introduction to Microbiology
BND-303 Advanced Food Science & Technology
BND-304 Food Product Development
BND-305 Entrepreneurship and Small Business Management
BND-306- LAB LAB- Nutritional Biochemistry
  BND-307- LAB LAB- Introduction to Microbiology
     
IV BND-401 Diet Counseling & Patient Education
BND-402 Geriatric Nutrition
BND-403 Pediatric Nutrition
BND-404 Sports Nutrition
BND-405 Computer Application & IT Skills
BND-406- LAB LAB- Diet Counseling & Patient Education
BND-407- LAB LAB- Computer Application & IT Skills
     
V BND-501 Advanced Diet Therapy
BND-502 Functional Foods & Nutraceuticals
BND-503 Food Labeling and Regulations
BND-504 Research Methodology
BND-505 Summer Training/ Winter Training
BND-506- LAB LAB- Advanced Diet Therapy
  BND-507- LAB LAB- Research Methodology
     
VI BND-601 Pharmacology & Nutrition
BND-602 Public Health Nutrition
BND-603 Food Policy & Planning
BND-604 Food Toxicology
BND-605 Internship / Project
  BND-606- LAB LAB- Food Toxicology

 

 

 

Semester 1-

BND 101- Fundamentals of Nutrition-

Unit 1- Introduction To Nutrition- Definition, Importance of nutrition, Classification of Nutrients- Macronutrients, Micronutrients, Role of nutrients in health and disease prevention, Water- Importance in Hydration and Bodily Functions, Digestive and Absorption, Nutrient Deficiencies and associated risks, Impact of Nutrition on Health

 

Unit 2- Energy Balance and Metabolism– ATP production, Energy balance, Basal Metabolic Rate (BMR), Total Daily Energy Expenditure (TDEE), Regulation of Metabolism, Metabolic pathways – Glycolysis Pathway, Lipolysis Pathway, Protein Metabolism, Factors Influencing Energy Balance, Impact of Diet on Metabolism, Weight Management, Factors influencing weight gain, loss and maintenance

 

Unit 3- Dietary Requirements– Dietary Reference Intakes (DRI)- Recommended Dietary Allowances (RDA), Estimated Average Requirement (EAR), Adequate Intake (AI), and Upper Intake Level (UL), Food groups and dietary patterns, Nutrient density and Balanced Diets, Special Diets- Vegetarian, vegan, gluten-free, ketogenic and other diets, Cultural and religious dietary practices, Food pyramids, Impact of socioeconomic status on diet

 

Unit 4- Characteristics of a Nutritious Diet– Adequacy, Balance, Calorie control, Variation in diets, Nutrient density, Food Groups in a Nutritious Diet- Fruits and vegetables, Whole grains and cereals, Animal based protein, Plant based protein, Meal Planning- Importance of portion control, Strengthening of Immune System through balanced nutrition, Role of Nutritious Diet in mental health and cognitive function, Healthy Eating Patterns, Role of supplements in a Nutritious Diet

 

Reference Books- Fundamentals of Foods, Nutrition and Diet Therapy by
Sumati R. Mudambi, Fundamentals of Food and Nutrition by Dr. Nuzhat Sultana and Dr. M.S. Khandat, Nutrition: A Practical Approach by Dr. Ramesh Bijlani, Nutrition: Science and Applications by Lori A. Smolin and Mary B. Grosvenor, Advanced Nutrition and Human Metabolism by Sareen S. Gropper, Jack L. Smith, and Timothy P. Carr, The Science of Nutrition by Janice Thompson, Melinda Manor and Linda Vaughan

 

BND 102- Basic Food Science & Technology-

Unit 1– Introduction to Food Science– Definition and Scope of food science and technology, Importance of Food Science, Composition of Food, Food Safety and Hygiene, Food Chemistry- Macronutrients in Food, Macronutrients in Food, Food Additives, Food Emulsions and Foams, The role of food science in food production and quality

 

Unit 2- Nutrition and Food Technology – Fortified and Enriched Foods, Role of Vitamins and Minerals to prevent deficiencies, Dietary Supplements- Types of supplements and their regulatory status, Nutraceuticals, Functional foods with health-promoting or disease-preventing properties, Personalized Nutrition- Customized diets based on genetics and individual health needs

 

Unit 3– Food Processing and Preservation Techniques- Methods of Food Preservation- Canning, freezing, drying, fermentation and pickling. Heat Processing- Pasteurization, Sterilization, Low-Temperature Processing- Freezing, refrigeration and cryogenic techniques, Fermentation Technology- Yeast, bacteria and Molds in food production, Food Packaging- Packaging materials, vacuum sealing and modified atmosphere packaging (MAP)

 

Unit 4- Food Biotechnology- Genetic Engineering in Food, Genetic modification of crops, Fermentation Biotechnology- Use of bacteria, yeasts and Molds in food production, Enzyme Technology- Applications of enzymes in food production and fruit juice processing, GMOs (Genetically Modified Organisms) – Applications, Benefits, GMOs used in food production

 

Reference Books- Basic Food Science & Technology by S. M. Reddy, Food Nutrition, Science and Technology by Neelam Singh, Food Science and Technology by Bhupendra Singh Khatkar, Food Science by Norman N. Potter and Joseph H. Hotchkiss, Introduction to Food Science and Technology by George Stewart and Maynard A. Joslyn, Essentials of Food Science by Vickie A. Vaclavik and Elizabeth W. Christian

 

BND 103- Human Anatomy and Physiology-

Unit 1- Introduction to Human Anatomy and Physiology- Structure and Functions of the human body, body cavities (cranial, thoracic, abdominal), Levels of Organization- From cells to tissues, organs and organ systems, Homeostasis, Cell, Blood, Muscular system, Skeleton system, Reproductive System, Respiratory System, Excretory System, Mitosis, Meiosis, DNA, RNA, DNA replication, Transcription and Translation, Human Genetics, Integumentary System- Structure of the Skin- Epidermis, dermis and hypodermis layers, Functions of the Skin, Hair, Nails and Glands- Hair follicles, sebaceous glands, sweat glands, Cell Metabolism- Active Transport, Passive Transport, Sodium gated channels, Calcium gated channels

 

Unit 2- Digestive & Endocrine System- Digestive System- Regulation of Metabolism- Organs Involved in Digestion, Functioning of Liver, Digestive Process- Mechanical and chemical digestion, absorption of nutrients, Enzymes and Digestive Juices- Role of saliva, gastric acid, bile and pancreatic enzymes, Digestive Disorders- Acid reflux, irritable bowel syndrome (IBS), Crohn’s disease, celiac disease

Endocrine System- Hormones and Glands- Endocrine glands- pituitary, thyroid, adrenal, pancreas and their hormones. Hormones like insulin, glucagon, thyroxine and cortisol in metabolism regulation. Endocrine Feedback Mechanisms, Endocrine Disorders- Diabetes, hypothyroidism, hyperthyroidism, Cushing’s Syndrome

 

Unit 3– Cardiovascular & Immune System– Cardiovascular system- Heart Structure and Functions, Chambers of the heart (atria, ventricles), valves and blood flow, Blood Vessels- Arteries, veins, and capillaries, structure and function, Blood Composition- Red blood cells, white blood cells, platelets and plasma, Circulatory Pathways- Systemic and pulmonary circulation, Cardiovascular Diseases- Hypertension, heart attack, stroke, atherosclerosis,

Immune System- Defense System- Innate immunity- barriers, phagocytosis, adaptive immunity- T cells, B cells, Antibodies, Immune System Disorders- Autoimmune diseases, immunodeficiency (HIV/AIDS), Allergies

 

Unit 4- Ageing and Human Physiology- Physiological Changes with Age- Changes in musculoskeletal, cardiovascular, respiratory and nervous systems, Age-Related Diseases- Osteoporosis, arthritis, Alzheimer’s disease, Hyperuricemia, cardiovascular diseases, Gerontology- Study of aging processes, Promotion of health and well-being in older adults

 

Reference Books- Textbook of Anatomy by Inderbir Singh, Human Physiology by C.C. Chatterjee, Human Anatomy & Physiology by Elaine N. Marieb and Katja Hoehn, Essentials of Human Anatomy and Physiology by Elaine N. Marieb, Principles of Anatomy and Physiology by Gerard J. Tortora and Bryan H. Derrickson, Gray’s Anatomy for Students by Richard L. Drake, Wayne Vogl and Adam W. M. Mitchell

 

 

BND 104- Clinical Dietetics-

Unit 1- Fundamentals of Clinical Dietetics– Role of Clinical Dietitians, Nutritional Assessment- Anthropometric measurements, Biochemical parameters, Serum albumin, lipid profile, Clinical history and dietary intake analysis, Dietary Reference Intakes (DRIs), Types of Diets, Modified Nutrient Diet

 

Unit 2- Clinical Case Studies and Meal Planning– Individualized Diet Plans- Evidence based nutrition interventions for patients, Nutritional Counselling Skills, Effective communication and patient education, Diet for Pregnant Lady, Lactating women, Thyroid person, Old age people, Infants, Allergic persons, Lactose Intolerant people, Gluten Intolerant people, ICU charts, Diet according to different critical care diseases

 

Unit 3– Legal and Ethical Aspects– Scope of Practice- Responsibilities and boundaries for clinical dietitians, Patient Confidentiality- Adhering to HIPAA and other regulations, Ethical Dilemmas in Nutrition Care- Cultural considerations, Informed Consent, Confidentiality and Privacy, Malpractice and Liability

 

Unit 4- Nutritional care- Nutritional requirements and Recommended Dietary allowances (RDA) for the entire life span including periods of normal and physiological stress and strain, Nutritional care of special groups- infancy childhood, adolescent, pregnancy, lactation, old age and athletes, Principles of emergency feeding, diet plan for weight loss, weight gain, balanced diet, diet plan for sports and gym, keto diet.

 

 

Reference Books– Fundamentals of Clinical Nutrition by S. L. Malhotra, Textbook of Therapeutic Nutrition by Sheila John, Essentials of Clinical Nutrition by R. Chandra, Diet Planning for Diseases by Swaminathan, Clinical Dietetics and Nutrition by F.P. Antia and K.M. Abraham, Manual of Clinical Dietetics by American Dietetic Association, Human Nutrition and Dietetics by J. S. Garrow, W.P.T. James and A. Ralph

 

 

BND 105- Business & English Communication Skills-

Unit 1- Introduction to Communication Skills– Definition, Exchanging information, Ideas and Emotions. Importance of Communication Skills, Impact of communication on personal and professional life, Components of Communication- Sender, message, receiver, feedback and context, Types of Communication, Empathy in Communication, Effective Feedback, Assertiveness in communication, Constructing Logical Arguments, Debate and Discussion, Problem-Solving Communication

 

Unit 2- Verbal & Non-Verbal Communication– Verbal Communication- Effective Speaking Skills- Clarity, articulation, tone, pace, Public Speaking- Confident speaking, Stage fright and Audience Engagement, Pronunciation and Intonation, Fluency and Vocabulary, Conversation Etiquette- Polite and Effective conversations, Non- Verbal Communication- Body Language: Gestures, posture, facial expressions in communication, Eye Contact, Gestures and Movements, Personal Space and Proxemics, Tone of Voice

 

Unit 3- Business Communication Skills- Core Communication Skills- Verbal communication, Nonverbal communication, Cross-cultural communication; Professional Writing- Email etiquette, Report writing, Business proposals; Presentation Skills- Public speaking, Using visual aids (e.g., PowerPoint), Engaging and persuading the audience; Interpersonal Communication- Building rapport, Conflict resolution,  Giving and receiving feedback, Negotiation skills; Networking Skills- Building professional relationships, Effective self-introduction, Social media networking; Leadership Communication- Communicating vision and goals, Motivating and inspiring teams, Crisis communication

 

Unit 4- Written Communication & Listening Skills– Writing Skills- Sentence structure, grammar, Formal vs. Informal Writing- Language and style for different contexts, Business Writing- Writing emails, memos, reports, proposals, other business correspondence, Creative Writing- Stories, poetry, Writing for the Web- Content for blogs, social media and website, Listening Skills- Active Listening-Techniques to understand and engage with the speaker, Listening Barriers- Identifying obstacles to effective listening, Listening in Different Contexts- Listening in meetings, presentations and conversations, Note-Taking- Key points during discussions or lectures

Unit 5- Public Speaking and Presentation Skills- Speech Preparation- Structuring a speech/ presentation, Visual Aids- PowerPoint, charts and other tools to enhance a presentation, Engaging the Audience- Techniques to capture attention, Audience Engagement, Handling Questions- Responding to questions and giving feedback, Overcoming Nervousness- Managing Stage Fright

 

Reference Books- Business Communication by Meenakshi Raman and Prakash Singh, Effective Technical Communication by M. Ashraf Rizvi, Functional English for Communication by J.P. Mittal, Excellence in Business Communication by John V. Thill and Courtland L. Bovee, Functional English for Communication by J.P. Mittal, The Art of English Communication by Meenakshi Raman, Mastering English Communication by S. M. Shakir, Fluent English by Barbara Raifsnider

 

BND 106- (LAB)- Clinical Dietetics-

  1. Demonstration & identifying different body organs in human bod
  2. Measurement of blood pressure, pulse rate, Measuring temperature
  3. Identifying blood group
  4. Yoga
  5. Effects of different exercises on different parts of body -Jogging, brisk walking, yoga, swimming, cycling, Stress- exercises, light weight lifting and Heavy weight lifting, etc
  6. Study of different types of microscopes and their uses
  7. Microscopic examination of permanent slides.
  8. Identification of blood cells by study of peripheral blood smear
  9. Elicitation of reflexes and jerks
  10. Estimation of haemoglobin, RBC, WBC, TLC

 

  • Nutritional Diets-
  1. To prepare recipes as per different food preparation methods like boiling, roasting, frying, sauting, baking
  2. To prepare recipes as per different value addition processing like fermentation, malting, germination etc
  3. To prepare recipes as per different food preservation methods like canning, pickling, drying, roasting, freezing
  4. Project presentation on market survey on ready to eat/ ready to cook food products

 

  • Nutritional Assessment-
  1. Anthropometric measurements- BMI, skinfold thickness, waist-hip ratio
  2. Dietary assessment using 24-hour recall, food frequency questionnaire (FFQ) and diet history
  3. Biochemical analysis- haemoglobin levels, lipid profile, serum albumin, etc
  4. Clinical assessment of physical signs of nutrient deficiencies

 

  • Therapeutic Diet Planning-
  1. Low-sodium diet for hypertension
  2. High-protein diet for patients recovering from surgery
  3. Diabetic diet focusing on glycemic index and load
  4. Renal diet (low potassium, low phosphate) for chronic kidney disease
  5. Low-fat, low-cholesterol diet for cardiovascular diseases

 

BND 107- (LAB)- Basic Food Science & Technology-

  • Working principles of: spectrophotometry, chromatography, electrophoresis, titration, colorimeter
  • Estimation of Moisture Content in food
  • Estimation of Fat
  • Estimation of Protein
  • Estimation of Ash content
  • Estimation of Titrable Acidity
  • Estimation of Ascorbic acid content
  • Determination of pH and acidity of foods
  • Estimation of reducing, non- reducing sugars in cereals, fruits and vegetables
  • Determination of Starch content in food

 

 

 

 

Semester 2-

BND 201- Immunology-

Unit 1- Introduction- Basics of Immunology- Overview of the immune system -innate and adaptive immunity, Components of the immune system – cells, tissues, organs, Immune cells- T cells, B cells, Macrophages, Dendritic cells, Neutrophils, Role of antibodies and cytokines in immune responses

 

Unit 2- Immune Function and Nutritional Status- Nutritional modulation of immunity- undernutrition, overnutrition, Malnutrition and immune suppression, Micronutrients and Immunity- Role of Vitamin A, Vitamin D, Vitamin C in managing immunity, Role of Zinc, Iron, Copper and Magnesium, Macronutrients and Immunity- Role of carbohydrates, proteins and fats in immune health, Impact of dietary fats on immune cell membrane composition, Protein deficiency and impaired immune responses, Gut Microbiota and Immune System- Role of the gut-associated lymphoid tissue (GALT), Effects of probiotics and prebiotics on immune modulation

 

Unit 3- Diet-Related Immune Disorders– Food allergies and immune-mediated reactions, Celiac disease- Gluten and autoimmunity, Role of diet in autoimmune diseases (e.g., rheumatoid arthritis, lupus), Inflammation and Diet- Chronic low-grade inflammation and metabolic syndrome, Role of antioxidants in reducing oxidative stress and inflammation, Dietary patterns (Mediterranean diet, DASH diet), Phytochemicals (e.g., flavonoids, polyphenols) in immune health

 

Unit 4- Immunonutrition in Clinical Settings- Role of immunonutrition in critical care (e.g., ICU patients), Enteral and parenteral nutrition in immune-compromised individuals, Nutrition therapy for HIV/AIDS patients, Nutritional interventions for cancer-related immunosuppression, Immune system development in infants and children, Role of breastfeeding in immunity (antibodies, oligosaccharides), Aging, Immunosenescence and Dietary strategies for older adults

 

Reference Books- Immunology by V. K. Agrawal, Fundamentals of Immunology by B. D. Chaurasia, Basic Immunology: Functions and Disorders of the Immune System by Abbas and Lichtman, Immunology by David Male, Jonathan Brostoff, David Roth and Ivan Roi, Immunology: The Immune System in Health and Disease by Richard A. Goldsby, Clinical Immunology: Principles and Practice by Robert R. Rich, Clinical Immunology: An Introduction to Molecular and Cellular Immunology by John B. Travers and Janis K. Thorsby

 

BND 202- Community Nutrition-

Unit 1- Nutrition Education and Awareness- Public Health Campaigns, Cultural Sensitivity in Nutrition Education, School-based Nutrition Programs, Access to Nutritious Food, Awareness about Food Security, Food Insecurity and Malnutrition, Emergency Food Systems, Study of existing daily dietary pattern in relation to socio-economic and psychological aspects, Importance of nutrition education for the community

 

Unit 2- Education Programmes in Community Nutrition- Availability and distribution of nutrition & health care delivery services in India, Role of public health nutritionists, Role of various National & International government & voluntary agencies, Evolving and standardization of cheap, nutrition recipies using various food suitable for vulnerable groups, Surveys, Preparation and use of projected and non-projected teaching aids for imparting nutrition education programmes

 

Unit 3- Maternal, Child Nutrition & Chronic Disease Prevention and Management- Maternal, Child Nutrition- Breastfeeding Promotion, Complementary Feeding, Nutrition Programs for Pregnant and Lactating Women, Chronic Disease Prevention and Management- Dietary Interventions for Hypertension, Diabetes and Heart Disease, Nutrition in Aging Populations, Obesity Prevention

 

Unit 4- Public Health Nutrition Policies, Food Policy and Advocacy- Food Labeling and Regulation, Sugar and Salt Reduction Policies, Nutrition Guidelines and Recommendations, Advocacy for Healthy Food Environment, Influence of the Food Industry on Community, International Nutrition Programs- Malnutrition and Food insecurity

 

Reference Books- Nutrition and Health in Developing Countries by Richard D. Semba and Michael Bloem, Nutrition in Public Health: A Handbook for Developing Countries by William A. O’Reilly and Elizabeth M. Jackson, Maternal and Child Nutrition by Carol J. L. Wiggins, Community Nutrition in Action: An Entrepreneurial Approach by Marie A. Boyle and Deborah L. Holben, Introduction to Community Nutrition by Judith E. Brown, Community Nutrition: A Health Promotion Approach by Megan R. J. Reilly, Public Health Nutrition: From Principles to Practice by Mark Lawrence and Tony Worsley

 

BND 203- Diet Therapy for Common Diseases-

Unit 1– Introduction- Definition, Objectives of Diet therapy, Principles of Diet Therapy, Classification of Therapeutic Diets, Factors to consider while planning therapeutic diet, Modification of therapeutic diets, Advantages of Therapeutic Diet

 

Unit 2– Different Therapeutic diets– Clear Liquid Diet, Full liquid diet, No Concentrated Sweets (NCS) diet , calorie controlled diet, No Added Salt (NAS) diet, Low Sodium (LS) diet, Low fat/low cholesterol diet, High fibre diet, Soft diet

 

Unit 3- Diet Therapy for common diseases- Hypertension (High Blood Pressure), hypotension (low Blood Pressure), Hyperglycemia, Hypoglycemia Anaemia (Iron Deficiency), Osteoporosis, Obesity, Celiac Disease (Gluten Sensitivity), Kidney Disease (Chronic Kidney Disease – CKD), Gastrointestinal disorders, Chronic Inflammation, COPD- Chronic Obstructive Pulmonary Disease, Cardiac Diseases, Hyperuricemia

 

Unit 4- Diet Counselling Skills– Tactics and techniques of counselling- evaluating and understanding the clients attitude, how to identify and express your feelings towards the client, utilizing proper counselling techniques- nonverbal behaviour, verbal behaviour, covert behaviour, Concepts and principles in communication and their application in developing skills in counselling use of communication aids, communication and interviewing skills.

 

Reference Books- Diet Therapy in the Management of Disease by R. K. Goyal, Therapeutic Diets: A Compendium for Students and Practitioners by Nisha C. S., Diabetic Diet Therapy: A Comprehensive Guide for Managing Diabetes by Mohd Shahnawaz, Diet Therapy for Cardiovascular Diseases  by I. K. Gohar, Nutrition Counseling in Clinical Practice: A Comprehensive Guide by Judith C. Rodriguez, Nutrition Counseling Skills for the Healthcare Professional by Judith A. Kerr, Communicating Nutrition: The Science and Practice of Effective Communication by Virginia J. D., Advanced Clinical Nutrition: Counseling and Therapeutic Approaches by David M. Petersen

 

BND 204- Food Preservation Techniques-

Unit 1-Introduction- Definition and Importance, Objectives, Principles of Food Preservation, Traditional Preservation Methods, Modern Preservation Techniques, Emerging Technologies, Packaging and Preservation of food, Food Spoilage and Preservation

 

Unit 2- Freezing- Definition, Principles of Freezing, Types of Freezing Processes, Freezing Equipment, Storage of Frozen Foods, Thawing of Frozen Foods, Effects of Freezing on Food, Packaging of Frozen Foods                   

 

Unit 3- Drying- Definition, Principles of Drying, Methods of Drying, Types of Dryers, Effects of Drying on Food Quality, Freeze Drying, Packaging and Storage of Dried Foods, Applications of Drying in Food Processing

 

Unit 4- Canning- Definition, Principles of Canning, Process of Canning, Packaging Materials for Canning, Effects of Canning on Food Quality, Processing Operations- Exhausting and Sealing, Retorting, Ultra-high temperature processes. Canning of various food products

 

Unit 5- Chemical Preservation- Definition, Types of Chemical Preservatives, Natural Chemical Preservatives, Regulations and Safety of Chemical Preservatives, Antioxidants in Food Preservation, Fermentation, Chemical Preservation and Food Quality

 

Reference Books- Food Preservation: Principles and Practices by M. Shafiur Rahman, Food Storage and Preservation: An International Approach by N. K. V. Nair, Innovations in Food Preservation by Leo M.L. Nollet and Fidel Toldrá, Food Processing and Preservation: Theory and Practice by Sandeep K. Sharma, The Preservation of Fruits and Vegetables by R. S. S. Khare, Fermented Foods: The Science of the Preservation of Foods by Stanislaus A. L., Food Preservation and Processing by M. A. K. D. Anwar, Principles of Food Preservation by Richard W. Joslyn

 

BND 205 – Food Safety, Hygiene & Hospital Management-

Unit 1- Food Safety and Regulations– Fundamentals of Food Safety, Food Safety Management Systems- ISO 22000, Good Manufacturing Practices (GMP), Good Agricultural Practices (GAP), Food Safety Laws and Regulations, Food Labeling Requirements, Food Safety Challenges, International Food Safety Standards, HACCP– Introduction to HACCP, Objectives of HACCP, Seven Principles of HACCP, Types of Hazards in HACCP, HACCP and Regulatory Requirements, Benefits of HACCP

 

Unit 2- Personal Hygiene and Sanitation– Importance of Personal Hygiene in Food Industries, Hygiene Practices for Food Handlers, Sanitation Protocols in Food Processing Plants, Regulatory Standards and Guidelines, Training and Awareness for Food Industry Workers, Technology and Innovation in Hygiene Management, Hygiene During Food Transportation

 

Unit 3- Food Quality and Control– Introduction to Food Quality and Control, Food Quality Assurance Systems, Sensory Evaluation in Food, Food Standards and Regulations, Food Safety and Quality Control

 

Unit 4- Hospital Management- Introduction- Definition, Scope and Importance, Role of food service in healthcare, hospitality, Types of Food Service Operations in hospitals, Sustainability of food, Crisis and Emergency Management in hospitals           

 

Unit 5- Hospital Administration- Hospital Operations management, Patient centered care, Public health integration, Innovation in healthcare delivery, Sustainability and environmental health, Innovation in health care technologies, Healthcare workforce management

 

Reference Books– Food Hygiene and Sanitation by C. M. Hall and S. K. J. Hall, Principles of Food Sanitation by Norman G. Marriott and Robert B. Gravani, Hospital Food Service: A Guide to Safety and Management by Kenneth M. H. Brown, Food Safety in Healthcare: A Guide to Hygiene and Infection Control in Hospital Catering by Mary R. B. O’Connor, Hospital Administration and Management by V. S. Bhatia and S. K. Gupta, Textbook of Hospital Administration by A. K. Sharma

 

BND 206- (LAB)- Food Preservation Techniques-

To preserve food by different Preservation Methods-

  1. Thermal Methods-
  • Pasteurization
  • Canning
  • Blanching
  1. Cold Preservation-
  • Freezing
  • Refrigeration
  1. Drying and Dehydration-
  • Sun drying
  • Use of Dryers, Oven
  1. Chemical Preservation-
  • Sodium benzoate
  • Citric acid
  1. Fermentation
  2. Pickling
  3. Smoking
  4. Sugar Preservation/ Salt Preservation

 

BND 207- (LAB)- Food Safety and Hygiene-

  1. Microbiological Analysis of Food
  • Total Plate Count (TPC)
  • Pathogen Detection
  1. Adulteration Testing
  • Milk Adulteration
  • Salt Adulteration
  • Turmeric Adulteration
  1. Sensory Evaluation of Food
  • Texture Profile Analysis
  • Flavor Profile Analysis
  • Paired Comparison Test
  • Paired Preference Test
  1. Chemical Analysis of Food
  • Moisture Content
  • Acidity in Food Products
  • Estimation of Fat
  • Estimation of Protein
  • Estimation of Ash content
  1. pH and Water Activity Analysis

 

Semester 3-

BND 301- Nutritional Biochemistry-

Unit 1- Carbohydrates and Proteins- Carbohydrates- Introduction, Structure and Classification, Chemical Properties of Carbohydrates, Functions of Carbohydrates, Glycogen Metabolism- Glycogenesis, Pathway of HMP, Uronic Acid Pathway, Metabolism of Galactose, Citric Acid Cycle, Krebs Cycle or Tricarboxylic Acid (TCA), Proteins- Introduction, Protein and Its Structure, Classification of Proteins, Physical and Chemical Properties of Proteins, Protein Metabolism- Introduction, Classification of Protein, Protein Synthesis, Deficiency Diseases of Proteins

 

Unit 2– Lipids, Vitamins And Minerals- Lipids- Introduction, Classification of Lipids , Properties of Lipids, Classfication of Fatty Acids Types of Fats, Properties of Fatty Acids,  Saturated Fatty Acids, Unsaturated Fatty Acids, Phospholipid, Cholesterol Synthesis, Lipid Metabolism, Lipid Peroxidation, Fatty Acid Oxidation, Fatty Acid Metabolism, Vitamins- Introduction, Classification, Properties and Functions of Vitamins, Fat-Soluble Vitamins, Water-Soluble Vitamins, Vitamins as Co-Factors and Co-Enzymes, Minerals- Introduction, Minerals in Food, Classification of Minerals, Trace Elements, Bioavailability and Deficiency of Minerals, Minerals in Food Processing

 

Unit 3- Nucleic Acids & Enzymes- Introduction, Nucleic Acids: Structure, Nitrogenous Bases (Pyrimidine and Purine), Nucleosides and Nucleotides, Ribonucleic Acid (RNA) and Deoxyribonucleic Acid (DNA), Structure and Properties of DNA, Structure and Properties of RNA , DNA is Genetic Material, Synthesis and Degradation of Purines and Pyrimidines, Purine Nucleotide Synthesis, Pyrimidine Synthesis, Enzyme- Introduction, Classification, Chemical Nature and Properties of Enzymes, Factors Affecting Enzyme Activity, Factors Affecting the Rate of Enzyme Activity, Active Site of Enzyme, Structure of Active Sites, Models of Active Sites, Overview of Ligands, Enzyme Activity- Introduction, Michaelis-Menten Hypothesis, Models of Enzyme Action, Co-Enzymes and Co-Factors

 

Unit 4 – Hormones, Buffers And Electrolytes- Hormones- Introduction of Hormones, Structure and Function of Hormones, General Classification of Hormone, Steroid Hormone Receptors, Peptide Hormones Receptor, Hormone Receptors and Intracellular Messengers, Insulin, Role of Glucagon, Regulatory Systems Mediated by Cyclic AMP, Buffers-  Introduction, Henderson–Hasselbalch Equation,  Regulation of Acid–Base Balance, Blood Buffer, Acid–Base Disorder, Electrolytes- Introduction, Electrolytes -Sodium, Potassium, Calcium, Magnesium, Chloride, Bicarbonate, Electrolyte and Fluid Balance

 

Reference Books- Nutritional Biochemistry by Tom Brody, Biochemistry of Carbohydrates: Structure, Metabolism, and Nutrition by R. D. Ziegler and M. J. Burton, Protein Metabolism and Nutrition by William H. Brown, Lipids and Lipid Metabolism in Human Nutrition by William J. R. and Martha A. Brown, Vitamins and Coenzymes: Biochemistry and Physiology by Malcolm E. J., Minerals in Human Nutrition: Biochemical and Physiological Perspectives by Bernard D. and Peter S., Nutritional Biochemistry in Health and Disease by Sarah A. H., Nutritional Biochemistry: Impact on Health and Disease by Anita C.T.

 

BND 302- Introduction to Microbiology-

Unit 1– Microbial Growth and Control- General characteristics of microorganisms- Classification and identification of yeasts, molds and groups of bacteria important in food industry, Source of contamination- Air, water, soil, sewage, post processing contamination. Intrinsic and extrinsic factors influencing growth of microorganisms in foods

 

Unit 2- Foodborne Pathogens- Types of Foodborne pathogens, Common Sources of Foodborne Pathogens, Foodborne Diseases and Symptoms, Factors affecting Pathogen Growth, Detection and Identification of Foodborne Pathogens, Prevention and Control of Foodborne Pathogens, Impact of Foodborne Pathogens on Public Health

 

Unit 3- Preservation Techniques- Traditonal Methods- Salting and Curing, Fermentation, Smoking, Drying, Thermal methods- Pasteurization, Canning, Blanching, Sterilization, Cold Preservation- Refrigeration, Freezing, Cryopreservation, Chemical Preservation- Preservatives, Acidification, Sugar and Salt preservation, Drying and Dehydration Techniques, Packaging Techniques-Vacuum Packaging, Active and Intelligent Packaging, Modified Atmosphere Packaging (MAP)

 

Unit 4- Food Spoilage- Causes of Food Spoilage, Types of Microorganisms in Food Spoilage, Spoilage Mechanisms, Spoilage of Different Food Categories, Factors Affecting Food Spoilage, Prevention and Control of Food Spoilage, Role of Food Packaging in Spoilage Prevention, Food Spoilage and Waste, Food Spoilage and Public Health

Reference Books- Textbook of Microbiology by R. C.Gupta, Food Microbiology by K. L. Kapoor, Microbial Pathogenesis: A Clinical Approach by R. D. S. K., Fundamentals of Microbiology by Jeffrey C. Pommervill, Microbiology: A Systems Approach by Marjorie Kelly, Microbiology: Principles and Explorations by Jacquelyn G. Black, Fundamentals of Microbiology by S. C. Bhatia, General Microbiology by R. P. S. Chauhan and S. P. Tiwari

 

BND 303- Advance Food Science & Technology-

Unit 1- Functional Foods and Nutraceuticals– Definition and Scope, Foods providing health benefits beyond basic nutrition, Development of Functional Foods- Fortified cereals, probiotics, prebiotics and bioactive peptides, Nutraceuticals- Extracts like polyphenols, flavonoids and omega-3 fatty acids for disease prevention, Role in Chronic Diseases

 

Unit 2- Advanced Analytical Techniques in Nutrition- Nutrient Profiling- Use of chromatography, spectroscopyand mass spectrometry for nutrient analysis, Rapid Assessment Tools- Biosensors for real-time nutrient and contaminant detection, Metabolomics in Nutrition- Studying metabolic responses to dietary interventions.

 

Unit 3- Nutrition and Advanced Food Preservation Techniques- Cold Plasma Technology- Preserving nutrient quality while inactivating pathogens, High-Pressure Processing (HPP), Minimizing nutrient loss during preservation, Cryogenic Freezing- Retaining nutrient quality in frozen products, Extrusion- Theory and Applications, Types of Extrusion Processes, Extrusion cookers and Cold Extrusion, Single and Twin Screw Extruders, Supercritical gas extraction, Extrusion of Functional Foods, Effect of Extrusion on Food Texture

 

Unit 4- Food Fortification and Enrichment- Fortification Strategies, Biofortification, Enhancing nutrient content through agricultural biotechnology (Golden Rice), Impact on Public Health, Defeating malnutrition and micronutrient deficiencies

 

Reference Books- Advanced Food Science and Technology by A. L. M. W. Farah and P. R. Haug, Food Technology: Principles and Applications by K. S. S. N. Murthy, Food Processing Technology: Principles and Practice by P. J. Fellows, Emerging Technologies in Food Processing by R. M. S. S. Mehta and N. P. Sharma, Handbook of Food Engineering by S. K. Jain, Advances in Food Science and Technology by A. W. Y. Wong, Advances in Food Technology and Biotechnology by A. K. Ramaswamy

 

BND 304- Food Product Development-

Unit 1- Product Development Cycle– Introduction, Idea Generation and Concept Development, Market Research, Packaging Design, Quality Control and Testing, Market Launch and Commercialization, Risk Management in Product Development, Cost Management

 

Unit 2- Consumer Preferences- Factors Influencing Consumer Preferences in Food, Food Trends, Food Perception and Sensory Preferences, Consumer Preferences in Health and Diet, Role of Retailers

 

Unit 3- Product Formulation- Fundamentals of Product Formulation, Nutritional Value, Shelf-Life and Stability in Products, Advanced Technologies in Product Formulation, Texture and Rheology of Product, Cost Management

 

Unit 4– Food Innovations for Specific Dietary Needs- Special Diet Products- Gluten-free, lactose-free, low-FODMAP and keto-friendly products, Medical Nutrition- Developing foods for diabetes, cardiovascular health, cancer patients, Weight Management Products- High-protein, low-calorie and portion-controlled options

 

Reference Books- Food Product Development: Principles and Applications by P. R. B. Prasad and A. B. R. Tiwari, Food Product Development: Process and Practice by R. K. Gupta and R. B. Agarwal, Food Processing and Product Development by K. R. Yadav and R. S. Mehta, Food Product Design: An Integrated Approach by Richard W. Hartel and Edward L. Davis, Food Product Development for the Indian Market by S. R. Nair and R. V. Rajendran, Handbook of Food Product Development by Y. H. Hui Innovations in Food Product Development by D. S. Dhawan and N. K. Jain, Food Product Development: Challenges and Solutions by P. R. S. Sridhar and A. S. Kapoor

 

BND 305-Entrepreneurship and Small- Business Management-

Unit 1- Basics of Entrepreneurship- Introduction, Food Business Ideas, Market Research and Consumer Trends, Legal and Regulatory Considerations, Food Product Development, Branding and Marketing, Sales and Distribution, Resource Management, Product Management

 

Unit 2- Business Planning- Market Analysis, Business Objectives and Goals, Operational Plan, Menu Planning and Pricing Strategy, Financial Strategies, Risk Management, Business Growth and Scalability

 

Unit 3– Project Management- Human Resource Management, Project Planning, Team and Stakeholder Management, Scheduling and Resource Allocation, Budgeting and Cost Management, Supply Chain Management, Monitoring and Evaluation

 

Unit 4– Principles of Plant Design- Site Selection and Location Factors, Layout Design, Process Flow, Food Safety and Hygiene in Plant Design, Materials and Construction, Environmental Considerations, Cost Optimization, Storage and Material Handling, Workers Safety

 

Unit 5- Layout Planning- Introduction, Principles of Layout Design, Factors Influencing Layout Planning, Types of Layouts, Food Plant Zones, Equipment Placement, Hygiene and Sanitation in Layout Planning, Storage and Material Handling Layout, Waste Management Layout

 

Reference Books- Entrepreneurship and Small Business by C. B. Gupta and N. P. Srinivasan, Small Business and Entrepreneurship by V. S. S. S. Rao, Fundamentals of Entrepreneurship by Vasant Desai, Entrepreneurship Development: Text and Cases by S. S. Khanka, Small Business Management: An Entrepreneur’s Guidebook by Justin G. Longenecker, J. William Petty, Leslie E. Palich and Frank Hoy, Entrepreneurship: Theory, Process, and Practice by Sherry Hoskinson and Jeffrey G. Covin

 

BND 306- (LAB) – Nutritional Biochemistry-

  • Estimation of Fat
  • Estimation of Protein
  • Estimation of Ash content
  • Estimation of reducing sugars
  • Determination of pH in various food stuffs
  • Estimation of cholesterol
  • Estimation of blood glucose
  • Estimation of glucose in urine

 

  • Enzyme Activity Assays-
  1. Amylase activity in saliva and its effect on starch digestion.
  2. Lipase activity in lipid breakdown.
  3. Lactase activity using lactose as a substrate.
  4. Studying factors affecting enzyme activity (pH, temperature, inhibitors)

 

  • To measure the caloric value of food samples using calorimeter

 

 

BND 307- (LAB)- Introduction to Microbiology-

  • Microbial Enumeration Techniques-
  1. Standard Plate Count (SPC)
  2. Most Probable Number (MPN) Method

 

  • Isolation and Identification of Microorganisms-
  1. Isolation of Pathogens
  2. Staining Techniques- Gram positive and Gram negative

 

  • Food Spoilage and Fermentation Studies-
  1. Food Spoilage Analysis
  2. Fermentation Microbiology

 

  • Detection of Food Adulteration and Contaminants-
  1. Detection of Adulterants
  2. Microbiological Safety of Packaged Foods

 

  • Basic Microbiology Techniques-
  1. Aseptic techniques for handling cultures
  2. Sterilization and disinfection methods (autoclaving, UV, filtration)
  3. Preparation of culture media (e.g., nutrient agar, broth)
  4. Isolation of pure cultures (streak plate, pour plate, spread plate methods)

 

  • Microscopy and Staining Techniques-

 

  1. Types of microscopes: light, phase-contrast, fluorescence and electron microscopy
  2. Slide preparation techniques (wet mount, hanging drop)

 

  • Food Microbiology-
  1. Microbial load assessment in food products
  2. Detection of foodborne pathogens (Salmonella, Listeria, coli)
  3. Study of probiotics and beneficial microbe
  4. Shelf-life studies and spoilage organism detection

 

Semester 4-

BND-401 Diet Counselling and Patient education

Unit-1 Introduction- Understand the psychology of the patient, Prepare the patients for food acceptability, Create awareness among the communities about the importance of diet and good health, Develop humanistic approach towards patients, Role of a dietician in a hospital and community, team approach to nutritional care, ethical code and responsibility

 

Unit-2 Diet counselling Skills– Tactics and techniques of counselling- evaluating and understanding the clients attitude, how to identify and express your feelings towards the client, utilizing proper counselling techniques- nonverbal behaviour, verbal behaviour, covert behaviour, Concepts and principles in communication and their application in developing skills in counselling, Use of Communication Aids, Communication and Interviewing skills.

 

Unit-3 Diet Counselling of Different Patients– Diet counselling of Pregnant & lactating women, Diet counselling of paediatric patients, Diet counselling of surgery patients (hernia, cholelithiasis, cholecystitis, lap coli, cellulitis, pancreatitis, bariatric surgery), Counselling for enteral & parenteral feeds, Diet counselling for cardiac patients, Diet counselling for endocrinological disorders (diabetes & other endocrine diseases), Diet counselling for hepatic patients, Diet counselling for renal patients, Counselling for trauma & infection cases (TB, Burn, RTA, Fever),Counselling and Diet of Malnutrition children

 

Unit-4 Patient Education on Nutritional Guidelines- Reading Food Labels, Portion Control and Meal Planning, Healthy Cooking Techniques, Understanding Macronutrients and Micronutrients, Special Dietary Needs, Healthy Cooking and Eating Habits, Hydration and Fluid Needs, Sustainability and Nutrition

 

Reference Books- Nutrition Counseling and Education Skills for Dietetics Professionals by Judith A. Beto, Nutrition Counseling in Clinical Practice: A Comprehensive Guide by A. S. Mehta, Nutrition Counseling for Health Promotion and Disease Prevention by Connie M. Weaver, Textbook of Nutrition and Dietetics by M. S. Swaminathan, Diet Therapy and Counselling by L. S. Vasantha and S. P. Padmavathi, Nutrition in Health and Disease by S. S. Venkatarama, Nutrition Counseling and Communication Skills for Dietitians by P. R. S. Reddy

 

BND-402 Geriatric Nutrition

Unit-1 Fundamentals of Geriatric Nutrition- Definition and scope of geriatric nutrition, Importance of nutrition in healthy aging, Physiological Changes, Metabolic Changes, Body Composition Changes, Digestive System Changes, Sensory Changes

 

Unit-2 Chronic Conditions and Nutrition– General Principles of Nutrition in Chronic Conditions for Older Adults, Nutrition and Diabetes Management in Elderly Patients, Cardiovascular Diseases (CVD) and Nutrition in Geriatric Populations, Bone Health and Osteoporosis in Older Adults, Cancer and Nutrition in Geriatrics, Gastrointestinal Disorders and Nutrition, Psychosocial aspects of Chronic Disease Nutrition

 

UNit-3 Malnutrition in Older Adults– Overview of Malnutrition in Older Adults, Causes of Malnutrition in Geriatric Patients, Types of Malnutrition in Older Adults, Nutritional Assessment of Older Adults, Prevention and Management of Malnutrition in Geriatrics, Psychological and Cognitive Aspects of Malnutrition.

 

UNit-4 Nutritional Support and Interventions-Introduction to Nutritional Support in Geriatrics, Importance of proper nutrition for aging populations, Macronutrient Needs and Dietary Interventions, Micronutrient Requirements and Supplementation, Hydration in Geriatric Nutrition, Oral Nutritional Supplements (ONS), The Role of Physical Activity in Nutritional Interventions

 

Reference Books- Nutrition and Aging: A Handbook for the Indian Elderly by R. K. Ghosh, Geriatric Nutrition: A Practical Approach by A. K. Gupta, Nutrition in Geriatric Care by R. M. Nair, Geriatric Nutrition and Health by M. S. Swaminathan, Geriatric Nutrition: The Health Professional’s Handbook by June Hughes, Geriatric Nutrition: The Role of Diet and Nutrition in Aging by Carla H. Litchfield, The Role of Nutrition in Healthy Aging by Constance R. Campbell, Geriatric Nutrition: The Essential Guide for Health Professionals by Megan L. Kelley

 

 

 

BND-403 Pediatric Nutrition

Unit-1 Introduction to Pediatric Nutrition- Overview of pediatric nutrition and its significance, Growth and development in children, Role of nutrition in supporting healthy growth and development, The Role of Nutrition in Cognitive and Brain Development, Impact of Socioeconomic Factors on Growth and Development in Children

 

Unit-2 Nutritional needs across different stages of Childhood- Infancy (0-12 months)-Breastfeeding, formula feeding, Introduction of solid foods, Toddlerhood (1-3 years)- Transitioning from milk to solid foods, Nutritional requirements (protein, fat, micronutrients), promoting healthy eating habits, Preschool (3-5 years)- Balanced diet and portion control, Role of snacks in a child’s diet, School-age (6-12 years)- Nutritional needs during growth, Encouraging healthy eating behaviors in school-age children, Nutritional challenges (e.g- school lunches, peer influence), Adolescence (13-18 years)-Increased energy and nutrient needs during puberty, Managing vegetarian or restrictive diets during adolescence, Addressing nutritional deficiencies (iron, calcium, vitamin D

 

Unit-3 Nutrition for Growth and Development– Nutrition influences physical and cognitive development, Role of protein in growth and muscle development, Importance of healthy fats for brain development, Impact of undernutrition and overnutrition on growth patterns, Monitoring growth using growth charts and assessing development of children

 

Unit-4 Pediatric Malnutrition- Causes and types of malnutrition in children (protein-energy malnutrition, micronutrient deficiencies), Impact of malnutrition on growth and development, Nutritional strategies for treating and preventing malnutrition, Addressing undernutrition and stunting in developing countries, Role of community-based nutrition programs in eliminating pediatric malnutrition

 

Reference Books- Pediatric Nutrition by N. S. R. Anjaneyulu, Nutrition in Infancy and Childhood by M. S. Swaminathan, Fundamentals of Pediatric Nutrition by B. M. Mehta, Clinical Nutrition in Children by R. K. Gupta, Pediatric Nutrition: A Handbook for Dietitians and Pediatricians by Sarah L. Booth, Pediatric Nutrition: Principles and Practice by Ronald E. Kleinman, Nutrition for Infants and Children by K. S. M. Iyer, Clinical Pediatric Nutrition by James M. Anderson

 

BND -404 Sports Nutrition

Unit-1 Introduction to Sports Nutrition- The importance of sports nutrition, Basic principles of energy balance in athletes, Role of micronutrients in optimizing athletic health and performance, Hydration and Electrolyte Balance in Sports, Nutrition and Immune Function in Athletes, Role of Antioxidants in Sports Nutrition

 

Unit-2 Pre and Post-Exercise Nutrition- Importance of pre-exercise meals for optimizing performance, The role of carbohydrates, proteins, and fats in pre- and post-workout nutrition, Timing and types of foods for recovery (e.g- protein synthesis and glycogen replenishment), Effects of post-exercise nutrition on muscle repair and reducing inflammation, Importance of hydration before, during and after exercise

 

Unit-3 Sports Nutrition for Youth Athletes– Nutritional considerations for children and adolescents involved in sports, Energy needs and growth considerations for young athletes, Managing nutrient timing for young athletes to optimize performance and recovery, Preventing injury and promoting growth through proper nutrition in youth sports, Prevention of Doping

 

Unit-4 Nutrition for Mental Focus and Cognitive Performance in Sports– Role of nutrition in maintaining mental clarity and focus during competition, Impact of glucose, caffeine and amino acids on cognitive performance in athletes, Hydration and its effect on mental sharpness and decision-making skills in sports, Nutrients that support cognitive health for athletes under stress, Role of omega-3 fatty acids and antioxidants in brain function for sports

 

Reference Books- Nutrition for Sport and Exercise by Marie Spano, Advanced Sports Nutrition by Dan Benardot, Sports Nutrition for Endurance Athletes by Monique Ryan, Sports Nutrition: A Complete Guide by Dr. R. S. B. Shashidhar, Nutrition and Dietetics in Sport and Fitness by Dr. M. S. Swaminathan, Nutrition for Sports and Exercise by Dr. Rajeev Rathi, Sports Nutrition and Dietetics by Dr. S. P. Singh

 

BND-405 Computer Application and IT Skills

Unit-1 Computer Applications- Introduction to Computers, Component of Computer, Operating System, different software (editors, file extensions, applications), Computer Hardware, Input/Output devices, multiple devices attached with the computer system, functioning of each attached devices, internal hardware of desktop/monitor and CPU

 

Unit-2 Basic Software Applications- Microsoft Word, Google Docs, Microsoft Excel, Google Sheets, Microsoft PowerPoint, Google Slide, Internet Basics, Introduction to Multimedia, Data Storage and File Management

 

Unit-3 Software Engineering- Software Development life cycle (SDLC), Basic Principles of UI/UX Design, Artificial Intelligence and Machine Learning- Introduction to AI/ML, Applications of AI, Basic understanding of supervised and unsupervised learning

 

UNit-4 Cloud Computing and Emerging Technologies- Basic of Cloud Computing, Overview of Blockchain, IoT and Edge Computing, Ethical Considerations in Technology

 

Reference Books- Introduction to Information Technology by R. K. Taxali, Computer Fundamentals by P. K. Sinha, Cloud Computing: Concepts, Technology & Architecture by Thomas Erl, Cloud Computing: A Hands-On Approach by Arshdeep Bahga and Vijay Madisetti, Software Engineering: Principles and Practice by Hans van Vliet, Software Engineering: An Engineering Approach by Ian Sommerville

BND-406-(LAB)- Diet Counselling and Patient education-

  • Dietary Counselling Skills-

 

  1. Mock counselling sessions for patients with specific dietary needs (e.g., weight loss, food allergies)
  2. To address patient concerns and adherence barriers
  3. Use motivational interviewing techniques to promote dietary changes

 

  • Menu Planning for Hospitals-
  1. Creating balanced menus for general hospital patients
  2. Developing therapeutic menus for specific conditions (e.g- post-surgical recovery, pediatric wards)
  3. Ensuring dietary variety, nutrient adequacy and cost-effectiveness
  • Diet Counselling of Different Patients-
  1. Diet counselling of Pregnant & lactating women
  2. Diet counselling of pediatric patients
  3. Diet counselling of surgery patients (hernia, cholelithiasis, cholecystitis, lap coli, cellulitis, pancreatitis, bariatric surgery)
  4. Counselling for enteral & parenteral feeds
  5. Diet counselling for cardiac patients
  6. Diet counselling for endocrinological disorders (diabetes & other endocrine diseases)
  7. Diet counselling for hepatic patients
  8. Diet counselling for renal patients
  9. Counselling for trauma & infection cases (TB, Burn, RTA, Fever)
  10. Counselling and Diet of Malnutrition children
  • Planning & developing recipes for different types of diseases – cardiac, diabetic, celiac, anaemic, renal, hepatic, cancer, obese

 

BND-407- (LAB)- Computer Applications and IT Skills-

  1. Basic Computer Operations-
  • Turning on/off a computer
  • Understanding the desktop, icons, and taskbar
  • Using input/output devices (keyboard, mouse, printer)
  1. File and Folder Management-
  • Creating, renaming, and organizing files and folders
  • Copying, moving, and deleting files
  • Using external storage devices (USB, external HDD)
  • Basic file compression and extraction
  1. Typing Practice-
  • Touch typing basics using typing software (e.g., Typing Master)
  • Practice typing paragraphs for speed and accuracy
  • Keyboard shortcuts for efficiency (e.g., Ctrl+C, Ctrl+V, Alt+Tab)
  1. Word Processing-
  • Creating and editing documents (Microsoft Word, Google Docs)
  • Formatting text, paragraphs, and inserting images
  • Using templates for resumes, letters, and reports
  • Page layout, margins, and printing options
  1. Spreadsheet Practice-
  • Basic data entry and formatting (Microsoft Excel, Google Sheets)
  • Using formulas and basic functions (SUM, AVERAGE, etc.)
  • Creating charts and graphs
  • Data sorting and filtering
  1. Presentation Skills-
  • Creating slides (Microsoft PowerPoint, Google Slides)
  • Adding text, images, and animations
  • Using slide transitions and custom designs
  • Delivering a presentation in the lab
  1. Internet Basics-
  1. Using web browsers (Chrome, Firefox, etc.)
  2. Effective use of search engines
  3. Creating and using an email account
  4. Uploading and downloading files from the internet

 

 

 

Semester- 5

BND-501 Advanced Diet Therapy

Unit-1 Introduction to Advanced Diet Therapy- Overview of diet therapy and its importance in disease management, Relationship between diet, metabolism and disease prevention, Role of a dietitian in managing health conditions through nutrition, Principles of Advanced Diet Therapy, Online Counselling Sessions and Diet recommendation

 

Unit-2 Ethics and Professional Practice in Advanced Diet Therapy- Ethical considerations in diet therapy including patient autonomy and informed consent, Cultural competence in therapeutic diet plans, Professional standards and collaboration with other healthcare providers, Continuous professional development, Staying updated with research, maintaining confidentiality of the client and their medical documents

 

Unit-3 Genetic Influence on Diet Response- Nutrigenomics- genes influence the body’s response to different nutrients, Genetic Variability- Affect on nutrient metabolism- metabolism of fats, carbohydrates, vitamins and minerals, Impact of Genetic Polymorphisms on Diet- lactose intolerance, metabolizing of caffeine, genetic predisposition to obesity

 

Unit-4 Personalized Diets for Chronic Disease Management- Diet in Cardiovascular Disease- Altering diets based on genetic and biomarker data to optimize heart health, Personalized Diets for Diabetes- genetic predisposition and lifestyle factors influence carbohydrate metabolism and insulin sensitivity, Cancer Prevention and Management- Developing individualized dietary plans based on genetic testing and biomarker analysis in cancer prevention and treatment

 

Reference Books– Clinical Dietetics and Nutrition by I. C. Kapoor, Advanced Dietetics and Nutrition by Shubhangini A. Joshi, Diet Therapy and Clinical Nutrition by P. K. Ghosh, Advanced Nutrition and Dietetics in Clinical Practice by Vinod K. Son, Nutrition in Clinical Practice by David L. Katz, Therapeutic Diets by Judith A. Beto, Marcia L. Nahikian-Nelms and Richard R. Wylie, Clinical Nutrition by David A. Bender

 

BND-502 Functional Foods and Nutraceuticals

Unit 1- Nutraceuticals- Bioactive Compounds, Secondary Metabolites, Phytoestrogens in plants, isoflavones, flavanols, polyphenols, tannins, saponins, lignans, lycopene, chitin, carotenoids. Manufacturing practice of selected nutraceuticals such as lycopene, iso-flavonoids, glucosamine, phytosterols. Formulation of functional foods containing nutraceuticals – stability, analytical and labelling issues, In vitro and in vivo methods for the assessment of antioxidant activity, Comparison of different in vitro methods to evaluate the antioxidant, antioxidant mechanism, Health Claims, Adverse effects and toxicity of nutraceuticals, regulations and safety issues, Hypersensitivity

 

Unit 2- Prebiotics- Introduction, Definition of Prebiotics, Characteristics and classification of Prebiotics- Fructans, Galacto-Oligosaccharides, Starch and Glucose-Derived Oligosaccharides, Other Oligosaccharides, Non-Carbohydrate Oligosaccharides, Production of Prebiotics, Health Benefits of Prebiotics- Irritable Bowel Syndrome and Crohn’s Disease, Colorectal Cancer, Necrotizing Enterocolitis, Prebiotics and the Immune System, Prebiotics and the Nervous System, Prebiotics and Skin, Prebiotics and Cardiovascular System

 

Unit-3 Probiotics- Definition, Characteristics and classification of Probiotics-Probiotic Food Products, Types of Probiotics, Properties of Probiotic, Mechanisms of Probiotic Activity, Health Benefits of Probiotics- Antibiotic-Associated Diarrhoea, Infectious Diarrhoea, Lactose Intolerance, Probiotics and Allergy, Probiotics and Cardiovascular diseases, Cancer and Probiotics, Super Foods

 

Unit-4 Fermentation- Fermented food-dosa batter, pickles, cheese, sauerkraut, tofu, fermented milk, food grains- rice, wheat, millets, pulses, barley etc., vegetables- leafy and non-leafy vegetables, Milk (Mother’s milk, Cow, Camel, Goat and Buffalo) and milk products, Meat and Meat products, Poultry- chicken, turkey etc, Eggs, Oil & oil seeds, Dietary fibres, Fruits- citrus & Non citrus, water, Fast foods and their health effects, effect of salt, sugar and oil, Adulterants and effects of Food Additives, Effect of convenience foods on health, Food Allergens

 

Reference Books– Functional Foods and Nutraceuticals by Dr. S. K. Mendiratta, Dr. B. K. Tiwari and Dr. S. K. Garg, Nutraceuticals and Functional Foods: An Overview by Dr. R. R. Bhat, Nutraceuticals in Health and Disease Prevention by Dr. A. K. Sharma and Dr. R. K. Goel, Functional Foods: Biochemical and Health Benefits by Dr. R. S. Shukla and Dr. V. K. Dubey, Handbook of Functional Foods and Nutraceuticals by George P. Patrinos and Stathis P. Papanikolaou, Nutraceutical and Functional Foods in Human Health and Disease Prevention by M. S. R. Anwar

 

BND-503 Food Labeling and Regulations-

Unit-1 Introduction to Food Labeling and Regulations- Purpose of Food Labeling-Understanding the role of food labeling in consumer protection, informed choice and public health, Global Food Labeling Standards- Overview of food labeling regulations in different countries ( FDA in the U.S., EFSA in Europe, FSSAI in India), Key Elements of Food Labels components like nutritional information, ingredient list, allergens, manufacturer information and health claims, Legal Requirements, Importance of food labeling laws to ensure Transparency and Consumer Rights.

 

Unit-2 Nutritional Labeling- Required Nutritional Information- Understanding the nutritional facts required on food labels (e.g- calories, fat, protein, carbohydrates, fiber, vitamins and minerals), Daily Values and Reference Intake and their role in nutrition labeling, Nutrient Claims- labels like- low fat, high fiber, sugar-free, Quantitative Labeling- Measurement of nutrients and their expression on labels

 

Unit-3 Country-Specific Food Labeling Regulations- U.S. Food Labeling- FDA Guidelines, U.S. Food and Drug Administration’s food labeling regulations  including the Nutrition Facts label, ingredient list and allergen labeling, European Union Food Labeling- EU regulation on food labeling including the EU Food Information to Consumers (FIC) Regulation, Food Labeling in Developing Countries, Food labeling regulations in developing nations, Challenges in food labeling enforcement and consumer education, FSSAI Guidelines for India- Food safety and standards in India, Regulation of FSSAI (Food Safety and Standards Authority of India) for food labeling

 

Unit-4 Ingredient Labeling and Allergen Information- Ingredient List- listing in descending order by weight and the importance of transparency, Allergen Labeling- Regulations regarding the identification of major allergens (e.g- peanuts, milk, gluten, soy), Food Additives and Preservatives- labeling of food additives, colorings, preservatives and their safety, Food Labeling for Special Diets- Information required for gluten-free, vegan, kosher, halal and other specialty food labels

 

Reference Books– Food Laws and Regulations in India by Dr. R. K. Goel, Food Safety and Standards: Law and Practice by Dr. R. K. Goel and Dr. P. K. Jain, Food Safety and Standards Regulation in India by Dr. J. S. Bhatia, Food Quality and Safety in the Indian Context by Dr. G. P. Sharma, Food Regulation and Labeling: A Global Perspective by A. K. Bhatnagar, Food Labels and Labeling by M. Shafiee, Food Regulation: Law, Science, Policy and Practice by Neal D. Fortin

 

BND-504 Research Methodology-

Unit-1 Introduction to Research Methodology- Definition and importance of research methodology, Purpose of Research, Types of Research, Objective of Research, Research Ethics

 

Unit-2 Sampling Techniques- Sampling Methods- Probability Sampling-Random sampling, stratified sampling, cluster sampling and systematic sampling, Non-Probability Sampling- Convenience sampling, judgmental sampling and snowball sampling, Sample Size Calculation, Sampling Bias and Error- Potential biases and how to minimize them in the research process

 

Unit-3 Data Collection Methods- Qualitative Data Collection- Interviews: Structured, semi-structured and unstructured interviews, Focus Groups- Conducting and analyzing group discussions, Observational Methods- Participant & non-participant observation, Quantitative Data Collection- Surveys and Questionnaires, Design principles, Types of questions and response options, Tests and Instruments- Standardized testing and other measurement tools, Secondary Data- Using existing data from previous studies, databases or archives, Data Reliability and Validity- Consistency & Accuracy in data collection

 

Unit-4 Data Analysis Techniques– Qualitative Data Analysis Thematic Analysis: Identifying and analyzing patterns or themes in qualitative data, Content Analysis- Systematically categorizing textual data, Narrative Analysis- Exploring stories and personal accounts, Quantitative Data Analysis- Descriptive Statistics: Measures of central tendency (mean, median, mode), measures of variability (range, standard deviation), Inferential Statistics- Hypothesis testing, p-values, confidence intervals, t-tests, ANOVA, regression analysis, Software for Data Analysis-Introduction to software tools like SPSS, R, Excel, and NVivo for data analysis

 

Reference Books– Research Methodology: Methods and Techniques by C. R. Kothari, Research Methodology: A Hands-on Approach by S. K. Gupta, Research Methodology: An Introduction by D. K. Bhattacharyya, Quantitative Methods for Research by S. P. Singh, Research Methodology: An Introduction by Wayne C. Booth, Gregory G. Colomb and Joseph M. Williams, Research Methods: The Basic by Donald Ary, Lucy Cheser Jacobs and Asghar Razavieh

 

BND- 505- Summer Training/Winter Training-

 

BND- 506- (LAB)- Advanced Diet Therapy-

  • Diet Planning for Metabolic Disorders-
  1. Diabetes Mellitus: Low-glycemic index meal planning with carbohydrate counting
  2. Dyslipidemia: Designing a low-fat, high-fiber diet with functional foods

 

  • Renal Diet Therapy-
  1. Low-sodium, low-potassium and low-phosphorus diets for chronic kidney disease (CKD)
  2. High-protein diets for dialysis patients

 

  • Liver and Pancreatic Disorders-
  1. High-carbohydrate, low-fat diets for liver cirrhosis
  2. Low-protein diets for hepatic encephalopathy

 

  • Cardiovascular Diet Therapy-
  1. Low-cholesterol, low-saturated fat diets for coronary artery disease (CAD)
  2. DASH diets (Dietary Approaches to Stop Hypertension) for hypertensive patients

 

  • Obesity and Weight Management-
    1. Low-calorie meal plans incorporating portion control and balanced macronutrients
    2. High-protein, low-carb diets for sustainable weight loss
  • Geriatric Nutrition-
    1. Diets for age-related muscle loss (sarcopenia)
    2. Dietary interventions for osteoporosis or arthritis
  • Pediatric Diet Therapy-
    1. Ketogenic diets for epilepsy
    2. High-energy, nutrient-dense diets for growth faltering or cystic fibrosis

 

BND 507- (LAB)- Research Methodology-

  • Developing a Research Proposal
  • Literature Review
  • To understand and apply various sampling methods- Conducting stratified, systematic or random sampling exercises
  • To collect data through different Data Collection Tools- Designing questionnaires, Using mobile apps or software for digital data collection

 

  • Statistical Analysis-
  1. Data coding and entry in software like Excel.
  2. Conducting descriptive statistics – mean, median, mode, standard deviation

 

  • Hypothesis Testing- Defining null and alternative hypotheses, Performing statistical tests (e.g., t-tests or chi-square tests) to accept or reject hypotheses
  • Writing a Research Paper- Writing abstracts, introduction, methodology, results and discussion sections

 

 

Semester- 6

BND 601- Pharmacology and Nutrition-

Unit 1-Introduction- Definition of Drugs, Mechanism of action, Properties of drugs, Metabolism, Therapeutics of drugs, Toxicity of drugs, Interaction with Nutrients- Nutrient absorption, Nutrient breakdown, Nutrient excretion, Medication effectiveness, Digestion

 

Unit 2- Pharmacology and Diet- Role of nutrients in drug transport and action, Timing of meals and drug effectiveness, Appetite stimulants -corticosteroids; Appetite suppressants- amphetamines; Drugs causing weight gain- antipsychotics, insulin; Drugs causing weight loss    GLP-1 receptor agonists, Impact of Medications on Gastrointestinal Function

 

Unit 3- Drug Action in Specific Diet– Diabetes Mellitus- SGLT2 Inhibitors, Insulin Therapy; Hypertension- Diuretics, Calcium channel blockers; Obesity- GLP-1 Receptor Agonists (e.g- semaglutide); Chronic Kidney Disease (CKD)- Phosphate Binders, Diuretic; Gastrointestinal Disorders- Proton Pump Inhibitors (PPIs), Laxatives; Osteoporosis- Bisphosphonates, Calcium Supplements

 

Unit 4- Drug abuse & its prevention- Definition, Controlling Drug Abuse- Media- Restraint on advertisements of drugs, advertisements on bad effects of drugs, Publicity and media, Campaigns against drug abuse, Educational and awareness program, Role of family- Parent child relationship, Family support, Supervision of parents, Shaping values, Student Counselling, Health Professional Coordination, Random testing on students

 

BND-602 Public Health Nutrition

Unit 1- Introduction- Concept & Scope of public health & community nutrition, Ecology of health, health delivery systems, Major public health problems in India, National health policy, Existing health & nutrition programmes in India.

 

Unit 2- Nutrition & Behaviour- Factors affecting food habits & behaviour, Correction of faulty food behaviour, Nutrition of a community, Malnutrition and Economics of malnutrition, Improvement of nutrition of a community- Fortification, Conservation, WHO & Government programs for malnutrition-Mid- day Meal, Mission Poshan 2.0

 

Unit-3 Food Security and Nutrition Policy- Food Security- Definition of food security, Importance in public health nutrition, Government Nutrition Policies-  National and International policies , Nutrition education, Food Fortification and supplementation programs, Global Organizations and Nutrition- Role of organizations such as the World Health Organization (WHO), Food and Agriculture Organization (FAO) and UNICEF in addressing global nutrition issues, National Nutrition Programs- Successful public health nutrition programs- Supplemental Nutrition Assistance Program (SNAP), School meal programs and Fortification programs (E.g- iodized salt, vitamin A)

 

Unit-4 Public Health Nutrition Research- Epidemiology of Nutrition- Role of epidemiological studies in identifying nutrition-related health issues and their causes, Evaluation of Nutrition Interventions- Research methods used to assess nutrition programs and interventions, Emerging Research Areas- Public health nutrition research, Personalized nutrition, Sustainability and Impact of Environmental factors on nutrition

 

BND-603 Food Policy and Planning

Unit-1 Introduction to Food Policy and Planning- Definition and Scope, Concept of food policy and planning and their role in shaping national and global food systems, Historical Development of Food Policy- Evolution of food policies globally and their influence on agricultural practices, trade and food security, Key components in Food Policy- Government bodies, international organizations- FAO, WHO, NGOs, Private sector involvement in food policy and planning

 

Unit-2 Sustainable Food Systems and Policy- Sustainable Agriculture and Food Production, Policies promoting sustainable agricultural practices, Food Waste Reduction Policies- To reduce food waste at the production, retail and consumer levels, Sustainable Diets- Plant-based diets and reducing the environmental footprint of food systems, Circular Food Economy- Circular economy in food systems, waste reduction, resource efficiency and food recycling initiatives

 

Unit-3 Urban and Regional Food Planning & Policies– Integrating food production and distribution into urban planning, Supporting urban & regional agriculture, rooftop gardens and community gardens, Introducing regional food hubs, Sustainable Agricultural practices, Support to small-scale farmers, Collaboration between local, regional and national governments to create cohesive food policies, Establishing food policy councils

 

Unit-4 Food Systems Planning and Development- Food Systems Approach to Policy- Involvement of agriculture, distribution, processing, retail and consumption, Food System Resilience- Building resilience into food systems for economic, environmental and social sectors, Urban Agriculture and Food Planning- Urban food systems planning and food security, Food Systems for Economic Development- Role of food systems in supporting local economies, creating jobs, boosting economic development

 

 

BND-604 Food Toxicology-

Unit-1- Introduction to Food Toxicology- Definition and Scope of Food Toxicology- Overview of food toxicology, its significance, various toxic agents found in food, History of foodborne diseases, food safety regulations,  Development of food toxicology as a discipline, Foodborne Diseases and Toxicity- Relation of foodborne illnesses and toxic exposures to toxicological agents in food

 

Unit 2- Food Contaminants and Toxins- Types of Food Contaminants, Foodborne Toxins, Sources of Contamination, Detection and Analysis, Health Impacts, OHSAS- Definition, Key Features of OHSAS, Core Elements of OHSAS, Benefits of Implementing OHSAS, Applications of OHSAS

 

Unit 3- Food Toxicology and Public Health- Foodborne Disease Outbreaks- Role of food toxicology in investigating and controlling foodborne disease and ensuring food safety, Public Health Impact of Foodborne Toxicants, Foodborne illnesses caused by toxic agents, Education and Risk Communication- Role of education in preventing foodborne illnesses, educating public about safe food handling practices

 

Unit-4 Mechanism of Toxicity- Cellular Mechanisms of Toxicity- affect on cellular structures, DNA, mitochondria, cell membranes, Oxidative Stress, Free Radical Damage- Role of oxidative stress in the development of toxicity and chronic diseases, Endocrine Disruption- BPA, phthalates interference with hormone systems, Endocrine-related toxicity, Neurotoxicity- Affect on nervous system, neurodegenerative disorders

 

BND 605- Internship / Project Work –

          3 months Internship

 

BND 606- (Lab) Food Toxicology-

  • Detection of Food Adulterants-
  1. Detection of lead in water or food using colorimetric methods
  2. Testing milk for starch, detergent or formalin
  3. Identification of non-permitted colors in sweets or beverages

 

  • Pesticide Residue Analysis-
  1. Measuring pesticide residues in fresh produce using methods like- Solvent extraction followed by chromatography.
  2. Quick colorimetric tests for organophosphates or carbamates.
    • Mycotoxin Detection- Identification and quantification of mycotoxins, Using Thin Layer Chromatography (TLC)-
  1. Aflatoxins in nuts or grains
  2. Ochratoxin in dried fruits

·       Risk Assessment of Dietary Contaminants- Conducting simple risk assessments for contaminants

  1. Calculating the Estimated Daily Intake (EDI) for identified contaminants
  2. Comparing with Acceptable Daily Intake (ADI) values

·    Analysis of Food Allergens- Detection of allergenic compounds in foods

  1. Gluten in processed foods for celiac diets
  2. Peanut or tree nut residues in packaged foods
  3. Lactose in dairy-free labeled products

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Er. Adnan Mohammad Khan (Assistant Professor)
Click to View

Notification

"This is the official website of HVKC,JAMIA HAMDARD"

New Course Update:

Hamdard Vocational Knowledge Centre
have started B.Voc Programme in Food Technology and Food Nutrition and Dietetics

For Admission Contact No.

7906049173,7048991992,

9027200944,8791731586,7906319020,

9506906908,9650127828