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
9.00
Carbohydrates – Definition, composition, classification, structures and properties of monosaccharides – glucose, fructose, galactose; disaccharides – sucrose, maltose and lactose; oligosaccharides and polysaccharides – homoglycans and heteroglycans, chemical reactions of monosaccharides – oxidation, reduction, acetylation, interconversion, reducing property of sugars, osazone formation, action of acids and iodo compounds.
9.00
Proteins – Definition, composition, classification, structure of amino acids – essential and non-essential amino acids. Definition, classification and structure of proteins
Lipids – Definition, composition, classification of lipids, types and properties of fatty acids including essential and non-essential fatty acids, structure and important properties of fats – hydrogenation, halogenation, iodine no., hydrolysis, saponification number, acid number and rancidity
9.00
Minerals –Biochemical role of Calcium, Phosphorus, Iron, Iodine, Fluoride, Copper, Zinc and Selenium
Vitamins – Biochemical role of fat – soluble vitamins – A, D, E, K and water soluble vitamins – B-complex and C. Role of vitamins as coenzymes.
9.00
Nucleic Acids – Types, composition, double helical structure of DNA, functions of nucleic acids.
Enzymes – Definition and classification of enzymes, mechanism of enzyme action, specificity of enzymes and factors affecting enzyme activity.
9.00
Intermediary metabolism – Carbohydrates – Glycolysis, TCA cycle, glycogenesis, glycogenolysis, gluconeogenesis, energetics of Glycolysis and TCA cycle.
Lipids – Beta oxidation of fatty acids and its energetics
Proteins – General reactions of Amino acid metabolism: deamination, transamination, decarboxylation and urea cycle.
