Food and Nutritional Biochemistry

An introduction to be the theory and application of physical and chemical methods for determining the constituents of foods, Food processing; Preservation and storage of traditional foods, roots and stem tubes, fruits and fruit drinks, seeds and grains, green and leafy vegetables;  Food poisoning and intoxication. Food nutrients; Energy values of foods and energy expenditure by mammalians.   Nutritive value of foods – carbohydrates, fats, proteins, vitamins, mineral elements, and water; Nutritional disorders: prevention and therapy.  Nutritional status and nutritional requirement dietary allowances; Assessment of nutritional status; Nutritional requirements in relation to physical activity and ageing, diet and disease; Obesity and under nutrition. Metabolic disorders; anorexia, bulimia etc.