• Basis of requirement, factors affecting total energy requirement and recommendation through life cycle.
• Requirement techniques of measuring intake and expenditure.

   

•  

•  Protein

             

• Dietary protein (Food protein, meat protein, fish protein, milk protein , egg protein, wheat protein, Soy protein)
• Basis of requirement and recommendation through the life cycle
• Methods of assessing protein quality.
• Critical overview of amino acid requirement and imbalance.
•  

• Food sources
• Cis vs trans fatty acids
• Fat Substitutes in diet (non nuclear receptors)
• Heallth Implications and interpretation of lipoprotein cholesterol levels
• Basis of requirement and recommendation through the life cycle.

 Carbohydrates 

• Intake , Food Sources  
• Monosaccharides and diasaccharides
• Sugar ans caloric sweeteners
• Cereal Grains

Dietary Fibers

• Fibers and Functional Fibers; Soluable and Insoluable Fibers
• Dietary Fiber types and characteristics
• Health Benefits of fiber and structural carbohydrates
• Gastrointestinal fermentation  and health
• Satiety and reduced glycemic effect
• Cholesterol binding and reduction of lipids
• Fecal bulking, constipation and diverticulosis
• Metal binding
• Daily intake and recommendation

Vitamins

      Requirement and recommendation through the life cycle           

• Fat soluble vitamins – A, D, E and K
• Water-soluble vitamins  - Ascorbic acid, Thiamine, Riboflavin, Niacin, Biotin, Pantothenic acid, Pyridoxin, Folic acid, Cyancobalamine and choline.

Requirement and recommendation through the life cycle

• Macro minerals: Calcium, Phosphorus, Magnesium, Sulphur, Sodium and Potassium.
• Micro minerals: Iron, Copper, Iodine, Zinc, Fluoride, Manganeseand Selenium.
   

• Water

  Properties and body distribution of water

  Sweat  water and urinary water

  Water Balance

  Hyderation while Exercising

  Water Deficiency ( dehydration)  and Intoxication (edema