Paper I

Human Physiology

Biochemistry

Physiologic and Metabolic Changes in Disease

Food Microbiology, Sanitation and Hygiene

HUMAN PHYSIOLOGY

  1. Guyton, A.C Hall, J.E (2015).Text book of Medical Physiology, 13th Ed. Prism Books (Pvt.) Ltd. Bangalore.
  2. Wilson KJW & Waugh A (2014). Ross and Wilson. Anatomy and Physiology in Health and illness. 12th edition

BIOCHEMISTRY

  1. Lehninger’s Principles of Biochemistry by David Nelson and Michale cox (6th edition). (2000). CBS Publications, New Delhi.
  2. Murray RK, Granner DK, Meyo PA and Rodwell VW (2000). Harper’s biochemistry (25th ed.). Prentice Hall International, New York.
  3. Sharma S (1993). Practical Biochemistry (1st ed.). Published by Jaipur : Classic Publishing House.
  4. Lanham -New et al. (2010) Nutrition & Metabolism. 2nd Edition. The Nutrition Society Text book Series. Wiley- Blackwell

PHYSIOLOGIC AND METABOLIC CHANGES IN DISEASE

  1. Normal cellular processes, Injury and response of cells to injurious agents, Cellular adaptations
  2. Stress and Physiologic effects.
  3. Drug, Food and Nutrient Interaction.
  4. Regulation of Food intake and Pathogenesis of Obesity and Malnutrition and Starvation.
  5. Pathophysiology of GI tract diseases – anatomic, physiologic and functional changes, impact on nutritional status and nutritional implications, post surgical complications and management, malabsorption syndrome.
  6. Pathophysiology of liver diseases – Progression of liver disease metabolic and nutritional implications, role of specific nutrients and alcohol.
  7. Diseases of the Gall Bladder and Pancreas – Pathophysiologic changes – metabolic and nutritional implications, Dyslipidemias.
  8. Cardio-vascular Diseases – Pathogenesis, role of nutrients in prevention – metabolic and nutritional implications, Dyslipidemias.
  9. Diseases of the renal system – etiology and pathogenesis – changes in function with progression of diseases, metabolic and nutritional implications, water and electrolyte balance.
  10. Metabolic Disorders, Diseases of Endocrine Glands and Inborn Errors of Metabolism. Diabetes, Hyper and Hypothyroidism, Inborn errors of carbohydrate and protein metabolism.
  11. Cancer – carcinogenesis – pathogenesis and progression of cancer, role of nutrients, foodstuffs and food additives in cancer. Therapies and their clinical and metabolic implications.
  12. Immunity and infection – diarrhea, AIDS, Respiratory problems.
  13. Musculo-skeletal problems, arthritis, osteoporosis.

FOOD MICROBIOLOGY, SANITATION AND HYGIENE

  1. Jay JM Martin JL and David A. (2005). Modern Food Microbiology (7thed.). CBS, Publishers and Distributors. Springer Publications, Delhi.
  2. Banwart GJ (2004). Basic Food Microbiology (2nded.). CBS Publishers and Distributors, Inc. NY.
  3. William Frazier and Dennis westhoff. (2008). Food Microbiology (5thed.). The McGraw Hill Co Inc.,New York

Paper II –

Human Nutrition and Meal Management

Community Nutrition

Diet Therapy (Theory)

Nutrition Education and Dietetic Counseling

Food Services Management

HUMAN NUTRITION AND MEAL MANAGEMENT

  1. Gibney et al (2009) Introduction to Human Nutrition.2nd Edition. The Nutrition Society Text book Series. Wiley- Blackwell
  2. Shils ME, Olson JA, Shike M, Ross AC, Cabellaro B and Cousins RJ (2012). Modern Nutrition in Health and Disease (11thed.). Lippincott, Williams andWilkins publications.
  3. Human energy requirement (2004). Report of a joint FAO/WHO/UNU Expert consultation, Rome, 17-24 October 2001.
    FAO, Food & Nutrition technical Report series 1.
  4. rotein and Amino Acid requirements in Human Nutrition (2007). Joint WHO/FAO/UNU Consultation Technical Report Series No. 035, WHO Geneva
  5. Indian Council of Medical Research. Nutrient requirements and Recommended Dietary Allowances for Indians. Report of Expert Group, 1978 and 1989 and 2010
    1. Nutritional considerations in brief for the following:
      • Military, naval personnel
      • Astronauts and food for space travel
      • Emergencies such as drought, famine, floods etc.

COMMUNITY NUTRITION

  1. Concept and Scope of Community Nutrition.
  2. Food availability and factors affecting food availability and intake. Agricultural production, post harvest handling (storage & treatment), marketing and distribution, industrialization, population, economic, regional and socio-cultural factors. Strategies for augmenting food production.
      • Assessment of Nutritional status – meaning, need, objectives and importance. Use of clinical signs, anthropometry, biochemical tests, and biophysical methods. Assessment of food and nutrient intake through recall, record, weighment.
      • Food security and adequacy of diets.
  3. Use of other sources of information for assessment.
      • Sources of relevant statistics.
      • Infant, child and maternal mortality rates.
      • Epidemiology of nutritionally related diseases.
  4. Nutritional problems of communities and implications for public health. Common Nutritional Problems in India. Incidence – National, Regional.

Causes: Nutritional and Non-Nutritional signs, symptoms, effect of deficiency and treatment

    • PEM
    • Micronutrient Deficiencies
    • Fluorosis
    • Correction/Improvements in Diets
  1. Schemes and Programs in India to combat Nutritional Problems in India. Role of International, National and Voluntary agencies and Government departments.
  2. Hazards to Community Health and Nutritional status
    • Adulteration in food
    • Pollution of water, air
    • Waste management
    • Industrial effluents, sewage
    • Pesticide residue in food
    • Toxins present in food – mycotoxins etc.
  3. Nutrition Policy of India and Plan of Action.
  4. Health and Nutrition Education – Steps in planning, implementation, and evaluations. Use of educational aids – visual, audio, audio-visual, traditional media etc.
  1. DIET THERAPY (THEORY)

    1. Mahan LK & Raymond JL. (2017) Krause’s Food & the Nutrition Care Process. !4 th Edition, Pub. Elsevier.
    2. Elia M et al (2013) Clinical Nutrition. 2nd Edition. The Nutrition Society Text book Series. Wiley- Blackwell
    3. Sue Rodwell Williams (2013) Nutrition, Diet Therapy (9th ed.). WB Saunders Company, London
    4. Nix S. (2013) Williams’ Basic Nutrition & Diet Therapy. 14th Edition. Pub. Elsevier
    5. Note; kindly refer recent editions of above books as available.

    Institution Food Service Organisation

    S-No Books
    1 Sethi M and Malhan S (1993). Catering Management, An Integrated Approach. Wiley Eastern, New Delhi
    2 Gupta CB (2008). Human Resource Management. Sultan Chand and Sons, N. Delhi.
    3 Kotler P and Keller K (2006). Marketing Management (12thed.). Prentice Hall, USA.
    4 Boella MJ (1983). Personnel management in the hotel and catering industry (3rd ed.). Hutchinson, London.
    5 Fuller J and Thomas S (2006). Modern Restaurant Service, Amazon.

    NUTRITION EDUCATION AND DIETETIC COUNSELING

    1. Dietitian as part of the Medical Team and Outreach Services.
    2. Clinical Information – Medical History and Patient Profile Techniques of obtaining relevant information, Retrospective information, Dietary Diagnosis, Assessing food and nutrient intakes, Lifestyles, Physical activity, Stress, Nutritional Status. Correlating Relevant Information and identifying areas of need.
    3. . The Care Process – Setting goals and objectives short term and long term, Counselling and Patient Education, Dietary Prescription.
    4. Motivating Patients.
    5. Working with –
      • Hospitalized patients (adults, pediatric, elderly, and handicapped), adjusting and adopting to individual needs.
      • Outpatients (adults, pediatric, elderly, handicapped), patients’ education, techniques and modes.
    1. . Follow up, Monitoring and Evaluation of outcome, Home visits
    2. Maintaining records, Reporting findings, Applying findings, Resources and Aids for education and counselling, Terminating counselling, Education for individual patients, Use of regional language, linguistics in communication process, Counselling and education.

    INSTITUTION FOOD SERVICE ORGANISATION

    1. Sethi M and Malhan S (2015). Catering Management, An Integrated Approach. New age international (p) limited 3rd edition New Delhi
    2. Roday S. (2017). Food hygiene and sanitation (2nd ed.), published by: Tata McGraw. Hill Publishing Company Limited, New Delhi.
    3. FSSAI Guide 2019, Assistant e book (study notes) Pg 1-132.
    4. Gregoire & Gregoire, 2017. Food Service Organizations: A Managerial and Systems Approach, 8th Edition. 9th edition

    FOOD SERVICES MANAGEMENT

    1. Introduction to food services and catering industry, Development of Food Service Institutions in India, Types of Services as affected by changes in the environment.
    2. Hospital food service as a speciality – Characteristics, rates and services of the food production, service and management in hospitals. Role of the Food Service Manager / Dietitian.
    3. . Organizations – Types of organizations and characteristics. Organizational charts.
    4. Catering Management – Definition, Principles and Functions, Tools of Management Resources. Attributes of a successful manager.
    5. . Approaches to Management Traditional, Systems Approach, Total Quality Management.
    6. Management of Resources – Capital, Space, Equipment and Furniture, Materials, Staff, Time and Energy, Procedures Physical facility design and planning. Equipment selection.
    7. Purchase and store room management – Purchase systems, specifications, food requisition and inventory systems, quality assurance.
    8. Human Resource Management
      • Definition, Development and policies
      • Recruitment Selection, Induction
      • Employment procedures: Employee Benefits, Training and Development, Human Relations, Job description, Job specifications, Job evaluation, Personnel appraisal.
      • Trade Union Negotiations and Settlement.
    1. Financial Management (in brief since there is a separate subject Food Cost and Quality Control) – Elements of Financial management, Budget Systems and accounting, Budget preparation.
    2. Food Production and Service Operations
      • General Planning
      • Preliminary planning
      • Consideration of patients with specific nutritional and dietary needs, labour use and productivity.
      • Flow pattern.

References:

Advanced Physiology for Community

 

S-No Books
1 GanongsWF(1985). Review of Medical physiology.
2 Campbell EJ, Dickinson CJ, Slater JD (1984). Clinical and Applied physiology
3 Tortora GJ, Derickson B, Grabowski SR (2007). Principles of Anatomy and Physiology (11thed.).
4 MountcastleVB(1979), (2008). Overview of Medical Physiology.
5 Guyton AC (1985). Functions of Human body.
6 Guyton AC & Hall JB (1996). Text book of Med. Physiology.
7 Wilson KJW & Waugh A (1996). Ross and Wilson. Anatomy and Physiology in Health and illness.
8 Mc Ardle WD, Katch FI, Katch VL (1996). Exercise physiology- Nutrition & Human performance.
9 Jain AK (1999). Text book of Physiology Vol 1& 2.
10 Bijlani RL (1997). Understanding Medical Physiology.
11 Harrisons-On line- Text book of Physiology. Medical Review of Physiology.
12 Schmidt & Nelson. Physiology of mammals.
13 Kronenberg H, Melmed S, Polonsky KS, Larsen P Reed. (2010). Williams Textbook of Endocrinology (11thed.).
14 Williams Pathophysiology (2007) Saunders
15 Gross L (2007). New Human genome-Individualised Genomics.
16 ToCollins FS (2003). New goals for human genome.
17 Text book of Pathophysiology-

 

S-No Journals
1 Journal of Physiology.
2 Journal of Applied Physiology.
3 Nature.
4 Journal of Medical physiology.
5 Journal of human gene therapy.
6 Journal of Endocrinology.
7 Metabolic Reviews.
8 Journal of Applied Nutrition and Physiology.
9 Science.
10 Scientific American.
11 WHO-Food Nutrition bulletins.
12 Physiological Reviews.

 

S-No Online Resources
1 www.searchbarnesnoble.com.
2 www.free-ebook-download/medical books/physiology.
3 www.rapidshare. comfiles/physiology.

 

Advanced Human Nutrition

 

S-No Books
1 Shils ME, Olson JA, Shike M, Ross AC, Cabellaro B and Cousins RJ (2006). Modern Nutrition in Health and Disease (10thed.). Lippincott, Williams and Wilkins publications.
2 Zeigler EE and Filer Jr LJ (1996). Present Knowledge in Nutrition (7thed.). ILSI Press, Washington DC
3 Human energy requirement (2004). Report of a joint FAO/WHO/UNU Expert consultation, Rome, 17-24 October 2001. FAO, Food & Nutrition technical Report series 1.
4 Protein and Amino Acid requirements in Human Nutrition (2007). Joint WHO/FAO/UNU Consultation Technical Report Series No. 035, WHO Geneva
5 Indian Council of Medical Research. Nutrient requirements and Recommended Dietary Allowances for Indians. Report of Expert Group, 1978 and 1989 and 2009
6 Human Vitamin and Mineral requirements (2002). Report of a Joint FAO/WHO expert consultations, Bangkok, Thailand, WHO & FAO UN, Rome.
7 Mukherjee KL (1988). Medical Laboratory Techniques. A procedure manual for routine diagnostic tests (Vol. I, II & III). Tata McGraw Hill Publishing Company Ltd., New Delhi
8 Sharma S (1993). Practical Biochemistry. Classic Publishing House, Jaipur
9 Varley H (1988). Practical Clinical Biochemistry. GulabVazirani Publishers Pvt. Ltd. , New Delhi

 

Food Microbiology in Community setting

 

S-No Books
Jay JM (2004). Modern Food Microbiology (7thed.). CBS Publishers and Distributors. Springer Publications, Delhi
2 Banwart GJ (1998). Basic Food Microbiology (2nded.). CBS Publishers and Distributors, New Delhi
3 William Frazier (2008). Food Microbiology (4thed.). The McGraw Hill Co Inc., New York
4 Dr. K. Vijaya Ramesh (2007). Food Microbiology. MJP Publishers, Chennai.

 

Advanced Biochemistry

 

S-No Books
1 Lehninger A (1990). Principles of Biochemistry (2nd reprint of Indian edition). CBS Publicatios, New Delhi
2 Murray RK, Granner DK, Meyo PA and Rodwell VW (2000). Harper’s biochemistry (25th ed.). Prentice Hall International, New York
3 Saini (1994). Textbook of biochemistry. CBS Publication, New Delhi
4 Talwar GP (1994) .Textbook of biochemistry and Human biology (2nded.). Prentice Hall of India, New Delhi
5 Voet D and Voet JG (1990). Biochemistry. John Wiley and sons, USA.
6 Deb AC (2000). Fundamentals of biochemistry (7thed.) New central book agency, Calcutta.
7 Indira Gandhi National Open University School of continuing education (2005). Nutritional biochemistry-MF-002. Published by Laxmi Print Media, Delhi.

 

Institution Food Service Organisation

 

S-No Books
1 Sethi M and Malhan S (1993). Catering Management, An Integrated Approach. Wiley Eastern, New Delhi
2 Gupta CB (2008). Human Resource Management. Sultan Chand and Sons, N. Delhi.
3 Kotler P and Keller K (2006). Marketing Management (12thed.). Prentice Hall, USA.
4 Boella MJ (1983). Personnel management in the hotel and catering industry (3rd ed.). Hutchinson, London.
5 Fuller J and Thomas S (2006). Modern Restaurant Service, Amazon.

 

Biochemistry I

 

S-No Books
1 Deb AC (2001). Fundamentals of Biochemistry. Published by New Central Book Agency, Calcutta.
2 Weil JH (1990). General Biochemistry (6th ed.). Published by Wiley Eastern Ltd, New Delhi
3 Murray R, Rodwell V, Bender D, Botham KM, Weil PA, Kennelly PJ (2009). Harper’s Illustrated Biochemistry (28th ed.) Published by McGraw-Hill Medical.
4 Conn EE and Stumpf PK, Bruening G and Doi RH (2006). Outlines of Biochemistry (5th ed.). Published by Wiley India Pvt. Ltd.
5 Mahansan, R. (2009). Practical Biochemistry. Published by Vayau Edu
6 Hames BD and Hooper NM (2003). Biochemistry. (2nd ed). Published by Viva books private limited, New Delhi, India
7 Sharma S (1993). Practical Biochemistry (1st ed.). Published by Jaipur : Classic Publishing House.
8 Plummer D T (2008). An introduction to Practical Biochemistry (3rd ed.). Published by Tata McGraw Hill.

 

Human Nutrition I

 

S-No Books
1 Swaminathan M (2000). Advanced Textbook on Foods and Nutrition, Vol I (2nded.). Published by Bangalore Printing and Publishing Ltd, Bangalore
2 Bamji MS, Prahlad Rao N and Reddy V (2010). A Textbook on Human Nutrition (3rd Edition). Published by Oxford and IBH Publishing Co., New Delhi
3 Garrow JS, James WPT, Ralph A and James JPT (2000). Human Nutrition and Dietetics (10thed.) Published by Churchill Livingstone. ISBN-10: 0443056277, ISBN-13: 978-0443056277
4 Gibney MJ, Macdonald IA and Roche H (2010). Nutrition and Metabolism (2nded.). Published by Wiley-Blackwell, ISBN: 978-1-4051-6808-3
5 Geissler C (2009). Fundamentals of Human Nutrition. Churchill Publications, US.
6 Krause and Mahan (2008). Food Nutrition, Diet Therapy (12thed.). Published byWB Saunders Company
7 Sue Rodwell Williams (2009). Nutrition, Diet Therapy (9thed.). Published by WB Saunders Company.
8 Shils ME, Olson JA and Shike (2006). Modern Nutrition in Health and Disease (10th ed.), Vol. II. Published by Philadelphia, Lea and Fiebiger

 

Institution Food Service Management

 

S-No Books
1 Sethi M and Malhan S (Revised 2nd edition, 2007)). Catering Management, An Integrated Approach. New Age International (P) Ltd
2 Gupta CB (2008). Human Resource Management. Sultan Chand and Sons, N. Delhi
3 Kotler P and Keller K (2008). Marketing Management (13th ed.). Prentice Hall, USA.
4 Boella MJ (1983). Personnel management in the hotel and catering industry (3rd ed.). Hutchinson, London.
5 Bessie Brooks West and Levelle Wood MS (1988). Food Service in Institutions (6th ed.). John MacMillan Publishing Co., New York
6 Andrews S (2009) Food and beverage service : Training Manual 2nd edition. New Delhi Tata McGraw Hill.
7 Fuller J and Thomas S (2006). Modern Restaurant Service, Amazon

 

Human Nutrition

 

S-No Books
1 Shils ME, Olson JA and Shike N (1994). Modern Nutrition in Health and Disease 8th edition,Vol I and II, Philadelphia, Lea and Febiger.
2 Mahtab Bamji, Prahlad Rao and Vinodini Reddy (1996). Textbook of Human Nutrition; New Delhi: Oxford and IBH Publishing Co. Pvt. Ltd.

 

Human Physiology

 

S-No Books
1 Silverthorn DU (2012). Human Physiology-An integrated Approach (5th Edition). Publisher-PHI Learning, New Delhi.
2 Wilson and Ross (2010).Anatomy and Physiology in Health and Illness, Edinburgh, Churchill Livingstone.
3 Best C.H and Taylor (1989).The Human Body- Asia Publishing House-New Delhi;National Book depot ,Mumbai.
4 Guyton, A.C Hall, J.E (1996).Text book of Medical Physiology, 9th Ed. Prism Books (Pvt.)Ltd. Bangalore.
5 Winwood (1988).Sear’s Anatomy and Physiology for nurses, London, Edward Arnold.
6 Chatterjee Chandi Charan (2010).Text book of Medical physiology, Volume I and II, London, W.B.

 

Biochemistry

 

S-No Books
1 U. Satya Narayan-Biochemistry (2nd Eddiiton); Uppola, Interlinks, Vijaywada, Andhrapradesh.
2 Murray RK, Granner DK, Mayes PA and Rodwell VW (2000).Harper’s Biochemistry, New Jersey: Prentice Hall International Inc.
3 Deb AC (1998).Fundamentals of Biochemistry (7th ed), Pub. New Central Book Agency, Calcutta.
4 Patricia Trueman. Nutritional Biochemistry, MJP Publishers
5 Weil JH (1990).General Biochemistry (6th ed.), New Delhi: Wiley Eastern Ltd.
6 G. P. Talwar (2009). Textbook of Biochemistry and Human Biology, (3rd Edition). PHI Learning, New Delhi.

 

Diet Therapy

 

S-No Books
1 Antia, F.P. (2010). Clinical Dietetics and Nutrition (4th ed.). Pharmamed
2 Srilakshmi B (2011). Dietetics (6th ed.). Wiley Eastern Limited.
3 Krause and Mahan (2008). Food, Nutrition, Diet Therapy (12th ed.). WB Saunders Company, London
4 Sue Rodwell Williams (2009). Nutrition, Diet Therapy (9th ed.). WB Saunders Company, London
5 Skipper A (2009). Advanced Medical Nutrition Therapy and Practice. Jone & Barlett Publishers
6 Nelms M (2007). Nutrition Therapy and Pathophysiology. Thomson publishers
7 Gropper S (2009). Advanced Nutrition and Human Metabolism (5th ed). Cengage publishers
8 Shils M (2005). Modern Nutrition in Health & Disease (10th ed). Lippincott publishers
9 Brown, J (2011).Nutrition Now (6th ed). Wadsworth
10 Peggy Stanfield (2009). Nutrition and Diet Therapy, Self Instructional Approaches (5th ed). Jones and Bartlett Publishers, Canada
11 Sylvia Escott – Stump (2008). Nutrition and Diagnosis – Related Care (6th ed). Lippincott Williams and Wilkins.
12 Carson JS, Burke FM, Hark LA (2004). Cardiovascular Nutrition: Disease Management and Prevention. American Diabetes Association

 

Sanitation and Hygiene

 

S-No Books
1 Khurana A (2010). Text book of food safety. Mohit publication
2 Bhartiya C (2010). Managing food quality. Surendra publishing
3 Roday S. (1999). Food hygiene and sanitation (Ist ed.), published by: Tata McGraw Hill Publishing Company Limited, New Delhi
4 Jacob M (1989). Safe food handling: A training guide for managers, Geneva: WHO
5 Marriott NG (1989). Principles of Food Sanitation (2nd ed), published by: AVI Book– New York: Van Nostrand Reinhold

 

Institution Food Service Management

 

S-No Books
1 Sethi M and Malhan S (Revised 2nd edition, 2007)). Catering Management, An Integrated Approach. New Age International (P) Ltd
2 Gupta CB (2008). Human Resource Management. Sultan Chand and Sons, N. Delhi.
3 Kotler P and Keller K (2008). Marketing Management (13th ed.). Prentice Hall, USA.
4 Boella MJ (1983). Personnel management in the hotel and catering industry (3rd ed.). Hutchinson, London.
5 Bessie Brooks West and Levelle Wood MS (1988). Food Service in Institutions (6th ed.). John MacMillan Publishing Co., New York
6 Andrews S (2009) Food and beverage service : Training Manual 2nd edition. New Delhi Tata McGraw Hill.
7 Fuller J and Thomas S (2006). Modern Restaurant Service, Amazon
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