説明
Unit 1: Food and Nutrition
The course begins with an introduction to the fundamentals of food and nutrition. It covers the meanings of food, its sources of nutrition, the definition of nutrition, the importance of good nutrition, and the diverse uses of foods.
Unit 2: Energy
Moving to the critical aspect of energy, this unit explores different forms of energy, the energy content of various foods, and the measurement of energy expenditure by the body. It details energy requirements, dietary surveys, and recommended intakes for individuals.
Unit 3: Carbohydrate
Diving into macronutrients, the focus shifts to carbohydrates. Topics include the classification of carbohydrates, their functions, sources, requirements, and the protein-sparing action of carbohydrates.
Unit 4: Lipids
This unit initiates an exploration of lipids, covering their nature, composition, physical properties, essential fatty acids, food sources, and functions in the diet. It also addresses the roles of lipids and their dietary requirements.
Unit 5: Proteins
The course moves on to proteins, examining their chemical composition, sources, functions, denaturation, and the quality of dietary proteins.
Unit 6: Minerals
This unit shifts attention to essential minerals, including their classification, body composition, functions, and specific roles of macronutrient and trace elements.
Unit 7: Vitamins
The focus turns to vitamins, detailing their classification, functions, deficiencies, and distinctions between fat-soluble and water-soluble vitamins.
Unit 8: Digestion and Absorption
Exploring the digestive process, this unit covers the various stages of digestion and absorption. It also discusses considerations for the use of baking powder and yeast in food preparation.
Unit 11: Milk and Milk Products
This unit focuses on milk, its characteristics, composition, spoilage, and various treatments. It further explores milk products, including soured and fermented milk, evaporated, and condensed milk.
Unit 12: Meat, Fish, and Their Products
Moving into the realm of animal products, this unit covers the structure and composition of meat, its quality, digestibility, and nutritive properties. It extends to changes in meat during cooking, considerations for offal, and the inclusion of fish and other seafood.
Unit 13: Eggs and Egg Products
Eggs take center stage in this unit, examining their structure, composition, cooking methods, quality tests, spoilage, and various treatments such as freezing, drying, and pickling.
Unit 14: Fruits and Vegetables
This unit delves into the world of fruits and vegetables, exploring different types, chemical changes during ripening, and the nutritional importance of these food groups. It covers various types of vegetables, their nutritive properties, and the chemical changes they undergo during cooking.
Unit 15: Dietary Standards and Tables of Food Composition
Shifting to the realm of dietary guidelines, this unit covers the establishment of dietary standards, recommended allowances, and the derivation and uses of tables of food composition. It also introduces food guide tools.
Unit 16: Food Toxicants
This unit explores different classes of food toxicants, including natural and accidental toxicants. It covers methods of detoxification.
Unit 17: Food Additives
Examining additives in the food industry, this unit defines and discusses the basic requirements of additives, their classification, and various types. It explores the evaluation, uses, and effects of additives.
Unit 18: Nutritional Disorders of Importance in Nigeria
This unit addresses specific nutritional disorders, including kwashiorkor, rickets, osteomalacia, and obesity. It covers symptoms, causes, treatments, and prevention strategies for each disorder.
Unit 19: Effects of Processing on the Nutritive Value of Foods
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