Advanced Human Nutrition (Theory)

Paper Code: 
HFN 124
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to -

  • Understand the body composition and patterns of growth and its relationships with nourishment levels.
  • Get acquainted with nutritional requirements in special conditions.
  • Understand interrelationship of nutrients.
  • Evaluate and interpret parameters of nutritional status assessment.
     
9.00
Unit I: 

Body  weight and Body Composition                                                                                                            Body Weight and Health  : Body Mass Index

Body Composition

  • Elements and molecules
  • Fat Mass and Fat Free Mass
  • Body Water and Minerals

Assessment of Body Composition

  • Body Densitometry
  • Plethysmography
  • Dual Energy X Ray Absorptionmetry
  • Skinfold Assessment
  • Bioelectrical Impedance Analysis

Regulation of Energy Intake, Storage and Expenditure (insulin, ghrelin, cholecystokinin, leptin, neuropeptide and Galanin)

Obesity

  • Financial Impact
  • History
  • Distribution of Fat Mass
  • Adipocyte Regulation In Energy Balance
  • Adipocyte Hypertrophy versus Hyperplasia
  • Genetic Influence and  Related Disorders

 

9.00
Unit II: 

Nutrition Exercise and Athletic Performance

  • Muscle and Exercise Basics (Muscle and Neuromuscular Junction, Muscle action potential, Sarcomeres and contraction , muscle fiber type, muscle adaption to strength training and endurance exercise muscle fiber type and endurance adaption)
  • Hormonal Adaption to Acute and Chronic Exercise (Catecholamines, Insulin and Glucagon, Cortisol, Growth Hormone and ACTH

Caffeine and Atheletic Performance

Muscle Carbohydrate Utilization

Maintaining Blood Glucose levels (During Exercise, cori cycle and alanine cycle)

Carbohydrate, Fat and Protein metabolism Before, during and after exercise

9.00
Unit III: 

3. Assessment of Nutritional Status using various methods

  • Clinical examination for signs and symptoms of nutritional deficiencies and excesses.
  • Biochemical estimation.
  • Anthropometry.

Dietary survey

9.00
Unit IV: 

 

Nutraceuticals and Functional Foods

  • Food Sources, Mechanism of Action Health Claims

Organization of Nutraceuticals by molecular Structure

  • Isoprenoid derivatives
  • Olive oil as a functional food
  • Phenolic compounds
  • Carbohydrate and carbohydrate derivatives
  • Fatty acids and structural lipids
  • Amino acid and amino acid derivatives
  • probiotics

                                                                                                                         

 Nutritional management in special conditions

  • Emergencies such as draught, famine etc
  • Astronautics

High altitudes

 

9.00
Unit V: 

5. Nutritional interrelationships

  • Concept of nutritional relationship – proteins – energy, carbohydrates – fat, naicin – typtophane , pyridoxine relationships.
  • Effect of carbohydrates, fats and protein on vitamin requirements
  • Nutrient adaptation to low intake of energy, protein, vitamin A, calcium and iron.

6. Non nutritive food components with potentials health effects –   
  polyphenols, tannins,  phytate, phytoestrogens, carcinogenic compounds,     
  lectins and saponins.

 

Academic Year: 
2018-2019
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