This course provides an overview of fundamental knowledge in food and nutrition. Students will learn about dietary guidelines and healthy eating; nutrient reference values; food composition including the six classes of nutrients and non-nutrient components of food; the major roles and functions of the principal nutrients and the metabolism of these nutrients in the human body; nutritional characteristics of the Five Food Groups; functional foods; concepts of energy balance; nutrient calculations; energy density of foods; assessment of diet quality and the impact of diet on nutritional status and health
- Teacher: Faizzah Zainudin