Nutrition

The study of food and its impact on health.

Understanding how food affects the body’s energy, repair, and growth functions.

Obesity, malnutrition, chronic diseases, and food insecurity.

Structure and types: Simple (sugars) vs. complex (starches, fibers), digestion, absorption, metabolic pathways, and role in health.

Amino acid composition and functions, protein digestion, absorption, metabolism, and role in growth, repair, and enzyme function.

Types of fats: Saturated, unsaturated, and trans fats; digestion, absorption, and transport; role in energy storage, hormone production, and cell structure.

Classification (water-soluble vs. fat-soluble), functions, sources, and deficiency syndromes.

Major and trace minerals, roles in enzymatic processes, bone health, fluid balance, and impact of deficiencies and excesses on health.

Anatomy and function of the gastrointestinal tract, mechanisms of digestion and nutrient absorption.

Energy production, nutrient utilization, role of hormones and enzymes in regulating metabolism, and integration of macronutrient metabolism in energy balance.

Dietary assessment techniques (24-hour recalls, food diaries, food frequency questionnaires), anthropometric measurements (BMI, waist-to-hip ratio, skinfold thickness, and biomarkers).

Caloric needs, energy expenditure, macronutrient distribution, and special nutritional needs across life stages.

National and international dietary guidelines (USDA, WHO), meal planning, portion control, and balanced diets.

Nutritional management of chronic diseases (diabetes, cardiovascular disease, obesity), nutritional interventions in clinical settings, and role of supplements and fortified foods.

Molecular mechanisms of nutrient action, enzymatic reactions, coenzyme functions, and impact of nutrition on gene expression and metabolic regulation.

Role in preventing oxidative stress, dietary sources, and health benefits.

Analysis of food components and nutrient bioavailability, factors affecting nutrient retention and loss during processing.

Microbial contamination, foodborne illnesses, nutritional labeling, and regulatory standards (FDA, international food safety standards).

Food preferences, choices, emotional eating, and disordered eating patterns.

Effective nutritional counseling, public health initiatives, and community-based programs.

Malnutrition, food security, and impact of diet on chronic disease prevalence globally.

Environmental impact of food production, sustainable diets, and promoting plant-based foods and local, seasonal foods.