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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:
