HUMAN NUTRITION

Paper Code: 
CND 201
Credits: 
03
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
7.00
Unit I: 
UNIT I
1. Body composition
Methods for Analysing Body composition.
sGrowth and development 
General aspects of physical and cellular growth, 
Gerontology ageing process 
 
 
 
 
 
 
 
11.00
Unit II: 
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 and Absorption – an overview
Dietary fibre; nutritional importance
Glycemic load and Glycemic Index
Resistant Starch, Fructo-oligosaccharides
 
10.00
Unit III: 
UNIT III
 
Proteins
 Review of Proteins and amino acids
Evaluation of Quality of Proteins: Biological and Chemical methods
Amino Acid imbalances
Protein Deficiency and Toxicity: concerns of protein supplementation.
 
10.00
Unit IV: 
UNIT IV
 
 
Lipids
Overview of lipids and fatty acids
EFA its importance 
Lipoproteins: Types and importance
Trans-fats and their health effects
MCTs their nutritional importance
Consequences of deficiency and excess
Interrelationship between Macronutrients
Effects of over and under nutrition
7.00
Unit V: 
UNIT-V

 

An overview of deficiency and toxicity,effect of processing 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)
 
Inter-relationships between macro-nutrients and micro-nutrients
 
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: 
Antia F.P. ‘Clinical Dietetics and Nutrition’. III Edition. Oxford University Press. Bombay, 1989.
Modern Nutrition in Health and Disease. Shills, M.E.and Young V.R. Bombay K.M. Varghese Company (vi edition 1988) 
Passmore, P. and M.A. Eastwook. (1986). Human Nutrition and Dietetics ELBS, Churchill,Livingstone, 8 Edition 
Mahan, L.K. & Ecott-Stump, S. (2000). Krause’s Food, Nutrition and Diet Therapy,  W.B. Saunders Pvt. Ltd.
Anderson, L., Dibble, M. and Mitchell, H. (1992) Nutrition in health and disease, 17th ed., J.B. Lippincott Co.
Philadelphia
Bamji, M., Rao, P. N. and Reddy, V. Textbook of Human Nutrition, Oxford: IBH Pub. Co.
Davidson, S., Passmore, R., Brock, J and Truswell, A., (1975) Human nutrition and dietetics, 6th ed., ELBS
           Edinburgh.
Guthrie, H. (1986) Introductory Nutrition, 6th ed., Times Mirror/Mosby College Publication.
Robinson, C. and Lawler, M., (1982) Normal and therapeutic nutrition, 16th ed., Macmillan
Academic Year: