Nutrition and Nutritional Value of Foods

THEORY

The thematic sections of the course are the following:

1) Introduction

2) Basic principles of food science

3) Basic nutrition principles

4) Food ingredients

5) Energetic, non-energetic, bioactive ingredients.

6) Food Groups.

7) Nutritional value of foods in relation to their composition.

8) Potential mechanisms of action of food components for the occurrence of chronic diseases

9) Newer mechanisms

10) Classical mechanisms.

11) Presentation of current issues concerning the relationship between nutrition and health.

12) Analysis of current issues concerning the relationship between nutrition and health.

13) Food safety: a growing public health issue

LABORATORY EXERCISES

1) Sample preparation for analysis

2) Dietary intake measurements

3) Nutrition and metabolism of proteins and amino acids

4) Digestion and metabolism of carbohydrates

5) Nutrition and lipid metabolism

6) Food safety