Human Nutrition (Theory)

Paper Code: 
CND 201
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course shall enable the students

  • To understand  the basic principles of nutrition
  • To enable the students to apply knowledge of nutrition to daily life.
  • To impart in-depth knowledge of  nutrients and their interrelationships

 

9.00
Unit I: 
Body composition
  1. Body composition
  • Methods for Analysing Body composition.
  • Growth and development
  • General aspects of physical and cellular growth,
  • Gerontology ageing process

 

9.00
Unit II: 
Energy & Carbohydrates
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 and metabolism– an overview
  • Dietary fibre; nutritional importance
  • Glycemic load and Glycemic Index
  • Resistant Starch, Fructo-oligosaccharides
9.00
Unit III: 
Proteins

Review of Proteins and amino acids

Digestion, absorption and metabolism of protein

Evaluation of Quality of Proteins: Biological and Chemical methods

Amino Acid imbalances

Protein Deficiency and Toxicity: concerns of protein supplementation.

 

9.00
Unit IV: 
Lipids

Overview of lipids and fatty acids

Digestion, absorption and metabolism of fat

EFA its importance

Lipoproteins: Types and importance

Trans-fats and their health effects

MCTs their nutritional importance

Consequences of deficiency and excess

Interrelationship between Macronutrients

Effects of over and under nutrition

 

9.00
Unit V: 
Vitamins and Minerals

An overview of deficiency and toxicity, effect of processing 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)

Inter-relationships between macro-nutrients and micro-nutrients

Essential Readings: 
  •  Pike and Brown: Nutrition – An integrated approach – John Wiley and sons, New York
  • Robinson C.H., Lawler M.R. ‘Normal and Therapeutic Nutrition’. Macmillan Publishing Company. 17 Edition. 1986.
References: 
  • Antia F.P. ‘Clinical Dietetics and Nutrition’. III Edition. Oxford University Press. Bombay, 1989.
  • Modern Nutrition in Health and Disease. Shills, M.E.and Young V.R. Bombay K.M. Varghese Company (vi edition 1988)
  • Passmore, P. and M.A. Eastwook. (1986). Human Nutrition and Dietetics ELBS, Churchill,Livingstone, 8 Edition
  • Mahan, L.K. & Ecott-Stump, S. (2000). Krause’s Food, Nutrition and Diet Therapy,  W.B. Saunders Pvt. Ltd.
  • Anderson, L., Dibble, M. and Mitchell, H. (1992) Nutrition in health and disease, 17th ed., J.B. Lippincott Co.
  • Philadelphia
  • Bamji, M., Rao, P. N. and Reddy, V. Textbook of Human Nutrition, Oxford: IBH Pub. Co.
  • Davidson, S., Passmore, R., Brock, J and Truswell, A., (1975) Human nutrition and dietetics, 6th ed., ELBS

           Edinburgh.

  • Guthrie, H. (1986) Introductory Nutrition, 6th ed., Times Mirror/Mosby College Publication.
  • Robinson, C. and Lawler, M., (1982) Normal and therapeutic nutrition, 16th ed.,

Macmillan

 

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