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Guidelines_English_Final
تحميل الدليل التدريبي

أسئلة شائعة


 

BCH 282:  Biochemistry of Nutrition

Credit Hours (2+0)

Syllabus:

Body composition. Energy of food and its determination. Carbohydrates, proteins and fats of diets and their physiological effects. Energy balance. Water balance and sodium and potassium output. Minerals and trace elements in diets and their regulation to prevent epidemic diseases. Vitamins and their importance. Food poisoning.

 

LECTURE

TOPICS

1

 

Body Composition.

 

2-4

 

Energy of food, direct and indirect calorimetry. Thermogenic effect of food. Energy requirement of man and factors affecting it. Recommended intakes.

 

5

 

Carbohydrates in diet. Glucose and the nervous system. Physiological effects of dietary fiber.

 

6-9

 

Nitrogen balance. Quality of proteins. Amino acids requirements. Protein-caloric malnutrition. Kwashiorkor and marasmus.

 

10-12

 

Dietary need for fat, recommended intakes. Essential fatty acids, Atherosclerosis.

 

13-14

 

Energy balance and control of body weight. Chemical stimuli of food. Water balance. Edible salt, sodium and potassium in the body and the output of urine.

 

15-17

 

Minerals in food, e.g. Calcium, Phosphorus, Magnesium, Strontium, Sulfur, Iron, Zinc and their importance and regulation in the body. Rickets, Osteomalacia and other diseases of mineral metabolism. Recommended intakes.

 

18-19

 

Trace elements e.g. Iodine, Fluorine, Copper, Cobalt, Chromium, Manganese, Selenium and their importance in the diet. Endemic goiter.

 

20-21

Fat-soluble vitamins. A, D, E and K, with reference to their biochemical role and symptoms of deficiency. Night blindness and Xerophthalmia. Dietary sources and recommended intakes.

 

22-25

Water-soluble vitamins, vitamin C, thiamine, nicotinic acid, riboflavin, vitamin B12, folate, biotin, pyridoxine and pantothenic acid, with reference to their biochemical importance, symptoms of deficiency in man e.g. beriberi, pellagra, scurvy. Recommended intakes.

 

26

Food toxicity and infective agents in food.

 

 

Recommended Book:

Nutritional Biochemistry by Tom Brody, 2nd Edition, Elsevier Academic Press.

 

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