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