Syllabus For The Subject Foundations of Food and Nutrition

 Foundations of Food and Nutrition

Contents

Chapter 1 International variations and trends

Food systems and diets throughout history

Foods and drinks, physical activity,

body composition

Migrant and other ecological studies

Conclusions

 

 

Chapter-2 The cancer process

Basic concepts and principles

Cellular processes

Carcinogen metabolism

Causes of cancer

Nutrition and cancer

Conclusions

 

 

Chapter-3 Judging the evidence

Epidemiological evidence

Experimental evidence

Methods of assessment

Causation and risk

Coming to judgment

Conclusions

 

Part Two Evidence and Judgments

 

 Chapter-4 Food and drinks

Cereals (grains), roots, tubers and plantains

Vegetables, fruits, pulses (legumes), nuts,

seeds, herbs, spices

Meat, poultry, fish and eggs

Milk, dairy products

Fats and oils

Sugars and salt

Water, fruit juices, soft drinks and hot drinks

Alcoholic drinks

Food production, processing, preservation

and preparation

Dietary constituents and supplements

Dietary patterns

 

Chapter-5 Physical activity

 

 

Chapter-6 Growth , development , body composition

Body fatness

Growth and development

Lactation

 

 

Chapter -7 Cancers

Mouth, pharynx and larynx

Nasopharynx

Oesophagus

Lung

Stomach

Pancreas

Gallbladder

Liver

Colon and rectum

Breast

Ovary

Endometrium

Cervix

Prostate

Kidney

Bladder

Skin

Other cancers

 

Chapter-8 Determinates of weight gain, overviewight , obesity

 

Chapter-9 Cancer survivors

 

 

Chapter-10 Findings of other reports

Method

Interpretation of the data

Nutritional deficiencies

Infectious diseases

Chronic diseases other than cancer

Cancer

Conclusions

 

 

Chapter-11 Research issues

 

 

Chapter-12 Public health goals and personal recommendations

Principles

Goals and recommendations

Patterns of food, nutrition and

physical activity   

 

 

 

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