NUTRITION & BIOCHEMISTRY

Transcription

1 NUTRITION & BIOCHEMISTRY Placement: First Year Nutrition Theory 60-hours (Class 45 + lab 15) Course Description: The Course is designed to assist students to acquire knowledge of normal biochemical composition functioning of human body underst alterations in biochemistry in diseases for practice of nursing. Specific : At end of course students will be able to 1. To Underst concept of nutrition & health. 2. Underst different types of nutrients, ir importance, sources, functions problems due to deficiency. 3. To plan balanced diet for individuals groups. 4. Plan menu efficiently. 5. Explain methods of effective cooking food preservation. 6. Apply principles of food preparation in practical field effectively Unit I T=4 Describe relationsh ip between nutrition & Health. Introduction Nutrition: History Concepts Role of nutrition in maintaining health Nutritional problems in India National nutritional policy Factors affecting food & nutrition : socio-economic, cultural, tradition, production, system of distribution, life style & food habits etc Role of food & its medicinal value of foods Food stards Elements of nutrition: macro micro Calorie, BMR Teaching Panel

2 II T=2 Describe classificat ion, sources recomme nded daily allowance s (RDA) of carbohydr ates III T=2 Describe classificat ion, sources recomme nded daily allowance s (RDA) of Fats. IV T=4 Describe classificat ion, sources recomme nded daily allowance s (RDA) of Proteins. Carbohydrates Caloric value Digestion, absorption storage, carbohydrates Malnutrition: Deficiencies Over consumption FATS Caloric value Digestion, absorption storage, metabolism * Malnutrition: Deficiencies Over consumption Proteins Caloric value Digestion, absorption storage, carbohydrates * Malnutrition: Deficiencies Over consumption Teaching V T=4 Describe classificat ion, sources Energy Unit of Energy -Kcal Energy requirements of different categories of Exercise Demonstration

3 recomme nded daily allowance s (RDA) of Energy. VI T=4 *Describe classification, sources recommende d daily allowances (RDA) of Vitamins. VII T=4 Describe classification, sources recommende d daily allowances (RDA) of Minerals. VIII T=3 Describe sources, functions requirements of water & electrolytes people. Measurements of energy Body Mass Index (BMI) basic metabolism Basal Metabolic Rate (BMR) - determination factors affecting Vitamins Absorption, synsis, metabolism storage & excretion Deficiencies Hypervitaminosis Minerals Absorption, synsis, metabolism storage & excretion Deficiencies Over consumption toxicity Water & electrolytes Water: Daily requirements, regulation of water metabolism, distribution of body water, Electrolytes: Types, sources, composition of body fluids. Maintenance of Teaching Using charts

4 IX 10 Hrs T=5 P=5 X 10 Hrs T=0 P=10 *Describe Cookery rules preservation of nutrients * Prepare & serve simple beverages & different types of foods Describe plan balanced diet for different categories of people fluid & electrolyte balance Over hydration, dehydration water intoxication Electrolyte imbalances Cookery rules preservation of nutrients Principles, methods of cooking serving Preservation of nutrients Safe food hling toxicity Storage of food Food preservation, food additives its principles Prevention of food adulteration Act(PFA) Food stards Balance diet Elements Food groups Daily Allowance Nutritive value of foods Calculation of balanced diet for different categories of people Factors influencing food selection, marketing budgeting for various cultural socioeconomic group Planning menu Introduction to Teaching on Practice session Practice session Meal Planning Assessment practice sessions Exercise on menu planning

5 XI T=4 Describe various national program mes related to nutrition Describe role of nurse in assessme nt of nutritiona l status & nutrition education. rapeutic diets: Naturopathy-Diet on: Fluid diet, Egg flip, Soup, barley water, whey water Soft diet: custard, Caramel custard, kanji, jelly Semisolid diet: Khichadi, mashed potatoes, kheer Role of nurse in nutritional Programmes National programmes related to nutrition Vitamin A deficiency programme National iodine deficiency disorders (IDD) programme Mid-Day meal programme Integrated child development scheme (ICDS) National International agencies working towards food/nutrition NIPCCD, CARE, FAO, NIN, CFTRI (Central food technology & research institute) etc. Assessment of nutritional status Nutrition education role of nurse Teaching with Slide/film shows on of Assessment of nutritional status Bibliography : 1) Shubhangi Joshi, Nutrition Dietetics 2 nd edition, Tata McGraw Hill publishing company Limited, New Delhi, ) Dr. M. Swaminathan, Hbook of Food Nutrition, The Banglore printing publishing Co. Ltd. (Banglore press) 2004.

6 3) C. Gopalan, B. V. Ramasastri S.C. Balasubramanian Nutritive value of Indian Foods, National Institute of Nutrition, Indian Council of Medical Research, Hyderabad ) Joshi V.D. Hbook of Nutrition Dietetics vora medical publications, ) Kusum Gupta (L. C.Guple, Abhishek Gupta) Food Nutrition Facts Figures, 5 th edition Jaypee brors Medical publications (P) Ltd., New Delhi, India ) T. K. Indrani, Nursing Manual of Nutrition Therapeutic Diet, 1 st edition Jaypee Brors medical publishers (P) Ltd., ) Antia Clinical Dietetics Nutrition, ed., 4 th. Biochemistry Placement: First Year Theory 30 hours Course Description: The Course is designed to assist students to acquire knowledge of normal biochemical composition functioning of human body underst alterations in biochemistry in diseases for practice of nursing. Specific : at end of course students will be able to: 1) To underst normal biochemistry of human body 2) To underst biochemical changes occurring in illness 3) To assist with simple biochemical test, interpret results draw inference. Unit Objectives I 3 Describe structure Composition functions of cell Differentiate between Prokaryote Eukaryote cell Identify techniques of Microscopy II 6 Describe Structure functions of Cell membrane Introduction Definition significance in nursing. Review of structure, Composition functions of cell. Prokaryote Eukaryote cell organization Microscopy Structure functions of Cell membrane Fluid mosaic model tight junction, Cytoskeleton Transport mechanism: diffusion, osmosis, filtration, active channel, sodium pump. Acid base balancemaintenance & diagnostic tests. o PH buffers Teaching discussion, slides Demonstrat e use of microscope Assessment methods III 6 Explain carbohydrates Composition carbohydrates Types, structures, composition uses. o Monosaccharides, Disaccharides, discussion on of blood glucose monitoring

7 Objectives IV 4 Explain Lipids V 6 Explain Lipids Polysaccharides, Oligosaccharides Metabolism o Pathways of glucose : - Clycolysis - Gluconeogenesis : Cori s cycle, Tricarboxylic acid (TCA) cycle - Glycogenolosys - Pentose phosphate pathways (Hexose mono phosphate) o Regulation of blood glucose level Investigations ir interpretations. Composition Lipids Types, structure, composition uses of fatty acids o Nomenclature, Roles Prostaglins Metabolism of fatty acid o Breakdown o Synsis Metabolism of triacylglycerols Cholesterol metabolism o Biosynsis its Regulation - Bile salts bilirubin - Vitamin D - Steroid hormones Lipoproteins ir functions : o VLDLs- IDLs, LDLs HDLs o Transport of lipids o Arosclerosis Investigations ir interpretations. Composition Amino acids Proteins Types, structure, composition uses of Amino acids Proteins Metabolism of Amino acids Proteins o Protein synsis, targeting glycosylation o Chromatography o Electrophoresis o Sequencing Teaching on of laboratory tests discussion on of blood glucose monitoring Assessment methods

8 Objectives Metabolism of Nitrogen o Fixation Assimilation o Urea Cycle o Hemes chlorophylls Teaching Assessment methods VI 2 Describe types, composition utilization of Vitamins & minerals VII 3 Describe Lmmunochemi stry Enzymes co-enzymes o Classification o Properties o Kinetics inhibition o Control Investigations ir interpretations. Composition of Vitamins minerals Vitamins minerals: o Structure o Classification o Properties o Absorption o Storage & transportation o Normal concentration Investigations ir interpretations Immunochemistry Immune response, Structure classification of immunoglobins Mechanism of antibody production. Antigens: HLA typing. Free radical Antoxidants. Specialised Protein : Collagen, Elastin, Keratin, Myosin, Lens Protein. Electrophoretic Quantitative determination of immunoglobins - ELISA etc. Investigation ir interpretations. on of laboratory tests discussion on laboratory tests Bibliography : 1. U. Satyanarayan, Essentials of biochemistry, Books & allied (P) Ltd., Kolkata publisher, Deb A.C.: Concepts of biochemistry (Theory & Practical) 1 st edition, books & allied (P) Ltd. Publisher, Kolkata, Deb. A.C. Fundamentals of biochemistry of biochemistry: 1 st edition New central book Ag (P) Ltd., Jacob Anthikad, Biochemistry for nurses; 2 nd edition, Jaypee; Gupta. R.C., Multiple choice in Biochemistry, 2 nd edition, Jaypee, 2004.

9 Scheme: Subject Assessment Nutrition Biochemistry Hours Internal External Total Theory Details as follows: Internal Assessment: Theory: 15 Marks Laboratory (Practicum): 10 Marks Total: 25 Marks (Out of 25 Marks to be send to University) Theory Examination: 15 Marks Nutrition Biochemistry Total Marks Average out of Mid-Term Prelim Total (125 Marks from mid-term & prelim (Theory) to be converted into 15 Marks) Laboratory (Practicum): 10 Marks Subject Internal Exam Out of Average Out of Nutrition Biochemistry Total Details as follows: Criteria for Nutrition (Practicum): 05 Marks Sr. No. Items Marks 1 Selection of menu for specific group 05 2 Calculation of relative requirement 10 3 Presentation recording 10 Total 25 (25 Marks from Nutrition Practicum to be converted into 05 Marks) Criteria for Biochemistry (Journal): 05 Marks Sr. No Items Marks 1 Investigations related to altered CHO metabolism 05 2 Investigations related to altered protein metabolism 05 3 Investigations related to altered lipid metabolism 05 4 Investigations related to altered vitamins minerals 05 5 Investigations related to altered immunochemistry 05 Total 25 (25 Marks from Biochemistry Practicum to be converted into 05 Marks) External Assessment: (University examination) Section A: Nutrition: Section B: Biochemistry: Total: 75 Marks 45 marks 30 marks 75 Marks