ANU 403: Applied Human Nutrition
Credit Hours: 2 (2+0)
Full Marks: 50 (Theory: 50, Practical: 0)
Course Objectives
Upon completion of this course, students will be able to:
- Recognize nutrient deficiency diseases in humans.
- Understand the principles of maintaining good health through nutrition.
- Learn the role of major nutrients, bioactive phytochemicals, and dietary practices in promoting health.
- Understand malnutrition problems, food fortification, and nutrition programs in Nepal.
I. Syllabus Overview
- Nutrition and human health: health needs, major Nepalese health problems, nutritional guides for prevention of heart disease and cancer.
- Food classification and bioactive phytochemicals.
- Role of carbohydrates, proteins, lipids, minerals, and water in the human body.
- Nutritional deficiency disorders and methods to solve malnutrition.
- Naturally occurring food toxicants and chemical contamination.
- Food fortification and nutrition improvement programs in Nepal.
- Food processing effects on nutritional status.
- Diet, nutrition, and degenerative diseases (coronary heart disease, diabetes, cancer, GI disorders, renal disorders, urolithiasis, cataract).
II. Course Outline
A. Lecture (30 Lectures)
| S.N. | Topic | No. of Lectures |
|---|---|---|
| 1 | Nutrition and human health, major Nepalese health problems | 1 |
| 2 | Nutritional guides for health promotion: cancer and heart disease | 2 |
| 3 | Foods and their classification | 1 |
| 4 | Relation of food and nutrition to health | 2 |
| 5 | Nutrition and ageing, mental function, weight control, nutrition and chronic diseases | 1 |
| 6 | Bioactive phytochemicals in foods and mechanism of action | 3 |
| 7 | Carbohydrates: classification, dietary fiber, physiologic effects, recommendations, special functions | 3 |
| 8 | Lipids: classification, functions, requirements, food sources, cholesterol and health concerns | 3 |
| 9 | Proteins: essential/non-essential amino acids, functions, requirements, turnover, deficiency symptoms | 3 |
| 10 | Minerals: major and minor, functions, deficiency symptoms, food sources | 3 |
| 11 | Water, electrolyte and mineral balance | 2 |
| 12 | Energy metabolism and physical work performance; basal metabolism; energy requirements | 2 |
| 13 | Nutritional deficiency disorders: protein-energy malnutrition, causes, solutions, government strategies | 2 |
| 14 | Food toxicities: naturally occurring toxicants and chemical contaminants | 1 |
| 15 | Food processing: effects on nutritional status | 1 |
| 16 | Diet, nutrition, and degenerative diseases: coronary heart disease, diabetes, cancer, GI problems, renal disorders, urolithiasis, cataract | 3 |
| Total | 30 |
References
- Sue Rod Well Williams, 1989. Nutrition and Diet Therapy. Times Mirror/Mosby College Publishing, St. Louis, Toronto, Boston, Los Altos.
- Mahatab, Bamji, Pralhad Rao, Vinodini Reddy, 1986. Text Book of Human Nutrition, Oxford and IBH Publishing Co. Pvt. Ltd., New Delhi & Calcutta.
