Course Objectives:
This course will enable the students to –
Energy Definitions, Units of energy, Components of Energy Expenditure,
BMR and Thermal effect of food
Measurement of energy expenditure: Direct and Indirect
Carbohydrates
Classification
Digestion, Absorption and metabolism– an overview
Dietary fibre; nutritional importance
Glycemic load and Glycemic Index
Resistant Starch, Fructo-oligosaccharides
Proteins
Review of Proteins and amino acids
Digestion, absorption and metabolism of protein
Evaluation of Quality of Proteins: Biological and Chemical methods
Amino Acid imbalances
Protein Deficiency and Toxicity: concerns of protein supplementation.
Lipids
Overview of lipids and fatty acids
Digestion, absorption and metabolism of fat
EFA its importance
Lipoproteins: Types and importance
Trans-fats and their health effects
MCTs their nutritional importance
Consequences of deficiency and excess
Interrelationship between Macronutrients
Effects of over and under nutrition
An overview of deficiency and toxicity, effect of processing and factors influencing absorption of
Vitamins
Fat soluble (A, D, E and K)
Water soluble vitamins (B-Complex and C)
Minerals
Macro-minerals (Ca, P, Na, K)
Micro-minerals (Iron, Zn)
Trace elements (Se, Cu)
Inter-relationships between macro-nutrients and micro-nutrients
Edinburgh.
Macmillan
Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/human-nutrition-1
[2] https://homescience.iisuniv.ac.in/academic-year/2018-2019