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Nutrition Description

Key Elements

Code

BIOL 330

Formation

BS Earth and life sciences

Semester

6

Credits

4

Number of Teaching Hours

36

Number of Tutoring Sessions

0

Number of Laboratory Sessions

0

This course is optional

Content

Objective

Content

Prerequisites: Structural Biochemistry; Metabolic Biochemistry Learning Outcomes: - Knowledge of foods and their importance on health - Knowledge of food-borne disease - Workmanship of food analysis techniques - Basic study for further studies in nutrition and food management DESS Contents : I° Part : Nutritional Needs: - Organism function - Food energy - Energy requirements II° Part : Nutrients: - Carbohydrates – Fats and Lipids – Amino acids and Proteins - Vitamins – - Water and Mineral III° Part : Food - Food rich in protein - Food rich in carbohydrate - Fat flavoring - Fruits and Vegetables - Water beverage – Ethanol and alcoholic beverage - Technology and food preservation - Food intoxication IV° Part : Nutritional Diseases: - Obesity – Diabetes – Lipid disorders – Anemia by deficiency – Food balanced