Public Health Courses
This is the second and concluding part of introductory nutrition. Discussion here includes:Energy metabolism and balance, weight control and physical fitness.Introductory discussions to micronutrients (vitamins and minerals), water and electrolyte: Chemistry, classification, metabolism, functions, deficiency, sources, requirements, toxicity.Use of Food Composition Tables, Dietary Reference Values/Intakes.
This is an introductory course in Foods and nutrition: an overview of nutrition including historical perspectives, food groups and their nutrients, effect of food preparation on nutrients and anti-nutrients. nutrient classification, chemistry, synthesis, digestion, absorption, metabolism, functions, deficiency disorders. Sources and requirements of carbohydrates, protein, lipids. simple indicators of nutritional well-beings.