BCH 302 NUTRITIONAL BIOCHEMISTRY COURSE PARTICULARS COURSE INSTRUCTORS COURSE DESCRIPTION

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BCH 302 NUTRITIONAL BIOCHEMISTRY COURSE PARTICULARS Course Code:BCH 302 Course Title: Nutrition Biochemistry Course Duration: Three hours per week for 15 weeks.

1 BCH 302 NUTRITIONAL BIOCHEMISTRY COURSE PARTICULARS Course Code:BCH 302 Course Title: Nutrition Biochemistry Course Duration: Three hours per week for 15 weeks. Status: Compulsory Course Address: Course Webpage: %20302 Prerequisite: NIL COURSE INSTRUCTORS Dr.G.Oboh Academic Block, Dept. Of Biochemistry, Federal University of Technology, Akure, Nigeria. Phone: Mrs. A. O. Omotosho Room 113, 1 st Floor, SOS Building, Dept. Of Biochemistry, Federal University of Technology, Akure, Nigeria. Phone: aoomotosho@futa.edu.ng And Mrs. E. E. Nwanna Room 117, 1 st Floor, SOS Building, Dept. Of Biochemistry, Federal University of Technology, Akure, Nigeria. Phone: eenwanna@futa.edu.ng COURSE DESCRIPTION 1

Oboh Academic Block, Dept. Of Biochemistry, Federal University of Technology, Akure, Nigeria. Phone: +2347031388644 Email: goboh@futa.edu.ng Mrs. A. O. Omotosho Room 113, 1 st Floor, SOS Building, Dept.

2 This course is an exploratory one. It is the first course in nutritional biochemistry designed primarily for students in biochemistry and allied disciplines. However, it also meets the need of students in other fields, as a course that provides hands-on information and training, on everything concerning food. Topics to be covered include nutritive value of foods, its theory and application of physical, chemical methods of determining the constituents of food, nutritional disorders, nutritional status and food poisoning. COURSE OBJECTIVES The objectives of this course are to: introduce students to nutritional aspects of the various classes of food provide students with the nutritional requirement of the classes of food Analysis using physical and chemical method of determining the constituents of food nutritional disorders provide students with information on nutritional status in relation to physical activity and ageing, diet and disease, obesity and under-nutrition; and food poisoning and intoxication, prevention and cure COURSE LEARNING OUTCOMES / COMPETENCIES Upon successful completion of this course, the student will be able to: (Knowledge based) explain what is food all about classify and explain the nutritional aspect of different classes of food, and its requirements; understand the purpose food analysis and how it can be carry out; understand the implications of nutritional disorder, nutritional status; and understand food poisoning and intoxication, prevention and cure. (Skills) identify the different classes of food; perform analysis on the classes of food; understand simple calculations based on the analysis; identify people living with different forms of disorders; understanding the limitations of nutritional assessment; understanding the attributes of a healthful lifestyle that are consistent with the healthy people. GRADING SYSTEM FOR THE COURSE 2

Topics to be covered include nutritive value of foods, its theory and application of physical, chemical methods of determining the constituents of food, nutritional disorders, nutritional status and

3 This course will be graded as follows: Class Attendance 5% Assignments 15% Test(s) 20% Final Examination 60% TOTAL 100% GENERAL INSTRUCTIONS Attendance: It is expected that every student will be in class for lectures and also participate in all practical exercises. Attendance records will be kept and used to determine each person s qualification to sit for the final examination. In case of illness or other unavoidable cause of absence, the student must communicate as soon as possible with any of the instructors, indicating the reason for the absence. Academic Integrity: Violations of academic integrity, including dishonesty in assignments, examinations, or other academic performances are prohibited. You are not allowed to make copies of another person s work and submit it as your own; that is plagiarism. All cases of academic dishonesty will be reported to the University Management for appropriate sanctions in accordance with the guidelines for handling students misconduct as spelt out in the Students Handbook. Assignments and Group Work: Students are expected to submit assignments as scheduled. Failure to submit an assignment as at when due will earn you zero for that assignment. Only under extenuating circumstances, for which a student has notified any of the instructors in advance, will late submission of assignments be permitted. Code of Conduct in Lecture Rooms and Laboratories: Students should turn off their cell phones during lectures. Students are prohibited from engaging in other activities (such as texting, watching videos, etc.) during lectures. Food and drinks are not permitted in the laboratories. READING LIST 1 Food analysis and Instrumentation: theory and practice by G.I Onwuka 2 D.A. Skoog and D.M. West, Fundamentals of Analytical Chemistry, (4 th Edition),Saunders College Publishing, Philadelphia, B.W. Woodget and D. Cooper, in Samples and Standards, ed. N.B.Chapman, Analytical Chemistry Open Learning, John Wiley & Sons,Chichester, ,5,6 CarolByrd-Bredbenne.Gaile Moe,donna Beshgetoor.Jacequeline Berning. Wardlaw s Perpectives In Nutrition (8 th Edition) McGram-hill International Edition. 2 Martha H Stipauk, WB Saunders. Biochemical and Physiological Aspects of Human Nutrition

In case of illness or other unavoidable cause of absence, the student must communicate as soon as possible with any of the instructors, indicating the reason for the absence.

4 2 Maurice E.Shils,Moshe Shike,A.Catharine Ross,Benjamin Caballero,Robert J. Lippincolt,Williams and Wilkins (10 th Edition). Modern Nutrition in Health and Disease.Baltimore Nutrition disorder (Wikipedia). Legend 1- Available as Personal Collection 2- Available online 3- Available on the Internet. 4- Available in Departmental/School Libraries 5- Available in the University Library 6- Available in local bookshops. COURSE OUTLINE Week Topic Remarks 1 Introduction and Course Overview On food 2 & 3 4 & 5 Nutritive value of foods carbohydrates, fats, proteins vitamins, mineral element and water An introduction to the theory and application of physical and chemical methods of determining the constituents. During this first class, the expectation of the students from the course will also be documented. Students will be taught how to identify different classes of food and their specify their functions. The students will be taught the principle behind the qualitative and quantitative analytical techniques and instrumentation such as the gravimetric analysis; titrimetic analysis; electrical method of food analysis, optical methods Advanced spectroscopy methods; emission methods. 6 & 7 Proximate composition Exercises will involve theory and determination of moisture, ash, crude fibre of different food samples. determination of protein using Kjeldal method, determination of fat using Soxhlet fat extraction method and Blight dyer technique 7 & 8 Nutritional disorders Prevention and therapy Students will be requested to learn Recommended dietary allowances different forms of disorders and the prevention. MID-SEMESTER TEST 9 & 10 Nutritional status The students must have learnt 4

4- Available in Departmental/School Libraries 5- Available in the University Library 6- Available in local bookshops.

5 Nutrient requirements in relation to: Physical activity and ageing Diet and disease Obesity and under-nutrition nutrient requirements for various age range and various nutrition disorder 5

6 11 & 12 Food poisoning and intoxication Chemical poisons Microbial poisons The students will be taught various types of chemical and microbial poisons related to food and foostuffs. 13 & 14 Preventation and Cure on food poison Cooking Blanching Roasting Sun-drying Freezing Frying Oven-dried The students will learn different processing measures on the prevention and cure associated with different foodstuffs. 15 REVISION This is the week preceding the final examination. At this time, evaluation will be done to assess how far the students expectations for the course have been met. 6

13 & 14 Preventation and Cure on food poison Cooking Blanching Roasting Sun-drying Freezing Frying Oven-dried The students will learn different

COURSE LEARNING OUTCOMES / COMPETENCIES

COURSE LEARNING OUTCOMES / COMPETENCIES DEPARTMENT OF PROJECT MANAGEMENT TECHNOLOGY PMT 203 - Introduction to Accounting COURSE PARTICULARS Course Code: PMT 203 Course Title: Introduction to Accounting No. of Units: 3 Course Duration: Two hours