Educational level | Third cycle (PhD students)
Alternatively, Second cycle (master) |
Last day of application: | March 15, 2018 (proposed) |
Duration: | Module: 7 days with 2 h lectures, 4 h laboratory works per day |
Examination: | Take-home assignment, presentation
Nutrition is one of the basic sciences that underlie a proper understanding of health and human sciences and the ways in which human beings and their environment interact. In its turn, the science of nutrition is based on both biochemistry and physiology, on the one hand, and the social and behavioural sciences on the other. This course contains such biochemistry as is essential to an understanding of the science of nutrition.
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Objectives: | The food we eat has a major effect on our physical health and psychological wellbeing. An understanding of the way in which nutrients are metabolized, and hence of the principles of biochemistry, is essential for an understanding of the scientific basis of what we would call a prudent or healthy diet.
The aim of the course is to explain both the conclusions of the many expert committees that have deliberated on the problems of nutritional requirements, diet and health over the years and also the scientific basis on which these experts have reached their conclusions. Much what is now presented as ‘facts’ will be proven to be incorrect in years to come. This course is intended to provide a foundation of scientific knowledge and understanding from which to interpret and evaluate future advances in nutrition and health sciences. |
Who should attend: | Postgraduate students.
Students should have taken all basic chemistry courses including organic chemistry, physical chemistry, inorganic chemistry, biochemistry and analytical chemistry. |
Course Outline: | Introduction and definition of food and nutrition; Factors determining food acceptance/choice; Regulation of body temperature; Physiology and nutrition of Carbohydrates Fats Proteins Water; Vitamins; Minerals; The need for energy; Metabolic fuels; Hunger and appetite; Estimation of energy expenditure; Energy balance and changes in body weight; Metabolic fuels in the fed and fasting states; Energy-yielding metabolism; The metabolism of fats; Tissue reserves of metabolic fuels; Desirable body weight; The problems of overweight and obesity; The causes and treatment of obesity; The diseases of affluence; Types of evidence linking diet and diseases of affluence; Guidelines for a prudent diet; Free radicals and antioxidant nutrients; Other protective non-nutrients in foods; Problems of deficiency; Protein–energy malnutrition; Marasmus; Cachexia; Kwashiorkor. |
Course materials: | All course materials will be based on lectures that will be available to the enrolled students via the e-learning platform |
Certification: | 7 ECTS will be awarded to the students that will pass the examination
Attendees will be awarded a certificate of attendance |
Note: | This is an open (public) course and may be subject to minimum numbers attending – recommended group size (minimum) 5 students |