Introduction to Food & Nutrition Science NUTR 1301

Course description:

This course aims to introduce the fundamentals of food and nutrition, including describing of the main six groups of food namely (carbohydrate, proteins, fat, vitamins, mineral and water), meanwhile, focusing on their role In health and diseases, as well as development. 
The course also aims to define the nutrients reference values, nutritional needs of the food groups.  Knowing the factors which effecting the digestion, absorption and metabolism of the food different groups and the nutritional needs for special groups.

Course Aims:

A survey of food and nutrition principles, including the influence of food patterns on health and physical performance,description of a balanced diet, study of the nutrients, interrelationships, sources, effects of processing and storage, food safety, fads, controversies.

Course outcomes:

Upon completion of this course, the student should be able to:
  • Recognize and understand of food and nutrition terms as well definitions.
  • Know the main functions of the food groups (carbohydrate, proteins, fat, vitamins, mineral and water) and their sources.
  • Understand the role of the food groups in maintain normal health and development.
  • Explain the role of diet in keeping normal health and prevention of diseases.
  • Recognize the factors which affecting the absorption and digestion of food.
  • Design balanced diet plan for different age groups patients according their needs and medical history.
  • Understand the effect food handling, preparing, processing and storage on the food safety, bioavailability and absorption.