NUTRITION I

Subject

Subject Category

Course(s):

BACHELOR OF SCIENCE IN FOOD TECHNOLOGY

Year:

Semester:

Info

FT241

Prerequisite:

ANIMAL BIOLOGY

Hours and credits:

Lecture
4

Department:

Department of Applied Science

Subject content

Learning outcomes:

On completion of this subject the student should be able to:

1. Define the basic terms in the field of nutrition and have an understanding of the reasons why people eat what they eat;

2. Describe how nutrients are obtained from foods, sources of these nutrients, their functions in the body and the specific deficiency diseases related to these nutrients;

3. Convert amounts of nutrients into quantities of food and vice versa;

4. Understand and apply the concept of Recommended Dietary Allowance (RDA);

5. Use food composition tables and tables of RDA to calculate suitable daily intakes for different population groups;

6. Recognize the importance of a balanced diet in the maintenance of good health and the relationship between diet and disease.

Syllabus:

Introduction to the biochemistry and physiology of digestion, absorption and metabolism: the digestive system, mechanisms of absorption, the liver, the endocrine system, the circulatory system, metabolism and enzymes, ATP and cellular respiration; Nutritional composition of foods - nature, occurrence, function, deficiency and excess diseases of macro- and micro-nutrients: carbohydrates (diabetes, tooth decay, alcohol), lipids (cholesterol, cardiovascular disease), proteins (vegetarianism), vitamins, minerals and water; Recommended Dietary Allowances (RDAs); Food composition tables; Measurement of energy requirements; Basal metabolic rate; Food groups budgeting; Relationship between diet and disease, particularly cancer and diet; Special diets related to disease and illness; Food allergies and intolerance; Natural toxicants; Social and psychological aspects of eating; Fads and fallacies.

Text books:

Whitney, E. N., Sharon, R., Understanding nutrition, Wadsworth Publishing, Belmont, USA, 2011.

References:

Mahan, L. K., Escott-Stump, S., Krause’s food, nutrition and diet therapy, W. B. Saunders, Philadelphia, USA, 2000.

Garrow, J. S., James, W. P. T., Ralph, A., Human nutrition and dietetics, Churchill Livingstone, Edinburgh, UK, 2000.

Christian, J. L., Greger, J. L., Nutrition for living, Benjamin Cummings, Redwood City, USA, 1991.

Diet, nutrition and the prevention of chronic diseases, in: WHO Technical Report Series 797, WHO, Geneva, Switzerland, 1990.

Fox, B. A., Cameron, A. G., Food science, nutrition and health, Edward Arnold, London, UK, 1989.

Assessment:

Continuous assessment 40%

Written examination 60% (1×3 hrs.)

Postgraduate Applications for 2020 Open	Monday, July 1, 2019 - 11:00
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