UNIVERSITY OF MADRAS
B.Sc. Degree Course in Nutrition Food Service Management and Dietetics
SEMESTER SYSTEM WITH CREDITS
(Effective from the Academic Year 2003-2004)

SYLLABUS

Semester III - Paper VI - Human Nutrition

Number of Lectures: 4
Duration of Examination: 3 hrs
Maximum Marks: 75
Credits: 4

Theory : 4 hrs / week
Practical : 2 hrs / week

OBJECTIVES

1. To introduce the students to the principle of Human Nutrition.

2. To gain skill in qualitative tests and quantitative estimation of nutrients.

THEORY

I. History of Nutrition - Development of Nutrition as a Science - Definition of Nutrition - Undernutrition over nutrition and malnutrition.

II. Carbohydrates - Definition and composition, classification, Review of digestion, absorption arid metapolism - word diagram - Regulation of blood sugar, Hormonal controls, function of carbohydrates in the body. Dietary fibre - definition soluble and insoluble fibres, sources of fibre, components, physiological effects of dietary fibre, Role of fibre in human nutrition, sources arid requirements.

III. Lipids - Classification, Composition function - essential fatty acids, deficiency, food sources of EFA, Function of TGL, Characteristics of animal and vegetable fats, sterols - cholesterol - function, food sources, phosopholipids - function, ketone bodies - fat requirements - food sources, dietary lipids and their relation to the causation of Ahterosc leorosis and lschaemic heart disease.

IV. Proteins - 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.

V. ENERGY

Energy units - Kilocalories, Megajoules, determination of energy value of foods, using Bomb calorimeter, diagram of Bomb Calorimeter - gross calorific values, Physiological energy, value of foods, relation between oxygen used and calorific value.

Determination of energy requirements, direct calorimetry. Relation between Respiratory quotient and energy output - Specific dynamic action of food (Thermogenic food in REE) indirect calorimetry - Basal metabolism - definition, determination - benedict Roth basal Metabolism Apparatus - factors affecting BMR - determination of energy metabolism, during work - energy requirements for varous types of activities, factorial methods for calculation of the daily energy requirements of an adult for varying degrees of physical activity - recommended allowances for calories, energy requirements of adults expressed in terms of Rerference man and Refernece woman - FAO committee and ICMR committee percent calories supplied by carbohydrates, fats and proteins in average Indian diets - Energy requirements for different age groups.

VI. VITAMINS

a. Fat soluble vitamins - vitamin A, D, E and Vit K - function effects of deficiency, sources, requirements, units of measurement and hyper-vitaminosis.

b. Function, effects of deficiency, sources and requirements of water soluble vitamins - ascorbic acid, thiamine, riboflavin and Niacin.

c. Importance of folic acid, Vit B12 pyridoxine, Biotin and Pantothanic acid to the body.

VII. MINERALS

Distribution in the body, functions, food sources, requirements and effects of deficiency of calcium, phosphorous, Iron and iodine.

VIII. a. Trace elements in human nutrition - copper, luorine, zinc - functions, food sources, requirements and effects of deficiency.

b. Selenium and vitamin E relationship.

c. Chromium and glucose tolerance factor.

IX. WATER

Distribution of water in the body, water intake and loss, exchange of water in the body, composition of body fluids, water exchange between plasma and intestial fluid.

REFERENCES

1. Guthrie H.A. - Introductory Nutrition C.V. Mosby Co. St. Louis.

2. Bogert, J.G.V, Briggs, DR Calloway Nutrition and physical fitnes, 11^th edition - 1985 - W.B. Saunders Co., Philadelphia, London, Toranto.

3. Wardlaw, G.M. INsel, P.H. - Perspectives in Nutrition (1990) Times Mirror / Mosby College Publishing Co. St. Louis, Toronto, Bostan.

4. William, S.R. - Nutrition and Diet Therapy (1985) 5^th edition, Mosbey Co. St. Louis

5 M. Swaminathan "Principles of Nutrition and Dietectics", 1993, Bappeo 88, Mysore Road, Bangalore - 560 018.

6. Maurice E. Shils, James A. Olson, Moshe Shike "Modern Nutrition in health and disease" eighth edition, Vol. I & II Lea & Febiger Philadelphia, Awaverly Company, 1994.

1. Qualitative tests for sugears - glucose, fructose, lactose, maltose and glucose.

2. Qualitative estimation of reducing sugar.

3. Qualitative tests for proteins.

4. Qualitative tests for minerals

5. Quantitative estimation of calcium

6. Quantitative estimation of phosphorous.

7. Quantitative estimation of vitamin C.

8. Demonstration Experiments.

a. Estimation of total nitrogen in foods (Micro or Macrokjeldahl methods)

b. Lipid extraction

c. Determination of Iodine value

d. Estimation of Iron

e. Qualitative tests for vitamin A

f. Quantitative estimation of Carotene