PROBLEMS IN HUMAN NUTRITION (THEORY)

Paper Code: 
CND 401
Credits: 
03
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

• evaluating and interpreting parameters of nutritional status assessment

Course Outcomes

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

• evaluating and interpreting parameters of nutritional status assessment

Course Outcomes

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

CND 401

 

 

 

 PROBLEMS IN HUMAN NUTRITION (THEORY)

The students will be able to –

 

C0 34: Examine various nutrition related problems in community and describe their preventive and therapeutic measures.

C0.35: Investigate various inborn errors of metabolism of proteins, fats and carbohydrates.

CO 36: Debate about Food safety and contamination.

CO 37: Design the nutritional management during emergencies and disasters.

CO38: Evaluate and interpret about the parameters of nutritional status assessment..

Approach in teaching:

Demonstrations, Laboratory exercises, Discussionsand interaction with chefs and cooks

 

Learning activities for the students:

Use of recipe books and related videos, Participation in cookery competitions, Product development.

 

Class test

Semester end examinations

Quiz

Assignments

 

 

 

9.00
Unit I: 
UNIT I
  1. Historical Background, prevalence, etiology, biochemical and clinical manifestations, preventive and therapeutic measures for the following nutritional problems.
  •  Protein Energy Malnutrition (PEM)
  • Rickets, Osteomalacia and Osteoporosis
  •  Fluorosis

 Unit II                                                                                                                     9Hrs

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

 

9.00
Unit II: 
UNIT II

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

  •  Protein Energy Malnutrition (PEM)
  • Rickets, Osteomalacia and Osteoporosis
  •  Fluorosis 
9.00
Unit III: 
UNIT III

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 IV: 
UNIT IV

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 – Mycotoxins:- Aflatoxicosis, Ergotism and  Deoxynivalenol Mycotoxicosis

 

9.00
Unit V: 
UNIT-V

Nutritional Management of Disasters and Emergencies

  • Disasters and Emergencies
    • Natural and Man Made disaster
    • Factors giving rise to emergency
  • Nutritional problems in Disasters and Emergencies
  • Nutritional relief and rehabilitation
  • Public nutritional approaches to tackle emergencies
    • Household food security
    • Food distribution strategy

 

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.
  1. Haddow, George D and Jane A. (2003): Introduction to 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.
  8. DeMaeyer, E.M. (1989) : Preventing and Controlling Iron Deficiency Anaemia through Primary Health Care, WHO.
  9. Sachdeva, H.P.S., Chaudhary, P. (Eds) (1994) : Nutrition in Children Developing
  10. Country Concerns, Dept. of Pediatrics, Maulana Azad Medical College, New Delhi.
  11. Shills, M.E.. Olson, J.A., Shike, N. and Ross, A.C. (Ed) (1999) : Modern Nutrition in Health & Disease, 9 Edition, Williams and Wilkins.
  12. Mahan, L.K. & Ecott-Stump, S. (2000) : Krause’s Food, Nutrition and Diet therapy, 10 Edition, W.B. Saunders Pvt. Ltd.
  1.  Publications of the International Life Science Institute.
  2. UNICEF’s State of the World’s Children.
  3. World Health Organizations Reports, Monographs and Technical Report Series.
  4.  McLaren, D.S. (1992) A Colour Atlas and Text of Diet-Related Disorders.
  5.  WHO, Growth charts

 

Academic Year: 
2021-2022
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