Nutrition and Nutritional Value of Foods


Course Contents

The course includes the following major contetnts:

  • Introduction to nutrition science.
    Human nutrition components-Nutrients. Dietary requirements Energy balance. The composition of foods from a dietary point of view Determination of required energy intake.
  • Carbohydrates.
    Uptake-Digestion-Absorption-Metabolism-Blood glucose concentration-Mellitus diabetes-Glycemic effect of food-Dietary fibers.
  • Oils and fats.
    Lipids-Uptake-Digestion-Absorption-Metabolism-Adipose tissue-Diseases (obesity, atherosclerosis)
  • Proteins.
    Role of proteins-Amino acids-Uptake-Digestion-Absorption-Metabolism-Recommended dietary intake-Diseases (kwarsiorkor-withering-phenylketonuria)
  • Water.
    Structure-Physical properties-Functions of water in the human body-Absorption-Excretion-Contaminants and purification of drinking water
  • Vitamins.
  • Minerals.
    Calcium (sources-absorption-role-diseases from deficiency) Iron, Iodine.
  • Current nutrition issues as covered by students’ oral presentations.

Educational Goals

Upon completion of the course, the student is expected to be able to:

  • Calculate the nutritional value of various foods.
  • Understand and critically interpret the role of nutrients in physiological function of the human body and reproduce the effects of excessive recruitment or lack of each category.
  • To correspond pathological conditions of the body with elements of nutrition.
  • Be able to argue and critically address various standards Diet.
  • To apply the above advanced  knowledge in the development of nutritionally balanced Food.

General Skills

  • Searching and analyzing information using information and communication technologies.
  • Promotion of analytical, productive and inductive thinking.
  • Working in an interdisciplinary environment.
  • Autonomous work.
  • Critical Thinking.
  • Respect for diversity and multiculturalism.
  • Teamwork.

Teaching Methods

Face to face:

  • Lectures in the classroom.

Use of ICT means

  • Lectures with PowerPoint slides using PC and projector.
  • Notes in electronic format.
  • Video projections.
  • Posting course material and communicating with students on the Moodle online platform.

Teaching Organization

ActivitySemester workload

Students Evaluation

Evaluation methods:

  • Written final exams with short development and multiple choice questions(100% of the final grade).
  • Optional group (up to 3 people) presentation (20 Minutes)in cutting edge topics (20% increment in grade the written examinations of the theoretical part for grades >4.2).

The evaluation criteria are presented and analyzed to the students at the beginning of the semester.

Recommended Bibliography

  1. Γαλανοπούλου,Ν., Ζαμπετάκης, Γ., Μαυρή, Μ., και Σιαφάκα Α., Διατροφή και Χημεία Τροφίμων, Εκδόσεις Σταμούλη, Αθήνα 2007.
  2. Introduction to Nutrition, Bender D 2002, Taylor and Francis.
  3. Food Chemistry by H.-D. Belitz, W. Grosch, P. Schieberle, Springer Verlag 2004.
  4. Advances in Food and Nutrition Research, Taylor S.L. 1998, Academic Press.

Related Research Journals

  1. European Journal of Nutrition.
  2. Journal of Nutrition Education and Behavior.
  3. Journal of Nutrition.