M.SC IN HUMAN NUTRITION COURSE
Course
Online
Description
-
Type
Course
-
Level
Advanced
-
Methodology
Online
-
Duration
6 Months
-
Start date
Different dates available
The MSc Food and Nutrition allows you to specialise in one of these areas:
Therapeutic Nutrition
Public Health Nutrition
Food Science
Facilities
Location
Start date
Start date
About this course
The MSc Food and Nutrition allows you to specialise in one of these areas:
Therapeutic Nutrition
Public Health Nutrition
Food Science
BACHELOR STUDENT IN SCIENCE CAN APPLY
SCIENCE STUDENT COMPLETED BACHELOR B.SC CAN APPLY
Reviews
Subjects
- Cooking
- Food Science
- Derivatives
- Biochemistry
- Food Microbiology
- Composition
- Human Nutrition
- Food and Nutrition
- Foods
- Dietary
- Food Nutrition
- Etiology
- Nutrition
- Health
- M&A
- Regulation
- About Books
- Books
- Production
- Science
Teachers and trainers (1)
SNEHA SHARMA
COUNSELOR
Course programme
Syllabus : APPLIED PHYSIOLOGY
UNIT – 01 GENERAL PHYSIOLOGY - STRUCTURE OF CELL MEMBRANE - IONIC COMPOSITION OF BODY FLUIDS - DISTRIBUTION OF BODY FLUIDS - WATER BALANCE IN HUMAN BODY.
UNIT – 02 TRANSPORT ACROSS CELL MEMBRANE & CELL - RMP AND ACTION POTENTIAL -APPLIED PHYSIOLOGY.
UNIT - 03
HEMATOLOGY - SERUM - STRUCTURE - PLASMA - CELLULAR COMPONENTS – PLASMA PROTEINS - FUNCTIONS
UNIT - 04
BLOOD VOLUME - RBC LIFE SPAN STRUCTURE, FUNCTION, PRODUCTION,
DESTRUCTION - HEMOGLOBIN - STRUCTURE, SYNTHESIS, FUNCTIONS, TYPES AND DEGRADATION.
UNIT - 05
WBC - DEFINITION - STRUCTURE , PRODUCTION, FUNCTION, DESTRUCTION - IMMUNITY -MONOCYTE MACROPHAGE SYSTEM, LYMPH, SPLEEN - HAEMOSTASIS - PLATELETS -COAGULATION - ANTICOAGULANTS - FIBRINO LYTIC SYSTEM.
UNIT - 06
BLOOD GROUPS (MAJOR AND MINOR, RH) - BLOOD TRANSFUSION, TRANSFUSION REACTIONS ERYTHROBLASTOSIS FOETALIS
UNIT - 07
RESPIRATORY PHYSIOLOGY - PULMONARY FUNCTION - PULMONARY FUNCTION TESTS -
REGULATION OF RESPIRATION - OXYGEN AND CARBON-DI-OXIDE TRANSPORT -
HYPOXIA - CLINICAL AND APPLIED PHYSIOLOGY
UNIT - 08
NEURO PHYSIOLOGY - NEURON - DEGENERATION AND REGENERATION - RECEPTORS - ACTION - POTENTIAL - RELAX - SYNAPSE & SYNAPTIC TRANSMISSION – NEURO TRANSMITTERS - CUTANEOUS AND DEEP VISCERAL SENSATION.
UNIT - 09
ASCENDING AND DESCENDING TRACTS OF SPINAL CORD - ORGANIZATION OF MOTOR AND SENSORY FUNCTIONS OF CNS & SPINAL CORD - FUNCTIONS OF BRAIN STEM -CEREBELLUM - BASAL GANGLIA - HYPOTHALAMUS - THALAMUS - CEREBRAL – CORTEX.
UNIT - 10
LIMBIC SYSTEM - HIGHER FUNCTION OF BRAIN - AROUSAL - SLEEP LEARNING MEMORY -SPEECH EEG - CONDITIONED REFLEX.
UNIT - 11
NEURAL BASIS OF INSTINCTUAL AND BEHAVIOUR EMOTION - CONTROL OF POSTUREAND EQUILIBRIUM - MUSCLE TONE - AUTONOMIC NERVOUS SYSTEM - CLINICAL AND APPLIED PHYSIOLOGY.
UNIT - 12
SPECIAL SENSES - TASTE & SMELL - VISION - STRUCTURE - OPTICS - NEURO
CHEMISTRY NEURO OPHTHALMOLOGY - HEARING - STRUCTURE - FUNCTION OF MIDDLE EAR AND INNER EAR - PATH WAY EQUILIBRIUM - VESTIBULAR APPARATUS – STRUCTURE FUNCTION - POSTURAL - REFLEXES CLINICAL AND APPLIED PHYSIOLOGY
REFERENCE BOOKS:
1.HUMAN PHYSIOLOGY: FROM CELLS TO SYSTEMS, 5TH EDITION. INSTRUCTORS
EDITION.
LAURALEE SHERWOOD.
BELMONT, CA: BROOKS/COLE-THOMSON LEARNING, 2004,
2.BULLOCK, JOHN, JOSEPH BOYLE III, AND MICHAEL B. WANG. PHYSIOLOGY. 4TH ED.
PHILADELPHIA: LIPPINCOTT, WILLIAMS & WILKINS, 2001.
3.CLAYMAN, CHARLES B., ED. THE HUMAN BODY: AN ILLUSTRATED GUIDE TO ITS
STRUCTURE, FUNCTION, AND DISORDERS. LONDON: DORLING KINDERSLEY, 1995.
4.DULBECCO, RENATO, ED. ENCYCLOPEDIA OF HUMAN BIOLOGY. 2ND ED. 9 VOLS. SAN
DIEGO: ACADEMIC PRESS, 1997.
5.SEELEY, ROD R., TRENT D. STEPHENS, AND PHILIP TATE. ANATOMY & PHYSIOLOGY.
4TH ED. BOSTON, MASS.: WCB/MCGRAW-HILL, 1998.
Syllabus CLINICAL AND THERAPEUTIC NUTRITION
UNIT – 01 CLINICAL NUTRITION - MEDICAL CONDITIONS FOOD ALLERGY - FOOD INTOLERANCE & MAL ABSORPTION SYNDROME - THE ROLE OF PERSONNEL MANAGEMENT IN AN ORGANIZATION - FUNCTIONING OF THE HOSPITAL DIETARY DEPARTMENT.
UNIT - 02
ROLE OF NUTRITION & MEDICINE IN SPORTS SCIENCE - TECHNICAL - COUNSELING -OTHER SKILLS REQUIRED BY A DIETICIAN - DIETICIAN`S ABILITY TO INTERPRET PATHOLOGICAL / CLINICAL PARAMETERS IN HEALTH & DISEASE - PEDIATRIC AND GERIATRIC DIETETICS.
UNIT - 03
PREVALENCE - PATHOGENESIS - RISK FACTORS AND MODIFICATION OF DIET IN CARDIOVASCULAR DISEASE ATHEROSCLEROSIS - HYPERTENSION - TYPES – ETIOLOGY - SYMPTOMS- DIAGNOSIS AND TREATMENT OF METABOLIC DISORDER.
UNIT - 04
DIABETES MELLITUS - ETIOLOGY AND MODIFICATION OF DIET IN DISEASES OF THE KIDNEY - GLOMERULO NEPHRITES - NEPHRITIC SYNDROME - ACUTE AND CHROMIC RENAL FAILURE - DIALYSIS - URINARY CALCULI - RISK FACTORS AND MODIFICATION OF DIET IN CANCER.
UNIT - 05
NUTRITIONAL PROBLEMS OF CANCER THERAPY - ROLE OF ANTIOXIDANTS IN THE PREVENTION OF DISINTEGRATIVE DISEASES - THE DIETITIAN - RESPONSIBILITIES ININDIAN CONTEXT - DIET COUNSELING - REGISTERED DIETITIAN AND THE INDIAN DIETETIC ASSOCIATION.
UNIT - 06
PRINCIPLES OF NUTRITION AND MEAL MANAGEMENT - THE INTER RELATIONSHIP
BETWEEN FOOD - NUTRITION & HEALTH - MACRO AND MICRO NUTRIENTS - THEIR
CLASSIFICATION - FUNCTION - SOURCES - DAILY REQUIREMENT - AND DEFICIENCY
UNIT - 07
MEAL AND MENU PLANNING - CULTURAL FOOD PATTERNS IN INDIA AND NUTRITION FOR
THE LIFE CYCLE - VARIOUS ASPECTS OF A CATERING ESTABLISHMENT - STYLES OF
FOOD SERVICES - TYPES OF CATERING EQUIPMENT - ACCOUNTING AND FOOD
COSTING
UNIT - 08
COMMUNITY NUTRITION & EPIDEMIOLOGY - NUTRITIONAL REQUIREMENTS - VARIOUS
METHODS TO ASSESS THE NUTRITIONAL STATUS - NUTRITION EDUCATION
UNIT - 09
THE ROLE OF NATIONAL & INTERNATIONAL AGENCIES INVOLVED IN PROMOTING
NUTRITION AND HEALTH - THE EPIDEMIOLOGICAL COMPONENT FOCUSES ON FOOD
MICROBIOLOGY AND GIVES AN OVERVIEW OF THE WATER & FOOD BORNE DISEASES
UNIT - 10
PRINCIPLES OF DIET THERAPY - ROUTINE HOSPITAL DIETS - SPECIAL FEEDING
METHODS - TUBE FEEDING - PARENTAL NUTRITION
UNIT - 11
ETIOLOGY AND MODIFICATION OF DIET IN OBESITY AND UNDERWEIGHT - ETIOLOGY
AND MODIFICATION OF DIET IN FEBRILE CONDITIONS - TYPHOID - TUBERCULOSIS -
ETIOLOGY AND MODIFICATION OF DIET IN GASTRO INTESTINAL DISEASE - PEPTIC
ULCER
UNIT - 12
DIARRHEA - CONSTIPATION - ETIOLOGY AND MODIFICATION OF DIET IN DISEASES OF
LIVER AND GALL BLADDER - A. HEPATITIS B. CIRRHOSIS - C. CHOLESITITIS AND
CHOLELITHIASIS
Syllabus: FOOD MICROBIOLOGY
UNIT - 01
HISTORY OF MICROBIOLOGY - SCOPE - CONCEPT OF ORIGIN OF LIFE - ABIOGENESIS -
BIOGENESIS - SPONTANEOUS GENERATION THEORY - HISTORY AND DEVELOPMENT OF
MICROBIOLOGY
UNIT - 02
CONTRIBUTIONS OF VAN LEEUWENHOEK - JOSEPH LISTER PASTEUR - KOCH, S.A.
WAKMANN, ALEXANDER FLEMMING, JENNER, WINOGRDSKY, BEIJERNICK, STANELY,
IWENEWSKY, H.W.CONN, ESWIN SMITH
UNIT - 03
DEVELOPMENTS OF MICROBIOLOGY - IDENTIFICATION - CHARACTERIZATION AND
CLASSIFICATION OF MICRO-ORGANISMS - DISTINGUISHING CHARACTERISTICS
BETWEEN PROKARYOTIC AND EUKARYOTIC CELLS
UNIT - 04
METHODS IN MICROBIOLOGY - STERILIZATION - DISINFECTION - ISOLATION -
PURIFICATION AND PRESERVATION OF MICROBES - PRINCIPLES OF STAINING OF
MICRO ORGANISMS
UNIT - 05
MICROSCOPY - LIGHT PHASE CONTRACT - EPIFLUORESCENCE AND ELECTION
MICROSCOPY - ASSAY OF ANTIBIOTICS - PREPARATION OF CULTURE MEDIA
UNIT-06
PHYSIOLOGY OF MICROORGANISMS - GROWTH AND METABOLISM - GROWTH PHASES -
KINETICS AND INFLUENCE OF ENVIRONMENTAL PARAMETERS
UNIT - 07
NUTRITIONAL GROUPINGS - METABOLISM OF CARBOHYDRATES - NITROGEN - LIPIDS -
AND NUCLEIC ACIDS - ELECTRON TRANSPORT - MICROBIAL ENZYMES AND REGULATION
UNIT - 08
MICRO ORGANISMS AND FOOD - MICRO ORGANISMS AND FOOD SPOILAGE- INTRINSIC
FACTORS - EXTRINSIC FACTORS - FOOD SPOILAGE
UNIT - 09
FOOD PRESERVATION - FILTRATION - LOW OR HIGH TEMPERATURE - CHEMICALS AND
RADIATION DISEASES AND FOODS- DISEASES TRANSMITTED OF FOOD,
UNIT - 10
DETECTION OF DISEASE CAUSING MICROORGANISMS - SOURCES OF SPOILAGE OF
FOOD - FOOD INFECTION - FOOD TOXICITY - FOOD ADULTERATION AND LEGISLATION
UNIT - 11
APPLICATIONS OF MICROBES IN FOOD MICROBIOLOGY - MICROBIOLOGY OF
FERMENTED FOODS - DAIRY PRODUCTS - MEAT AND FISH - WINE - BEER AND OTHER
FERMENTED ALCOHOLIC BEVERAGES
UNIT - 12
BREAD AND OTHER FERMENTED PLANT PRODUCTS - ROLE OF MICROBES IN
PREPARATION OF SAUERKRAUT AND PICKLES - MICROBES AS FOOD SINGLE CELL
PROTEIN PRODUCTION - MUSHROOM PRODUCTION.
REFERENCE BOOKS:
1. MICROBIOLOGY - PRESCOT
2. MODERN FOOD MICROBIOLOGY - DAVID. A. GOLDEN, MARTIN. J. LOESSNER, JAMES.
M. JAY
3. GENERAL MICROBIOLOGY- PELZAR AND CHAN
Syllabus For The Subject NUTRITIONAL BIO-CHEMISTRY
UNIT - 01
CELL STRUCTURE AND FUNCTION - COMPONENTS - CELL MEMBRANE COMPOSITION -
FLUID MOSAIC MODEL - MEMBRANE LIPIDS - PROTEINS AND CARBOHYDRATES -
MEMBRANE RECEPTORS
UNIT - 02
PHYSIOLOGICAL BASIS OF NUTRITIONAL BIOCHEMISTRY - DIGESTIVE SYSTEM -
STRUCTURE OF DIGESTIVE TRACT - ENZYMES IN DIGESTION - REGULATORS OF GI
ACTIVITY - MECHANICAL AND BIOCHEMICAL ASPECTS OF DIGESTION - ABSORPTION
AND TRANSPORT OF MAJOR NUTRIENTS - LIVER - ROLE OF LIVER IN PROCESSING AND
DISTRIBUTION OF NUTRIENTS ABSORBED FROM SI - INTER RELATIONSHIP OF MAJOR
METABOLISM IN LIVER - EXCRETORY FUNCTIONS AND STORAGE
UNIT - 03
BLOOD - COMPOSITION - PLASMA - BLOOD CELLS - HEMOGLOBIN - BLOOD CLOTTING
PROCESS ADIPOSE TISSUE - STRUCTURE - COMPOSITION - DEPOSITION OF
TRIGLYCERIDES IN ADIPOSE TISSUE- FORMATION OF FAT STORES FROM NON LIPID
AND DIETARY LIPIDS - ROLE OF BROWN ADIPOSE TISSUES IN THERMO GENESIS - BODY
FLUIDS AND ELECTROLYTE BALANCE
UNIT - 04
KIDNEY AND LUNGS - STRUCTURE - FUNCTION - ROLE IN WATER - ELECTROLYTE AND
ACID BASE BALANCE - SENSORY ORGANS AND THEIR FUNCTIONS - IMMUNITY - IMMUNE
RESPONSE - ANTIBODY - CELL MEDIATED AND HUMERAL IMMUNITY COMPLEMENT
SYSTEM
UNIT - 05
ENZYMES - CLASSIFICATION - NOMENCLATURE - GENERAL PROPERTIES - STEREO AND
REACTION SPECIFICITY - KINETICS AND MECHANISMS OF ENZYME ACTION -
REGULATION OF ENZYME ACTIVITY
UNIT - 06
COENZYMES AND COFACTORS - THEIR STRUCTURE AND FUNCTIONS - ENZYME
INHIBITION - ISOENZYMES - IMMOBILIZED ENZYMES - ESTIMATION OF ENZYME ACTIVITY
- CLINICAL SIGNIFICANCE OF ENZYMES AND ENZYME BASED ASSAYS
UNIT - 07
AMINO ACIDS - CLASSIFICATION AND STRUCTURE - PROPERTIES - REACTIONS AND
IDENTIFICATION TECHNIQUES - FORMATION OF PEPTIDE LINKAGES - AMIDE PLANE AND
BIOLOGIC ACTIVITY
UNIT - 08
PROTEINS - STRUCTURE AND ORGANIZATION - PHYSICO - CHEMICAL PROPERTIES -
CLASSIFICATION AND FUNCTIONAL DIVERSITY OF PROTEINS TECHNIQUES OF
PROTEIN PURIFICATION - ESTIMATION OF PROTEIN - KJELDHAL METHOD
UNIT - 09
CARBOHYDRATES - CLASSIFICATION - STRUCTURAL FEATURES - STEREOISOMERISM
AND OPTICAL ACTIVITY - CHEMICAL PROPERTIES - MONOSACCHARIDE -
DISACCHARIDES - POLYSACCHARIDES - AND RELATED COMPOUNDS
UNIT - 10
INTER CONVERSION OF HEXOSE - SUGAR DERIVATIVES OF BIOMEDICAL IMPORTANCE -
HETERO - GLYCANS - METHODS TO ESTIMATE SUGARS AND STARCH
UNIT - 11
LIPIDS - CLASSIFICATION - CHEMICAL STRUCTURE - AND PROPERTIES OF FATTY ACIDS -
TRIGLYCERIDES - PHOSPHOLIPIDS AND DERIVATIVES CHOLESTEROL AND DERIVATIVES
- METABOLISM
UNIT - 12
DIETARY FATS - BIOLOGICAL FUNCTIONS OF LIPIDS - GLYCOLIPIDS - METHODS TO
DETERMINE CRUDE FAT AND FATTY ACIDS - NUCLEIC ACIDS - COMPONENTS -
STRUCTURE AND LEVEL OF ORGANIZATION - PHYSICO CHEMICAL PROPERTIES -
BIOLOGICAL IMPORTANCE.
REFERENCE BOOKS:
1.BIOCHEMISTRY BY A. LENINGER
2.BIOCHEMISTRY BY L. STRYRER
3.MICROBIOLOGY – PRESCOT
Syllabus: PRINCIPLES OF FOOD SCIENCE
UNIT - 01
FOOD PROCESSING - SCOPE - IMPORTANCE OF FOOD PROCESSING - NATIONAL AND
INTERNATIONAL PERSPECTIVES - PRINCIPLES OF FOOD PROCESSING - METHODS OF
FOOD PRESERVATION - FREEZING - HEATING - DEHYDRATION - CANNING - ADDITIVES -
FERMENTATION - IRRADIATION.
UNIT - 02
COOKING METHODS - EXTRUSION COOKING - HYDROSTATIC PRESSURE COOKING -
DIETETICS HEATING - MICROWAVE PROCESSING - A SEPTIC PROCESSING - HURDLE
TECHNOLOGY - JUICES AND CONCENTRATES/MEMBRANE TECHNOLOGY.
UNIT - 03
STORAGE OF FOOD - MODIFIED ATMOSPHERE - PACKAGING - REFRIGERATION -
FREEZING AND DRYING OF FOOD - MINIMAL PROCESSING - RADIATION PROCESSING
UNIT - 04
HISTORY OF MICROBIOLOGY - PHYSICAL AND CHEMICAL MICROBIOLOGY - HISTORY OF
MICROBIOLOGY OF FOOD MICROBIAL GROWTH PATTERN
UNIT - 05
MICRO ORGANISMS - FACTORS INFLUENCING DESTRUCTION OF MICRO ORGANISMS -
TYPES OF MICRO ORGANISMS NORMALLY ASSOCIATED WITH FOOD - MOLD - YEAST
AND BACTERIA - MICROORGANISMS IN NATURAL FOOD PRODUCTS AND THEIR
CONTROL.
UNIT - 06
CONTAMINANTS OF FOOD STUFFS - VEGETABLES - CEREALS - PULSES - OILSEEDS -
MILK AND MEAT DURING HANDLING AND PROCESSING - BIOCHEMICAL CHANGES
CAUSED BY MICRO ORGANISMS
UNIT - 07
DETERIORATION OF VARIOUS TYPES OF FOOD PRODUCTS - FOOD POISONING AND
MICROBIAL TOXINS - MICROBIAL FOOD FERMENTATION STANDARDS FOR DIFFERENT
FOODS - FOOD BORNE INTOXICANTS AND MYCOTOXINS
UNIT - 08
FOOD CHEMISTRY - DEFINITION - IMPORTANCE - WATER IN FOOD - WATER ACTIVITY
AND SHELF LIFE FOOD - CARBOHYDRATES - CHEMICAL REACTIONS - FUNCTIONAL
PROPERTIES OF SUGARS AND POLYSACCHARIDES IN FOOD.
UNIT - 09
LIPIDS - DEFINITION - CLASSIFICATION AND USE OF LIPIDS IN FOODS - PHYSICAL AND
CHEMICAL PROPERTIES - EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES AND
NUTRITIVE VALUE - ENZYMES IN FOODS - AND FOOD INDUSTRY - BIO-DETERIORATION
OF FOODS - FOOD CONTAMINANTS - ADDITIVES AND TOXICANTS.
UNIT - 10
PROTEIN AND AMINO ACIDS - PHYSICAL AND CHEMICAL PROPERTIES - DISTRIBUTION -
AMOUNT AND FUNCTIONS OF PROTEINS IN FOODS - FUNCTIONAL PROPERTIES -
EFFECT OF PROCESSING - LOSSES OF VITAMINS AND MINERALS DUE TO PROCESSING -
PIGMENTS IN FOOD - FOOD FLAVOURS - BROWNING REACTION IN FOODS.
UNIT - 11
TECHNOLOGICAL PROCESSES FOR INDUSTRIAL MANUFACTURE OF SELECTED FOODS
OF COMMERCIAL IMPORTANCE FROM PLANTS AND ANIMAL SOURCES VIZ, JAM, JELLY,
MAR MABHDE - PICKLES - CARBONATED BEVERAGES - FRUIT BEVERAGES
UNIT - 12
HYDROGENATED VEGETABLES OIL - TEA - COFFEE - COCOA - MARGARINE - BAKERY
AND CONFECTIONERY PRODUCTS - TEXTURED PLANT PROTEIN - BREAKFAST CEREALS
M.SC IN HUMAN NUTRITION COURSE