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HU Credits:
2
Degree/Cycle:
1st degree (Bachelor)
Responsible Department:
Nutrition Sciences
Semester:
1st Semester
Teaching Languages:
Hebrew
Campus:
Mt. Scopus
Course/Module Coordinator:
Limor Ben-Yacov
Coordinator Office Hours:
By appointment
Teaching Staff:
Dr. Limor Ben-Yacov
Course/Module description:
The course is aimed to present a broad view of the main topics in human metabolism and nutritional sciences. It explores the basic pathways of metabolism and physiology that are related to dietary requirements and weight regulation.
Course/Module aims:
1. In depth presentation of nutritional factors that impact body metabolism
2. Understanding the primary nutritional recommendations in health and disease
3. Experiencing nutritional aids
Learning outcomes - On successful completion of this module, students should be able to:
• Present the benefits of nutritional Recommendations to promote health and reduce the risk of common metabolic chronic diseases
• Evaluate energy requirements of adults
• Assess appropriate anthropometric measurements
• Comprehend the complexity of weight regulation
• Asses and compare food products
benefits of nutritional Recommendations to promote health and reduce the risk of common metabolic chronic diseases
• Comprehend the complexity of weight regulation
• Asses and compare food products
Attendance requirements(%):
none
Teaching arrangement and method of instruction:
Frontal lectures and student discussions
Course/Module Content:
1. Biology and nutrition basic concepts, scientific presentations of selected topics within the discipline
2. Energy-balance; energy intake or expenditure components, body composition,
3. Anthropometric parameters and measurements
4. Macronutrients: proteins, lipids- functions, types, requirements, metabolism. Dyslipidemia
5. Carbohydrates, dietary fibers- functions, types, requirements, metabolism. The microbiom
6. Impaired homeostasis of carbohydrates metabolism: diabetes mellitus, lactose intolerance, constipation
7. Summary of nutritional Recommendations for improving health, based on Dietary References Intake, the Israeli Ministry of Health and the current academic literature
8. Nutritional aids such as food pyramids and nutritional labeling. The mediterranean pyramid
9. Eating and weight control: Weight regulation components
10. Obesity and the metabolic syndrome.
11. Negative energy balance achieving by nutritional or medical treatment. Practical aspects of appetite regulation.
Required Reading:
reading material would be given during the course
Additional Reading Material:
1. ההמלצות התזונתיות החדשות, אגף התזונה, משרד הבריאות הישראלי, 2020. https://health.gov.il/PublicationsFiles/dietary-guidelines.pdf
2. הנחיות תזונתיות לכלל האוכלוסייה בעת מגפת הקורונה, אגף התזונה, משרד הבריאות הישראלי, 2020.
https://govextra.gov.il/media/18223/nutd-214986720.pdf
3. זילבר-רוזנברג, א'. מזון ותזונה בבריאות ובחולי. הוצאת האוניברסיטה הפתוחה, 2014
4. קובץ מונחים בסיסיים בתזונה - English. ניתן להורדה. בקישור:
An Introduction to Nutrition - 2012 Book Archive - lardbucket. Chapter1
Course/Module evaluation:
End of year written/oral examination 100 %
Presentation 0 %
Participation in Tutorials 0 %
Project work 0 %
Assignments 0 %
Reports 0 %
Research project 0 %
Quizzes 0 %
Other 0 %
Additional information:
Presenting a nutritional issue (5-7 benefactor points)
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