TECHNIQUES AND INSTRUMENTATION IN NUTRITION RESEARCH

Paper Code: 
HFN 144
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
  • To make the students gain knowledge of instrumentation and techniques used in nutritional research 
  • To form the theoretical and practical base of laboratory techniques used in nutrition research
12.00
Unit I: 
UNIT I
  • Electrolytic Dissociation: -

a)      Acid, base, salts, buffer, indicator

b)      Henderson Hasselbach equation

c)      Titratable acidity and pH and its measurement using indicators.

  • Physio- chemical principles:

a)      Involved in colorimetery

b)      Photometry          

c)      Fluorometry atomic absorption

Flame photometry, their application in the laboratory. 

12.00
Unit II: 
UNIT II
  • Chromatography:
  1. Principles in absorption
  2. Partition and ion exchange chromatography, their application in column paper, TCL and GL chromatography.
  • Electrophoresis:
  1. Principles, its applications in separation and purification of amino acid and proteins.
  • Estimation of Proximate composition:
  1. Moisture, fat, carbohydrate, crude protein, fiber, ash.

 

 

12.00
Unit III: 
UNIT III
  • Quantitative estimation of vitamins:

vitamin-C and vitamin A/ β carotene

  • Quantitative estimation of minerals:

calcium, iron, sodium, potassium and phosphorus

 

12.00
Unit IV: 
UNIT IV
  • Microbial assay
    1. Different methods of sterilization and disinfections
    2. Preparation of media for various tests.
    3. Standard Plate Count for water and foods
    4. Staining :- Bacterial and Fungal Staining
    5. Water potability tests

 

12.00
Unit V: 
UNIT V
  • Nutritional assessment, intervention & evaluation 

     a) Nutrition Assessment Methods:- Anthropometry, Dietary, Biochemical, Clinical

    b).Prevalent nutritional deficiency diseases and chronic degenerative diseases.

    c).Nutrition intervention, use of lesser explored locally available fruits and vegetables, role of antioxidants in preventing nutritional deficiencies and chronic diseases.

    d).Nutrition monitoring and evaluation

Essential Readings: 
  • Fellows PJ. Food Processing Technology: Principles and Practice, II edition, CRC Woodhead Publishing Ltd. Cambridge.
  • Desrosier N W: Elements of Food Technology, Connecticut, USA: AVI Publishing Company.

 

References: 
  • Tressler DK and Joslyn MA: Fruit and Vegetable juice production, Connecticut, USA: AVI Publishing Company.
  • S Dey: Outlines of Dairy Technology, Oxford University Press, Delhi.
  • Sachrow & Grifin, Food Packing – AVI Publications.
  • Stanley & Sachrow, Food Packaging.
  • Bhatia SC., Canning and Preservation of Fruits and Vegetables, - New Delhi India.
  • Bewitt. Microbiological assay
  • Egan and Sawyer. Pearson’s chemical  analysis of foods

 

Academic Year: 
2019-2020
  • Printer-friendly version
  • PDF version