Family Resource Management

 

Associate Professors/ equivalent

:

Kishtwaria, J., Sharma, A.,

Assistant Professors/ equivalent

:

Vyas, N.

Programme

:

M. Sc.

Fields of Specialization

:

Consumer Ergonomics, Entrepreneurship Management

Core Courses                       

:

FRM 501, FRM 502, FRM 503, FRM 511                        

 

 

FRM 501    Management of Family System                                                                 2+0

Definition and history of family resource management; schools of management thought; contemporary developments in family resource management; nature and role of management process; systems approach to family; input output relationship in family management; urban and rural variations in family system; concepts of family resource management and their application: values, goals, planning, standard setting, sequencing, controlling, decision making; management for low income families.

 

FRM 502    Work Analysis                                                                                            2+1

Definition and classification of house hold work: factors influencing performance of household work; work, worker and work place relationship; human cost of work in relation to affective, cognitive, temporal and physical components: description and analysis of work and amount of work; procedure for designing work through time and motion study techniques; designing of work methods.

Practical

Anthropometric measurements of worker with respect to household work: measurement of work cost in terms of physiological parameters-blood pressure, heart rate, energy expenditure, respiration frequency, muscular fatigue: time and motion studies.

 

FRM 503     Housing and Interior Designing                                                                2+1

Housing needs and future projections; different types of houses; financing: housing schemes; sociology of housing: ergonomic requirements in designing houses; house wiring and sanitary fittings; slums and squatters; household furniture - functional designing, material used and evaluation techniques; recommendations for comfortable furniture according to household activities; space saving furniture; household equipment - functional design, performance and selection.

Practical

House plans for different socio-economic categories; evaluation of household furniture in terms of body comfort and work output; care and maintenance of household furniture; performance evaluation of household equipment.

 

FRM 511    Environmental Management                                                                     2+1

Concept of environment and its significance; man, environment and resources; components of environment - micro- and macro-environment; family as an ecosystem, ecological approach to study management behaviour; impact of environment on family life; measures for improving the quality of environment; environmental and health hazards due to pollution, population and food supply problems; energy crisis and conservation of energy for future use; role of government and non-government sectors in management of environment.

Practical

Identification and measurement of various environmental pollutants; developing strategies to overcome environmental pollution; preparation and implementation of projects for creating environmental awareness in community.

 

FRM 512    Ergonomics and Body Mechanics                                                              2+0

Significance and scope of ergonomics-man, machine and environment systems interactions; anthropometry- body dimensions, types of anthropometric data, principles of applied anthropometry in ergonomics, application of anthropometry in design; structure and functions of muscles; cardiovascular and respiration system; muscular effort; physical work capacity and factors affecting it; energy requirements and cost for various activities; fatigue; onset of stress on human body.

 

FRM 513    Ergonomical Designing of Work Stations                                                  2+1

Identification and analysis of postures and movements; effect of postures on cardio-vascular and musculo skeletal system; influence of physical and chemical agents in work environment on the efficiency of human performance; functional design and arrangement of work places for different activities; ergonomical factors in design and selection of household goods; functional designing of household furniture based on anthropometric measurements and physical, physiological, thermal and non-thermal factors.

Practical

Identifying the types of postures used for different activities; determining the relationship of anthropometric dimensions of workers with space requirements for selected activities; effect of heat, noise and illumination on the workers’ performance; evaluation of existing work areas; furniture and simple tools.

 

FRM 514    Product Testing and Evaluation                                                                1+2

Product testing services available to consumers; product related safety, hazards and liabilities; quality control and standardization for food, textiles, consumer durables and materials; product recall, certification, product testing techniques and devices, product evaluation.

Practical

Visit to quality control/testing/standards institutions; understanding standardization norms; appraisal on product testing techniques and devices; efficiency testing of products; computerizing tested data; planning/ initiating/establishing a consumer research and testing cell.

 

FRM 515    Occupational Stress Management                                                             1+2

Family and occupational stress; family as a system; family stress as a process; family stress theory and family stressors; occupational stress- causes, sources and assessment; stress measuring tools/ inventories and interventions.

Practical

Identifying general, specific and task related stressors in family and occupational set up; developing stress inventories and stress measuring tools for employment in family and organizations; developing tools for measuring, coping strategies; stress auditing; stress counselling.

 

FRM 521    Consumer Guidance and Counselling                                                        2+1

Consumer education; rights and responsibilities of consumer; consumer problems; consumer movement; consumer cooperatives; consumerism; inculcating consumer responsibility; consumer organizations; empowering consumer; significance of consumer guidance and counselling; consumer coordination councils; role of media in consumer information; awareness regarding consumer legislation; consumer laws and their importance; consumer protection; saving and investment management; credit institutions in rural and urban areas.

Practical

Association with consumer guidance clinics/centers; consumer-complaints, procedures and guidelines; grievance redressal; visits to district forum and state commission-observation: compilation and computerizing the cases; mock sessions in handling complaints and emergencies; planning for consumer guidance; counselling centers- starting and running centers.

 

FRM 522    Consumer Product Designing                                                                     1+2

Significance and essentials of product design; types and norms for product design; criteria for product selection, flaws in product design; product design and consumer demand; computer aided product designing and modification; alternate product design testing techniques; product safety and standardization.

Practical

User option on product design; identification of consumer products for critical analysis; ergonomic analysis of product design; developing alternative user friendly designs; computer aided product designing and modification.

 

FRM 523    Consumer Communication Media                                                             2+1

Significance of consumer communication media and social change; media and consumer demand; media exposure; trends in communication media; credibility in communication; types of media; advertising as a mode of communication- advertising trends, management, legislation and impact of advertising on consumers.

Practical

Media as determinant of consumer preference; developing communication packages on specific consumer issues; identifying advertisement appeal through consumer study; critical analysis of impact of different advertisements on consumers; linkages with advertising agents for developing consumer friendly advertisements.

 

FRM 531    Human Resource Management                                                                 2+1

Concepts and principles of human resource management; human resource-policy, recruitment/ selection, placement and promotion; motivation; learning concepts and principles, interpersonal and group behavior dynamics; attitudes and job satisfaction; leadership; decision making and control; managerial skills; personnel management, personal relations and conflict management.

Practical

In depth study on human resource management in selected enterprises; interpersonal and behavior dynamics; submission of appraisal reports; mock demonstrations on human resource management.

 

FRM 532    Entrepreneurship Development and Management                                    3+0

 Importance and scope of entrepreneurship; need for developing enterprise; theories of entrepreneurship; entrepreneurship- traits, functions and types; process of entrepreneurship and project management; management principles and practices as applicable to entrepreneurship: introduction to accounting and financial statements; sources of finance; financial and developmental institutions assisting small entrepreneurial ventures; location and layout enterprises; marketing management practices for small scale enterprises.

 

FRM 533    Marketing and Sales Management                                                            2+1

Significance and importance of marketing management; marketing management processes; marketing mix and environment; marketing information- importance, concepts, characteristics and components; demand and sales forecasting; marketing segmentation; targeting and positioning; buyer behavior; product planning; product related strategies- branding, trade name, packing, warranty and guarantee; pricing policies and decisions; distribution policies and promotional mix; international trade; world trade organization and trade related intellectual property (TRIP) rights.

Practical

Survey of the market for marketing and sales management of consumer products, case studies analysis, presentation and discussion, submission of reports.

 

FRM 534    Financial Management                                                                                         2+1

Scope and goals of financial management; systems of accounting; financial analysis and planning; working capital; cash and inventory management; risk analysis of capital investment; banking transactions; qualities and functions of financial managers; funds flow matrix; financial institutions; funds distribution and allocation; multinational finances; international financial management; foreign exchange; import and export; management of taxes- types, limitation, applications, policies and procedures.

Practical

 Critical analysis and reporting on financial management practices of selected enterprises; appraisal of accounting systems followed in identified firms; preparation of financial statements; practical experience in financial analysis; visit to different agencies and reporting on procedures followed; exercise on appraisal of multinational finance; foreign exchange and tax procedures; comprehensive report submission.

 

FRM    541    Internship (Compulsory for entrepreneurship management)      0+2 Placement of students in a hotel/nursery/florist/manufacturing unit of kitchen tools and equipment/furniture houses; introducing the functioning of institution; studying the marketing strategies; report writing and presentation.

 

FRM 591    M. Sc. Seminar                                                                                          1+0

FRM 592    Special  Problem  in M. Sc.                                                                       0+1

FRM 600    M. Sc. Research                                                                                       1-18 

 

 Food Science and Nutrition

 

Professors/ equivalent

:

Kalia, M., Kochar, G. K.

Associate Professors/ equivalent

:

Dhaliwal, Y. S., Kanta, C., Malhotra, S. R., Modgil, R.  Sharma, H.R., Sood, S.

Assistant Professors/ equivalent

:

Gupta, R., Sandal, A., Verma, R.

Programmes

:

M. Sc., Ph. D.

Fields of Specialization

:

Food Science and Human Nutrition, Community Nutrition, Food Technology and Human Nutrition, Post Harvest Technology, Food Service Management and Dietetics

Core Courses                      

:

 

M. Sc. : FSN 501, FSN 502, FSN 512, FSN 522

Ph. D. : FSN 611, FSN613

                                                          

 

FSN 501    Macro-nutrients in Human Nutrition                                                           2+1

Body composition; distinction between requirement of macronutrients and recommendations; factors affecting requirement, methods of estimation and formulation of requirement; recommended allowances of energy and protein for different age and activity groups; functions, sources and utilization of carbohydrates, fats, proteins and fibre in human body; regulation of food intake; nitrogen balance; protein quality; amino acid requirement and imbalance; relationship between energy and protein requirement; nutrient adaptation to low intake of energy and protein; role of water and fibre in human nutrition.

Practical

Measurement of basal metabolic rate; calculation of energy requirements of population; estimation of energy, proteins and limiting amino acids in food stuffs; blood analysis for haemoglobin, serum proteins, globulin, albumin and glucose; urine analysis for nitrogen, urea, uric acid, creatinine and sulphur; estimation of alkaline phosphatase and serum SGOT and SGPT.

 

FSN 502    Micro-nutrients in Human Nutrition                                                           2+1

Functions, food sources, digestion, absorption and utilization of vitamins and minerals in human body; factors affecting requirements and formulation of recommended dietary allowances of minerals and vitamins; methods of determining the requirements; nutritional adaptation to low vitamin and mineral intake; interrelationship between vitamins, minerals and hormones; acid base balance in human body.

Practical

Estimation of important minerals and vitamins from foods and biological materials; a human balance study for vitamin C and iron; determining availability of water soluble vitamins.

            

FSN 503    Food Chemistry and Toxicology                                                                 2+0

Introduction, chemical toxic constituents of plant and animal food stuffs, protein inhibitor -heamagglutinins, goitrogens, cyanogens, cycads, saponins, lathyrogen, gossypol, allergens, adventitious contaminations, antivitamins and antimetabolites, histamines and toxic factors in sea foods, occurrence, nutritional and physiological significance, effect of processing, detoxification, safe guards and control measures, intentional and unintentional toxic substances, heavy metals, pesticides residues, food additives, bacterial toxins and control measures.

    

FSN 504    Nutritional Assessment                                                                                                                                  1+2

Need and importance of nutritional assessment; recent techniques in dietary assessment, their merits and demerits; recent techniques in clinical assessment; techniques for the assessment of body composition, fetal growth, maternal status - interpretation of the data, vital statistics; indices and indicators of nutritional status and standards for comparison.

Practical

Assessment of a community using Rapid Assessment Procedure (RAP); diet survey using 24 hour recall method; weighment and dietry methods; calculation of food and nutrient intake, comparison with standards, tabulation of the results, conclusions and recommendations; determination of haemoglobin for assessing iron status; anthropometric assessment and clinical observation; submission of report on the nutritional status of the community.

 

FSN 505    Nutrition and Health Intervention Programmes                                         2+1

Scope of nutrition intervention; policy frame work, goals and plans for nutritional intervention, effects and process of intervention; public health campaign, approaches to interventions - nutrition education; supplementary feeding programmes; economic intervention and public distribution system; nutrition intervention programmes in developing and developed countries; crucial elements of successful community nutrition programmes; lessons learnt from country experience.

Practical

Development, implementation and evaluation of an intervention programme in a community; report writing and presentation, visit to an Anganwadi/ ICDS centre; recording the observation of the visit.

 

FSN 506    Nutrition Programme Planning and Management                                     2+1

Nutritional problems in the communities - rural, urban and tribal; programmes for improving health and nutrition; management of nutrition programmes aimed for vulnerable groups; nutrition programme planning, implementation, monitoring and evaluation with special reference to ongoing programmes at regional and national level.

Practical

Nutrition intervention programme - planning; implementing, monitoring and evaluation of a project on deficiency diseases in the region/location, submission of the report on project

 

FSN 511    Food Science and Human Nutrition                                                           2+1

Structure, composition, physico- chemical properties and effect of cooking on the food quality and nutritive value of foods - cereals and flour mixtures, legumes, fruits and vegetables, milk and milk products, eggs, meat, fish and poultry, fats and oils, nuts and oil seeds, condiments and spices; sweetening agents and beverages; sugar cookery, leavening agents and pectins; non-conventional food sources - soya, leaf and fish protein concentrates; sensory evaluation of food.

Practical

Evaluation of gluten content of wheat flours in relation to their suitability for the preparation of chapatis and bread; standardization and preparation of milk, fruits, vegetables, pulses, flesh food and egg products, to understand the properties of constituents and the changes during cooking; melting and smoking points of fats and fat absorption; standardization and sensory evaluation of recipes prepared from non- conventional foods.

 

FSN 512    Advances in Community Nutrition                                                              2+1

Community characteristics; poverty and malnutrition; nutrition and health problems prevalent in the community - causes, magnitude, preventive measures and management; nutrition surveillance and planning; national food and nutrition policy - objectives and methods of nutrition education; overview of government and non-government nutrition programmes; nutrition during emergency and disasters.

Practical

A project for nutrition survey in the community; collection of data to understand the problems on nutrition and health status of community and interpretation of data.

 

FSN 513    Nutritional Disorders                                                                                               2+0

Nutrition and health; major nutritional disorders and their causes; history, terminology, classification, epidemiology, clinical features, pathology, biochemical changes, prevention and treatment of PEM, nutritional aneamias, iodine deficiency disorders, fluorosis and vitamin deficiency diseases; nutrition, infection and immunity; nutritional disorders due to natural food toxins; malnutrition and mental development; influence of malnutrition on work capacity and productivity.

 

FSN 514    Diet Therapy                                                                                              2+1

Role of health care team in hospital and community: assessment of nutritional status of hospitalized patients; modalities of nutritional therapy; eternal and parenteral nutrition for various disorders and other conditions; newer concepts in the dietary management of diseases of gastro-intestinal tract, liver, kidney, cardiovascular system and diabetes mellitus; dietary modifications in diseases like fevers, infections, cancer, food allergies, dental disorders, AIDS and deficiency/metabolic disorders; guidelines for follow up nutrition; rehabilitation of  sick and injured; health foods and supplements

Practical

Planning, preparing and serving therapeutic diets to respective patients of above mentioned disorders and their follow up.

 

FSN 515    Maternal and Child Nutrition                                                                      1+1

Importance of maternal and child nutrition; physiological changes in body composition during pregnancy and lactation; breast feeding; code on breast feeding and marketing of formula foods; artificial feeding; weaning and supplementary feeding; feeding of premature and immature babies; monitoring nutritional status of infants and children; maternal and child health programmes.

Practical

Food consumption survey of pregnant and lactating women; preparation of infant formula; development of weaning and supplementary foods from locally available low cost food stuffs; assessment of nutritional status of children; growth monitoring using growth charts.

 

FSN 516    Nutrition in Emergencies                                                                            2+0

 Starvation in emergencies arising out of drought, floods, earthquakes, locust, war, wrong policies and poverty; historic perspectives; effect of inanition, short, medium and long term emergencies; precautions against food shortage; normal emergencies, food needs at national level, major deficiency diseases in emergencies, mobilization of local resources, general food distribution, mass and supplementary feeding, therapeutic feeding, social foods, control of communicable diseases, water and fuel supplied during emergencies, evaluation of procedures, public health and hygiene problems during emergencies.

 

FSN 517    Clinical Nutrition                                                                                        2+1

Nutritional screening and assessment of risk factors, anthropometry, clinical evaluation- medical history, physical examination and laboratory assessment; body fluids- composition and functional implications, protein turnover, electrolyte balance, functional indices and nutrient metabolites; interaction between drugs and metabolites.

Practical

Observations on clinical signs; measurement of anthropometric and clinical parameters; analysis of blood and urine; nutritional interpretation of laboratory data.

 

FSN 518    Diet Counselling                                                                                        0+2

Procedures of nutritional counselling in clinical practice; preparing nutritional and dietary care plans for individuals and groups; development of resources and dietary guidelines for counselling; records required for follow up study; group discussion and motivation as tools to bring attitudinal changes in food selection and preparation; exercises on writing scientific facts in simple manner for the people; use of exhibitions, demonstrations and workshops; setting up counselling unit and counselling in out patients wards in local hospitals; simulation techniques for counselling in selected settings.

 

FSN 521    Principles of Food Preservation                                                                  2+1

History of food preservation; general operations involved in food preservation; general principles and methods of food preservation; asepsis and aseptic processing; use of dehydration, freeze drying, freezing at high and low temperature, irradiation, chemicals and additives in the preservation of foods; food contamination; food spoilage and food processing; principles and methodology of packaging and seam evaluation; packaging materials.

Practical

Familiarization with equipment used in food preservation; exercise with different food preservation methods.

 

FSN 522    Food Analysis and Quality Control                                                                          1+2

Importance of food standards, quality control and assurance; food laws and regulations; application of food standards and specifications for foods; techniques for the assessment of quality of different foods; quality control labs- analytical, sensory, microbiological and physical methods administered for toxicity or contamination, hygiene and sanitation; standards and specifications for grading and marketing of finished products; food adulteration, strategies and approaches for quality control of foods; national and international standards for food quality protection from production to consumption; sampling techniques and analysis of foods; colorimetric, spectrophotometric, flourimetric and chromatographic techniques and microbiological methods used in nutrient analysis of foods.

Practical

Sensory and microbiological evaluation of foods; testing of food adulterants in different foods; analysis of foods for various nutrients.

 

FSN 523    Food Service Management                                                                         2+1

Food Service institutions- menu suitable to each system, planning, recipe development and standardization of yields; equipment-selection, care and use; personnel management- job analysis description, monitoring work, in service training, personal hygiene; skills required to operate and manage food service system; organization and management of volume foods- storage, production and service, planning, budget and food cost control.

Practical

Recipe development, calculating cost using locally available foods; serving foods and high tea on large scale; standardizing large quantity of food preparations; in plant training in local hostel, canteen or hospital.

 

FSN 524    Process Methodology and Waste disposal                                                 2+1

Concept and importance of process methodology; heat destruction of bacteria, enzymes and other heat labile organisms; methods for obtaining heat resistance data; heating and heat process data for various foods, graphical analysis of data; sanitary science- importance and principles of food sanitation; sanitation of receiving, production, processing and storage areas; need and importance of proper waste disposal, related problems and programmes; rodents and pest control; food regulatory agencies and their control for effective sanitation and waste disposal programmes.

Practical

Process mathematics calculation; determination of D-value; Z- value F- value and fH values and their implications in scientific food processing. Plotting of heat penetration curves; heat and cooling curves; determination of time: temperature relationship; familiarization with food sanitation and waste disposal problems and programmes.

 

FSN 531    Processing of Food Grains                                                                          2+1

Structure of different cereals- wheat, rice, barley, oat, maize and millets; milling of grains-flour and its use in bakery products-bread, biscuits, cakes, dough-nuts, buns etc., milling and parboiling of rice, pearling and malting of cereals, milling and preparation of oat flakes, porridge and oatmeal; wet and dry milling of maize, preparation of corn starch, syrups, corn flakes; composition of legumes and their importance in indian diet; importance, composition and nutritive value of various oil seeds; preparation of protein rich edible concentrates and their use in high protein foods; specifications and testing procedures; single cell proteins.

Practical

Exercises in baking bread, biscuits, cakes; rice milling and parboiling; pearling and malting of barley; preparation of edible flours and protein concentrates; determination of antinutritional factors.

 

FSN 532    Processing of Fruits and Vegetables                                                           2+1    

Importance and scope of fruits and vegetables in human diet; unit operations of handling, grading, cleaning, sorting, peeling, changes in form and filling as related to home scale and commercial handling of fruits, vegetables and related products; general properties, harvesting and processing of fruits and vegetables; post- harvest practices; preparation of various fruits, vegetables and related products; carbonated beverages, non-alcoholic beverages and fruit juice concentrates; pickles, vinegar, tea, coffee and cocoa products; wine and fermentation technology.

Practical

Grading, selection and preparation of fruits and vegetables for preservation, canning and hot packing of fruits and vegetables; visit to a fruit and vegetable canning plant.

 

FSN 533    Processing of Milk and Milk Products                                                        2+1

Scope, trends and practices of dairying- chemistry of milk and milk products; dairy plant operations, receiving, separation, clarification, pasteurization, standardization, homogenization, sterilization, storage, transportation and distribution of milk; detailed composition of cow, buffalo and goat milk; physico chemical properties of milk; quality control in market, milk industry; platform tests and control of milk processing, preservatives and adulterants; special milk, milk products of India and other countries.

Practical

Testing the quality of milk, fat tests, SNF, COB, organoleptic evaluation; preparation of milk products, cream, butter, ghee, cheese, flavoured; pasteurized and sterilized milk.

 

FSN 534    Processing of Poultry, Fish and Meat                                                         2+1

Scope of meat, poultry and fish products in India- importance of hygiene in meat handling, factors affecting meat quality, storage, refrigeration and transportation of meat, poultry and eggs; grading, handling, candling, packaging methods and foil coating; preparation of meat and egg products; factors affecting quality of meat for ready use and processing; methods of preservation, curing and smoking of meat; microbiological factors influencing keeping quality of meat and eggs; utilization of byproducts.

Practical

Candling and grading of eggs; preservation of eggs by different methods; slaughtering and dressing of meat animals and poultry birds; preparation of different meat, poultry and egg products.

 

FSN 535    Food Engineering                                                                                                   2+1

Unit operations in food engineering; mass and energy balance, fluid flow, fluid statics, fluid dynamics, fluid flow application; heat transfer- conduction, convection and radiation; heat exchangers and their designs; thermal processing- evaporation, dehydration, drying, balancing, pasteurization, distillation; mechanical separation- filtration, sieving, centrifugation, sedimentation; mechanical handling- conveying and elevation; size reduction and classification- mixing, kneading, blending, food plant hygiene- cleaning, sterilizing, waste disposal methods, engineering aspects of radiation processing.

Practical

Application of psychrometric charts in food engineering, generation of steam and its applications, measurement of pressure and flow of fluids, study of heat exchangers, drier, elevating and conveying equipment, size reduction equipment and sieve analysis; food plant design; study of mechanical separators; kinetics of fruit and vegetable dehydration;   visit to food processing plant.

 

FSN 536    Food Packaging and Handling                                                                 2+1

Introduction to packaging, packaging operation, package functions and design; principles in the development of protective packaging; deteriorative changes in foodstuff and packaging methods for its prevention; shelf-life of packed food, methods to extend shelf- life, food containers – rigid, flexible, pliable and edible containers (tin plate), flexible packaging materials and their properties; food packages- bags, pouches, wrappers, carton and other traditional packages; containers - wooden boxes, crates, plywood and wire bound boxes, corrugated and fibreboard boxes, textile and paper packs; special problems in packaging of foodstuff; consideration in the packaging of performance, packaging equipment,  standards and regulation, shrink packaging, bar coding, aseptic and retortable pouches, flexible and laminated pouches, aluminum as packaging material, biodegradable packaging, active packaging; labelling of packages, nutritional labelling- concepts, principles, requirements, consumer information and education, proper disposal  of waste packaging materials, littering, recycling, etc.

Practical

Strength properties of packaging materials, water vapour and transmission rate of flexible packaging materials, identification and chemical resistance of plastic films, pre- packaging of vegetables, estimation of shelf- life of packaged food stuff, familiarization of different packaging material, forming, reforming, seaming exercises of cans of double seaming machines, crown corking, lugging and capping of jars, hermatical sealing of flexible packages, temper-proof caps and seams; integrity and evaluation of seam.

 

FSN 537   Fermented Foods                                                                                                    2+1 

Fermentation - application in foods, beverages, sauces and soups; processing methods; changes during and due to fermentation - enzymes, micro-nutrients and phytochemicals; fermented products of milk, meat, cereals, pulses, oilseeds, fruits and vegetables; production of bakers’ and food yeasts, vinegar and food enzymes; model fermenter, malting, alcoholic fermentation; wines (generic, dry, sweet, semi-sweet, red, table, desert, burgundy), champagnes, beers, brandy, whiskey, rums, gins, vodka, ciders, punch and cocktails.

Practical

Preparation of fermented foods - idli, bread, dosa, miso, tempeh, tofu, vinegar, cheese, yoghurt, and acidophillous milk and fermented sauces, alcoholic drinks and beverages, phytochemicals and organoleptic evaluation of alcoholic beverages, estimation of alcoholic content with ebbulometric methods.

 

FSN 541    Human Physiology                                                                                     2+1

Fundamentals of human physiology; cell structure; tissue system; body composition; digestive system, structure and function of major and related parts and functions; structure of heart, general circulation of blood, blood groups, blood pressure and factors controlling the same; respiratory systems, structures, mechanisms in blood and control of respiration; role of respiration in blood, pH and acid - base equilibrium; regulation of body temperature and energy metabolism; excretory structure, mechanism and control of excretion; role of kidney in acid - base equilibrium, stone formation and water-exchange, endocrine system - structure of ductless glands - hormones and their functions; reproductive system and its structure, physiology of reproduction; physiological changes during pregnancy; study of nervous system and  skeleton system -,structure and functions, immunity and body defense mechanism;  sense organs.

Practical

Blood collection; total and differential leucocytes count; estimation of haemoglobin concentration; estimation of serum iron; estimation of coagulation factors; tests for bile pigments and salts in blood and ketone bodies in urine; clinical interactions of various test; pulse count and measurement of blood pressure and volume, demonstration of E.C.G.; study of digestive enzymes; liver function tests.

                

 FSN 542    Food Hygiene, Public Health and Sanitation                                             2+1

General principles of hygiene, its relation to food preparation, personal hygiene and food handling habits; water supply - sources and impurities, household and large scale purification of water;food poisoning- causes, different types, control measures; food borne infections, prevention of  food poisoning; epidemic and diseases, spread notification, isolation, guarantee, increasing resistance of the host, immunity; destruction of microbes- disinfections, physical, mechanical and chemical methods; disposal of sewage, refuse and night soil; health service for the rural population, health centers and mobile units;, health service at fairs and festivals; common home accidents and their prevention, first aid and home nursing.

Practical

Water sampling, microbial examination of food products; study of case, history of patients suffering from food poisoning.

        

FSN 543    Human Food Ecology                                                                                 2+0 

Introduction to ecology of food; ecological balance, factors influencing ecological balance, environmental pollutants, viz., man-made, pollution, air, soil, housing, water pollutants etc. and their effects on health; protection of natural environment and programmes related to protection of natural environment, rational use of natural resources, low and non- waste technology; health laws, introduction to health laws related to environment, health, occupational  health, maternity and child health; drugs and cosmetics; medical statistics and medical education.

 

FSN 551    Food Economics                                                                                                     3+0

Scope of economics in the study of food and nutrition, economic growth, income and nutrition, the economic analysis of malnutrition; the relationship between poverty, agricultural production and nutritional status, use of calorie consumption level to determine poverty line; economic measures to alleviate poverty and malnutrition in India; the five year plans and other programmes; nutritional effects of agricultural advances; evaluation of normal supply and demand behavioural and cultural determinants in food demand, theory of consumption and income consumption curves, price consumption curves; cost of production factors controlling food budget , main ways of reducing  the cost of price policies in India, factors influencing prices, fluctuations, regulatory measures; marketing in India, malpractices,  including use of faulty weight, and measures, grading and standardization criteria in quality determination; food distribution system in India; rationing system, fair price shops etc., food production, population and nutritional status; improved nutrition and the population problem; nutrition planning and national development; current and future, food needs of the nation; national food security system.                                                                                                 

 

FSN 561    In-Plant Training in Processing Organisation                                              0+2

Training in a processing unit for at least two months, introducing the functioning of the plant; selection and grading of the raw materials; processing of the material and marketing the same; quality control and assurance; public relation and advertisements; labour relations and welfare; housekeeping; typed term – paper and presentation required.

 

FSN 562    In-Plant Training in Food Service Management                                         0+3

Training in a catering institute for at least two months, acquaintance with the working of food service institute, attending front office, working in the kitchen, waiting-receiving guests, taking order and translating to the kitchen staff, serving food, presenting the bill and seeing them off; accounting, maintenance of records; furnishings and housekeeping; term paper   presentation and submission.

 

FSN 563    Dietetics Internship                                                                                     0+3 Internship in a teaching hospital for at least two months; acquaintance with the work of the dietary department, translating the dietary prescription and planning diets, ordering and receiving of food materials, supervising the preparation and service of food; interacting with the patients and educating them about the dietary modifications; presentation of case study, term paper presentation and submission.

 

FSN 571    Computer Applications in Foods                                                                  0+2

Elements of programming and data base management; network analysis and its use in diet planning; computerization of menus, meal plans; food cost and recipes used in quantity cooking; recording case history and diet prescription and counselling; recording anthropometric and clinical data of patients; use of computers in arriving at the nutritional value of prescribed diets; planning of standard hospital diets for different income groups and computation of nutritional value; computerization of values of clinical laboratory tests and reference standards, computers in thermal processing; food extrusions; nutrient kinetics; process time; computation and optimization of processing variables; graphic representation of data.

 

FSN 581   Food Processing and Preservation                                                             2+1

Importance and need of food preservation; principles of food preservation; preservation of fruits and vegetables (drying, freezing, canning, concentrates, fermentation and food additives); processing of cereals, pulses and oil seeds; cereal and legume based food products; preservation of milk and milk products; preservation of meat, fish and egg products; spices and condiments; packaging principles and requirements; type of packaging material; food processing status in India; post harvest food conservation in India; food storage practices; transportation of fresh and processed foods; food laws and standards.

Practical

Exercises in preparation of products from cereals, pulses, milk and meat by various methods; visit to fruit and vegetable processing plant, flourmills, bakery and all extraction units.

 

FSN 582    Human Nutrition and Health                                                                      2+1 

Need and importance of nutrition; nutrients in foods and their functions; food requirements for different age groups; nutritional disorders; diet therapy and therapeutic adaptations of normal diet; health education programmes for the community; antinutritional factors and health; intentional and unintentional toxic substances in food and control measures; human nutrition and diseases; nutritional surveys and meal planning; nutrition in emergencies; weaning and supplementary foods; enrichment of the common food recipes; functional foods and health.

Practical

Determination of different nutrients present in foods; calculation of energy from different foods; diet survey and preparation of materials for imparting nutritional education, meal planning and preparation of diets for different groups; visit to organizations implementing different nutritional programmes.

 

FSN 591    M. Sc. Seminar                                                                                                       1+0

FSN 592    Special Problem  in M. Sc.                                                                                0+1

FSN 600    M. Sc. Research                                                                                         1-18

 

FSN 601    Proteins in Human Nutrition                                                                       2+0

 Protein foods, their production and consumption, assessment of protein quality, complementary base of meeting protein needs, amino acid pool, its regulation and dynamic behaviour, amino acid transport into cell, inter organ amino acid exchange under different conditions, protein feeding, protein turnover in man with special reference to body size, age and metabolic rate, efficiency of utilization of dietary protein under various conditions, effect of deficiency and imbalance of amino acids on protein turn over and growth, effect of hormones, corticosteroids, thyroids and androgens on protein metabolism, heritable disorders of amino acid metabolism.

 

FSN 602    Carbohydrates and Lipids in Nutrition and Disease                                    2+0 

Food carbohydrates and lipids- their structure, function, digestion, absorption, disorders related to carbohydrate and lipid metabolism- diabetes, obesity, atherosclerosis, hyperlipidemia and hypertension, glucose homeostasis as determined by insulin/ glucagon ratio; low glycemic index foods, dietary fibre and its role in health and disease; role of polyunsaturated fatty acids in the prevention of cardiovascular diseases.

 

FSN 603    Vitamins, Minerals and Trace Elements in Human Nutrition                      2+0

Relationship of vitamins, minerals and trace elements to health, growth and human welfare; classification, functions, RDA, absorption and utilization, deficiencies and toxicity of vitamins, vitamin like substances, minerals and trace elements; current status of vitamins and trace elements deficiency in developing countries with special reference to India; measures taken by national and international agencies to overcome these deficiencies; inter-relationship of vitamins, mineral with each other and with other nutrients.

.

FSN 604     Malnutrition and Starvation - the Indian Perspectives                               2+0

Malnutrition-introduction, causes and current scenario; impact of malnutrition on national development; current nutritional problems- their causes, history, epidemiology, classification, clinical features, prevention and treatment; starvation- history, anatomy, adaptation, changes, clinical features and treatment; anorexia nervosa- psychopathology, clinical features and treatment; food production, planning, utilization and by products; national, international policies and programmes- objectives and their implementation.

 

FSN 605    Food Poisoning, Allergy and Infection                                                                    2+0

Introduction, definitions, causes of food poisoning, role of bacteria and fungus in food poisoning, fungal toxins, mushroom poisoning, sea food poisoning, toxins present in different food items, antinutrients, allergies, amines, metal poisoning, food additives, anti-vitamins, histamines, disposal of ingested foreign substances, toxicity lists, lathyrus poisoning, argimone poisoning, food intolerance, food additives, causes of infections, role of foods in infections, testing food allergies, idiosyncrasy; factors responsible for food allergies; clinical features, treatments, detoxification, safeguard and control measures; intentional and unintentional toxic substances; pesticidal residues; food laws and standards; food contamination.

 

FSN 606    Food Challenges in New Millennium                                                                      2+0 

Classification of foods; foods of future; special nutrients; technological changes; world food security; role of post harvest technology; nutrition programmes; health programmes and health education; impact of diet on chronic diseases; diet and obesity/ over weight; diet and diabetes; incorporating genetics into dietary guidance; regulating food processing and preservation through TQM and HACCP; GMF foods and their health implications; functional foods and organic foods; impact of WTO in food regulation.

 

FSN 607    Advances in Post Harvest Food Conservation                                             2+0

Population growth, food production and food needs; post harvest food losses; factors affecting post harvest losses and their control; pre and post harvest treatments in relation to improving shelf- life and reducing post harvest losses; need for pre- processing and processing of foods in relation to conservation; importance and need for cleaning, grading, transportation and storage of foods; traditional and modern food storage structures; community storage structures; refrigerated, hypo boric, controlled atmospheric storage of foods; use of radiation in food conservation; role of packaging and packaging materials in food conservation; present status of storage and processing; role of research institutions and warehouses corporations in food conservation; marketing standards and food laws.

 

FSN 611    Advances in Food Science and Nutrition                                                                2+0

Evaluation of food preservation, preservation and preparation methods; nutritional changes upon cooking particularly with reference to proteins, carbohydrates, lipids, vitamins and minerals; food ingredients and additives, social and economic implications of additives and extent of use; problems in safety evaluation risk, cost and benefits, exploitation of human beings; food economics and nutrition issues, chemical clause, the absolute zero for carcinogens, unavoidable contaminants in foods; issues of fabricated foods.

 

FSN 612     Food System with Relevance to Human Nutrition                                     2+0

Integration of science and engineering; principles of fluid concentrates, frozen and dehydrated products and their unit operations; food fabrication and development; chemical, physical and microbiological phenomenon of fermented and lipid foods as related to preparation, storage practices and products characteristics.

 

FSN 613     Advanced Nutrient Utilization                                                                    2+0

Carbohydrates, proteins, lipid, their chemical and biological properties; in-depth treatment of digestion, absorption, transport and utilization of dietary carbohydrates, proteins, amino acids, vitamins and minerals, for growth and energy production; fat deposition, energy reactions and pertinent requirements of human beings; detoxification of blood and other body fluids; electrolyte, water and acid base balance; use and handling of radio isotopes; general procedures for radio assay, procedures involved, nutritional labelling concepts.

 

FSN 614   Research Methods in Food Science and Human Nutrition                           2+0  

Review of advanced techniques in food analysis and quality control; rheological techniques and instrumentation applicable to dough systems, milk, fruit and vegetable products; juices, syrups, meats, malt extract and confectionery foods, including fermented foods; determination of browning and associated reactions in the foods and their implications; qualitative and quantitative methods of food analysis; food additives; residual and deleterious effects in foods; purification and bioassay techniques; sensory evaluation of foods; methods of fortification, supplementation and complementation as new developments.

 

FSN 615    Genetically Modified Foods                                                                                    2+0

GM foods; history of genetically engineered foods; GM foods controversies; nutritional, emotional, social and religions concerns; health benefits of GM foods, environmental benefits, economic ramification; medical benefits, foods safety improvements; monitoring concerns of GM foods, human food safety, monitoring, environmental concern with naturally occurring toxicants and other future considerations.

 

FSN 621    Food and Nutrition Policies                                                                        2+0

Historical background, role of food and nutrition policies in socio-economic development and as determinants of productivity, achievements and aberrations of food and nutrition policies, cost and benefits of special programme, recent trends in production and prices of food and their implications for the nutritional status of economically weaker sections; planning, administrative and organizational aspects of nutrition, measurements of under and over nutrition, role of green, blue and white revolutions in improving nutritional status; food production and consumption trends in different countries.

 

FSN 622    Advances in Maternal and Child Nutrition                                                              2+0

Current situation of maternal and child nutrition in India; survey of maternal and child nutrition; scope and pattern of current materials and child nutrition problems; methods underway for overcoming maternal and child health problems in different countries with special reference to India under varying socio-economic conditions; field observations and survey to develop studies in relation to maternal and child services in the community; nutritional problems of mothers and children of importance; review of recently reported research and legislative decisions regarding abortions, miscarriages etc. and their effect on nutritional health.

 

FSN 623    Energy Requirement in Human Nutrition and Diseases                              2+0   Carbohydrates in diseases related to nutrition; dietary fibre - effect on availability to nutrients; bile and acid metabolism; lipogenesis and lipid mobilization; functions of lipo-proteins; essential fatty acids; role in foetus and infant growth and developments; nutritional significance of various fractions of milk, egg, meat, fish, seed and leaf proteins; effect of processing and storage on the availability of proteins and  lipids; protein and allergy; adaptation of body to low intake of energy and proteins; hormonal control and inborn errors of carbohydrate, protein and lipid metabolism.

 

FSN 631    Role of Nutrition in Agricultural Development                                            2+0   

Current nutritional problems in India and other countries, impart of malnutrition on national development, recent advances in agricultural techniques, development of food industry in India, recent techniques of food preservatives trends in food utilization and marketing problems facing consumers of food, food availability for consumption, food balance sheet, food expenditure pattern, food distribution, world food supplies, present situations, future projection of food requirements, population growth, demographic structure of the population, cause for rapid population growth and its effects in India, popularization of newly developed food and high yielding varieties.

 

FSN 641    Applications of Biotechnology in Food Science                                        2+0     Biotechnology- history, processes and products; applications of biotechnology in production; agriculture, technologically designed raw materials; plant cell suspension and plant derived products; biotechnology in enzymology and product development, fermentation processes, ethanol, wine, beer etc. fruit juice extraction and citrus technology, genetic improvements of food grade micro-organisms; nutritional significance of food products developed by biotechnological techniques; analytical methods and biotechnological aspects of biological processes; scientific, technological and resource constraints on biotechnology; important factors affecting development in biotechnology

 

FSN 651    Advances in Food Engineering and Post Harvest Technology                    2+0

Advances in thermal processing of foods; equipment and machines involved in thermal processing; heat transfer- theory and applications; fluid flow- theory and applications; fruits and vegetables processing equipment; cleaning, washing, grading, size reduction; conveyors and elevators; milling and mixing; applications in food processing; grains cleaning and grading equipment; grain drying and storages; unit operations and basic equipment involved in milling, baking, parboiling and malting; equipment and machines involved in  oil extraction; theory and applications of refrigeration, freezing, evaporation, concentration and processing equipment and their applications in food processing; milk processing equipment.

 

FSN 652    Organic Foods - Myths, Constraints and Opportunities                               2+0     

Concepts, importance and scope of organic foods; current status, nutritional and functional properties of organic foods; constraints, challenges and opportunities; advantages and disadvantages of organic and natural foods; ignorance, myths and taboos of organic foods; microbiological hazards; food quality and health safety of organic foods in comparison to non- organic foods; national and international standards; use of organic foods in cancer therapy; nutritional implications of organic and conventionally grown foods.

 

FSN 653    Speciality Foods                                                                                                     2+0

Issues of specialty foods- definition, general, concept, speciality food distribution, interest in speciality foods, standards of nutritional quality, organoleptic and microbiological properties; nutritional implications, speciality foods for different age groups and conditions for infants, children, geriatrics, obese, hypertensive, diabetics and cardiac patients; market overview of speciality foods; household development; consumers trends; eating habits and disposable income; economic indicators, retail market structure, trade structures, key player, market share, logistics and retail economy.

 

FSN 691    Ph. D. Seminar                                                                                                       1+0

FSN 692    Special Problem in Ph. D.                                                                                0+1

FSN 700    Ph. D. Research                                                                                         1-18

 

 Human Development

 

Associate Professors/ equivalent

:

Sharma, S.

Assistant Professors/ equivalent

:

Pathania, R.

Programme

:

M. Sc.

Fields of Specialization

:

Child Development, Family Studies

Core Courses                      

:

HD 501, HD 502, HD 503

 

 

HD 501   Theories of Human Development and Personality                                        3+0

History of science of human development – conceptual understanding, early measurement techniques, perceptions about role of family and society in enhancing human development; theoretical perspectives - biological and maturational perspective; early theories of the relative influence of heredity and environment; Gessell, Watson, Bronfenbrenner, language development theory of Chomsky; environmental - learning perspective; learning theories- stimulus response theories, social learning theory, international perspective - cognitive developmental theory of Piaget, moral developmental theory of Kohlberg; psychoanalytic theory of Frued, Neo-Feudians, psychosocial development theory of Erikson, attachment theories of Bowlby and Ainsworth, language theories of Bruner and Bates, self theories of Zroseberg, Coopersmith and Harterand Marlowe; information processing theory; social learning theory; cultural context perspective - cultural historical theory of  Vygotsky, ecological theory of Bronfenbrenner, family organization theory of Parsons; basic concepts, principles, stages, criticism of all theories; strengths and weaknesses of  theories in describing and explaining development, present trends in theories.

 

HD 502    Advances in Life Span Development                                                           2+1

Advanced life span development – physical development, psychomotor development; role of heredity and environment, recent trends in assessing pre-natal and neo-natal status; genetical research and its influence on child development, physical development from birth to end childhood, during adolescence, adulthood and old age; developmental and degenerative changes - factors contributing; intellectual development - concepts, stages of development from birth to adolescence, adulthood and degenerative changes during old age, role of heredity and environment, theoretical, educational and occupational implications of intellectual development at various ages; social, emotional, language and moral development, factors contributing to these during life span; recent research trends in understanding developmental concepts.

Practical

Study of physical, motor, social, emotional, intellectual, language and moral factors on personality development at different ages using available measurement tools; techniques and writing interpretative reports for study of anxiety, aspirations, adjustments, interests, motivation, self concepts, etc.

 

HD 503    Gender Issues in Human Development and Family Studies                                     2+1

Concepts of gender, importance of gender differences in human development, gender in classical theories of human development, its biological and socio cultural connotation; interpretations and criticism by contemporary theorists; gender orientation theory of Sandra Ben, gender schema theory, theory of ego development and gender orientation by Jean Block, socio-economic theory, feminist theory; family - the impact of gender roles, responsibilities and socialization practices, changing trends in gender role orientation, socio-economic and cultural impact on the family and the society; status of women, crises and conflicts in gender issues.

Practical

Gender analysis on mass media content - books, television and films; interviewing children and parents to study gender socialization practices; administering gender role orientation; scale to adolescence and interpreting results; case studies of three generation families to identify differences in gender orientations, role and responsibilities, special project on gender role performance.

 

HD 511    Early Childhood Education and Organization                                               1+2

Need and scope of early childhood education; history and development; contributions of educationists; development of pre-school education in India; national policies on early childhood education programmes; curriculum issues in early childhood education - curriculum models and contents for different age groups, readiness programme; pre-school administration - personnel and capacity building in preschools’ personnel training, critical review on current training and practices, identification of limitations, planning of infrastructure, budgeting, problem solving; evaluation in ECCE programmmes, trends and issues in early childhood education programmes - exploring areas of research in ECCE; linkages with other agencies and organizations.

Practical

Capacity building as administrators; planning ECCE programmes including infrastructural facilities and budget proposals, evaluating regular teachers and students performance; developing budget proposals, preparing plans for mid-day meal programmes, organizing health check-ups; developing theme based project for children (e.g. science concept, numerical concepts) and implementing them in pre-school programmes; conducting interaction programmmes with teachers and parents; developing literature for parents; preparing and using visual aids.

 

HD 512    Creative Experiences for Children                                                               1+2

Concept of creativity - theoretical perspectives on creative expressions among children; role of creativity in overall development of the child - physical, intellectual, emotional, social and language; identification of different types of creative expressions among children - fostering creativity among children at home and in school, planning and implementing creative activities for children; early childhood education; creative expressions- setting goals, assembling materials and developing strategies for fostering; use of creative activities in fostering learning in other areas of study (languages, science and mathematics, health and hygiene, social sciences, nutrition, etc.) – methods and strategies; developing and using a creative environment for children - use of media.

Practical

Survey of indigenous and modern creative materials for children; creating activity setting ECE programme for different creative activities: conducting creative art activities for school children; developing creative art resource files for children; training personnel working with child welfare institutions (personnels, play centers, day care centers, children’s homes, etc.) in providing creative activities for children.

 

HD 513    Developing Educational and Play Materials                                                             0+2

Significance of educational play materials; preparation of social and fantasy play materials: mirrors, dolls, puppets, stuffed toys; exploration and mastery play materials; wooden blocks, puzzles, pattern making materials, books, music, art and movement play materials; art and craft materials, musical instruments, audio and visual materials: gross motor play materials; push and pull toy; preparation of flash cards, charts, posters and models use of indigenous materials.

 

HD 514    Adolescent Development                                                                             1+1

Adolescence - definition, importance of the period in the life cycle; traditional perceptions of adolescence, modern theories of adolescence; biological and psychological changes; interaction and cultural context perspectives of adolescence; puberty- consequences of early and late maturation; intellectual development - formal operation, complexities of adolescent thought; moral development during adolescence; integration of the self - psychosexual resolution and resolving identity crisis; reorganization of social life - relationships with peers and parents; heterosexual relationships, resolution of conflicts arising in relationships; vocational training and economic independence; transition to adulthood- conflicts with special reference to contemporary socio- cultural changes.

Practical

Case study of an adolescent and reporting; administering achievement, vocational interest, personality scales on an adolescents and interpreting the information; conducting socio-metric exercises on adolescents and interpreting the results; developing a schedule for identifying problems of adolescents in a chosen topic of conflict, collecting information and reporting the results.

 

HD 521    Family Guidance and Counselling                                                               2+1

Family guidance and counseling - concept, meaning, definition, nature, scope, need, principles and objectives; difference in guidance, advice and counseling; essentials of effective counselling; theories of guidance and counselling- emotive theory, psychoanalytic theory; counselor - centered theory, client - centered theory, eclectics counselling theory, humanistic approach, Roger’s self theory; the Indian approach- meditation and yogic exercises, individual and group counselling; thrust areas in guidance and counselling; educational , vocational, social and personal guidance: pre marital and marital counselling (divorce, child custody, etc.); abusive parents and family violence; counselling the delinquents, drug addicts, and alcoholics; parenting children with special needs; counselling elderly, terminally ill and family in crises, problems related to family counselling and overcoming them; modern trends in counselling; problems and approaches to evaluate guidance and counselling; the status of the guidance and counseling movement in India.

Practical

Visit to the family guidance and counselling institutions, observing counseling sessions and reporting observations; identifying families with problems and conducting case studies; acquiring familiarization with tests and techniques used for the assessment of troubled families; developing intervention programmes for identifying families, executing the intervention programmes, making post intervention evaluations and reports; visiting and developing the resource files on social state and National organizations working in the area of family guidance and counseling.

 

HD 522    Family Therapy                                                                                            2+1

Theoretical developments in marital and family therapy; schools for family therapy, structured, strategic, experimental family and integrated family therapy; social learning approach: contemporary marital therapies- psychoanalytic behavioral, system theory approaches; areas of marriage and family therapy – psychosomatic symptoms, psychiatric disorders, marital distress, alcoholism, drug dependence, juvenile offences, problems of adolescences, conduct problems, work and school phobias; qualities of marriage and family therapist; advanced  techniques of marriage and family therapy; future direction in marriage and family therapy - bridging research, theory and practice, advances in clinical assessment, sex therapy, preventive and enrichment programme.

Practical

Observational visits and screening families where therapy is required; case study of different areas of marriage and family therapy; use of different techniques of marriage and family therapy in dealing with case studies.

 

HD 523    Methods and Techniques in Assessing Human Development                       1+2  Assessment - definition, functions, concept of measurement; overview of methods of child’s study, comparison of measurement techniques and their relative efficacy in measuring different aspect of human development; trends and challenges in assessment of human behaviour, ethical issues in assessing human development and behaviour, scientific methods and its criteri - reliability, validity, control, operational definition; assessment methods - use of objective measures and methods;  development of tests/scales and standardization procedures, types of scales - nominal, ordinal ,interval and ratio scale; application of statistical tests; review and critical evaluation of various tests reliable for different ages.

Practical

Screening and diagnostic assessment of young for various development through different tools and techniques- physical (anthropometric measurements) , puberty , Tanner’s Scale; psychomotor - Bayley scale of infant development; cognitive and language BSID; Raven’s progressive matrices, Weschler’s scale of intelligence, achievement, interest and aptitude scale; personality and behaviour - Vineland adaptive behaviour scale; emotional maturity, temperament; ecological aspects - home environment; parent child relation; child bearing practices; parenting styles; achievements, aptitude and interest test; interpretation of assessment, information for parents and educators. 

 

HD 524    Cross Cultural Perspectives in Family Studies                                             2+0

Culture- concepts, components and characteristics; interface between family and culture; culture and personality development; changing functions of the family, rules, responsibilities and factors affecting them; family conflicts, crises and coping strategies; family loss; child rearing- cross cultural perspective; studying family issues in different cultural set ups.

 

HD 525    Gerontology                                                                                                 2+1

Definition of gerontology, characteristics of elderly; stereotypes about the elderly, early middle and late childhood; developmental tasks; socio demographic profile of aged in India; theories on aging, theories of disengagement, theory of activity, role exist theory, social exchange theory, modernistic theory of adjustment, Erikson’s theory, Peck’s views, Levison’s theory; myths and realities of old age; preparation for old age; impact of aging on physical, psychological and socio- emotional aspects; welfare of the aged , policies and programme, Govt. and non- govt. agencies; working for aged , legislation for aged, family and the elderly; problems of the aged- physical , economic, social and emotional changes; relationships and generation gap; institutionalization- its merits and demerits; thrust areas of research in gerontology.

Practical

Studying the profile of the age; identifying different problems faced by the aged in modern society; developing an assessment tool, testing, collecting data and presentation of findings; visiting various institutions, old aged homes run by Govt. or NGOs, report writing and case studies; planning rehabilitation services and preparing project proposals.

 

HD 531    Principles and Strategies in Developmental Intervention                            2+1

Intervention- basic concepts; vulnerable groups that need intervention-families, children (birth to adolescent); characteristics of the target group-living in poverty settings, socially disadvantaged; culturally deprived; need assessment of different groups; principles of intervention-strategies, approaches, methods; developing networks with agencies, generating resources; role of family and community in implementation of intervention programmes; contemporary issues and trends in intervention; evaluation of intervention  programme.

Practical

Identification of groups for intervention and need assessment; selection of groups and conducting intervention based on assessed need using available intervention packages and evaluating the same; development of intervention packages for different groups.

 

HD 532    Children with Special Needs                                                                      1+2

Definition and classification of children with special needs - current prevalence, its implications on the quality of life of the population; multi disciplinary view of children with special needs, types of special needs - mental deficiency, sensory disabilities, neurological disorders, physical handicaps; learning disabilities; the gifted- definition, classification, etiological factors characteristics; educational and vocational intervention for different disabilities.

Practical

Study of etiology, characteristics, diagnosis of children with different disabilities and recording information; conducting individual home based intervention; collaborating with professional in conducting centered based on intervention- schools, clinic, pediatric wards, special schools; collaborating with professionals in development of intervention activities for specific children with special needs: writing reports.

 

HD 533    Monitoring and Evaluation of Child and Family Welfare Institutions            2+1

Concept of evaluation of children’s institutions- need appraisal, project plan evaluation, factors to be considered, type of evaluation techniques for different types of children’s institutions, impact analysis; types and methods of monitoring and their relative importance on enhancing the functional quality of children’s institutions, family welfare- concept, scope, need and historical perspectives; need and importance of child welfare; rights of child (UN declaration); issues and problems related to violation of children’s rights; constitutional provisions - act, amendments related to family and child welfare; national policy for children, developmental programmes related to health and nutrition, education, provision of basic resources; STD - prevention, care and family counseling; child abuse; agencies/organizations and programme for family and child welfare- local, national and international - their aims, objectives and target group services.

Practical

Observational visits and developing detailed reports of various institutions and organizations working for family and child welfare with specific reference to critical analysis of constitutional provisions and policies of family and child welfare; developing welfare projects for areas such as - health, nutrition, education, rehabilitation of the disabled, writing detailed project proposals: planning, implementation strategies of projects in selected family and child welfare institutions for testing their suitability; monitoring and evaluation of services for family and child welfare; criteria and impact assessment; component of effective management of family welfare services.  

 

HD 534    Parent Education                                                                                         1+1

Concept and history of parent education; parent education with special reference to India - objectives, goals and theoretical approaches for parent education; basic approaches to communication; computerized home education in India and western countries; parent education in school and community - teacher as parent educator; techniques in parent education; increasing competency of parent educator; parent involvement - rationale and concept; target group for parent education

Practical

Conducting parent teacher meeting in urban, rural and slum areas group; assessing knowledge of youth and parents regarding various aspects of family and community life; staring short term, action oriented/rehabilitative programmes using various techniques of parent education; preparing folder or hand out for illiterate parent

 

HD 591    M. Sc. Seminar                                                                                            1+0

HD 592    Special Problem in M. Sc.                                                                           0+1

HD 600    M. Sc.  Research                                                                                         1-18