Human Nutrition Guide

Human nutrition guide app is designed for lean basic of health science students.Human nutrition cover all basics to advanced concepts. it is designed for dietitian to learn concepts. It almost cover all important topics of human nutrition which are given below :

UNIT - I. INTRODUCTION TO NUTRITION

Concept and definition of terms Nutrition

Malnutrition & health

Brief History of Nutritional Science

Minimal Nutritional Requirements and RDA

Formulation of RDA and Dietary Guidelines

Reference Man and Reference women.

UNIT - II. ENERGY AND CARBOHYDRATES

Energy Balance

Assessment of Energy Requirements

Deficiency and Excess

Defini of Carbohydrates

Classification and functions of Carbohydrates

Digestion and Absorption

Blood glucose

UNIT - III. PROTIENS

Definition & Classification of protein

Functions of proteins

Assessment of protein quality (BV, PER, NPU)

Digestion and Absorption of Protein

Protein Requirements

Factors affecting protein bio-availability

UNIT - IV. LIPIDS

Definition, classification and functions of lipids

Digestion and Absorption of Lipids

Intestinal re-synthesis of triglycerides

Types of fatty acids

UNIT - V. MINERALS, TRACE ELEMENTS AND VITAMINS

Physiological role of minerals

Bio-availability and requirements of minerals

Sources

Deficiency and Excess(Calcium, Phosphorus, Magnesium, Iron, Fluoride, Zinc, Iodine)

Physiological role vitamins

panduan nutrisi aplikasi manusia dirancang untuk dasar ramping ilmu kesehatan penutup gizi students.Human semua dasar-dasar untuk konsep maju. itu dirancang untuk ahli gizi untuk mempelajari konsep. Ini hampir mencakup semua topik penting dari nutrisi manusia yang diberikan di bawah ini:

UNIT - I. PENGANTAR GIZI

Konsep dan definisi istilah Gizi

Malnutrisi & kesehatan

Sejarah Singkat Ilmu Gizi

Kebutuhan Nutrisi minimal dan RDA

Perumusan RDA dan Diet Pedoman

wanita Man referensi dan referensi.

UNIT - II. ENERGI DAN KARBOHIDRAT

Saldo energi

Penilaian Persyaratan Energi

Kekurangan dan Kelebihan

Defini dari Karbohidrat

Klasifikasi dan fungsi Karbohidrat

Pencernaan dan penyerapan

Gula darah

UNIT - III. protiens

Definisi & Klasifikasi protein

Fungsi protein

Penilaian kualitas protein (BV, PER, NPU)

Pencernaan dan Penyerapan Protein

Persyaratan protein

Faktor yang mempengaruhi protein bio-ketersediaan

UNIT - IV. LEMAK

Definisi, klasifikasi dan fungsi lipid

Pencernaan dan penyerapan Lipid

Usus re-sintesis trigliserida

Jenis asam lemak

UNIT - V. MINERAL, UNSUR TRACE DAN VITAMIN

peran fisiologis mineral

Bio-ketersediaan dan kebutuhan mineral

sumber

Kekurangan dan Kelebihan (Kalsium, Fosfor, Magnesium, Besi, Fluoride, Zinc, Iodine)

vitamin peran fisiologis