This course will enable the students to –
Course |
Course outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Course Code |
Course title |
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24DHFN 713
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Human Nutrition (Theory) |
CO213: 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. CO214: Identify sources and Requirements of Carbohydrate and Dietary fibre besides metabolic and health outcomes. CO215: 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. CO216: 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. CO217:Critically evaluate the dietary requirements and recommendations for minerals across the life cycle. CO218: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
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Quiz, Poster Presentations, Power Point Presentations, Individual and group projects, Open Book Test, Semester End Examination, discussion, demonstration
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● Intake , Food Sources ,Monosaccharides and disaccharides
● Sugar and caloric sweeteners, Cereal Grains
● Dietary Fibers
● Fibers and Functional Fibers; Soluble and Insoluble Fibers; Types Characteristics
● Health Benefits of fiber and structural carbohydrates
● Gastrointestinal fermentation and health, Satiety and reduced glycemic effect
● Cholesterol binding and reduction of lipids, Fecal bulking, constipation and diverticulosis
● Requirement and recommendation through the life cycle
● Fat soluble vitamins – A, D, E and K