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BIO 502 NUTRITIONAL BIOCHEMISTRY                                                                               (3L+1P) I

Objective
  To provide knowledge about the fundamentals of human nutrition and the significance of various nutrients, present in food and their role in preventing diseases.

Theory

UNIT I
  Fundamentals of  human nutrition; concept of  balance diet; calorific value of foods, energy requirement, expenditure and basal metabolic rate.

UNIT II
  Biochemical composition and utilization of carbohydrates, proteins and fats; Dietary requirements of carbohydrates, proteins and fats.

UNIT III

Nutritional significance of dietary minerals; Biochemical function and specific deficiency diseases associated with vitamins; Protein-energy malnutrition.

UNIT IV
  Antinutritional factors; Role of diet and nutrition in the prevention and treatment of diseases. Antioxidants; Food allergy.

UNIT V
  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.

Practicals
  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.

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