NOC:Nutrition, Therapeutics and Health (NM)

Lecture 1 - Introduction

Lecture 2 - Relationship between Food, Nutrition and Health 1

Lecture 3 - Relationship between Food, Nutrition and Health 2

Lecture 4 - Digestion, absorption and utilization of Nutrients 1

Lecture 5 - Digestion, absorption and utilization of Nutrients 2

Lecture 6 - Recommended dietary allowances

Lecture 7 - Carbohydrate

Lecture 8 - Fiber

Lecture 9 - Protein

Lecture 10 - Protein - health significance

Lecture 11 - Fat

Lecture 12 - Energy 1

Lecture 13 - Energy 2

Lecture 14 - Energy 3

Lecture 15 - Fat Soluble Vitamins 1

Lecture 16 - Fat Soluble Vitamins 2

Lecture 17 - Fat Soluble Vitamins 3

Lecture 18 - Water Soluble Vitamins 1

Lecture 19 - Water Soluble Vitamins 2

Lecture 20 - Water soluble Vitamins 3

Lecture 21 - Water soluble Vitamins 4

Lecture 22 - Major minerals 1

Lecture 23 - Major minerals 2

Lecture 24 - Trace minerals 1

Lecture 25 - Trace minerals 2

Lecture 26 - Water

Lecture 27 - Nutritional Disorders

Lecture 28 - Balanced diet and food groups

Lecture 29 - Food guide for selecting adequate diet, practical aspects of food selection

Lecture 30 - Meal planning

Lecture 31 - Other aspects affecting food selection

Lecture 32 - Food sanitation and hygiene

Lecture 33 - Water Purification

Lecture 34 - Therapeutic adaptation of normal diet

Lecture 35 - Principles of therapeutic diet

Lecture 36 - Diet during fevers

Lecture 37 - Diet in lung disease

Lecture 38 - Diet in GI disorders – constipation

Lecture 39 - Diet during diarrhoea

Lecture 40 - Diet in disorders of liver

Lecture 41 - Diseases of gall bladder

Lecture 42 - Diet in Diabetes

Lecture 43 - Diseases of Heart and blood vessels

Lecture 44 - Diet for myocardial infarction

Lecture 45 - Diet in kidney disorders

Lecture 46 - Diet in renal failure

Lecture 47 - Diet in cancer

Lecture 48 - Diet in metabolic disorders

Lecture 49 - Diet in stress, burns and surgery