Syllabus
|
Course Code: BCH-304A Course Name: Nutritional Biochemistry |
||
| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
|---|---|---|
| 1 | Composition of human body, Energy content of foods, respiratory quotient of food stuffs, measurement of energy expenditure (directandindirectcalorimetry),BMR:measurementandsignificanceofBMR,factorsaffectingBMR;Specificdynamicaction (SDA);Carbohydrates:nutritionalimportance,sourcesofavailablecarbohydrates;fibresinnutrition:beneficialeffects,adverse effects and their sources, glycemic index, alternative sweeteners; Lipids: nutritional importance, major classes of dietary lipids, properties and composition of plasma lipoproteins, essential fatty acids and their physiological functions; Proteins: nutritional importance, nitrogen balance, assessment of nutritive value of proteins, concept of balanceddiet. |
|
| 2 | Minerals:nutritionalsignificance,dietarysources,deficiencysymptomsandtoxicitysymptomsofmajorandtraceminerals Vitamins: dietary sources, physiological functions and specific deficiency diseases associated with fat and water soluble vitamins, hypervitaminosis of fat solublevitamins |
|
| 3 | Food toxicity and safety: Microbial contamination, Environmental contamination, Natural food toxins and Antinutrients: naturally occurring food borne toxicants, protease inhibitors, hemagglutinin, hepatotoxins, allergens, oxalates, toxin from mushrooms,animalfoodstuffs andseafoods;Agriculturalresidues,Intentionalfoodadditives:typesoffoodadditives-attributes and related health concerns; Nutraceuticals: different types of Dietary supplements and typical ingredients of Functionalfoods |
|
| 4 | Applications of major enzymes in food industry
Nutritional disorders: Lipoproteins and cardiovascular disease: ‘good’ and ‘bad’ cholesterol, development of cardiovascular disease and risk factors for cardiovascular disease Protein energy malnutrition: etiology, clinical features, metabolic disorders and management of Marasmus and Kwashiorkor diseases Nutrition and Cancer: Associations between nutritional factors and common cancer sites; effect of different foods, beverages, physical parameters and other additional factors on cancer. |
|
