Food Components and Health

This is a general nutrition course that explores the relationship between nutrition and human health. The course covers the following topics:

• study design: how to design a well-founded nutritional study to investigate the relationship between food components and health;
• nutrient metabolism: how macronutrients are processed in the human body and how these processes are regulated;
• micronutrients: the specific roles of vitamins and minerals and their impact on human health;
• targeted nutrition: the nutritional requirements of specific populations, such as infants, pregnant women, the elderly, and athletes.

Note: This course is not intended for BVG and MNH students.

• Define the main types of study designs used in nutrition and health research, including their key characteristics, strengths, and limitations.

• Explain how the major macronutrients (carbohydrates, fats, and proteins) are digested, absorbed and utilised in the human body.

• Explain the relationship between nutrition, energy balance, and weight management.

• Describe the roles and regulation of key micronutrients (vitamins and minerals) in maintaining human health.

• Understand the mechanisms through which nutrition influences health and disease.

• Identify the nutritional requirements of specific populations, including infants, the elderly, and athletes.

• Written test with open and closed questions (100%)

Basic knowledge on Nutrition (FCH11306 Nutritional Aspects of Foods)

• All course materials will be provided on Brightspace.