Specialization - I : Clinical Nutrition and Dietetics Papers are given. with Subject paper code A. Specialization -II :

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1 Specialization - I : Clinical Nutrition and Dietetics Papers are given with Subject paper code A. Specialization -II : Food Science and Quality Control Papers are given with Subject paper code B.

2 (DFN21A) ASSIGNMENT-1, DEC FOODS AND NUTRITIONAL SCIENCES PAPER - I : NUTRITIONAL THROGH LIFE CYCLE 1. Explain interrelation of socio-cultural and economic aspects and their impact on nutritional well being in the individual, family, country and National contexts. 2. Write about effects of outcome pregnancy. 3. Describe composition of breast milk. 4. Define weaning? Explain weaning foods? Advantages and disadvantages of weaning foods. 5. Explain the impact of macro and micro nutrients on the nutrition and health status of school going children. 6. Adolescent food habits and nutrient requirement. 7. Specific nutritional problem of adults. 8. Physiological and bio-chemical changes during ageing.

3 ASSIGNMENT-2, DEC FOODS AND NUTRITIONAL SCIENCES PAPER - I : NUTRITIONAL THROGH LIFE CYCLE (DFN21A) 1. Write the factors to be considered in planning a menu. 2. Explain the importance of nutrition during pregnancy. 3. State the nutritional requirements during lactation. Justify the need for increased nutrients. 4. Benefits of breast feeding and commercial weaning foods. 5. Explain the effect of under nutrition, malnutrition and infection on growth and development of the preschool children. 6. How do Nutritional needs of Astronauts vary from others? 7. Plan a diet for on Adolescent girl suffering from Nutritional Anemia and Discuss the Nutrients. 8. Explain the process of Ageing and state the changes in nutrients requirements with advancing Age.

4 ASSIGNMENT-1, DEC FOODS AND NUTRITIONAL SCIENCES PAPER - II : NUTRITIONAL ASSESSMENT TECHNIQUES (DFN22A) 1. What is Nutritional surveillance? Explain the key indicators of successful nutrition surveillance programme. 2. What do you mean by Clinical Assessment? Discuss the clinical signs and symptoms of various nutritional disorders. 3. Define Nutritional Anthropometry and explain the uses and common measurements used in Nutritional Anthropometry. 4. Explain the various methods employed to assess the dietary intakes of individuals. 5. Explain qualitative diet surveys. 6. Write in detail about MUAC, ABCD techniques. 7. Biochemical assessments for major nutritional disorders. 8. Guidelines for interpretation of growth charts.

5 ASSIGNMENT-2, DEC FOODS AND NUTRITIONAL SCIENCES PAPER - II : NUTRITIONAL ASSESSMENT TECHNIQUES (DFN22A) 1. Discuss clinical assessment methods in identification of Nutritional problems of public health implication. 2. Write in detail about direct and indirect methods of assessment of Nutritional status. 3. Food Balance sheets. Dietary score and weighment method. 4. How to assess the age using local events calendar. 5. Interpretation of dietary data 6. Explain Biochemical methods used to assess the B-complex group of vitamins. 7. Merits and limitation of use of biochemical methods. 8. Clinical assessment of nutritional status and diagnosis of sign of relation to various nutrient deficiencies.

6 (DFN23A) ASSIGNMENT-1, DEC FOODS AND NUTRITIONAL SCIENCES PAPER - III : CLINICAL NUTRITION AND DIETETICS 1. Definition and origin and history of dietetics. 2. Qualifications and responsibilities of dietician. 3. Basic principles of planning healthy diet. Regulation of food, intake-the mechanism of hunger and satisfy. 4. Interrelation between food, nutrition and health. 5. Write in detail about etiology, physiological and metabolic changes in obesity. 6. Define food allergy? Types of food allergens and dietary management. 7. Write in detail about etiology, dietary modifications for peptic ulcer patient. 8. Liver cirrhosis. Path physiology and dietary management.

7 ASSIGNMENT-2, DEC FOODS AND NUTRITIONAL SCIENCES PAPER - III : CLINICAL NUTRITION AND DIETETICS (DFN23A) 1. Definition IDA? Membership and registration board of IDA. 2. Classifications and code of ethics of dietician. 3. Principles of therapeutic diets. Factors to be considered in therapeutic diets 4. Explain underweight. Complications and dietary modification for underweight. 5. Write in detail about etiology, dietary management and metabolic changes in food intolerance. 6. Define dyspepsia and gastritis? Give dietary management. 7. Write in detail about etiology, dietary modifications for malabsorbtion syndrome and sprue. 8. Path physiology and dietary management for pancreatitis.

8 ASSIGNMENT-1, DEC FOODS AND NUTRITIONAL SCIENCES PAPER - IV : DIET THERAPY AND COUNSELING (DFN24A) 1. Define nutritional counseling? Describe nutritional care process. 2. Write about methods and techniques of diet counseling for obesity people. 3. How will you judge the success of diet counseling given to a diabetic woman? 4. Give counseling for hypertension patient. 5. Give counseling for myocardial infarction. 6. How to counsel a patient with nephritic syndrome. 7. Nutritional counseling for renal calculi. 8. Diet counseling for HIV and AIDS.

9 ASSIGNMENT-2, DEC FOODS AND NUTRITIONAL SCIENCES PAPER - IV : DIET THERAPY AND COUNSELING (DFN24A) 1. Write about nutrition support systems. 2. Write in detail about febrile conditions and dietary management for febrile conditions. 3. Types of diabetes mellitus. Complications and metabolic changes in NIDDM. 4. Describe etiology, physiological changes and dietary management for congective heart failure. 5. Atherosclerosis. 6. Nutritional cancer. 7. Nephritis (acute and chronic). 8. Dietary management for tuberculosis.

10 Specialization -II : Food Science and Quality Control Papers are given with Subject paper code B.

11 (DFN21B) ASSIGNMENT-1, DEC FOODS AND NUTRITIONAL SCIENCES (BRANCH II) PAPER - I : FOOD CHEMISTRY AND CHEMICAL ANALYSIS OF FOODS 1. Explain structure of water, types if water and properties of water in different food systems. 2. Differentiate between true, colloidal solutions and suspensions. 3. Name the different types of starches. How they differ in physical and chemical structure and properties? 4. Discuss the physical and chemical changes in processing of proteins. 5. Write about free fatty acids, shortening power of fats and interesterification. 6. Post harvesting changes in fruits and vegetables. 7. Explain about water soluble plant pigments. 8. Name the food enzymes. Give their functions and beneficial effects on food quality.

12 (DFN21B) ASSIGNMENT-2, DEC-2013 FOODS AND NUTRITIONAL SCIENCES (BRANCH II) PAPER - I: FOOD CHEMISTRY AND CHEMICAL ANALYSIS OF FOODS 1. Write about physic chemical principles with special reference to food. 2. Water activity. 3. Write about method of extraction of starch. 4. Explain the proteins of wheat and its importance in the preparation of flour products. 5. Define rancidity? Explain types of rancidity. 6. What is browning? How does it take place in fruits and vegetables? 7. Explain flame photometer. 8. Describe HPLC.

13 (DFN22B) ASSIGNMENT-1, DEC-2013 FOODS AND NUTRITIONAL SCIENCES (BRANCH II) PAPER - II: EXPERIMENTAL FOODS Maximum: 20 MARKS 1. Explain the classification of basic five food groups. 2. Describe common objectives methods used in evaluating foods. 3. Elucidate the factors affecting the quality of meat and fish. 4. Explain the process and method of making different types of cheese. 5. Define rancidity. And explain the types of rancidity with examples. 6. Explain the role of flour proteins in determining baking quality. 7. Enumerate the different chemical and physical properties of milk. 8. Describe the factors affecting the quality of pulse products.

14 (DFN22B) ASSIGNMENT-2, DEC-2013 FOODS AND NUTRITIONAL SCIENCES (BRANCH II) PAPER - II: EXPERIMENTAL FOODS Maximum: 20 MARKS 1. Describe the stages of sugar cookery with examples. Explain the factors influencing crystallization of sugar. 2. Explain the mechanism of Non-Enzymatic and enzymatic browning. 3. Discuss in detail about sensory evaluation. 4. Meat-post-mortem changes. 5. Preparation of mayonnaise. 6. Describe plant pigments and list the factors affecting the quality of fruits adding a note on the effect of enzymes and pectic substance on texture and palatability of fruits. 7. Properties of egg protein and their uses in egg preparation. 8. Effects soaking, germination and fermentation on pulses.

15 (DFN23B) ASSIGNMENT-1, DEC-2013 FOODS AND NUTRITIONAL SCIENCES (BRANCH II) PAPER - III: FOOD MICROBIOLOGY AND TOXICOLOGY Maximum: 20 MARKS Answer ALL questions 1. Discuss in detail about intrinsic and extrinsic factors affecting growth of micro organisms. 2. How to spoil micro organisms Meat and meat products, canned foods, Eggs and Vegetables and fruits. 3. Physiochemical factors influencing destruction of micro organisms. 4. Factors associated with contamination during processing and preservation. 5. Classification of toxic agents. 6. Explain the characteristics of exposure and evolution of toxicity. 7. Fungal toxins and Micro organism. 8. How do you determine toxicants in foods?

16 (DFN23B) ASSIGNMENT-2, DEC-2013 FOODS AND NUTRITIONAL SCIENCES (BRANCH II) PAPER - III: FOOD MICROBIOLOGY AND TOXICOLOGY Maximum: 20 MARKS Answer ALL questions 1. Write the basic principles of food spoilages. Explain. 2. What is foods safety? Write the risks associated with chemical residues in foods? 3. Factors relating to destruction of food enzymes. 4. Characteristics and identification of different microorganisms. 5. Natural toxins in Animal food stuffs. 6. Explain Natural sources and chemistry of Food Allergens. 7. Discuss food sensitive issues related to sulfites in foods. 8. Heavy metals and their impact on health.

17 ASSIGNMENT-1, DEC-2013 FOODS AND NUTRITIONAL SCIENCES (BRANCH II) PAPER - IV: FOOD SAFETY AND QULITY ASSURANCE Maximum: 20 MARKS Answer ALL questions (DFN24B) 1. Explain terms and definition of food quality assurance. 2. What is food safety? Write the risks associated with chemical residues in foods? 3. Explain in detail about the regulations of food safety programmes. 4. HACCP. 5. GAP. 6. Physical hazards in foods. 7. Food adulterants. 8. ISO 9000.

18 (DFN24B) ASSIGNMENT-2, DEC-2013 FOODS AND NUTRITIONAL SCIENCES (BRANCH II) PAPER - IV: FOOD SAFETY AND QULITY ASSURANCE Maximum: 20 MARKS Answer ALL questions 1. Scope of food quality and safety. 2. Food safety systems. 3. Food additives. 4. Chemical hazards in foods. 5. Quality systems to food industry. 6. Quality programmes to food industry. 7. Microbiological hazards in foods. 8. Chronology of food safety.

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