Course Objectives & Requirements:

The objectives of the course is to provide an integrated overview of digestion, absorption and metabolism, the physiological requirements and functions of protein, lipids, carbohydrates, energy, and the major vitamins and minerals, their DRIs through lifespan, their food sources as well as the effects of cooking and food processing on them. The students should be able to apply nutrition principles on food planning and food processing to help keep healthy.

Course Contents:

vIntroduction to nutrition and community nutrition

vDigestion and absorption

vProtein

vLipids

vCarbohydrates

vMetabolism

vEnergy balance and body weight control

vWater and minerals

vVitamins

vNutrition value of different foods

vFitness

vLife-cycle nutrition

vNutrition and related chronic diseases.

Credits: 2