Course Prospectus - Human Nutritional Requirements II

Nutritional Guidelines and Dietary Standards (Recommended Dietary Allowances or RDA, and Minimum Daily Requirements or MDA); Dependable Sources of Daily Requirements; Forms and Doses of Nutritional Supplements.

History, Description and Characteristics; Atrological Ruler; Synonyms and Unit of Potency; Chemistry and Physiological Action; Biological Functions (Positive Effects); Nutrient Bioavailability and Interactions; Metabolism (Absorption) and Storage (Stability); Deficiency Symptoms; Toxicity (Syndromes Due to Abnormal Tissue Nutrient Levels); Standards and Requirements; Sources and Dosages; Recent Clinical Developments (Nutritional Evaluation).

General Principles of Energy Metabolism; The Position of Enzymes in Relation to Metabolism; Basal Metabolic Rate (BMR); Variations in Basal Metabolism; Specific Dynamic Action of Foodstuffs; The Respiratory Quotient; The Regulation of Body Temperature; Units of Measurement (Calories) for Production of Heat and Energy; Caloric Value of Food Constituents; Caloric Determination and Recommendations; Caloric Requirements (Energy Requirements for Physical Activity, Energy Allowances for Growth, Pregnancy and Lactation, Energy Requirements for Children, and Total Energy Requirements); Energy (Caloric) Content of Foods.

Definition and Classification of Carbohydrates (Structure and Chemistry of Monosaccharides, Disaccharides, Oligosaccharides and Polysaccharides); Functions of Carbohydrates (Energy, Protein Sparing, Fat Metabolism, Antitoxic Effect, Energy for Nerve Tissues, Laxative Action and Normal Peristalsis, and Precursor Substances); Carbohydrate Utilization (Digestion, Absorption and Metabolism of Carbohydrates, The Adrenals, Pancreas and Sugar Metabolism, Factors Affecting Blood Glucose Level, and Carbohydrate Digestive Disorders); Food Sources of Carbohydrates.

Nutritional Problems Associated with Carbohydrates (Changes in Carbohydrate Consumption Patterns, Abnormal Conditions that Require Regulation of Carbohydrate Intake, Carbohydrate Dietary Changes, Effects of Sugar Intake, and Use of Dietetic Foods Containing Alternate Sweetening Agents); Guide to Sweeteners (Natural and Artificial Sugars, Processed Fructose (Occurrence and Production, Availability, and Metabolic Effects), HFSC, Barley Malt, Fruit Concentrates, Aspartame, Honey, Molasses and Maple Syrup); Relationship of Carbohydrates to Fats (Lipids) and Protein; Gluten-Free Diet; Weight Control and Carbohydrates; Dietary (Daily) Requirements of Carbohydrates; Carbohydrate and Fiber Content of Major Food Groups; Dietary Fiber (Description, Composition, Types, Effects and Uses); High Fiber Diet and Ranges of Dietary Fiber Content; Recent Clinical Developments (Nutritional Evaluation).

Definition and Classifications of Fats or Lipids (Physical and Chemical Properties and Composition of Fats); Structural Characteristics and Functions of Triglycerides (Neutral Fats), Phospholipids and Lipoproteins); Utilization of Lipids and Diet Modifications (Digestion, Absorption and Metabolism of Lipids, and Abnormalities of Lipid Metabolism); Physiological and Nutritional Role of Fats; The Decomposition of Fats; Synthesis and Storage of Fats and Oils; Variations Between Saturated, Unsaturated and Polyunsaturated Fats (Fatty Acids); Fatty Acids and Essential Unsaturated Fatty Acids; Levels of Fat in the Diet; Dietary Requirements and Food Sources of Fat and Fatty Acids; Fat and Fatty Acid Content of Foods; Total Fat in the Diet; Fat-Control Diets.

Nutritional Problems Associated with Fats and Oils (Fats Related to Sugar, Occurrence of Hyperlipidemia, Classification and Dietary Management of Hyperlipoproteinemia, Relationship of Diet to Risk Factors, and Reducing Blood Cholesterol); Simple Lipids (Saturated Versus Unsaturated Fats); Cholesterol and Lipotropic Agents; Lecithin (Function, Grades, Effects and Sources); The Facts Concerning Cold-Pressed Vegetable Oils (Procedures Involved in the Processing and Refinement of Vegetable Oils, Refined and Unrefined Oils, Hydrogenation, Hydrogenated Fats and Oils, Saturation of Heated Oil and the Cold-Pressed Method); Survey of Cold-Pressed Oils (Safflower, Sunflower, Soybean, Corn, Wheat Germ, Sesame, Rice Bran, Peanut, Olive, Palm Kernal, Coconut and Almond); Commercial Products (Margarine, Lard, Mayonnaise, etc.); Sterols; Bile Salts and Acids.

Definition and Classifications of Protein (Physical and Chemical Properties and Composition of Proteins); Structural Characteristics and Functions of Proteins and Amino Acids (Structural Material for New Cells and Tissues, Precursor Elements, Regulation and Maintenance of Bodily Processes, Milk Production, and Fuel for Energy Requirements); Protein Utilization (Protein and the Digestive Process, and Digestion, Absorption and Metabolism of Proteins); Physiological and Nutritive Effect of Protein Foods Related to Pharmacological Processes; Factors Affecting the Proper Metabolism of Proteins (Anabolic and Catabolic Processes, and Increased Cell Protein Anabolism and Catabolism); Nutrient Bioavailability and Interactions (Amino Acid Chelates for Increasing the Bioavailability of Minerals); Biological Value of Food Proteins; Complete Versus Incomplete Proteins (Essential and Non-Essential Amino Acids); Net Protein Utilization (NPU); Hydrolysis of Proteins.

Individual Amino Acids (Description, Characteristics, Functions, Preparations and Deficiencies); Amino Acid Composition of Proteins and Specific Dynamic Action; Mutual Supplementation of Proteins; Deaminization of Amino Acids by the Liver (Nitrogen Balance, and Excretion of Waste Products); Daily Dietary Requirements of Protein and Recommended Protein Allowances; Sources (Protein Content of Foods); Complementary Proteins (Protein Combining); Protein Diets (Highly-Processed Protein Foods, Meat Consumption Versus Soy or Vegetable Proteins; Advantages of Vegetable Protein, High Versus Low Protein Diets, and High Protein Weight-Loss Diets); Purine Content of Foods (High, Moderate and Negligible); Protein Powders and Their Evaluation; Biological Individuality and Special Protein Needs; Excessive Protein Consumption and Degenerative Disease; Toxicity (Syndromes Due to Abnormal Tissue Nutrient Levels); Recent Clinical Developments (Nutritional Evaluation); Tests for Proteins and Amino Acids.