MOUNT CARMEL COLLEGE, AUTONOMOUS - Syllabus for BSC.NUTRITION AND DIETETICS Choice Based Credit System (CBCS) 2018 2021
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MOUNT CARMEL COLLEGE, AUTONOMOUS
No. 58, Palace Road, Bengaluru, India - 560 052
Syllabus for BSC.NUTRITION AND DIETETICS
Choice Based Credit System (CBCS)
2018 – 2021Course matrix:
Semester Course Title Credits
I BASIC NUTRITION 5
II FOOD SCIENCE 5
III NUTRITIONIN THE LIFECYCLE 5
IV FOOD MICROBIOLOGY 5
V DIETETICS-I 4.5
V PUBLIC HEALTH NUTRITION 4.5
VI DIETETICS-II 4.5
VI INSTITUTIONAL MANAGEMENT AND 4.5
QUANTITY FOOD PRODUCTION
B.Sc NDCZ/NDCH
Program Outcomes
PO1: The students will be enabled to pursue higher education and research.
PO2: The students will understand the role and importance of food and nutrition for the
welfare of the community and acquire the skills in planning diet.1.3 BASIC NUTRITION Theory: Practical Internal assessment Total 4hrs/week 2hrs/week ----- ----- 70marks 30 marks 50 marks 150 marks OBJECTIVES: 1. To understand the functions and role of nutrients, their requirements and the effect of deficiency and excess (in brief) 2. To understand the concept of an adequate diet and the importance of nutrients in recommended Dietary Allowances. COURSE OUTCOMES ND1BN CO1 -The student will be able to apply basic nutrition knowledge in making foods choices and obtaining an adequate diet. ND1BN CO2 - The student will gain knowledge about energy requirements and the Recommended Dietary Allowances. ND1BN CO3 - The student will understand the functions and role of macronutrients, their requirements and the effect of deficiency and excess ND1BN CO4 - The student will be able to analyze the role of various minerals and vitamins important in maintaining health. ND1BN CO5 - The student will be able to appreciate the importance of water and electrolytes in the human body. ND1BN CO6 - The student learns the impact of various functional foods on our health ND1BN CO7 - The student gains competence in connecting the role of various nutrients in maintaining health and learn to enhance traditional recipes.
UNIT I: (4 hrs) Definition of food, nutrition, health, Nutraceuticals and Nutrigenomics. Dimension of health and function of food- Physical, social and mental health. Food guide – Basic food groups, my plate UNIT II: (5 hrs) Energy requirements: Factors affecting energy requirements, BMR - activity, age, climate, diet induced thermo genesis (SDA), Physiological conditions. RDA (ICMR) - formation, uses UNIT III: Macro Nutrients (12 hrs) Protein, Carbohydrate, Fat-Classification, functions, Digestion& absorption (in brief), RDA, sources and deficiencies. UNIT IV: Micronutrients (21Hrs) Macrominerals Calcium, Phosphorus and magnesium: Functions, absorption, RDA, sources and deficiencies. Micro Minerals: Iron, Zinc, Fluorine and Iodine: function, absorption, RDA, sources and deficiency. Vitamins Fat-soluble Vitamins (A, D, E & K) Function, RDA, sources and deficiency and excess. Water soluble vitamins: Thiamin, Riboflavin, Niacin, B12, Folic acid, Biotin and Vitamin C: functions, RDA, food sources, deficiencies and excess. UNIT V: Water and Electrolytes. (7Hrs) Water: Functions, requirements, sources, water balance Electrolyte and acid base balance: Electrolyte- Sodium, Chloride, Potassium sources and RDA, function UNIT VI: Functional foods (3Hrs) Phytonutrients: Phytates, Tannins and Polyphenols, their sources and functions. 1.3 BASIC NUTRITION PRACTICAL (15 WEEKS)
1. Weights and measures. 2. Standardization of recipes. 3. Introduction to Recommended Dietary Allowances/Nutritive value of foods. 4. Calculation of energy balance among college going girls. 5. Enhancing the traditional recipes with specific nutrients (protein, carbohydrate, fat, vitamin A, vitamin C, calcium and iron). 6. Visit to analytical lab for demonstration of protein and fat estimation. References: Antia F.P., Philip Abraham, Clinical Dietetics and Nutrition, Oxford University Press; 4th edition. Kathleen Mahan L., Sylnia Escott-Stump, Krause’s food, nutrition and diet therapy (11th edition). Saunders company, London. Passmore R. and Davidson S. (1986) Human nutrition and Dietitics. Liming stone publishers. Robinson C.H. Careme, Chenometh W.L., Garmick A.E. (1986) 16th edition Normal Therapeutic nutrient. Publish by Mc Millan Company New York. Shil’s M.E., Alfon J.A., Shike M (1994), Modern nutrition in health and diseases eighth edition. William S.R., Nutrition and Diet Therapy fourth edition C.V. Mos Company.
2.3 FOOD SCIENCE Theory: Practical Internal Assessment Total 4hrs/week 2hrs/week ------ ------ 70 marks 30 marks 50 marks 150 marks OBJECTIVES 1. To know the role of food in health. 2. To know the chief nutrition provided by each category of foodgroups. 3. To know the methods and principles involved in cooking. 4. To know about the various adulterants and methods of detecting them. COURSE OUTCOMES ND2FS CO1 - The student will be able to apply basic nutrition knowledge in making foods choices and obtaining an adequate diet. ND2FS CO2 - The student will gain knowledge about energy requirements and the Recommended Dietary Allowances. ND2FS CO3 - The student will understand the functions and role of macronutrients, their requirements and the effect of deficiency and excess ND2FSCO4 - The student will be able to analyze the role of various minerals and vitamins important in maintaining health. ND2FS CO5 - The student will be able to appreciate the importance of water and electrolytes in the human body. ND2FS CO6 - The student learns the impact of various functional foods on our health ND2FS CO7 - The student gains competence in connecting the role of various nutrients in maintaining health and learn to enhance traditional recipes. UNIT I: Introduction to Food Science (8 hrs) Properties of food (a) Colloids, sols, gels, foam- (b) Emulsion formation- (c) Bound an free water – (d) pH Value, osmosis and osmotic pressure- (e) Boiling, melting and freezing points Sensory Evaluation- Subjective and objective. UNIT II: (10 hrs)
(a)Cereals & Millets-Production, importance &composition- Cereal Products. Wheat,
rice maize, ragi and sorghum. Malting and cooking of cereals, non-enzymatic reactions,
Leaving agents. Fermented products, Milling of wheat, Parboiling of Rice,
(b) Pulses- composition, toxic constituents and cooking of pulses, variety and processing.
UNIT III: (13 hrs)
(a) Fruits and vegetables – Production composition, pigments, flavors and variety-
changes during cooking-enzymatic browning, non-enzymatic browning.
(b)Milk and milk products- composition, storage- Processing of milk- Coagulation-
Milk products available in India.
(c)Egg- structure, composition, storage, grade, quality, selection, Role of egg in food
preparation, coagulation.
(d) Meat, Fish poultry-structure, composition, storage, Post mortem changes in meat,
Curing of meat, Tenderization, Ageing of meat, selection, Meat cookery.
UNIT IV:
(12hrs)
(a) Sugar, Jaggary and honey - Composition, different forms of sugar, storage-
Behaviors of syrups at different temperatures- Crystallization and caramelization
(b) Oil and Fats- Composition, types, storage, plasticity, Hydrogenation and processing
.Changes during heating- Fats as shortening agents, smoking point, Rancidity, specific fat
(Lard Button, Margarine)
UNIT V: (2 hrs)
Methods of cooking, nutrient loss during cooking,
Concepts of food safety and standards.
UNIT VI : (7 hrs)
Food Preservation, food spoilage, method of preservation by low temperature, high
temperature, dehydration, food irradiation.
Practical : (15 Weeks)
Weights & measures, standardization of common food preparation.
Sensory evaluation
Starch cookery I-microscopic observation of different starches
gel formation and gelatinization.
Starch cookery II- Rice and Wheat preparation, factors influencing dough development,
gluten formation.
Leavened products, milk cookery-casein formation, curd setting.
Fermented products and pulse cookery.
Vegetable cookery- Effect on pigments and enzymatic browning in fruits and
vegetablesEgg cookery and fat and oil cookery. Sugar and Jaggery- Syrup formation, crystallization and caramelization. References: Arora K., Gupta K.V., : Theory of cooking Bennen Marion : Introductory foods Lavies. (1998) : Food commodities. Heinemann Ltd, London Lowe Bella : Experimental cookery Norman N Potter, Joseph H Hotchkiss (1999) : Food science Technology Peckham : Foundation of food preparation Srilakshmi : Food Science. New Age International Publishers, New Delhi.
3.3 NUTRITION IN THE LIFE CYCLE Theory: Practical Internal Assessment Total 4hrs/week 2hrs/week ----- ----- 70 marks 30 marks 50 marks 150 marks OBJECTIVES: 1. Determine physiological changes at different stages of lifecycle. 2. To discuss, contrast and evaluate the roles of nutrition within the complex processes of pregnancy, lactation, child development and ageing. 3. To discuss the impact of socioeconomic, cultural and psychological factors on food and nutrition behavior. COURSE OUTCOMES: ND3NLC CO1 - The student will learn and apply the latest in research-based nutrient needs of pregnant and lactating females. ND3NLC CO2 - The student gains knowledge about the changing nutritional needs of an infant and about complementary feeding. ND3NLC CO3 - The students will be able to relate nutrient needs to developmental stages and plan diets which will adequately meet nutritional needs during childhood. ND3NLC CO4 - The student will learn the impact of growth and development in arriving at the nutritional needs of adolescents. ND3NLC CO5 - The student will be able to connect the role of changing metabolism, risk of chronic diseases and impact of functional foods in effectively planning diets for adults. ND3NLC CO6 - The student gains competence on meeting nutrition needs and establishing dietary patterns to promote optimum health and reducing the impact of chronic diseases in the elderly. Unit I ( 9hrs) Nutrition during Pregnancy and lactation: a) Physiological stages of pregnancy b) Effect of Nutritional status on Pregnancy outcome c)Nutritional Requirements d)Guide for eating during pregnancy)Complications of pregnancy and their dietary Implications. Lactation: Physiology b) Nutritional Requirements, breast feeding an infant.
Unit II (9 hrs) A. Nutrition during Infancy: a) Physiologic Development b) Nutritional Requirements c) Milk for Infants-Composition of human and cow’s milk, formulas d) Complimentary foods-weaning pattern, composition, general principles in feeding infants, special feeding problems Nutritional requirements of Toddlers (1-3years) B. Nutrition in the Care of the Low-Birth weight Infant: ( 3 hrs) Characteristics of low-birth weight Infant, small for date babies, pre-term babies Use of growth chart. Unit III: (7hrs) Nutrition In Childhood Pre-School and School going a) Growth and Development b)Nutritional Requirement’s c)Factors influencing food intake d)Nutritional Concerns Unit IV ( 9 hrs) Nutrition in Adolescence: a) Growth and Development-Physiologic changes b) Nutritional Requirements c) Situations with special needs. Unit V (6hrs) Nutrition in adults: a) nutrient needs modifications for different activity levels and different income groups. Unit VI (9 hrs) Nutrient requirements during old Age: a) Process of Aging, b) Nutrient Requirements, Nutrition Related problems of old Age, Nutrition and Bone health in brief) c) Degenerative diseases, d) Health care of elderly and concepts of the use of supplements. Practical 15 weeks Planning a day’s diet for Pregnant Woman Preparing Complimentary Feeds for Infants-weaning foods Planning and preparation of a day’s diet for a school going child with special emphasis on Packed Lunches. Planning and preparation of a day’s diet for an adolescent girl/boy. Planning and preparation of a day’s diet for an adult man/woman (sedentary/moderate/ heavy worker) Planning and preparing a day’s diet for a senior citizen.
Reference Antia, F.P. (2005): Clinical Nutrition and Dietetics, Oxford University Press, Delhi Gordon M Ward law (1999) Perspectives in Nutrition 4th ed.WCB/Mcgraw Hill. International edition. Mahan, L.K., Arlin, M.T. (2000): Krause’s Food, Nutrition and Diet therapy, 11th edition, W.B.Saunders Company, London. Passmore, R and Davidson S (1986) Human Nutrition and Dietetics.Living stone Publishers. Robinson,C.H;Lawler,M.R.Chenoweth,W.L;and Garwick,A.E(1986):Normal and Therapeutic Nutrition,17th Ed., Mac Millan Publishing Co Shil’s M E, Alfon J A, Shike M (1994) Modern Nutrition In health and Diseases 8th ed. Shubhangini A Joshi (2002): Nutrition and Dietetics2nd edition, Tata Mc Graw-Hill Publishing Company Limited, New Delhi. Srilakshmi,B.(2005):Dietetics,5th edition, New Age International(P) Limited Publishers, New Delhi Vincent Hegarty© (1988, Decissions in Nutrition.Times Mirror/Mosby College Publishing, St.Louis. Williams’s (1989): Nutrition and diet Therapy.6th edition. Times Mirror/Mosby College Publishing, St.Louis
1.3 FOOD MICROBIOLOGY
Theory: Practical Internal Assessment Total
4 Hours/ Week 2hrs/week ----- -----
70 marks 30marks 50 marks 150 marks
OBJECTIVES:
1. To acquire an elementary knowledge about microorganisms.
2. To develop an understanding of spoilage microorganisms and their effects on
food.
3. To develop an understanding of foodborne diseases and their etiology.
4. To develop critical thinking about problems and issues concerning beneficial and
harmful microorganisms in food.
COURSE OUTCOMES:
ND4FM CO1 - The student gains knowledge about the origin of food microbiology, learns to
classify and understand the characteristic features of microorganisms.
ND4FM CO2 - The student will be able to understand the bacterial growth and culturing of
bacteria
ND4FM CO3 - The student will be able to relate the role of various factors involved in the
growth and death of microorganisms; and gains insight into the Food safety assurance systems.
ND4FM CO4 - The student realizes the importance of various aspects in connection with spoilage
of different food commodities.
ND4FM CO5 - The student will gain fundamental understanding of the relationship between
environment, microorganisms and food borne infections and intoxications.
ND4FM CO6 - The student will gains competence in understanding the role of food microbiology
in preservation of foods using fermentation and biotechnology.
UNIT I: (7 hrs)
Introduction to Microbiology-A. Scope of Microbiology, .Food Microbiology its origins -
historical Roots-(brief), Germ theory of Disease, B. Naming, Classification and
identification, morphological characteristics of Bacteria, Fungi and viruses..
UNIT II: (8 hrs)
Growth and Culturing of Bacteria-Growth and cell Division, Factors affecting Bacterial
Growth-(Physical factors and nutritional factors),, Culturing bacteria- (Methods of
obtaining pure cultures, culture media, maintaining cultures).
UNIT III: (16 hrs)A. Factors affecting the growth of micro-organisms-temperature, water activity, pH, oxygen and redox, interaction of factors and between organisms. B. Death of micro-organisms and microbial populations- A .Heat, preservation of foods (appertization, pasteurization). B. Chemical agents-factors influencing activity of sanitizers, preservatives, hurdle effect, C. Radiation-preservation, D. High pressure (brief) Definition of FSSAI, HACCP-A Food Safety Assurance system UNIT IV: (6hrs) Food Spoilage- Nature, Causes, Contamination, Composition of spoilage, Changes in foods caused by spoilage organisms Influence of processing, b). Spoilage of important food commodities and food products-Meat, Fish, Egg and Milk, Fruits and Vegetables, Cereals UNIT V: (7 hrs) Food –borne disease and food poisoning: cause of disease ,investigations and origins of food poisoning outbreaks, importance of food poisoning to individual and economy, control, Food poisoning bacteria causing: 1. Infections- Salmonella, Shigella, E.coli, Vibrio cholerae, 2. Intoxications-Staphylococcus aureus, Clostridium Botulinum 3. Viruses-Hepatitis A UNIT VI: Role of Microbiology in Biotechnology-Genetically modified foods (8hrs) Role of Microorganisms in fermented foods-Fermented- baked fermented food preparations preparations, vegetable foods, soyabean products, dairy products, other, meat, Economically important fermentation products (Beer&Wine) References 1. Joshua. A.K. Microbiology - India printing works, Madras - 1971. 2. Carpenter, Microbiology - W.B. Saunders Co., London. 3. Salie. A.J. Fundamental principles of Bacteriology - MCGraw Hill Book Co., 4. R.C.Rubey & D.K. Maheshwari; A Textbook of Microbiology 5. Pelczar J. Michael; Microbiology concepts and Application 6. Ananthanarayan. R. & Paniker C.K.J; Textbook of Microbiology. 7. Frazier.W.C; Food Microbiology-McGraw Hill Book and Co; New York. 8. Smith and Water; Introductory food services-McGraw Hill Book and Co., New york, 1971. 9. West Wood and Harger; Food Service in Institutions, 1966. John Wiley and Sons. Incorporation, New York, London. 10. ADAMS M.R. and MOSS M.O; Food microbiology, the Royal society and chemistry. Cambridge 1991. 11. Banwart. G.J; Basic food microbiology, Chapman and Hall, New York.
12. HOBBS BC and Roberts. D; Food poisoning and food Hygiene. Edward Amold (A
diceision of Hodder and Stoughton), London.
13. Sarda Mornmore; HACCP, A practical Approach, Edn.1997.
4.3 FOOD MICROBIOLOGY
PRACTICAL (15 WEEKS)
1. Use of equipments- microscope, autoclave, hot air oven, incubator.
2. Preparation of slides- bacterial smears, simple staining, differential staining,
staining of yeast and molds.
3. Morphological identification of important yeast and mold in foods (slides and
culture)- rhizopus, mucor, aspergillus, pencillium, fusarium, cladosporium,
alternaria.
4. Preparation of common laboratory media for cultivation of bacteria, yeast and
molds. Use of readily available media for cultivation.
5. Isolation of microorganisms by pour plate method (dilution) spread plate and
streak plate method.
6. Demonstration of microbiological analysis of water for enumeration of standard
plate count and coliform count.
Reference:
Benson Harold.J. (1990) Microbiological Applications Wn.C. Brown Publishers, U.S.A..
Frazier, W.C. and Westhoff D.C (1988) forth edition Food microbiology, Mc Graw Hill
Inc.
Jay James.M. (1986) third edition, Modern food microbiology, Van Nostrand Reinhold
Company Inc.
Pelczar, Chan, Krieg, Microbiology, fifth edition Tata Mc. Graw Hill (1993).
Jay JM,LoessnerMJ,and Golden DA(2005)
Jacquelyn G Black Microbiology principles and Explorations John Wiley and Sons, Inc
(2008)
Microbiology Prescott Harley Klen 4th ed, Mc.Graw Hill
Essentials of Food microbiology John Garbutt
College microbiology S.Sundara Rajan.
Micrbiology Schaums Outlines I E ALCAMO Tata Mc Graw –Hill Publishing Company
Ltd New DelhiINTERDISCIPLINARY COURSE
Introduction to Food and health
Theory: Self-study Internal Assessment Total
2hrs/week 2hrs/weeks ------- ------
35 marks 15marks 50 marks
OBJECTIVES
1. To explore innovative strategies for promoting healthful eating. .
2. To begin optimizing the way we eat.
3. To have practical discussions about real food and the environment in which we
consume it. There is strong evidence that global increases in the consumption of heavily
processed foods, coupled with cultural shifts away from the preparation of food in the
home, have contributed to high rates of preventable, chronic disease.
Unit1
The scientific concepts that underlie everyday cooking-Cooking methods and their
applications
Unit 2
Cooking methods applied for different food groups-cereals, pulses, vegetables
Unit -3
Nutritional Assessment- height, weight, BMI, IBW-with comparison to standards
For children, adolescents and adults.
Unit-4
Nutrition to support good health-Balanced diet, My Plate, (Overview)
Physical activity Pyramid. Functional foods to support health.
Value added products
Learning Outcomes.
By the end of this course, learners should have the tools they need to distinguish between
foods that will support their health and those that threaten it.To present a compelling rationale for a return to simple home cooking, an integral part of
our efforts to live longer, healthier lives.
Tutorials:
The link for the course is given below:
https://www.coursera.org/learn/food-and-
health/?utm_medium=email&utm_source=other&utm_campaign
Syllabus
Week 1
2hr
Background on Food & Nutrients
1. A Short History of Obesity, Macronutrients, & Their Effects
1. Quiz: Section 1 Quiz
Week 2
2hr
Contemporary Trends in Eating
1. The Implications of Processed Food & How to Change
1. Quiz: Section 2 Quiz
Week 3
2hr
Future Directions in Health - Part I
1. Bringing Cooking Into Your Home
1. Quiz: Section 3 Quiz
Week 4
2hr
Future Directions in Health - Part 2
1. Navigating Your Food Environment1. Quiz: Section 4 Quiz
Week 5 4hrs
Cooking Workshop (Indian traditional foods)
Activity:
Plan a class activity for students:
1. Divide into convenient groups (approximately 5 groups)
2 Each group conduct a survey of 10 students in the campus on:
a. Prepare a questionnaire -KAP of foods, cooking methods, nutrients
And execute the questionnaire 4hrs
b. Take height and weight 2hrs
c. Calculate BMI and learn to plot on growth chart 1hr
d. Calculate ideal Body weight using simple formulas 1hrs
e. Prepare a group wise report. 5hrs
References:
Antia F.P., Philip Abraham, Clinical Dietetics and Nutrition, Oxford University Press;
4th edition.
Kathleen Mahan L., Sylnia Escott-Stump, Krause’s food, nutrition and diet therapy (11th
edition). Saunders company, London.
Passmore R. and Davidson S. (1986) Human nutrition and Dietitics. Liming stone
publishers.
Robinson C.H. Careme, Chenometh W.L., Garmick A.E. (1986) 16th edition Normal
Therapeutic nutrient. Publish by Mc Millan Company New York.
Shil’s M.E., Alfon J.A., Shike M (1994), Modern nutrition in health and diseases
eighth edition.
William S.R., Nutrition and Diet Therapy fourth edition C.V. Mos Company.5.1 DIETETICS-I
Theory: Practical Internal Assessment Total
3hrs/week 3hrs/week ------- ------
70 marks 30 marks 50marks 150 marks
OBJECTIVES
1. To understand the foundation sciences which underpin therapeutic dietetic practice, the
principles of disease prevention and health promotion, the principles of therapeutic
intervention practice.
2. To understand the organization, management and provision of healthcare both in the
hospital and in primary care
COURSE OUTCOMES
After completing the course, the student will be able to
o CO-1
Use the Nutrition Care Process model to make decisions, identify nutrition-related
problems
and determine and evaluate nutrition interventions
Nutrient Delivery
Understand the transition of diet from clear liquid to full-liquid to soft and then
normal
Diet and its principles.
Identify three routes used to deliver nutrients to clients and potential complications
with
these routes.
Discuss the kinds of commercial formulas available for oral and enteral feedings.
Differentiate between enteral and parenteral feeds.
After completing the course, the student will be able to
CO-2
Study and differentiate the etiology, symptoms and treatment of typhoid and
tuberculosis
List basic principles of energy imbalance.
Discuss the effects of weight loss on the body.
Identify the medical, psychological, and social problems associated with too
much and too little body fat. Discuss the guidelines for the identification, evaluation, and treatment of
overweight and obesity in adults.
Describe the symptoms commonly exhibited by a client with anorexia
nervosa and/or
bulimia.
Evaluate at least three fad diets used for weight reduction/
After completing the course, the student will be able to
CO-3
Understand the dietary treatment of celiac disease related to its
pathophysiology.
Differentiate nutritional care for clients with Crohn disease from that for
ulcerative
colitis.
Relate the nutritional care for clients with hepatitis to that for cirrhosis.
and treatment, indicating the importance of early interventions.
Relate the nutritional aspects of medical treatment for cholecystitis and
cholelithiasis..
.Relate the relationship between diet and the development of cardiovascular
diseases..
Distinguish between MI, CHF and atherosclerosis as to aggravating factors and
focus of dietary modifications
Identify strategies that are most likely to reduce the risk of cardiovascular disease.
Compare and contrast dietary modifications for clients with myocardial
infarction, heart failure.
Understand the DASH diet. List several flavorings and seasonings that can be
substituted for salt on a sodium restricted diet.
Unit I ( 6hrs )
A. Basic Concepts of Diet Therapy
Nutrition Care Process: Definition of MNT, Nutritional Assessment (ABCD) ,Nutritional
Diagnosis ,Nutrition Intervention , Monitoring & Evaluation of Nutritional Care.
.
B. Modifications of the Normal Diet (3hrs)
a) General or Regular, Adequate or House Diet, b) Soft Dietc) Liquid Diets- Clear Liquid Diet, Full Liquid Diet d) Mode of Feeding- Enteral or Oral Route- Enteral (via) tube feeding Parenteral – Peripheral Vein Feeding, Total Parental Nutrition (TPN) Unit II A. Nutrition during Febrile Disorders: ( 4hrs ) a) Classification of fevers b) Metabolism c) General Dietary Considerations d) Acute & chronic fevers -Typhoid &Tuberculosis B. Nutrition for Weight Management ( 6hrs) a)Assessment of obesity – BMI, Waist Hip-Ratios, Skin folds Thickness b) Etiology – Genetic Factors, Physiological Factors, Behavioral factors c)Metabolism in obesity – Basal Metabolism d) Treatment – Dietary Management, Fad diets and their consequences e)Underweight – Etiology, Health hazards, Treatments. Unit III A. Nutrition in Gastro Intestinal Disorders (7hrs) General Dietary Considerations for healthy gut Peptic Ulcer Disease – Etiology, Symptoms, Dietary Management Intestinal Diseases – Irritable Bowel Syndrome (IBS), Constipation, Diarrhea Diseases of the Small Intestine – Celiac Disease – Gluten Sensitive Enteropathy, Tropical Sprue, Lactose Intolerance Inflammatory Bowel Disease - Crohn’s Disease, Ulcerative Colitis B. Nutrition in Diseases of the Liver ( 6hrs) Hepatitis: Types, Etiology, Symptoms, Treatment Cirrhosis: Etiology, Clinical Symptoms, Treatment Hepatic Encephalopathy: Etiology, Clinical Symptoms, Treatment Diseases of the Gall Bladder: (brief) Cholecystitis and Cholelithiases C. Nutrition in Cardiovascular Disorders (8hrs ) Atherosclerosis – Introduction, Etiology, Multiple Risk Factors, Treatment, Diet and Feeding Pattern, Food to be avoided and included. Acute Cardiovascular Disease – MI – Dietary Management Chronic Coronary Heart Disease – CHF – Dietary Management. Hypertension – Classification, Risk Factors, Symptoms, Dietary Management
Practical 15weeks Planning and preparing diets for diarrhea, constipation Planning and preparing diets for febrile conditions -Typhoid and Tuberculosis Planning and preparing diets for obese and underweight patients Planning and preparing diet for Peptic Ulcer patients Planning and preparing diets for viral hepatitis and cirrhosis of liver Planning and preparing diets for hyper cholestrolemia Planning and preparing diets for hypertensive patients Reference Antia, F.P. (2005): Clinical Nutrition and Dietetics, Oxford University Press, Delhi Mahan, L.K., Arlin, M.T. (2000): Krause’s Food, Nutrition and Diet therapy, 11th edition, W.B.Saunders Company, London. Robinson,C.H;Lawler,M.R.Chenoweth,W.L;and Garwick,A.E(1986):Normal and Shubhangini A Joshi (2002): Nutrition and Dietetics2nd edition, Tata Mc Graw-Hill Publishing Company Limited, New Delhi. Srilakshmi,B.(2005):Dietetics,5th edition, New Age International(P) Limited Publishers, New Delhi Therapeutic Nutrition,17th Ed., Mac Millan Publishing Co Williams’s (1989): Nutrition and diet Therapy.6th edition. Times Mirror/Mosby College Publishing, St.Louis
5.2 PUBLIC HEALTH NUTRITION Theory: Practical Internal Assessment Total 3hrs/week 3hrs/week -------- ------- 70 marks 30 marks 50 marks 150 marks OBJECTIVES: 1. Understand the concept of health from the individual and community perspective. 2. Understand the common nutritional problems of the community their causes, symptoms, treatment and prevention. 3. To know the schemes, programmes and policies of Government of India to Combat Malnutrition. COURSE OUTCOMES: ND5PHN CO1 –The students will have a clear understanding about the concept of health care delivery at different levels in a community. ND5PHNCO2 -.The students will be able to describe the major causes and impact of communicable and non-communicable diseases and their pathology. ND5PHN CO3. Defining, assessing, and understanding the health status of population, determinants of health and illness and factors contributing to health promotion and disease prevention ND5PHNCO4- The students will be able to understand the concept of Nutrition Security and get familiarised with the various approaches and strategies for combating malnutrition ND5PHN CO5 -.The students will be able to identify and monitor malnutrition and hunger in individuals and communities, using clinical, dietary, anthropometric and biochemical measures. ND5PHN CO6 –The students will be able to integrate biological and social factors affecting health to develop intervention (prevention) programs that will have an impact on the nutritional status of a community.. ND5PHN CO7 - The student will be able to assess, monitor and evaluate the impact of public health programs
UNIT I: (4 hrs) Concept of Community Health & Nutrition Concept of Community- types of community, factors affecting health of the community. Health Care- Levels of health care- Primary Health Care- Primary health care, health care delivery, National immunization schedule, Role of public nutritionist in health care delivery. UNIT II: (8 hrs) Nutritional Problem of Community Nutritional and Non- nutritional- Incidence of nutritional problems, signs, symptoms and treatment- Protein Energy Malnutrition-Micro Nutrient deficiencies (Vit-A, Iron, Iodine and Zinc),Fluorosis. Communicable Diseases -cholera, polio, measles, HIV. Impact of NCD’s on public health :Obesity, DM 2, CVD, Cancers and Osteoporosis and hip fractures. UNIT III: (6 hrs) Demography, nutrition and quality of life Demographic cycle- Population trends in India- Population structure- sex composition- Age composition- Fertility behavior- Vital statistics in vulnerable groups ,population growth (Maternal Mortality rate, Infant Mortality Rate, Net Reproduction Rate). Causes of malnutrition, consequences of malnutrition, Intervention in malnutrition- Food security- PDS,Food production- Food Pricing UNIT IV: (8 hrs) Method and Assessment of Nutritional Status Identification of risk groups(random and purposive) Direct assessment – Diet surveys, Anthropometry, Clinical and Biochemical Estimation- Indirect assessments- Food balance sheets and Agricultural Data. Use of growth charts. UNIT V: (8 hrs) National and International agencies and Intervention Programmes: a) FAO, WHO, UNICEF, ICMR, CSIR, NIN, CFTRI b) ICDS, Mid-Day Meal Programme, NIPPCD Fortification and Enrichment of foods. UNIT VI: Public health nutrition and nutritional epidemiology (6hrs) An Introduction to epidemiology Historical aspects, definition, aim and uses - Descriptive epidemiology - Determinants of disease, Natural history of disease - Epidemiological principles in prevention and control disease.
PRACTICAL (15 weeks)
1. Measure the height, weight, mid-arm circumference (MUAC) of 10 college, going girls
and comment on their nutritional status..
2.Development of a Pictorial Dietary ready Reckoner of some of the common
standardized recipes for the community use.
3.. Conduct dietary recall (24 hrs) on an adolescent girl and comment on her nutritional
status
4. Plan and prepare suitable low cost recipe for adolescent girls/rural women/school going
children/pregnant woman/lactating woman.
5. Develop relevant aids for health education- for adolescent girls/rural women/school
going children/pregnant woman/lactating woman, using following aids:
a) Posters
b) Charts-bar chart, pie chart, tree chart, pictorial chart, pull chart, flip chart, overlay chart.
c) Flash cards, d) Flannel graph e) Demonstration.
References
Bamji SM, Rao NP and Reddy V, Text book of human nutrition, oxford and IBH
publishing co.,New Delhi.
Gopalan C,Combating undernutrition-basic issues and practical approaches, Nutrition
Foundation of India,1987.
Gopalan C,Women and nutrition in India, NFI,New Delhi,1992.
Jelliffe D.D.1966. The assessment of Nutritional Status of the Community. WHO,
monograph series.
Jelliffe D.D.1966. The assessment of Nutritional Status of the Community. WHO,
monograph series.
Michael.J.G,Barrie.M.M:Public health nutrition,Blackwell publishing,2005.
Nweze Eunice Nnakwe.,Community Nutrition – planning health promotion and disease
prevention., Jones And Bartlett publishers, 2009.
Park.K,Park’s textbook of preventive and social medicine.,12th edition.M/S Banarsidas
bhanot publishers,2009.
Reddy V, Prahlad RaoN, Sastry G and Nath KK, Nutrition trends in India, Hyderabad,
NIN,1993
6.1 DIETETICS-IITheory: Practical Internal Assessment Total 3hrs/week 3hrs/week -------- -------- 70 marks 30 marks 30 marks 150 marks OBJECTIVES To understand the foundation sciences which underpin therapeutic dietetic practice, the principles of disease prevention and health promotion, the principles of therapeutic intervention practice. To understand the organization, management and provision of healthcare both in the hospital and in primary care. COURSE OUTCOMES CO1:After completing this chapter, the student should be able to: • Define and classify diabetes mellitus and describe the treatment for each type of the disorder. • Discuss the goals of nutritional care for persons with diabetes mellitus. • List nutritional guidelines for people with diabetes mellitus for illness, exercise, delayed meals, alcohol, hypoglycemic episodes, vitamin and mineral supplementation, and eating out. • Describe the types of hypoglycemia and dietary treatment. • Understand the complications of Diabetes CO 2 After completing this chapter, the student should be able to: • Identify the major causes of acute and chronic kidney failure. • List the goals of nutritional care for a client with kidney disease. • List the nutrients commonly modified in the dietary treatment of chronic kidney disease (CKD). • Discuss the relationship among kilocaloric intake, dietary protein utilization, and uremia. • Discuss the nutritional care of clients with kidney disease in relation to their medical treatment. CO 3 After completing this chapter, the student should be able to: A • The student will compare the hypermetabolic (burns, surgery, trauma) conditions that increase resting energy expenditure and hence kilocaloric requirements. • The students will understand how metabolism differs in the different hyper metabolic states eg burns, trauma and pre and post surgeries. • The student will suggest recommendations for the safe refeeding of malnourished clients. B. • Diet in HIV and AIDS • .To Define AIDS and HIV and list transmission routes for the virus. • List nutrition-related complications seen in clients infected with HIV and to describe interventions to improve nutritional status. • To understand why malnutrition is commonly seen in clients with HIV or AIDS CO 4 After completing this chapter, the student should be able to: • Understand the types of food allergies • List the foods that people are prone to cause allergies • List diagnostic tests for allergies. • Identify the causes of allergies • The importance of elimination diet in
allergies • Identify the causes of gout, symptoms • List the foods to be avoided in an
episode of a gouty attack
CO 5 After completing this chapter, the student should be able to: A • Explain how
normal cells become cancerous. • Relate nutritional factors to the incidence of cancers at
some of the common sites. • Summarize dietary guidelines for the prevention of cancer. •
Define cachexia and correlate its characteristics with the challenges of managing the
condition.. • Highlight on the role of diet in prevention of cancers. • List ways of dietary
management for clients who undergo therapy. B After completing this chapter, the
student should be able to: • Identify four groups of clients likely to experience food–drug
interactions and indicate possible consequences of improper administration or
management. • Describe four ways in which foods, nutrients, drugs, and dietary
supplements can interact and give an example of each. • Explain why separating
grapefruit juice ingestion from oral doses of affected drugs is not an effective strategy for
preventing interactions. • Name the most common food, drug, and dietary supplement to
be involved in drug–nutrient interactions. • Discuss the tyramine-restricted diet and relate
it to the pathophysiology involving monoamine oxidase inhibitors (MAOIs).. • Relate the
mechanism by which warfarin achieves anticoagulation to the diet required for
therapeutic success.
Unit I
Nutrition in Diabetes Mellitus ( 8hrs)
Prevalence, Classification, Factors Influencing, Risk Factors – Clinical Characteristics,
Metabolic changes in Diabetes
Diagnosis of Diabetes Mellitus (1) Blood Glucose Levels, a) Glycosuria , b) Ketonuria
(2)Oral Glucose Tolerance Test (3) Glycosylated Hemoglobin (A2C)Hb A1C
Management - Principles of Nutritional Therapy-
I (i) Care of Insulin Dependent Diabetes Mellitus
(ii) Insulin Therapy
iii) Testing Methods for Monitoring Results-
a) SBGM b) HbA1C c) Urine Testing
II Care of Non-Insulin Dependent Diabetes
III Complications of Diabetes-Hypoglycemia, DKA, Fasting Hyperglycemia
Long term Complications-Macro vascular and Micro vascular Diseases
Unit II
Nutrition in Renal Diseases: (8hrs)
Renal Function in DiseaseEtiology, Clinical Symptoms and Course of Disease, Treatment – Dietary Mgt, Feeding
Pattern for
(i) Glomerulonephritis
(ii) Nephrotic Syndrome
(iii) Chronic Kidney disease
Kidney Dialysis and Transplantation (brief)
Renal Calculi
Unit III (8hrs)
Nutrition in Surgical Conditions
a) Surgical Conditions – General Considerations, Pre Operative and Postoperative Diet
b) Major Burns – Medical Management – (i) Fluid & Electrolyte Repletion (ii) Wound
Mgt (iii) Ancillary Measures, Medical Nutritional Therapy
c) Trauma – Hormonal Response, Levels of Stress
d) Infections-UTI and HIV
Unit IV
A. Medical Nutritional Therapy for Food Allergy and Food Intolerance
( 4hrs)
Definitions, Symptoms, Risk Factors, Food Intolerances, Diagnosis, Food
Challenge, Treatment
B. Metabolic Disorders (2hrs)
a) Gout-etiology, Symptoms, treatment
Unit V
(6hrs)
A. Cancer
Nutritional care in Cancer- Pathophysiology ,Causes, Types, Treatment-Nutrition and
Medical management, Role of Antioxidants, Nutritional problems in cancer treatment
B. Drug and Nutrient Interactions
(4hrs)
Drugs Effects on Food Intake
Effect of Food and Nutrient on Drugs
Practical
15weeks
Planning and preparing diet for NIDDM patients
Planning and preparing diet for IDDM patients
Planning and preparing diet for Glomerulonephritis and Nephritic Syndrome
Planning and preparing diet for Renal Failure Patients.Planning and preparing diet for a patient with Gout. Formula feed preparation for Cancer and Burns patients Reference Antia, F.P. (2005): Clinical Nutrition and Dietetics, Oxford University Press, Delhi Mahan, L.K., Arlin, M.T. (2000): Krause’s Food, Nutrition and Diet therapy, 11th edition, W.B.Saunders Company, London. Robinson,C.H;Lawler,M.R.Chenoweth,W.L;and Garwick,A.E(1986):Normal and Therapeutic Nutrition,17th Ed., Mac Millan Publishing Co Shubhangini A Joshi (2002): Nutrition and Dietetics2nd edition, Tata Mc Graw-Hill Publishing Company Limited, New Delhi. Srilakshmi,B.(2005):Dietetics,5th edition, New Age International(P) Limited Publishers, New Delhi Williams’s (1989): Nutrition and diet Therapy.6th edition. Times Mirror/Mosby College Publishing, St.Louis
ELECTIVE IA
INTRODUCTION TO INSTITUTIONAL MANAGEMENT
Theory: Practical Internal Assessment Total
3hrs/week 3hrs/week ------- ------
70 marks 30 marks 50 marks 150 marks
OBJECTIVES
Understand the special characteristics of food service
To enable students to understand the management of human in food service
establishment
To teach the student the mechanics of accounting in hotel and catering industry
Gain knowledge to develop skills in handling equipment and maintenance
COURSE OUTCOMES
.CO 1
After studying this unit the student will be able to understand:
To identify the different areas and segments of the hospitality industry.
Development of Food Service Institutions.
CO 2
After studying this unit the student will be able to understand:
How to manage the human resources within a food services organization or
department.
To communicate appropriately with clients, staff and management
The Approaches to Management
The Principles and Functions of management.
The Tools of Management
The management of Resources
CO 3
After studying this unit the student will be able to understand:
Personnel Management Concepts
Staff Employment
Employee Benefits
Staff Training and Development
CO 4
After studying this unit the student will be able to understand:
Legal Aspects of Personnel ManagementCO 5
After studying this unit the student will be able to understand:
Food Service Spaces: Planning and Organisation
Plan kitchen Spaces
Plan storage Spaces
Plan service Areas
CO 6
After studying this unit the student will be able to understand
The different types of catering equipment
Criteria for selection of Equipment
The advantages of different equipment Design, Installation and Operation
The different methods employed in the purchasing of equipment
Methods to care and maintain equipment
CO 7
After studying this unit the student will be able to understand:
That resources cannot by their mere presence lead to the success of a food
service, but need to be nurtured and skilfully utilised through
imaginative management techniques, to make them grow and bear fruit.
That the environment is changing all the time, requiring managers to
continually keep pace with the new challenges.
The most important resource for any establishment today is its management
skill and when this resource is well developed, all others can be utilised to
advantage.
Survival for an establishment in its ever-changing and competitive
environment, resources need to be utilised to their maximum, because
no resource can be increased indefinitely.
To focus attention on the utility of each resource available to a food service
manager.
CO 8
After studying this unit the student will be able to understand:
Financial Management:
Financial management is concerned with the manner in which funds are
procured for and used in a business.
The important role to play in making decisions concerning investment,
operations and disposition.
Application of financial management techniques to help to make decisions for
individuals as well as for organisations, whether they are profit-making or non-
profit making.
In any operation financial decision making involves three aspects: (i)Funding
(ii)Investing in assets
(iii) Controlling operations for profitability.
Coordination’s of the above decissions in every organisations to make
effective use of resources.
The scope of financial management to catering establishments, along with a
glimpse of some non-conventional accounting techniques, which have
become essential to enable managers to cope with the cost control pressures of
the business environment of today.
Costing and Budgeting
Pricing
Unit-I
Evolution of the food service industry Broad categories of catering services:
(5hrs)
commercial and Institutional- Characteristics of the various types of food service units –
Canteens, Hostels, Hospitals and Restaurants.
Unit II
Principles of Institutional food Management (4hrs)
- Management functions- Principles of management, Functions of Management
Management tools: Tangible, Intangible tools, leadership, Management of Man, Money
and Materials ( 5hrs)
Importance of time and energy management
- Types of energy – Human and fuel energy.
- Measures for utilization and conservation
Unit III
(7hrs)
Personnel Management- Manpower planning- Recruitment, selection and orientation-
Training and motivation -performance Appraisal, Employee turnover, Motivation and job
enrichment, Stress management. Labour Laws- Welfare policies and schemes for
employees
-
Unit IV (5hrs)
Layout, Design and Facilities Planning: Points to be considered in facilities Planning,
Market Data and site Analysis, the planning process, characteristic needs of different
types of food service facilities, Functional Planning and Space Allocation, Planning the
overall Atmosphere.Unit V (4hrs)
Equipment Selection: Classification of equipment, Factors in equipment selection,
materials and Finishes used in equipment Construction, , Types of equipment
Unit VII
Management of Finance- Sources of finance - Budgets ( 3hrs)
Cost accounting/analysis:- Definitions, Cost concepts, Food cost analysis- Labour cost
analysis- Cost Control Techniques,Pricing-Methods
(7hrs)
PRACTICAL 15WEEKS
1 .Comparing the Layout, Equipment, Service and Accounting followed in 3 Commercial
and 3 Non Commercial Institutions( Visit) 10 weeks
2. Developing a performance appraisal for an employee in any Food service Institution
and Identifying the area where re-enforcement needs to be done with regard to sanitation
and hygiene. 3+2 weeks
BOOKS RECOMMENDED.
.Agarwal Anju. D (1989) A practical handbook for consumers, Indian Book
Houses, Mumbai.
Boella M.J.,(1983): Personnel Management in the hotel and catering industry 1st
Edition 1974. Barrie and Jenhins London
.Bessie B West, le velle Wood,(1966): Food Service in Institution 6th edn.
Macmillan Publishing co
Gupta B.d. (1973):” Consumption patterns in India, Tata McGraw hill.
Lillicarp D. R., Food and Beverage service, 2nd edition Reprinted 1989, BLBS
.Kinton and Casarani, Theory of catering 1981. Butter and Tanner Ltd,
Kotschevr and Terrell, Food Service Planning Layout and Equipment, 1971..
Mahmood A Khan, Food Service OperatiONS AVI PUBLISHING
Handbook of Food Preparations – A.M. Home Economics Association.
Sweetman, M.D., 4, Mackeller. Food Selection and Preparations
Oliver B. Watson. School Lunch Room Service
Lender H. Ketshevar and Marget Food service Planning: layout EquipmentELECTIVE IB
QUANTITY FOOD PRODUCTION AND SERVICE
Theory: Practical Internal Assessment Total
3hrs/week 3hrs/week ------- ------
70 marks 30 marks 50 marks 150 marks
OBJECTIVES
Menu Planning for Institutional Feeding
1. Demonstrate knowledge of principles of menu planning through creating an
appropriate menu for institutional feeding to meet needs of target population
Standardized Recipes
2. Discuss need for standardized recipes and appropriately quantify recipes for volume
food production.
Quantity Food Production Techniques, Terminology, and Equipment
3. Be able to identify quantity food production techniques, terminology, and equipment
used for: soups, sauces, meat, poultry, fish, egg and dairy foods, vegetables, fruits, salads,
sandwiches, and baked goods
Quantify Recipes and Costs
4. Accurately quantify recipes and calculate recipe costs.
Principles of Sanitation and Safety in Foodservice
5. Students are able to apply the principles of sanitation and safety to foodservice, and
recognize the impact on consumers
COURSE OUTCOMES
CO1- The students will demonstrate the ability to plan nutritious, appealing food
combinations and menu patterns that meet the needs of the defined clientele within
economic and physical limitations of a food service facility.
CO2- The students will understand the use of computer applications in the management
of quantity food service
CO3- The students will find the purpose of food distribution systems and the role of
marketing and merchandising in the business of food service.
CO4 -The students will learn the biological, physical, and chemical changes which occur
when food is cooked and stored
CO5- The students will develop further knowledge of the factors which affect food
composition, food quality and yield and food preparation factors which affect the
nutritional value of food.CO6- The students will acquire the ability to scale recipes to serve a forecasted number
of clients with a consistent (expected) quality outcome.
CO7- The students will gain knowledge about basic food microbiology and be able to
assess risk factors of food borne diseases in food preparation, preservation, processing,
and service.
CO8- . The students will become familiar with quantity preparation, service, and holding
equipment, and understand function, use, and maintenance of equipment.
UNIT I
Menus and Menu Planning: Definitions considerations, patterns and types, menu cycles
and cycle menus, mechanics of menu planning, menu format ,menu design and display,
computers in menu planning. ( 5hrs )
UNIT II
Food Purchasing: Importance, Planning, Management decisions. Buying methods
specifications, Regulatory measures, Ethics in buying, ( 5hrs)
Food Receiving and Storage: Mechanism of receiving, storage areas, Issuing supplies,
Inventories (3hrs)
UNIT III
Methods of cooking Application of cookery principles for quantity food production for
various food groups. Methods of cooking- Moist, Dry heat (using air as a medium) -v.
and Using fat as a medium, Micro wave cooking conservation of fuel
(5hrs)
UNITI V
Quantity Food preparation: Standardized recipes, Principles of meat cookery, soup
preparation ,vegetable and fruit cookery, cereal and cereal product cookery, baked goods
and Desserts, salads and salad dressing preparations, production sheets
(8 hrs)
Delivery and Service of Food: Portion control methods, consumer surveys and taste
evaluations, styles of service, types of service, personal appearance( 5 hrs)
Unit V
Food Sanitation: Food Borne Illness,causes- microrganisms, biological,chemical and
Physical ,safe handling of foods ( 4hrs)
Unit VI
Equipment for service: Silver, Crockery, Glassware, stainless Steel, Plastic and
melamine wareLinen - table cloths Table mats, napkins. Flowers for the table in table foodRules for laying a table. .Rules for waiting at a Table. Food and beverageTypes of service Formal, service. Informal and Indian service, carving at table.Food and beverage service For special catering functions for birthday, like wedding Receptions, wedding anniversary outdoor catering parties. Style of service – Indian, Far East and continental menus. . (5hrs) Practicals 1. Planning the menu, organizing, cooking and serving breakfast, lunch, tea and Dinner for 50 people. 2 Cooking for any three festival menus and practical training in table food service. 3. Special cooking for birthdays, weddings corporate seminars and practical training in buffet service. REFERENCE: 1. West B.B. Wood L. Harger V.P. (1966) Food Service in institutions John Willey And sons, Inc., New York. 2. Casady M.S. (1973) Food preparation Handbook’ published by the Home Science Association of India. 3. Karla Longree(1967) ‘ Quantity Food Sanitation’ John Wiley and Sons, Inc., New York. 4. Waldor(1969) Recipes for great restaurants, Colier Macmillan Boom Company, New York. 5. Kotschewar L. and Terrel M.E.(1961) Food service Planning layout and Equipment, John Wiley and Sons Ltd.l John Wley and sons Orient Longmans Ltd., New Delhi. 7. Terrel M.E. and Haigu V.F. (1966) Professional Food preparation, John Wiley And Sons, New York. 8. Marzia Magris, Canty Mc Crary and Richard Brighton, Introduction to catering Oxford Blackwell, Scientific Publications, London, 1993. 9. Lewis J. Miner, Ronald Ficichy 1984- Food service system Management AVI Publishing Company. 10. Paul Mericks, Peter Jones - The Management of catering operations, 1986. Holt, Pinehart and Winston Publishers. .
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