MJC Home Science UG 1st Semester Syllabus | Major Course Home Science Theory and Practical, All Bihar Universities @lnmunotes.in

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

THEORY SYLLABUS
UNIT 1 :
Introduction to 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
UNIT 2:
Basic concepts, classification, composition, nutritive value and role in cookery of different food groups.
  • • 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
UNIT 3:
Macronutrients
  • Definition, classification, dietary Sources, functions, Recommended DietaryAllowances, clinical signs and symptoms of Deficiency diseases and Excess of
  • Carbohydrates
  • Proteins
  • Lipids
  • Water
UNIT 4:
Micro nutrients
Minerals: Classification, Sources, functions and deficiency of Calcium, Phosphorus,
Magnesium, Sodium, Potassium, Selenium, Iron, Zinc, Iodine, Copper

Vitamins: Classifications, functions, sources, requirement , clinical signs and symptoms
and deficiency of:
  • Fat Soluble Vitamins- A, D, E and K
  • Water Soluble Vitamins-B Complex Vitamins- Thiamine, Riboflavin, Niacin, Pyridoxine, Folic acid, Cyanocobalamin and Vitamin C
UNIT 5:
Methods of Cooking
Types, Advantages and disadvantages of cooking methods
  • (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
Reading list/Book list for Theory paper: (You can take any book from this list (for better preparation))
  • 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.
Practical Syllabus

1. Basic Cooking Skills
  • weight and measure - standard and household measures for raw and cooked foods
2. Preparation of various dishes using different methods of cooking
  • ⁃ Boiling/steaming
  • Roasting
  • ⁃ Frying-Deep/shallow
  • ⁃ Pressure cooking

3. Food Preparation, understanding the principles involved, nutritional quality of commonly consumed recipes in each food group
  • ⁃ 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
4, Different styles of cutting fruits and vegetables
  • ⁃ Salad Decoration/Dressing
  • ⁃ Table setting, Napkin Folding
References/Book list for Practical: 
  • ⁃ 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

👆Just to pass the university exams you can order the book online from the link given above

or you can simply go for S.CHAND PUBLICATION BOOKS. THAKUR PUBLICATION BOOKS, SBPD PIBLICATION BOOKS..







Question Paper Pattern for Final exam or End Semester exam or External Exam (MJC, MIC, MDC)

The question paper shall consist of three parts (70 Marks):-
  • *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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