BIOCHEMISTRY OF THE

NUTRITION
BQM-320

Abel Gonzalez Galan, PHD

 ID
Faculty Human Health Sciences
Training program Lic. in Biochemistry
Training area Specific Basic of Biochemistry
Name of the subject BIOCHEMISTRY OF NUTRITION
Acronym and code BQM 320
Semester SAW
Year 2010
Total hours Theoretical hours: 2H Practical Hours: 2H
Prerequisites BQM 300
Credits 3
Vertical Coordination Specific Basic Area
Horizontal Coordination Immunology II, Bacteriology II, Parasitology,
Hematology I, Clinical Analysis I, Practicum.
Date of elaboration November 2009

Prepared by: c. electronic: Dr. Abel González Galán [email protected]

 Micro-competences of the
subject
• Establishes a complete elemental relationship
between an organism and food as nutrients based
on its characteristics, metabolic pathways, its use
for the prevention of diseases, taking into account
its cultivation, storage, processing, conservation
and use of food.
 Elements of competencies
• Explains and determines the nutritional needs of humans.
• Relate the composition to the functioning of the organism.
• Applies methods to determine the energy requirements and
characteristics of each disorder.
• Establishes the importance between nutrition and good
health in humans.
 LEARNING UNITS
UNIT OF
BASIC NUTRITION CONCEPTS
LEARNING #1
UNIT OF
NUTRITION AND METABOLISM
LEARNING Nº 2
UNIT OF
RECOMMENDED INTAKES AND DIET
LEARNING Nº 3
UNIT OF
DRUG-NUTRIENT INTERACTION
LEARNING Nº 4
UNIT OF METHODOLOGY FOR NUTRITIONAL
LEARNING Nº 5 STUDIES
UNIT OF
NUTRITIONAL PATHOLOGIES
LEARNING Nº 6
 BASIC NUTRITION CONCEPTS
2 theoretical classes
• Introduction Basic Concepts:
– nutrition, food, food, nutrient
• Nutritional standards:
– Nutritional needs,
• Recommended intakes and nutritional goals:
– definition, particularities, calculations for its establishment and
differences between them.
• Dietary guides:
– definition and characteristics. Main national and international
dietary guides.
 RECOMMENDED INTAKES AND DIET
3 classes
• Daily energy expenditure
– Components of energy expenditure
• Methods for calculating GED
• Dietary recommendations and nutritional
requirements
• National situation
• Nutrition labeling
 NUTRITION AND METABOLISM
3 classes
• Biochemical bases of nutrient digestion and
absorption
• protein metabolism
• Lipid metabolism
• carbohydrate metabolism
• Vitamins and inorganic nutrients
• Nutritional importance of water.
 DRUG-NUTRIENT INTERACTION
1 class

• Food-drug interaction:
Absorption; Metabolism; Excretion;
Interactions.
• Drug-nutrient interaction.
• Drug interaction – Enteral nutrition.
• Drug interaction – tests
laboratory.
 METHODOLOGY FOR EVALUATION OF
NUTRITIONAL STUDIES
3 classes
• Chemical methods:
– Chemical score; Protein digestibility (In Vitro);
Microbiological methods
• Biological Methods:
– Overall nutritional value; Nitrogen balance (BN); Biological
Value (VB); Liquid Protein Utilization (NPU); Protein
efficiency ratio (PER); Liquid protein efficiency ratio (NPR);
Liquid Protein Utilization (NPU).
• Sensory Methods:
– Fundamentals; Affective sensory testing; Discriminative
sensory tests; Descriptive sensory tests
 NUTRITIONAL PATHOLOGIES
4 classes
• OBESITY:
- Definition; Classification; dietary treatments;
Alternative methods and nutritional supplements
• CANCER:
- Definition; Risk factor's; Cancer Phases; Influence of
diet
• MELLITUS DIABETES:
- Definition; Classification; Medical treatment; Diet
and physical activity
 GABRIEL RENE MORENO AUTONOMOUS UNIVERSITY
NUTRITIONAL PATHOLOGIES BIOCHEMISTRY CAREER

4 classes
BIOCHEMISTRY OF THE

• CARDIOVASCULAR DISEASES:
NUTRITION

1 ©m
- Definition; Risk factor's; High blood pressure,
Laboratory x 55 Dietary fats and
dyslipidemia; Cholesterol transport;
cardiovascular diseases AhM A
practices ' Manual of laboratory

• BEHAVIORAL DISORDERS 4A
FOOD: 1 ihpEF- - -•
1 ei 3%/, I s )
- Anorexy; Bulimia; Orthorexia; Vigorexia; Fast diets
health;,20
and their impact on Yo 3 1 ,,2,
Anabolics.
SGmoeeF- 5 c 5 - -

ABEL GONZALEZ GALAN

Practice 1 Introduction to the Nutrition Biochemistry Laboratory

Practice #2
Calculation of body mass index and fat percentage
Practice #3 Calculation of energy needs
Calculation of energy needs considering the individual
Practice #4
factor of physical activity
Calculation of energy needs considering the
Practice #5
recommended diet

Practice #6 Calculation of energy needs according to the diet, the

caloric profile and the lipid profile
Practice #7 Interpreting growth charts and graphs
Use of computer programs to calculate calories in
Practice #8
foods and special diets
Practice #9 Study of nutritional labels
Practice #10 Nutritional study of fast diets
Practice #11 Chemical Score Calculation

Practice #12 Calculation of protein digestibility

Practice #13 sensory tests
Practice #14 Discriminative sensory testing
Practice #15 Descriptive sensory testing
 Evaluation criteria
• Two cuts will be made:
• 1st and 2nd cut
– Theoretical Part 40 %
- Practical part 60 %
• Written exam 15 %
• Practice reports 15 %
• Research Work 20%
• Participation and others 10 %
 Investigation work
– 1st work, monograph type.
– Each group will be assigned to investigate the
physiological characteristics (state of growth, energy
needs, key nutrients for the stage of a certain state of life
(pregnancy, preschool, older adult, etc.)
– It will be presented in written and oral form
– Value of written work 12%
– Exposure 8%
• Use of audiovisuals 2%
• Mastery of the topic 4% (reading the presentation is not allowed)
• Correct answers to the questions 2%
 Investigation work
• 2nd job. Field work.
– In this second work, the knowledge obtained during the
course will be applied to determine anthropometric
measurements in different population groups. (1st
semester biochemistry, a specific tax school course,
private school, etc.)
– It will be presented in written and oral form
– Value of written work 12%
– Exposure 8%
• Use of audiovisuals 2%
• Mastery of the topic 4% (reading the presentation is not allowed)
• Correct answers to the questions 2%
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 PROJECT OF
INVESTIGATION

ABEL GONZALEZ GALAN, PhD.

Nutritional evaluation of the
mixture
Amaranth - wheat and its
incorporation
in different products
food.
 GOALS
General objective
–Obtain products with better nutritional value by incorporating
amaranth into wheat flour.

Specific objectives
–Evaluate the bromatological composition of amaranth flour and the
different amaranth-wheat combinations.
–Evaluate the amino acid composition of amaranth, wheat and their
combinations through chemical computation.
–Evaluate the biological value of the amaranth-wheat combination
through apparent digestibility.
–Select through sensory preference tests, the best combination of
amaranth-wheat in products such as cookies, breads, noodles.
 MATERIALS AND
• METHODS
Location and Duration of the Study
– This study will be carried out in the city of
Santa Cruz de la Sierra, during the months of
March-December 2010.
• Target population
– All people who will be able to use the
nutritional benefits of amaranth will benefit
from this project.
 MATERIALS AND
• METHODS
Study Management

• Bromatological evaluation of the raw material

– They will be determined:

• Centesimal Composition

• Calories

• Apparent digestibility

• Amino acids

• Macro and microelements

 MATERIALS AND
• METHODS
Preparation of formulas and bromatological
evaluation
– 6 formulas will be prepared, varying the amaranth
composition until it reaches 50% as detailed in the
following table.
FORMULA AMARANTH WHEAT

Yo 0 100

II 10 90

III 20 80

IV 30 70

V 40 60

SAW 50 50
 MATERIALS AND
• METHODS
Bromatological evaluation of the formulas
prepared
• Nutritional assessment
– It will be carried out by determining the apparent
digestibility and determining the composition of
essential amino acids.
– The chemical calculation will also be carried out,
which compares the amino acid content of the
amaranth-wheat mixture with the content of the FAO
standard protein.
 MATERIALS AND
• METHODS
Sample processing
– All bromatological analyzes will be carried out in the
research laboratory of the Faculty of Human Health
Sciences and in the Reference Laboratory of Eastern
Bolivia (LABROB) of the Gabriel Rene Moreno
Autonomous University.
• Variables studied
– Bromatological
– Nutritional
– Sensory
 SCHEDULE OF ACTIVITIES

ACTIVITY March
Jun-Jul. Aug-Sept. Oct Nov.
2010
Preparation and Approval of the Project x

Literature review x

Purchase of material x

Investigation Development: x

Tabulation and statistical analysis of data x

Presentation of final results of the project x

 FINAL PRODUCTS
It is intended to obtain the following final products
at the end of this project:
– Writing final work and master's dissertation
– Participation of three students of scientific initiation
and presentation of work at the UAGRM Science
Fair.
– Publication of 2-3 articles in international magazines.
– Presentation of 3-4 Abstracts at national and/or
foreign Symposiums and Congresses