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Course Content
Terminology related to human nutrition
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Terminology related to human nutrition
Relation of food and nutrition to health
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Introduction
Classification of foods
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Introduction
Classification, functions, requirements, deficiency symptoms and food sources
Carbohydrates
Protein
Fats/Lipids
Vitamins
Fat soluble vitamins
Water soluble vitamins
Minerals
Water
Energy
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Energy
Factors affecting the BMR
Energy requirements for different categories of people
Effect of energy insufficiency on human health
Balanced diets for different age groups
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Nutrients loss during preparation, processing and post harvest
Methods of enhancing the nutritive value of foods
Anti nutritional factors present in common foods
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Anti nutritional factors
Different toxins present in food
Malnutrition
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Introduction
Nutritional deficiency diseases in developing countries and their prevention measures
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Anaemia
Iron Deficiency Anemia
Iodine Deficiency Disorders (IDD)
Vitamin A deficiency (VAD)
Beriberi
Assessment of nutritional status
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Introduction
Laboratory investigations
Anthropometric
Dietary survey
Problems, prevention and control of over feeding
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Introduction
Prevention of over feeding
Master Applied Human Nutrition – Notes, Case Studies & Practical Insights – with Rahul

Anaemia:

– Defined as reduction in haemoglobin (hb) level in circulation.

– Hb <12 g/dl for all group except pregnant woman and children below 6 (<11 g/dl).

 

 

Types:

a) Microcytic hypochromic : Fe deficiency Anaemia

b) Normochromic normocytic: acute blood loss / haemolytic anaemia/ BM failure

c) Macrocytic : megaloblastic anaemia (folate and Vit. B12 deficiency)

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