Description:

This course provides an in-depth exploration of the principles of nutrition and various dietary patterns. Students will examine the role of nutrients in the body, the impact of different diets on health, and the relationship between nutrition and disease. Through lectures, discussions, and practical exercises, students will develop a comprehensive understanding of how dietary choices influence overall health and well-being.

Syllabus:

Week 1: Introduction to Nutrition

– Overview of macronutrients and micronutrients

– Dietary guidelines and recommendations

– Introduction to dietary assessment methods

Week 2: Carbohydrates

– Functions of carbohydrates in the body

– Types of carbohydrates and their sources

– Carbohydrate metabolism and regulation

Week 3: Proteins

– Role of proteins in the body

– Complete vs. incomplete proteins

– Protein requirements and sources

Week 4: Fats

– Functions of fats in the body

– Types of fats: saturated, unsaturated, trans fats

– Dietary fat recommendations and controversies

Week 5: Vitamins

– Overview of vitamins and their functions

– Fat-soluble vs. water-soluble vitamins

– Food sources and recommended intake of vitamins

Week 6: Minerals

– Importance of minerals for health

– Major minerals vs. trace minerals

– Dietary sources and roles of key minerals

Week 7: Water and Hydration

– Role of water in the body

– Hydration recommendations and strategies

– Effects of dehydration on health

Week 8: Energy Balance and Weight Management

– Basics of energy balance

– Factors influencing energy expenditure

– Strategies for healthy weight management

Week 9: Popular Diets

– Overview of popular dietary patterns (e.g., Mediterranean diet, ketogenic diet, vegetarianism)

– Evidence-based evaluation of popular diets

– Considerations for adopting a specific diet

Week 10: Nutrition and Disease

– Impact of nutrition on chronic diseases (e.g., obesity, diabetes, cardiovascular disease)

– Nutritional strategies for disease prevention and management

– Role of nutrition in immune function

Week 11: Nutrition Across the Lifespan

– Nutritional needs during different life stages (e.g., infancy, childhood, adolescence, adulthood, older adulthood)

– Common nutritional concerns and considerations

Week 12: Practical Applications and Future Trends

– Meal planning and preparation tips

– Nutrition labeling and food marketing

– Emerging trends and advancements in nutrition science

This syllabus provides a structured overview of topics related to diets and nutrition, covering both foundational concepts and practical applications. The course aims to equip students with the knowledge and skills necessary to make informed dietary choices and promote optimal health.