University of Delhi was established in the year 1922. It provides Post Graduate Diploma in Dietetics .

Syllabus:
Semester I
Human Physiology
TherapeuticNutrition I
Public HealthNutrition
Food ServiceManagement
Practical: TN I,PHN, FSM
Seminar

Semester II
NutritionalBiochemistry
TherapeuticNutrition II
Perspectives in Foodand NutritionSecurity
Food ServiceManagement &Food Microbiology
Practical: TN II,PFNS, FSM & FoodMicrobiology
Seminar

SEMESTER I
HUMAN PHYSIOLOGY
Paper No. : 0111
Maximum Marks : 100
Teaching Periods : 4/week
Teaching Load : 48-50/semester
OBJECTIVES
1. To understand the current state of knowledge about the functional organization of
the human body.
2. To be able to correlate physiology with various disorders and their pathogenesis.

CONTENTS PERIODS
UNIT I 18
Blood and Cardio-Thoracic and Excretory Physiology
• Blood -Composition and Function
• Plasma Protein -Composition and Function
• Cardiac cycle, Cardiac output, E.C.G.
• Blood pressure, Hypertension, Coronary Artery Disease
• Lung volume and Capacities .
• Respiratory function tests
• Urine formation, Renal function tests
• Acid Base balance

UNIT II
Exercise Physiology 8
• Concept of Fitness
• Energy Metabolism in Sports
• Overview of Diet and Physical Performance

UNIT III
Gastrointestinal physiology 10
• Composition ,function and regulation of :
Saliva
Gastric juice
Pancreatic juice
Bile
Intestinal juice
GI hormones

UNIT IV
Neuro-Endocrine and Reproductive Physiology 12
• Overview of organization of nervous system
• Effects of Pituitary, Thyroid, Parathyroid, Adrenal and Pancreatic hormones
• Physiology of Menstruation and Menopause
• Physiology of Pregnancy and Lactation

RECOMMENDED READINGS
• Ganong W.F.(2003)-Review of Medical Physiology.21st ed. McGraw Hill.
• Guyton A.C. and Hall J.E.(2000)Textbook of Medical Physiology.10th ed. India:
Harcourt Asia..
• Tortora G.J and Grabowski S.R.(2000) Principles of Anatomy and
Physiology.9th ed. John Wiley and Sons.Inc.
• Chaudhari S K(2000) Concise Medical Physiology.3rd Edition. Central .
• West J.B.(1996): Physiological Basis of Medical Practice.12th Edition. B. I.
Waverly Pvt. Ltd.

THERAPEUTIC NUTRITION I
THEORY
Paper No. : 0112
Maximum Marks : 100
Teaching Period : 4 periods/ week
Teaching Load : 48-50 periods/semester
OBJECTIVES
1. To understand the etiology, physiological and metabolic anomalies of acute and
chronic disorders / diseases.
2. To understand the effect of various disorders / diseases on nutritional status,
nutritional and dietary requirements.
3. To be able to recommend and provide appropriate nutrition care for prevention
and treatment of various disorders / diseases.
4. To remain updated on recent advances in Medical Nutrition Therapy (MNT)

CONTENTS PERIODS
UNIT I: Nutrition Care 12
a) Nutrition care process in MNT
• Nutritional screening and assessment
• Nutritional interpretation of routine medical and laboratory data
• Nutrition care plan and implementation
– qualitative and quantitative dietary modifications and progressive diets
• Dietary counselling
• Monitoring and follow up
• Ethical issues
b) Nutritional support methods
• Enteral nutrition
• Parenteral nutrition
c) Diet, nutrient and drug interactions

UNIT II: Weight Management and Metabolic Stress 14
Recent advances in etio pathophysiology, clinical and metabolic aberrations,
diagnosis, complications, treatment and MNT - prevention and dietary counselling in
:
• Obesity
• Underweight
• Eating disorders
• Metabolic stress -
critical care, surgery, burns, injury and trauma, sepsis
• HIV/AIDS

UNIT III: Management of Metabolic disorders 11
Recent advances in etiopathophysiology, clinical and metabolic aberrations,
diagnosis, complications, treatment and MNT - prevention and dietary counselling in
:
• Diabetes Mellitus
• Gout

UNIT IV: Management of Cardio-Vascular Disorders 11
Recent advances in etiopathophysiology, clinical and metabolic aberrations,
diagnosis, complications, treatment and MNT - prevention and dietary counselling in
• Diseases of the cardiovascular system:
CAD - HT, Hyperlipidemia, Atherosclerosis, Metabolic Syndrome, MI, CHF,
Coronary bypass surgery
• Cerebrovascular disease, Peripheral vascular disease.

RECOMMENDED READINGS
• Mahan L. K. and Escott Stump S. (2008) Krause’s Food & Nutrition Therapy 12th
ed. Saunders-Elsevier.
• Gibney MJ, Elia M, Ljungqvist &Dowsett J. (2005) Clinical Nutrition. The
Nutrition Society Textbook Series. Blackwell Publishing Company.
• William’s Basic Nutrition and Diet Therapy. 13th Edition. Stacy Nix (2009)
Elsevier Mosby.
• Garrow, J.S., James, W.P.T. and Ralph, A. (2000) Human Nutrition and Dietetics.
10th ed. Churchill Livingstone.
• Lee RD & Neiman DC. (2009). Nutritional Assessment.. 5th edition. Brown &
Benchmark.
• Dorland WA Newman. (2003) Dorland’s Illustrated Medical Dictionary. 30th ed.
WB Saunders Co.

PUBLIC HEALTH NUTRITION
THEORY
Paper No. : 0113
Maximum Marks : 100
Teaching Periods : 4/week
Teaching Load : 48-50 periods/semester
OBJECTIVES
1. To understand the concept of Public Health Nutrition.
2. To understand the National Health Care Delivery System.
3. To understand the causes and consequences of nutritional problems in the
community.
4. To orient the students with the methodologies applied in nutritional assessment of
individuals and communities.

CONTENTS PERIODS
UNIT I: Public Health Nutrition 14
• Aim, scope and content of Public Health Nutrition
• Role of Public Health Nutritionist in National development
• Health – Definition, dimensions, determinants and indicators
• National Health Care Delivery System - Health care of the community, Health
care systems

UNIT II: Assessment of Nutritional Status of Individual and Community 10
• Direct methods – anthropometry, biochemical, biophysical and clinical methods
• Indirect methods –dietary intake and ecological variables including socio-cultural,
biologic, environmental and economic
• Errors in methods of assessing nutritional status

UNIT III: Public Health Aspects of Undernutrition 12
Etiology, public health implications, preventive strategies for:
• PEM/CED
• Vitamin A deficiency
• Nutritional Anemias
• Iodine Deficiency Disorders
• Vitamin D deficiency and Osteoporosis
• Zinc deficiency

UNIT IV: Public Health Aspects of Lifestyle Related Disorders 12
Public health implications and preventive strategies for:
• Obesity

• Hypertension
• Coronary heart disease
• Diabetes
• Cancer
• Dental Caries
• Public health aspects of H.I.V/ AIDS

RECOMMENDED READINGS
.
• Gibney M.J., Margetts, B.M., Kearney, J.M. Arab, I. eds (2004) Public Health
Nutrition, NS Blackwell Publishing. .
• Jelliffe, D. B and Jelliffe, E.F.P. (1989) Community Nutritional Assessment,
Oxford University Press.
• Owen, A.Y. and Frankle, R.T. (1986) Nutrition in the Community. The Art of
Delivering Services, 2nd ed. Times Mirror/Mosby.
• Park.K. (2009) Park’s Textbook of Preventive and Social Medicine, 20th ed. M/s
Banarsida Bhanot, Jabalpur.
• Wadhwa, A. and Sharma, S. (2003) Nutrition in the Community. A text book.
SCN News, UN ACC/SCN Subcommittee on Nutrition

FOOD SERVICE MANAGEMENT
THEORY
Paper No. : 0114
Maximum Marks : 100
Teaching Periods : 4/week
Teaching Load : 48-50 periods/semester
OBJECTIVES
1. To understand the different kinds of Food service units & systems.
2. To understand the principles of organization and management.
3. To gain knowledge in various areas of food production.
4. To learn the principles of personnel management.

CONTENTS PERIODS
UNIT I: INTRODUCTION TO FOOD SERVICE 4
• Factors contributing to the growth of food service industry
• Kinds of food service systems
Conventional, commissary, ready prepared, assembly/serve

UNIT II: ORGANIZATION & MANAGEMENT 14
• Management Theories: Classical, Scientific, Behavioral,
Systems approach, Contingency approach, MBO, JIT, TQM
• Functions of management /manager
• Principles of management
• Definition of Organization and steps in organizing

Tools of management
• Tangible Tools: Organization chart, Job description, Job specification, Job
analysis: Path way chart, Process chart, Work schedule, Production schedule,
Staff and service analysis, Budget
• Intangible tools: Communication, Leadership, Decision making

UNIT III: FOOD PRODUCTION 16
• Menu planning: Importance of menu, Factors affecting menu planning, Menu
construction, Types of menu, Menu card, Qualifications of a menu planner
• Food Purchase: Purchasing methods – Market, Buyer, Vendor, Methods of
Purchase: Formal and Informal, Purchasing procedure
• Storage: Types of storage, Store room requirement, Appropriate temperature for
storage of different foods, Storeroom Records
• Quantity Food production: Production planning and control, Importance of
planning, Production forecast, Estimating quantities to buy Quantity preparation
techniques, Production schedule Product evaluation , Standardization of recipes,
Recipe adjustments and portion control
• Food delivery and service: Centralized and decentralized, factors affecting
selection, Styles of service: self , table, tray equipment for delivery and service

UNIT IV: PERSONNEL MANAGEMENT 14
• Functions of a personnel manager,
• Factors to consider while planning the kind and number of personnel:
Menu, type of operations, Type of service, Job description and job specification

Manpower placement :

• Recruitment: Process and Sources-Internal and External
• Selection: Process interview, Tests
• Orientation: Importance, Content of programme, Developing an Orientation
programme
• Training: Importance; Types - OJT, Group; continuous training, training for
development , Developing a training programme
• Contract negotiation with employee : appointment letter, establishment of wages,
components of wages , rules and regulations, duties, and service and benefits ,
contact with vendors
• Performance appraisal: Importance, Methods, Limitations
• Leadership: Importance; Styles, traits and skills
• Motivation: Role; Motivation theories and their application-Content theories:
Maslow, Herzberg, McClelland; Process theories: Vroom, Equity; Reinforcement
theory; Motivational plan and incentives
• Trade unions and collective bargaining, Labor Laws and policies

RECOMMENDED READINGS
• West B Bessie & Wood Levelle (1988) Food Service in Institutions 6th
Edition Revised By Hargar FV, Shuggart SG, & Palgne Palacio June,
Macmillian Publishing Company New York.
• Sethi Mohini (2005) Institution Food Management New Age International
Publishers
• Koontz Harold & Weihrich Heinz (2006) Essentials of Management
7th edition Tata Mc Graw Hill Book Company .
• Terrell E M ( 1971 ) Professional Food Preparation, Wiley publishers
(New York)
• Tripathi P C ( 2000) Personnel management 15th ed Sultan Chand, New
Delhi
• Dessler Gary (2007). Human Resource Mangement 11th edition. Prentice H
all, New Jersey.

For detailed information , here is the attachment

Contact:
University of Delhi South Campus
Near Dhaula Kuan, South Campus Building, Benito Juarez Marg, Moti Bagh, नई दिल्ली, Delhi 110021 ‎
011 2411 2499 ‎

Map:

Attached Files

Post Graduate Diploma in Dietetics Syllabus.pdf (115.3 KB, 81 views)