Basics of nutrition and food science (2 cr. h.)

Description

The course introduces the student with basics of nutrition, digestion, and metabolism- Food groups and designing balanced meals - Energy generation and need - Dietary reference intakes & respective sources will be discussed. Factors enhancing and decreasing different minerals absorption such as dietary fibers will also be covered. After completing this course, the student will be able to explain how basic nutritional principles are applied to the planning of regular and unusual dietary regimens, as well as to discuss the composition of nutrients and accessory factors necessary for human nutrition. The course also focuses on food toxicology dealing with the negative consequences of both naturally occurring and man-made toxic substances and their interaction with the nutritional status.

Program

Specialized Diploma of Nutrition in Healthcare (Professional Diploma)

Objectives

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