Undergraduate Education of Food Science and Technology,TUSTFood Nutrition
Course Code: PRC3103
Credits: 2
Teaching Hour: 32
Prerequirement: Biochemistry, microbiology
Instructor: Prof Zesheng Zhang, Prof Jianming Wang
Course Objective: Course Code: PRC3103
Credits: 2
Teaching Hour: 32
Prerequirement: Biochemistry, microbiology
Instructor: Prof Zesheng Zhang, Prof Jianming Wang
Course Objective: This course deals with the basic concepts of nutrients and their relationship to health and diseases. It illustrates the application of nutrition principles in food processing and consumption.
Main Contents:
Chapter 1 Introduction
1.1 Nutrition development
1.2 World Food and nutritional status
1.3 Food and nutrition in China
Chapter 2 Digestion and absorption
2.1 overview of digestive system
2.2 Digestion of food
2.3 Absorption
Chapter 3 Nutrition and energy balance
3.1 Energy and energy unit
3.2 Energy and its determination
3.3 Factors that affect the body's energy needs.
3.4 Energy changes in food processing
3.5 Energy supply and food sources
Chapter 4 Carbohydrates
4.1 Functions of carbohydrates
4.2 Important carbohydrate substances in food
4.3 Dietary fiber and its effects
4.4 Effects of food processing on carbohydrate
4.5 Supply of carbohydrates and the food source
Chapter 5 Lipids
5.1 Lipid function
5.2 Composition and characteristics of lipids
5.3 Dietary fats and health issues
5.4 Changes in fat during processing
5.5 Lipids-the nutritional problems in food processing and preservation
5.6 Supply of fat and the food source
Chapter 6 Protein and amino acids
6.1 Protein function
6.2 Protein needs
6.3 Essential amino acids
6.4 Nutritional evaluation of food proteins
6.5 Complementary role of protein
6.6 Protein and amino acid changes in food processing
6.7 Protein supply and food sources
Chapter 7 Vitamins
7.1 vitamin overview
7.2 water soluble vitamins
7.3 Fat soluble vitamins
7.4 Loss of vitamins in food processing
Chapter 8 Water and minerals
8.1 Water
8.2 Mineral
Chapter 9 Nutrient supply standard and dietary guidelines
9.1 Nutrient supply standard
9.2 Dietary reference intake DRIs
9.3 Food type
9.4 Dietary guidelines
Chapter 10 Nutrition and health
10.1 Digestion and absorption
10.2 Nutritional deficiency
10.3 Nutrient excess
10.4 Nutrition and metabolic diseases
10.5 Nutrition and tumor
10.7 Nutritional needs of different populations
10.8 Nutrition of pregnant women
10.9 Wet nurse nutrition
10.10 Nutrition for infants and young children
10.11 Adolescent nutrition
10.12 Nutrition of middle aged and old people
Chapter 11 Nutritional fortification
11.1 Food nutrition fortification
11.2 Basic requirements for food nutrition fortification
11.3 Fortified food types
11.4 Mixed type fortified foods
11.5 Other fortified foods
11.6 Some problems in food nutrition fortification
11.7 Future nutritional problems
Chapter 12 Make full use of existing food resources
12.1 Development and utilization of new food resources
12.2 Application of new technology in food processing
123 Influence of new food processing technology on food nutrition
12.4 Scientific food processing
Lecture Hour Allocate
Chapter Content Hour
1 Introduction 1
2 Digestion and absorption 1
3 Nutrition and energy balance 2
4 Carbohydrates 4
5 Lipids 4
6 Protein and amino acids 2
7 Vitamins 2
8 Water and minerals 2
9 Nutrient supply standard and dietary guidelines 2
10 Nutrition and health 4
11 Nutritional fortification 4
12 Make full use of existing food resources 2
Total 32
Credits: 2
Teaching Hour: 32
Prerequirement: Biochemistry, microbiology
Instructor: Prof Zesheng Zhang, Prof Jianming Wang
Course Objective: This course deals with the basic concepts of nutrients and their relationship to health and diseases. It illustrates the application of nutrition principles in food processing and consumption.
Main Contents:
Chapter 1 Introduction
1.1 Nutrition development
1.2 World Food and nutritional status
1.3 Food and nutrition in China
Chapter 2 Digestion and absorption
2.1 overview of digestive system
2.2 Digestion of food
2.3 Absorption
Chapter 3 Nutrition and energy balance
3.1 Energy and energy unit
3.2 Energy and its determination
3.3 Factors that affect the body's energy needs.
3.4 Energy changes in food processing
3.5 Energy supply and food sources
Chapter 4 Carbohydrates
4.1 Functions of carbohydrates
4.2 Important carbohydrate substances in food
4.3 Dietary fiber and its effects
4.4 Effects of food processing on carbohydrate
4.5 Supply of carbohydrates and the food source
Chapter 5 Lipids
5.1 Lipid function
5.2 Composition and characteristics of lipids
5.3 Dietary fats and health issues
5.4 Changes in fat during processing
5.5 Lipids-the nutritional problems in food processing and preservation
5.6 Supply of fat and the food source
Chapter 6 Protein and amino acids
6.1 Protein function
6.2 Protein needs
6.3 Essential amino acids
6.4 Nutritional evaluation of food proteins
6.5 Complementary role of protein
6.6 Protein and amino acid changes in food processing
6.7 Protein supply and food sources
Chapter 7 Vitamins
7.1 vitamin overview
7.2 water soluble vitamins
7.3 Fat soluble vitamins
7.4 Loss of vitamins in food processing
Chapter 8 Water and minerals
8.1 Water
8.2 Mineral
Chapter 9 Nutrient supply standard and dietary guidelines
9.1 Nutrient supply standard
9.2 Dietary reference intake DRIs
9.3 Food type
9.4 Dietary guidelines
Chapter 10 Nutrition and health
10.1 Digestion and absorption
10.2 Nutritional deficiency
10.3 Nutrient excess
10.4 Nutrition and metabolic diseases
10.5 Nutrition and tumor
10.7 Nutritional needs of different populations
10.8 Nutrition of pregnant women
10.9 Wet nurse nutrition
10.10 Nutrition for infants and young children
10.11 Adolescent nutrition
10.12 Nutrition of middle aged and old people
Chapter 11 Nutritional fortification
11.1 Food nutrition fortification
11.2 Basic requirements for food nutrition fortification
11.3 Fortified food types
11.4 Mixed type fortified foods
11.5 Other fortified foods
11.6 Some problems in food nutrition fortification
11.7 Future nutritional problems
Chapter 12 Make full use of existing food resources
12.1 Development and utilization of new food resources
12.2 Application of new technology in food processing
123 Influence of new food processing technology on food nutrition
12.4 Scientific food processing
Lecture Hour Allocate
Chapter Content Hour
1 Introduction 1
2 Digestion and absorption 1
3 Nutrition and energy balance 2
4 Carbohydrates 4
5 Lipids 4
6 Protein and amino acids 2
7 Vitamins 2
8 Water and minerals 2
9 Nutrient supply standard and dietary guidelines 2
10 Nutrition and health 4
11 Nutritional fortification 4
12 Make full use of existing food resources 2
Total 32
Lecture Hour Allocate
|
Chapter
|
Content
|
Hour
|
|
1
|
Introduction
|
1
|
|
2
|
Digestion and absorption
|
1
|
|
3
|
Nutrition and energy balance
|
2
|
|
4
|
Carbohydrates
|
4
|
|
5
|
Lipids
|
4
|
|
6
|
Protein and amino acids
|
2
|
|
7
|
Vitamins
|
2
|
|
8
|
Water and minerals
|
2
|
|
9
|
Nutrient supply standard and dietary guidelines
|
2
|
|
10
|
Nutrition and health
|
4
|
|
11
|
Nutritional fortification
|
4
|
|
12
|
Make full use of existing food resources
|
2
|
|
Total
|
|
32
|
Assessment：2 hour written examination at end of the course (80%)；Quiz (20%).
Qualifying standard: 60%
Penalties: Absence of examination and quiz and any academic misconduct shall be assigned a mark of zero.
Text book: Liu Zhigao. Food nutrition. Beijing: China Light Industry Press, 2004
References
1. Ceng Qingxiao.GMP and modern food factory design. Beijing: Chemical Industry Press, 2006
2. Zhang Guonong, Food factory design and environmental protection, China Light Industry Press, 2006
3. Antonio López-Gómez, Food Plant Design, Taylor & Francis Group, LLC, 2006
TEDA Campus:No.29,13th.Avenue,Tianjin Economic and Technological Development Area(TEDA),Tianjin,China 300457