Nutrition

Unit I: Nutritive Phase of Digestion and Absorption. Contact Hours: 4. Topics: Enzyme definition, examples, features and activity; coenzyme, cofactor, prosthetic group, apoenzyme, holoenzyme and regulatory enzyme; digestive and metabolic enzymes; biophysical processes related to absorption including diffusion, osmosis, facilitated diffusion, active transport and passive transport.

Unit I: Nutritive Phase of Digestion and Absorption. Contact Hours: 15. Topics: Alimentary system and parts of the alimentary canal; digestion process and sites; digestive juices, their sources, components and functions including saliva, gastric juice, pancreatic juice, succus entericus and bile; digestion and absorption of carbohydrates, proteins and fats.

Unit II: Nutritive Phase of Metabolism. Contact Hours: 20. Topics: Meaning and types of metabolism; carbohydrate metabolism with Cori cycle and blood-sugar regulation, hypoglycemia, hyperglycemia and glycosuria; aerobic breakdown through glycolysis and TCA cycle, glycogenolysis, glycogenesis and gluconeogenesis; protein metabolism with amino acid pool, deamination, urea synthesis through ornithine cycle, transamination, decarboxylation and transmethylation; site of protein synthesis; fat metabolism with beta oxidation and ketone bodies.

Unit II: Nutritive Phase of Metabolism. Contact Hours: 5. Topics: Calorie concept; measurement of calorie value of food and human energy requirement; physiological fuel value of food and SDA; BMR and controlling factors; reference man and woman; energy requirement during rest, physical activities and physiological conditions as per ICMR 2020.

Unit III: Food Safety and Sanitation. Contact Hours: 6. Topics: Classification of food according to shelf life; common microorganisms in different foods; causes of food spoilage; common food poisoning causes, sources, symptoms and preventive measures including Salmonella, rotavirus, coliform, Clostridium and streptococcal poisoning.

Unit III: Food Safety and Sanitation. Contact Hours: 10. Topics: Food sanitation practices; food safety rules including HACCP, FSSAI and Codex Alimentarius; preservation concepts, objectives and advantages; household methods such as freezing, drying and blanching; commercial methods including aseptic canning, pasteurization, smoking and irradiation; preservation using chemicals, sugar, salt, oil and spices; Class I and Class II preservatives; common food additives; food adulteration, PFA Act, ISI and AGMARK.