Human Nutrition Lecture Notes Jimma University Pdf Verified

The primary lecture notes for Human Nutrition at Jimma University were authored by Tefera Belachew

in 2007, titled "Human nutrition for health science students". These notes were developed as part of the Ethiopia Public Health Training Initiative in collaboration with the Carter Center. Core Content of the Lecture Notes

The notes are designed for health science students and typically cover the following foundational areas: Nutrition for Health and Illness Course | PDF - Scribd

1.2. The History and Evolution of Nutrition Science

The study of nutrition began with the observation that certain foods cured specific diseases. human nutrition lecture notes jimma university pdf

• Ancient Era: Hippocrates (460–377 BC), the father of medicine, stated, "Let food be thy medicine and medicine be thy food."
• 18th Century: James Lind discovered that citrus fruits cured scurvy (Vitamin C deficiency), marking the beginning of identifying essential nutrients.
• 20th Century: The isolation of vitamins and the discovery of the relationship between diet and chronic diseases (diabetes, hypertension) defined modern nutrition.

2.2. Proteins

Proteins are the building blocks of the body, essential for growth and repair.

Chemical Composition: Large molecules composed of amino acids linked by peptide bonds. Amino acids contain an amino group ($-NH_2$) and a carboxyl group ($-COOH$).

Classification of Amino Acids:

1. Essential Amino Acids (Indispensable): Cannot be synthesized by the body and must be obtained from food. (e.g., Lysine, Tryptophan, Methionine).
2. Non-Essential Amino Acids (Dispensable): Can be synthesized by the body. (e.g., Alanine, Glycine).

Quality of Protein:

• Complete Proteins (Animal sources): Contain all essential amino acids in adequate amounts (e.g., eggs, meat, milk, fish).
• Incomplete Proteins (Plant sources): Lack one or more essential amino acids (e.g., cereals lack Lysine, legumes lack Methionine).
  • Note: Mutual supplementation (combining cereals and legumes) creates a complete protein profile.

Functions:

• Provides 4 kcal/g of energy.
• Growth and maintenance of tissues.
• Synthesis of enzymes, hormones, and antibodies.
• Maintenance of fluid and acid-base balance.

How to Make the Most of These Notes

Downloading the PDF is only the first step. To maximize learning outcomes: The primary lecture notes for Human Nutrition at

Q4: Is there a specific edition for postgraduate students?

A: Yes. Advanced Human Nutrition modules for Master’s students (e.g., Clinical Nutrition, Public Health Nutrition) are separate PDFs. The undergraduate notes focus on foundational concepts.

5.1. Protein Energy Malnutrition (PEM)

PEM is the most lethal form of malnutrition globally.

• Kwashiorkor: Caused by adequate calorie intake but insufficient protein.
  • Signs: Edema (swollen belly), moon face, hair discoloration, fatty liver.
• Marasmus: Caused by severe deficiency of both calories and protein.
  • Signs: Severe wasting ("skin and bones"), prominent ribs, old man's face.

✅ Cross-Reference with WHO/FAO Guidelines

While the Jimma notes are excellent, cross-check nutrient recommendations with the latest WHO or FAO/UNU reports (e.g., protein requirements, vitamin D recommendations). Ancient Era: Hippocrates (460–377 BC), the father of