Principles of Nutrition and Dietetics

At the end of this course, students should be able to: 1. discuss basic nutrition principles; 2. describe the concept of digestion, absorption and functions of nutrients; 3. discuss principles of energy balance; 4. explain the determinants of food choices; 5. explain the effects of anti-nutrients and nutrient-nutrient interaction; 6. discuss with dietary guidelines; 7. give an overview of food and nutrition security; 8. explain the concept of dietary diversity; 9. identify the non-conventional foods; 10. discuss the concept of food enrichment, supplementation and fortification; and 11. give an overview of basic nutrition evaluation methods.

Basic nutrition principles with special emphasis on nutrients (protein, carbohydrate, fat, minerals, vitamins, and water); sources, functions, digestion and absorption and their problems (signs and symptom of deficiency diseases). An in-depth discussion on foods, their characteristics, effects of anti-nutrients, and nutrient – nutrient and nutrient-drug interactions. Recommended dietary and nutrient intakes, safe levels of nutrient intake, balance studies to determine nutrient requirements will be addressed.