Food Science and Nutrition | Makerere University Courses

Course Code:

BCH 3101

Course Credit Units:

Semester:

Semester 1

Year of Study:

Year 3

Undergraduate or Graduate Level:

Undergraduate Level

College:

College of Natural Sciences

School:

School of Biomedical Sciences

Department:

Biochemistry

Course Discipline:

Biology

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:

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

Discuss the protein-energy malnutrition

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