Course

UNIT I: Human Nutrient Requirements

• Historical perspective of nutrient requirements, terms used
• Methods of assessment of nutrient needs – a critical review
• Biological role, sensitive methods for derivations of requirements and recommended dietary allowances of specific nutrients
  • Energy
  • Carbohydrates and dietary fiber
  • Proteins and amino acids
  • Lipids and fatty acids
  • Water
  • Fat and water soluble vitamins
  • Minerals
• Critical evaluation of national and international nutrient allowances; factors affecting the

UNIT II: Growth and Development through the Life Cycle

• Determinants of growth and development
• Changes in body composition throughout the life cycle
• Impact of altered nutrition on growth and development
• Maternal malnutrition and pregnancy outcome
• Malnutrition and cognitive development
• Changing trends in life style and dietary patterns in population groups and their implications on nutritional status and disease

UNIT III: Interactions of Nutrition, Immunity and Infection

• Host defense mechanisms and nutrients essential in the development of immune system
• Effect of infections on the nutritional status of an individual
• Nutrient deficiencies and excesses affecting the immuno-competence and susceptibility to infections Operational implications

UNIT IV: Improving Diet Quality

• Measurement of diet quality
• Methods of improving nutrient content and bioavailability -fortification, GM foods, dietary diversity, home based solutions
• Measurement of protein quality, factors affecting and methods of improving protein quality
• Critical evaluation of national and international dietary guidelines
• Functional foods and bioactive substances, Nutraceuticals, Nutrigenomics

Practical

Objectives

• To recall the working instruction in foods
• To understand the importance of weights and measures in nutritional
• To calculate the nutritional value of basic recipes of each categories
• To analyze the recipe on the basis of food groups and methods of

1. Basic food preparation, understanding the principal’s involved, nutritional quality and portion size- based different food groups based on different methods of cooking.
   • Beverages
   • Soups
   • Snacks
   • Main Meal Dishes
   • Salads
   • Desserts
   • Bakery Products
   • Preserves
   • Eggs Meat , Fish Poultry

• Understand the biological role of and sensitive methods for deriving the requirements for specific nutrients
• Understand critical periods in growth and development and impact of malnutrition
• Appreciate implications of poor dietary and lifestyle practices
• Appreciate importance of nutrition immunity interactions and their operational implications
• Comprehend the methods by which diet quality can be improved

1. Bamji, M.S., Krishnaswamy K. Brahmam G.N.V. Eds. (2017)Textbook of Human Nutrition. 4th New Delhi :Oxford and IBH Publishing Co. Pvt. Ltd.
2. Cameron N. (2002)Human Growth and Development. USA: Academic Press, Elsevier
3. Chadha R., Mathur P. Eds. (2015)Nutrition: A Lifecycle Approach. New Delhi: Orient
4. FAO/WHO. (2004) Vitamin and Mineral Requirements in Human Nutrition. Report of a Joint Expert Consultation.
5. FAO/WHO/UNU (2004)Human Energy Requirements. Report of a Joint Expert Rome.
6. FAO/WHO/UNU (2007)Protein and Amino acid Requirements in Human Nutrition.Report of a joint WHO/FAO/UNU expert consultation WHO Technical Report Series 935. Geneva:
7. ICMR (20240)Nutrient Requirements and Recommended Dietary Allowances for Indians and its revised documents. New Delhi.

1. Bamji, S., Rao, N.P., Reddy, V. (1996).Textbook of Human Nutrition. (11^th ed.). New Delhi (India): Oxford and IBH Publishing Co Pvt Ltd.
2. Longvah, , Ananthan, R., Bhaskarachary , K. and Venkaiah, K. (2017). Indian Food Composition Tables. Telangana, India: National Institute of Nutrition.
3. Raina Usha, Kashap Sushma , Thomas Salila, Narula Vinita, Suvira (2019). Basic Food preparation a complete manual, Fourth edition: orient black swan private ltd.