IGNOU M.Sc (DFSM) Solved Assignment 2021- 22

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Here is the list for IGNOU MASTER OF SCIENCE IN DIETICS AND FOOD SERVICE MANAGEMENT M.Sc (DFSM) Solved Assignment 2021-2022

 

Course Code Course Title
MFN – 001 Applied Physiology
MFN – 002 Nutritional Biochemistry
MFN – 003  Food Microbiology and Safety
MFN – 004 Advance Nutrition
MFN – 005 Clinical and Therapeutic Nutrition
MFN – 006 Public Nutrition
MFN – 007 Entrepreneurship and Food Service Management
MFN – 008 Principles of Food Science
MFN – 009 Research Methods and Biostatics
MFN – 010 Understanding Computer Applications
MFNL – 002 Nutritional Biochemistry (Practical)
MFNL – 003 Food Safety and Food Microbiology (Practical)
MFNL – 008 Principles of Food Science(Practical)

IGNOU MASTER OF SCIENCE IN DIETICS AND FOOD SERVICE MANAGEMENT M.Sc (DFSM) consist of following papers:

MFN-001 Applied Physiology

Unit-1 Introduction to Physiology             –

Unit-2 Cell and Blood      –

Unit-3 The Immune System        –

Unit-4 Cardiovascular System     –

Unit-5 Respiration           –

Unit-6 Physiology of Gastrointestinal System      –

Unit-7 Physiology of Renal System           –

Unit-8 Maintenance of Body Homeostats             –

Unit-9 Nervous System –

Unit-10 Special Senses   –

Unit-11 Physiology of the Endocrine Glands         –

Unit-12 The Reproductive System


MFN-002 Nutritional Biochemistry

Unit-1 Carbohydrates    –

Unit-2 Lipids and Proteins            –

Unit-3 Vitamins –

Unit-4 Enzymes and Coenzymes               –

Unit-5 Digestion, Absorption and Transport of Carbohydrates, Proteins and Lipids

Unit-6 Carbohydrate Metabolism             –

Unit-7 Lipid Metabolism                –

Unit-8 Amino Acid and Nucleotide Metabolism  –

Unit-9 Antioxidants         –

Unit-10 Vitamins and Minerals   –

Unit-11 Hormones           –

Unit-12 Inborn Errors of Metabolism


MFN-003 Food Microbiology and Safety

Unit-1 Microbiology of Foods     –

Unit-2 Food Safety – Basic Concepts        –

Unit-3 Occurrence and Growth of Microorganisms in Food           –

Unit-4 Food Spoilage      –

Unit-5 Food Hazards of Microbial Origin –

Unit-6 Food Contaminants           –

Unit-7 Food Additives    –

Unit-8 Food Adulteration             –

Unit-9 Food Safety in Food Service Establishments and Other Food Areas

Unit-10 Hygiene and Sanitation in Food Service Establishments  –

Unit-11 Food Packaging –

Unit-12 Risk Analysis       –

Unit-13 Haccp – A Food Safety Assurance System              –

Unit-14 Food Regulations: Standards and Quality Control


MFN-004 Advance Nutrition

Unit-1 Understanding Nutrition –

Unit-2 Human Energy Requirements       –

Unit-3 Carbohydrates    –

Unit-4 Proteins –

Unit-5 Lipids       –

Unit-6 Water      –

Unit-7 Fat-Soluble Vitamins: Vitamin A,D,E and K              –

Unit-8 Water-Soluble Vitamins: B Complex Vitamins & Vitamin C               –

Unit-9 Minerals (Macro Minerals): Calcium, Phosphorus, Magnesium, Sodium, Potassium, Chloride         –

Unit-10 Minerals (Macro Minerals): Iron, Zinc, Copper, Selenium, Chromium, Maganese, Iodine and Flourine      –

Unit-11 Food Components other than Essential Nutrients             –

Unit-12 Menu Planning –

Unit-13 Pregnant and Lactating Mothers               –

Unit-14 Infants and Preschool Children  –

Unit-15 Older Children and Adolescents                –

Unit-16 The Elderly          –

Unit-17 Sports Nutrition                –

Unit-18 Nutritional Requirements for Special Conditions                –

Unit-19 Nutritional Regulation of Gene Expression


MFN-005 Clinical and Therapeutic Nutrition

Unit-1 Introduction to Medical Nutrition Therapy              –

Unit-2 Adaptation of Therapeutic Diets  –

Unit-3 Nutritional Management of Infections and Fevers              –

Unit-4 Medical Nutrition Therapy in Critical Care                –

Unit-5 Nutrition During Stress    –

Unit-6 Nutritional Management of Food Allergies and Food Intolerance –

Unit-7 Nutrient and Drug Interaction      –

Unit-8 Nutrition, Diet and Cancer              –

Unit-9 Nutritional Care in Weight Management –

Unit-10 Nutritional Management of Eating Disorders       –

Unit-11 Nutritional Management of Coronary Heart Diseases      –

Unit-12 Nutritional Management of Metabolic Diseases-I : Diabetes Mellitus       –

Unit-13 Nutritional Management of Metabolic Diseases II – Gout And Inborn Errors of Metabolism

Unit-14 Nutritional Management of Gastrointestinal Diseases and Disorders       –

Unit-15 Nutritional Management in Liver, Gall Bladder and Pancreatic Diseases  –

Unit-16 Nutritional Management of Renal Diseases         –

Unit-17 Nutritional Management of Neurological Disorders          –

Unit-18 Pediatric and Geriatric Nutrition -Special Considerations


MFN-006 Public Nutrition

Unit-1 Concept of Public Nutrition            –

Unit-2 Public Nutrition : Multidisciplinary Concept             –

Unit-3 Nutritional Problems-I     –

Unit-4 Nutritional Problems-II    –

Unit-5 Health Economics and Economics of Malnutrition                –

Unit-6 Population Dynamics        –

Unit-7 Assessment of Nutritional Status in Community Settings -I             –

Unit-8 Assessment of Nutritional Status in Community Settings -II            –

Unit-9 Nutrition Monitoring and Nutrition Surveillance   –

Unit-10 Nutrition Policy and Programmes             –

Unit-11 Review of National Nutrition Programmes           –

Unit-12 Strategies to Combat Public Nutrition Problems – I            –

Unit-13 Strategies to Combat Public Nutrition Problems – II          –

Unit-14 Programme Management and Administration    –

Unit-15 Conceptualization and the Process of Nutrition Education             –

Unit-16 Nutrition Education Communication Programme: Formulation    –

Unit-17 Nutrition Education Communication Programme: Implementation           –

Unit-17 Nutrition Education Communication Programme: Implementation           –

Unit-18 Nutrition Education Programme : Evaluation


MFN-007 Entrepreneurship and Food Service Management

Unit-1 History and Development of Food Service System              –

Unit-2 Planning a Food Service Unit         –

Unit-3 Setting up Food Service Unit         –

Unit-4 Entrepreneurship and Food Service Management              –

Unit-5 Food Management: Menu Planning — Focal Point of All Activities in Food Service Establishments                –

Unit-6 Food Management: Purchase and Storage             –

Unit-7 Food Management: Quality Food Production — Planning and Control       –

Unit-8 Quality Food Production: Kitchen Production        –

Unit-9 Food Management: Records and Controls              –

Unit-10 Food Management: Delivery and Service — Goals and Issues     –

Unit-11 Food Management: Delivery and Service Styles –

Unit-12 Food Management: Types of Food Service Systems        –

Unit-13 Personnel Management: Leadership      –

Unit-14 Personnel Management: Staff Planning and Management           –

Unit-15 Personnel Function — Work Productivity              –

Unit-16 Plant and Equipment Maintenance          –

Unit-17 Plant Sanitation and Safety          –

Unit-18 Issues in Food Safety     –

Unit-19 Issue in Worker Safety and Security


MFN-008 Principles of Food Science

Unit-1 Introduction to Food Science and Simple Sugars  –

Unit-2 Food Polysaccharides and Their Applications         –

Unit-3 Lipids       –

Unit-4 Proteins –

Unit-5 Vitamins and Minerals     –

Unit-6 Enzyme,Pigments and Dietry Fibre             –

Unit-7 Sols, Gels and Emulsions –

Unit-8 Properties of Food            –

Unit-9 Chemical, Physical and Nutritional Alterations Occuring in Foods During Processing and Storage    –

Unit-10 Introduction to Food Processing               –

Unit-11 Methods of Food Processing -I  –

Unit-12 Methods of Food Processing – II                –

Unit-13 Pre and Primary Processing – Some Basic Concepts          –

Unit-14 Product Development And Evaluation


MFN-009 Research Methods and Biostatics

Unit-1 Basic Concepts    –

Unit-2 Formulation of Research Problem              –

Unit-3 Design Strategies in Research: Descriptive Studies              –

Unit-4 Design Strategies in Research: Analytic Studies     –

Unit-5 Issues in the Design and Conduct of Selected Epidemiological Research Designs   –

Unit-6 Methods of Sampling       –

Unit-7 Research Tools-I: Questionnaire, Rating Scale, Attitude Scale and Tests    –

Unit-8 Research Tools-II: Interview, Observation and Documents             –

Unit-9 Data Collection    –

Unit-10 Tabulation and Organization of Data        –

Unit-11 Reference Values, Health Indicators and Validity of Diagnostic Tests        –

Unit-12 Analysis of Data                –

Unit-13 Statistical Testing of Hypothesis –

Unit-14 Data Management, Analysis and Presentation


MFN-010 Understanding Computer Applications

Unit-1 Introduction to Computers            –

Unit-2 Windows Interface            –

Unit-3 Windows Explorer & Applications               –

Unit-4 Introduction to Internet  –

Unit-5 Introduction to MS Word                –

Unit-6 Formatting Documents    –

Unit-7 Desktop Publishing Features         –

Unit-8 Advance Features in Word             –

Unit-9 Introduction to Microsoft Powerpoint      –

Unit-10 Advance Features of Microsoft Powerpoint        –

Unit-11 Introduction to Microsoft Excel –

Unit-12 Advance Features of Microsoft Excel      –

Unit-13 Computer Maintenance and Troubleshooting    –

Unit-14 Concept of Family Life


MFNL-002 Nutritional Biochemistry (Practical)

Practical-1 Basic Instruments/Equipments Used in Biochemical Laboratories and Important Working Tips               –

Practical-2 Investigative Techniques and Procedures in Nutritional Biochemistry –

Practical-3 pH and Buffers            –

Practical-4 Carbohydrates            –

Practical-5 Amino Acids and Proteins       –

Practical-6 Lipids               –

Practical-7 Methods of Estimation of Ascorbic Acids         –

Practical-8 Minerals – Calcium, Phosphorous and Iron


MFNL-003 Food Safety and Food Microbiology (Practical)

Practical-1 Microscopy : Principles, Use and Maintenance             –

Practical-2 Microbiological Apparatus and Equipments    –

Practical-3 Culture Media             –

Practical-4 Techniques of Culturing          –

Practical-5 Pure Culture Techniques        –

Practical-6 Quantitative Techniques         –

Practical-7 Staining Strategies     –

Practical-8 Identification of Fungi and Yeasts       –

Practical-9 Biochemical Tests Bacterial Testing     –

Practical-10 Microbiological Study of Water          –

Practical-11 Analysis of Food Samples     –

Practical-12 Sampling and Analysis of Microbial load on Food Contact Surfaces

Practical-13 Adulteration


MFNL-008 Principles of Food Science (Practical)

Practical-1 Evaluation of Food Grains for Their Physical Characteristics     –

Practical-2 Honey             –

Practical-3 Experiments on the Chemistry of Cereals       –

Practical-4 Fats and Oils –

Practical-5 Evaluation of Milk Samples    –

Practical-6 Sensory Evaluation of Foods –

Practical-7 Chemistry of Colloidal Particles            –

Practical-8 Food Colours                –

Practical-9 Preservation of Foods              –

Practical-10 New Product Development