Nutrition IHM Notes

1ST SEMESTER NUTRITION NOTES 

1. BASIC ASPECTS

A. Definition of the terms Health, Nutrition, and Nutrients
B. Importance of Food - (Physiological, Psychological, and Social function of food) in maintaining good health.
C. Classification

2. ENERGY 

A. Definition of Energy and Units of its measurement (Kcal)

B. Energy contribution from macronutrients ( Carbohydrates, Proteins, and Fats)

C. Factors affecting energy requirements

D. Concepts of BMR, SDA, Thermodynamic action of food

E. Dietary sources of energy

F. concept of energy balance and the health hazards associated with Underweight, Overweight 

3. MACRO NUTRIENTS

1. CARBOHYDRATES
A. Definition
B. Classification (mono, di and polysaccharides)
C. Dietary Sources
D. Functions
E. Significance of dietary fibre (Prevention/treatment of diseases)

2. LIPIDS
A. Definition
B. Classification : Saturated and unsaturated fats
C. Dietary Sources
D. Functions
E. Significance of Fatty acids (PUFAs, MUFAs, SFAs, EFAs ) in maintaining health
F. Cholesterol - Dietary sources and the Concept of dietary and blood cholesterol

3. PROTEINS
A. Definition
B. Classification based on upon amino acid composition
C. Dietary sources
D. Functions
E. Methods of improving quality of protein in food (special emphasis on Sova proteins and whey proteins)

4. MICRO NUTRIENTS

1. VITAMINS

A. Definition and Classification (water and fats soluble vitamins)
B. Food Sources, function and significance of:
     a. Fat soluble vitamins (Vitamin A, D, E, K)
     b. Water soluble vitamins (Vitamins C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic acid)

2. MINERALS
A. Definition and Classification (major and minor)
B. Food Sources, functions and significance of:
       Calcium, Iron, Sodium, Iodine & Flourine

5. WATER

A.  Definition
B. Dietary Sources (visible, invisible)
C. Functions of water
D. Role of water in maintaining health (water balance)

6. BALANCED DIET

A. Definition
B. Importance of balanced diet
C. RDA for various nutrients - age, gender, physiological state

7. BALANCED DIET

A. Definition
B. Importance of balanced diet
C. RDA for various nutrients - age, gender, physiological state

8. MENU PLANNING

A. Planning of nutritionally balanced meals based upon the three food group system
B. Factors affecting meal planning
C. Critical evaluation of few meals served at the Institute/Hotels based on the principle of meal planning
D. Calculation of nutritive value of dishes/meals

9. MASS FOOD PRODUCTION

A. Effect of cooking on nutritive value of food (QTP)

10. NEWER TRENDS IN FOOD SERVICE INDUSTRY IN RELEVANCE TO NUTRITION AND HEALTH

A. Need for introducing nutritionally balanced and health specific meals
B. Critical evaluation of fast food foods
C. New products being launched in the markets (nutritional evaluation)