DESCRIPTION OF COURSES
BIO 502 NUTRITIONAL BIOCHEMISTRY (3L+1P) I
To provide knowledge about the fundamentals of human nutrition and the significance of various nutrients, present in food and their role in preventing diseases.
Fundamentals of human nutrition; concept of balance diet; calorific value of foods, energy requirement, expenditure and basal metabolic rate.
Biochemical composition and utilization of carbohydrates, proteins and fats; Dietary requirements of carbohydrates, proteins and fats.
Nutritional significance of dietary minerals; Biochemical function and specific deficiency diseases associated with vitamins; Protein-energy malnutrition.
Antinutritional factors; Role of diet and nutrition in the prevention and treatment of diseases. Antioxidants; Food allergy.
Biochemical composition, energy and food value of various food grains including cereals, pulses, oil seeds, fruits and vegetables. Biochemical changes during processing and storage of food grains, fruits and vegetables; Food additives and contaminants.
Estimation of tryptophan; Estimation of starch; Estimation of amylose; Estimation of crude fiber; Estimation of oil content in oilseeds; Estimation of carotenoid pigments; Estimation of ascorbic acid (Vitamin C); Assessment of rancidity of oils and fats; Determination of phytin phosphorus; Estimation of Glucose; Protein Estimation.