Advance Nutrition

Advance Nutrition

1 Understanding Nutrition

  1. Nutrition Science: Basic Concepts
  2. History of Nutrition
  3. Nutritional Requirements
  4. Methods for Studying the Nutrient Requirements
  5. National and International Recommendations on Nutrient Requirements
  6. Dietary Guidelines

2 Human Energy Requirements

  1. Energy: Some Basic Concepts
  2. Definition and Components of Energy Requirement
  3. Factors Affecting Energy Expenditure and Requirement
  4. Methods of Estimation of Energy Expenditure and Requirements
  5. Energy Requirements and Dietary Energy Recommendations
  6. Energy Imbalance: An Overview

3 Carbohydrates

  1. Classification of Carbohydrates
  2. Functions of Carbohydrates
  3. Recommended Intake of Carbohydrates
  4. Digestion and Absorption of Carbohydrates

4 Proteins

  1. Proteins – An Overview
  2. Food Sources
  3. Digestion, Absorption and Transport
  4. Functions of Proteins
  5. Methods of Determination of Proteins and Amino Acid Content in Foods
  6. Improvement of Quality of Protein in the Diet
  7. Protein Deficiency

5 Lipids

  1. Introduction
  2. Fats: Some Basic Facts
  3. Types of Fats and Its Metabolism
  4. Classification of Fats and Fatty Acids
  5. Digestion of Fats
  6. Absorption of Fats
  7. Transport and Storage of Fats in the Body
  8. Sources of Fat in Indian Diet
  9. Functions of Fat and Oils
  10. Nutritional Requirements of Fats and Oils
  11. Excessive Fat Intake

6 Water

  1. Water: An Essential but Overlooked Nutrient
  2. Water Distribution and Compartments of Body Water
  3. Water Balance
  4. Requirements for Water
  5. Disturbances in Fluid Balance

7 Fat-Soluble Vitamins– Vitamin A, D, E, and K

  1. Vitamin A
  2. Vitamin D
  3. Vitamin E
  4. Vitamin K

8 Water-Soluble Vitamins– B Complex Vitamins and Vitamin C

  1. Thiamin (Vitamin B₁ or Aneurin)
  2. Riboflavin
  3. Niacin
  4. Pyridoxine (Vitamin B₆)
  5. Folate

9 Minerals (Macro Minerals)– Calcium, Phosphorus, Magnesium, Sodium, Potassium, Chloride

  1. General Nutritional Functions of Minerals
  2. Absorption and Metabolism of Minerals
  3. Calcium: Food Sources, Absorption, and Functions
  4. Phosphorus: Functions and Dietary Requirements
  5. Magnesium: Importance and Health Benefits
  6. Sodium, Potassium, and Chloride: The Electrolyte Trio
  7. Interactions of Macrominerals with Other Nutrients

10 Minerals (Micro Minerals)– Iron, Zinc, Copper, Selenium, Chromimum, Manganese, Iodine and Fluorine

  1. Iron
  2. Zinc
  3. Copper
  4. Selenium
  5. Chromium
  6. Manganese
  7. Iodine
  8. Fluorine

11 Food Components other than Essential Nutrients

  1. Functional Foods
  2. Bioactive Substances from Protein Foods
  3. Non-Glycerides in Edible Oils
  4. Probiotics and Prebiotics
  5. Polyphenols
  6. Phytoestrogens
  7. Other Dietary Factors with Antinutritional Effects

12 Menu Planning

  1. Introduction
  2. Menu Planning
  3. Factors Affecting Food Choice
  4. Exchange List vs. Food Composition Tables for Menu Planning
  5. Planning for Adults
  6. Nutrition of Women

13 Pregnant and Lactating Mothers

  1. Pregnancy and Lactation – Critical Stages in the Lifecycle
  2. Physiological Changes during Pregnancy
  3. Nutritional Needs during Pregnancy
  4. Maternal Nutrition and Foetal Outcome
  5. Nutritional Assessment and Guidance in Prenatal Care
  6. Common Concerns during Pregnancy
  7. Lactation
  8. Maternal Nutrition during Lactation

14 Infants and Preschool Children

  1. Growth and Development
  2. Nutrient Needs and Recommended Dietary Allowances
  3. Diet and Feeding Patterns
  4. National Programmes Targeting Infants and Preschoolers
  5. Problems of Infants and Preschoolers Nutrition

15 Older Children and Adolescents

  1. Older Children and Adolescents
  2. Nutrient Needs and Recommended Dietary Intakes
  3. Diet and Dietary Patterns
  4. National Programmes Targeting Children and Adolescents
  5. Problems of Older Children and Adolescent Nutrition

16 The Elderly

  1. Definition of Old Age
  2. Nutrition and Ageing
  3. Physiological Changes Associated with Ageing
  4. Changing Body Composition and Techniques for Measuring Body Composition
  5. Nutritional Requirements and Dietary Modifications in the Diet of the Elderly
  6. Guidelines for Planning Balanced Diets for Elderly

17 Sports Nutrition

  1. What is Sports Nutrition?
  2. Evolution and Growth of Sports Nutrition as a Discipline
  3. Anthropometric and Physiological Measurement
  4. Physical Fitness
  5. Nutritional Demands of Sports and Dietary Recommendations
  6. Ergogenic Aids for Training and Competition

18 Nutritional Requirements for Special Conditions

  1. Calamity and Emergency Management
  2. Information Required for Management of Emergencies
  3. Nutrient Requirements during Emergencies
  4. Major Nutritional Deficiency Diseases in Emergencies
  5. Nutritional Requirements for Extreme Environments
  6. Nutritional Requirements for Space Missions

19 Nutritional Regulation of Gene Expression

  1. Gene Expression – An Overview
  2. Role of Specific Nutrients in Controlling Gene Expression