BASIC NUTRITION (THEORY)

Paper Code: 
25DND183
Credits: 
02
Contact Hours: 
30.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

1.     Understand the definition and concepts of nutrition.

2.     Understand the role of macro and micronutrients in human nutrition

Course Outcomes: 

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Course Code

Course Title

25DND

183

 

 Basic Nutrition

(Theory)

CO11: Examine the concept of RDAs, dietary guidelines for adequate health, BMR and the process of energy balance

CO12: Classify carbohydrates and lipids and evaluate clinical manifestations related to their deficiencies/excesses and select appropriate dietary sources 

CO13: Classify proteins, and evaluate clinical manifestations related to their deficiency and select appropriate dietary sources based on protein quality and examine the role of water

CO14: Classify micronutrients and evaluate clinical manifestations related to their deficiencies/excesses and select appropriate dietary sources 

CO15: Characterize the metabolism of carbohydrates, fats and proteins in the human body

CO16: Contribute effectively in course-specific interaction

 

Approach in teaching: Interactive Lectures, Discussion, Tutorial, Reading assignments, Demonstration, Team teaching, PowerPoint presentations.

 

Learning activities for the students: Self-learning assignments, Effective questions, Seminar presentation, Posters and Charts preparation.

Class test, Semester end examinations, Quiz, Assignments, Presentation, Individual

 

6.00
Unit I: 
• Introduction to basic nutrition –

·   Interrelationship between Food, Nutrition and Health, RDAs, Dietary guidelines.

·   Energy-Units, Energy expenditure, requirement, BMR- factors, energy balance

6.00
Unit II: 
• Composition, Classification, Functions, dietary sources and clinical manifestations of deficiency/ excess of the following nutrients/non nutrient

Ø  Carbohydrates and Fiber

Ø  Lipids 

6.00
Unit III: 
• Composition, Classification, Functions, dietary sources and clinical manifestations of deficiency/ excess of the following nutrients/non nutrient

Ø  Proteins, protein quality

Ø  Water

6.00
Unit IV: 
• Functions, dietary sources and clinical manifestations of deficiency/ excess of the following nutrients

Ø  Fat soluble vitamins A, D, E and K

Ø  Water soluble vitamins – thiamin, riboflavin, niacin, pyridoxine, folate, vitamin B12 and vitamin C

Ø  Minerals – calcium, iron, zinc and iodine

6.00
Unit V: 
· Metabolism of carbohydrates, fats and proteins

 

Ø  Glycolysis, TCA

Ø  Beta Oxidation of fats

Ø  Transamination, Deamination, and decarboxylation of amino acids

Essential Readings: 

1.     Roday, S. 2012. Food Science and Nutrition. Oxford University Press.

2.     Chadha, R. and Mathur, P. (2015). Nutrition – A Life Cycle Approach.  Orient Blackswan Pvt. Ltd., Hyderabad

References: 

1.     Bamji M, Krisnaswamy K (2023), Textbook of Human Nutrition. Oxford & Ibh Publishing Co. Pvt Ltd. Third addition.

2.      Srilakshmi B (2023) Nutrition Science 8e. New Age International Publishers. Bangalore 

Academic Year: 
2025-2026
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