This course shall enable the students
• to become aware of the nutrition related problems in the community and the
resources to prevent or cure them
• in evaluating and interpreting parameters of nutritional status assessment
Historical Background, prevalence, etiology, biochemical and clinical manifestations, preventive and therapeutic measures for the following nutritional problems.
Historical Background, prevalence, etiology, biochemical and clinical manifestations, preventive and therapeutic measures for the following nutritional problems.
• Iron Deficiency Anemia (IDA)
•Iodine Deficiency Disorder (IDD)
•Vitamin A Deficiency (VAD)
Inborn errors of metabolism
•Disorders of Amino Acid metabolism – Phenylketonuria, hypertyrosinemia, hypervalinemia, hyperhistidinemia, hyperlysinemia, homocystinuria.
• Disorders of carbohydrate metabolism – Galactosemia, Pentosuria.
• Disorders of lipid metabolism – Hyperchylomicronemia, hypercholesterolemia (pure and mixed).
Food safety and contamination
•Naturally occurring and anti nutritional factors causing Lathyrism, Epidemic dropsy.
•Chemical contamination of food- heavy metal and pesticide residue.
•Fungal contamination – Mycotoxins:- Aflatoxicosis, Ergotism and Deoxynivalenol Mycotoxicosis
Nutritional Management of Disasters and Emergencies
1. Bamji, M.S., Rao, P.N. and Reddy, (1996 : Textbook of Human Nutrition, Oxford & IBH Publishing Co. Pvt. Ltd.
2.Jelliffe. D.B. 1966. The Assessment of the Nutritional Status of the Community.WHO, Geneva.
3. Haddow, George D and Jane A. (2003): Introduction to Emergency Management. Amsterdam
Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/problems-human-nutrition-2
[2] https://homescience.iisuniv.ac.in/academic-year/2018-2019