Nutritional Biochemistry

Paper Code:

DHSC 513 (A)

Credits:

4

Contact Hours:

60.00

Max. Marks:

100.00

Objective:

This course will enable the students to:

Develop an understanding of the principles of biochemistry
To get an insight into the chemistry of major nutrients and physiologically important compounds
To understand the biochemical process and systems as applicable to human nutrition
To apply the knowledge in human nutrition and dietetics

12.00

Unit I:

Carbohydrates –

Definitions, classification, structure, Physical and chemical properties of:
Monosaccharide’s -- glucose, fructose, galactose,
Disaccharides – maltose, lactose, sucrose
Polysaccharides – dextrin, starch, glycogen

12.00

Unit II:

Proteins –

Definition, classification, structure of amino acids
Essential and non-essential amino acids
- Definition, classification, elementary knowledge of structure of proteins
- Enzymes – Definition, classification, mechanism of enzyme action, specificity of enzymes and factors affecting enzyme activity.

12.00

Unit III:

Lipids –

Definitions and classification of lipids
Types and properties of fatty acids
Composition and properties of fats (hydrogenation, halogenation, iodine no., hydrolysis, saponification number, acid number and rancidity
Significance of acid value, iodine value and saponification value

12.00

Unit IV:

Minerals –Biochemical role of Calcium, Phosphorus, Iron, Iodine, Fluoride, Zinc and Selenium

Vitamins – Biochemical role of fat – soluble vitamins – A, D, E, K and water soluble vitamins – B-complex (B₁, B₂, niacin, pyridoxine, folic acid, B₁₂) and C.

12.00

Unit V:

Intermediary metabolism – Carbohydrates – Glycolysis, TCA cycle, glycogenesis, glycogenolysis, gluconeogenesis, energetics of Glycolysis and TCA cycle.

Lipids – Beta oxidation of fatty acids and its energetics

3.Proteins – General reactions of Amino acid metabolism: deamination, transamination, decarboxylation and urea cycle

Academic Year: