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
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)
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).
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
Nutritional Management of Disasters and Emergencies
WHO, Geneva.
therapy, 10 Edition, W.B. Saunders Pvt. Ltd.
Delhi.
in Health & Disease, 9 Edition, Williams and Wilkins.
therapy, 10 Edition, W.B. Saunders Pvt. Ltd.