NUTRITION & HEALTH (4 CREDITS)

Learning Outcomes:

On successful completion of this course, students will be able to: LO1 – Outline the recommended dietary intake and nutrient requirement including for specific age groups as well as understand their physiological requirements related to food, nutrition, and health; LO2 – apply scientific knowledge of food and nutrition to diet planning and recommendations for different stages of life, malnutrition, and diseases; LO3 – Describe the factors that influence the risk of infectious and metabolic diseases in correlation with food and nutritional status including nutrition and diet therapy; LO4 – Discuss Critically discuss scientific information related to food, nutrition, health, and lifestyle concerning global health issues and societal problems.

Topics:

1. Introduction to the Nutrition and Health;
2. The Nutrition Transition and the Double Burden of Malnutrition;
3. The Nutrition requirement and dietary intake;
4. Nutrition in the life cycle: infants, toddlers, preschool and school-age children;
5. Nutrition in the life cycle: Adolescents, Adults;
6. Nutrition in the life cycle: pregnancy;
7. Nutrition in the life cycle; lactation;
8. Nutrition in the life cycle: elder;
9. Nutrition and Athletic Performance;
10. Nutrition for overweight and obesity I;
11. Nutrition and overweight and obesity II;
12. Nutrition therapy for undernutrition;
13. Nutrition and the brain health;
14. Role of Nutrition in Clinical care;
15. Nutrition therapy for the Stomach and Intestine problem;
16. Nutrition therapy for digestion organ: gallbladder, liver, pancreas;
17. Nutrition and coronary heart disease;
18. Nutrition and hypertension; Nutrition and diabetes mellitus;
19. The role of Nutrition and renal diseases; Nutrition and cancer; Nutrition and eating disorder; Nutrition and infectious diseases;
20. Community Nutrition and The Life Cycle;
21. Nutrition, healthy diets, and public health;
22. Food, Societal Issues, health and nutrition burden.