Food classes; Carbohydrates, Fats, Protein, Vitamins, Minerals, water and fiber. Food nutrients energy values of foods and energy expenditure by mammals. Methods for determining the constitution of foods. Biochemistry of food processing, preservation and storage, Food pigments, Confectioneries - Configuration and conformation of sugar. Food contaminants - Toxic substances in food. Food poisoning and intoxication- prevention and cure. Deterioration and spoilage agents of foods, novel sources of proteins. Nutritional disorders prevention and therapy. Nutritional status and nutritional requirements. Recommended dietary allowances. Assessment of nutritional status.

 

Nutritional requirements in relation to Physiological stress, ageing, pregnancy and athletics (Nutrition of the vulnerable groups), Diet and disease, obesity and under nutrition, Principles of food technology formulations and Practice of food standards.

 


Level of Study: 400 Level