HUMAN NUTRITION REQUIREMENTS

Paper Code:

24CFSN703

Credits:

4

Contact Hours:

4.00

Max. Marks:

100.00

Objective:

This course will enable the students to –

Understand the basis of human nutrient requirements and recommendations through life cycle.
Understand the factors affecting protein quality and methods of evaluating and improving the same.

Course Outcomes:

Course

Course outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Course Code

Course title

24CFSN703

Human Nutrition

Requirements

(Theory)

CO91: Analyse the factors effecting total energy requirements also employ techniques for measuring energy intake and expenditure. Explain properties distribution and water balance in the body.

CO92: Identify sources and Requirements of Carbohydrate and Dietary fibre besides metabolic and health outcomes.

CO93: Evaluate Basis of protein requirement and recommended appropriate intake throughout lifecycle and assess the methods of protein quality. Examine the source of lipids in the diet and recommendation for lipid management.

CO94: Evaluate the dietary requirements and recommendations for vitamins across the life cycle and critically evaluate the impact of deficiency and toxicity on human health and disease.

CO95: Critically evaluate the dietary requirements and recommendations for minerals across the life cycle.

CO96:Contribute effectively incourse-specific interaction

Approach in teaching:

Interactive Lectures, Discussion, Power Point Presentations, Informative videos, group discussion

Learning activities for the students:

Self learning assignments, Effective questions, presentations, Field trips

Quiz, Poster Presentations,

Power Point Presentations, Individual and group projects,

Open Book Test, Semester End Examination, discussion, demonstration

12.00

Unit I:

Overview of Human Nutrition Requirements

Historical Perspective

General Principles, Definitions

Critical Evaluation of National and International Nutrient allowances.

Critical Evaluation of Energy Allowances

Factors effecting requirements, sensitive methods of assessment, biological role of nutrients,

requirements and recommendations through the life cycle of Energy

12.00

Unit II:

Critical Evaluation of Water, Carbohydrate and Fiber Allowances

Factors effecting requirements, sensitive methods of assessment, biological role of nutrients,

requirements and recommendations through the life cycle

Unit III:

Critical Evaluation of Protein and Lipid Allowances

Factors effecting requirements, sensitive methods of assessment, biological role of nutrients,

requirements and recommendations through the life cycle protein and Lipid

12.00

Unit IV:

Critical evaluation of Fat and Water Soluble Vitamin Allowances

Factors effecting requirements, sensitive methods of assessment, biological role of nutrients,

requirements and recommendations through the life cycle related to:

Fat soluble vitamins – A, D, E and K
Water-soluble vitamins - Ascorbic acid, Thiamine, Riboflavin, Niacin, Biotin, Pantothenic acid,Pyridoxin, Folic acid, Cyancobalamine and choline.

12.00

Unit V:

Critical evaluation of Macro and Micro mineral allowances

Factors effecting requirements, sensitive methods of assessment, biological role of nutrients,

requirements, and recommendations through the life cycle

Macro minerals: Calcium, Phosphorus, Magnesium, Sodium and Potassium.
Micro minerals: Iron, Copper, Iodine, Zinc, Fluoride, Manganese and Selenium.

Essential Readings:

Cameron N. (2002). Human Growth and Development. USA: Academic Press, Elsevier Science.
FAO/WHO/UNU (2004). Human Energy Requirements. Report of a Joint Expert Consultation.

Gibson R S. (2005). Principles of Nutritional Assessment. 2nd ed. Oxford University Press.

ICMR (2010). Nutrient Requirements and SUGGESTED Dietary Allowances for Indians and its revised documents. New Delhi. ICMR
Pike and Brown: Nutrition-An Integrated approach-John Wiley and sons, New York
Denis M Medeiros and Robert E.C.Wildman.(2012) : Advanced Human Nutrition. Jones &Bartlett Learning. Third Edition
Jim Mann and A. Stewart Truswell.(2012): essentials of Human Nutyrition. Oxford University Press. Fourth Edition.

References:

Shills, M.E. Olson, J. ; Shike, M. and Roos, C. (2006) : Modern Nutrition in Health and Disease. 9 th edition. Williams and Williams. A Beverly Co. London.
Bodwell, C.E. and Erdman, J.W. (1988) Nutrient Interactions. Marcel Dekker Inc. New York.
Indian Council of Medical Research. Recommended Dietary Intakes for Indians – Latest Recommendations.

Indian Council of Medical Research. Nutritive Value of Indian Foods – Latest Publication.
Davidson, Passmore and Eastwood: Human Nutrition and Dietetics- FLBS
Bamji, M.S., Rao, N.P. and Reddy, V. (2010) : Textbook of Human Nutrition, Oxford & IBH Publishing Co. Pvt. Ltd., New Delhi
Robinson, C.H. and Lawler, M.R. (2001). Normal and Therapeutic Nutrition. Macmillan, New

Academic Year: