HOME SCIENCE FOOD AND NUTRITION SUBSIDIARY PART-I SYLLABUS
HOME SCIENCE-FOOD & NUTRITION
(Gen./ Subs. Course)
PAPER-I
Full Marks-75
Time-3 Hours
Students have to answer five questions, selecting at least two from each group including Q. No. I which will be of objective type and compulsory to answer.
GROUP-A
(APPLIED LIFE SCIENCE)
1.Understand the Physiology of human body.
2.Elementary anatomy of various system.
3. Cardiovascular system.
Blood and its composition, Blood groups, Coagulation of blood, Structure and functions of Heart and circulation of blood., Heart rate. blood Pressure and its regulation
4.Gastrointestinal System.
Structure and functions of various organs of GI Tract.. Digestions and absorption of food and the role of enzymes and hormones
5.Respiratory System
Structure of lungs, Mechanism of respiration on & its regulations. O2 and C02, transport in blood.
6. Excretory System. Structure and functions of kidney. formation of urine. role of kidney in homeostasis.. Structure and function of skin.. Regulation of temperature of the body.
Group-B
(Human Nutrition)
1.Minimal Nutriticnal Requirements and RDA-Formulation of RDA and Dietary Guidelines-Reference Man and Ref. Woman.
2.Body composition and changes through the life cycle.
3.Protein-Digestion and Absorption, factors affecting Protein bio-availability including antinutritional factors, Requirements, Deficiency
4.Lipids-Digestion and Absorption.
5.Carbohydrates-Digestion and Absorption, Blood glucose and eftect of different carbohydrates on blood glucose
6.Minerals-Physiological role, Sources. Deficiency and excess. (Ca, P. Mg. Fe, Zn and I )
7.Vitamins-Physiological role. requirements, Sources, Deficiency and Excess.
PRACTICAL PAPER
Time 3 Hours.
Full Marks-25
Any two questions have to be answered for practical carrying 10 Marks each and 5 marks will be alloted on Record Book
1.Deter mination of Blood-groups of own blood.
2. Estimation of Haemoglobin by acid haematin method
3. Detemination of Blood Pressure
4. Estimation of reducing Sugar in Urine.
5. Testing of adulterants in-Edible Oil, Milk & Turmeric
6. Planning & Preparation of dishes rich in : Energy, Protein, fat, Fibre Calcium, Iron and Vitamins.
7 Record Book.
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