• Concept of nutritional relationship – proteins – energy, carbohydrates – fat, naicin – typtophane , pyridoxine relationships.
• Effect of carbohydrates, fats and protein on vitamin requirements
• Nutrient adaptation to low intake of energy, protein, vitamin A, calcium and iron.
Non nutritive food components with potentials health effects –
polyphenols, tannins, phytate, phytoestrogens, carcinogenic compounds, lectins and saponins.
