PRACTICALS OF FIRST SEMESTER

1st Semester: (Syllabus not found)

●NDP 107: Biochemistry
●NDP 108: Organic chemistry
●NDP 109: Human physiology
●NDP 110: Microbiology

NDP107 Biochemistry L T P S C CH
Version 1.00 0 0 3 0 1.5 1.5
Pre-requisites/ Exposure 10+2 PCB
Co-requisites NIL

COURSE OBJECTIVES
1. The main objective of this course is to introduce the understanding of basic chemical process
associated with living cells.
2. The scope of the subject is providing biochemical facts and the principles to understand
metabolism of nutrient molecules in physiological and pathological conditions
3. This course offers the knowledge about different nutrients interaction in human body, different
pathways carries to absorption of nutrients; DNA structures their replication to form genome.
COURSE OUTCOMES
1. On completion of this course, the students are expected to learn
2. Basic bio-chemical reactions of food with human body.
3. To lean the nomenclature of alcohol, ketons, aldehydes and interaction.
4. Role of different enzymes and co-enzymes in nutrition
5. To learn about the basic organic chemistry

COURSE CONTENT
1. To study different Instruments used in biochemistry lab.
2. To perform measurement of pH and buffers.
3. To perform Qualitative analysis of carbohydrate.
4. To perform Qualitative analysis of protein.
5. To perform Qualitative analysis of Lipid.
6. To perform the denaturation of proteins.
7. To perform immobilization of enzymes.
8. To prepare a thin layer chromatography.
9. To detect the presence of sugar in the given sample of urine.
10. To separate amino acids sample by thin layer chromatography
Instruments used.
All Glassware and Biochemistry, Equipments, Ph meter. , TLC Chamber, Silica gel-G, Amino Acid
Courses   PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12
CO1 3 0 3 1 3 0 0 0 3 0 0 0
Biochemistry
CO2 2 2 2 1 2 0 1 0 2 0 0 0
NDP-107
CO3 1 2 1 0 3 0 2 0 3 0 0 0
Relationship between the Course Outcomes (COs) and Program Outcomes (POs)

NDP-108 ORGANIC CHEMISTRY L T P C

Version 1.00 3 0 0 3
Pre-requisites/ Exposure 10+2PCB Total hours =45
Co-requisite NIL
COURSE OBJECTIVES
1. The course aims at organic reactions, important named reactions, chemistry of important hetero
cyclic compounds.
COURSE OUTCOME
2. On completion of this course, the students are expected to learn
3. Upon completion of the course student shall be able to understand the principles of volumetric
and electro chemical analysis and titrations.
4. Write the structure, name and the type of isomerism of the organic compound.
5. Students would be able to carry out various volumetric titrations.

COURSE CONTENT: -
1. To study different laboratory equipments and glassware used in Chemistry practical.
2. To study the three-dimensional structure of organic molecules by ball and stick model.
3. To determine the melting point of the compound.
4. To determine the boiling point of the given organic compound.
5. To perform the recrystallization of given sample.
6. To characterize carbohydrates, fats and proteins in pure form and detect their presence in given
food stuffs.
7. To study some simple tests of oils and fats.
8. To test functional group present in an organic compound.
9. To perform Thin Layer Chromatography.
10. To Isolate and purify the given organic compound by extraction techniques.

Instruments used: All Glassware and Chemistry Equipments, pH meter, TLC Chamber, Silica gel-G,
Amino Acid, Chemical Reagents.

PO PO PO PO PO PO PO PO PO PO1 PO1 PO1

Courses  
1 2 3 4 5 6 7 8 9 0 1 2
CO
1 1 3 0 0 0 0 0 2 0 0 0
1
Organic
CO
chemistry 2 0 2 0 1 0 0 0 2 0 0 0
2
NDP-108
CO
1 1 1 0 1 0 0 0 2 0 0 0
3
Relationship between the Course Outcomes (COs) and Program Outcomes (POs)
NDP-109 Human Physiology L T P C
Version1.1 3 0 0 3
Prerequisite/exposure NIL Total hours =45
Co- requisite NIL

COURSE OBJECTIVES
1. This subject is designed to impart fundamental knowledge on the structure and functions of the
various systems of the human body
2. It also helps in understanding both homeostatic mechanisms. The subject provides the basic
knowledge required to understand the various disciplines of pharmacy.

COURSE OUTCOMES
1. After completing this student will be able to-
2. Explain the gross morphology, structure and functions of various organs of the human body.
3. Describe the various homeostatic mechanisms and their imbalances.
4. Perform the various experiments related to special senses and nervous system.
5. Appreciate coordinated working pattern of different organs of each system

COURSE CONTENT
1. To calculate the BMI
2. To measure the pulse rate of human body
3. To measure the Blood pressure using Sphygmanometer
4. To measure hip waist ratio.
5. To measure the effect of exercise on blood pressure.
6. ABO Slide agglutination test
7. To identify the ph of your own saliva.
8. To determine the blood glucose level of the human body
9. To study the physiology of heart
10. To study the physiology of glands of human body.
Instruments used.
Stadiometer, Weighing Balance, Sphygmanometer Apparatus, Stethoscope, Blood group anti sera
kit Glucometer and strips, PH strips and glass screens, Human gland specimens

Relationship between the Course Outcomes (COs) and Program Outcomes (POs)
PO PO PO PO PO PO PO PO PO PO1 PO1 PO1
Courses  
1 2 3 4 5 6 7 8 9 0 1 2
CO
3 2 3 0 1 0 1 0 2 0 0 0
1
Human
CO
Physiology 2 2 3 0 2 0 1 0 3 0 0 0
2
NDP-109
CO
1 2 2 2 3 0 3 0 2 0 0 0
3

.
NDP-110 MICROBIOLOGY L T P C
Version 1.1 3 0 0 3
Pre-requisites/ Exposure 10+2 Total hours =45
Co-requisites NIL

COURSE OBJECTIVES:
1. The microbiology aims to augment students awareness toward the distinguished characteristics of
microorganisms to build their base in further subjects.
COURSE OUTCOME
2. To know the history, branches & principles of microbiology.
3. Importance of sterilization in microbiology.
4. Student will be able to tell the distinguishing features of prokaryotes and eukaryotes.
COURSE CONTENT
1. Introduction to microscopy (parts, principle, types, usage)
2. Hanging drop preparation (preparation, observation, types of motility).
3. Simple staining techniques (for demonstration of cocci and bacilli)
4. Gram staining technique (staining, observation, inference, principle, application
5. Ziehl Neelsen staining technique (staining, observation, inference, principle, application)
6. Albert's staining technique (staining, observation, inference, principle, application)
7. Culture media and their ingredients (types, applications.
8. Instruments used in microbiology including sterilization equipments.
9. Microscopic slides (only bacteriology)
10. Preparation of dilutions for the micro-organisms enumeration

INSTRUMENT REQUIRED: -
Equipment required: Simple (dissection) microscope, Compound microscope,Dark background
microscope, Phase contrast microscope, Fluorescent microscope, Interference microscope, Electron
microscope, Atomic Force microscope, Polarization microscope, Fresh broth culture of bacteria, bunsen
burner/spirit lamp, bacteriological loop, glass slide (with central concavity/paraffin ring/adhesive ring),
cover slips and microscope. Types of culture media and their components mainly agar-agar, yeast extract,
peptone, salt

Relationship between the Course Outcomes (COs) and Program Outcomes (POs)
PO PO PO PO PO PO PO PO PO PO1 PO1 PO1
Courses  
1 2 3 4 5 6 7 8 9 0 1 2
CO
3 2 3 0 1 0 1 0 2 0 0 0
1
Microbiolog
CO
y 2 2 3 0 2 0 1 0 3 0 0 0
2
NDP-110
CO
1 2 2 2 3 0 3 0 2 0 0 0
3
SEMESTER -2
2nd Semester: (Syllabus not found)
● NDP 156: Fundamentals of food & nutrition
● NDP 157: Chemistry of macro & micro nutrients
● UCP 192: Communication skills
● NDP 158: Computer lab
● NDP 160: Diet Assessment
● MOOC: Spoken English Tutorials

NDP-156 FUNDAMENTAL OF FOODS & L T P C

NUTRITION
Version 1.1 3 0 0 3
Pre-requisites/ Exposure 10+2 Total hours =45
Co-requisites NIL

COURSE OBJECTIVES: -
1. To impart knowledge of various areas related to Food Science and. Technology and to enable the
students to understand food composition.

COURSE OUTCOME: -
2. To know the history, branches & principles Food technology and Nutrition
3. To know the concepts of Nutrition and its applicability in daily life.

COURSE CONTENT: -
INSTRUMENT USED

PO PO PO PO PO PO PO PO PO PO1 PO1 PO1

Courses  
1 2 3 4 5 6 7 8 9 0 1 2
CO
3 3 2 0 1 0 1 1 0 1 0 0
1
Fundamental
CO
s of food and 2 3 2 0 3 0 1 0 0 1 0 0
2
nutrition
CO
3 2 3 1 2 0 2 0 1 1 0 0
3

NDP-157 CHEMISTRY OF MACRO & MICRO L T P C

NUTRIENTS
Version 1.1 3 0 0 3
Pre-requisites/ Exposure 10+2 Total hours =45
Co-requisites NIL

COURSE OBJECTIVES:-
1. To understand the chemistry of foods, functional aspects of each component, their interaction and
role in food processing.
COURSE OUTCOME: -
2. Able to understand the chemistry of food components and their interactions.
3. Learn the role of enzymes and their use in food industry.
4. Able to understand various method of immobilization of enzymes

COURSE CONTENT: -
INSTRUMENT USED
NDP- PO PO PO PO PO PO PO PO PO1 PO1 PO1
Courses PO1
157 2 3 4 5 6 7 8 9 0 1 2
Chemistry of CO1 2 2 2 0 1 0 1 0 0 1 0 0
macro and CO2 2 2 3 0 3 0 2 0 1 1 0 0
micronutrient
s CO3 1 1 2 1 2 0 2 0 0 1 0 0
NDP-157
UCP-192 COMMUNICATION SKILLS L T P C
Version 1.1 3 0 0 3
Pre-requisites/ 10+2 Studied English Language up to senior Total hours =45
Exposure secondary
Co-requisites NIL

COURSE OBJECTIVES: -
1. The Communication Skills Course aims to augment student’s overall communication and
interpersonal skills by making them realize the importance of good oral and written English
communication skills in professional life.
2. To enrich their reading capability with special emphasis on expanding vocabulary and
grammatical formations.
3. To build exceptional LSRW skills by correcting grammatical errors and pronunciation through
practice.

COURSE OUTCOME:-
1. The student would be able to produce contextual written text and speech.
2. Students would be able to write for short compositions, in the form of paragraph writing, business
correspondence etc
3. Students would have the strategic competence to use both spoken & written language in a wide
range of communication.
4. Student would demonstrate linguistic competence- through accuracy in grammar, pronunciation
and vocabulary.
COURSE CONTENT:-

INSTRUMENT Used:-
 PO PO PO PO PO PO PO PO PO PO1 PO1 PO1
Courses  
1 2 3 4 5 6 7 8 9 0 1 2
CO
0 0 0 0 0 3 0 0 0 0 0 0
1
communicatio
CO
n skills 0 0 0 0 0 2 0 0 0 0 0 0
2
UCP-192
CO
0 0 2 2 0 3 0 0 0 0 0 0
3

NDP-158 COMPUTER LAB L T P C

Version 1.1 3 0 0 3
Pre- 10+2 Total hours =45
requisites/
Exposure
Co- NIL
requisites

COURSE OBJECTIVES

COURSE OUTCOME

COURSE COTENT

INSTRUMENT USED

NDP-160 DIET ASSESSMENT L T P C

Version 1.1 3 0 0 3
Pre-requisites/ Exposure 10+2 Total hours =45
Co-requisites NIL

COURSE OBJECTIVES:-
The course will enable the students to understand different methods to assess diets of clients.

COURSE OUTCOME:-
To know the concept and methods of diet assessment.
To know its applicability in framing diets for a client

COURSE CONTENT

INSTRUMENT USED

CO-PO MAPPING
PO PO PO PO PO PO PO PO PO PO1
Courses   PO11 PO12
1 2 3 4 5 6 7 8 9 0
DIET CO1 1 1 0 1 0 1 2 3 2 0 2 2
ASSESSM CO2 1 1 2 1 0 2 3 3 3 0 2 3
E
CO3 0 2 2 2 0 2 2 2 2 1 3 2
NDP-160

MOOC: Spoken English Tutorials: Syllabus as per the courses proposed for the Semesters and these are
Department of Nutrition and Dietetics, UIAHS, Chandigarh Mohali
Memo No:
MOOC’S Courses Offered information
Sr. No Programme Title of the MOOC’s Semester with Application of the chosen
Name Courses offered Credit Hrs MOOC’s Course
1. B.Sc LibreOffice Suite Calc IInd Semester: Basic course to enhance the
Nutrition and Libre Office Suite 2 credits for basis aptitude of students in
Dietetics Impress MOOCs                computers
(3yrs)
Introduction to Computers IV Semester: Basic course to enhance the
Libre Office Suite 2 Credits for basis aptitude of students in
MOOCs                computers

LibreOffice Suite Base VI Semester: Basic course to enhance the

Firefox 3 Credits basis aptitude of students in
LibreOffice Suite computers
Writer 

SEMESTER -3

3rd Semester: (Syllabus not found)

● NDP 207: Food Microbiology
● NDP 208: Principles of Dietetics
● NDP 209: Introduction to Nutraceuticals
● TDP 206: Soft Skills
● TDP 209: Aptitude
● MOOC: Introduction to Research

NDP-207 FOOD MICROBIOLOGY L T P C

Version 1.1 3 0 0 3
Pre-requisites/ Exposure 10+2 Total hours =45
Co-requisites NIL
COURSE OBJECTIVES:-
This subject is to introduce the basics of food processing and preservation technologies

COURSE OUTCOME:-
Understand the importance of microorganisms in food preservation.
Understand the important genera of microorganisms associated with food and their characteristics.

COURSE CONTENT
Experiment 1: Determination and detection of anaerobic mesophilic spore formers in foods (Clostridium
perfringens)
Experiment 2: Detection and confirmation of salmonaella species in food.
Experiment 3: Determination and confirmation of Shigella speices in food.
Experiment 4: Determination and confirmation of Staphylococcus aureus in foods.
Experiment 5: Bacteriological examination of water for Coliforms
Experiment 6: Bacteriological examination of water for detection and confirmation of Escherichia Coli
Experiment 7: Bacteriological examination of water for detection and confirmation of Salmonella and
Shigella
Experiment 8: Bacteriological examination of water for Bacillus cereus
Experiment 9: Bacteriological examination of water for Pseudomonas aeruginosa
Experiment 10: Detection and Determination of Thermophilic Flat Sour Spore formers in foods

INSTRUMENT USED
Laminar flow, microscope, weighing balance,etc

CO-PO MAPPING
Courses   PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12
CO CO
3 1 0 0 2 2 0 2 3 2 2
1 1
CO CO
NDP-207 3 0 0 0 2 3 0 2 2 3 2
2 2
CO CO
1 0 0 0 3 3 0 3 2 0 0
3 3

NDP-208 PRINCIPLES OF DIETETICS L T P C

Version 1.1 3 0 0 3
Pre-requisites/ Exposure 10+2 Total hours =45
Co-requisites NIL
COURSE OBJECTIVES
This subject deals with the concept of dietician role to set therapeutic diets.

COURSE OUTCOME:-
Able to understand objectives of balanced diet.
Learn the concepts of different diets and their feeding methods.
Knowledge of diets at a specific conditions.

COURSE CONTENT:-
Experiment 1: Develop an educational session or program/educational strategy for a target population.
Experiment 2: Demonstrate counseling and education methods to facilitate behavior change and enhance
wellness for diverse individuals and groups.
Experiment 3: Identify and describe the work of inter professional teams and the roles of others with
whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.
Experiment 4: Estimation of smoking point of the cooking oil.
Experiment 5: Observe and record the results of cooking any two cereals and two vegetables cooked by
different methods
Experiment 6: Observation of dietetics in different food points nearby
Experiment 7: To determine the diet and calorie calculation in given food sample
Experiment 8: To study the diet and drug in reference to nutrition
Experiment 9: To observe the changes in dietary pattern of people after diet prescription through survey
Experiment 10: To analyse the people’s perception through questionnaire regarding meal and diet
importance

INSTRUMENTS USED:-
Cooktop, weighing balance, Measuring cups & spoons, Mixer grinder, Cutlery, etc.

CO-PO MAPPING
PO PO PO PO PO PO PO PO PO PO1 PO1 PO1
Courses  
1 2 3 4 5 6 7 8 9 0 1 2
CO
1 1 3 0 3 2 0 2 2 2 3 1
1
Principles of
CO
Dietetics 1 2 2 0 3 3 0 2 3 2 3 2
2
NDP 208
CO
3 3 2 0 3 1 0 2 2 3 2 1
3

NDP-209 INTRODUCTION TO NUTRACEUTICALS L T P C

Version 1.1 3 0 0 3
Pre- 10+2 Total hours =45
requisites/
Exposure
Co- NIL
requisites
COURSE OBJECTIVES
1. To learn students in the field of nutraceutical Sciences with specific emphasis for exploitation of
traditional system of medicine as well as the need for changing trends in the present life.
2. To learn about the new nutraceutical products

COURSE OUTCOMES: -
1. Able to understand the origin of nutraceuticals from various sources.
2. Knowledge of role of nutraceuticals in different diseases.
3. Knowledge of antioxidants as a dietary supplements.
COURSE CONTENT
Experiment 1: Principle and practice of various extraction procedures used in herbal industry
Experiment 2: Extraction and quantification of polyphenols
Experiment 3: Extraction and quantification of flavonoids
Experiment 4: Extraction and quantification of saponins
Experiment 5: Extraction of chitin, chitosan and glucosamine from prawn shells/mushrooms.
Experiment 6: Preparation of jam, juice and squash.
Experiment 7: Detection of pathogens in food using biochemical analysis
Experiment 8: Analysis of non-alcoholic beverages for caffeine content.
Experiment 9: Qualitative analysis of wheat flour.
Experiment 10: Determination of viscosity of various food gruels (porridge, custards, batters etc) using
viscometer

INSTRUMENT USED:
Safety goggles and safety equipment.,Extraction machines, Hot air oven, khel-dhal apparatus, Fat
analyser, weighing balance, Erlenmeyer flasks, AKA conical flasks.,watch glasses, funnels, crucibles.

CO-PO MAPPING
PO PO PO PO PO PO PO PO PO1 PO1 PO1
Courses   PO1
2 3 4 5 6 7 8 9 0 1 2
Introduction to CO1 1 3 0 0 2 2 2 3 1 3 2 1
Neutraceuticals CO2 1 2 0 0 2 2 2 2 1 1 2 1
NDT 209 CO3 1 1 0 0 1 2 1 0 1 2 0 3

TDP 206:- SOFT SKILL

TDP 209: Aptitude
MOOC: Introduction to Research

NOTE:- IN 2019 scheme we don’t have these courses (TDP-206 & TDP209)
Regarding MOOCs.
Syllabus as per the courses proposed for the Semesters and these are
Department of Nutrition and Dietetics, UIAHS, Chandigarh Mohali
Memo No:
MOOC’S Courses Offered information
Sr. No Programme Title of the MOOC’s Semester with Application of the chosen
Name Courses offered Credit Hrs MOOC’s Course
1. B.Sc LibreOffice Suite Calc IInd Semester: Basic course to enhance the
Nutrition and Libre Office Suite 2 credits for basis aptitude of students in
Dietetics Impress MOOCs                computers
(3yrs)
Introduction to Computers IV Semester: Basic course to enhance the
Libre Office Suite 2 Credits for basis aptitude of students in
MOOCs                computers

LibreOffice Suite Base VI Semester: Basic course to enhance the

 Firefox 3 Credits basis aptitude of students in
LibreOffice Suite computers
Writer 

4th Semester: (Syllabus not found)

● NDT 255: Introduction tO FSSAI
● NDP 256: Food Fermentation Technology
● NDP 257: Meal Planning
● NDP 258: Food Sanitation & Hygiene

● UCT 249: Introduction to Artificial Intelligence

NDT255 FSSAI L T P S C CH
Version 1.00 3 0 0 0 3 3
Pre-requisites/ Exposure NIL
Co-requisites

COURSE OBJECTIVES
1. FSSAI frames regulations to lay down the standards and guidelines in relation to food articles and
set up an appropriate system of enforcing various standards.
2. FSSAI also provides scientific advice and technical support to the Central Government and State
Government in the matters of framing the policy and rules in areas that have a direct/indirect
bearing of food safety and nutrition.

COURSE OUTCOMES
1. On completion of this course, the students are expected to learn
2. To analyze the Food safety standards
3. Guidelines for the updating and upgrading food safety standards
4. Promote developments in food testing methodologies and technology.
5. To learn about the Agencies involved in food safety and security .

COURSE CONTENT
COURSE CONTENT

Unit I: 15 Contact Hours

Introduction to Food Safety and Standards authority of India
Introduction, Food Safety and Standard Act, 2006, Food licensing and Registration system, Food safety
and standards acts, food safety and standard rule
Unit II: Food testing 15 Contact Hours
Food safety laboratories, notified laboratories, state laboratories, Food safety, food safety and hygiene
practices, food safety audits, risk assessment and research and development
Unit III: Agencies involved in food safety and security 15 Contact Hours
Introduction of Government and non-government agencies, FDA, Introduction to USAID.
TEXT BOOKS
T1 Textbook of Human Nutrition by Agrawal , Udipi
Textbook of Nutrition & Dietetics by Kumud Khanna
Basics of Clinical Nutrition by Y.K.Joshi
Krause’s Food & the Nutrition Care Process (Krause’s Food & Nutrition Therapy) by Krause & Mahan
REFERENCE BOOKS
R1 Papoulis, A and Pillai, SU. 2014. Probability, Random Variables and Stochastic Processes, 3rd Ed.,
Tata McGraw-Hill, New Delhi, ISBN.
R2 Food safety and standard act,2006 by Virag Gupta. Commercial publisher India pvt ltd.
R3 Orange book
R4 Pink book

CO-PO MAPPING

Courses   PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12

CO
3 2 2 1 2 1 1 2 1 1 1 1
1
FSSAI
CO
NDT 3 1 1 2 2 2 1 2 1 2 2 1
2
255
CO
3 2 2 2 1 1 2 1 2 1 1 2
3

NDP 256 FOOD FERMENTATION TECHNOLOGY L T P S C CH

Version 1.00 3 0 0 0 3 3
Pre-requisites/ Exposure NIL
Co-requisites

COURSE OBJECTIVES:-
This subject is to make the students understand principles of food fermentation technology, and
production of various fermented foods.

COURSE OUTCOME
Understand the use of microorganisms in fermentation technology.
Understand the preparation of inoculum for fermentation .
Processes involved in production of food and dairy products.

COURSE CONTENT:-
Experiment 1: To check the germination time of pulses and record the observation
Experiment 2: To observe the various processing methods of pulses
Experiment 3: To observe the effects of soaking legumes
Experiment 4: To study about the fermentation process of pulses
Experiment 5: To check the smoking point of cooking oil
Experiment 6: To analyse the moisture content in germinated pulses
Experiment 7: To observe the various changes in the grain before and after fermentation
Experiment 8: To study the changes In semolina after soaking
Experiment 9: To observe the various processes in fermentation and food processing
Experiment 10: To study fermenting process in pulses

INSTRUMENT USED:-
Succulometer, Durometer, Refractometer, Universal Sizer - Diameter from 25 to 95 mm, Apple Linear
Sizer - Diameter from 55 to 90 mm, Fruit penetrometer, Fruit rings / sorting calibers, Digital Fruit
Firmness Tester, Chlorophyll Meter, Grain counter, Muffle furnace, Visco-graph Pasting Analyzer,
Falling Number Analyser, Test weight, measuring unit, Moisture, protein and fat analyser in grains,
hardness tester, Amylograph, Farinograph,Mixograph etc. Milkoscan for fat, snf, total solids analysis,
gerber fat estimation unit for traditional fat method, etc. Egg Candler, Egg analyzer, Egg shell thickness
gauge tester etc., Tenderizer meter in meat and poultry, Haeme pigments analyzer

CO-PO MAPPING

PO PO PO PO PO PO PO PO PO PO PO PO1
Courses  
1 2 3 4 5 6 7 8 9 10 11 2
CO
3 3 2 0 0 0 0 0 0 0 3 0
1
Food Fermentation
CO
Technology 2 2 0 0 0 0 0 0 0 0 0 0
2
NDT 256
CO
0 2 0 2 0 0 0 0 0 0 0 0
3

NDP 257 MEAL PLANNING L T P S C CH

 Version 1.00 3 0 0 0 3 3
Pre-requisites/ Exposure NIL
Co-requisites

COURSE OBJECT
1. Develop the skills to plan and prepare nutritious meals for all stages of the life cycle and for
various occasions and to understand the role of protection agencies and governmental
organizations in maintaining acceptable food standards

COURSE OUTCOME

2. Differentiate among various types of meals and meal patterns.

3. Plan nutritionally balanced meals using a variety of foods, including convenience food.
4. Practice and promote proper handling and storage of food as regulated by legislation.

COURSE CONTENT
1. Experiment 1: To calculate the nutritional requirement of an individual
2. Experiment 2: To calculate person’s RDA
3. Experiment 3: To calculate carbohydrate amount in the food
4. Experiment 4: To calculate BMI
5. Experiment 5: To observe the caloric requirement according to activity level
6. Experiment 6: To plan a day’s meal plan for your own.
7. Experiment 7: To observe the changes in person’s day’s diet after health alterations
8. Experiment 8: To balance an individual’s proteins and caloric requirements
9. Experiment 9: To plan the week diet plan for an individual
10. Experiment 10: To study the different health alterations.

INSTRUMENTS USED

CO-PO MAPPING

Courses   PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12
CO1 2 3 2 2 1 0 3 0 0 0 3 0
Meal Planning
CO2 0 3 2 2 0 0 2 0 0 0 3 0
NDT 257
CO3 1 3 3 1 0 0 2 0 0 0 3 0

FOOD SANITATION & HYGIENE L T P S C CH

NDP 258
Version 1.00 3 0 0 0 3 3
 Pre-requisites/ Exposure NIL
Co-requisites

COURSE OBJECTIVES

COURSE OUTCOME

1. To familiarize students with basics and concepts in Sanitation and hygiene for conceptual
understanding and applied interface.

COURSE CONTENT
2. Experiment 1: To observe the importance of sanitation and hygiene in food units
3. Experiment 2: To compare then FSSAI rules with different food units nearby
4. Experiment 3: To study sanitation and hygiene in college mess
5. Experiment 4: To study the hygiene and its importance of FSSAI rules and regulations.
6. Experiment 5: To study the sanitation rules made by different organizations and bodies in India
7. Experiment 6: To study about the health status of the individual depending upon the sanitation
level nearby
8. Experiment 7: To study about HACCP and its importance.
9. Experiment 8: To study about the health parameters causing health alterations
10. Experiment 9: To assess the sanitation levels in the kitchen
11. Experiment 10:To assess the microbial quality parameters of drinking water.

INSTRUMENTS USED
Water activity meter, Pressure gauge for Nitrogen pressure analysis inside packets etc. Various sensory
quality parameters are judged by salt, Quinone, Various medias various glass, pipettes, laminar air flow
chamber, loop, spreader, lamp, autoclave, bottles, slants with caps etc, incubator, humidity chamber etc.
Various hurdles technology, thermal, cold storage , CAP, MAP etc.

CO-PO MAPPING
PO PO PO PO PO PO PO PO PO PO1 PO1 PO1
Courses  
1 2 3 4 5 6 7 8 9 0 1 2
CO
3 3 2 0 0 0 0 0 0 0 3 0
1
SANITATION
CO
&HYGIENE 2 2 0 0 0 0 0 0 0 0 0 0
2
NDP 258
CO
0 2 0 2 0 0 0 0 0 0 0 0
3

NOTE:-UCT 249: Introduction to Artificial Intelligence

This course was not running in our scheme of 2019.
5th Semester: (Syllabus not found)
● NDT 310: Diet Counselling
● NDP 306: Food Quality Testing & Evaluation
● NDP 307: Clinical Dietetics
● NDP 308: Community Nutrition
● NDP 309: Diet Counselling
● MOOC: Qualitative Research Methods & Research Writing

Note:-NDT 310: Diet Counselling this course is NDP310 Diet counselling. In fifth semester there is only
practical class of this course not the theory. So I am enclosing the practical syllabus of this course.

NDP 309 DIET COUNSELLING L T P S C CH

Version 1.00 3 0 0 0 3 3
Pre-requisites/ Exposure NIL
Co-requisites

COURSE OBJECTIVES

1. To obtain knowledge of different food groups and their nutritive values and to understand the
scientific principles underlying food.
2. To enable the students to understand practical applicability of nutrition counselling
3. To perform standardization of recipes and their nutritive calculations

COURSE OUTCOME
On completion of this course, the students are expected to learn
1. To know the concept and methods of Nutrient calculations
2. To know its applicability in framing diets for a client
3. To know about various nutrition approaches on practical based guidelines
4. To enable them to therapeutic nutrition and counselling.

COURSE CONTENT
1. Diet counseling tips and its importance
2. Principles of Diet Counseling
3. Standardization of routine healthy diets
4. Planning and standardization of different types of hospital diets
5. Methods of Diet Counseling
6. Make a diet plan and do consult a patient suffering from obesity
7. Make a diet plan and do consult a patient suffering from CVD
8. Make a diet plan and do consult a patient suffering from metabolic disorders
9. Make a diet plan and do consult a patient suffering from cancer
10. Make a diet plan and do consult a patient suffering from nutritional deficiency disorders

INSTRUMENT USED

Weighing balance, stadiometer, cooking range

Relationship between the Course Outcomes (COs) and Program Outcomes (POs)

PO PO PO PO PO PO PO PO PO PO1 PO1 PO1

Courses  
1 2 3 4 5 6 7 8 9 0 1 2
CO
3 3 3  1 3 0 3 3 3 3 1 3
1
Diet
CO
Counselling 3 3 3 3 3 0 3 3 3 3 2 3
2
NDP 309
CO
3 3 3 3 3 0 3 3 3 3 1 3
3

NDP 306 Food Quality Testing & Evaluation L T P S C CH

Version 1.00 3 0 0 0 3 3
Pre-requisites/ Exposure NIL
Co-requisites

COURSE OBJECTIVES
1. To apply the basic principles of food quality testing instruments SOP’s.
2. To monitor the applied principles in food quality testing in those equipment’s and instruments
3. To access the final results and calculate the final quality of the raw and processed food product in
the lab experiments analysis for physical, chemical and microbiological characteristics.

COURSE OUTCOME
On completion of these experiments, the students are expected to learn:
1. To enlighten students about different methods to test the quality of food.
2. To make them aware about the quality of food and its importance.
3. To inform students about the different techniques to test the food.
4. To make them aware about the quantitative analysis of food.

COURSE CONTENT
1. Introduction to laboratory practices.
2. Laboratory equipment’s and usage
3. Protocol for the preparation of reagents
4. Techniques for quality assessment of fruits & vegetables.
5. Techniques for quality assessment of cereals.
6. Techniques for quality assessment of dairy products.
7. Techniques for quality assessment of meat, poultry, fish & marine products
8. Techniques for quality assessment of raw and processed products
9. Microbial analysis of food, Good Manufacturing Practices for food
10. Food preservation techniques

INSTRUMENT USED:-
Succulometer, Durometer, Refractometer, Various common reagents required for preparation of buffers,
acidity etc. with magnetic stirrer, pH meter etc Milkoscan for fat, snf, total solids analysis, gerber fat
estimation unit for traditional fat method, etc Egg Candler, Egg analyzer, Egg shell thickness gauge tester
etc., Tenderizer meter in meat and poultry, Haeme pigments analyzer, Water activity meter, Pressure
gauge for Nitrogen pressure analysis inside packets etc.
Courses   PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12

CO1 3 3 2 0 0 0 0 0 0 0 3 0
Food Quality
Testing
CO2 2 2 0 0 0 0 0 0 0 0 0 0
& Evaluation
NDP 306
CO3 0 2 0 2 0 0 0 0 0 0 0 0

NDP 307 CLINICAL DIETETICS L T P S C CH

Version 1.00 3 0 0 0 3 3
Pre-requisites/ Exposure NIL
Co-requisites

COURSE OBJECTIVES
1. To obtain knowledge of different food groups and their nutritive values and to understand the
scientific principles underlying food.

COURSE OUTCOME
2. To understand the diet essentials specific for specific dieases.
3. To discuss the qualities and standards of Nutrition and their suitability for different disease types.

COURSE CONTENT

INSTRUMENT USED

CO-PO MAPPING

Courses   PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12
CO1 3 3 3 3 3 0 3 3 3 3 2 3
Clinical Dietetics
CO2 3 3 3 3 3 0 3 3 3 3 2 3
NDT 307
CO3 3 3 3 3 3 0 3 3 3 3 1 3

NDP 308 COMMUNITY NUTRITION L T P S C CH

Version 1.00 3 0 0 0 3 3
Pre-requisites/ Exposure NIL
Co-requisites
COURSE OBJECTIVES
1. To integrate knowledge from the natural, social and behavioral sciences and apply it to food and
nutrition.
2. To learn guidelines for use of dietary and anthropometric components of nutritional status in a
community setting.
3. To discuss nutrition-related community programs as a process in terms of assessment,
intervention and evaluation.
4. To know the agencies and programs currently addressing food needs and nutritional issues.
5. To understand the community nutritionist's professional roles and responsibilities, including
advocacy.

COURSE OUTCOME
On completion of this course, the students are expected to learn
1. To get familiar about the community works with different community set ups.
2. To get practical knowledge about community centers, NGOs and their work systems.
3. To aware the students about their role in community as a nutritionist.
4. To aware the students about the natural epidemics, pandemics , calamities’ and their disaster
management in relation to Nutrition.

COURSE CONTENT
1. Prepare teaching aids for the community nutrition education program.
2. Planning and organizing nutrition education programs.
3. Planning & conducting diet survey in a rural area.
4. Planning a nutritional assessment program in community.
5. Planning a nutrition education program for pandemics at community level
6. Planning & conducting 24 recall method in community.
7. Planning & conducting nutrition education program through play.
8. Planning & conducting nutritional status through anthropometry survey in rural area
9. Planning & conducting nutritional status through clinical survey in rural area
10. Planning & conducting dietary assessment through food frequency method in rural area

INSTRUMENT REQUIRED:-
Stadiometer, Weighing Balance, Measuring tape, Chart paper, Colours. Transportation facilities , Display
Board, Camera.
CO-PO MAPPING

Courses   PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12
COMMUNITY CO1 3 3 2 0 2 1 1 2 2 3 3 0
NUTRITION CO2 2 2 0 0 2 1 0 3 0 2 1 2
NDP 308 CO3 0 2 1 2 2 1 1 2 2 2 3 2

MOOC: Qualitative Research Methods & Research Writing- Syllabus as per the courses proposed for the
Semesters and these are
Department of Nutrition and Dietetics, UIAHS, Chandigarh Mohali
Memo No:
MOOC’S Courses Offered information
Sr. No Programme Title of the MOOC’s Semester with Application of the chosen
Name Courses offered Credit Hrs MOOC’s Course
1. B.Sc LibreOffice Suite Calc IInd Semester: Basic course to enhance the
Nutrition and Libre Office Suite 2 credits for basis aptitude of students in
 Dietetics Impress MOOCs                computers
(3yrs)
Introduction to Computers IV Semester: Basic course to enhance the
Libre Office Suite 2 Credits for basis aptitude of students in
MOOCs                computers

LibreOffice Suite Base VI Semester: Basic course to enhance the

Firefox 3 Credits basis aptitude of students in
LibreOffice Suite computers
Writer 

6th Semester: (Syllabus not found)

● NDT 355: Open Elective
● NDP 356: Nutrition Management in Health & Disease
● NDP 357: Advanced Dietetics
● NDP 358: Computerised Database
● NDP 359: Project

NDT 355 OPEN ELECTIVES L T P S C CH

Version 1.00 3 0 0 0 3 3
Pre-requisites/ Exposure NIL
Co-requisites

COURSE OBJECTIVES
To impart knowledge of various areas related to Food Science and Technology and to enable the students
to understand food composition .

COURSE OUTCOME
To know the history, branches & principles Food technology and Nutrition.
To know the concepts of Nutrition and its applicability in daily life.

COURSE CONTENT
UNIT-1 (15 hours)
Compositional, Nutritional and Technological aspects of Plant foods, Compositional, Nutritional and
Technological aspects of Animal Food, Compositional, Nutritional and Technological aspects of Dairy
Products, Minimum Nutritional Requirement and RDA - -Formulation of RDA and Dietary Guidelines
Reference Man and Reference Woman. Adult consumption unit, Energy in Human Nutrition : Idea of
Energy and its unit, Energy Balance, Assessment of Energy Requirements—deficiency and excess,
Determination of Energy in food, B.M.R. and its regulation.

UNIT-II (15 hours)

Classification of fruits and vegetables, general composition, enzymatic browning, names and sources of
pigments, Dietary fibre.) Dietary Fibre - Classification, sources, composition, properties & nutritional
significance. Post harvest changes in fruits and vegetables – Climacteric rise, horticultural maturity,
physiological maturity, physiological changes, physical changes, chemical changes, pathological changes
 during the storage of fruits and vegetables. Basic concept on Food.Nutrients.Nutrition.Classification of
Food.Classification of Nutrients.Carbohydrates - Definition, Classification.Structure and properties.
UNIT-III (15 hours)
Identification of different non-perishable commodities-cereals, millets and their by-products, Quality
evaluation/inspection of different foods, Spices and Condiments, Pulses, Nuts and oilseeds, Tea and
coffee, Study of different types of browning reactions, Study malting and germination of cereals and
pulses, Study of fermentation and dextrinization, Identification of pigments and concept of post harvest
changes in fruits and vegetables-climacteric, non climacteric and senescence, Introduction to labeling of
foods

Text Books
B. Srilakshmi: Dietetics, New Age International Publishers.
Guthrie, A. H.: Introductory Nutrition, 6th Ed. The C. V. Mesby Company.
Robinson, C. H. Lawler, M. R.; CheiToweth, W. L. and Garwick, A. E. : Normal and Therapeutic
Nutrition. 17th Ed. Mac Millan Publishing Co.
Swaminathan, M. : Essentials of Foods and Nutrition, Vols -1 and II. Ganesh and Co. Madras.
Gopalan, C. etal : Nutritive value of Indian Foods, Indian Council of Medical Research.

P
PO
Courses   PO1 PO2 O PO4 PO6 PO7 PO8 PO9 PO10 PO11 PO12
5
3
CO1 3 3 2 0 1 0 1 1 0 1 0 0
OPEN
ELECTIVES CO2 2 3 2 0 3 0 1 0 0 1 0 0
NDT-255
CO3 3 2 3 1 2 0 2 0 1 1 0 0

NDP 356 Nutrition Management in Health & Disease L T P S C CH

Version 1.00 3 0 0 0 3 3
Pre-requisites/ Exposure NIL
Co-requisites

COURSE OBJECTIVES
1. To Understand the concepts of energy balance and weight control · Recognize the relationship
between physical fitness, health, and nutrition.
2. To Identify and describe nutrients and their functions, recommendations, and guidelines.
COURSE OUTCOMES
1. Students will understand the processes of digestion, absorption, and how nutrition helps in the
prevention of Disease.
2. Students will able to understand the concepts of energy balance and weight control.
3. Students will able to recognize the relationship between physical fitness, health, and nutrition.
4. Students will identify and describe nutrients and their functions, recommendations, and
guidelines.

COURSE CONTENT

1. Different type of therapeutic nutrition used in nutritional management

 2. Nutritional management in allergies and intolerances
3. Nutritional management in diabetes
4. Nutritional management in heart disease, hyperlipidemia and artheriolsclerosis
5. Nutritional management in renal/Kidney conditions
6. Nutritional management in cancer
7. Nutritional management in digestive Disorders ( Esophaegus, Small Intestine, Colon)
8. Nutritional management in metabolic Conditions ( Liver, Gall bladder, Pancreas, etc)
9. Nutritional management in Burn
10. Strategic Diet planning for a medical condition
Instruments Required: Dietetics Lab, All essential cookery utensils and items
Relationship between the Course Outcomes (COs) and Program Outcomes (Pos)

SUBJECT PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO PO12
NAME 11
Nutrition CO1 3 2 1 2 2 1 2 1 1 3 3 3
management
CO2 3 2 1 2 2 1 2 1 1 3 3 3
in Health &
Disease Lab CO3 3 2 1 2 2 1 2 1 1 3 3 3
NDP-356 CO4 3 2 1 2 2 1 2 1 1 3 3 3

NDP 357 ADVANCE DIETETICS L T P S C CH

Version 1.00 3 0 0 0 3 3
Pre-requisites/ Exposure NIL
Co-requisites

COURSE OBJECTIVES
1. Develop the skills to plan and prepare nutritious diets for all stages of the life cycle and for various
occasions.
2. Practical based skill enhancement related to advance nutrition and importance of Nutrition in weight
gain/loss and control issues.
COURSE OUTCOME
1. To make students aware the practical application of Dietetics
2. To make students aware about diet and drug interactions
3. To make people aware about Advancement in the field of nutrition and dietetics
COURSE CONTENT
1. Preparation of RT feeds and nutrient calculation
2. Preparation of clear liquid diets and nutrient calculation
3. Preparation of full fluid diets and nutrient calculation
4. Preparation of Infant formula meals and nutrient calculation
5. Preparation of soft diet and its nutrient calculation
6. Preparation of renal diet and its nutrient calculation
7. Preparation of low sodium diet and its nutrient calculation
8. Preparation of high fibre diet and its nutrient calculation
9. Plan low cost, innovative and nutritious recipes
10. Preparation of healthy high calorie diet and nutrient calculation

INSTRUMENT USED
Weighing balance, kitchen utensils, cooking range, raw and cooked food ingredients, Stadiometer

CO-PO MAPPING
PO PO PO PO PO PO PO PO PO PO1 PO1 PO1
Courses  
1 2 3 4 5 6 7 8 9 0 1 2
CO
2 3 2 2 1 0 3 0 0 0 3 0
1
Advance
CO
Dietetics 0 3 2 2 0 0 2 0 0 0 3 0
2
NDP 357
CO
1 3 3 1 0 0 2 0 0 0 3 0
3

NDP 358: Computerized Database

NDP 359: Project

RUBRICS FOR PROJECT ASSESSMENT
CRITERIA / 5 4 3 2 1
SCORE

Selection of Topic is focused and Topic is clear Topic is clear Topic is vague, Students had no
the topic clear and requires critical and complete student knows student knows idea teachers
thinking skills students know some related generally about helped in
about the topic concepts of the the topic selection of
topic topic

Student student displays Student Student Student There is

understandin outstanding ability in displays a displays a demonstrates a minimal
g of the describing need of the thorough abilityproficient basic knowledge knowledge and
topic/ project project, showing in describing ability in and reliable
extensive knowledge and need of the describing need understanding ofsupporting
supporting their work project, of the project, the project, evidence shown
with reliable scientific showing a showing a showing little
evidence moderate reasonable knowledge with
amount amount little reliable
knowledge and knowledge and supporting
supporting their supporting their evidence.
work with work with
reliable some reliable
scientific scientific
evidence evidence.

Content Excellent content, all Good content, Moderate Poor/some good Inadequate
content provided relevance of content, content, content, lacking
relevant, content relevance, relevance, focus relevant content
focus

CRITERIA / 5 4 3 2 1
SCORE

Grammar no errors in spelling no errors in minimal errors a few errors in lots of errors in
and grammar spelling and spelling and spelling and spelling and
grammar grammar grammar, grammar,

Design Appropriate design Appropriate Design Design Design

Methodology methodology with design methodology methodology Methodology
proper justification methodology defined but not not defined not clearly
given properly justifies properly defined
the topic
Proposed Outcomes are logical Outcomes are Outcomes are Some Outcomes are
outcomes and reflect student’s logically tied focused and planned outcomes are general and
 informed evaluation to a range of clear oversimplified
and ability to place information,
evidence and
perspectives discussed
in priority order
Overall Excellent overall Good overall Moderate/average Below average Unsatisfactory
acceptability impression, incredibly impression, overall impression, overall overall
clear, very tidy, spot on clear, tidy, , clear enough, tidy impression, impression,
with word length spot on with enough, nearly there not clear confusing,
word length on word length enough, parts messy, much
messy, a bit too long/short
long/short