HUMAN NUTRITION REQYUREMENTS

Paper Code: 
24CCND703
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

1.     Understand the basis of human nutrient requirements and recommendations through life cycle.

2. 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

24CCND703

 

Human Nutrition Requirements

(Theory)

CO91: Analyse the factors

effecting total energy requirements also employ

techniques for measuring energy intake and expenditure.

CO92: Identify sources and Requirements of water, 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

 

12.00
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
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: 
2024-2025
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