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TECHNIQUES & INSTRUMENTATION IN NUTRITION RESEARCH
Paper Code:
HFN 144(A)
Credits:
04
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 1
• 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
d) Flame photometry, their application in the laboratory.
12.00
Unit II:
UNIT 2
• Chromatography:
a) Principles in absorption
b) Partition and ion exchange chromatography, their application in column paper, TCL and GL chromatography.
• Electrophoresis:
a) Principles, its applications in separation and purification of amino acid and proteins.
• Estimation of Proximate composition:
a) Moisture, fat, carbohydrate, crude protein, fiber, ash.
12.00
Unit III:
UNIT 3
• 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 4
• Microbial assay
a) Different methods of sterilization and disinfections
b) Preparation of media for various tests.
c) Standard Plate Count for water and foods
d) Staining :- Bacterial and Fungal Staining
e) Water potability tests
12.00
Unit V:
UNIT 5
• 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
Journals
• Nutrition Reviews
• Journal of Nutrition
• British Journal of Nutrition
• Indian Journal of Food Science and Technology
• International Journal of Vitamin and Nutrition Research
• International Journal of Food Science and Nutrition
• Nutrition Research Robertson GL, Food Packaging – Marcell Dekker, Inc.New York.
• Journal of food microbiology
Academic Year:
