Nutritional Chemistry and Biochemistry

=Introduction=

This course entails the study of nutritional chemical composition of foods and their assimilation into the human body.

Definition of new Terminologies

 * Nutritional chemistry


 * Biochemistry


 * Bioavailability


 * Bioaccessibility


 * Deficiency


 * Assimilation

About the Course
The course is composed of an introduction,course content and questions that the student is supposed to attempt.

However, before we continue, let us do a little test to determine your ability to pursue this course.[[media:IQ Test.ppt|IQ Test]]

=Chapter 1=

What is nutritional chemistry?
This is the science of components of food that are of benefit to the human body.

What is nutritional biochemistry?
This is the science of how foods are assimilated into the human body system and its interactions.

=Chapter 2=

components of foods

 * 1) Carbohydrates - composed of carbon, hydrogen and oxygen.
 * 2) Proteins - Composed of carbon, hydrogen, oxygen and nitrogen.
 * 3) Lipids - Composed of carbon, hydrogen, oxygen. Are not soluble in water.
 * 4) Minerals- Macro-minerals -These includes the minerals that are required >1.0 gram per day in the body.Micro-minerals-These includes the minerals that are required <1.0 gram per day in the body.
 * 5) Moisture - Its the water.
 * 6) Vitamins - Water-soluble vitamins- These are B complexvitamins and C.Fat-soluble vitamins -These are ADE and K.

Food security

=Chapter 3=

Unique features of malnutrition
Malnutrition has distinct effects on human health.

Arid areas have a high prevalence for malnutrition.

=Table of Food composition=

To read more.|food composition

Equations
To calculate the extent of malnutrition, the following equations can be applied with regard to a specific population.



Where x variable is the malnutrition co-efficient and y is the population co-efficient.