Nutritional and Clinical Biochemistry

WEEK 1:

1. Introduction and definition of food and nutrition,
2. Basic food groups: energy yielding, body building and protective foods,
3. Physiology and nutrition of carbohydrates and fats,
4. Physiology and nutrition of proteins and water.

1. Fat soluble vitamins: Vitamin A, D, E, K,
2. Water soluble vitamins: vitamin B complex and vitamin C,
3. Minerals (Ca, Fe and iodine) and their biological functions,
4. Composition of balanced diet and recommended dietary allowance (RDA).

1. Basic concepts of energy expenditure, units of energy,
2. The basal metabolic rate (BMR) and its determination,
3. Specific dynamic action (SDA) of foods,
4. Planning of dietary regimes for infants, pregnancy and old age,

1. Nutrition and brain development,
2. Mother’s milk versus formulated milk feeding,
3. Food adulterations and precautions
4. Basic concepts of Clinical Biochemistry,

1. Types and uses of biochemical tests,
2. Clinical Biochemistry laboratory
3. Specimen collection, processing and transportation,
4. Specimen collection, processing and transportation-II,

1. Blood cell count & anemia,
2. Hemophilia
3. Diseases related to carbohydrate metabolism,
4. Diabetes mellitus,

1. Diseases related to amino acid and nucleic acid metabolism,
2. Phenylketonuria, hypo- and hyperuricemia,
3. Diseases related to lipid metabolism,
4. Liver Function tests,

1. Metabolism of bilirubin,
2. Jaundice,
3. The Kidneys
4. Clinical enzymology,

1. Isozymes and diagnostic tests,
2. Enzyme patterns in acute pancreatitis, liver damages and myocardial infarction,
3. Enzymes used in cancer therapy,
4. Enzyme Regulation

1. To determine the effect of substrate concentration and the effect of temperature on the enzyme (urease) activity
2. Separation of proteins by salt precipitation and ion exchange chromatography
3. Enzyme Immobilisation of Urease from Cajanus cajan in Calcium Alginate
4. Estimation of glucose, urea, creatinine and albumin in urine