This course provides a comprehensive understanding of nutritional requirements and dietary considerations at different stages of human life, from infancy to old age. It examines the changing requirements for energy, macronutrients, micronutrients, and fluids during pregnancy, lactation, infancy, childhood, adolescence, adulthood, and ageing. The course emphasizes the role of adequate and balanced nutrition in growth, development, reproduction, maintenance of health, and prevention of nutrition-related disorders. Special attention is given to maternal and child nutrition, infant and young child feeding, adolescent nutrition, adult nutritional needs, and geriatric nutrition. Students will develop the ability to assess nutritional needs and plan appropriate diets for different age groups, providing a foundation for professional practice in nutrition, dietetics, community nutrition, and health promotion.
- BCM Teacher: Dr. Anila H L
This course provides an integrated understanding of the normal structure and functioning of the human body and the fundamental principles of microbiology relevant to food, nutrition, and health. It covers the major physiological systems, including the digestive, respiratory, circulatory, nervous, endocrine, renal, and reproductive systems, with emphasis on their role in maintaining normal body functions and nutritional well-being. The microbiology component introduces microorganisms, microbial growth, beneficial and harmful microorganisms, foodborne pathogens, food spoilage, fermentation, and principles of food hygiene and safety. The course helps students understand the relationship between human physiology, microorganisms, food, nutrition, and health, providing a strong foundation for further studies in clinical nutrition, dietetics, food science, food safety, public health nutrition, and related areas.
- BCM Teacher: Dr. Anila H L
This course provides a comprehensive understanding of the principles of human nutrition and biochemistry, focusing on the role of nutrients in maintaining health, growth, development, and physiological functions. It introduces the biochemical structure, functions, digestion, absorption, metabolism, and utilization of carbohydrates, proteins, fats, vitamins, minerals, and water. The course also explores energy metabolism, enzyme action, acid–base balance, and biochemical processes involved in normal body functioning. Emphasis is given to the interrelationship between nutrition and biochemical processes, enabling students to understand how dietary factors influence health, nutritional status, and disease prevention. The course provides a strong foundation for further studies in clinical nutrition, dietetics, food science, public health nutrition, and related health sciences.
- BCM Teacher: Dr. Anila H L
- BCM Teacher: Dr. Anila H L