NUTR2912

Nutritional Science Introductory (Adv)

These course outlines are a guide only. They are provided for the information of prospective students. Although every effort is made to ensure the most up to date information is provided, timetables often change each semester due to the availability of rooms and resources. Content (including lecture/practical topics, assessment and textbooks) is also regularly reviewed to ensure relevance and effective learning.

Information about the major nutrients, vitamins, the major and trace elements is presented with respect to food sources, consumption patterns, requirements for health, absorption, metabolism, nutritional/disease significance, deficiency states and the consequences of excess intakes.
Practical classes cover aspects of food analysis of the student's own diet. The practicals are designed to give students hands-on experience in the determination of major and minor nutrients in foods using procedures and instrumentation used in food research and analytical laboratories. The data obtained in the laboratory will be compared with that obtained with reference to published data in food composition tables. Students will gain an appreciation of the limitations of both methods of data collection and will become competent in the use and interpretation of food composition software packages.

Ms Katherine Jukic

Room: 476

Telephone: 9351 2605

E-mail: k.jukic@usyd.edu.au

MBLG (1001 or 1901) and CHEM (1001 or 1101 or 1901 or 1903 or 1108) and CHEM (1002 or 1102 or 1902 or 1904 or 1109) and BIOL (1001 or 1911) and BIOL (1002 or 1003 or 1902 or 1903). For Combined BAppSc (Exercise and Sport Science)/BSc(Nutrition) degree completion of all Junior units in the table of units for this course.

1st Lecture: Monday 9:00am Carslaw Lecture Theatre 173
2nd Lecture: Wednesday 9:00am Carslaw Lecture Theatre 173
3rd Lecture: Thursday 11:00am Carslaw Lecture Theatre 173

Proudlove RK. The Science and Technology of Foods, Forbes: London, 1985.
English R and Lewis J. Nutritional values of Australian Foods, AGPS: Canberra.
Mann J and Truswell AS. Essentials of Human Nutrition, Oxford University Press: Oxford. 3rd Edition, 2007.

Energy – 2 lectures, Dr Kim Bell-Anderson
Processes utilising energy in the body
Daily energy requirements
Measurement of energy expenditure
Energy utilisation for growth and obesity
Energy in the diet / macronutrients
Reported energy intake
Diet induced thermogenesis
Exercise

Carbohydrates – 2 lectures, Prof Jennie Brand-Miller
Chemical structures of sugar, oligosaccharides, starches and fibre, nomenclature
Dietary sources
Digestion and absorption
Physiological roles
Methods of production
Consumption patterns
Composition of sugar-containing foods
Glycemic index of foods
Carbohydrates in prevention of obesity, coronary heart disease and diabetes

Protein – 2 lectures, Dr Kim Bell-Anderson
Amino acid pools and transamination
Metabolic role and functions of amino acids
Recommended Daily Intakes through the life cycle
Digestion, absorption and utilisation
Protein quality – net protein utilisation

Lipids – 2 lectures, A/Prof Samir Samman
What are the main sources of lipids in the diet?
Nomenclature of fatty acids
How is dietary fat absorbed and transported?
Lipoproteins structure and metabolism

VITAMINS – 12 lectures, A/Prof Samir Samman
1. Vitamin A
2. Vitamin D
3. Vitamin E
4. Vitamin K
5. Vitamin B1 – Thiamin
6. Vitamin B2 – Riboflavin
7. Vitamin B3 - Niacin
8. Biotin / Pantothenic Acid
9. Vitamin B6
10. Vitamin B12
11. Folate
12. Vitamin C – ascorbic acid


MINERALS AND TRACE ELEMENTS – 5 lectures, A/Prof Samir Samman
1. Calcium
2. Iron
3. Zinc
4. Magnesium and Iodine
5. Selenium

P1 Moisture & Ash, Protein sample preparation
P2 Vitamin C & Carbohydrate – Dietary Fibre
P3 Carbohydrate – Total sugars
P4 Gross Energy and Mineral analysis
P5 Total Fat, Fatty Acid & Nitrogen determination

One 3 hour exam, one 1 hour theory of practical exam, one assignment.