Master of Science in Dietetics and Food Service Management
[M.Sc. (DFSM)]
Applied Physiology (MFN-001) – 4 Credits
Unit 1 : Introduction to Physiology
Unit 2 : Cell and Blood
Unit 3 : The Immune System
Unit 4 : Cardiovascular System
Unit 5 : Respiration
Unit 6 : Physiology of Gastrointestinal System
Unit 7 : Physiology of Renal System
Unit 8 : Maintenance of Body Homeostasis
Unit 9 : Nervous System
Unit 10 : Special Senses
Unit 11 : Physiology of the Endocrine System
Unit 12 : The Reproductive System
Nutritional Biochemistry (MFN-002) – 4 Credits
Unit 1 : Carbohydrates
Unit 2 : Lipids and Proteins
Unit 3 : Vitamins
Unit 4 : Enzymes and Coenzymes
Unit 5 : Digestion, absorption and transport of Carbohydrates, Lipid and Proteins
Unit 6 : Carbohydrate Metabolism
Unit 7 : Lipid Metabolism
Unit 8 : Protein and Nucleic Acid Metabolism
Unit 9 : Antioxidants
Unit 10 : Vitamins and Minerals
Unit 11 : Hormones
Unit 12 : Inborn Errors of Metabolism
Practical manual (MFNL-002)
Food Microbiology and Safety (MFN-003) – 4 Credits
Unit 1 : Microbiology of Foods
Unit 2 : Food Safety – Basic Concept
Unit 3 : Occurrence and Growth of Microorganisms in Foods
Unit 4 : Food Spoilage
Unit 5 : Food Hazards of Microbial Origin
Unit 6 : Food Contaminants
Unit 7 : Food Additives
Unit 8 : Food Adulteration
Unit 9 : Food Safety in Food Service Establishment and Other Food Areas
Unit 10 : Hygiene and Sanitation in Food Service Establishments
Unit 11 : Food Packaging
Unit 12 : Risk Analysis
Unit 13 : HACCP – A Food Safety Assurance System
Unit 14 : Food Regulations – Standards and Quality Control
Practical manual (MFNL-003)
Advance Nutrition (MFN-004) – 6 Credits
Unit 1 : Understanding Nutrition
Unit 2 : Energy
Unit 3 : Carbohydrates
Unit 4 : Proteins
Unit 5 : Lipids
Unit 6 : Water
Unit 7 : Vitamins (Fat Soluble) - Vitamin A, D, E and K.
Unit 8 : Vitamins (Water Soluble) - Vitamin B complex, C.
Unit 9 : Minerals (Macrominerals) - Calcium, phosphorus, magnesium, sodium, potassium and chloride.
Unit 10 : Minerals (Microminerals) - (Copper, zinc, iodine, fluoride, manganese, selenium and chromium)
Unit 11 : Food Components Other than Essential Nutrients
Unit 12 : Meal Planning and Balanced Diets for Adults
Unit 13 : Pregnant and Lactating Women
Unit 14 : Infants and Preschool Children
Unit I5 : Older Children and Adolescents
Unit 16 : The Elderly
Unit 17 : Sports Nutrition
Unit 18 : Nutritional Requirements for Special Conditions
Unit 19 : Nutritional Regulation of Gene Expression
Practical manual (MFNL-004)
Clinical and Therapeutic Nutrition (MFN-005) – 6 Credits
Unit 1 : Introduction to Diet Therapy and Therapeutic Nutrition
Unit 2 : Adaptations of Therapeutic Diets
Unit 3 : Nutritional Management of Fevers and Infections
Unit 4 : Nutrition in Critical Care
Unit 5 : Nutritional Management of Patient with Metabolic stress - Burns, Trauma, Sepsis and Surgery
Unit 6 : Nutritional Management of Food Allergies and Food Intolerance
Unit 7 : Nutrition, Diet and Cancer
Unit 8 : Nutrition Care for Weight Management
Unit 9 : Nutritional Management of Cardiovascular Diseases
Unit 10 : Nutritional Management of Metabolic Diseases
Unit 11 : Nutritional Management of Gastrointestinal Tract Disorders
Unit 12 : Nutritional Management in Pancreatic, Gall bladder and Liver Diseases
Unit 13 : Nutritional Management of Renal Disease
Unit 14 : Nutritional Management of Neurological Disorders
Unit 15 : Paediatric and Geriatric Nutrition– Special Considerations
Practical manual (MFNL-005)
Public Nutrition (MFN-006) – 6 Credits
Unit 1 : Concept of Public Nutrition
Unit 2 : Public Nutrition: Multidisciplinary Concept
Unit 3 : Nutritional Problems -I
Unit 4 : Nutritional Problems -II
Unit 5 : Public Nutrition: Health Economics and Economics of Malnutrition
Unit 6 : Population Dynamics
Unit 7 : Assessment of Nutritional Status in Community Setting-I
Unit 8 : Assessment of Nutritional Status in Community Setting -II
Unit 9 : Nutrition Monitoring and Surveillance
Unit 10 : National Nutrition Policy
Unit 11 : Strategies to Combating Public Nutrition Problems -I
Unit 12 : Strategies to Combating Public Nutrition Problems -II
Unit 13 : Nutrition Programmes
Unit 14 : Programme Management and Administration
Unit 15 : Case Studies
Unit 16 : Conceptualization and the Process of Nutrition Education
Unit 17 : Nutrition Education Programmes: Formulation
Unit 18 : Nutrition Education Programmes: Implementation
Unit 19 : Nutrition Education Programmes: Evaluation
Practical manual (MFNL-006)
Entrepreneurship and Food Service Management (MFN-007) – 6 Credits
Unit 1 : History and Development of Food Service System
Unit 2 : Planning a Food Service Unit
Unit 3 : Setting up a Food Service Unit
Unit 4 : Entrepreneurship and Food Service Management
Unit 5 : Menu Planning: Focal Point of all Activities in Food Service Establishment
Unit 6 : Food Purchasing and Storage
Unit 7 : Quantity Food Production -Planning and Control
Unit 8 : Quantity Food Production -Kitchen Production
Unit 9 : Food Management: Records and Controls
Unit 10 : Delivery and Service- Goals and Issues
Unit 11 : Delivery and Service: Styles
Unit 12 : Delivery and Service in Different Systems
Unit 13 : Administrative Leadership
Unit 14 : Staff Planning and Management
Unit 15 : Personnel Functions: Work Productivity
Unit 16 : Plant and Equipment Maintenance
Unit 17 : Plant - Sanitation and Safety
Unit 18 : Issues in Food and Worker Safety and Security
Practical manual (MFNL-007)
Principles of Food Science (MFN-008) – 4 Credits
Unit 1 : Introduction to Food Science and Simple Sugars
Unit 2 : Food Polysaccharides and their Applications
Unit 3 : Lipids
Unit 4 : Proteins
Unit 5 : Vitamins and Minerals
Unit 6 : Enzymes and Pigments
Unit 7 : Sols, Gels and Emulsions
Unit 8 : Properties of Food
Unit 9 : Chemical, Physical and Nutritional Alterations Occurring in Foods During Processing and Storage
Unit 10 : Introduction to Food Processing
Unit 11 : Methods of Food Processing -I
Unit 12 : Methods of Food Processing - II
Unit 13 : Pre and Primary Processing – Some Basic Concepts
Unit 14 : Product Development and Evaluation
Practical manual (MFNL-008)
Research Methods and Biostatistics (MFN-009) – 6 Credits
Unit 1 : Basic Concepts
Unit 2 : Formulation of Research Problem
Unit 3 : Design Strategies in Research -Descriptive Studies
Unit 4 : Design Strategies in Research-Analytic Studies I
Unit 5 : Design Strategies in Research -Analytic Studies II
Unit 6 : Project Proposal
Unit 7 : Data Collection
Unit 8 : Data Collection: Tools and Techniques-I
Unit 9 : Data Collection: Tools and techniques-II
Unit 10 : Presentation and Summarization of Data-I
Unit 11 : Presentation and Summarization of Data-II
Unit 12 : Measures of Disease Frequency and Association
Unit 13 : Reference Values and Validity of Diagnostic Tests
Unit 14 : Hypothesis Testing -I
Unit 15 : Report Writing
Unit 16 : Research Studies in Health, Nutrition
Understanding Computer Applications (MFN-010) – 2 Credits
Unit 1 : Information & Communication Technologies – An Introduction
Unit 2 : Introduction to Computers
Unit 3 : Windows Interface
Unit 4 : Windows Explorer & Applications
Unit 5 : Introduction to Internet
Unit 6 : Introduction to MS Word
Unit 7 : Formatting Documents
Unit 8 : Desktop Publishing Features
Unit 9 : Advanced Features in Word
Unit 10 : Introduction to Microsoft PowerPoint
Unit 11 : Advanced Features of Microsoft PowerPoint
Unit 12 : Introduction to Excel
Unit 13 : Computer Maintenance and Troubleshooting
Unit 14 : Ergonomics
Internship (MFNP - 011) Dissertation (MFNP- 012)
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Kit consist of following things :
45 Hours video lectures
Short videos for revision ( all topics of ignou books are covered by separate videos arranged in sequence to cover complete course )
Talking ignou books ( audio + images + reading material )
Previous year questions & assignments - mostly covered through videos.
