Human nutrition, process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life. The performance of work is associated with the production of heat; heat loss is controlled so as to keep body temperature within a narrow range.
The six classes of nutrients found in foods are carbohydrates, lipids (mostly fats and oils), proteins, vitamins, minerals, and water. Carbohydrates, lipids, and proteins constitute the bulk of the diet, amounting together to about 500 grams (just over one pound) per day in actual weight.
Introduction: food, nutrients, nutrition, malnutrition - global and local scenario, diet, balanced diet, food groups, foundations of healthy diet, meal planning; Water: functions, regulation in body, dietary requirements, electrolytes and acid-base balance; Carbohydrates: types, role in body, dietary fiber, bulk and alternative sweeteners, recommended intake and energy value; Fats and oils: types, functions, recommendations concerning fat intake, fat substitutes; Proteins: amino acids, protein synthesis and degradation, classification, functions, quality of proteins, dietary requirements; Vitamins: classification, types, sources, role in body; Mineral elements: types, requirements, sources, role in body; Digestion: alimentary tract, digestive juices, secretions; Absorption and metabolism of nutrients: carbohydrates, protein, lipids; Nutrient and dietary deficiency disorders and special nutrient requirements.
