PGMSCDFSM⏱ 2 Years

MSc in Dietetics and Food Service Management

IGNOU MSc in Dietetics and Food Service Management study materials, notes and PDFs.

12 Subjects159 PDFs available
📺 Video Lectures

Subjects & Study Materials

1

CMCHN

CMCHN

1 PDFsPYQ
CMCHN Block-1: Block 1
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2

MFN01

MFN01

12 PDFsPYQ
MFN01 Unit-1: Introduction to Physiology
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MFN01 Unit-10: Special Senses
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MFN01 Unit-11: Physiology of the Endocrine Glands
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MFN01 Unit-12: The Reproductive System
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MFN01 Unit-2: Cell and Blood
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MFN01 Unit-3: The Immune System
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MFN01 Unit-4: Cardiovascular System
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MFN01 Unit-5: Respiration
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MFN01 Unit-6: Physiology of Gastrointestinal System
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MFN01 Unit-7: Physiology of Renal System
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MFN01 Unit-8: Maintenance of Body Homeostats
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MFN01 Unit-9: Nervous System
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3

MFN02

MFN02

12 PDFsPYQ
MFN02 Unit-1: Carbohydrates
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MFN02 Unit-10: Vitamins and Minerals
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MFN02 Unit-11: Hormones
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MFN02 Unit-12: Inborn Errors of Metabolism
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MFN02 Unit-2: Lipids and Proteins
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MFN02 Unit-3: Vitamins
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MFN02 Unit-4: Enzymes and Coenzymes
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MFN02 Unit-5: Digestion, Absorption and Transport of Carbohydrates, Proteins and Lipids
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MFN02 Unit-6: Carbohydrate Metabolism
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MFN02 Unit-7: Lipid Metabolism
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MFN02 Unit-8: Amino Acid and Nucleotide Metabolism
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MFN02 Unit-9: Antioxidants
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4

MFN03

MFN03

14 PDFsPYQ
MFN03 Unit-1: Microbiology of Foods
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MFN03 Unit-10: Hygiene and Sanitation in Food Service Establishments
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MFN03 Unit-11: Food Packaging
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MFN03 Unit-12: Risk Analysis
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MFN03 Unit-13: Haccp – A Food Safety Assurance System
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MFN03 Unit-14: Food Regulations: Standards and Quality Control
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MFN03 Unit-2: Food Safety – Basic Concepts
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MFN03 Unit-3: Occurrence and Growth of Microorganisms in Food
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MFN03 Unit-4: Food Spoilage
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MFN03 Unit-5: Food Hazards of Microbial Origin
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MFN03 Unit-6: Food Contaminants
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MFN03 Unit-7: Food Additives
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MFN03 Unit-8: Food Adulteration
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MFN03 Unit-9: Food Safety in Food Service Establishments and Other Food Areas
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5

MFN04

MFN04

19 PDFsPYQ
MFN04 Unit-1: Understanding Nutrition
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MFN04 Unit-10: Minerals(Macro Minerals): Iron, Zinc, Copper, Selenium, Chromium, Maganese, Iodine and Flourine
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MFN04 Unit-11: Food Components other than Essential Nutrients
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MFN04 Unit-12: Menu Planning
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MFN04 Unit-13: Pregnant and Lactating Mothers
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MFN04 Unit-14: Infants and Preschool Children
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MFN04 Unit-15: Older Children and Adolescents
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MFN04 Unit-16: The Elderly
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MFN04 Unit-17: Sports Nutrition
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MFN04 Unit-18: Nutritional Requirements for Special Conditions
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MFN04 Unit-19: Nutritional Regulation of Gene Expression
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MFN04 Unit-2: Human Energy Requirements
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MFN04 Unit-3: Carbohydrates
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MFN04 Unit-4: Proteins
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MFN04 Unit-5: Lipids
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MFN04 Unit-6: Water
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MFN04 Unit-7: Fat-Soluble Vitamins: Vitamin A,D,E and K
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MFN04 Unit-8: Water-Soluble Vitamins: B Complex Vitamins & Vitamin C
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MFN04 Unit-9: Minerals(Macro Minerals): Calcium, Phosphorus, Magnesium, Sodium, Potassium, Chloride
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6

MFN05

MFN05

18 PDFsPYQ
MFN05 Unit-1: Introduction to Medical Nutrition Therapy
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MFN05 Unit-10: Nutritional Management of Eating Disorders
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MFN05 Unit-11: Nutritional Management of Coronary Heart Diseases
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MFN05 Unit-12: Nutritional Management of Metabolic Diseases-I : Diabetes Mellitus
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MFN05 Unit-13: Nutritional Management of Metabolic Diseases II – Gout And Inborn Errors of Metabolism
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MFN05 Unit-14: Nutritional Management of Gastrointestinal Diseases and Disorders
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MFN05 Unit-15: Nutritional Management in Liver, Gall Bladder and Pancreatic Diseases
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MFN05 Unit-16: Nutritional Management of Renal Diseases
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MFN05 Unit-17: Nutritional Management of Neurological Disorders
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MFN05 Unit-18: Pediatric and Geriatric Nutrition -Special Considerations
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MFN05 Unit-2: Adaptation of Therapeutic Diets
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MFN05 Unit-3: Nutritional Management of Infections and Fevers
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MFN05 Unit-4: Medical Nutrition Therapy in Critical Care
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MFN05 Unit-5: Nutrition During Stress
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MFN05 Unit-6: Nutritional Management of Food Allergies and Food Intolerance
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MFN05 Unit-7: Nutrient and Drug Interaction
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MFN05 Unit-8: Nutrition, Diet and Cancer
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MFN05 Unit-9: Nutritional Care in Weight Management
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7

MFN06

MFN06

18 PDFsPYQ
MFN06 Unit-1: Concept of Public Nutrition
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MFN06 Unit-10: Nutrition Policy and Programmes
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MFN06 Unit-11: Review of National Nutrition Programmes
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MFN06 Unit-12: Strategies to Combat Public Nutrition Problems – I
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MFN06 Unit-13: Strategies to Combat Public Nutrition Problems – II
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MFN06 Unit-14: Programme Management and Administration
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MFN06 Unit-15: Conceptualization and the Process of Nutrition Education
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MFN06 Unit-16: Nutrition Education Communication Programme: Formulation
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MFN06 Unit-17: Nutrition Education Communication Programme: Implementation
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MFN06 Unit-18: Nutrition Education Programme: Evaluation
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MFN06 Unit-2: Public Nutrition: Multidisciplinary Concept
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MFN06 Unit-3: Nutritional Problems-I
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MFN06 Unit-4: Nutritional Problems-II
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MFN06 Unit-5: Health Economics and Economics of Malnutrition
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MFN06 Unit-6: Population Dynamics
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MFN06 Unit-7: Assessment of Nutritional Status in Community Settings -I
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MFN06 Unit-8: Assessment of Nutritional Status in Community Settings -II
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MFN06 Unit-9: Nutrition Monitoring and Nutrition Surveillance
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8

MFN07

MFN07

19 PDFsPYQ
MFN07 Unit-1: History and Development of Food Service System
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MFN07 Unit-10: Food Management: Delivery and Service — Goals and Issues
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MFN07 Unit-11: Food Management: Delivery and Service Styles
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MFN07 Unit-12: Food Management: Types of Food Service Systems
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MFN07 Unit-13: Personnel Management: Leadership
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MFN07 Unit-14: Personnel Management: Staff Planning and Management
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MFN07 Unit-15: Personnel Function — Work Productivity
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MFN07 Unit-16: Plant and Equipment Maintenance
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MFN07 Unit-17: Plant Sanitation and Safety
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MFN07 Unit-18: Issues in Food Safety
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MFN07 Unit-19: Issue in Worker Safety and Security
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MFN07 Unit-2: Planning a Food Service Unit
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MFN07 Unit-3: Setting up Food Service Unit
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MFN07 Unit-4: Entrepreneurship and Food Service Management
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MFN07 Unit-5: Food Management: Menu Planning — Focal Point of All Activities in Food Service Establishments
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MFN07 Unit-6: Food Management: Purchase and Storage
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MFN07 Unit-7: Food Management: Quality Food Production — Planning and Control
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MFN07 Unit-8: Quality Food Production: Kitchen Production
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MFN07 Unit-9: Food Management: Records and Controls
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9

MFN08

MFN08

14 PDFsPYQ
MFN08 Unit-1: Introduction to Food Science and Simple Sugars
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MFN08 Unit-10: Introduction to Food Processing
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MFN08 Unit-11: Methods of Food Processing – I
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MFN08 Unit-12: Methods of Food Processing – II
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MFN08 Unit-13: Pre and Primary Processing – Some Basic Concepts
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MFN08 Unit-14: Product Development And Evaluation
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MFN08 Unit-2: Food Polysaccharides and Their Applications
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MFN08 Unit-3: Lipids
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MFN08 Unit-4: Proteins
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MFN08 Unit-5: Vitamins and Minerals
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MFN08 Unit-6: Enzyme,Pigments and Dietry Fibre
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MFN08 Unit-7: Sols, Gels and Emulsions
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MFN08 Unit-8: Properties of Food
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MFN08 Unit-9: Chemical, Physical and Nutritional Alterations Occuring in Foods During Processing and Storage
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10

MFN09

MFN09

14 PDFsPYQ
MFN09 Unit-1: Basic Concepts
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MFN09 Unit-10: Tabulation and Organization of Data
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MFN09 Unit-11: Reference Values, Health Indicators and Validity of Diagnostic Tests
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MFN09 Unit-12: Analysis of Data
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MFN09 Unit-13: Statistical Testing of Hypothesis
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MFN09 Unit-14: Data Management, Analysis and Presentation
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MFN09 Unit-2: Formulation of Research Problem
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MFN09 Unit-3: Design Strategies in Research: Descriptive Studies
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MFN09 Unit-4: Design Strategies in Research: Analytic Studies
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MFN09 Unit-5: Issues in the Design and Conduct of Selected Epidemiological Research Designs
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MFN09 Unit-6: Methods of Sampling
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MFN09 Unit-7: Research Tools-I: Questionnaire, Rating Scale, Attitude Scale and Tests
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MFN09 Unit-8: Research Tools-II: Interview, Observation and Documents
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MFN09 Unit-9: Data Collection
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11

MFN10

MFN10

14 PDFsPYQ
MFN10 Unit-1: Introduction to Computers
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MFN10 Unit-10: Advance Features of Microsoft Powerpoint
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MFN10 Unit-11: Introduction to Microsoft Excel
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MFN10 Unit-12: Advance Features of Microsoft Excel
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MFN10 Unit-13: Computer Maintenance and Troubleshooting
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MFN10 Unit-14: Concept of Family Life
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MFN10 Unit-2: Windows Interface
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MFN10 Unit-3: Windows Explorer & Applications
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MFN10 Unit-4: Introduction to Internet
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MFN10 Unit-5: Introduction to MS Word
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MFN10 Unit-6: Formatting Documents
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MFN10 Unit-7: Desktop Publishing Features
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MFN10 Unit-8: Advance Features in Word
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MFN10 Unit-9: Introduction to Microsoft Powerpoint
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12

MSCDFSM

MSCDFSM

4 PDFsPYQ
MSCDFSM Block-2: Block 2
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MSCDFSM Block-3: Block 3
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MSCDFSM Block-4: Block 4
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MSCDFSM Block-5: Block 5
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Course Info

Programme
MSc in Dietetics and Food Service Management
Code
MSCDFSM
Level
PG
Duration
2 Years
Subjects
12 subjects
PDFs
159 available

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