Human Nutrition

Objective

To provide the scientific basis for nutrient needs; to describe how nutrient needs change throughout the life cycle and how diet contributes to maintaining good health by preventing chronic disease and by preventing nutrient deficiencies; to discuss how the food industry can contribute to maintaining or improving the health of the consumer.

Content

The course consists of 4 modules. 'Micronutrients in Nutrition' (8 periods) describes the biological function, the deficiency symptoms, the requirements, and the food sources of the major minerals, trace elements and vitamins. 'Food Nutrition' discusses nutrition issues related to foods containing specific carbohydrates or proteins; vitamin losses during processing, factors influencing mineral and trace element bioavailability and food fortification. 'Nutrition of different population groups' (12 periods) describes the changing nutritional needs throughout the life cycle (pregnancy, lactation, infant, child, adult, elderly), and discusses food relatd issues including breastfeeding, infant formulas, weaning food, anorexia, bulimia, sport nutrition, snack food, alcohol and nutrition in developing countries. 'Diet and health' (16 periods) discusses diet in relation to coronary heart disease, obesity and weight management, cancer, osteoporosis and iron deficiency, and discusses how industry can manufacture products that contribute to maintaining optimal health and to preventing chronic disease.

Resources