Undergraduate Program

Course Credit: 2

1. History of Nutrition 2. Cell and tissues. Body fluid and its compartments, homeostasis. Nutrients and cell. The cell and its components: cell as the basic living unit, prokaryotes and eukaryotes, structure and function of sub cellular organelles, chemical components of cell. 3. Concept of life and living process, the identifying characteristics of a living matter. 4. Concepts of Food- Nutrition and Nutrients. Essential and non-essential nutrients, Macronutrients- carbohydrate, fat and protein; and micronutrients-vitamins and minerals, their chemical structures, basic physiological functions, name of deficiency diseases. Body requirement and RDA. Dietary intake standards. 5. Nutrition, health, and disease. Life cycle. 6. Role of diets in the treatment of diseases. 7. Nutritional status. Role of nutrition in human development. Forms and types of malnutrition. Pattern of malnutrition in developed and developing countries. Major nutritional problems in Bangladesh. 8. Aspects of food science. Concepts of foods. Food Sources. Classification of foods. Nutritive values of common foodstuffs. Functions of foods. Loss of nutrients in different conditions. 9. Definition, components, and development of food science; activities and scopes of food science, content of foods and their significance

Course Credit: 3

1. Aliphatic hydrocarbons: Occurrence, structure, nomenclature, preparation, physical and chemical properties of saturated and unsaturated aliphatic hydrocarbons. 2. Aromatic hydrocarbons: Structure of benzene, source of aromatic hydrocarbons, industrially important aromatic compounds, nomenclature of benzene derivatives, electrophilic aromatic substitution. 3. Alcohols, ethers, epoxides, and diols: Occurrence, structure, nomenclature, preparation, physical and chemical properties and uses. 4. Dienes and Polyenes: Structure and properties of 1, 3-butadiene, addition reaction, polymerization, Diels-Alder reaction. 5. Aldehydes and ketones: Nomenclature, synthesis, nucleophilic addition reaction, oxidation-reduction of carbonyl compounds, haloform reactions, enolisation, halocarbonyl compounds, aldol-condensation, benzoin condensation. 6. Carboxylic acid and their derivatives: Nomenclature, preparation, classification, properties and reactions, decarboxylation reactions, dicarboxylic acids, esters. 7. Nitro-compounds and amines: Occurrence, nomenclature, preparation, classification, properties, reactions, uses, diazotisation and diazonium compounds. 8. Phenols: Occurrence, nomenclature, preparation, properties and reactions, polyhydric phenols. 9. Heterocyclic compounds (Pyrroles, purines and pyrimidines): Preparation, structure and properties. 10. General idea of organic compounds of sulfur and phosphorus.

Course Credit: 3

1. Acid, bases and buffers, Bronsted-Lowry concept, Lewis concept, strength of acids, pH of solutions, Henderson-Hasselbalch equation, acid base indicator, acid-base titration's, choice of a suitable indicator, Ostwald's theory of acid base indicators, salt hydrolysis, buffer solution and buffer capacity. Buffer equations, buffer capacity, buffer in biologic systems, buffered isotonic solutions, methods of adjusting tonicity and pH. 2. Types and properties of solution, units of concentration, ideal and real solution, Henry's law, distribution of solids between two immiscible liquids, distribution law, partition coefficient, solvent extraction.Colligative properties, osmosis, osmotic behavior in living cell, ionization of electrolytes, degree of ionization, strong and weak electrolytes. 3. Chemical Equilibrium. Nature of chemical equilibrium, law of mass action, equilibrium constant, relationship between ∆ G and Keq, effect of temperature and pressure. Equilibrium reaction involving protons, coupling of reactions. Applications in living systems 4. Chemical kinetics: Definition, reaction rate, rate laws, zero-, first- and second-order reactions, molecularity of a reaction, pseudo-first order reaction, half-life, determination of order and rate constant, effect of temperature on reaction rates. Theories of reaction rates – the collision theory, the activated complex theory. Catalysis - definition, types, characteristics of catalysts, activation energy and catalysis. 5. Oxidation and Reduction: Classical, valence state, electro-negativity, charge and electronic concept, oxidation state and oxidation number, oxidation reduction reactions, equivalent weights of oxidizing and reducing agents 6. Atomic structure and atomic orbital. Chemical Bonds: Electronic concepts of chemical bonds, ionic bond, co-ordination bond, covalent bond, hybrid orbitals, polarity of bonds, electro-negativity, dipole moment, potential curve, weak bonds, hydrogen bond and hydrophobic interactions, bond energies. Isotope (biomedical implications) 7. Chemical thermodynamics: Introduction, the first law of thermodynamics, work, energy and heat, work of expansion, internal energy, determination of internal energy, heat change at constant volume and constant pressure, thermodynamic reversibility, work of isothermal reversible expansion of gases, the maximum work under the isothermal expansion of a gas, heat capacities, difference between molar heats, Adiabatic processes, Joule- Thomson experiment. Thermochemistry and thermochemical law: Second law of thermodynamics, Carnot's cycle and efficiency of a perfect engine, the concept of entropy and entropy changes for an ideal gas expansion, entropy changes of materials under various conditions, free energy and work functions, Gibbs Helmholtz equation, Third law of thermodynamics. Free energy changes under equilibrium, the Clausius-Claperon equation.

Course Credit: 2

1. Introduction to Economics: scope and principles of economics, basic economic concepts (scarcity, opportunity cost, and marginal analysis), basic economic models (production possibility frontier and circular flow model) 2. Functioning of Markets: markets and competition, market forces of supply and demand; elasticity of supply, elasticity of demand, applications of supply, demand, and elasticity; supply, demand, and government policies (taxes) to control prices. 3. Markets and Welfare: consumers, producers, and efficiency of markets (consumer surplus, producer surplus, and market efficiency); costs of taxation (deadweight loss of taxation, determinants of deadweight loss, and deadweight loss and tax revenue with varying taxes); international trade (determinants of trade and arguments for restricting trade) 4. The Economics of the Public Sector: externalities (externalities and market inefficiency, private solutions to externalities, and public policies toward externalities); public goods and common resources; and taxes (efficiency, equity and their trade-off) 5. Firms' Behavior and Organization of Industry: costs of production, firms in competitive markets, monopoly, oligopoly, and monopolistic competition. 6. Resource Markets (Economics of Labor, Land, and Capital): demand and supply for labor; equilibrium in labor market; equilibrium in markets for land and capital; and linkages among factors of production. 7. Consumer Behavior (Theory of Consumer Choice): budget constraint (what consumers can afford; preferences (what consumers want); and optimization (what consumers choose).

Course Credit: 2

1. Definition, nature, and importance of the study of sociology and anthropology. 2. Research methods in sociology and anthropology 3. Some basic concepts of sociology and anthropology: (a) Society (b) Community (c) Association (d) institution (e) Groups: primary and secondary groups, minority groups, ethnocentrism (f) Customs (g) Folkways and mores (h) Culture: material and non-material culture, Ogburn's theory of cultural lag (i) Socialization: Theory of Mead, Durkheim and Freud on socialization (j) Social control: agencies of social control (k) Primitive economy: Hunting, fishing, food gathering, horticulture, pastoralism and agriculture (l) Religion. 4. Geography and social life. 5. Social organization: (a) Kinship (b) Marriage (c) Family 6. Social inequality by sex, age, rank, class, caste, race. 7. Basic demographic process: (a) fertility (b) mortality (c) migration 8. Food habits and foodways: changing food habits, symbolism and prestige foods, festivals and feasts, food faddism, intra-family food distribution, culture, food, and nutrition in increasingly culturally diverse societies. 9. The social construction of eating disorders; sociological analysis of the stigmatization of obesity 10. Research approaches in nutritional anthropology

Course Credit: 3

1. Background on microbiology (the history of microbiology, basic methods, and background on microbial qualitative and quantitative assessment, and characteristics of microbiological cells). 2. Metabolism and culture methodologies (various types of microbiological culture media, their preparation, dilution, and dispensation). 3. Isolation of microorganisms (pure culture from various sources by streak, pour and surface plating techniques). 4. Aseptic techniques in microbiology - various techniques of sterilization of biological and non- biological materials. 5. Identification of microbial cells through culture, microscopy, biochemical assay, serological characterization, and by commercially available kits. 6. Enumeration of microbial growth through direct and indirect methods (count methods and calculations). 7. Growth and death of bacteria (bacterial population curves, exponential and synchronous growth curves). 8. Anaerobic and microaerophilic techniques in microbiology. 9. Scope of microbiology: inhuman welfare, agriculture, industry, health, and sanitation; environment and pollution control. 10. Control of microbial growth: principles of microbial control; the rate of microbial death; the action of microbial control agents; condition influencing microbial control; physical and chemical methods of control. 11. Short time and long-time preservation of microbial cultures; culture collection and its management 12. Classification and characterization of various nutritional and physiological groups of microorganisms

Course Credit: 2

1. Cell and tissues – classifications and functions. 2. Alimentary system – Oral cavity and its contents (lips, vestibule, gums, oral cavity proper, teeth, palate, tongue, and its taste buds). Salivary glands. Stomach- it is location, shape, size, parts, cellular structure. Small intestine - its different parts and cells. Large intestine – its different parts and cells. Liver and gall bladder - structure and cell biology of liver. Pancreas – structure and cell biology. 3. Reproductive system – Male and female reproductive organs. 4. Cardiovascular system – Heart and its chamber, anatomy of circulatory system. 5. Kidney and it's structure. 6. Central nervous system–Brain– size, shape, structure, different parts (cerebrum, cerebellum, pons, medulla oblongata). Hypothalamus. Spinal cord. Special senses – skin, eye (structure).

Course Credit: 2

1. Grammar: Tense, articles, prepositions, subject-verb agreement, noun-pronoun agreement, modal auxiliary verbs, clauses, conditionals, transformations of sentences, narration, voice, sentence variation, suffix, and prefixes 2. Writing skills: Paragraph writing: a) paragraph development by Listing; b) paragraph development by examples; c) paragraph development by comparison; d) paragraph development by contrast; e) paragraph development by cause and effect Writing Informal and formal Letters: informal letter, cover letter, CV (British and American Style) Composition: compare and contrast, argumentative composition, cause and effect essay Summary Writing 3. Listening skills: Strategies of effective listening, note taking, predicting, content, listening for key words, listening for gist, detecting signpost, listening for details, inference 4. Reading skills: Annotation, skimming, scanning, predicting, inference, analysis, interpretation, 5. Oral skill: Brainstorming, discussing and reporting, role playing, debate, impromptu presentation, report presentation on field visit (National Museum, Public library, Liberation War museum, Lalbag Fort), interviewing a native American on Skype ( Life in the Silicon Valley), extempore speech interview, brochure presentation, group poster presentation on Animal Farm by George Orwell

Course Credit: 3

1. Lab safety training 2. Basic tools of laboratory analysis 3. Laboratory data handling 4. Preparation of standard solutions 5. Standardization of HCI 6. Estimation of acetic acid content of vinegar 7. Estimation of calcium by the permanganate method 8. Estimation of iron content of Mohr's salt by the dichromate method 9. Estimation of iodine content of salt 10. Estimation of ascorbic acid by titrimetric method 11. Determination of saponification number of fat or oil 12. Determination of iodine number of fat or oil 13. Determination of lactose content of milk 14. Preparation of buffer and determination of pKa of acetic acid 15. Color tests for biomolecules. 16. Demonstration of the process of osmosis

Course Credit: 2

1. Handling and use of bright field microscope. 2. Staining techniques: techniques: simple staining, negative staining, and gram staining etc. 3. Preparation of bacterial culture media of various types. 4. Enumeration of viable organisms in from food samples sample of food, water, and beverages by plate count method and turbidimetric method. 5. Techniques for isolation and creation of pure cultures from food, water, and beverages. 6. MPN technique for counting coliform in water. 7. Identification of bacteria by Cultural, Morphological, and Biochemical tests. 8. Production of microbial (fungal) extracellular enzyme, and determination of enzyme activity (amylase), 9. Determination of enzyme kinetic properties of an enzyme. 10. Determination of activators and inhibitors of enzyme. 11. Bacteriological examination of milk and milk products, RTE foods.

Course Credit: 2

Viva Voce

Course Credit: 3

1. Carbohydrates: Definition, nomenclature, classification, optical properties, ring structure of common monosaccharides, mutarotation of glucose, chemical properties of sugars, derivatives of monosaccharides-sugar acids and aminosugars. Structure and biological importance of common disaccharides-maltose, lactose, sucrose; and polysaccharides-starch, glycogen, cellulose. 2. Lipids: Definition, nomenclature, structure,classification and functions of different classes of lipids, reaction of fats, fatty acids and sterols. Essential fatty acids. 3. Amino acids and peptides: structural features, classification, physical and chemical properties of amino acids and peptides. Essential aminoacids. Proteins: classification based on shape and biological functions. Structure: Primary, Secondary, Tertiary and Quaternary structures of protein. 4. Nucleosides and nucleotides: Occurrence, structure, physicochemical properties. Polynucleotides: Occurrence, structures of DNA and RNA. 5. Enzymes: Definition, nomenclature and classification, co-enzymes and co-factors, Effect of substrate, temperature and p H on enzyme-activity. Michaelis-Menten Equation for enzyme kinetics. Enzyme inhibitions-competitive, uncompetitive and non-competitive inhibition.

Course Credit: 3

1. Vitamins: definition classification and occurrence. 2. Chemistry, and absorption of vitamins. 3. Biochemical function of vitamins including roles as coenzymes (where known). 4. Minerals: Chemistry, classification, and occurrence. 5. Absorption and excretion of minerals; role of fiber in these processes. 6. Biochemical role of minerals and trace elements including roles as cofactors (where known). 7. Biochemical aspects of deficiency diseases; RDA of vitamin and minerals

Course Credit: 3

1. Alimentary system –Digestion and absorption of nutrients (carbohydrate, fat, protein, vitamins and minerals) Liver and it's function. 2. Respiratory system – respiratory apparatus, gaseous transport in the blood and body fluid. 3. Circulatory system – Blood, it's composition, function, clotting mechanism. Blood circulation. Blood cells and their function. Normal blood pressure and it's regulation. 4. Renal system – Nephron. Urine formation, concentration and acidification. Composition of urine. Acid-base balance. 5. Endocrine system – Hormone and it's mechanism of action. Pancreatic hormones—insulin chemistry, synthesis, secretion, maintenance of blood sugar level. Thyroid hormones--chemistry, synthesis and metabolic functions, para-thyroid, pituitary, and adrenal hormones. 6. Reproductive system – Spermatogenesis and it's hormonal control, semen and it's composition. Female sex hormones, ovarian cycle, ovulation, menstrual cycle. Pregnancy – fertilization and implantation of embryo. Placenta and it's function. Hormonal control of pregnancy. Lactation— physiology of lactation 7. Nervous system--Functions of different parts of nervous system 8. Immune system – Immunity and it's types, immune cells and antibodies, hypersensitivity reactions. Immunoglobulins, Antigens, The complement system: Techniques in antigen-antibody interactions

Course Credit: 3

1. Preconception nutrition: Nutrition and fertility; nutrition during the preconception period; recommended dietary intake (RDI)for preconceptional nutritional status; nutrition care process related to the preconception period 2. Nutrition during pregnancy: Status of pregnancy outcome (IMR, LBW), physiology of pregnancy, embryonic and fetal growth development; pregnancy weight gain; energy and nutrient needs during pregnancy; factors affecting dietary intake during pregnancy; healthful diets for pregnancy; food safety during pregnancy; assessment of nutritional status during pregnancy. Maternal protein-energy malnutrition, micro-nutrient malnutrition and its effect on infant growth, development, and health. Problems of fetal malnutrition and low birth weight (LBW): determinants and challenges of low birth weight; long-term consequences of low birth weight for child and adult health and disease. 3. Nutrition during lactation: Lactation physiology, human milk composition, benefits of breastfeeding, breast milk supply and demand; breastfeeding process, maternal diet; breastfeeding promotion programs 4. Nutrition during infancy (Birth to 12 months): Infant development; Child growth and development (motor, social, visual, auditory, language and cognitive); Energy and nutrient needs; physical growth assessment; feeding young children; principles of multi-mixes and appropriate weaning diets; optimal complementary feeding and supplementary feeding; development of infant feeding skills; common nutritional problems and concerns 5. Formula feeding: Infant formulas; overview of their development, composition, and utilization. Feeding the prematurely born and low birth weight infant; role of "breast milk enhancers" 6. Nutrition for toddlers and preschool-aged children: Physiological and cognitive development; energy and nutrient needs; common nutritional problems; prevention of nutrition-related disorders; dietary and physical activity recommendations; nutrition programs for toddler and preschool children; nutrition-related conditions and interventions 7. Child and preadolescent nutrition: physiologic and cognitive development; energy and nutrient needs; dietary and physical activity recommendations; eating and feeding problems in children with special health care needs 8. Adolescent nutrition: Physical and psychosocial development; dietary requirements, intake, and adequacy among adolescents; nutrition education and counseling; overweight and obesity; dieting, disordered eating, and eating disorders. 9. Adult Nutrition: Energy, nutrients, and physical activity recommendations; Dietary guidelines; Nutrition related risk factors; Nutritional supplementation 10. Nutrition in older adults: Theories of aging; physiological changes; Nutritional risk factors; Dietary, nutrient and physical activity recommendations for older adults 11. Cultural or other factors affecting the nutrition of women and children. Malpractices about/ deviations in breast-feeding in Bangladesh, alternative practices of breast-feeding in Bangladesh, causes and gaps in knowledge, attitudes, communications and practices in professionals, Maternal and child nutrition program and policies in Bangladesh.

Course Credit: 2

1. Water: structure, liquid water and ice, free and bound water, physical and chemical properties of water in the food industry, effect on storage life, water activity, water activity as an indicator, phase transitions of food containing water, WLF equation. 2. Properties of sugars, dextrin, starches, celluloses, hemicelluloses,pectins and gums; pectins and gels, gums and mucilages; gum arabic, seaweed polysaccharides, agar, carageenan, locust bean. 3. Physical and chemical properties of proteins, native and de-naturation of proteins. 4. Occurrences and composition of fats and other oils in foods, edible fats and oils, fatty acids; physical and chemical properties of fats and oils. 5. Meat:Structure, postmortem changes, color changes and tenderness. 6. Milk: Composition of milk, analysis and purity. 7. Cereals and legumes: Structure of grains, composition, properties, constituents of legumes and properties. 8. Vegetables and fruits: Composition, Structure and texture, pigments (carotenoids, chlorophylls, flavonoids, anthocyanins, tannins and other phenolic substances. 9. Food additives and their classifications

Course Credit: 2

1. Effect of environment on bacterial growth (effect of temperature, moisture, pH, oxidation-reduction potential, radiation, pressure, sonic vibration, etc.) 2. Study of yeast and fungus related to spoilage of foods. 3. Microbial contamination and spoilage of different types of foods: Plant products (fruits and vegetables; cereals; and sugars); and Animal products (meat, fish, poultry, milk etc.). 4. Microbial contamination and spoilage of fast foods, cooked foods and their ingredients. 5. Microbiology of milk and milk products (yogurt, cheese, butter,etc.) 6. Food waste treatment and disposal 7. Bacteriology and purification of water supply. 8. Microorganism as foods: single cell protein, yeast and lactic acid bacteria. 9. Control and prevention of microbial contamination and spoilage of foods 10. Microbiological assay of vitamins and minerals.

Course Credit: 2

1. Food security and related concepts: Concept of food security, dimensions, types (duration and severity), Food security, hunger and malnutrition and relationship among these three concepts 2. Food security assessment methods (Addressing different FS dimensions): Food Balance Sheet (FBS); Weighted (Estimated) Food Records; 24 Hour Recall; Food Consumption Score (FCS); Coping Strategies Index (CSI); Reduced CSI (rCSI); HH Food Insecurity Access Scale (HHFIAS); Food Insecurity Experience Scale (FIES); Anthropometry and other methods. 3. Theories related to food insecurity and its implications: Malthusianism, Neo- Malthusianism/Environmental Determinism (Population Bomb, Limits to growth, Planetary Boundaries, etc.); Entitlement theory; Food Regime Theory; Food sovereignty vision for food security; New Variant Famine (NVF) Hypothesis; Relevant case studies. 4. Climate Change, natural hazards, and disasters: Climate change and Food Security; Direct and Indirect Impact on food security. 5. Agricultural biodiversity and food security: Agrobiodiversity and its role in food security (global and regional); Current status of biodiversity; the impacts/risks to food security; Characteristics of a healthy agroecosystem; Agrobiodiversity Index; Mainstreaming biodiversity for sustainable agriculture and food security; Challenges for future food security. 6. Pests and diseases: Plant pests and threats to food security; Food security pests and pathogens: History, status, and trends; Plant diseases and crop losses; Pesticides use and consequences; Efficient pest control; Relevant case studies. 7. Migration and food security: Different forms and trends of migration; Forced and voluntary migration; International migration; Rural-urban migration. 8. Globalization and food security: Globalization; globalisation of agri-food; The food chain; Global grain trade; Production and processing (manufacturing of food); Changes in dietary pattern (dietary convergence and adaptation); Globalisation and nutrition transition. 9. Policy issues in food security: Policy and food policy; Key policies related to food security: agricultural price, macroeconomic and public investment; Global trade/market liberalisation policies; Food subsidy policy. 10. Food systems analysis: Concept of system and food system; The Sustainable Livelihood Framework; The Food and Nutrition Security Framework; The Panarchy Framework; Food System Frameworks: Food Supply Chain, Socio-Ecological Systems (SES) framework; Food system vulnerability analysis; Application of these frameworks.

Course Credit: 2

1. Key concepts of Macroeconomics: Macroeconomic Goals and objectives; Scope and Importance of Macroeconomics; macroeconomic policies, Economics of Nutrition, Macroeconomic Aspects of Nutrition Policy, Macroeconomic Variables, Aggregate Demand and supply. 2. Measurement of National Income: Gross Domestic Product (GDP), Goods flow and earnings flow,Details of national accounts, Nominal and Real GDP, Other Measures of National Income. 3. Measurement of Cost of Living: Consumer price index and it's calculation, producer price index, GDP deflator, comparison and interpretations of the measures of cost of living. 4. Unemployment: Definition and measurement of unemployment, types of unemployment, natural rate of unemployment, theory of efficient wages, effect of unemployment on consumption and nutrition. 5. Saving, Investment, and the financial system: Types and functions of financial institutions, saving and investment, coordination of saving and investment by financial system, government policies affecting saving, investment and the interest rate. 6. Consumption and Investment: The Consumption function- The Savings function- The Marginal Propensity to consume- The Marginal Propensity to saving- Common theories of Consumption: Absolute, Relative, Life Cycle and Permanent, Income theories of consumption and their implications; Determinants of Consumption- Determinants of Investment. 7. The Theory of aggregate demand: Business cycle theories- Behind AS and AD curves- The downward sloping aggregate demand curves- Determinants of AD and AS curves, influence of monetary and fiscal policies on aggregate demand 8. The Multiplier Model output determinants: Consumption and Investment approach- Savings and Investment approach- The Adjustment mechanism and the multiplier process- The role of fiscal policy in the multiplier Model. 9. Money and Inflation: Monetary system, Value of money and price movements; quantity theory of money and its various formulations; demand for money. Inflation; measures of inflation, classification of inflation according to the causes: demand-push and cost-push inflation, inflationary and deflationary gap; control of inflation; trade-off between inflation and unemployment,

Course Credit: 2

1. Introduction to instrumental analysis; Basic characteristics of measuring devices; Sensitivity, Selectivity, Accuracy 2. Ultraviolet and visible spectroscopy: Principle, Beer-Lambert's law and determination of concentration, instrumentation, electronic transition, transition probability, selection rules, chromophore, auxochrome, absorption & intensity shift, absorption bands, solvent effects, application in food analysis. 3. Infra-red spectroscopy: Principle, molecular vibration and their types, hook's law, fundamental vibration, number of fundamental vibrations, characteristics IR absorption of different function groups, instrumentation, finger pointing regions and its importance, application in food analysis. 4. NMR spectroscopy: 1H-NMR spectroscopy: Principle, relaxation process, instrumentation, chemical shift, spin-spin coupling, different spin systems, coupling constants, spin-spin decoupling, long range coupling; 13C NMR: Theory and structure; application in food analysis. 5. Mass spectroscopy: Principle, instrumentation, origin of mass spectrum, determination of molecular weight, ionization technique, recognition of molecular ion and isotopic peaks, fragmentation process, high-resolution MS, application in food analysis. 6. Chromatography: Basic principle, chromatogram, retention volume, capacity factor, selectivity and resolution. 7. Modes of separation: adsorption, partition, ion-exchange and size-exclusion chromatography. 8. Stationary versus mobile phase, planar chromatography: paper and thin layer chromatography (theory, technique and detection); liquid-solid and liquid-liquid chromatography, application in food analysis. 9. HPLC: Introduction, theory and principle, instrumentation, characteristics of stationary and mobile phases, reversed and normal phase HPLC, detector and application in food analysis. 10. Atomic absorption spectroscopy: principle, instrumentation, procedure for determination of mineral concentration of sample (e.g., standard addition methods), application in food analysis. 11. Gas chromatography:Principle, instrumentation, procedure for analysis of different types of samples by GC, application in food analysis. 12. Description, working principle and application of Microscope, Centrifuge, Calorimeter, Flame Photometer, Fluoro-photometer; Radio Assays and radioisotopes, Immunochromatographic techniques, Electrophoresis techniques, and DNA-Based Techniques.

Course Credit: 2

1. Use of spectrophotometer for biochemical analysis. 2. Estimation of glucose content. 3. Determination of blood glucose 4. Determination of creatinine content 5. Determination of urea/uric acid content in serum. 6. Extraction and estimation of liver glycogen 7. Amino acid separation by paper chromatography

Course Credit: 2

1. (a) General methods and procedures used in food analysis. - Proximate Analysis: Estimation of moisture and water activity, Ash, Crude fat, Crude protein, different carbohydrates, Crude fiber, total dietary fiber in cereals grain, pulses, vegetables, milk and milk products, candies, etc. (b) Estimations of nitrogen-free extract and minerals. (c) Physiochemical methods used in food analysis like colorimetry, chromatography, ion-exchange ,separation, and filtrations (d) Texture analysis, different method of sensory analysis 2. Analysis of chemical parameters such as acid value, peroxide value, free fatty acidin fats and oils 3. Examination of physical parameters such as melting point, color, refractive index, density in fats and oils 4. Analysis of water-soluble vitamins in foods by HPLC 5. Extraction and quantification of fruit flavonoids by HPLC 6. Separation of food additives.

Course Credit: 2

Viva Voce

Course Credit: 3

1. Bioenergetics: High energy containing compounds and its storage form. 2. Energy metabolism: Definition, principles of estimation, components of energy requirements, basal metabolic rate (BMR), factors affecting MBR and overall energy requirements, energy cost of activities, energy cost of digestion and absorption, energy cost of growth. 3. Biological oxidation: The respiratory chain and oxidative phosphorylation 4. Metabolism of Carbohydrate: Glycolysis, TCA cycle, alternative pathways of carbohydrate degradation – pentose phosphate pathway, glucose to glucuronic acid, and ascorbic acid. Glycogen metabolism- glycogenolysis, glycogenesis, control of glycogen metabolism. 5. Biosynthesis of carbohydrate: gluconeogenesis and its regulation, biosynthesis of Di, oligo and polysaccharides, glycoprotein, sugar interconversion, nucleotide sugars formation. 6. Metabolism of lipids: Plasma lipids and lipoproteins-its metabolism; Metabolism of adipose tissue, brown adipose tissue and its role in thermogenesis. Beta oxidation and oxidation of fatty acids. Fatty acid synthesis. Ketone Body formation and utilization, regulation of fatty acid metabolism, storage as triglyceride. Metabolism of cholesterol and triglyceride. 7. Metabolism of proteins—Protein turnover, amino acid pool, Nitrogen balance. Amino acid metabolism, NH2 removal—Transamination, deamination, ammonia formation, Urea cycle, ammonia intoxication. Decarboxylation and synthesis of a single carbon unit. Amino acid biosynthesis. Glucogenic and ketogenic amino acids. 8. Metabolic hormones: General characteristics and role in metabolic processes.

Course Credit: 2

1. Nucleosides and nucleotides: Occurrence, structure, physicochemical properties. Polynucleotides: Occurrence, structures of DNA and RNA. 2. DNA organization, Replication and Repair of DNA: Semi-conservative replication; experiments of Meselson and Stahl; DNA polymerases. 3. RNA transcription, processing, and post-transcriptional modification 4. Protein synthesis and genetic code and codon; mutation and its consequences. 5. Recombinant DNA technology and its biomedical application. Gene cloning, Plasmid and phage vectors, restriction endonuclease enzymes, restriction maps, gene library and their properties, recombinant selection and screening. 6. Polymerase Chain Reaction (PCR) technology: PCR methodology and various applications of PCR technology. 7. Database searching, sequence alignment, and basic sequence analysis 8. Chromosome and gene disorders

Course Credit: 3

1. Constituents of foods and significance 2. Deteriorative factors of foods and their control 3. Heat preservation and processing. Method of heat preservations and treatment. Canning methods. 4. Cold preservation and processing: Principle and methods of refrigerated storage, cold storage, and freezing 5. Dehydration and concentration: Principles and methods 6. Milk and Milk products, milk processing and preservation 7. Meat and poultry: Grading, inspection and aging pigments and color changes; curing, smoking, sausages, frank-fourter and freezing, egg composition, quality, storage and freezing 8. Sea-foods: Processing, preservation and spoilage. 9. Fats and Oils: Production and processing methods, fats and oils products (butter, hydrogenated products, margarine, shortening and frying oils, mayonnaise production and salad dressing) ;and quality control of fats and oils. 10. Cereals and products: Milling of wheat, rice and corn; principles of baking and major baking ingredients, functions of ingredients. 11. Vegetables and fruits: General properties. Harvesting and post-harvest. 12. Juices and Beverages: Manufacture and ingredients of fruits juices and non-alcoholic, alcoholic carbonated beverages. 13. Confectionery and chocolate product: types, ingredients and principles ofmanufacture. 14. Indigenous food preservation techniques in Bangladesh and their roles in public nutrition.

Course Credit: 2

Definition, etiology, classification, and management of nutritional disorders: 1. Protein-energy malnutrition 2. Vitamin A deficiency disorders 3. Iodine deficiency disorder 4. Nutritional Anaemia 5. Diarrhoeal diseases 6. Vitamin B-complex deficiencies 7. Vitamin D deficiencies 8. Other deficiencies – vitamin C & D, zinc, copper, selenium, calcium 9. Management of Severe Malnutrition 10. Obesity – cause, types, complications, and management 11. Malnutrition and Infection 12. Eating disorder (Anorexia nervosa, Bullaemia) Eating disorder (Anorexia nervosa, Bulimia): Common Characteristics, Diagnosis, health complications, nutrition therapy

Course Credit: 3

1. Introduction to nutritional assessment: Nutrition assessment systems; nutrition assessment methods; nutrition assessment indices and indicators 2. Anthropometric methods of Nutritional Status: Procedure, reference limits/cut-off points and public health significance of the following indices- length, weight, height, head circumference, body mass index, mid-arm circumference (1-5 years), skin-fold thickness; weight-for-age, height-for-age and weight-for-height; waist circumference; overall advantages and disadvantages of anthropometric methods. 3. Analyzing Anthropometric Data: analysis of height, weight and others. Calculation of indicators: Z scores and percentage of reference median values, percentile; presentation of results. Use of BMI as an index of nutritional status of adults: definition and meaning of BMI, classification and interpretation of BMI. 4. Biochemical Assessment of Nutritional Status: Procedure for determination of concentration of common nutrients (serum protein, e.g., albumin level; iron, folate, iodine, vit. B12, vit. A), their cut- off values and significances; procedure for the determination of blood lipids and sugar, their cut-off values and significance to determine chronic diseases; overall advantages and disadvantages of biochemical methods. 5. Clinical Assessment of Nutritional Status: Signs and symptoms used to determine the deficiency of particular nutrients, advantages, and disadvantages of clinical methods. Signs of protein-energy malnutrition (PEM), signs of micronutrient deficiencies 6. Dietary Intake: Dietary intake assessment methods: Quantitative, Qualitative: Quantitative Dietary Surveys - Inventory method, diary method, recall method, weighing method, duplicate sample method, food balance sheet; Qualitative Dietary Surveys - Dietary history of habitual intake pattern, food frequencies; limitations of different survey methods, translating dietary intakes into nutrients, use of food composition tables and their limitations, evaluation of the adequacy of dietary intakes; measurement errors in dietary assessment 7. Socio-economic and ecological assessment: Social determinants of health 8. Nutritional assessment of hospital patients: screening using a single index; multiparameter screening 9. Designing a nutritional status assessment survey program. Nutritional survey and surveillance: Purpose, meaning, and type; population, sampling; Sampling methods, sample size. Initial assessment, indicators of nutritional status, data Sources, institutional arrangements for data collection, data processing/analysis.

Course Credit: 2

1. Nature and scopes of applied nutrition and dietetics; the role of nutrition therapy in health care 2. Concept of requirements; recommended dietary allowances; Dietary guidelines 3. Protein and energy requirements of different age groups; energy intake and expenditure, gender variation in the intake, adaptation theory protein-energy interactions; linear growth retardation- causes and mechanism, chronic energy deficiency (CED) and its consequences. 4. Care and Nutrition: Caring Practices: Definitions, concepts, and importance of caring practices; Situation of caring practices in Bangladesh; Caring practices of different population groups and physiological outcomes; Constraints to caring practices; Measures to improve caring practices 5. Balance diet for different age groups. 6. Menu planning. Diet preparation for subjects of different age groups. 7. Diet for pregnancy and lactation. 8. Importance of breastfeeding, weaning food, supplementary food. 9. Principle, classification, purpose of diet therapy and importance. 10. Diet and diseases in Childhood: Nutrition therapy of malabsorption. Celiac disease, pneumonia, Rheumatic fever, Dysentery, Constipation, Cystic Fibrosis, galactosemia, PKU, and Congenital heart disease. 11. Gout and allergy 12. Sports nutrition: Nutritional requirements of exercise; weight management; diet before, during, and after training; Ergogenic aids

Course Credit: 3

1. Planning: Concepts of planning; Planning in mixed developing economies; Rationale for planning in developing economies. Basic planning models: Aggregate growth model, Input-output Model, 2. Economics of nutritional interventions: the costs of undernutrition; the costs of interventions to reduce undernutrition; concept of cost-benefit analyses, cost-effectiveness analysis, and sensitivity analysis; cost-effectiveness and benefit-cost of interventions to reduce undernutrition 3. Planning Process: Characteristics of the planning process; Limitations of planning models;Need for nutrition planning; Short term and long-term objectives; Strategies of nutrition planning; Sequences of nutrition planning; Sectoral/Multisectoral approach to nutrition planning 4. Needs Assessment: Basic principles of needs assessment, methods of obtaining data about the target population, issues in data collection. Data sources: Food balance sheet approach; Consumer expenditure/household expenditure survey; Food consumption survey; Demographic health survey; Advantages and limitations of the approaches 5. Nutrition Program Planning: Steps in nutrition program planning, Logic model, SMART Objectives, Monitoring and evaluation; SWOT Analysis 6. Growth monitoring; Interpretation of monitoring data; Advantages and limitations of growth monitoring. 7. Supplementary Feeding: Concepts; Advantages, disadvantages, costs and benefits of feeding programs; Nutritional impact of feeding programs; Measures to improve the nutritional impact of feeding programs 8. Maternal and child nutrition intervention: Framework for actions to achieve optimum fetal and child nutrition and development, nutrition-specific and nutrition-sensitive interventions and programmes, Burden of nutritional conditions; Cost of scaling up proven interventions; interventions and delivery strategies and platforms; Social, behavioral change communication (SBCC) strategy for improving nutrition 9. Approaches to combat malnutrition: Supplementation, Food fortification, Food-based approaches: Concepts, Potentials, advantages, costs, Government, and private sector involvement.Micronutrients and health development- Micronutrient malnutrition (Hidden hunger), health and social effects of micronutrient deficiencies. 10. Health determinants, measurements and trends: the determinants of health; key health indicators; measuring the burden of disease; Risk factors of health; Health system: Functions of the health system; Primary health care; the roles of the public, private and NGO sector; Key health sector issues; Universal health coverage; Water, sanitation and Hygiene (WASH) intervention 11. Designing an intervention on a selected nutritional issue.

Course Credit: 3

1. Nutrition education - Concepts and importance; Challenges of educating people about healthy eating; Scope of nutrition education; The roles and context of nutrition education 2. Determinants of Food Choices and Diet-related behavior-Biological and Personal issues; Social and environmental/economic issues 3. Nutrition Education: focus on behaviors, actions, and practices. Determinants of action and behavior; Influences of the behavior; Theory and intervention framework to guide the intervention; Dosage and duration 4. Increasing awareness and enhancing motivation: Translating theory into educational strategies-Health Belief model; Precaution Adoption Process Model; Theory of Planned Behavior; Social Cognitive Theory; Self-efficacy Theory; Stages of Change 5. Designing theory-based nutrition education: Identifying health issues and the intended audience; Identifying the behaviors and the practices that contribute to the health issues; Identifying the behavior and the action goal to be the focus of the program; Stepwise procedure 6. Effective communication: Learning styles, develop supporting visuals, using written materials, Social marketing, Use of technology a. Nutritional awareness building; Messages in Nutrition education; Audio and visual aids in nutrition education; Communication strategies in nutrition education. b. Dissemination of nutrition knowledge through group discussions; Importance of practical demonstrations and role-plays in nutrition education; Preparation and demonstration of nutrition education materials. c. Field-testing of nutrition education materials; Group exercise on the preparation of nutrition education materials d. Development of nutrition education schedule and curriculum; Pre - and post nutritional knowledge evaluation- importance, formulation, and scoring systems. e. Working with a diverse population:children, diverse cultural groups, low-literacy audience 7. Strategies to improve environmental and policy to support action or behavior: Organizational level; Community level; Policy and system changes activities 8. Counseling theory and technique: Communication; Interviewing; Counseling theories; initiating and maintaining dietary changes; Person center counseling, counseling for behavior modification, counseling through the lifespan 9. Case assignments on various aspects of nutrition education. Designing nutrition education intervention on the selected nutritional issue.

Course Credit: 3

1. Definition, scope of statistics and biostatistics, uses and importance of statistics and biostatistics, limitations of using statistics and biostatistics, population, sample, parameter, statistic, estimator and estimate 2. Data presentation-meaning of data, level of measurement, variable (discrete and continuous); summarizing and presenting data; Tabular, graphical, and diagrammatic representation of data 3. Descriptive Statistics: Measures of central tendency-Arithmetic mean, geometric mean, harmonic mean, median and mode. Measures of dispersion: - Range, mean deviation, variance coefficient of variation, standard deviation. Moments, skewness and kurtosis. 4. Probability distribution: - The normal, binomial and poison distribution, derivation, means and variances. Point estimation - The Mean & its Standard Error; The Central Limit Theorem; Confidence Intervals-The Mean of a sample, Binomial proportions 5. Hypothesis testing- General concepts,the basic idea of significance text- Simple significance tests based on the normal distribution, comparison with a known standard, comparison of means of two large samples. 6. The use of 't' tests for small samples, importance of small sample comparison of sample means with a standard, comparison of means of two small sample (unknown variances-assumed equal, not assumed equal) confidence limits. One-sample t-test, Paired & unpaired t-tests, Nonparametric analogs 7. Contingency Tables- Comparing binomial proportions, X2 -tests of goodness of fit and homogeneity introduction to general idea, testing the fit of a whole frequency distribution to data, tests of homogeneity, variance ratio test. 8. Correlation coefficients- Properties of ρ, Pearson’s correlation coefficient, Spearman’s ρ (rho), Kendall’s τ (tau), Type of Correlation- Bivariate Correlations, Partial Correlations, Distances 9. Introduction to Linear Regression-Purposes and assumption for using linear regression model, Least Squares Method, R2 - Variance explained 10. Analysis of variance: One-way ANOVA 11. Power, sample size, and effect size; Practical vs. statistical significance.

Course Credit: 2

1. Use of HPLC, GLC, and Atomic Absorption Spectrophotometer for nutrient analysis (demonstration). 2. Determination of serum protein concentration. 3. Determination of serum albumin concentration. 4. Determination of serum lipid profile. 5. Determination of carotene content by column chromatography. 6. Animal experimentation - care of animal and preparation of diet 7. Use of thin-layer chromatography (TLC) for nutrient separation. 8. Separation of amino acid by TLC. 9. Introduction to real-time PCR in a biological context

Course Credit: 2

A. Clinical Nutrition 1. Weighing and measuring children 2. Calculation of SD scores 3. Demonstration signs of PEM and vitamin deficiencies 4. Demonstration signs of anemia 5. Demonstration signs of IDD 6. Hospital visit (Children, Diabetic, Cardiovascular, icddr,b) 7. Slide detection B. Dietetics: Food Groups and Exchange List 1. Practical demonstration of different food groups (cost-wise) 2. Eye estimation of food weight and match by weighing in the balance 3. Calculation of nutritive values of foods 4. Effect of cooking on food weight and nutrient loss 5. Preparation of exchange list, conversion factor,etc.

Course Credit: 2

1. Carbohydrate crystallization, Gelling of foods,Dough formation, Food emulsion 2. Formulations and preparations of weaning food, pickles, jam and jelly. 3. Canning, and sausage preparation. 4. Fermentation of milk and other foods. 5. Sensory assessment of food quality 6. Preparation of technical and non-technical notes of a food product 7. Analysis of mineral content of foods by atomic absorption spectrophotometer (AAS) and traditional methods. 8. Analysis of fat-soluble vitamins in foods by HPLC 9. Analysis of fatty acids by GC 10. Determination of molecular mass by mass spectrometry 11. Visits to food industries

Course Credit: 2

1. Introduction 2. Means and variances: Basic calculation 3. Estimation: Standard errors and confidence limit. 4. Sample significance test 5. The use of 't' tests 6. X2 - tests of goodness-of-fit and homogeneity 7. Calculation of correlation coefficient, significance tests for correlation coefficients 8. Calculation of regression coefficient, standard errors & significant test 9. Simple experimental design and analysis of variance (ANOVA)

Course Credit: 2

Course Credit: 2

Viva Voce

Course Credit: 3

1. Introduction: Definition of Epidemiology, Health & disease, Levels of prevention, application of prevention and natural history, the scope of epidemiology 2. Descriptive epidemiology: Persons, Place and Time; Age, Sex, Ethnic group and color, Social class, Occupation, Marital Status, Other family variables; Scope of epidemiology 3. Sources of Data on community Health: The Census, Vital Statistics, Morbidity data, Linked health record. 4. Measures of Morbidity and Mortality: Need of rates, Incidence and prevalence rates, Crude rates, specific rates, adjusted rates. Major sources of errors in the measurement of the disease. Adjustment of rates, need for adjusting rates, direct adjustment of rates, indirect adjustment of rates. Selected Indices of Community Health: Cause-specific indices Infant and Neonatal mortality, Fetal and Prenatal mortality, Maternal Mortality, Life expectancy, Measurement of disability, other health- related information. 5. Epidemiologic Aspects of Infectious Disease: Host-parasite relations, Mechanism of transmission of infections, Type of epidemics (Common source vs. propagated); Aspects of person to person spread of disease, Investigation of an epidemic, Concept underlying control of infectious diseases, Current status of infectious diseases problem in Bangladesh 6. Epidemiologic Methods: Types of epidemiological studies-Observational studies, Experimental studies Ecological, Cross-sectional, cohort, case-control and Experimental studies (Single-blind, double-blind RCT), mixed designs; Design issues in epidemiological research 7. Bias, confounding, validity, and effect modification. Evaluating the role of confounders 8. Basic risk measurements: Relative risk, Attributable Risk and Odds ratio, Interpretation of measures of association 9. Association and Causation: Concept of causality and steps in the establishment of a causal relationship, Criteria for judging whether an association is causal 10. Evaluation of screening programs: Definition of screening, Criteria for Evaluation of screening tests- reproducibility and validity, sensitivity, specificity, predictive value. Principles underlying screening programs, Overview of current screening practices. 11. Nutritional epidemiology: Epidemiologic approaches to diet and disease, Correlation studies, Special exposure groups, Migrant studies, and secular trends. Multivariate relationship between diet and disease.

Course Credit: 3

1. Food irradiation and microwave heating: effect of radiation on foods; dose determining factors; safety and wholesomeness of irradiated foods; properties of microwaves; application of microwave in food processing. 2. Nutritional aspects of food processing: browning reactions; food recipe and retention factors. 3. Food packaging:Basic principles of food packaging; requirements and functions of containers 4. Unit operations in food industries: unit operation approach, principles and names of common unit operation 5. Baking and Confectionery Technology: Wheat Flour Milling: The milling process; products and by-products of flour milling industry. Tests for baking quality of wheat flour. Yeast-Leavened Products: Flour quality for bread making; Bread making: Standard formulation of bread, Manufacturing process of bread and associated machineries; Defects in breads and their prevention. Pasta and Noodles: Flour for pasta and noodles; Production processes and associated equipment’s. Breakfast cereals: Classification and manufacturing process. Confectionery Products: Types of confectionery products & manufacturing processes. 6. Beverages Technology: Introduction to soft drinks, Beverages and fermented products and their classification. Methods of preparation, processing, preservation, handling and storage of soft drinks and fermented products. Ingredients and manufacture of non-carbonated and carbonated soft drinks– sugar, flavorings, color, acids, water, carbon-di-oxide. Fruits and vegetable juices, pulps, squash, cordials, nectars, purees, sauces etc.Food fermentations: Introduction, definitions, additional benefits from fermentation, types of microbial changes in food; controlling fermentations in various foods 7. Dairy Technology: Milk composition, physical, chemical, and nutritional proportion of milk. Sources of contamination of milk and their control. Fresh and sour cream and related products, processing of butter, ice cream, cheese condensed milk and yoghourt. 8. Fish Processing: Introduction to fish processing. Postmortem changes in fish. Low-temperature preservation of fish and quality control. Fish curing: drying, dehydration, salting and smoking methods and quality aspect. Fish canning and quality of canned products. Modern approaches to fish processing, including vacuum packaging, irradiation in packaging etc. Packaging – function, selection, regulation etc. Planning and design of cold storage and fish processing plant. 9. Spices Technology: Classification of spices; chemical composition and flavoring components of spices; Manufacture of essential oils and oleoresins; Processing, preservation, quality control, packaging and storage of various spices and their products. 10. Extruded Food: Classification of extruder, Extruder design, Factors affecting extrusion performance, Merits and demerits of extrusion technology, and use of extruded food.

Course Credit: 3

1. Food borne illness: a. Diseases due to bacterial toxication and infection (clostridium botulinum. C. Perfingens, S. aureus, V. parahaemolyticus, E. coli, B. cereous, Salmonella and Shigella); b. Diseases due to non-bacterial sources (mycotoxin, viruses, rickettsia and parasites) and Diseases due to poisoneous plant, animals, chemicals, additives etc. 2. Update on etiological agents in food borne disease; trends in food borne illness 3. Maintenance of food hygiene and sanitation in the manufacture, processing and service of food (cleaning and sanitazation) Personal hygiene of the food handlers and production of safe food with special reference to the contamination of pathogenic microorganisms 4. Food Safety Management Systems (FSMS): Concept, elements and challenges of FSMS; Food hazards- biological, chemical and physical hazards; Food and personal hygiene; Hygienic design in food premises and food equipment; Food safety standards; Ethics in food safety management. History of food safety regulation internationally and in Bangladesh; the role of food regulation in the protection of the food buyer and seller; Official Controls in Bangladesh, their organization and operation nationally; Food Safety Authority 5. Food Safety Regulations and Enforcement: National legislation and enforcing agency; Safety of domestic, import and export foods; Roles of national, regional and international organizations/agencies; National and International policies on Food Safety and Quality; Global food safety initiatives (GFSI). Introduction to international food regulation- the WTO and the Codex Alimentarius. Codes of practice guidelines and standards applicable in Bangladesh; Control of food additives; labelling legislation; Nutrition & Health Claims legislation; Food Supplements Legislation. 6. Preventive Management of Food Production: Primary production – natural and GM crops, Good Agricultural Practice (GAP), Sanitary and Phytosanitary (SPS); Secondary production- Good Hygiene Practice (GHP), Good Manufacturing Practice (GMP), HACCP plan, Code of practice, Standard operating procedures, ISO 22000 and other guidelines for food safety and quality. Good Agricultural Practices (GAP) & Good Handling Practices (GHP); Principles of good manufacturing practices (GMP); Hazard analysis and critical control point (HACCP) 7. Microbiological Food Safety Analysis and Surveillance Systems: Food safety laboratory supports; Food safety analysis- safety assessment, management, and communication; Investigation of microbiological foodborne disease outbreaks and surveillance systems; Management of food safety incidence and emergency. 8. Development of Food Safety System: Prevention of microbiological food-borne Illness; Food risk management in retailing; Food safety management systems for food business operators; Survey on microbiological and chemical status of foods; Recent trends in food safety management systems 9. Food Safety Inspection: Traditional inspection systems; Categorization of risk foods; Risk-based food safety inspection systems; Food labeling and claims; Food safety alert; Traceability system; Assessment of food safety management systems

Course Credit: 3

1. Role of carbohydrate in nutrition. Its function, requirements, food sources, deficiency problems. Importance as the main source of energy. Role of carbohydrate in health and nutrition of special groups: sports nutrition, weight management, pregnant. Current development in carbohydrate research-fructose and chronic diseases 2. Fiber: Definitions of dietary fiber and functional Fiber; sources, Chemistry and characteristics of dietary and functional Fibers- selected properties and physiological and metabolic effects of fiber, classification, recommended fiber intakes, Roles of fiber in disease prevention and management— cardiovascular disease, Diabetes Mellitus, obesity and weight control, gastrointestinal Disorders 3. Protein quality-methods of determination, advantages, and disadvantages of the methods. Protein requirements, function, food sources, deficiency problems. Amino acid supplementation and complement of each other’s deficiencies. Essential amino acids. Limiting amino acids. Amino acid toxicity. New protein sources use to solve deficiency problems. 4. Sources of fats and oils. Requirements as a source of energy. Advantages and disadvantages of saturated and unsaturated fatty acids, essential fatty acids. Importance of dietary fat on serum lipids and lipoproteins. 5. Lipoprotein metabolism: Exogenous pathway, endogenous pathway, reverse cholesterol transport pathway, DRIs for lipids; Role of w-3 and w-6 fatty acids in health and nutrition; Current research in lipids—Omega-3fatty acids and cancer, dietary fat and weight management, fish consumption, fish oil, Omega-3 fatty acids, and cardiovascular disease, nut consumption and type 2 diabetes. 6. Protein biosynthesis and the genetic code, Recombinant DNA, and in vitro expression. Regulation of gene expression.

Course Credit: 2

1. Introduction to Public Health Nutrition (PHN): History, definitions of public health and nutrition; Core functions and essential public health services; principles of public health nutrition; The core functions of the PHN workforce; Competencies for PHN practice; Professionalism and PHN practice; The PHN practice cycle; A bi-cyclic framework for public health; 2. Assessment of dietary habits, dietary reference values; Assessment of nutritional status in public health nutrition settings 3. Assessment of physical activity. Global changes in diet and physical activity 4. Community Engagement Analysis; Problem analysis; Stakeholder analysis and engagement; Determinant analysis; Capacity analysis; Risk assessment and strategy prioritization; Managing implementation; Evaluation 5. Logic modeling: logic model, Types of logic model, Logic model elements, Logic modeling in PHN practice, Developing a logic model 6. Infant and young children feeding practices: Importance of IYCF, Nutritional needs, and IYCF recommendations; Current patterns of IYCF; Strategies and lessons learned in Bangladesh 7. Obesity: Determinants of obesity, current solutions strategies, an ecologic perspective on challenges and solutions, recommendations for policy research and practice 8. Vitamin D and Bone Health: Dietary recommendations, assessment of vitamin D status, osteoporosis, and public health. 9. Geographical Information System (GIS) and Public Health: Definition, function and application of GIS, Spatial data and databases, Mapping health and nutrition information, analyzing spatial clustering of health events, analyzing access to health services, applying GIS to nutrition surveys. 10. Designing and writing a public health nutrition intervention with the following sections: Content- Intervention summary statement; Community analysis, problem analysis, stakeholder analysis, determinant analysis, mandates for action, Existing capacity for action; project partners and governance; Goals and objectives; Intervention research; Strategy matrix; Evaluation plan; Activity planning; Budget; Risk management, Communication management(valorization); References.

Course Credit: 2

1. Definition of nutritional emergency; Its causes and implications 2. Disaster situation in Bangladesh; Historical perspectives 3. Models of early warning; Role of nutritional, health and socio-economic data on early warning; Framework for disaster relief- needs assessment and targeting intervention design 4. Disaster management in Bangladesh: concept and practice 5. Food Assistance:Emergency food aid; mechanisms, modalities, and planning rations; Management and practice of the different types of emergency feeding programs (general food distribution, mass feeding, therapeutic feeding, and special foods during an emergency, vulnerable group feeding). 6. Importance of nutritional relief. Field level difficulties- camp administration, transportation, food storage, etc. 7. Addressing macro - and micronutrient deficiencies in an emergency; direct nutrition interventions (DNIs) in Emergency; Assessment and surveillance of nutritional status in an emergency; SMART survey in Emergency; SENS survey 8. Conceptual timeline of nutrition in an emergency (pre- and post-crisis); Decision tree tool for Nutrition scale-up and response to emergencies; Stakeholder mapping exercise in emergency 9. Infant & Young child feeding in Emergencies;Water, Sanitation and Hygiene in Emergencies;Gender in nutrition and emergency; Community Management of Acute Malnutrition (CMAM) in emergency 10. Agriculture, food security, livelihoods, cash in an emergency 11. Monitoring and evaluation of nutritional emergencies; Nutrition Cluster Approach and Humanitarian Coordination; Responsibilities and Mandate of UN bodies and different GOs and NGOs in an emergency, especially on food relief

Course Credit: 3

1. The principle, classification, purpose of diet therapy and importance 2. Dietitian - Classification, involvement in different places. Role of the Dietitian in the Health Care System 3. The Nutrition Care Process: Steps of NCP—Nutrition assessment, nutrition diagnosis, nutrition intervention, nutrition monitoring, and evaluation 1. Documentation of the nutrition care process 2. Enteral and Parenteral Nutrition Support: Indication, access, equipment, nutritional substrates, monitoring, and evaluation; Estimating requirements in disease states; Malnutrition universal screening tool (MUST); Pre- and post-operative condition diet 3. Protein Energy Malnutrition (PEM):Marasmus: definition, causes, nutritional, biochemical (Creatinine height index), clinical and dietary assessment; Cachexia; MNT for Marasmus Kwashiorkor: definition; causes; nutritional, biochemical (nitrogen balance studies), clinical and dietary assessment; MNT for Kwashiorkor 4. Weight management: Nutrition therapy for overweight, obesity, and underweight. 5. Diabetes: Definition and types/categories; Signs, symptoms, & characteristics; Goals for DM management; Risk and causative factors, Diagnosis, Complications, Management of T2 Diabetes 6. Nutrition Therapy for Hypertension: DASH diet; Steps in behavior counseling (5As) 7. Peptic Ulcer Disease: Definition, epidemiology, etiology, clinical manifestation and diagnosis, MNT for peptic ulcer disease 8. Diet for an inborn error of metabolism.

Course Credit: 2

1. Introduction to nutritional software and applications 2. Overview of Statistical Package for Social Science (SPSS): Graphical user interface, types of files, basic command syntax 3. Enter and edit data, import and export data, Merge Files, variable and value labels, Data Cleaning 4. Data management: Data transformation—Recoding variables, Computing Variables, Count values within cases, Ranking. Data manipulation—Selecting cases, Splitting files, Weight cases, Aggregate 5. Data analysis: Choosing the Correct Test; Exploratory Analysis, Descriptive Statistics; Hypothesis testing—Independent sample t-test, paired t-test, one-sample t-test, Chi-squared test, Simple linear regression, ANOVA; Type 1 and 2 error, level of significance, power of test 6. Graphical representation of data (Excel) 7. Anthropometric and Socio-economic data handling 8. Dietary data analysis: Dietary data collection; entering dietary data, Estimation of nutrient intake from food (using syntax) 9. Practical nutritional data analysis using SPSS, Anthro, AnthroPlus, ENA for SMART, and other related software packages

Course Credit: 3

1. Concept of development: Meaning of economic development; Economic development and economic growth; measurements; Noneconomic factors. 2. Models of growth and development: Harrod Domar model, Rostow stages of growth model, Lewis two sector model, International dependence, and Free-market model; characteristics and limitations 3. Poverty: Define poverty. Briefly describe the poverty situation and trend in Bangladesh; Absolute versus relative poverty measurement, Measurement of poverty; indicator advantages and disadvantages; Measuring inequality (Gini coefficient); Composite indicators such as the Human Development Index; Poverty reduction strategies in Bangladesh 4. Population: Concepts and measurements of population growth; Theory of demographic transition; Malthusian theory of population trap; Microeconomic theory of fertility; Population problem in Bangladesh; Nutrition and population growth; Measures for population control 5. Urbanization: Concepts and measurements of urbanization; Urbanization in Bangladesh; Causes of urban migration; Urban nutrition problems and their characteristics; Measures for addressing urban nutrition.Urbanization and urban food security; Links between food security and migration; agricultural labor mobility; Food (in)security for refugees; Migration, conflict and food insecurity; Relevant case studies. 6. Food and nutrition policy: The process of policymaking; the legislative and regulatory process; the political process; Food and nutrition policy in Bangladesh, Components of food and nutrition policies, Agricultural policies and programs affecting nutrition; Concept of green revolution; Effects of green revolution on production and consumption of food and nutrition.Impact assessment of food policy; Relevant case studies. 7. Climate change and nutrition: Climate variability and climate change; Levels and time scales of climate variation and change; Climate change and Food Security; Direct and Indirect impact on food security; Conceptual framework; Natural hazards/disasters and its impact on food security; Global distribution of risks for agricultural production systems; Vulnerability and resilience in terms of food security; Climate Smart Agriculture; Conservation Agriculture; Relevant case studies. 8. Gender issues in nutrition: Gender inequality in nutrition,gender-sensitive programming for nutrition 9. Nutrition transitions:Stages of the nutrition transition;critical dimensions of nutrition transition, program and policy issues in modifying the adverse dynamics of nutrition transition,Indices to measure effectiveness of nutrition transition and capacity building. 10. Nutrition governance in Bangladesh; Sustainable development goals (SDGs), key challenges in evaluating nutrition-sensitive programs.

Course Credit: 2

1. Research, the purpose of research, types of research 2. Ethical research; Regulatory protections of human subjects in research 3. Research process, problem formulation; Formulating research objectives, hypothesis, and research questions; Definitions, operationalization, and indicators 4. Review of the literature 5. Research methods: Descriptive studies, Analytic studies. Pre-Experimental designs (One-shot case study, One group pretest-posttest, static group comparison); Experimental designs (Pretest, Posttest, Control group design, Posttest-only Control group design, Solomon Four-Group design); and Quasi- Experimental designs ( Non-equivalent control group design, Separate Sample Pre-test, Posttest design, Time series design) 6. Sampling methods and sample size 7. Data collection and design of the questionnaire 8. Surveys: Definition, objective, limitations, survey steps 9. Construction of a research proposal: Background, rationale, research question, objectives, methods, data analysis plan, management of research project, consent forms 10. Report writing: Abstract/summary, introduction, methodology, results/findings, discussion, conclusion and recommendations, references

Course Credit: 2

1. Different methods of calculation for diet preparation and menu planning 2. Diet preparation for different age groups by calculation 3. Diet preparation for the family of different sizes. 4. Diet preparation for the different physiological conditions-- obesity, underweight, diabetes, cardiovascular diseases, liver disease, kidney diseases. 5. Individual energy intake and expenditure by calculation 6. Diet Prescription

Course Credit: 2

1. Collection and separation of blood and estimation of hemoglobin 2. Estimation of ESR 3. Recording of blood pressure and its interpretation 4. Identification of metabolic syndrome (blood sugar, HbA1c, lipid profile, BUN, creatinine, total protein A/G ratio) 5. Determination of AST and ALT 6. Estimation of serum bilirubin and its interpretation 7. Determination of total count of WBC, differential count of WBC 8. Routine microscopic examination of stool and urine

Course Credit: 2

1. Dietary Assignment 2. Anthropometric Assignment 3. Socio-Economic Assignment

Course Credit: 2

Course Credit: 2

Course Credit: 2

Viva Voce