PROBLEMS IN HUMAN NUTRITION (THEORY

Paper Code: 
CND 401
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course shall enable the students 

• to become  aware of the nutrition related problems in the community and the

   resources to prevent or cure them

• in evaluating and interpreting parameters of nutritional status assessment

 

11.00
Unit I: 
UNIT I
  1. Historical Background, prevalence, etiology, biochemical and clinical manifestations, preventive and therapeutic measure for the following nutritional problems.
  •  Protein Energy Malnutrition (PEM)
  • Rickets, Osteomalacia and Osteoporosis
  •  Fluorosis

 

7.00
Unit II: 
UNIT II

Historical Background, prevalence, etiology, biochemical and clinical manifestations, preventive and therapeutic measure for the following nutritional problems.

            • Iron Deficiency Anemia (IDA)

            •Iodine Deficiency Disorder (IDD)

            •Vitamin A Deficiency (VAD)

 

 

9.00
Unit III: 
UNIT III

Historical Background, prevalence, etiology, biochemical and clinical manifestations, preventive and therapeutic measure for the following nutritional problems.

·         Obesity and Overweight

·         Diabetes Mellitus

·         CHD

                              Cancer

9.00
Unit IV: 
UNIT IV

 Inborn errors of metabolism

            •Disorders of Amino Acid metabolism – Phenylketonuria,

            hypertyrosinemia, hypervalinemia, hyperhistidinemia, hyperlysinemia, homocystinuria.

            • Disorders of carbohydrate metabolism – Galactosemia, Pentosuria.

            • Disorders of lipid metabolism – Hyperchylomicronemia, hypercholesterolemia  pure and mixed.

 

9.00
Unit V: 
UNIT-V

Food safety and contamination

            •Naturally occurring and anti nutritional factors causing Lathyrism, Epidemic dropsy.

            •Chemical contamination of food- heavy metal and pesticide residue.

            •Fungal contamination – Aflatoxic hepatitis, enterogotism and mycotoxicoses.

Nutritional Management of Disasters and Emergencies

·         Kinds of Disasters and Emergencies (Natural and Man Made)

·         Nutritional problems in Disasters and Emergencies

·         Nutritional relief and rehabilitation

·         Public nutritional approaches to tackle emergencies

 

 

 

 

Essential Readings: 

 

1.      Bamji, M.S., Rao, P.N. and Reddy, (1996) : Textbook of Human Nutrition, Oxford & IBH        Publishing Co. Pvt. Ltd.

2.      Jelliffe. D.B. 1966. The Assessment of the Nutritional Status of the Community.

WHO,  Geneva.

3.      Haddow, George D and Jane A. (2003):Introduction tom Emergency Management. Amsterdam.

References: 

1.      McCollum, E.V. (1957) : History of Nutrition, Houghton Mifflin Co.

2.      Waterlow, J.C. (1992) Protein Energy Malnutrition, Edward Arnold, A Division of Hodder & Stoughton.

3.      Bauernfeind, J. Christopher (Ed.) (1986) : Vitamin and its Control, Academic Press.

4.      WHO (1970) : Fluorides and Human Health.

5.      Rajiv Gandhi National Drinking Water Mission. (1993) : Prevention and Control of Fluorosis Ministry of Rural Development.

6.      Beaton, G.H. and Bengoa, J.M. (Eds) (1976) : Nutrition in Preventive Medicine, WHO.

7.      Gopalan, C. (Ed) (1993) Recent Trends in Nutrition, Oxford University Press.

DeMaeyer, E.M. (1989) : Preventing and Controlling Iron Deficiency Anaemia through Primary Health Care, WHO. 

Academic Year: 
2014-2015
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