HUMAN NUTRITION AND MEAL MANAGEMENT

1. Introduction to nutrition –

Food as source of nutrition, definition of nutrition, nutrients, adequate nutrition, optimum nutrition, good nutrition, malnutrition.

2. Definition and concept of the followings:
   
   1. Balanced diet
   2. RDI and RDA

Energy Metabolism                                                                                         10 Hrs                                         
a.    Units of energy
b.    Measurement of energy expenditure by direct and indirect calorimetry
c.    Basal metabolic rate (BMR), respiratory quotient (RQ), specific dynamic action (SDA)
d.    Factors affecting BMR
e.    Prerequisites of measuring BMR and RMR
f.    Regulation of energy balance    

Requirement, physiological functions, sources deficiencies, excess of macronutrients:

1. Carbohydrates
2. Proteins
3. Fats

    2. Basic concept and definitions of quality assessment methods of protein (Briefly)                     

              a. BV

            b. PER

            c. NPR                                    

            d. NDP, NDP cal%

      e. Amino acid score

3.  Role of fiber in health and nutrition

Requirement, physiological functions, sources deficiencies, excess of micronutrients:

a. Vitamins – fat soluble and water soluble vitamins

b. Minerals – Iron, calcium, phosphorus, zinc 

2.  Water and Electrolyte Balance:                                                               

1. Properties of water,
2. Daily allowances
3. Significance of water in health.
4. Water and electrolyte Balance

.  Meal  Management

1. Importance & Goals of Meal planning
2. Factors affecting Meal planning:  Nutritional, socio-cultural, religious, geographic, economic, availability of time & material resources, use of convenience foods in Meal planning
3. Factors influencing food intake:  Physiologic factors – Hunger, appetite, hedonic factors; Environmental & Behavioral factors – cultural, economical, social, religious, age and sex, emotional factors