Paper I

Human Physiology


Physiologic and Metabolic Changes in Disease

Food Microbiology, Sanitation and Hygiene


  1. General principles of Physiology.
  2. The Skeleton – General Account
  3. The Muscular System – General Account -Types of muscles, characteristics of each, Similarities and Differences.
  4. Blood and Circulatory System – Blood and its composition, Functions of each constituent of blood, Blood groups, Blood transfusion and its importance, Coagulation of blood, Blood vessels, Structure and functions of heart, Blood pressure, heart rate, Cardiac output and their regulation.
  5. Lymphatic System – Lymph, Lymph glands and functions, Spleen – Structure and Functions.
  6. Respiratory System – Organs, Structure and Functions, Mechanism of Respiration, Chemical Respiration.
  7. Digestive System – Structure and Functions of Alimentary tract. Functions of various secretions and juices – Saliva, Gastric, Bile, Intestinal, Pancreatic. Functions of enzymes in digestion. Digestion of nutrients – Proteins, Fats, Carbohydrates. Common problems of Digestive tract – Vomiting, Constipation, Diarrhea.
  8. Excretory System – Structure and Functions of (a) Kidney (b) Ureter (c) Bladder (d) Skin. Urine -Formation of urine, Composition of normal and abnormal urine. Role of excretory system in homeostasis, fluid balance, Regulation of body temperature.
  9. Nervous System – Structure of Nerve Cell, Fibre, Classification of Nervous System, Central Nervous System – Brain, Lobes of brain, Cerebrum, Cerebellum, Medulla oblongata, Hypothalamus. Pituitary Gland – structure, Functions, Spinal Cord – structure and functions, Autonomic and Sympathetic nervous system.
  10. Reproductive System – Female reproductive system – organs, structure and functions Male reproductive system – structure and functions, Menstruation, menstrual cycle, Puberty, Menarche, Menopause, Fertilization of ovum, Conception, Implantation.
  11. Sense Organs – Eye – structure and function, Ear – structure and function, Skin -structure and function
  12. Glands and Endocrine System –
    • Liver – structure and function
    • Gall Bladder – structure and function
    • Enterohepatic circulation
    • Pancreas – structure and function
    • Endocrine system
    • Endocrine glands – structure and function. Hormone – types and functions, role in metabolism. Endocrine disorders
    • Regulation of Hormone Secretion


  1. Introduction to Biochemistry – Significance of pH, Acid-Base Balance, Cell Structure, Composition, Organelles, Membrane and Function-Alterations and Significance.
  2. Carbohydrates – Structure and properties of Mono-saccharides, Di-saccharides, Poly-saccharides. Study of intermediary metabolism of carbohydrates, Glycolysis, Aerobic, Anaerobic, Tricarboxylic acid cycle, Significance of TCA cycle integrating metabolism of carbohydrates protein and lipid, Gluconeogenesis, Glycogenesis, Glycogenolysis, Hexose monophosphate shunt.
  3. Proteins – Structure, composition Classification and Function, Structure of important proteins with special reference to Insulin, myoglobin, and hemoglobin, Binding proteins and their functions – nutritional implications, Chemistry of amino acids, Metabolism of Proteins and amino acids – Build up of amino acid pool. Urea Cycle, Creatinine and Creatine Synthesis, Biochemical parameters and alterations in disease states and Protein malnutrition, Pregnancy, Inborn errors of metabolism.
  4. Lipids – Definition, Composition, Classification, Structure and Properties, Lipoproteins, Metabolism of Lipids, Oxidation of fatty acids, Unsaturated fatty acids, Metabolism of ketone bodies, Biosynthesis of fatty acids, Phosphoglycerides, Biosynthesis of cholesterol and regulation, Bile acids and their metabolism, Plasma lipoproteins – Synthesis and Metabolism, Biochemical profile, alterations and significance, Prostaglandins.
  5. Enzymes – Definition, Classification specificity of enzymes -Intracellular distribution, kinetics, inhibition, Factors affecting enzyme activity, Enzymes in clinical diagnosis.
  6. Nucleic Acids – Composition, Functions, Classification, Structure and properties of DNA and RNA, Replication and transcription of genetic information, Mechanics of DNA replication, transcription, translation, Genetic code – Protein biosynthesis, Regulation of biosynthesis recombinant DNA Technology. Breakdown of purine and pyrimidine nucleotides.
  7. Biological Oxidation, Electron Transport Chain, Oxidative Phophorylation.
  8. Hormones – Mode of Action, Regulation of Metabolism Biochemical parameters. Endocrinological abnormalities and clinical diagnosis.


  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.


  1. Introduction to Microbiology – Mold, Yeast, Bacteria, Viruses, Protozoa, General Classification Family, Genus, Species. Study of their morphology, cultural characteristics and biochemical activities. Important microorganisms in foods, general.
  2. Growth curve of a typical bacterial cell – Effect of intrinsic and extrinsic factors on growth of organisms, pH, water activity, 0- R potential, nutritional requirements, temperature, relative humidity and gaseous environment.
  3. Primary sources of micro-organisms in foods – Physical and chemical methods used in the destruction of micro-organisms, pasteurization, sterilization.
  4. Fundamentals of control of micro-organisms in foods – Extrinsic and intrinsic parameters affecting growth and survival of organisms. Use of high and low temperature, controlling moisture as water content, freezing, freezing-drying, irradiation, and use of preservatives in food. Storage of food-correct handling and techniques of correct storage, Temperatures at which growth is retarded and bacteria are killed, Storage temperatures for different commodities to prevent growth or contamination and spoilage.
  5. Food spoilage and contamination in different kinds of foods and their prevention – Cereal and cereal products, pulses and legumes, Vegetables and fruits, Meat and meat products, Eggs and poultry, Milk and milk products.
  6. Public health hazards due to contaminated foods – Food poisoning and infections -Causative agents, symptoms, sources and mode of transmission, foods involved, Method of prevention, Fungal toxins, Investigation and detection of food-borne disease outbreak.
  7. Microbes used in biotechnology – Useful micro-organisms, Fermented foods – raw material used, organisms and the product obtained, Benefits of fermentation.
  8. Indices of food, milk and water sanitary quality. Microbiological criteria of food, water and milk testing. Food standards, PFA, FPO, BNS, MPO, Agmark, Codex Alimentarius.
  9. Hygiene and its importance and application – Personal hygiene – care of skin, hair, hands, feet, teeth, Use of cosmetics and jewellery, Grooming, Uniform, Evaluation of personal hygiene, Training staff.
  10. Safe handling of food – Control measures to prevent food borne diseases and precautions to be taken by food handlers. Reporting of cold, sickness, boils, septic wounds etc.
  11. Rodents and Insects as carriers of food-borne diseases. Control techniques.
  12. Disinfectants, sanitizers, antiseptic and germicide. Common disinfectants used on working surfaces, kitchen equipment, dish washing, hand washing etc. Care of premises and equipment, cleaning of equipment and personal tools immediately after use, use of hot water in the washing process.
  13. Waste disposal, collection, storage and proper disposal from the premises.
  14. Legal administration and quality control, laws relating to food hygiene.

Paper II –

Human Nutrition and Meal Management

Community Nutrition

Diet Therapy (Theory)

Nutrition Education and Dietetic Counseling

Food Services Management


  1. Concept and Definition of terms – Nutrition, Malnutrition, Health, Brief history of Nutritional Science. Scope of Nutrition.
  2. Minimum Nutritional Requirements and RDA. Formulation of RDA and Dietary Guidelines – Reference Man and Reference Woman.
  3. Body Composition and Changes through the Life Cycle.
  4. Energy in Human Nutrition – Energy Balance, Assessment of Energy Requirements.
  5. Proteins – Protein Quality (BV, PER, NPU), Digestion and Absorption, Factors affecting protein bio-availability including Anti nutritional factors. Requirements.
  6. Lipids – Digestion and Absorption, Intestinal resynthesis of triglycerides – Types of fatty acids, Role and nutritional significance (SFA, MUFA, PUFA, W-3)
  7. Carbohydrates – Digestion and Absorption. Blood glucose and Effects of different carbohydrates on blood glucose, glycemic index.
  8. Dietary Fibre – Classification, Composition, Properties and Nutritional status significance.
  9. Minerals and Trace Elements – Physiological role, Bioavailability and Requirements.
  10. Vitamins – Physiological role, Bioavailability and Requirements.
  11. Water – Functions, Requirements.
  12. Nutritional requirements for different age groups with rationale. Factors affecting these requirements.
  13. Effect of cooking and home processing on digestibility and nutritive value of foods.
  14. Improving nutritional value through different methods – germination, fermentation, combination of foods.
  15. Basic principles of meal planning.
  16. Nutritional considerations for planning meals for
    • Adults – male and female, different levels of physical activity.
    • Pregnancy and Lactation
    • Feeding of young children 0 -3 years
    • Old age
    • Athletes
    1. Nutritional considerations in brief for the following:
      • Military, naval personnel
      • Astronauts and food for space travel
      • Emergencies such as drought, famine, floods etc.


  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 and Nutritional Care in Disease
      • The Nutritional Care Process
      • Nutritional Care Plan
      • Assessment and Therapy in Patient Care
      • Implementation of Nutritional Care
    2. Nutritional Intervention – Diet Modifications
      • Adequate normal diet as a basis for therapeutic diets
      • Diet Prescription
      • Modification of Normal Diet
      • Nomenclature of Diet Adequacy of Standard Hospital Diets
      • Psychological factors in feeding the sick person
    3. Interactions between Drugs, Food Nutrients and Nutritional Status
      • Effect of drugs on Food and Intake, Nutrient Absorption, Metabolism, and Requirements.
      • Drugs affecting intake of food and nutrients
      • Absorption
      • Metabolism and excretion
      • Nutritional status
      • Summary of action of some common drugs
      • Effect of food, nutrients and nutritional status on absorption and metabolism of drugs
    4. Disease of the G. I. System – Nutritional Assessment
      • Pathogenesis of G.I. Disease with special reference to upper G. I. Tract and ulcers.
        • Diseases of esophagus and dietary care
        • Diseases of stomach and dietary care
        • Gastric and duodenal ulcers
        • Predisposing factors and Treatment
        • Brief medical therapy, rest, antacids, other drugs and dietary care
        • Food acidity, foods that cause flatulence, factors that damage G. I. Mucosa
        • Foods stimulating G. I. Secretion
        • Diet and Eating Pattern
        • Diet Recommendations
        • Liberal Approach Vs Traditional Approach
        • Possible nutritional and dietary inadequacies
        • Gastrectomy
    • Intestinal Diseases
      • Flatulence, Constipation, Irritable Bowel, Hemorrhoids,. Diarrhoea, Steatorrhoea, Diverticular disease, Inflammatory Bowel Disease, Ulcerative Colitis.
      • Treatment and Dietary Care in the above mentioned conditions.
    • Malabsorption Syndrome
      • Celiac Sprue, Tropical Sprue
      • Intestinal Brush border deficiencies (Acquired Disaccharide Intolerance)
      • Protein Losing Enteropathy
      • Dietary Care Process
    1. Diet in Diseases of the Liver, Pancreas and Biliary System
      • Nutritional care in Liver disease in the context of results of specific Liver Function Tests.
      • Dietary Care & Management in Viral Hepatitis, Cirrhosis of Liver, Hepatic Encephalophathy, Wilson’s disease.
      • Dietary care and management in diseases of Gall Bladder and Pancreas.
      • Biliary Dyskinesia, Cholelithiasis, Cholecystitis, Cholecystectomy, Pancreatitis, Zollinger- Ellison Syndrome.
    2. Diet in Disease of the Endocrine Pancreas Diabetes Mellitus and Hypoglycemia
      • Classification
      • Physiological symptoms and disturbances, diagnosis (FBG and OGTT)
      • Management of Diabetes Mellitus
      • Clinical Vs Chemical control
      • Hormonal Therapy
      • Oral Hypoglycemic Agents
      • Home Glucose Monitoring
      • Glycosylated Hemoglobin
      • Urine Testing
      • Exercise
      • Dietary care and Nutritional Therapy – The Diet Plan, Meal planning with and without Insulin, Special Dietetic Foods, Sweeteners and Sugar Substitutes
      • Diabetes in Pregnancy, Elderly, Surgery, Diabetic diets in Emergency, Illness, Diabetic coma, Insulin reaction, Juvenile diabetes, Patient Education in Diabetes
      • Hypoglycemia -classification, symptoms, fasting state hypoglycemia, Postprandial or reactive hypoglycemia, Early alimentary and late reactive hypoglycemia, Idiopathic hypoglycemia, Dietary treatment in reactive hypoglycemia.
    3. Dietary care in diseases of the Adrenal Cortex, Thyroid gland and Parathyroid gland.
      • Functions of the gland and hormones and their insufficiency, metabolic implications, clinical symptoms.
      • Dietary treatment as supportive to other forms of therapy
      • Adrenal cortex insufficiency, Hyper and Hypothyroidism (goitre), Hypoglycemia.
    4. Nutritional care for Weight Management
      • Regulation of energy intake and balance of body weight
      • Control of appetite and food intake – Neural control, hormonal control, insulin, estrogen and other peptides and hormones.
      • Identifying the obese
      • Types of obesity, Health risks
      • Causes, Psychology of obesity, Theories of obesity, Physiology of the obese state
      • Thermogenesis, Thyroid hormones
      • Treatment of Obesity
      • Diets in Obesity – Starvation, Fasting
      • Evaluation of some common diets, Protein-sparing modified fast, High protein diets
      • Balanced Energy Reduction
      • Foods to include, fibre foods allowed as desired, alcohol, snacks and beverages
      • Psychology of weight reduction
      • Behavioural Modification – Psychotherapy, pharmacology, exercise & physical activity, Surgery, prevention of weight gain & obesity.
      • Underweight – Etiology and Assessment, High calorie diets for weight gain, Diet plan, Suggestions for increasing calories in the diet, Anorexia Nervosa and Bulimia
    5. Diseases of the Circulatory System
      • Atherosclerosis – Etiology, risk factors, diet
      • Hyperlipidemias
      • Brief review of Lipoproteins and their metabolism
      • Clinical and nutritional aspects of Hyperlipidemias
      • Classification and Dietary care of Hyperlipidemias
      • Nutritional care in Cardiovascular disease(Ischemic heart disease Pathogenesis of sodium and water retention in Congestive Heart Disease. Acute and Chronic Cardiac Disease, Acute – Stimulants, food & consistency, Chronic – Compensated and decompensated states, Sodium Restriction in Cardiac Diseases, Diet in Hypertension – Etiology, Prevalence, Renin-Angiotensin mechanism, Salt and Blood pressure, Drugs and Hypertension, Cerebrovascular diseases and diet in brief).
    6. Anemia
      • Resulting from Acute Hemorrhage
      • Nutritional anemia
      • Sickle cell anemia
      • Thalassemia
      • Pathogenesis and dietary management in the above conditions
    7. . Renal Disease
      • Physiology & function of normal kidney – a brief review
      • Diseases of the kidney, classification
        • Glomerulo nephritis – Acute and Chronic – Etiology, Characteristics, Objectives, Principles of Dietary Treatment and Management
        • Nephrotic syndrome – objectives, principles of Dietary Treatment and Management.
        • Uremia and Renal Failure
      • History, General Principles of Protein Nutrition in Renal Failure and Uremia.
      • Acute Renal Failure – Causes, dietary management fluid, sodium and potassium balance, protein and energy requirements
      • Chronic renal failure medical treatment, Renal transplants. Dialysis and types hemodialysis, Peritoneal Dialysis & Continuous Ambulatory Peritoneal Dialysis (CAPD). Dietary Management in conservative treatment, dialysis and after renal transplantation.
      • Use of Sodium and Potassium Exchange lists in Renal (diet planning).
      • Chronic renal failure in patients with diabetes mellitus
      • Chronic renal failure in children
      • Nephrolithiases – Etiology, types of stones, Nutritional care, alkaline-ash diets
    1. Allergy
      • Definitions, symptoms, mechanism of food allergy
      • Diagnosis – History, Food record
      • Biochemical and Immunotesting (Brief)
      • Elimination diets
      • Food selection
      • Medications (brief)
      • Prognosis food Allergy in infancy – Milk sensitive enteropathy; Colic, Intolerance to breast milk, prevention of Food Allergy.
        • Diseases of Nervous System, Behavioural Disorders and Musculo Skeletal System
          • Neuritis and polyneuritis
          • Migraine, headache
          • Epilepsy
          • Multiple sclerosis
          • Hyperkinetic Behaviour Syndrome
          • Orthromolecular psychiatry and mental illness (Brief) Definition, etiology, dietary treatment and prognosis in the above conditions.
        • Arthritis –
          • Rheumatoid Arthritis
          • Osteoarthritis
          • Symptoms, dietary management
    2. Nutrition in Cancer
      • Types, symptoms, detection
      • Cancer therapies and treatment – side effects and nutritional implications
      • Goals of care and guidelines for oral feeding
      • Accommodating side effects
      • Enteral tube feeding – Nasogastric, Gastrostomy, Jejunostomy
      • Parenteral Nutrition
      • Pediatric patients with cancer
      • The terminal cancer patient
    3. Nutrition in Physiological Stress
      • Physiological stress and its effect on body, nutritional implications.
      • Fevers and infections
      • Surgery and Management of Surgical Conditions
      • Parenteral Nutrition – Types, mode, and composition of feeds
      • Tube feeding – Routes, modes, composition, care to be taken during feeding
        • Dietary guidelines
        • Burns
        • Metabolic implications – nutritional requirement
        • Management and nutritional care
        • Nutritional Management of Patients with HIV, AIDS
    • Nutritional Management – Counselling and Management
      • Goals of care
      • Timing of food presentation
      • Guidelines for oral feeding anti-tumour therapy
      • Accommodating taste changes
      • External tube feeding
      • Parenteral nutrition
      • Patient co-operation
      • Pediatric patients with cancer
      • The terminal cancer patient
      • Misconceptions in nutritional care

    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.


    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.


    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.


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
2 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.




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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