Fundamentals of Nutrition Med Ele 5th Sem Syllabus for BE 2017 Regulation Anna Univ (Open Elective I)

Fundamentals of Nutrition Med Ele 5th Sem Syllabus for BE 2017 Regulation Anna Univ (Open Elective I) detail syllabus for Medical Electronics (Med Ele), 2017 regulation is collected from the Anna Univ official website and presented for students of Anna University. The details of the course are: course code (OBT553), Category (OE), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.

For all other med ele 5th sem syllabus for be 2017 regulation anna univ you can visit Med Ele 5th Sem syllabus for BE 2017 regulation Anna Univ Subjects. For all other Open Elective I subjects do refer to Open Elective I. The detail syllabus for fundamentals of nutrition is as follows.

Course Objective:

• The course aims to develop the knowledge of students in the basic area of Food Chemistry.
• This is necessary for effective understanding of food processing and technology subjects.
• This course will enable students to appreciate the similarities and complexities of the chemical components in foods.

Unit I

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Unit II

Digestion

Digestion, Absorption and Transport: Anatomy and physiology of the digestive tract, mechanical and chemical digestion, absorption of nutrients.

Unit III

Carbohydrates

Glycemic and Non-glycemic carbohydrates, blood glucose regulation, recommendations of sugar intake for health, health effects of fiber and starch intake, Artificial sweeteners; Importance of blood sugar regulation, Dietary recommendations for NIDDM and IDDM

Unit IV

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Unit V

Metabolism, Energy Balance and Body Composition

Energy Balance; body weight and body composition; health implications; obesity, BMR and BMI calculations; Weight Control: Fat cell development; hunger, satiety and satiation; dangers of unsafe weight loss schemes; treatment of obesity; attitudes and behaviours toward weight control. Food and Pharmaceutical grades; toxicities, deficiencies, factors affecting bioavailability, Stability under food processing conditions.

Text Books:

1. Chopra, H.K. and P.S. Panesar. Food Chemistry. Narosa, 2010.
2. Vaclavik, V. A. and Christian E. W. Essentials of Food Science. II Edition, Kluwer-Academic, Springer, 2003.
3. Mann, Jim and Stewart Truswell Essentials of Human Nutrition. 3rd Edition. Oxford University Press, 2007.
4. Gibney, Michael J., et al., Introduction to Human Nutrition. 2nd Edition. Blackwell,2009.
5. Gropper, Sareen S. and Jack L.Smith Advanced Nutrition and Human Metabolism. 5th Edition. Wadsworth Publishing, 2008.

References:

1. Gopalan C., B.V. Rama Sastri, and S.C. Balasubramanian S. C. Nutritive Value of Indian Foods. NIN, ICMR, 2004.
2. Damodaran, S., K.L. Parkin and O.R. Fennema. Fennemas Food Chemistry. 4th Edition, CRC Press, 2008
3. Belitz,H.-D, Grosch W and Schieberle P. Food Chemistry, 3rd Rev. Edition, SpringerVerlag, 2004.
4. Walstra, P. Physical Chemistry of Foods. Marcel Dekker Inc. 2003.
5. Owusu-Apenten, Richard. Introduction to Food Chemistry. CRC Press, 2005

For detail syllabus of all other subjects of BE Med Ele, 2017 regulation do visit Med Ele 5th Sem syllabus for 2017 Regulation.

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