This course consists of a series of lectures and practical exercises that provide students with knowledge about the occurrence of nutrients in foods and their role in human physiology, health and disease. Structure, properties and sources of nutrients; role of nutrients in human structure and function. Introduction to food groups, tables of food composition, food labels, dietary recommendations; food guides; nutrition in health and disease; nutritional needs of vulnerable groups: infants, pregnant and lactating women, the aged; dietary intolerance, disorders related to the affluent diet including coronary heart disease, dental caries, diabetes, hypertension and cancer; problems of undernutrition including protein, energy, mineral and vitamin deficiencies; physiological and nutritional aspects of dietary fibre, alcohol; assessment of nutritional status using dietary and anthropometric techniques; practical exercises on anthropometric techniques and measurement of nutrient intake using computer systems on an individual and group basis.
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