- Degree Bachelor
- Code: HM132
- Credit hrs: 3
- Prequisites: None
This Course aimed to recognize the increasing importance of nutrition in achieving and maintaining optimal health and fitness as a component of complete and effective health care. Its purpose is to furnish theoretical knowledge and information for that be useful that be to student in dietetics and food handling and processing establishments
B.Sc. Hotel Management
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| content serial | Description |
|---|---|
| 1 | Introduction to Nutrition and public Health |
| 2 | Body Structure & Body Composition , Energy Requirements rnBasal Metabolic Rate |
| 3 | Quiz 1rnFactors Affecting Energy requirementsrn |
| 4 | Types of Nutrients rnCalculation of Energy Requirementsrn |
| 5 | Carbohydrates :rnClassification , Importance, Source of Carbohydrates, & Functions of Carbohydrates.rn |
| 6 | Fats: rnFood Source, Classification, Importance, Functions.rn |
| 7 | 7th week exam |
| 8 | Proteins :/ field triprnKinds of Proteins,- Classification of Amino Acids , Function & Necessity rn |
| 9 | Vitamins :rnClassification of Vitamins , Importance &physiological rnFat – soluble Vitamins Vitamin “Aâ€& Vitamin “D†rnFood Sources, Recommended Dietary Allowance , Stability , Functions& Deficiency Diseasesrn |
| 10 | Water Soluble Vitamins: Vitamin “C†& Vitamin “B1â€rnrn |
| 11 | Food Source, recommended Dietary Allowance, Stability, Functions, & Deficiency Diseases |
| 12 | 12th week exam |
| 13 | Minerals: Classification of Minerals, Function Food Sources, utilization rn& absorption, recommended Dietary Allowancern |
| 14 | Nutrition Disorders: rnCoronary heart Disease, Hypertension, Dental Cariesrn |
| 15 | Types of obesity , Assessment, diagnosis, treatement , dietary planning revision |
| 16 | Final Exam |
| 1 | Introduction to Nutrition and public Health |
| 2 | Body Structure & Body Composition , Energy Requirements rnBasal Metabolic Rate |
| 3 | Quiz 1rnFactors Affecting Energy requirementsrn |
| 4 | Types of Nutrients rnCalculation of Energy Requirementsrn |
| 5 | Carbohydrates :rnClassification , Importance, Source of Carbohydrates, & Functions of Carbohydrates.rn |
| 6 | Fats: rnFood Source, Classification, Importance, Functions.rn |
| 7 | 7th week exam |
| 8 | Proteins :/ field triprnKinds of Proteins,- Classification of Amino Acids , Function & Necessity rn |
| 9 | Vitamins :rnClassification of Vitamins , Importance &physiological rnFat – soluble Vitamins Vitamin “Aâ€& Vitamin “D†rnFood Sources, Recommended Dietary Allowance , Stability , Functions& Deficiency Diseasesrn |
| 10 | Water Soluble Vitamins: Vitamin “C†& Vitamin “B1â€rnrn |
| 11 | Food Source, recommended Dietary Allowance, Stability, Functions, & Deficiency Diseases |
| 12 | 12th week exam |
| 13 | Minerals: Classification of Minerals, Function Food Sources, utilization rn& absorption, recommended Dietary Allowancern |
| 14 | Nutrition Disorders: rnCoronary heart Disease, Hypertension, Dental Cariesrn |
| 15 | Types of obesity , Assessment, diagnosis, treatement , dietary planning revision |
| 16 | Final Exam |
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