HUMAN NUTRITION (THEORY)

Paper Code: 
CND 201
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 
This course will enable the students to –
1. Understand the basic principles of nutrition.
2. Enable the students to apply knowledge of nutrition to daily life.
3. Impart in-depth knowledge of nutrients and their interrelationships.

Course  Outcomes

Learning and teaching strategies

Assessment

Strategies

  
 

On completion of this course, the student will be able to:

 

 

CO11: Execute the knowledge of biochemical monitors used to assess the nutritional status of different nutrients.

CO12: Outline the concept of growth and development

CO13: Relate the role of carbohydrates, lipids and proteins to human nutrition

CO14: Develop the concept of energy requirement and expenditure  by human body during rest and physical activity

CO15: Relate the diseases and symptoms to deficiency or excess of major and minor nutrients

CO16: Compare the effect of various processing methods on nutritional composition

Approach in teaching:

Interactive Lectures, Discussion, assignments

 

Learning activities for the students:

Self learning assignments, Seminar presentation

Class test, CA test, Semester end examinations, Quiz, Assignments, Presentation,

  

 

9.00
Unit I: 
UNIT I
Body composition
• Methods for Analyzing Body composition.
• Growth and development 
• General aspects of physical and cellular growth, 
 
9.00
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, Absorption & metabolism – an overview
Dietary fibre – classification, food sources, health benefits
Resistant Starch, Fructo-oligosaccharides
 
9.00
Unit III: 
UNIT III
Proteins
Review of Proteins and amino acids
Digestion, absorption & Metabolism– an overview 
Evaluation of Quality of Proteins: Biological and Chemical methods
Amino Acid imbalances
Protein Deficiency and Toxicity: concerns of protein supplementation.
 
9.00
Unit IV: 
UNIT IV
Lipids
Overview of lipids and fatty acids
Digestion, absorption & metabolism– an overview
EFA its importance 
Lipoproteins: Types and importance
Trans-fats and their health effects
MCTs their nutritional importance
Consequences of deficiency and excess
Interrelationships between macronutrients
 
9.00
Unit V: 
UNIT-V
An overview of deficiency and toxicity 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)
Interrelationships between macronutrients and micronutrients
 
Essential Readings: 
• Pike, R.L. and Brown, M.L.(1984). Nutrition – An integrated approach. IIIrd Edition. Published by John Wiley and sons, New York 
• Chadha, R. and Mathur, P. (2015). Nutrition – A life cycle Approach. Published by Orient Blackswan Pvt. Ltd., Hyderabad
• Mudambi, S. R. and Rajagopal, M.V. (2007). Fundamentals of Foods, Nutrition and Diet Therapy.5th Edition. New Age International Publisher, New Delhi. 
• Sharma, S. (2006). Human Nutrition and Meal Planning. Published by Jnanada Prakashan (P & D), New Delhi.
SUGGESTED READINGS: 
1. Robinson C.H., Lawler M.R. ‘Normal and Therapeutic Nutrition’. Macmillan Publishing Company. 17 Edition. 1986. 
2. Bamji, M., Rao, P. N. and Reddy, V. Textbook of Human Nutrition, Oxford: IBH Pub. Co.
3. Swaminathan, M. (2014). Fundamentals of Foods and Nutrition. Published by Bappco.
4. Joshi, S. A. (2017). Nutrition and Dietetics. 5th Edition. Published by McGraw Hill Education Pvt. Ltd. New Delhi. 
 
References: 
e- RESOURCES
JOURNALS
3. The Indian Journal of Nutrition and Dietetics
4. International Journal of Food and Nutritional Sciences
 
Academic Year: 
2022-2023
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