Human Nutrition

Paper Code: 
CND 201
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course shall enable the students

  • To understand  the basic principles of nutrition
  • To enable the students to apply knowledge of nutrition to daily life.
  • To impart in-depth knowledge of  nutrients and their interrelationships
9.00
Unit I: 

Body composition

  • Methods for Analyzing Body composition.
  • Growth and development
  • General aspects of physical and cellular growth,

 

9.00
Unit II: 

Energy                                                                                                          

Definitions, Units of energy, Components of Energy Expenditure,

BMR and Thermal effect of food

Measurement of energy expenditure: Direct and Indirect

Carbohydrates

Classification

Digestion, Absorption & metabolism – an overview

Dietary fibre – classification, food sources, health benefits

Resistant Starch, Fructo-oligosaccharides

9.00
Unit III: 

Proteins

 Review of Proteins and amino acids

Digestion, absorption & Metabolism– an overview

Evaluation of Quality of Proteins: Biological and Chemical methods

Amino Acid imbalances

Protein Deficiency and Toxicity: concerns of protein supplementation.

 

9.00
Unit IV: 

Lipids

Overview of lipids and fatty acids

Digestion, absorption & metabolism– an overview

EFA its importance

Lipoproteins: Types and importance

Trans-fats and their health effects

MCTs their nutritional importance

Consequences of deficiency and excess

Interrelationships between macronutrients

9.00
Unit V: 

An overview of deficiency and toxicity and factors influencing absorption of Vitamins

Fat soluble (A, D, E and K)

Water soluble vitamins (B-Complex and C)

Minerals

Macro-minerals (Ca, P, Na, K)

Micro-minerals (Iron, Zn)

Trace elements (Se, Cu)

Interrelationships between macronutrients and micronutrients

 

Essential Readings: 
  • Pike and Brown: Nutrition – An integrated approach – John Wiley and sons, New York
  • Robinson C.H., Lawler M.R. ‘Normal and Therapeutic Nutrition’. Macmillan Publishing Company. 17 Edition. 1986.
References: 
  1. Antia F.P. ‘Clinical Dietetics and Nutrition’. III Edition. Oxford University Press. Bombay, 1989.
  2. Modern Nutrition in Health and Disease. Shills, M.E.and Young V.R. Bombay K.M. Varghese Company (vi edition 1988)
  3. Passmore, P. and M.A. Eastwook. (1986). Human Nutrition and Dietetics ELBS, Churchill,Livingstone, 8 Edition
  4. Mahan, L.K. & Ecott-Stump, S. (2000). Krause’s Food, Nutrition and Diet Therapy,  W.B. Saunders Pvt. Ltd.
  5. Anderson, L., Dibble, M. and Mitchell, H. (1992) Nutrition in health and disease, 17th ed., J.B. Lippincott Co.
  6. Philadelphia
  7. Bamji, M., Rao, P. N. and Reddy, V. Textbook of Human Nutrition, Oxford: IBH Pub. Co.
  8. Davidson, S., Passmore, R., Brock, J and Truswell, A., (1975) Human nutrition and dietetics, 6th ed., ELBS
  9. Edinburgh.
  10. Guthrie, H. (1986) Introductory Nutrition, 6th ed., Times Mirror/Mosby College Publication.
  11. Robinson, C. and Lawler, M., (1982) Normal and therapeutic nutrition, 16th ed.,
    1. Macmillan

 

 

Academic Year: 
2019-2020
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