University of Madras - BSc Syllabus - Semester II - Paper III

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

SYLLABUS

Semester II - Paper III - Basic Nutrition

Number of Lectures: 4
Duration of Examination: 3 hrs
Teaching/Practical Hours Per Week: Theory: 3 hrs/Week
Maximum Marks: 75
Credits: 4

Theory - 4 hrs. / week
Practicals - 2 hrs. / week

Objectives :

1. To understand the relationship between Nutrition and human well being.

2. Know and understand the functions, importance of all nutrients for different age groups and special groups.

3. To gain an understanding of the applications of Biochemistry to foods, nutrition and diet therapy.

Course Content

1. Introduction to Nutrition - food as a source of nutrients, functions of foods, definition of nutrients, adequate, optimum an good nutrition, malnutrition. No. of Lectures: (2)

2. Inter relationship between nutrition and health visible symptoms of good health No. of Lectures: (1)

3. The use of food in the body - digestion, absorption, transport, utilisation of nutrients in the body.

4. Carbohydrates - composition, classification, starch, glycogen, insulin, dextran, dextrin, cellulose, hemicellulose, functions, fond sources, storage in body, utilisation of carbohydrates and requirements No. of Lectures: (2)

5. Fats and Oils - Composition, saturated, unsaturated, fatty acids, essential fatty acids, classification, food sources, functions of fats, requirements, saponification, hydrogenation, rancidity, functions of TGL, Cholesterol, lipids and Coronary heart diseases. No. of Lectures: (2)

6. Proteins - Composition, sources, essentials, non-essential amino acids, sources of protein, requirements, functions, protein energy malnutrition - kwashiorkor, Marasmus and Mrasmic Kwashiorkor. No. of Lectures: (2)

7. Energy - Unit of energy, food as a source of energy, determination of energy value of food, Direct and Indirect colorimetry, energy metabolism, BMR, energy require ments, food sources and body's need for energy, BMR activities. No. of Lectures: (3)

8. Minerals - Functions, sources, bioavailability, requirements (RDA) and deficiency of the following minerals - Calcium, Phosphorus, Iron, Iodine, Fluorine, Sodium and Potassium. No. of Lectures: (4)

9. Vitamins - Classifications, sources, requirements, units of measurement, functions, deficiency about the following vitamins Fat soluble - Vitamins A, D, E, K. No. of Lectures: (6)

Water Soluble - Ascorbic acid, thiamin, Riboflavin, niacin, B6, folic acid, and B12.

10. Water - as a nutrient, functions, sources, requirement, water balance, effect of deficiency, water and electrolyte losses and their replenishment - Regulatory No. of Lectures: (3)

Mechanism - ADH Vasopressin

11. Acid Base Balance No. of Lectures: (2)

BASIC NUTRITION (PRACTICALS)

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

2. Qualitative estimation of reducing sugars.

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. Deamination Experiments

a) Estimation of total nitrogen in foods (Micro or Macro Kjeldahl methods)

b) Lipid extraction

c) Determination of Iodine value.

d) Estimation of Iron.

e) Quantitative test for Vitamin-A.

f) Quantitative estimation of Beta Carotene.

REFERENCES

1. Guthrie, Helen, Andrews, "Introductory Nutrition" 6^th Ed, St. Louis, Times Mirror/Mosby College, 1986.

2. Mudambi S.R., M.V. Rajagopal, "Fundamentals of Food and Nutrition", 2^nd Ed. Wiley Eastern Ltd. 1990.

3. Swaminathan, M., "Advanced Textbook of Foods and Nutrition", Vol I,II (2^nd Ed.revised) Bappco, Bangalore, 1985.

4. Wilson, EVAD, "Principles of Nutrition", 4^th Ed. New York, John Wiley & Sons, 1979.

5. Swaminathan, M (1998), "Principles of Nutrition and Dietetics", Bappco, Bangalore.

6. Bogert, J.G.V, Briggs, D.H. Calloway, "Nutrition and Physical Fitness", 11^th Ed. 1985, W.B. Saunders & Co, Philadelphia.

7. Wardlaw, G.M. Insel, PH. "Perspectives in Nutrition" 1990. Times Mirror/Mosby College Publishing Co., St.Louis.

8. William - "Nutrition and Diet Therapy", 1985, 5^th Ed. Mosby Co, St. Louis.

9. West, E.S. Todd, W.R. Moses, R.S. and Van Bruggan, J.B. 1968, "Textbook of Biochemistry", The Macmillan company, New York.

10. Conn, E.E. and Stump, P.K. 1981, "Outlines of Biochemistry", Wiley Eastern Private Ltd., New Delhi.

11. Varey - 1969, "Practical Clinical Bio-chemistry", William Heinemann Medical Book, London Ltd., Interscience Books Inc. New York.

12. Maurice E. Shils, James A. Olson, Mosbe, Strike - 1994 "Modern Nutrition in Health and Diseases", 8^th Ed., Volume I and II. Lea & Febiger, Philadelphia, A. Waverly Company.