Module Title: Introduction to Human Nutrition
Program Level: BSc Degree
Name: Introduction to Human Nutrition
Course Level: Introductory
Compiled: November 2014
Authors: Fred Brany Lukwago and Dr. Maureen Jepkorir Cheserek
Credit Points: 3
Description:
This module is designed for BSc. students with an academic background in biological
sciences. The module will provide the learners with background knowledge of nutrition
in preparation for further courses in human nutrition sciences. In addition, the
importance, functions and metabolism of macro-nutrients (Carbohydrates, Proteins,
Lipids/fats, Dietary fiber) with their sources and recommended dietary intakes will be
presented together with the concept of a balanced diet. This module is divided into 7
Topics with activities, reading materials, resources and references for further reading to
the learners.
Objectives
1. Provide an overview of the major macro and micro nutrients relevant to human
health
2. Explain the physiological requirements and functions of the nutrients
3. Identify the causes and consequences of micro and macro nutrient deficiencies
4. Discuss the major nutrition-related diseases in developing countries
Learning outcomes
By the end of the module, the learner should be able to:
1. Discuss and give examples of the major macronutrients of relevant to human
health
2. Explain the physiological requirement and function of nutrients;
3. Identify the cause and consequences of macronutrient deficiency;
4. Discuss major nutrition-related diseases in developing countries context.
Course Outline
Topic1: Introduction
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Operational definitions in nutrition
Overview of global nutritional situation
Nutrition and Health
Common Nutritional problems
Food choices and their related factors
Functions of food
Topic2: Dietary guidelines
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Food composition table
Food groups/food pyramid
Food exchange lists
Dietary diversity
Topic 3: Carbohydrates
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Sources and functions
Types and Structure
Digestion, absorption and metabolism
Dietary requirements
Nutritional related disorders
Topic 4: Dietary fiber
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Sources and Functions
Classification
Health effects
Topic 5: Lipids/Fats
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Chemical composition
Sources and functions
Types and Structure
Digestion, absorption and metabolism
Dietary requirements
Nutritional related disorders
Topic 6: Lipids/Fats
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Chemical composition
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Sources and functions
Types and Structure
Digestion, absorption and metabolism
Dietary requirements
Nutritional related disorders
Topic 7: Proteins
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Sources and Functions
Types and Structure
Digestion, Absorption and Metabolism
Dietary requirements
Nutritional related disorders
Modes of Instruction/delivery: Lectures; Group Discussions; Power point, Case
Studies and Team Work
Mode of Assessment
No
Mode of Assessment
Mark (%)
1
Coursework
20
2
Mid-semester test
30
3
Final Examinations
50
TOTAL
100
Reading materials
1. Gibney J., Lanham Susan A., Cassidy A., & Vorster H., 2009. Introduction to
Human Nutrition. John Wiley & Sons Co.
2. Gibney J., & Kritchevsk D.,1983. Animal and Vegetable Proteins in Lipid
metabolism and Antheroslerosis
3. Garrow J. S., James W., P., T., Human Nutrition and Dietetics, 10th Ed. Churchill
Livingstone.