Nutrition.doc

Nutrition Outline No: 1620207 Course hours: 120hr (lecture: 71hr; Experiment: 33hr, Placement: 12hr, Test: 4hr) Credits: 6 1 Course Objectives 《Nutrition》is a key course of Food Science speciality. Upon completion of this course, you will be able to: Provide an overview of the major macro and micronutrients relevant to human health Discuss the scientific rationale for defining nutritional requirements in healthy individuals and populations, with reference to specific conditions such as pregnancy, lactation, and older age Present current evidence for the role of key nutrients in the prevention of chronic diseases Discuss major nutrition-related diseases in a global context 2 Course Description Provides an integrated overview of the physiological requirements and functions of protein, energy, and the major vitamins and minerals that are determinants of health and disease. Topics include dietary sources, intake levels, and biological determinants of nutrient requirements; assessment of nutrient status in individuals and populations; the role of nutrition in growth and health through the life cycle; the rationale for the development of dietary guidelines and of nutrition policies in China and other countries; and the role of diet on the development of chronic diseases, such as cardiovascular disease, diabetes, etc. 3 Course Topics This course covers the following topics (see the Outline section for more detail): Lecture: 71hr Chapter 1 Introduction 5hr 1 Food digestion and absorption in gut 3hr 1.1 Nutritional concept and items 1.2 Characteristics of digestive physiology: Anatomical and histological structure of gut , digestive styles in gut 1.3 The route of nutritional metabolism, mostly important roads are protein, lipids and carbohydrate 2 Nutritional History 1hr 2.1 Ancient nutritional development 2.2 Present nutritional development 2.3 Relationship between nutrition science and other sciences 3 Evaluation of human nutritional status 3hr 3.1 Parameters