Human Nutrition (Theory)

Paper Code: 
24DHFN713
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Understand the basis of human nutrient requirements and recommendations through life cycle.
  2. Understand the factors affecting protein quality and methods of evaluating and improving the same.
Course Outcomes: 

Course

Course outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Course Code

Course title

24DHFN 713

 

Human Nutrition

(Theory)

CO213: Analyse the factors effecting total energy requirements also employ techniques for measuring energy intake and expenditure. Explain properties distribution and water balance in the body.

CO214: Identify sources and Requirements of Carbohydrate and Dietary fibre besides metabolic and health outcomes.

CO215: Evaluate Basis of protein requirement and recommended appropriate intake throughout lifecycle and assess the methods of protein quality. Examine the source of lipids in the diet and recommendation for lipid management.

CO216: Evaluate the dietary requirements and recommendations for vitamins across the life cycle and critically evaluate the impact of deficiency and toxicity on human health and disease.

CO217:Critically evaluate the dietary requirements and recommendations for minerals across the life cycle.

CO218:Contribute effectively incourse-specific interaction

Approach in teaching:

Interactive Lectures, Discussion, Power Point Presentations, Informative videos, group discussion

 

Learning activities for the students:

Self learning assignments, Effective questions, presentations, Field trips

 

 

Quiz, Poster Presentations,

Power Point Presentations, Individual and group projects,

Open Book Test, Semester End Examination, discussion, demonstration

 

 

 
 
12.00
Unit I: 
● Energy
  • Basis of requirement, factors affecting total energy requirement and recommendation through life cycle.
  • Requirement techniques of measuring intake and expenditure.
  • Water
    • Properties and body distribution of water
    • Sweat water and urinary water
    • Water Balance
    • Hyderation while Exercising
    • Dehydration and edema
12.00
Unit II: 
● Carbohydrates

●        Intake , Food Sources ,Monosaccharides and disaccharides

●        Sugar and caloric sweeteners, Cereal Grains

●        Dietary Fibers

●        Fibers and Functional Fibers; Soluble and Insoluble Fibers; Types Characteristics

●        Health Benefits of fiber and structural carbohydrates

●        Gastrointestinal fermentation  and health, Satiety and reduced glycemic effect

●        Cholesterol binding and reduction of lipids, Fecal bulking, constipation and diverticulosis

  • Metal binding, Daily intake and recommendation
12.00
Unit III: 
● Protein
  • Basis of requirement and recommendation through the life cycle
  • Methods of assessing protein quality.
  • Critical overview of amino acid requirement and imbalance.
  • Lipids
  • Food sources, Cis vs trans fatty acids Fat Substitutes in diet (non-nuclear receptors),     Health Implications and interpretation of lipoprotein cholesterol levels, Basis of requirement and recommendation through the life cycle.
12.00
Unit IV: 
● Vitamins

●        Requirement and recommendation through the life cycle         

●        Fat soluble vitamins – A, D, E and K

  •      Water-soluble vitamins  - Ascorbic acid, Thiamine, Riboflavin, Niacin, Biotin,           Pantothenic acid, Pyridoxin, Folic acid, Cyancobalamine and choline
12.00
Unit V: 
● Minerals
  • Requirement and recommendation through the life cycle
  • Macro minerals: Calcium, Phosphorus, Magnesium, Sodium and Potassium.
  • Micro minerals: Iron, Copper, Iodine, Zinc, Fluoride, Manganese and Selenium.
  • Critical evaluation of national and International allowances ; Factors affecting nutrient Requirements.
Essential Readings: 
  • Pike and Brown: Nutrition-An Integrated approach-John Wiley and sons, New York
  • Denis M Medeiros and Robert E.C.Wildman.(2012) : Advanced Human Nutrition. Jones & Bartlett Learning. Third Edition
  • Jim Mann and A. Stewart Truswell.(2012): essentials of Human Nutyrition. Oxford University Press. Fourth Edition.
References: 
  • Shills, M.E. Olson, J. ; Shike, M. and Roos, C. (2006) : Modern Nutrition in Health and Disease. 9th edition. Williams and Williams. A Beverly Co. London.
  • Bodwell, C.E. and Erdman, J.W. (1988) Nutrient Interactions. Marcel Dekker Inc. New York.
  • Indian Council of Medical Research. Recommended Dietary Intakes for Indians – Latest Recommendations.
  • Indian Council of Medical Research. Nutritive Value of Indian Foods – Latest Publication.
  • Davidson, Passmore and Eastwood: Human Nutrition and Dietetics- FLBS
  • Bamji, M.S., Rao, N.P. and Reddy, V. (2010) : Textbook of Human Nutrition, Oxford & IBH Publishing Co. Pvt. Ltd., New Delhi
  • Robinson, C.H. and Lawler, M.R. (2001). Normal and Therapeutic Nutrition. Macmillan, New York.
Academic Year: 
2024-2025
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