Develop an understanding of the principles of biochemistry
To get an insight into the chemistry of major nutrients and physiologically important compounds
To understand the biochemical process and systems as applicable to human nutrition
To apply the knowledge in human nutrition and dietetics
12.00
Unit I:
Carbohydrates –
Definitions, classification, structure, Physical and chemical properties of:
Monosaccharide’s -- glucose, fructose, galactose,
Disaccharides – maltose, lactose, sucrose
Polysaccharides – dextrin, starch, glycogen
12.00
Unit II:
Proteins –
Definition, classification, structure of amino acids
Essential and non-essential amino acids
Definition, classification, elementary knowledge of structure of proteins
Enzymes – Definition, classification, mechanism of enzyme action, specificity of enzymes and factors affecting enzyme activity.
12.00
Unit III:
Lipids –
Definitions and classification of lipids
Types and properties of fatty acids
Composition and properties of fats (hydrogenation, halogenation, iodine no., hydrolysis, saponification number, acid number and rancidity
Significance of acid value, iodine value and saponification value
12.00
Unit IV:
Minerals & Vitamins
Minerals –Biochemical role of Calcium, Phosphorus, Iron, Iodine, Fluoride, Zinc and Selenium
Vitamins – Biochemical role of fat – soluble vitamins – A, D, E, K and water soluble vitamins – B-complex (B1, B2, niacin, pyridoxine, folic acid, B12) and C.
12.00
Unit V:
Intermediary metabolism – Carbohydrates
Intermediary metabolism – Carbohydrates – Glycolysis, TCA cycle, glycogenesis, glycogenolysis, gluconeogenesis, energetics of Glycolysis and TCA cycle.
Lipids – Beta oxidation of fatty acids and its energetics
Proteins – General reactions of Amino acid metabolism: deamination, transamination, decarboxylation and urea cycle.