| Course title | |||||
| 栄養化学Ⅰ [Nutritional Chemistry Ⅰ] | |||||
| Course category | Requirement | Credit | 2 | ||
| Department | Year | 3～ | Semester | 1st | |
| Course type | 1st | Course code | 01BN3126 | ||
| Instructor(s) | |||||
| 三浦 豊 [MIURA Yutaka] | |||||
| Facility affiliation | Faculty of Agriculture | Office | afjgxte/L1151 | Email address | |
| Course description |
| This lecture focuses on chemical properties of food components (nutrients and non-nutrients), their functions on mammals, especially human, and metabolism of food components, in relation to human health. Food and health are closely related each other. Recently, novel health promoting functions of nutrients (proteins, amino acids, fatty acids, carbohydrates and vitamins) and non-nutrients (pigments, fibers and flavors) are elucidated. The ingestion of well-balanced nutrients is prerequisite for health and the correct and precise knowledge about nutritional chemistry and biochemistry will be important for health. Such information will be useful for development of novel foods. |
| Expected Learning |
| In this lecture, the chemical properties of food components, the physiological functions of foods and metabolism of food components are lectured. Learners who successfully complete this lecture will understand general human nutrition and apply their knowledge to their daily eating habit for their health. |
| Course schedule |
|
The schedule of this lecture is as followed. 1) Introduction 2) Nutrition and foods 3) Functions of food components 4) Functional food system in Japan 5) The relationship among food, nutrition and health 6) The relationship between foods and diseases 7) The digestion of food components 8) The absorption of food components 9) Functions and metabolism of dietary carbohydrates 10) Functions and metabolism of proteins and amino acids 11) Functions and metabolism of fats 12) Functions and metabolism of vitamins 13) Functions and metabolism of minerals 14) Functions and metabolism of non-nutrients 15) Summary Final examination |
| Prerequisites |
| Learners had better complete biochemistry 1, 2, 3 and food chemistry 1. |
| Required Text(s) and Materials |
| Handouts will be distributed. |
| References |
| To be announced in the lecture. |
| Assessment/Grading |
|
Participation in class and Performance in lecture (10%) Final examination (90%) |
| Message from instructor(s) |
| By completing this lecture, learners will be expected to check their eating habits for their own health. |
| Course keywords |
| Nutrients, non-nutrients, carbohydrate, fat, protein, amino acids, health, life style-related diseases |
| Office hours |
| Encourage an appointment by e-mail |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| English |
| Last update |
| 3/3/2020 6:14:58 PM |