Page 24 - REC :: All Dept Open Electives

UNIT 1 INTRODUCTION TO NUTRITION 9

Development of Nutrition as a Science - Definition of Nutrition - Undernutrition over nutrition and
malnutrition. Dietary fibre and its importance, Sources of soluble and insoluble fibre, Carbohydrates,
simple and complex sugars, Carbon loading, Fats, saturated, PUF and MUF, Cholesterol, HDL, LDL,
and VLDL, Optimal calciumrequirements, and bone banking, Phyto chemical and antioxidants, exercise
and free radicals, role of antioxidants in preventing damage and recovery time, Selenium and Vitamin C
deficient diet, Iron and Performance Nutrition.

UNIT II PROTEINS, MICRONUTRIENTS AND NUTRITIONAL SUPPLEMENTS 9

Composition - structure and classification, function of protein, Amino acids Indispensable and
dispensable amino acids - special function of amino acids - protein deficiency - Protein Energy
Malnutrition - KWASHIORKOR and MARASUMS - etiology, clinical features, treatment and
prevention - Evaluation of protein quality - PER, BV, NPU and NPR, chemical score mutual and amino
acid supplementation of proteins.

Vitamins - dietary sources and deficiency manifestations. Minerals – Sources and importance
Nutritional supplements – Neutraceuticals antioxidants, omega 3 fatty acids. Multivitamins – Benefits
and adverse effects.

UNIT III FOOD AND ENERGY 9

Energy units, Determination of energy requirements, Specific dynamic action of food (Thermogenic
food in REE), Basal metabolism - definition, determination -factors affecting BMR - energy
requirements for various types of activities- recommended allowances, Indian diets - Energy
requirements for different age groups.

UNIT IV REGULATION OF FOOD CONSUMPTION 9

The factors that mediate the sensation of hunger and satiety on the level of the central nervous system.
Central and peripheral mechanisms that are involved in the regulation of food consumption. The
correlation between changes that have occurred over recent decades, such as increases in the
consumption of fast food, snack foods, sugary beverages and fructose, and impairment in the regulation
of food consumption.

UNIT V FOOD HYGIENE 9

Food related hazards – Biological hazards – physical hazards – microbiological considerations in foods.
Food adulteration – definition, common food adulterants, contamination with toxic metals, pesticides,
insecticides and microbes; Safety in food procurement, storage handling and preparation; Relationship
of microbes to sanitation, Public health hazards due to contaminated water and food; Personnel hygiene.

TOTAL: 45 PERIODS

COURSE OUTCOMES:

The students will be able to

 Understand the importance of food and nutrition in human health.
 Apply the concepts of energy related to food.
 Analyze the role of CNS in regulation of hunger, satiety and food consumption.

Curriculum and Syllabus | Open Electives | R 2017 | REC Page 24