Human Nutrition and Dietary Plan Design under normal conditions I (Theory)

Structure and characteristics, digestion and absorption, contribution to body structure and function of carbohydrates, proteins-amino acids and fats, biologic value of amino acids and proteins, sources and bioavailability, disorders due to lack or excessive intake, effect of fat consumption and their types to health, disorders relevant to the non balanced intake of fats and their metabolism, interactions between nutrients and their intermediate metabolic compounds, literature review and presentation of a relevant subject.

Objectives

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Prerequisites

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Syllabus

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