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Human Nutrition and Biochemistry

By Dr. V. Vijaya Lakshmi   |   The English and Foreign Languages University
Learners enrolled: 1782
 The science of foods, nutrients and other substances , their action, interaction and balance in relationship to health and disease, the processes by which the organism ingests, digests, absorbs, transports and utilizes nutrients and disposes the end products is dealt with in human nutrition and biochemistry.

In other words we can describe it as the area of knowledge regarding the role of nutrients in the maintenance of health.

The course deals with the various nutrients, their physiology, metabolism, source, functions, deficiency caused by insufficient intake etc  it also deals with the major nutrient disorders in the country, various nutrition programmes to overcome these deficiencies etc. 
It gives an overall idea about thenutrients,reaching nutrients to the community.

Summary
Course Status : Ongoing
Course Type : Core
Duration : 12 weeks
Start Date : 23 Aug 2021
End Date : 31 Oct 2021
Exam Date :
Enrollment Ends : 15 Sep 2021
Category :
  • Agricultural and Food Engineering
Credit Points : 4
Level : Undergraduate



Course layout


Week 1

         1  Scope of Human Nutrition
         2  Concept of Nutrition and Functions of Food
         3  Concept and scope of Community Nutrition
         4  Classification of nutrients, Recommended Dietary Allowances

Week 2
         5   Nutritional requirements and Recommended Dietary Allowances, Body composition and changes through life cycle
         6   Carbohydrates – Definition and classification
         7   Carbohydrates - structure and properties
         8   Digestion & absorption of carbohemic index, glycemic load original 

Week 3

         9   Glycolysis, Gluconeogenesis, Glycogenesis and Glycogenolysis 
         10  Lipids 
         11  Digestion and absorption of lipids 
         12  Lipid oxidation, Biosynthesis of Fatty acids

Week 4
         13  Enzymes
         14  Amino acid metabolism, urea cycle, citric cycle
         15  Electron Transport Chain
         16  Sources and Functions of Carbohydrates, Proteins and Fat

Week 5
          17 Passive diffusion, facilitated diffusion & Active transport
          18 Protein quality
          19 Protein structures 
           20 Minerals and Trace Elements 

Week 6
           21 Sources and functions of minerals and dietary fiber
           22 Fat soluble Vitamins - Physiological role, bioavailability, sources, deficiency and excess
           23 Water Soluble Vitamins
           24 Sources and functions of Vitamins and water

Week 7
          25 Sources and functions of Vitamins, Minerals, Fibre and Water
          26 Basal Metabolic Rate
          27 Energy in Human Nutrition 
          28 Energy requirements for humans

Week 8
         29 Dietary fibre – classification and composition, nutritional significance
         30 Water – Functions and Requirements
         31 Common nutritional problems in India
         32 Vitamin A, iron and iodine deficiencies

Week 9
         33 Fluorosis-incidence, signs and symptoms and treatment
         34 Post harvest handling, Marketing and Distribution of Foods
         35 Food supplementation, substitution, fortification and enrichment
         36 Role of agricultural production in food availability and consumption

Week 10
         37 National nutritional programme
         38 Mid Day Meal programme in India
         39 Water pollution and its effects on food quality
         40 Food Adulteration

Books and references

  1.  Passmore.R and Eastwood MA (Ed) Davidson and Passmore’s Human Nutrition and Dietetics, 8th edition. English Language Book         Society/ Churchil Livingstone, 1986
  2.  SS. Human Nutrition and Dietetics. 7th ed, Churchill Livingstone, Edinborough, 1979.
  3.  Horwitz C. Advances in Diet and Nutrition, London and Paris, T.A.B. Sanders, 1985.
  4.  Jelliffe DB. WHO Monograph  series No. 53, Geneva, WHO, 1966.
  5.  Mahtab S Bamji, N. Prahlada Rao, Vinodini Reddy Text book of Human Nutrition, Oxford & IBH Publishing Co. Pvt.Ltd., 1996.
  6.  Swaminathan M Essentials of Food and Nutrition,vol I and II, Ganesh and Company, Madras, 1974.

Instructor bio

Dr. V. Vijaya Lakshmi

The English and Foreign Languages University
Dr. V.Vijaya Lakshmi was a recipient of ICAR JRF for her M.Sc and ICSSR fellowship for her Ph.D. She has recently retired as the Dean for the Faculty of Community Science, in PJTS Agricultural University,Hyderabad. She was also Dean of PG studies i/c, PJTSAU. She has 36½  years of experience in teaching, research and extension. She has 50 research papers to her credit. Presented papers in National and International conferences Presented an 8 weeks MOOC programme on Nutrition, Health and  Therapeutics with IIT Kanpur, NPTEL and COL, Vancouver, Canada and a 12 weeks course on Food Science and Processing, 8 week course on Diet management in Health and Disease and an 8 week course on Food Standards, Safety and Quality Control from EFLU. She was the course coordinator for the Dietetics programme in B.Sc. Home Science from EFLU with 160 lessons and presented 10 lessons.  Was involved in teaching all the UG, PG and PhD courses  Operated 12 research projects.

Course certificate

30 per cent for in course Assessment And 70 Per cent for end term proctored exam


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