OBT553 Fundamentals of Nutrition Syllabus:

OBT553 Fundamentals of Nutrition Syllabus – Anna University Regulation 2017

OBJECTIVES:

• The course aims to develop the knowledge of students in the basic area of Food Chemistry.
• This is necessary for effective understanding of food processing and technology subjects.
• This course will enable students to appreciate the similarities and complexities of the chemical components in foods.

UNIT I OVERVIEW OF NUTRITION

Definition, six classes of nutrients, calculating energy values from food, using the RDA, nutritional status, nutritional requirement, malnutrition, nutritional assessment of individuals and populations, dietary recommendations, Balanced diet planning: Diet planning principles, dietary guidelines; food groups, exchange lists, personal diet analysis.

UNIT II DIGESTION

Digestion, Absorption and Transport: Anatomy and physiology of the digestive tract, mechanical and chemical digestion, absorption of nutrients.

UNIT III CARBOHYDRATES

Glycemic and Non-glycemic carbohydrates, blood glucose regulation, recommendations of sugar intake for health, health effects of fiber and starch intake, Artificial sweeteners; Importance of blood sugar regulation, Dietary recommendations for NIDDM and IDDM

UNIT IV PROTEINS & LIPIDS

Proteins; Food enzymes ; Texturized proteins; Food sources, functional role and uses in foods. Review of structure, composition & nomenclature of fats. Non-Glyceride components in fats & oils; Fat replacements; Food sources, functional role and uses in foods. Health effects and recommended intakes of lipids. Recommended intakes of proteins, Deficiency- short term and long term effects.

UNIT V METABOLISM, ENERGY BALANCE AND BODY COMPOSITION

Energy Balance; body weight and body composition; health implications; obesity, BMR and BMI calculations; Weight Control: Fat cell development; hunger, satiety and satiation; dangers of unsafe weight loss schemes; treatment of obesity; attitudes and behaviours toward weight control. Food and Pharmaceutical grades; toxicities, deficiencies, factors affecting bioavailability, Stability under food processing conditions.

TEXT BOOKS:

1. Chopra, H.K. and P.S. Panesar. “ Food Chemistry”. Narosa, 2010.
2. Vaclavik, V. A. and Christian E. W. “Essentials of Food Science”. II Edition, KluwerAcademic, Springer, 2003.
3. Mann, Jim and Stewart Truswell “Essentials of Human Nutrition”. 3rd Edition. Oxford University Press, 2007.
4. Gibney, Michael J., et al., “Introduction to Human Nutrition”. 2nd Edition. Blackwell,2009.
5. Gropper, Sareen S. and Jack L.Smith “Advanced Nutrition and Human Metabolism”. 5th Edition. Wadsworth Publishing, 2008.

REFERENCES:

1. Gopalan C., B.V. Rama Sastri, and S.C. Balasubramanian S. C. “Nutritive Value of Indian Foods”. NIN, ICMR, 2004.
2. Damodaran, S., K.L. Parkin and O.R. Fennema. “Fennema‟s Food Chemistry”. 4th Edition, CRC Press, 2008
3. Belitz,H.-D, Grosch W and Schieberle P. “Food Chemistry”, 3rd Rev. Edition, SpringerVerlag, 2004.
4. Walstra, P. “ Physical Chemistry of Foods”. Marcel Dekker Inc. 2003.
5. Owusu-Apenten, Richard. “Introduction to Food Chemistry”. CRC Press, 2005