UNIT - 01

GENERAL PHYSIOLOGY - STRUCTURE OF CELL MEMBRANE - IONIC COMPOSITION OF

BODY FLUIDS - DISTRIBUTION OF BODY FLUIDS - WATER BALANCE IN HUMAN BODY

UNIT - 02

TRANSPORT ACROSS CELL MEMBRANE & CELL - RMP AND ACTION POTENTIAL -

APPLIED PHYSIOLOGY

UNIT - 03

HEMATOLOGY - SERUM - STRUCTURE - PLASMA - CELLULAR COMPONENTS - PLASMA

PROTEINS - FUNCTIONS

UNIT - 04

BLOOD VOLUME - RBC LIFE SPAN STRUCTURE, FUNCTION, PRODUCTION,

DESTRUCTION - HEMOGLOBIN - STRUCTURE, SYNTHESIS, FUNCTIONS, TYPES AND

DEGRADATION

UNIT - 05

WBC - DEFINITION - STRUCTURE , PRODUCTION, FUNCTION, DESTRUCTION - IMMUNITY -

MONOCYTE MACROPHAGE SYSTEM, LYMPH, SPLEEN - HAEMOSTASIS - PLATELETS -

COAGULATION - ANTICOAGULANTS - FIBRINO LYTIC SYSTEM

UNIT - 06

BLOOD GROUPS (MAJOR AND MINOR, RH) - BLOOD TRANSFUSION, TRANSFUSION

REACTIONS ERYTHROBLASTOSIS FOETALIS

UNIT - 07

RESPIRATORY PHYSIOLOGY - PULMONARY FUNCTION - PULMONARY FUNCTION TESTS -

REGULATION OF RESPIRATION - OXYGEN AND CARBON-DI-OXIDE TRANSPORT -

HYPOXIA - CLINICAL AND APPLIED PHYSIOLOGY

UNIT - 08

NEURO PHYSIOLOGY - NEURON - DEGENERATION AND REGENERATION - RECEPTORS -

ACTION - POTENTIAL - RELAX - SYNAPSE & SYNAPTIC TRANSMISSION - NEURO

TRANSMITTERS - CUTANEOUS AND DEEP VISCERAL SENSATION

UNIT - 09

ASCENDING AND DESCENDING TRACTS OF SPINAL CORD - ORGANIZATION OF MOTOR

AND SENSORY FUNCTIONS OF CNS & SPINAL CORD - FUNCTIONS OF BRAIN STEM -

CEREBELLUM - BASAL GANGLIA - HYPOTHALAMUS - THALAMUS - CEREBRAL - CORTEX

UNIT - 10

LIMBIC SYSTEM - HIGHER FUNCTION OF BRAIN - AROUSAL - SLEEP LEARNING MEMORY -

SPEECH EEG - CONDITIONED REFLEX

UNIT - 11

Vinayaka Missions University,Directorate of Distance Education

Salem India

MASTER OF SCIENCE IN DIETARIES&FOOD SERVICE MANAGEMENT

1 Yr.

APPLIED PHYSIOLOGY[M.SC-DFSM](2060102)

NEURAL BASIS OF INSTINCTUAL AND BEHAVIOUR EMOTION - CONTROL OF POSTURE

AND EQUILIBRIUM - MUSCLE TONE - AUTONOMIC NERVOUS SYSTEM - CLINICAL AND

APPLIED PHYSIOLOGY

UNIT - 12

SPECIAL SENSES - TASTE & SMELL - VISION - STRUCTURE - OPTICS - NEURO

CHEMISTRY NEURO OPHTHALMOLOGY - HEARING - STRUCTURE - FUNCTION OF MIDDLE

EAR AND INNER EAR - PATH WAY EQUILIBRIUM - VESTIBULAR APPARATUS - STRUCTURE

FUNCTION - POSTURAL - REFLEXES CLINICAL AND APPLIED PHYSIOLOGY

REFERENCE BOOKS:

1.HUMAN PHYSIOLOGY: FROM CELLS TO SYSTEMS, 5TH EDITION. INSTRUCTORS

EDITION.

LAURALEE SHERWOOD.

BELMONT, CA: BROOKS/COLE-THOMSON LEARNING, 2004,

2.BULLOCK, JOHN, JOSEPH BOYLE III, AND MICHAEL B. WANG. PHYSIOLOGY. 4TH ED.

PHILADELPHIA: LIPPINCOTT, WILLIAMS & WILKINS, 2001.

3.CLAYMAN, CHARLES B., ED. THE HUMAN BODY: AN ILLUSTRATED GUIDE TO ITS

STRUCTURE, FUNCTION, AND DISORDERS. LONDON: DORLING KINDERSLEY, 1995.

4.DULBECCO, RENATO, ED. ENCYCLOPEDIA OF HUMAN BIOLOGY. 2ND ED. 9 VOLS. SAN

DIEGO: ACADEMIC PRESS, 1997.

5.SEELEY, ROD R., TRENT D. STEPHENS, AND PHILIP TATE. ANATOMY & PHYSIOLOGY.

4TH ED. BOSTON, MASS.: WCB/MCGRAW-HILL, 1998.

UNIT - 01

CLINICAL NUTRITION - MEDICAL CONDITIONS FOOD ALLERGY - FOOD INTOLERANCE &

MAL ABSORPTION SYNDROME - THE ROLE OF PERSONNEL MANAGEMENT IN AN

ORGANIZATION - FUNCTIONING OF THE HOSPITAL DIETARY DEPARTMENT

UNIT - 02

ROLE OF NUTRITION & MEDICINE IN SPORTS SCIENCE - TECHNICAL - COUNSELING -

OTHER SKILLS REQUIRED BY A DIETICIAN - DIETICIAN`S ABILITY TO INTERPRET

PATHOLOGICAL / CLINICAL PARAMETERS IN HEALTH & DISEASE - PEDIATRIC AND

GERIATRIC DIETETICS

UNIT - 03

PREVALENCE - PATHOGENESIS - RISK FACTORS AND MODIFICATION OF DIET IN

CARDIOVASCULAR DISEASE ATHEROSCLEROSIS - HYPERTENSION - TYPES - ETIOLOGY

- SYMPTOMS- DIAGNOSIS AND TREATMENT OF METABOLIC DISORDER

UNIT - 04

DIABETES MELLITUS - ETIOLOGY AND MODIFICATION OF DIET IN DISEASES OF THE

KIDNEY - GLOMERULO NEPHRITES - NEPHRITIC SYNDROME - ACUTE AND CHROMIC

RENAL FAILURE - DIALYSIS - URINARY CALCULI - RISK FACTORS AND MODIFICATION OF

DIET IN CANCER

UNIT - 05

NUTRITIONAL PROBLEMS OF CANCER THERAPY - ROLE OF ANTIOXIDANTS IN THE

PREVENTION OF DISINTEGRATIVE DISEASES - THE DIETITIAN - RESPONSIBILITIES IN

INDIAN CONTEXT - DIET COUNSELING - REGISTERED DIETITIAN AND THE INDIAN

DIETETIC ASSOCIATION.

UNIT - 06

PRINCIPLES OF NUTRITION AND MEAL MANAGEMENT - THE INTER RELATIONSHIP

BETWEEN FOOD - NUTRITION & HEALTH - MACRO AND MICRO NUTRIENTS - THEIR

CLASSIFICATION - FUNCTION - SOURCES - DAILY REQUIREMENT - AND DEFICIENCY

UNIT - 07

MEAL AND MENU PLANNING - CULTURAL FOOD PATTERNS IN INDIA AND NUTRITION FOR

THE LIFE CYCLE - VARIOUS ASPECTS OF A CATERING ESTABLISHMENT - STYLES OF

FOOD SERVICES - TYPES OF CATERING EQUIPMENT - ACCOUNTING AND FOOD

COSTING

UNIT - 08

COMMUNITY NUTRITION & EPIDEMIOLOGY - NUTRITIONAL REQUIREMENTS - VARIOUS

METHODS TO ASSESS THE NUTRITIONAL STATUS - NUTRITION EDUCATION

UNIT - 09

THE ROLE OF NATIONAL & INTERNATIONAL AGENCIES INVOLVED IN PROMOTING

NUTRITION AND HEALTH - THE EPIDEMIOLOGICAL COMPONENT FOCUSES ON FOOD

MICROBIOLOGY AND GIVES AN OVERVIEW OF THE WATER & FOOD BORNE DISEASES

Vinayaka Missions University,Directorate of Distance Education

Salem India

MASTER OF SCIENCE IN DIETARIES&FOOD SERVICE MANAGEMENT

1 Yr.

CLINICAL AND THERAPEUTIC NUTRITION(2060901)

UNIT - 10

PRINCIPLES OF DIET THERAPY - ROUTINE HOSPITAL DIETS - SPECIAL FEEDING

METHODS - TUBE FEEDING - PARENTAL NUTRITION

UNIT - 11

ETIOLOGY AND MODIFICATION OF DIET IN OBESITY AND UNDERWEIGHT - ETIOLOGY

AND MODIFICATION OF DIET IN FEBRILE CONDITIONS - TYPHOID - TUBERCULOSIS -

ETIOLOGY AND MODIFICATION OF DIET IN GASTRO INTESTINAL DISEASE - PEPTIC

ULCER

UNIT - 12

DIARRHEA - CONSTIPATION - ETIOLOGY AND MODIFICATION OF DIET IN DISEASES OF

LIVER AND GALL BLADDER - A. HEPATITIS B. CIRRHOSIS - C. CHOLESITITIS AND

CHOLELITHIASIS

UNIT - 01

HISTORY OF MICROBIOLOGY - SCOPE - CONCEPT OF ORIGIN OF LIFE - ABIOGENESIS -

BIOGENESIS - SPONTANEOUS GENERATION THEORY - HISTORY AND DEVELOPMENT OF

MICROBIOLOGY

UNIT - 02

CONTRIBUTIONS OF VAN LEEUWENHOEK - JOSEPH LISTER PASTEUR - KOCH, S.A.

WAKMANN, ALEXANDER FLEMMING, JENNER, WINOGRDSKY, BEIJERNICK, STANELY,

IWENEWSKY, H.W.CONN, ESWIN SMITH

UNIT - 03

DEVELOPMENTS OF MICROBIOLOGY - IDENTIFICATION - CHARACTERIZATION AND

CLASSIFICATION OF MICRO-ORGANISMS - DISTINGUISHING CHARACTERISTICS

BETWEEN PROKARYOTIC AND EUKARYOTIC CELLS

UNIT - 04

METHODS IN MICROBIOLOGY - STERILIZATION - DISINFECTION - ISOLATION -

PURIFICATION AND PRESERVATION OF MICROBES - PRINCIPLES OF STAINING OF

MICRO ORGANISMS

UNIT - 05

MICROSCOPY - LIGHT PHASE CONTRACT - EPIFLUORESCENCE AND ELECTION

MICROSCOPY - ASSAY OF ANTIBIOTICS - PREPARATION OF CULTURE MEDIA

UNIT - 06

PHYSIOLOGY OF MICROORGANISMS - GROWTH AND METABOLISM - GROWTH PHASES -

KINETICS AND INFLUENCE OF ENVIRONMENTAL PARAMETERS

UNIT - 07

NUTRITIONAL GROUPINGS - METABOLISM OF CARBOHYDRATES - NITROGEN - LIPIDS -

AND NUCLEIC ACIDS - ELECTRON TRANSPORT - MICROBIAL ENZYMES AND REGULATION

UNIT - 08

MICRO ORGANISMS AND FOOD - MICRO ORGANISMS AND FOOD SPOILAGE- INTRINSIC

FACTORS - EXTRINSIC FACTORS - FOOD SPOILAGE

UNIT - 09

FOOD PRESERVATION - FILTRATION - LOW OR HIGH TEMPERATURE - CHEMICALS AND

RADIATION DISEASES AND FOODS- DISEASES TRANSMITTED OF FOOD,

UNIT - 10

DETECTION OF DISEASE CAUSING MICROORGANISMS - SOURCES OF SPOILAGE OF

FOOD - FOOD INFECTION - FOOD TOXICITY - FOOD ADULTERATION AND LEGISLATION

UNIT - 11

APPLICATIONS OF MICROBES IN FOOD MICROBIOLOGY - MICROBIOLOGY OF

FERMENTED FOODS - DAIRY PRODUCTS - MEAT AND FISH - WINE - BEER AND OTHER

FERMENTED ALCOHOLIC BEVERAGES

Vinayaka Missions University,Directorate of Distance Education

Salem India

MASTER OF SCIENCE IN DIETARIES&FOOD SERVICE MANAGEMENT

1 Yr.

FOOD MICROBIOLOGY(2040803)

UNIT - 12

BREAD AND OTHER FERMENTED PLANT PRODUCTS - ROLE OF MICROBES IN

PREPARATION OF SAUERKRAUT AND PICKLES - MICROBES AS FOOD SINGLE CELL

PROTEIN PRODUCTION - MUSHROOM PRODUCTION.

REFERENCE BOOKS:

1. MICROBIOLOGY - PRESCOT

2. MODERN FOOD MICROBIOLOGY - DAVID. A. GOLDEN, MARTIN. J. LOESSNER, JAMES.

M. JAY

3. GENERAL MICROBIOLOGY- PELZAR AND CHAN

UNIT - 01

CELL STRUCTURE AND FUNCTION - COMPONENTS - CELL MEMBRANE COMPOSITION -

FLUID MOSAIC MODEL - MEMBRANE LIPIDS - PROTEINS AND CARBOHYDRATES -

MEMBRANE RECEPTORS

UNIT - 02

PHYSIOLOGICAL BASIS OF NUTRITIONAL BIOCHEMISTRY - DIGESTIVE SYSTEM -

STRUCTURE OF DIGESTIVE TRACT - ENZYMES IN DIGESTION - REGULATORS OF GI

ACTIVITY - MECHANICAL AND BIOCHEMICAL ASPECTS OF DIGESTION - ABSORPTION

AND TRANSPORT OF MAJOR NUTRIENTS - LIVER - ROLE OF LIVER IN PROCESSING AND

DISTRIBUTION OF NUTRIENTS ABSORBED FROM SI - INTER RELATIONSHIP OF MAJOR

METABOLISM IN LIVER - EXCRETORY FUNCTIONS AND STORAGE

UNIT - 03

BLOOD - COMPOSITION - PLASMA - BLOOD CELLS - HEMOGLOBIN - BLOOD CLOTTING

PROCESS ADIPOSE TISSUE - STRUCTURE - COMPOSITION - DEPOSITION OF

TRIGLYCERIDES IN ADIPOSE TISSUE- FORMATION OF FAT STORES FROM NON LIPID

AND DIETARY LIPIDS - ROLE OF BROWN ADIPOSE TISSUES IN THERMO GENESIS - BODY

FLUIDS AND ELECTROLYTE BALANCE

UNIT - 04

KIDNEY AND LUNGS - STRUCTURE - FUNCTION - ROLE IN WATER - ELECTROLYTE AND

ACID BASE BALANCE - SENSORY ORGANS AND THEIR FUNCTIONS - IMMUNITY - IMMUNE

RESPONSE - ANTIBODY - CELL MEDIATED AND HUMERAL IMMUNITY COMPLEMENT

SYSTEM

UNIT - 05

ENZYMES - CLASSIFICATION - NOMENCLATURE - GENERAL PROPERTIES - STEREO AND

REACTION SPECIFICITY - KINETICS AND MECHANISMS OF ENZYME ACTION -

REGULATION OF ENZYME ACTIVITY

UNIT - 06

COENZYMES AND COFACTORS - THEIR STRUCTURE AND FUNCTIONS - ENZYME

INHIBITION - ISOENZYMES - IMMOBILIZED ENZYMES - ESTIMATION OF ENZYME ACTIVITY

- CLINICAL SIGNIFICANCE OF ENZYMES AND ENZYME BASED ASSAYS

UNIT - 07

AMINO ACIDS - CLASSIFICATION AND STRUCTURE - PROPERTIES - REACTIONS AND

IDENTIFICATION TECHNIQUES - FORMATION OF PEPTIDE LINKAGES - AMIDE PLANE AND

BIOLOGIC ACTIVITY

UNIT - 08

PROTEINS - STRUCTURE AND ORGANIZATION - PHYSICO - CHEMICAL PROPERTIES -

CLASSIFICATION AND FUNCTIONAL DIVERSITY OF PROTEINS - TECHNIQUES OF

Vinayaka Missions University,Directorate of Distance Education

Salem India

MASTER OF SCIENCE IN DIETARIES&FOOD SERVICE MANAGEMENT

1 Yr.

NUTRITIONAL BIO-CHEMISTRY[MSC-DFSM](2030709)

PROTEIN PURIFICATION - ESTIMATION OF PROTEIN - KJELDHAL METHOD

UNIT - 09

CARBOHYDRATES - CLASSIFICATION - STRUCTURAL FEATURES - STEREOISOMERISM

AND OPTICAL ACTIVITY - CHEMICAL PROPERTIES - MONOSACCHARIDE -

DISACCHARIDES - POLYSACCHARIDES - AND RELATED COMPOUNDS

UNIT - 10

INTER CONVERSION OF HEXOSE - SUGAR DERIVATIVES OF BIOMEDICAL IMPORTANCE -

HETERO - GLYCANS - METHODS TO ESTIMATE SUGARS AND STARCH

UNIT - 11

LIPIDS - CLASSIFICATION - CHEMICAL STRUCTURE - AND PROPERTIES OF FATTY ACIDS -

TRIGLYCERIDES - PHOSPHOLIPIDS AND DERIVATIVES CHOLESTEROL AND DERIVATIVES

- METABOLISM

UNIT - 12

DIETARY FATS - BIOLOGICAL FUNCTIONS OF LIPIDS - GLYCOLIPIDS - METHODS TO

DETERMINE CRUDE FAT AND FATTY ACIDS - NUCLEIC ACIDS - COMPONENTS -

STRUCTURE AND LEVEL OF ORGANIZATION - PHYSICO CHEMICAL PROPERTIES -

BIOLOGICAL IMPORTANCE.

REFERENCE BOOKS:

1.BIOCHEMISTRY BY A. LENINGER

2.BIOCHEMISTRY BY L. STRYRER

3.MICROBIOLOGY - PRESCOT

UNIT - 01

I. PLANNING AND PREPARING OF DIETS FOR THE FOLLOWING CONDITIONS / STAGES:

CLEAR FLUID, FULL FLUID AND SOFT DIET

DIET IN FEVER - TYPHOID, TUBERCULOSIS

DIET IN OBESITY AND UNDER WEIGHT

DIET IN ATHEROSCLUOSIS AND HYPERTENSION

DIET IN ULCER, DIARRHEA AND CONSTIPATION

DIET IN HEPATITIS AND CIRRHOSIS OF LIVER

DIET IN DIABETES MELLITUS WITH INSULIN AND WITHOUT INSULIN

DIET IN NEPHRILIS AND NEPHROS

VISIT TO THE DIETARY DEPARTMENT OF HOSPITAL

SCHEME OF EXAMINATION:

WRITTEN PROCEDURE - 20

PRACTICAL - 30

RECORD - 15

VIVA - 5

UNIFORM - 5

Vinayaka Missions University,Directorate of Distance Education

Salem India

MASTER OF SCIENCE IN DIETARIES&FOOD SERVICE MANAGEMENT

1 Yr.

PRACTICAL[MSC-DFSM](2040809)

UNIT - 01

FOOD PROCESSING - SCOPE - IMPORTANCE OF FOOD PROCESSING - NATIONAL AND

INTERNATIONAL PERSPECTIVES - PRINCIPLES OF FOOD PROCESSING - METHODS OF

FOOD PRESERVATION - FREEZING - HEATING - DEHYDRATION - CANNING - ADDITIVES -

FERMENTATION - IRRADIATION.

UNIT - 02

COOKING METHODS - EXTRUSION COOKING - HYDROSTATIC PRESSURE COOKING -

DIETETICS HEATING - MICROWAVE PROCESSING - A SEPTIC PROCESSING - HURDLE

TECHNOLOGY - JUICES AND CONCENTRATES/MEMBRANE TECHNOLOGY.

UNIT - 03

STORAGE OF FOOD - MODIFIED ATMOSPHERE - PACKAGING - REFRIGERATION -

FREEZING AND DRYING OF FOOD - MINIMAL PROCESSING - RADIATION PROCESSING

UNIT - 04

HISTORY OF MICROBIOLOGY - PHYSICAL AND CHEMICAL MICROBIOLOGY - HISTORY OF

MICROBIOLOGY OF FOOD MICROBIAL GROWTH PATTERN

UNIT - 05

MICRO ORGANISMS - FACTORS INFLUENCING DESTRUCTION OF MICRO ORGANISMS -

TYPES OF MICRO ORGANISMS NORMALLY ASSOCIATED WITH FOOD - MOLD - YEAST

AND BACTERIA - MICROORGANISMS IN NATURAL FOOD PRODUCTS AND THEIR

CONTROL.

UNIT - 06

CONTAMINANTS OF FOOD STUFFS - VEGETABLES - CEREALS - PULSES - OILSEEDS -

MILK AND MEAT DURING HANDLING AND PROCESSING - BIOCHEMICAL CHANGES

CAUSED BY MICRO ORGANISMS

UNIT - 07

DETERIORATION OF VARIOUS TYPES OF FOOD PRODUCTS - FOOD POISONING AND

MICROBIAL TOXINS - MICROBIAL FOOD FERMENTATION STANDARDS FOR DIFFERENT

FOODS - FOOD BORNE INTOXICANTS AND MYCOTOXINS

UNIT - 08

FOOD CHEMISTRY - DEFINITION - IMPORTANCE - WATER IN FOOD - WATER ACTIVITY

AND SHELF LIFE FOOD - CARBOHYDRATES - CHEMICAL REACTIONS - FUNCTIONAL

PROPERTIES OF SUGARS AND POLYSACCHARIDES IN FOOD.

UNIT - 09

LIPIDS - DEFINITION - CLASSIFICATION AND USE OF LIPIDS IN FOODS - PHYSICAL AND

CHEMICAL PROPERTIES - EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES AND

NUTRITIVE VALUE - ENZYMES IN FOODS - AND FOOD INDUSTRY - BIO-DETERIORATION

OF FOODS - FOOD CONTAMINANTS - ADDITIVES AND TOXICANTS.

Vinayaka Missions University,Directorate of Distance Education

Salem India

MASTER OF SCIENCE IN DIETARIES&FOOD SERVICE MANAGEMENT

1 Yr.

PRINCIPLES OF FOOD SCIENCE[2](2040810)

UNIT - 10

PROTEIN AND AMINO ACIDS - PHYSICAL AND CHEMICAL PROPERTIES - DISTRIBUTION -

AMOUNT AND FUNCTIONS OF PROTEINS IN FOODS - FUNCTIONAL PROPERTIES -

EFFECT OF PROCESSING - LOSSES OF VITAMINS AND MINERALS DUE TO PROCESSING -

PIGMENTS IN FOOD - FOOD FLAVOURS - BROWNING REACTION IN FOODS.

UNIT - 11

TECHNOLOGICAL PROCESSES FOR INDUSTRIAL MANUFACTURE OF SELECTED FOODS

OF COMMERCIAL IMPORTANCE FROM PLANTS AND ANIMAL SOURCES VIZ, JAM, JELLY,

MAR MABHDE - PICKLES - CARBONATED BEVERAGES - FRUIT BEVERAGES

UNIT - 12

HYDROGENATED VEGETABLES OIL - TEA - COFFEE - COCOA - MARGARINE - BAKERY

AND CONFECTIONERY PRODUCTS - TEXTURED PLANT PROTEIN - BREAKFAST CEREALS

- BUTTER - ICE CREAM - CONDENSED MILK - CHEESE - MILK POWDER - MALTED GOODS

AND LOW FAT SPREAD - FOOD LAWS AND STANDARDS - FOOD ADDITIVES - FOOD

PACKAGING - QUALITY CONTROL IN FOOD INDUSTRY.

UNIT - 01

INTRODUCTION TO COMMUNITY NUTRITION - COMMUNITY AND PUBLIC HEALTH

NUTRITION - COMMUNITY PROFILE AND HEALTH ISSUES

UNIT - 02

DETERMINANTS OF NUTRITION - AND HEALTH-RELATED BEHAVIORS - NUTRITION -

HEALTH AND CULTURE - HEALTH DISPARITIES

UNIT - 03

HOW DO WE ASSESS PROBLEMS? (EPIDEMIOLOGY PRINCIPLES) - PROGRAM PLANNING

- PROGRAM IMPLEMENTATION - PROGRAM EVALUATION - PROGRAM EVALUATION AND

POLICY FORMULATION

UNIT - 04

NEEDS ASSESSMENT AND NUTRITIONAL EPIDEMIOLOGY - FOOD GUIDANCE SYSTEM -

DIETARY - GUIDELINES

UNIT - 05

NATIONAL NUTRITION MONITORING - COMMUNITY NUTRITION AND PUBLIC POLICY -

DESIGNING - COMMUNITY NUTRITION INTERVENTIONS

UNIT - 06

COMMUNITY NUTRITION PROGRAMS - CURRENT ISSUES - OBESITY AND DIABETES

UNIT - 07

TOOLS OF THE TRADE - RDAS/RDIS - FOOD LABELS - FOOD INSECURITY AND HUNGER -

HEALTH - DISEASE & SOCIOECONOMIC FACTORS

UNIT - 08

NUTRITION POLICY (NUTRITION MONITORING - HEALTHY PEOPLE) - NUTRITION POLICY

UNIT - 09

RDI/DIETARY GUIDELINES//FOOD GUIDE PYRAMID/LABELING - REVIEW

UNIT - 10

US HEALTH CARE SYSTEM - COMMUNICATIONS - THEORIES OF BEHAVIOR CHANGE -

HUNGER AND FOOD SECURITY

UNIT - 11

WELFARE REFORM FOOD ASSISTANCE PROGRAMS EMERGENCY FEEDING PROGRAMS

FOOD ASSISTANCE PROGRAMS

UNIT - 12

FOOD STAMPS/EFNEP/COOPERATIVE EXTENSION SERVICE COMMUNITY PROGRAMS -

FOOD MARKETING INSTITUTE.

REFERENCE BOOKS:

1.BOYLE MA, MORRIS DH. COMMUNITY NUTRITION IN ACTION - AN ENTERPRENEURIAL

Vinayaka Missions University,Directorate of Distance Education

Salem India

MASTER OF SCIENCE IN DIETARIES&FOOD SERVICE MANAGEMENT

2 Yr.

PUBLIC NUTRITION(2060916)

APPROACH, BELMONT, CA; WADSWORTH PUB., 1999, 2ND ED.

2. LEE RD, NIEMAN DC. NUTRITIONAL ASSESSMENT, ST LOUIS, MO:MOSBY - YEAR BOOK,

2002 3RD ED

3. BOYLE MA, MORRIS DH. COMMUNITY NUTRITION IN ACTION - AN ENTREPRENEURIAL

APPROACH, BELMONT, CA: WADSWORTH PUBL, 1999, 2ND ED

UNIT - 01

FOOD SERVICE INDUSTRY - TYPES OF CATERING - HISTORY OF DEVELOPMENT -

COMMERCIAL - HOTEL - MOTEL - RESTAURANT - CAFETERIA AND CHAIN HOTELS

UNIT - 02

WELFARE - HOSPITAL - SCHOOL LUNCH - RESIDENTIAL ESTABLISHMENT AND

INDUSTRIAL CATERING -TRANSPORT - AIR - RAIL - SEA AND SPACE - MISCELLANEOUS -

CONTRACT AND OUTDOOR

UNIT - 03

PHYSICAL PLANT - PLANNING A FOOD SERVICE UNIT. LAYOUT OF FOOD PLANTPLANNING

OF WORK AREAS - KITCHEN - SPACE - SIZE AND TYPE OF KITCHEN WORK

SURFACES - WORK AREA - WORK - SIMPLIFICATION

UNIT - 04

LAYOUT OF KITCHENS WORK CENTRES - STORAGE IN KITCHEN - KITCHEN

MAINTENANCE - STORAGE SPACE - TYPES OF STORAGE - PLANNING BASIC FACTORS -

SERVICE AREA - ORGANISATION AND SPACE - SMOOTH FLOW OF WORK - SPACE

UTILIZATION - PROMPT SERVICE

UNIT - 05

INTERIOR DESIGN IN A HOTEL / RESTAURANT - SIZE AND SHAPE OF ROOM - FURNITURE

- FITTINGS- COLOUR SCHEME - LIGHTING - TABLE DECORATION - SANITATION OF PLANT

- KITCHEN - HYGIENE - PERSONAL HYGIENE

UNIT - 06

PRINCIPLES OF RESOURCE MANAGEMENT - DEFINITION - MANAGEMENT PROCESS -

PLANNING -CONTROLLING EVALUATING

UNIT - 07

GOALS - VALUES AND STANDARDS - DECISION MAKING - CONCEPTS - TYPES OF

DECISIONS - STEPS IN DECISION MAKING - METHODS OF RESOLVING CONFLICTS -

RESOURCE MANAGEMENT

UNIT - 08

CLASSIFICATION - CHARACTERISTICS - FACTORS AFFECTING THE USE OF RESOURCES

- MANAGEMENT OF TIME - ENERGY AND MONEY - TIME MANAGEMENT - TIME NORMS -

PLANS AND TIME MANAGEMENT

UNIT - 09

ORGANIZATION AND MANAGEMENT - TYPES OF ORGANIZATION - KITCHEN

ORGANIZATION - PRINCIPLES OF MANAGEMENT - TOOLS AND FUNCTIONS OF

MANAGEMENT - PERSONNEL MANAGEMENT - STAFFING.

UNIT - 10

Vinayaka Missions University,Directorate of Distance Education

Salem India

MASTER OF SCIENCE IN DIETARIES&FOOD SERVICE MANAGEMENT

2 Yr.

ENTREPRENEURSHIP AND FOOD SERVICE

MANAGEMENT(MSC.DFSM)(2021007)

RECRUITMENT AND SELECTION - INDUCTION - TRAINING AND SUPERVISION - DECISION

MAKING - COMMUNICATION - ADMINISTRATION - LEADERSHIP JOB ANALYSIS -

PERFORMANCE APPRAISAL

UNIT - 11

ENTREPRENEURSHIP CATERING AND ACCOUNTING - DEFINITION OF

ENTREPRENEURSHIP AND TASK OF ENTER - PRENEUR QUALITIES OF ENTREPRENEUR -

BUDGETING AND BOOKS OF ACCOUNT INVENTORIES - STORES CONTROL - INDENT

PURCHASE.8. - THE COMPUTER IN CATERING

UNIT - 12

USE OF COMPUTER FOR THE CONTROL OF STOCK - RECIPIES AND MENUS - FINANCIAL

MANAGEMENT - COSTING / COST ACCOUNTING BOOK KEEPING AND ACCOUNTING

INVENTORIES - STORE CONTROL - INDENT PURCHASE BUDGETING.

UNIT - 01

FOOD SAFETY: INTRODUCTION, IMPORTANT ISSUES IN FOOD SAFETY AND FOOD

MICROBIOLOGY

UNIT - 02

FOOD PRODUCTION-MORE COMPLEX, FOOD IS PROCESSED THROUGH AN INCREASING

VARIETY OF COMPLEX TECHNIQUE-FOOD SAFETY ISSUES

UNIT - 03

DOMINANT FOOD-BORNE MICROORGANISMS, MEANS OF THEIR DETECTION,

MICROBIOLOGICAL CRITERIA AND SAMPLING PLANS, SETTING OF MICROBIAL LIMITS

FOR END-PRODUCT TESTING PREDICTIVE MICROBIOLOGY

UNIT - 04

ROLE OF HACCP, MICROBIOLOGICAL RISK ASSESSMENT, SETTING OF FOOD SAFETY

OBJECTIVES, RELEVANT INTERNATIONAL REGULATIONS AND LEGISLATION

Vinayaka Missions University,Directorate of Distance Education

Salem India

MASTER OF SCIENCE IN DIETARIES&FOOD SERVICE MANAGEMENT

2 Yr.

FOOD SAFETY AND FOOD MICROBIOLOGY(2040818)

UNIT - 01

MEANING OF RESEARCH-TYPES OF RESEARCH-LOGICAL METHODS - SCIENTIFIC

METHODS - DEFINING RESEARCH PROBLEM

UNIT - 02

RESEARCH DESIGN PROBLEMS PURE APPLIED - ACTION AND EVALUATION RESEARCH

UNIT - 03

ECONOMIC RESEARCH AND ITS SIGNIFICANCE FOR POLICY

UNIT - 04

FORMULATION OF HYPOTHESIS - METHODS OF SOCIAL SURVEY - CASES AND SAMPLE

SURVEY

UNIT - 05

SAMPLE RING DESIGN - SOURCES OF DATA - TYPES OF DATA - METHODS OF DATA

COLLECTION

UNIT - 06

PROCESSING OF DATA TABULATION - PRESENTATION - STATISTICAL TOOLS

UNIT - 07

CORRELATION - SIMPLE CORRELATION - MULTIPLE CORRELATIONS - REGRESSION -

SIMPLE REGRESSION - MULTIPLE REGRESSIONS

UNIT - 08

CHARACTERISTICS OF STATISTICAL METHODS FOR ECONOMIC ANALYSIS

UNIT - 09

MODEL BUILDINGS - ECONOMETRIC MODELS - STEPS IN ECONOMETRIC RESEARCH -

MULTIVARIATE ANALYSIS - FACTOR ANALYSIS - PATH ANALYSIS

UNIT - 10

TEACHING OF HYPOTHESIS - TYPES OF ERRORS - PARAMETRIC - NON PARAMETRIC

UNIT - 11

STANDARD TESTS OF HYPOTHESIS `T` TEST - `Z` TEST - `F` TEST- CHI SQUARE TEST

UNIT - 12

THESIS AND REPORT WRITING DIFFERENT STAGES IN WRITING REPORT - LAYOUT OF

THE RESEARCH REPORTS - TYPES - PRECAUTION FOR WRITING RESEARCH REPORTS.

Vinayaka Missions University,Directorate of Distance Education

Salem India

MASTER OF SCIENCE IN DIETARIES&FOOD SERVICE MANAGEMENT

2 Yr.

RESEARCH METHODOLOGY (M.SC.DFSM)(2030620)

UNIT - 01

INTRODUCTION TO DATABASE - OPERATIONAL DATA - DATA INDEPENDENCE -

COMPONENTS - DBMS - DBA - DATA DICTIONARY - STORAGE STRUCTURES - B-TREES -

INDEXING - COMPRESSION - SYMBOLIC POINTER

UNIT - 02

THE RELATIONAL MODEL OF DATA - THEORETICAL CONCEPTS - RELATIONAL MODEL

CONFORMITY AND INTEGRITY

UNIT - 03

ORGANIZING DATA - RELATIONAL - HIERARCHICAL - NETWORK - OPERATORS -

SELECTION - PROJECTION - JOIN - RELATIONAL DATA STRUCTURES - DOMAINS AND

ATTRIBUTES - KEYS - CONSTRAINTS - EXTENSION - INTENSION

UNIT - 04

RELATIONAL DATABASE MANAGEMENT SYSTEMS IMPLEMENTATION TECHNIQUES -

ADVANCED SQL PROGRAMMING QUERY OPTIMIZATION - CONCURRENCY CONTROL AND

TRANSACTION MANAGEMENT

UNIT - 05

DATABASE PERFORMANCE TUNING - DISTRIBUTED RELATIONAL SYSTEMS AND DATA

REPLICATION, SECURITY CONSIDERATIONS

UNIT - 06

EMERGING DATABASE MANAGEMENT SYSTEM TECHNOLOGIES - OBJECT-ORIENTED,

DEDUCTIVE - SPATIAL - TEMPORAL AND CONSTRAINT DATABASE MANAGEMENT

SYSTEMS -

UNIT - 07

NEW DATABASE APPLICATIONS AND ENVIRONMENTS: E.G. DATA WAREHOUSING -

MULTIMEDIA - MOBILITY - MULTI-DATABASES - INTERNET

UNIT - 08

SYSTEM-R ARCHITECTURE - SQL - INDEXES - DATA MANIPULATION - BUILT-INFUNCTIONS

- UPDATE - INSERTION - RELATIONS - EMBEDDED SQL - DYNAMIC STATEMENTS -

PREPARE - EXECUTE

UNIT - 09

DATABASE RELATED STANDARDS: SQL STANDARDS - SQL 1999 - SQL: 2003 - OBJECT

DATA MANAGEMENT GROUP (ODMG) VERSION 3.0 STANDARD

UNIT - 10

STANDARDS FOR INTEROPERABILITY AND INTEGRATION E.G. WEB SERVICES - XML

RELATED SPECIFICATIONS - E.G. X QUERY

Vinayaka Missions University,Directorate of Distance Education

Salem India

MASTER OF SCIENCE IN DIETARIES&FOOD SERVICE MANAGEMENT

2 Yr.

DATABASE MANAGEMENT SYSTEM (M.SC-DFSM)(2050174)

UNIT - 11

EXTERNAL LEVEL - VIEWS AND DATA INDEPENDENCE - INTERNAL LEVEL - QBE -

FUNCTIONS - UPDATE OPERATIONS - QBE DICTIONARY

UNIT - 12

RELATIONAL ALGEBRA - UNION - INTERSECT - DIFFERENCE - CARTESIAN - RELATIONAL

CALCULUS - QUEL - NORMALIZATION - 1NF - 2NF - 3NF - BOYCE CODE NF - 4NF - 5NF.

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