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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


panduan nutrisi aplikasi manusia dirancang untuk dasar ramping mahasiswa ilmu kesehatan.

Human Nutrition Guide

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