एम.ए. (I सेमेस्टर)
गृह विज्ञान - प्रथम प्रश्नपत्र
उच्चतर पोषण एवं संस्थागत प्रबन्धन
M.A. (I Semester)
HOME SCIENCE Paper I
ADVANCED NUTRITION AND INSTITUTIONAL MANAGEMENT

SYLLABUS

Unit - I

Recommended dietary allowances Meaning, Importance, uses and basis for the ICMR dietary allowances guidelines, Reference man and Reference women

NUTRIENTS : MICRO AND MACRO

CARBOHYDRATES : Sources, classification, function, deficiency diseases, brief idea about Metabolism of Glucose, elementary idea about Glycolysis, Gluconeogenesis and Glycemic Index of Food, Elementanry idea of regulation of Blood Sugar Level. PROTIENS: Sources, classification, function, deficiency diseases, protein digestion and elementary idea about meaning and assessment of protein quality

LIPIDS : Sources, classification, function, deficiency diseases and digestion of fat brief idea about saturated and fat,brief polyunsaturated fatty acids

VITAMINS and MINERALS : sources, classification, functions, deficiencies and toxicity, Trace minerals: Iron and Zinc, Major Elements - Calcuim, Phaspharus, Zinc, Iodine.

DIETARY FIBER : Sources and Nutritional significance.

Unit - II

FOOD PREPERATION: Methods and their effects on Nutritional values of food and prevention of nutrient losses during cooking, enhancement of nutritional value during cooking.

Meal planning: Principles involved in planning Menus

Unit - III

Concept - definition of catering services in various institutions

Types of Food services-Hospital, schools, industrial canteens, travel catering etc

Unit-IV

Type of Menu - Cyclic, Ala-a-Carte, Table-d-hote, Buffet etc.

Serving meals for large groups and its management - Hostel, Canteen, Hospital, Railways and Airlines, ships etc.

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