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Main
UQU Programs
Clinical Nutrition

Fundamentals of Human Nutrition

NUT2121
3 hours English

Fundamentals of Human Nutrition

Fundamentals of Human Nutrition
1 Course overview
2 General Concepts of Human Nutrition
3 Energy balance
4 Carbohydrates 1: Classification of carbohydrates (monosaccharide – disaccharides –polysaccharides), physiological functions, dietary sources, requirements
5 Carbohydrates 2: Digestion - absorption - regulation of blood glucose and insulin
6 Protein1: Nature of protein - classification of protein - essential amino acids – nonessential amino acids – protein deficiency
7 Protein2: digestion – absorption, proteins supplements
8 Fats1: Lipid structures - food sources of fat - classification of lipids - chain length - dietary sources of fatty acid - physiological functions of lipids- essential fatty acid, requirements
9 Fats2: digestion – absorption, health problems related to dietary fat intake
10 Water soluble vitamins - vitamin C, vitamin B1, vitamin B2, niacin, requirements, physiological functions, regulation, deficiency, toxicity, requirements
11 Fat soluble vitamins - vitamin A, vitamin D, vitamin K, Vitamin E, requirements, physiological functions, regulation, deficiency, toxicity
12 Minerals: sources, physiological functions, regulation, deficiency, toxicity, requirements
13 Trace Elements: physiological functions, regulation, sources, deficiency, toxicity, requirements
14 Water: Water intake - daily requirements - body water functions - the human water balance system - hormonal controls of water - deficiency symptoms, toxicity, requirements
15 Revision
1.1 Mapped to: K1

Recognize the general principles of human nutrition.

Teaching Strategy Lectures, Class discussion, Guided self-learning
Assessment Methods Exams, Project rubric
1.2 Mapped to: K1

Describe classification, functions and sources of each nutrient.

Teaching Strategy Lectures, Class discussion, Guided self-learning
1.3 Mapped to: K2

Demonstrate the process of digestion, absorption and excretion of each nutrient.

Teaching Strategy Lectures, Class discussion, Guided self-learning
2.1 Mapped to: S1

Appraise the benefits of foods.

Teaching Strategy Lectures Class discussion Guided self-learning Problem solving. Small group project research.
Assessment Methods Assignment rubric, Project rubric
2.2 Mapped to: S1

Differentiate between good nutrition and malnutrition.

Teaching Strategy Lectures Class discussion Guided self-learning Problem solving. Small group project research.
Assessment Methods Assignment rubric, Group project rubric
3.1 Mapped to: V2

Show ability to work either alone or in a team.

Teaching Strategy Group work project Problem solving.
Assessment Methods Assignment rubric, Group project rubric
Assessment
Weight
Midterm Exam
30%
Group project/ presentation
20%
Final Exam
50%
Total
100%