2017-18 of Veterinary Physiology, Bihar Vety College , patna- 9800014, Bihar, Tel: 09852955517,...

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List of Courses (1st year 1 Sem.)

1 Fundamentals of human development, HDFS-111, 2+1

2 General English, ENG-111, 1+1

3 Extension and rural development,EE-111,2+0

4 Fundamentals of clothing construction,TAD-111,1+2

5 Principles of human nutrition, FSN-111,3+0

6 Environmental studies and disaster management,ES-111,2+1

7 System dynamics and management of resources, FRM-111,2+0

8 Elementary human physiology, PHY(CS)-111,2+1

9 Fundamentals of horticulture, HORT(|CS)-111,1+1

2017-18 1st year B.Sc. (Community Science), 1-Semester

Name & Address of Question Paper setter

FUNDAMENTALS OF HUMAN DEVELOPMENT, HDFS-111, 2+1

1 Mrs. Nasreen Banu, Assoc. Professor, HDFS, College of Home Science, ANGRAU, Saifabad, Hyderabad, APTel:09949349384

2 Dr. V. S. Bhalerao, Assco. Professor, Department of Child development, College of Home science, MAU, Parbhani,Tel:09420885965

3 Dr Jeenamuni Saikia. Assoc. Prof., HDFS, College of Home Science, AAU., Jorhat, Assam, Tel: 09435094146

4 Dr. Arti Sinha, Professor, & Head Department of HDFS, College of Home Science, Bihar Agril. University, Samasitpur, Bihar,Tel:09430049668

5 Mrs. Arati Chakra, Asst. Prof., KVK, Govt Degree college(women), Dist:Kurnool AP, pin:518003, eMail:[email protected], Tel:09246842629

GENERAL ENGLISH, ENG-111, 1+1

1 Sri L N Mishra, Reader, Deptt. Of English, Godavarish Mahavidyala, Banpur, Residence: Near Khandagiri, Tel: 9861732244

2 Dr Pragyan Paramita Pattnaik, Associate Professor, English, CV Raman College of Engineering, Tel: 9861126201

3 Mr. Tyagraj Thakur, Asst. Professor, Deptt. Of English Silicon Institute of Technology, Sambalpur, Tel- 9861511651

EXTENSION AND RURAL DEVELOPMENT,EE-111,2+0

1 Dr. Kalyan Ghadei, Assoc..Professor (Extn.) Institute of Agricultural Sciences, Banaras Hindu University, At/PO: Varanasi (U.P.)-221005, M -09415447694

2 Dr. N. C. Rath, Principal Scientist, Division of Social Sciences, NRRI, P.O-Bidyadharpur, Dist- Cuttack -753006, M-9437086048

3 Dr. P V Satya Gopal, Associate Professor Dept. of Agricultural Extension,S.V. Agricultural College,Tirupati, AP, Ph- 09989234214

FUNDAMENTALS OF CLOTHING CONSTRUCTION,TAD-111,1+2

1 Dr.Rickeyrani Boruah, Asst. Prof., Textile & Apparel Designing, College of Home Science, Assam Agriculture University, Jorhat, Ph.09859150942, eMail: rickey [email protected]

2 Dr. Smriti Rekha Sarkar Assoc. Professor (TAD) College of Home Science, Rajendra Agril. University, PUSA, Samastipur-848125, Tel: 09934484960/09931640857 eMail:[email protected]

3 Mrs. Anjali Sood,Asst. Professor,, Textile & Appreal Designing ,College of Home Science,CSK Himachala Pradesh Krishi Viswa Vidyala , Palampur-176062 (90418045805

4 Dr. Pranati Das, Professor, TAD(Retd) Qr. No.VF-6, OUAT Colony, BBSR Tel-8763181069, [email protected]

5 Dr. Pravati Mishra, Professor, TAD (Retd),N-2, IRC Village, BBSR Tel. 9861012387,eMail: [email protected]

PRINCIPLES OF HUMAN NUTRITION, FSN-111,3+0

1 Mrs. MoloyaGogai, , Asst.Professor,(FN)CHS, AAU, Jorhat-785013,Tel-0708689311 eMail: [email protected]

2 Dr. Visakha Singh, Asst Professor AICRP on Hom Science, Dept of FN, College of Home Science, MPUAT, Udaipur- 313001, Tel: 9414029748 eMail:[email protected]

3 Dr. Lakshmi. K, Asst. Professor (FSN), College of Home Science, ANGRAU, Guntur, Tel: Tel: 9989993506 eMail: [email protected]

4 Dr. NeerjaSingla, Asst Scientist, , Dept of FSN, PAU, Ludhiana- 141004, Tel: l: 9501488441 eMail: [email protected]

5 Dr. NeerjaSingla, Asst Scientist, , Dept of FSN, PAU, Ludhiana- 141004, Tel: l: 9501488441 eMail: [email protected]

ENVIRONMENTAL STUDIES AND DISASTER MANAGEMENT,ES-111,2+1

1 Sri Laxmikanta Behera, Asst. Professor, Deptt. Of Silvi & Agro forestry, College of Forestry, Navsari, Gujurat, Tel: 09375288020, eMail: [email protected]

2 Dr Srustidhar Rout, Depltt of Biology and Biodiversity Conservation , North Odisha University, Takatpur, Baripada, Mayurbhanj, Odisha, Tel: 9861407771, eMail: [email protected]

3 Rajvdeer Singh Chauhan, Asst. Professor, ASPEE College of Horticulture and Forestry, Navasari Agricultural University, NAVSARI-396450, Gujurat, Tel:9714030160 Faxd:02637-282145,eMail:[email protected]

4 Dr R V Devakumar, Assoc. Prof., Department of Forstry and E.S School of Ec9ology and Conservation , UAS, GKVK, Bengaluru-560065, [email protected]

5 Dr. S K Bharadwaj,Professor & Head, Department of Environmental Science, Dr Y S Parmar University of Horticulture & Forestrry- Solan, HP-173230 Tel:01792-252023 (O), FAX-01792-252023, eMail: [email protected]

SYSTEM DYNAMICS AND MANAGEMENT OF RESOURCES, FRM-111,2+0

1 Dr. Poonam Singh, Asst. Professor, FRM, College of Home science, NDUAT, Kumarganj, Faizabad-224229 (P), Tel:094507640404673 eMail: [email protected]

2 Dr. Kiran Singh, Assoc. Prof. Department of Family Resource Management, College of Home Science, CCSHAU, Hisar-125004, Tel-9416345454, eMail: [email protected]

3 Mrs. Gayatri Moharana, Scientist, FRM, CIWA, Opposite of Kalong Studio, Bhubaneswwar-3 Tel: 9438133014

4 Dr. Rajeswari Desai, Jr. Scientist (FRM), AICRP, FRM, MARS, Kalinga University of Agricultual Science Dharwad-5,Tel:91944891499, eMail: [email protected]

5 Dr. Neeta Lodha, Assoc. Prof, Deptt of FRM, MPUAT, Udaipur, Rajastan-313001, Tel: 9414263300,[email protected]

ELEMENTARY HUMAN PHYSIOLOGY, PHY(CS)-111,2+1

1 Dr. Kinsuk Das, Assistant Professor, Department of Veterinary Physiology, College of Veterinary & Animal Sciences, WBUAFS, 37,Belgachhia Road, Kolkata-700037, Tel>9831225576, Email: [email protected]

2 Dr Pramod Kumar Department of Veterinary Physiology, Bihar Vety College , patna- 9800014, Bihar, Tel: 09852955517, eMail: [email protected]

3. Dr.Mehtab Singh Parmar ,Assistant Professor, Department of Veterinary Physiology, COVS&AH, Bilaspur, CGKV., Chhattisgarh, Tel:08902386001, eMail:[email protected]

4 Dr D Banerje, Deptt. Of Veterinary Physiology, College of Veterinary and Animal Sciences, West Bengal University of Animal & Fisher Sciences, 37, Belgachhia Road, Kolkata, Tel:08420531209, [email protected]

5 Dr Joydip Mukherjee, Assistant Professor, Department of Veterinary Physiology, College of Veterinary & Animal Sciences, WBUAFS, 37,Belgachhia Road, Kolkata-700037, Tel:8902386001, eMail:[email protected]

Fundamentals of Horticulture, HORT(|CS)-111

1 Mutun Preema Devi Associate Professor, Department of Pomology UBKVV,Pundibari, Cooch Behar(WB)-736165, Tel-P 07063102336 (M)

2 Dr Jaydip Mandal, Asst.Professsor, Horticulture, Institute of Agriculture, Biswa Bharati, Sri Niketan, West Bengal, Tel-09434121947

3 Anil Kumar Singh, Asst. Professor, Department of Horticulture, Dr. Rajendra Prasad Agri. University, Pusa-848125, Bihar, Tel- 0943189889, eMail: [email protected]

Course Break Up

Sl Title of the course 1 General English, ENG-111, 2(1+1)

2 Fundamentals of clothing construction, TAD-111, 3(1+2

3 Principles of Human Nutrition, FSN-111, 3(3+0)

4 System Dynamics and Management of Resources, RMCS -111,

2(1+1)

5 Fundamentals of Human development, HDFS-111, 2(2+0)

6 Environmental Studies and Disaster Management, ES-111,

3(2+1)

7 Extension & Rural Development, EE-111,2+0

8 Fundamentals of Horticulture, HORT(CS)-111.1+1

9 Elementary Human Physiology, PHY(CS)-111,2+1

Course Break Up

1st year B.Sc. , 1st semester,2017-18

General English ENG – 111 2(1+1) Lesson plan for Theory

Topics to be covered No. of Lectures Name of the TeacherReading comprehension

1 Debashree MayeeDas

A lesson my father taught me


Playing the English Gentleman 1 Debashree MayeeDas

The Last Leaf


Kubla Khan

1 P. Muralidhar Sharma

Miracles


Another Woman


The Bachelor of Arts 3 P. Muralidhar Sharma

Word Formation Modal Verbs


Prepositions Idiomatic Expressions


Conditional Sentences 1 Debashree MayeeDas

Synthesis and transformation


Essay Writing 1 P. Muralidhar Sharma

Precis Writing


Name of the course teachers: Dr.Debashree Das/Dr.P. Muralidhara Sharma, Asst. Prof,., English, CBSH

TEXTILES AND APPAREL DESIGNING

(Course Break up)

Course Title: Fundamentals of clothing construction Course No.: TAD‐111 Credit Hors: 3(1+2) Class: 1st year B.Sc.(Hons.) Community Science

Semester: I

Objective: The aim of this course is to introduce students about the basic knowledge, principles and skills required for sewing the fabric in machine including design concepts and develop skills on constructional details.

Detail course outline

Theory lecture outlines

Sl.No. Chapters Detail contents No. of Lectures

1 Terminology related to clothing construction

Terminology from A to F 1


Terminology from G to L 1


Terminology from M to R 1

4 Sewing tools and equipment Measuring, drafting and cutting tools

1

5 Sewing tools and equipment Stiching and finishing tools

1

6 Selection of fabric for garment construction

Selection of fabric like cotton, silk, wool and manmade fabric

1

7 Preparation of fabric for garment construction

Preparation of fabric, fabric inspection, even the edges, straightening along with bias line, preparation of non-washable fabrics, preparation of knitted fabrics.

1

8 Lay out of paper pattern Lay out of paper pattern, marking,cutting and stay stitching, unit construction method

1

9 Importance and function of clothes

Importance of clothes and function of clothes in different location

1

10 Socio-economic and psychological factors affecting clothing choices

Sociological factors,-economic factors and psychological factors affecting clothing choices

1

11 Consumer behaviour and motivation

Definition and importance of Consumer behaviour application

1

12 Consumer behaviour and motivation

Consumer guidelines for buying and awareness factors which influence on buying behaviour

1

13 Clothing requirements of different age groups

Clothing requirements for infant, toddler, preschool and school age children

1


Clothing requirements for teenager and adolescent

1


Clothing requirements for adult and senior citizen

1

16 Application of elements and principles and principles of art in apparel designing

Elements of art in apparel designing like line, colour, shape or form, space and structure and balance, rhythm, proportion, emphasis , harmony

1

Total classes 16

Practical Outlines:

Sl.No. Chapters Detail contents No. of Practical

1 Demonstration on sewing equipments and tools

Use of sewing equipments and tools like measuring, drafting ,cutting and stitching tools

1

2 Sewing machine and its care

Working and care of sewing machine

1

3 Sewing machine and its care

Defects and adjustment sewing machine

1

4 Preparation of samples (hand stitches)

Hand stitches: basting-even ,un even and diagonal basting

1


Slip stitching and hemming 1


Preliminary of smoking 1


Finishing if smoking 1


Over casting, attaching fasteners and button holing.

1

9 Mending and patching Patch work: plain, printed and flannel patch

1

10 Mending and patching Darning,straight cut, hole and machine darning

1

11 Preparation of samples (machine stitches)

Machine seams and pleats like knife, box, permanent inverted box

1


Tucks like plain,pin,crossed pin and corded tucks

1


Gathers,stay stitch, under stitch 1


Placket opening like simple, two piece, faced, continuous and front placket

1

15 Demonstration on taking body measurement

Demonstration on taking body measurement: length and girth measurements

1

16 Preparation of fabric for cutting and layout

Preparation of fabric like shrinking,pressing,straightenimg

1

17 Preparation of fabric for cutting and layout

Lay out of paper pattern on different fabric (plain, print,

1

lines, plaid and checks.) 18 Preparation of fabric for

cutting and layout Different types of lay out (lengthwise, off centerwise,cross and un cross wise and combination centre fold, open layout

1

19 Drafting, cutting and stitching of different garments

Construction of frock, , drafting of child’ bodice block

1


Adaption of bodice block to frock, drafting of child’s sleeve

1


Lay out, cutting and stitching of frock

1


stitching of frock 1


Finishing of frock 1

24 Drafting, cutting and stitching of different articles

Construction of apron: drafting of apron

1


Lay out, marking and cutting of apron

1


Stitching of apron 1


Finishing of apron 1


Construction of shopping bag: drafting of shopping bag

1


Lay out, marking and cutting of shopping bag

1


Stitching of shopping bag 1


Finishing of shopping bag 1

32 Drafting, cutting and stitching of different articles and garments

Finishing of all samples, garments and articles

1

Total practical classes 32

Suggested reading:

1. Sodhia ,M. Advanced drafting and draping. New Delhi, Kalyani publisher. 2. Doondaji,S and Despande,R. Basic processes and clothing construction,2nd

ed. New Delhi,Raj book depot. 3. Sannapapamma,K.J and Jahan,S.TXDIII- Fundamentals of ciothing

construction.

Name of the course teacher: Dr. Sradhanjali Mohapatra, Asst.Prof, CCS/Jr. Scientist)

PRINCIPLES OF HUMAN NUTRITION

1. Course No: FSN‐111

2. Course Title: Principles of Human Nutrition

3. Credit Hour: 3 (3+0)

4. Class: 1st Year

5. Semester: 1st semester

6 Objectives: The students will be able to acquire knowledge on macro and micro nutrients like

carbohydrate, protein, fat, vitamins, minerals and water, their physiological and biochemical role in

the body, symptoms caused by deficiency of major and minor nutrients and assessment of

nutritional status by the end of the course.

Sl.No. Chapters Detailed Content Lectures

1. History of nutrition Historical development and the relation of nutrition to health, growth and human welfare.

1

2. Relationship of

nutrition to health Nutrient contribution to health

and growth and human welfare 2

3. Recommended dietary

allowances Concept of Recommended Dietary

Allowances (RDA)‐ definition, general principles of deriving RDA.

3

Recommended Allowances for specific nutrients like energy, protein, fat, vitamins and minerals

4

4. Concept of balanced

diet Concept of balanced diet, basic food

groups characteristics and their contribution of the diet

5

5. Energy Metabolism Energy ‐ Energy units, determination 6

of energy value of foods .

Gross Calorific value of Carbohydrates, Fats and Proteins

Loss of Energy in Metabolism due to Incomplete Oxidation

Determination of energy requirements by direct calorimetry

A method to determine energy use by the body by measuring heat that emanates from the body

RQ, Relation between Respiratory Quotient and Energy output

7

Specific Dynamic Action of Food physiological energy value of foods,

energy sources

energy requirements

8

6. BMR – factors affecting

BMR BMR – Methods of measurement,

factors affecting. Physical activity and thermogenic

effect of food.

9

7. Carbohydrates Carbohydrates – types, functions. Sources, requirement, health

conditions affected by carbohydrates,

10

Dietary fiber, types significance of dietary fibre in health

and diseases

11

8. Lipids Lipids – types, functions. Sources, requirement, health

problems associated with lipids.

12

9. Proteins Proteins – types. Functions

Sources and requirements

13

Proteins quality evaluation. 14 Protein energy malnutrition (PEM) 15

10. Digestion and

absorption of Nutrients Digestion and absorption of

carbohydrates Fats

Proteins

16

11. Over view of vitamins Vitamins – Introduction, classification, characteristics, needs for vitamins. Vitamin facts.

17

12. Vitamin‐A Vitamin – A – Functions, Sources, requirement, deficiency and toxicity.

18

13. Vitamin‐D Vitamin – D– Functions, Sources, requirement, deficiency and toxicity.

19

14. Vitamin‐E Vitamin – E– Functions, Sources, requirement, deficiency and toxicity.

20

15. Vitamin‐K Vitamin – K– Functions, Sources, requirement, deficiency and toxicity.

21

16. Water soluble

vitamins‐ Vit‐B1 Vitamin B1 (Thiamin) – Functions,

sources, requirements, deficiency and toxicity

22

17. Vitamin‐B2 Riboflavin – Functions, Sources, requirement, deficiency and toxicity.

23

18. Vitamin‐B3 Niacin & Niacinamide – Functions, Sources, requirement, deficiency and toxicity.

24

19. Vitamin‐B6 &

Pantothenic acid Pyridoxine (Vitamin B6) – Functions,

Sources, requirement, deficiency and toxicity.

Pantothenic acid – Functions, Sources, requirement, deficiency and toxicity.

25

20. Vitamin‐B12 Vitamin B12 ‐ Functions, Sources, requirement, deficiency and toxicity.

26

21. Folic acid Folic acid ‐ Functions, Sources, requirement, deficiency and toxicity

27

22. Vitamin‐C Vitamin C ‐ Functions, Sources, requirement, deficiency and toxicity.

28

23. Summary of Vitamins Fat soluble vitamin Water soluble vitamin

29

24. Over view of minerals Minerals – Introduction, Classification 30

25. Calcium Calcium – Functions, Sources, requirement, deficiency and toxicity.

31

26. Phosphorus Phosphorus ‐ Functions, Sources, requirement, deficiency and toxicity.

32

27. Iodine Iodine ‐ Functions, Sources, requirement, deficiency and toxicity.

33

28. Fluorine Fluorine – Functions, Sources, requirement, deficiency and toxicity

34

29. Iron Iron ‐ Functions, Sources, requirement, deficiency and toxicity.

35

30. Sodium, Potassium,

Chlorine Sodium ‐ Functions, Sources,

requirement, deficiency and toxicity. Potassium, Chloride ‐ Functions,

Sources, requirement, deficiency and toxicity.

36

31. Copper and Zinc Copper ‐ Functions, Sources, requirement, deficiency and toxicity.

Zinc ‐ Functions, Sources, requirement, deficiency and toxicity.

37

32. Summary of Minerals Functions and sources of Minerals 38

33. Bioavailability of Bioavailability and Iron absorption 39

nutrients electrolyte balance

34. Water Water – Functions, Source, Contribution in body and water balance

40

Water Intake Regulation Water Excretion Regulation

Mechanism of water balance

Water imbalance‐dehydration, diarrhoea

41

35. Assessment of

Nutritional Status Assessment of nutritional status ‐

Purpose of nutritional assessment, Methods of nutritional assessment

42

Assessment of nutritional status‐ Anthropometric Assessment, biochemical assessment

43

Clinical assessment and Diet surveys 44 Types of diet survey 45

37 Class Tests 46‐48

Reference Books

Bamji, M. S, Prahlad Rao.N & Vinodini Reddy, 2003, Text book of Human Nutrition, Oxford & IBH

Publishing Co. PVT. LTD, New Delhi.

Swaminathan, M. 1997, Essentials of Food and Nutrition, vol I Second edition, BAPPCO, Bangalore.

A report of the Expert Group of the Indian Council of Medical Research(1998)‐ Nutrient

Requirements and Dietary Allowances for Indians, National Institute of Nutrition, Hyderabad.

Srilakshmi.B, 2011, Nutrition Science, NewAge International Publishing Limited, new Delhi.

Davidson. S.S. & Passmore R. 1966, Human Nutrition and Dietetics, the Williams and Wilkins

company

Name of the course teachers: Dr.Chitrotpala Devadarshini, Asst. Prof, FN, CCS

System Dynamics and Management of Resources

1. Course No. : RMCS‐111 2. Course Title : System Dynamics and Management of

Resources 3. Credit Hour : 2(1+1) 4. Class : 1sth year 5. Semester : 1st semester 6. Objectives : To appraise the students about scope and

importance of Family resource management

and application of Management process to resources

7. Course Teacher

Dr. M.Mohanty & Dr.T. Mohanty

Sl.no Chapter Detail Content Lecture

1 Introduction to Family Resource Management

Scope and Significance of Management,Definition of FRM

Need for management Management in family living

1

2 Value

Introduction

Concept and Definition

Significance

Characteristics

2

Development of value pattern

Sources of values Origin & Classification of value

Changing values

3

3 Goals

classification of goals

Smart goal setting

Changing goals

Role of goals in the family

4

4 Standards

Introduction

Concept and Definitions

Classification of Standards

Inter‐relatedness of value ,goals and standards

Assessment

5

5 The management process

The management process: Planning

Meaning, definition, Importance, Steps

Introduction Planning

Importance of planning Characteristics of planning Types of plan

6

Steps of Planning Techniques of plan Dimensions of plan

7

6 The management process: Controlling

Introduction Benefits of controlling Phases of Controlling Factors for successful controlling

8

7 The management process: Organizing The management process: Evaluation

Importance Characteristics of organizing Techniques of organizing

Purpose of evaluation Method of evaluation Assessment

9

8 Decision Making

Importance and scope Meaning and definition of

Decision making Decision making process

Identifying And Defining the Problem

Identifying The Alternatives Analyzing The Alternatives Selecting The Alternatives Implementing The Decision

10

Classification of decisions Individual decision Group decision Technical decision Economic decision Habitual decision Central decision

Factors affecting decisions

11

9 Resources

Introduction

Meaning and importance of Resources

Classification of resources : Human Resources , Non‐human Resources

Characteristics of Resources

12

Factors affecting the use of Resources

Guidelines to increase satisfaction through appropriate use of resources

Conservation of Resources

13

10 System approach to management

System approach Subsystem and interaction with

other systems – input, throughput & output

Family –the managerial unit Environment surrounds the family

14

11 Management Process applied to Time

Introduction

Time Management

Time demand in stages of Family Life –cycle

Tools of Time Management

15

Time plan and steps in making Time plan

Time Schedule

Factors influencing time use

Assessment

16

Practical

Sl no. Chapter Detail contents Practical1 Values Identification Study of identification of individual values

1

Study of identification of individual values

2

2 Goal Identification Study of identification of immediate, short term & long term individuals goals

3

Study of identification of immediate, short term & long term family goals

4

3 Standards Study of different areas you feel more confident on conventional standards

5

4 Decision making Identification of decision makers in various activities

6

Study of Thinking of a managerial decision confronting you or your group or your family. List out the alternative you can think of before coming to a decision

7

Study of Keeping a record of one day of decisions you have made. Listing out its types

8

5 Resources Study of human and non human resources you/family have possessed.

9

Study of listing the different community resources available in your locality. Trace out the material resources you lack in your Community

10

6 Management process Illustrate each step in the managerial process in an experience you have had.

11

Application of management process to organize an event ‐1

12

Application of management process to organize an event ‐2

13

7 Time management Management of personal time record for a week

14

Study of effectiveness of time planning. Make a time plan for three days Evaluate your time plan

15

Assessment 16

References

1. Varghese, M. A., Ogale n. N. and Srinivasan K. 1985, HomeManagement, New Age International (P) Limited, Publishers New Delhi.

2. Nickell.P,.andDorsey,J.M. 1942. Management in family living (5th ed), New York,

John Wiley And Sens.

3. PremavathySeetharaman, Sonia Batra and PreetiMehra 2005, AnIntroduction to Family Resource Management, CBS Publishers and Distributors, New Delhi

4. Irma H. Gross , Elizabeth Walbert Crandall and Marjorie M. Knoll,

1973, Management for Modern Families (third edition) Prentice- Hall, Inc., Englewood Cliffs, New Jersey

Name of the course teachers: Dr. Manashi Mohanty / Dr. Trupti Mohanty, . Professor, FRM

Fundamentals of Human Development

Course no.: HDFS – 111 Course title: Fundamentals of Human Development Credit Hour: 2(2+0) Class: 1st Year B Sc. Community Science Semester: I Objective: To understand the concept of human development, principle of growth and development , different stages of life and various developments taking place there in , theories governing developments, ways to conduct research and ethics behind it. Sl. no. Chapter Detailed content Lectures 1 Human development as a

field of study ‐ History of study of human development

1

‐ scope and importance of study of human development from a life-span perspective

2

‐ Relationship of the discipline of human development with other disciplines of study.

3

‐ Latest issues in human development

4

2 Growth and Development ‐ Definition of growth and development, difference between growth and development,

5

‐ determinants of human growth and development

6

‐ principles of human growth and development

7

‐ Cont.

8

3 Genetic basis and concepts associated with human life

‐ Mechanism of heredity, Pattern of genetic transmissions,

9

‐ Multi- factorial transmission, Genotypes and phenotypes.

10

‐ dominant and recessive traits, defects transmitted by dominant and recessive traits,

11

‐ Characteristics influenced by heredity and development

12

4 Stages of human development

‐ Prenatal period ‐ Infancy ‐ Early Childhood ‐ Late Childhood ‐ Puberty and Adolescence ‐ Early Adulthood ‐ Middle age ‐ Old age/Senescence

13

5 Theories of human development:

‐ cognitive 14

‐ Cont... 15

‐ social 16

‐ Cont… 17

‐ Environmentalism ‐ maturational,

18

‐ ecological 19

‐ Ethological, 20

‐ psychoanalytical 21

‐ Language 22

‐ naturalism 23

‐ Moral research involving humans 24

6 Domains of human development and its characteristics

‐ Physical Development ‐ Motor Development ‐ Emotional Development ‐ Social Development

25

‐ Cognitive Development ‐ Language Development ‐ Moral Development ‐ Personality Development

26

7 Definition of ethics and research, practical and ethical principles and concerns in research with human subjects

‐ Definition of ethics and research ‐ Practical and ethical principles and concerns in research with human subjects

27

‐ Ethical trends and challenges. 28

8 Origins of scientific inquiry

‐ Research designs 29

‐ methods of data collection- their merits and demerits, and variables

30

‐ Cont… 31

‐ Hypothesis, sampling, operational definitions.

32

Suggested readings: 1. Berk, E. L. (2013). Exploring life span development.3rd ed. McGraw Hill, New York. 2. Santrock, J. (2012). Life span development. 14th ed. Mc Graw Hill, New York.

3. David, M.T., Garavan, L. and Dooley, M. 2012. Fundamentals of human resource development. SAGE Publications Ltd 4. James, M. and Nelson. (2009). Fundamentals of human development, religion, and spirituality. Oxford Higher Education. 5. Papalia, D.E. and Olds, SW. (2008). Human development. 11thed. McGraw Hill. New York.

6. Harris, J.R. and Liebert, R.M. (1987). The child. Prentice Hall, Inc. 7. Parke, R.D. (Ed). (1984). Review of child development research. Volume 7: The family. University of Chicago Press, Chicago. 8. Garbarino, J. (1982). Children and families in the Social Environment. Aldine, New York.

9. Bronfenbrenner, V. (1979). The ecology of human development. Cambridge, Harvard Univ. Press.

10. Hall, Calvin S and Lindzey. G. (1978). Theories of personality. John Wiley and Sons. 11. Munsinger, H. (1971). Fundamentals of child development. Holt, Reinhart and Winston, Inc.

Name of the course Teaches: Dr. Dibyaprava Pradhan, Assoc. Professor, HDFS, CCS

Environmental Studies and Disaster Management (ES‐111) 3(2+1) Name of the course teacher : Mr. Madhab Chandra Behera, Asst. Professor , COF

LECT. SCHEDULE

TOPICS (THEORY)

Lecture 1 Environmental conservation and management – introduction-scope, objectives.

Lecture 2 Natural Resources: Renewable and non-renewable resources; Natural resources and associated problems. Forest resources.

Lecture 3 Water resources: Use and over-utilization of surface and ground water; Floods; Drought; Conflicts over water; Dams-benefits and problems.

Lecture 4 Mineral resources: Use and exploitation; Environmental effects of extracting and using mineral resources; Case studies.

Lecture 5

Food resources: World food problems; Changes caused by agriculture and overgrazing; Effects of modern agriculture; Fertilizer-pesticide problems; Water logging; Salinity; Case studies.

Lecture 6 Energy resources: Growing energy needs; Renewable and non-renewable energy sources; Use of alternate energy sources; Case studies.

Lecture 7 Land resources: Land as a resource; Land degradation; Man induced landslides; Soil erosion and desertification. Role of an individual in conservation of natural resources; equitable use of resources for sustainable lifestyles.

Lecture 8 Ecosystem components – structure and composition

Lecture 9 Major ecosystems in general. Major terrestrial ecosystems-types and components.6. Aquatic ecosystems- types and components.

Lecture 10 Ecological succession: Primary, Secondary succession, theories of succession

Lecture 11

Biodiversity Introduction, definition, genetic, species and ecosystem diversity and bio geographical classification of India; Value of biodiversity: consumptive use, productive use, social, ethical, aesthetic and option values; Biodiversity at global, national and local levels; India as a mega-diversity nation; Hot-sports of biodiversity; Threats to biodiversity: habitat loss, poaching of wildlife, man-wildlife conflicts; Endangered and endemic species of India;

Lecture 12 Conservation of biodiversity: In-situ and Ex-situ conservation of biodiversity.

Lecture 13 Pollution-introduction-Air pollution-classification -primary and secondary–causes and effects. Control mechanism.

Lecture 14 Acid rains, ozone layer depletion- global warming-prevention and control. Noise pollution – classification of noise- causes and effects--prevention and control

Lecture 15 Water pollution: classification-Point source and diffused source- –causes and effects Pollution of rivers, ocean and other water sources-prevention and control

Lecture 16 Soil pollution- classification-–causes and effects- prevention and control

Lecture 17 Solid waste management: causes, effects and control measures of urban and industrial wastes;

Lecture 18 Social issues and the environment; From unsustainable to sustainable development; Urban problems related to energy; Role of an individual in prevention of pollution; Pollution case studies.

Lecture 19 Social issues and the environment; From unsustainable to sustainable development; Urban problems related to energy; Role of an individual in prevention of pollution; Pollution case studies.

Lecture 20 Water conservation, rain water harvesting, watershed management.

Lecture 21 Environmental ethics: Issues and possible solutions, climate change, global warming, acid rain, ozone layer depletion, nuclear accidents and holocaust.

Lecture 22 Wasteland reclamation; Consumerism and waste products;

Lecture 23 Environmental policies and Laws: Environment Protection Act; Air (Prevention and Control of Pollution) Act; Water (Prevention and control of Pollution) Act; Wildlife Protection Act; Forest Conservation Act;

Lecture 24 Environmental policies and Laws: Issues involved in enforcement of environmental legislation; Public awareness.

Lecture 25

Human population and environment: population growth, variation among nations, population explosion, Family Welfare Programme; Environment and human health: human rights, value education, HIV/AIDS; Women and child welfare; Role of information technology in environment and human health; Case studies.

Lecture 26 Natural disasters - Meaning and nature of natural disasters; their types and effects. Natural disasters: Floods, drought, cyclone, earthquakes, landslides, avalanches, volcanic eruptions, heat and cold waves;

Lecture 27 Man-made disasters - Nuclear disasters, chemical disasters, biological disasters,

Lecture 28 Man-made disasters -Building fire, coal fire, forest fire, oil fire, air pollution, water pollution, deforestation,

Lecture 29 Man-made disasters: Industrial waste water pollution, road accidents, rail accidents, air accidents, sea accidents.

Lecture 30 Disaster management - Efferts to migrate natural disaster at national and global levels; International strategy for disaster reduction;

Lecture 31 Concept of disaster management; National disaster management framework; Financial arrangements;

Lecture32

Role of NGOs, community-based organizations and media; Role of central, state, district and local administration; Armed forces, police and other organizations in disaster response.

Lect. schedule

Practical

Lecture 1 Visit to a local area to study and identify common Tree species

Lecture 2 Visit to a local area to study and identify common Tree species

Lecture 3 Visit to a local area to study and identify common Medicinal Plants

Lecture 4 Visit to a local area to study and identify common Terrestrial weeds

Lecture 5 Visit to a local area to study and identify common aquatic weeds

Lecture 6 Visit to a local area to study and identify common Insects

Lecture 7 Visit to a local area to study and identify common Birds

Lecture 8 Visit to Agro-ecosystem and enlist different components

Lecture 9 Visit to pond ecosystem and enlist different components

Lecture 10 Visit to a forest ecosystem and enlist different components

Lecture 11 Visit to a air pollution site and observe different problems

Lecture 12 Visit to a water pollution site and enlist different components

Lecture 13 Visit to a solid waste disposal site

Lecture 14 Visit to an industry and study the pollution control measures

Lecture 15 Visit to disaster management organization

Lecture 16 Study of pH of polluted soil and water

Name of the course Teachers: Mr. M. C. Behera, Asst. Prof., College of Forestry

Course title: Home Science Extension and Rural Development

Course No.: EE (CS) 111 Credit Hours: 2+0

Theory

Class No.

Course Breakup

1 Introduction to Extension Education and Rural Development Concept and philosophy of Extension Education

2 Principles, objectives and definitions of Extension Education 3, 4 &5 Evolution of Extension Education-Glimpses of Extension in Pre- Independence Era

Evolution of Extension Education-Glimpses of Extension in Post- Independence Era 6 Community-meaning, definition and types of communities 7 Community Science-concept, meaning, need and objectives 8 Community Mobilization-meaning, need and objectives. Definition of leader and types of leaders 9 Leadership and leadership participation 10 &11 PRA-Participatory Rural Appraisal: tools, PRA work and formulation of Action plan For rural

development. 12, 13& 14

Community Development Programmes: Concept, objectives, organization activities Achievements and failures of CD Programmes

15 Revision for midterm examination 16&17 Sociology and Rural Sociology: Meaning, concept, scope, importance, structural and functional

differences between rural, urban and tribal societies 19 & 18 Rural Development: concept, definition, need and meaning

Aims and functions of extension education for rural development 20, 21 & 22

Panchayati Raj Institutions: concept, structure and function Five Year Plans and NITI AYOG

23& 24 Current Rural Development Programmes: SGSY, MGNREGA, IAY, ICDS, Total Sanitation Schemes and Campaigns

25& 26 Rural Development Organisations: DWMA, ATMA, ITDA, DRDA, KGMV 27&28 Role of ICAR and SAUs in Rural Development 29, 30 & 31

Role of NGOs in Rural Development Role of KVKs and DATTCs Rural Development

32 Revision for end term examination

Suggested Readings

1. Adivi Reddy.A, Extension Education, Seventh Edition, Sri Lakshmi press, Bapatla 2. Dahama O.P. and Bhatnagar O.P. (2003) Education and Communication Development, Second

Edition, Oxford and IBH Publishing Co. Pvt. Ltd. Calcutta.

3. Roy, G.L. (2013) Extension Communication and Management. Kalyani publishers, New Delhi. Fifth enlarged and revised edition.

4. Sekhar (Gote ) S. and Ahlawat S. Text Book of Home Science Extension education 5. Sandhu, A.S. (1993) Text Book of Agricultural CVommunication: Process and Methods. Oxford

and IBH Publishing Co. Pvt. Ltd. 6. Chitamber, J.B. (2008) Introductory Rural Sociology. New Age International (P) Limited. 7. Sachdeva, D.R. and Bhusan, V. (2007) An Introduction to Sociology. Kitab Mahal Agency.

Course Break up 1st Year Community Science

Course Title: Elementary Human Physiology Course No: PHY (CS) - 111, 2+1

THEORY 1ST CLASS- PHYSIOLOGICAL PROCESS 2ND CLASS- STRUCTURAL AND FUNCTIONAL BASIS OF HUMAN BODY 3RD CLASS- SKELETAL SYSTEM AND JOINTS 4TH CLASS- MUSCULAR SYSTEM 5TH CLASS- MUSCULAR SYSTEM 6TH CLASS- FUNCTIONS OF BRAIN AND SPINAL CORD 7TH CLASS- NERVE IMPULSE AND REFLEX ACTION8 8TH CLASS- SENSE ORGANS 9TH CLASS- SENSE ORGANS 10TH CLASS- COMPOSITION AND FUNCTIONS OF BLOOD AND LYMPH 11TH CLASS- COMPOSITION AND FUNCTIONS OF BLOOD AND LYMPH 12TH CLASS- HEART AND COURSE OF BLOOD CIRCULATION 13TH CLASS- HEART AND COURSE OF BLOOD CIRCULATION 14TH CLASS- BLOOD PRESSURE, PULSE AND HEART SOUNDS 15TH CLASS- RESPIRATORY APPARATUS 16TH CLASS- MECHANISM OF RESPIRATION, RESPIRATORY RATES 17TH CLASS- VOLUME AND TRANSPORT OF GASES 18TH CLASS- PHYSIOLOGY OF KIDNEY AND SKIN 19TH CLASS- PHYSIOLOGY OF KIDNEY AND SKIN 20TH CLASS- PHYSIOLOGY OF DIGESTION 21ST DIGESTIVE ENZYMES AND THEIR FUNCTIONS 22ND CLASS- FUNCTIONS OF LIVER 23RD CLASS- ABSORPTION FROM THE INTESTINE 24TH CLASS- LOCATION, SECRETION AND FUNCTIONS OF VARIOUS ENDOCRINE GLANDS 25TH CLASS- LOCATION, SECRETION AND FUNCTIONS OF VARIOUS ENDOCRINE GLANDS 26TH CLASS- LOCATION, SECRETION AND FUNCTIONS OF VARIOUS ENDOCRINE GLANDS 27TH CLASS- MALE REPRODUCTIVE ORGANS AND THEIR FUNCTIONS 28TH CLASS- FEMALE REPRODUCTIVE ORGANS AND THEIR FUNCTIONS 29TH CLASS- PREGNANCY AND PARTURITION AND MILK SECRETION 30TH CLASS- PREGNANCY AND PARTURITION AND MILK SECRETION PRACTICAL 1ST CLASS- SKELETAL SYSTEM OF MAMMAL 2ND CLASS- RBC COUNT 3RD CLASS- WBC COUNT 4TH CLASS- DLC 5TH CLASS- ESTIMATION OF HAEMOGLOBIN IN BLOOD 6TH CLASS- HEART BEAT AND HEART SOUND 7TH CLASS- BLOOD PRESSURE MEASUREMENT 8TH CLASS- RESPIRATORY QUOTIENT 9TH CLASS- INSPIRATION, EXPIRATION 10TH CLASS- MEASUREMENT OF OXYGEN AND CARBON DIOXIDE AT VARIOUS PARTIAL

PRESSURES IN LUNGS 11TH CLASS- REPRODUCTIVE CYCLE 12TH CLASS- MATING BEHAVIOUR 13TH CLASS- FERTILITY TESTS 14TH CLASS- FERTILITY TESTS 15TH CLASS- STUDY OF SIMPLE ECOSYSTEMS (POND, RIVER, HILLS SLOPES) 16TH CLASS- STUDY OF SIMPLE ECOSYSTEMS (POND, RIVER, HILLS SLOPES) 17TH CLASS- CASE STUDIES

Course Title

1 Normal & Therapeutic Nutrition, FSN-211, 3(2+1)

2 Food and Nutrition Policy & Agriculture, FSN-212, 2(2+0)

3 Financial Management and Consumer Education, RMCS-211, 2(2+0)

4 Marriage and Family Dynamics, HDFS-211, 3(2+1)

5 Techniques of Fabric Construction, TAD-211, 3(1+2)

6 Programme Development for Rural Families, EE(CS)-211, 3(1+2)

7 Elementary Statistics, STAT(CS)-211,2+1

8 Fundamentals of Food Microbiology, MB(CS)-211, 3(2+1)

9 Elementary Human Physiology , PHY(CS)-111, 2+1

EXTERNAL LIST

NAME & ADDRESS OF QUESTION PAPER SETTER 1 Normal & Therapeutic Nutrition, FSN-211, 3(2+1) i) Dr. Sucharita Devi, ASST. PROF (FN)

PGRC, PJTSAU, Rajendranagar Hyderabad-30, Tel- 9440166830, Email- [email protected]

ii) Mrs. MoloyaGogai, , Asst.Professor,(FN)CHS, AAU, Jorhat-785013, Tel- 0708689311, Email- [email protected]

iii) Dr. Visakha Singh, Asst Professor AICRP on Hom Science, Dept of FN, College of Home Science, MPUAT, Udaipur- 313001, Tel- 9414029748, Email =- [email protected]

iv) Dr. UshaRavindran, Assoc. Professor, Dept of FSN, UAS, GKVK, Bangaluru-560065, Karnataka, Tel – 9480315345

v) Dr. NeerjaSingla, Asst Scientist, , Dept of FSN, PAU, Ludhiana- 141004, Tel – 9501488441, Email- [email protected]

2 Food and Nutrition Policy & Agriculture, FSN-2122(2+0) i) Dr Sudhakar Tripath, Professor, Department of Agril. Economics

M.S. Swaminathan School of Agriculture Centurion University of Technology and Management Paralakemundi, Gajapati- 761200 Mobile: +91 9583545383, +91 9438073095, Email: [email protected]

ii) Dr Hrudananda Atibuddhi Head, Department of Agril. Economics,Siksha o Anusandhan University Bhubaneswar- 75103Mobile: +91 9337101258 Email: [email protected]

iii) Dr S.M. Mundinamani,Professor Department of Agricultural Economics, UAS, Dharwad, Karnataka- 580005, Mob. No. + 91 9448144575, Email: [email protected]

3 Financial Management and Consumer Education, RMCS-211, 2(2+0) i) Mrs. Gayatri Moharana, Scientist, FRM, CIWA, Opposite of Kalong Studio, Bhubaneswwar-3

Tel: 9438133014 ii) Mrs. Jyotirmayee Udgata, SMS, KVK, Nayagarh, Tel-9437403755 iii) Dr. Susmita Mohanty,

Project Coordinator, KVK, Gajpati Tel:9437515854

iv) Dr. Poonam Singh, Asst. Professor, FRM, College of Home science, NDUAT, Kumarganj, Faizabad-224229 (P), Tel:094507640404673 eMail: [email protected]

v) Dr. Bijaylaxmi Das, Retd. Reader in Home Science, C/o Dr.S S. Dash, Sekharpur, Cuttack, Tel:9437228970

4 Marriage and Family Dynamics, HDFS-211, 3(2+1 i) Mrs. Jaya Bangale, Assoc. Prof., Human Development, College of Home Science, MAU,

Parbhani, Maharastra, Tel:94208178509 ii) Dr. Tejpreet Kang, Associate Professor, of Human Development, Deptt. of Human

Develoopment & Sociology, Punjabn Agril. University, Ludhiana, 141 004 , Phone.98552-03033

iii) Dr Sarita Joshi, SMS (Home Science), KVK, Dist: Boghpot, UP., Tel:09871134441, eMail:[email protected]

iv) Mrs. Arati Chakra, Asst. Prof., KVK, Govt Degree college(women), Dist:KurnoolAP, pin:518003, eMail:[email protected], Tel:09246842629

v) Dr. M. Sarada Devi, Professor, Human Development, College of Home Science, ANGRAU, Saifabad, Hyderabad,Tel:09866309344

5 Techniques of Fabric Construction, TAD-211, 3(1+2) i) Dr.Rickeyrani Boruah, Asst. Prof., Textile & Apparel Designing, College of Home Science,

Assam Agriculture University, Jorhat, Ph.09859150942, eMail: rickey [email protected]

ii) Dr. Smriti Rekha Sarkar Assoc. Professor (TAD) College of Home Science, Rajendra Agril. University, PUSA, Samastipur-848125, Tel: 09934484960/09931640857 eMail:[email protected]

iii) Mrs. Anjali Sood,Asst. Professor,, Textile & Appreal Designing ,College of Home Science,CSK Himachala Pradesh Krishi Viswa Vidyala , Palampur-176062 (90418045805

iv) Dr. Pranati Das, Professor, TAD(Retd) Qr. No.VF-6, OUAT Colony, BBSR Tel-8763181069, [email protected]

v) Dr. Pravati Mishra, Professor, TAD (Retd),N-2, IRC Village, BBSR Tel. 9861012387,eMail: [email protected]

6 Programme Development for Rural Families, EE(CS)-211, 3(1+2) i) Dr.N.C.Rath, Principal Scientist

Division of Social Sciences, NRRI, P.O-Bidyadharpur, Dist- Cuttack -753006 M-9437086048

ii) Dr. Kalyan Ghadei, Assoc..Professor(Extn.) Institute of Agricultural Sciences, Banaras Hindu University At/PO: Varanasi (U.P.)-221005, M -09415447694

iii) Dr. Asim Kumar Mandal Associate Professor,Agril .extension PO: Krishi Viswavidyalaya Mohanpur,.Dist-Nadia West Bengal, Pin-741 252

iv) Dr.Amitav Biswas, Prof Agril.Extension, BCKV P.O –Krishividiyalya.Mohanpur Nadia, Pin-741252, M-09433978734

v) Dr. D.K. Suryawanshi, Assoc.Prof. Department of Agricultural Extension College of Agril., Raipur IGKV,Krishak Nagar, Raipur-492012,Chhatisgarh, Ph-98263-22742

7 Elementary Statistics , STAT(CS)-211, 3(2+1) i) Dr Digvijay Singh Dhakre, Assistant Professor, Institute of Agricudlture, EES, Palli Siksha

Bhavana, Visva-Bharati Sriniketan, WB-731236, Tel:9474694377, eMail:[email protected]

ii) Dr.Gopabandhu Mishra, Professor, PG Deptt. Of Statistics, Utkal University, Vani Vihar, Bhubaneswar -751004, Ph.0674-2542993/9437229473, eMail:[email protected]

iii) Dr.Gayatri Chandrakar, Professor, Agril. Statistics, I G K V., Raipur-492006(Chhatisgarh), Tel:0771-2423970. 09981556114

iv) Dr . Ranjit Kumar :Paul,Scientsit, Central Inland Fisheries, Research Institute (ICAR ), Barrackpore, Kalkata-700120(WB), Tel.0933373895,eMail:[email protected]

v) Dr Niti Prasad, Namdeorao Jambhulkar, scientist, NRRI, Cuttack-753006,Tel: 8763369687 8 Fundamentals of Food Microbiology, MB(CS)-211, 3(2+1) i) Dr. Ashirbad Mohapatra

Lecturer in Botany, JISET, Naharkanta college, Naharakanta, BBSR , Tel- 9861145218

ii) Dr. K. B. Satapathy Rtd. Reader in Botany, Utkal University, Bhubaneswar, Tel- 9861126749

iii) Dr. A. Kabi, Reader in Botany, Konark College, Konark, Puri, Tel- 9861034683

iv) Dr.Rajanikanta Sahu(Retd) EX-HOD Botany, B.J.B. Autonomous College Silashree bihar, BBSR Bhubaneswar, Tel-9861166956

v) Shri. B. Khuntia (Retd.) Reader in Botany, Tinigharia, Nayabazar, Cuttack, Tel-9861008401

9 Elementary Human Physiology, PHY(CS)-111, 2+1 i) Dr. Kinsuk Das, Assistant Professor, Department of Veterinary Physiology, College of

Veterinary & Animal Sciences, WBUAFS, 37,Belgachhia Road, Kolkata-700037, Tel>9831225576, Email: [email protected]

ii) Dr Pramod Kumar Department of Veterinary Physiology, Bihar Vety College , patna- 9800014, Bihar, Tel: 09852955517, eMail: [email protected]

iii) Dr.Mehtab Singh Parmar ,Assistant Professor, Department of Veterinary Physiology, COVS&AH, Bilaspur, CGKV., Chhattisgarh, Tel:08902386001, eMail:[email protected]

iv) Dr D Banerje, Deptt. Of Veterinary Physiology, College of Veterinary and Animal Sciences, West Bengal University of Animal & Fisher Sciences, 37, Belgachhia Road, Kolkata, Tel:08420531209, [email protected]

v) Dr Joydip Mukherjee, Assistant Professor, Department of Veterinary Physiology, College of Veterinary & Animal Sciences, WBUAFS, 37,Belgachhia Road, Kolkata-700037, Tel:8902386001, eMail:[email protected]

Director

NORMAL AND THERAPEUTIC NUTRITION

1. Course No: FN-211 2. Course Title: Normal and therapeutic Nutrition 3. Credit Hour: 3 (2+1) 4. Class:2nd Year 5. Semester: 3rd semester 6 Objectives: The students will be able to acquire knowledge on nutritional/ therapeutic care for normal physiological state like pregnancy, lactation, preschool age etc as well as various diseased conditions like fever, GI track infections, CVD, obesity etc. Sl.No. Chapters Detailed Content Lectures

1. Introduction Normal and therapeutic nutrition. Definitions of food, nutrition and nutritional/ therapeutic care, diet achieving nutritional balance etc.

1

2. Factors influencing food intake and food habits

Physiological factors (food intake) Hedonic factors (Food choice) Environmental and Behavioural factors (Food Acceptance)

2

3. Meal planning Importance, principles of planning diets, points to be considered in planning diets. Steps involved in planning diets.

3

4. Food groups Basic 11, 7,5,4,3. Basic 5 group details 4 5. Food exchange lists Importance and Advantages; Types of food

exchanges 5

6. RDA for Indian Definition, Advantages, deriving of RDA’s 6 7. Maternal nutrition Physiologic changes , Nutritional requirements,

dietary modifications, complications in pregnancy, Dietary guidelines

7

8. Lactation Nutritional requirements, dietary modifications, Role of hormones, Nutritional requirements

8

9. Infants Growth and Development during infancy , Nutritional requirements, Importance of breast feeding

9

Weaning and Supplementary foods – Need for weaning, types of supplementary foods

10

10. Nutritional and food requirement for preschool children (1-6years)

Factors affecting nutritional status, food requirements . Nutrition related problems of preschoolers.

11

11. Nutritional and food requirement for school children (6-12 years)

food requirements, packed lunches, School lunch programmes

12

12. Nutritional and food requirements for adolescence

food habits, Nutritional problems 13

13. Old age- processing of ageing, Nutritional requirements, Nutrition related problems of old age

14

14. Introduction to Medical Nutrition Therapy (MNT)

Definition, purpose and advantages of MNT, Modification of normal diet to therapeutic diet, types of therapeutic diets

15

15. Fevers

Causes, types, dietary management 16 dietary management- TB, typhoid, influenza 17

16. Gasrto Intestinal disorders introduction

Peptic Ulcer, causes, symptoms, dietary management 18 diarrhoea – causes – complications, 19 constipation – Causes, complications, MNT 20 steatorrhoea, lactose intolerance, celiac disease, tropical sprue, diverticulosis

21

17. Liver Diseases Jaundise – causes symptoms, Dietary management Cirrhosis, causes symptoms, Dietary management

22

Fatty liver, causes symptoms, Dietary management

23

18. CVD Atherosclerosis causes symptoms, Dietary management

24

Dislipidemia- causes, symptoms, diet 25 Hyper Tension- causes symptoms, Dietary management

26

19. Diabetes Causes symptoms, Diagnostic test 27 Dietary management, complications, nutrition education

28

20. Weight Management Obesity- causes symptoms, Dietary management 29 Under weight- causes symptoms, Dietary management

30

21 Class Test 31-32Practicals 1 Menu planning for adult man and women for various occupation 1 2 Menu planning for pregnant women 2 3 Menu planning for lactating mother 3 4 Menu planning for infant 6-12 months 4 5 Menu planning for preschool children and adolescents 5 6 Menu planning for elderly 6 7 Menu planning for TB/Typhoid patient 7 8 Menu planning for ulcer patient 8 9 Menu planning for constipation patient 9

10 Menu planning for diarrhoea 10 11 Menu planning for diabetes 11 12 Menu planning for CVD 12 13 Menu planning for hypertension 13 14 Menu planning for fatty liver 14 15 Menu planning for obese person 15 16 Menu planning for under weight 16 References

1. Antia,p. (1986). Clinical dietetics and nutrition. Oxford univ. Bombay 2. Moris,E.S. (1994). Modern nutrition in health and disease. Leaned febiger, USA 3. Srilakshmi, B. (1995). Dietetics. Newage international publishers, New Delhi

Course Teacher 1 Normal & Therapeutic Nutrition, FSN-211, 3(2+1 Dr.Chitrotpala Devadarshini, Asst. Professor, FN

Food and Nutrition Policy and Agriculture (FSN-212) 2+0

Name of the teachers: Mfrs. Upashana Mohapatra, Ph.D. Scholar, Deptt of Agril.Economics , CA

TOPIC COVERAGE NUMBER OF CLASSES

Food situation in India and the world 1 Food production and consumption trends 1 Food balance sheets 2 Role of nutrition in agricultural planning and development 1 Linkages between agricultural practices 1 Food production, Food distribution and nutritional status 2 Food crop failure, malnutrition, poverty and vicious cycle of low food production

3

Agricultural production and its effect on food availability 1 Effect of food production and economic policies on food availability 1 Impact of physical resources, framing systems, cropping systems, inputs and manipulation, agricultural marketing system, post harvest processing of foods o n food and nutrition status

2

Food distribution systems 1 Food Security, Concepts and definition of agriculture and food security, nutrition and health urbanization, food systems and macroeconomic policies

2

Employment and cash income, markets and food prices 2 Effect of urban agriculture on the nutritional status of vulnerable groups. Innovative approaches to enhance local food production and improve food distribution systems

2

Innovative and effective approaches to manage health risks of urban agriculture. Implications of urban policies and programmes

1

Food and nutrition security at national and household level. Nutrition policy implementation

2

Nutritional impact of agricultural programmes 2 Food price control and consumer subsidy 2 Contribution of national and international organization for agricultural 1

development Revision 2

Financial Management and Consumer Education

1. Course No. : RMCS-211 2. Course Title : Financial Management and Consumer Education 3. Credit Hour : 2(2+0)

4. Class : 2nd year 5. Semester : 3rd semester6. Objectives : Students will have an opportunity to learn about various aspects

of family income, its management ,understanding of savings,investment,consumer rights , responsibilities, the legislation enacted by the government for the protection of consumers against exploitation in the market etc..

7. Course Teacher

Dr.M.Mohanty, Professor, FRM Dr.T.Mohanty, Professor,FRM

Theory

Sl no.

Chapter Detail contents Lecture

1 Family finance management

Concept and importance of family financeObjectives of income management,

1

Income concept Productive income Hidden income Money income Real income Psychic income Total income

2

Family – as income producing and utilizing unit, factors affecting in the use of family income.

3

2 Income management Guidelines in Income Management Stages in family life cycle and use of money

4

Analysing income: income profile, Methods of handling income Family finance plan The allowances or apportionment plan Fifty-fifty system Equal salary method Hand out method

5

3 Family Budget Introduction , Definition 6

Types of Family budget : Surplus , deficit, balanced Importance/advantage of Budgeting Characteristics of a good budget Steps in making Budget Factors affecting budget Items of expenditure in budget Engel’s law of consumption

7

Standard of living: Meaning Factors influencing Standard of living Reasons for the low standard of living in India

8

4 Account Keeping Importance of Account keeping Classification of Records

Household accounts Ledger Balance sheet

Guidelines to Account keeping

Basic criteria for selecting suitable method of accounting

9

5 Credit Meaning, need, types , credit institutions, Advantages & disadvantages of credit, wise use of credit

10

6 Planning for family’s financial security

Saving- Objectives, types of savings

11

Investment- meaning,types,guidelines

12

Saving institution and its importance, criteria for judging family investments

7 Taxation Concept and objectives of tax Cannons of Taxation

13

Classification Of Taxes Direct tax & Indirect Tax Personal and corporate tax

14

8 Consumer Definition, Categories of Consumer Importance of Consumer Role of consumer Consumer economics

15

Basic rights of consumer Consumer responsibilities

16

Consumer Problems: Problems related to products

Unfair trade practices: Adulteration & detection of adulterants Faulty weights & measures

Problem related to services

17

Consumerism/Consumer movement: Introduction, concept of consumer movement Objectives of consumer movement Consumer movement in India Growth of consumerism

18

9

Consumer protection laws

Need of consumer protection Protection measures through self help group

19

NGO’s for consumer protection and welfare

20

Consumer protective services,Govt.legislation and order Redressal system

21

Indian sale of good act,agril.produceAct,ISI, PFA Act, Essential commodities Act,MRTP Act,

22

Standard Weight & Measures Act, Consumer Protection Act

23

Standard and standardization and legislative measures for regulating quality.

26

10 Sources of consumer information

Advertisement-Importance, elements of Advertisement,

27

Requisite of good layout

28

Labels-Legal requirement, kinds of labels,advantages,retailing of labels

28

Packages- Advantages, Essential of good packages

29

Consumer and environment

30

Quiz 1 Quiz 2

References

1. Home management and Family finance – Manisha shukul&VeenaGandotra, Dominant Publishers and Distributors, New Delhi

2. Home Management – Varghese M A ,Ogale N N& Srinivasan K,New Age International

3. Management in Family Finance- Rice, Nickel and Tucker.. John Wiley and Sons., New York

4. Consumerism-MohiniSethiand P.Seetharaman, Phoenix Publishing House 5. Consumer Guide for Home Maker -Khetarpaul, N and Grover, I.). – Udaipur: Agratech

Pub Academy.

Title of the course Name of the teachers Financial Management and Consumer

Education, RMCS-211, 2(2+0 Dr. Manashi Mohanty/ Dr.Trupti Mohanty, Professor FRM

Marriage and Family Dynamics

1. Course No. ‐ HDFS‐211

2. Course Title ‐ Marriage and Family Dynamics

3. Credit Hour ‐ 3(2+1)

4. Class ‐ 2nd year

5. Semester ‐ III‐Semester

6. Objective ‐

i) To acquire knowledge on definition and functions of marriage

ii) To know different forms of marriage

iii) To impart knowledge in rituals and ceremonies of marriage among

different religion in India

iv) To acquire knowledge on readiness for marriage

v) To impart knowledge on mate selection.

vi) To acquire knowledge on marital roles and behaviors

vii) To know about marital adjustment and marital success.

viii) To aware about marital dissolution

ix) To impart knowledge on definition, functions and forms of family

x) To acquire knowledge on family structure and relationships in India xi) To understand the concept of family life cycle

xii) To know about typical and alternative forms of families

xiii) To impart knowledge on alternative to marriages

xiv) To acquire knowledge on family stress.

xv) To know about family crisis

xvi) To impart knowledge on different laws and acts regarding marriage,

adoption, divorce and inheritance in India

xvii) To know about premarital, marital and family counseling

Course breakup

Sl Chapter Detail content No. of lecture

1. Marriage Definition , purpose, goals/functions of marriage

1

2 Types /forms of marriage in India

Polyandry, polygyny 2 Monogamy, companionate, marriage,

experimental marriage, classical form of Hindu marriage like Brahma vivah to Swayamvar vivah

3

Arranged marriage and love marriage 4

‐2‐

3 Readiness for marriage Definition, importance, areas of readiness for marriage, identifying characteristics of readiness for marriage

5

4 Mate selection Meaning, mode/methods of mate selection. field of mate selection

6

Theories of mate selection . Ways of mate selection in tribal India.

7

5. Engagement Factors responsible for wrong mate selection, guidelines for mate selection. Engagements and its importance

8

6. Marital roles and behaviours

Definition and importance of marital roles, marriage as status and role transition

9

Determinants of marital role behavior, concept related to gender roles . Changing gender roles, factors responsible for change in gender roles, role conflict

10

7. Marital adjustment Definition, areas of marital adjustment , factors influencing marital adjustment, types of marital relations and adjustment

11

Marital adjustment over the family life cycle, obstacles in marital adjustment, improving marital adjustment

12

Marital adjustment techniques , general techniques of resolving differences

13

Marital success, criteria of marital success 14

8. Marital dissolution Definition, types (voluntary and involuntary), factors responsible for an increase in the rate of legal marital dissolution

15

Factors responsible for refraining from divorce after marriage failure. Social process of marital failure and divorce, separation distress and factors affecting it

16

No-fault divorce consequences of divorce, children’s response to divorce, children as weapon against divorce, adjustment to divorce

17

9. Family Definition , function, types of family 18 10 Family structure and

relationships in India Pattern of changes in family structure and relationship in India, familial (education and employment of women)

19

Extra familial factors (technology, peer group, society) responsible for the changes and consequences of these changes on the family life and society

20

11 Family life cycle Definition, importance of studying family life cycle, developmental tasks .Stages of family life cycle, developmental task of stages of family life cycle

21

‐3‐

12 Typical and alternative forms of families

Characteristics of single parent families, female headed families, childless families, adoptive families ,dual earner families

22

Reasons behind alternative for m of family and its merits and demerits

23

13 Alternatives to marriage Singlehood, heterosexual cohabitation/consenual union. homosexual union, reasons behind it and its merits and demerits

24

14 Family Stress Definition, Types/categories of stressor, variables affecting family’s response to stress

25

Hill ABCX model/theory of family stress causes of family stress effects/impacts of family stress

26

Manifestations/recognizing symptoms of family stress, stress coping strategies, correlates of family stress

27

15 Family crises Definition, when does stress becomes a crisis Hill’s ABCX. Theory of family crisis’s, conditions for crises

28

What happens in a crisis ? stages of a crisis .Characteristics of crisis events, effects of crises, factors which affect meeting the crises . Adjustment to crisis, general things to do in

29

times of crises 16 Laws and Acts regarding

marriage Adoption, divorce. The Hindu marriage Act,1956 Hindu Succession Act,1956 The commission of Sati prevention Act

30

17 Counseling Definition, types of counseling, role of counselor. Premarital counseling-objective and importance of premarital counseling

31

Marital and family counseling, objective, importance .Types of family counseling process and effects of marital and family counseling

32

Marriage and Family Dynamics , HDFS-211,2+1

Practical


1. Study on motives of marriage

Preparation of questionnaire on motives of marriage and selection of partner

1

Fill up of questionnaire on motives of marriage

2

-do- 3 2 Visit of marriage bureau

and family counseling centre `

Visit to marriage bureau 4

Visit to family counseling centre 5 3. Comparative study Comparative study on nuclear and joint

families 6

-do- 7 -do- 8 Comparative study on a typical families

and alternative forms of families 9

-do- 10 4 Marital roles and

adjustments A study on marital role and adjustment 11

-do- 5 Family crisis and coping a study on family crisis and copying 13 -do- 14 6 Roles across family life

cycle A study on roles across family life cycle 15

Suggested readings

1. Benokraitis.V.N. (2014). Marriage and families. 8th ed. Pearson publication

2. Ahuja,R.(2005). Indian social system. Rawat publication, New Delhi.

3. Kumar,R.(2000).Violence against women, Anmol publication Pvt. Ltd., New Delhi

4. Goode, W.J.(1989).The family , New Delhi; Prentice Hall of India Private Limited.

5. Adams B N,(1980).The family: A sociological interpretation.3rd.Rand McNally College Publishing

Company, Chicago.

6. Nye,I.(1973).The family: Its structures & interaction. Macmillan Publ Comp. New York

7. Kenkel,W.F.(1973).The family in perspective, Meredith Corporation, New York.

8. Gordon Michael (ed),(1972).The nuclear family in crises. The search for an alternative. New York:

Harper and Row Publishers.

9. Hate,C.A.(1969).changing status of woman, Allied publishers,New Delhi

10. Kapadia,K.M.(1966).Marriage and family in India.3rded,Oxfox university press. Kolkata

.

Course Teacher

Marriage and Family Dynamics, HDFS-211, 3(2+1

Dr. Pritishri Parhi, Assoc.Prof., HDFS

Course Title : Techniques of Fabric construction Course No. : TAD – 211 Credit hours : 3 (1+2) Class: 2nd year B.Sc.(Hons.) Community Science Semester: III Objective: The aim of this course is to introduce students regarding 1. Gain a basic knowledge of design as a product and as a process.

2. Expand their knowledge on techniques of textile designing by different typesweaving, types of knitting and its structures.

3. Concept onother knit fabrics like macramé,crochet and manufacture of felt.

Detail course outline Theory lecture outlines

Sl.no. Chapter Detail content No.of lectures

1 Introduction. techniques of fabric construction

Introduction, Terminology used in textile designing, techniques of fabric construction - weaving, knitting, braiding, crocheting & lace making

1

2 Weaving Weaving- history of weaving, and looms& its different parts with accessories. And function.

1

3 Mechanism of weaving

Types and characterstics of simple and compound woven structures:(,primary, secondary and tertiary motions),Classification of

3

basic(woven) weaves :Plain, twill, satin &its variations of weaves like rib, basket, sateen, ),

4 Mechanism of weaving

Classification of complex weaves:weft insertion fabrics, like lappet, swivel, pile fabrics, leno fabrics , damask,Other weaves like dobby , jacquard weave etc. lifting & drafting plans, mode of interlacement characteristics & applications.)

2

5 Knitting History of knitting, terminology, principles of knitting & classification, knitting machines & their nomenclature

2

6 Types of Knitting stitches

Weft knitting: plain, purl, rib & its application. 3

7 Types of needles used for Knitting.

Different types of needles and tools used in knitting, warp knitting, its application &

performance of knits.

2

8 Types of Knit fabrics Knit fabrics like macramé and crochet 1 9 Manufacturing

process of felt Manufacturing process of felt, properties and its end usees

1

Total classes 16

B) Practical class outlines

Sl.No. Chapter Detail context No.of class

1 Observation of fabric structures

Observation of fabric structures under magnifying glass

3

2 Graphical representation of woven designs

Graphical representation of basic and woven designs of plain , twill, satin and its variations

2

3 Sample preparation of different fabric construction

Sample preparation of different fabric construction like plain , twill, satin and its variations

3

4 Handloom and its different parts

Detailed study of handloom and its different parts

2

5

Weaving calculation, preparation of yarn for plain weaving

Yarn calculation, preparation of yarn for weaving, preparing and setting the warp on the loom.

5

6 Preparation of Plain weave

Preparaion of Plain weave by lifting and drafting plans

6

7 Knitting machine, its parts and accessories

Study of knitting machine, its parts and acessories

2

8 Preparation of different samples of knitting

Preparation of basic handknit stitches: plain, rib, purl stitches..

4

9 Preparation of Preparation of samples with different 3

different samples of knotting and stitches

types of knotting: knots of macrame

10 Manual felting Preparation of sample in felting manually

2

Total class 32

References:

1. Textiles Fiber to fabric:‐ Bernard P Corbman

2. Text book of Textile and Clothing:‐ R.Vatsala

Title of the course Name of the teachers Techniques of Fabric Construction, TAD-

211,3(1+2 Dr. Sradhanjali Mohapatra, Asst.Prof/Jr.Scientist)

Programme Development for Rural Families Course No.: EE (CS) 211 Credit Hours 3 (1+2)

Name of the teacher: Dr B P Mishra, Assoc. Professor, Extension Education, CA

Theory

Class No Course Breakup 1&2 Planning: nature of planning. Extension programme planning: concept, definition, objectives 3& 4 Relevant terms used in programme planning : Situation, Aims, Objectives, Problem,

Solution, Project, Plan, Plan Of Work, Calendar Of Work Etc 5 Principles of 5&6 Steps in extension programme planning 7 Critical analysis of few major development programmes under five-year plans (Contd.) 8 Revision for midterm examination 9 Critical analysis of few major development programmes under five-year plans (Contd.) 10&11 Execution of programme: Environment and rapport building, role of local leader,

involvement of local leaders, involvement of local bodies, organizations and extension agencies.

12&13 Implementation of programme and constraints associated with it.

14&15 Monitoring and evaluation: concept, meaning, definition and procedure

16 Revision for end term examination Suggested Readings

1. Sandhu, A.S (2003), Extension Programme Planning, New Delhi : Oxford IBH 2. Ray, G.L. (2004), Extension Communication and Management. New Delhi : Kalyani

Publishers.

3. Reddy, A.A (2001), Extension Education, Baptala: Sri Lakshmi Press. Dahama, O.P and Bhatnagar, O.P (2003). Education and Communication for Development. New Delhi : Oxfords IBH Practical

Class No Course Breakup /lesion Plan 1&2 Establishing rapport with rural families and identification of leader- simulated exercise 2-8 Conducting baseline survey of village and household and analysis of information- Formats

and simulated exercise Social Problems Different PRA tools, its applications in programme development and exercises- simulated exercise Triangulation of information from conventional and PRA method- simulated exercise Preparation of detailed plan of work for small need based programme- simulated exercise Implementation of programme - Dimensions

9-10 Evaluation of programme- tools and techniques 11-12 Field practical in selected village- Establishing rapport with rural families in selected

village and identification of leader in selected village 14-17 Conducting baseline survey of the selected village 15-16 Analysis of information collected by survey from the selected village 17-19 Conducting PRA and Triangulation of information by the villagers in the selected village 20-21 Preparation of detailed plan of work for small need based programme for the selected

village 22-26 Implementation of programme (plan of work ) developed (for the selected village) in the

village 27-28 Evaluation of programme implemented in the selected village 29- 30 Documentation of the programme implemented 31&32 Presentation of findings of programme after evaluation of the programme implemented in

the selected village

THEORY Course No. STAT-211

Lecture No.

Topics

1 Introduction to Statistic: definitions, functions, uses and limitations and its Application in home science

2 Classification and tabulation of data; qualitative and quantitative classification, discrete and continuous variables.

3 Construction of frequency distribution (inclusive and exclusive), cumulative frequencies for grouped and ungrouped data

4 Diagrammatic representation of data: One, Two and Three dimensional diagrams with applications (bar diagram – simple, multiple, component and percentage; pie diagram)

5 Graphical representation of data from frequency table (Histogram, frequency polygon, curve, ogives).

6 & 7 Measures of central tendency: requisites for ideal measure, arithmetic mean, median, mode – its calculation for ungrouped and grouped data, properties,

merits and demerits and uses 8 & 9 Measures of central tendency: geometric mean, harmonic mean, quartiles,

deciles & percentiles – its calculation for ungrouped and grouped data, properties, merits and demerits and uses, comparison of different averages. Relationship between AM, GM, HM

10 & 11 Measures of dispersion: range, quartile deviation, mean deviation (from AM, median and mode), variance – its calculation ungrouped and grouped data, properties, merits and demerits and uses

12 Measures of dispersion: standard deviation, CV, standard error of mean – its calculation ungrouped and grouped data, properties, merits and demerits and uses

13 & 14 Moments: Raw moments, Central moments for grouped and ungrouped data, relationship between raw moments and central moments. Measures of skewness ( ) and kurtosis ( ), definitions of symmetrical distribution, relationship between mean, median, and mode and between quartiles for symmetrical and skewed distributions.

15 Probability theory: definition, random experiment, sample space, events, mutually exclusive and equally likely events, simple problems based on probability, addition and multiplication theorem of probability (without proof), conditional events and independent events.

16 Doubt clear for Mid-term examination 17 Discrete and continuous probability distributions: definition of random variable,

discrete and continuous random variables, probability distribution of random variable, concepts of discrete and continuous probability distribution.

18 & 19 Binomial distribution, Poisson distribution, Normal distribution with properties and application.

20 Problems related to Binomial distribution, Poisson distribution, Normal distribution

21 Correlation analysis: definition of correlation and its types, scatter diagrams, Karl Peason’s correlation coefficient, properties of correlation coefficient, uses and interpretation.

22-23 Linear regression analysis: definition of regression, regression equations of Y on X and of X on Y, relationship between correlation coefficient and regression coefficient. Problems based on correlation and regression.

24 Tests of significance: basic definitions, hypothesis, null and alternative hypothesis, tests statistic, types of errors, critical region, level of significance, degrees of freedom, steps for testing of hypothesis.

25 F-test, one sample t-test and two sample fisher’s t-test, Paired t-test. 26 Chi-square test of goodness-of-fit and Chi-square test of independence of

attributes. 27 Analysis of variance: definition of analysis of variance, assumptions, hypothesis,

model, assignable and non-assignable factors. 28 Analysis of one-way classified data.

29 Introduction to sampling methods: definition of population, random sample, parameter, statistic, standard error, samling unit, sampling frame, sampling versus complete enumeration.

30 Use of random number table for selecting a simple random sample. 31 Simple random sampling with and without replacements. 32 REVISION AND DOUBT CLEAR

PRACTICALS

Lecture No.

Topics

1 Construction of frequency distribution table (inclusive and exclusive type). 2 Graphical representation of data – Construction of Histogram, Frequency

Polygon and Frequency Curve, Ogives. 3 Drawing of Diagrammatic representation of data – bar diagram (Simple,

multiple, component and percentage), pie diagram. 4 Measures of central tendency (Ungrouped data) with calculation of quartiles,

deciles & percentiles.5 Measures of central tendency (Grouped data) with calculation of quartiles,

deciles & percentiles.6 Measures of dispersion (Ungrouped data). 7 Measures of dispersion (Grouped data). 8 Moments, measures of skewness and kurtosis (Ungrouped data), Moments,

measures of skewness and kurtosis (Grouped data).9 REVISION AND DOUBT CLEAR 10 Calculation of correlation coefficient (rxy) by direct and change of origin & scale

method and its testing with interpretation.11 Fitting of Simple Linear Regression lines of Y on X and of X on Y with testing

of regression coefficients (byx and bxy) and interpolation of Y and X. 12 Application of one sample t-test, F-test and Application of two sample fisher’s t-

test, Paired t-test. 13 Chi-square test of goodness-of-fit, Chi-square test of independence of attributes. 14 Analysis of variance of one-way classification (CRD). 15 Selection of random sample by random number table using simple random

sampling. 16 REVISION AND DOUBT CLEAR

Suggested Readings:

1. Fundamentals of Mathematical Statistics ‐ S.C. Gupta & V.K. Kapoor, Sultan Chand & Sons, New Delhi.

2. A Text Book of Agricultural Statistics – R. Rangaswamy, New Delhi, New Age International Publishers Ltd., New Delhi.

3. Fundamentals of Statistics, Vol. I & II – Goon, Gupta and Dasgupta, The World Press Pvt. Ltd., Calcutta.

4. Statistical Methods for Agricultural and Biological Sciences – S.J. Amdekar, Narisa Publishing House, New Delhi.

5. Fundamentals of Statistics, Elhance, D. N.

6. Basic Statistics, Agarwal, B. L. 7. Mathematical Statistics, Kapoor and Saxena 8. Agricultural Statistics, Singh and Verma 9. Higher Algebra, Hall and Knight

Title of the course Course No Cr. Hrs Name of the teachers Elementary Statistics STAT(CS)-211 3(2+1) Dr. Asutosh Pal, Guest Faculty

Deptt. Agril. Statistics

FUNDAMENTALS OF FOOD MICROBIOLOGY (Community Science)

1. Course No. ‐ MB (CS)‐211 2. Course Title ‐ Microbiology 3. Credit Hour ‐ 3(2+1) 4. Class ‐ 2nd year 5. Semester ‐ III‐Semester

Objective ‐

xviii) To acquire knowledge on Microbial activities.

xix) To know different types of microbes associated with food.

xx) To impart knowledge different applications of beneficial

microbes in food.

xxi) To acquire knowledge on food spoilage and preservation.

xxii) To impart knowledge on food Hazard analysis..

xxiii) To acquire knowledge on Probiotics and prebiotics.

xxiv) To know about food born illness due to food infection and

intoxication.

xxv) To aware about different microbiological test of food

xxvi) To impart knowledge on Preparation of fermented food in

small scale and large scale.

COURSE BREAK UP Sl. Chapter Detail content No. of

lecture 1. history of food microbiology Contributions, Personalities,

Classical, Modern and Golden period 1

2. Scope of food microbiology Applications in different area 2 3 Major groups of microorganisms

associated with food Spoilage causing microorganisms Of different foods

3

4. Sources of microbial contamination in food

Soil, Water, Air, 4

Sources of microbial contamination in food

Plant, Animal, Human activity 5

Sources of microbial contamination in food

During handling and processing. 6

5. Factors affecting growth and survival of microorganism in food

Intrinsic Factors and Extrinsic Factors: Nutrient composition

7

Factors affecting growth and survival of microorganism in food

Antimicrobial Property, Wateractivity,

8


pH , Redox potential, 9


Relative Humidity,Temperature, 10


Gaseous Environment, Moisture content

11

6. Physical methods to control microorganisms

Dry heat, Moist heat, 12

Physical methods to control microorganisms

UV and Y Irradiation 13

Physical methods to control microorganisms

Filtration 14

7. Chemical methods to control microorganisms

Alcohol, Heavy metals, 15

Chemical methods to control microorganisms

Aldehydes, Nitrogenous compounds, 16

Chemical methods to control microorganisms

Organic acids 17

Chemical methods to control Sulfur compounds, Antibiotics 18

microorganisms 8. Food Fermentation. Definition and Mechanism 19 9 Traditional fermented foods of India

and other Asian countries. Different preparations and their names.

20

10 Probiotics, prebiotics and synbiotics Concept and Examples 21 Procedure and Significance 22 11 Fermented foods based on milk Youghrt 23 Fermented foods based on milk Cheese 24 12 Fermented foods based on meat Sousages 25 13 Fermented foods based on grains. Soya Souce 2614 Fermented foods based on fruits and

vegetables Sauerkraut 27

15 Fermented beverages. Beer 28 Fermented beverages. Wine 29 16 Role of microorganisms on food

spoilage Deffinition and types 30

Spoilage organisms of milk, Source of contamination, Organisms involved and changes

31

Spoilage organisms of meat, Source of contamination, Organisms involved and changes

32

Spoilage organisms of grains, Spoilage organisms of fruits and vegetables.

Source of contamination, Organisms involved and changes

33

17 Principles of food preservation. Application of temperature(Low and high)

34

Principles of food preservation. Irradiation 35 Principles of food preservation. Dehydration, Emulsification 36 Principles of food preservation. Chemical preservatives 37 Principles of food preservation. Modified atmosphere 3818 Food poisoning and food borne

infections. Definition and Examples 39

Food poisoning and food borne infections.

Botulism 40

Food poisoning and food borne infections.

Salmonelosis 41

Microbial toxins Bacterial, fungal and algal toxins 42 19 Indicator organisms E. coli as indicator 43 Traditional methods of microbial

testing in food- Microscopic count and culture .

Direct examination and enumeration methods

44

Rapid methods for detection of microorganisms.

Immunological method

45

Rapid methods for detection of microorganisms.

DNA/RNA Methodlogy 46

Microbiological Quality control of food.

Quality and Criteria 47

Microbiological Quality control of food.

Hazard analysis and critical control point (HACCP) concept

48

Practical:


1 Microscopic examination of bacteria, and yeast and molds Preparation of media Methods of sterilization Isolation of microorganisms.

sterilization 1

Preparation of Media Cultivation of Bacteria 2 Cultivation of Yeast 3 Cultivation of fungi 4 2 Isolation of microorganisms. Purification

of microorganisms Maintenance of microorganisms

Serial dilution 5

Isolation of pure culture of bacteria/fungi by pour plate method.

6

Isolation of pure culture of bacteria/fungi by streak plate method.

7

Isolation of microorganisms. Purification of microorganisms Maintenance of microorganisms

Maintenance of culture by subculture and low temperature

8

3 Detection of faecal coliform, MPN of coli forms Microbiological examination of milk

Selective media method 9

Detection of faecal coliform, MPN of coli forms Microbiological examination of milk

MPN Test of milk for indicator microorganisms.

10

4 Microbiological examination of grains Fungal analysis 11 5 Microbiological examination of fruit Bacterial analysis 126 Microbiological examination vegetables Bacterial analysis 13

Suggested Readings: 1.Stanier Ingraham and Wheels and Painter. 1992. General Microbiology. 5thed.

2.Kapoor, T. and Yadav. 1991. An Introduction to Microbiology.

3.Pelczar, et al. 1996. Microbiology, 5th edn.

4. Food Microbiology. 4th edition, New Age International (P) Limited Publishers, New

Delhi, India. Adams MR and Moss MO. (1995).

5. Basic Food Microbiology. 1st edition. CBS Publishers and Distributors, Delhi, India.

Banwart JM. (1987).

6. Food Microbiology. 3rd edition. Tata McGraw‐Hill Publishing Company Ltd, New

Delhi, India. Frazier WC and Westhoff DC. (1992).

7.Microbiology: A Laboratory Manual. 9th edition. Pearson Education Limited.

Cappucino. J and Sherman N. (2010).

8.Practical Microbiology, 1st edition, S. Chand. R. C. Dubey and D. K. Maheswari

(2010)

9.Laboratory Manual of Food Microbiology Paperback - Neelima Garg

10.Practical Food Microbiology – J. P. Soman

Course Teachers

Fundamentals of Food Microbiology , MB(CS)-211, 3(2+1)

Mr P K Pattnaik, Asst. Prof., Microbiologic BSH

Course Break up

1st Year Community Science Course Title: Elementary Human Physiology

Course No: PHY (CS) - 111, 2+1 THEORY 1ST CLASS- PHYSIOLOGICAL PROCESS 2ND CLASS- STRUCTURAL AND FUNCTIONAL BASIS OF HUMAN BODY 3RD CLASS- SKELETAL SYSTEM AND JOINTS 4TH CLASS- MUSCULAR SYSTEM 5TH CLASS- MUSCULAR SYSTEM 6TH CLASS- FUNCTIONS OF BRAIN AND SPINAL CORD 7TH CLASS- NERVE IMPULSE AND REFLEX ACTION8 8TH CLASS- SENSE ORGANS 9TH CLASS- SENSE ORGANS 10TH CLASS- COMPOSITION AND FUNCTIONS OF BLOOD AND LYMPH 11TH CLASS- COMPOSITION AND FUNCTIONS OF BLOOD AND LYMPH 12TH CLASS- HEART AND COURSE OF BLOOD CIRCULATION 13TH CLASS- HEART AND COURSE OF BLOOD CIRCULATION 14TH CLASS- BLOOD PRESSURE, PULSE AND HEART SOUNDS 15TH CLASS- RESPIRATORY APPARATUS 16TH CLASS- MECHANISM OF RESPIRATION, RESPIRATORY RATES 17TH CLASS- VOLUME AND TRANSPORT OF GASES 18TH CLASS- PHYSIOLOGY OF KIDNEY AND SKIN 19TH CLASS- PHYSIOLOGY OF KIDNEY AND SKIN 20TH CLASS- PHYSIOLOGY OF DIGESTION 21ST DIGESTIVE ENZYMES AND THEIR FUNCTIONS 22ND CLASS- FUNCTIONS OF LIVER 23RD CLASS- ABSORPTION FROM THE INTESTINE 24TH CLASS- LOCATION, SECRETION AND FUNCTIONS OF VARIOUS ENDOCRINE GLANDS 25TH CLASS- LOCATION, SECRETION AND FUNCTIONS OF VARIOUS ENDOCRINE GLANDS 26TH CLASS- LOCATION, SECRETION AND FUNCTIONS OF VARIOUS ENDOCRINE GLANDS 27TH CLASS- MALE REPRODUCTIVE ORGANS AND THEIR FUNCTIONS 28TH CLASS- FEMALE REPRODUCTIVE ORGANS AND THEIR FUNCTIONS 29TH CLASS- PREGNANCY AND PARTURITION AND MILK SECRETION 30TH CLASS- PREGNANCY AND PARTURITION AND MILK SECRETION

PRACTICAL 1ST CLASS- SKELETAL SYSTEM OF MAMMAL 2ND CLASS- RBC COUNT 3RD CLASS- WBC COUNT 4TH CLASS- DLC 5TH CLASS- ESTIMATION OF HAEMOGLOBIN IN BLOOD 6TH CLASS- HEART BEAT AND HEART SOUND 7TH CLASS- BLOOD PRESSURE MEASUREMENT 8TH CLASS- RESPIRATORY QUOTIENT 9TH CLASS- INSPIRATION, EXPIRATION 10TH CLASS- MEASUREMENT OF OXYGEN AND CARBON DIOXIDE AT VARIOUS PARTIAL

PRESSURES IN LUNGS 11TH CLASS- REPRODUCTIVE CYCLE 12TH CLASS- MATING BEHAVIOUR 13TH CLASS- FERTILITY TESTS 14TH CLASS- FERTILITY TESTS 15TH CLASS- STUDY OF SIMPLE ECOSYSTEMS (POND, RIVER, HILLS SLOPES) 16TH CLASS- STUDY OF SIMPLE ECOSYSTEMS (POND, RIVER, HILLS SLOPES) 17TH CLASS- CASE STUDIES

Course Break-up

Sl Title of the course Course Cr Hour Food & Nutrition 1 Food services in institution FN-313 3(2+1) 2 Advanced Biochemistry AC-311 (H) 4(3+1) 3 Dietetic Foods FN-312 2(0+2) 4 Nutrition for special group FN-311 4(3+1) 5 Bakery & Confectionary FN-314 4 (1+3) 6 Human Physiology PHY-311 (H) 4(3+1)

Human Development & Family Studies

1 Literature for young children HDFS-314 4 (1+3)

2 Curriculum Development for early childhood programme

HDFS-313 3(1+2)

3 Organization and management of ECCD programmes

HDFS-311 4(1+3)

4 Developmental assessment of young children

HDFS-312 4 (1+3)

Food & Nutrition

FOOD SERVICES IN INSTITUTION

1. Course No: FN-313 2. Course Title: Food Services in Institution 3. Credit Hour: 3 (2+1) 4. Class: 3rd Year 5. Semester: 5th semester 6 Objectives: The students will be able to acquire knowledge on concept of catering management, importance of menu planning, different purchasing methods, types ad styles of food service institutions by the end of the course.

Sl No Chapter Detail Content Lectures

1 Catering Management

Introduction to Catering management

Catering Management Reasons for Growth of Food

service outlets/Catering Institutions

Classification of food service outlets

Characteristics of Catering Management

1

2 Principles of Catering Management

Introduction Principles of Management like-

division of work, authority vs responsibility, discipline, unitary command, unitary direction etc.

2

3 Functions of Catering Management

Functions of Catering Management-planning, organizing, directing, controlling etc.

3

4 Tools of management (i)

Organization chart Job description Job Specification Work schedule Job analysis

4

5 Personnel management (ii)

Recruitment Selection Induction Desirable qualities of employees

5

6 Hotel and its Classification

Star rating of hotels Motel Dhaba Canteen

6

7 Type of restaurant and bars

Coffee shop Specialty restaurant Grill room Pub Night club etc.

7

8 Floor planning and layout

Kitchen area Storage area Service area

8

9 Personal appearance of staffs

Personal appearance of waiter Manager Cook

9

10

Food Menus

Definition of Menu and Menu Pattern

Importance of Menu The Factors Responsible for Menu

Planning Basic Menu Criteria Objectives in Meal planning

10

Functions of Menu Guidelines in Menu Making Types of Food Menus

11

11

Menus for Different Institutions

Procedures for Menu Planning in a Commercial food Service Operation

Procedures for Menu planning in a non Commercial food Service

12

Operation Menus for Industrial Canteens

Menus for Homes for Children

and Extended Care Facilities Menus for School lunch

programme Army mess

13

12 Types of food service Types of food Service Food Service in Selected

Organizations

14

13 Styles of food service Waiter service Banquet Service Restaurant service Room Service

15

14 Food Selection

Importance of Food Selection Criteria for Food Selection Points to kept in mind when

selecting/ purchasing some food commodities

16

15 Food Purchase

Introduction Methods of Purchasing Qualities of an Effective Food

Buyer Purchasing Procedure The Factors That Determine

Purchase of Foods Guidelines for Purchasing

17

16 Food Storage

Introduction Food Storage Methods Receiving Procedure Organization of Storages Store keeping

18

17 Food Production

Introduction Steps in Food Production

19

18 Cost Concept Component of cost Behaviour of cost Concept of Break even

20

19 Cost Control Introduction Factors Affecting Cost Control

21

20

Menu Pricing

Introduction Factors Affecting Pricing Methods of Pricing

22

Ascertaining A Profitable Price Level

Subsidy Pricing Calculations on food pricing

23

21 Financial management Certain terminologies- Book keeping, Accounting, ledgers, journals, Debit credit etc.

24

22 Book Keeping And Accounting

Book keeping Accounts Book Of Account Trial Balance

25

23 Equipments used in food service institutions

Selection, Care Use of equipment

26

24 Hygiene and sanitation Environmental hygiene and sanitation

Hygiene in food handling

27

25 Hygiene and sanitation Personal Hygiene 2826 Safety Considerations In

Food Preparation Introduction Hygiene In Food Service Safety

29

27 Class test & Assignment 30 Practical

1 Preparation of menu Cards for Dhaba 1 2 Preparation of menu Cards for Specialty restaurant 2 3 Preparation of menu Cards for general Restaurant 3 4 Preparation of menu Cards for star hotel 4 5 Table setting 5 6 Record keeping of various institutes like college 6 7 Record keeping of various institutes like UG hostel 7 8 Record keeping of various institutes like PG Hostel 8 9 Literature collection for preparation of recipe book 9-11

10 Preparation of recipe book 12 11 Visit to different food service institutes 13-15

Reference Books

Sethi, M and Malhan, S. 1987. Catering Management, An Integrated Approach. Wiley Eastern Limited

West BB, Wood L, Harger VF &Shugart GS. 1977. Food Service in Institutions, John Wiley & Sons

Course Break-up of 3rd year B.Sc. (Home Science) V-Semester, 2017-18

COURSE BREAKUP ADVANCED BIOCHEMISTRY: AC-.311 (H), 4 (3+1)

THEORY Physiological significance of carbohydrates, proteins and lipids. Uric acid formation, Muscle contraction, defects in metabolism in pathological conditions, vitamins and minerals metabolism, (Function, nutritional and clinical importance), Bio-membranes and bioenergetics, introduction to molecular Biology and genetic engineering with special reference to their use in treating genetic diseases, tools and techniques in molecular Biology. Enzymes and their importance in diagnosis of diseases. Introduction to biochemistry of hormones. Lect. Topic Remarks 1

Physiological significance of carbohydrates

2 Physiological significance of proteins 3 Physiological significance of lipids 4 Role of Vitamins on metabolism (Function, nutr. &clin. Importance) 5 Vit-B1, B2 & Niacin 6 Pyridoxin, Lipoic acid, Folacin 7 Pantothenic acid, B12, Biotin 8 Vit-A & E 9 Vit-D & K 11 Role of Minerals on metabolism (Function, nutr. &clin. Importance) 12 Ca, P & Mg 13 Fe, Co, Cu & Se 14 Enzymes &iso-enzymes: Functions and deficiency disease 15 Trans-aminases (AST & ALT), LDH 16 AchE, GGT, ACP & ALP 17 ACP & ALP 18 Hormones: definition, classification and mechanism of action 19 Insulin & glucagon 20 Epinephrine& nor-epinephrine 21 Thyroxin & Growth hormone 22 Parathyroid, oxytocin & vasopressin 23 Androgens 24 Oestrogens 25 Metabolic defects in pathological conditions: Tool for diagnosis 26 Defects in carbohydrate metabolism: Diabetes Mellitus 27 Defects in lipid metabolism : Atherosclerosis & Ketosis 28 Defects in Protein & nucleic acid metabolism : NH3 toxicity 29 Defects in liver metabolism : Jaundice 30 Steps in uric acid formation 31 Mechanism of muscle contraction

32 Structure and functions of Biological membranes 33 Bioenergetics in metabolism 34 Molecular Biology: introduction and importance 35 Genetic engineering: Definition and Importance 36 Genetic diseases and gene therapy 37 Steps in replication 38 Steps in transcription and reverse transcription 39 Steps in translation 40 Rec DNA technology 41 Hybridoma technology (MAB Production) 42 PCR: uses and application 43 DNA finger printing: uses and application 44 DNA and c-DNA Library 45 Blotting : Southern, northern and western 46 DNA sequencing PRACTICAL Estimation of various nutrients, enzymes, and metabolites in blood and urine during normal and disease conditions. Dem. Topic Remarks 1

Blood collection & preservation for biochemical analysis

2 Estimation of serum total protein 3 Estimation of blood glucose 4 Estimation of serum total cholesterol 5 Estimation of serum AST 6 Estimation of serum ALT 7 Urine collection & preservation for biochemical analysis 8 Tests for physical parameters in normal urine 9 Tests for constituents in normal urine 11 Tests for constituents in pathological urine 12 Tests for constituents in pathological urine 13 Identification of pathological constituents in unknown sample 14 Determination of fructose in apple 15 Determination of starch in potato & lemon juice 16 Determination of lactose in milk

Lesson Plan Course No—FN‐312 Dietetic Foods Credit Hour‐0+2 Course Teachers: Dr S Nanda, Professor, FN,CHS

Practical Sl No Course outline No of Classes

1. Market Survey of Dietetic Foods. 02

2. Development of energy dense food. 01

3. Development of low protein food. 01

4. Development of high protein food. 01

5. Development of low sodium food. 01

6. Development of low cholesterol food. 02

7. Development of high fibre food. 01

8. Development of low fibre food. 01

9. Development of high complex carbohydrate food. 01

10. Development of low calorie food. 01

11. Development of low calorie and low sodium food. 02

12. Development of low calorie and high fibre food. 02

13. Development of low calorie and low protein food. 02

14. Development of low protein and low fluid food. 02

15. Development of low fat and low sodium food. 02

16. Development of low protein and low sodium food. 02

17. Development of low fat and high fibre food. 02

18. Development of low fat and low sodium food. 02

19. Development of high calorie and high protein food. 02

20. Development of low cholesterol, low sodium and high fibre food.

02

Lesson Plan

Nutrition for special Group

1. Course No. : FN-311 2. Course title : Nutrition for special group (Theory) 3. Credit hour : 4 (3+1) 4. Class : 3rd year B.Sc. (H.Sc.) 5. Semester : Vth semester 6. Name of the course teacher : Dr. Diptimayee Jena, Asso. Prof. 7. General objectives : To educate the studentson different nutritional

needs of specific age groups (iii) :To understand the nutritional requirement during

special conditions

(iv) :To acquire basic knowledge ofplanning menu forspecial groups

Lecture outlines:

Sl.No.

chapter Detailed Content Lecture

1. An overview of groups with special nutritional needs

Introduction, infancy, toddlers, preschool children, school going children, adolescents, old age , pregnant , lactation and old age

1

2. Relationship of nutrition with health of an individual with special needs

Introduction, physiological status with nutritional requirements‐ age, sex, physical activities

2

Factors affecting health status of different groups 3

3. Current nutrition and health status of women in India

Introduction, socio‐economic status of women, nutritional status of women in India and Odisha

4

Causes of maternal deaths (MMR), iron deficiency anaemia, 5

Deficiency Disorders, vitamin‐A deficiency 6

Calcium deficiency disorder and zinc deficiency 7

Optimal needs for reproductive performances 8

4 Current nutrition and health status of children in India

Introduction, nutritional status of children in India and Odisha, IMR

9

Protein Energy Malnutrition and its effect on health 10

causes of infant deaths –different grades of malnutrition 11

5 Nutritional management of pregnant women

Introduction, physiological status of pregnant women, morning sickness, constipation, anaemia, PIH(taxaemia), diabetes mellitus, edema etc.

12

cramps, heart burn, food carving and abortion and its Impact 13

nutritional requirement of mother and foetus, dietary guide lines

14

6 Nutritional management of lactating women

Introduction, role of hormones, factors affecting composition and volume of breast milk

15

Nutritional requirements during lactation and its importance 16

Dietary guide lines during lactation 17

7 Dietary management of sports persons

Introduction, physiological need, benefit of good nutrition for sports person, nutrient timing and importance of water

18

Nutritional requirements, three principles of sports nutrition 19

Common causes of dehydration in athletes and class test 20

8 Dietary management of defense personnel

Introduction, physiological status, general guide line and hydration, dietary requirements

21

Dietary requirements in high altitude, hot and cold environment

22

Menu plan‐ MREs for Indian Army, Meals–ready‐to‐ reconstitute, ration for Marine Commandoes of Indian Navy

23

One man combo pack ration,, mini combo pack ration, survival ration, Main battle tank ration, class test

24

9 Nutritional management of infants

Introduction, growth and development during infancy, readiness of GIT and renal system

25

Nutritional requirements (energy, protein, carbohydrate, vitamins and minerals , water

26

Feeding practices, Importance of breast feeding, colostrum, 27

advantages of breast feeding, artificial feeding

Need of weaning, types of supplementary feeding, problems in weaning

28

10 Nutritional management of preschoolers

Introduction, growth and development, nutritional needs 29

Dietary guide lines and eating problems during childhood 30

11

Nutritional management of school going children

Introduction, physiological status‐ growth and development, 31

Dietary guidelines for school going children 32

12 Nutritional management of adolescents

Introduction, physiological status‐ growth and development, 33

Psychological development, nutritional needs 34

Food habits, nutrition related problems during adolescence 35

Dietary guide lines for adolescents 36

13

Nutritional management of elderly

Introduction, physiological changes, body composition, immune system, GIT, tooth loss, sensory system

37

Nutritional needs during old age, 38

Suggested dietary modifications for the elderly and class test 39

14 Dietary management of industrial workers

Introduction, physiological status , classification of activities 40

nutritional requirements and dietary guidelines 41

15 Dietary management of astronauts

Introduction, physiological status, body composition changes‐weightlessness, motion sickness, orthostatic intolerance,

42

Space osteoporosis, ionizing radiation in space, malnutrition in space, nutritional requirements,

43

Dietary intake during space flights, other effects and risks and class test

44

16 Dietary management of burn patients

Introduction, physical destruction of skin ( first, second and third degree burn),

45

Nutritional requirements, guidelines of feeding 48

17 Dietary management of sepsis patients

Introduction, causes of sepsis 45

Dietary guidelines for sepsis patient 46

18 Dietary management of cancer patients

Introduction, causes of cancer cell development ,types of cancer

47

Systemic effect of cancer, nutritional requirement, therapy 48

Practical

Sl.no. Practical No. of class

1 Understanding of menu planning and nutrient calculation for menu planning 1

2 Planning and preparation of balanced diet for industrial worker (Heavy workergroup, male )

2

3 Planning and preparation of balanced diet for industrial worker (Heavy workergroup, female)

3

4 Planning and preparation of balanced for industrial worker (Moderate worker group,both male)

4

5 Planning and preparation of balanced for industrial worker (Moderate worker group,both female)

5

6 Planning and preparation of balanced diet for Sports person (Power events) 6

7 Planning and preparation of balanced diet for sports person (Endurance events) 7

8 Planning and preparation of balanced diet for sports person (Team events) 8

9 Planning and preparation of balanced diet for sports person (Light wt.& skill events) 9

10 Planning and preparation of balanced diet for astronauts 10

11 Planning and preparation of balanced diet for defense personnel (High altitude) 11

12 Planning and preparation of balanced diet for defense personnel ( low altitude) 12

13 Visit of the students to industrial canteen, Mancheswar area, Bhubaneswar.contd.. 13

12 Visit of the students to industrial canteen, Mancheswar area, Bhubaneswar 14

15 Calculation of nutrients after the visit and Preparation of report 15

16 Visit by the students to state sports hostel/ NSS canteen, Bhubaneswar 16

17 Calculation of nutrients after the visit and Preparation of report 17

References:

1. B. Srilakshmi: Dietetics, New Age International Limited Publishers, 2014 (7th Edition)

2. M. Raheena Begum,Text book of Food, Nutrition and Dietetics, 3rd revised Edition, 2009

3. Vijaya Khader: Foods-Nutrition & Health, Kalyani Publishers, 2003( 1st Edition)

4. E-courses of Home Science, IASRI (ICAR), New Delhi

Lesson Plan

Bakery and Confectionery

8. Course No. : FN-314 9. Course title : Bakery and confectionery (Theory) 10. Credit hour : 4(1+3) 11. Class : 3rd year B.Sc. (H. Sc.) 12. Semester : Vth semester 13. Name of the course teacher : Dr. Diptimayee Jena, Asso. Prof. 14. General objectives : To educate the student on different

baked products ,balancing (v) formula of baked products

(vi) : To know about different bakery equipments and tools

(vii) :To acquire knowledge and skill of bakery products for the establishment of bakery unit

(viii) Lecture outlines:

Sl.no. Chapter Contents in detail Lecture

References :

1. Yogambal Ashok Kumar: Text book of Bakery and Confectionery (2nd edition),PHI Learning Pvt., New Delhi,2012

2. NeelamKhetarpaul, RajbalaGrewal and SudeshJood: Bakery Science and cereal technology (2005). Daya Publishing House, New Delhi

3. Kumud. Khana,Sharda Gupta, Rama Seth, RanjanaMahua and TejmeetRekhi,The art and Science of Cooking, A Practical Manual, Department of Food and Nutrition, University of Delhi

4. E-courses of Home Science, IASRI (ICAR), New Delhi

1 Selection, properties and functions of ingredients used in bakery and confectionary

Introductory class, Bakery concept,Reasons for the growth of bakery Industry, terminologies used in bakery

1

Selection , properties and functions of ingredients used in bakery and confectionary (essential ingredients‐flour, sugar, fat, eggs, yeast, salt, water)

2

Optional ingredients‐milk and milk products, dry fruits and nuts, fresh fruits, flavours, chemicals, chocolates, cocoa powder, corn flour, setting materials, custard powder, spices, colours etc.),

3

2 Flours and flour mixtures‐role of gluten and starch, dough and batters, their rheological properties

Wheat‐ type, milling process stone milling and roller flour milling‐cleaning, sieving, magnetic separator, aspirator, disc separator, scrubing, entoletor, tempering, break milling, reduction milling, bleaching, maturing

4

Composition of flour, types of flour‐ high ratio flour, bread flour, whole wheat flour, cake flour, pastry flour, all purpose flour, self raising flour (contd…..)

5

(Characteristics of good quality flour, flour test, functions of flour and its storage)

6

3 Properties and functions of ingredients used in bakery and confectionary

Properties and functions of essential ingredients‐ Sweeteners(sugars), fats and oils

7

Eggs, yeast, salt, Leavening agents 8

Moistening agents, Yeast made products 9

4 Emulsifiers used in bakery Improvers and Emulsifying agents 10

5 Balancing formula for bakery products

Introduction, balancing of cake formula, ‐mixing, creaming, laying a tart, ducking/scoring/glazing, temperature control measuring, sifting, proofing,

11

Retarding(refrigerating), molding(shaping), preparing to bake, baking and cooling, finishing, decorating and storing

12

Biscuits/cookies, cake, bread, pastries, points to consider in bakery formulae

13

Characteristics of cake, cookies and biscuits 14

6 Tools and techniques used in bakery

Weighing balance, bread slicer, deck oven, convection oven and small tools for bakery industry , flour sifter, spiral dough mixer, dough divider and rounder,

15

7 Quality control of bakery products

Quality examination of finished products, contamination in bakeries,cleaning of equipments/ machineries.

16

Importance of hygiene and sanitation, personal hygiene 17

(ix) Practical Sl.no. topic No. of class

1 Introductory class, Terminology used in bakery 1

2 Use of different bakery equipments 2

3 Balancing the formula of bakery products 3

4 Standard methods of making different types of biscuits, preparation of saltbiscuits

4

5 Preparation of milk biscuits 5

6 Preparation of sponge cake 6

7 Preparation of muffin cake 7 8 Preparation of cheese cake 8

9 Preparation of chocolate cookies 9

10 Preparation of Madeliene cups 10

11 Preparation of nan khatai 11

12 Preparation of banana bread 12

13 Preparation of black forest cake 13

12 Preparation of check cake 14

15 Preparation of honey biscuit 15

16 Preparation of tri colour biscuits 16

17 Preparation of coconut cookies 17

18 Preparation of plain cake 18

19 Preparations of icings and decoration 19

20 Preparations of royal icing 20

21 Preparation of short bread 21

22 Preparation of orange biscuits 22

23 Preparation of fruit cake 23

24 Preparation of ajwin biscuits 24

25 Preparation of ginger cookies 25

26 Preparation check cake 26

27 Preparation of pineapple upside down cake 27

28 Preparation of fruit cake 28

29 Visit to bakery unit/ bakery industry at Bhubaneswar 29

30 Standard methods of making different types of pastries and buns 30

31 Preparation of Danish pastry 31

32 Preparation of sweet bun 32

33 Preparation of khara bun 33

34 Preparation of picnic bun 34

35 Preparation of cherry bun 35

36 Preparation of veg patties 36

37 Preparation of banana bread 37

38 Preparation of tomato pizza base 38

39 Preparation of tomato cheese pizza 39

40 Preparation of cream roll 40

41 Preparation of Swiss roll 41

42 Preparation of tarts 42

43 Preparation of pudding 43

44 Preparation of caramel pudding 44

45 Standard methods of making toffees 45

46 Standard methods of making chocolates 46

47 Use of crystalline sugars in different preparations 47

48 Use of non‐crystalline sugars in different preparations 48

THEORY 3rd Year Home Science, Semester-V (2017-18)

Course Title: Human Physiology Course No: PHY -311 (3+1)

Serial Number Chapters

1. Human body composition, cells, tissues, organs and systems, structure and function

2. Human body composition, cells, tissues, organs and systems, structure and function

3. Physiology of Digestion 4. Physiology of Digestion 5. Physiology of Digestion 6. Physiology of Digestion 7. Physiology of Digestion 8. Physiology of Digestion 9. Physiology of Respiration 10. Physiology of Respiration

11. Physiology of Respiration 12. Physiology of Respiration 13. Physiology of Respiration 14. Physiology of Respiration 15. Physiology of Respiration 16. Physiology of Respiration 17. Physiology of Circulation 18. Physiology of Circulation 19. Physiology of Circulation 20. Physiology of Circulation 21. Physiology of Circulation 22. Physiology of Circulation 23. Physiology of Circulation 24. Physiology of Reproduction 25. Physiology of Reproduction 26. Physiology of Reproduction 27. Physiology of Reproduction 28. Physiology of Reproduction 29. Physiology of Reproduction 30. Physiology of Reproduction 31. Physiology of Reproduction 32. Physiology of Excretion 33. Physiology of Excretion 34. Physiology of Excretion 35. Physiology of Excretion 36. Physiology of Excretion 37. Homeostatic role of Hormones 38. Homeostatic role of Hormones 39. Homeostatic role of Hormones 40. Homeostatic role of Hormones 41. Homeostatic role of Hormones 42. Homeostatic role of Hormones 43. Immunity, infection, prevention and control 44. Immunity, infection, prevention and control 45. Immunity, infection, prevention and control 46. Immunity, infection, prevention and control 47. Sanitation and hygiene 48. Sanitation and hygiene

PRACTICAL Serial Number Chapters

1. Demonstration -Animal viscera 2. Identification of systems and organs 3. Identification of cells, tissues and organs 4. Histology studies 5. Estimation of haemoglobin using hemoglobinometer, colorimeter 6. RBC count 7. WBC count 8. TC 9. DC 10. Estimation of PCV 11. Estimation of ESR 12. Estimation of clotting time 13. Measurement of pulse rate 14. Measurement of blood pressure 15. Effect of exercise 16. Sensory test 17. Measurement of body temperature 18. Diurnal variation 19. Identification of worm infection

Literature for Young Children

1. Course No. HDFS-314 2. Course Title Literature for Young Children 3 Credit Hour 4(1+3) 4. Class 3rd year 5. Semester 5th semester 6. Objectives

i) To acquire knowledge about various literature available for the young children

ii) To equip the students about different criteria for the development of children’s literature

iii) To develop skill among the students to collect different literature for pre-school children

iv) To impart skill to the students to write effective literature for the young children.

Course break up

Sl No.

Unit/Chapter Detail content No. of lecture

1 Need and importance of children’s literature

Introduction 1 Need and importance of children’s

literature

Attempts for promoting children’s literature

Present effort 2. Types of children’s

literature Types of children’s literature by

Nancy Anderson 2

3. Children’s literature by age category`

Books according to age 3

4. Elements in children’s literature

14 elements in children’s literature ` 4

5. Requirements of books for different age groups

Children under 5 years Children between 5-8 years Children between 8-12 years Children between 12-16 years

5

6. Criteria for the development of children’s literature

Selection of theme o Criteria for idea o Outline o Planning

6

Illustration Plotting a story

o Meaning o The title o The beginning o The middle o The end

Characterization o Establish your character o Hero o Anti-hero o Takes your models from life

7

Enlarge your experience by reading View point Formula & language in children’s

literature

8

7. Writing full length fiction

Planning a book Age group Time span for your story Main character and other character Setting and back ground Be sure of your facts Preliminary thinking about your

story Outline Title Synopsis Naming your character Actual writing Writing schedule New ideas and situations Revising and polishing

9

8. Writing a picture book

story Meaning 10

Writing for a tiny tots Writing for the beginner reader

o Language o Theme o Message o Plot o Childhood appeal o Scope for illustration o Make a happy story

Writing for the child listener Criteria of a good picture book What should be avoided

9. Writing a biography Meaning 11

Selection of a subject Intensive research for the material Selection of incidents Arrange collected material Preparing to write Dialogues Actual writing To make it entertaining Writing about living person

10. Writing fantasy Meaning Aspects of fantasy 12

First fantasy story Fantasy for the eight rules age group

Fantasy and Science fiction for the older age group

11. Revising your manuscript

Meaning Five step plan for revision

13

12. Understanding your editor

Meaning Common causes for rejection

14

13. Children’s literature & its evaluation

Aids to writing Need and importance Presentation of Thematic content Selection of thematic content Linguistic content Physical aspect Size of the book Cover page Printing Binding Paper Font size Price

15

14. Learning to correspond with publisher

Draft to correspond with publisher 16

Total 16

Literature for Young Children

Practical (1+3)

Sl Chapter Detail content No of lecture

1 Appraisal Survey of children literature available in the market

1 2

2 Reading habits of children Interview of parents to find out reading habits of children

3 4

Interview of children to find out their reading habits

5 6

Interview of school librarians 7

to know the reading habits of children

8

3. Reviewing children section for developing an understanding regarding what is popular with children

Reviewing of newspapers 9 10

Reviewing of magazines 11 12

4. Panel discussion Panel discussion on elements of writing for children

13 14

5. Learning to depict visuals on the basis of write ups

Learning to organize visuals on the basis of write ups like stories, cartons, comics rhymes etc

15 16

6. Developing a ready reckoner

Developing o ready reckoner 17 18

7. Developing write up for different age group of children

Writing of stories for the age group of 3-4 years, 4-5 years and 5-6 years in English and Oriya

19 20 21 22 23 24

Writing of rhymes for the age group of 3-4 years,4-5 years, 5-6 years

25 26 27

Writing of comics for the age group of 3-4 years, 4-5 years, and 5-6 years

28 29 30

Writing of alphabet book, number book, concept book for 3-4 years

31 32 33 34

8. Cover page designing Developing cover page design for story book

35

Rhymes book 36 Number book 37 Concept book 38

9. Computer aided technology Writing of book b y CAD 39 Writing of literature by CAD 40 10 Learning to correspond

with publishers Writing of draft to publisher for publisher of children’s book

41 42

11 Visit to designing centre Observation of designing centers about designing of different literature for children.

43

12 Visit to press Observation of press to find out the method of printing

44

13 Visit to book fare Visit to book fare for updating knowledge by filling a questionnaire

45 46

14 Preparation of resource file Preparation of resource file about different literature of children

47 48

TOTAL 48

References:

1. .Literature for children; Reader by Sharad Rajimwale & Kalpana Purohit

2. Origins of story; on writing for children by Harrison, Barabara and Grejory Maguire

3. Literature for children; contemporary criticism by Hunt,Peter 4. A critical Handbook of children’s literature by Luckens & J

Rebecca

Curriculum Development for early childhood programme

1. Course No. HDFS-313 2. Course Title Curriculum Development for early childhood programme 3 Credit Hour 3(1+2) 4. Class 3rd year 5. Semester 5th Semester 6. Objectives i) To equip the students about different aspects of curriculum ii) T0 impart knowledge about types of curriculum design iii) To enable the students about planning, implementing , monitoring and

evaluation of ECCD progamme Course break up Sl No.

Unit/Chapter Details No. of lecture

1 Introduction to curriculum

Introduction 1 Concept Definitions Characters

o Breadth o Balance o Relevance o Progression o Progression and continuity

2. Philosophical foundation of curriculum

General philosophy 2 Idealism Realism Pragmatism

Externalism Pre-school curriculum Contribution of western

philosophers

3

Contribution of Indian philosopher 4 3. Principles of curriculum

planning Philosophical Psychological

5

Sociological General Teacher’s role

6

4. Factors influencing curriculum planning

Introduction Factors

7

5. Stages of curriculum planning

Annual Monthly Weekly Theme planning

8 9

6. Patterns or types of curriculum design

Curriculum designs o Child-centre curriculum o Subject centered curriculum

10

Core-curriculum Behaviour curriculum

11

Activity centered curriculum Integration of ECE

12

7. Planning, implementation monitoring and evaluation of ECCD programme

Planning and implem3entating of ECE programme

13

Monitoring :definition & goals, techniques

14

Evaluation o Need and importance & goals o Types o Purpose

15

Evaluation of ECE programme o Guidelines o Indicators for evaluation ECE

programme

16

Reference:

1. Early children Education by JS Gerwal 2. Developmentally appropriate curriculum Best practices in early

childhood education by M J Kostenik, A K Soderman 3. A text book on child Development by R P Devdas and M Jaya 4. Curriculum Studies b y A O Ureubu 5. Observation and participation in Early childhood setting, A

practicum guide by J Billman and J Sherman

Curriculum Development for Early Child Programme

Practical

Sl Chapter Detail content No of

lecture1 Planning and implementing

activities for various developmental domains

Planning and implementing activities for physical development

1

Planning and implementing activities for motor development

2 3

Planning and implementing activities for cognitive development

4 6

Planning and implementing activities for language development

8 9

Planning and implementing activities for social development

10 11

Planning and implementing activities emotional development

12 13

Planning and implementing activities for aesthetic development

14 15

2. Preparation of play and teaching material

Survey of teaching materials available in the market and school

16 17

Preparation of play & teaching materials from indigenous materials

18 19

Planning of suitable teaching aids for ECE programme 20 21

Preparation of suitable teaching aids for ECE programme

22 23 24

Execution and evaluation of prepared teaching aids 25 26

3. Parent involvement in Early Child hood programmed

Identification of areas for parent involvement in Early childhood education centre

27

Planning a programme for parent involvement in ECE centre

28

Arranging programme of parent-teaching meeting in the school

29

Planning programme for parents involvement in ECE centre

30

Planning different programme for parents in early childhood education centre

31

4. Preparation of Resource rile Preparation of resource file on curriculum and effective teaching methods for early childhood programme

32

Semester – V

Organization and management of ECCD programme

Course no. : HDFS -311

Course title : Organization and management of ECCD programme

Credit hour : 4(1+3)

Class : 3rd Year B Sc. Home Science

Semester : V

Objective : To understand applicability of various theories developed by different

psychologists to early childhood education and development. To become aware about various

types of preschool education developed both India and abroad.

Theory:

Sl.No.

Chapters (x) Detailed Content Lectures

1 Application of theories (Education & development) in

‐ Learning theories Learning by Trial & Error (Thorndike) Learning by Conditioning (Pavlov ,

Watson & Skinner)

1

early childhood education

Learning by Insight (Gestalt Psychologists)

Implications of these theories in education & development

Effective methods of learning.

2

‐ cognitive Social learning theory( Bandura )

3

‐ Erickson’s theory of Psychosocial development

(xv)

vi) 4

‐ Vygotsky’s Socio-cultural theory vii) 5

‐ Piaget’s theory of Cognitive development

) Stages of Cognitive development ‐ Educational implication

6

‐ Freud’s theory of Psychoanalytic development

7

‐ Ethological theory 8

‐ Bronfenbrenner’s Ecological theory 9 2. Various types

of ECE programme

‐ Kinder Garten ‐ Montessori system ‐ Nursery school ‐ Pre basic education ‐ Meadow school ‐

xiii) 10

‐ Anganwadi (ICDS) ‐ Mobile crèche ‐ Balwadi ‐ Gram Bal Shikshya Kendra ‐ Day care school/ Centre

xiv) 11

3. Brief historical perspectives of ECE Programme in India

‐ Development of ECE in India 12-13

4. Brief historical perspectives of ECE programme in abroad

‐ Development of ECE programme in Western countries

) 14-16

Practicals:

Sl.No.

Chapters (xxvii) Detailed Content ii) Lectures

1 Observation and recording of early childhood programme

Visit to different schools and crèche and recording of programmes

) 1-3

2. Theme based developmentally appropriate programme

‐ Selection of theme xx) 4

‐ Planning, preparation and implementation of activities for physical development

xxi) 5-6

‐ Planning, preparation and implementation of activities for physical development

xxii) 7-8

‐ Planning, preparation and implementation of activities for motor development

xxiii) 9-10

‐ Planning, preparation and implementation of activities for cognitive development

v) 11-12

‐ Planning, preparation and implementation of activities for language development

v) 13-14

‐ Planning, preparation and implementation of activities for social development

vi) 15-16

‐ Planning, preparation and implementation of activities for emotional development

vii) 17-18

3. Planning on yearly, monthly weekly daily basis

‐ Daily plan viii) 19

‐ Weekly plan x) 20

‐ Monthly plan 21

‐ Yearly plan 22

4. Individual and shared lesson plan

‐ Individual lesson plan 23

‐ shared lesson plan ) 24

5. Activity plan and flow chart

‐ Activity plan and flow chart 25

6. Preparation and collection of educational material

‐ Preparation and collection of educational material for different developmental domains

26-28

7 Implementation of prepared plan

‐ Planning and preparing for one day activities

29-30

8. Arranging and equipping the classroom

‐ Different corners ( Science corner, soft toy corner, puzzle corner, music corner, building block corner , creative activity corner, puppet corner, story corner etc.)

) 31-33

9. Carryout large and small group activity

‐ Planning and implementation of large group activity

i) 34

‐ Planning and implementation of small group activity

35

10 Supervision of transition throughout the day

‐ Supervision the whole day activity 36-37

11. Addressing emergencies

‐ How to address different emergencies

38

12. Feedback of plans and modification

‐ Modification of implemented plan 39-40

13. Working with parents

‐ PTA 41

14. Professional behaviour and ethics

‐ Ethics of personnel working in early childhood education centers

42

15. Executive support role in the centres

‐ Listing out support role in the centres and observing in the school

43

16. Working on strategies to help children with mild behavioural problems

‐ Types of behavioural problems ‐ Identification characteristics ‐ Observing children’s behavioural

problems ‐ Planning strategies to overcome

44-48

them

Semester – V

Developmental Assessment of Young Children

Course no. : HDFS -312 Course title : Developmental Assessment of Young Children Credit hour : 4(1+3) Class : 3rd Year B Sc. Home Science Semester : V Course Teacher: Dr. Dibyaprava Pradhan Sl. No. Chapters

Detailed Content Lectures

1. Assessment – Definition, functions, screening and measurement concepts

‐ Definition

‐ Importance of developmental assessment

‐ Components of developmental assessment

1

‐ Purpose of assessment

‐ Characteristics of young children important to an assessment situation

2

‐ Areas of assessment

‐ Important principle for early stimulation programme

‐ Psychological assessment

‐ Neuro- developmental

3

assessment

‐ Development during 1st year of life

‐ Development of children for 1-4 years.

‐ Age wise developmental attainment

4

2. Screening & measurement concept

‐ Definition of screening

‐ Aim of screening

‐ Rationale in early identification & early interactions

‐ Historical perspective

‐ Screening approach

5

‐ Types of screening information

‐ Area of pre-school screening

‐ Method of screening

‐ Issues in screening

6

‐ Screening personnel, cost consideration

‐ Technical consideration of screening device

‐ Qualitative characteristics of screening measure

‐ Review of screening instrument

7

3. Challenge in developmental assessment of young child

‐ Risks of assessing young children

‐ Pit falls in assessment that may delay infant stimulation

8

4. Tools & techniques of assessment

‐ Basic concept of Intelligence teats for infants & children - DST, DDST, GDT, BSID, VSMS, VABS, BBPT, CPM, SPM, SFB TesT, DAM Scale, MISIC, WISIC, Porteus Maze teat, (Revised WISC-R), Kaufman’s Assessment Battery for children

9

‐ Attention & concentration- The Digit span test, Eysenck’s digit test of concentration, cancellation test, Knox – cube limitation test.

10

‐ Test for physical & mental alertness and retardation – Minnesota Rate of Block Reversal test, pencil tapping test.

‐ Test for Percepto motor functions

‐ Personality – Personality Questionnaire, TMS, Sarason’s

11

‐ GASC and TASC, self esteem inventory, CPQ, MMPT

‐ Projective technique- Rorschack Ink blot test, CAT, TAT, MAPS.

12

5. Interpretation of assessment information for parents, educators & policy makers

‐ Important factors when interpreting test performance

13

6. Identification of children with developmental challenges

‐ Identification cheek list of different types of developmental challenged Children

14

‐ Cont... 15

7. Ethical issues in assessment of children

16

Practical:

Sl. No. Chapters

Detailed Content No. of classes

1. Screening and diagnostic assessment of young children for various developments through different tools and techniques.

Administration, Scoring, recording and interpretation of assessment and report writing

‐ Physical development

‐ Anthropometric measurement and reference standards

1-4

‐ Motor and behavioural assessment using Bayley’s scale

5-8

‐ Intelligence test for children

Coloured Progressive Matrices

Standard Progressive Matrices

9-10

11-12

Draw-A-Man test 13-16

‐ Social and Emotional maturity scale

Vineland Social Maturity Scale

Emotional Stability Test

Emotional Maturity Scale

17-19

20-21

22-23

‐ Personality tests

DTS

SCQ

BSRI

KEIE

24-26

27-29

30-32-33-35

‐ Home Environment Scale 36-37

‐ Early childhood Environment Rating Scale

38-39

‐ PSE-PSA 40-41

‐ Apgar early screening profile

42-43

2. Case Study

‐ Case-1

‐ Case-2

44-45

3. Development of ‐ For parents 46

action plan

‐ For surrogates 47

‐ For field functionaries and other professionals

48

4th year B.Sc. Home Science (Course Break-up)

Sl Title of the course Course No Cr Hour Food & Nutrition 1 Computer application in nutrition FN-415 2(0+2) 2 Health Hygiene and sanitation FN-413 3(3+0) 3 Catering management FN-411 4 (0+4) 4 Entrepreneurship development FN-414 5(2+3) 5 Dietary Counseling EE-411(H) 4(0+4) 6 Food Toxicology FN-412 2(2+0) Human Development & Family

Studies

1 Parent and community Intervention for young children HDFS-412 2(0+2)

2 Family counseling HDFS-414 4 (2+2)

3 Family & child welfare HDFS-413 3(3+0)

4 Intervention programme for developmentally challenged children

HDFS-411 3 (0+3)

5 Flower Arrangement FRM-413 3(1+2)

FN Department

COMPUTER APPLICATION IN NUTRITION

1. Course No: FN‐415

2. Course Title: Computer Application in Nutrition

3. Credit Hour: 2 (0+2)

4. Class: 4th Year

5. Semester: 7th semester

6. Objectives: The students will be able to acquire knowledge on recording anthropometric, clinical

and biochemical data of the patients in excel sheet, various statistical analysis methods by using MS

EXCEL by the end of the course.

SL NO Chapters Detailed Content Lectures

1 Data collection from

respondents

General Information

Anthropometric Information

Diet Survey

1‐2

2 Basic information on

MS EXCEL

3

3 Data Entry Coding of data

Entry in excel sheet

4

4 Several exercises (

Statistical Analysis ) on

Anthropometric

Clinical

Biochemical data

5‐7

5 Several Exercise on Calculating the nutritive values of recipes using MS EXCEL

8‐11

6 Introduction to

ANNAPURNA Software

Introduction about the software

Commands of operation

12

Nutrients calculation by using ANNAPURNA Software

13 ‐20

8 Diet Planning Planning of hospital diets for low income groups and nutrient calculation

21‐23

Planning of hospital diets for medium income groups and nutrient calculation

24‐26

Planning of hospital diets for high income groups and nutrient calculation

27‐29

9 Introduction to SPSS Basic Commands

Calculation in SPSS

30 ‐32

Reference Books:

Easwaran. P, Nutrition and Dietetics, 200, Tamilnadu Textbook Corporation, Chennai.

HEALTH HYGIENE AND SANITATION 1. Course No: FN-413 2. Course Title: Health hygiene and sanitation 3. Credit Hour: 3 (3+0) 4. Class: 4th Year

5. Semester: 7th semester 6 Objectives: The students will be able to acquire knowledge on concept of health, indicators of health, concept of hygiene , importance of sanitation, communicable diseases and prevention of diseases, vector management etc. by the end of the course. Sl no Chapters Detail content Lectures

1 Introduction To Health And Concepts General concept of health Changing concept of health-

biomedical concept, ecological concept, psychological concept and holistic concept

1

2 Definition of health and community health

Definition of health- Operational definition of health, new philosophy of health, positive health , community health, Right to health

2

3 Dimensions of health and interrelationship

Physical dimension, mental dimension, social dimension, spiritual dimension, emotional dimension, vocational dimension, non medical dimension

3

4 Determinants of health Introduction, biological determinants, behavioral and socio cultural conditions, environmental determinants, socio economic conditions, health services, age and gender and other related factors.

4

5

Indicators of health

Introduction, Types of indicator- various

mortality indicator with definition, morbidity indicator, mortality and morbidity indicator of state.

Disability rate, various nutritional status indicator, environmental indicator

5

Health care delivery indicator, utilization rate, indicators of social and mental health, Socio economic indicators, health

6

policy indicator, indicators of quality of life

6 Concept of disease and disease causation

Definition of disease, causation of disease-

7

7 Responsibility of health Introduction, Individual responsibility, community responsibility, state responsibility, international responsibility.

8

8 Concept of control and prevention of diseases

Disease control, disease elimination, eradication, monitoring and surveillance, concept of prevention, prevention of non communicable disease.

9

9 Immunization to prevent communicable diseases

Introduction, source of reservoir, mode of transmission, susceptible host

10

11 Host defenses Introduction, immunity- natural and acquired immunity, immunizing agent, route of administration of immunoglobin

11

12 Concept of hygiene Background and history of hygiene, need for hygiene, types of hygiene- personal , community and environmental hygiene

12

13 Personal hygiene Definition, examples of personal hygiene, factors influencing hygienic practices, hand washing, oral hygiene, principle of brushing teeth, bathing, hair care, body odour, nail and foot care etc.

13

14 Housing standards Social goal of housing, Role of Govt. in housing,

housing standards in India, rural housing, overcrowding, health problem with poor housing

Indira Aawas Yojana

14

15 Ventilations Introduction, need for ventilation, standards of ventilation, types of ventilation, effect of ventilation on health

15

16 Lighting Need for lighting, factors required for efficient vision, measurement of light, natural light, measurement of day light, artificial lighting, lighting standards, biologic effect of lighting.

16

17 Noise Definition, noise as a public health, measurement of noise, sources of noise

17

18 Vector management Vector involved in transmission- mosquitoes and others, prevention and control, anti larval measure, anti adult measures, community involvement in vector control.

18

19 Rodent control Introduction, classification of rodents, difference in domestic rodents, characteristics of adult commensal rodents, disease transmitted by rodents, anti rodent measures.

19

20 Food hygiene Food hygiene, milk hygiene, meat and fish hygiene, hygiene of food handlers, hygiene of eating place

20

21 Food Adulteration Definition, PFA act, role of NGOs in PFA act, food poisoning

21

22 Water : need, use and sources Introduction, safe and wholesome water, need for water, use of water.

22

Source of water supply, rain water, surface water, ground water

23

23 Special treatment of water and their health implications

Special treatment for removal of hardness, fluoridation of water, defluoridation, selection of source of water, distribution of water, national water supply and sanitation programme

24

24 Water pollution Water pollution, natural impurities, man made water pollution, indicators of pollution, water act, water

25

borne diseases25 Water purification

Purification of water in large scale, storage, filtration, supernatant water, sand bed, under drainage system, filter control, disinfection

26

Purification of water in small scale, house hold purification of water, disinfection of wells

27

26 Air pollution Introduction, function of air and atmospheric conditions

28

Air pollution, prevention and control of air pollution

29

27 Waste disposal methods Introduction, solid waste, excreta disposal, method of excreta disposal, sanitary drainage fittings

30

28 Hospital waste management Definition, sources of health care waste, health care waste and associated health hazards, treatment and disposal technologies for health care waste

31

29 Prevention and control of infectious diseases

Introduction, chain of infection, general measure of prevention of infection

32

Interruption of transmission, the susceptible host, surveillance, disinfections

33

30

Prevention of respiratory infection

Exanthematous diseases, acute respiratory infections

34

Tuberculosis, influenza 35

Diptheria, whoophing cough 36 31 Prevention of viral infections

Polimyelitis, viral

gastroenteritis 37

Acute diarrhoeal disease 38 32

Prevention of intestinal bacterial infection

Cholera, typhoid and paratyphoid

39

Amoebiasis, ascariasis, hookworm infestation

40

33 Prevention of arthropod borne infections

Introduction, malaria, dengue 41

Chikungunya, yellow fever, Japanese Encephalitis

42

34 Municipal health services Component of municipal health service, allied health measures by the municipalities

43

35 Health services at fair and festivals

Importance of health service at melas, planning of fairs and festivals, food at fair and festivals

44

Water at fair and festivals, first aid, general guideline for giving first aid

45

36

Health education

Planning of health education, principle of health education, health education vs propoganda

46

Approaches to health education, regular approach, service approach, health education approach

47

37 Class test 48 Reference Book

Park K. 2007, Park’s text book of Preventive and Social Medicine, Banarsidas Bhanot publishers, India.

CATERING MANAGEMENT 1. Course No: FN-411 2. Course Title: Catering Management 3. Credit Hour: 4 (0+4) 4. Class: 4th Year 5. Semester: 7th semester 6 Objectives: The students will be able to acquire knowledge on concept of catering management, importance of menu planning, different purchasing methods, types ad styles of food service institutions by the end of the course.

Sl No Chapter Detail Content Lectures

1

Meal Planning for various Occasion and cost calculation

Marriage Party 1

Birthday party 2 2 Meal Planning for various

Institution and cost calculation Hostel 3 Working women’s hostel 4 Industrial Canteen 5

3 Table setting Breakfast, Lunch, Dinner 6 4

Visit to OUAT hostels to study about quantity food production and cost calculation

Ramadevi Hostel 7 Cont… 8 Cont…. 9 Kuntala Kumari Hostel 10 Cont… 11 Cont…. 12

PG Girls Hostel 13 Cont… 14 Cont…. 15 Boys Hostel 16 Cont… 17 Cont…. 18 Hostel Canteen 19 Cont… 20 Cont…. 21 Srujanika Hostel 22 Cont… 23 Cont…. 24

5 Quantity food production on hi tea, cost calculation, and selling

Noodles 25 Roll 26 Cakes 27 Pastries 28 Momos 29 Dhoklas 30

Special Lunch 31 Formal Lunch 32 6 Project planning to run a food

service institution Micro planning 33 Cont…. 34 Cont…. 35 Cont…. 36 Macro Planning 37 Cont…. 38 Cont…. 39 Cont…. 40

7 Presentation of the project Micro project 41 Macro Project 42

8 Visit to various hotels 4345 Reference Books

Sethi, M and Malhan, S. 1987. Catering Management, An Integrated Approach. Wiley Eastern Limited

West BB, Wood L, Harger VF &Shugart GS. 1977. Food Service in Institutions, John Wiley & Sons

COURSE BREAKUP Course No. EE-411(411H) Course Title: Entrepreneurship Development, Credit Hour: 2+3

Class 4th year: Home Science, Semester: 7th , Academic Year 2016-2017 Name of The Course Teacher (S) Dr. Mrs. B. P. Mishra

Department: Extension Education, College of Agriculture, OUAT, Bhubaneswar THEORY

Lecture no. Lessons to be covered

1 Origin of the word Entrepreneur. Definition of entrepreneur. 2 Characteristics /qualities of an entrepreneur

Role demands of an entrepreneur Functions of an entrepreneur

3 Difference between entrepreneur and manager Difference between entrepreneur and Businessman

4&5 Types of Entrepreneurs-Classification. Characters, Role and importance of rural entrepreneurs Problems of rural entrepreneurs and remedies

6 Relationship between small and large scale entrepreneurs Role of entrepreneurs in economic development of country

7 Concept, Scope, Definitions, Features /natures/characteristics and Objectives of entrepreneurship 8 Processes of entrepreneurship 9 Emergence of entrepreneurial class 10 Inventions and innovations

11&12 Govt. Policy initiatives for entrepreneurship development 13&14 Institutional support to entrepreneurship development

15 Revision 16&17 Developing entrepreneurial competencies. Ventury Capital

Setting up an enterprise/ project : 18 Selection of enterprise 19 Market Analysis 20 SWOT Analysis 21 Resource mobilization 22 Finance 23 Technology requirement 24 Raw material 25 Site and manpower 26 Identification of marketing strategies 27 Packaging 28 Quality control 29 Advertisement 30 Costing and Pricing 31 Taxation 32 Revision

Suggested readings 1.Entrepreneurship Development by S Anilkumar,S.C.Poornima, M.K.Abraham& K. Jayashree. Publ. New Age International-New Delhi,2003 2.Fundamentals of Entrepreneurship by S.K. MohantyPubl.Prentice Hall of India,2005 Fundamentals of .Entrepreneurship by A.C.SwainHimalaya Publishing House,2010 Entrepreneurial Development by S.S.Khanka.Publ. S. Chand & Company Pvt.Ltd, 2013

PRACTICAL

Lecture no. Lessons to be covered 1 Selection of enterprise

Factors of selection 2 Presentation of enterprise selected by students along with factors of selection group wise

Developing Questionnaire /Interview schedule for collection of information from the entrepreneurs on the entrepreneurship development during visit

3 Presentation of questionnaire/ schedule developed by students on the enterprise selected for data collection from entrepreneurs -groupwise

4 Visit to commercial mushroom units in Dandamukundapur of Pipli area of Puri district 5 Visit report Presentation by the students GroupWise 6 Visit to commercial floriculture Unit vat Deras, of State Department of Horticulture 7 Visit report Presentation by the students GroupWise 8 Visit to Milk Moo Dairy enterprise 9 Visit report Presentation by the students GroupWise 10 Visit to Subas food processing unit for details study entrepreneurial developent 11 Visit report Presentation by the students GroupWise 12 Visit to Rasmirekha commercial mushroom unit for detail study

13 Visit Report presentation by students GroupWise 14 Visit to Women SHG entrepreneurship in Tomando area of Khurda District 15 Visit Report presentation by students GroupWise 16 Visit to Coir Industry Teispur of Puri District 17 Visit Report presentation by students GroupWise I8 Visit Report presentation by students GroupWise 19 Study of a boutique in detail in, BBSR 20 Detail study of the dairy enterprise in Puri District under OMFED 21,22&23 Visit Report presentation by students GroupWise 24&25 Detail study of the Chhena/ Enterprises in Puri District 26&727 Visit Report presentation by students GroupWise 28&29 Selection of enterprise for project preparation

Guidelines for project formulation 30&31 Report presentation by individual students 32,33&34 Interaction with successful entrepreneurs 35,36&37 Preparation of project for submission to funding agency 38, 39, 40, 41&42

Presentation of project proposal by students for NABARD/DST/APICOL/DIC

43,44 &45 Final project proposal presentation for review before sending to funding agency. 46,47&48 Presentation of final Project Report by individual students and necessary corrections and

Final submission

Suggested readings

1.Entrepreneurship Development by S Anil kumar,S.C.Poornima, M.K.Abraham& K. Jayashree. Publ. New Age International-New Delhi,2003 2.Fundamentals of Entrepreneurship by S.K. MohantyPubl.Prentice Hall of India,2005 Fundamentals of .Entrepreneurship by A.C.SwainHimalaya Publishing House,2010 Entrepreneurial Development by S.S.Khanka.Publ. S. Chand & Company Pvt.Ltd, 2013

Lesson Plan

Dietary Counseling

1. Course No. : FN-414 2. Course title : Dietary Counseling (Practical) 3. Credit hour : 4 (0+4) 4. Class : 4th year B.Sc. (H. Sc.) 5. Semester : VIIth semester 6. Name of the course teacher : Dr. Snehalata Nanda, Prof. 7. Objectives : To understand about the nutrition counseling center

: To gain knowledge at the field level : Student will be able to establish nutrition counseling centre

Sl . No

Title of the Chapter

Detailed of the Study Class

1

Practical consideration in giving dietary advice and counseling

Introduction to balanced diet, discussion on nutrients, food sources etc. Factors affecting on individual food choice

1

Communication of dietary advice to normal & diseased person 2

2 Diet counseling process and its significance

Meaning , Definition of Diet Counselling 3 Significance of diet counseling 4 Introduction to nutrition counseling & Determining the role of nutrition counselor contd..

5

Introduction to nutrition counseling & Determining the role of nutrition counselor

6

Responsibilities of the nutrition counselor 73 Assessment of

needs of patients

Need identification of patients in rural areas 8,9Need identification of patients in Urban areas 10,11

4 Establishing rapport

Rapport establishment with rural area residents( Visit) 12,13

Rapport establishment with urban area residents 14,15Rapport establishment with urban slum area residents 16,17

5 Communication process

Meaning , Definition of communication and communication process

18

How to prepare audio- visual aids 19

6 Patient education

Survey work done to identify type of disease they are suffering from, their dietary pattern.

20,21

Finding the cause of particular diseases of inhabitants 22 Appropriate suggestions to the patient 23

7 Case studies

How to take case studies 24Visit to different Hospitals & Selection of patients 25,26

Visit to different Hospitals & Selection of patients 27,28

References:

1. Text book of Dietetics : B. Srilaxmi 2. Clinical Nutrition : F.P Antia 3. Text book of Human Nutrition : Bamji Rao

Visiting hospital & Diagnosing clinical symptoms, verifying biochemical profile & assessing nutritional intake of individual patients & diet counseling to the patient

29,30,31

Report Writing on case studies 32,33 8 Preparation of

audio- visual aids for diet counseling

Preparation of leaflets, charts, posters, flashcards and hard disk etc. for GIT disorder diseases( Diarrhoea, Peptic Ulcer, Constipation)

34,35

Preparation of leaflets, charts, posters, flashcards and hard disk etc. for Renal disorder(Glomerular Nephritis, Nephritic Syndrome

36,37

Preparation of leaflets, charts, posters, flashcards and hard disk etc. for CVD patients( Hypertension, Atherosclerosis,

38,39

Preparation of leaflets, charts, posters, flashcards and hard disk etc. for liver cirrhosis, jaundice, Hepatitis

40,41

Preparation of leaflets, charts, posters, flashcards and hard disk etc for diabetes

42,43

Preparation of leaflets, charts, posters, flashcards and hard disk etc protein energy malnutrition

44,45

Preparation of leaflets, charts, posters, flashcards and hard disk etc for iodine deficiency disorder

46,47

9 Preparation for Setting up a Counselling center

Prerequisites and preparation for setting up a counseling center 48

10 Organizing a counseling camp

Counselling camp for Renal disorder diseases 49,50,51,

Counselling camp for Cardio Vascular diseases 52,53,54

Counselling camp for diabetes

55,56,57

Counselling camp for GIT disorder diseases

58,59,60

Counselling camp for Protein Energy Malnutrition & Other nutrient deficiency diseases.

61,62

11 Physical fitness in relation to chronic Diseases

How to make body physically fit during diseased condition? Emphasis on Dietary counseling, exercise etc.

63,64

4. Text book of Communication Management : G.L Roy

Lesson Plan

Food Toxicology

1. Course No. : FN-412 2. Course title : Food Toxicology 3. Credit hour : 2 (2+0) 4. Class : 4th year B.Sc. (H. Sc.) 5. Semester : VIIth semester 6. Name of the course teacher : Dr. Diptimayee Jena, Asso. Prof. 7. General objectives : To understand about toxicology, toxicity and food poisoning.

: To know about different sources of contaminants, toxins and their effects on health of human being : To acquire knowledge of toxicity of packaging materials

Lecture outlines:

Sl.No. Topic Contents in detail No. of Lecture

1 Introduction and significance of food toxicology

Introduction, definition of toxicology, food toxicology, Biochemical toxicology, Behavioral toxicology, Nutritional toxicology, genetic toxicology and regulatory toxicology etc.

1

Scope of toxicology and classification based on mechanism of toxic action and effects

2

2 Food Poisoning-type, causative factors, sign and symptoms, preventive measures

Definition, causes of food poisoning, classification of poisoning, types of food borne diseases- food intoxications, (staphylococcus poisoning

3

Bacillus cereus and botulism and c. perfringens

4

food infections (yersiniaenterocolitica gastroenteritis, c.b.jejuni, cholera

5

food borne toxic infections- salnmonella species, VPG, EEC, hepatitis-A, basillarydysentry

6

3 Natural food toxins Mycotoxins-Definition, source of contamination,aflatoxins, ergotism, lathyrism,Fusarium

7

Patulin, rchratoxins, citrinin, 8 Veno-oclussive disease, epidemic dropsy, prevention and control of mycotoxins

9

4 Anti-nutritional factors other food toxins, their harmful effects and

Food contaminants by natural origin- (a). Toxicants in animal foods ( shellfish toxins )

10

methods of removal Sea food toxins( ciguatera, scombroid) 11Pufferfish poisoning and biogenic amines 12 (b). Toxicants in plant foods- toxic amino acids, toxic alkaloids, cyanogenic glycosides

13

Toxic mushrooms 14(c).Anti-nutritional substances (Protease inhibitors, phytates, tannins, oxalates

15

Heamagglutinins,goitrogens, Environmental contaminants- Biological contaminants

16

Contaminants from plastics and food additives

17

Drug contaminants, quiz 18 5 Microbial toxins and food

intoxication- Source of contamination, effect on health, preventive measures

Preventive measures from Staphylococcal poisoning, bacillus cereus, botulism, salmonellosis, shigellosis

19

Enteropathogenic Escherichia coli diarrhea, hepatitis A, shellfish poisoning, clostridium perfingens,

20

Yersinia garstroenteretis, campylobacter jejuni diarrhea, listeriosis

21

6 Methods of inactivation/ destruction of chemical toxins- pesticides, insecticides,

Introduction, types of pesticides, harmful effects on human health, method of inactivation

22

7 Metallic toxins and other residual effects, preventive measures, methods of removal

Heavy metals- Lead, arsenic, mercury, cadmium, aluminum, chromium, copper, nickel and tin

23

8 Veterinary drug residues and Nutrient toxicity

Veterinary drug residues and other toxins 24Role of diet and biotransformation, toxicity and micronutrient change

25

Effect of macronutrients, protein, lipid and carbohydrates

26

Effect of Vitamins and minerals on diet 279 Food packaging and

packaging material- potential contaminants from food packaging materials

Introduction, Definition, classification of packaging materials-traditional and industrial,

28

flexible, rigid retail or shipping containers, laminated films

29

functions of packaging, packaging methods moisture absorption properties of foods and selection

30

Recommendation for the wrapping foods for the refrigerators,taint and odour, recycled plastics and papers use of plastics in microwave ovens,

31

References: VijayaKhader, Foods,Nutrition and Health, Kalyani Publishers,2003 ManoranjanKalia&SangitaSood, Food Preservation and Processing, Kalyani Publishers, 2008

Food Microbiology, IGNOU study materials, 2006 E-courses by IASRI(ICAR)

Semester – VII

Parent and Community Intervention for Young Children

Course no. : HDFS -412 Course title : Parent and Community Intervention for Young Children Credit hour : 4(0+2) Class : 4th Year B Sc. Home Science Semester : V Course Teacher: Dr. Dibyaprava Pradhan

Practical:

Sl.No.

Chapters Detailed Content No. of class

1. Assessment of existing status of knowledge, attitude and practices of parents and field functionaries related to developmental milestones

‐ Selection of household and establishing rapport

1-2

‐ Assessment of status of knowledge of women regarding prenatal care

3-4

‐ Assessment of status of knowledge of women regarding postnatal care

5-6

‐ Assessment of status of knowledge of women regarding developmental milestone

7-8

‐ Assessment of status of knowledge of field functionaries regarding prenatal care

9-10

‐ Assessment of status of knowledge of field functionaries regarding postnatal care

11-12

‐ Assessment of status of knowledge of field functionaries regarding developmental milestone

13-14

2. Development, implementation and evaluation of intervention packages

‐ Development of intervention packages

15-20

‐ Implementation of

intervention packages

21-27

‐ evaluation of intervention packages

28-32

Semester – VII

Family Counseling

Course no. : HDFS -414

Course title : Family Counseling

Credit hour : 4(2+2)

Class : 4th Year B Sc. Home Science

Semester : V

Course Teacher: Dr. Dibyaprava Pradhan

Theory:

Sl.No. Chapters Detailed Content Lectures

1. Concept, Nature, Scope, Principles & need of counselling

‐ Meaning of counselling

‐ Definition of counselling

1

‐ Characteristics of counselling

‐ Counselling and other terms

Guidance & counselling

Counselling and Advice

Counselling & Teaching

Counselling & Psychotherapy

Counselling & Interview

2-3

‐ Aim of counselling

‐ Objectives of counselling

‐ Scope of counselling

‐ Levels of counselling

4

‐ Elements of counselling

‐ Assumption of counselling

‐ Basic principle of counselling process

5

‐ Need of counselling

Students need for counselling

‐ Personal problems for counselling

6

‐ Counselling procedure 7

‐ Techniques of counselling 8

2. Types of counselling

‐ Educational , Personal, Vocational, Social, Avocational, Health

9

3. Attributes of a counsellor

(3 classes)

‐ Role of a counsellor

‐ Qualification of a counsellor

Personality traits

Training and preparation

Academic qualification

Experience

‐ Characteristics of a counsellor.

10-12

4. Approaches (10 classes)

‐ Non Directive counselling 13

‐ Directive counselling 14

‐ Eclectic counselling 15

‐ Group Counselling 16

Theories of counseling

Rational theory- Williamson’s, Elli’s & Thorne’s Directive counselling

Learning theory approach

S – R theory

Behavioural theory by Joseph wolf

Roger’s Client centred counseling

Psychoanalytic approach

Eclectic approach

17-22

5. Thrust areas of family counselling

‐ Educational

‐ Vocational

23

‐ Social

‐ Personal

24

‐ Premarital

‐ Marital

25

6. Problems in family counselling

(4 classes)

‐ Counselling with family concerning children

26

‐ Counselling with parents 27

‐ Problems 28

‐ Family therapy

Multigenerational

Strategic

29

Functional

‐ Techniques of family therapy 30

7. Approaches to evaluate family counselling

‐ 31

8. Counsellor’s self awareness & growth

‐ 32

Practicals:

Sl.No.

Chapters Detailed Content No. of class

1. Visit to family guidance and counselling centre

‐ Observing the counselling sessions

1

‐ Reporting the observations 2-4

2. Identifying families with problems and conducting case studies

‐ Types of problems family face

5-6

‐ Case study-1 7-8


‐ Case stud-3 11-12



3.

Acquiring familiarization with the tests and techniques used for the assessment of troubled families

‐ Tests to be used for assessment

17-18

‐ Techniques to be used for assessment

19-20

4. Developing intervention ‐ Programme development 21-24

programme for the identified families

‐ Execution of intervention programme

25-27

5 Visits and development of resource file

‐ Visiting local, state and national organizations working in the area of family guidance and counseling

28-30

‐ Development of resource file

31-32

Family and Child Welfare

1. Course No. HDFS-413 2. Course Title Family and Child Welfare 3 Credit Hour 3 (3+0) 4. Class 4th year 5. Semester 8th Semester 6. Objectives i) To enable the students to know the history and concept of family and child

welfare ii) To impart knowledge on the role of national and interventional agencies

working for family and child welfare iii) To aware the students about child welfare institutions iv) To aware the students about Right of the children. v) To gain knowledge on different voluntary agencies working for the welfare of

the children. Course break up Sl No.


1 Child and family welfare Introduction Concept and definition

1

Aims for the welfare programmes Historical background

2

Child Welfare programmes 3 Family welfare programmes 4

2. Right and responsibilities of children, parents and societies

Introduction to declaration Declaration of Geneva

Declaration of the rights of the children 5

Principles of the rights of children 6 Articles of the rights of the children 7 United Nations rights of the children

(UNRC) 8

Adoption of the convention on the rights of 9

the children Responsibilities of the parents and societies 10

3. Regulation of child welfare institutions

Registration Need for Licensing

11

Nature of licensing standards Mandatory standards

12

Recommended standards Additional standards

13

Steps involved in licensing process o Application o Study o Approval or rejection o Supervision o Termination

114

4. Classification of family and child welfare agency

Organization 15

Classification according to nature of services 16 5. Welfare programmes of

international level UNICEF 17 CARE 18 UNECO 19 IVFDI

o Principles o Policies o Organizational structure o Functions o Objectives

20

6. Welfare programmes at National level

Indian Association for pre-school education 21 National children’s Board 22 National children’s fund 23 NIPCCD 24 Indian council for child welfare 25 Central social welfare board 26 NCERT 27 ICDS programme 28 Role of Anganwadi worker 29 Role of CDPO 30 Department of women and child

development 31

7. Welfare programme at State Level

State social welfare board 32

8. Voluntary Agencies and programmes

Balkan-JI-Bari 33

Bureau of child welfare and research 34 Children’s Book Trust 35 Indian council of Child Welfare 36 Kasturba Gandhi National memorial Trust 37 SOS children’s villages of India 38

Young women’s Christian Association 39 9. Welfare services for

adolescents Introduction Need for welfare programme for adolescents

40

Categories of youth Programmes for youth welfare

41

National Service Scheme 42 10 Child Protection Concept of child’s protection

Approaches to child projection

43

Integrated scheme for child protection Types of child protection programme

44

Government commitment to child’s protection

Monitoring and reporting `

45

11. Youths for rural development

National service volunteer scheme Nehru Yuvak Kendras

46

Rural youth club & women club Social service by youth

47

12. Different programmes for the aged

Programmes and problems faced by the aged 48

References:

1. Child Welfare development b y D P Chowdary 2. Hand book on child (with historical background) by P. Pramila 3. Child Welfare-Policies and practice by L B Coston 4. Child Welfare Services by Alfred Kadushin 5. Trends and Dilemmas in child welfare research by A F Neel 6. Development and use of National standards for child welfare services by Z.Turitz

Intervention Programme for Developmentally challenged children

1. Course No. HDFS-411 2. Course Title Intervention Programme for Developmentally

challenged children

3 Credit Hour 3(0+3) 4. Class 4th year 5. Semester 8th Semester 6. Objectives

i) To enable the students for identification of needs of developmentally children ii) To impart knowledge about opinion of family and community about developmentally challenged

children iii) To equip the students to develop programme for different categories of developmentally challenged

children iv) To acquaint the students for implementation and evaluation of different programme for

developmentally challenged children.

Course break upSl No.


1 Identification of needs of developmentally challenged children

Identification of needs of orthopedically handicapped children

1

Identification of needs of socially deviant children Identification of needs of learning disabled children 3 Identification of needs of mentally retarded children

4

Identification of needs of hearing impaired children 5 Identification of needs of visually impaired children 6 Identification of needs of speech impaired children 7 Development of questionnaire 8

2. Survey of family and community

Survey of family and community to find out the opinion about developmentally challenged children by developing questionnaire

9 10 11 12 13

3 Programme development to enhance different developmental aspects

Planning programme for orthopedically handicapped children

14 15

Planning programme for mentally retarded children 16 17

Planning programme for hearing impaired children 18 19

Planning programme for visually impaired children 20 21

Planning programme for speech impaired children 22 23

Planning programme for hearing impaired children 24 25

Planning programme for socially deviant children 26 27

4 Programme implementation and evaluation

Implementation and evaluation of prepared programme for orthopedically handicapped children

28

For mentally retarded children 29 30

For hearing impaired children 31 For visually impaired children 32

33For speech impaired children 34for hearing impaired children 35For socially deviant children 36

5 Development of educational package

Development of educational package for parents and teachers of orthopedically handicapped children &

37

Mentally retarded children & 38 39

Hearing impaired children & 40Visually impaired children & 41

42Speech impaired children & 43Hearing impaired children & 44Socially deviant children 45

6. Preparation of resource file Preparation of resourcde file on different programme developed for developmentally challenged children

46 47 48

Total 48

COLLEGE OF COMMUNITY SCIENCE, OUAT, BHUBANESWAR-3 Notice No._______________/CHS., Date:

Revised- Odd Semester Calendar, 2017-2018

UNDER GRADUATE

POST GRADUATE

1st yr. I-Sem 2nd yr III-Semester 3rd yr V-Semester

4th yr VII Semester 1st yr. I-Semester 2nd yr III-Semester

1 Commencement of class 1.8.2017 21.7.2017 19.8.2017 29.8.2017 16.8.2018 8.8.2017 2 Mid-term examination 9.10.2017-

13.10.2017 9.10.2017-13.10.2017

6.11.17-10.11.17 6.11.2017-10.11.17 24.10.17-28.10.17 24.10.17-28.10.17

3 Submission of Attendance 14.12.2017 14.12.2017 30.12.2017 05.1.2018 7.1.2018 4.1.2018 4 Preparation Break 15.12.2017 –

17.12.2017 15.12.2017 – 17.12.2017

31.12.2017-3.1.2018

6.1.2018 to 8.1.2018 7.1.18-10.1.18 4.1.18-7.1.18

5 Final theory examination 18.12.2017-29.12.2017

18.12.2017-28.12.2017

4.1.2018-9.1.2018

9.1.2018 to 12.1.2018

11.1.18-17.1.2018 8.1.18-11.1.18

6 Final practical examination Last week prior to final theory examination (i.e. 5.12.2017 – 14.12.2017

Last week prior to final theory examination (i.e. 6.12.2017 – 14.12.2017

22.12.2017-30.12.2017

29.12.2017 to 5.1.2018

18.1.18-27.1.2018 12.1.18-17.1.18

7 Submission of grade sheet 05.1.2018 05.1.2018 17.1.2018 20.1.2018 1.2.2018 24.1.2018 8 Semester Break 30.12.2017 –

16.01.2018 29.12.2017 –16.01.2018

10.1.2018-20.1.2018

13.1.2018 to 2.2.2018

28.1.2018-4.2.2018 18.1.2018-28.1.2018

9 Declaration of result 17.01.2018 17.01.2018 30.1.2018 3.2.2018 5.2.2018 29.1.2018 10 Registration for the next

semester 18.1.2018 & 19.1.2018

18.1.2018 & 19.1.2018

1.2.2018 5.2.2018 6.2.2018 30.1.2018

11 Commencement of classes 20.1.2018 20.1.2018 2.2.2018 6.2.2018 7.2.2018 to 7 working days

31.1.2018 to 7 working days

Director Memo No.____________________/CHS., Date:

Copy to the all teachers for information and necessary action

Director Memo No._________________/CHS., Date: Copy to the Heads of the Ext. Edu/Agril. Economics/Agril .Statistics/Agronomy/Vegetable Science, CA /Biochemistry/Physiology,

OVC/Microbiology, CPGS/Engllish/Mathmatis/Botany,CBSH/ for favour of information

Director Memo No.___________________/CHS., Date: Copy to the Dean, CA/OVC/Dean, PGF-cum-DRI/ Dean, Forestry/Controller of Examination,/Registrar, OUAT for favour of

information

Director Copy to the Notice Board, CHS

COLLEGE OF COMMUNITY SCIENCE, OUAT, BHUBANESWAR-3 Notice No._______________/CHS., Date:

Even Semester Calendar, 2017-2018 UNDER GRADUATE

1st year B.Sc.(Community Science), II-

Semester/ 2nd year B.Sc.(Community Science), IV-Semester

3rd year B.Sc.(Community Science), VI-Semester

1 Commencement of class 20.01.2018 2.2.2018 2 Mid-term examination 24.3.2018- 28.3.2018 9.4.2018-12.4.2018 3 Summer vacation 16.5.2018 -15.6.2018 9.6.2018-17.6.2018 4 Submission of Attendance 24.06.2018 3.6.2018 5 Preparation Break 25.06.2018-28.06.2018 NIL 6 Final theory examination 30.06.2018-10.7.2018 4.6.2018-8.6.2018 7 Final practical examination Last week prior to final theory examination Last week prior to final theory examination 8 Submission of grade sheet 17.7.2018 11.6.2018 9 Semester Break 11.7.2018 – 28.7.2018 9.6.2018-17.6.2018 10 Declaration of result 29.07.2018 18.6.2018 11 Registration for the next

semester 30.7.2018 & 31.7.201/8 19.6.2018

4th year B.Sc.(Community Science), VII-Semester

1 Commencement of ELP 6.2.2018 to 22.3.2018

2 Commencement of In-plant training 23.3.2018 to 20.5.2018

3 Date of Exhibition 24.5.2018

4. Presentation 25.5.2018 to 27.5.2018

5. Submission of Grade sheet 30.5.2018

6. Declaration of result 05.06.2018

Memo No.____________________/CHS., Date:

Copy to the all teachers for information and necessary action

Director Memo No._________________/CHS., Date: Copy to the Heads of the Ext. Edu/Agril. Economics/Agril .Statistics/Agronomy/Vegetable Science, CA /Biochemistry/Physiology,

OVC/Microbiology, CPGS/Engllish/Mathmatis/Botany,CBSH/ for favour of information

Director Memo No.___________________/CHS., Date: Copy to the Dean, CA/OVC/Dean, PGF-cum-DRI/ Dean, Forestry/Controller of Examination,/Registrar, OUAT for favour of

information

Director Copy to the Notice Board, CHS

College of Community Science, OUAT, Bhubaneswar

List of Text Book

Sl.no

Course Title Curse No. Credit Hour

Text book

1st year B.Sc. Community Science), 1-Semester 1 General English ENG-111 2(1+1) 1. Vistas & Visions-Kalyani

Samantray 2. Practical English usage –Swah

etal 3. Current English Gv-RP Sinha

2 Extension and Rural Development EE -111 2(2+0) 1) Ray, G.L. (2003), Extension Communication and Management. Kalyani Publishers. Fifth revised and enlarged edition.

2) Dahama, O.P. and Bhatnagar, O.P. (2003). Education and Communication

3 Fundamentals of clothing

construction, TAD-111 3(1+2) 1.. S.Gupta,Garg, Kaur &L.Gupta,Text

book of Clothing, Textiles and Laundry, Kalyani Publisher.

2. L.Mazumdar, R. Vatsala,Text book of Fundamentals of Clothing Construction, ICAR, New Delhi.

4 Principles of Human Nutrition FSN-111 3(3+0) Textbook Of Human Nutrition by Anjana Agarwal & Sobha A Udipi. Jaypee Brothers Medical Publishers; first edition(2013)

5 System Dynamics and Management of Resources

RMCS-111 2(1+1) 1. Nickell, P. and Dorsey, J.M.

(1970). Management of Family

Living. Wiley Eastern, New Delhi

Vargeese, M.N. Ogale, N.N. and Srinivasan, K. (1992). Home Management, Wiley Eastern, New Delhi

6 Fundamentals of Human development

HDFS-111 2(2+0) 1. Berk, E. L. (2013). Exploring life span development.3rd edn. McGraw Hill, New York.

2. Papalia, D.E. and Olds, SW. (2008). Human development. 11th edn. McGraw Hill. New York.

7 Environmental Studies and Disaster Management

ES-111 3(2+1) 1. Environmental Sciences : A New Approach By: S S Purohit; Q J Shammi and A K Agrawal. Published by: Agrobios (India

2. A Text Book of Environmental Studies By: Dr. Gurdeep R. Chatwal and Dr. Harish Sharma himalayan

Publishing

8 Fundamentals of Horticulture HORT(CS)-

111 2(1+1) 1. Basic Horticulture : Author-

Jitendra Singh, Kalyani Publishers

9 Elementary Human Physiology, PHY(CS)-111 3(2+1) 1. Text Book of medical physiology,Guttons Hall

10 National Service Scheme NSS-111 2(0+2) 11 Introductory Biology BB(CS)-111 1+1 12 Elementary Mathematics, BM(CS)-111 2+0 II-Semester 1 Food Science and Processing FSN-121 3(2+1) 1) Essentials of Food science by

Vickie A. Vaclavik , Elizabeth W. Christian , Springer Nature; 4th ed. 2014 edition 2) Food Science by B. Srilaxmi, New Age International Publishers; Seventh edition ( 2017) 3) Text book of Food, Storage and Preservation by V. Khadar, Kalyani Publishers (2011) 4) Food Science by N.N. Potter, Cbs Publishers & Distributors; 5th ed. Edition (2007)

2 Fundamentals of Art and

Design RMCS-121 3(2+1) 1. P.Parimalam,A.Andal,M.R.Premal

atha,(2008).A Text Book of

Interior Decoration,Satish Serial

Publishing House

3 Life Span Development HDFS-121 3(2+1) 1. Santrock, J. (2012). Life span

development. 14th edn. Mc Graw Hill, New York.

Berk, E. L. (2013). Exploring life span development.3rd edn. McGraw Hill, New York.

4 Textile Science and Fabric Care

TAD-121 3(2+1) 1.KanwarVarinder Pal Singh, Introduction to Textiles, Kalyani Publisher.

2. R. Vatsala,Text book of Textiles & Clothing, ICAR, New Delhi.

5 Women in Agriculture EE(CS)-121 2(2+0) 1. Raj Kumar ed., 2000. The upbringing of Women and Society. Anmol Publications Pvt. Ltd., New Delhi. Pp. 32-37 & 104-138.

2. Kumar ed., 2000. Women in agriculture and trade. Anmol Publications Pvt. Ltd., New Delhi.

3. http://www.wcdsc.ap.nic.

in/entitlementwo_men.php

http://www.wcdsc.ap.nic.in/entitlementwo_men.php

6 Technical writing (English) ENG(CS)-121

2(1+1) 1. Effective Technical Communication – Rizm

2. Business Communication-Ramans English

7 Agricultural Informatics CSA(CS)-121

3(1+2) 1. Computer Fundamentals by Anita Goel

8 Principles of Bio-chemistry AC(CS)-121 3(2+1) 1. Lehninger’s Principles of Biochemistry SH Freeman & Co(Sd),2012,6th Ed. David L, Nelson, Michael Mcox.

2nd year B.Sc. Community Science), 1II-Semester 1 Normal & Therapeutic Nutrition FSN-211 3(2+1) 1. Dietetics by B.Srilaxmi, New Age

International Private Limited; Seventh edition (2014)

2 Food and Nutrition Policy & Agriculture

FSN-212 2(2+0) 1. Food Security, Poverty and Nutrition Policy Analysis statistical methods & application by Suresh Babu Shailendra N. Gajanan Prabuddha Sanyal

2. Agricultural Statistics at a Glance by MS Bhatia

3 Financial Management and Consumer Education

RMCS-211 2(2+0) 1. Maneesha Shukul and Veena Gandotra. (2006). Home Management and Family Finance. Dominant Publishers and Distributors, New Delhi.

2. Seetharaman P. Sethi M. (2002). Consumerism Strategies and Tactics. CBS Publishers and Distributors. New Delhi.

4 Marriage and Family Dynamics HDFS-211 3(2+1) 1. Amiteswara, R.,Kaur,P. and

Chhikara, S.( 2006). Marriage and family in diverse and changing scenario. Deep and Deep publication. New Delhi.

2. Ahuja, R. (2005). Indian social system. Rawat publication. New Delhi

5 Techniques of Fabric Construction

TAD-211 3(1+2) 1. .B.P.Corbman, Textiles- Fibre to Fabrics,McGraw Hill International Editions.

2.N. Gokarneshan, Fabric structure &Design,New Age International Publlisher.

6 Programme Development for Rural Families

EE(CS)-211 3(1+2) 1. Sandhu, A.S (2003), Extension Programme Planning, New Delhi : Oxford IBH

2. Ray, G.L. (2004), Extension Communication and Management.

New Delhi : Kalyani Publishers. 3. Dahama, O.P and Bhatnagar, O.P

(2003). Education and Communication for Development. New Delhi : Oxfords IBH

7 Elementary Statistics STAT(CS)-211 3(2+1) A text books of Agricultural statisisetcs New age, Ingternationaln publishers Pvt new Delhi- R R Swamy

8 Fundamentals of Food Microbiology

MB(CS)-211 3(2+1) 1. Environmental Sciences : A New Approach. By: S S Purohit; Q J Shammi and A K Agrawal. Published by: Agrobios (India

2. A Text Book of Environmental Studies By: Dr. Gurdeep R. Chatwal and Dr. Harish Sharma himalayan Publishing co

9 Elementary Human Physiology PHY(S)-111 3(2+1) IV-Semester 1 Community Nutrition and

Education FSN-221 3(2+1) 1) Nutrition In Public Health by Sari

Edelstein, Jones and Bartlett Publishers, Inc; 4th Revised edition edition. (2017) 2) Community Nutrition by Nweze Nnakwe, Jones and Bartlett Publishers, Inc; 3rd Revised edition edition. (2017) 3) Text Book of Community Nutrition. ICAR by S.Sehgal, and R.S. Raghuvanshi, (2007)

2 Food Standards and Quality Control

FSN-222 3(2+1) 1) Food Science, Chemistry and Experimental Foods by M.S. Swaminathan 2) Food Facts and Principleby N.S. Maney and M.Shadaksharswamy, NEW AGE Publisher. (2008)

3) Food Preservation and Processing by M.Kalia & N. Sood, AGROTECH publisher. (2008)

3 Housing and Space Management

RMCS-221 3(2+1) 1. S.Renuka & M.V.Ready.(2009).

Housing and Space

management,ICAR

4 Ergonomics and Appropriate

Technologies RMCS-222 2(1+1) 1. Peet, I.J and Arnold, M.G. (1993).

Household Equipment. John Wiley, New York.

2. Singh, S. (2007). Ergonomics Integration for Health and Productivity. Himanshu Publication, Udaipur, New Delhi.

5 Educational Psychology and

Early Childhood Education HDFS-221 3(2+1) 1. Papalia, D.E. and Olds, S. W.

(2008). Human development. 11th

edn. McGraw Hill. New York. 2. Hetherington, E. M. and Parke,

R. D.(1999).Child Psychology- A contemporary viewpoint. 5th edn. McGraw Hill. New York

3. Pankajam, G.(2005) Pre-Primary Education-Phylosophy and Practice. Concept publishing Company. New Delhi

6 Textile Finishes TAD-221 2(1+1) 1 .K.V.PalSingh,Elementary Idea of Textile Dyeing, Printing & Finishing, Kalyani Publisher.

2. S. Dantyagi,Fundamentals of Textiles & their Care, Orient Black Swan Publisher.

7 Extension Training Management

EE(CS)-221 3(1+2) 1. Gupta, C.B. (2001). Human Resource Management. Sultan Chand and Sons.

2. Dahama, O.P. and Bhatnagar, O.P. (2003). Education and Communication for Development. Oxford and IBH Publishing Co. Pvt. Ltd.

8 Communication Skills and

Personality Development ENG(CS)-221 3(2+1)

V-Semester 1 Clinical Nutrition & Dietetics FSN-311 3(2+1) 1) Text book on Clinical Nutrition by FZ.

Jean 2)Text book on Clinical Nutrition by A.G. Miguel, and C.Eduard

2 Food Analysis FSN-312 4(2+2) 1) Essentials of Food ScienceSpringer Authors: Vaclavik, Vickie, Christian, Elizabeth W. (2014) 2) Food Analysis - Theory and Practice By Pomeranz, Yeshajahu, Springer. (2002)

3 Residential and Commercial

Space Design RMCS-311 3(2+1) 1. Bonda P. and Sonsnowchik K.

(2007). Sustainable Commercial Interiors. John Wiley and Sons Publication

4 Family Counseling and Child Welfare

HDFS-311 3(2+1) 1. Devi, L. (1998). Child and family welfare. Anmol publication. New Delhi

2. Down, W.S. (2006). Child welfare and family services.8th edn. Pearson education publishers.

5 Traditional Textiles & Costumes of India

TAD-311 3(2+1) 1.Bhatnagar, P. Traditional Indian Costumes and Textiles, Chandigarh. India. Abhishek Publications. 2. M. Sodhia, Dress Designing, Kalyani

Publisher. 6 Retailing and Merchandising–

Textiles and Apparel TAD-312 2(2+0) 1. Ellen Diamond, Fashion Retailing,

Pearson Education.

2. Pradhan, S. Retailing management. New Delhi. Tata McGraw-Hill Publishing

7 Information and Communication Technology

EE(CS)-311 3(1+2) 1. Gurvinder Singh, Rachhpal Singh & Saluja KK. 2003. Fundamentals of Computer Programming and Information Technology. Kalyani Publishers. Harshawardhan

2. Kumar A 2015. Computer Basics with Office Automation. IK International Publishing House Pvt Ltd. Rajaraman V & Adabala N. 2015. Fundamentals of Computers. PHI Recommended

3. Latest Online Tutorials (over Internet).

8 Economics and Marketing ECO(CS)-311 3(2+1)

VI-Semester

1 Food Hygiene and Sanitation FSN-321 3(2+1) 1) Textbook of Preventive and Social Medicine by K.Park, Banarsidas Bhanot Publishers. (2017) 2) Food Microbiology by M.K. Adams and M.O.Moss, newagepublishers. (2008) 3) Sanitary Techniques in Food Service by K.L. Longree and G.C.Blaker , John Wiley & Sons. (1971

2 Bakery & Confectionary FSN-322 3(2+1) 1. Text Book of bakery & Confectionary by Yogambal Ashok Kumar

3 Entrepreneurship Development & Business Management

RMCS-321 3(2+1) 1. Balasubramaniyam,A(1998),Personal management, Everest pubishing House,Pune

2. Kotler,P(1997) Marketing management,Prentice- Hall of India, New Delhi

4 Developmental Challenges in

Children HDFS-321 3(2+1) 1. Prasad, J. and Prakash, R.

(1996). Education of handicapped children, problems and solution. Kanishka publication distribution. New Delhi.

2. Berdine, W.H. and Blackhurst, A.E. (1985). An introduction to special education. 2nd edn. Harper Collins, Lexington

5 Development Assessment HDFS-322 3(0+3) 1. Minds, L. (2014). Assessing young children. 5th edn. Pearson publication.

2. Anastasi, A. (1997). Psychological

testing.7th edn. Pearson publishers

6 Garment & Accessory Designing

TAD-321 3(0+3) 1. M. Sodhia, Dress Designing, Kalyani Publisher

2. M. Sodhia Design Studies, Kalyani Publisher

7 Diffusion and Adoption of Homestead Technology

EE(CS)-322 3(2+1) 1. Dahama, O.P. and Bhatnagar, O.P. (2003). Education and communication for

2. Reddy, A.A (2001), Extension Education, Baptala: Sri Lakshmi Press.

8 General and applied Entomology

ENT)CS)-321 2(1+1) 1.

A Text book of Applied Entomology (Vol. I and II)

K. P. Srivastava and G. S. Dhaliwal

2.

Elements of Economic Entomology

B.V. David and V. V Ramamurthy

3.

Agricultural Pests of South Asia and their Management -

A. S. Atwal and G. S.

2017-18

COLLEGE OF COMMUNITY SCIENCE, OUAT, BHUBANESWAR-3

NOTICE NO. ___1420_______/CHS., Date: 6.11.2017 In partial modification of this office No. 1240 dt. 26.9.2017 ,the FINAL examination of 1st year B.Sc. (Community Science), 1st -Semester for the session 2017 -2018 will commence from 06.12.2017 as per the following programme in the College of Community Science, OUAT, Bhubaneswar Date Time Name of the course Practical 5.12.2017 10.30 –

12.30 Fundamentals Of Clothing Construction, Tad-111,1+2

6.12.2017 -do- General English,ENG,111,1+1 7.12.2017 -do- System Dynamics and Management of Resources, RMCS-111,1+1 8.12.2017 -do- Environmental Studies and Disaster Management, ES-111,2+1 11.12.2017 -do- Fundamentals of Horticulture, HORT(CS)-111, 1+1 12.12.2017 -do- Elementary Human Physiology, PHY(CS)-111,2+1 13.12.2017 -do- National Service Scheme, NSS-111, 0+2 14.12.2017 3 – 5 pm Introductory Biology, BB(CS)-111,1+1/ Elementary Mathematics ,BM(CS)-

111, 2+0(Pre-requisite) Theory Name of the invigilators 18.12.2017 10.30 –

12.30 pm Principles of Human Nutrition, FSN-111,3+0 Dr. S.Mohapatra

Mrs. J Roul 19.12.2017 -do- General English,ENG,111,1+1 Dr. P. Parhi

Mrs. S. Chhotray 20.12.2017 -do- Extension and Rural Development, EE-

111,2+0 Dr D Pradhan Mrs. A. Sarana

21.12.2017 -do- System Dynamics and Management of Resources, RMCS-111,1+1

Dr. C. Devadarshini Mrs. T. Sahoo

22.12.2017 -do- Fundamentals of Human development, HDFS-111,2+0

Dr T Mohanty Mrs. J. Roul

23.12.2017 -do- Fundamentals of Horticulture, HORT(CS)-111, 1+1

Dr. P. Parhi Mrs. A. Sarana

26.12.2017 -do- Elementary Human Physiology, PHY(CS)-111,2+1

Dr. S.Mohapatra Mrs. S. Chhotray

27.12.2017 -do- Environmental Studies and Disaster Management, ES-111,2+1

Dr. D. Jena Mrs. T. Sahoo

28.12.2017 --do- Fundamentals of clothing construction, TAD-111,1+2

Dr. D. Pradhan Mrs. J. Roul

29.12.2017 3 – 5 pm Introductory Biology, BB(CS)-111,1+1/ Elementary Mathematics ,BM(CS)-111, 2+0 (Pre-requisite


Director

Memo No. ___1421_______/CHS., Date: 6.11.2017 Copy to all invigilators for information and necessary action. They are requested not to remain absent during those periods without prior permission and alternate arrangement. The concern teacher are requested to submit the Grade Sheet on or before 05.01.2018 in the office of the undersigned

Director Memo No. ____1422_______/CHS., Date: 6.11.2017

Copy to Heads of the Deptt Ext. Education, CA/Fruit Vegetable, CA/Physiology, OVC/Mathematics/Botanry/Zoology English, College of Basic science & Humanities /Forestry, CA for favour of information.

Director Memo No. ___ 1423 ____/CHS., Date: 6.11.2017

Copy to the Dean, CA/Dean, OVC/Dean, Forestry/ Director, CBSH/ Controller of Examination, OUAT/Asst. Registrar(Acd) OUAT for favour of information.

Director Copy to Notice Board, CCS


NOTICE NO. ___1424___________/CHS., Date: 6.11.2017 In partial modification of this office Notice No.1248 dt. 26.9.2017,the Final examination of 2nd year B.Sc. (Community Science), III -Semester for the session 2017-18 will commence from 06.12.2017 as per the following programme in the College of Community Science, OUAT, Bhubaneswar Date Time Name of the course Practical 6.12.2017 -do- Elementary Statistics, STAT(CS)-211,2+1 7.12.2017 -do- Elementary Human Physiology, PHY(CS)-

211,2+1

8.12.2017 -do- Normal & Therapeutic Nutrition, FSN-211,2+1

11.12.2017 -do- Techniques of Fabric Construction, TAD-211,1+2

12.12.2017 -do- Programme Development for Rural Families, EE(CS)-211,1+2

13.12.2017 -do- Marriage & Family Dynamics, HDFS-211,2+1

14.12.2017 Fundamentals of Food Microbiology, MB(CS)-211,2+1

Theory Name of the invigilators 18.12.2017 10.30-

12.30 Normal & Therapeutic Nutrition, FSN-211,2+1

Dr. S.Mohapatra Mrs. J Roul

19.12.2017 -do- Fundamentals of Food Microbiology, MB(CS)-211,2+1

Dr. P. Parhi Mrs. S. Chhotray

20.12.2017 -do- Financial Management & Consumer Education, RMCS-211,2+0

Dr D Pradhan Mrs. A. Sarana

21.12.2017 -do- Techniques of Fabric Construction, TAD-211,1+2


22.12.2017 -do- Elementary Human Physiology, PHY(CS)-211,2+1

Dr T Mohanty Mrs. J. Roul

23.12.2017 -do- Elementary Statistics, STAT(CS)-211,2+1 Dr. P. Parhi Mrs. A. Sarana

26.12.2017 -do- Marriage & Family Dynamics, HDFS-211,2+1

Dr. S.Mohapatra Mrs. S. Chhotray

27.12.2017 -do- Food & Nutrition Policy & Agriculture, FSN-212,2+0

Dr. D. Jena Mrs. T. Sahoo

28.12.2017 -do- Programme Development for Rural Families, EE(CS)-211,1+2

Dr. D. Pradhan Mrs. J. Roul

Director

Memo No. ____1425__________/CHS., Date- 6.11.2017 Copy to all invigilators for information and necessary action.. They are

requested not to remain absent during those periods without prior permission and alternate arrangement. The concern teachers are requested to submit the grade sheet on or before 05.01.2017 in the office of the undersigned

Director Memo No. _____1426_ ______/CHS., Date-6.11.2017

Copy to Heads of the Deptt. Ext. Education, CA/Agril. Statistics/Economics CA/Physiology, OVC/ Microbiology, CBSH, OUAT for favour of information.

Director 1427 Memo No. _______ _________/CHS., Date: 6.11.2017

Copy to the Dean, CA/Dean, OVC/Director, jCBSH/Controller of Examination, OUAT/Asst. Registrar(Acd), OUAT for favour of information.


COLLEGE OF COMMUNITY SCIENCE, OUAT, BHUBANES4WAR-3

NOTICE NO. _____1428_________/CHS., Date: 6.11.2017

In partial modification of this office Notice No. 1256 dt.26.9.2017, the FINAL examination of 3rd year B.Sc. (Home Science), V -Semester for the session 2017-2018 will commence from 22.12.2017 as per the following programme in the College of Community Science, OUAT, Bhubaneswar Date Time Name of the Course Practical 10.30-

12.30 pm NUTRITION &DIETETICS HUMAN DEVE &

FAMILY STUDIES

22.12.2017 -do- Dietetics Food, FN-312,0+2 (Internal)

Organization & Management off ECCD programme, HDFS-311,1+3

23.12.2017 -do- Nutrition for special group,FN-311.3+1

Nutrition for special group,FN-311.3+1

26.12.2017 -do- Human Physiology,(PHY-311.(H) 3+1

Developmental assessment of young children, HDFS-312,1+3

27.12.2017 -do- Dietetics Food, FN-312,0+2 (External)

Curriculum Development for early childhood programme,HDFS-313,1+2

28.12.2017 -do- Advanced Biochemistry, AC-311(H),3+1

Literature for young children, HDFS-314,1+3-

29.12.2017 -do- Food Services in Institution,FN-313,2+1

30.12.2017 -do- Bakery & Confectionary,FN-314,1+3

Theory Name of the invigilators

4.1.2018 10.30-12.30 pm

Advanced Biochemistry, AC-311(H),3+1

Organization & Management off ECCD programme, HDFS-311,1+3

Dr. C. Devadarshini Mrs. S Chhotray

5.1.2017 -do- Nutrition for special group,FN-311.3+1

Nutrition for special group,FN-311.3+1-

Dr S Mohapara Mrs A Sarana

6.1.2018 -do- Food Services in Institution,FN-313,2+1

Developmental assessment of young children, HDFS-312,1+3

Dr T Mohanty Mrs. J Roul

8.1.2017 -do- Human Physiology,(PHY-311.(H) 3+1

Curriculum Development for early childhood programme,HDFS-313,1+2

Dr. C. Devadarshini Mrs. S Chhotray

9.1.2018 -do- Bakery & Confectionary,FN-314,1+3

Literature for young children, HDFS-314,1+3-

Dr S Mohapatra Mrs. J. Roul

Director

Memo No. ___1429___ _____/CHS., Date: 6.11.2017 Copy to all invigilators for information and necessary action. They are requested not to remain absent during those periods without prior permission and alternate arrangement. The concern teachers are requested to submit the grade sheet on or before 11.1.2018 in the office of the undersigned Director Memo No. ____1430 ____/CHS., Date-6.11.2017

Copy to Heads of the Deptt. Biochemistry/Physiology, OVC, OUAT for favour of information.

Director

Memo No. ___1431___ ____/CHS., Date: 6.11.2017 Copy to the Dean , OVC/Controller of Examination, OUAT/Asst. Registrar

(Acd), OUAT for favour of information. Director

Copy to Notice Board, CCS

COLLEGE OF COMMUNITY SCIENCE, OUAT, BHUBANESWAR-

NOTICE NO. _____1432___________/CHS., Date: 6.11.2017 In partial modification of this office Notice No. 1264 dt.26.9.2017, the Final Examination of 4th year B.Sc. (Home Science), VII -Semester for the session 2017-18 will commence from 29.12.2017 as per the following programme in the College of Community Science

Director

Memo No. ______ __1433_________/CHS., Date: 6.11.2017 Copy to all invigilators for information and necessary action. They are requested not to remain absent during those periods without prior permission and alternate arrangement. The concern teachers are requested to submit the grade sheet on or before 15.1.2018 in the office of the undersigned.

Director Memo No. ______ __1434__ ____/CHS., Date-6.11.2017

Copy to Heads of the Deptt. Extension Education, /CA , OUAT for favour of information.

Director

Memo No. __1435 ____/CHS., Date: 6.11.2017 Copy to the Dean, CA/Controller of Examination, OUAT/Asst. Registrar(Acd),OUAT for favour of

information.


Date

Time Name of the course NUTRITION AND DIETETICS

Human Development & Family Studies

Practical 29.12.17 3-5 pm Computer Application in

Nutrition, FN-415,0+2(Internal)

Intervention programme for Developmentally Challenged Children, HDFS-411,0+3 (Internal)

30.12.17 -do- Entrepreneurship Develop0ment, EE-,411 (H),2+3

Entrepreneurship Develop0ment, EE-,411 (H),2+3

1.1.18 -do- Catering Management, FN-411, 0+4 (Internal)

Parent & community intervention for young children, HDFS-412,0+2(Internal)

2.1.18 -do- Dietary counseling, FN-414, 0+4(Internal)

Family Counseling,HDFS-414,2+2

3.1.18 -do- Computer Application in Nutrition, FN-415,0+2(External)

Intervention programme for Developmentally Challenged Children, HDFS-411,0+3 (External)

4.1.18 -do- Catering Management, FN-411, 0+4 (External)

Parent & community intervention for young children, HDFS-412,0+2(External)

5.1.18 -do- Dietary counseling, FN-414, 0+4(External)

Flower Arrangement,FRM-413, 1+2

Theory Name of the invigilators

9.1.2018 10.30-12.30

Food Toxicology, FN-412, 2+0 Family & Child welfare, HDFS-413,3+0

Dr S Mohapatra Mrs. J Roul

10.1.2018 -do- Entrepreneurship Develop0ment, EE-,411 (H),2+3

Entrepreneurship Develop0ment, EE-,411 (H),2+3

Dr P Parhi Mrs. S Chhotray

11.1.2018 -do- Health Hygiene & Sanitation, FN-413,3+0

Family Counseling,HDFS414,2+2

Dr T Mohanty Mrs. T Sahu

12.1.2018 -do- Flower Arrangement, FRM-413, 1+2

Dr D Pradhan Mrs. J Roul


NOTICE NO. _____1268____________/CHS., Date: 26.9.2017

The Mid-Term examination of 1st year M.Sc. Home Science,1st -Semester for the session 2017-2018 will commence from 24.10.2017 as per the following programme in the College of Home Science, OUAT, Bhubaneswar

Date Time Name of the course Invigilators Food & Nutrition

24.10.2107 10.30-11.30 am

Advance Human Psysiology,PHY-501,2+1 .Protishri Parhi Mrs Annapurna Sarana

25.10.2017 -do- Advance Food Science, FN -501,2+1 Dr. Sradhanjali Mohapatra Mrs. Jewel Roul

26.10.2017 -do- Advance Nutrition, FN-502,3+0 Dr. Dibyaprava Pradhan Mrs. Tusharabala Sahoo

27.10.2017 -do- Food Microbiology , MICRO-506,2+1 Dr.Trupti Mohanty Mrs. Sumitra Chhotray

27.10.2017 4-.5 pm Library information & services, PGS-501.0+1 Dr. Chitrotpalada Dev Mrs. Jewel Roul

28.10.2017 10.30-11.30 am

Research methods for social science,Ag.Econ-502,1

Dr.Diptimayee Jena Mrs Annapurna Saran

28.10.2017 4-.5 pm Technical writing & communication skill,PGS-502,0+1

Dr. Sradhanjali Mohapatra Mrs. Sumitra Chhotray

Director Memo No. _____1269________/CHS., Date: Copy to all invigilators for informati26.9.2017on and necessary action. They are requested not to remain absent during those periods without prior permission and alternate arrangement. The concern teachers are requested to submit the question paper on or before 13.10.2017 in the office of the undersigned

Director Memo No. ______1270__________/CHS., Date: 26.9.2017

Copy to Heads of the Deptt. /Ext. Education, CA/Agrl. Economic, / Physiology, OVC/ /Microbiology, CBSH for favour of information.

Director Memo No. ____1271_ ____/CHS., Date: 26.9.2017

Copy to Dean, CA/Dean OVC/ Dean, PGF-cum-DRI /Director, CBSH/Controller of Examination, OUAT/Asst. Registrar (Acd)/,Chief Librarian, Central Library, OUAT for favour of information.


COLLEGE OF HOME SCIENCE, OUAT, BHUBANESWAR

NOTICE NO. ____1272___________/CHS., Date: 26.9.2017 The Final examination of 1st year M.Sc. Home Science, Department of Food & Nutrition 1st -Semester for the session 2017-18 will commence from 11.1.2018 as per the following programme in the College of Home Science, OUAT, Bhubaneswar Date Theory

Time Name of the course Invigilators Food & Nutrition

11.1.2018 10.30-12.30

Advance Nutrition, FN-502,3+0 Dr D Jena Mrs. T Sahu

12.1.2018 -do- Advance Human Psysiology,PHY-501,2+1 Dr. D.Pradhan Mrs. J. Roul

15.1.2018 -do- Food Microbiiology , MICRO-506,2+1 Dr. D. Jena Mrs. S. Chhotray

16.1.2018 -do- Advance Food Science, FN -501,2+1 Dr. D. Pradhan Mrs. T. Sahu

17.1.2018 -do- Research Methodology Ag.ECO-502,1+1 Dr T Mohanty Mrs. J. Roul

Practical 18.1.2018 -do- Advance Human Psysiology,PHY-501,2+1 19.1.2018 -do- Advance Food Science, FN -501,2+1 20.1.2018 -do- Food Microbiology , MICRO-506,2+1 24.1.2018 Research Methodology Ag.ECO-502,1+1 25.1.2018 -do- Library & Information services ,PGS-501.0+1 27.1.2018 -do- Technical writing & communication skill,PGS-

502,0+1

Director

Memo No. _____1273________/CHS., Date: 26.9.2017 Copy to all invigilators for information and necessary action. They are requested not to remain absent during those periods without prior permission and alternate arrangement. The concern teachers are requested to submit the grade sheet on or before 29.01.2018 in the office of the undersigned

Director Memo No. _____1274___________/CHS., Date: 26.9.2017

Copy to Heads of the Deptt. /Ext. Education, CA/Agrl. Economic, / Physiology, OVC/ /Microbiology, CBSH for favour of information.

Director Memo No. ____1275_ ____/CHS., Date: 26.9.2017

Copy to Dean, CA/Dean OVC/ Dean, PGF-cum-DRI /Director, CBSH/Controller of Examination, OUAT/Asst. Registrar (Acd)/ Chief Librarian, Central Library< OUAT for favour of information.



NOTICE NO. ______1276__________/CHS., Date: 26.9.2017 The Mid-Term examination of 2nd year M.Sc. Home Science, III -Semester for the session 2017-2018 will commence from 24.10.2017 as per the following programme in the College of Home Science, OUAT, Bhubaneswar

DATE TIME FAMILY RES. MANAG.

FOOD & NUTRITION INVIGILATORS

24.10.2107 10.30-11.30 am

Consumer guidance & counseling, FRM-506,1+2

Clinical Nutrition, FN-506,2+0

Dr.Protishri Parhi Mrs Annapurna Sarana

25.10.2017 -do- Human Resource development, EXT-510,2+1

Nutrition during lifecycle, FN-505,3+0

Dr. SradhanjaliMohapatra Mrs. Jewel Roul

26.10.2017 -do- Agricultural Research Ethics & Rural Development,PGS-505,1+0

Agricultural Research Ethics & Rural Development,PGS-505,1+0

Dr. Dibyaprava Pradhan Mrs. Tusharabala Sahoo

26.10.2017 4 – 5 pm Disaster Management, PGS-506, 1+0

Disaster Management, PGS-506, 1+0

Dr.Trupti Mohanty Mrs. Sumitra Chhotray

27.10.2017 3-.5 pm Master’s’ Seminar, FRM-591 Master’s Seminar, FN-591

Dr. Chitrotpalada Dev Mrs. Tushaabala Sahoo

28.10.2017 3 – 5 pm Master’s Research, FRM-599 Master’s Seminar, FN-599

Dr.Diptimayee Jena Mrs Annapurna Saran

Director Memo No. ___ 1277________/CHS., Date: 26.9.2017 Copy to all invigilators for information and necessary action. They are requested not to remain absent during those periods without prior permission and alternate arrangement. The concern teacher are o requested to submit the question paper on or before 13.10.2017 in the office of the undersigned

Director Memo No. ______1278__________/CHS., Date: 26.9.2017

Copy to Heads of the Deptt. Extension Education, CA/Agronomy, CA for favour of information.

Director Memo No. ____1279__ ____/CHS., Date: 26.9.2017

Copy to the Dean, CA / Dean, PGF-cum-DRI, OUAT/Controller of Examination, OUAT/Asst. Registrar (Acd),OUAT for favour of information.

Director

Copy to Notice Board ,CCS


NOTICE NO. _____1280___________/CHS., Date: 26.9.2017 The Final examination of 2nd year M.Sc. Home Science, III -Semester for the session 2017-2018 will commence from 8.1.2018 as per the following programme in the College of Home Science, OUAT, Bhubaneswar

DATE TIME FAMILY RESOURCE

MANAG.

FOOD & NUTRITION INVIGILATORS

8.1.2018 10.30-12.30

Human Resource Development, EXT-510,2+1

Nutrition during lifecycle, FN-505,3+0

Dr. T. Mohanty Mrs. J Roul

9.1.2018 -do- Consumer guidance & counseling, FRM-506,1+2

Clinical Nutrition, FN-506,2+2

Dr P Parhi Mrs A.Sarana

10.1.2018 -do- Agricultural Research Ethics & Rural Development,PGS-505,1+0

Agricultural Research Ethics & Rural Development,PGS-505,1+0

Dr. S. Mohapatra Mrs. S. Chhotray

11.1.2018 -do- Disaster Management, PGS-506, 1+0

Disaster Management, PGS-506, 1+0

Dr. D Jena Mrs. T. Sahoo

Practical 12.1.2018 -do- Consumer guidance &

counseling, FRM-506,1+2 Clinical Nutrition, FN-506,2+2

15.1.2018 -do- Human Resource development, EXT-510,2+1

16.1.2018 -do- Master Seminar, FRM-591, 0+12

Master Seminar, FN-591, 0+12

17.1.2018 -do=- Master Research, FRM-599, 0+8

Master Research, FN-599, 0+8

Director Memo No. ____1281________/CHS., Date: 26.9.2017 Copy to all invigilators for information and necessary action. They are requested not to remain absent during those periods without prior permission and alternate arrangement. The concern teachers are requested to submit the grade sheet on or before 19.01.2018 in the office of the undersigned.

Director Memo No. ____1282__________/CHS., Date: 26.9.2017

Copy to Heads of the Deptt. Ext. Education/ Agronomy, CA. for favour of information.

-- Director Memo No. ____1283_ ____/CHS., Date: 26.9.2017

Copy to the Dean, CA/Dean PGF-cum-DRI, OUAT/ Controller of Examination, OUAT/Asst. Registrar (Acd), OUAT for favour of information.

Director Copy to Notice Board, CHS

CONFIDENTIAL

COLLEGE OF COMMUNITY SCIENCE, OUAT, BBSR

No ___________________/CHS., Date: 9.10.2017 From: Prof.Manashi Mohanty Director To The Dean, PGF-cum-DRI,OUAT, Bhubaneswar Sir, As desired, the MID-TERM examination question paper along with the Answer key of 1st year B.Sc .Community Science), I-semester and 2nd year B.Sc,.(Community Science), III-Semester for the session 2017-18 of this college is sent herewith for the necessary action at your end. 1st year B.Sc.(Community Science), I-Semester 1 Principles of Human Nutrition, FSN-111,3+0 Question with key 2 General English,ENG,111,1+1 Question 3 Extension and Rural Development, EE-111,2+0 Question with key 4 System Dynamics and Management of Resources, RMCS-

111,1+1 Question with key

5 Fundamentals of Human development, HDFS-111,2+0 Question with key 6 Fundamentals of Horticulture, HORT(CS)-111, 1+1 Question with key 7 Elementary Human Physiology, PHY(CS)-111,2+1 Question 8 Environmental Studies and Disaster Management, ES-


9 Fundamentals of clothing construction, TAD-111,1+2 Question with key 10 National Service Scheme, NSS-111,0+2 Question with key 2nd year B.Sc.(Community Science), III-Semester 11 Normal & Therapeutic Nutrition, FSN-211,2+1 Question with key 12 Elementary Statistics, STAT(CS)-211,2+1 Question 13 Financial Management & Consumer Education, RMCS-


14 Techniques of Fabric Construction, TAD-211,1+2 Question 15 Programme Development for Rural Families, EE(CS)-211,1+2 Question with key 16 Fundamentals of Food Microbiology, MB(CS)-211,2+1 Question with key 17 Elementary Human Physiology, PHY(CS)-211,2+1 Question 18 Marriage & Family Dynamics, HDFS-211,2+1 Question with key 19 Food & Nutrition Policy & Agriculture, FSN-212,2+0 Question

Yours faithfully,

Encl: 19 nos questions and 14 nos answer key

Director

COLLEGE OF COMMUNITY SCIENCE, OUAT, BBSR

No ___________________/CHS., Date: 23.10.2017

From: Prof.Manashi Mohanty Director To The Dean, PGF-cum-DRI,OUAT, Bhubaneswar Sir, As desired, the MID-TERM examination question paper of 1st year M.Sc . Home Science), I-semester and 2nd year M.Sc,.(Home Science), III-Semester for the session 2017-18 of this college is sent herewith for the necessary action at your end. 2nd year M.Sc. Home Science, III -Semester

FAMILY RESESURCE. MANAG.EMENT

1 Consumer guidance & counseling, FRM-506,1+2 2 Human Resource development, EXT-510,2+1 FOOD & NUTRITION 3 Clinical Nutrition, FN-506,2+0 4 Nutrition during lifecycle, FN-505,3+0 5 Agricultural Research Ethics & Rural Development,PGS-505,1+0 1st year M.Sc. Home Science, I -Semester

FOOD & NUTRITION 6 Advance Human Psysiology,PHY-501,2+1 7 Advance Food Science, FN -501,2+1 8 Food Microbiology , MICRO-506,2+1 9 Research methods for social science,Ag.Econ-502,1

Hence, the Question paper in the course in the Advance Nutrition, FN-502,3+0 and Disaster Management, PGS-506, 1+0 of 1st year M.Sc. Home Science, I -Semester has not yet been received those will be sent later.

Yours faithfully

Director

2017-18 of Veterinary Physiology, Bihar Vety College , patna- 9800014, Bihar, Tel: 09852955517,...

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