Basic Information
Appetite and Satiety, Control of Food Consumption. Body Composition, Estimation Methods and Their Physiological-nutritional Importance. Digestion And Absorption. Proteins, Metabolism, Essential Amino Acids. Nutritional Value of Proteins. Evaluation Methods. Carbohydrates in Nutrition# Hormonal Control of Blood Glucose. Lipid Metabolism. Cholesterol And Lipoproteins. Essential Fatty Acids. Energetics, Physiology And The Interrelationships Between The Energy, Protein, Lipid And Carbohydrates Requirements. Direct and Indirect Calorimetry. Minerals and Vitamins in Nutrition.
Faculty: Biotechnology and Food Engineering
|Undergraduate Studies
Pre-required courses
(64322 - Food Chemistry and 134113 - Metabolic Pathways)
Course with no extra credit
Semestrial Information
Weekly Hours
2 Academic Credit • 2 Lecture Hours
Responsible(s)
Esther Meyron Holtz
Registration Groups
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Weekly Hours
2 Academic Credit • 2 Lecture Hours
Responsible(s)
Esther Meyron Holtz
Exams
Session A: 15-02-2023 Session B: 12-03-2023Registration Groups
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Weekly Hours
2 Academic Credit • 2 Lecture Hours
Registration Groups
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