Nutrition and Dietics Syllabus of TNPSC

Nutrition and Dietics - (Code - 087)

• Paper I
• Paper II

Paper - I

I
Food groups - basic 4, 5 and 7 and functional Food groups
Importance of cooking - Methods - Advantages and disadvantages - physio - chemical changes.

II Structure, Composition, nutritive value, selection, processing methods, principles of cooking.
Cereals
Pulses
Vegetables and fruits

III Structure, composition, Nutritive value, selection, storage, quality, kinds, methods of processing, uses in cookery
Milk and Milk products
Flesshy foods - Meat, Poultry, fish and organ meats
Eggs

IV
Beverages - classification - nutritive value and role in diet - Methods of preparation
Spices and condiments - Commonly used 'Spices and condiments - uses and abuses'.

V
Fats and oils : - Composition, Nutritive value, properties, storage, processing, factors affecting absorption, care during cooking.
Sugar and Sugar cookery :- Types, Nutritive value, stages in sugar cookery and application in the preparation of Indian sweets.

VI Food preservation - Importance of preservation.
Food spoilage - Types, causes - principles of food preservation.
Methods - a) by using sugar
Drying and dehydration
Refrigeration and freezing
Canning
Pickling
Chemical preservatives.

VII
Energy:- Energy content of foods, bmr and total energy requirements.
Carbohydrates, fats and proteins - classification, functions, digestion, absorption and metabolism, requirements, sources and effects of deficiency.

VIII
Vitamins - water and fat voluable vitamins; chemistry, properties, functions, deficiency and toxicity.
Minerals - Macro and Micro minerals - occurance, functions, absorption, Sources, requirements, utilization, dificiency and toxicity.

IX
Importance and principles of meal planning based on 5 food groups at different income level.
ICMR Nutritional requirements for different age groups - Infancy, Children, Adolesencts, Adults and the aged and Pregnancy and lactation.

X
Nitritional assessment - Methods - Advantages and disadvantages.
Malnutrition - causes, methods to alleviate malnutrition - importance of nutrition education.
Feeding programmes in action in State.

Paper - II

I.
Diet Therapy - Definition, concept, principle, classification of therapeutic diets, feeding the patient.
Dietition - Role, qualities, types Diet counselling.

II. Etiology, signs and symptoms, dietary modifications and counselling measures for
Castro intestinal disorders - Peptic ulcer, diarrhea, constipation, malabsorption syndrome.
Liver and Gall Bladder: Hepatitis and cirrbosis, hepatic coma, cholethiasis and cholecystitis.
Pancreas: Pancreatitis and diabetes mellitus

III. Etiology, signs and symptoms dietary modifications and counselling measures fo
Obesity and underweight
Cardio-vascular diseases : Hypertension, atherosclerosis, Ischemic heart diseases, cardiac failure
Renal disorders - nephritis, Nephrosis, Urenia and Renal failure, Renal Stones.
IV.
Diet in allergies, causes, tests, elimination diets.
Pre-Operative and post operative diets.
Cancer - causes, dietary modifications, different types of therapy.

V.
Types of catering - Commercial, transport, industrial and Hospital
Quantity cookery - Selection, Purchasing and storage, standardisation of recipe, portion control, utilisation of left over food.

VI.
Organisation - Types and principles, organisational structure.
Management - Principles, techniques and leadership and managerial abilities - Tools of management.

VII. Personnel Management - Selection, induction, training and supervision, motivation and performance appraisal, legal aspects of catering.

VIII.
Cost control - Principles and methods of food cost control
Sanitation and safety; Significance, health care measures - in preparation and service and for service personnel, safety measures in food service.

IX.
Art in food service - Design, selection, structural and decorative, Elements and principles of design, their application in food service institutions.
Colour - Colour schemes.
Flower arrangements - Types and styles
Table service - Styles - Indian, Western and oriental.

X.
Food plant - Layout, different work centres, Lighting, ventilation and Pest control.
Equipment
Major and Minor equipments, for food storage, preparation, service and cleaning.
Their selection, arrangement, use, care and maintenance.


SINGLE PAPER

Nutrition and Dietics - (Code - 087)


Unit 1 :
Food groups - basic 4, 5 and 7 and functional Food groups
Importance of cooking - Methods - Advantages and disadvantages - physio - chemical changes.

Unit 2 : Structure, Composition, nutritive value, selection, processing methods, principles of cooking.
Cereals
Pulses
Vegetables and fruits

UNIT III : Structure, composition, Nutritive value, selection, storage, quality, kinds, methods of processing, uses in cookery i) Milk and Milk products ii) Flesshy foods - Meat, Poultry, fish and organ meats iii) Eggs

UNIT IV : a) Beverages - classification - nutritive value and role in diet - Methods of preparation b) Spices and condiments - Commonly used 'Spices and condiments - uses and abuses'.

UNIT V : a) Fats and oils : - Composition, Nutritive value, properties, storage, processing, factors affecting absorption, care during cooking. b) Sugar and Sugar cookery :- Types, Nutritive value, stages in sugar cookery and application in the preparation of Indian sweets.

UNIT VI : Food preservation - Importance of preservation. i) Food spoilage - Types, causes - principles of food preservation. ii) Methods - a) by using sugar iii) Drying and dehydration iv) Refrigeration and freezing v) Canning vi) Pickling vii) Chemical preservatives.

UNIT VII : a) ENERGY:- Energy content of foods, BMR and total energy requirements. b) Carbohydrates, fats and proteins - classification,d functions, digestion, absorption and metabilism, requirements, sources and effects of deficiency.

UNIT VIII : a) Vitamins - water and fat voluable vitamins; chemistry, properties, functions, deficiency and toxicity. b) Minerals - Macro and Micro minerals - occurance, functions, absorption, Sources, requirements, utilization, dificiency and toxicity

UNIT IX : a) Importance and principles of meal planning based on 5 food groups at different income level. b) ICMR Nutritional requirements for different age groups - Infancy, Children, Adolesencts, Adults and the aged and Pregnancy and lactation.

UNIT X : a) Nitritional assessment - Methods - Advantages and disadvantages. b) Malnutrition - causes, methods to alleviate malnutrition - importance of nutrition educaiton. c) Feeding programmes in action in State.

UNIT XI : a) Diet Therapy - Definition, concept, principle, classification of therapeutic diets, feeding the patient. b) Dietition - Role, qualities, types c) Diet counselling.

UNIT XII : Etiology, signs and symptoms, dietary modifications and counselling measures for a) Castro intestinal disorders - Peptic ulcer, diarrhea, constipation, malabsorption syndrome. b) Liver and Gall Bladder: Hepatitis and cirrbosis, hepatic coma, cholethiasis and cholecystitis. c) Pancreas: Pancreatitis and diabetes mellitus

UNIT XIII : Etiology, signs and symptoms dietary modifications and counselling measures for a) Obesity and underweight b) Cardio-vascular diseases: Hypertension, atherosclerosis, Ischemic heart diseases, cardiac failure c) Renal disorders - nephritis, Nephrosis, Urenia and Renal failure, Renal Stones.

UNIT XIV : a) Diet in allergies, causes, tests, elimination diets. b) Pre-Operative and post operative diets. c) Cancer - causes, dietary modifications, different types of therapy.

UNIT XV : a) Types of catering - Commercial, transport, industrial and Hospital b) Quantity cookery - Selection, Purchasing and storage, standardisation of recipe, portion control, utilisation of left over food.

UNIT XVI : a) Organisation - Types and principles, organisational structure. b) Management - Principles, techniques and leadership and managerial abilities - Tools of management.

UNIT XVII : Personnel Management - Selection, induction, training and supervision, motivation and performance appraisal, legal aspects of catering.

UNIT XVIII : a) Cost control - Principles and methods of food cost control b) Sanitation and safety; Significance, health care measures - in preparation and service and for service personnel, safety measures in food service.

UNIT XIX : a) Art in food service - Design, selection, structural and decorative, Elements and principles of design, their application in food service institutions. b) Colour - Colour schemes. c) Flower arrangements - Types and styles d) Table service - Styles - Indian, Western and oriental.

UNIT XX : a) Food plant - Layout, different work centres, Lighting, ventilation and Pest control. b) Equipment i) Major and Minor equipments, for food storage, preparation, service and cleaning. ii) Their selection, arrangement, use, care and maintenance.