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HCM134Agricultural Sciences Unitsintermediate

Food And Nutrition

This course introduces the fundamental concepts of food and nutrition. It explores the meanings of food, the components of foods, and the importance of good nutrition for overall health. The course covers essential topics such as energy, carbohydrates, lipids, proteins, minerals, and vitamins, examining their roles in the body. It also addresses nutritional disorders, food toxicants, and additives, providing a comprehensive overview of food and its impact on human well-being.

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120h
Study Time
13
Weeks
9h
Per Week
basic
Math Level
Course Keywords
FoodNutritionCarbohydratesProteinsVitamins

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level
Builds on foundational knowledge
65%
intermediate
➕
Math Level
Basic Math
📖
Learning Type
Theoretical Focus

Course Topics

Key areas covered in this course

1

Food components

2

Energy content of food

3

Carbohydrates

4

Lipids

5

Proteins

6

Minerals

7

Vitamins

8

Digestion and absorption

9

Cereals and cereal products

10

Raising agents

11

Milk and milk products

12

Meat, fish and their products

13

Eggs and egg products

14

Fruits and vegetables

15

Dietary standards

16

Food toxicants

17

Food additives

18

Nutritional disorders

Total Topics18 topics

Ready to Start

No specific requirements needed

This course is designed to be accessible to all students. You can start immediately without any prior knowledge or specific preparation.

Assessment Methods

How your progress will be evaluated (3 methods)

Assignments

Comprehensive evaluation of course material understanding

Written Assessment

Tutor-Marked Assignments

Comprehensive evaluation of course material understanding

Written Assessment

Final Examination

Comprehensive evaluation of course material understanding

Computer Based Test

Career Opportunities

Explore the career paths this course opens up for you

Dietitian

Apply your skills in this growing field

Nutritionist

Apply your skills in this growing field

Food scientist

Apply your skills in this growing field

Health educator

Apply your skills in this growing field

Catering manager

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

HealthcareFood manufacturingCateringEducationGovernment health agencies

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1: Food and Nutrition

2h

Unit 1: Food and Nutrition

2 study hours
  • •Read the introduction to food and nutrition.
  • •Define food and nutrition.
  • •List the components of foods.
  • •Explain the importance of good nutrition.
  • •Identify the uses of foods.
Week
2

Module 1: Food and Nutrition

2h

Unit 2: Energy

2 study hours
  • •List the forms of energy.
  • •Calculate the energy content of a given food item.
  • •Measure energy expended.
  • •Discuss the energy requirements of man.
Week
3

Module 1: Food and Nutrition

2h

Unit 3: Carbohydrate

2 study hours
  • •List the classes of carbohydrates.
  • •List the sources of carbohydrates.
  • •List the functions of carbohydrates.
  • •Discuss the consumption of carbohydrates.
Week
4

Module 1: Food and Nutrition

2h

Unit 4: Lipids

2 study hours
  • •Explain the composition of lipids.
  • •List the classes of fats and oils.
  • •Differentiate between fats and oils.
  • •List the roles of lipids in the body.
  • •List the functions of lipids in diets.
  • •List the sources of fats and oils.
  • •State the requirements of fats and oils.
Week
5

Module 1: Food and Nutrition

2h

Unit 5: Proteins

2 study hours
  • •Explain the chemical composition of protein.
  • •Differentiate between essential and nonessential amino acids.
  • •List some sources of protein.
  • •List some functions of protein.
  • •Define some determinants of the quality of protein.
  • •Explain the Denaturation of protein.
Week
6

Module 2: Digestion, Absorption, and Food Composition

2h

Unit 6: Minerals

2 study hours
  • •Explain the classification and body composition of mineral elements.
  • •List the functions of Mineral elements.
  • •Discuss some macro elements in relation to their importance to the body.
  • •Discuss some micro elements or trace elements in relation to their importance to the body.
Week
7

Module 2: Digestion, Absorption, and Food Composition

2h

Unit 7: Vitamins

2 study hours
  • •List the Classes of Vitamins.
  • •List the Functions of Vitamins.
  • •Discuss the Deficiencies of Vitamins.
  • •Discuss fat soluble vitamins under sources, functions, requirements and deficiencies.
  • •Discuss some water soluble vitamins under sources, functions requirements and deficiencies.
Week
8

Module 2: Digestion, Absorption, and Food Composition

2h

Unit 8: Digestion and Absorption

2 study hours
  • •Identify the features of the gastrointestinal tract.
  • •Discuss digestion of food in the mouth, stomach and small intestine.
  • •Know the enzymes that are involved in the digestion processes.
  • •Discuss the absorption of amino acids, simple sugars, fatty acids and glycerol.
Week
9

Module 3: Food Commodities and Nutritional Disorders

2h

Unit 9: Cereals and Cereal Products

2 study hours
  • •List the various kinds of cereals.
  • •Describe the structure of wheat grain.
  • •Discuss the milling of wheat.
  • •Describe the composition of wheat flour.
  • •Describe the process of bread making.
  • •List some other products from wheat.
Week
10

Module 3: Food Commodities and Nutritional Disorders

2h

Unit 10: Raising Agents

2 study hours
  • •List the types of gases used as raising agents.
  • •Describe both the chemical and the biological production of Carbondioxide.
  • •Describe the production of yeast.
Week
11

Module 3: Food Commodities and Nutritional Disorders

2h

Unit 11: Milk and Milk Products

2 study hours
  • •Describe the characteristics of fresh milk.
  • •Describe the composition of milk.
  • •Discuss spoilage of milk.
  • •Discuss various treatments on milk.
  • •Distinguish between various milk products.
Week
12

Module 3: Food Commodities and Nutritional Disorders

2h

Unit 12: Meat, Fish and Their Products

2 study hours
  • •Describe meat structure and composition.
  • •Describe meat quality, digestibility and nutritive properties.
  • •Describe changes in meat during cooking.
  • •Discuss offal and sausages.
  • •Discuss fish and sea foods.
Week
13

Module 3: Food Commodities and Nutritional Disorders

4h

Unit 13: Eggs and Egg Products

2 study hours
  • •Describe the structure of an egg.
  • •Describe the composition of eggs.
  • •List the uses of eggs in food preparation.
  • •Discuss storage of eggs.
  • •Describe quality tests for eggs.
  • •Explain spoilage of eggs.
  • •Discuss preservation of eggs.

Unit 14: Fruits and Vegetables

2 study hours
  • •List the classes of fruits with examples.
  • •Discuss the nutritive properties of fruits.
  • •Discuss some changes in fruits during ripening and after harvesting.
  • •List the classes of vegetable with example.
  • •Discuss the nutritive properties of vegetables Discuss some of the chemical changes and changes in composition after harvesting and during cooking.

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create a study schedule allocating specific time slots for each unit, focusing on key concepts and definitions.

2

Use flashcards to memorize essential nutrients, their sources, and functions.

3

Practice calculating energy content of different food combinations using Atwater factors from Unit 2.

4

Develop diagrams illustrating the digestive process, highlighting enzymes and absorption sites from Unit 8.

5

Review common nutritional disorders, their symptoms, and treatment strategies from Unit 18.

6

Focus on understanding the effects of different processing methods on nutrient retention, as covered in Unit 19.

7

Create mnemonics to remember the classes and examples of food additives from Unit 17.

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