Download Introduction to Human Nutrition - Agricultural University Peshawar

De pa rtme nt of Huma n Nutri ti on
NW FP A G R I C U L T U R A L U N I V E R S I T Y , P E S H AW A R
SYLLABUS FOR B.Sc. (Hons.)
Approved by Board of study on 22/11/2005
Code
Course Title
Credit Hours
2nd Semester
HN-311
Introduction to Human Nutrition
3(2-2)
5th Semester
HN-501
HN-502
HN-503
HN-504
AgCh-502
Principles of Human Nutrition
Introduction to Dietetics
Nutrition Through Life Span
Human Physiology I
Vitamin & Mineral (Elective)
4 ( 3-2 )
4 ( 3-2 )
4 ( 3-2 )
3 ( 3-0 )
4 ( 3-2 )
Total
19
6th Semester
HN-511
HN-512
HN-513
HN-514
FST-512
Human Physiology II
Laboratory Methods in Nutrition
Anti Nutritional Factors and Toxicants in Foods
Community Nutrition
Food Microbiology
3 ( 3-0 )
4 ( 3-2 )
4 ( 3-2 )
4 ( 3-2 )
4 ( 3-2 )
Total
19
7th Semester
HN-601
HN-602
HN-603
HN-604
FSt-601
Basic Immunology
Advance Dietetics
Introduction to Nutritional Epidemiology
Nutritional Biochemistry
Food Analysis and Sensory Evaluation (Elective)
4 ( 3-2 )
4 ( 3-0 )
3 ( 3-0 )
4 ( 3-2 )
4 ( 3-2 )
Total
19
8th Semester
HN-699
Internship
15(0-15)
224
2nd Semester
I NTRODUCTION TO H UMAN NUTRITION
HN-311
Credit hours 3(2-2)
1. Introduction
Definition of Nutrition, Role of food in nutrition, Relationship between food and nutrition,
Food groups, Rationale for food grouping, Recommended Dietary Allowance (RDA), its
rationale and application in health and disease
2. Carbohydrates
Definition, Classification, Functions, Sources, Simple versus complex sugars, Glycemic
effect of food, Dietary fiber; its role in human nutrition, Recommended carbohydrate
intake, Carbohydrates and risk of diabetes mellitus.
3. Lipids
Definition, Classification, Functions, Sources, Distinction between animal and plants fat
and oil, Essential and non-essential fatty acids, Cholesterol and lipoproteins,
Recommended fat intake, Fat and risk of cardiovascular diseases.
4. Proteins
Definition, Classification, Functions, Sources, Protein quality, Distinction between animal
and plant proteins, protein quality evaluation, Biological value, Net protein utilization,
Protein efficiency ratio, Chemical scoring, Essential and non-essential amino acids,
Recommended protein intake.
5. Digestion
Gastrointestinal tract, Fate of food in digestion – carbohydrates, fats, and proteins,
Regulation of gastrointestinal functions, Common digestive problems, Absorption,
Anatomy of absorption system, Release of absorbed nutrients, Entrance of absorbed
nutrients to cell, Metabolism and excretion.
6. Introduction to vitamins
Water and fat soluble vitamins, Vitamin C and B complex, Fat soluble vitamins; their
functions in the body.
7. Introduction to Minerals
Macro and micro minerals, Absorption, Requirement and Functions of both macro and
micro minerals.
Practical:
1. Introduction to Laboratory safety and working procedures.
2. Introduction to laboratory and field equipment used in arrangement of nutritional studies.
3. Introduction to use and preparation of normal, molar and ppm solutions.
4. Preparation of N/10 normal solution of sodium hydroxide.
5. Preparation of 2N H2SO4.
6. Determination of sugar in blood and urine.
Textbooks:
1. Understanding Nutrition: 3rd Ed. Whitney and Hamilton, West Pub. Co., New York,
(1984).
225
5th Semester
PRINCIPLES OF H UMAN NUTRITION
HN – 501
Credit hours 4(3-2)
1.
Introduction to Human Nutrition:
2.
Historical perspective of nutrition, Nutrition as a multidiscipline science in relation to food
science, biochemistry, biology, and physiology. Branches of nutrition, Pediatric nutrition,
Therapeutic, or clinical nutrition, Dietetics, Community nutrition.
Energy Balance and Weight Control:
Food as a source of energy, Energy requirement of the body during different life periods,
Principles for the estimation of energy requirements, Components of energy
requirements, Effects of sub-optimal energy intake, Effects of over energy intake.
3.
Nutritional Status:
Definition of nutritional status, Assessment of nutritional status- anthropometrics
measurements, clinical observation, biochemical determinations, food intake recordsnutritional and dietary surveys, Indices of malnutrition. Recommended dietary allowance
and dietary guidelines for nutritional status, adequate diet.
4.
Nutritional Problems:
Under-nutrition, Risk Groups, Factors contributing to under nutrition, under-nutrition
problems - protein energy malnutrition (PEM), Kwashiorkor, Marasmus.
Practical
1.
2.
3.
4.
5.
6.
Estimation of energy requirements for basal metabolic rate, growth and physical activity.
Determination of weight, height by health scale and measuring tape of an individual.
Calculation of BMI.
Assessment of nutritional status by anthropometry method
Assessment of nutritional status by clinical method
Determination of glucose, triglyceride and cholestero in blood.
Determination of urinary iodine by spectrophotometric method.
Textbook
1. Principles of Nutrition. Wilsen, Fisher and Garcia, Fourth Ed. John Wiley and Sons. New
York (1979).
Reference Book
1. Normal and Therapeutic Nutrition. 17th Ed. Robinson, Lawler, Chenoweth and Garwick.
McMillan Pub. Co., New York (1982).
226
I NTRODUCTION TO DIETETICS
HN – 502
1.
Credit hours 4(3-2)
Introduction:
Introduction to dietetics, definition, role of dietitian in communities, public and private
hospitals, governmental and non-governmental food assistance programmes, Skills of
interviewing for assessment. Planning, counseling, advice, nutritional care and
implementation of plans for successful outcomes. Differentiate between POMR and
SOR, Identification and use of subjective, objective assessment and plans.
2.
Food as an Essential Substrate for Diet Formulation:
Food and its constituents, importance of each constituent in health and disease, effect of
pathological conditions on requirements of nutrients, rationale for changing needs of
nutrients during different state of health and disease conditions, assessing the nutritional
needs of healthy and sick individuals, meal and diets management practices, objectives and
principles of diet therapy in the prevention and treatment of disease, forms of dietary
modifications and their applications in various diseases.
3.
Nutritional Management of Hospitalized Patients:
Hospital malnutrition, causes, forms, and consequences. Nutritional support for hospitalized
patients, choices of feeding methods and complications associated with enteral and total
parenteral nutrition, Ways to prevent incidence and severity of hospital induced malnutrition.
4.
Food Exchange System:
Concept of exchange lists for meal planning, determining individual diet prescription, and
converting a recipe into exchanges
5.
Food Born Diseases:
Food borne diseases, causes, prevention and treatment.
Practicals
1.
2.
3.
4.
5.
Nutritional assessment of hospitalized patients.
Preparation of diet/patient for NG feeding.
Preparation of diet for burnt patient
Preparation of diet for patients on dialysis
Diet management for obese patients
Textbook
1. Food, Nutrition and Diet Therapy. Eighth Ed. Krause, MV, and Mahan, LK. 1984. WB
Saunders Company, USA.
2. The Dynamics of Clinical Dietetics. Mason, M. 1982. John Wiley & Sons, USA.
Reference Book
1. Introduction to the Profession of Dietetics. Lanz, SJ. 1983.
227
N UTRITION THROUGH L IFE S PAN
HN – 503
Credit hours 4(3-2)
1. Nutrition in Pregnancy
Introduction to pregnancy, Weight gain during pregnancy, nutrients requirementsenergy, protein, vitamin, and minerals, Food allowances for normal pregnant women,
Nutrition education for pregnant woman- non-nutritional substances in food, Pica,
Complications of pregnancy.
2.Nutrition in Lactation
Introduction to the process of lactation, Impact of maternal diet on milk production,
Counseling of mother for breast feeding, Duration of breast feeding, Contra indications to
breast feeding, Nutrients requirement during lactation- energy, protein, vitamins and
minerals.
3. Nutrition in Infancy
Growth, digestion, Absorptions, Milk for infants, Composition of human milk and its
comparison with cow’s milk, Breast feeding vs. bottle feeding, introduction of solid foods,
Nutrients requirements
4. Nutrition in Childhood
Nutrients requirement- energy, protein, mineral and vitamins, Factors affecting food
intake, Feeding the preschool and school age children, Nutritional problems of the
childhood age—obesity, underweight, iron, deficiency anemia and dental.
5. Nutrition in Adolescence
Nutrients requirement- energy, protein, minerals and vitamins, Nutritional problems of
adolescent age- eating disorder, anorexia nervosa, bulimia, obesity, behavioral problem
and ACNE.
6. Nutrition in Elderly
Aging process, Nutrients requirements- energy, protein, carbohydrate, fat, mineral,
vitamins, and Nutritional problems.
Practicals
1.
Preparation of weaning foods for infants from locally available ingredients.
2.
Preparation of supplementary foods for preschool and school age children from
locally available ingredients.
3.
Preparation of menu for pregnant woman.
4.
Preparation of Menu for lactating women from locally available ingredients.
5.
Preparation of Menu for elderly.
Textbook
Food, Nutrition and Diet Therapy. Seventh Ed. Krause, MV, and Mahan, LK. W.B. Saunders Co.
Philadelphia (1984).Reference Book
1. Nutrition in the Life Span. V.A. Beal. John Wiley and Sons. New York (1980).
228
HUMAN P HYSIOLOGY -I
HN – 504
Credit hours 3(3-0)
1. Cell Physiology
Introduction to the cell, Genetic control of the cell functions, Transport across the cell
membrane, types of cells, cell components and functions, cell division, cell membrane
structure and functions, Electrical properties of cells, Cell membrane potential.
2. Blood Cells, Immunity and Blood Clotting
Red blood cells (RBC), Resistance to infections- WBC, Inflammation-role of
prostaglandin, Immunity and allergy, Blood groups, Transfusion, Homeostasis, Blood
coagulation.
3. Nervous System
Organization and transmission of information, sensory receptors and somatic sensation,
pain. Autonomic nervious system.
4. Body Fluids and Kidney
Capillary dynamics, Exchange of fluids, Lymphatic system, Extra cellular and intracellular
fluids, Formation of urine, Renal mechanisms for concentrating and diluting urine,
Regulation of acid base balance.
5. Heart and Cardiovascular System
Introduction to cardiovascular system, Heart as a pump, excitation of heart,
electrocardiography, haemodynamics.
6. Circulatory System
Systemic and pulmonary circulation, Local control, Regulation of mean arterial pressure;
rapid and long term, Blood flow through special areas, Cardiac output, Heart failure,
Shock.
Textbooks
1.
Text book of Medical Physiology. A.C. Guyton. Sixth Ed. W.B. Saunders. 1980.
2.
Human Physiology. Chatterjee, C.C. Union Book Stall, Karachi. 1975.
229
6th Semester
HUMAN P HYSIOLOGY-II
HN – 511
Credit hours 3(3-0)
1.
Respiration
Physiology of respiration, pulmonary ventilation, Physiological principles of gas
exchanges, Diffusion of oxygen and carbon dioxide through the respiratory membrane,
Transport and oxygen and carbon dioxide in the blood and body fluids.
2.
Physiology of Reproduction
Spermatogenesis, Male sex hormones, Abnormality of male sexual functions, Female
hormone, Ovarian cycle, Functions of ovarian hormones, Abnormality of secretion by
ovaries, Female fertility.
3.
Endocrine Control System
An introduction to endocrine control system, Growth hormones, Thyroid hormones,
Parathyroid hormones, adrenocortical hormones, the adrenal medulla, Steroid
hormones, Hormones of the pancreas.
4.
The Gastrointestinal Tract (GIT)
Control of food and water intake, Secretary Functions of GIT, Digestion, and absorption.
5.
Liver and Biliary System
Functions of the hepatic vascular system, Secretion of bile, The bile salts and their
function, Excretion of bilirubin in the bile, Secretion of cholesterol, Gallstone formation,
Metabolic function of liver carbohydrate, protein & fat metabolism.
6.
Body Temperature Regulation
Insulation system of the body, Flow of blood to the skin and heat transfer from the body
core, balance between heat production and heat loss, Regulation of body temperature,
The hypothalamic thermostat, Abnormalities of body temperature, Regulation, Fever and
Exposure to extreme cold.
Textbooks
1. Textbook of Medical Physiology. Guyton, A.C. Sixth Ed. W.B. Saunders. 1980.
2. Human Physiology. Chatterjee, C.C. Union Book Stall, Karachi. 1975.
230
Laboratory Methods in Nutrition
HN – 512
Credit hours 4(3-2)
1. Safe Practices in Laboratory
General principles of safety, Health and Hygiene, Clothing, gloves, Food handling.
House keeping, Use of flammable substances, Handling of blood, handling of
compressed gas cylinders, handling of chemicals, Working alone in the Lab.
2. Methods for Protein Quality Evaluation and Energy Determination in Foods
Introduction to chemical and biological methods for protein quality, Amino acid score,
Nitrogen balance, Protein efficiency ratio (PER), Net protein utilization (NPU), Biological
value (BV), Apparent, and true digestibility, Digestibility by marker ratio. Calarimeter,
working principle, determination of caloric values of food items.
3. Centrifugation
Introduction to centrifugation, Working principle, Use of the technique, Relative
centrifugal force (RCF), Sedimentation coefficient, Desk top, High speed and ultra
centrifuge, Parts of centrifuge and their functions.
4. Spectrophotometry
Introduction to spectrophotometer, Light spectrum and wave length, Absorbance and
transmittance of light, Working principle of colorimeter and spectrophotometer, Use of
the technique, Standard and test solutions, Standard curve, Parts of colorimeter and
spectrophotometer and their functions.
5. Atomic Absorption Spectroscopy
Introduction to Atomic Absorption, Working principle, Use of the technique, Sample
preparation, Standard curve, Parts of atomic absorption, and their functions.
6. Flame Photometry
Introduction to flame photometry, Working principle, Use of the technique, Sample
preparation, Standard curve, Parts of flame photometer and their functions.
7. Chromatography
Introduction to chromatography, Liquid and gas chromatography, Ion exchange
chromatography, Gas liquid chromatography, Gel permeation phromatography, Thin
layer chromatography, High Performance liquid chromatography, Working Principle of
each chromatography, Use of chromatographic techniques.
8. Electrophoresis
Introduction to electrophoresis, Working principle, use of the technique, Types of electrophoresis,
Determination of molecular weight by electrophoresis.
231
Practical
1. Preparation of percent, normal, molar, meq., ppm, ppb solutions, Conversion from one
strength to another.
2. Computation of amino acid score, protein efficiency ratio, digestiblity, biological values
and net protein utilization of different foods.
3. Separation of plasma from blood by centrifuge
4. Determination of hemoglobin, plasma glucose, triglycerides, and free fatty acids by
spectrophotometer.
5. Determination of sodium and potassium by flame photometer
6. Determination of zinc and iron of wheat flour by atomic absorption.
7. Determination of caloric values by calarimeter in foods.
Textbook
1. Instrumental methods of analysis. Sixth Ed. (1981). Willard H.H., Merit, L. L., Dean,
J.A. and Settle, F.A. Wardsworth Publishing Co., Belmont, CA.
Reference Book
1.
The Tools of Biochemistry. Cooper, T.G (1977).
232
ANTI N UTRITIONAL F ACTORS AND T OXICANTS IN F OODS
HN – 513
Credit hours 4(3-2)
1. Introduction to Food Constituents
Antinutritional factors, toxicants, food additives, Adultrants/Contaminants, Bacterial toxins,
Elemental toxicity.
2. Anti Nutritional Factors
Food sources, Detoxification/Removal and effects on the bioavailability of nutrients of the
following anti nutritional factors:
Phytate, Oxalate, Phenols/polyphenols, Glucocinulate, gossypol and Enzyme inhibitors
3. Toxicants in Foods
Food sources, Detoxification/Removal and effects on the bioavailability of nutrients of the
following toxicants:
Carcingens, Aflatoxins, Goitrogens, Corticosteroids/sterols, Antibiotic and Pesticides
residues and Heavy metals like Lead, Nicle and Mercury and Cadmium
4. Biochemical and physiological effects of Bacterial Toxins, and their possible detoxificants,
and removal.
5. Food additives/contaminants and their biochemical and physiological effects.
6. Elemental toxicity, its biochemical, and physiological effects.
Practicals:
1.
2.
3.
4.
5.
6.
7.
Determination of phytic acid in cereals
Determination of Tannins in legumes
Determination of heavy metals (pb and Cd) in vegetables.
Determination of heavy metals (pb and Cd) in fruits.
Determination of heavy metals (Ca, pband Cd) in drinking water.
Determination of Ni in hydrogenated fat
Determination of caffeine in tea, cocacola and pepsicola.
Reference Book
1. Food Chemistry. Fennema, O.R. Marcel Dekker, Inc. New York. 1992.
2. Class Handouts.
233
COMMUNITY N UTRITION
HN – 514
Credit hours 4(3-2)
1. Introduction
Introduction to community nutrition, Need of community nutrition, Goals for community
nutrition and basic concepts, Dietary guidelines and concept of prevention of nutritional
problems.
2. Community Nutritional Problems
Identification of nutritional problems, Existing and potential problems, Methods for
determining community nutrition problems, Nutritional Status, Food consumption record,
assessment from health statistics, assessment from ecological variables. Methods of data
collection- dietary survey, surveillance. Proforma development for the nutritional and dietary
surveys. Interpretation of assessment in different age groups.
3. Guidance for Community Nutrition Workers
Social behavior, Norms of the society, Interaction with the society, Basic knowledge in nutrition,
Food availability, food accessibility, food security, food path, Food composition tables, Food eating pattern
and practice, Food records and diet histories, Recipes and measuring equipment, recommended dietary
allowance, Audio-video material, 4. Basic Skills in Community Nutrition
4.
Working with communities, working with families, helping people to learn about nutrition,
Nutrition Education processes, Methods for individuals and small group- Interviewing,
Counseling, Methods for large groups- Kinds of large groups, Subject matter of nutrition
education for public.
5. Major Nutritional Problems and Intervention Programs
Nutritional problems and intervention programs in NWFP, Pakistan and Developing
Countries, Further intervention programs.
Practical
1. Development of questionnaire for nutritional survey and its trial in the field for
improvement of the questionnaire.
2. Collections of dietary data by 24 hours dietary recall method from a community.
3. Collection of dietary data by 24 hours dietary record method from a community.
4. Nutritional status of children of a community by Z-Score
5. Nutritional status of children of a community by health Chart
6. Preparation of eating guidelines for a community.
7. Development of a questionnaire for collecting data on nutritional problems of a
community.
8. Development of a questionnaire for eating pattern and eating schedule of a community
Textbook
1.
Community Nutrition. J.C. Obert, Second Ed. John Wiley, and Sons. New York (1986).
Reference Books
2.
Nutrition and Preventive Health care. M.Caliendo, MacMillan Pub. Co. Inc., New York.
(1980).
3.
The Health Aspects of Food and Nutrition. Third Ed. Regional Office for Western
Pacific of WHO, Manila (1979).
234
7th Semester
B ASIC I MMUNOLOGY
HN – 601
Credit hours 4(3-2)
1. Introduction
Introduction to immune system, Components of immune system, Natural immunity, Adaptive
immunity, Macrophages, Lymphocytes and lymphoid system, Cells involved in immunity:
The haemopoietic system alteration in immunity related to nutritional status,
2. Non-Specific Immunity
Nonspecific resistance to diseases, Skin and mucous membranes, Mechanical factors to
protect body from infection, Chemical factors to fight against infection, Anti-microbial
substances combat, and Phagocytosis,
3. Specific Immunity
Specific resistance to a disease, Humoral immunity, Cell mediated immunity,
4. Hypersensitivity
Hypersensitivity, Types, Mechanisms and Actions.
5. Complements and Autoimmunity
Complement, Main effects and functions, Activation and pathways, Tolerance and
autoimmune diseases, Mechanisms and important autoimmune diseases,
Transplantations and rejection.
Practical
1. Determination of blood grouping
2. Estimation of total lymphocyte count
3. Determination of erythrocyte sedinentation rate
4. Estimation of delayed hypersensitivity skin testing
5. Immunological test for blood sample
Recommended Books
1. Immunology. Roitt Ivan, Jonathon Brostoff, David Male. Mosby Company, USA. 1989.
2. Essential Immunology. Blackwell Science Publications. London. 1991.
3. Immunology. Eighth Ed, Weir DM, Churchill Living Stone, UK.
235
Advance Dietetics
HN – 602
Credit hours 4(3-2)
1. Essentials of Diet Therapy
The nutritional care processes, Assessment of patient needs, Objectives of nutritional
care plan, Implementation and evaluation of the nutritional care plan, Nutritional
intervention- diet modification, adequate normal diet as a basis for modified diet, diet
prescription, Allowances for energy, protein, fat, carbohydrate, vitamins and minerals
as required by the altered physiological state.
2. Food Selection and Meal Planning
Food groups and their characteristics, Choosing food for good nutrition, Food composition
tables, Dietary guidelines, Planning of food budgets, Use of exchange list in meal planning.
3. The Interaction between Drugs, Nutrients, and Nutritional Status
Drugs that affect the intake of food and nutrients, Drugs that affect the absorption of
nutrients, Drugs that affect metabolism and exertion of nutrients, The action of some
common drugs, The effect of nutrients and nutritional status on absorption and
metabolism of drugs.
4. Nutritional Care of Hospitalized Patients
Food intake record, Nutritional adequacy of standard hospital diet, The general diet,
Adequate normal diet, The soft or light diet, Liquid diets, Psychological factors in
feeding the sick person.
5. Enteral and Paranteral Nutrition
Introduction to enteral and paranteral feeding, Need for enteral and paranteral feeding,
Nutrition supplements, complete nutrition formula and composition for enteral feeding,
Defined formula diet, Factors for selecting feeding formula, Monitering factors in tube fed
patients, Peripheral parenteral nutrition (PPN), Total parenteral nutrition (TPN), nutritional
requirements and composition of formula for parenteral nutrition
6. Nutritional Care in Food Allergies
Food allergy, Food Intolerance, Symptoms of food allergy, Food allergy vs food intolerance,
Spectrum of food intolerance, Mechanism of food allergy, reaginic and non-reaginic
reactions, Diagnosis of food allergy, Food record, Food elimination, Trial and change phase.
Prevention of food allergy.
Practical:
1.
2.
3.
4.
5.
6.
7.
Preparation of diet for type 2 diabetic person
Preparation of diet for hypertensive individual.
Preparation of diet for Tuberculosis Patients at hospitals/Home
Preparation of diet for heart patients
Preparation of diet Marasmic child.
Preparation of diet for kwashiorkor child.
Preparation of diet for recently operated person.
Textbooks
1.
Food, Nutrition and Diet Therapy. Seventh ed. Krause, MV and Mahan, LK. W.B.
Saunders Co. Philodelphia (1984).
236
Normal and Therapeutic Nutrition. 17th Ed. Robinson, Lawler, Chenoweth and
Garwick. McMillan Pub. Co. New York (1982).
Reference Books
Handbook of Diet Therapy. D. Turner, American Dietetic Association, Chicago, IL. USA.
Nutrition and Diet Therapy. Fifth Ed. S.R. Williams. Times Mirros/Mosby College Pub.
St. Louis (1985).
2.
3.
1.
2.
I NTRODUCTION TO NUTRITIONAL E PIDEMIOLOGY
HN-603
Credit hours 3(3-0)
1. Epidemiologic Orientation to Health and Disease
Epidemiology Defined
Population Medicine and Epidemiology
Health and Disease
The Natural History of Disease
Levels of Prevention
Application of Prevention and Natural History
2. Epidemiologic Concepts
The Scope of Epidemiology
Epidemic versus Endemic Disease
Classification of Disease
Multiple Causation Disease
3. Measurement of Morbidity and Mortality
Rates, Ratios, and proportions
Incidence and Prevalence Rates
Crude, Specific and Adjusted Rates
Major Sources of Errors in Measurement of Disease
4. Selected Incidences of Health
Cause-Specific Indices
Infant and Neonatal Morality
Fetal and Perinatal Mortality
Maternal Mortality
Life Expectancy
Book and References
1. Nutritional Epidemiology, Willet, W.C (Editor), Second Edition, 1998.
2. Epidemiology: An introductory Text. Mausner, J.S. and Kramer, S. 1985.
237
N UTRITIONAL B IOCHEMISTRY
HN-604
1.
Credit hours 4(3-2)
AN INTRODUCTIONTO NUTRITIONAL BIOCHEMISTRY
Definition of nutritional biochemistry and interrelationship of nutrition & biochemistry,
normal blood metabolites and biochemical changes in pathological condition in the
human body. Biochemical factors modifying the inflammatory processes. Basic
components of food, nutrients & tissues building nutrients and energy production,
nutrients & chemical process and nutrients & protection of the body.
2.
FLUIDS ELECTROLYTES ACID AND BASE BALANCE
Clinical disturbances of acid base balance, volume disturbances, composition
disturbances, nutritional concerns in fluids & electrolytes imbalances, regulation of the
blood pH, solution used in therapy and nutritional approaches used for the correction of
fluids.
3.
BIOCHEMISTRY OF MACRONUTRIENTS AND THEIR FUNCTIONAL GROUPS
Biochemical nature of protein, fat, carbohydrate and water, biochemistry of the digestion,
absorption & metabolism and metabolic end products of carbohydrates, protein fats and
fibers, digestive secretions and their nutritional role, metabolism of carbohydrates,
protein and fats in various states of body nutritional status.
4.
ENZYMES AND THEIR NUTRITIONAL ROLE
Classification, status of enzymes in the different metabolic pathways, role in energy
extraction in different metabolic pathways.
PRACTICALS:
1. Serum and plasma separation from blood.
2. Determination of sugar in urine
3. Determination of Glucose in serum.
4. Determination of hemoglobin in blood
5. Determination of Vitamin-A in blood
6. Determination of Vitamin-C in blood
Text Book
1. Biochemistry. Rafique Ahmad. Volume I & II
2. Biochemistry by styer.
238
F OOD A NALYSIS AND S ENSORY E VALUATION
FST – 601
Credit hours 4(3-2)
1. Theory
2. Physical analysis:
Sample preparation, determination of physical properties of foods and food products –
appearance, texture, specific gravity, refractive index, reheology. Chemical analysis:
Determination of chemical properties of foods and food products: acidity, pH, sugars,
proteins, fats, mineral elements, and vitamins.
3. Modern analytical techniques:
Chromatography, spectro-photometry, Flame photometry, N.M.R., electrophoresis etc.
4. Official Methods of Analysis:
AOAC, AACC, AOCS. Quality attributes in foods, Sensory evaluation; Methods and
attributes color, flavor, texture, and general acceptability. Difference tests and preference
tests.
5. Statistical Quality Control:
Data analysis
Practical
Determination of proximate composition of foods: viscosity, specific gravity, refractive
index, acidity, pH, sugars, proteins, minerals, and vitamins. Sensory evaluation of Foods.
Detection of food contaminants.
Books Recommended
1. Official Methods of Analysis. Association of Official Analytical Chemists, Arlington.
1995.
2. Pearson’s Chemical Analysis of Foods. Egan, H. R.S. Kink and Longman Scientific
and Technical, London. 1987.
3. Laboratory Methods for Sensory Evaluation of Food. Larmond, E. Argi. Research
Branch, Canada. Pub. 1637/E. Ottawa. 1987.
4. Sensory Evaluation of Foods; Principles and Practices. Lawlless, H.T. and
Heymann, H. Chapman and Hall, New York. 1998.
5. Introduction to the Chemical analysis of Foods. Nielson, S.S. Jones and Bastlell
Pub., London. 1994.
6. Sensory Analysis of Foods. Piggott, J.R. Elsevier Applied Science, London. 1988
I NTERNSHIP
HN – 699
Credit hours 15(0-15)
239