Human Nutrition and Biochemistry

By Dr. V. Vijaya Lakshmi | The English and Foreign Languages University (Host University)

Learners enrolled: 3122

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
Language for course content :	English
Duration :	12 weeks
Category :	Agricultural and Food Engineering
Credit Points :	4
Level :	Undergraduate
Start Date :	08 Jul 2024
End Date :	31 Oct 2024
Enrollment Ends :	31 Aug 2024
Exam Date :	15 Dec 2024 IST
Exam Shift :	Shift - 2

Note: This exam date is subject to change based on seat availability. You can check final exam date on your hall ticket.

Page Visits

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

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