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Welcome message
Dear students,
you are most welcome to the module of Nutritional biochemistry, Department of Human Nutritional and Dietetics/Year 1/Trimester 2.
Aim of the module
This module will enable students to learn the functions of macro and micronutrients. The students will understand the chemistry of major and minor components of food, and how they relate to metabolic functions.
Brief description of the module
This module aims to enable students to have an understanding of the chemistry of major and minor components of food, and how they relate to metabolic functions; to learn about hormonal regulation of carbohydrate, lipid and amino-acid metabolism particularly the regulation of enzyme activity and the different roles the major organs have in whole energy balance; also to learn metabolism of nutrients including water, vitamins and minerals by an emphasis on digestion, transport and intercellular function of these nutrients and how physiological states affect these processes
Intended module learning outcomes
At the end of this module, you will be able to:
1. Define the key terms of Nutritional biochemistry
2. Explain the chemical structure and classification of food components.
3. Describe the metabolic processes of food components and their physiological effects
4. Discuss the metabolic disorders related to the biochemical reactions in the human body.
Facilitator’s addresss
Names: Rubayiza Emmanuel
Email: eubayizza@gmail.com/e.rubayiza.ur.ac.rw
Phone number: (+250)788468359
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Students mustMark as done
This forum will allow the students to get information on this module.
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Students mustMark as done
This discussion forum will allow the students to interact with module facilitator on different topics of the entire module of Nutritional biochemistry. These interactions shall include questions, comments and inputs on teaching/learning and assessment materials.
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Students mustMark as done
This module guidelines show the detailed information about the module of Nutritional biochemistry. they also indicate the teaching/learning and assessment activities of the module during the period specified in the teaching timetable.
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Students mustMark as done
This is an assignment to be done in groups. It is divided into two parts (1&2). The submission deadline of written work for each part is indicated on the attachment together with the group members.
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Students mustMark as done
These exercises will help the learner to make a revision on different topics of Nutritional biochemistry. The learner will first read the handouts, thereafter, s/he will find answers to the questions.
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Aim of the unit
The aim of this unit is to introduce the students to definition of key terms used in Nutritional biochemistry.
Learning outcomes
At the end of this unit, the student will be able to:
1. Define the key terms of Nutritional biochemistry
2. Differentiate fast and fed states and list major metabolic processes of each state.
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Students mustMark as done
The introduction to Nutritional biochemistry provides the definitions of key terms and major states.
The summary of metabolism describes the biochemical processes that involve the major nutrients such as proteins, carbohydrates, lipids, vitamins, minerals and water.
14.1 MB
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Aim of the unit
The aim of this unit is to enable the students to understand the biological effects of biochemical reactions involving proteinic compounds.
Learning outcomes
At the end of this unit, you will be able to:
1. explain the chemical structure of proteinic compounds
2. describe the anabolic and catabolic processes of proteinic compounds & their physiological importance
3. discuss the causes of appearance of metabolic disorders
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Students mustMark as done
This PPT presentation will help you to understand the metabolism of proteins.
14.7 MB -
Students mustMark as done
This e-tivity helps you to achieve the following unit level learning outcomes: discussion on the causes of appearance of diseases related to metabolism of proteins.
Read the following resources:
- “The causes of appearance of these genetic disorders” available at: https://en.wikipedia.org/wiki/Phenylketonuria/albinism/jaundice/scorbut/ alcaptonuria.
- PPT_Proteins (slides 144-183)
Task: after reading the above resources, you will be able to:
- Explain how the following genetic disorders can appear for the human body: albinism, jaundice, phenylketonuria, scorbut, alcaptonuria.
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Aim of the unit
The aim of this unit is to enable the students to understand the biological effects of biochemical reactions involving simple and complex carbohydrates.
Learning outcomes
At the end of this unit, you will be able to:
1. explain the structural classification of simple and complex carbohydrates and their functions
2. describe the anabolic and catabolic processes of carbohydrates & their physiological importance
3. discuss the causes of appearance of metabolic disorders
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Students mustMark as done
This PPT presentation intends to help you to understand the structure and biochemical reactions of carbohydrates.
34.4 MB
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Aim of the unit
The aim of this unit is to enable the students to understand the biological effects of biochemical reactions involving simple and complex lipids.
Learning outcomes
At the end of this unit, you will be able to:
1. explain the structural classification of simple and complex lipids
2. describe the catabolic & anabolic processes related to lipids
3. discuss the physiological effects of lipids
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PPT_Lipids File PDFStudents mustMark as done
This PPT presentation intends to help you to understand the structure and biochemical reactions of lipids.
8.5 MB
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Aim of the unit
The aim of this unit is to enable the students to understand the role of enzymes in the functioning of living organisms.
Learning outcomes
At the end of this unit, you will be able to:
1. explain the relationship between enzyme’s activity- activation energy and the mechanism of classification of enzymes
2. explain the functional specificity of each class and provide examples.
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PPT_Enzymes File PDFStudents mustMark as done
This PPT presentation intends to help you to understand the classification and functions of enzymes.
2.1 MB
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Aim of the unit
The aim of this unit is to enable the students to understand the physiological effects of macro- and microminerals and the consequences linked to minerals’ deficiency.
Learning outcomes
At the end of this unit, you will be able to:
1. Explain the principles of classification, sources and dietary required quantity of minerals.
2. Discuss the main functions of minerals and their related disorders.
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Students mustMark as done
This PPT presentation intends to help you to understand the principles of classification, daily requirements, functions and related disorders of minerals.
2.3 MB
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Aim of the unit
The aim of this unit is to enable the students to understand the sources of body water, its locations, functions and diseases related to water deficiency.
Learning outcomes
At the end of this unit, you will be able to:
1. explain the daily water intakes & losses, related influencing factors and sources
2. Discuss the quantitative distribution of total body water in different locations, functions and related disorders.
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PPT_Water File PDFStudents mustMark as done
This PPT presentation will help you to understand the sources, body distribution and functions of water and disorders related to its metabolism.
1.4 MB
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Aim of the unit
The aim of this unit to enable the students to understand the biological effects of vitamins in the human body.
Learning outcomes
At the end of this unit, you will be able to:
1. explain the classification and functions of vitamins
2. discuss the metabolic disorders related to deficiency of vitamins
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Students mustMark as done
This PPT presentation helps you to understand the classification, functions and related disorders of vitamins.
2.6 MB
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Books
1.Vasudevan D.M (2016). Textbook of Biochemistry for Medical Students. 8th ed. Jaypee. ISBN 978-93-85999-74-1
2. Mary K. Campbell, Shawn O. Farrel (2012). Biochemistry, 7th ed. Brooks/Cole, Cengage Learning. ISBN 978-1-111-42564-7
3. Damodaran, S., Parkin, K. L., and Fennema, O.R. (2008) Fennema’s Food Chemistry 4th Edition, CRC Press
4. Barbara A. Bowman and Robert M. Russell. 2006. Present Knowledge in Nutrition Volumes I and II. 9th edition.
5. Robert K. Murray, Daryl K. Granner (2006). Harper's illustrated biochemistry. 27th ed. McGraww-Hill. ISBN 13:978-007-125300-0
6. Martha Stipanuk. 2006. Biochemical, Physiological & Molecular Aspects of Human Nutrition. Elsevier & Saunders
7. Sareen S Gropper, Jack L. Smith, James L. Groff. Advanced Nutrition and Human Metabolism. 2005. Thomson/Wadswoth. Belmont, CA
8. Genevieve L. Christen and Scott J. Smith. 2000. Food Chemistry: Principles and Applications.
Journals
Rwanda Journal of Medicine and Health Sciences, access to journals on Hinari website, Medline and other scientific websites
Key websites and on-line resources
Electronic references: Students are expected to use internet extensively.
All information found in these lectures on proteins, carbohydrates, lipids, nucleic acids, vitamins and hormones can be found on internet on the following resources. These lectures and teaching materials are available on UR Moodle ELearning platform (https://elearning.ur.ac.rw) and students are requested to use it extensively.
Google, Google scholar articles, https://en.m.wikipedia.org>wiki>;
https://med.libretexts.org; https://www.sciencedirect.com
https://faculty.atu.edu/cbrucker/Engl2053/Samples/hjh03.htm
https://www.brianmac.co.uk/minerals.htm
https://medlineplus.gov/ency/article/002471.htm
“https://www.usgs.gov/special-topic/water-science-school/science/water-you-water-and-human-body?qt-science_center_objects=0#qt-science_center_objects
https://www.nestle-waters.com/learn-about-water/general-needs/ “https://en.wikipedia.org/wiki/Body_water/calculation
Hinari research for health website, and other recommended scientific websites.
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Dear students,
At the completion of this module, you will fill the "Student Evaluation of Module Teaching and Learning Form" to evaluate the module.
The Student Evaluation of Teaching and Learning (SETL) is one of several mechanisms used as an overall strategy for improving student learning. It serves to improve instruction, the learning environment, as well as to evaluate the performance of the lecturers. This online survey will help to improve the managing of evaluation of large classes.
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