Food Science and Nutrition

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Course Code: 
BCH 3101
Course Credit Units: 
3
Semester: 
Semester 1
Year of Study: 
Year 3
Undergraduate or Graduate Level: 
Undergraduate Level
Department: 
Course Discipline: 
Course Description & Objectives: 

This third year course introduces students to food science and nutrition as specialty areas related to biochemistry.  Students are introduced to dietary standards and their applications and to food composition, food composition tables and their applications.  Proteins, carbohydrates and fats as well as energy and nitrogen balance are discussed with reference to students’ prior knowledge

Learning Outcomes: 

At the end of the course students should be able to: 

  1. Describe the composition of major food groups
  2. Explain the application of food composition tables and dietary standards
  3. Describe food spoilage and the organisms involved
  4. Outline major food processing and preservation methods and the effects on nutrients in food
  5. Discuss macronutrients in the context of energy and nitrogen balance
  6. Describe the major approaches in assessment of nutritional status
  7. Discuss Vitamin A, iodine and iron and their deficiency disorders
  8. Explain the relationship between nutrition and infection

Discuss the protein-energy malnutrition

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Food Science and Nutrition
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