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Course Detail

Course Name Microbiology II
Course Code AHS 204
Program B. Sc. Clinical Nutrition, Dietetics, and Food Science
Semester 2
Credits 4.5
Campus Faridabad

Syllabus

Theory Total Hrs=54
  1. Immunity – 2Hrs

non-specific immunity, natural & acquired

  1. Immune response – 6Hrs

Antigen, Antibody, Antigen-antibody reaction, vaccines, types of vaccine and immunization schedule, principles and interpretation of common serological tests namely Widal, VDRL, ASLO, CRP, RF & ELISA. Rapid tests for HIV and HBsAg (excluding technical details).

  1. Hypersensitivity & allergy- 2 hr
  2. Immunoprophylaxis – 2 hr
  3. Tuberculosis – 2 hr
  4. Typhoid – 2 hr
  5. Virus infections – 7Hrs

General characteristics of viruses and classification- diseases caused-Replication of virus– Bacteriophage, Insights into important viruses that affect humans including retrovirus and oncogenic viruses. Laboratory diagnosis of viral infection- Brief appraisal of pathogenicity of viruses, Culture methods, Cytopathic effects, Inclusion bodies, Animal inoculation, Serological test (CFT, HAI, neutralization), prevention of following viruses, Herpes, Hepatitis, HIV, Rabies and Poliomyelitis

  1. HIV/AIDS – 2 hr
  2. Hepatitis viruses – 2 hr
  3. Medical Mycology – 4Hrs

Morphology,Classification ,diseases caused and lab diagnosis of following fungi. Candida, Cryptococcus, Dermatophytes, opportunistic fungi-1 hr

  1. Medical Parasitology – 5Hrs

Morphology, life cycle,Introduction to parasitic diseases- Protozoal infections-Amoebiasis, giardia , Balantidium – Plasmodium-leishmaniasis &TrypanosomiasisCryptosporidium , Trichomonas -Toxoplasma- Pneumocystis – cestodes & Trematodes- intestinal Nematodes – Tissue Nematodes,E. histolytica, tape worms.

  1. Malaria – 2 hr
  2. Urinary Tract Infections – 2 hr
  3. Respiratory Tract Infections – 2 hr
  4. Gastrointestinal Infections – 2 hr
  5. Sexually Transmitted Disease – 2 hr
  6. Infections of the nervous system – 2 hr
Practical Demonstrations Total Hrs=54

All the topics mentioned above

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