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 science and technology, food processing and preservation; Food safety and security; Food sources and global food situation; Food constituents and their functions: water, carbohydrates, lipids, proteins, vitamins and minerals; Food classification based on perishability and pH; Spoilage agents in food: enzymes, microorganisms, insects, rodents, birds and physical factors; Principles of food preservation; Preparatory operations in food processing; Food preservation techniques - high temperature: pasteurization, sterilization, canning; low temperature refrigeration, freezing; removal of moisture – drying, dehydration; use of chemical additives; fermentation techniques – alcoholic, acetic, lactic; Irradiation technology; food packaging and labelling.
Bottling/canning of selected fruits and vegetables; Cold storage of fruits and vegetables; Freezing of fruits and vegetables; Dehydration of fruits and vegetables; Blanching of fruits and vegetables; Use of chemicals in preservation of food products; Preparation of fermented food products – vinegar, preparation; Evaluation of bottled, frozen and dehydrated products.
