Faculty of Science

Objectives

To cover the biochemical and technological aspects of human and animal nutrition.

Contents

Food Technology: An introduction to the theory and application of physical and chemical methods for determining the constituents of food; Food processing, preservation and storage (root, stem tubers, fruits, seeds, grains and vegetables); Digestion and Absorption: Digestion of proteins , carbohydrate and lipids; Absorption from the gastrointestinal tract; Active absorption of glucose; Absorption of product of lipid digestion as bile salt micelles; Absorption of products of protein digestion as individual amino acids; Role of bacteria in putrefaction and fermentation in the large intestine; Clinical aspects: Insolubility of cholesterol in bile and gallstones; Disorders related to the defects of enzymes of carbohydrate digestion; Chyluria; Allergenic reactions due to absorption of undigested polypeptides; Principal energy sources in the diet; Proteins and nitrogenous compounds; Essential amino acids ; Nitrogen balance; Consequences of protein malnutrition : Marasmus and Kwashiorkor; Fiber and optimal health; Lipids and water soluble vitamins; Fat consumption and diseases; Biochemical functions of vitamins; Physiologic and biochemical functions of minerals; Deficiency diseases or symptoms associated with essential macrominerals and micromineral; Protein energy malnutrition; Recommended dietary allowances.