Semester I – CC-1 Basic Nutrition Credit -4 Time 3 Hours Full Marks 60 – – In All Eight questions are to be set, of which a student shall have to answer four questions. Introduction to nutrition, Food as a source of Nutrients, functions of food, definition of nutrition, adequate, optimum and good Nutrition, Malnutrition PCM – Interrelationship between Nutrition and Health, visible signs of good health. Food Guide Basic five food groups How to use food guide. – – Water and electrotype Balance As a nutrient Function, source, Requirement, water Balance effect – – of deficiency. Acid base balance Carbohydrates composition, Food sources, functions, storage in the body, RDA. – Fat and oil composition, saturated & unsaturated fatty acids, essential fatty acids classification, food – sources, functions of fats, RDA. Protein composition, food sources, essential, non essential amino acid functions of protein, RDA. – – Energy Unit of Energy, food as a source of energy, determination of energy value of food, Direct – and indirect calorimetry, Energy metabolism, BMR, Food sources and body’s need food energy, factors affecting - BMR. Minerals Functions, sources, Bioavailability, RDA and deficiency of following minerals ---- – Calcium, Phosphorus and potassium. Iron, Iodine, Fluorine, Sodium Vitamins Classifications , sources, requirements, units of measurement, functions, deficiency about – following vitamins Fat soluble Vitamins (i) Vitamin A (ii) D (iii) E (iv) K. – Water Soluble (i) Vitamin B Complex Thiamine, Riboflavin, Niacin, Pyridoxine, Folic Acid, – Vitamin- B12 (ii) Ascorbic Acid Practicals Credit - 2 Qualitative test for carbohydrates. Estimation of Protein from milk Estimation of calcium in milk. Determination of ash content of food stuffs Determination of moisture content of food stuffs.
Semester – I CC-1 Basic Nutrition Credit -4 Time – 3 Hours Full Marks – 60 In All Eight questions are to be set, of which a student shall have to answer four questions. Introduction to nutrition, Food as a source of Nutrients, functions of food, definition of nutrition, adequate, optimum and good Nutrition, Malnutrition – PCM Interrelationship between Nutrition and Health, visible signs of good health. Food Guide – Basic five food groups – How to use food guide. Water and electrotype Balance – As a nutrient – Function, source, Requirement, water Balance effect of deficiency. Acid base balance Carbohydrates – composition, Food sources, functions, storage in the body, RDA. Fat and oil – composition, saturated & unsaturated fatty acids, essential fatty acids classification, food sources, functions of fats, RDA. Protein – composition, food sources, essential, non – essential amino acid functions of protein, RDA. Energy – Unit of Energy, food as a source of energy, determination of energy value of food, Direct and indirect calorimetry, Energy metabolism, BMR, Food sources and body’s need food energy, factors affecting - BMR. Minerals – Functions, sources, Bioavailability, RDA and deficiency of following minerals ---- Calcium, Phosphorus and potassium. Iron, Iodine, Fluorine, Sodium Vitamins – Classifications , sources, requirements, units of measurement, functions, deficiency about following vitamins Fat soluble Vitamins – (i) Vitamin A (ii) D (iii) E (iv) K. Water Soluble (i) Vitamin B Complex – Thiamine, Riboflavin, Niacin, Pyridoxine, Folic Acid, Vitamin- B12 (ii) Ascorbic Acid Practicals Credit - 2 Qualitative test for carbohydrates. Estimation of Protein from milk Estimation of calcium in milk. Determination of ash content of food stuffs Determination of moisture content of food stuffs.
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