Introduction to Course: 

Course code: CHEM- 767                          

Course title: Nutritional Biochemistry                                         

Credit hours: (3+0)

Instructor Name: Dr. Sobia Noreen 

E.mail: [email protected]

Course pre requisites (if any) :

The set of competences, abilities and knowledge acquired during a MS degree in the area of Nutrition.
 

Learning Objectives and Course contents:

In this course students will familiarize themselves with the latest advancements in the field of nutritional biochemistry. Present course will focus on selected topics related to transport of nutrients, study of their active and passive transport mechanisms, the glucose transporter as unique family of proteins and the role of specialized heavy metal ATPases as transporter. Comparative analysis of energy requirements, BMR, SDA, RQ, quantitative problems, the effect of physical activity on energy consumption and N-balance. Comparative analysis of different methods for estimation of protein quality, protein score, assessment of protein status, protein calorie, malnutrition states, deficiency of amino acids and their effects on the developing offspring, specificity of amino acids in several physiological processes e.g., suppression of pain., stimulation of appetite. Critically assess the role of metals and non-metals in nutritional biochemistry, with emphasis on the interaction with enzymes, proteins and nucleic acids, nutraceuticals, food toxins.

Furthermore, to apply an advanced understanding on the analysis of food including genomic analysis for GM food, The dietary influence of food and the influence of genes on diet-nutrigenomics and nutrigenetics, Nutraceuticals and their appraisal in terms of gene expression and metabolite formation.

Attitude
Develop an attitude of creativity, as demonstrated by students possessing a strong sense of curiosity, asking questions actively, challenging assumptions or engaging in inquiry together with teachers.
Ability
Develop the ability/skill needed to discover/innovate/create, as demonstrated by students possessing critical thinking skills to assess ideas, acquiring research skills, synthesizing knowledge across disciplines or applying academic knowledge to self-life problems and the application of nutritional biochemistry in daily life.

Textbooks to be used for the course :

1. Stryer L. Biochemistry, 5th Edition  W.H. Freeman & Co. (2002)
2. Lori A., Smolin L.A., and Grosvenor M.B. Nutrition: Science and Applications. 3rd edition  Saunders College Publishing (2000).
3. Garrow J.S., and James W.P.T. Human Nutrition and Dietetics, 9th edition, Churchill Livingstone (2003).
4. Murray R.K., Grammer D.K., Mayes P.A. and Rodwell V.W. Harper’s Biochemistry, 25th Edition, Appleton & Lange (2000).

Assignments

The students were assigned individual topics or review articles related to course contents. Assessment will be based on written material and presentation.

System of Evaluation

Midterm exam: 30%

Sessional: 20%

Final Term exam: 50%

Key dates and time of class meeting

Monday: 9:00 to 11:00 am

Wednesday: 10:00 to 12:00 am

Rules and Regulations

• The student should have at least 75 % attendance in Theory and Practical (both) to appear final term exam.
• The attendance status will be noticed on monthly basis.