Nutrition

Unit I: Micromolecules in Nutrition I. Contact Hours: 1. Topics: Vitamin definition and history of the term; elementary concepts and examples of antivitamin, provitamin, pseudo vitamin, avitaminosis and hypervitaminosis; characteristic features of vitamins; classification by solubility and differences between fat-soluble and water-soluble vitamins.

Unit I: Micromolecules in Nutrition I. Contact Hours: 8. Topics: Fat-soluble vitamins A, D, E and K; elementary concepts of chemical names, dietary sources, daily requirements, physiological functions, deficiency symptoms and diseases, and excess intake effects.

Unit I: Micromolecules in Nutrition I. Contact Hours: 12. Topics: Water-soluble vitamins including B-complex and vitamin C; elementary concepts of chemical names, dietary sources, daily requirements, physiological functions, deficiency symptoms and diseases, and excess intake effects; current applications of nutrition in health sciences including antioxidants, phytochemicals, nutraceuticals, prebiotics, probiotics and functional foods.

Unit II: Micromolecules in Nutrition II. Contact Hours: 10. Topics: Mineral definition; macro elements and micro or trace elements; calcium, phosphorus, magnesium, sodium and potassium with sources, requirements, bioavailability, functions, deficiency symptoms and excess effects; iron, iodine, fluorine and chlorine with sources, requirements, bioavailability, functions, deficiency symptoms and excess effects.

Unit II: Micromolecules in Nutrition II. Contact Hours: 2. Topics: Role of water in human physiology; water balance and daily water intake; thirst centre of the brain; elementary nervous, endocrine and renal mechanisms of water-balance regulation; effects of positive and negative water balance.

Unit III: Meal Planning and Food Groups. Contact Hours: 2. Topics: Meal planning concept, aims, objectives, principles and governing factors; outline of steps in meal planning; advantages of meal planning; adult consumption unit or man value.

Unit III: Meal Planning and Food Groups. Contact Hours: 10. Topics: Basic food groups with ICMR 2010 classification; food pyramid and balanced diet; plate method for balanced diet; food commodities and their nutritive value including cereals, millets, pulses, legumes, soyabean, fruits, vegetables, milk products, poultry, egg, meat, fish, nuts, oilseeds, sugar, jaggery and honey; low-cost balanced diet; vegetarianism and types.

Unit IV: Meal Preparation and Daily Allowances for Indians. Contact Hours: 5. Topics: Cooking objectives, need and advantages; methods of cooking with process, temperature and advantages; effect of cooking on nutrients; precautions to prevent nutrient loss; ways to increase nutritive value; preparation of rice, vegetables, meat, fish and egg with nutrient retention; kitchen sanitation and kitchen garden utility.

Unit IV: Meal Preparation and Daily Allowances for Indians. Contact Hours: 10. Topics: Balanced diet concept; RDA for Indians 2020 and EAR 2020; rules for balanced diet preparation; nutritional allowances for adults, preschoolers, school-going children and packed lunch, adolescents and feeding problems including anorexia, bulimia nervosa, junk food and fast-food effects, and geriatric nutrition.

Practical. Contact Hours: 60. Topics: Assessment of nutritional status of school-going children using anthropometric measurements and clinical symptoms; nutrient detection in food samples for carbohydrates, protein and fats; meal preparation from food commodities with nutritive value calculation; laboratory notebook and viva.