BCH 805
Nutritional Biochemistry
2
Course Description
Dietary essentiality of carbohydrate and lipids.
Course Outline
Dietary essentiality of carbohydrate and lipids; Concept and biological value of proteins; Physiological function and biochemical mechanism of action of vitamins and inorganic nutrients; Metabolic interaction of nutrients; Proximate composition of foodstuff; estimation of fibre; additives; vitamins; trace minerals and amino acids; Food sensitivity and toxicology; Biochemical assessment of nutritional status; Adaptive response to undernutrition; Alcohol; sugar and fibre nutrition; protein energy malnutrition (PEM); Micronutrients deficiency diseases