Section outline

  • Welcome..

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    Welcome to the world of Nutrition....

    Nutrition deals with the provision of essential nutrients in food that are necessary to support human life and health. Poor nutrition is a chronic problem often linked to poverty, food security or a poor understanding of nutrition and dietary practices.

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      Please actively participate in activities in BLC as you can explore the new ways of learning
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      Instructor

      Effat Ara Jahan

      Designation

      Lecturer (Senior Scale)

      E-mail

      effatara.nfe@diu.edu.bd

      Cell

      +8801672410624


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      Course Objectives:

      This course will expose learners to

      • Basic ideas about food, nutrients ,nutrition
      • To help them to know about Macro-nutrients as Carbohydrates,protein, fat and Micro-nutrients Vitamins and minerals with their sources, functions and deficiency diseases



  • Course Content with Course Outline

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      Course Content:

      • Definition  of  food,  nutrition,  nutrients  and  calorie, 
      •  composition  of  foods, 
      •  classification  of  foods;
      • energy calculation of foods
      • Macro and Micro Nutrients with their functions, sources and deficiency diseases


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      Course Outline File
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      Full Module/Book on Basic Nutrition File
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  • Attendance

  • All recorded class in one click

    You will get all your recorded class in one click with the following link:

    https://drive.google.com/drive/folders/1P-kKvY04JUPkPSPsxS5vpvDUphcpqTY3?usp=sharing

  • Basic idea on Food, Nutrients and Nutrition

    Learning outcomes

    Upon completion of this lesson, the learners will be able to

    • Define food and nutrition;
    • Classify foods and nutrients;
    • Describe functions of food and nutrients;
    • Calculate the energy of foods

  • Carbohydrate

    Learning outcomes

    Upon completion of this lesson, the learners will be able to

    §  Define carbohydrates and glycemic index;

    §  Classify carbohydrates and glycemic index foods;

    §  Calculate total glycemic index of foods;

    §  Describe the functions and deficiency diseases of digestible carbohydrates;

    §  Describe the consequences of lactose intolerances.


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      Lesson 2 and lesson 3 File
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      Student Q/A forum
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      Students can discuss any topic or can ask any question related carbohydrate..

  • Class Test 1

    Announcement:

    Your 1st class test will be held on 4th of of September'2020

    Syllabus:

    Lesson 1 and lesson 2 (1-19)

    Question Type:

    • MCQ
    • True false
    • short question

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      Class test 1 question Quiz
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      Please give your best with honesty and sincerity. Please don't try to copy from online,handout or others answers.

  • Dietary fibers (Non-digestible carbohydrates)

    Learning outcomes:

    §  Define dietary fibers;

    §  Classify dietary fibers;

    §  Describe health benefits and deficiency diseases of dietary fibers.



  • Lipids

    Learning outcomes

    Upon completion of this lesson, the learners will be able to

    §  Define lipids;

    §  Classify lipids;

    §  Describe the importance of essential fatty acids.

    §  Describe health benefits and deficiency diseases of lipids.

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      Lesson 5 and Lesson 6 File
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      Student Q/A forum
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      Activity 2 Assignment
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      1.  Write the difference between monounsaturated and poly unsaturated fatty acids
      2.  write the difference between cis and trans fatty acids.

  • Protein

    Learning outcomes

    Upon completion of this lesson, the learners will be able to

    §  Define amino acids and proteins;

    §  Classify essential and nonessential amino acids;

    §  Explain mutual supplementation for complete protein source;

    §  Discuss functions and deficiency diseases of proteins.

     


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      Lesson 7 File
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  • Class Test 2

    Announcement:

    Your 2nd class test will be held on 8th of of October'2020

    Syllabus:

    Lesson 5 & 6

    Question Type:

    • MCQ
    • True false
    • short question

  • vitamins

    §  Define vitamin;

    §  Classify vitamin;

    Describe sources, functions and deficiency diseases of fat soluble vitamins

    §  Define water-soluble vitamins;

    §  Describe sources, functions and deficiency diseases of water soluble vitamins.


  • Minerals and Water

    §  Define minerals;

    §  Classify minerals;

    §  Describe sources, functions and deficiency diseases of water soluble vitamins.

    §  Define water;

    §  Discuss about distribution of fluid (water) in our body;

    §  Explain fluid and electrolyte balance;

    §  Discuss the functions of water;

    §  Discuss the consequences of deficiency diseases or excess of water.



  • Make up Quiz

    Announcement:

    Your Make up class test will be held on 15th of of October'2020

    Syllabus:

    Lesson 8 & 9

    Question Type:

    • MCQ
    • True false


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      Make up quiz
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