Description
This course covers the biochemistry of meals and vitamins with consideration of the physiological results of specialised diets for particular organic wants. Subjects embrace cultural, spiritual, and financial components that affect an individual’s acceptance of meals, in addition to nutrient necessities of the assorted life levels. Upon completion, college students ought to be capable to determine the features and sources of vitamins, the mechanisms of digestion, and the dietary necessities of all age teams.
1- Introduction A. Vitamins B. Nutrient Evaluation C. Weight loss program and Well being
2. Planning a Wholesome Weight loss program A. Ideas and Tips B. Meals Labels
3. Digestion, Absorption, and Transport A. Digestive Tract Anatomy and Physiology B. Well being and Regulation of the GI Tract
4. Carbohydrates A. Sorts/Construction of Carbohydrates B. Digestion and Absorption C. Glucose Metabolism D. Carbohydrate Consumption
5. Lipids A. Sorts/Construction of Lipids B. Digestion and Absorption C. Lipid Metabolism D. Lipid Consumption
6. Proteins A. Sorts/Construction of Proteins B. Digestion and Absorption C. Protein Metabolism D. Protein Consumption
7. Vitality Steadiness A. Vitality Metabolism B. Physique Weight and Physique Composition
8. Weight Administration A. Causes of Weight problems B. Well being Dangers of Weight problems C. Remedies and Weight-Loss Methods
9. Nutritional vitamins A. Water-Soluble Nutritional vitamins B. Fats-Soluble Nutritional vitamins
10. Water and Minerals A. Water Consumption and Steadiness B. Main Minerals C. Hint Minerals
.1- Determine and focus on diet issues dealing with immediately’s society. 2. Determine, distinguish, and focus on the requirements of being an knowledgeable shopper of diet services and products. 3. Determine, record, distinguish, and focus on the important dietary vitamins and their position for good well being. 4. Make the most of dietary requirements and pointers to find out the dietary adequacy of a person’s weight-reduction plan for weight administration and well being. 5. Make the most of dietary pointers for illness prevention and administration. 6. Distinguish, determine, and implement/show optimum diet for health and athletic/sport efficiency. 7. Distinguish, determine, implement/show secure meals dealing with, preparation, cooking, and serving practices.
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