FOOD SCIENCE & NUTRITION

Description:

This module explores the fundamental principles of food science and nutrition, focusing on the composition, properties, and functions of food components. It provides learners with an understanding of how food interacts with the body, the role of nutrients in maintaining health, and the impact of food processing and preparation on nutritional value.

Topics covered include macronutrients and micronutrients, food safety, food preservation techniques, dietary guidelines, and the relationship between diet and overall well-being. Learners will also examine the effects of cooking methods on nutrient retention and explore strategies for creating balanced, nutritious meals.

By the end of this module, learners will be equipped with essential knowledge and skills to make informed decisions about food selection, preparation, and consumption, contributing to better health and wellness.

Course code: BLTH2202

Course credit: 10

Pre-requisites: None

Academic year: 2024-2025

Lecturer: GITENGE CLAIRE

Course Objectives:

By the end of this module, learners should be able to:

  1. Understand the basic principles of food science and nutrition.
  2. Identify the different macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals) and their roles in the body.
  3. Explain the digestion, absorption, and metabolism of nutrients.
  4. Analyze the impact of food processing, storage, and preparation on nutritional value.
  5. Demonstrate knowledge of food safety, preservation techniques, and foodborne illnesses.
  6. Apply dietary guidelines to create well-balanced and nutritious meals.
  7. Evaluate the relationship between diet, health, and disease prevention.
  8. Explore the role of functional foods and emerging trends in nutrition science.
  9. Promote healthy eating habits and informed food choices for overall well-being.
Course Learning Outcomes:

Upon successful completion of this module, learners will be able to:

  1. Explain the fundamental concepts of food science and nutrition.
  2. Identify the essential nutrients in food and describe their functions in the body.
  3. Describe the processes of digestion, absorption, and metabolism of nutrients.
  4. Analyze the effects of food processing, storage, and cooking on nutrient retention.
  5. Apply principles of food safety and preservation to prevent contamination and spoilage.
  6. Evaluate dietary guidelines and nutritional recommendations for different populations.
  7. Assess the relationship between diet, health, and disease prevention.
  8. Develop balanced meal plans that meet nutritional requirements and promote well-being.
  9. Demonstrate an understanding of emerging trends and advancements in food science and nutrition.