976311 Nutrition physiology
This page is available under these URLs:
- Semester hours
- Lecturer (assistant)
- Schiborra, Anne Kathrin
- Offered in
- Sommersemester 2023
- Languages of instruction
Composition of food: nutrients and analyses
Regulation of food intake
Physiology of nutrient digestion
Metabolism of nutrients (oxidation and synthesis)
Coordination of metabolism at the level of the whole body
Energy: quantitative exchange, requirement and evaluation system for food energy
Protein: requirement, protein quality
Minerals and vitamins: metabolism and homeostasis, derivation of requirement, bioavailability
- Previous knowledge expected
Basic knowledge of the chemical nature of nutrients and of biochemistry
- Objective (expected results of study and acquired competences)
After successful attendance of this course the students have intensified their knowledge of the importance of nutrients, their digestion and absorption in the human and animal organisms. Students can independently predict the flux of nutrients (oxidation, synthesis) through the body and the metabolic control thereof. Furthermore, students can evaluate the various levels of the energy turnover/metabolism and can determine the pros and cons of different measuring techniques. Additionally, the knowledge of energy requirements and estimation of energy in food could be intensified. Furthermore, students know the importance of protein requirements and the impact of essential amino acids and have acquired skills on using this information to estimate the protein quality in the diet.
Students recognize the significance of homeostasis in mineral metabolism and can identify the crucial aspects of mineral requirements and bioavailability. Furthermore, students are able to describe selected functions of vitamins and can localize their essential engagement in nutrient metabolism. Concerning radical metabolism, students know the endogenous and exogenous sources of radicals and can differentiate between enzymatic and non-enzymatic defense strategies to prevent oxidative stress in the body. Additionally, students can estimate the impact of lifestyle and nutritional habits on the different lipoprotein fractions.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.