تفاصيل المقرر

المقدمة


In traditional medical schools, biochemistry is usually taught to medical student in isolation from related topics, i.e. nutrition, chemical pathology etc., during the first two pre-clinical years. Most of students would feel that the topics discussed are irrelevant to what they expect to do after graduation. After they are promoted to clinical classes they feel that most of materials which they have learned during that course are irrelevantly over emphasized and they feel the needs for a refreshed course in the areas where applied and theoretical biochemistry in the field of medicine is essential.
As the objectives of this faculty stress the community oriented and problem solving approach, the nutrition and nutritional biochemistry course is designed to fulfill these objectives. Thus this course is geared towards the understanding of the normal body constituents and requirements under normal conditions. Also the distortion in the levels of these and the changes in the biochemical pathways in the human body during nutritional deficiencies and diseases are stressed.
The stress on the nutritional aspects in this course stem from the fact that malnutrition constitutes a major health problem affecting mostly children, pregnant and lactating mothers, (the vulnerable groups who constitute about 75% of the population). Nutritional surveys have revealed that about 50% of the Sudanese children are suffering from one form of malnutrition or another.



المحتويات


1. The main nutritional elements in foods commonly used in the Sudan
2. The common foods in Sudan and formulate a balanced diet from local available foods in a given community
3. The most common types of malnutrition
4. The etiological factors of protein energy-malnutrition (i.e. food habits and taboos, dignorance, food shortage, infection etc)
5. The nutritional status of a community using Anthropmetric methods, food consumption survey, clinical methods and identify the causes of malnutrition in a given community
6. Nutrition intervention programmes i.e. supplementary feeding nutrition education, food fortification or other methods
7. The causes, signs ,treatment, and prevention against aneamia results from deficiency of iron and folic acid.
8. Mothers diet during pregnancy, lactation
9. Infant and children feeding emphasizing the importance of breast feeding
10. The interaction of malnutrition and infection
11. Mother milk composition and comparison to other milks.
12. The relationship between productivity, national development and nutritional status of the population
13. Biochemical techniques used in evaluation of different nutrient in the body
14. Laboratory tests to detect biochemical lesions, (e.g. sugar, protein in body fluids)
15. Amount of protein in a solution (Demonstration)
16. Principles of clinical nutrition
17. The properties of vitamins
18. The functions of water and fat soluble vitamins and common diseases by these vitamins deficiencies
19. The relationship between water soluble vitamins and coenzymes
20. The functions and sources of macro and micro minerals and name common diseases by these minerals deficiencies
21 nutrition in some cases (such as patients with diabetes (seminar)



المنسقون


Dr. Hiba Mahgoub
Dr. Badreldin Elsonni


المطلوبات


Basic knowledge of biochemistry


الأهداف


1 (General objectives:
The course is designed to provide:
1.1 Understanding of the major principles governing the determination of requirements of essential nutrients and the basis for recommendation of daily requirements
1.2 To provide an understanding of the chemical composition of major constituents of food (carbohydrate,protein ,lipids,vitamins and minerals.
1.3 Understanding of Metabolism of carbohydrate,protein and lipids .
1.4 Dfine of some problems in nutrition

2( Specific objectives:
by the end of the course the student is expected to :
2. 1. List the main nutritional elements in foods commonly used in the Sudan
2. 2. Give a list of the common foods in Sudan and formulate a balanced diet from local available foods in a given community
2. 3. List the most common types of presentation of malnutrition
2. 4. Discuss in some details the etiological factors of protein energy-malnutrition (i.e. food habits and taboos, dignorance, food shortage, infection etc)
2. 5. To assess the nutritional status of a community using Anthropmetric methods, food consumption survey, clinical methods and identify the causes of malnutrition in a given community
2. 6. Plan nutrition intervention programmes i.e. supplementary feeding nutrition education, food fortification or other methods
2. 7. Define the causes, signs ,treatment, and prevention against aneamia results from deficiency of iron and folic acid.
2. 8. Advise mothers on their diet during pregnancy, lactation
2. 9. Advise mothers about infant and children feeding emphasizing the importance of breast feeding
2. 10. Discuss the interaction of malnutrition and infection

2. 11. Define and describe the mother milk composition and comparison to other milks.
2. 12. Discuss the relationship between productivity, national development and nutritional status of the population
2. 13. State different biochemical techniques used in evaluation of different nutrient in the body
2. 14. Perform simple laboratory tests to detect biochemical lesions, (e.g. sugar, protein in body fluids)
2. 15. Describe and demonstrate new to determine the amount of protein in a solution
2. 16. Discuss the Principles of clinical nutrition
2. 17. Define and describe the properties of vitamins
2. 18. Discuss the functions of water and fat soluble vitamins and name common diseases by these vitamins deficiencies
2. 19. Explain the relationship between water soluble vitamins and coenzymes
2. 20. Define the functions and sources of macro and micro minerals and name common diseases by these minerals deficiencies



طرق التدريس


1. Cases and slides presentation
2. Individual reports
3. Tutorials
4. Seminars
5. Lectures
6. Assignments
7. Laboratory practical and demonstrations
8. Field Visits



المصادر


1( Human Resources: 1.1. co-ordinators
1.2. teachers (Biochemist – Paediatrician –Obstetrician –Economist)
1.3. technicians
1.4. Lab. assistant

2( Physical Resources:
2.1. Library
2.2. Lab. for 250 students
2.3. Lecture room for 250 students
2.4. Slide (Nutritional deficiencies)
2.5. Multi media,Overhead projector and transparences



وسائل التقويم


1. MCQs = % 40
2. Essay = % 40
3. AP = % 10
4. Practical = % 10



المراجع


1/ الوجيز فى الكيمياء الحيوية هاربر
2/ Harper's Biochemistry
3/ الغذاء والتغذية د . ايزيس عاذر نوار
4/ تغذية الإنسان د. حامد التكرورى
5/ التغذية الحية للانسان د. ف موترام
6/ Human Nutrition ب. سكر
7/ Sudan food composition tables جوزيف ذكى
8/ المعجم الطبى الموحد


الجدول الزمني

Dr. Hani Yousif

Dr. Ghada Taj Elsir
Introduction to the course

Digestion and absorption of carbohydrates

Sunday: 23/4/2017
8-10

11-1
Dr. Ghada Taj Elsir

Dr. Ghada Taj Elsir

Dr. Musa Mustafa
Glycolysis

Citric acid cycle

Problem 1 presentation

Monday :24/4/2017
8-10

11-1

1-2
Dr Ghada Taj Elsir

Dr Ghada Taj Elsir+ Staff
Calculation of energy from oxidation of glucose

Practical 1 group A- salivary amylase

Tuesday:25/4/2017
8-10

11-2
Longitudinal
Wendsday:26/4/2017
Dr.Mohammed Atta

Dr Ghada Taj Elsir s+ Staff
Digestion and absorption of lipids

Practical 1 group B- salivary amylase

Thursday: 27/4/2017
8-10

11-2
Dr.Mohammed Atta

Dr.Mohammed Atta
Fatty acids oxidation

Calculation of energy from fatty acid oxidation

Sunday: 30/4/2017
8-10

11-1
Dr.Hiba Mahgoub

Dr.Hiba Mahgoub
Digestion and absorption of proteins

Nutritional importance of proteins

Monday: 1/5/2017
8-10

11-2
Dr.Hiba Mahgoub

Dr. Hani Yousif
Catabolism of proteins and amino acids

Water soluble vitamins

Tuesday: 2/5/2017
8-10

11-2
Longitudinal
Wendsday:3/5/2017
Dr. Hani Yousif

Dr.Hiba Mahgoub

Dr.Hiba Mahgoub
Water soluble vitamins

Fat soluble vitamins

Fat soluble vitamins

Thursday: 4/5/2017
8-10

11-1

1-2
Dr. Mohammed Abd Elraheem

Dr. Mohammed Abd Elraheem

Dr. Mohammed Abd Elraheem
Macroelements

Macroelements

Microelements

Sunday: 7/5/2017
8-10

11-1

1-2
Dr. Mohammed Abd Elraheem

Dr. Hiba Mahgoub + Staff

Microelements

Practical 2 group A- measurement of serum total protein and albumin

Monday: 8/5/2017
8-10

11-2
Dr.Hani Yousif

Dr. Hiba Mahgoub + Staff
Chemical food composition

Practical 2 group A- measurement of serum total protein and albumin

Tuesday: 9/5/2017
8-10

11-2
Longitudinal
Wendsday:10/5/2017
Dr.Hani Yousif

Dr.Hani Yousif

Dr. Musa Mustafa
Nutritional requirement and nutritional planning

Food classes

Problem 1 discussion

Thursday: 11/5/2017
8-10

11-1

1-2
Dr. Fawzia Yousif

Dr. Fawzia Yousif

Dr. Hisham Mustafa
Malnutrition

Nutrition and infection interrelationship

Problem 2 presentation

Sunday: 14/5/2017
8-10

11-1

1-2
Dr. Badr Eldin Elsonni

Dr. Badr Eldin Elsonni



Biologic oxidation and respiratory chain

Biologic oxidation and respiratory chain

Elective

Monday: 15/5/2017
8-10

11-1

2-4
Dr. George Zarif

Dr. Abd Elsalam Eltayeb

Dr. Somia Khalfallah
Obesity

Clinical nutrition

Feeding during pregnancy and lactation

Tuesday: 16/5/2017
8-10

11-1

1-2
Longitudinal
Wendsday:17/5/2017
Dr. Badr Eldin Elsonni

Dr. Badr Eldin Elsonni

Dr. Hisham Mustafa
Nutritional surveys

Nutritional surveys

Problem 2 discussion

Thursday: 18/5/2017
8-10

11-1

1-2
Dr. Badr Eldin Elsoni

Dr. Mona Ibrahim
Mother milk composition

Field visits group A

Sunday: 21/5/2017
8-10

11-2
Dr. Badr Eldin Elsoni+ Staff

Dr. Mona Ibrahim
Practical 3 group A- milk composition

Field visits group B

Monday: 22/5/2017
8-11

11-1
Dr. Badr Eldin Elsoni+ Staff

Practical 3 group B- milk composition

Library

Tuesday: 23/5/2017
8-11

11-2
Longitudinal
Wendsday:24/5/2017

Final examination
MCQs+Short notes+Essays

Thursday:25/5/2017

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