Syllabus (NUTRITION)

Course Type: MAJ-4

Semester: 4

Course Code: BNUTMAJ04C

Course Title: Nutritional Biochemistry (Theory & Practical)

(L-P-Tu): 4-2-0

Credit: 6

Practical/Theory: Combined

Course Objective: •To enable the student to understand the chemical characteristics of different classes of nutrients. • To explain the process of digestion, absorption and metabolism of macronutrients and micronutrients.

Learning Outcome: •The student will have knowledge of biochemical pathways of different nutrients, how they function biochemically and physiologically. • To get information about the role of diet and the nutrients present in them .

4th SEMESTER

CC – 4 (MAJOR)

NUTRITIONAL BIOCHEMISTRY (THEORY) CREDIT- 4

1. General idea food and nutrients.

2. Carbohydrate – Types of classification carbohydrate, structure, properties and function of monosaccharides, oligosaccharides

And polysaccharides. Carbohydrate metabolism. Glycolysis, TCA cycle, Gluconeogenesis, glycogenesis, regulation of blood

Sugar level, glycemic index and pentose phosphate pathway.

3. Protein – Types of classification of proteins and amino acids, structure, properties and function of proteins, and amino acids.

Protein metabolism : Deamination, Transamination and Urea cycle.

4. Lipid – Types and classification of lipid structure, properties and function of different types of lipids. Lipids metabolism :

Oxidation of fatty acids, synthesis and utilization of ketone bodies, ketosis and fatty liver.

5. Enzyme – Classification, mechanism of enzyme activity, definition and function of co – enzyme and co- factor . Enzyme inhibitor and isoenzyme.

6. Fluids and Electrolytes – a) Mechanism of body fluid balance , tissue fluid and blood b) Electrolyte- Iron, Ca, Na, K,

c) Role of blood buffer on Ph regulation.

7. Dietary Fibre – Classification and nutritional significance .

PRACTICAL CREDIT - 2

1. Colorimetric estimation of carbohydrate (Anthrone Reagent), protein (Folin, phenol reagent)

2. Qualitative detection of glycerol ( Copper hydroxide test), sugar (Molisch’s test, Benedict’s test, Barfoed’s test, Iodine test , Seliwanoff test methods) and non reducing sugar (Hydrolysis test or inversion test )

3. Estimation of lactose in milk. Sucrose – Fructose in food Extract. Calcium in milk, EDTA methods.

4. Lab: Note Book.

5. Viva Voce.

Reading References :-

1. Principal of Biochemistry – A.L.Lehniger, Nelson and M. m. Ox

2. Text Book of Biochemistry – E. S. West, W. R. Tood, Malson HS and J. T. Van Bruggen.

3. Biochemistry – L. Stryer ,

4. Biochemistry – D. Das