Syllabus for Home Economics ( Food and Nutrition Department ), UNIVERSITY OF DHAKA

UNIVERSITY OF DHAKA Syllabus for Home Economics Dept. of Food & Nutrition Four Year B.Sc. Honours Course For the Session: 2007-2008 and onward The curriculum for B.Sc. (Honours) course in Food & Nutrition, shall be offered over the period of four academic years. Students who have passed her H.S.C. examination in Home Economics & Sciences group will be admitted to the B.Sc. (Hons). course in Food  and   Nutrition. A total of 32 units (3200 marks) of courses are modified and distributed as followed as per regulations of the faculty of Biological Sciences, under, the University of Dhaka. Minor courses are compulsory for the students. There will be a final examination at the end of each academic year for students in both theoretical and practical courses and results will be published as per regulation of the Controller of Examination, University of Dhaka. The courses of B.Sc Honours 4 year program in Food & Nutrition have been selected from both, the Biological sciences, Physical sciences & Social Sciences. Food & Nutrition education opens the door for major professional areas, namely- Education, Institution, Business, Food Industry, Hospital, Clinic, Community service, Research & Administration. The Course of studies for B.Sc. Hons. in Food & Nutrition extends over a period of four academic years. At total of 32 units of courses are distributed year wise as shown.   The Year-wise distribution of the Major &Minor  areas with units for Department of Food & Nutrition     Year                                        Major      Minor    Total Theory Practical Viva Total 1st Year 1.5 0.5 0.5 2.5 4.0 6.5 2nd Year 3.0 0.5 0.5 4.0 3.5 7.5 3rd Year 5.0 2.0 0.5 7.5 1.0 8.5 4th Year 6.5 2.5 0.5 9.5  -  9.5 Total 16.0 5.5  2.0 23.5 8.5 32.0 Courses for 1st Year  Major Courses for 1st Year: Course No. Name Unit Practical Unit FN 101 Nutritional Science 1.0 FN 103 0.5 FN 102 Human Physiology 0.5 FN 104 (Viva) 0.5 Total 1.5 1.0  Minor Courses for 1st Year: Course No. Name Unit HE 152 Home Management & Housing 1.0 HE 153 Child Development & Family Relations 1.0 HE 154 Related Art 1.0 HE 155 Clothing & Textile 1.0 Total    4.0 Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 3 Courses for 2nd Year Major Courses for 2nd Year: Course No. Name Unit Practical Unit FN 201 Food Science & Microbiology 1.0 FN 204 0.5 FN 202 Biochemistry 1.0 FN 205 (Viva) 0.5 FN 203 Human Nutrition & Dietetics 1.0 Total 3.0 1.0 Minor Courses for 2nd Year: Course No. Name Unit HE 251 Household Physics 1.0 HE 253 Organic & Physical Chemistry 1.0 HE 254 Statistics & Demography 0.5 HE 255 English 1.0 Total 3.5 Courses for 3rd Year Major Courses for 3rd Year: Course No. Name Unit Practical Unit FN 301 Clinical & Therapeutic Nutrition 1.0 FN 306 0.5 FN 302 Food Processing & Technology 1.0 FN 307 0.5 FN 303 Metabolism 1.0 FN 308 0.5 FN 304 Institutional Food Service Management 1.0 FN 309 0.5 FN 305 Community Nutrition 1.0 FN 310 (Viva) 0.5 Total 5.0 2.5 Minor Courses for 3rd Year: Course No. Name Unit HE 351 Sociology 1.0 Total 1.0 Courses for 4th Year Major Courses for 4th Year: Course No. Name Unit Practical Unit FN 401 Food Chemistry 1.0 FN 408 0.5 FN 402 Nutritional Problem & Epidemiology 1.0 FN 409 0.5 FN 403 Nutritional Policies & Programmes 1.0 FN 410 0.5 FN 404 Food Production, Marketing & Quality Assurance 1.0 FN 411 0.5 FN 405 Research Methodology 1.0 FN 412 0.5 FN 406 Biochemical & Instrumental Techniques in Nutrition 0.5 FN 413 (Viva) 0.5 FN 407 Applied Nutrition 1.0 3.0 Total 6.5 Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 4 MAJOR COURSES NUTRITIONAL SCIENCE Course No. FN-101 Unit-1.0 1. Definition and function of Nutrition. Definition and function of Nutrients. Classification of Nutrients. Definition of Macronutrient and Micronutrient. 2. History of Nutrition. 3. Energy in intake and expenditure- forms of energy, unit of energy, measurement of energy expenditure, factors influencing energy expenditure, energy content of foods. 4. Carbohydrates- Sources of different type of carbohydrate, functions of different forms of carbohydrates. Dietary fiber, classes and their importance in health. 5. Proteins- classification of protein, essential & non-essential amino acids, amino acid content of foods, amino acid supplementation, Protein quality and its measurement. Nitrogen balance. Functions of proteins. 6. Fats- fatty acids and their types, sources, nutritional role of essential fatty acids, their importance in health and diseases, sources of dietary cholesterol and phospholipids, their role in the body. Omega-3 and omega-6 fatty acids and their role in body. 7. Vitamins- Nutrition and metabolism of vitamins, nomenclature, properties and sources of vitamins.             (a) Fat soluble vitamins- Functions and deficiency states of the four fat-soluble vitamins, requirement and toxicity. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 5             (b) Water soluble vitamins- co-enzyme forms, functions and requirement of water soluble vitamins. 8. Major minerals- their physiological roles, food sources, absorption, metabolism and excretion. 9. Trace elements- their physiological roles, food sources, absorption, metabolism and excretion. 10. Water and electrolyte balance of the body- body fluids and its electrolyte balance. Disturbances- acidosis and alkalosis. References : 1. Garrow, James, 10th edition, Ralph.Human Nutrition and Dietetics. 2. Harper. 25th edition Biochemistry. 3. Bangi, Ras, Robby. Text Book of Human Nutrition.edited by Oxford publishing ltd. 4. Swaminathan. Food and Nutrition- Vol.-I. HUMAN PHYSIOLOGY Course No. FN-102 Unit-0.5 1. Animal Cell- Structure, composition Cell organelles- structure & function. 2. Tissues- structure and types, functions of various tissue. 3. Organs and systems-             (a) Alimentary canal- structure, physiology of digestion and absorption of food.             (b) Pancreas, Liver & Spleen- their structure, function in details.             (c) Cardiovascular and circulatory system- structure of heart, Cardiac cycle, heart rate and blood pressure. Pulmonary circulation, systemic and enterohepatic circulation.             (d) Respiratory system-structure and function of lungs & associated organs. Mechanism of respiration.             (e) Excretory system- structure and function of Kidneys (fine & gross). Physiology of urine formation. Concepts of plasma clearance, GFR, osmolar clearance.             (f) Reproductive system of male & female. Concept of spermatogenesis and ovogenesis . Reference: 1. Seely, Stephem, Tate- Anatomy and Physiology. 2. Syliva S. Mader- Human Biology. 3. Stuart Ira Fux- Human Physiology. PRACTICAL Course No. FN-103 Unit- 0.5 1. Know about use and importance of different type of laboratory instrument. 2. Preparation of N/10 normal solution. 3. Determining the strength of a solution by titration methods. 4. Laboratory methods for estimating vitamin for different food sources. 5. Estimation of minerals- calcium, iodine ect. in the laboratory. VIVA-VOCE Course No. FN-104 Unit- 0.5 MINOR COURSES HOME MANAGEMENT AND HOUSING Course No. HE-152 Unit-1.0 Theory: 1. Meaning of Home Management: a. As a responsibility of homemaker. b. As a course of study c. Misconception towards Home Management d. Obstacles to the improvement of management 2. Functions of management: Planning, Organizing, Controlling, Evaluating and decision-making 3. Motivational Factors of Management: Goal, Values and Standard. 4. Resources: a. Definition and classification of resources b. Characteristics of resources. c. Principles of using resources. 5. Time, Energy and Money Management: a. Evaluation of common work method b. Fatigue c. Work simplification Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 7 d. Types of income and0 ways to increase income e. Family Budgeting and Account Keeping f. Savings and Investment 6. Housing the family: a. Selecting site and making plan for house b. Home furnishing-Knowing, buying & arranging furniture c. Wall, Window and Door treatment 7. Decision Making: a. Meaning and kinds of decision b. Habitual versus Rational, Group versus Individual Decision c. Developing decision making ability d. Steps and Investment 8. Equipment used in Home: a. Use and need of equipment in the home b. Traditional versus modern ways of doing work c. Kinds of Materials used in equipment and use, care and maintenance of these materials. Practical: 1. Studying family's use of time and energy 2. Managing budget for the Family and Individual 3. Studying work method 4. House plan 5. Furniture arrangement 6. Decorating Wall, Window and Door. References: 1. Gross Crandiill - Management for modern. family. 2. Nickel and Dorsey - Management for families. 3. ggZvR Lvb - cvwievwiK Rxeb I e¨e¯nvcbv| 4 W. wd‡ivRv myjZvbv - M„n e¨e¯nvcbv I evmM„n| 5. Zvnwgbv Rvgvb - M„n cwiPvjbv| 6. k¥gmyb bvnvi †nv‡mb - evmM„n| CHILD DEVELOPMENT AND FAMILY RELATIONS Course No. HE-153 Unit: l.0 Theory: 1. Meaning of development, Major developmental periods 2. Prenatal Development: a. Stages of prenatal development b. Conditions affecting prenatal development, Environmental influences, maternal attitudes. c. Heredity and environment controversy in development. 3. The Neonate: a. Physical appearance & assessment b. Physiological functioning. c. Care of a neonate. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 8 4. Infancy and Childhood: a. Physical development, sequence of motor skills b. Mental development, Intelligence and creativity. c. Characteristics of children's emotions d. Socialization of children, role of parents and external environment. e. Developmental tasks of different stages of development. 5 Adolescence: a. Growth spurt, hormonal changes. b. Parent adolescence relationship- generation gap. c. Prevention and treatment of anti social behavior. 6. Attachment and mothering: a. Attachment and mothering in child development b. Later consequence of inadequate mothering. 7. Problem behavior of children: a. Causes and remedies b. Thumb sucking, bed wetting, temper tantrums, stuttering, telling lie, negativism. 8. Teaching the young child: a. Importance of nursery education. b. Principles of guidance. 9. Impact of home on child development. a. Importance of family relationship. b. Parental attitudes towards child. c. Impact of family crisis. d. Environmental stimulation. Practical: 1. Observe several (5) preschool children of the same age in the nursery school and assess their Physical development. Prepare a comparative chart through histogram or polygon. 2. Observe two preschool children of the same age in the nursery school and assesses their social and emotional development. Prepare a report on it. 3. Make a survey on juvenile delinquents and find out their causes, Suggests corrective measures. References: 1. Elizabeth. B. Hurlock - Child Development. 2. Lester D. Crow - Child Psychology. 3. Paul Henry Mussen - Child Development and Personality. RELATED ART Course No. HM-154 Unit: 1.0 Theory: 1. Introduction and definition of art a. Classification of art b. Importance of art 2. Study of art elements and principles of art, sources, classification and functions of art elements and principles. 3. Relation of these elements and principles to: a. Home furnishing, architecture and clothing b. Other aspects of daily living 4. Appreciation of cultural heritage of Bangladesh and its utilization for enrichment of living. 5. Overview of traditional crafts of Bangladesh. 6. Study of materials and products native to Bangladesh. 7. Art as significant factor in economic development and leisure time activity. 8. Material and equipment for textile decoration, Pre-treatment of fabric, Preparation of printing techniques- block, tie dye and batik. Practical: Five projects using different art media and materials should be submitted f allowing painting and other techniques. References: 1. Faulker - Art to day. 2. Goldstein -Art in Everyday Life. 3. Textile Printing Dying CLOTHING AND TEXTILE Course No. HE-155 Unit: 1.0 Theory: 1. Planning the family's wardrobe: a. Selection of clothing for the family members with special consideration to income, age, sex, climate, community activity and present fashion trend. b. Clothing and personality c. Psychological impact of clothing on personality 2. Managing the family's clothing expenditure: Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 10 a. Clothing allowances for the family b. Steps in making a clothing budget c. Factors affecting clothing budget. 3. Evaluation of ready made garments: a. Cost. b. Fabric c. Stitching d. Quality and e. Suitability 4. General principles for clothing construction: a. Study of body measurement in relation to height & age b. Importance of drafting and making pattern c. Placing cutting of paper pattern in relation to texture and design on fabric d. Calculating the amount of materials required for different garments 5. Garment construction for the young children: a. Special consideration for fabric, color and design b. Design for the children's cloth, safely measure functional and self help garments. 6. Textile fibers: a. Definition & classification b. Fiber to fiber- cotton, linen, wool, silk, rayon and nylon c. Basic performance characteristics 7. Care & washing of clothing: a. Daily, Weekly and seasonal care b. laundering c. Ironing & storage Practical: 1. Preparation of clothing budget for a one year old child for a family stating 2. Study of anthropometric measurement for human body (to identify the measuring points) and preparing one's own measurement sheet. 3. Drafting individual body’s block taking accurate measurement and consideration correct drafting procedure. 4. Construction of two garments for the student herself from the following (a) Kamiz (b) Salwar (c) Panjabi (d) Churidar payzama. References: 1. Harrier, T. Mcjimsey - Art Clothing Selection. 2. Harison. Son, S. Hilhouse - Dress Selection and Design. 3. Potter - Fjbre to Fabrics. 4. Gately Olive- Your Future in the Fashion World. 5. Stout - Introduction to Textile. 6. Durga Deulker - Household Textile and Laundry. 7. Shushila Dantuagi - Textile and Care. Department of Food & Nutrition Courses for 2nd Year MAJOR COURSES FOOD SCIENCE & FOOD MICROBIOLOGY Course No. FN-201 Unit- 1.0 1. Introduction to food science- Definition and scope of food science. Functions of food. 2. Cereals- Structure of grains (rice and wheat) and their composition. 3. Meat, fish - Structure of muscle, composition, postmortem changes and tenderness of meat, changes in meat on cooking. 4. Eggs - structure of egg, composition and nutritive value of egg. Egg quality and grading. 5. Milk-Formation of milk, composition of milk, chemical analysis of milk and checks for purity. 6. Pulses and legumes & oil seeds- composition, chemical and physical changes during cooking, germination and the changes occurring during germination, toxic constituents in legumes. 7. Vegetables and fruits- classification, composition, structure and changes occurring during 8. cooking. Ripening and storage of fruits, nutritive value of fruits. Dry fruits. 9. Microorganisms in food - Mold, yeast, bacteria, general characteristics. Industrial importance of food microbiology. 10. Food as a substrate for Microorganisms- pH, moisture requirement, concept of water activity, oxidation-reduction potential, nutrient content, inhibitory substances and biological structure. 11. Contamination of food – plants, animal, water and air, during handling and processing. 12. Physical and chemical changes in foods caused by microorganism-causes of spoilage, Chemical changes caused by microorganisms. 13. Food born illness- bacterial, food born poisonings, infections and intoxications-nonbacterial. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 12 Reference: 1. Shakuntalas Manay, N. and Shadaksharas Wamy,M. 2005. Food Facts And principals. 2nd edition. New Age International Publishers. 2. Potter N. Norman. 2003. Food Science.3rd edition. New Age International (P) Limited. 3. Charley, Halen. Food Science. 4. Mudambi, Sumati R. and Rao, Shalini M. Food Science. 5. Hilbreth, E. M. Allman and Sons. Elementary Science of Food. Londomn. 6. William, Frazier C. 1997. Food Microbiology. Tata Mc Graw-Hill Publishing Company Limited. 7. Pelczer, Chan, Krieg. Microbiology 8. Tortora . Microbiology. 9. Srilakshami . Food Science. 10. Parker, Rick. 2003. Introduction to food Science. Thomson Learning, Inc. BIOCHEMISTRY Course No. FN-202 Unit-1.0 1. Definition and scope of Biochemistry. Its importance, Acids and bases, pH and buffer solutions, colloidal state, classification of colloids, Diffusion, Osmosis, Osmotic pressure. Viscosity, Surface tension. 2. Carbohydrates- classification, structural features of different types of carbohydrates, their physical and chemical properties, test for carbohydrates. 3. Lipids- - classification, structure and properties of different types of lipids, structure, classification, properties and physiological significance of fatty acids, sterols and lipoproteins. 4. Proteins and amino acids- classification of protein and amino acids, structure of proteins. Structural features of different types of amino acids, their physical and chemical properties, test for protein. Plasma proteins and their function in human body. 5. Membrane – structure and function of membranes. 6. Enzymes- classification, nomenclature, chemical nature, properties, mode of action, factors affecting reaction velocity, enzyme inhibition, Enzymes in clinical diagnosis, co-enzymes and their role. 7. Nucleic acids- components, structural feature of DNA and RNA, concept of genetic code, mutation and genetic diseases. Role of nucleic acids in protein synthesis. 8. Hormones- classification, general characteristics of hormone action. Hypothalamic and pituitary hormones. Thyroid and pancreatic hormones, hormones of adrenal glands, their physiological role and disease states. References: 1. Harpers Biochemistry- 25th edition. 2. Lehninger . Principles of Biochemistry. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 13 3. Voet and Voet.Biochemistry. 4. Stryer. Biochemistry. 5. Satyanarayana ,U. 1999. Biochemistry. Books and Allied (P) Ltd., India. 6. Champe, Pamela c., Harvey, Richard A. 2004. Lippincott’s Illustrated Reviews: Biochemistry. 2nd edition. J.B. Lippincott Company, Philadelphia. HUMAN NUTRITION & DIETETICS Course No. FN-203 Unit- 1.0 1. Basic concept of Health, Nutrition & Dietetics: - Guidelines for good health - Interrelationship between Nutrition and health - Ideal Body Weight (IBW) - Body composition - Defination of dietetics and Role & quality of Dietitian. 2. Tools for dietary planning: - Requirement and Recommended Dietary Allowances (RDA) - Food groups and dietary guidelines for food selection - Food exchange list for diet planning - Concept of balanced diet 3. Diet during energy imbalance- high & low calorie diets: - Energy balance - Definition, types , causes, measurement and management of Obesity - Management of under Weight 4. Nutrition during normal life cycle: (a) Pregnancy- Nutritional influence on fetal growth , Weight gains during pregnancy Nutritional requirements and toxemia of pregnancy. (b) Lactation- Physiology of lactation, factors affecting lactation-quality and quantity of breast milk, nutritional requirement in lactation. (c) Infancy- Nutritional requirement, breast feeding and artificial feeding, weaning food, problems in feeding. (d) Early childhood (1-6 years)- Nutritional problems of preschool child, growth and nutritional requirement. (e) Middle childhood (6-12 year)- Feeding problems of children, nutritional requirements and nutrition at school. (f) The Teen years- Growth and nutritional requirement, teenage pregnancy, food choice and eating habits of teenagers. (g) Adulthood- Nutritional requirements. (h) The elderly- Health problems and nutritional requirements, modification of adult diet for old age. Reference: 1. Garrow, J. S., Jampes, W.P.T., 1994, Human Nutrition & Dietetics. 9th edition.Churchill Livingstone, UK. 2. Shubhangini A. Joshi . Nutrition & Dietetics. 3. B. Snrad, Shan. Dietetics. 4. Shrilakhshami. Dietetics. 5. M. Swaminathan. Essentials of Food & Nutrition, Vol.-I. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 14 PRACTICAL Course No. FN-204 Unit- 0.5 BIOCHEMISTRY 1. Colour tests for Carbohydrates, reducing sugar and polysaccharides. 2. Colour tests for proteins 3. Tests of fats for rancidity, saponification value and iodine value. FOOD SCIENCE 1. Estimation of acetic acid from sample 2. Estimation of lactose in milk 3. Moisture and ash determination from foods. 4. Determination of adulterants from food as in milk, tea, oils ect. VIVA-VOCE Course No. FN-205 Unit- 0.5 MINOR COURSES HOUSEHOLD PHYSICS Course No. HE-251 Unit: 1.0 Theory: 1. Mechanics: (a) System of units, volume, speed, velocity and acclamation. (b) Force, Newton's laws of motion. (c) Work, energy and Power-their relation to household activities. (d) Density and Specific gravity. Archimedes principles and it's verification. (e) Fluid dynamics, Surface tension and viscosity. 2. Wave and Sound: (a) Wares, types of waves, standing waves, interference and resonance. (b) Production and transmission of sound. (c) Various instrument related with sound. 3. Heat: (a) Sources of heat, measurement of heat, thermometers and their uses. (b) Transmission of heat, change of state. (c) Refrigeration, heating and cooling the home. (d) Weather, atmospheric humidity 4. Electricity and Magnetism: (a) Elementary treatment of magnetic properties and magnetisation. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 15 (b) Sources and uses of electricity and electrical energy, electrostatics. (c) Electrical measurement and unit of current, resistances and their combination. (d) Heating and chemical effect of current. (e) Electrical machinery. 5. Light: (a) Reflection and refraction of light. (b) Optical system-mirrors, lenses and prisms. (c) Optical instruments- telescope, microscope and binocular. 6. The structure of Matter: (a) Molecular theory (b) Crystalline solids. (c) Electrical Conductivity (d) Semiconductors. 7. Nuclear physics: (a) Properties of nuclear (b) Biological effects of radiation. (c) Nuclear Fission and fusion. (d) Cosmic rays. Practical: 1. Use of scales, slide calipers, spherometer, screw gauge and balance. 2. Density, specific gravity, volume of irregular solids. 3. Focal length of mirror and lens, refractive index of glass by plane mirror and prisms, verification of laws of reflection and refraction. 4. Demonstration of the principle of working of pressure cooker, refrigerator, thermoflask, electric iron and other electrical home appliances. References: 1. Resnik & Halliday - Physics (Part-I & II) 2. Sears - Physics. 3. Giasuddin & Shahbuddin - Physics Practical. ORGANIC & PHYSICAL CHEMISTRY Course No. HE-253 Unit: 1.0 Theory: 1. Classification and nomenclature of organic compounds, their general and structural formula, isomerism, radicals and functional groups. 2. Purification of organic compounds—crystallization, distillation, sublimation and chromatography. Physical constants of organic compounds and their use as criteria of purity. 3. A brief study of atomic structure and chemical bonding- Formation of covalent and ionic bonds, their important properties, ionic character of covalent compounds. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 16 4. General methods of preparation, properties, characteristic reactions and uses of the following aliphatic compounds: alkane, alkene, alkyne, alkyl halide, alcohol, ether aldehyde, ketone and amine. 5. Carboxylic acids: Names, general methods of preparation, properties, characteristic reactions and uses of carboxylic acids. Preparation, properties and characteristic reactions of ester, anhydride, acyl halides and amides. Di and tricarboxylic acids, structure, properties, tests and uses. 6. Aromatic compounds: Structure of benzene, aromaticity, preparation , properties , characteristic reactions and uses of the following aromatic compounds-benzene, toluene, benzoic acid, phenol, nitrobenzene, aniline and diazonium salts. 7. Stereochemistry: Definition, different types of stereoisomers with example. Geometric isomerism-definition, condition of geometrical isomerism, properties of geometrical isomers, Optical isomerism- optical activity, chairality and chiral molecules, enantiomers, recemic modification, D, L- notations, diastereoisomers, absolute configuration. 8. Properties of liquids and solutions: Vapour pressure, boiling temperature, surface tension, density, viscosity. Different units of expressing concentration of solutions, colligative properties of dilute solutions. Solubility and partition coefficient. 9. Colloids: definition, classification and properties. Emulsion, gel, sols, foams, Importance of colloids. 10. Acids and bases: concepts of acids and bases, Arrhenius concept, Bronted- Lowry concept, Lewis concept, strength of acids, Weak acids and bases, pH, buffer solution, Henderson-Haselbalch equation, acid-base titration, indicators. Practical: 1. Detection of elements- N, S & Halogens 2. Detection of ethyl alcohol, methyl alcohol, formaldehyde, acetic acid, oxalic acid, citric acid, benzoic acid & benzaldehyde. 3. Preparation of normal solution, molar solutions, percent solution & acid-base titration. References: 1. D. Ebbing - General Chemistry. 2. T. Morrison and R.N. Boyd - Organic Chemistry. 3. Finar - Organic Chemistry Vol I and IIII. 4. Bahl and Bahl - Advanced Organic Chemistry. 5. I.LEIiel - Stereochemistry of carbon compounds. 6. Bahl and Tuli - Physical Chemistry. 7. Haque and Nawab - Physical Chemiry. STATISTICS & DEMOGRAPHY Course No. HE-254 Unit: 0.5 1. Introduction: - Definition, uses, Characteristics and limitations of Statistics. - Concept of Variable and Constant. 2. Frequency distribution: - Definition, types, importance’s and construction of frequency distribution. - Graphical presentation of frequency distribution. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 17 3. Measures of central tendency: - Definition. - Different types of measures of central tendency with their merits, demerits and uses. - Comparison of various measures of central tendency. - Determination of median and mode from graph. - Concept of Quartile, Deciles and Percentile. 4. Measures of dispersion: - Definition. - Different types of measures of dispersion with their merits, demerits and uses. - Comparison of various measures of dispersion. 5. Correlation: - Definition of bivariate data, Correlation and Correlation coefficient, - Different types of Correlation. - Scatter Diagram. - Characteristics and uses of Correlation coefficient. - Rank Correlation. 5. Demography: - Definition and uses of Demography. Sources of Demographic data. - Measurement of fertility- Crude birth rate, age specific fertility rate, General fertility rate & Total fertility rate, - Measurement of Mortality- Crude death rate, Infant mortality rate, Neonatal death rate, Maternal mortality rate. - Measurement of Population Growth- Crude rate of natural Increase, Gross reproduction rate, Net reproduction rate, Vital Index. References: 1. gbxb›`ªKzgvi ivq I iex›`ªbv_ kxj - ‡gŠwjK cwimsL¨vb cwiwPwZ| 2. †Kke P›`ª f~uBqv - ‡gŠwjK cwimsL¨vb| 3. †gvt wQwÏKzi ingvb - weR‡bm ÷¨vwUw÷·| 4. M. G. Mostofa - Methods of Ststistics. 5. S.P. Gupta and V.K. Kapoor - Fundamentals of Mathematical Statistics. 6. Rabindranath Shill, Subash Chandra Devnath - Introduction to the theory of Statistics. ENGLISH Course No. HE-255 Unit: 1.0 The aim of this course is to improve basic English language skills of the students so that they can communicate in English effectively. 1. Grammar: (a) I. Sentence (According to meaning and structure) II. The Phrases and Clauses III. Verbs (Main, Auxiliaries, Modals) IV. Tenses V. Articles VI. Voice Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 18 VII Preposition VIII. Participles IX. Gerunds X. Infinitives XI Forming WH questions (b) I. Phrase and Idioms II Punctuations III. Correction IV. Completing Sentences V. Transformation of Sentences VI. Combining Sentences 2. Reading and Understanding: The following varieties of questions are to be answered from an unseen passage: I. Comprehension questions. II. Changing Words. III. Synonyms and Antonyms. IV. Writing main idea and supporting ideas. V. Precise / Summary. 3. Speaking: I. Chain Drill II. Dialogue practice (In various social situations) III. Speaking practice in pair and group. 4. Writing: I. Notions / Functions II. Paragraph: Techniques of Paragraph writing, Paragraph writing. III. Letter writing: Formal and informal letter, Business letter, Job application, Letter to the Editor. IV. Report Writing / Memoranda / Resume / Poster / Banner / Advertisement / Notice / Slogan. V. Dialogue Writing (on Various social situations). VI. Composition. VII. Translation from Bengali to English. References: 1. Raymond Murphy- English Grammer in Use. 2. Nesfield, Wren and Martin Complied by Dr. P.C. Das- Applied English Grammer and Composition. 3. A. J. Thomson & A. V. Martinet - APractical English Grammer. 4. Md. Khalil Ullah.- A Potential English Grammer and Composition. 5. Robert J. Dixson, Prentice it all of Indian Private Limited – Every Day Dialogues in English. 6. A. S. Hornby - The Advanced Dictionary of Current English. . Department of Food & Nutrition Courses for 3rd Year MAJOR COURSES CLINICAL AND THERAPEUTIC NUTRITION Course No. FN-301 Unit-1.0 1. An Overview of Therapeutic Nutrition: - Introduction to therapeutic Nutrition. - Principle and objectives of diet therapy. - Routine hospital diet: regular, soft and liquid. - Modified diet for therapeutic care: modifying basic nutrients, energy value, texture or consistency. 2. Methods of Nutritional Management: - Nutritional assessment of the patient Development of Nutritional Care plan · Conventional feeding · Special Enteral feeding (Tube feeding) · Parenteral Feeding via Peripheral vain. · Parenteral Feeding via Central vein (Total Parenteral Nutrition or TPN) - Evaluation of Nutritional Care plan. 3. Introduction to pathology: - General principal of pathology - Normal laboratory values of whole blood, serum and plasma, urine, typical test panel - Type of pathological abnormality. 4. Causes, Symptoms and Nutritional Management in diseases of the GI tract: - Gastric and peptic ulcer - Diarrhoea - Constipation - Intestinal Fistula Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 20 - Malabsorption Syndrome - Short Bowel syndrome - Inflammatory Bowel syndrome - Gluten Induced enteropathy - Acute and chronic pancreatitis 5. Causes, Symptoms and Nutritional Management in Liver diseases: - Fatty liver, Hepatitis, Cirrhosis, Hepatic Coma. - Gall bladder disorder. 6. Causes, Symptoms and Nutritional Management in Diabetes: - Diabetes Mellitus - Diabetes insipidus - Complication of diabetes. 7. Causes, Symptoms and Nutritional Management in diseases of blood vessels & heart: - Hypertension - Atherosclerosis - Heart attack. 8. Causes, Symptoms and Nutritional Management in Kidney diseases: - Nephrotic syndrome - Renal failure. Reference: 1. Antia , F. P. & Abraham , P. Clinical Dietetics & Nutrition. 2. Garrow. Human Nutrition & Dietetics. 3. S. A. Joshi. Nutrition & Dietetics. 4. Whitney, E N., Cataldo, C. B., Rolfes S. R.. Understanding Normal & Clinical Nutrition 5. Peggy S., Stanfield. Nutrition & Diet Therapy. 6. Robinson, C. H., Lawler, M. R., Chenoweth, W.L., Garwick A. E. Food & Therapeutic Nutrition. FOOD PROCESSING & TECHNOLOGY Course No. FN-302 Unit 1.0 1. Introduction to food processing & technology. - Definition of food processing & technology. - Importance of food processing & technology. 2. Food evaluation Technology. - Organoleptic properties of food. - Sensory evaluation. - Food grades & standard. 3. Cereal & baking technology. - Wheat, Rice, Corn & their product process, different type of milling. - Some principles of baking, baking ingredients, their functions & baking step. 4. Legumes & oilseed technology. - Soybean technology. - Peanut product processing. 5. Fruits & vegetables technology. - Harvesting & processing of different type of citrus & gel forming fruits. - Harvesting & processing of different type of vegetables. - By-product utilization (fruits & vegetables wastes). 6. Dairy technology. - Processing of milk & milk Product. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 21 - Butter, Ghee, Cheese & ice cream technology. 7. Confectionery. - Confectionery manufacturing. 8. Beverage. - Classification, - Processing of carbonated & non-alcoholic beverage. 9. Fermentation technology. - Principles & importance of fermentation. - Fermentation of food. - Preservation by fermentation. 10. Food irradiation & microwave processing. - Effects of radiation on food. - Dose determining, Safety & wholesomeness of irradiated foods. - Properties, mechanism & application of microwave in food processing. Reference: 1. Shapton David A & Shapton ,Norah F. Safe Processing of foods. 2. Desrosiers, Norman W. Elements of food Technology. 3. Potter & Hotchkiss. Food science . 4. Parker , Rick. Introduction to Food Science . 5. Baianu , Ion C. Physical Chemistry of food processes. METABOLISM Course No. FN-303 Unit-1.0 1. Introduction to metabolism, anabolism and catabolism, metabolic pathways, type of metabolic reactions, regulation of metabolism, methods employed to study metabolism. 2. Metabolism of carbohydrate- Major pathways of carbohydrate metabolism, Reactions and regulation of glycolysis, TCA cycle, glycogenesis, glycogenolysis, gluconeogenesis, hexose monophosphate shunt. Energy production from glycolysis & TCA cycle. 3. Metabolism of lipids- fatty acid oxidation, ketone body synthesis, regulation and their utilization, TG synthesis, fatty acid synthesis, lipoprotein metabolism, lipid transport mechanism in the human body. 4. Metabolism of amino acids- amino acid pool, certain common reactions-transamination, deamination etc. degradation of amino acids, metabolism of ammonia- formation, transport, storage and disposal of ammonia. Urea cycle, Metabolism of carbon skeleton. 5. Integration of metabolism- integration of major metabolic pathways of energy metabolism, organ specialization and metabolic integration, metabolism in starvation, feasting and exercise. 6. Energetic of biological oxidation- Free energy, ATP as an energy carrier, high energy compounds, electron transport chain, oxidative phosphorylation and regulation. References: 1. Lehninger. L. Albert. 19 . Principles of Biochemistry. Worth Publishers, USA. 2. Harper . Physiological Chemistry. 3. Stryer. Biochemistry. 4. Satyanarayana ,U. 1999. Biochemistry. Books and Allied (P) Ltd., India. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 22 5. Champe, Pamela c., Harvey, Richard A. 2004. Lippincott’s Illustrated Reviews: Biochemistry. 2nd edition. J.B. Lippincott Company, Philadelphia. 6. Devlin, Thomas M. 2002. Text Book of Biochemistry with Clinical Correlations. 5th edition. Wiley-Liss, A John Willy & Sons, INC., Publication. INSTITUTIONAL FOOD SERVICE MANAGEMENT Course No. FN-304 Unit 1.0 1. Food Management: (a) Basic food groups & their place in the diet. (b) Planning menus -Importance of Menu Planning, Writing menus, Types of Menus, Steps in Constructing menus. (c) Food Purchasing- Buying food-Open Market, Formal, Negotiated & Wholesale Buying. (d) Recipes and their importance, Preparing foods using recipes adopted to large groups. (e) Receiving & Storing Food- General Procedure for Storage, Store records of food. (f) Food Production System & process- Some Large Quantity Cooking Techniques, effective use of leftovers. (g) Food Service- Different type of services. 2. Equipment Management: (a) Classification of Equipment (b) Selection of Equipment (c) Equipment design, installation, operation & care of equipment (d) Purchasing Equipment. 3. Institutional Management: (a) Principles & Functions of Management. (b) Tools of Management- The Organization Chart, Leadership, qualities & skills of good leadership. (c) Management of Resources. 4. Organization of Spaces: (a) Kitchen Space- Size & type of Kitchens, maintenance of Kitchens. (b) Storage Spaces-location of storage spaces, types of storage spaces. (c) Service Areas-Location, planning of service areas, décor of service & dining areas. 5. Financial Management for food service institution: (a) Cost Control- Food cost control, Factors responsible for losses, controlling food cost. (b) Food cost calculation. (c) Book-Keeping & Accounting-Double entry system, book of account, purchases book, sales book. 6. Personnel Management: (a) Personnel Management- Development & polices (b) Recruitment, Selection & Induction (c) Employee Facilities and Benefits (d) Training and Development 7. Hygiene, Sanitation and Safety: (a) Environmental hygiene - Hygiene in food Handling, personal hygiene (b) Safety- Causes of Accidents, Safety procedure, Methods of Accident prevention. (c) Meaning of Sanitation, Methods of sanitation. Reference: 1. West & Wood . Food Service in Institution 2. Beth Bailey . Meal Planning & Table Service. 3. Bryta Carson & Marae Carson Ramee. How You Plan and Prepare Meals. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 23 4. Fowler B.F. Food for Fifty. 5. Gladys e. Peekham. Foundation of Food Preparation. 6. Mohini Sethi & Surjeet Malhan. Catering Management An Integrated Approach. COMMUNITY NUTRITION Course No. FN-305 Unit 1.0 1. Nutrition applied to a community- learning about your community to nutritional problems, ways to learn about a community. 2. Identifying “at risk” familiar in a community using simple assessing techniques- weight, height, growth chant. Helping families to identify growth faltering in children & pregnant women. 3. Assessment of nutritional status- objectives and importance. Types of assessment anthropometry clinical & biochemical assessment. Dietary assessment as part of nutritional status. types & methods of dietary surveys. Analysis and interpretation. 4. Working with families- helping family to solve their nutritional problems, visiting diagnosing & providing solutions. 5. Helping people to learn about nutrition- nutrition education, importance, facts & massages of nutrition education. Communication strategies of nutrition education. Materials to help people learn about nutrition. Use of audio visual aids. 6. Community based approaches to solve nutritional problems; increasing food security & food availability to families- supplementary feeding, home gardening, nutrition activities in school, clinic, MCH centers, food for work, education etc. Importance of weaning, breast feeding, good dietary habits. 7. Nutritional rehabilitation- scope and importance, types of rehabilitation. Rehabilitation of severely malnourished children and adults. Steps of implementation of nutritional rehabilitation in a community or hospital. References: 1. Mahtab, Rao & Reddy. Textbook of Human nutrition. Oxford Publishing. 2. Jelliffe,D.B. & Jelliffe E.F.P. Community Nutrition, Oxford Medical Publication. 3. FAO, Report, 1997. Human Nutrition in the Developing World. 4. King, Felicity Savage., Burgess, Ann. 1992. Nutrition for Developing Countries. 2nd edition. ELBS, Oxford Univetrsity Press. 5. Gibson S. Rosalind. 1990. Principles of Nutritional Assessment. Oxford University Press. Practical CLINICAL AND THERAPEUTIC NUTRITION Course No. FN-306 Unit 0.5 1. BMI assessment and calculation of energy requirement in different activity level. 2. Identification of clinical signs of nutritional deficiency diseases. 3. Eye estimation of food weight and match by weighing in balance. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 24 4. To determine portion size of raw and cooked foods and calculations of Energy and important nutrients. 5. Use of Food Exchange List. 6. Diet planning for different age group at different income levels. - Supplementary food. - Diet planning for Children, Teenage group. - Diet planning for Pregnant & Lactating mother. - Diet planning for Normal adult & Old age. 7. Planning of diets of following different physiological condition. -Obese and underweight. -Diabetes. -Hyperlipidemea -Cardiovascular diseases -Liver diseases -Kidney diseases Practical FOOD PROCESSING & TECHNOLOGY Course No. FN-307 Unit 0.5 1. Sensory assessment of food quality. 2. Crystallization of Carbohydrate. 3. Browning of food. 4. Dough formation. 5. Formulation & Preparation of--- - Pickles - Juice - Jam - Jelly - Sauce - Sausage 6. Fermentation of--- - Milk - Other food. 7. Gelling of food. Practical INSTITUTIONAL FOOD SERVICE MANAGEMENT Course No. FN-308 Unit 0.5 1. Make a list of the kitchen equipment for an college cafeteria for 300 2. Project Work- Plan, prepare, serve and evaluate 3-5 days sample meals for the hostel cafeteria of the college. 3. Quantity food preparation and cost calculation;             a. Beverage- fruits sharbat, laechi, borhani, tea.             b. Snakes- sandwich, burger, roals, chop, cutlet, samosa. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 25             c. Vegetables- salad, niramish, bhaji             d. Fish- dopeyaja, curry.             e. Meat- soup, curry.             f. Baking- loaf bread, biscuits, cake.             g. Dessert- custard, pudding, haluwa. 4. Visit to food serving institute- Hotel 5. Plan, prepare, serve meals for formal occasion by using method of cooking that conserve nutrients, flavour & using different food service methods. Practical COMMUNITY NUTRITION Course No. FN-309 Unit 0.5 1. Assessment of nutritional status of different age group by using anthropometric measurement-             - Height & Weight             - MUAC.             - Skinfold thickness. 2. Dietary assessment of different economic level by methods of dietary surveys. 3. Community based model study on nutrition and report writing. VIVA-VOCE Course No. FN-310 Unit- 0.5 MINOR COURSE SOCIOLOGY Course No. HE-351 Unit-1.0 1. Introductory Sociology: (a) Definition, Sociology & Science, Relationship with other Social Sciences. (b) Immergence of Sociology as a separate Discipline. (c) Methods and Basic Concepts of Sociology: Society, Social Groups, Social Institutions, Association, Community, Organization, Norms, Values, Folkways. 2. Different Types of Society: (a) Hunting and Gathering Societies (b) Horticultural Societies (c) Pastoral Societies (d) Agrarian Societies and (e) Industrial Societies. 3. Social Structure and Social Institutions: (a) Definition, Elements of Social Structure. (b) Social Institutions- Marriage and Family, Economic Institution property, ownership and inheritance, Political Institutions- State, Government, type of Government. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 26 4. Social Stratification: (a) Definition and nature of Social Stratification. (b) Types of Social Stratification. 5. Socialization: (a) Agencies of Socialization. (b) The Development of self. (c) Theories of Development- Charles Horton Cooley, George Herbert Mead. 6. Culture: (a) Culture and Civilization. (b) Cultural lag. 7. Religion: (a) Definition, Nature of Religion. (b) Function as a Social Institution. 8. Deviant Behavior and Social Control: (a) Defining Normal and Deviant Behavior. (b) Mechanisms of Social Control. 9. Social Problems: (a) Poverty (b) Unemployment (c) Terrorism (d) Prostitution (e) Divorce (f) Drug addiction (g) Illiteracy etc. 10. Social Change: Theories of Social Change- Evolutionary Theory, Functionalist Theory, Conflict Theory, Cyclical Theory (Rise and Fall). References: 1. Giddens (1993)- Sociology. 2. Schaefer, Richard T. (2000) – Sociology. 3. Smelser (1992)- Sociology. 4. Browne, Ken (1998)- An Introduction to Sociology. Department of Food & Nutrition Courses for 4th Year Major Courses for 4th Year: Course No. Name Unit Practical Unit FN 401 Food Chemistry 1.0 FN 408 0.5 FN 402 Nutritional Problem & Epidemiology 1.0 FN 409 0.5 FN 403 Nutritional Policies & Programmes 1.0 FN 410 0.5 FN 404 Food Production, Marketing & Quality Assurance 1.0 FN 411 0.5 FN 405 Research Methodology 1.0 FN 412 0.5 FN 406 Biochemical & Instrumental Techniques in Nutrition 0.5 FN 413 (Viva) 0.5 FN 407 Applied Nutrition 1.0 Total 6.5 3.0 MAJOR COURSES FOOD CHEMISTRY Course No. FN-401 Unit-1.0 1. Development of food chemistry. Individual variability, Individual uniformity. 2. Determination of protein, carbohydrate and fats in food. Changes of carbohydrates, fats and proteins on cooking. Moisture in food, determination of moisture. 3. Pectic substances- structure, properties and use in food, pectin gels, pectin in alcoholic fermentation. Gams and Mucilages. 4. Browning reactions- enzymatic and non-enzymatic browning of different type of food. 5. Pure proteins from some foods-             (a) Plant proteins (prolamines, glutelins and gluten)             (b) Milk proteins (casin, whey proteins and coloustrum)             (c) Egg proteins (Egg white protein and egg yolk protein) 6. The flavor and aroma of food- The sensation of flavor. Taste, factors affecting taste. Control of flavor and aroma in processed food, Natural and artificial flavoring substances. 7. Study of colour in foods- Chemical properties of natural colours, chlorophyll’s, carotenoids, anthocyanins, flavonoids, tannins etc., Changes in colour on cooking and processing. Artificial colour and their use. 8. Quality factors in food appearance, texture, flavor, additional quality factors, quality standards. 9. Food additives- its importance, classification, their function, use and hazards. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 28 10. Preservation- Methods of food preservation, preservation by refrigeration, dehydration, heat and chemicals. Jam, Jelly and pickles. Characteristics of preserved foods. Reference: 1. Meyer, L.H. 1987. Food Chemistry.Litton Educational Publishing, Inc. USA. 2. N. Shakuntala. Food , facts and principles. 3. Norman N. Potter. Food Science. 4. Dominic W.S. Wong. Mechanism and Theory of Food Chemistry. NUTRITIONAL PROBLEMS & EPIDEMIOLOGY Course No. FN-402 Unit-1.0 1. Patterns of malnutrition: (a) Patterns of malnutrition in developing countries (b) Patterns of malnutrition in developed countries. 2. Major nutritional problems of Bangladesh: (a) Protein Energy Malnutrition- Etiology, Diagnosis-classifications of PEM, Management-treatment & prevention. (b) Micronutrient Malnutrition- Etiology, Clinical features. Prevention & Treatment of the following problems: -Night blindness, Beriberi, Scurvey, Rickets, Osteomalasia, Goiter, Nutritional anemia. 3. Concept of Health: (a) Definition of Health (b) Positive Health (c) Determinants of Health (d) Indicators of Health 4. Introduction to Epidemiology: (a) Definition of Epidemiology (b) Uses of Epidemiology (c) Aims of Epidemiology (d) Overview of Nutritional Epidemiology. (e) Epidemiological Approach 5. Concept of diseases causation: (a) Epidemiological Triad (b) Period of Pre-pathogenesis & Period of Pathogenesis (c) Agent factors, Host factors and Environmental factors, Risk Factors & Risk Group 6. Measurement of Risk: (a) Relative Risk (b) Attributable risk and Odds ratio (c) Interpretation of measures of association 7. Measures of Disease Frequency : (a) Morbidity measures- (I) Prevalence: Point prevalence, Period prevalence, Use of Prevalence (II) Incidence: Incidence rate, Attack rate, Secondary attack rate, Cumulative incidence, Use of Incidence rate. (III) Relationship between Prevalence & Incidence. (b) Morality measures- Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 29 (I) Crude Death Rate. (II) Specific Mortality Rate (III) Infant Mortality Rate. (IV) Maternal Mortality Rate (V) Case Fatality Rate. (VI) Proportional Mortality Rate (ratio) (VII) Survival Rate 8. Types of Epidemiological study designs: (a) Observational Studies: (I) Descriptive Study (II) Analytical Study (b) Experimental Studies: (I) Clinical Trials (II) Community Trials 9. Screening in health: (a) Prevention (b) Validity (c) Sensitivity (d) Specificity (e) Predictive values. References: 1. M.C Lavtham. Human Nutrition in the developing word . 2. Park JE, Park K. Textbook of Preventive and Social Medicine. 3. Mausner JS, Kramer S. Epidemiology An Introductory Text. 4. Stanley JS, Hoesly FC, Brown WG. Principles of Epidemiology. NUTRITIONAL POLICIES & PROGRAMMES Course No. FN-403 Unit-1.0 1. Assessment of the states of nutrition in Bangladesh. a. The nature of nutritional problems. b. Identification & description of group at risk. c. Identification of causal factors and formulation of working hypothesis. d. Sources of data for initial assessment. 2. Nutritional surveillance : a. Definition b. General & Specific objectives. c. General characteristics of indicators d. The significance of causality in the choice of indicators e. The use of agricultural & socioeconomics variables in specific nutritional systems. f. Health & dietary indicators on the nutritional status of the population. g. Sources of data for surveillance. h. Planning & development of surveillance systems. 3. Survey, Monitoring & Evaluation: a. Concept of survey. b. Monitoring system & its importance. c. Evaluation technique. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 30 4. Role of National & International Agencies in Nutrition Management. a. National organization in Bangladesh. b. International agencies in Bangladesh. c. Role of agencies in the nutrition politics, programmes & nutritional management. 5. Nutrition & National Economy: a. Concept of supply & demand. b. Pricing of the food commodities. c. Population per-capita income & its impact on malnutrition. d. Poverty, income inequality, malnutrition & impact on national economy. 6. Nutrition Policy and Planning: a. Objective & concept of nutrition policy & planning. b. Plan formulation & planning techniques in under developed countries. c. Evaluation of nutrition programme. 7. Effect of Agricultural & Economic Policy on Nutrition Planning. a. Agricultural growth and effect on nutrition. b. Food policy & Nutrition planning in Bangladesh. References: 1. Report of joint FAO/UNICEF/WHO/Expert committee. Methodology of Nutrition Surveillance. 2. R. Gibson. Principal & Nutritional Survey Assessment. 3. Nutrition for Developing Countries –Ann Berges 4. Human Nutrition in the developing world-FAO Report 1997. FOOD PRODUCTION, MARKETING & QUALITY ASSURANCE Course No. FN-404 Unit-1.0 Food Production: 1. Varieties(rice, wheat, corn, Lentile, Bengal gram & mashroom)- Variety selection and description. 2. Seed cutting and planting management. 3. Field selection, soil management and fertility. 4. Irrigation and cost of production. 5. Insect management. 6. Weed control 7. Disease management 8. Commercial storage and handling. Food Marketing: 1. Planning: Marketing plans, Business plans 2. Forecasting and budgeting. 3. Brand identity and product development 4. New product introduction. 5. Brand management 6. Trade and consumer marketing 7. Distribution 8. Sales team building, training and management Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 31 9. Trade design shows: Total presentation and identify design, training and staffing. 10. Promotional and motivational program creation and execution. Food Management: 1. Quality assurance and management 2. Good manufacturing practice and environmental management. 3. Food quality preservation and evaluation. 4. Food laws 5. Expert market strategies 6. Marketing management 7. Financial Control. 8. Organizational behavior. References: 1. Philip Kotlar. Marketing. 2. Norman. Element of Food Technology. 3. W: m`i“j Avgxb - K…wlZË| RESEARCH METHODOLOGY Course No. FN-405 Unit-1.0 1. Introduction to Research: (a) Meaning of Research (b) Objectives and significance of research (c) Research Method Vs. Methodology (d) Criteria of good Research (e) Meaning of Social Research (f) Characteristics of Social Research 2. Types and Methods of Research: (a) Classification of Research (b) Different types of Research (c) Steps in Research 3. Review of Literature: (a) Need for Reviewing Literature (b) Literature Search Procedure (c) Sources of Literature (d) Planning the Review Work 4. Planning of Research: (a) The Planning Process (b) Selection of a Problem for Research (c) Formulation of the Selected Problem (d) Hypothesis (e) Concept (f) Measurement 5. Research Design or plan: (a) Meaning of Research Design (b) Need for Research Design (c) Preparation of the Research Design Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 32 (d) The Content of a Research Design 6. Sampling Design: (a) Introduction (b) Sampling Techniques or Methods (c) Sampling Design and choice of Sampling Techniques (d) Sample Size (e) Sampling and Non-sampling Error 7. Methods of Data Collection: (a) Meaning and Importance of Data (b) Sources of Data (c) Methods of Collecting Primary Data (d) Use of Secondary Data (e) Selection of Appropriate Method for Data Collection 8. Tools for Data Collection: (a) Types of Tools (b) Construction of Schedules and Questionnaires (c) Measurement Scales and Indices (d) Pilot Study and Pre-tests 9. Field Work: (a) The Nature of Field Work (b) Selection and Training of Investigators (c) Sampling Frame and Sample Selection (d) Field Operation (e) Field Administration 10. Processing of Data: (a) Preparation for analysis (b) Editing (c) Coding and Classification (d) Transcriptions of Data (e) Preliminaries for Computerized Data Processing (f) Tabulation (g) Construction of Frequency Table (h) Graphs/Charts/Diagrams 11. Statistical Analysis of Data: (a) Statistical Analysis (b) Measures of Central Tendency (c) Measures of Dispersion (d) Measures of Association/Relationship (e) Multivariate Analysis (f) Hypothesis Testing (g) Test of Significance (h) Interpretation of Data 12. Report Writing: (a) Types of Report (b) Planning report Writing (c) Research Report Format (d) Principles of Writing Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 33 (e) Writing the Report (f) Briefing and Evaluation of a Report. Reference: 1. R. Krishnaswami & M. Ranganatham Methodology of Research in Social Sciences. 2. Kothary. Research Methodology. 3. Mian & Miyan. Introduction to Statistics. 4. Sufian, Abu Jafar Mohammad.1998. Methods and Techniques of Social Research.The University Press Limited, Bangladesh. 5. M.G. Mostafa. Methods of Statistics 6. Cochran. Sampling Techniques. 7. C.R. Rao. Applied Statistical Methods in Biometric Research. BIOCHEMICAL & INSTRUMENTAL TECHNIQUES IN NUTRITION Course No. FN-406 Unit-0.5 1. Purification of organic compounds by the following methods: Principle, procedure and Application a. Crystallization . b. Sublimation c. Distillation d. Fractional Distillation e. Steam Distillation, f. Extraction 2. Chromatographic Separation of Biomolecules: Principle, Procedure and Application of the following Chromatographic Methods. a. Ion Exchange Chromatography. b. Paper Chromatography. . c. Gel Filtration Chromatography d. Affinity Chromatography. e. Others Chromatographic Techniques: TLC, GLC, HPLC etc. 3. Electrophoresis: Principle, procedure and Application of the following Electrophoretic Methods. a. Paper Electropioresis b. Gel Electrophoresis. c. Disc Electropfhoresis. d. SDS-PAGE Electrophoresis 4. Ultracentrifugation: Principle, procedure and Application of the following Ultracentrifugation Methods. a. Sedimentation Ultracentrifugation b. Preparative Ultra centrifugation 5. Principle, procedure and Application of Calorimetric Methods in Estimation of Biomolecules in Nutrition Lab. References: 1. Satyanarayana ,U. 1999. Biochemistry. Books and Allied (P) Ltd., India. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 34 2. cvj , W. myfvl P›`ª, ‡µvgv‡UvMÖvdx cwiPq| APPLIED NUTRITION Course No. FN-407 Unit-1.0 1 Meaning and scope of applied nutrition, Applied Nutrition in developing countries. 2 Comnumity based programme in addsessing malnutsition-Their- characteriesties; asessment, analysis and action approach of management of applied nutrition programme 3. (a) Approach to solve nutritional problems-improving food quality and safety, improving household food security, promoting appropriate dietery guidelines. (b) Protection, support and promotion of good caring practices- identifiaation of good caring practices, to ensure good health. (c) Supplementation and fortification programmes- their significance in improving the nutritional status at a national level. 4. Concept and importance of nutrition education. Objectives of nutrition education- communicating messages and facts; audiovisual aids in nutrition education, their characteristics and uses, Implementing nutrition education programme in a community 5. Management and practices of different types of emergency feeding programmes-general food distribution, mass feeding, vulnerable group feeding. 6. Importance of nutritional relief- field level, food distribution, camp administration, transportation and storage. 7. Nutrition intervention programmes and applied nutrition programmes in developing countries- a. Food supply and supplementary feeding programmes. b. Intervention against vt. A and mineral deficiences. c. Integrated child development services programme. 8. Increasing household food security- improving farming systems, multiple cropping, decreasing post harvest losses, kitchen gardening, improved food storage and processing. 9. Sectoral approaches to solve nutritional problems. Role of government and NGO in solving nutritional problems. 10. Evaluation and monitoring of applied nutrition programmes- Key points to check for improvement, practical solutions and suggestions to nutritional problems. . References: 1. Harold S.Dielhili McGrow Hill. Healthful Living- A Text Book of Personel and Commimity health. 2. A Hand Book. WHO, Geneva, 2000. Management of Nutrition in Major Emargencies. 3. FAO Report, 1997. Human Nutritin in Developing World. 4. King, Felicity Savage., Burgess, Ann. 1992. Nutrition for Developing Countries. 2nd edition. ELBS, Oxford Univetrsity Press. 5. WHO, Geneva. 2000. The Management of Nutrition in Major Emergencies- A Hand Book. Practical FOOD CHEMISTRY Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 35 Course No. FN-408 Unit-0.5 1. Test the Pectin strength of different Fruits & Vegetable Extracts. - Guava - Apple - Tomato - Pumpkin. 2. Effect of Browning on cut apple and potato. 3. Determine the relative density of milk at different Temperature. 4. Detect metanil yellow in spices. 5. Test whole red chilli for the presence of Rhodamine B (red colour). 6. Test the presence of sugar in honey. 7. Test the Adulteration in fats and oils. 8. Detection of NaHCO3 (chalk) in flour (wheat flour, rice flour & pulse flour). Practical Internship Course No. FN-409 Unit-0.5 Internship in Hospital: Nutrition related Practical work in Hospital: -Nutritional Assessment for the 50 patients -Diet Planning for those patients. -A Report of 50 patients (Nutritional Assessment, Diet Planning & recommendation) should be submitted by student (individual). -Viva. Practical Research Methodology Course No. FN-410 Unit-0.5 A Research Study Report on Nutrition related problem should be submitted by each group (5-6 students). Practical Biochemical & Instrumental Techniques in Nutrition Course No. FN-411 Unit-0.5 1. Preparation of TLC Plate and Paper Chromatography and their uses- Separation of Amino Acids, Sugar etc. 2. Uses of Column Chromatography- Separation of Protein, Terpinoids, Steroid etc. 3. Extraction and isolation of Biomolecules from food sources. Colorimetric estimation of Biomolecules- Carbohydrate, Fat & Protein. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 36 Practical Applied Nutrition Course No. FN-412 Unit-0.5 A Report of Literature Review on Nutrition related topics should be submitted by each group (5-6 students). VIVA-VOCE Course No. FN-413 Unit- 0.5 Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 37 University of Dhaka Syllabus for One year M.S. Degree in Home Economics Department of Food & Nutrition for M.S. Course for the Session: 2006-2007 and onward Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 38 University of Dhaka Department of Food & Nutrition Syllabus for One year M.S. Degree in Home Economics (Food & Nutrition) Session: 2006-2007 and onward The curriculum for M.S. course in Food & Nutrition shall be offered over the period of one academic year. Students who have passed Hons. Examination in Home Economics (Food & Nutrition) will be admitted to the M.S. course in Food and Nutrition. Food & Nutrition education opens the door for major professional areas, namely- Education, Food & Nutrition Institutions, Food Business, Food Industry, Community services, Hospital, Clinic, Research & Administration. A total of 6 units (600 marks) of courses are modified and distributed as followed as per regulations of the faculty of Biological Sciences, under, the University of Dhaka. There will be a final examination at the end of academic year for students in both theoretical and practical courses and results will be published as per regulation of the Controller of Examination, University of Dhaka. There will be a total of six units for both Group-A (General) and Group-B (Thesis) Students. The Course distribution will be as follows: Group-A (General): Units Theory : 4.0 Practical : 1.0 Seminar : 0.5 Viva-Voce : 0.5 Total : 6.0 Group-B (Thesis): Units Theory : 4.0 Seminar : 0.5 Viva-Voce : 0.5 Thesis : 1.0 Total : 6.0 The Courses are as follows: Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 39 Among the theory courses, Seminar & Viva-voce (501-505,508 & 509)are mandatory for both groups. Course No. Name of the course Unit (for Group-A) Unit (for Group-B) FN-501 Advanced Nutrition 1.0 1.0 FN-502 Therapeutic Nutrition 1.0 1.0 FN-503 Public Health Nutrition 1.0 1.0 FN-504 Food Technology 0.5 0.5 FN-505 Bio Statistics & Data Management 0.5 0.5 FN-506 Practical Nutrition-I 0.5 - FN-507 Practical Nutrition-II 0.5 - FN-508 Seminar 0.5 0.5 FN-509 Viva-Voce 0.5 0.5 FN-510 Thesis - 1.0 Total--------------------------------------------- 6.0 6.0 Advanced Nutrition Course No. FN-501 Unit-1.0 1. Proteins: - The value of plant protein - Soy Protein - Nontraditional Proteins (single cell proteins) - Effects of eating High-protein diet - Plasma protein-characteristics and major functions. 2. Carbohydrates: - Dietary fiber- Classification and biochemical importance - Fiber content of foods - Dietary fiber and diseases - Glycemic Index - Glycemic effect of food in blood sugar - Synthetic Carbohydrates. 3. Lipids: - Essential fatty acids, their chemical nature, metabolism,sources, deficiency diseases & requirement - PUFA: Omega-6 / omega-3 ratio - Cholesterol metabolism and diseases - Phospholipids- Lecithin, Ecosanoids and paracrine Mediators, Sphingolipids - Synthetic lipids. 4. Micronutrients: - Role of Vitamin A & D in gene expression - Other vitamin like factors- Choline, Carnitine, Myo-inositol, Ubiquiones, Bioflavinoids. - Minerals and Hypertension - Micronutrient and blood - Bone Nutrient- Calcium, Vitamin-D, Phosphorus, Magnesium, Copper, Aluminium and Flurine. 5. Antioxidants: - Chemical nature Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 40 - Role of Antioxidants - Free radicals and oxidative stress 6. Alcohol: - Alcohol intake, absorption and metabolism - Alcoholism - Deleterious consequences of alcohol intake - Health problem from alcohol abuse. 7. Drug-Nutrition Interactions: - Malabsorption due to drugs - Effects of food on drug absorption and metabolism - Physiological, pathological and therapeutic interactins - Effects of nutritional state on drug metabolism - Drug-nutrient interactions in the elderly. 8. Toxic substances in food & Xenobiotics (Detoxification): - Natural toxic substances in foods-sources, active agent and effects - Accidental chemical contamination - Intentional food additives - Disposal of ingested foreign substances - Site of detoxification - Mechanism 0f detoxification 9. Nutrition and Immune system: - Basics of Immunology - Nutrition and Immunodeficiency Disorder - Effects of malnutrition on immunity - Clinical investigation of immune system Reference Books: 1. Human Nutrition & Dietetics- J. S. Garrow. 10th edition. 2. Biochemistry-U. Satyanarayana. 3. Contemporary Nutrition- Gordon M. Wardlaw. 4. Present Knowledge in Nutrition-E.E.Ziegen. 5. Modern Nutrition in Health & Disease- Editors- Maurice E. Shils, Moshe Shike, A. Cathrine Ross, Benjamin Caballero, Robert J. Cousins. 6. Kruses Food, Nutrition & Diet Therapy- L. Kathleen Mahan, Sylvia Escott Stump. 7. Text Book of Biochemistry with Clinical Correlations- Thomas M. Devlin. 8. Principles of Biochemistry- Lehninger Theraputic Nutrition Course No. FN-502 Unit-1.0 1. Introduction to therapeutic Nutrition- - Effect of Illness on Food acceptance and utilization - Interpersonal relationship with the patient - Comprehensive care services. 2. Nutritional care in metabolic stress- Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 41 - Metabolic response to stress - Multiple organ dysfunction syndromes (MODS) - Metabolic changes and nutritional requirements in sepsis and trauma - Nutrition in pre and post operative care. 3. Nutrition in Diabetic related complications- - Hypoglycemia - Hyperglycemia & diabetic ketoacidosis - Fasting hyperglycemia - Hyperosmolar hyperglycemic state - Gestational diabetes. 4. Nutrition for the cancer patient- - Role of dietary factors in cancers - Metabolic & nutritional alteration in cancer - Nutritional support for the cancer patient. 5. Nutrition for the AIDS patient- - Metabolic & nutritional alternation in AIDS. - Nutritional support for the AIDS patient. 6. Diet for inborn error of metabolism- - Phynylketonuria - Tyrosinemia - Galactosemia - Alkaptonuria. - Hyperlipidemiea 7. Nutrition therapy for Neurologic disorders- - Neurologic disease classification - Nervous system wiring and lesions - Medical nutrition therapy - Problems with procurement of food. 8. Nutrition in children diseases- - Juvenile Diabetes - Acute Glomerulonephritis (AGN) - Epilepsy - Rehumetic Fever. 9. Nutrition in eating disorders- - Anarexia Nervosa - Bulimia Nervosa - Binge eating disorder - Childhood eating disorders. 10. Nutrition therapy for others- - Heart transplant - Renal transplant - Bronchopulmonary Dysplasia - Nephrolithiasis - Arthritis & gout. Reference Books: 1. Normal & Therapeutic Nutrition- C.H. Robinson, M.R. Lawier, W.L. Chenoweth, A.E. Garwick. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 42 2. Human Nutrition & Dietetics- Garrow, 10th edition. 3. Nutrition & Dietetics- S. A. Joshi 4. Understanding Normal & Clinical Nutrition- E N Whitney, C. B. Cataldo, S. R.Rolfes. 5. Nutrition & Diet Therapy- Peggy S. Stanfield. 6. Clinical Dietetics & Nutrition- F.P. Antia and P. Abraham. 7. Dietetics- B. Srilakshami. 8. Krause’s Food, Nutrition & Diet Therapy- L. Kathleen Mahan, Sylvia Escott-Stump Public Health Nutrition Course No. FN-503 Unit-1.0 1. Basic Concept of Public Health and Nutrition: - Definition, goals and objectives of Public Health. - Key of Public Health Problems. - The Public Health Nutrition Cycle. 2. Public Health Nutrition Strategies for Intervention at the Ecological Level: - Definition of Ecological Approach. - Advantage and dis advantage of this Approach. - Guideline for using the Ecological Approach to design Nutrition Interventions. - Ethical Issues to Consider. 3. Public Health and Nutrition Strategies for intervention at the Individual Level: - Interventions of Supplementary Feeding, Foods & Nutrients. - Changing Behavior without giving Foods. 4. Introduction to Dietary Guidelines: - Overview of dietary Recommendations. - Quantitative Dietary Guidelines - Qualitative Dietary Guidelines 5. Public Health Aspects of over nutrition & under nutrition: - Obesity as a determinate of Mortality and Morbidity. - Public Health Consequences of under nutrition. - Policy and Programmatic Issues in Preventing under nutrition. 6. Prevention, Treatment and Control of some Communicable Disease with Nutritional Consequences: - Diarrhoeal Diseases. - Viral Hepatitis - Measles - Typhoid Fever - Human Immunodeficiency Virus (HIV) and Acquired Immunodeficiency Syndrome (AIDS). 7. Primary Health Care Services in Bangladesh and the Prospects of Nutritional Care: - The Current Government Delivery System of Primary Health Care. - Objectives, Principles, Strategies and Essential Components of Primary Health Care. - Level of Health Care Services. - Concept of Essential Services Package (ESP). 8. National Policies of the Government of the Peoples’ Republic of Bangladesh for Health, Population and Nutrition: Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 43 - National Health Policy. - National Population Policy. - National Food & Nutrition Policy. Reference Books: 1. Public Health Nutrition- Michael J. Gibney. 2. The Management of Nutrition in Major Emergencies- Publications of WHO. 3. Health for all in Bangladesh- Henry B. Perry. 4. Source Book- Health, Nutrition and Population sector (Government of the Peoples’ Republic of Bangladesh, Ministry of Health and Family Welfare). Food Technology Course No. FN-504 Unit-0.5 1. Food Technology and Future Foods: - Biotechnology in Food - Biofortification - Nutraceuticals - Organic Foods - Benefits of Organic Foods - Space Foods 2. Genetically Modified Food (GMF) - GMF - Benefits and Risk of GMF - Regulation - Bio safety 3. Food Processing and the Environment: - Properties and Requirements of Processing Water - Properties of Wastewater - Wastewater Treatment - Waste Solids Upgrading and Treatment - Lowering Discharge Volume - A Continuing Responsibility. 4. Food Safety, Risk and Hazards: - Safety, Hazards and Risks - Food Related Hazards - Microbiological Consideration in Food Safety - Effects of Processing and Storage on Microbial Safety - Processing and Handling - Hazard Analysis and Critical Control Point (HACCP) and Food Safety - Chemical Hazards Associated with Foods. 5. Principles of Food Packaging: - Introduction and Classification of Package - Types of Containers - Food Packaging Materials and Forms Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 44 - Package Testing - Safety of Food Packaging - Environmental Considerations 6. Regulation and Labeling: - Legal Categories of Food Substances - Testing for Safety - Food Labeling - Nutritional Labeling - International Food Standards and Codex Alimentarius Reference Books: 1. Food Science- Norman N. Potter, Joseph H. Hotchkis. 2. Introduction to Food Science- Rick Parker. 3. Food Science- B. Srilakshmi 4. Principles and Practices for the Safe Processing of Foods- Edited by David A. Shapton, Norah F. Shapton. Biostatistics & Data Management Course No. FN-505 Unit-0.5 1. Biostatics: - Definition - Use of Biostatics - Sources of Data - Observation and Observational Study - Experimental Study. 2. Significance of Test & Analysis of Variance And Covariance: - Hypothesis -Type I and Type II Error - Parametric and Non Parametric Test - t-test, Z-test & Χ2-test - ANOVA and ANOCOVA. 3. Construction of Research Proposal or Protocol: - Format of Scientific Research Proposal - Make a Good Proposal - Reasons Why Research Proposal Fall. 4. Data Management with Computer: - Basic Concept of Computer - Use of Computer - Data Storage Device or Media - Computer Data Sources- Internet, Online, Medline, Mainframe, CD-ROM - Data Backup, Storage and Security. 5. Computer Language and Software Package: - Types of Data - SPSS and its use - EPI Info and its use Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 45 - Other related Software Package - Portable Data Format PDF, XLS, DB, Text, HTML, etc. 6. Processing and Presentation of Data Using Computer: - Data Entry and Editing - Data Analysis - Report Writing & Presentation. Reference Books: 1. Fetus Essentials of Biostatistics- Dr. Md. Abdur Rahman 2. Planning Research and Writing Research Paper- M. Jasim Uddin. 3. ASC’s of Biostatistics- Dr. SM Mosleuddin Ahmed. 4. Practical Research Methods- Dr. Cathrine Dawsom. 5. Research Methodology- C.R. Kothari. 6. Basic Computer- Practical Nutrition-I Course No. FN-506 (For Group-A) Unit-0.5 1. Estimation of vitamin –C in food. 2. Estimation of salt as NaCl in fish. 3. Estimation of Peroxide value of Oil. 4. Extraction & Estimation of Cholesterol from Egg. 5. Estimation of Albumin in Urine. 6. Estimation of Sugar in Urine. 7. Determination of Blood Sugar (Glucose). 8. Estimation of serum Creatinene. 9. Estimation of serum protein. 10. Estimation of serum Billirubin Practical Nutrition-II Course No. FN-507 (For Group-A) Unit-0.5 . 1. Diets Modified in Carbohydrates. 2. Diets Modified in Protein. 3. Diets Modified in Fats. 4. Diets Modified in Minerals. 5. Diets Modified in Calories. 6. Diets Modified in Consistency. 7. Tube Feeding. 8. Surgical Diets- Planning of Pre & Post Operative Diet. 9. Miscellaneous Diets- (a) Diets in Gastrointestinal Diseases. (b) Cancer & Diet therapy. (c) Diets for Inborn Errors of Metabolism. (d) Low Purine diet. (e) Low Oxalate diet. Food & Nutrition/Hons.&M.S. Syllabus/ssss-2008 46 (f) Nutrition for Critically ill (coma, burn, sepsis etc.) Seminar Course No. FN-508 Unit-0.5 Each Student will present a full paper published in International Journal (the list of the Journals to be approved by the departmental Academic Committee) or any topics of Nutrition (approved by the departmental Academic Committee). Viva-Voce Course No. FN-509 Unit-0.5 Viva-Voce is Mandatory for all Students. Thesis Course No. FN-510 (For Group-B) Unit-1.0 A Thesis report on Food & Nutrition related field should be submitted by selected student. (a) Thesis report- 60 Marks (b) Presentation- 40 Marks  GET THE FULL SYLLABUS FOR EVERY DEPARTMENT OF  HOME-ECONOMICS IN THE NEXT POST.              This post was submitted by Anna Bushra,2nd year,  Food & Nutrition.

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