The Science of Food and its Impact on Health

Fundamentals of Food Science

Exploration of the chemical composition of food, including macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals). Emphasis on their sources, structures, and functions within biological systems. Focus on food chemistry, analysis, and processing techniques affecting nutrient bioavailability and stability.

Human Physiological Requirements for Nourishment

Detailed examination of the body's nutrient needs across the lifespan, considering variations based on age, sex, activity level, physiological state (pregnancy, lactation), and disease. Discusses the processes of digestion, absorption, metabolism, and excretion, highlighting the role of specific nutrients in maintaining homeostasis and supporting various bodily functions.

Principles of Therapeutic Application

Application of food knowledge to prevent and manage disease. Encompasses the assessment of nutritional status, development of individualized meal plans, and the provision of education and counseling to promote optimal health outcomes. Addresses specific dietary modifications for conditions such as diabetes, cardiovascular disease, gastrointestinal disorders, and allergies. Includes an understanding of the impact of food-drug interactions and the ethical considerations involved in clinical intervention.

Public Health Implications of Dietary Patterns

Analysis of the relationships between dietary patterns and the prevalence of chronic diseases at the population level. Focus on the development and implementation of public health strategies to promote healthy eating habits and reduce the burden of obesity, food insecurity, and other nutrition-related health problems. Examination of food policies, regulatory frameworks, and community-based interventions aimed at improving access to nutritious foods and fostering sustainable food systems.

The Practice of Guiding Food Choices

Exploration of behavior change theories and communication strategies used to influence food choices and promote adherence to dietary recommendations. Focus on providing individuals and communities with the knowledge, skills, and motivation needed to make informed decisions about their food intake. Emphasizes culturally sensitive and evidence-based approaches to promote positive dietary behaviors and address barriers to healthy eating. Includes the application of counseling techniques to facilitate self-management and empowerment.