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Fundamentals of Food Science and Human Nutrition

Course Description: The course includes the study of the following topics: Basic nutrition terminology - The relationship between food and health - The importance of a balanced diet - Macronutrients (carbohydrates - lipids - proteins) in terms of: their functions, food sources, recommended daily allowances, and health effects of exceeding or falling below those allowances - Micronutrients and energy: energy balance - Basal metabolic rate - Units and calculations of human energy requirements.
Credits: 2
Objectives of the course :

The course aims to provide students with an introduction to the fundamentals of human nutrition. Students will be introduced to the health benefits of food and the transformations it undergoes within the body to produce the energy necessary for human bodily functions. In addition, it will provide an overview of macronutrients and micronutrients found in food, including their types, sources, functions, and roles in the human body. The course will also address how to calculate daily energy requirements and the functions of nutrients in building body tissues and repairing damaged cells.

Course outputs :

1. List the different sources and functions of carbohydrates, fats, proteins, vitamins, and mineral salts.
2. Calculate energy needs.

Additional information:
  • Last updated: 2026-06-16

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