introduction to human nutrition- diploma
TRANSCRIPT
INTRODUCTION TO HUMAN NUTRITION
1. ObjectiveThis course unit/module is aimed at equipping the trainee with knowledge in the introduction to human nutrition, Nutrition through the lifecycle, common nutritional problems, milk and milk products in human nutrition.
2. Introduction to human nutrition
By the end of the topic/sub module, the trainee should be able to;
1. Classify nutrients ; Define food, nutrition, nutrients, and nutritional status Distinguish between Major nutrients and Minor nutrients
Carbohydrates
State the various forms of carbohydrates
o Monosaccharide
o Disaccharides
o Oligosaccharides
o Polysaccharides
Explain the functions of carbohydrates in the body
List the sources of carbohydrates
Proteins
State the basic component of proteins -amino acids
Classify amino acids- essential and non essential
Differentiate between essential and non essential amino acids
List essential amino acids:[Valine, tryptophan, lysine, threonine, arginine,
methionine, leucine, phenylalanine, histidine, isoleucine, ]
List Nonessential amino acids [glycine, alanine, serine, cystine, tyrosine, aspartic
acid, glutamic acid, proline, hydroxyproline, citruline
List the sources of proteins: meat, egg, milk and milk products, beans, soya
List the forms of protein – animal and plant
Explain the factors that determine the quality of proteins; digestibility, utilization
(NPU) composition of amino acids[complete and incomplete proteins], presence
of inhibitors
Explain the functions of proteins in the body: body building, growth and
development, repair of worn out tissues, source of energy
Fats
List the sources of Fats – butter, ghee, lard, tallow, vegetable oils, margarine,
List the forms of fats: Saturated and unsaturated
Differentiate between saturated and unsaturated fats
State the functions of fats in the body: energy source, carrier of vitamins ADEK,
insulation of body organs
Vitamins
List water soluble and fat soluble vitamins.
State the functions and sources of;
oVitamin A (retinol)
oVitamin D [cholecalciferol]:
oVitamin E [Tocopherol]:
oVitamin K:
oVitamin C [Ascorbic Acid]:
oVitamin B complex
oVitamin B1 [Thiamine]
oVitamin B2 [Riboflavin]
oVitamin B3[Niacin]
oVitamin B12 [Cyanocobalamine]
Minerals
List the Major [calcium, phosphorous, sodium, potassium, chloride, iron, iodine
fluoride] and Minor minerals [copper, manganese, zinc, cobalt]
State the sources and functions of the following minerals.
o Calcium and phosphorus:
o Sodium , potassium and chloride
o Iron
o Iodine
o Fluoride
Water
Explain the roles of water as a nutrient
oHelps during digestion
oExcretion of waste products
oRegulation of body temperature
oLubrication of joints
oSolvent for nutrients
oHydration of tissues
2. identify Nutritional status assessment tools Describe the nutritional assessment tools
o Directo Indirect
Describe the dietary standards
3 Nutrition through the human lifecycle
By the end of the topic/sub module, the trainee should be able to;
3.1 Identify nutritional requirements through life cycle
Explain the human dietary requirement for :
o Infant
o Adolescent
o Adulto Elderly
3.2 Recommend the nutritional requirements for vulnerable groups Describe the nutritional requirements for:
o Expectant motherso Invalids o Refugees
4. Nutritional problems
By the end of the topic/sub module, the trainee should be able to;
4.1 Prevent and manage common nutritional problems.
Define malnutrition
Explain the causes of malnutrition (under nutrition)
State solutions for malnutrition
State and describe the two major disorders of malnutrition and their prevention:
oKwashiokor
oMarasmus
State and explain disorders associated with consumption of fats and their
prevention:
oArteriosclerosis
o Thrombosis
o high blood pressure
oobesity
State the disorders associated with consumption of carbohydrates and their
prevention:
oObesity
odental caries
State the disorders associated with the following vitamins and their prevention:
o Vitamin A (retinol)
o Vitamin D [cholecalciferol]:
o Vitamin E [Tocopherol]:
o Vitamin K:
o Vitamin C [Ascorbic Acid]:
o Vitamin B complex
o Vitamin B1 [Thiamine]
o Vitamin B2 [Riboflavin]
o Vitamin B3[Niacin]
o Vitamin B12 [Cyanocobalamine]
State the deficiency disorders of the following minerals and their prevention:
o Calcium and phosphorus
o Sodium , potassium and chloride
o Iron
o Iodine
o Fluoride
List the effects of the antibiotics and pesticide residues in milk and milk products on human health.
List the anti-nutritional factors, milk contaminants and toxic trace elements in milk and milk products.
5.0 Milk and milk products in human nutrition
By the end of the topic/sub module, the trainee should be able to;
5.1 Analyze the importance of milk and milk products in human nutrition List and explain the nutritive value of various dairy products:
o Fluid milk
o Cream
o Butter
o Anhydrous milk fat
o Cheese
o Cultured milk
o Ice cream
o Dry milk
Explain the disorders associated with milk intake
o Lactose intolerance
o Galactosaemia
o Protein hypersensitivity.