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MANUSIA
UK01502
Food
Water
COURSE DESCRIPTION
This course provides an understanding of basic nutrition
science to non-science majors and students with a limited
scientific background.
Students will become familiar with:
-the principles of diet planning,
-government standards, and food labeling;
-the biological functions and food sources of each nutrient;
-energy balance, weight management, and physical activity;
-the role of nutrition in chronic disease development;
nutrition throughout the life cycle;
-food safety issues; and current nutrition-related
controversies.
Assessments:
• Group assignment – 40%
• Final – 30%
COURSE OUTLINE
Week
Topic
1
Introduction to Food and Human Nutrition
2
Nutrition Standards and Guidelines
3
Energy balance and body composition
4
Carbohydrate
5
Lipids
6
Protein
7
Vitamins
8
Minerals
9
Water & Electrolytes
10
Digestion, Absorption and Transfer of Food
11
Planning a healthy diet
12
Weight management: Overweight and underweight
13
Assessment of Nutritional Status
14
Food Safety & Food Deterioration
REFERENCES:
Parker, R. 2003. Introduction to Food Science. Delmar.
United States
Protein Minerals
CarbohydratesVitamins
Fats Water
PROTEINS CARBS
FATS & MINERALS
VITAMINS WATER
CARBOHYDRATES
Carbos provide most of
the energy for animals.
Energy is measured in
calories.
Helps with growth,
fattening.
Carbos come from
sugars, starches, and
roots.
FATS
Are concentrated
energy, 2.25 times
more than carbos.
Used as energy
reserves, protect vital
organs, insulate body.
PROTEINS
Proteins are
essential for
growth and repair
in cells
Proteins help
form muscles,
internal organs,
skin, hair.
WATER
Controls body temp.
Helps shape body
Transports
nutrients
Aids digestion
Lubricates joints
MINERALS
Are needed in all
parts of the body,
especially bones
and teeth.
Affect all body
functions, including
heartbeat and blood
oxygen level!
Are ESSENTIAL
for body functions.
VITAMINS
Vitamins are only
needed in small
amounts, but they
are essential.
Protect against
disease, promote
growth, and
contribute to overall
balanced health.
FOOD DETERIORATION AND ITS CONTROL
Spoilage is the process in which food
deteriorates to the point in which it is not edible
to humans or its quality of edibility becomes
reduced.
Various external forces are responsible for the
spoilage of food.
Food that is capable of spoiling is referred to as
perishable food.
FOOD SAFETY
Causes of obesity
Problem of obesity
Treatment of obesity
Weight-loss strategy
Underweight problem
THANK YOU