MSc Home Science Foods Nutrition and Dietetics Syllabus Mumbai University by munotes
Page 1
Date : 17.04.2017 Signature :
Name of BOS Chairperson / Dean : ___ Dr Geeta Ibrahim ________
Sr. No. Heading Particulars
1 Title of the
Course M. Sc. (Home Science)
Branch I A: Foods, Nutrition and Dietetics
Semester III and IV
2 Eligibility for Admission Bachelor of Home Science (general or any specialization)
B.Sc. with Microbiology / Biochemistry / Life Sciences
/Biotechnology and Combinations
P.G.D iploma in Dietetics and Applied Nutrition/Clinical
Nutrition
B.Sc. Human Science
Minimum 60% (Open), 60% (Christian Minority), 55%
(OBC/SC/ST/DT/NT each) at TYBSc. Qualifying
examination
Learners of any gender are eligible to apply for admission
to the course.
As the co urse is interdisciplinary , admission criteria will be
based on merit cum qualifying entrance examination as
per circular No/ICC/2014 -15/13/II -K_pg2of4
3 Passing Marks 40% (Theory) and (Practical)
4 Ordinances / Regulations
( if any) Eligibility - O.5088 from circular dated 10th December , 2015
Attendance - O. 6086 with effect from 2014 -15
and thereafter
5 No. of Years / Semesters 1 years/ 2 Semesters
6 Level P.G. / U.G./ Diploma / Certificate
( Strike out which is not applicable)
7 Pattern Yearly / Semester
( Strike out which is not applicable)
8 Status New / Revised
( Strike out which is not applicable)
9 To be implemented from
Academic Year From Academic Year 2017 -18 AC___________
Item No. ______
UNIVERSITY OF MUMBAI
Syllabus for Approval
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1 Title of the Course M. Sc. (Home Science)
Branch IA: Foods, Nutrition and Dietetics
Semester III and IV
2 Course Code PSHSIA
3 Preamble / Scope
The Masters in Home Science specializing in Foods, Nutrition and Dietetics is designed to impart
advanced knowledge and skills that is life oriented, career and community oriented. It has special
relevance to industry and hospital application with the help of weekly field work, rural camp and
hospital/industry internship programme.
Objective of Course / Course Outcome
To equip students to plan diets for clinical and therapeutic conditions within a hospital,
fitness centre or gym setting.
To impart students a systematic approach to basic and applied aspects of food processing
and technology.
To familiarize students with the various theoretical and practical aspects of food quality and
its control.
To provide students with an opportunity to conduct in dependent research.
Eligibility
Bachelor of Home Science (general or any specialization)
B.Sc. with Microbiology / Biochemistry / Life Sciences /Biotechnology and Combinations
P.G.Diploma in Dietetics and Applied Nutrition/Clinical Nutrition
B.Sc. Human Science
Minimum 60% (Open), 60% (Christian Minority), 55% (OBC/SC/ST/DT/NT each) at
TYBSc. Qualifying examination
Learners of any gender are eligible to apply for admission to the course.
As the co urse is interdisciplinary , admission criteria will be base d on merit cum qualifying
entrance examination as per circular No/ICC/2014 -15/13/II -K_pg2of4
4
UNIVERSITY OF MUMBAI
Essentials Elements of the Syllabus
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Fee Structure
M.Sc. (HOME SCIENCE) DEGREE COURSE IN
BRANCH IA : FOODS, NUTRITION AND DIETETICS
SEMESTER III & IV
PROPOSED FEE STRUCTURE 2017 -18
No. *Particulars of fees for M.Sc. (Home
Science) Semester III and IV Amount
1 Tuition fee 460.00
2 Univ. Share Tuition fee 540.00
3 Form and Prospectus fee 0.00
4 Other fees/ Extra curricular activities 250.00
5 Exam fee 3120.00
6 Laboratory fee 6000.00
7 Library 1000.00
8 Gymkhana 400.00
9 Admission processing fee 0.00
10 V.C. Fund 20.00
11 Magazine 100.00
12 Identity Card 50.00
13 Group insurance 40.00
14 Student Welfare 50.00
15 University Sports and cultu ral activity 30.00
16 Development fee 500.00
17 Utility 250.00
18 Computer/Laptop 500.00
19 e suvidha 50.00
20 e charges 20.00
21 Disaster relief fund 10.00
22 Convocation fee only for M.Sc Part II 250.00
23 National Services Scheme 10.00
24 Field trips/Activities 1000.00
TOTAL 14650.00
* FEES ARE DUE TO BE REVISED
7 No. of Lectures 16 periods per week
8 No. of Practical 14 periods per week
9 Duration of the Course 1 year
10 Notional hours 10 periods per week
11 No. of Students per Batch: 10 – 12
Selection - Merit at qualifying T.Y.B.Sc. examination (Semester V and VI) and Entrance
Examination
Assessment – included in the syllabus copy as Scheme of Examination
Syllabus Details – included in the syllabus copy
Title of the Unit – included in the syllabus copy
Title of the Sub -Unit – included in the syllabus copy 12
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14
15
16
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18 Semester wise Theory – included in the syllabus grid
Semester wise List of Practical – included in the syllabus grid
Question Paper Pattern – included in the syllabus copy as Scheme of Exa mination
Pattern of Practical Exam – included in the syllabus copy as Scheme of Examination
Scheme of Evaluation of Project / Internship - – included in the syllabus copy
List of Suggested Reading – included in the syllabus copy
List of Websites – included i n the syllabus copy wherever applicable
List of You -Tube Videos –Not Applicable
List of MOOCs –Not Applicable 19
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22
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M.Sc. (Home Science )
Branch I A : Foods, Nutrition & Dietetics
Semester III
(Revised w.e.f. June 2017)
Sub Code Title Internal
Assessment
Marks Semester
End
Marks Total
Marks Periods/
Week/
Batch/
Division Credits
PSHSIA301 Advances in Human Nutrition - I
40 60 100 4 4
PSHSIA302 Clinical Nutrition and Therapeutic Dietetics
40 60 100 4 4
PSHSIA303 Nutritional Epidemiology 40 60 100 4 4
PSHSIA304 Nutrition for Exercise and fitness 40 60 100 4 4
PSHSIA P301 Dissertation
50 50 100 10 4
PSHSIA P302 Therapeutic Dietetics – I
- 50 50 4 2
PSHSIAP 303 Internship
- 50 50 - 2
Total
600 30 24
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Objectives:
To enable students to
1. Get an insight into the role of Nutrition in growth and development.
2. Understand the importance of nutrition in maintaining optimum body composition
3. Understand the need for special nutritional considerations in altered climatic conditions
4. To update students on the recent advances in Huma n Nutrition
Units Course Content Periods
Unit I A. Nutrition for growth & development
-General aspects of Growth: Cellular and Physical Growth, Critical Periods of growth and
development,
- Epigenetic influence of nutrients on physical and Mental Growth and Development
B. Human Body composition : Models of body composition, Changes in body composition
through life cycle and factors influencing.
C: Assessment of body composition using Anthr opometry, bio electrical impedance, DEXA,
Doubly labeled water (DLW) technique etc., - Applications, Principles, Protocol, prediction
equations, interpretation, Advantages & Disadvantages
D: Concept of dietary nutrient recommendations: RDAs,DRI, TUL etc. 15
Unit II A: Energy - Units of energy, Energy intake vs Energy expenditure (EE), Components of EE,
Estimation of BMR & Total Energy expenditure - Calorimetry (Direct & Indirect) and Non
calorimetric techniques. GEV & MEV; Atwater Factors -Advantages & Disadvantages
Energy imbalances -Excess & Deficiency –Acute and Chronic;
Physiological adaptations to Over and under nutrition
B: Carbohydrates: Over view of Classification, Functions, digestion and absorption.
Recent advances in
1. Carbohydrate recommendat ions
2. Glycemic Index and Glycemic Load -Applications in the diet,
3. Dietary fiber and Resistant starch -Types, Health benefits and
4. Sugar substitutes -Nutritive and non -nutritive sweeteners - Synthetic and Natural
sweeteners 15
Unit III A: Fats and Fatty acids: Over view of Classification, Functions, digestion and absorption;
and Recent advances in
a. RDAs of total dietary fat and fatty acid consumption; Fatty acid ratios
b. Role of total fat intake, SFA, MUFA & PUFAs in health & disease
c. Oil blends
B: Proteins and Amino acids - Over view of Classification, Functions, digestion and
absorption;
1. Essential Amino acid requirements and AA imbalances
2. Assessment of quality of Food protein -Biological and chemical methods ,
3. Assessment of protein nutriti onal status : Anthropometry, BIA
-Tracer techniques,
-Recommended Dietary Allowances of protein and amino acids for various groups of
population
-Concerns of RDAs for vulnerable groups of population 15
References
Shils, M.E., Olson, J., Shike, M. and Roos, C (2003). Modern Nutrition in Health and Disease, 9” edition Williams and
Williams. A Beverly Co. London.
Bodwell, C.E..and Erdman, J.W. (2008) Nutrient Interactions. Marcel Dekker Inc. New York
Sareen, S, James, J (2005). Advanced Nutrition in Hum an Metabolism, 4th Edition, Thomson Wordsworth Publication,
USA.
Chandra, R.K. (eds) (2002): Nutrition and Immunology, ARTS Biomedical. St. John’s Newfoundland.
Course Code Title Periods/Week/Division Marks Credits
PSHSIA301 Advances In Human Nutrition 4 100 4
Page 7
Objectives
1. To expose students to the nutritional care process, the role of a nutritionist and the methods employed in
nutrition provision and intervention.
2. To impart knowledge regarding prevalence, etiology, diagnosis, pathophysiology, drug nutrient interactions,
gene – nutrient interactions and medical, nutritional and lifestyle management in different disease conditions.
3. To enable students to understand advances in clinical nutrition, emerging modes of therapy and inte rvention and
ongoing research in the field.
4. To emphasize the role of nutrition in the prevention of chronic disease.
5. All diseases (acute and chronic) will be discussed with reference to the following topics: -
6. Etiology, risk factors, Diagnosis, classificati on, Pathophysiology.
7. Management –
o Nutritional
o Lifestyle and exercise
o An overview of Medical, surgical and other interventions(wherever applicable)
8. Drug – nutrient and Gene - nutrient interactions
9. Advances and trends in research in the disease conditions.
10. Available supplements and nutraceuticals
Unit Course Content Periods
Unit I Disorders of the Gastro Intestinal system
Dental issues
GERD and esophagitis
Gastropareisis
Gastritis
Peptic Ulcers
Intestinal symptoms – overview
Gluten Induced Enteropathy
Lactose intolerance
Inflammatory bowel Disease
Short Bowel Syndrome
Small intestinal Bacterial Overgrowth and Dysbiosis.
Irritable Bowel Syndrome
Diverticulitis and Haemorroids 15
Unit II Diseases of the Liver, Pancreas and Gall bladder
Liver Diseases
Assessment of Liver Function
Hepatitis
Cirrhosis
Effects of alcohol on the Liver
Hepatic Encephalopathy
Liver Transplant
Wilson’s Disease
Diseases of the Gall Bladder
Cholecystitis
Dyskinesia
Cholelithiasis
Diseases of the Pancreas
Acute and Chronic Pancreatitis
Pancreatic Cancer 15
Unit III Endocrine disorders and autoimmune disorders
Type 1Diabetes
Thyroid diseases
PCOS
Cushing’s syndrome
Addison’s disease 15 Course Code Title Periods/Week/Division Marks Credits
PSHSIA302 Clinical Nutrition and Therapeutic
Dietetics 4 100 4
Page 8
Rheumatic and auto immune Diseases
• Arthritis -Osteo and Rheumatoid
• Gout
• Fibromyalgia
• SLE
References
Gibney J.M.,(2005). Clinical Nutrition Blackwell Publishing House.
King K. (2003). Nutrition Therapy 2nd ed. Helm Publishing,Texas
Bendich.A (1997). Preventive Nutrition Humana Press
Burke .L (2006). Clinical Sports Nutrition 3rd ed. McGraw Hill C o
McArdle.W (2005). Sports and Exercise Nutrition , 2nd ed. Lippincot Williams and Wilkins
Peckenpaugh .N (2003 ).Nutrition Essentials and Diet Therapy .9th ed. Saunders Pub Co.
Blackwell Scientific Publication (1994). Manual Of Dietetic Practice .2nd ed.
Brown .J. (2002). Nutrition Through The Lifecycle . Wadsworth Pub Co.
Jamison .J. (2003). Clinical Guide To Nutrition and Dietary Supplements in Disease Management Churchill –Livingstone
Pub.
Jeejeebhoy et al (1988) Nutrition and Metabolism in Patient Care W.B.Sau nders CO.
Lee. R.D. (2003) Nutritional Assessment 3rd ed. M c Graw Hill Pub.
McCormic .d.(1999 ) Annual Review of Nutrition vol 19 &20. Annual Reviews , California.
Mahan .K.L.(2008) Krause’s Food and Nutrition Therapy Saunders Pub.
Page 9
Objectives:
1. To impart knowledge and develop skills related to epidemiologic concepts and methodologies to examine nutritional
aspects of health and disease in populations.
2. To impart knowledge and develop skills in design and measurement of nutritional parameters in population based
studies of health and disease.
3. Tohelp students learn and critically evaluate nutritional assessment methodologies used for the p opulations.
4. To help students to describe the current state of epidemiological evidence for relationships of the diet to the selected
diseases.
Units Course Content Periods
Unit I Introduction to Epidemiology, Nutritional Epidemiology and Epidemiological Research.
Meaning, Definition, Purpose and Principles of Epidemiology.
Meaning of Nutritional Epidemiology. Glossary of terms used in nutritional
epidemiology.
Importance of nutrition epidemiology in developing countries with special reference
to India.
Nutritional Epidemiologic study methods. Types of study -Epidemiological studies,
Ecological studies, Cross -sectional studies, Cohort studies, Case control studies,
Experimental studies, Clinical trials, Community trials etc.
Study design: Sampling technique s, study size and power.
Interpretation of causes and effects in Nutritional Epidemiology.
Malnutrition and Infection vicious cycle -UNICEF Conceptual model of
Malnutrition. 15
Unit II Nutritional Epidemiology -Measurements.
Measurement of exposure and outcome and their relation.
Dietary Exposure -National, Household, Institution and Individual level (NHFS and
NNMB)
Biomarkers and nutrient intakes.
Methods of dietary assessment at the individual level.
Nutritional Anthropometry -Various parameters and Grow th monitoring and
promotion.
Comparison with norms, standards, Z -scores.
Interpretation of the nutritional assessment data and its significance
Socio -demographic and psychosocial variables.
Determining Validity and Reliability
Sources of errors for different methods of measurement relating to nutritional
exposures.
Measuring outcomes -Morbidity, Mortality, Rates and Ratios -Incidence, Prevalence
Measuring diet -disease (exposure -outcome) associations.
Expressing results from nutritional epidemiological studies. -Meta Analysis. 15
Unit III National Goals, Policies, Schemes and Programmes related to Nutrition and Health.
Nutrition Related Health Goals and Millennium Development Goals. (MDGs).
National Rural Health Mission -Vision, objectives, strategies and outcomes of the
mission.
Health Care Delivery system in India.
Universal Immunization Programme.
National Nutrition Policy – a summary of important aspects.
Food Security –in Anthropocene Era. National Food Security Act (NFSA) 2013.
An overview of plans a nd services (local, state, national and international) related to
Public Health Nutrition.
Initiatives for prevention of disease e.g. Water, air and vector borne diseases. 15
Course Code Title Periods/Week/Division Marks Credits
PSHSIA303 Nutritional Epidemiology 4 100 4
Page 10
References:
Gibney, M.J. Margetts, B.M., Kearney, J.M. and Arab, L. (2012). Public health Nutrition . The Nutrition
Society Blackwell Publishing Company,. Oxford.,Kent,UK
Jelliffe, D.B. (1966). The Assessment of the Nutritional Status of the community , WHO Geneva.
Lee, R.D. and Nieman, D.C. (2003). Nutritional Assessment 3rd Ed. McGraw – Hill Higher education. NewYork.
Nutrient Requirements and Recommended Dietary Allowances for Indians, ‘A Report of The Expert Group of Indian
Council of Medical Research’. (2013 ) ICMR.
Sachdev, H.P.S. and Choudhary, P (eds). (1994). Nutrition in Children -Developing country Concerns , B.I.Publications
Pvt. Ltd. New Delhi.
Sainani, G.S. (ed -in-chief) (1992 ), A.P.I. textbook of Medicine 5th ed. Association of Physicians of India
Mumbai.
Sheila ChanderVir (ed)(2011) Public Health Nutrition in Developing countries –Part I & Part II
Woodhead Publishing India Pvt. Ltd,New Delhi
Nweze Eunice Nnakwe(2009)Community Nutrition:Planning Health Promotion and Disease Prevention.Jones&Bartlette
Publishing House
Page 11
Course Code Title Periods/Week/Division Marks Credits
PSHSIA304 Nutrition For Exercise & Fitness 4 100 4
Objectives :
1. To enable students to understand
2. Importance of holistic fitness for health
3. Role of exercise and nutrition in fitness
4. Nutritional needs and problems of sports persons
Units Course Content Periods
Unit I Definition and domains of fitness -Physical, Mental, Social & Spiritual domains of fitness
Components of physical fitness
Health oriented components -cardiovascular endurance, muscular strength, muscular
endurance, flexibility, and body composition .
Skill oriented components -agility, balance, coordination, power, reaction time, and speed
-Factors influencing Physical fitness - Role of exercise and nutrition in Physical fitness,
Psychological Fitness - stress - Causes, consequences & strategies of management. 15
Unit II Role of exercise and nutrition in fitness
A-Types of exercise -Endurance & resistance exercise
o Role of exercise in the prevention and management of chronic degenerative
diseases -Obesity, Diabetes, CVD, Cancer, Bone health etc.
--Guidelines for physical activity - National and international
B-Effect of malnutrition on body composition and exercise performance
-Effect of macro (carbohydrates, amino acids, EFA) and micronutrients (Vitamins & Minerals)
on physical & mental fitness 15
Unit III Nutrition and Physical Fitness in sports persons
-Classification of sports activities,
-Body Composition of Sports Persons
-Energy metabolism during Exercise (aerobic and anaerobic)
-Utilisation of Carbohydrates, Protein and fat during Exercise
-Micronutrients and sports performance
-Fluid and Electrolyte needs of sports persons
-Nutritional problems of athletes
-Ergogenic Aids 15
References
Powers, S. and Dodd, Stephen (1996) Total fitness, Allyss and Bacon, Univ. of Florida
Hoeger, W., Turner, Low and W. Hafen Brent (2002), Wellness Guidelines for ahealthy life style
Wadsworth/Thomas Learning USA.
Brannon, L. and Feist, Jess (2000), Health Psychology IV edition, An Introduction to behaviour and health , Wadsworth
USA.
Schafer Walt (1998) Stress Management for IV ed. Wellness Wadsworth USA.
Mind, body and soul (1998) The body shop, Bullyinch press book, little Brown and co.
Bhat and Savur, S. (1998) Fitness for life , Jaico publishing House, Mu mbai
Hamlyn, Encylopedia for Complimentary Health (1996)
Wolinsky, Ira (1998) Nutrition in Exercise & Sport (3rded.)
Fred and Brouns (2002) Essentials of Sports Nutrition (2nd ed.), John Wiley & Sons pub.
Mc Ardle, W.D. &Katch (2005) Sports and Exercise Nu trition (4thed.) Williams & Wilkins, A Waverly Company.
Williams, C. &Delvin, J.T. (1992) Foods, Nutrition & Sports Performance (1sted.)E. & F.N. Sons’ Pub.
Page 12
Course Code Title Periods/Week/Division Marks Credits
PSHSIAP301 Research Dissertation 4 100 4
Objectives
1. To guide students in developing general research skills as well as research skills specific to their specialization.
2. To encourage students to work in conjunction with relevant industries, institutes, hospitals, NGOs and schools.
3. To encourage st udents to adopt best practices in research.
4. To facilitate students in accomplishing the beginning steps of the research process, formulate and defend a research
proposal, begin data collection, and write the first two chapters of the dissertation (Introduc tion and Review of
Literature; Proposed Methodology).
Course Content Periods
Unit I Understanding tools for review of literature
-Metanalaysis and Literature review - differences
-PubMed, Cochrane Databases, Research Gate, Google Scholar
-RefWorks, Citethisforme,
-Understanding various referencing styles AMA, Vancouver, APA (6th Ed)
-Plagiarism Check Softwares 15
Unit II Review of Literature
-Explore and finalize the area of interest for research with guidance from experts for
feasibility, relevance and significance.
-Refer national and international journals and other relevant literature like
dissertations, thesis, books.
-Contacting and communicating with experts (locally, nationally, and internationally)
initially and periodically through out the research process
-Identifying possible focus areas with regard to one topic; specifying one such focus
area (using relevant reading and communication with experts); writing research
objectives/ questions/ hypotheses; conducting a thorough literatur e review; presenting
a clear and convincing argument in support of the study; writing the first chapter of the
dissertation, namely, the Introduction and Review of Literature , with due
acknowledgement of source of ideas. 15
Unit III Proposed Methodology
-Specifying variables; defining variables (citing relevant literature)
-Selecting an appropriate research design
-Writing the second chapter of the dissertation, namely, the Method , with due
acknowledgement of source of ideas; orally defending a research proposal; integrating
feedback.
-Obtaining consent from participants and relevant agencies/authorities; starting data
collection; integrating changes if any; scheduling remaining data collection; starting
data entry; revising the first two chapters of the dissertation. 15
Page 13
Objectives
1. To provide a detailed practical aspect to the clinical conditions studied in theory
2. To enable students to:
i. Analyse the given case
ii. To reach anutritional diagnosis
iii. Propose a nutrition plan for the patient
iv. Prepare the selected meal
v. Evaluate the suggested diet plans
Units Contents Periods
Unit I Review of Diet Planning and its adaptations to different life cycle conditions
Understanding the role of supplements and nutraceuticals (Review)
Obesity and Metabolic syndrome – Planning and Preparationof diets for the following
Juvenile Onset and Adult Onset obesity
Bariatric Surgery
VLCD
Metabolic Syndrome 15
Unit II Diabetes – Planning and Preparation
Type I DM ,Type II DM
Cardiovascular Diseases – Planning and Preparation
Atherosclerosis – Prevention and Management
Myocardial infarction, Congestive cardiac failure
Hyperlipidemias
Hypertension
Cardiac Surgery 15
Unit III Enteral Feeds - Planning and Preparation
Hypercatabolic States – Planning and Preparation
Burns
Surgery
Accident Victim
Trauma
Head Injury
Pulmonary Diseases – Planning and Preparation
Asthma
COPD
Chronic Bronchitis
Cystic Fibrosis. 15
References
Gibney, J.M.,(2005). Clinical Nutrition Blackwell Publishing House.
King, K. (2003). Nutrition Therapy 2nd ed. Helm Publishing,Texas
Bendich,A (1997). Preventive Nutrition Humana Press
Peckenpaugh, N (2003). Nutrition Essentials and Diet Therapy . 9th ed. Saunders Pub Co.
Blackwell Scientific Publication (1994). Manual Of Dietetic Practice. 2nd ed.
Brown, J. (2002). Nutrition Through The Lifecycle . Wadsworth Pub Co.
Jamison, J. (2003). Clinical Guide To Nutrition and Dietary Supplements in Disease Management Churchill –
Livingstone Pub.
Jeejeebhoy, et al (1988). Nutrition and Metabolism in Patient Care W.B.Saunders CO.
Lee, R.D. (2003). Nutritional Assessment 3rd ed. M c Graw Hill Pub.
Mahan, K. L. (2008). Krause’s Food and Nutrition Therapy Saunders Pub.
Garrow, J.S (1993). Human Nutrition and Dietetics 9th ed.Churchill Livingstone Pub.
Shills, M. (2006). Modern Nutrition in Health and Disease .10th ed.Lippincot William and Wilkins
ICMR Pub. (2000). Nutrient Requirement and Recommended Dietary Allowances for I ndians
Gopalan .C. (2000). Nutritive Value of Indian Foods . NIN ICMR Pub.
Whitney .C. (2006) Understanding Normal and Clinical Nutrition . Wadsworth publication
Sauberlich .H (1999) Laboratory Tests for the Assessment of Nutritional Status 2nd ed. CRC Press
Course Code Title Periods/Week/Division Marks Credits
PSHSIAP302 Therapeutic Dietetics - I 4 100 2
Page 14
Course Code Title Duration Marks Credits
PSHSIAP303 Internship 40 hours/ week
for 1 month 50 2
Internship Protocol
-Students are required to take up an internship/hands -on training in either of the following for a minimum of 4
weeks with 40 hours per week.
Government/ Private hospitals/Nursing homes/Clinic
GO/NGO
Food Industry
Fitness centres/Gymnasiums
Research Laboratories
- At the end of internship students are required to submit a soft copy and hard -bound report to the college.
-Internship wi ll be graded by the supervisor at the place of internship on completion of the internship.
- Alternatively, students can also take up an entrepreneurial activity or term paper of equal weightage as per the
discretion of the department (Subject to approval of the Department Head).
Page 15
M.Sc. (Home Science )
Branch IA : Foods, Nutrition and Dietetics
Semester IV
Sub Code Title Internal
Assessment
Marks Semester
End Marks Total
Marks Periods/
Week/
Batch/
Division Credits
PSHSIA401 Advances in Human Nutrition – II
40 60 100 4 4
PSHSIA402 Nutritional Therapeutics
40 60 100 4 4
PSHSIA403 Public Health Nutrition
40 60 100 4 4
PSHSIA404 Food Psychology
40 60 100 4 4
PSHSIA P401 Dissertation
- - 100 10 4
PSHSIA P402 Therapeutic Dietetics - II
- - 50 4 2
PSHSIAP 403 Alternative Health Strategies and
Therapies
- - 50 - 2
Total
600 30 24
Page 16
Course Code Title Periods/Week/Division Marks Credits
PSHSIA401 Advances In Human Nutrition -II 4 100 4
Objectives :
To enable students to understand
1. Issues in the field of human nutrition and contributions of research towards addressing the same
2. Complementary nutrition strategies for achieving and maintaining health
3. Need and concerns of genetic modification of foods
Units Course Content Periods
Unit I A. Micronutrients -Vitamins: Over view of Classification, digestion, absorption and
transportation; and Current research in the functions, Requirements, deficiency & toxicity;
Assessment of nutritional status of
Fat soluble –A,D,E& K: & Water soluble vitamins (B-Complex vitamins and vitamin C).
B: Interrelationship between vitamins;& vitamins and macronutrients 15
Unit II A: Micronutrients -Minerals : Over view of Classification, digestion, absorption and
transportati on; and Current research in the functions, Requirements, deficiency & toxicity;
and Assessment of nutritional status of
Macro minerals -Na, K, Ca, Phosphorus &Magnesium
Micro minerals -Iron, Iodine, Zinc and fluorine
Trace Minerals - Copper and Selenium
B: Mineral -Mineral interactions; Interrelationship between vitamins & Minerals;
Interrelationship between macro and micronutrients 15
Unit III A: : Nutritional requirements for special conditions - Extreme climatic conditions, High
altitude and space nutrition; Nutrition during natural calamities
B: Complementary Nutrition - Basic and advanced aspects
Classification, Health benefits, Mechanism of action, sources & recommendations of
Prebiotics, Probiotics and Synbiotics -Types, Sources of prebiotics and probiotics,
Health benefits, Regulations
Bioactive Dietary Components , Functional foods, Phytochemicals, Flavonoids,
Phytoestrogens
Meal Replacers , - Classification, Health benefits, Mechanism of action,
Recommendations & concerns 15
References:
Grodd, J.L. and Gropper, S.S. (1999) Advanced Nutrition and human metabolism. Belmount CA Wodworth/ Thomson
learning.
Judith E. Bro wn (1998) Nutrition Now, West/wadsworth International Thomson Pub. Co. Williams, Cand
Devlin, T.J. (1992) Foods nutrition and sports performance E and N Sposs I Ed.
Goodhart R.S.S and Shils, M.E (1998) Modern nutrition in health and disease. Philadelphia Lea and Febiger.
Shils, M.E., Olson, J ., Shike, M. and Roos, C (2003). Modern Nutrition in Health and Disease, 9” edition Williams and
Williams. A Beverly Co. London.
Stipanuk Martha H. 2006 Biochemical, physiological, molecular aspects of human nutrition – Saunders ELSEVIER.
Paul, I, Turner, E.R., Ross, Don – 2006 (2nd ed.) Discovering Nutrition – Jones and Bartlett Publishers – Canada.
Geissler, C., Powers, H (11th ed.) (2005) Human Nutrition ELSEVIER Churchill Livinstone
Zegler, E.E and Filer, L.J. (1996) Present knowledge in nutrition. Wa shington D.C. International Life Sciences Institute
Page 17
Course Code Title Periods/Week/Division Marks Credits
PSHSIA402 Nutritional Therapeutics 4 100 4
Objectives
1. To expose students to the nutritional care process, the role of a nutritionist and the methods employed in
nutrition provision and intervention.
2. To impart knowledge regarding prevalence, etiology, diagnosis, pathophysiology, drug nutrient interactions,
gene – nutrient interactions and medical, nutritional and lifestyle management in differen t disease conditions.
3. To enable students to understand advances in clinical nutrition, emerging modes of therapy and intervention and
ongoing research in the field.
4. To emphasize the role of nutrition in the prevention of chronic disease.
5. All diseases (acut e and chronic) will be discussed with reference to the following topics: -
6. Etiology, risk factors, Diagnosis, classification, pathophysiology.
7. Management –
o Nutritional
o Lifestyle and exercise
o An overview of medical, surgical and other interventions(wherever applicable)
8. Drug – nutrient and gene - nutrient interactions
9. Advances and trends in research in the disease conditions.
10. Available supplements and nutraceuticals
Unit Content Periods
Unit I Renal Diseases
Tests for renal function
Glomerulonephritis
Nephrotic Syndrome
Acute Renal failure
Chronic Renal failure and ESRD
Dialysis – Haemo, Peritoneal and CAPD
Renal Transplant
Nephrolithiasis 15
Unit II Nutritional Management of
PEM
Nutritional Anaemias
Low immunity and infections
o General Principles
o Tuberculosis
o HIV / AIDS
o Typhoid
Respiratory diseases
o COPD
o Asthma
o Cystic Fibrosis 15
Unit III Principles of Nutritional Therapy in the management of the following:
Inborn errors of metabolism
o Principles of genetic disease management
o Phenylketonuria
o Tyrosinaemia
o Alkaptonuria
o Maple Syrup Urine Disease
o Galactosaemia
Nutrition in Neurological and Psychiatric Disease
o Nutritional causes for neurological disorders
o Senility
o Alzheimer’s and Parkinson’s disease
o Epilepsy
o Cerebral Palsy
o Schizophrenia and Psychosis
Management of conditions related to the loss of nerve function – stroke and paralysis
Nutrition for bone health and disease
o Vitamin D deficiency
o Osteomalacia
o Osteoporosis. 15
Page 18
References
Barrer. K. (2007) Basic Nutrition Counselling Skill Development. Wadsworth Pub. Co.
Bendich. A. and Deckelbaum, R. (eds). (1997) Preventive Nutrition :The Comprehensive Guide for Health
Professionals. Humana Press Inc. New Jersey.
Briony, T. (ed). (1994). (2007 ). Manual of Dietetic Practice .2nd ed. Blackwell Scientific Publication. Oxford.
British Nutrition Foundation. (1999). Obesity . Blackwell Science Inc.Oxford.
Brown. J. E. and Isaacs, J. (2011). Nutrition through the Lifecycle . Wadsworth Cengage Learning. Australia.
Cataldo, C.B., De Bruyne, L.K. and Whitney, E.N. (1999). Nutrition and Diet Therapy -Principles and Practice. 5th ed.
Wadsworth Publishing Co. USA.
Gable. J. (1997) Counselling skills for Dietitians . Blackwell Science Ltd. Oxford.
Garrow. J.S. and James, W. P.T. (1993). Human Nutrition and Dietetics . 9th ed., Churchill Livingstone .New York..
Gibney, M. J.(ed). (2005). Clinical Nutrition . Blackwell Publishing Co. Oxford.
Gopalan C. (2000). Nutritive Value of Indian Foods . NIN ICMR Pub.
ICMR Pub. (2012). Nutrient Requirement and Recommended Dietary Allowances for Indians
Jamison.J. (2003). Clinical Guide to Nutrition and Dietary Supplements in Disease Management , Churchill –
Livingstone Pub.
Jeejeebhoy et al. (1988). Nutrition and Metabolism in Patient Car e W. B. Saunders CO.
Joel B. Mason. (2003). Biomarkers of Nutrient Exposure and Status in One -Carbon (Methyl) Metabolism1.Journal of
Nutrition 2003.pdf. jn.nutrition.org/content/132/12/3563.
King K. (2003). Nutrition Therapy 2nd Ed. Texas: Helm Publishing.
Lee. R.D. (2003 ). Nutritional Assessment 3rd ed. M c Graw Hill Pub.
Mahan.L.K.,Escott -Stump and Raymond,J.L. (2012). Krause’s Food and the Nutrition Care Process . 13th ed. Elsevier.
Missouri.
McCormic.D. (1999). Annual Review of Nutrition vol 19 &20. Annu al Reviews, California.
Medeiros D. and Wildman R. (2011). Advanced Human Nutrition. Jones & Bartlett Publishers.
Peckenpaugh.N. (2003 ) Nutrition Essentials and Diet Therapy . 9th ed. Saunders Pub Co.
Ross, A. C., Caballero, B., Cousins, R.J., Tucker, K.L. and Ziegler, T.R. (eds.).(2014). Modern Nutrition in Health and
Disease. 11th ed. Lippincott Williams and Wilkins. Philadelphia.
Rolfes, S.R., Pinna, K. and Whitney, E. (2006). Understanding Normal and Clinical Nutrition. 7th ed. Thomson
Wadsworth. USA.
Sauberlich .H (1999). Laboratory Tests for the Assessment of Nutritional Status 2nd ed. CRC Press
Shills. M. (2006). Modern Nutrition in Health and Disease .10th ed. Lippincot William and Wilkins.
Whitney.C. (2006). Understanding Normal and Clinical Nutrition . Wadsworth publication
Journals
American Journal of Clinical Nutrition
Journal of American Dietetic Association.
Nutrition Revi
Page 19
Objectives
1. To impart knowledge related to the concept and the process of Public Health Nutrition.
2. To increase awareness about current and emerging issues in Public Health Nutrition.
3. To apply the knowledge to solve nutrition related health problems.
4. To understand and critically evaluate the impact of research on the practice of Public health Nutrition
Units Course Content Periods
Unit 1 An overview of Public health Nutrition
Definitions of Public Health and Public Health Nutrition.
Overview of Public Health Nutrition Landscape -with special reference to India.
The Public health nutrition cycle -7Steps.
Public Health Nutrition strategies for Intervention at the Ecological level - Key
Principles, Intervention. Guidelines for using the ecological approach to design
nutrition interventions, Ecological interventions to change eating habits.
Public Health Nutrition strategies for Intervention at the Individual level -
Possible approaches, Theoretical models for behaviour change, Key steps involved
in planning, implementing and ev aluating an intervention 15
Unit II Dietary Guidelines
Dietary goals versus dietary guidelines.
Quantitative and Qualitative dietary guidelines.
Steps involved in devising dietary guidelines.
Food Choice
Population issues affecting food choice.
Individual issues affecting food choice.
Assessment of Nutritional Status in Individuals and Populations.
New -born care, child survival, Child Undernutrition and nutritional status of women
and Children.
Breast feeding and complementary feeding for Infants and youn g children -issues
and current status. Strategies to reach under two.
PEM among children. -Medium Acute Malnutrition, Severe Acute Malnutrition in
children and their management.
Measuring under nutrition and over nutrition in children.
Dual nutrition burden in women: causes, consequences and control measures.
Interventions to improve dietary intake and nutritional status in women.
Unit III Public health Issues -Study of the following with greater emphasis to the current Indian
context.
Nutrition and Reproductive health
Maternal nutrition, Intrauterine Growth Retardation (IUGR)andfoetal outcome.
Geriatric Nutrition and Common health problems.
Public Health Impact of Obesity -Obesity as a determinant of mortality and
morbidity
Micro nutrient deficiency .
Hidden Hunger
Vitamin A deficiency.
Vitamin D deficiency
Iodine Deficiency Disorders.
Iron deficiency and anaemia
Zinc Deficiency
HIV and macronutrients and micronutrient nutrition
Public Health Nutrition strategies related non -communicable chronic disorders -
Prevalence of non -communicable diseases at global and national level
Prevention and Control of NCDs
Cancers
Diabetes
Hypertension.
CVD
Nutrition –Health education and communication for behaviouralchange. Techniques and
Methodologies.
Research Met hods used in Public health nutrition: critical Factors -Case Studies. 15
Course Code Title Periods/Week/Division Marks Credits
PSHSIA403 Public Health Nutrition 4 100 4
Page 20
References:
Gibney, M.J. Margetts, B.M., Kearney, J.M. and Arab, L. (2012). Public health Nutrition . The Nutrition
Society Blackwell Publishing Company,. Oxford.,Kent,UK
Jelliffe , D.B. (1966). The Assessment of the Nutritional Status of the community , WHO Geneva.
Lee, R.D. and Nieman, D.C. (2003). Nutritional Assessment 3rd Ed. McGraw – Hill Higher education. NewYork.
Nutrient Requirements and Recommended Dietary Allowances for In dians, ‘A Report of The Expert Group of Indian
Council of Medical Research’. (2013 ) ICMR.
Sachdev, H.P.S. and Choudhary, P (eds). (1994). Nutrition in Children -Developing country Concerns , B.I.Publications
Pvt. Ltd. New Delhi.
Sainani, G.S. (ed -in-chief) ( 1992 ), A.P.I. textbook of Medicine 5th ed. Association of Physicians of India
Mumbai.
Sheila ChanderVir (ed)(2011) Public Health Nutrition in Developing countries –Part I & Part II
Woodhead Publishing India Pvt. Ltd,New Delhi
Page 21
Objectives:
1. To understand the relevance and applications of models and influencing factors of food choices and eating behavior.
2. To understand the applications of food psychology for health, disease prevention and product development.
3. To study perceptions and factors influencing food choices from the point of view of the food consumer.
Unit Course Content Periods
Unit I The psychology of food choices and eating behavior
Models of food choice
Influences on food choice
Biological
• Genetic influences on energy and nutrient intake
• Neurobiology of food intake
Social and psychological models of food choice
• Role of family and peers
• Food and Culture
• Mood ,emotions and food choice
• Food cravings and addiction
• Food Rewards
Influences of Media on food choice
Food choices across the life span.
Food product development and marketing ideas based on factors affecting choice of
foods.
Unit II Applications of food psychology for health maintenance and disease prevention
Strategies to change dietary behavior
• Optimisim and intention
• Strategic automisation
Using stages of change model to change dietary behavior
Applications of food psychology in pediatric population
• Ingestive homeostasis
• Early and conditioned food preferences
• Development of human flavor preferences
• Taste aversion
• Role of experience in in the development of child’s eating behavior.
Alcohol and tobacco use and abuse
Role of stress in choosing foods
Behavior modification stra tegies to influence food and nutrition choices in disease
conditions.
• Obesity - Behavioural phenotype in obesity, mindful eating
• Diabetes
• Allergies
• Cancer
Theory of planned behavior and healthy eating
Food product development and marketing ideas based on applications of food
psychology for health maintenance and disease prevention.
Unit III Psychology of the food and nutrition consumer
The psychology of the food shopper
• Cues in consumer perception and acceptance of food product
• Factors affecting food purchase
• Food quality and consumer expectations
• Packaging and labeling based on the psychology of the consumer
• Ethnic ,religious and economic influences on food choice of the consumer
• Consumer perception of processed foods ,supplements, organic and genetic ally
modified foods
Food trends and the changing consumer
• Consumer attitudes to health
• Factors affecting the consumers healthy food choices
• Ecological consciousness and sustainability with regard food consumption
Environmental influences in food purchase.
Encouraging ethical and sustainable food consumption.
Food product development and marketing to positively impact nutrition status.
Course Code Title Periods/Week/Division Marks Credits
PSHSIA404 Food Psychology 4 100 4
Page 22
References:
Booth D.A.(1994).The Psychology of Nutrition, Taylor and Francis, UK.
Committee on Examination of the Adequacy of Food Resources and SNAP Allotments; Food andNutrition
Board; Committee on National Statistics; Institute of Medicine; National Research Council.
Editors: Caswell J. and Yaktine a..(2013).Supplemental Nutrition Assistance Program -Examining theEvidence to
Define Benefit Adequacy, National Academies Press (US); Washington (DC).
Conner M and Armitage J.(2002).The social psychology of food, Open University Press, Mc –Graw Hill
Education, UK.
Institute of Medicine; Food and Nutrition Board; Board on Children, Youth, and Families;
Committee on Food Marketing and the Diets of Children and Youth; McGinnis M, Gootman J., andKraak V.
Editors.(2006). Food Marketing to Children and Youth - Threat or Opportunity? NationalAcade mic
Press.DOI: https://doi.org/10.17226/11514 . https://www.nap.edu/read/11514
Layman B.(2012),A Psychology of Food -More Than a Matter of Tastes, Springer,Kindle Edition.
Mayer E.(2016).The Mind -Gut Connection: How the Hidden Conversation Within Our Bodies Impacts Our Mood, Our
Choices, and Our Overall Health,Harper Collins Publishers.
Mendes R. and Dias E.(2011).Health Protection, Health Promotion, and Disease Prevention at the Workplace, Oxford
Univ ersity Press. DOI:10.1093/acprof:oso/9780195380002.003.0018
Ogden J.(2011).The Psychology of Eating: From Healthy to Disordered Behavior. John Wiley & Sons Stuckey
B.(2012). Taste What You're Missing: The Passionate Eater's Guide to Why Good Fo od Tastes Good, Simon
and Schuster Inc, New york.
Rankin S.H., Stallings K.D. and London F.(2005) Patient Education in Health and Illness, Lippincott
Williams & Wilkins, Philadelphia.
Shepherd R. and Raats M. (2010).The Psychology of Food Choice, T he Centre for Agriculture and Bioscience
International (CABI), Wallingford, England.
www.newbooks -services.de/MediaFiles/Texts/7/9781107011007_Intro_001.pdf
www.jblearning.com/samples/0763743828/43828_CH05_LO_5183.pdf
www.eolss.net/sample -chapters/c04/e6 - 27-01- 02.pdf
www.emro.who.int/dsaf/EMRPUB_2012_EN_1362.pdf
Page 23
Course Code Title Periods/Week/Division Marks Credits
PSHSIAP401 Research Dissertation 4 100 4
Objectives:
1. To encourage students to work in conjunction with relevant industries, institutes, hospitals, schools, etc.
2. To assist students in developing general research skills as well as research skills specific to their specialization.
3. To encourage students to adopt best practices in research.
4. To facilitate students in comp leting laboratory work/product development/data collection/data entry/data analysis,
and writing the remaining three chapters of the dissertation (Results, Discussion, Summary).
5. To support students to complete and submit the dissertation for the viva voce examination, integrate feedback, submit
the final copy of the dissertation, and write a research paper using the findings of their research .
Course Content Periods
Unit I Completing Laboratory Work/Product Development/ Data Collection
Completing Data Entry and Preliminary Analyses
-Entering all data; checking for data entry errors; running preliminary analyses.
Analyzing Data and Reporting Results
-Analyzing data; interpreting findings; reporting results in figures/tables and text using
scientific prot ocol; writing the third chapter of the dissertation, namely, the Results , by
research objectives/ questions/hypotheses; orally presenting the results and integrating
feedback. 15
Unit II Discussing Findings and Write Results and Discussions
Corroborating own findings with those in previous research and theory
-Explaining findings using relevant literature and communication with experts
-Discussing implications of findings for practice/ industry/family/society
Suggesting recommendations for future research; writing the fourth chapter of the
dissertation, namely, the Discussion , using appropriate scientific protocol 15
Unit III Summarizing Findings and Completing the Writing of the Dissertation
Writing the fift h chapter of the dissertation, namely, the Summary ; writing the abstract;
revising previous chapters as necessary; completing all other relevant work for the
dissertation (e.g., reference list, appendices, table of contents, and list of
figures/tables); su bmitting the dissertation for the viva voce examination.
Submission and Oral Defense; Writing of the Research Paper
Orally defending the dissertation; integrating feedback into the final document;
submitting the completed dissertation (hard copy and soft c opy).
Using the dissertation to write a research paper; submitting the research paper (hard
copy and soft copy)/ Present the findings at Avishkar/Indian Science Congress or any
other Conference 15
Page 24
Objectives
1. To provide a detailed practical aspect to the clinical conditions studied in theory
2. To enable students to:
• Analyse the given case
• Obtain a nutritional diagnosis
• Propose a nutrition plan for the patient
• Prepare the selected meal
• Evaluate the suggested diet plans
Units Contents Periods
Unit I Assignment presentation of Nutritional Care Protocol
GI diseases (Planning and Preparation)
Esophagitis
Gastritis and peptic ulcers
Gluten induced enteropathy
Lactose intolerance
Inflammatory bowel disease
Short bowel syndrome
Irritable bowel syndrome
Diverticulitis
Haemorrhoids
Diseases of the Liver Gall bladder and Pancreas (Planning and Preparation)
Hepatitis
Cirrhosis
Encephalopath y
Gallbladder disease
Chronic Pancreatitis
Wilson’s disease 15
Unit II Disease of the Kidney (Planning and Preparation)
Glomerular Nephritis, Nephritic syndrome
Acute Renal Failure, Chronic Renal Failure
Haemodialysis, Peritoneal Dialysis
Renal Transplant, Renal Calculi
Cancer Therapy (Planning and Preparation)
Patients on chemotherapy, Patients on Radiation
Head and Neck Cancer, GI Cancers
Bone Health and Bone Joint Disease (Planning and Preparation)
Bone Health
Osteoporosis, Osteoarthritis
Gout , Rheumatoid arthritis 15
Unit III Infections (Planning and Preparation)
HIV
Tuberculosis
Malaria, Dengue
Food Borne Infection
Haematological Conditions (Planning and Preparation / Presentation) 15
References
Gibney, J.M.,(2005). Clinical Nutrition Blackwell Publishing House.
King, K. (2003). Nutrition Therapy 2nd ed. Helm Publishing,Texas
Bendich,A (1997). Preventive Nutrition Humana Press
Peckenpaugh, N (2003). Nutrition Essentials and Diet Therapy . 9th ed. Saunders Pub Co.
Blackwell Scientific Pub lication (1994). Manual Of Dietetic Practice. 2nd ed.
Brown, J. (2002). Nutrition Through The Lifecycle . Wadsworth Pub Co.
Jamison, J. (2003). Clinical Guide To Nutrition and Dietary Supplements in Disease Management Churchill –
Livingstone Pub.
Jeejeebhoy, et al (1988). Nutrition and Metabolism in Patient Care W.B.Saunders CO.
Lee, R.D. (2003). Nutritional Assessment 3rd ed. M c Graw Hill Pub.
Mahan, K. L. (2008). Krause’s Food and Nutrition Therapy Saunders Pub.
Garrow, J.S (1993). Human Nutrition and Diet etics 9th ed.Churchill Livingstone Pub.
Shills, M. (2006). Modern Nutrition in Health and Disease .10th ed.Lippincot William and Wilkins Course Code Title Periods/Week/Division Marks Credits
PSHSIAP402 Therapeutic Dietetics -II 4 100 2
Page 25
ICMR Pub. (2000). Nutrient Requirement and Recommended Dietary Allowances for Indians
Gopalan .C. (2000). Nutritive Value of Indian Foods . NIN ICMR Pub.
Whitney .C. (2006) Understanding Normal and Clinical Nutrition . Wadsworth publication
Sauberlich .H (1999) Laboratory Tests for the Assessment of Nutritional Status 2nd ed. CRC Press
Page 26
Objectives
1. To have students learn about alternative health strategies and therapies through engagement in participatory
workshops.
Units Contents Periods
Unit I Organising and participating in workshops that teach Eastern alternative health strategies
and therapies such as the following:
Yoga
Mindfulness and meditation
Ayurveda
Energy healing
Laughter therapy
Acupuncture / acupressure
Any other 15
Unit II Organising and participating in workshops that teach Western alternative health strategies
and therapies such as the following:
Music therapy
Dance therapy
Art-based therapy
Nature therapy
Hypnotherapy
NLP
Any other 15
At the end of term, students are required to submit a soft copy and hard -bound report to the college which will be
graded and a viva -voce will also be conducted
Note: Common paper with the Department of Human Development and Department of Textile and Fash ion
Technology.
Course Code Title Periods/Week/Division Marks Credits
PSHSIAP403 Alternative Health Strategies and
Therapies 2 50 2
Page 27
Examination Scheme for MSc Home Science:
Part A: Theory Papers
All theory papers of 100 marks are to be evaluated in two parts.
INTERNALS : 40 marks . This comprises 30 marks for a project, 5 marks for class participation,
and 5 marks for the extent to which the student was a responsible learner. See Table below:
One seminar presentation based on the curriculum in the college,
assessed by the teach er of the institution teaching PG learners /
Publication of a research paper/ Presentation of a research paper in
seminar or conference.
A. Selection of the topic, introduction, write up, references ‐ 15 marks.
B. Presentation with the use of ICT ‐ 15 mark s.
Other exercises of equal weightage can also constitute the project: For
example, conducting interviews or assessments based on the topics in
the curriculum; or reflective writing exercises on topics relevant to the
curriculum; or product designing.
30 Marks
Active participation in routine class instructional deliveries 05 Marks
Overall conduct as a responsible learner, communication and leadership
qualities in organizing related academic activities 05 Marks
SEMESTER -END EXAMINATION : 60 marks. The semester -end question paper is for 2 ½
hours. The semester -end examination question paper has to be set with limited choice within each
set of questions.
For all four unit syllabi, the question paper must have five sets of questions of 12 marks each; each
of the five questions is compulsory, with options within each question:
Question 1, carrying 12 marks, has a set of sub -questions from Unit I. Possible sub -
questions include the following formats: Answer any 2 sub -questions out of 3, or any 3 out of
5, or any 4 out of 6.
Question 2, carrying 12 marks, has a set of sub -questions from Unit II. Possible sub -
questions include the following formats: Answer any 2 sub -questions out of 3, or any 3 out of
5, or any 4 out of 6.
Question 3, carrying 12 marks, has a set of sub -questions from Unit III. Possible sub -
questions include the following formats: Answer any 2 sub -questions out of 3, or any 3 out of
5, or any 4 out of 6. (Format may be modified for a lengthier statistics sum.)
Question 4, carrying 12 m arks, has a set of sub -questions from Unit IV. Possible sub -
questions include the following formats: Answer any 2 sub -questions out of 3, or any 3 out of
5, or any 4 out of 6. (Format may be modified for a lengthier statistics sum.)
Page 28
Question 5, carrying 12 marks, has a set of sub -questions from Units I, II, III, and IV.
Possible sub -questions include the following formats: Answer any 2 sub -questions out of 3,
or any 3 out of 5, or any 4 out of 6.
Total Marks/
Duration Internal
Assessment Semester End
Exams Pattern
Theory Papers 100 marks/
2 ½ hours 40 60 Q 1.(12 marks) - Unit 1
Q 2.(12 marks) - Unit 2
Q 3.(12 marks) - Unit 3
Q 4.(12 marks) - Unit 4
Q 5.(12 marks) - Units 1, 2, 3, 4,
& 5
For all three unit syllabi, the question paper must have four sets of questions of 15 marks each; each
of the four questions is compulsory, with options within each question:
Question 1, carrying 15 marks, has a set of sub -questions from Unit I. Possible sub-
questions include the following formats: Answer any 2 sub -questions out of 3, or any 3 out of
5, or any 5 out of 8.
Question 2, carrying 15 marks, has a set of sub -questions from Unit II. Possible sub -
questions include the following formats: Answer a ny 2 sub -questions out of 3, or any 3 out of
5, or any 5 out of 8. (Format may be modified for a lengthier statistics sum.)
Question 3, carrying 15 marks, has a set of sub -questions from Unit III. Possible sub -
questions include the following formats: Ans wer any 2 sub -questions out of 3, or any 3 out of
5, or any 5 out of 8. (Format may be modified for a lengthier statistics sum.)
Question 4, carrying 15 marks, has a set of sub -questions from Units I, II, & III. Possible
sub-questions include the followi ng formats: Answer any 2 sub -questions out of 3, or any 3
out of 5, or any 5 out of 8.
Total Marks/
Duration Internal
Assessment Semester End
Exams Pattern
Theory Papers 100 marks/
2 and ½ hours 40 60 Q 1.(15 marks) - Unit 1
Q 2.(15 marks) - Unit 2
Q 3.(15 marks) - Unit 3
Q 4.(15 marks) - Units 1, 2 and 3
Page 29
Part B: Practical Papers
Each Practical Paper of 50 marks will be evaluated in a semester -end examination of 50 marks.
There are no internal marks for these practical papers. The semester -end examination is of 3 ½
hours.
Dissertation carries 100 marks in each of Semesters III and IV. Of these 100 marks, 50 marks are to
be scored by the guide (25 marks for execution of the project/process & 25 marks for the final
outcome of the project ), and 50 marks by the referee(s) on the day of the viva -voce examination (25
marks for the written submission & 25 marks for the viva).
Total Marks/
Duration Internal
Assessment Semester End
Exams Pattern
Practical Paper 50 marks/
3 ½ hours - 50 -