TNPSC Assistant Director & CDPO Syllabus – Download

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TNPSC Assistant Director & CDPO Syllabus – Download

தமிழ்நாடு பொது பணியாளர் தேர்வாணையம் (TNPSC) ஆனது Assistant Director & Child Development Project Officer (Women Candidates Only) தேர்விற்கான  அறிவிப்பு வெளியிட்டுள்ளது. தகுதியான விண்ணப்பதாரர்கள் 13.08.2019 முதல் 11.09.2019 வரை விண்ணப்பிக்கலாம்.

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தேர்வு செய்யும் முறை: விண்ணப்பதாரர்கள் எழுத்து தேர்வு மற்றும் நேர்காணல்  மூலம்  தேர்ந்தெடுக்கப்படுவார்கள்.

TNPSC Assistant Director & CDPO Exam Pattern:

TNPSC Assistant Director & CDPO Syllabus:

UNIT-I: FOOD SCIENCE AND TECHNOLOGY:

Composition, nutritive value , changes during cooking of various foods – cereals, legumes, vegetables, fruits, milk and milk products, flesh foodsegg, fish and meat, fats and oils and sugars. Importance of fermented foods, use of enzymes in food industry, genetically modified foods and organic foods.

UNIT- II: HUMAN NUTRITION:

 Energy- Unit, Determination of Total energy requirements, Energy balance. Carbohydrate, Fat and Protein in Human Nutrition- Sources, Classification, Functions, digestion, absorption, utilization and metabolism. Significance of dietary fiber, glycemic index, protein quality. Health effects of saturated and unsaturated fatty acids. Vitamins and Minerals in Human Nutrition- Sources, functions and deficiencies and excess of Fat soluble vitamins, Water soluble vitamins, Macro minerals, Microminerals and Trace elements. Significance of antioxidants in human nutrition.

UNIT – III: NORMAL AND THERAPEUTIC NUTRITION:

Physiological changes affecting nutrient needs during pregnancy, lactation, infancy upto old age. Recommended Dietary allowances and meal planning. Nutritional concerns in pregnancy, infancy, early childhood, school going children, adolescents, adults and old age Therapeutic Nutrition- Etiology, symptoms, clinical features and dietary modifications for Fevers, Obesity, Gastrointestinal diseases, Diabetes Mellitus, Renal diseases, Cardiovascular diseases, Cancer and Inborn errors of metabolism.

UNIT- IV: FOOD MICROBIOLOGY AND FOOD SAFETY:

Contamination and spoilage of plant and animal foods, food borne infection and intoxication. Safe handling of food. Methods of Food Preservation. Food Adulteration-nature of adulterants, method of evaluation of adulterants. Food safety- quality analysis, application of HACCP in food safety. Role of national and international agencies in food safety.

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