M.Sc. in Food and Nutrition

Course Structure

Energy: Energy content of food. Physiological fuel value-review. Measurement of energy expenditure, BMR thermic effect
of feeding and physical activity. Methods of measurement. Estimating energy requirement of individual and groups.
Regulation of energy metabolism: control of food intake, digestion absorption and body weight.
Carbohydrates: Digestion and transpost review-dietary fibre fructooligosaccharides, resistant starch-chemical composition
and physiological effects, Glycemic index of foods. Sweeteners-nutritive and non-nutritive.(Assignment)
Non-nutritive food components with potential health effects: Polyphenols, tannins, phytate, phytoestrongens. Cyanogenic
compounds, lectins and saponins. (Assignment)
Protein:
Protein quality; methods of evaluation protein needs. Therapeutic application of specific amino acids: Branched chain,
glutamine arginine homocysteine, cysteine. (Assignment)
(a) Nutritional regulation of gene expression.
(b) Inborn errors of metabolism: Sickle cell Anaemia, Thallasaemia, Cystinuria, Phenylketonuria, Hereditary Lectose
intolenerece, Gout.
Lipids: Digestion, absorption transport review. Functions of essential fattery acids. Role of n-3, n-6 fatty acids.
Prostaglandins. Fat requirements
(A) Body Composition
(1) Methods
(a) Chemical analysis.
(b) Nutritional anthropometry
(c) Skinfold Thickness
(d) Body density
(e) Dilution Technique
(f) 40K Analysis
(g) Other methods: Concept
(2)Compositional changes concept
(a) Human foetal development
(b) Maternal weight gain - Distribution composition
(c) Compositional changes between birth and maturity
(d) Compositional changes with weight changes: Physical activity, Obesity.
(A) Holistic approach to the management of fitness and health: Nutrition, Exercise, Physical fitness and health interrelationship
(a) Energy input and output
(b) Diet and Exercise
(B) Effect of specific nutrients on work performance and physical fitness. Shifts in carbohydrate and at metabolism,
mobilization of fat stores during nutrition in sports: Sports specific requirements. Diet manipulation. Pre-game and Post game
meals.
(A) Water: Regulation of intra and extra cellular volume osmolality, water balance and its regulation. Water electrolyte
losses and their replenishment during exercise and sports events, effects of dehydration, Importance of sports drinks.
(D) Diet for persons with high energy requirements
stress and starvation. (Assignment)