Main contents of the course |
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Readings/References/Notes |
The week |
Content (topic) per week |
laboratory |
1 |
|
laboratory |
2 |
|
|
3 |
Digestion, absorption, transport and nutritional transformation of carbohydrates, proteins, lipids, vitamins, elements and water. |
laboratory |
4 |
Factors affecting the digestion and absorption of food. |
laboratory |
5 |
Nutrition and its relationship to public health - the disadvantages of deficiency and excess of nutrients |
laboratory |
6 |
|
|
7 |
Theoretical and practical midterm exam |
|
8 |
Food Technology (Food Additives & Analysis food)Supplements & Steroids |
laboratory |
9 |
Weight control and energy balance - fluids and apiaries: dehydration, fluid loss, physical activity. |
laboratory |
10 |
Human nutrition in different stages of development: child nutrition - adolescent nutrition |
laboratory |
11 |
Feeding pregnant and lactating women. |
laboratory |
12 |
Nutrition for the elderly. |
|
13 |
|
laboratory |
14 |
The problems of food shortage in the world and the means to overcome them - food security. |
|
|
|
References
Human Nutrition United Arab Company for Marketing and SupplyFirst EditionProf. Naji Aburmila
Nutrition and Clinical Nutrition Tripoli University PublicationsFourth EditionFB Antioflip Abraham
Nutrition in Health and Disease Tripoli University PublicationsFirst MedicineProf. Laila Jamal Qashout
Basics of Dietetics Obeikan Library First Edition Essam Bin Hassan Aweidah
Fundamentals of Dietetics Dar Jalees Al-Rumman - First Edition - Mr. Abdul Karim Marei