JAIN (Deemed to be University)

DEPARTMENT OF CHEMISTRY
B.Sc. LIFE SCIENCES (BcGBt) – CBCS STRUCTURE
DISCIPLINE SPECIFIC ELECTIVE -1 (NUTRITIONAL BIOCHEMISTRY)

CREDITS – 4 No. of Hours – 45

Course Objective:

Knowledge of nutritional biochemistry is essential for health science professionals. The course
facilitates applying the knowledge of nutritional biochemistry to design a dietary
recommendation for individuals based on age, gender, profession and lifestyle disorders. Basics
of food preservation and additives are also described in this course.

Course Outcomes:

At the end of the course, students will be able to:

Course Blooms
Outcom Description Taxonomy
Sl. No.
e Level
Interpret and apply the basic concepts Applying
of nutrition such as, Total energy
requirement, BMR, SDA, physical
1 CO01 activity, balanced diet and illustrate the
harmful effects of anti-vitamins,
Natural toxicants and adulterants

Design a diet chart based on the normal Creating

dietary requirements and nutritional
2 CO02 significance of various dietary
components such as carbohydrates,
lipids, proteins, fats, Vitamins,
minerals, water.
Review the disorders associated with Evaluating
3 CO03 nutrition and recommend the diet
modification to effectively manage
such disorders.
4 CO04 Compare and contrast different types of Applying
food preservation methods and
 examine various food adulterants .

MODULE – 1: 15 HOURS
Introduction: Concept of Nutrition, calorific value of foods and its determination (Bomb
calorimeter), Different components of energy expenditure, measurement of energy expenditure
by direct and indirect calorimetric method. Energy expenditure at rest and work, respiratory
quotient, basal metabolic rate (BMR), factors affecting BMR. Specific dynamic action of foods.
Proximate analysis of food samples: Moisture, fiber, ash, proteins, carbohydrates, fats and their
importance.
Balanced diet: Composition of balanced diet for infants, children, pregnancy and lactating
women, old age.
Carbohydrates: Dietary sources of carbohydrates, dietary fibers (types, beneficial & adverse
effects) and protein sparing action. Glycemic index, importance with examples, lactose
intolerance.
MODULE – 2: 15 HOURS
Proteins: Dietary sources of proteins, nutritional classification, Nutritive value of proteins-
Protein efficiency ratio (PER) and biological value (BV). Essential amino acids. Nitrogen
balance, Mutual Supplementation of proteins.
Fats: Dietary sources of fats, visible and invisible fat, trans fats, omega fatty acids and their
biological importance, Role of DHA and EPA. Effects of fried foods.
Vitamins: Dietary sources, requirements, deficiency symptoms and biological role of water
soluble vitamins-thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, biotin, folic acid,
vitamin-B12 and vitamin-C. Fat soluble vitamins-A, D, E and K, hypo and hypervitaminosis.
Minerals: Dietary sources, physiological functions, deficiency disorders, absorption and
excretion. Macronutrients-Ca, P, Na, Cl, Mg and K Micronutrients-Fe, Zn, Cu, I2, F, Se, Cr, Mn.
Water Metabolism: Absorption, requirement, distribution of water in body fluid compartments.
Factors influencing water metabolism, functions of water, deficiency and water intoxication in
human body.
Antinutritional Factors: Sources and harmful effects of anti vitamins (example:- avidin,
dicoumarol),Natural toxicants (example:- Lathyrussativus) and adultrants (Butter yellow, lead
chromate & malachite green)

MODULE – 3: 15 HOURS
Effect of cooking & heat processing on the nutritive value (micro & macro nutrients) of foods.
Recent concepts in food science- Organic food, Food-Fortification, Genetically modified food,
Bio fortification, Space food.
Eating disorder- anorexia nervosa and bulimia nervosa
Clinical Nutrition: Diet for obesity and prevalent diseases like diabetes, cancer, kidney, liver,
cardiovascular and thyroid disorders; Role of health supplements and adverse effects of its abuse
Definition, classification and role of nutraceuticals, probiotics as functional foods
Food Adulteration: Adulterants in commonly consumed food items, Accidental contamination:
botulism, staphylococcal and aflatoxin intoxication; Food Standards: ISI, Agmark, FPO, MPO,
PFA, FSSAI.
Food Preservation: General principles of food preservation: Asepsis, removal of micro-organism,
maintenance of anaerobic conditions. Preservation by use of high temperature, low temperature,
drying, food additives and radiation. Importance of food labels in processed foods and nutritional
labelling

PRACTICALS

1. Estimation of ascorbic acid by 2,6-DCPIP method.

2. Estimation of phytic acid using potassium thiocyanate
3. Determination of total carbohydrate using anthrone method
4. Determination of Saponification value of oil.
5. Determination of iodine value of oil.
6. Qualitative estimation of adulterants in food samples
7. Quantitative estimation of Vitamin A using TCA.
8. Isoelectric precipitation of milk from casein
References:
1.“Advance Nutritional Biochemistry” by D C Sharma / Devanshi Sharma
2. “Nutritional Biochemistry” by Patricia Trueman
3. “Nutritional Biochemistry and Pathology (Nutrition and Food Science)” by W J Santos
4. “The Atlas of Food” by Erik Millstone; Tim Lang; Marion Nestle
5. Handbook of Nutrition and Food, Third Edition by Carolyn D. Berdanier
6. Manual of Nutritional Therapeutics by David H. Alpers et.al.
7. Textbook of Medical Biochemistry- Dinesh Puri,
8. Biochemistry, 5th Edition - U. Satyanarayana , Chakrapani
9. Textbook Of Biochemistry For Medical Students- DM. Vasudevan

JAIN (Deemed to be University)

DEPARTMENT OF CHEMISTRY
B.Sc. LIFE SCIENCES (BcGBt) – CBCS STRUCTURE
DISCIPLINE SPECIFIC ELECTIVE -2 (CLINICAL BIOCHEMISTRY)

CREDITS – 4 No. of Hours – 45

Course Objective:

This course is designed to understand the concept of biochemical analysing instruments, normal
ranges of biochemical components in our body along with clinical relevance of all biochemical
components i.e., Proteins, Enzymes, Metabolites etc. The student will be able to gain basic
biochemical information important for understanding fundamental structures, functions and
interrelationships of the body in homeostasis and in conditions of disease or abnormality.
Course Outcomes:

At the end of the course, students will be able to:

Sr Blooms
No Course Description
 Outcome Taxonomy Level

1 CO1 Discuss the requisites of a clinical Understanding

laboratory and infer the
recommendations of quality
assurance.
2 CO2 Test the components of body fluids Analyze
like blood and urine to evaluate the
means and site of infection.
3 CO3 Examine the patient’s clinical Analyzing
renal and hepatic profile that may
help to investigate and diagnose
the disease.
4 CO4 Discuss the clinical significance of Understanding
blood glucose levels and
manifestation of Diabetes.

Module -1 Introduction 10 HOURS

Organization of clinical laboratory. Introduction to instrumentation and automation in clinical
biochemistry laboratories, safety regulations and first aid. General comments on specimen
collection, types of specimen for biochemical analysis. Precision, accuracy, quality control,
precautions and limitations.
Basic concepts of Clinical Biochemistry - Health and disease, Normal and pathological changes,
affecting cells in the body - cell death and the physiological causes - physical, chemical and
biological agents.
MODULE–2 Blood & Urine Biochemistry 12 HOURS
Blood - Collection, processing and preservation, Composition - cells, plasma proteins and their
variations in diseases. Disorders of Haemoglobin- Thalassemia, Sickle cell anaemia- Microcytic,
Normocytic and macrocytic, Normal constitution of blood and their variation under pathological
conditions- Urea, Uric Acids, Creatinine, Glucose, Billirubin, Total Protein, Albumin/ Globulin
ration. Lipid profile - Cholesterol, Triglycerides, Lipoproteins- HDL, LDL. Interpretation of data
for all constituents.
Urine - Collection, processing and preservation, Characteristics - volume, pH, colour and
specific gravity, Chemical analysis and normal value of the constituents - urea, uric acid,
creatinine, pigments and their clinical significant. Abnormal constituents- Glucose, Albumin,
Ketone bodies and bile pigments and their pathological significant.
MODULE – 3 Hepatic and Renal Biochemistry 12 HOURS
Liver Diseases -Liver function test and significance. Disorders of liver-cirrhosis, hepatitis, fatty
liver, jaundice (types) and gall stones.
Renal diseases- Renal function test, Estimation of GFR. Disorders of kidney-
Glomerulonephritis, polycystic kidney disease, renal failure.
Diagnostic enzymology - Enzymes in diagnosis of various disorders such as liver, cardiac - ALP,
SGOT, SGPT, CK, LDH
Module -4 Biochemical variations, symptoms and Diagnosis of metabolic disorders
11 HOURS
Errors of carbohydrate metabolism- Cori disease, Hyper and hypo glycemia, diabetes mellitus-
Errors of lipid metabolism- Tay-sach’s disease, Niemann Pick’s disease, hypercholesterolemia,
atherosclerosis
Errors in amino acid metabolism- phenyl ketonuria, alkaptonuria, albinism, maplesyrup urine
disease
Errors of nucleotides metabolism Lesch-Nyhan syndrome, Orotic aciduria, Gout

PRACTICALS
1. Estimation of bilirubin by diazo method.
2. Determination of cholesterol by Zak’s method.
3. Systematic qualitative analysis of urine.
4. Estimation of creatinine by Jaffe’s method.
5. Quantification of urea by DAMO method.
6. Total count of RBCs by hemocytometer
7. Total count of WBCs by hemocytometer
8. Estimation of uric acid by phosphotungstic method
9. Estimation of Glucose by DNS method

REFERENCES:
1. Tietz Fundamentals of Clinical Chemistry (2001), 5 th ed., Burtis, C. A., Ashwood, E., R., W.
B. Saunders Company,ISBN: 0-7216-8634-6
2. Harper’s Illustrated Biochemistry (2015) by Rodwell, Weil, Botham, Bender, Connolly.
Thirtieth edition, McGraw Hill Education.
3. Urinalysis and Body Fluids by Susan King Strasinger and Marjorie Schaub Di Lorenzo, F. A.
Davis and Company, 5th Edition, 2008.
4. Clinical Biochemistry (Fundamentals of Biomedical Science) by Dr. Nessar Ahmed, Oxford
University Press, 1st Edition, 2011.