Nutrition

Teacher

Dr Sitaram Swain

Category

Core Courses

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Course Name : Nutrition

Code(Credit) :CUTM1699(2-0-4)

Course Objectives

  • Students will learn glycemic index, balanced diet, micronutrient deficiencies and the remedies, nutraceuticals and their importance, junk foods and their hazards. They will understand the need for specialized food for people with special needs - diabetes, pregnancy, inherited genetic disorders. Merits and demerits of vegetarian and non-vegetarian foods will be studied.

Learning Outcomes

  • Understand both fundamental and applied aspects of food science. Provides for fundamental understanding of food chemistry, and food microbiology. Gain insights about role of specific nutrients in maintaining health and identifying nutrient specific foods.

Course Syllabus

Module:1 Introduction: Concept of nutrition, calorific value of foods and its determination (Bomb calorimeter) different components of energy expenditure, respiratory quotient, basal metabolic rate (BMR), determination of BMR, factors affecting BMR. Specific dynamic action of foods. Energy expenditure at rest and work.
Module:II Carbohydrates: Dietary Sources, dietary fibers,its importance and protein sparing action. Proteins: Dietary sources, nutritional classification, nutritional value of proteins – PER, NPU and biological value of proteins (BV).
Module:III Essential amino acids, nitrogen balance, mutual supplementation of proteins, Malnutrition- Kwashiorkar and Marasmus.Fats:Dietary sources of fats, invisible fat, essential fatty acids and their biological importance.
Module-IV Vitamins: Dietary sources, requirements, deficiency symptoms and biological role of water soluble vitamins, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, biotin, folic acid, vitamin B12 and vitamin C. Fat soluble vitamins: Vitamin A, D, E and K.Hypervitaminosis.
Module-V Minerals: Ca, P, Fe, Zn, Cu,their distribution in the body, Digestion, Absorption, Utilization ,Transport, Excretion, Balance, Deficiency, Toxicity, Sources, RDA. Iodine, Fluoride, Mg, Se,Manganese, Molybdenum, their distribution in the human body, Physiology, Function, deficiency, Toxicity and Sources.Water metabolism:Distribution of water in body fluids, Regulation of water metabolism.
Module VI Antinutritional factors:Sources and harmful effects of antivitamins (egavidin, dicoumarol),natural toxicants (eg. Lathyrussativa) and adulterants (eg. butter yellow, lead chromate,malachite green).
Module-VII Digestion, absorption and transport of carbohydrates proteins and fats, GI tract, secretions,composition and function of – saliva, gastric, bile, pancreatic and intestinal juices. Appetite, gastrointestinal hormones.
Practical content:
1. Determination of a. Moisture content of foods,b. Adulterants in food,c. Calcium in ragi
d. Iron in drumsticks.
2. Estimation of vitamin-C in lemon and gooseberries.
3. Gravimetric estimation of sulphate as barium sulphate.
4. Estimation of amino acid by formal titration.
5. Estimation of reducing sugars by Hedgedon and Jensen method.
6. Determination of saponification value of oil or fat.
7. Determination of iodine value of oil or fat.
Reference Books

• Sumati R. Mudambi, Shalini M.Rao and M.V. Rajagopal. 2006. Food Science, 2nd Ed. New Age International(P) Limited, New Delhi.
• Martin Eastwood. 2003. Principles of Human Nutrition. Blackwell Science Ltd., Oxford.
• Norman N.Potter. 1998. Food Science, 5th Ed. Springer Science+ Business Media, New York.
• P. Fellows. 2000. Food Processing Technology: Principles and Practice, 2nd Ed. CRC Press, Boca Raton, FL, USA.
• Marcus Karel and Darvl B.Lund. 2003. Physical Principles of Food Preservation, 2nd Ed. Marcel Dekker, Inc., NY,USA.
• Gerald Wiseman. 2002. Nutrition and Health. Taylor & Francis, London.
• Nutrition and Dietetics by Davidson S and Pasmor JR (2001)
• Food science by B. Sreelakshmi (2010)
• Food facts and principles –SakunthalaManay, Sadhakshara Swami. (2008)

Session Plan

Session 1

Introduction: Concept of nutrition

https://www.youtube.com/watch?v=mflG26QEdqA

Session 2

calorific value of foods and its determination (Bomb calorimeter) different components of energy expenditure

https://www.youtube.com/watch?v=Am4Uk8ub_gM

Session 3

Session 4

determination of BMR, factors affecting BMR. Specific dynamic action of foods.

https://www.youtube.com/watch?v=As10k_tP_ao

Session 5

Energy expenditure at rest and work

https://www.youtube.com/watch?v=JrgraqST8Tk

Session 6

Carbohydrates: Dietary Sources, dietary fibers,its importance and protein sparing action

https://www.youtube.com/watch?v=HxequpJWJ5U

Session 7

Proteins: Dietary sources, nutritional classification, nutritional value of proteins – PER, NPU and biological value of proteins (BV).

https://www.youtube.com/watch?v=C1IhFsz79e4

Session 9

Mutual supplementation of proteins, Malnutrition- Kwashiorkar and Marasmus.

https://www.youtube.com/watch?v=u8isLgQfO_M

Session 10

Fats:Dietary sources of fats, invisible fat, essential fatty acids and their biological importance.

https://www.youtube.com/watch?v=2cuaQRZJfFo

Session 11

Appetite, gastrointestinal hormones.

https://www.youtube.com/watch?v=NKjOfR8vcas

Session 12

GI tract, secretions,composition and function of – saliva, gastric, bile, pancreatic and intestinal juices.

https://www.youtube.com/watch?v=_kfB2qKjdgM

Session 13

Digestion, absorption and transport of carbohydrates proteins and fats,

https://www.youtube.com/watch?v=X3TAROotFfM

Session 14

natural toxicants (eg. Lathyrussativa) and adulterants (eg. butter yellow, lead chromate,malachite green).

https://www.youtube.com/watch?v=dBcS_-WrTIE

https://www.youtube.com/watch?v=Mu_KPu3Fvxw

Session 15

Antinutritional factors:Sources and harmful effects of antivitamins (egavidin, dicoumarol)

https://www.youtube.com/watch?v=PBRUPhbcUR4

Session 16

Water metabolism:Distribution of water in body fluids, Regulation of water metabolism.

https://www.youtube.com/watch?v=ezDJ1GSXl4s

Session 17

Iodine, Fluoride, Mg, Se,Manganese, Molybdenum, their distribution in the human body, Physiology, Function, deficiency, Toxicity and Sources.

https://www.youtube.com/watch?v=BSeV79orP6I

Session 18

Minerals: Ca, P, Fe, Zn, Cu,their distribution in the body, Digestion, Absorption, Utilization ,Transport, Excretion, Balance, Deficiency, Toxicity, Sources, RDA.

https://www.youtube.com/watch?v=rdju1goQpng

Session 19

Fat soluble vitamins: Vitamin A, D, E and K.Hypervitaminosis.

https://www.youtube.com/watch?v=3G_e0tILSmM

Session 20

Vitamins: Dietary sources, requirements, deficiency symptoms and biological role of water soluble vitamins, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, biotin, folic acid, vitamin B12 and vitamin C.

https://www.youtube.com/watch?v=h-53qz7ORnU

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Dr Sitaram Swain

Assistant Professor
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Dr Sitaram Swain has received PhD degree from Utkal University in the year 2017. He is also trained and experienced from TATA Memorial Hospital, Mumbai, India. He has experienced with cell line culture, clinical biochemistry, immuno-fixation, immunoassay, cancer cytogenetic, serum protein electrophoresis and tumour marker analysis. He has qualified NET(ICAR-ASRB) in Animal biotechnology. He has […]