Course Details
Subject {L-T-P / C} : FP4111 : Biochemistry and Human Nutrition { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Prof. Preetam Sarkar
Syllabus
Nutrition, malnutrition, functions of food, basic food groups, nutritional needs, requirements and recommended allowances of foods Mechanism of enzyme action, coenzymes, enzyme kinetics, Derivation of Michaelis-Menten Equation. Sources, functions, digestion, absorption, assimilation and transport of carbohydrates, proteins and fats in human beings. Metabolism of carbohydrates: Respiration (TCA cycle), Metabolism of lipids, Metabolism of proteins. Functions, sources, factors affecting absorption of minerals, absorption promoters and inhibitors, effect of deficiency of Calcium, phosphorus, iron, zinc, iodine, fluorine and copper. Vitamins and hormones: Classification, functions, sources, effects of deficiency. Changes during food processing operations, restoration, enrichment, fortification and supplementation of foods.
Course Objectives
- To learn biochemistry and nutritional aspect of foods.
Course Outcomes
Students will familiarize with biochemistry and nutritional aspect of foods.
Essential Reading
- David L. Nelson, Michael M. Cox, Lehninger Principles of Biochemistry, Freeman/Worth
- E S West, W R Todd, H S Mason and J T Van Bruggen, Text book of Biochemistry, Woodhead Publishing Ltd and CRC Press LLC
Supplementary Reading
- Shubhangini A Joshi, Nutrition and Dietetics, Tata McGraw Hill Co. Ltd
- A M Eskin, Biochemistry of Foods, Academic Press