Biology of Human Nutrition

Part I:  Biochemistry and health effects of major nutritional components

 1. Carbohydrates

• Classification (simple/complex/fibre type)

• Dietary sources

• Absorption and comparative metabolism of simple sugars

• Structure and function of major glucose transporters (GLUT 1-5)

• Meaning and hormonal significance of glycemic index and load

• Physiological and metabolic effects of fiber (such as cellulose, hemicelluose, pectins, lignin, hydrocolloids, beta glucans and fructans) (including GIT transit time, effect on absorption of other nutrients, degradation/fermentation of soluble and insoluble fiber by colonic microflora)

• The mechanism behind associated health effects (including such topics as diabetes mellitus, dental caries, colon cancer, diverticulitis)

2. Lipids

• Dietary sources

• Absorption and transport, including structure and metabolic pathways of VLDLs, IDLs, LDLs and HDLs

• Metabolism (catabolic and anabolic)

• Synthetic pathways and metabolic effects of eicosanoids

• The mechanism behind selected health effects (including such topics as the effect of cholesterol, trans fatty acids, and omega-3 and omega-6 fatty acids on the pathogenesis of inflammation, coronary heart disease and cancer)

3. Proteins

• Dietary sources (including the concept of protein quality, nitrogen balance/equilibrium)

• Classification (essential amino acids, functional classification)

• Amino acid metabolism in specific tissues, including intestinal wall, skeletal muscle, kidneys and brain.

• The mechanism behind selected health effects (including energy vs. protein balance)

4. Energy Balance

• Factors affecting energy availability from food (including calorie content, digestibility)

• Basal metabolic rate (methods to assess, factors affecting)

• Methods to estimate energy requirements

• Carbohydrate and lipid metabolic pathways during fed and postabsorptive states, including endocrine control of the interactions between the liver, adipocytes and skeletal muscle

• Metabolic pathways in the cases of under- and overnutrition

• Application of knowledge of metabolic pathways to investigate the principles behind, and efficacy of, common weight loss regimens

5. Vitamins

• Sources, selected mechanisms of action, and health effects of under-supply of water soluble vitamins, including C, B1, B6, B3, folate and B12

• Selected sources, functions and health effects of over and under-supply of fat soluble vitamins, including A, D, E and K

Part II:  Dietary sources of major nutritional components

1. Muscle foods

• Structure and nutrient composition of muscle

• Postmortem pre- and post-rigor changes in muscle

• Production and composition of some common processed meats, poultry and seafood products

• Health aspects of muscle food consumption

2. Milk and fermented milk products

• Structure and nutrient composition of milk (bovine and caprine)

• Effect of liquid milk processing on nutrient quality

• Effect of fermentation on nutrient quality

• Health aspects of milk/fermented milk product consumption

3. Plant products

• Structure and nutrient composition (including secondary products) of common fruits, vegetables, cereals, nuts and pulses

• Effects of processing (including cooking) on nutrient quality

• Health aspects of consumption, including results of epidemiological studies

• Composition and health aspects of plant based beverages:  coffee, cocoa, wine, spirits, beer.

Part III: Topical nutritional issues

•  To include issues such as the health aspects of genetically modified organisms, high fructose corn syrup, trans fats, phytosterols, probiotics, prebiotics, nutraceuticals/functional foods and superfoods, interactions between intestinal biome and nutrition, as well as regulatory topics such as changes to Canada’s food guide, food safety, and food labelling