This course will enable students to:
· Understand and know various aspects of food in terms of its composition.
· Have an insight of the factors affecting meal management
Food as source of nutrition, definition of nutrition, nutrients, adequate nutrition, optimum nutrition, good nutrition, malnutrition.
3.EnergyMetabolism
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
4. Requirement, physiological functions, sources deficiencies, excess of macronutrients:
a. Carbohydrates
b. Proteins
c. Fats
5. 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
6. Role of fiber in health and nutrition
7. Requirement, physiological functions, sources deficiencies, excess of micronutrients:
a. Vitamins – fat soluble and water soluble vitamins
b. Minerals – Iron, calcium, phosphorus, zinc
8. Water and Electrolyte Balance:
a. Properties of water,
b. Daily allowances
c. Significance of water in health.
d. Water and electrolyte Balance
9.Meal Management