Upon completion of this course students will be able to:
1. Realize how substances in foods provide essential nourishment for the maintenance of life.
2. Recognize that nutrition science moves beyond the study of essential nutrients and focuses on bioactive components of foods that may provide metabolic properties and physiological advantages.
3. Familiarize with the nutritional and functional modifications that may ensue from food processing.
4. Realize that human nutrition is a complex, multifaceted scientific domain and understand the intimate relationship between nutrition and health.
Course Content (Syllabus)
Introduction - A global perspective on Food and Nutrition Science. Food nutrients: macronutrients, micronutrients, bioactive components. Nutritional value of foods according to their composition. Functional modifications of nutrients during food processing and preservation - Functional foods. Short and long term impact of nutritional choices on health. Suggestive mechanisms of action of food components on chronic diseases risk factors. Analysis of the most recent literature on the interaction between nutrition and health.
Additional bibliography for study
Εισαγωγή στη Διατροφή του Ανθρώπου - Gibney, M.J.,et al., Επιμέλεια Ελληνικής Έκδοσης Ματάλα Α.-Λ., Γιαννακούλια Μ., Εκδόσεις Παρισιάνου, 2007