Aperçu des sections

  • General Information


             

    Course Title: Nutrition and Dietetics
    Semester: 6   Type: Fundamental Teaching Unit (UEF 3.1.2)

    Lectures: 3 hours   Tutorials (TD): 1h30   Coefficient: 3   Credits: 6



  • Learning Objectives

    At the end of this course, the student will be able to:

    1. Define the fundamental concepts of human nutrition and understand the composition of foods in terms of macronutrients and micronutrients.
    2. Explain the nutritional requirements of the body based on recommended intakes (RDI, ANC) and international standards, particularly those established by the World Health Organization (WHO).
    3. Analyze energy and nutrient intake in relation to physical activity and various physiological functions.
    4. Interpret the influence of physiological factors (age, sex, pregnancy, breastfeeding, climate, etc.) on nutritional needs.
    5. Describe the principles of artificial nutrition and the methods used to assess nutritional status (fat mass and lean mass).
    6. Identify dietary imbalances and explain their role in the development of deficiency diseases and diseases related to excess intake.

    • Recommended Prerequisites

      Students should have a solid understanding of structural and metabolic biochemistry, which is essential for comprehending digestion, nutrient metabolism, and the physiological mechanisms involved in nutrition.


      • Course Content

        Course Content

        The course is delivered through lectures and tutorial sessions (TD), allowing the integration of theoretical knowledge with practical applications.

        1. Food Composition
          • Macronutrients
          • Micronutrients
        2. Nutritional Intake and Requirements
          • Concepts of RDI and ANC
          • Nutrition and physical activity:
            energy, carbohydrates, proteins, lipids, minerals, vitamins, and water intake
          • Nutrition and physiological states:
            age, sex, pregnancy, breastfeeding, body weight, climate, and other physiological conditions
        3. Artificial Nutrition
          • Definition and principles
          • Approach to malnutrition
          • Assessment of fat mass and lean mass
        4. Dietary Imbalances and Nutritional Diseases
          • Deficiency diseases
          • Diseases related to excess intake

        • Section 4