UG Semester 1 MJC Home Science Syllabus: All the universities of Bihar are running a 4-year graduation, Choice Based Credit System (CBCS) or in common language it can also be called semester system which is being run under NEP 2020. Lalit Narayan Mithila University (LNMU) Darbhanga, Patna University, Purnia University, Magadh University, Patliputra University, Bhagalpur University,VKSU Ara, BRABU Muzaffarpur, JPU, etc. 1st semester examination is being conducted on time in many universities and in many it is also late. The question paper pattern and syllabus of Major Course (MJC) subject is same for all.
CBCS Graduation 1st Semester will have Major (MJC), Minor (MIC), MDC/IDC. AEC, SEC, VAC papers. In this article, you will find the syllabus of MJC-1 Home Science: Food and Nutrition. Sometimes Major Subject is also Written/Searched as Honours.
In this Article you will get the following syllabus :
- Semester 1: Major Course (MJC) -1 Home Science Syllabus (Theory and Practical)
UG Syllabus Semester-I Major Course (MJC)- Home Science
MJC-1 Food and Nutrition
- • Definition and terms used in Food and Nutrition
- . Functions of food
- • Concept of Balanced Diet
- • Malnutrition:- Types, causes, symptoms and treatment
- • Meal planning-steps in meal planning, factors affecting meal planning for a family
- • Food Exchange list, Food pyramid
- • Cereals and Cereal Products
- • Pulses and Legumes
- • Fruits and Vegetables
- • Salt, Sugar and Jaggery
- • Nuts, Oils and Oil seeds
- Milk and Milk Products
- • Eggs, Meat, poultry and fish
- • Spices and Condiments -Importance and functional properties
- Definition, classification, dietary Sources, functions, Recommended DietaryAllowances, clinical signs and symptoms of Deficiency diseases and Excess of
- Carbohydrates
- Proteins
- Lipids
- Water
- Fat Soluble Vitamins- A, D, E and K
- Water Soluble Vitamins-B Complex Vitamins- Thiamine, Riboflavin, Niacin, Pyridoxine, Folic acid, Cyanocobalamin and Vitamin C
- (i)Moist heat methods -_boiling, simmering, steaming, Pressure cooking
- (ii) Dry heat methods- baking. Microwave
- (ii) Fat as a medium for Coking-shallow and deep fat frying
- Bamji, MS., Krishnasamy, K., Brahmam ,G.N.V. (2012). Text Book of Human Nutrition, 3rd Edition, Oxford and IBH Publishing Co. P. Ltd., New Delhi,
- Longvah, T., Ananthan, R., Bhaskarachary, K., Venkaiah, K. (2017). Indian Food Composition Tables (IFCT), Indian Council of Medical Research, National Institute of Nutrition, Hyderabad.
- Maney, S. (2008). Foods, Facts and Principles, 3rd Edition Published by Wiley Eastern, New Delhi,
- aina, U., Kashyap, S., Narula, V., Thomas S, Suvira., Virs., Chopra, S. (2010). Basic Food Preparation: A Complete Manual, 4th Edition, Orient Black Swan Ltd, Mumbai,
- Srilakshmi, B. (2017). Nutrition Science, New Age International (P) Ltd., New Delhil
- Sunetra, Roday. (2017). Food Science and Nutrition, Oxford University Press, New Delhi.
- Usha, Chandrasekhar. (2002). Food Science and Application in Indian Cookery, Phoenix Publishing House P. Ltd., New Delhi.
- weight and measure - standard and household measures for raw and cooked foods
- ⁃ Boiling/steaming
- Roasting
- ⁃ Frying-Deep/shallow
- ⁃ Pressure cooking
- ⁃ Cereals: rice, roti, paratha, poori, pastas etc
- ⁃ Pulses: Whole, dehusked- Dal, sambar, Chole, etc
- - Vegetables: Dry preparations, Curries
- ⁃ Milk and milk products: Kheer , Custard,
- ⁃ Meat, fish and poultry preparations
- ⁃ Egg preparations: Boiled, poached, fried, omelette
- ⁃ Salad Decoration/Dressing
- ⁃ Table setting, Napkin Folding
- ⁃ Srilakshmi B, (2007), Dietetics. New Age International publishers. New Delhi
- ⁃ Srilakshmi B ,(2002), Nutrition Science. New Age International publishers. New Delhi
- Swaminathan M. (2002), Advanced text book on food and Nutrition. Volume I. Bappco.
- ⁃ Gopalan. C., RamaSastry B.V., and S. C. Balasubramanian (2009), Nutritive value of Indian Foods. NIN. ICMR. Hyderabad.
- ⁃ Mudambi S R and Rajagopal MV, (2008), Fundamentals of Foods, Nutrition & diet therapy by New Age International Publishers, New Delhi
Question Paper Pattern for Final exam or End Semester exam or External Exam (MJC, MIC, MDC)
- *Part A (10 X 2 = 20 marks):- Compulsory - consisting of ten objective/multiple choice type (MCQs) - each carrying two marks
- *Part B (4 X 5 = 20 Marks):- Short answer type - Four questions to be answered out of six questions each carrying five marks
- *Part C (10 x 3 = 30 Marks) :- Long answer type - Three questions to be answered out of five questions - each carrying ten marks
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