Physiology and Pathology of Nutrition

The goal of this course unit is to acquire scientific knowledge and skills in the field of nutrition, specifically as they relate to diseases.

Nutrition is defined as the science that analyzes the relationship between food and health. The links between nutrition and health are becoming increasingly well understood, and the risk of developing many diseases—such as cancer, cardiovascular disease, obesity, and type 2 diabetes—can be reduced by following national dietary guidelines.

Based on numerous scientific studies, these recommendations evolve as new knowledge emerges. It is still difficult to describe the biological mechanisms that explain the complex effects of nutrition on health.

Numerous epidemiological studies have shown that an adequate, balanced, and varied diet is essential for growth, maintaining immunity, fertility, and healthy aging (cognitive function, maintaining muscle mass, and fighting off infections).

Take a critical and objective look at the epidemiological studies presented.

- Acquire a basic understanding of various areas of nutrition.

- Understanding the physiological control of energy homeostasis: regulation of food intake and energy expenditure.

- Recognize that diet and health are closely linked: like other factors—such as environmental and/or genetic factors—diet contributes to the development of various diseases. It is therefore a risk factor, but it can also be a protective factor.