Fundamentals of Nutrition and Physiology

Overview

Food-relevant molecules: Classification of carbohydrates, amino acids, proteins and lipids, Nature and function of enzymes;

Body composition: determination and physiological significance;

Nutrition & Metabolism: Control and integration of metabolism. digestion, absorption, intermediary metabolism and energy metabolism; Dietary Standards/ guidelines: Energy, protein, amino acids, carbohydrates, fibre, minerals and vitamins; Photosynthesis, Phytochemicals/micronutrients pathways of carbohydrate, amino acid, protein and lipid metabolism in plant and animal cells;

Population Nutrition: Dietary intake and use of surveys. Nutrition transition. Malnutrition and world hunger; Ethics in nutrition experimentation Nutritional requirements throughout the life cycle

Human Physiology: body systems relevant to food consumption and human nutrition

General food law, Food in Schools, Nanotechnology in food, Food security, Heavy metal contamination

Learning Objectives

i) how metabolism is controlled and integrated.
ii) knowledge and understanding of the structure and behaviour of proteins, carbohydrates and lipids particularly in relation to Food and Nutrition
iii) understanding of the importance of the activity of enzymes and factors affecting their activity.
iv) knowledge of the function of protein, carbohydrate and lipid metabolism.
v) the relevance of metabolism to food quality, safety and Nutrition.
vi) describe in some detail the physiological structures of physiological systems in humans
vii) explain the functioning of physiological systems in humans.
viii) knowledge of various analytical methods available for nutrient measurement
ix) understanding of how to carry out dietary surveys
x) the role of nutrients in the body
xi) how dietary components are digested and metabolised and how they affect body composition
xii) a limited critical approach to nutritional information
xiii) integration of the above learning outcomes

Skills

i) Assimilation of information
ii) Practical laboratory skills (practicals)
iii) Safe working within a lab environment (practicals)
iv) Numerical procedures (practical reports) (assessed in practical
reports and examination)
v) Data presentation and interpretation (practicals and practical
reports) (assessed in practical reports and examination)
vi) Written communication (assessed in practical reports)
vii) Oral communication (practical classes and video presentation)
viii) Group skills (practicals and video)

Assessment

One written examination; 100% practical and tutorial attendance; practical
report submission, submission of essays, participation in video presentation session. Minimum mark of 40% in coursework; minimum mark of 40% in final examination.