PROBLEMS IN NUTRITION (THEORY)

Paper Code: 
CND 232
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course shall enable the students to :

 

  • Making students 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

 

12.00
Unit I: 

Macronutrient deficiency diseases- prevalence, etiology, biochemical and clinical manifestations, preventive and therapeutic measure for the following nutritional problems. 

  • Protein Energy Malnutrition (PEM)
  • Rickets, Osteomalacia and Osteoporosis
  • Fluorosis
  • Scurvy
12.00
Unit II: 

Micronutrient deficiency diseases-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)

 

12.00
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.

 

12.00
Unit IV: 

Food contamination  

  • Naturally occurring and anti nutritional factors causing Lathyrism, Epidemic dropsy.
  • Non nutritional component of diet with potential health effects -polyphenols,oxalic     acid,phytates,tannins,carcinogenic substances,lectins,saponins.
  • Chemical contamination of food- heavy metal and pesticide residue.
  • Fungal contamination – Aflatoxic hepatitis, enterogotism and mycotoxicoses.
12.00
Unit V: 

          Food Safety

  • Food safety and importance of safe food, factors affecting food safety.
  • HACCP
  • Food laws and standards (BIS, FSSAI, CODEX, ALIMENTARIUS, AGMARK, ISO etc.)  
Essential Readings: 
  1. Bamji, M.S., Rao, P.N. and Reddy, V. (Eds) (1996) : Textbook of Human Nutrition, Oxford & IBH Publishing Co. Pvt. Ltd.
References: 

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 Country Concerns, Dept. of Pediatrics, Maulana Azad Medical College, New Delhi.

10.       Shils, M.E.. Olson, J.A., Shike, N. and Ross, A.C. (Ed) (1999) : Modern Nutrition in Health & Disease, 9th Edition, Williams and Wilkins.

11.       Mahan, L.K. & Ecott-Stump, S. (2000) : Krause’s Food, Nutrition and Diet Therapy, 10th Edition, W.B. Saunders Pvt. Ltd.

12.       Publications of the International Life Science Institute.

13.       UNICEF’s State of the World’s Children.

14.       World Health Organizations Reports, Monographs and Technical Report Series.

15.       McLaren, D.S. (1992) A Colour Atlas and Text of Diet-Related Disorders.

Academic Year: 
2018-2019
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