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.
To analyze the nutritional needs during conception, infancy, childhood, adolescence, male and female adults, pregnancy, lactation and during aging
To suggest dietary recommendations in special clinical conditions
Preconception nutrition: overview, reproductive physiology, nutrition related disruption in fertility, nutrition and contraceptives, other nutrition concerns, premenstrual and polycystic ovary syndrome, obesity and fertility, diabetes prior to pregnancy, disorders of metabolism. Nutrition during pregnancy: status of pregnancy outcomes, embryonic and fetal growth & development, pregnancy weight gain, nutrition and outcome of the pregnancy, common health problems during pregnancy, nutrient needs and dietary guidelines during pregnancy. Nutrition and lactation: human milk composition, benefits of breast feeding, breast milk supply and demand, maternal diet during lactation, factors influencing breastfeeding initiation and duration, common breast feeding conditions, medical contradictions in breast feeding. Infant nutrition: assessing new born health, energy and nutrient needs, development of infant feeding skills, common nutritional problems and concerns, infants at risk. Toddlers and pre-schooler nutrition: normal growth and development, energy and nutrient needs, common nutritional problems, nutrition related conditions, food allergies and intolerances. Child and pre-adolescent nutrition: normal growth and development, energy and nutrient needs, common nutritional problems, prevention of nutrition related disorders, dietary recommendations. Adolescent nutrition: normal physical growth and development, health and eating related behavior, energy and nutrient requirements, overweight and obesity, eating disorders. Adult nutrition: physiological changes of adulthood, maintaining a healthy body, dietary recommendations, nutrient recommendations, nutrition intervention for risk reduction. Geriatric nutrition: physiological changes, nutritional risk factors, dietary recommendations and food safety, nutrient recommendations, nutrition in special clinical conditions
