An introduction to the theory and application of physical and chemical methods for

determining the constituents of food. Food processing, preservation and storage of traditional

foods — root and stem tubers, fruits and fruit drinks, seeds and grains, greens and vegetables.

Food poisoning and intoxication; prevention and cure. Food nutrients; Energy values of foods

and energy expenditure by mammalians. Nutritive value of foods

- carbohydrates, fats, proteins, vitamins, mineral elements and water. Nutritional disorders,

prevention and therapy. Nutritional status and nutritional requirements. Recommended

dietary allowances. Assessment of nutritional status. Nutrient requirements in relation to

physical activity and ageing, diet and disease, obesity and under nutrition.

Level of Study: 300 Level