Syllabus
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Course Code: BCH-206 Course Name: Food Biochemistry |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | Classes and sources of nutrients (overview), energy value of foods, Basal metabolic rate, specific dynamic action, nutritional importanceofcarbohydrates, Glycemic index,fibresinnutrition,nutritionalimportanceoflipids,essentialfattyacids,nutritional importance of proteins, nitrogen balance, mutual supplementation of proteins, concept of balanced diet, Vitamins: major functions,dietarysources,deficiencysymptomsoffatsolubleandwatersolublevitamins,hypervitaminosisoffatsoluble vitamins; Minerals: major functions, dietary sources, deficiency symptoms and toxicity symptoms of major and trace minerals |
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| 2 | Food toxicity and safety: Microbial contamination, environmental contamination, natural toxins, agricultural residues, intentional food additives. Applications of major enzymes in food industry Nutritional disorders: Lipoproteins and cardiovascular disease: ‘good’ and ‘bad’ cholesterol, risk factors for cardiovascular disease. Nutrition and Cancer: Associations between nutritional factors and common cancer sites; effect of different foods, beverages, physical parameters and other additional factors on cancer. |
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