Course Title

Minerals and Vitamins in Nutrition

Course code

0643752

Lecturer

Prof. Hamed R. Takruri

E. mail: [email protected]

Credits

3

Pre-requisite (s)

----

Duration of Course

16 weeks, 3 hours per week

Course Description :

An advanced level study of the physiological and biochemical aspects of vitamins and mineral elements, emphasizing their nutritional & pharmaceutical interactions and associated effects on their functions, requirements, deficiency signs and toxicity, as well as the study of their nutritional status assessment methodologies .

Objectives:

Upon completion of this course, the student is expected to:

1. Understand the definition of vitamins and minerals and the criteria of mineral "essentiality".

2. Appreciate the functions of minerals and vitamins (the micronutrients) in the living body.

3. Understand the consequencies of micronutrient deficiencies on health and correlate them with specific signs and symptoms of disease.

4. Understand the interactions among micronutrients and between them and drugs.

5. Know the toxic micronutrients and their impact on health.

6. Know the claimed roles of micronutrient in the treatment and prevention of diseases.

Intended Learning Outcomes:

Subject specific skills:

At the end of the course students will be able to:

1. Recognize the definition of vitamins and the criteria of essentiality of mineral elements.

2. Know the mechanisms and mode of action of vitamins and minerals in the body and count the deficiency symptoms of vitamins and minerals.

3. Count the deficiency symptoms of vitamins and minerals.

4. Appreciate the role of micronutrient interactions on their body needs.

5. Understand the interactions of drugs and micronutrients.

Core Academic Skills:

At the end of the course, students are expected to:

• correlate micronutrient deficiencies with disease development in man

• gain knowledge and skills on assessment of nutritional status of vitamins and minerals.

• Gain knowledge about scientific research and data collection, and analysis related to micronutrients.

Personal and Key Skills:

After finishing the course the student is expected to develop personal attitude in his daily life towards food practices and habits such as:

• Increase consumption of food sources of vitamins and minerals.

• Counsel people regarding facts and misinformation on the role of vitamins and minerals in health and the use of supplements.

• Avoid wrong practices, such as over-cooking and bad storage conditions, which contribute to vitamin losses and low bioavailability

Learning/ Teaching Methods:

Lectures, group discussions and presentations by students for previously assigned topics. Seminars and term papers of assigned topics. Demonstration of vitamins and supplements commonly found in the market.

Assignments:
Each student is assigned a topic in which he/she explores literature through use of library and internet, then write- a report which is presented and discussed in the classroom.

Assessment:

2 Hour Exams 40 %

Course Project & Student Participation 20 %

Final Exam 40 %

Total 100 %

Syllabus Plan

References:

1. Basu, T.K.& Dickerson, J.W.(1996). Vitamins in Human Health and

Disease CAB International, Guildford.

2. Brody. T (1999). Nutritional Biochemistry, 2^nd ed. (Chaps. 9&10 The

vitamins, inorganic nutrients pp 491-878) Academic Press, San Diego.

3. Augustin, J. et al. (1985). Methods of Vitamin Assay, 4^th ed. J. Wiley

and Sons, New York.

4. Shils,M.E Olson, J. A. & Shike, on (1999). Modern Nutrition

in Health and Disease 9^th edn. Lea & Febiger, Philadelphia .

5. World Health Organization (1996). Trace Elements in Human

Nutrition and Health. WHO, Geneva.

7. حامد التكروري وخضر المصري (1997). تغذية الانسان (الفصل 9+10). دار حنين، عمان – الأردن.

8. خالد المدني وطه قمصاني (2000). الفيتامينات والمعادن بين الصحة والمرض، مطبعة المدني – القاهرة.

Related Websites:

• Food and Nutrition Information Center: www.nal.usda.gov/fnic.

• Centers for Disease Control (CDC): www.cdc.gov.

• www.nutritiongate.com

• USDA's Gateway to Nutrition Information: www.nutrition.gov.

• Food and Nutrition Service: www. fns.usda.gov/fns.