INTRODUCTION TO HUMAN NUTRITION

1. Objective
This course unit/module is aimed at equipping the trainee with knowledge in the introduction to
human nutrition, Nutrition through the lifecycle, common nutritional problems, milk and milk
products in human nutrition.
2. Introduction to human nutrition
By the end of the topic/sub module, the trainee should be able to;
1. Classify nutrients ;
Define food, nutrition, nutrients, and nutritional status
Distinguish between Major nutrients and Minor nutrients
Carbohydrates

State the various forms of carbohydrates

o
o
o
o

Monosaccharide
Disaccharides
Oligosaccharides
Polysaccharides

Explain the functions of carbohydrates in the body

List the sources of carbohydrates

Proteins

State the basic component of proteins -amino acids

Classify amino acids- essential and non essential

Differentiate between essential and non essential amino acids

List essential amino acids:[Valine, tryptophan, lysine, threonine, arginine,

methionine, leucine, phenylalanine, histidine, isoleucine, ]

List Nonessential amino acids [glycine, alanine, serine, cystine, tyrosine, aspartic
acid, glutamic acid, proline, hydroxyproline, citruline

List the sources of proteins: meat, egg, milk and milk products, beans, soya

List the forms of protein animal and plant

Explain the factors that determine the quality of proteins; digestibility, utilization
(NPU) composition of amino acids[complete and incomplete proteins], presence
of inhibitors

Explain the functions of proteins in the body: body building, growth and
development, repair of worn out tissues, source of energy

Fats

List the sources of Fats butter, ghee, lard, tallow, vegetable oils, margarine,
List the forms of fats: Saturated and unsaturated
Differentiate between saturated and unsaturated fats
State the functions of fats in the body: energy source, carrier of vitamins ADEK,
insulation of body organs

Vitamins

List water soluble and fat soluble vitamins.

State the functions and sources of;
o Vitamin A (retinol)
o Vitamin D [cholecalciferol]:
o Vitamin E [Tocopherol]:
o Vitamin K:
o Vitamin C [Ascorbic Acid]:
o Vitamin B complex
o Vitamin B1 [Thiamine]
o Vitamin B2 [Riboflavin]
o Vitamin B3[Niacin]
o Vitamin B12 [Cyanocobalamine]

Minerals

List the Major [calcium, phosphorous, sodium, potassium, chloride, iron, iodine
fluoride] and Minor minerals [copper, manganese, zinc, cobalt]
State the sources and functions of the following minerals.
o Calcium and phosphorus:

o
o
o
o

Sodium , potassium and chloride

Iron
Iodine
Fluoride

Water

Explain the roles of water as a nutrient

o Helps during digestion
o Excretion of waste products
o Regulation of body temperature
o Lubrication of joints
o Solvent for nutrients
o Hydration of tissues

2. identify Nutritional status assessment tools

Describe the nutritional assessment tools

o Direct
o Indirect

Describe the dietary standards

3 Nutrition through the human lifecycle

By the end of the topic/sub module, the trainee should be able to;
3.1 Identify nutritional requirements through life cycle

Explain the human dietary requirement for :

o Infant
o Adolescent
o Adult

o Elderly
3.2 Recommend the nutritional requirements for vulnerable groups
Describe the nutritional requirements for:
o Expectant mothers
o Invalids
o Refugees
4. Nutritional problems

By the end of the topic/sub module, the trainee should be able to;
4.1 Prevent and manage common nutritional problems.

Define malnutrition

Explain the causes of malnutrition (under nutrition)

State solutions for malnutrition

State and describe the two major disorders of malnutrition and their prevention:
o Kwashiokor
o Marasmus

State and explain disorders associated with consumption of fats and their
prevention:
o Arteriosclerosis
o Thrombosis
o high blood pressure
o obesity

State the disorders associated with consumption of carbohydrates and their

prevention:

o Obesity
o dental caries

State the disorders associated with the following vitamins and their prevention:
o
o
o
o
o
o
o
o
o
o

Vitamin A (retinol)
Vitamin D [cholecalciferol]:
Vitamin E [Tocopherol]:
Vitamin K:
Vitamin C [Ascorbic Acid]:
Vitamin B complex
Vitamin B1 [Thiamine]
Vitamin B2 [Riboflavin]
Vitamin B3[Niacin]
Vitamin B12 [Cyanocobalamine]

State the deficiency disorders of the following minerals and their prevention:

o Calcium and phosphorus

o Sodium , potassium and chloride
o Iron
o Iodine
o Fluoride
List the effects of the antibiotics and pesticide residues in milk and milk products on
human health.
List the anti-nutritional factors, milk contaminants and toxic trace elements in milk
and milk products.

5.1 Milk and milk products in human nutrition

By the end of the topic/sub module, the trainee should be able to;
5.2 Analyze the importance of milk and milk products in human nutrition
List and explain the nutritive value of various dairy products:
o Fluid milk
o Cream
o Butter
o Anhydrous milk fat
o Cheese
o Cultured milk
o Ice cream

o Dry milk
Explain the disorders associated with milk intake
o Lactose intolerance
o Galactosaemia
o Protein hypersensitivity.