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Course Co-ordinated by IIT Kanpur
Coordinators
 
Dr. V. Vijaya Lakshmi (Instructor Incharge)
Prof. Jayashankar Telangana State Agri. University

 

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Week

Topics

1

Introduction to food and nutrition

  • Relationship between Food, Nutrition and Health
  • Relationship between Food, Nutrition and Health
  • Digestion, absorption and utilization of nutrients
  • Digestion, absorption and utilization of nutrients
  • Nutrient requirements
  • Recommended dietary allowances

2

Nutrients

  • Carbohydrates ,– classification, functions and food sources
  • Dietary fibre, recommended allowances, problems of excess and
    deficiency
  • Types of proteins, functions and food sources, recommended
    allowances
  • Health significance, protein quality, factors affecting protein quality,
    methods of improving protein quality
  • Fats – types, functions and food sources
  • Recommended allowances and health significances

3

Nutrients contd…

  • Energy – role of macronutrients in providing energy, units of heat
    and energy, energy requirements and its components
  • Measurement of energy expenditure, energy balance, health
    concerns related to energy balance
  • Fat soluble vitamins – functions, food sources, recommended
    dietary allowances and problems of excess and deficiency of
    Vitamin A and Vitamin E
  • Functions, food sources, recommended dietary allowances and
    problems of excess and deficiency of Vitamin D and Vitamin K
  • Water soluble vitamins functions, food sources, recommended
    dietary allowances and problems of excess and deficiency
  • Water soluble vitamins functions, food sources, recommended
    dietary allowances and problems of excess and deficiency

4

Nutrients contd…

  • Major minerals – functions, food sources and problems of excess 2
    and deficiency of minerals
  • Major minerals – functions, food sources and problems of excess and deficiency of minerals
  • Trace mineralsfunctions, food sources and problems of excess and deficiency of minerals
  • Water – need, factors affecting water balance and its maintenance, dehydration and water intoxication
  • Nutritional disorders– PEM, Vitamin Adeficiency
  • Iron deficiency,Vitamin B complex deficiency and iodine deficiency

5

Meal planning

  • Food guide for selecting adequate diet, practical aspects of food selection
  • Use of the food guide for meal planning, planning budget, nutrition education, fallacies and misconceptions about foods, and selection of foods.
  • Meal planning – objectives, nutritional adequacy, food costs and factors affecting food selection
  • Other aspects affecting food selection – availability, family size, schedules, time, for family and various age groups
  • Food sanitation and Hygiene – water, food, equipment, control of insects, food sanitation
  • Water purification

6

Therapeutic Nutrition

  • Therapeutic adaptation of normal diet
  • Principles of therapeutic nutrition
  • Diet during fevers
  • Diet during lung disease
  • Diet in gastrointestinal disorders constipation
  • Diarrhoea

7

Therapeutic Nutritioncontd…

  • Diet in disorders of liver
  • Diseases of gall bladder and pancreas
  • Diet in Diabetes mellitus – types, symptoms, classification
  • Nutritional care and control of diabetes
  • Heart and blood vessels diseases, diet therapy
  • Myocardial infarction, congestive heart failure, diet therapy

8

Therapeutic Nutritioncontd…

  • Diet in kidney disorders functions of kidney, kidney ailments– causes
  • Acute and chronic renal failure, dialysis,kidney transplant, kidney stones – prevention
  • Diet in cancer
  • Diet in stress, burns and surgery
  • Diet in metabolic disorders
  • Nutrition in immune system disorder


Week

Topic

Speaker

 

Introduction to the Course

Prof. V. Vijaya Lakshmi

Week1

Introduction to Nutrition and Health

 

Lect­1

Relationship between Food, Nutrition and Health 1

Prof. V. Vijaya Lakshmi

Lect­2

Relationship between Food, Nutrition and Health 2

Prof. V. Vijaya Lakshmi

Lect­3

Digestion, absorption and utilization of nutrients 1

Prof. V. Vijaya Lakshmi

Lect­4

Digestion, absorption and utilization of nutrients 2

Prof. V. Vijaya Lakshmi

Lect­5

Recommended dietary allowances

Prof. V. Vijaya Lakshmi

Lect­6

Carbohydrate

Prof. V. Vijaya Lakshmi.

Week2

Nutrients and their role

 

Lect­1

Fiber

Prof. V. Vijaya Lakshmi

Lect­2

Protein

Prof. V. Vijaya Lakshmi

Lect­3

Protein health significance

Prof. V. Vijaya Lakshmi

Lect­4

Fat

Prof. V. Vijaya Lakshmi

Lect­5

Energy 1

Prof. V. Vijaya Lakshmi

Lect­6

Energy 2

Prof. V. Vijaya Lakshmi

Week3

Nutrients and their role

 

Lect­1 Energy 3 Prof. V. Vijaya Lakshmi
Lect­2 Fat Soluble Vitamins 1 Prof. V. Vijaya Lakshmi
Lect­3 Fat Soluble Vitamins 2 Prof. V. Vijaya Lakshmi
Lect­4 Fat Soluble Vitamins 3 Prof. V. Vijaya Lakshmi
Lect­5 Water Soluble Vitamins 1 Prof. V. Vijaya Lakshmi
Lect­6 Water Soluble Vitamins 2 Prof. V. Vijaya Lakshmi
Week4 Nutrients and their role  
Lect­1 Water soluble Vitamins 3 Prof. V. Vijaya Lakshmi
Lect­2 Water soluble Vitamins 4 Prof. V. Vijaya Lakshmi
Lect­3 Major minerals 1 Prof. V. Vijaya Lakshmi
Lect­4 Major minerals 2 Prof. V. Vijaya Lakshmi
Lect­5 Trace minerals 1 Prof. V. Vijaya Lakshmi
Lect­6 Trace minerals 2 Prof. V. Vijaya Lakshmi
Week5 Meal planning  
Lect­1 Water Prof. V. Vijaya Lakshmi
Lect­2 Nutritional Disorders Prof. V. Vijaya Lakshmi
Lect­3 Balanced diet and food groups Prof. V. Vijaya Lakshmi
Lect­4 Food guide for selecting adequate diet, practical
aspects of food selection
Prof. V. Vijaya Lakshmi
Lect­5 Meal planning Prof. V. Vijaya Lakshmi
Lect­6 Other aspects affecting food selection Prof. V. Vijaya Lakshmi
Week6 Sanitation and therapeutic nutrition  
Lect­1 Food sanitation & hygiene Prof. V. Vijaya Lakshmi
Lect­2 Water Purification Prof. V. Vijaya Lakshmi
Lect­3 Therapeutic adaptation of normal diet Prof. V. Vijaya Lakshmi
Lect­4 Principles of therapeutic diet Prof. V. Vijaya Lakshmi
Lect­5 Diet during fevers Prof. V. Vijaya Lakshmi
Lect­6 Diet in lung disease Prof. V. Vijaya Lakshmi
Week7 Therapeutic nutrition  
Lect­1 Diet during diarrhoea Prof. V. Vijaya Lakshmi
Lect­2   Prof. V. Vijaya Lakshmi
Lect­3 Diet in disorders of liver Prof. V. Vijaya Lakshmi
Lect­4 Diseases of gall bladder Prof. V. Vijaya Lakshmi
Lect­5 Diet in Diabetes Prof. V. Vijaya Lakshmi
Lect­6 Diseases of Heart & blood vessels Prof. V. Vijaya Lakshmi
Week8 Therapeutic nutrition Prof. V. Vijaya Lakshmi
Lect­1 Diet for myocardial infarction Prof. V. Vijaya Lakshmi
Lect­2 Diet in kidney disorders Prof. V. Vijaya Lakshmi
Lect­3 Diet in renal failure Prof. V. Vijaya Lakshmi
Lect­4 Diet in cancer Prof. V. Vijaya Lakshmi
Lect­5 Diet in metabolic disorders Prof. V. Vijaya Lakshmi
Lect­6 Diet in stress, burns & surgery Prof. V. Vijaya Lakshmi
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