FIRST YEAR PAPER-I Basic Nutrition Theory: 4Hrs/Week Practical: 3Hrs/Week THEORY: Definition and introduction to nutrition-good nutrition and mal nutrition Macro Unit I Nutrients - Classification, digestion, absorption, functions, dietary sources, RDA, clinical manifestations of deficiency and excess and storage in the body of the following in brief: Energy Carbohydrates, lipids and proteins Unit II Classification, digestion, absorption, functions, dietary sources, RDA, clinical manifestations of deficiency and excess of the following in brief: Fat soluble vitamins-A, D, E and K Water soluble vitamins thiamin, riboflavin, – niacin, pyridoxine, folate, vitamin B12 and vitamin -C Minerals calcium, iron, iodine, fluorine and zinc – Unit III A) Energy value of foods and energy requirement the body’s for energy BMR – activities, utilization of food to energy requirements. B)Basal metabolism, factors affecting basal metabolic rate, calorigenic effect of food, specific dynamic action of food. C) Acid base balance. Importance of and water balance functions, sources, requirement effect of Unit IV – – deficiency. Unit A) Interrelation between nutrients nutrition and health visible symptoms of good – – health. B) Nutrition and Infection
FIRST YEAR PAPER-I Basic Nutrition Theory: 4Hrs/Week Practical: 3Hrs/Week THEORY: Unit I Definition and introduction to nutrition-good nutrition and mal nutrition Macro Nutrients - Classification, digestion, absorption, functions, dietary sources, RDA, clinical manifestations of deficiency and excess and storage in the body of the following in brief: Energy Carbohydrates, lipids and proteins Unit II Classification, digestion, absorption, functions, dietary sources, RDA, clinical manifestations of deficiency and excess of the following in brief: Fat soluble vitamins-A, D, E and K Water soluble vitamins – thiamin, riboflavin, niacin, pyridoxine, folate, vitamin B12 and vitamin -C Minerals – calcium, iron, iodine, fluorine and zinc Unit III A) Energy value of foods and energy requirement – the body’s for energy BMR activities, utilization of food to energy requirements. B)Basal metabolism, factors affecting basal metabolic rate, calorigenic effect of food, specific dynamic action of food. C) Acid base balance. Unit IV Importance of and water balance – functions, sources, requirement – effect of deficiency. Unit A) Interrelation between nutrients – nutrition and health – visible symptoms of good health. B) Nutrition and Infection
BSC-Nutrition_Syllabus_Latest_12.12.2018.docx