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This course shall enable the students-
· To make students aware of the nutrition related problems in the community and the resources to prevent or cure them
To evaluate and interpreting parameters of nutritional status assessment
CO23: Analyze and evaluate preventive and therapeutic measures for various macronutrient deficiency diseases,.
CO24: Formulate evidence-based preventive and therapeutic strategies for addressing prevalent micronutrient deficiency diseases,
CO25: Synthesize complex information related to the biochemical pathways, etiology, clinical manifestations, and management of various inborn errors of metabolism
CO26: Analyze the diverse sources and potential health effects of food contamination, including naturally occurring and anti-nutritional factors, non-nutritional components, chemical contamination, and fungal contamination,
CO27: Evaluate the principles and practices of food safety, including the importance of safe food, the application of Hazard Analysis and Critical Control Points (HACCP), and compliance with food laws and standards,.
CO28: Contribute effectively in course specific interaction
Nutritional Problems I
Prevalence, aetiology, biochemical and clinical manifestations, preventive and therapeutic measure for the following nutritional problems
Protein Energy Malnutrition (PEM), Rickets, Osteomalacia and Osteoporosis, Fluorosis
Nutritional Problems II
Prevalence,etiology, biochemical and clinical manifestations, preventive and therapeutic measure for the following nutritional problems.
Iron Deficiency Anemia (IDA), Iodine Deficiency Disorder (IDD), Vitamin A Deficiency (VAD
Inborn Errors of Metabolism
- Disorders of Amino Acid metabolism – Phenylketonuria, hypertyrosinemia, hypervalinemia, hyper histidinemia, hyperlysinemia, homocystinuria.
- Disorders of carbohydrate metabolism – Galactosemia, Pentosuria.
- Disorders of lipid metabolism – Hype rchylomicronemia, hypercholesterolemia – pure and mixed.
Food contamination
· Naturally occurring and anti nutritional factors causing Lathyrism, Epidemic dropsy.
· Non nutritional component of diet with potential health effects -polyphenols, oxalic acid, phytates, tannins, carcinogenic substances, lectins,saponins.
· Chemical contamination of food- heavy metal and pesticide residue.
Fungal contamination – Aflatoxic hepatitis, enterogotism and mycotoxicoses
Food Safety Food safety and importance of safe food, factors affecting food safety.
- HACCP
- Food laws and standards (BIS, FSSAI, CODEX, ALIMENTARIUS, AGMARK, ISO etc.)
Essential Readings:
- Bamji, M.S., Rao, P.N. and Reddy, V. (Eds) (1996) : Textbook of Human Nutrition, Oxford & IBH Publishing Co. Pvt. Ltd.
Suggested Readings:
1. McCollum, E.V. (1957) : History of Nutrition, Houghton Mifflin Co.
2. Waterlow, J.C. (1992) Protein Energy Malnutrition, Edward Arnold, A Division of Hodder & Stoughton.
3. Bauernfeind, J. Christopher (Ed.) (1986) : Vitamin and its Control, Academic Press.
5. Rajiv Gandhi National Drinking Water Mission. (1993) : Prevention and Control of Fluorosis Ministry of Rural Development.
7. Gopalan, C. (Ed) (1993) Recent Trends in Nutrition, Oxford University Press.
8. DeMaeyer, E.M. (1989) : Preventing and Controlling Iron Deficiency Anaemia through Primary Health Care, WHO.
9. Sachdeva, H.P.S., Chaudhary, P. (Eds) (1994) : Nutrition in Children Developing Country Concerns, Dept. of Pediatrics, Maulana Azad Medical College, New Delhi.
10. Shils, M.E.. Olson, J.A., Shike, N. and Ross, A.C. (Ed) (1999) : Modern Nutrition in Health & Disease, 9th Edition, Williams and Wilkins.
11. Mahan, L.K. & Ecott-Stump, S. (2000) : Krause’s Food, Nutrition and Diet Therapy, 10th Edition, W.B. Saunders Pvt. Ltd.
12. Publications of the International Life Science Institute.
13. UNICEF’s State of the World’s Children.
14. World Health Organizations Reports, Monographs and Technical Report Series.
15. McLaren, D.S. (1992) A Colour Atlas and Text of Diet-Related Disorders.
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