Description :
The course discusses about structure, location and function of human body organs in normal physiological condition to support good nutritional and health status.
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Description: The course discusses about macro-nutrients (carbohydrate, protein, fat) and micro-nutrients (vitamin, mineral, water) metabolism, bio-availability and interaction between micro-nutrients; the mechanism which explain role of macro and micro nutrients in causing and/or preventing degenerative disease (coronary hearth disease; also the association with nutrient metabolism changes.
Description: The course study principal etiology and pathogenesis of malnutrition, infection, allergy immunology, metabolic endocrine disorders, trauma and cancer diseases; also the association with nutrient metabolism changes.
Description: The course discusses about diet principals in patient with over nutrition and degenerative diseases in various body organ, such as cardiovascular, liver, kidney, locomotors and nervous system.
Description: The course discusses about basic knowledge in nutritional science covering function, sources of food and impact of deficit and excess intake of energy, carbohydrate, protein,fat, vitamin, mineral, water and electrolyte. it also describes other nutrient components and introduces nutritional assessment.
Description: The course discusses about interaction within human and between human and environment to fulfill food and nutrients need considering sustainable natural resources and environment. In particular it discusses the problem and its determinant such as demography, social, economy, culture include poverty, health and environment, food and nutrition in bio-eco-culture; various type of food resources;…
The course discusses about bioavailability of nutrients and its association with diseases or nutrient deficit state, and technique to assess nutrient quality; factors affecting biological value such as food processing, and enhancer and inhibitor of nutrient absorption. Those as considerations when determining optimal food source of nutrients to maintain health, academic and work performance.
