Carbohydrate, fat, protein and alcohol in food and beverages are converted into biological energy in the human body. This course will discuss the biochemistry, food sources, absorption, metabolism, physiological functions, dietary requirements and assessment, development and consequences of deficiency, therapeutic use and toxicity of these nutrients. In the tutorials you will discuss case studies related to dietary assessment, energy balance and the role of these nutrients in health and disease.
Availability2019 Course Timetables
- Semester 2 - 2020
On successful completion of the course students will be able to:
1. Match foods with specific energy nutrients;
2. Explain the forms in which energy nutrients are present in foods;
3. Discuss digestion, absorption, transport and metabolism of energy nutrients by human beings;
4. Explain the role of macronutrients in maintaining normal body metabolism and functions as well as in the prevention and treatment of chronic diseases;
5. Apply their knowledge of biochemistry, physiology and other sciences to the principles of nutrition with special emphasis on macronutrients (carbohydrates, fats, proteins, alcohol, and energy).
Regulation of food intake and energy balance.
Biochemistry, food sources, digestion, metabolism and role in health and disease of carbohydrates, fat and protein.
Biochemistry, metabolism and health effects of alcohol, nutritive and non-nutritive sweeteners and fat substitutes.
Quiz: Tutorial Quizzes (Online)
Presentation: Individual Presentation - Critical Review (Oral)
In Term Test: Mid Semester
Formal Examination: Formal Examination
Face to Face On Campus 2 hour(s) per Week for Full Term
Face to Face On Campus 3 hour(s) per Week for Full Term