Course Description
COURSE CONTENT
- basic principles of prudent diet
- dietary standards: nutrient reference values and dietary guidelines
- food labelling
- scientific methodology in the science of nutrition
- dietary assessment methods
- anthropometry
- carbohydrates
- protein
- lipids
- energy
- water soluble vitamins
- fat soluble vitamins
- major minerals
- trace elements
- water and electrolytes
LEARNING OUTCOMES
- explain basic principles of prudent diet
- appropriately apply a subset of dietary reference values or a specific dietary guideline for planning or assessment of diet at individual or group level
- suggest nutrition facts for food label
- appropriately choose dietary assessment method for assessment of diet quality or research purposes
- list body composition methods with their (dis)advantages
- set recommended daily energy intake
- list essential nutrients, their physiological roles, deficiency disorders and diseases, toxicity symptoms, dietary sources, and levels of recommended intakes
- create individualised food choice based on food pyramid guidelines
To enrol in this course, the following courses must be completed:
- Introduction to the Profession of Nutrition
- Introduction to Chemistry and Chemical Analysis (General Chemistry, Analytical Chemistry)
- Biology 1
- Biology 2
- Selected Topics in Functional Human Anatomy
- Raw Materials for Food Industry