LEARNING OUTCOMES
After successful completion of the course the student will be able to:
- know about nutrition and nutrition education through life in order to maintain and health promotion.
- know about the methods and techniques for the evaluation of nutritional status, handling body weight as well as the analyses and writing up of diet plans
- contribute in the diagnosis of diseases relating to dietary habits, eating disorders and food relating risks
- understand dietary models, claims regarding nutrition and health, the interactions between medicines and food and the methods of research in relation to nutrition
- appreciate new dietary trends and knows the role and their importance.
The aim of the course is for the students to understand the basic principles about nutrition, the importance of the nutrients and the energy metabolism during the life cycle of the human. To know the current dietary models, the new dietary trends and dietary risks. To know how to evaluate the nutritional status of a patient clinically and with laboratory tests as well as the interventions for the prevention and treatment of nutrition related diseases. To learn the basics about making up and analyzing a diet plan, food safety, nutrition research and nutrition education.
SYLLABUS
1. Introduction. Relation between Nutrition and Health. Nutrition Education
2. Nutrients. Food groups. Equivalent food and feed. Digestion. Metabolism. Rating energy needs and balance. Normal body weight.
3. Nutrition evaluation. Assessment of nutritional status. Anthropometry
4. Principles diet. Diets. Analysis of dietary patterns. Nutritional information
5. Nutritional standards. Mediterranean diet. Claims about nutrition and health
6. Consumer and food. Precepts of food preparation and consumption
7. Food Safety and Health. Dietary risks. HACCP.
8. Nutrition during the life cycle. Nutrition and Exercise. Nutrition and aesthetics
9. Nutrition related diseases. Eating disorders
10. Food-Drug interactions. Alcohol. Food additives
11. New nutrition trends (organic – genetically modified – functional foods – nutraceuticals). Food supplements and products for specialized dietary needs
12. Metabolic syndrome. Obesity. Weight management.
13. Nutrition research methodology. Nutrigenomics. Nutrigenetics.