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HU Credits:
4
Degree/Cycle:
1st degree (Bachelor)
Responsible Department:
Nutrition Sciences
Semester:
2nd Semester
Teaching Languages:
Hebrew
Campus:
Rehovot
Course/Module Coordinator:
Prof. Oren Tirosh
Coordinator Office Hours:
Thursday 15:00-16:00
Teaching Staff:
Prof Oren Tirosh,
Ms. Ida Michnik,
Ms. dror shiran,
Mr. eylon asido,
Ms. Naama Miron,
Ms. Hadar Bar Dagan
Course/Module description:
Food consumption - proteins: biological value; protein requirements; Protein balance; digestion and absorption; essential and non-essential amino acids; of amino acids and peptide absorption; carbohydrates; digestion and absorption; metabolism of glucose in the liver; Insulin and Galikgon adiponectin; glycemic index; fiber dietary; fats - types of fats in food; digestion and absorption of fats; metabolism of cholesterol and lipoproteins; Antioxidants; energy - Needs; Measurement units; metabolic weight; measures Antrofometric; measuring energy, RMR, DIT DIT metabolism, obesity and morbid obesity.
Course/Module aims:
to provide the student with the knowledge, understanding and limited manner the clinical application of basic concepts in human nutrition.
Learning outcomes - On successful completion of this module, students should be able to:
Recognize processes in the biochemistry and physiology of human nutrition.
Read professional material sciences (nutrition science articles)
Attendance requirements(%):
100
Teaching arrangement and method of instruction:
Frontal lectures and Long-distance platforms for learning
Course/Module Content:
Lesson 1-2 - Concepts of carbohydrates, chemical composition, metabolic effects . Complex and simple carbohydrates affect blood glucose levels .
Lesson 3-4 regulation of carbohydrates, insulin, and metabolic regulation of carbohydrate by insulin, insulin signals . Transmission of information by insulin. Regulation of blood glucose levels by insulin and glucagon .
Lesson 5-6 lipids, differences in the composition of lipids , fatty acids, sources , absorption and digestion process .
Transport of lipids, lipoprotein fractions . Removal of cholesterol from the blood physiological effects and its metabolism pathways in the body .
2 hours of exercise - can students make, exercise discusses issues presented in lectures .
Lesson 7-9 - disturbances in the metabolism of carbohydrates and fats in situations of metabolic syndrome and obesity.
Obesity and its causes , diabetes , fatty liver , heart disease . The molecular basis .
Lesson 10 - free radicals, composition and structure , damage caused by free radicals.
Antioxidants , composition , structure, how and why their activities are used .
2 hours - an exercise in understanding abnormalities in the regulation of the metabolism of carbohydrates and fats.
Protein 24 hours
Lesson 1 - Introduction to general roles and their importance in the structure of proteins and protein body protein synthesis genetic code
Lesson 2 The importance of dietary protein and energy component as a component for building donor tissue .
Lesson 3 - amino acids in the diet importance and classification of different types . Reservoirs of amino acids distribution and the embroidery . Dispersion intracellular and extra cellular .
Lesson 4 - essential amino acids provided . Cysteine and Taorin essential amino acids provided and glutathione cycle . Arginine an essential amino acid tyrosine condition .
Lesson 5 - synthesis and breakdown of amino acids. Products containing non- protein nitrogen .
Lesson 6 - protein absorption from the gastrointestinal tract and its transport to the tissues .
2 hours of exercise - exercise articles and topics discussed in the lecture.
Lesson 7 - Flow of protein (creation and breakdown of proteins ) . Effects of nutrition on protein turnover .
Lesson 8 - adaptation consumption and protein catabolism in situations of hunger and satiety . Metabolism of amino acids effort . Muscle at rest versus activity in muscle protein synthesis .
Lesson 9 - quality protein ( not all proteins have the same nutritional quality ) . Protein quality evaluation .
Lesson 10 - Methods for calculating and assessing the need for protein in the menu.
2 hours of exercise in understanding the protein quality and protein requirements .
Lecturer Dr. Yuval steel
Energy 8 hours
Lesson 1 - Introduction Lbioanrgtika .
Lesson 2 - energy pathways in the human body under physiological conditions change.
Required Reading:
Biochemical and physiological aspects of human nutrition / [edited by] Martha H. Stipanuk. W.B.Saunders, 2000.
Modern nutrition in health and disease editors, A. Catharine Ross... [et al.]. 10-11 ed. Part 1.
Selected articles.
Additional Reading Material:
Varies
Course/Module evaluation:
End of year written/oral examination 0 %
Presentation 0 %
Participation in Tutorials 0 %
Project work 0 %
Assignments 0 %
Reports 0 %
Research project 0 %
Quizzes 96 %
Other 4 %
Attendance
Additional information:
in the class
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