HUMAN NUTRITIONAL REQUIREMENT

Paper Code: 
HFN 224
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

Course Objectives:

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 (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

 

 

 

HFN  224

 

Human Nutritional Requirement

(Theory)

 

 

 

 

 

The students will be able to –

COFN 43: Develop skills required  in determining requirements of macro as well as micronutrients.

COFN44: Evaluate health implication resulting from imbalance of  various dietary components

COFN45: Compare National and International Recommended Dietary Allowances.

COFN46: Critically overview requirements and imbalances

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

 

 

 

 

9.00
  • Energy 
    • Basis of requirement, factors affecting total energy requirement and recommendation through life cycle.
    • Requirement techniques of measuring intake and expenditure.
  • Water
    • Properties and body distribution of water
    • Sweat  water and urinary water
    • Water Balance
    • Hyderation while Exercising
    • Dehydration and edema

 

 

9.00
Unit II: 
UNIT II
  • Carbohydrates           
    • Intake , Food Sources ,Monosaccharides and diasaccharides
    • Sugar and caloric sweeteners, Cereal Grains
  • Dietary Fibers
  • Fibers and Functional Fibers; Soluable and Insoluable Fibers; Types Characterstics
  • 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
  • Metal binding , Daily intake and recommendation

 

 

9.00
Unit III: 
UNIT III
  • Protein
    • Basis of requirement and recommendation through the life cycle
    • Methods of assessing protein quality.
    • Critical overview of amino acid requirement and imbalance.
  • Lipids
    • Food sources, Cis vs trans fatty acids Fat Substitutes in diet (non nuclear receptors), Health Implications and interpretation of lipoprotein cholesterol levels, Basis of requirement and recommendation through the life cycle.

 

9.00
Unit IV: 
UNIT IV
  • Vitamins
  • Requirement and recommendation through the life cycle   
  • 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.

 

 

9.00
Unit V: 
UNIT V
  • Minerals
  • Requirement and recommendation through the life cycle
  • Macro minerals: Calcium, Phosphorus, Magnesium, Sodium and Potassium.
  • Micro minerals: Iron, Copper, Iodine, Zinc, Fluoride, Manganese and Selenium.
  • Critical evaluation of national and International allowances ; Factors affecting nutrient Requirements.

 

Essential Readings: 
  • 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. 9th 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 York.

JOURNALS :

  • Nutrition Reviews
  • Journal of Nutrition
  • British Journal of Nutrition
  • International Journal of Vitamin and Nutrition Research
  • Nutrition Research

 

 

 

Academic Year: 
2021-2022
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