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 phases. Upon completion, college students ought to be capable to determine the capabilities and sources of vitamins, the mechanisms of digestion, and the dietary necessities of all age teams.
.1- Determine and focus on vitamin issues dealing with right this moment’s society. 2. Determine, distinguish, and focus on the requirements of being an knowledgeable shopper of vitamin services and products. 3. Determine, listing, distinguish, and focus on the important dietary vitamins and their position for good well being. 4. Make the most of dietary requirements and tips 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 tips for illness prevention and administration. 6. Distinguish, determine, and implement/exhibit optimum vitamin for health and athletic/sport efficiency. 7. Distinguish, determine, implement/exhibit protected meals dealing with, preparation, cooking, and serving practices.
1- Introduction A. Vitamins B. Nutrient Evaluation C. Eating regimen and Well being
2. Planning a Wholesome Eating regimen A. Rules and Pointers 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
11. Eating regimen and Well being A. Nutrition and Ailments B. Client Issues about Meals and Water C. Starvation and Well being
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