FD6003 - HUMAN NUTRITION (Syllabus) 2013-regulation Anna University

FD6003 - HUMAN NUTRITION (Syllabus) 2013-regulation Anna University

FD6003	HUMAN NUTRITION	LPTC

3003

AIM:

The course aims to develop the knowledge of students in the basic area of Human Nutrition. This is necessary for effective understanding of food processing and technology subjects. This course will enable students to appreciate the relationship between food and the nutrients as well as function and contribution of nutrients to health of individuals.

OBJECTIVES: On completion of the course the students are expected to

• Be able to understand the physiological and metabolic functions of nutrients.
• Be able to understand methods of nutritional assessment, RDA and Dietary Recommendations & Guidelines..
• Understand and use effectively, diet planning principles, exchange lists, food labels and nutrition facts for balanced nutrition and healthy diets.

UNIT I	AN OVERVIEW OF NUTRITION	9

Six classes of nutrients, calculating energy values from food, using the RDA, nutritional assessment of individuals and populations, dietary recommendations; research methods in nutrition; Planning a Healthy Diet: Diet planning principles, dietary guidelines; diet planning guides such as food groups, exchange lists, personal diet analysis; food labels: serving sizes, nutrition facts, daily values, descriptive terms, health claims. Digestion, Absorption and Transport: Anatomy and physiology of the digestive tract, mechanical and chemical digestion, absorption of nutrients.

UNIT II	CARBOHYDRATES: SUGARS, STARCH AND FIBER	9

Digestion and absorption of carbohydrates, lactose intolerance; Glycemic and Non- glycemic carbohydrtaes, blood glucose regulation, recommendations of sugar intake for health, health effects of fiber and starch intake, artificial sweeteners; Nutrition and Diabetes: Complications of diabetes mellitus, importance of blood sugar regulation, dietary recommendations for NIDDM and IDDM

UNIT III	LIPIDS AND PROTEINS	9

Lipid digestion, absorption and transport; Functions of the triglycerides; essential fatty acids- n-3 and n-6 fatty acids; trans fatty acids, Medium Chain Triglycerides, phospholipids and sterols; Health effects and recommended intakes of lipids. Hyperlipidemia, atheroselerosis and cardio vascular disease. Digestion and absorption of proteins; Functions of the proteins; amino acids; Protein quality, methods of assessing protein quality; Recommended intakes of proteins; protein and amino acid supplements; Protein Energy Malnutrition, Marsamus and Kwashiorkor; Chronic Energy Deficiency- short term and long term effects.

UNIT IV	METABOLISM, ENERGY BALANCE AND BODY COMPOSITION	9

Review of catabolic and anabolic pathways of glucose, fats and amino acids; Energy Balance and Body Composition: Energy balance; body weight and body composition; health implications; obesity, BMR and BMI calculations; Weight Control: Fat cell development; hunger, satiety and satiation; dangers of weight loss; how to identify unsafe weight loss schemes; treatment of obesity; attitudes and behaviors toward weight control.

UNIT V	VITAMINS AND MINERALS	9

Water Soluble Vitamins: B vitamins examined individually (Thiamine, Riboflavin, Niacin, Pyridoxine, Biotin, folate and B12, choline, pantothenic acid, carnitine) and in concert; B vitamin deficiencies, toxicities, and food sources; vitamin C roles and recommended intake, deficiency, toxicity and food sources Fat Soluble Vitamins: A, D, E, and K: Function, recommended intakes, toxicities, food sources of vitamin A, D, E, and K; vitamin E as antioxidant; beta carotene and vitamin A Water and the Major Minerals: Water balance and recommended intakes; fluid/electrolyte balance, acid-base balance; function, recommended intakes, and regulation of sodium, potassium, and calcium. Trace Minerals: Food sources, function, recommended intakes, toxicities, deficiencies and transport of iron and zinc; importance of selenium, copper, fluoride, and chromium.

TOTAL : 45 PERIODS

TEXT BOOKS:

1. Gibney, Michael J. etal., “Introduction to Human Nutrition”. Blackwell, 2002.
2. Gibney, Michael J. etal., “Public Health Nutrition”. Blackwell, 2004.
3. Sanders, Tom and Peter Emery “ Molecular Basis of Human Nutrition”. Taylor & Francis, 2003.
4. Gibney, Michael J. etal., “Clinical Nutrition”. Blackwell, 2005.

REFERENCES

1. Spark, Arlene. “Nutrition in Public Health : Principles, Policies, and Practice”. CRC Press, 2007.
2. Mann, Jim and Stewart Truswell “Essentials of Human Nutrition”. 3rd Edition. Oxford University Press, 2007.
3. Gropper, Sareen S. “Advanced Nutrition and Human Metabolism”. 5th Edition, Smith Wadsworth Publishing, 2008.