Department of Human Nutrition
NWFP Agricultural University, Peshawar
SYLLABUS FOR B.Sc. (Hons.)
Approved by Board of study on 22/11/2005
Code / Course Title / Credit Hours2nd Semester
HN-311 / Introduction to Human Nutrition / 3(2-2)
5th Semester
HN-501 / Principles of Human Nutrition / 4 ( 3-2 )
HN-502 / Introduction to Dietetics / 4 ( 3-2 )
HN-503 / Nutrition Through Life Span / 4 ( 3-2 )
HN-504 / Human Physiology I / 3 ( 3-0 )
AgCh-502 / Vitamin & Mineral (Elective) / 4 ( 3-2 )
Total / 19
6th Semester
HN-511 / Human Physiology II / 3 ( 3-0 )
HN-512 / Laboratory Methods in Nutrition / 4 ( 3-2 )
HN-513 / Anti Nutritional Factors and Toxicants in Foods / 4 ( 3-2 )
HN-514 / Community Nutrition / 4 ( 3-2 )
FST-512 / Food Microbiology / 4 ( 3-2 )
Total / 19
7th Semester
HN-601 / Basic Immunology / 4 ( 3-2 )
HN-602 / Advance Dietetics / 4 ( 3-0 )
HN-603 / Introduction to Nutritional Epidemiology / 3 ( 3-0 )
HN-604 / Nutritional Biochemistry / 4 ( 3-2 )
FSt-601 / Food Analysis and Sensory Evaluation (Elective) / 4 ( 3-2 )
Total / 19
8th Semester
HN-699 / Internship / 15(0-15)
2nd Semester
Introduction to Human Nutrition
HN-311 Credit hours 3(2-2)
1. Introduction
Definition of Nutrition, Role of food in nutrition, Relationship between food and nutrition, Food groups, Rationale for food grouping, Recommended Dietary Allowance (RDA), its rationale and application in health and disease
2. Carbohydrates
Definition, Classification, Functions, Sources, Simple versus complex sugars, Glycemic effect of food, Dietary fiber; its role in human nutrition, Recommended carbohydrate intake, Carbohydrates and risk of diabetes mellitus.
3. Lipids
Definition, Classification, Functions, Sources, Distinction between animal and plants fat and oil, Essential and non-essential fatty acids, Cholesterol and lipoproteins, Recommended fat intake, Fat and risk of cardiovascular diseases.
4. Proteins
Definition, Classification, Functions, Sources, Protein quality, Distinction between animal and plant proteins, protein quality evaluation, Biological value, Net protein utilization, Protein efficiency ratio, Chemical scoring, Essential and non-essential amino acids, Recommended protein intake.
5. Digestion
Gastrointestinal tract, Fate of food in digestion – carbohydrates, fats, and proteins, Regulation of gastrointestinal functions, Common digestive problems, Absorption, Anatomy of absorption system, Release of absorbed nutrients, Entrance of absorbed nutrients to cell, Metabolism and excretion.
6. Introduction to vitamins
Water and fat soluble vitamins, Vitamin C and B complex, Fat soluble vitamins; their functions in the body.
7. Introduction to Minerals
Macro and micro minerals, Absorption, Requirement and Functions of both macro and micro minerals.
Practical:
1. Introduction to Laboratory safety and working procedures.
2. Introduction to laboratory and field equipment used in arrangement of nutritional studies.
3. Introduction to use and preparation of normal, molar and ppm solutions.
4. Preparation of N/10 normal solution of sodium hydroxide.
5. Preparation of 2N H2SO4.
6. Determination of sugar in blood and urine.
Textbooks:
1. Understanding Nutrition: 3rd Ed. Whitney and Hamilton, West Pub. Co., New York, (1984).
5th Semester
Principles of Human Nutrition
HN – 501 Credit hours 4(3-2)
1. Introduction to Human Nutrition:
Historical perspective of nutrition, Nutrition as a multidiscipline science in relation to food science, biochemistry, biology, and physiology. Branches of nutrition, Pediatric nutrition, Therapeutic, or clinical nutrition, Dietetics, Community nutrition.
2. Energy Balance and Weight Control:
Food as a source of energy, Energy requirement of the body during different life periods, Principles for the estimation of energy requirements, Components of energy requirements, Effects of sub-optimal energy intake, Effects of over energy intake.
3. Nutritional Status:
Definition of nutritional status, Assessment of nutritional status- anthropometrics measurements, clinical observation, biochemical determinations, food intake records- nutritional and dietary surveys, Indices of malnutrition. Recommended dietary allowance and dietary guidelines for nutritional status, adequate diet.
4. Nutritional Problems:
Under-nutrition, Risk Groups, Factors contributing to under nutrition, under-nutrition problems - protein energy malnutrition (PEM), Kwashiorkor, Marasmus.
Practical
1. Estimation of energy requirements for basal metabolic rate, growth and physical activity.
2. Determination of weight, height by health scale and measuring tape of an individual. Calculation of BMI.
3. Assessment of nutritional status by anthropometry method
4. Assessment of nutritional status by clinical method
5. Determination of glucose, triglyceride and cholestero in blood.
6. Determination of urinary iodine by spectrophotometric method.
Textbook
1. Principles of Nutrition. Wilsen, Fisher and Garcia, Fourth Ed. John Wiley and Sons. New York (1979).
Reference Book
1. Normal and Therapeutic Nutrition. 17th Ed. Robinson, Lawler, Chenoweth and Garwick. McMillan Pub. Co., New York (1982).
Introduction to Dietetics
HN – 502 Credit hours 4(3-2)
1. Introduction:
Introduction to dietetics, definition, role of dietitian in communities, public and private hospitals, governmental and non-governmental food assistance programmes, Skills of interviewing for assessment. Planning, counseling, advice, nutritional care and implementation of plans for successful outcomes. Differentiate between POMR and SOR, Identification and use of subjective, objective assessment and plans.
2. Food as an Essential Substrate for Diet Formulation:
Food and its constituents, importance of each constituent in health and disease, effect of pathological conditions on requirements of nutrients, rationale for changing needs of nutrients during different state of health and disease conditions, assessing the nutritional needs of healthy and sick individuals, meal and diets management practices, objectives and principles of diet therapy in the prevention and treatment of disease, forms of dietary modifications and their applications in various diseases.
3. Nutritional Management of Hospitalized Patients:
Hospital malnutrition, causes, forms, and consequences. Nutritional support for hospitalized patients, choices of feeding methods and complications associated with enteral and total parenteral nutrition, Ways to prevent incidence and severity of hospital induced malnutrition.
4. Food Exchange System:
Concept of exchange lists for meal planning, determining individual diet prescription, and converting a recipe into exchanges
5. Food Born Diseases:
Food borne diseases, causes, prevention and treatment.
Practicals
1. Nutritional assessment of hospitalized patients.
2. Preparation of diet/patient for NG feeding.
3. Preparation of diet for burnt patient
4. Preparation of diet for patients on dialysis
5. Diet management for obese patients
Textbook
1. Food, Nutrition and Diet Therapy. Eighth Ed. Krause, MV, and Mahan, LK. 1984. WB Saunders Company, USA.
2. The Dynamics of Clinical Dietetics. Mason, M. 1982. John Wiley & Sons, USA.
Reference Book
1. Introduction to the Profession of Dietetics. Lanz, SJ. 1983.
Nutrition through Life Span
HN – 503 Credit hours 4(3-2)
1. Nutrition in Pregnancy
Introduction to pregnancy, Weight gain during pregnancy, nutrients requirements- energy, protein, vitamin, and minerals, Food allowances for normal pregnant women, Nutrition education for pregnant woman- non-nutritional substances in food, Pica, Complications of pregnancy.
2.Nutrition in Lactation
Introduction to the process of lactation, Impact of maternal diet on milk production, Counseling of mother for breast feeding, Duration of breast feeding, Contra indications to breast feeding, Nutrients requirement during lactation- energy, protein, vitamins and minerals.
3. Nutrition in Infancy
Growth, digestion, Absorptions, Milk for infants, Composition of human milk and its comparison with cow’s milk, Breast feeding vs. bottle feeding, introduction of solid foods, Nutrients requirements
4. Nutrition in Childhood
Nutrients requirement- energy, protein, mineral and vitamins, Factors affecting food intake, Feeding the preschool and school age children, Nutritional problems of the childhood age—obesity, underweight, iron, deficiency anemia and dental.
5. Nutrition in Adolescence
Nutrients requirement- energy, protein, minerals and vitamins, Nutritional problems of adolescent age- eating disorder, anorexia nervosa, bulimia, obesity, behavioral problem and ACNE.
6. Nutrition in Elderly
Aging process, Nutrients requirements- energy, protein, carbohydrate, fat, mineral, vitamins, and Nutritional problems.
Practicals
1. Preparation of weaning foods for infants from locally available ingredients.
2. Preparation of supplementary foods for preschool and school age children from locally available ingredients.
3. Preparation of menu for pregnant woman.
4. Preparation of Menu for lactating women from locally available ingredients.
5. Preparation of Menu for elderly.
Textbook
Food, Nutrition and Diet Therapy. Seventh Ed. Krause, MV, and Mahan, LK. W.B. Saunders Co. Philadelphia (1984).Reference Book
1. Nutrition in the Life Span. V.A. Beal. John Wiley and Sons. New York (1980).
Human Physiology-I
HN – 504 Credit hours 3(3-0)
1. Cell Physiology
Introduction to the cell, Genetic control of the cell functions, Transport across the cell membrane, types of cells, cell components and functions, cell division, cell membrane structure and functions, Electrical properties of cells, Cell membrane potential.
2. Blood Cells, Immunity and Blood Clotting
Red blood cells (RBC), Resistance to infections- WBC, Inflammation-role of prostaglandin, Immunity and allergy, Blood groups, Transfusion, Homeostasis, Blood coagulation.
3. Nervous System
Organization and transmission of information, sensory receptors and somatic sensation, pain. Autonomic nervious system.
4. Body Fluids and Kidney
Capillary dynamics, Exchange of fluids, Lymphatic system, Extra cellular and intracellular fluids, Formation of urine, Renal mechanisms for concentrating and diluting urine, Regulation of acid base balance.
5. Heart and Cardiovascular System
Introduction to cardiovascular system, Heart as a pump, excitation of heart, electrocardiography, haemodynamics.
6. Circulatory System
Systemic and pulmonary circulation, Local control, Regulation of mean arterial pressure; rapid and long term, Blood flow through special areas, Cardiac output, Heart failure, Shock.
Textbooks
1. Text book of Medical Physiology. A.C. Guyton. Sixth Ed. W.B. Saunders. 1980.
2. Human Physiology. Chatterjee, C.C. Union Book Stall, Karachi. 1975.
6th Semester
Human Physiology-II
HN – 511 Credit hours 3(3-0)
1. Respiration
Physiology of respiration, pulmonary ventilation, Physiological principles of gas exchanges, Diffusion of oxygen and carbon dioxide through the respiratory membrane, Transport and oxygen and carbon dioxide in the blood and body fluids.
2. Physiology of Reproduction
Spermatogenesis, Male sex hormones, Abnormality of male sexual functions, Female hormone, Ovarian cycle, Functions of ovarian hormones, Abnormality of secretion by ovaries, Female fertility.
3. Endocrine Control System
An introduction to endocrine control system, Growth hormones, Thyroid hormones, Parathyroid hormones, adrenocortical hormones, the adrenal medulla, Steroid hormones, Hormones of the pancreas.
4. The Gastrointestinal Tract (GIT)
Control of food and water intake, Secretary Functions of GIT, Digestion, and absorption.
5. Liver and Biliary System
Functions of the hepatic vascular system, Secretion of bile, The bile salts and their function, Excretion of bilirubin in the bile, Secretion of cholesterol, Gallstone formation, Metabolic function of liver carbohydrate, protein & fat metabolism.
6. Body Temperature Regulation
Insulation system of the body, Flow of blood to the skin and heat transfer from the body core, balance between heat production and heat loss, Regulation of body temperature, The hypothalamic thermostat, Abnormalities of body temperature, Regulation, Fever and Exposure to extreme cold.
Textbooks
1. Textbook of Medical Physiology. Guyton, A.C. Sixth Ed. W.B. Saunders. 1980.
2. Human Physiology. Chatterjee, C.C. Union Book Stall, Karachi. 1975.
Laboratory Methods in Nutrition
HN – 512 Credit hours 4(3-2)
1. Safe Practices in Laboratory
General principles of safety, Health and Hygiene, Clothing, gloves, Food handling. House keeping, Use of flammable substances, Handling of blood, handling of compressed gas cylinders, handling of chemicals, Working alone in the Lab.
2. Methods for Protein Quality Evaluation and Energy Determination in Foods
Introduction to chemical and biological methods for protein quality, Amino acid score, Nitrogen balance, Protein efficiency ratio (PER), Net protein utilization (NPU), Biological value (BV), Apparent, and true digestibility, Digestibility by marker ratio. Calarimeter, working principle, determination of caloric values of food items.
3. Centrifugation
Introduction to centrifugation, Working principle, Use of the technique, Relative centrifugal force (RCF), Sedimentation coefficient, Desk top, High speed and ultra centrifuge, Parts of centrifuge and their functions.
4. Spectrophotometry
Introduction to spectrophotometer, Light spectrum and wave length, Absorbance and transmittance of light, Working principle of colorimeter and spectrophotometer, Use of the technique, Standard and test solutions, Standard curve, Parts of colorimeter and spectrophotometer and their functions.
5. Atomic Absorption Spectroscopy
Introduction to Atomic Absorption, Working principle, Use of the technique, Sample preparation, Standard curve, Parts of atomic absorption, and their functions.
6. Flame Photometry
Introduction to flame photometry, Working principle, Use of the technique, Sample preparation, Standard curve, Parts of flame photometer and their functions.
7. Chromatography
Introduction to chromatography, Liquid and gas chromatography, Ion exchange chromatography, Gas liquid chromatography, Gel permeation phromatography, Thin layer chromatography, High Performance liquid chromatography, Working Principle of each chromatography, Use of chromatographic techniques.
8. Electrophoresis
Introduction to electrophoresis, Working principle, use of the technique, Types of electrophoresis, Determination of molecular weight by electrophoresis.
Practical
1. Preparation of percent, normal, molar, meq., ppm, ppb solutions, Conversion from one strength to another.
2. Computation of amino acid score, protein efficiency ratio, digestiblity, biological values and net protein utilization of different foods.
3. Separation of plasma from blood by centrifuge
4. Determination of hemoglobin, plasma glucose, triglycerides, and free fatty acids by spectrophotometer.
5. Determination of sodium and potassium by flame photometer
6. Determination of zinc and iron of wheat flour by atomic absorption.
7. Determination of caloric values by calarimeter in foods.
Textbook
1. Instrumental methods of analysis. Sixth Ed. (1981). Willard H.H., Merit, L. L., Dean, J.A. and Settle, F.A. Wardsworth Publishing Co., Belmont, CA.
Reference Book
1. The Tools of Biochemistry. Cooper, T.G (1977).
Anti Nutritional Factors and Toxicants in Foods
HN – 513 Credit hours 4(3-2)
1. Introduction to Food Constituents
Antinutritional factors, toxicants, food additives, Adultrants/Contaminants, Bacterial toxins, Elemental toxicity.
2. Anti Nutritional Factors
Food sources, Detoxification/Removal and effects on the bioavailability of nutrients of the following anti nutritional factors:
Phytate, Oxalate, Phenols/polyphenols, Glucocinulate, gossypol and Enzyme inhibitors