Department of Human Nutrition



Department of Human Nutrition

NWFP Agricultural University, Peshawar

SYLLABUS FOR B.SC. (HONS.)

Approved by Board of study on 22/11/2005

|Code |Course Title |Credit Hours |

|2nd Semester |

|HN-311 |Introduction to Human Nutrition |3(2-2) |

| |

|5th Semester |

|HN-501 |Principles of Human Nutrition |4 ( 3-2 ) |

|HN-502 |Introduction to Dietetics |4 ( 3-2 ) |

|HN-503 |Nutrition Through Life Span |4 ( 3-2 ) |

|HN-504 |Human Physiology I |3 ( 3-0 ) |

|AgCh-502 |Vitamin & Mineral (Elective) |4 ( 3-2 ) |

| |Total |19 |

| |

|6th Semester |

|HN-511 |Human Physiology II |3 ( 3-0 ) |

|HN-512 |Laboratory Methods in Nutrition |4 ( 3-2 ) |

|HN-513 |Anti Nutritional Factors and Toxicants in Foods |4 ( 3-2 ) |

|HN-514 |Community Nutrition |4 ( 3-2 ) |

|FST-512 |Food Microbiology |4 ( 3-2 ) |

| |Total |19 |

|7th Semester |

|HN-601 |Basic Immunology |4 ( 3-2 ) |

|HN-602 |Advance Dietetics |4 ( 3-0 ) |

|HN-603 |Introduction to Nutritional Epidemiology |3 ( 3-0 ) |

|HN-604 |Nutritional Biochemistry |4 ( 3-2 ) |

|FSt-601 |Food Analysis and Sensory Evaluation (Elective) |4 ( 3-2 ) |

| |Total |19 |

|8th Semester |

|HN-699 |Internship |15(0-15) |

2nd Semester

Introduction to Human Nutrition

HN-311 Credit hours 3(2-2)

1. Introduction

Definition of Nutrition, Role of food in nutrition, Relationship between food and nutrition, Food groups, Rationale for food grouping, Recommended Dietary Allowance (RDA), its rationale and application in health and disease

2. Carbohydrates

Definition, Classification, Functions, Sources, Simple versus complex sugars, Glycemic effect of food, Dietary fiber; its role in human nutrition, Recommended carbohydrate intake, Carbohydrates and risk of diabetes mellitus.

3. Lipids

Definition, Classification, Functions, Sources, Distinction between animal and plants fat and oil, Essential and non-essential fatty acids, Cholesterol and lipoproteins, Recommended fat intake, Fat and risk of cardiovascular diseases.

4. Proteins

Definition, Classification, Functions, Sources, Protein quality, Distinction between animal and plant proteins, protein quality evaluation, Biological value, Net protein utilization, Protein efficiency ratio, Chemical scoring, Essential and non-essential amino acids, Recommended protein intake.

5. Digestion

Gastrointestinal tract, Fate of food in digestion – carbohydrates, fats, and proteins, Regulation of gastrointestinal functions, Common digestive problems, Absorption, Anatomy of absorption system, Release of absorbed nutrients, Entrance of absorbed nutrients to cell, Metabolism and excretion.

6. Introduction to vitamins

Water and fat soluble vitamins, Vitamin C and B complex, Fat soluble vitamins; their functions in the body.

7. Introduction to Minerals

Macro and micro minerals, Absorption, Requirement and Functions of both macro and micro minerals.

Practical:

1. Introduction to Laboratory safety and working procedures.

2. Introduction to laboratory and field equipment used in arrangement of nutritional studies.

3. Introduction to use and preparation of normal, molar and ppm solutions.

4. Preparation of N/10 normal solution of sodium hydroxide.

5. Preparation of 2N H2SO4.

6. Determination of sugar in blood and urine.

Textbooks:

1. Understanding Nutrition: 3rd Ed. Whitney and Hamilton, West Pub. Co., New York, (1984).

5th Semester

Principles of Human Nutrition

HN – 501 Credit hours 4(3-2)

1 Introduction to Human Nutrition:

Historical perspective of nutrition, Nutrition as a multidiscipline science in relation to food science, biochemistry, biology, and physiology. Branches of nutrition, Pediatric nutrition, Therapeutic, or clinical nutrition, Dietetics, Community nutrition.

2. Energy Balance and Weight Control:

Food as a source of energy, Energy requirement of the body during different life periods, Principles for the estimation of energy requirements, Components of energy requirements, Effects of sub-optimal energy intake, Effects of over energy intake.

3. Nutritional Status:

Definition of nutritional status, Assessment of nutritional status- anthropometrics measurements, clinical observation, biochemical determinations, food intake records- nutritional and dietary surveys, Indices of malnutrition. Recommended dietary allowance and dietary guidelines for nutritional status, adequate diet.

Nutritional Problems:

Under-nutrition, Risk Groups, Factors contributing to under nutrition, under-nutrition problems - protein energy malnutrition (PEM), Kwashiorkor, Marasmus.

Practical

1. Estimation of energy requirements for basal metabolic rate, growth and physical activity.

2. Determination of weight, height by health scale and measuring tape of an individual. Calculation of BMI.

3. Assessment of nutritional status by anthropometry method

4. Assessment of nutritional status by clinical method

5. Determination of glucose, triglyceride and cholestero in blood.

6. Determination of urinary iodine by spectrophotometric method.

Textbook

1. Principles of Nutrition. Wilsen, Fisher and Garcia, Fourth Ed. John Wiley and Sons. New York (1979).

Reference Book

1. Normal and Therapeutic Nutrition. 17th Ed. Robinson, Lawler, Chenoweth and Garwick. McMillan Pub. Co., New York (1982).

Introduction to Dietetics

HN – 502 Credit hours 4(3-2)

1. Introduction:

Introduction to dietetics, definition, role of dietitian in communities, public and private hospitals, governmental and non-governmental food assistance programmes, Skills of interviewing for assessment. Planning, counseling, advice, nutritional care and implementation of plans for successful outcomes. Differentiate between POMR and SOR, Identification and use of subjective, objective assessment and plans.

2. Food as an Essential Substrate for Diet Formulation:

Food and its constituents, importance of each constituent in health and disease, effect of pathological conditions on requirements of nutrients, rationale for changing needs of nutrients during different state of health and disease conditions, assessing the nutritional needs of healthy and sick individuals, meal and diets management practices, objectives and principles of diet therapy in the prevention and treatment of disease, forms of dietary modifications and their applications in various diseases.

3. Nutritional Management of Hospitalized Patients:

Hospital malnutrition, causes, forms, and consequences. Nutritional support for hospitalized patients, choices of feeding methods and complications associated with enteral and total parenteral nutrition, Ways to prevent incidence and severity of hospital induced malnutrition.

4. Food Exchange System:

Concept of exchange lists for meal planning, determining individual diet prescription, and converting a recipe into exchanges

5. Food Born Diseases:

Food borne diseases, causes, prevention and treatment.

Practicals

1. Nutritional assessment of hospitalized patients.

2. Preparation of diet/patient for NG feeding.

3. Preparation of diet for burnt patient

4. Preparation of diet for patients on dialysis

5. Diet management for obese patients

Textbook

1. Food, Nutrition and Diet Therapy. Eighth Ed. Krause, MV, and Mahan, LK. 1984. WB Saunders Company, USA.

2. The Dynamics of Clinical Dietetics. Mason, M. 1982. John Wiley & Sons, USA.

Reference Book

1. Introduction to the Profession of Dietetics. Lanz, SJ. 1983.

Nutrition through Life Span

HN – 503 Credit hours 4(3-2)

1. Nutrition in Pregnancy

Introduction to pregnancy, Weight gain during pregnancy, nutrients requirements- energy, protein, vitamin, and minerals, Food allowances for normal pregnant women, Nutrition education for pregnant woman- non-nutritional substances in food, Pica, Complications of pregnancy.

2.Nutrition in Lactation

Introduction to the process of lactation, Impact of maternal diet on milk production, Counseling of mother for breast feeding, Duration of breast feeding, Contra indications to breast feeding, Nutrients requirement during lactation- energy, protein, vitamins and minerals.

3. Nutrition in Infancy

Growth, digestion, Absorptions, Milk for infants, Composition of human milk and its comparison with cow’s milk, Breast feeding vs. bottle feeding, introduction of solid foods, Nutrients requirements

4. Nutrition in Childhood

Nutrients requirement- energy, protein, mineral and vitamins, Factors affecting food intake, Feeding the preschool and school age children, Nutritional problems of the childhood age—obesity, underweight, iron, deficiency anemia and dental.

5. Nutrition in Adolescence

Nutrients requirement- energy, protein, minerals and vitamins, Nutritional problems of adolescent age- eating disorder, anorexia nervosa, bulimia, obesity, behavioral problem and ACNE.

6. Nutrition in Elderly

Aging process, Nutrients requirements- energy, protein, carbohydrate, fat, mineral, vitamins, and Nutritional problems.

Practicals

Preparation of weaning foods for infants from locally available ingredients.

Preparation of supplementary foods for preschool and school age children from locally available ingredients.

Preparation of menu for pregnant woman.

Preparation of Menu for lactating women from locally available ingredients.

1. Preparation of Menu for elderly.

Textbook

Food, Nutrition and Diet Therapy. Seventh Ed. Krause, MV, and Mahan, LK. W.B. Saunders Co. Philadelphia (1984).Reference Book

1. Nutrition in the Life Span. V.A. Beal. John Wiley and Sons. New York (1980).

Human Physiology-I

HN – 504 Credit hours 3(3-0)

1. Cell Physiology

Introduction to the cell, Genetic control of the cell functions, Transport across the cell membrane, types of cells, cell components and functions, cell division, cell membrane structure and functions, Electrical properties of cells, Cell membrane potential.

2. Blood Cells, Immunity and Blood Clotting

Red blood cells (RBC), Resistance to infections- WBC, Inflammation-role of prostaglandin, Immunity and allergy, Blood groups, Transfusion, Homeostasis, Blood coagulation.

3. Nervous System

Organization and transmission of information, sensory receptors and somatic sensation, pain. Autonomic nervious system.

4. Body Fluids and Kidney

Capillary dynamics, Exchange of fluids, Lymphatic system, Extra cellular and intracellular fluids, Formation of urine, Renal mechanisms for concentrating and diluting urine, Regulation of acid base balance.

5. Heart and Cardiovascular System

Introduction to cardiovascular system, Heart as a pump, excitation of heart, electrocardiography, haemodynamics.

6. Circulatory System

Systemic and pulmonary circulation, Local control, Regulation of mean arterial pressure; rapid and long term, Blood flow through special areas, Cardiac output, Heart failure, Shock.

Textbooks

1. Text book of Medical Physiology. A.C. Guyton. Sixth Ed. W.B. Saunders. 1980.

2. Human Physiology. Chatterjee, C.C. Union Book Stall, Karachi. 1975.

6th Semester

Human Physiology-II

HN – 511 Credit hours 3(3-0)

1. Respiration

Physiology of respiration, pulmonary ventilation, Physiological principles of gas exchanges, Diffusion of oxygen and carbon dioxide through the respiratory membrane, Transport and oxygen and carbon dioxide in the blood and body fluids.

2. Physiology of Reproduction

Spermatogenesis, Male sex hormones, Abnormality of male sexual functions, Female hormone, Ovarian cycle, Functions of ovarian hormones, Abnormality of secretion by ovaries, Female fertility.

3. Endocrine Control System

An introduction to endocrine control system, Growth hormones, Thyroid hormones, Parathyroid hormones, adrenocortical hormones, the adrenal medulla, Steroid hormones, Hormones of the pancreas.

4. The Gastrointestinal Tract (GIT)

Control of food and water intake, Secretary Functions of GIT, Digestion, and absorption.

5. Liver and Biliary System

Functions of the hepatic vascular system, Secretion of bile, The bile salts and their function, Excretion of bilirubin in the bile, Secretion of cholesterol, Gallstone formation, Metabolic function of liver carbohydrate, protein & fat metabolism.

6. Body Temperature Regulation

Insulation system of the body, Flow of blood to the skin and heat transfer from the body core, balance between heat production and heat loss, Regulation of body temperature, The hypothalamic thermostat, Abnormalities of body temperature, Regulation, Fever and Exposure to extreme cold.

Textbooks

1. Textbook of Medical Physiology. Guyton, A.C. Sixth Ed. W.B. Saunders. 1980.

2. Human Physiology. Chatterjee, C.C. Union Book Stall, Karachi. 1975.

Laboratory Methods in Nutrition

HN – 512 Credit hours 4(3-2)

1. Safe Practices in Laboratory

General principles of safety, Health and Hygiene, Clothing, gloves, Food handling. House keeping, Use of flammable substances, Handling of blood, handling of compressed gas cylinders, handling of chemicals, Working alone in the Lab.

2. Methods for Protein Quality Evaluation and Energy Determination in Foods

Introduction to chemical and biological methods for protein quality, Amino acid score, Nitrogen balance, Protein efficiency ratio (PER), Net protein utilization (NPU), Biological value (BV), Apparent, and true digestibility, Digestibility by marker ratio. Calarimeter, working principle, determination of caloric values of food items.

3. Centrifugation

Introduction to centrifugation, Working principle, Use of the technique, Relative centrifugal force (RCF), Sedimentation coefficient, Desk top, High speed and ultra centrifuge, Parts of centrifuge and their functions.

4. Spectrophotometry

Introduction to spectrophotometer, Light spectrum and wave length, Absorbance and transmittance of light, Working principle of colorimeter and spectrophotometer, Use of the technique, Standard and test solutions, Standard curve, Parts of colorimeter and spectrophotometer and their functions.

5. Atomic Absorption Spectroscopy

Introduction to Atomic Absorption, Working principle, Use of the technique, Sample preparation, Standard curve, Parts of atomic absorption, and their functions.

6. Flame Photometry

Introduction to flame photometry, Working principle, Use of the technique, Sample preparation, Standard curve, Parts of flame photometer and their functions.

7. Chromatography

Introduction to chromatography, Liquid and gas chromatography, Ion exchange chromatography, Gas liquid chromatography, Gel permeation phromatography, Thin layer chromatography, High Performance liquid chromatography, Working Principle of each chromatography, Use of chromatographic techniques.

8. Electrophoresis

Introduction to electrophoresis, Working principle, use of the technique, Types of electrophoresis, Determination of molecular weight by electrophoresis.

Practical

1. Preparation of percent, normal, molar, meq., ppm, ppb solutions, Conversion from one strength to another.

2. Computation of amino acid score, protein efficiency ratio, digestiblity, biological values and net protein utilization of different foods.

3. Separation of plasma from blood by centrifuge

4. Determination of hemoglobin, plasma glucose, triglycerides, and free fatty acids by spectrophotometer.

5. Determination of sodium and potassium by flame photometer

6. Determination of zinc and iron of wheat flour by atomic absorption.

7. Determination of caloric values by calarimeter in foods.

Textbook

1. Instrumental methods of analysis. Sixth Ed. (1981). Willard H.H., Merit, L. L., Dean, J.A. and Settle, F.A. Wardsworth Publishing Co., Belmont, CA.

Reference Book

1. The Tools of Biochemistry. Cooper, T.G (1977).

Anti Nutritional Factors and Toxicants in Foods

HN – 513 Credit hours 4(3-2)

1. Introduction to Food Constituents

Antinutritional factors, toxicants, food additives, Adultrants/Contaminants, Bacterial toxins, Elemental toxicity.

2. Anti Nutritional Factors

Food sources, Detoxification/Removal and effects on the bioavailability of nutrients of the following anti nutritional factors:

Phytate, Oxalate, Phenols/polyphenols, Glucocinulate, gossypol and Enzyme inhibitors

3. Toxicants in Foods

Food sources, Detoxification/Removal and effects on the bioavailability of nutrients of the following toxicants:

Carcingens, Aflatoxins, Goitrogens, Corticosteroids/sterols, Antibiotic and Pesticides residues and Heavy metals like Lead, Nicle and Mercury and Cadmium

4. Biochemical and physiological effects of Bacterial Toxins, and their possible detoxificants, and removal.

5. Food additives/contaminants and their biochemical and physiological effects.

6. Elemental toxicity, its biochemical, and physiological effects.

Practicals:

1. Determination of phytic acid in cereals

2. Determination of Tannins in legumes

3. Determination of heavy metals (pb and Cd) in vegetables.

4. Determination of heavy metals (pb and Cd) in fruits.

5. Determination of heavy metals (Ca, pband Cd) in drinking water.

6. Determination of Ni in hydrogenated fat

7. Determination of caffeine in tea, cocacola and pepsicola.

Reference Book

1. Food Chemistry. Fennema, O.R. Marcel Dekker, Inc. New York. 1992.

2. Class Handouts.

Community Nutrition

HN – 514 Credit hours 4(3-2)

1. Introduction

Introduction to community nutrition, Need of community nutrition, Goals for community nutrition and basic concepts, Dietary guidelines and concept of prevention of nutritional problems.

2. Community Nutritional Problems

Identification of nutritional problems, Existing and potential problems, Methods for determining community nutrition problems, Nutritional Status, Food consumption record, assessment from health statistics, assessment from ecological variables. Methods of data collection- dietary survey, surveillance. Proforma development for the nutritional and dietary surveys. Interpretation of assessment in different age groups.

3. Guidance for Community Nutrition Workers

Social behavior, Norms of the society, Interaction with the society, Basic knowledge in nutrition, Food availability, food accessibility, food security, food path, Food composition tables, Food eating pattern and practice, Food records and diet histories, Recipes and measuring equipment, recommended dietary allowance, Audio-video material, 4. Basic Skills in Community Nutrition

4. Working with communities, working with families, helping people to learn about nutrition, Nutrition Education processes, Methods for individuals and small group- Interviewing, Counseling, Methods for large groups- Kinds of large groups, Subject matter of nutrition education for public.

5. Major Nutritional Problems and Intervention Programs

Nutritional problems and intervention programs in NWFP, Pakistan and Developing Countries, Further intervention programs.

Practical

1. Development of questionnaire for nutritional survey and its trial in the field for improvement of the questionnaire.

2. Collections of dietary data by 24 hours dietary recall method from a community.

3. Collection of dietary data by 24 hours dietary record method from a community.

4. Nutritional status of children of a community by Z-Score

5. Nutritional status of children of a community by health Chart

6. Preparation of eating guidelines for a community.

7. Development of a questionnaire for collecting data on nutritional problems of a community.

8. Development of a questionnaire for eating pattern and eating schedule of a community

Textbook

1. Community Nutrition. J.C. Obert, Second Ed. John Wiley, and Sons. New York (1986). Reference Books

2. Nutrition and Preventive Health care. M.Caliendo, MacMillan Pub. Co. Inc., New York. (1980).

3. The Health Aspects of Food and Nutrition. Third Ed. Regional Office for Western Pacific of WHO, Manila (1979).

7th Semester

Basic Immunology

HN – 601 Credit hours 4(3-2)

1. Introduction

Introduction to immune system, Components of immune system, Natural immunity, Adaptive immunity, Macrophages, Lymphocytes and lymphoid system, Cells involved in immunity: The haemopoietic system alteration in immunity related to nutritional status,

2. Non-Specific Immunity

Nonspecific resistance to diseases, Skin and mucous membranes, Mechanical factors to protect body from infection, Chemical factors to fight against infection, Anti-microbial substances combat, and Phagocytosis,

3. Specific Immunity

Specific resistance to a disease, Humoral immunity, Cell mediated immunity,

4. Hypersensitivity

Hypersensitivity, Types, Mechanisms and Actions.

5. Complements and Autoimmunity

Complement, Main effects and functions, Activation and pathways, Tolerance and autoimmune diseases, Mechanisms and important autoimmune diseases, Transplantations and rejection.

Practical

1. Determination of blood grouping

2. Estimation of total lymphocyte count

3. Determination of erythrocyte sedinentation rate

4. Estimation of delayed hypersensitivity skin testing

5. Immunological test for blood sample

Recommended Books

1. Immunology. Roitt Ivan, Jonathon Brostoff, David Male. Mosby Company, USA. 1989.

2. Essential Immunology. Blackwell Science Publications. London. 1991.

3. Immunology. Eighth Ed, Weir DM, Churchill Living Stone, UK.

Advance Dietetics

HN – 602 Credit hours 4(3-2)

1. Essentials of Diet Therapy

The nutritional care processes, Assessment of patient needs, Objectives of nutritional care plan, Implementation and evaluation of the nutritional care plan, Nutritional intervention- diet modification, adequate normal diet as a basis for modified diet, diet prescription, Allowances for energy, protein, fat, carbohydrate, vitamins and minerals as required by the altered physiological state.

2. Food Selection and Meal Planning

Food groups and their characteristics, Choosing food for good nutrition, Food composition tables, Dietary guidelines, Planning of food budgets, Use of exchange list in meal planning.

3. The Interaction between Drugs, Nutrients, and Nutritional Status

Drugs that affect the intake of food and nutrients, Drugs that affect the absorption of nutrients, Drugs that affect metabolism and exertion of nutrients, The action of some common drugs, The effect of nutrients and nutritional status on absorption and metabolism of drugs.

4. Nutritional Care of Hospitalized Patients

Food intake record, Nutritional adequacy of standard hospital diet, The general diet, Adequate normal diet, The soft or light diet, Liquid diets, Psychological factors in feeding the sick person.

5. Enteral and Paranteral Nutrition

Introduction to enteral and paranteral feeding, Need for enteral and paranteral feeding, Nutrition supplements, complete nutrition formula and composition for enteral feeding, Defined formula diet, Factors for selecting feeding formula, Monitering factors in tube fed patients, Peripheral parenteral nutrition (PPN), Total parenteral nutrition (TPN), nutritional requirements and composition of formula for parenteral nutrition

6. Nutritional Care in Food Allergies

Food allergy, Food Intolerance, Symptoms of food allergy, Food allergy vs food intolerance, Spectrum of food intolerance, Mechanism of food allergy, reaginic and non-reaginic reactions, Diagnosis of food allergy, Food record, Food elimination, Trial and change phase. Prevention of food allergy.

Practical:

1. Preparation of diet for type 2 diabetic person

2. Preparation of diet for hypertensive individual.

3. Preparation of diet for Tuberculosis Patients at hospitals/Home

4. Preparation of diet for heart patients

5. Preparation of diet Marasmic child.

6. Preparation of diet for kwashiorkor child.

7. Preparation of diet for recently operated person.

Textbooks

1. Food, Nutrition and Diet Therapy. Seventh ed. Krause, MV and Mahan, LK. W.B. Saunders Co. Philodelphia (1984).

2. Normal and Therapeutic Nutrition. 17th Ed. Robinson, Lawler, Chenoweth and Garwick. McMillan Pub. Co. New York (1982).

3. Reference Books

1. Handbook of Diet Therapy. D. Turner, American Dietetic Association, Chicago, IL. USA.

2. Nutrition and Diet Therapy. Fifth Ed. S.R. Williams. Times Mirros/Mosby College Pub. St. Louis (1985).

Introduction to NUTRITIONAL Epidemiology

HN-603 Credit hours 3(3-0)

1. Epidemiologic Orientation to Health and Disease

Epidemiology Defined

Population Medicine and Epidemiology

Health and Disease

The Natural History of Disease

Levels of Prevention

Application of Prevention and Natural History

2. Epidemiologic Concepts

The Scope of Epidemiology

Epidemic versus Endemic Disease

Classification of Disease

Multiple Causation Disease

3. Measurement of Morbidity and Mortality

Rates, Ratios, and proportions

Incidence and Prevalence Rates

Crude, Specific and Adjusted Rates

Major Sources of Errors in Measurement of Disease

4. Selected Incidences of Health

Cause-Specific Indices

Infant and Neonatal Morality

Fetal and Perinatal Mortality

Maternal Mortality

Life Expectancy

Book and References

1. Nutritional Epidemiology, Willet, W.C (Editor), Second Edition, 1998.

2. Epidemiology: An introductory Text. Mausner, J.S. and Kramer, S. 1985.

Nutritional Biochemistry

HN-604 Credit hours 4(3-2)

1. AN INTRODUCTIONTO NUTRITIONAL BIOCHEMISTRY

Definition of nutritional biochemistry and interrelationship of nutrition & biochemistry, normal blood metabolites and biochemical changes in pathological condition in the human body. Biochemical factors modifying the inflammatory processes. Basic components of food, nutrients & tissues building nutrients and energy production, nutrients & chemical process and nutrients & protection of the body.

2. FLUIDS ELECTROLYTES ACID AND BASE BALANCE

Clinical disturbances of acid base balance, volume disturbances, composition disturbances, nutritional concerns in fluids & electrolytes imbalances, regulation of the blood pH, solution used in therapy and nutritional approaches used for the correction of fluids.

3. BIOCHEMISTRY OF MACRONUTRIENTS AND THEIR FUNCTIONAL GROUPS

Biochemical nature of protein, fat, carbohydrate and water, biochemistry of the digestion, absorption & metabolism and metabolic end products of carbohydrates, protein fats and fibers, digestive secretions and their nutritional role, metabolism of carbohydrates, protein and fats in various states of body nutritional status.

4. ENZYMES AND THEIR NUTRITIONAL ROLE

Classification, status of enzymes in the different metabolic pathways, role in energy extraction in different metabolic pathways.

PRACTICALS:

1. Serum and plasma separation from blood.

2. Determination of sugar in urine

3. Determination of Glucose in serum.

4. Determination of hemoglobin in blood

5. Determination of Vitamin-A in blood

6. Determination of Vitamin-C in blood

Text Book

1. Biochemistry. Rafique Ahmad. Volume I & II

2. Biochemistry by styer.

Food Analysis and Sensory Evaluation

FST – 601 Credit hours 4(3-2)

1. Theory

2. Physical analysis:

Sample preparation, determination of physical properties of foods and food products – appearance, texture, specific gravity, refractive index, reheology. Chemical analysis: Determination of chemical properties of foods and food products: acidity, pH, sugars, proteins, fats, mineral elements, and vitamins.

3. Modern analytical techniques:

Chromatography, spectro-photometry, Flame photometry, N.M.R., electrophoresis etc.

4. Official Methods of Analysis:

AOAC, AACC, AOCS. Quality attributes in foods, Sensory evaluation; Methods and attributes color, flavor, texture, and general acceptability. Difference tests and preference tests.

5. Statistical Quality Control:

Data analysis

Practical

Determination of proximate composition of foods: viscosity, specific gravity, refractive index, acidity, pH, sugars, proteins, minerals, and vitamins. Sensory evaluation of Foods. Detection of food contaminants.

Books Recommended

1. Official Methods of Analysis. Association of Official Analytical Chemists, Arlington. 1995.

2. Pearson’s Chemical Analysis of Foods. Egan, H. R.S. Kink and Longman Scientific and Technical, London. 1987.

3. Laboratory Methods for Sensory Evaluation of Food. Larmond, E. Argi. Research Branch, Canada. Pub. 1637/E. Ottawa. 1987.

4. Sensory Evaluation of Foods; Principles and Practices. Lawlless, H.T. and Heymann, H. Chapman and Hall, New York. 1998.

5. Introduction to the Chemical analysis of Foods. Nielson, S.S. Jones and Bastlell Pub., London. 1994.

6. Sensory Analysis of Foods. Piggott, J.R. Elsevier Applied Science, London. 1988

Internship

HN – 699 Credit hours 15(0-15)

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