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Curriculum | Basic Nutrition | B. Sc. (Nutrition & Dietetics) | First Year

Basic Nutrition
Theory- 80 hrs.

S. No Contents

Learning objectives

Teaching Guidelines Methodology Time
1 Introduction to Nutrition science. At the end of the session student should be able to: Describe importance of food and nutrition, for human health and related terminologies and definitions. To cover the topic-

  • Definition of the term Food, Nutrition, Nutrients, Dietetics, Balance Diet, Health, Energy, Adequate Nutrition, Optimal Nutrition, Malnutrition, Under Nutrition, Over Nutrition, Phytochemicals, Prebiotics, Probiotics. Balace diet.
  • Food as a source of macro (Carbohydrate, fat & protein) and micronutrients (Vitamins & Minerals).
  • Physiological, Psychological & social functions of food.
  • Interrelationship between nutrition & health,
  • Visible symptoms of good health.

Lectures
With Power point presentation

3
2 Food guide – Basic five food groups. To make clear understanding of food groups system, RDA, its use and significance in human nutrition. To cover the topic-

  • Basic five food groups: Cereals & grains, pulses & legumes, milk & meat products, Fruit & vegetable, Fats & sugars.
  • RDA & its use.
  • Planning balance diet with the use of five food group system according to RDA.

Lecture with Power point presentation

2
3 Use of food in Human body. To educate students the process of digestion, absorption, transport and utilization of food in human body. To cover the topic-

  • The process of digestion, absorption, transport, utilization of carbohydrate, lipids, proteins, minerals, vitamins & water in human body.

Video presentation/ Didactic

2
4 Carbohydrates. To make able the student to define the carbohydrates, types, role, requirement, food sources and consequences of excess or inadequate intake on human health. To cover the topic-

  • Introduction.
  • Functions.
  • Classification.
  • Food sources.
  • RDA.
  • Consequences of inadequate and excessive intakes.
  • Dietary fiber.
  • Functions of dietary fiber.
  • Side effect of dietary fiber.
  • Food sources.
  • Recommended intake.
  • Role In human nutrition.
  • Glycemic Index.

Power point presentation/ Student Seminars

6
5 Lipids, Fats & oils. To impart the knowledge of lipids, fats & oils, types, role, requirement, food sources and consequences of excess or inadequate intake on human health. To cover the topic–

  • Introduction.
  • Composition,
  • Classification.
  • RDA.
  • Food sources.
  • Function.
  • Consequences of inadequate & excessive intakes.
  

Lectures/
Student Seminars

5
6 Proteins. At the end of the session student should be able to: Describe proteins, types, quality, role, requirement, food sources and consequences of excess or inadequate intake on human health. To cover the topic-

  • Introduction.
  • Composition.
  • Classification.
  • Functions.
  • RDA.
  • Food sources.
  • Essential & non-essential amino acids.
  • Protein deficiency & excess
  • Protein quality.

Lecture
with
Power point presentation

6
7 Water. To educate about the role of water in human body, its requirement and effect on human body due to deficiency. To cover the topic-

  • Water as nutrient.
  • Components of body fluids.
  • Function.
  • Sources.
  • Requirement.
  • Water balance.
  •  Effect of deficiency.

Power point presentations

 

4
8 Minerals. At the end of the session student should be able to: Describe minerals and their role in human health, sources, requirements, consequences of deficiency and toxicity on human health. To cover the topic-

  • Introduction of Macro (Na, K, Ca, Mg, P) minerals.
  • Introduction of micro mineral (Fe, I, F, Zn, Cu, Co, Se, Cr. Mn, Mo, Ni, Sn, Si, V)
  • Introduction of trace elements (Pb, Hg, B, Bo, Al),
  • Functions of micro, macro & trace elements.
  • Food Sources & RDA.
  • Deficiency & toxicity.
  

Power point presentations/ Student Seminars/
Video  presentation

  

 

11
9 Vitamins. To impart the knowledge of vitamins, their types, functions, requirements, food sources, consequences of deficiency and toxicity on human health. To cover the topic-

  • Introduction of vitamins.
  • Classification.
  • Water soluble vitamins (Vit-B1, B2, B3 , B5 ,B6 , B7, B9, B12 & Vit-C).
  • Fat soluble vitamins (Vit-A,D,E & K).
  • Function.
  • RDA.
  • Food sources.
  • Deficiency & toxicity vitamins.
  

Power point presentations/
Lectures/Student seminars

  

10
10 Effect of heat processing on the nutritive value of foods. To make understanding of student on effect of heat processing on the nutritive value of foods. To cover the topic-

  • Effect of cooking & heat processing on various micro and macro nutrients of cereals, legumes, oil seeds, nuts fats, oils, milk fish/flesh, vegetables and fruits and products.
  

Didactic

  

3
11 Energy. To make student able to explain the concept of energy for survival of human its intake and expenditure, requirement for human and food sources. To cover the topic-

  • Concept of energy& its balance.
  • Energy generating pathways.
  • Basal metabolism.
  •  BMR affecting factors.
  • Requirement determination.
  • Food sources.
  

Lectures/
Student Seminars

  

4
12 Nutrition in Sports. To impart the knowledge of nutrition for fitness and sports. To cover the topic-

  • Nutrition for Sports fitness.
  • Role of macro (Carbohydrate, fat, protein) nutrients.
  • Role of micro nutrients (minerals & vitamins).
  •  Role of water /electrolytes.
  •  Nutrition recommendations for sport person in pre exercise, during and post exercise.

Power point presentations/
Lectures

  

6
13 Effect of cooking & heat processing on the nutritive value of foods At the end of the session student should be able to: Describe effect of cooking on the nutritive value of foods. To cover the topic-

  • Effect of cooking & heat processing on the nutritive value (micro & macro nutrients) of foods
  

Student Seminars/ Tutorials

  

5
14 Processed and Low cost supplementary foods To aware student about processed and low cost supplementary foods. To cover the topic-

  • Introduction.
  • Historical perspectives.
  • Supplementary foods In India.
  • Indian multipurpose food.
  • Malt food.
  • Bal Ahar.
  • Novel foods.

Lectures

  

3
15 Food sanitation and hygiene. The student should be able to understand the importance of food sanitation and hygiene for human health. To cover the topic-

  • Introduction.
  •  Natural toxicants in food.
  •  Toxicant due to contamination of food with harmful bacteria, fungi, parasites, insects and rodents.
  • Pesticide residue.
  • Adulterants.
  • Impact on human health.
  • Prevention &control.

Lectures with Power point presentation

  

 

3
16 Recent concepts in food science. To make aware students the recent concepts in food/nutrition science viz. Designer food, genetically modified food, bio fortification. To cover the topic-

  • Introduction.
  • Organic food.
  • Food-Fortification.
  • Genetically Modified food.
  • Bio fortification.
  • Space food.
  

Didactic/ Student
Seminars

  

7

PRACTICAL
1. Planning, preparations and calculations of diets with modified-
(a) Consistency
(b) Fibre and residue
(c) Diet for Diarrhoea and constipation (d) Diet for peptic ulcer. (e) Diet tor liver disease.
2. Planning, preparation and calculation of diets in fever and infections.
3. Planning, preparation and calculation of diets for insulin dependent Diabetes mellitus,
Planning, snacks. deserts and beverages for diabetes.
4. Planning. preparation and calculation of diet in Cardiovascular diseases.
5. Planning, preparations and calculation of diet in Kidney failure , Kidney transplant, Renal
complication & Kidney stones.
6. Planning, preparations and calculation of diet in Cancer, Trauma (burns) & Surger

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