B.SC - HonsNutrition and Dietitics 1 To 8 Semester

I.K.
Gujral Punjab Technical University

B.Sc. Nutrition & Dietetics Batch 2018 onwards
Scheme & Syllabus of

Bachelor of Science (Honors) Nutrition and Dietetics
[B.Sc. (Honors) Nutrition and Dietetics]
Batch 2018 onwards
By
Board of Study Food Engineering
Department of Academics
IK Gujral Punjab Technical University

I.K. Gujral Punjab Technical University
B.Sc. (Honors) Nutrition and Dietetics
Bachelor of Science (Honors) in Nutrition & Dietetics

[B.Sc. (Honors) Nutrition and Dietetics]
It is a Under Graduate (UG) Programme of 4 years duration (8 semesters)
Eligibility for Admission: A Candidate who has passed 10+2 or equivalent with Physics,
Chemistry and Mathematics/Biology/ Agriculture/Home Science with at least 50% marks in
aggregate.
Courses & Examination Scheme:
Semester First
Course Code Course Title Load Allocation Marks Total Credits

Distribution
L T P Internal External
BSND111-18 Principles of Human Nutrition 3 1 0 40 60 100 4
BSND112-18 Introduction to Food Science 3 1 0 40 60 100 4
BSND113-18 Food Microbiology & Food 3 1 0 40 60 100 4

Safety
BSND114-18 Human Physiology 3 1 0 40 60 100 4
BSND115-18 Principles of Human Nutrition 0 0 2 30 20 50 1

(Lab)
BSND116-18 Introduction to Food Science 0 0 2 30 20 50 1
(Lab)
BSND117-18 Food Microbiology & Food 0 0 2 30 20 50 1
Safety (lab)
BSND118-18 Human Physiology (lab) 0 0 2 30 20 50 1
BTHU103-18 English 1 0 0 40 60 100 1
BTHU104-18 English (Lab) 0 0 2 30 20 50 1
HVPE101-18 Human Values, De-addiction 3 0 0 40 60 100 3

and Traffic Rules
HVPE102-18 Human Values, De-addiction 0 0 1 25 -- 25* 1
and Traffic Rules (Lab/
Seminar)
BSND119-18 Mentoring and Professional 0 0 1 25 -- 25* 1
Development
Total 16 4 12 440 460 900 27
*The Human Values, De-addiction and Traffic Rules (Lab/ Seminar) and Mentoring and
Professional Development course will have internal evaluation only.
Semester Second

Distribution
BSND121-18 Basics of Cooking 3 1 0 40 60 100 4
BSND122-18 Food Processing & 3 1 0 40 60 100 4

Preservation
BSND123-18 Food Chemistry 3 1 0 40 60 100 4
BSND124-18 Food Packaging 3 1 0 40 60 100 4
BSND125-18 Basics of Cooking (Lab) 0 0 4 30 20 50 2
BSND126-18 Food Processing & 0 0 4 30 20 50 2

Preservation (Lab)
BSND127-18 Food Chemistry (Lab) 0 0 4 30 20 50 2
EVS102-18 Environmental Science 2 0 0 40 60 100 2
BSND128-18 Basics of Computer 2 0 0 20 30 50 2

Development
Total 16 4 13 335 390 725 27
*The Mentoring and Professional Development course will have internal evaluation only.
Semester Third

Distribution
BSND211-18 Normal and Therapeutic Nutrition 3 1 0 40 60 100 4
BSND212-18 Community Nutrition 3 1 0 40 60 100 4
BSND213-18 Health, Hygiene and Sanitation 3 1 0 40 60 100 4

Normal and Therapeutic Nutrition
BSND214-18 0 0 4 30 20 50 2
(Lab)
BSND215-18 Community Nutrition (Lab) 0 0 4 30 20 50 2
Health, Hygiene and Sanitation
BSND216-18 0 0 4 30 20 50 2
(Lab)
Nutraceuticals, Functional Foods
BSND217-18 3 1 0 40 60 100 4
& Nutrigenomics
Development
Total 12 4 13 275 300 575 23
Semester-Fourth
Course Code Course Title Load Allocation Marks Distribution Total Credits
Food Standards and Quality
BSND221-18 Control 3 1 0 40 60 100 4
Maternal and Child
BSND222-18 Nutrition 3 1 0 40 60 100 4
BSND223-18 Clinical Nutrition 3 1 0 40 60 100 4
Food Standards and Quality
30 20 50
BSND224-18 Control (Lab) 0 0 4 2
Maternal and Child
30 20 50
BSND225-18 Nutrition(Lab) 0 0 4 2
BSND226-18 Clinical Nutrition (Lab) 0 0 4 30 20 50 2
BSND227-18 Research Methodology 2 0 0 40 60 100 2
Research Methodology
BSND228-18 0 0 2 30 20 50 1
(Lab)
Mentoring and Professional 0 0 1 25 -- 25* 1
BSND401-18 Development
Total 11 3 15 305 320 625 22
B.Sc. Nutrition and Dietetics Batch 2018 onwards
Semester-Fifth
Load Allocation Marks Distribution

Course Code Course Title L T P Interna External Total Credits
l
Institutional Food Service

BSND311-18 Management 3 1 0 40 60 100 4
Nutrition for Special

BSND312-18 Groups 3 1 0 40 60 100 4
Entrepreneurship
development and
BSND313-18 business management 3 1 0 40 60 100 4

30 20 50
BSND314-18 Management (Lab) 0 0 4 2
Traditional Indian Food

30 20 50
BSND315-18 Products (lab) 0 0 4 2
Entrepreneurship
development and
30 20 50
business management
BSND316-18 (Lab) 0 0 4 2
BSND317-18 Mini project 0 0 4 30 20 50 2
Computer 0 0 2 30 20 50 1
BSND318-18 fundamentals(Lab)
Total 9 3 18 370 280 550 21

Semester-Sixth
BSND321-18 Internship/In-plant 0 0 40 120 80 200 20

Training
BSND322-18 Seminar 0 0 4 30 20 50 2
Total 0 0 44 150 100 250 22

Semester Seventh
BSND 411-18 Sports Nutrition 2 1 0 40 60 100 3
Diet Therapy and

BSND 412-18 Nutrition Support -I 3 1 0 40 60 100 4
BSND 413-18 Geriatric Nutrition 3 1 0 40 60 100 4
Dietetic Food
30 20 50
BSND 414-18 Development (lab) 0 0 4 2
Diet Therapy and

30 20 50
BSND 415-18 Nutrition Support -I (Lab) 0 0 4 2
BSND416-18 Project 0 0 8 40 60 100 4
Total 08 3 16 220 280 500 19

Semester-Eighth
Diet Therapy and

BSND 421-18 Nutrition Support -II 3 1 0 40 60 100 4
BSND 422-18 Nutrition in Emergencies 1 1 0 20 30 50 2
Drug Nutrient
20 30 50
BSND 423-18 interactions 1 1 0 2
Diet Therapy and

Nutrition Support-II 30 20 50
BSND 424-18 (Lab) 0 0 4 2
BSND425-18 Seminar 0 0 4 50 - 50 2
BSND426a-18
or
BSND427a-18 Elective (Theory)* 3 1 0 40 60 100 4
BSND426b-18
or 30 20 50
BSND427b-18 Elective (Lab)* 0 0 4 2
Total 8 4 12 230 220 450 18
Note: * Select any one subject from Elective-I. The elective subject for theory & practical will be
same.
Elective Subjects
Convenience and health

BSND426a-18 Foods (Theory) 3 1 0 40 60 100 4
BSND426b-18 Convenience and health

Foods (Lab) 0 0 4 30 20 50 2
Bakery and
BSND427a-18 Confectionary (Theory) 3 1 0 40 60 100 4
BSND427b-18 Bakery and

30 20 50
Confectionary (Lab) 0 0 4 2
Semester
First
BSND111-18: PRINCIPLES OF HUMAN NUTRITION
Total Marks: 100 L T P

3 1 0
UNIT- I
Introduction to Nutrition: Concept and definition of terms Nutrition, Food groups: Food and its
functions - energy giving, body building, protecting and regulating. Malnutrition and Health.
Nutritional status using dietary survey, anthropometry, clinical signs and biochemical methods. Brief
History of Nutritional Science, Scope of Nutrition. Concept of balanced diet, Minimal Nutritional
Requirements and RDA- Formulation of RDA and Dietary Guidelines- Reference Man and Reference
women. Nutrition education, nutrition policies and their implementation. Non-conventional foods and
their use.
Functions, metabolism, sources and deficiency of water
UNIT- II
Functions, metabolism, sources and deficiency of energy
Functions, metabolism, sources and deficiency of CHO
UNIT- III
Functions, metabolism, sources and deficiency of proteins
Functions, metabolism, sources and deficiency of fats
UNIT- IV
Functions, metabolism, sources and deficiency of vitamins
Functions, metabolism, sources and deficiency of minerals
Recommended Readings:
1. Shubhangini A. Joshi,(1992)’ “Nutrition and Dietetics”Tata Mc Grow- Hill publishing
Company Ltd, New Delhi.
2. Srilakshmi. B – “Nutrition Science”, V Edn, New Age International (P) Ltd, Publishers,
Chennai
3. Passmone R.and Eastwood M.A,(1986), “Human Nutrition and Dietetics”,English language
book Society/Churchill Livingstone,Eigth edition, Hong Kong.
BSND112-18: INTRODUCTION TO FOOD SCIENCE

3 1 0
UNIT- I
Introduction to Foods: Definition, functions, food groups, classification of foods. Study of different
cooking methods, merits and demerits, Solar cooking, Microwave cooking. Introduction to food
science.
Nutrients and functions of food viz. Carbohydrates, Protein, Lipids, Vitamins, Minerals. Changes in
nutrients during processing and storage of food.
Water: Physical properties of water and Ice, chemical, nature, structure of the water molecule.
Absorption phenomena, types of water solutions and collidative properties; Free and bound water;
Water activity and Food spoilage; Freezing and Ice structure.
UNIT- II
Food Dispersions- Introduction, structure and stability of different types of food dispersions
Composition and nutritive value of plant foods

Cereals: General outline, Composition & Nutritive value, Structure of wheat and Rice, use in variety of
preparation, selection, variety, storage, nutritional aspects and cost. Changes during cooking and
germination.
Pulses & Legumes: Composition, Nutritive value, An t i n u t r i t i o n a l factors Changes during
cooking, Factors affecting cooking time, Germination, Changes during germination.
UNIT- III
Composition and nutritive value of plant foods
Nuts & Oilseeds: Composition, sources of proteins and oil, Processing of oil seeds - Soya bean,
coconut, Protein isolates, Texturized vegetable protein.
Fruits & Vegetables: Composition, Classification, Nutritive value, Vegetable Cookery, Changes
during cooking, Ripening, Climacteric, Non climacteric fruits, Changes during ripening.
Spices & herbs: Definition, Classification, Chemical composition, use of spices & herbs
UNIT- IV
Composition and Nutritive Value of Flesh Foods
Eggs: Structure, Composition, Nutritive value of egg, Grading Changes during cooking & storage.
Fish: Composition, Nutritive value of fish, effect of different processing.
Meat: Structure, c omposition, t y p e s a n d n utritive value of meat, effect of different processing
Composition and Nutritive Value of dairy products
Milk: Definition, composition, nutritive value of milk and milk products; changes during processing
and storage of milk and milk products
Health Foods
Health foods: Functional foods, Prebiotics, Probiotics, Nutraceuticals, organic foods, GM foods
1. Deman JM, Principles of Food Chemistry, 2nd ed. Van Nostrand Reinhold, NY 1990
2. Meyer LH, Food Chemistry, CBS Publication, New Delhi, 1987
3. Manay NS and Shadaksharaswamy M, Food-Facts and Principles, New Age International (P)
Ltd. Publishers, New Delhi, 1987
4. Potter NH, Food Science, CBS Publication, New Delhi, 1998
5. Ramaswamy H and Marcott M,Food Processing Principles and Applications CRC Press,
2006
6. De S, Outlines of Dairy Technology, Oxford Publishers, 1980
7. Frazier WC and Westhoff DC, Food Microbiology, TMH Publication, New Delhi, 2004
BSND113-18: FOOD MICROBIOLOGY & FOOD SAFETY

3 1 0
UNIT- I
Introduction to Food Microbiology: History and Development of Food Microbiology, Definition

and Scope of food microbiology
Types of Microorganisms in Food: Classification and Nomenclature, Morphology and Structure

Importance in food (bacteria, fungi and viruses ) Significance of spores
Microbial Growth in Food: Bacterial growth curve, Factors affecting the growth of micro
organisms in food.
UNIT- II
Microbial Food Spoilage: Sources of Microorganisms in foods, Some important food spoilage
bacteria, Spoilage of some specific food groups
Food Fermentations: Fermentation –definition and types, Microorganisms used in food

fermentations, Fermented Foods-types, methods of manufacture for vinegar, sauerkraut, yoghurt ,
soya sauce, wine and traditional Indian foods
Food borne Diseases: Types – food borne infections, food borne intoxications and toxin infections,
Origin, symptoms and prevention of some commonly occurring food borne diseases
UNIT- III
Enumeration techniques & control of microorganisms in foods: Qualitative and quantitative

methods-conventional as well as rapid, Principles and methods of preservation (thermal and non
thermal), Introduction to Hurdle Technology
Introduction to Food Safety: Definition, Types of hazards, biological, chemical, physical hazards,
Factors affecting Food Safety
UNIT- IV
Hygiene and Sanitation in Food Service Establishments: Introduction, Sources of contamination,

Control methods using physical and chemical agents, Waste Disposal, Pest and Rodent Control,
Personnel Hygiene
Food Safety Management Tools: Basic concept, Prerequisites, HACCP, ISO series, TQM and
Risk Analysis.
1. Frazier William C and Westhoff, Dennis C. 2004 Food Microbiology, TMH, New Delhi,
2. Jay, James M. 2000 Modern Food Microbiology, CBS Publication, New Delhi,
3. Garbutt, John.1997 Essentials of Food Microbiology, Arnold, London,
4. Pelczar MJ, Chan E.C.S and Krieg, Noel R 1993 Microbiology, 5th Ed., TMH, New Delhi
5. Lawley, R., Curtis L. and Davis,J. , 2004 The Food Safety Hazard Guidebook , RSC
publishing.
6. De Vries, 1997, Food Safety and Toxicity, CRC, New York,
7. Marriott, Norman G. , 1985, Principles of Food Sanitation, AVI, New York,
8. Forsythe, S J , 1987,Microbiology of Safe Food, Blackwell Science, Oxford, 2000 65 &Sons;

USA,
BSND114-18: HUMAN PHYSIOLOGY

4 0 0
UNIT- I
CELL
Introduction - cell under e/m. Recent concepts.
TISSUES
Classification, structure and function.
PHYSIOLOGY OF NERVE AND MUSCLE
Conduction of nerve impulses - Physiology of muscle contraction.
UNIT- II
NERVOUS SYSTEM
General anatomy of nervous system, functions of the different parts, reflexes, autonomic nervous
system.
BLOOD
Composition, constituents, functions, wounds, hemorrhage, reticule- endothelial system, body defense
against diseases.
HEART AND CIRCULATION

Anatomy of the heart-structure of .the heart and blood vessels, properties of cardiac muscle, origin
and conduction of heart beat, cardiac cycle, cardiac output, heart sounds, blood pressure - definition
and factors affecting blood pressure and ECG.
UNIT- III
SENSE ORGANS
Physiology of vision, hearing, taste', smell and coetaneous sensations.
RESPIRATORY SYSTEM
Anatomy and physiology of respiratory organs. Gaseous exchange in the lungs, mechanism of
respiration.
DIGESTIVE SYSTEM
Anatomy of gastro-intestinal tract. Digestion and absorption of carbohydrates, proteins and fats.
UNIT- IV
EXCRETORY SYSTEM
Structure of kidney, formation of urine, acid-base balance, skin-temperature regulation,water balance.

ENDOCRINOLOGY
Pituitary, thyroid, parathyroid, adrenal and pancreas - functions of the homones and their
relationships.
REPRODUCTIVE SYSTEM
Anatomy of male and female reproductive organs, hormonal regulation of female reproductive
function, menstruation, fertilization, pregnancy, lactation - hormone influence.
1. Guyton, A.C. Functions of the Human Body, W.B. Saunders Co., Philadelphia.
2. Vander, A.J , Sherman, J.H. and Luciano, D.S. Human Physiology - the Mechanisms of
Body Functions, 2nd ed., TMH Publishing Co., Ltd.,
3. Subramaniam, S. and Madhavan Kutty, K. 1971. The Text Book of Physiology, 1st ed.,
Orient Longman Ltd.
4. Best, CH and NB Taylor, The living body, latest edition, Asia publishing house, Bombay.
5. Ham, A.W., Histology, Latest edition. Pitman Medical Publishing Ltd., London.
BSND115-18: PRINCIPLES OF HUMAN NUTRITION (LAB)
0 0 2
Course Content
1. Estimation of calorific value of food.

2. Qualitative identification of carbohydrates – glucose, fructose, galactose, sucrose, maltose,
lactose.
3. Preparation of Osazones and their identification.
4. Qualitative identification of amino acids – histidine, tyrosine, tryptophan, cysteine, arginine.
5. Qualitative identification of lipids – solubility, saponification, acrolein test, Salkowski test,
Lieberman-Burchard test.
6. Qualitative tests for minerals.
7. Quantitative estimation of glucose.
8. Computation of energy requirements on the basis of physical activity and adult consumption
units.
9. Standardization of snacks and meals. Planning and preparation of balanced diets for the adults
in family.
10. Diet survey and anthropometric measurements of vulnerable groups in community.
BSND 116-18: PRINCIPLES OF FOOD SCIENCE (LAB)
0 0 2
Course Content
1. Orientation to foods.
2. Working instructions in cooking laboratory.
3. Equipment, tools, weights and measures used in the kitchen.
4. Methods of measuring and weighing dry ingredients and liquids.
5. Market survey of essential raw and processed food products.
6. Preparation of spices, their combination and mixtures.
7. Preparation of dishes and beverages using cereals, pulses, fruits, vegetables, milk and milk
products, egg, fish and meat.
8. Use of leftover foods.
BSND117-18: FOOD MICROBIOLOGY & FOOD SAFETY (LAB)
0 0 2
Course Content:
1. Introduction to the Basic Microbiology Laboratory Practices and Equipments

2. Preparation and sterilization of nutrient broth and media
3. Microscopic identification of microorganisms (prepared slides).
4. Isolation of pure culture – Streak plate method, Serial dilution method.
5. Hanging drop preparation for motility of bacteria.
6. Staining of bacteria – simple staining using Methyl violet, methylene blue, carbol fuschion.
7. Staining of Bacteria- gram staining.
8. Microbiology of air.
9. Microbiology of water.
10. Microbiology of soil.
11. Microbiological analysis of processed food.
12. Microbiological analysis of unprocessed food.
13. Testing quality of milk – Detection of Acidity (Clot on Boiling test, Alcohol test), Direct
microscopic count, Standard plate count, Methylene Blue Reductase test, Phosphatase test,
Turbidity test.
BSND118-18: HUMAN PHYSIOLOGY (LAB)
0 0 2
Course Content
1. Microscopic study of different tissues - Epithelial, connective, muscular & nervous tissues
2. Microscopic study of digestive organs - Pancreas, stomach, small intestine, liver
3. Microscopic study of respiratory organs - Lung, trachea
4. Microscopic study of excretory system - Kidney, nephron
5. Blood Grouping
6. Microscopic examination of prepared slides - Fresh mount of blood and stained blood smear
7. Estimation of Haemoglobin by Sahli’s Method
BTHU103-18: ENGLISH

1 0 0
UNIT- I
Introduction
Theory of Communication
Types and modes of Communication
UNIT- II
Language of Communication
Verbal and Non-verbal
(Spoken and Written)
Personal, Social and Business
Barriers and Strategies
Intra-personal, Inter-personal and Group communication
UNIT- III
Reading and Understanding

Close Reading
Comprehension
Summary Paraphrasing
Analysis and Interpretation
Translation(from Hindi/Punjabi to English and vice-versa)
Literary/Knowledge Texts
UNIT- IV
Writing Skills
Documenting
Report Writing
Making notes
Letter writing
1. Fluency in English - Part II, Oxford University Press, 2006.

2. Business English, Pearson, 2008.
3. Language, Literature and Creativity, Orient Blackswan, 2013.
4. Language through Literature (forthcoming) ed. Dr. Gauri Mishra, Dr Ranjana Kaul, Dr Brati
Biswas
5. On Writing Well. William Zinsser. Harper Resource Book. 2001
6. Study Writing. Liz Hamp-Lyons and Ben Heasly. Cambridge University Press. 2006.
BTHU104-18: ENGLISH (LAB)

2 0 0
Interactive practice sessions in Language Lab on Oral Communication
Listening Comprehension
Self Introduction, Group Discussion and Role Play
Common Everyday Situations: Conversations and Dialogues
Communication at Workplace
Interviews
Formal Presentations
Monologue
Effective Communication/ Mis- Communication
Public Speaking
1. Fluency in English - Part II, Oxford University Press, 2006.
2. Business English, Pearson, 2008.
3. Practical English Usage. Michael Swan. OUP. 1995.
4. Communication Skills. Sanjay Kumar and Pushp Lata. Oxford University Press. 2011.
5. Exercises in Spoken English. Parts. I-III. CIEFL, Hyderabad. Oxford University Press
HVPE101-18: HUMAN VALUES, DE-ADDICTION AND TRAFFIC RULES

3 0 0
UNIT- I
Course Introduction - Need, Basic Guidelines, Content and Process for Value Education
1. Understanding the need, basic guidelines, content and process for Value Education
2. Self Exploration–what is it? - its content and process; ‘Natural Acceptance’ and Experiential
Validation- as the mechanism for self exploration
3. Continuous Happiness and Prosperity- A look at basic Human Aspirations
4. Right understanding, Relationship and Physical Facilities- the basic requirements for
fulfillment of aspirations of every human being with their correct priority
5. Understanding Happiness and Prosperity correctly- A critical appraisal of the current scenario
6. Method to fulfill the above human aspirations: understanding and living in harmony at
various levels
UNIT- II
Understanding Harmony in the Human Being - Harmony in Myself!

1. Understanding human being as a co-existence of the sentient ‘I’ and the material ‘Body’
2. Understanding the needs of Self (‘I’) and ‘Body’ - Sukh and Suvidha
3. Understanding the Body as an instrument of ‘I’ (I being the doer, seer and enjoyer)
4. Understanding the characteristics and activities of ‘I’ and harmony in ‘I’
5. Understanding the harmony of I with the Body: Sanyam and Swasthya; correct appraisal of
Physical needs, meaning of Prosperity in detail
6. Programs to ensure Sanyam and Swasthya- Practice Exercises and Case Studies will be taken
up in Practice Sessions.
UNIT- III
Understanding Harmony in the Family and Society- Harmony in Human-Human Relationship

1. Understanding harmony in the Family- the basic unit of human interaction
2. Understanding values in human-human relationship; meaning of Nyaya and program for its
fulfillment to ensure Ubhay-tripti;
Trust (Vishwas) and Respect (Samman) as the foundational values of relationship
3. Understanding the meaning of Vishwas; Difference between intention and competence

4. Understanding the meaning of Samman, Difference between respect and differentiation; the
other salient values in relationship
5. Understanding the harmony in the society (society being an extension of family): Samadhan,
Samridhi, Abhay, Sah-astitva as comprehensive Human Goals
6. Visualizing a universal harmonious order in society- Undivided Society (Akhand Samaj),
Universal Order (Sarvabhaum Vyawastha )- from family to world family!- Practice Exercises
and Case Studies will be taken up in Practice Sessions.
UNIT- IV
Understanding Harmony in the Nature and Existence - Whole existence as Co-existence

1. Understanding the harmony in the Nature
2. Interconnectedness and mutual fulfillment among the four orders of nature- recyclability and
self-regulation in nature
3. Understanding Existence as Co-existence (Sah-astitva) of mutually interacting units in all-

pervasive space
4. Holistic perception of harmony at all levels of existence - Practice Exercises and Case Studies
will be taken up in Practice Sessions.
UNIT- V
Implications of the above Holistic Understanding of Harmony on Professional Ethics
1. Natural acceptance of human values

2. Definitiveness of Ethical Human Conduct
3. Basis for Humanistic Education, Humanistic Constitution and Humanistic Universal Order
4. Competence in professional ethics:
a) Ability to utilize the professional competence for augmenting universal human
order,
b) Ability to identify the scope and characteristics of people-friendly and eco-
friendly production systems,
c) Ability to identify and develop appropriate technologies and management patterns
for above production systems.
5. Case studies of typical holistic technologies, management models and production systems
6. Strategy for transition from the present state to Universal Human Order:
a) At the level of individual: as socially and ecologically responsible engineers,
technologists and managers
b) At the level of society: as mutually enriching institutions and organizations
1. Ivan Illich, 1974, Energy & Equity, The Trinity Press, Worcester, and HarperCollins, USA
2. E.F. Schumacher, 1973, Small is Beautiful: a study of economics as if people mattered, Blond &
Briggs, Britain.
3. A Nagraj, 1998, Jeevan Vidya ek Parichay, Divya Path Sansthan, Amarkantak.
4. Sussan George, 1976, How the Other Half Dies, Penguin Press. Reprinted 1986, 1991
5. PL Dhar, RR Gaur, 1990, Science and Humanism, Commonwealth Purblishers.
6. A.N. Tripathy, 2003, Human Values, New Age International Publishers.
7. Subhas Palekar, 2000, How to practice Natural Farming, Pracheen(Vaidik) Krishi Tantra Shodh,
Amravati.
8. Donella H. Meadows, Dennis L. Meadows, Jorgen Randers, William W. Behrens III, 1972, Limits
to Growth – Club of Rome’s report, Universe Books.
9. E G Seebauer & Robert L. Berry, 2000, Fundamentals of Ethics for Scientists & Engineers ,
Oxford University Press
10. M Govindrajran, S Natrajan & V.S. Senthil Kumar, Engineering Ethics (including Human
Values), Eastern Economy Edition, Prentice Hall of India Ltd.
11. B P Banerjee, 2005, Foundations of Ethics and Management, Excel Books.
12. B L Bajpai, 2004, Indian Ethos and Modern Management, New Royal Book Co., Lucknow.
Reprinted 2008.
13. R R Gaur, R Sangal, G P Bagaria, 2009, A Foundation Course in Value Education.
Relevant CDs, Movies, Documentaries & Other Literature:

1. Value Education website, http://uhv.ac.in
2. Story of Stuff, http://www.storyofstuff.com
3. Al Gore, An Inconvenient Truth, Paramount Classics, USA
4. Charlie Chaplin, Modern Times, United Artists, USA
5. IIT Delhi, Modern Technology – the Untold Story
HVPE102-18: HUMAN VALUES, DE-ADDICTION AND TRAFFIC RULES (LAB/

SEMINAR)
0 0 1
One each seminar will be orgnizied on Drug De-addiction and Traffic Rules. Eminent scholar and
experts of the subject will be called for the Seminar atleast once during the semester. It will be
binding for all the students to attend the seminar.
BSND119-18: MENTORING AND PROFESSIONAL DEVELOPMENT
1 0 0
Guidelines regarding Mentoring and Professional Development

The objective of mentoring will be development of:
Overall Personality
Aptitude (Technical and General)
General Awareness (Current Affairs and GK)
Communication Skills
Presentation Skills
The course shall be split in two sections i.e. outdoor activities and class activities. For achieving the
above, suggestive list of activities to be conducted are:
Part – A (Class
Activities)
1. Expert and video lectures
2. Aptitude Test
3. Group Discussion
4. Quiz (General/Technical)
5. Presentations by the students
6. Team building Exercises
Part – B
(Outdoor Activities)
1. Sports/NSS/NCC
2. Society Activities of various students chapter i.e. ISTE, SCIE, SAE, CSI, Cultural Club, etc.
Evaluation shall be based on rubrics for Part – A & B

Mentors/Faculty incharges shall maintain proper record student wise of each activity conducted and
the same shall be submitted to the department.
Semester
Second
BSND121-18: BASICS OF COOKING

4 0 0
UNIT- I
Kitchen attire and equipment’s. Terminology used in cooking.

Cooking of food- heat and heat transfer methods. Effects of cooking on food and its nutritive value.
UNIT- II
Principles and practices of boiling, simmering, streaming, frying, stewing, pressure cooking, roasting,
baking for different food groups.
UNIT- III
Principles and practices of braising, grilling, infrared, microwave cooking and combined methods of
cookery for different food groups.
UNIT- IV
Basics of culinary practices. Thickening and binding agents. Flavoring stocks, essence, glazes, sauces,
soups and garnishes.
BSND122-18: FOOD PROCESSING & PRESERVATION

4 0 0
UNIT- I
Scope and importance of food preservation, Historical developments in food processing. Types of
foods and causes of food spoilage. Definition of shelf life, perishable foods, semi perishable foods,
shelf stable foods. Principles of Food Preservation.
Food Microbiology: microorganisms associated with foods- bacteria, yeast and mold, Importance of
bacteria, yeast and molds in foods. Classification of microorganisms based on temperature, pH, water
activity, nutrient and oxygen requirements, typical growth curve of micro-organisms. Food infection,
food intoxication.
UNIT- II
Food Preservation by Low temperature

Freezing and Refrigeration: Introduction to refrigeration, cool storage and freezing, definition,
principle of freezing, freezing curve, changes occurring during freezing, types of freezing i.e.
slow freezing, quick freezing, introduction to thawing, changes during thawing and its effect on
food.
Food Preservation by high temperature

Thermal Processing- Commercial heat preservation methods: Sterilization, commercial
sterilization, Pasteurization, and blanching.
UNIT- III
Food Preservation by Moisture control

Drying and Dehydration - Definition, drying as a means of preservation, differences between sun
drying and dehydration (i.e. mechanical drying), heat and mass transfer, factors affecting rate of
drying, normal drying curve, names of types of driers used in the food industry.
Evaporation – Definition, factors affecting evaporation, names of evaporators used in food

industry.
UNIT- IV
Food Preservation by Irradiation

Introduction, units of radiation, kinds of ionizing radiations used in food irradiation, mechanism of
action, uses of radiation processing in food industry, concept of cold sterilization.
Food Preservation by Preservatives: Uses and effects of class I and class II preservatives in foods.
1. Sivasankar, B. (2014). Food processing and preservation: Hall of India Pvt., New Delhi.
2. Fellows, P. J. (2009). Food processing Technology: Principles and Practice: Woodhead
Publishing.
3. Brennan, J. G. (2006). Food Processing Handbook: Weinheim: Wiley-VCH.
4. Zeuthen, P. & Bogh- Sprensen, L. (2003). Food Preservation Techniques: CRC Press, Boca
raton.
5. Vonloesecka, H. W. (1998). Drying and Dehydration of Foods: Allied, Bikaner.
6. B. Srilakshmi, Food science, New Age Publishers,2002
7. Meyer, Food Chemistry, New Age,2004
8. Bawa. A.S, O.P Chauhan etal. Food Science. New India Publishing agency, 2013
9. Frazier WC and Westhoff DC, Food Microbiology, TMH Publication, New Delhi, 2004
BSND123-18: FOOD CHEMISTRY

4 0 0
UNIT- I
Introduction to Food Chemistry: Definition, Composition of food.
Water: Definition of water in food, Structure of water and ice, Types of water, Sorption
phenomenon, Water activity and packaging, Water activity and shelf-life.
UNIT- II
Lipids: Classification of lipids, Physical properties-melting point, softening point, specific gravity,
refractive index, smoke, flash and fire point, turbidity point. Chemical properties-reichert meissel
value, polenske value, iodine value, peroxide value, saponification value. Effect of frying on fats;
Changes in fats and oils- rancidity, lipolysis, flavor reversion; Auto-oxidation and its prevention;
Technology of edible fats and oils- Refining, Hydrogenation and Interesterification, Fat Mimetics
Proteins: Protein classification and structure; Nature of food proteins (plant and animal proteins);
Properties of proteins (electrophoresis, sedimentation, amphoterism and denaturation); Functional
properties of proteins eg. organoleptic, solubility, viscosity, binding gelation / texturization,
emulsification , foaming.
UNIT- III
Carbohydrates: Classification (mono, oligo and poly saccharides); Structure of important

polysaccharides( starch, glycogen, cellulose, pectin, hemicellulose, gums); Chemical reactions of
carbohydrates –oxidation, reduction , with acid & alkaki; Modified celluloses and starches
UNIT- IV
Vitamins: Structure, Importance and Stability; Water soluble vitamins; Fat soluble vitamins.
Flavour: Definition and basic tastes; Chemical structure and taste; Description of food flavours;
Flavour enhancers.
Recommended readings:
1. Fennema, Owen R, Food Chemistry, 3rd Ed., Marcell Dekker, New York, 1996
2. Whitehurst and Law, Enzymes in Food Technology, CRC Press, Canada, 2002
3. Wong, Dominic WS, Food Enzymes, Chapman and Hall, New York, 1995
4. Potter,N.N.and Hotchkiss,J.H, Food Science, 5th Ed., Chapman & Hall,1995
5. DeMan, J.M., Principles of Food Chemistry, AVI, NewYork, 1980
BSND124-18: FOOD PACKAGING

4 0 0
UNIT- I
Introduction to Food Packaging: Packaging Functions and Requirements,, Printing of

packages .Barcodes & other marking, Labeling Laws Glass: Composition, Properties, Methods of
bottle making, Types of closures.
UNIT- II
Food Packaging Materials: Paper and paper-based materials, corrugated fiber board (CFB).
Plastics, formation- Injection molding, Blow molding, Types of plastics, Lamination, Biodegradable
plastics, Edible packaging and Bio-composites. Environmental Concerns- recycling and disposal of
plastic waste.
Metal packaging- Metals: Tinplate, tinning process, components of tinplate, tin free can (TFC),
types of can, metallic films, lacquers.
UNIT- III
Package Designing for Foods: Package design for fresh horticultural produce and animal
foods, dry and moisture sensitive foods, frozen foods, fats and oils, thermally processed foods and
beverages.
UNIT- IV
Testing and Regulatory Aspects of Food Packaging: Testing Procedures for Packaging Materials-
thickness, tensile strength, puncture resistance, bursting strength, seal strength, water vapor
permeability, CO2 permeability, oxygen permeability, grease resistance, Testing Procedures for
Packaged Foods - Compatibility and shelf life studies, evaluation of transport worthiness of
filled packages. Food Packaging Laws and Regulations.
Packaging Machinery and Systems: Bottling machines, Cartoning systems, Seal and Shrink
packaging machine; Form, Fill and Sealing machine (FFS).
Vacuum, Controlled and Modified atmosphere packaging systems; Aseptic packaging systems;
Retort packaging, Active and Intelligent packaging systems
1. Robertson GL, Food Packaging – Principles and Practice, CRC Press Taylor and Francis
Group,2012
2. Paine FA and Paine HY, A Handbook of Food Packaging, Blackie Academic and
Professional, 1992
3. Coles R, McDowell D, Kirwan MJ Food Packaging Technology. Blackwell, 2003
BSND125-18: BASICS OF COOKING (LAB)
0 0 4
Course Contents:
1. Preparation of recipes from different food groups such as
a. Cereals
b. Pulses
c. Eggs
d. Vegetables
e. Fruits and
f. Milk.
2. Preparation of food products using various cooking methods-
a. Boiling
b. Steaming
c. Frying
d. Stewing
e. Roasting
f. Braising
g. Grilling
h. Microwave cooking and
i. Methods in combination.
BSND126-18: FOOD PROCESSING & PRESERVATION (LAB)
0 0 4
Course Contents:
1. Sampling techniques and preparation of test samples.
2. Concept of shelf life of different foods
3. To study the concept of Asepsis and sterilization
4. Determination of pH of different foods using pH meter.
5. Study quality characteristics of foods preserved by drying/dehydration/ freezing.
6. To perform pasteurization of fluids using different methods.
7. To perform blanching of different plant foods.
8. Pickling and curing of foods,
9. Determination of sodium chloride in brine,
10. Determination of moisture content in fresh and dried food samples,
11. Effect of pH on microbial stability of food,
12. Dehydration of foods
13. Use of chemical preservatives in food
14. Preservation of food by canning(Fruit/Vegetable/meat)
15. Cut-out analysis of canned food
16. Comparison of conventional and microwave processing of food
BSND127-18: FOOD CHEMISTRY (LAB)
0 0 4
Course Content:
1. Preparation of primary and secondary solutions

2. Estimation of moisture content
3. Determination of gelatinization temperature range (GTR) of different starches and effect of
additives on GTR.
4. Determination of refractive index and specific gravity of fats and oils.
5. Determination of smoke point and percent fat absorption for different fat and oils.
6. Determination of percent free fatty acids
7. Estimation of saponification value
8. Estimation of reducing and non-reducing sugars using potassium ferricyanide method.
EVS102-18: ENVIRONMENT STUDIES

2 0 0
UNIT- I
Introduction to environmental studies

• Multidisciplinary nature of environmental studies;
• Scope and importance; Concept of sustainability and sustainable development.
UNIT- II
Ecosystems
• What is an ecosystem? Structure and function of ecosystem; Energy flow in an ecosystem:

food chains, food webs and ecological succession. Case studies of the following ecosystems:
a) Forest ecosystem
b) Grassland ecosystem
c) Desert ecosystem
d) Aquatic ecosystems (ponds, streams, lakes, rivers, oceans, estuaries)
UNIT- III
Natural Resources : Renewable and Non-•‐renewable Resources
• Land resources and landuse change; Land degradation, soil erosion and desertification.
• Deforestation: Causes and impacts due to mining, dam building on environment,
forests, biodiversity and tribal populations.
• Water : Use
conflicts over and
waterover-•‐exploitation of surface and ground water, floods, droughts,
(international & inter-•‐state).
• Energy resources : Renewable and non renewable energy sources, use of alternate energy
sources, growing energy needs, case studies.
UNIT- IV
Biodiversity and Conservation
• Levels of biological diversity : genetic, species and ecosystem diversity; Biogeographic zones
of India; Biodiversity patterns and global biodiversity hot spots
• India as a mega-•‐biodiversity nation; Endangered and endemic species of India
• Threats to biodiversity : Habitat loss, poaching of wildlife, man-•‐wildlife conflicts, biological
invasions; Conservation of biodiversity : In-•‐situ and Ex-•‐situ conservation of biodiversity.
• Ecosystem and biodiversity services: Ecological, economic, social, ethical, aesthetic and
Informational value.
UNIT- V
Environmental Pollution
• Environmental pollution : types, causes, effects and controls; Air, water, soil and
noise pollution
• Nuclear hazards and human health risks
• Solid waste management : Control measures of urban and industrial waste.
• Pollution case studies.
UNIT- VI
Environmental Policies & Practices
• Climate change, global warming, ozone layer depletion, acid rain and impacts on
human communities and agriculture
• Environment Laws: Environment Protection Act; Air (Prevention & Control of Pollution)
Act; Water (Prevention and control of Pollution) Act; Wildlife Protection Act; Forest
Conservation Act. International agreements: Montreal and Kyoto protocols and
Convention on Biological Diversity (CBD).
• Nature reserves, tribal populations and rights, and human wildlife conflicts in Indian context.
UNIT- VII
Human Communities and the Environment
• Human population growth: Impacts on environment, human health and welfare.

• Resettlement and rehabilitation of project affected persons; case studies.
• Disaster management : floods, earthquake, cyclones and landslides.
• Environmental movements : Chipko, Silent valley, Bishnois of Rajasthan.
• Environmental ethics: Role of Indian and other religions and cultures in
environmental conservation.
• Environmental communication and public awareness, case studies (e.g., CNG vehicles
in Delhi).
UNIT- VIII : Field work
• Visit to an area to document environmental assets: river/ forest/ flora/fauna, etc.

• Visit to a local polluted site-•‐Urban/Rural/Industrial/Agricultural.
• Study of common plants, insects, birds and basic principles of identification.
• Study of simple ecosystems-•‐pond, river, Delhi Ridge, etc.
1. Carson, R. 2002. Silent Spring. Houghton Mifflin Harcourt.
2. Gadgil, M., & Guha, R.1993. This Fissured Land: An Ecological History of India. Univ. of
California Press.
3. Gleeson, B. and Low, N. (eds.) 1999.Global Ethics and Environment, London, Routledge.
4. Gleick, P. H. 1993. Water in Crisis. Pacific Institute for Studies in Dev.,
Environment & Security. Stockholm Env. Institute, Oxford Univ. Press.
5. Groom, Martha J., Gary K. Meffe, and Carl Ronald Carroll.Principles of
Conservation Biology. Sunderland: Sinauer Associates, 2006.
6. Grumbine, R. Edward, and Pandit, M.K. 2013. Threats from India’s Himalaya dams. Science,
339: 36-•‐37.
7. McCully, P. 1996. Rivers no more: the environmental effects of dams(pp. 29-•‐64). Zed
Books.
8. McNeill, John R. 2000. Something New Under the Sun: An Environmental History of the
Twentieth Century.
9. Odum, E.P., Odum, H.T. & Andrews, J. 1971.Fundamentals of Ecology. Philadelphia:
Saunders.
10. Pepper, I.L., Gerba, C.P. & Brusseau, M.L. 2011. Environmental and Pollution Science.
Academic Press.
11. Rao, M.N. & Datta, A.K. 1987. Waste Water Treatment. Oxford and IBH Publishing Co. Pvt.
Ltd.
12. Raven, P.H., Hassenzahl, D.M. & Berg, L.R. 2012.Environment. 8th edition. John Wiley &
Sons.
13. Rosencranz, A., Divan, S., & Noble, M. L. 2001. Environmental law and policy in India.
Tripathi 1992.
14. Sengupta, R. 2003. Ecology and economics: An approach to sustainable development. OUP.
15. Singh, J.S., Singh, S.P. and Gupta, S.R. 2014. Ecology, Environmental Science and
Conservation. S. Chand Publishing, New Delhi.
16. Sodhi, N.S., Gibson, L. & Raven, P.H. (eds). 2013. Conservation Biology: Voices from
the Tropics. John Wiley & Sons.
17. Thapar, V. 1998. Land of the Tiger: A Natural History of the Indian Subcontinent.
18. Warren, C. E. 1971. Biology and Water Pollution Control. WB Saunders.
19. Wilson, E. O. 2006.The Creation: An appeal to save life on earth. New York: Norton.
20. World Commission on Environment and Development. 1987.Our Common Future.
Oxford University Press.
BSND128-18: BASICS OF COMPUTERS
2 0 0
UNIT-I
1. Computer fundamentals -Theory Information concepts and processing. Definition, Need ,

Quality and value of Information Data processing concepts
2. Elements of a Computer System. Definitions, Characteristics of Computers, Classification of

Computers, Limitations.
3. Hardware Features and uses. Components of Computer , Generation of Computers, Primary

and secondary storage concepts. Data entry devices. Data output devices.
UNIT- II
4. Software Concepts. System Software, Application Software. Language Classification.

Compliers and interpreters.
5. Operating System / Environment - Theory BASICS OF MS-DOS, Internal Commands,

External Commands
6. Introduction to Windows, GUI/ Features, Parts of a typical window and their functions.
Recommended Readings :
1. Fundamental of Computers, Prentice Hall India

2. Mastering Microsoft Office, Lonnie. E. Moseley, BPB Publications
1 0 0

Overall Personality
Presentation Skills
Part – A (Class
Activities)
2. Aptitude Test
3. Group Discussion
Part – B (Outdoor
Activities)
1. Sports/NSS/NCC
Evaluation shall be based on rubrics for Part– A & B. Mentors/Faculty in charges shall maintain
proper record student wise of each activity conducted and the same shall be submitted to the
department.
Semester
Third
BSND 211-18 NORMAL AND THERAPEUTIC NUTRITION
Total Marks: 100 LTP
310
UNIT I
Food, nutrition, and health; Factors influencing food intake and food habits;
Meal planning, Importance of meal planning and factors to be considered while planning meals.
Food Groups and Food Exchange List ,Use of food groups and exchange list, calorie consumption units
in planning meals for a family. Recommended Dietary Allowances (RDA).
Modification of normal diet to therapeutic diets and its importance. Normal and artificial methods of
feeding.
UNIT II
Maternal Nutrition; Physiological changes and nutritional requirements during pregnancy and lactation.
Growth, development and nutritional requirements during infancy, Breast feeding vs bottle feeding and
complementary feeding.
Growth, development, food habits and nutritional requirements of pre-schoolers, school going children
UNIT III
Growth, development, food habits and nutritional requirements of adolescents.
Physiological changes during old age and meeting their nutritional requirements.
Causes, symptoms and dietary management in fevers, diarrhoea, Gastrointestinal diseases
UNIT IV
Causes, symptoms and dietary management in constipation, obesity, liver diseases, cardiovascular
diseases, hypertension, diabetes,
Lactose intolerance, Gluten intolerance (Celiac Diseaes), Keto diet
1. A.M. Gordon & K.W. Browne, 2000., “Beginings and Beyond”, 5th edition, Delmar
Thomson Learning, united states of America, p-p 323-324.
2. Antia F.P. (1989). Clinical Dietetics and Nutrition. Third Edition. (pp- 226-239), Bombay,
Oxford University Press.
3. Bamji . S.M., Rao,P.N., and Reddy, V. Textbook of Human Nutrition. Pp-360-67. Oxford
and IBH publishing Co Pvt Ltd
4. Corinne H. Robinson, Marilyn R. Lawler, Wanda L. Chenoweth, Ann E. Garwick. (1982).

Normal and Therapeutic Nutrition. (pp- 1-16). New York, Macmillan Publishing Company.
5. Edited by Gibney M J, Macdonald I.A. & H M Roche. (2004). Oxford, UK. Black Well
Science Publishers.
6. Faye Kinder, Nancy R.Green, Natholyn Harris. (1984). (pp-89-91). Sixth Edition, New
York, Macmillan Publishing Company.
7. Garrow, J.S. and James WPT. Human Nutrition and Dietetics, 9th Ed.
8. Gordon Wardlaw Gordon M. &Insel Paul M. (1992). Contemporary Nutrition.(p-p 479-

482) , Boston, Mosby year Book.
9. James H. Mayer. (1994). Modern Nutrition in health and disease. (pp 1029-1034). Eighth
Edition, vol: 2, Lea &Febiger, London, pp 1029-1034.
10. Jim Mann and A. Stewart Truswell. (2008). Essentials of Human Nutrition. (pp 502-513).
New York, Oxford University Press.
11. Marietjie G. Herselman, DemetreLabadariosetal., (2005). Clinical Nutrition. (pp 163-166).

UK, Blackwell Publishing Company.
12. Mark A. Korsten and Charles S. Lieber. (1994). Modern Nutrition in Health and Disease.
(pp- 1066-1077). Edited by Shills M E, Olson J A & Moshe Shike. USA, Publishers
Wilhams& Wilkins.
13. Miguel A Gassull and Eduard cabre. (2005) Clinical Nutrition. Blackwell Publishing
Company, UK pp 146-162.
14. Niraja Sharma. (2006). Nutrition and Nutrition Status. (pp-139-164), First Edition, New
Delhi, Murali Lal & Sons.
15. Nutrient requirements and Recommended Dietary Allowances for Indians (1998), (pp1-83).
A Report of the Expert Group of the Indian Council of Medical Research, Hyderabad,
ICMR.
16. Rajya Lakshmi Muralidharan and Uma Benerji., 1969, National Council of Educational
Research and Training, New Delhi, p-p 1-7.
17. Roger C. Andersen. (1997). Nutrition Support Theory and Therapeutics, Nutrition Support
and Pregnancy. (pp508-517). New York, International Thomson Publishing
18. Sharon Rady Rolfesetal (1998). Life Span Nutrition. (pp 36-106). Conception through life,
Belmont, An International Thomson Publishing Company.
19. Sheel Sharma. (2006). Human Nutrition and Meal Planning. (pp 390-400).New Delhi,
JnanadaPrakasham (P&D).
20. Shubhangini A Joshi. (1994). Nutrition and Dietetics, (pp 301-307). New Delhi, Tata Mc
Graw- Hill Publishing Company Limited.
21. Srilakshmi.B (2005). Dietetics. (pp 3-14). Fifth Edition. New Delhi. New Age International
(P) Limited.
22. Sumati R. Mudambi, M.V. Rajagopal. (2001). Fundamentals of Foods and Nutrition. (
pp195-232). New Delhi, New Age International (P) Ltd.
23. Williams, S.R. Nutrition and Diet Therapy, 6th Ed. Jones Mirror College Publishing
BSND 212-18 COMMUNITY NUTRITION

310
UNIT I
Concept of community, health, malnutrition. Under nutrition – causes and effects
Assessment of Nutritional Status- overview of WHO Standards, Nutritional anthropometry. Analysis and
Interpretation of Anthropometric data
Clinical Assessment of Nutritional Status: Introduction, Clinical changes in different parts of body: Face,
Eyes, Tongue, Teeth, Glands, Skin, Nails, Subcutaneous Tissues, Muscular and Skeletal Systems,
Muscular and Skeletal Systems., Guide to the interpretation of Groupings of clinical signs, Rapid clinical
surveys, Interpretations of signs in relation to Nutrient deficiencies.
Biochemical Assessment of Nutritional Status: Introduction, Functional Biochemical Measurements,

Collection of Blood samples, Assessment of protein status, Biochemical methods for assessing
nutritional status of vitamins and minerals, Biophysical or Radiological Measurements.
UNIT II
Diet Survey: Introduction, Purpose of Diet Survey, Types of dietary Surveys, Methods of Diet Survey,
Measuring food consumption of individuals.
Assessment of Nutritional Status Based on Vital Statistics: Introduction, Mortality rate, Morbidity rates,
Vital statistics.
Major nutritional problems prevalent in India and Punjab - Protein Energy Malnutrition, Iodine
Deficiency Disorders, Iron Deficiency Anemia (IDA), Vitamin A Deficiency (VAD) and fluorosis.
UNIT III
National and global nutrition programmes and policies. Role of National Agencies in Combating
Malnutrition: Indian Council of Agricultural Research (ICAR), Indian Council of Medical Research
(ICMR), National Institute of Nutrition (NIN), National Nutrition Monitoring Bureau (NNMB), Food
and Nutrition Board (FNB), Nutrition Foundation of India (NFI).
Role of International Agencies in Combating Malnutrition: United Nations Children’s Fund (UNICEF),
World Health Organization (WHO), Food and Agricultural Organization (FAO), Cooperative American
Relief Everywhere (CARE).
UNIT IV
Role of community kitchens in combating malnutrition.
Nutrition Education: Principles, methods and evaluation of nutrition education programmes. Nutrition
surveillance.
1. Annalynn Skipper. (2009). Medical Nutrition Therapy Practise .Jones&Barlett Publishers.

2. Assessment of IDD & monitoring their elimination. (2001) – a guide for programme
managers ICCIDD/UNICEF/WHO.
3. Bamji M. S, Prahlad Rao N. &Vinodinireddy (2003). Text book of Human Nutrition (p-p 197-
201), New Delhi. Oxford & IBH Publishing Co. PVT. LTD
4. Derrick. B. Jelliffe (1966), The assessment of the nutritional status of the community (With
special reference to field surveys in developing regions of the World). World Health
Organization, Geneva
5. FAO/ WHO Expert Committee on Medical Assessment of Nutritional Status. WHO Tech.
Rep. ser . 8.
6. Jim Mann and StewantTruswell A. (2007). Essentials of human nutrition. Third edition; New
York, Oxford University press.
7. Mahan, K. L., Stump E. S. (2012). Food and the Nutrition Care Process. (13thed) USA
:Saundus Elsevier.
8. Mary, M. Mary K.R. &Scott .A. S. (2008).Clinical Nutrition for surgical
patients.Jones&Barlett Publishers.
9. Michael C Latham, Human Nutrition in the Developing World. Ithaca, New york, USA
10. Srilakshmi.B (2005). Nutrition Science (pp 3-14), New Delhi. New Age International (P)
Limited.
11. Swaminathan, M. 1997, Essentials of Food and Nutrition, vol I Second edition, BAPPCO,
Bangalore p-p 107-111.
12. Tara Gopaldas and Subadra Seshadri (1987), Nutrition: Monitoring and Assessment. Oxford
University Press.
13. Thomas, B. (Eds). (1994). Manual of Dietetics Practice .Oxford : Blackwell Scientific
Publication.
14. Wardlaw, M. G. (1999) Perspectives In Nutrition. (4thed) .USA : WCB/ McGraw – Hill.
15. Zeman J. F. & Ney M. D. (1988). Application of Clinical Nutrition.London : Prentice – Hall
International.
BSND 213-18 HEALTH, HYGIENE AND SANITATION

310
UNIT I
Concept, Dimensions, significance and interrelationship of health, hygiene and sanitation.

Characteristics of good health and factors affecting it. determinants of Health, Indicators of
Health,
Concept of Disease and Disease Causation, Responsibility of Health, Concept of Control and
Prevention of Diseases.
UNITII
Immunization to Prevent Communicable Disease, Host Defences
Hygiene, Personal Hygiene,Housing Standards: Criteria For Healthful Housing, Ventilation,

Lighting and Noise- Need, Standards, Types, Effects on Health.
Vector Management, Rodent Control,
Food Hygiene, inculcating hygienic habits to promote health. Kitchen hygiene and sanitation.
UNIT III
Sources of water contamination and its purification at domestic level.
Causes of air pollution and its ill effects on health.
Soil impurities, their effect on health and its prevention and control.
Accidental and bacterial food poisoning. Symptoms and prevention of food poisoning.
Causes, symptoms and control of food borne diseases - diarrhoea, dysentery, cholera,typhoid,
jaundice.
UNIT IV
Municipal health services and mobile units
Prevention and control of infectious diseases. Notification, quarantine, segregation, and

disinfection.
Health services at fairs and festivals.
Removal and disposal of refuse and excreta. Sanitary drainage fittings.
1. Biorklund A., Svensson T, and Read S. 2006, Holistic and biomedical concepts of health: a
study of health notions among Swedish occupational therapists and a suggestion for developing
an instrument for comparative studies. Scand. J. OccupTher 2006 Sep;13(3):141-50.
2. RodayS.(1998). Food Hygiene and Sanitation 10th Reprint. New Delhi:TataMcGraw-Hill
Education.3. ChattopadayGhosh S and BasuN.( 2015). UcchaMadhaymikKhadda O Pusti,
Calcutta Book House
3. Okuno. T (1978). World Health Statistics, Quarterly Report, 31 (2) 120.
4. Park K. 2007, Park’s text book of Preventive and Social Medicine, BanarsidasBhanot
publishers, India.
5. SrilakshmiB.( 2018). Food Science. New Delhi: New Age International.
BSND 214-18 NORMAL AND THERAPEUTIC NUTRITION (LAB)
Total Marks: 50 LTP

0 04
Course Content
1. Planning and preparation of balanced diet for adults.

2. Planning and preparation of balanced diet for preschool.
3. Planning and preparation of balanced diet for school going children.
4. Planning and preparation of balanced diet for adolescents.
5. Planning and preparation of balanced diet for old age.
6. Planning and preparation of diets for pregnant and lactating women.
7. Preparation of infant feed formula and complementary foods.
8. Planning and preparation of diets for special occasions - birthdays, festivals, packed lunches.
9. Planning and preparation of diets during selected disorders-typhoid, diarrhoea, constipation,
hepatitis, hypertension, diabetes, over weight/obesity, under weight.
10. Demonstration of DietCal software.
11. Visit to hospital and anganwadi centres
BSND215-18 COMMUNITY NUTRITION (LAB)
Total Marks: 50 LTP
004
Course Content
1. Assessment of nutritional status of an individual/community using anthropometry.

2. Assessment of nutritional status of an individual/community using dietary survey.
3. Assessment of nutritional status of an individual/community using clinical signs and
symptoms.
4. Visit to an Integrated Child Development Services block and Primary Health Centre.
5. Development of audio visual aids for imparting nutrition education.
6. Planning, implementation and evaluation of nutrition education for specific target groups.
BSND 216-18 HEALTH, HYGIENE AND SANITATION (LAB)
Total Marks: 50 LTP

002
Course Content
1.Personal and environmental hygiene.

2. Preparation of oral rehydration solution (ORS).
3. Chlorination of water.
4. Control of infestation - rodent control, proofing and destruction of rats, mice etc.
5. Swab testing for food preparation surfaces and utensils.
6. Personnel Hygiene Monitoring / Swab Testing
7. Quality analysis of drinking water.
8. Microbiological analysis of the air
9. Organization of health and hygiene camp.
10. Visit to primary health centre and civil hospital.
BSND217-18 NUTRACEUTICALS, FUNCTIONAL FOODS & NUTRIGENOMICS

310
UNIT I
Nutraceuticals and functional foods: definition, types and scope, need, food applications and their health
benefits, Nutraceutical compounds and their classification, Classification of functional foods,
Nutraceuticals for specific situations such as cancer, heart disease, stress, osteoarthritis, hypertension etc.
UNIT II
Free radicals and Antioxidants; Phytochemical and their usefulness: polyphenols, Omega-3 Fatty Acids,
Carotenoids, Dietary fibres, Phytoestrogens, Glucosinolates, Organosulphur Compounds, peptides, fatty
acids. Cereal grains viz. oats, wheat bran, rice bran, fruits and vegetables, oil seeds, sea foods as
functional foods. Coffee, tea and other beverages as functional drinks and their protective effect, Effects
of processing, storage and interactions of various environmental factors on the potentials of such foods,
health benefits.
UNIT III
Prebiotics and Probiotics: Usefulness of Probiotics & Prebiotics in gastrointestinal health and other
benefits, Examples of useful microbes and their benefits, Prebiotic ingredients in foods, types of
prebiotics and their effects on gut microbes, Probiotic foods and their functional role, Marketing and
regulatory issues for functional foods and nutraceuticals.
UNIT IV
Concept of nutrigenomics and gene expression, nutrition in the omics era- elementary concepts on
epigenetics, transcriptomics, proteomics, metabolomics; genetic variation and nutritional implications.
Nutrient control of gene expression – amino acids, nucleotides, basic concepts of nutrigenomics and
complex diseases – diabetes, cancer and obesity.
1. Mine, Y and Fereidoon, S. (2006). Nutraceutical Proteins and Peptides in Health and Disease:
TF, Bocaraton.
2. Bagchi, D. (2008). Nutraceutical and Functional Food Regulations in United States and
Around the World: Elsevier, London.
3. Shi, J. (2007). Functional Food Ingredients and Nutraceuticals:Processing Technologies: CRC

Press, London.
4. Guo, M. (2009). Functional Food: Principles and Technology: WP, New Delhi.
5. Mahtab, S, Bamji, Kamala Krishnasamy, G.N.V. Brahmam, Text Book of Human

Nutrition, Third Edition, Oxford and IBH Publishing Co. P. Ltd., New Delhi, 2009.
6. Srilakshmi, B. Second Edition, Food Science, New Age International (P) Limited Publishers,
New Delhi, 2010.
7. Simopoulus, A.P. and Ordovas, K.J.M., 2004, Nutrigenetics and
Nutrigenomics,
Vol. 93, Karger, Switzerland.
8. Watson, David, H., 2003, Performance Functional Foods, CRC Press, Wood Head Publishing
Ltd., England
9. Tamine, A., 2005, Probiotic Dairy Products, Blackwell Publishing Ltd., UK
10. Narasinga Rao, B.S., 2005, Nutrition Research in India – A Country Report, Published by
INSA, New Delhi.
11. Webb, G.P., 2006, Dietary Supplementations and Functional Foods, Blackwell Publishing
Ltd., New York.
12. Tai, E.S. and Gillies, P.J., 2007, Nutrigenomics – Opportunities in Asia, Karger, Singapor.
1 0 0
Overall Personality
Presentation Skills
Part – A (Class
Activities)
2. Aptitude Test
3. Group Discussion
Part – B (Outdoor
Activities)
1. Sports/NSS/NCC
Evaluation shall be based on rubrics for Part– A & B. Mentors/Faculty in charges shall maintain
proper record student wise of each activity conducted and the same shall be submitted to the
department.
Semester
Fourth
BSND 211-18 Food Standards and Quality Control

310
Unit-1
Definitions, Food Quality and Food Sampling, factors affecting Food Quality,
Determination of quality of foods, Chemical methods, Subjective methods
Selection of sensory panel and sensory evaluation of food products. Grading and marketing
standards, specifications of finished products
Unit-2
Food Toxicants: Introduction, Types of toxicants, Phytates, Oxalates, Saponins, Protease inhibitors,
Processing contaminants
Food Hazards: Types of hazards, Physical Hazards, Chemical Hazards, Bacterial Hazards, Viral
Hazards and Parasitic Hazards. Introduction about of GHP, GMP. Hazards Analysis Critical Control
Point (HACCP): Definition, HACCP Concept, Principles of HACCP, HACCP Plan, Implementing
HACCP System, Managing HACCP System.
Unit-3
Food Laws and Regulations: Introduction and objectives of International Agencies i.e. WHO,
FAO, USFDA, Codex Standards. Introduction and objectives of Food Quality Management System
and Food Safety Management System. Introduction and objectives of FSSAI and WTO.
Unit-4
Food Additives: Definition, Classification of Food Additives, Coding of food additives, Safety of
Food Additives, GRAS.
Food Adulteration: Simple tests for food adulteration, Classification of Food Adulteration,
Standards for product quality and Safety, Public, Private, Consumer and Industry Standards,
AGMARK, Bureau of Indian Standard,
Recommended Readings
1. Quality standards and Regulatory acts for food safety in India, WTO cell, July 2007
ANGRAU, Hyderabad
2. A.V. Savov and G.B. Kouzmanov, Food quality and safety standards at a glance.
Biotechnology & Biotechnological Equipment. (23) 2009 No 4, pp.1462-1468
3. Julie K. Northcutt and Scott M. Russell.
General Guidelines for Implementation of HACCP in a Poultry Processing Plant. A
publication of University of Georgia , Cooperative Extension, College of agriculture and
Environmental Sciences & Consumer Sciences.
An Introduction to Food Science Tech.& Quality Management.
4. RadomirLasztity, Marta Petro-Turza, Tamas Foldesi, (2004), HISTORY OF FOOD
QUALITY STANDARDS, in Food Quality and Standards, [Ed. RadomirLasztity], in
Encyclopedia of Life Support Systems (EOLSS), Developed under the Auspices of the
UNESCO, Eolss Publishers, Oxford ,UK, [http://www.eolss.net]
5. Importance of food safety for developing countries http://www.fao.org/trade/docs/LDC-
foodqual_en.htm
6. Meredith S.S. Curren and Jerry W. King Comprehensive Analytical Chemistry Volume
37, 2002, Pages 869-894 Sampling and Sample Preparation for Field and Laboratory
7. Production practices and quality assessment of food crops, Vol.3 Quality handling and
Evaluation. Ed..RamadaneDris and Mohan Jain. Kuwer Academic Publishers
8. The European Food Information Council. www.eufic.org/index/en
BSND 225-18 Maternal and Child Nutrition
Totalmarks:100 LTP
310
Unit-1
Importance of maternal and infant nutrition. Relationship between latest RDA 2020.
Physiological and biochemical changes during pregnancy.
Unit-2
Nutritional needs of pregnant woman. Maternal nutrition and foetal outcome.
Complications of pregnancy and their dietary management.
Physiological changes in lactation. Nutritional requirements of lactating mothers.
Unit-3
Nutrition during infancy, growth and development of infant.
Nutritional needs of infants. Breast feeding, advantages of breast milk and guidelines for breast
feeding. Code on breast feeding and marketing of formulae foods.
Unit-4
Feeding of preterm babies, Low term babies, advantages and disadvantages of Artificial feeding,
weaning and supplementary feeding.
Feeding of premature babies, National guidelines on infant and young child feeding practices.
Regulation of marketing of breast-milk substitutes (India).
1) Kaufman M. Nutrition in Promoting the Public’s Health. Sudbury, MA: Jones and Bartlott, 2007.
2) Semba RD &Bloem MW. Nutrition and Health in Developing Countries, 2nd edition. New
Jersey: Humana Press, 2008.
3) King FS & Burgess A. Nutrition for Developing Countries. Oxford: Oxford University Press,
2008.
4) Brown, JE. Nutrition through the life cycle, 3rd edition. Belmont, CA: Thomas Higher Education.
Wadworth, 2008. (A book to skim for students with little or no background in bioscience or
nutrition)
BSND 223-18 Clinical Nutrition

310
Unit-1
Clinical Nutrition: Introduction, Nutritional status and disease, Nutrition Screening in clinical setting
Definition of Dietetics, dietitian, Goals of Diet Therapy. Basic concepts of Diet Therapy:
Therapeutic adaptations of the normal diet. Routine hospital diets –Regular, soft, full fluid, clear
fluid diet. Specially modified therapeutic diets.
Unit-2
Pathogenesis of diseases. Etiology, prevalence, clinical signs, symptoms, metabolic changes, clinical
manifestations, complications, and dietary management of gastrointestinal disorders - diarrhoea,
constipation, peptic ulcer, ulcerative colitis.
manifestations, complications, and dietary management of liver disorders - hepatitis, cirrhosis,
hepatic coma
Unit-3
manifestations, complications, and dietary management of diabetes mellitus, cardiovascular diseases,
hypertension, atherosclerosis.
Unit-4
Pathogenesis of diseases. Etiology, prevalence, clinical signs, symptoms, metabolic changes,

clinical manifestations, complications, and dietary management of renal disorders - acute and
chronic glomerulonephritis, nephrotic syndrome, urinary calculi, renal failure.
Robinson. Basic Nutrition And Diet Therapy (8th Edition)
Robinson, Lawler: Normal & Therapeutic Nutrition (17th Ed.) Macmillan Publishing Co. 1986. 14.
Davis J. and Sherer, K. (1994): Applied Nutrition and Diet Therapy for Nurses, 2nd edition, W.B.
Saunders Co.
Davidson’s Human Nutrition – Geissler.
Nutrition and Biochemistry for Nurses by Jacob Anthikad
.Willims S. R.: Essentials of Nutrition and Diet Therapy, 4th ed., Mosby College Pub. S. Louis,
1986.
Thomas, B.: Manual of Dietetic Practice, 1996.
L. MatareseGottschlich Contemporary Nutrition Support Practice, Saunders 1998

ASPEN; Nutrition Support, Dietetics 21. Clinical dietetics and nutrition by F.P Antia and Philip
Antia
BSND 224-18 Food Standards and Quality Control (Lab)

004
Practical –
To analysis of food adulteration test acc to FSSAI (Milk, ghee, vanaspati, haldi, spices)
Market survey of processed foods for quality assurance.
Development of score cards and Sensory evaluation of different foods.
Detection of common adulterant in different foods.
Implementation of Hazard Analysis and Critical Control Point.
Visit to quality control laboratory and food processing industries.

BSND 225-18 Maternal and Child Nutrition (Lab)

004
Diet survey of pregnant and lactating women by using 24 hour recall method
Low cost nutritious recipes for pregnant women
Low cost nutritious recipes for lactating women
Preparation of infant food formulations.
Development of weaning and supplementary foods from locally available, low-cost food stuffs.
BSND 226-18 Clinical Nutrition (Lab)

0 0 4
Nutritional care and documentation of hospitalized patients.
Nutrition screening for normal and diseased person
Biochemical assessment of blood and urine and their interpretation in terms of health and diseases.
Planning and preparation of Therapeutic Diets for the following diseases:
i) Diabetes mellitus
ii) Hepatitis
iii) Hypertension and
iv) other common diseases
BSND 227-18 Research Methodology

310
Unit-1
Basic Concepts: Formulation of Problem
Design Strategies in research: Descriptive Studies, Analytic Studies
Unit-2
Method of sampling: Questionnaire, Rating Scale, Attitude Scale and Tests
Interview observations and Documents
Unit-3
Data Collection: Tabulation and organization of data
Reference values, Health indicators and validity of diagnostic tests
Unit-4
Analysis of data: Statistical testing of hypothesis
Data Management, analysis, and Presentation
1. Stuart Melville and Wayne Goddard, “Research methodology: an introduction for science &
engineering students’”
2 Wayne Goddard and Stuart Melville, “Research Methodology: An Introduction”
3 Ranjit Kumar, 2nd Edition, “Research Methodology: A Step by Step Guide for beginners”
BSND 228-18 Research Methodology (Lab)
Total Marks: 100

LTP
002
1. General steps for designing a research
2. To prepare questionnaire by using
1) Quantitative Sampling Strategies

2) Qualitative Sampling Strategies
3. To conduct experiment regarding Focused interview, Repeated Interview, Depth Interview.
4. Case study:
a) Frame a case study by using anyone of the research categories given below
1. Explanatory
2. Descriptive
3. Exploratory.
b) To quantify data and generalize results from a sample to the population of interest.
5. How to install and getting start with SPSS
6. Basic of Microsoft excel, word and power point

Courses & Examination Scheme:
Semester-Fifth
Load Allocation Marks Distribution

Course Code Course Title L T P Interna External Total Credits
l

BSND311-18 Management 3 1 0 40 60 100 4
Nutrition for Special

BSND312-18 Groups 3 1 0 40 60 100 4
Entrepreneurship
development and
BSND313-18 business management 3 1 0 40 60 100 4

30 20 50
BSND314-18 Management (Lab) 0 0 4 2
Traditional Indian Food

30 20 50
BSND315-18 Products (lab) 0 0 4 2
Entrepreneurship
development and
30 20 50
business management
BSND316-18 (Lab) 0 0 4 2
BSND317-18 Mini project 0 0 4 30 20 50 2
Computer 0 0 2 30 20 50 1
BSND318-18 fundamentals(Lab)
Total 9 3 18 370 280 550 21

Total Marks: 100

LTP
310
BSND311-18INSTITUTIONAL FOOD SERVICE MANAGEMENT
UNIT-I
Types of institutional food service operations: Commercial, Non commercial and styles of food
services.
Meal planning in institutions: Basic factors in institutional meal planning, writing, types and
preparation of menu and menu cards and portion control and maintenance of standard serving.
UNIT-II
Organization: Theories of organization and Different types of organization.
Management: Definition, functions and Tools of management – Organization chart, job analysis,
job specification, job evaluation.
Cost concept, food cost control, pricing, budget and accounting, systems of book keeping.
UNIT-III
Physical plant: Location, Floor plans, Space, Kitchen units, Storage units, Serving units and Dish
washing units. Importance of - Personal hygiene, sanitation and hygiene in food service
organizations and while food handling.
Equipment: Types of equipment as per the size and type of establishment.
Factors affecting choice of equipments-utility of design ease of installation, functionalityand
maintenance.
UNIT-IV
Food purchasing- Selection; buying and purchasing. Methods of purchasing and pricing.
Requisition and inventory.
Food storage: Selection, Receiving and storage of food in institutions, Location of storage spaces
and Types of storage for different food stuffs.
Overview of budgeting, accounting and record keeping
RECOMMENDED READINGS:
• A Textbook of Hotel Management by K S Negi, Wisdom Press New Delhi, 2011.
• Food Service Manual for Healthcare Institution by Ruby parker Puckett, 4th edition,
2012.
• Food Service Organizations: A Managerial and System Approach by Marian C. Spears,
3rdedition, Merill an imprint of Prentice Hall Publishers, New Jersey, 1995.
• Food Safety: Theory and Practice by Paul L. Knechtges, Ascend learning Company,
2012.
• Food Hygiene and Sanitation with Case Studies by SunetraRoday, 2nd edition, Tata
McGraw HillEducation Pvt. Ltd, New Delhi, 2012.
• Food Service and Catering Management, RK Malhotra, Anmol Publications Pvt. Ltd.,
New Delhi, 1998.
• Introduction to Catering: Ingredients for Success by Stephen B. Shiring, Baba
BarakhaNathPrinters, 2001.
• Institutional Food Management, MohiniSethi, New Age International Ltd., New Delhi,
2008(reprint).
• Kitchen Guide to Hotel Management by Pradeep Paul, Random Publications, 2014.
• Managing Food and Nutrition Service for the Culinary, Hospitality and Nutrition
professions bySari Edelstein, Jones and Bartlett Publishers, 2008.
• Quantity Food Production: operation and Indian Cuisine by Parvinder S Bali, Oxford
Universitypress, 2011.
IK. Gujral Punjab Technical University
Total Marks: 100

LTP
310
BSND312-18NUTRITION FOR SPECIAL GROUPS
UNIT-1
An overview of special groups -population below poverty line, refugees, asylum seekers,
homeless people with special nutritional needs.
Relationship of nutrition with health with special needs.
UNIT-II
Nutritional requirements of industrial workers, sports persons, astronauts and defense personnel.
Nutrition for population below poverty line, refugees, asylum seekers, homeless people in
orphanages and senior citizen homes.
UNIT-III
Nutritional requirements during famines, floods and other natural calamities and man-made
emergencies such as war etc.
Major Nutritional deficiency disorders, control of communicable diseases, management of the
hygiene problems for special groups.
UNIT-IV
Traditional dietary habits and food restrictions of minority ethnic communities.
Trends in vegetarianism, current nutrition and health status of women and children in India.
Nutrition interventions to promote health.
• Marietjie G. Herselman, DemetreLabadariosetal., (2005). Clinical Nutrition. UK,

Blackwell Publishing Company.
• Srilakshmi.B (2005). Dietetics. Fifth Edition. New Delhi. New Age International (P)
Limited.
• Roger C. Andersen. (1997). Nutrition Support Theory and Therapeutics, Nutrition
Support and Pregnancy. (pp508-517). New York, International Thomson Publishing
• James H. Mayer. (1994). Modern Nutrition in health and disease. (pp 1029-1034). Eighth
IK. Gujral Punjab Technical University
Total Marks: 100

LTP
310
BSND313-18 Entrepreneurship development and business management
UNIT-I
Entrepreneurial Development: Need and importance, Entrepreneurship and enterprise.
Entrepreneurship and role in economic development: Intrapreneurship and its importance.
UNIT-II
Entrepreneurial Behaviour: Types of an entrepreneur, Entrepreneurial traits.
Entrepreneurial Motivation: Types and importance of motivation, various motivating factors.
Entrepreneurs: Growth and Characteristics, role and challenges faced during creation and
enterprise management.
UNIT-III
Intellectual Property Rights (Creation-Protection-Encashing).
UNIT-IV
Financial marketing, sources of funds, budgeting, financial functions, problems of small
entrepreneurs, success factor for small business.
• Gupta C.B and Srinivisan N.P, “ Entrepreneurial Development” Sultan Chand andSons,
New Delhi
• Khanna S.S, “Entrepreneuship Development” Sultan Chand and Sons, New Delhi
• Patel, V. G., “The Seven Business Crises and How to Beat Them” Tata-McGraw, New
Delhi, 1995.
• SIDBI Report on Small Scale Industries Sector (Latest Editions)
• Taneja, Satish and Gupta, S.L, “ Entrepreneurship Development-New VentureCreating”
Galgotia Publishing House, New Delhi, Latest Edition
• Arora Renu and S.K Sood, “Fundamentals of entrepreneurship and Small
business”Kalyani publishers.

BSND314-18INSTITUTIONAL FOOD SERVICE MANAGEMENT (LAB)
Total Marks: 50
LTP
0 04
Course Content
1. Standardization of recipes of snacks and a meal for portion and cost(cakes, puddings,
ladoo, mathri, roasted namkeen and nutritious ladoo)
2. Development of recipe book.
3. Preparation of various types of menu cards.
4. Table setting, tray service of tea and snacks for 25 persons.
5. Running a canteen for one day.
6. Serving high tea to 20 persons and a meal to 10 persons.
7. Preparation and service of packed lunch.
8. Maintenance of accounts and record keeping.
9. Visit to different food service institutions.

BSND315-18TRADITIONAL INDIAN FOOD PRODUCTS (LAB)
Total Marks: 50
LTP
0 04
Course Content
1. Exploring and enlisting traditional recipes of different states of the country - Punjab,
Haryana, Himachal Pradesh, Jammu and Kashmir, Gujarat, Uttar Pradesh, Madhya
Pradesh, Maharashtra, Rajasthan, Andhra Pradesh, Karnataka, Tamil Nadu, West Bengal.
2. Standardization and preparation of few (5) common recipes / meals of North, East, South,
West and Central Zones of country.
3. Value addition of traditional recipes and meals by incorporating underutilized fruits,
vegetables, nuts and seeds.
4. Nutrient composition of developed traditional value-added products- panjiri, pinni, mathi,
shakarpara, namakpare, khichri, dalia, missi roti, biscuits, halwa.

BSND316-18ENTREPRENEURSHIP DEVELOPMENTAND BUSINESS
MANAGEMENT (LAB)
Total Marks: 50
LTP
0 04
Course Content
1. Preparation of project report of small enterprises/cottage industries/startups. (The

students will be advised to develop a structured instrument (questionnaire) for conducting
first hand survey of the various aspects of respective enterprise including the process of
setting up of an enterprise, motivating factors responsible for undertaking entrepreneurial
set up , capital invested, production techniques adopted, marketing practices adopted for
sustainability and future prospects of the enterprise surveyed.
2. Business Idea/Plan: Pitching a business idea and its formulation.
3. Class presentation of Project report by conducting the SWOT analysis and suggesting
feasible measures for policy implementation.
4. Assignments/ presentation on opportunity scouting and idea generation. The contents of
the assignment should be focused on the source of institutional finance to the business
idea(including case analysis of any one financial institution).
5. Case study presentation of established or recent startup or entrepreneurs with respect to
SWOT analysis.

BSND319-18COMPUTER FUNDAMENTALS (LAB)
Total Marks: 30
LTP
0 02
Course Content
1. 1.Using Windows: Windows Basics; Start Windows; Using different windows

simultaneously; Moving through windows and mouse; Maximize/Minimize windows;
Use of help feature; Exit windows; Starting an application; Copy, Move, Delete
files/Directories, Creating Directories. Reaming files and directories.
2. Word Processing Package: Basics of Word Processing; Text Selection, Opening
Documents and Creating Documents, Saving Documents/Quitting Documents, Cursor
control, Printing and Replacing Text, Spell Check Feature/Autocorrect feature,
Grammarfacility, Retrieving often used text; Auto text character formatting, Page
formatting;
3. Document Enhancement: Adding Borders and shading, Adding Headers and Footers,
Setting up Multiple columns, Shorting locks, Adjusting Margins and Hyphenating
Documents, Creating Master Documents, Data Source, Merging Documents, Using
Mailmerge feature for labels and envelopes: Graphics and Using Templates and wizards.
4. Presentation Packages: Basics, General Features, Creating a presentation, Working with
slides, Inserting images, Video, Audio Clips, Indents and line spacing, Slide
animationstransactions, Manual and Automatic slide show, Color themes etc.
Semester-Sixth
BSND321-18 Internship/In-plant 0 0 40 120 80 200 20

Training
BSND322-18 Seminar 0 0 4 30 20 50 2
Total 0 0 44 150 100 250 22

BSND321-18Internship/In-plant Training
Total Marks: 300

LTP
0 0 20
In Plant Training/ internship at dietetics department of a reputed multi-specialty hospital, sports

nutrition institutes, hotel industry, milk and dairy production industries, ICDS aided programs
and food production industries.(Any organization related to Fitness, health, quality analysis,
nutrient analysis and nutrition counseling in any of the given avenues such dietetics department
of a reputed hospital/ Catering & Hospitality Management: CIHM, AIHM/Government Sports
Institute: SAI, NSNIS/Government programs: ICDS, MDM, NDHM /Quality Control Labs:
National Accredited Laboratories/Food Safety Authority: FSSAI/Food Processing Industry:
AMUL, VERKA, Mother Dairy etc/NGOs: Regional, State and National level/ NIPCCD Health
Care Centers Or any other industry or organization related to the field of Food, Nutrition
and Dietetics.
Certificate of completion of training by the institution (Satisfactory / Unsatisfactory)
BSND322-18SEMINAR
Total Marks: 50
LTP
004
Presentation on topics of recent interest related to nutrition and dietetics

Semester 5
BSND311-18 INSTITUTIONAL FOOD SERVICE MANAGEMENT
Total Marks: 100

LTP
310
UNIT-I
Types of institutional food service operations: Commercial, Non commercial and styles of food
services.
Meal planning in institutions: Basic factors in institutional meal planning, writing, types and
preparation of menu and menu cards and portion control and maintenance of standard serving.
UNIT-II
Organization: Theories of organization and Different types of organization.
Management: Definition, functions and Tools of management – Organization chart, job analysis,
job specification, job evaluation.
Cost concept, food cost control, pricing, budget and accounting, systems of book keeping.
UNIT-III
Physical plant: Location, Floor plans, Space, Kitchen units, Storage units, Serving units and Dish
washing units. Importance of - Personal hygiene, sanitation and hygiene in food service
organizations and while food handling.
Equipment: Types of equipment as per the size and type of establishment.
Factors affecting choice of equipments-utility of design ease of installation, functionality and
maintenance.
UNIT-IV
Food purchasing- Selection; buying and purchasing. Methods of purchasing and pricing.
Requisition and inventory.
Food storage: Selection, Receiving and storage of food in institutions, Location of storage spaces
and Types of storage for different food stuffs.
Overview of budgeting, accounting and record keeping
• A Textbook of Hotel Management by K S Negi, Wisdom Press New Delhi, 2011.
• Food Service Manual for Healthcare Institution by Ruby parker Puckett, 4th edition,
2012.
• Food Service Organizations: A Managerial and System Approach by Marian C. Spears,
3rdedition, Merill an imprint of Prentice Hall Publishers, New Jersey, 1995.
• Food Safety: Theory and Practice by Paul L. Knechtges, Ascend learning Company,
2012.
• Food Hygiene and Sanitation with Case Studies by SunetraRoday, 2nd edition, Tata
McGraw HillEducation Pvt. Ltd, New Delhi, 2012.
• Food Service and Catering Management, RK Malhotra, Anmol Publications Pvt. Ltd.,
New Delhi, 1998.
• Introduction to Catering: Ingredients for Success by Stephen B. Shiring, Baba
BarakhaNathPrinters, 2001.
• Institutional Food Management, MohiniSethi, New Age International Ltd., New Delhi,
2008(reprint).
• Kitchen Guide to Hotel Management by Pradeep Paul, Random Publications, 2014.
• Managing Food and Nutrition Service for the Culinary, Hospitality and Nutrition
professions bySari Edelstein, Jones and Bartlett Publishers, 2008.
• Quantity Food Production: operation and Indian Cuisine by Parvinder S Bali, Oxford
Universitypress, 2011.
BSND312-18NUTRITION FOR SPECIAL GROUPS
Total Marks: 100

LTP
310
UNIT-1
An overview of special groups -population below poverty line, refugees, asylum seekers,
homeless people with special nutritional needs.
Relationship of nutrition with health with special needs.
UNIT-II
Nutritional requirements of industrial workers, sports persons, astronauts and defense personnel.
Nutrition for population below poverty line, refugees, asylum seekers, homeless people in
orphanages and senior citizen homes.
UNIT-III
Nutritional requirements during famines, floods and other natural calamities and man-made
emergencies such as war etc.
Major Nutritional deficiency disorders, control of communicable diseases, management of the
hygiene problems for special groups.
UNIT-IV
Traditional dietary habits and food restrictions of minority ethnic communities.
Trends in vegetarianism, current nutrition and health status of women and children in India.
Nutrition interventions to promote health.
• Marietjie G. Herselman, DemetreLabadariosetal., (2005). Clinical Nutrition. UK,

Blackwell Publishing Company.
• Srilakshmi.B (2005). Dietetics. Fifth Edition. New Delhi. New Age International (P)
Limited.
• Roger C. Andersen. (1997). Nutrition Support Theory and Therapeutics, Nutrition
Support and Pregnancy. (pp508-517). New York, International Thomson Publishing
• James H. Mayer. (1994). Modern Nutrition in health and disease. (pp 1029-1034). Eighth
BSND313-18 Entrepreneurship development and business management
Total Marks: 100

LTP
310
UNIT-I
Entrepreneurial Development: Need and importance, Entrepreneurship and enterprise.
Entrepreneurship and role in economic development: Intrapreneurship and its importance.
UNIT-II
Entrepreneurial Behaviour: Types of an entrepreneur, Entrepreneurial traits.
Entrepreneurial Motivation: Types and importance of motivation, various motivating factors.
Entrepreneurs: Growth and Characteristics, role and challenges faced during creation and
enterprise management.
UNIT-III
Intellectual Property Rights (Creation-Protection-Encashing).
UNIT-IV
Financial marketing, sources of funds, budgeting, financial functions, problems of small
entrepreneurs, success factor for small business.
• Gupta C.B and Srinivisan N.P, “ Entrepreneurial Development” Sultan Chand andSons,
New Delhi
• Khanna S.S, “Entrepreneuship Development” Sultan Chand and Sons, New Delhi
• Patel, V. G., “The Seven Business Crises and How to Beat Them” Tata-McGraw, New
Delhi, 1995.
• SIDBI Report on Small Scale Industries Sector (Latest Editions)
• Taneja, Satish and Gupta, S.L, “ Entrepreneurship Development-New VentureCreating”
Galgotia Publishing House, New Delhi, Latest Edition
• Arora Renu and S.K Sood, “Fundamentals of entrepreneurship and Small
business”Kalyani publishers.
BSND314-18 INSTITUTIONAL FOOD SERVICE MANAGEMENT (LAB)

Total Marks: 50
LTP
0 04
Course Content
1. Standardization of recipes of snacks and a meal for portion and cost(cakes, puddings,
ladoo, mathri, roasted namkeen and nutritious ladoo)
2. Development of recipe book.
3. Preparation of various types of menu cards.
4. Table setting, tray service of tea and snacks for 25 persons.
5. Running a canteen for one day.
6. Serving high tea to 20 persons and a meal to 10 persons.
7. Preparation and service of packed lunch.
8. Maintenance of accounts and record keeping.
9. Visit to different food service institutions.
BSND315-18 TRADITIONAL INDIAN FOOD PRODUCTS (LAB)
Total Marks: 50
LTP
0 04
Course Content
1. Exploring and enlisting traditional recipes of different states of the country - Punjab,
Haryana, Himachal Pradesh, Jammu and Kashmir, Gujarat, Uttar Pradesh, Madhya
Pradesh, Maharashtra, Rajasthan, Andhra Pradesh, Karnataka, Tamil Nadu, West Bengal.
2. Standardization and preparation of few (5) common recipes / meals of North, East, South,
West and Central Zones of country.
3. Value addition of traditional recipes and meals by incorporating underutilized fruits,
vegetables, nuts and seeds.
4. Nutrient composition of developed traditional value-added products- panjiri, pinni, mathi,
shakarpara, namakpare, khichri, dalia, missi roti, biscuits, halwa.
BSND316-18 ENTREPRENEURSHIP DEVELOPMENTAND BUSINESS

MANAGEMENT (LAB)
Total Marks: 50
LTP
0 04
Course Content
1. Preparation of project report of small enterprises/cottage industries/startups. (The

students will be advised to develop a structured instrument (questionnaire) for conducting
first hand survey of the various aspects of respective enterprise including the process of
setting up of an enterprise, motivating factors responsible for undertaking entrepreneurial
set up , capital invested, production techniques adopted, marketing practices adopted for
sustainability and future prospects of the enterprise surveyed.
2. Business Idea/Plan: Pitching a business idea and its formulation.
3. Class presentation of Project report by conducting the SWOT analysis and suggesting
feasible measures for policy implementation.
4. Assignments/ presentation on opportunity scouting and idea generation. The contents of
the assignment should be focused on the source of institutional finance to the business
idea(including case analysis of any one financial institution).
5. Case study presentation of established or recent startup or entrepreneurs with respect to
SWOT analysis.
BSND319-18COMPUTER FUNDAMENTALS (LAB)
Total Marks: 30
LTP
0 02
Course Content
1. 1.Using Windows: Windows Basics; Start Windows; Using different windows

simultaneously; Moving through windows and mouse; Maximize/Minimize windows;
Use of help feature; Exit windows; Starting an application; Copy, Move, Delete
files/Directories, Creating Directories. Reaming files and directories.
2. Word Processing Package: Basics of Word Processing; Text Selection, Opening
Documents and Creating Documents, Saving Documents/Quitting Documents, Cursor
control, Printing and Replacing Text, Spell Check Feature/Autocorrect feature,
Grammarfacility, Retrieving often used text; Auto text character formatting, Page
formatting;
3. Document Enhancement: Adding Borders and shading, Adding Headers and Footers,
Setting up Multiple columns, Shorting locks, Adjusting Margins and Hyphenating
Documents, Creating Master Documents, Data Source, Merging Documents, Using
Mailmerge feature for labels and envelopes: Graphics and Using Templates and wizards.
4. Presentation Packages: Basics, General Features, Creating a presentation, Working with
slides, Inserting images, Video, Audio Clips, Indents and line spacing, Slide
animationstransactions, Manual and Automatic slide show, Color themes etc.
Semester 6
BSND321-18Internship/In-plant Training
Total Marks: 300

LTP
0 0 20
In Plant Training/ internship at dietetics department of a reputed multi-specialty hospital, sports

nutrition institutes, hotel industry, milk and dairy production industries, ICDS aided programs
and food production industries.(Any organization related to Fitness, health, quality analysis,
nutrient analysis and nutrition counseling in any of the given avenues such dietetics department
of a reputed hospital/ Catering & Hospitality Management: CIHM, AIHM/Government Sports
Institute: SAI, NSNIS/Government programs: ICDS, MDM, NDHM /Quality Control Labs:
National Accredited Laboratories/Food Safety Authority: FSSAI/Food Processing Industry:
AMUL, VERKA, Mother Dairy etc/NGOs: Regional, State and National level/ NIPCCD Health
Care Centers Or any other industry or organization related to the field of Food, Nutrition and
Dietetics. Certificate of completion of training by the institution (Satisfactory / Unsatisfactory)
BSND322-18 SEMINAR
Total Marks: 50
LTP
004
Presentation on topics of recent interest related to nutrition and dietetics

Semester 7
BSND 411-18: SPORTS NUTRITION

2 1 0
Unit I
Concept and importance of sports nutrition. Evolution and growth of sports nutrition as a
discipline. Anthropometric and physiological measurements.
Unit II
Nutrition and physical performance. Energy systems - ATP-CP energy system, lactic acid energy
system and oxygen energy system. Muscles and physical performance. Energy intake and exercise.
Unit-III
Macronutrients metabolism in exercise, vitamins and minerals metabolism in sports. Micro of

antioxidants in exercise. Athletes and iron deficiency. Role of water and electrolytes in
performances and requirement for sports nutrition.
Unit-IV
Sports food and supplements. Nutrition supplements and ergogenic aids. Nutrition for strength
training. Nutrition for vegetarian athletes. Amenorrhea in athletes - role of diet. Nutritional
requirements of sports personnel involved in various sports. Dietary guidelines for sports nutrition.
1. Anita Bean. The Complete Guide to Sports Nutrition: 8th Edition., Blooms burry
2. Geetanjali Bhide and Subhadra Mandalika. Nutritional guidelines for sports person.
January 2018.
3. Nancy Clarks. Sports Nutrition Guidebook. July 2019.
4. Khetarpaul N, Katyal S and Khetarpaul (2022). Normal and Therapeutic Nutrition. Daya
Publishing House, New Delhi.
BSND 412-18 DIET THERAPY AND NUTRITION SUPPORT -I

3 1 0
Unit-I
Principles of dietetics. Dietician as a part of medical team and outreach services. Structure,
administration and functions of dietary department.
Unit-II
Foodservice in hospital. Clinical information, medical history, assessment of patient profile.

Methods of dietary assessment.
Unit-III
Etiology, symptoms, dietary and lifestyle management of liver and pancreatic diseases: Fatty
Liver and Pancreatitis.
Unit-IV
Etiology , symptoms, dietary and lifestyle management of Gastro Intestinal Diseases:

Gastro Esophageal Reflux Disorder (GERD), Peptic ulcer-gastric and duodenal: Diverticulitis,
Crohns Disease and Ulcerative colitis
1. Mahan L. K. and Escott Stump S. (2008) Krause’s Food & Nutrition Therapy 12th
ed. Saunders-Elsevier.
2.Gibney MJ, Elia M, Ljungqvist&Dowsett J. (2005) Clinical Nutrition. The
Nutrition Society Textbook Series. Blackwell Publishing Company.
3.William’s Basic Nutrition and Diet Therapy. 13th Edition. Stacy Nix (2009)
Elsevier Mosby.
4. Garrow, J.S., James, W.P.T. and Ralph, A. (2000) Human Nutrition and Dietetics.10th ed.
Churchill Livingstone.
5. Lee RD & Neiman DC. (2009). Nutritional Assessment. 5th edition. Brown &
Benchmark.
6. Dorland WA Newman. (2003) Dorland’s Illustrated Medical Dictionary. 30th ed.
WB Saunders Co.
7. Jim M, Stewart Truswell A. (2007). Essentials of human nutrition. New York; Oxford.
8. Mahtab S Bamji. (2010). Textbook of human nutrition. Delhi : Oxford.
9. Stipancik , Martha H.,(2006). Biochemical Physiological Molecular aspect of human
nutrition. London : Elsevier.
10. Babasahib and Desai. (2000). Handbook of nutrition and diet. New York.
11.Khanna K. (2011). Textbook of Nutrition and Dietetics. New Delhi. Elite.
12. Antia FP., (2010). Clinical Dietetics and Nutrition. Vol IV. Delhi. Oxford.
13. RahinaBegam M. (2009). Textbook of food nutrition and dietetics. New Delhi. Sterling
Publishers.
BSND 413-18: GERIATRIC NUTRITION

3 1 0
Unit I
Importance of geriatric nutrition. Physical and physiological changes in ageing. Nutrition

requirements of elderly.
Unit II
Problems among elderly - osteoporosis, obesity, neurological dysfunction, anaemia, malnutrition,

acidity, distension and constipation. Management of Nutritional and health as changes associated
with aging affecting nutritional status of Physiological, physical, social and psychological.
Unit III
Nutritional management of degenerative diseases - diabetes, coronary heart disease, cancer and
parkinsonism disease.
Unit IV
Disability disorders - bone fractures, arthritis and strokes. Nutrition support - parenteral/enteral/
oral. Drug - food and nutrient reaction. Physical exercise for functional independence.
1. Ronni Chernoff (2013). Geriatric Nutrition: The Health Professional's Handbook. Fourth
Edition. McGraw-Hill Companies
2. Ronald R W. (2009). Handbook of Nutrition in the Aged. Fourth Edition. CRC Press.
3. Khetarpaul N, Katyal S and Khetarpaul (2022). Normal and Therapeutic Nutrition. Daya
Publishing House, New Delhi.
4. Robert L. Kane, Joseph G. Ouslander, Barbara R and Michael L. Malone. (2017). Essentials
of Clinical Geriartrics. Eighth Edition. McGraw-Hill Companies.
5. Sanchete. P. (2014). Textbook of Geriatric Medicine. Indian Academy of Geriartrics. Para

medical Publisher.
6. Sharma OP. (2004). A textbook of Geriatrics and Gerontology. Viva Books Private Limited.
BSND 414-18: DIETETIC FOOD DEVELOPMENT (LAB)
0 0 4
Survey about the dietetic foods available in the market.
Tabulation and standardization of dietetic foods - energy dense, high/low protein, low sodium,
low cholesterol, high/low fibre, high complex carbohydrates, low calorie and low sodium, low
protein and low fluid, high fibre and low fat, low fat and low sodium, low sodium and low
protein and other combinations.
Sensory evaluation of the developed dietetic foods.
Sale of developed food products.
Packaging - suitability of different packaging material, labeling and shelf life of dietetic foods.
Costing and cost control.

BSND 415-18 DIET THERAPY AND NUTRITION SUPPORT -I (Lab)
0 0 4
1. As related to theory - planning, preparation and serving diets for all the conditions
mentioned in the theory keeping in mind the economic, regional and cultural factors.
2. Case study and product development: Gastrointestinal diseases, liver and pancreatitis.
3. Reading of blood / urine reports of laboratory tests.

Semester 8
BSND 421-18 DIET THERAPY AND NUTRITION SUPPORT -II

3 1 0
UNIT I
Etiology , symptoms ,clinical and metabolic changes, diagnosis, complications, dietary
and lifestyle management for : Gout and respiratory diseases.
UNIT II
Etiology, symptoms, dietary and lifestyle management of Hyperlipidemia and Ischemic Heart
Disease (IHD). Dietary and lifestyle management for:Cancer and role of antioxidants in cancer.
UNIT III
Etiology, symptoms , dietary and lifestyle management for: Burns and Surgery
Unit-IV
Etiology, symptoms , dietary and lifestyle management for Kidney stones, HIV and Trauma
1. Mahan L. K. and Escott Stump S. (2008) Krause’s Food & Nutrition Therapy 12th
ed. Saunders-Elsevier.
2.Gibney MJ, Elia M, Ljungqvist&Dowsett J. (2005) Clinical Nutrition. The
Nutrition Society Textbook Series. Blackwell Publishing Company.
3.William’s Basic Nutrition and Diet Therapy. 13th Edition. Stacy Nix (2009)
Elsevier Mosby.
4. Garrow, J.S., James, W.P.T. and Ralph, A. (2000) Human Nutrition and Dietetics.10th ed.
Churchill Livingstone.
5. Lee RD & Neiman DC. (2009). Nutritional Assessment. 5th edition. Brown &
Benchmark.
6. Dorland WA Newman. (2003) Dorland’s Illustrated Medical Dictionary. 30th ed.
WB Saunders Co.
7. Jim M, Stewart Truswell A. (2007). Essentials of human nutrition. New York; Oxford.
8. Mahtab S Bamji. (2010). Textbook of human nutrition. Delhi : Oxford.
9. Stipancik , Martha H.,(2006). Biochemical Physiological Molecular aspect of human
nutrition. London : Elsevier.
10. Babasahib and Desai. (2000). Handbook of nutrition and diet. New York.
11.Khanna K. (2011). Textbook of Nutrition and Dietetics. New Delhi. Elite.
12. Antia FP., (2010). Clinical Dietetics and Nutrition. Vol IV. Delhi. Oxford.
13. RahinaBegam M. (2009). Textbook of food nutrition and dietetics. New Delhi. Sterling
Publishers.
BSND 422-18: NUTRITION IN EMERGENCIES
1 1 0
Unit I
Starvation in emergencies arising out of drought, floods, earthquakes, locust, war, wrong policies
and poverty; historic perspectives.
Unit II
Effect of inanition, short, medium and long term emergencies; precautions against food shortage;
normal emergencies
Unit III
Food needs at national level, major deficiency diseases in emergencies, mobilization of local
resources, general food distribution, mass and supplementary feeding, therapeutic feeding, social
foods.
Unit IV
Control of communicable diseases, water and fuel supplied during emergencies, evaluation of
procedures, public health and hygiene problems during emergencies.
1. Sharon Rady Rolfes, Linda Kelly DeBruyne, Eleanor Noss Whitney. 1998. Life Span
Nutrition, Conception through life (pp- 36-397) New York, Wadsworth Publishing
Company.
2. Peggy S. Stanfield. 1992. Nutrition and Diet Therapy (pp-120-150), Boston, Jones and
Bartlett Publishers.
3. Mallikharjuna Rao, K., Balakrishna, N., Arlappa, N., Laxmaiah, A and Brahmam, G. N.
V. 2010. Diet and Nutritional status of Women in India. J Hum Ecol, 29(3): 165-170
4. WHO (2000). The management of nutrition in major emergencies. World Health
Organisation, Geneva.
BSND 423-18 DRUG NUTRIENT INTERACTION
1 1 0
Unit I
Drug interactions: basic concepts. Types and mechanism of various drugs and their interaction
with nutrients.
Unit II
Bio pharmaceutics of orally ingested drugs. Relationship of drug therapy with intake, absorption
and utilisation of nutrients. Monitoring nutritional status in drug regimens.
Unit III
Drug induced malnutrition. Nutrients commonly affected by drugs. Physical examination for drug
induced malnutrition. Drug related gastrointestinal and metabolic disorders. Obesity and appetite
suppressant drugs. Drug induced metabolic alterations in patients receiving parenteral and enteral
nutrition.
Unit IV
Herbal and dietary supplements and their interaction with drugs. Effect of alcohol consumption on
nutrients. Dietary counselling to prevent food drug interactions. Computer applications in
management of nutrient drug interaction. Drug nutrient interaction and Joint Commission for
Health Care Organizations
1. Bamji M Rao NP and Reddy V(1198). Textbook of Human Nutrition. Oxford and IBH
Publishing Co. PVT. Ltd., N. Delhi.
2. Chan LN (2002). Drug nutrient interaction in clinical nutrition. CurrOpinClinNutMetab
Care.
3. Dakovic-svajcer K (2002). Food and drug interaction:consequences for the nutrition
/health status. Med Pregl.
4. D Michelle Swords(2005). Nutrition and well being A to Z, is ted.
5. Genser D (2008). Food and drugs. Ann Nutr Metab. 52 Suppl.
6. John hathcock (2007). Nutrient – Drug Interaction. Am J Clin Nutr, Volume 85
7. Leigh, Evelyn (2005). Nutrient drug interactions. Natural food Merchandiser.
8. Manha, KL and Stump ES (2008)Krause’s Food and Nutrition therapy saunders,
International Edition, 12 e ISBM, Elsevier, Canada
9. Swaminathan m (1998). Advanced textbook on Food and Nutrition, Vol II, BAPPCO,
Bangalore.
BSND 424-18 DIET THERAPY AND NUTRITION SUPPORT-II (LAB)
0 0 4
1. Observation of clinical signs and diet served/consumed by patients.
2. Case study and product development of patients such as cancer, burns, surgery and gout.
3. Visit to hospitals (Case study:5 Patients)

BSND 426a-18 CONVENIENCE AND HEALTH FOODS

3 1 0
Unit I
Introduction: Definition, History, importance of convenience foods, need for convenience foods,
types, usefulness and limitation of convenience foods.
Health foods: Definition, types, classification and types of health foods
Unit-II
Cereal Based Traditional Convenience Foods And Snacks: Types and Traditional cereal
convenience foods:retort pouch foods, ready to cook convenience foods, freeze dried instant cereal
foods, ready to eat foods and canned convenience foods
Unit-III
Convenience foods: Millets based convenience foods/ minor millets: Nutritive value of millets,
health benefits, extruded products, dehydrated products. Ready To Eat Breakfast Cereals and
Pasta products
Unit-IV
Pulse Based Convenience Foods: Nutritional importance and scope of pulses, fried product of
pulses, ready to use foods, health benefits and soyabean as health foods. Milk based convenience
foods.
Special Needs and Problems In Marketing of Processed Foods and Self Heating Systems for Ready
to Eat Foods
1. Lea Ann Holzmeister. Complete Guide to Convenience foods.(1995). American Diabetic

Association.
2. Cooper N and Monk Arlene. (1997). Convenience Food Facts. A quick Guide for
Choosing Healthy Foods. IDC Publishing.
3. Siddiqui, M. W. and Rahman M. S. (2015). Minimally processed foods. Food
Engineering Series. Springer.
BSND 426b-18 CONVENIENCE AND HEALTH FOODS (Lab)
0 0 4
1. Canning/bottling of selected fruits and vegetables

2. Cutout analysis of canned fruit
3. Preparation of pulse based pinni
4. Preparation of multigrain biscuit and cookies
5. Preparation of wholegrain bread
6. Preparation of wholegrain muffins/ dietary fiber fortified muffins
7. Preparation of multigrain porridge (khichdee)
8. Preparation of besan chilla
9. Preparation of wheat−besan ladoos
10. Preparation of Soya ladoo
11. Preparation of Soya milk
BSND 427a-18: BAKERY AND CONFECTIONARY

3 1 0
Unit I
Introduction to bakery science: bakery concepts, different types of bakery products, basic
materials used in bakery and confectionery, flour and flour mixtures and other essential ingredients
used in bakery.
Unit II
Different rheological properties, Application in Bakery

and Confectionery, biscuits and cookies, cakes, bread, pastry.
Unit-III
Importance Of Balancing, Formula for Different Baked Products: Mixing, test for
development of gluten, creaming, laying a part, docking, temperature control, measuring and
sifting, proofing, retarding, molding, baking and finishing
Unit IV
Tools And Machinery Used in Bakery: Large equipment’s and small equipment’s
Quality control: Quality evaluation of raw and finished products, importance of hygiene and
sanitation and contamination in bakeries
1. E.J. Pyler. Proceedings of the American Society of Bakery Engineers Annual Conventions,
and from Baking Science & Technology Third Edition, Volume 11.
2. Edmund, B. Bennion; James Steward. Cake Making, G. S. T. Bamford, Leonard Hill Book,
London.
3. Peter R. Whiteley. Biscuit Manufacture – Fundamentals of Online Production, Elsevier

Publishers
4. Fance W. J. and Wragg BH. Up - to - date Bread Making, Maclaren and Sons, London
5. Kent, N.L. Source for Base Recipes:The Williams-Sonoma Collections, The French
Culinary Institute Education Material, Baking with Julia, Bernard Clayton's Book of
Breads, Misc. Food Magazines, Food Sites:Aarushi Jain.
6. Khetarpal, N, Grewal Rad Joods (2005). Bakery Science and cereal Technology. Daya
publishing House, Delhi.
BSND 427b-18: BAKERY AND CONFECTIONARY (LAB)
0 0 4
Terms and techniques used in bakery. Selection, properties and functions of various ingredients -
flour, fat, sugar, eggs, salt, milk, yeast, baking powder used in bakery and confectionery.
Role of gluten and starch in bakery products. Rheological properties of doughs and batters.
Emulsifiers used in bakery. Balancing the formula for bakery products.
Standardization of different types of cakes, biscuits, cookies, bread and desserts, chocolates.
Demonstration of Icing and cake decoration
Cost analysis of developed bakery products.
Packaging and sale of bakery products.

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I.K.

Gujral Punjab Technical University

Scheme & Syllabus of

[B.Sc. (Honors) Nutrition and Dietetics]

Batch 2018 onwards

Board of Study Food Engineering

IK Gujral Punjab Technical University

Bachelor of Science (Honors) in Nutrition & Dietetics

It is a Under Graduate (UG) Programme of 4 years duration (8 semesters)

Courses & Examination Scheme:

Course Code Course Title Load Allocation Marks Total Credits

BSND113-18 Food Microbiology & Food 3 1 0 40 60 100 4

BSND115-18 Principles of Human Nutrition 0 0 2 30 20 50 1

BTHU103-18 English 1 0 0 40 60 100 1

BTHU104-18 English (Lab) 0 0 2 30 20 50 1

HVPE101-18 Human Values, De-addiction 3 0 0 40 60 100 3

Course Code Course Title Load Allocation Marks Total Credits

BSND122-18 Food Processing & 3 1 0 40 60 100 4

BSND124-18 Food Packaging 3 1 0 40 60 100 4

BSND125-18 Basics of Cooking (Lab) 0 0 4 30 20 50 2

BSND126-18 Food Processing & 0 0 4 30 20 50 2

EVS102-18 Environmental Science 2 0 0 40 60 100 2

BSND128-18 Basics of Computer 2 0 0 20 30 50 2

BSND129-18 Mentoring and Professional 0 0 1 25 -- 25* 1

Course Code Course Title Load Allocation Marks Total Credits

BSND212-18 Community Nutrition 3 1 0 40 60 100 4

BSND213-18 Health, Hygiene and Sanitation 3 1 0 40 60 100 4

Load Allocation Marks Distribution

Institutional Food Service

Nutrition for Special

Institutional Food Service

Traditional Indian Food

BSND317-18 Mini project 0 0 4 30 20 50 2

Total 9 3 18 370 280 550 21

BSND321-18 Internship/In-plant 0 0 40 120 80 200 20

Total 0 0 44 150 100 250 22

BSND 411-18 Sports Nutrition 2 1 0 40 60 100 3

Diet Therapy and

BSND 413-18 Geriatric Nutrition 3 1 0 40 60 100 4

Diet Therapy and

BSND416-18 Project 0 0 8 40 60 100 4

Total 08 3 16 220 280 500 19

Diet Therapy and

BSND 422-18 Nutrition in Emergencies 1 1 0 20 30 50 2

Diet Therapy and

Total 8 4 12 230 220 450 18

Convenience and health

BSND426b-18 Convenience and health

BSND427b-18 Bakery and

BSND111-18: PRINCIPLES OF HUMAN NUTRITION

Total Marks: 100 L T P

Functions, metabolism, sources and deficiency of water

Functions, metabolism, sources and deficiency of energy

Functions, metabolism, sources and deficiency of CHO

Functions, metabolism, sources and deficiency of proteins

Functions, metabolism, sources and deficiency of fats

Functions, metabolism, sources and deficiency of vitamins

Functions, metabolism, sources and deficiency of minerals

BSND112-18: INTRODUCTION TO FOOD SCIENCE