Food-Nutrition-Health

Given that nutrition has become a focus of interest for an increasingly broad audience, the objective of this course unit is to establish dietary guidelines based on a scientific approach.

This course introduces students to the fundamentals of food and nutrition, covering nutrients (proteins, carbohydrates, fats, fiber, vitamins, and minerals), nutritional needs, and the various food groups. It will also cover certain food processing methods and technologies. 

Knowledge:

- Learn about the various macronutrients and micronutrients and their nutritional value

- learn about the different food groups and their nutritional value

- understand food manufacturing processes

- understand the basics of providing a balanced diet

Expertise:

- be able to determine the nutritional value of any food

- know how to apply knowledge of biology to the specific context of nutrition

Interpersonal Skills:

- develop a critical and scientific approach to nutrition

- be able to set aside preconceptions about food

basic knowledge of human physiology and biochemistry