OFD351 Syllabus - Holistic Nutrition - 2021 Regulation - Open Elective | Anna University

OFD351 Syllabus - Holistic Nutrition - 2021 Regulation - Open Elective | Anna University

OFD351

HOLISTIC NUTRITION

 L T P C

3003

UNIT I

NUTRITION AND HEALTH

9

Introduction to the principles of nutrition; Basics of nutrition including; micronutrients (vitamins and minerals), the energy-yielding nutrients (Carbohydrates, Lipids and Proteins), metabolism, digestion, absorption and energy balance. Lipids: their functions, classification, dietary requirements, digestion & absorption, metabolism and links to the major fatal diseases, heart disease and cancer.

UNIT II

AYURVEDA – MIND/BODY HEALING

9

Philosophy of Holistic Nutrition with spiritual and psychological approaches towards attaining optimal health; Principles and practical applications of Ayurveda, the oldest healing system in the world. Three forces – Vata, Pitta and Kapha, that combine in each being into a distinct constitution. Practical dietary and lifestyle recommendations for different constitutions will also be explored in real case studies.


UNIT III

NUTRITION AND ENVIRONMENT

9

Based on an underlying philosophy that environments maintain and promote health and that individuals have a right to self-determination and self-knowledge, Nutrition principles which promote health and prevent disease. Safety of our food supply, naturally occurring and environmental toxins in foods, microbes and food poisoning.

UNIT IV

COMPARATIVE DIETS

9

Evaluating principles of food dynamics, nutrient proportions, holistic individuality, the law of opposites, food combining, and more. Therapeutic benefits and limitations of several alternative diet approaches, including: modern diets (intermittent fasting, macrobiotics), food combining (colour- therapy/rainbow diet), high protein diets (Ketogenic, Paleo), Vegetarian approaches (plant- based/vegetarian/vegan variations, fruitarian, raw food), as well as cleansing and detoxification diets (caffeine, alcohol, and nicotine detoxes, juice fasts).

UNIT V

PREVENTIVE HEALTH CARE

9

Proper nutrition protection against, reverse and/or retard many ailments including: osteoporosis, diabetes, atherosclerosis and high blood pressure, arthritis, cancer, anemia, kidney disease and colon cancer. Current research developments on phytochemicals, antioxidants and nutraceuticals will be explored.

TOTAL: 45 PERIODS

COURSE OUTCOMES:
CO1 Discuss the role of essential nutrients in physical, mental and emotional wellness
CO2 Discuss the role of deficiencies in essential nutrients in the disease process
CO3 Explain how the standard American diet relates to the disease process
CO4 Identify five contemporary eating “styles” and lists the pros and cons of each
CO5 Discuss the concept of whole foods nutrition and its relationship to wellness

TEXT BOOKS:
1. Desai, B. B., Handbook of Nutrition and Diet. Marcel Dekker, New York. 2000
2. Macrae, R., Rolonson Roles and Sadlu, M.J. 1994. Encyclopedia of Food Science & Technology & Nutrition. Vol. XI. Academic Press

REFERENCES:
1. Modern Nutrition in Health & Disease by Young & Shils.
2. Food, Nutrition and Diet Therapy – by Krause and Mahan 1996, Publisher- W.B. Saunders, ISBN: 0721658350
3. Nutritive Value of Indian Foods.- by C. Gopalan, B. V. Rama Sastri, S. C. Balasubramanian Published by National Institute of Nutrition, Indian Council of Medical Research, 1989

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