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.
Course Description:
The Fundamentals of Human Nutrition course provides an in-depth understanding of essential nutrients and their roles in maintaining health. Students will explore dietary requirements, digestion, and metabolism, alongside the impact of nutrition on disease prevention. Emphasis is placed on applying nutritional knowledge to develop balanced, health-promoting diets.
Learning Outcomes:
• To familiarize with the role of macro- and micro-nutrients in human nutrition
• To understand the absorption, digestion and metabolism of nutrients in the human
• To abreast knowledge about the health disorders due to consumption of non-optimal quantities of the nutrients
