I
a) Food groups - basic 4, 5 and 7 and functional Food
groups
b) Importance of cooking - Methods - Advantages and
disadvantages - physio - chemical changes.
II
Structure, Composition, nutritive value, selection,
processing methods, principles of cooking.
i) Cereals ii) Pulses iii)Vegetables and fruits
III
Structure, composition, Nutritive value, selection,
storage, quality, kinds, methods of processing, uses
in cookery
i) Milk and Milk products
ii) Flesshy foods - Meat, Poultry, fish and organ meats
iii)Eggs
IV
a) Beverages - classification - nutritive value and
role in diet - Methods of preparation
b) Spices and condiments - Commonly used 'Spices and
condiments - uses and abuses'.
V
a) Fats and oils : - Composition, Nutritive value, properties,
storage, processing, factors affecting absorption, care
during cooking.
b) Sugar and Sugar cookery :- Types, Nutritive value,
stages in sugar cookery and application in the preparation
of Indian sweets.
VI
Food preservation - Importance of preservation.
i) Food spoilage - Types, causes - principles of food
preservation.
ii) Methods - a) by using sugar
iii) Drying and dehydration
iv) Refrigeration and freezing
v) Canning
vi) Pickling
vii) Chemical preservatives.
VII
a) Energy:- Energy content of foods, bmr and total energy
requirements.
b) Carbohydrates, fats and proteins - classification,
functions, digestion, absorption and metabolism, requirements,
sources and effects of deficiency.
VIII
a) Vitamins - water and fat voluable vitamins; chemistry,
properties, functions, deficiency and toxicity.
b) Minerals - Macro and Micro minerals - occurance,
functions, absorption, Sources, requirements, utilization,
dificiency and toxicity.
IX
a) Importance and principles of meal planning based
on 5 food groups at different income level.
b) ICMR Nutritional requirements for different age groups
- Infancy, Children, Adolesencts, Adults and the aged
and Pregnancy and lactation.
X
a) Nitritional assessment - Methods - Advantages and
disadvantages.
b) Malnutrition - causes, methods to alleviate malnutrition
- importance of nutrition education.
c) Feeding programmes in action in State.
PAPER -II
I.
a) Diet Therapy -
Definition, concept, principle, classification of therapeutic
diets, feeding the patient.
b) Dietition - Role, qualities, types
c) Diet counselling.
II.
Etiology, signs and symptoms, dietary modifications
and counselling measures for
a) Castro intestinal
disorders - Peptic ulcer, diarrhea, constipation, malabsorption
syndrome.
b) Liver and Gall Bladder: Hepatitis and cirrbosis,
hepatic coma, cholethiasis and cholecystitis.
c) Pancreas: Pancreatitis and diabetes mellitus
III.
Etiology, signs and symptoms dietary modifications and
counselling measures fo
a) Obesity and underweight
b) Cardio-vascular diseases : Hypertension, atherosclerosis,
Ischemic heart diseases, cardiac failure
c) Renal disorders - nephritis, Nephrosis, Urenia and
Renal failure, Renal Stones.
IV.
a) Diet in allergies, causes, tests, elimination diets.
b) Pre-Operative and post operative diets.
c) Cancer - causes, dietary modifications, different
types of therapy.
V.
a) Types of catering - Commercial, transport, industrial
and Hospital
b) Quantity cookery - Selection, Purchasing and storage,
standardisation of recipe, portion control, utilisation
of left over food.
VI.
a) Organisation - Types and principles, organisational
structure.
b) Management - Principles, techniques and leadership
and managerial abilities - Tools of management.
VII.
Personnel Management - Selection, induction, training
and supervision, motivation and performance appraisal,
legal aspects of catering.
VIII.
a) Cost control - Principles and methods of food cost
control
b) Sanitation and safety; Significance, health care
measures - in preparation and service and for service
personnel, safety measures in food service.
IX.
a) Art in food service - Design, selection, structural
and decorative, Elements and principles of design, their
application in food service institutions.
b) Colour - Colour schemes.
c) Flower arrangements - Types and styles
d) Table service - Styles - Indian, Western and oriental.
X.
a) Food plant - Layout, different work centres, Lighting,
ventilation and Pest control.
b) Equipment
i) Major and Minor equipments, for food storage, preparation,
service and cleaning.
ii) Their selection, arrangement, use, care and maintenance.
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