Course

Unit 1

Credit hours

13

Practical topics

Carbohydrates
Structural features, types, functions, sources, requirements, of carbohydrates; chemistry and characteristics of dietary and functional fibers, role of dietary fibre; resistant starch and fructo-oligosaccharides in various physiological disorders; Glycemic response to carbohydrates; digestion, absorption, transport, and distribution of carbohydrates.

Unit 2

Credit hours

13

Practical topics

Fats
Structure and biological importance; digestion absorption, transport and storage; lipids, lipoproteins, and cardiovascular disease risk; integrated metabolism in tissues; regulation of lipid metabolism; brown fat thermogenesis; deficiency disorders of lipids and essential fatty acids; role of omega-3 and omega 6 fatty acids in physiological disorders.

Unit 3

Credit hours

14

Practical topics

Proteins
Functional categories; protein structure and organization; digestion and absorption; amino acid metabolism; protein turnover; synthesis and catabolism of tissue proteins; evaluation of protein quality; protein deficiency/ malnutrition; body composition, energy balance.

Unit 4

Credit hours

20

Practical topics

Regulatory nutrients and water
Functions, absorption, requirement, sources, deficiency, toxicity, metabolism and excretion of fat-soluble vitamins – A, D, E and K and water-soluble vitamins- thiamine, riboflavin, niacin, pyridoxine, folate, B12, ascorbic acid, pantothenic acid and biotin; functions and mechanisms of action, digestion, absorption, transport, excretion, adequate intake, requirements, deficiency, toxicity of macro minerals – calcium and phosphorus and micro minerals – iron, zinc, sodium, copper, cobalt, selenium and chromium; water and electrolyte balance – functions and distribution of water in body; electrolyte composition of body fluids and electrolyte balance.

Course Description

Proper nutrition is the crux of human health along with safe water, sanitation, immunization etc. Adequate knowledge about this core course on macro and micronutrients in totality will enable the students to handle a population’s nutrition situations and how to apply the knowledge for sustainable handling to induce better health and productivity.

• To provide in-depth understanding related to macro and micronutrients
• To impart knowledge about specific requirements of these nutrients as per age, sex, and physiological conditions for meaningful handling of normal and disease situations.
• To gain detailed knowledge of the digestion, absorption and metabolism of carbohydrates, protein, fat, vitamins and minerals, as well as energy balance and metabolism.

Prerequisites

Bachelor of Nutrition and Dietetics (Honors) (4-year program)

1. Wildman REC and Medeiros DM (2000) Advanced Human Nutrition. CRC Press, Boca Raton, Florida.

2. Bamji MS, Rao NP and Reddy V (2003) Textbook of Human Nutrition. 2^nd Edition, Oxford and IBH Publishing Co. Pvt. Ltd. New Delhi.

3. Eastwood MA (1997) Principles of Human Nutrition. London ; Chapman & Hall.

4. FAO (2004) Human Energy Requirements -Report of a Joint FAO/WHO/UNU Expert Consultation. Technical Report Series 1. Food and Agriculture Organization, Geneva.

5. FAO (2007) Protein and Amino Acid Requirements – Report of a Joint FAO/WHO/UNU Expert Consultation. Technical Report Series 1. Food and Agriculture Organization, Rome.

6. Berdanier, CD and Zempleni, J (2009) Advanced Nutrition: Macronutrients, Micronutrients and Metabolism. CRC Press, New York.

7. Groff J L and Gropper S (2012) Advanced Nutrition and Human Metabolism. 7^th Edition, Yolanda Cossio, New York.

8. Summathi S (2017) Food Chemistry and Nutrition. BS Publication, Hyderabad.

9. Ross A C, Caballero B, Cousins RJ, Tucker KL and Ziegler TR (2012) Modern Nutrition in Health and Disease. 11^thEdition, LWW, Philadelphia.

10. Whitney EN &Rolfels CR (2019) UnderstandingNutrition. 15^th Ed., West Publishing Company, USA.

11. Stipanuk MH and Caudill MA (2013) Biochemical, Physiological and Molecular Aspects of Human Nutrition. 3^rd Edition, Elsevier Pub.

12. https://www.nutritionintl.org

13. https://www.who.int

14. https://www.hsph.harvard.edu/nutritionsource

15. http://www.nin.res.in