Nutrition

Unit I: Introduction to Food, Nutrition and Health. Contact Hours: 10. Topics: Food definition and components; classification of food by physiological functions, components and origin; social and psychological functions of food; nutrients, macronutrients and micronutrients; proximate and protective principles; energy and calorie concept; standard food, adequate food and balanced diet; phases of nutrition and relation between food and nutrition; elementary application of nutrition science.

Unit I: Introduction to Food, Nutrition and Health. Contact Hours: 10. Topics: Health definition and dimensions; physical, mental and social health; positive health indicators; malnutrition as a health disorder and its causes in India; overnutrition, undernutrition and imbalance; outline of deficiency disorders; nutritional status concept and assessment methods including anthropometric, biochemical, clinical, diet survey, biophysical and functional assessment; use of growth charts.

Unit II: Macromolecules in Nutrition. Contact Hours: 15. Topics: Carbohydrate definition, sources and daily requirements; structural classification; hexoses including glucose and fructose, isomer concept, monosaccharides, ketohexose, aldohexose, reducing and non-reducing sugars; polymers and monomers; disaccharides and polysaccharides; physiological functions; dietary fiber types and role in health; effects of excess and deficiency.

Unit II: Macromolecules in Nutrition. Contact Hours: 15. Topics: Protein definition; amino acids as structural units, peptide bond and dipeptide formation; protein precipitation and coagulation; essential and non-essential amino acids; dietary sources and daily requirements; classification by source, structure and nutritive quality; vegetable protein versus animal protein; physiological functions; deficiency and excess effects; nitrogen balance and elementary assessment of protein quality including PER, DC, BV, NPU, chemical score and reference protein.

Unit II: Macromolecules in Nutrition. Contact Hours: 10. Topics: Fat definition, dietary sources and daily requirements; chemical structure and properties such as saponification, hydrolysis, hydrogenation and rancidity; physiological functions; classification by dietary source, visibility, state and chemical structure; vegetable oils versus animal fats; nutritional classification of fatty acids including EFA, SFA, UFA, PUFA, omega 3 and 6, MUFA and trans fatty acids; cholesterol types and effects of excess serum cholesterol.