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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
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Course Outcomes |
Learning and teaching strategies |
Assessment Strategies |
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On completion of this course, the student 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
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9.00
Unit I:
UNIT I
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
• Iron Deficiency Anemia (IDA)
• Iodine Deficiency Disorder (IDD)
• Vitamin A Deficiency (VAD)
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. Wardlaw GM, Hampl JS. Perspectives in Nutrition; Seventh Ed; 2007; McGraw Hill.
2. Gibney et al. Public Health Nutrition; 2004; Blackwell Publishing
3. Mudambi, SR and Rajagopal, MV. Fundamentals of Foods, Nutrition and Diet Therapy;
2012; New Age International Publishers
4. Khanna K et al. Textbook of Nutrition and Dietetics; 2013; Phoenix Publisher.
5. Sharma S, Wadhwa A. Nutrition in the Community- A textbook; 2003; Elite Publishing
House Pvt. Ltd.
6. Srilakshmi B. Dietetics; 2012; New Age International (P) Ltd.
7. Bamji MS, Rao NP, and Reddy V. Text Book of Human Nutrition; 2009; Oxford & IBH
Publishing Co. Pvt Ltd.
8. Lakra P, Singh MD. Textbook of Nutrition and Health; First Ed; 2008; Academic 14
Excellence
9. Jain P et al. Poshan va swasthya ke mool siddhant (Hindi); First Ed; 2007; Acadamic
Pratibha.
Recommended
1. Waterlow, J.C. (1992) Protein Energy Malnutrition, Edward Arnold, A Division of Hodder
& Stoughton.
2. WHO (1970) : Fluorides and Human Health.
3. Gopalan, C. (Ed) (1993) Recent Trends in Nutrition, Oxford University Press.
4. DeMaeyer, E.M. (1989) : Preventing and Controlling Iron Deficiency Anaemia through
Primary Health Care, WHO.
5. Shills, M.E.. Olson, J.A., Shike, N. and Ross, A.C. (Ed) (1999) : Modern Nutrition in Health
& Disease, 9 Edition, Williams and Wilkins.
6. Mahan, L.K. & Ecott-Stump, S. (2000) : Krause’s Food, Nutrition and Diet
therapy, 10 Edition, W.B. Saunders Pvt. Ltd.
7. UNICEF’s State of the World’s Children.
8. World Health Organizations Reports, Monographs and Technical Report Series.
9. McLaren, D.S. (1992) A Colour Atlas and Text of Diet-Related Disorders.
10. WHO, Growth charts
11. Sachdeva, H.P.S., Chaudhary, P. (Eds) (1994) : Nutrition in Children Developing country-Concerns, Dept. of Pediatrics, Maulana Azad Medical College, New Delhi.
Academic Year:
