Food and Nutritional Biochemistry

Introduction to food biochemistry. Physical and chemical methods for determining food constituents. Food processing, preservation and storage. Preservation of traditional foods, tubers, fruits and dried seed/ grain and green vegetables. Food poisoning and intoxicants, herbicides and pesticides. Chemical and biochemical reactions in foods. Biochemistry aspects of nutrition; classes of foods and their nutritional values, mammalian energy expenditure, nutritional disorders – coronary heart disease, food intolerance, obesity, diabetes their prevention and therapy. Assessment of nutrition status. Protein energy malnutrition. Recommended dietary allowances. Nutritional requirements in relation to physical activity, ageing, dieting, etc.