Een uitgebreide samenvatting van het vak Food Components and Health en dus eigenlijk van de online vakken Nutrition and Health part 1 en Nutrition and Health part 2 op www.edx.org (alle tekst en de filmpjes) en van elke week een aantal voorbeeldexamenvragen met de antwoorden. Wanneer je dit documen...
Summary of the course Food Components and Health
MOOC Nutrition and Health part 1 and Nutrition and Health part 2
Chantal Goenee
Wageningen University, The Netherlands
Study year 2015/2016, period 2
1
,Table of content
Nutrition and health part 1
Week 1: Study designs and the alimentary tract
1.2. Study designs
1.2.1. Study designs and dietary assessment methods
1.2.2. Ecological study
1.2.3. Cross-sectional study
1.2.4. Case-control study
1.2.5. Cohort study
1.2.6. Intervention study
1.2.7. Recap figure on study designs
1.3. Alimentary tract
1.3.1. Function of the alimentary tract
1.3.2. Structure of the alimentary tract
Week 2: Carbohydrates
2.2. Chemistry of carbohydrates
2.2.1. Chemistry of carbohydrates
2.2.1.1. Simple and complex carbohydrates
2.2.1.2. Simple carbohydrates: sugar
2.2.1.3. Complex carbohydrates
2.2.1.4. Dietary fiber
2.2.2. Chemistry of dietary fiber
2.3. Carbohydrate content of foods
2.3.1. Carbohydrate content of foods
2.3.2. Sources of dietary fiber
2.4. Carbohydrate digestion and absorption
2.4.1. Digestion of digestible carbohydrates
2.4.2. Digestion of non-digestible carbohydrates
2.5. Carbohydrate metabolism
2.5.1. Carbohydrate metabolism
2.5.2. Use of glucose as fuel
2.5.3. Glycemic index
Problem sets and answers weeks 1 and 2
2
,Week 3: Carbohydrates and health
3.2. Health effects of sugar
3.2.1. Sugar consumption
3.2.2. Negative health effects of sugar
3.2.3. An ongoing sugar frenzy
3.2.4. The strategy of the sugar industry
3.2.5. Sugar and tooth decay
3.2.6. Controversies about sugar
3.2.6.1. Sugar vs. high fructose corn syrup (HFCS)
3.2.6.2. Natural sugar vs. added sugar
3.2.7. Strategies to reduce sugar intake
3.3. Replacing sugar by non-nutritive sweeteners
3.3.1. Non-nutritive sweeteners
3.3.2. Non-nutritive sweeteners and health
3.3.3. Sweeteners and weight gain
3.3.4. Nutritive sweeteners
3.4. Health effects of fiber
3.4.1. Health effects of soluble fiber
3.4.2. Health effects of insoluble fiber
3.4.3. The relationship between dietary fiber and colon cancer
3.5. Lactose intolerance
3.6. Diabetes
3.6.1. Type 1 and type 2 diabetes and diabetes prevalence
3.6.1.1. Type 1 and type 2 diabetes
3.6.1.2. Diabetes prevalence
3.6.2. Glucose intolerance
3.6.3. Recommendations for diabetics
3.6.3.1. Recommendations for patients with diabetes type 1
3.6.3.2. Recommendations for patients with diabetes type 2
Week 4: Lipids
4.1. Introduction to lipids
4.2. Chemistry of lipids
4.2.1. Introduction to chemistry of lipids
4.2.2. Phospholipids and sterols
4.2.2.1. Phospholipids
4.2.2.2. Sterols
4.3. Lipid content and composition of foods
4.3.1. Lipid content of foods
4.3.2. Fatty acid composition of foods
4.4. Lipid digestion and absorption
4.5. Lipid metabolism
4.5.1. Lipid metabolism
4.5.2. Use of fatty acids as fuel
4.5.3. Cholesterol balance
4.6. Fat tissue
4.7. Essential fatty acids
Problem sets and answers week 3 and 4
3
,Week 5: Lipids and health
5.2. Cardiovascular disease and atherosclerosis
5.2.1. Cardiovascular disease and coronary heart disease
5.2.2. Cardiovascular diseases and coronary heart disease rates
5.2.3. Atherosclerosis
5.3. Cardiovascular risk factors
5.3.1 Cardiovascular risk factors
5.3.2. Hypertension as cardiovascular disease risk factor
5.3.3. Blood cholesterol as cardiovascular disease risk factor
5.4. Dietary lipids
5.4.1. Dietary cholesterol
5.4.2. Saturated and unsaturated fatty acids
5.4.2.1. Saturated fat and blood lipids
5.4.2.2. Epidemiological studies on saturated fatty acids and coronary heart disease
5.4.2.3. Current status on saturated fatty acids
5.4.2.4. Current status on unsaturated fatty acids
5.4.3. Trans fatty acids
5.4.3.1. Sources of trans fatty acids
5.4.3.2. Trans fatty acids and the food industry
5.4.3.3. Legislation on trans fatty acids
5.4.4. Interview with Dr. Martijn Kartan
5.4.5. Omega-3 fatty acids
5.4.6. Interview with Dr. Daan Kromhout
5.4.7. Dietary fat guidelines
5.4.8. Coconut oil
5.5. Personalized nutrition
Week 6: Proteins and health
6.2. Chemistry of proteins
6.3. Protein content of foods
6.4. Protein digestion, absorption and synthesis
6.5. Protein functions
6.6 Protein turnover and nitrogen balance
6.7. Protein quality and recommendations
6.7.1. Limiting amino acid
6.7.2. Protein quality
6.7.3. Measures of protein quality
6.7.4. Recommended protein intake
6.8. Potential health effect of proteins
Problem sets and answers week 5 en 6
4
,Week 7: Energy homeostasis and energy balance
7.2. Energy balance
7.3. Regulation of food intake
7.3.1. Regulation of food intake
7.3.1.1. Hunger and appetite
7.3.1.2. Sensation and Satiety
7.3.2. Factors determining food intake
7.3.3. Feedback regulation of food intake
7.3.4. Feedback regulation of adipose tissue
7.4. Energy value of nutrients
7.5. Energy expenditure
7.5.1. Flow chart of energy
7.5.2. Maintenance
7.5.3. Physical activity
7.5.4. Growth
7.6. Weight gain and loss
7.6.1. Weight gain
7.6.2. Weight loss
Week 8: Weight management
8.2. Assessing obesity
8.2.1. Definitions of obesity
8.2.2. Body fat distribution
8.2.3. Global obesity prevalence
8.3. Health risks of obesity
8.4. Causes of obesity
8.4.1. Obesity and energy balance
8.4.2. Causes of obesity
8.4.3. Psychological factors in obesity
8.4.4. Social factors in obesity
8.4.5. Environmental factors in obesity
8.4.6. Genetic factors in obesity
8.5. Possible solutions for obesity
8.5.1. Dieting
8.5.2. Physical exercise
8.5.3. Interview with Jaap Seidell on changing the obesogenic environment
8.5.4. Breaking down the obesogenic environment
8.5.5. Bariatric surgery
Problem sets and answers week 7 en 8
5
,Nutrition and health part 2
Week 1: Fat soluble vitamins and health
1.2. Introduction to fat soluble vitamins and dietary reference intakes
1.2.1. Discovery of vitamins
1.2.2. General differences between fat soluble vitamins and water soluble vitamins
1.2.3. Naming of the vitamins
1.2.4. Dietary reference intakes
1.2.4.1. Estimated Average Requirements (EAR)
1.2.4.2. Recommended Dietary Allowances (RDA)
1.2.4.3. Adequate Intakes (AI)
1.2.4.4. Tolerable Upper Intake Levels (UL)
1.3.4.5. Additional information on dietary reference intakes
1.2.4.6. A summary of the four different Dietary Reference Intake (DRI) categories
1.3 Vitamin A
1.3.1. The basics of vitamin A
1.3.2. Absorption and metabolism of (pro) vitamin A
1.3.3. Functions of vitamin A
1.3.4. Vitamin A deficiency and toxicity
1.3.4.1. Vitamin A deficiency
1.3.4.2. Vitamin A toxicity
1.3.5. Food sources and DHI of vitamin A
1.3.5.1. Food sources of vitamin A
1.3.5.2. Dietary supplements and vitamin A
1.3.5.3. The DRI of vitamin A
1.4 Vitamin D
1.4.1. The basics of vitamin D
1.4.2. Absorption and metabolism of (pro) vitamin D
1.4.3. Functions of vitamin D
1.4.4. Vitamin D deficiency and toxicity
1.4.4.1. Vitamin D deficiency
1.4.4.2. Vitamin D toxicity
1.4.5. New insights in vitamin D and health
1.4.6. Food sources and DHI of vitamin D
1.4.6.1. Food sources of vitamin D
1.4.6.2. Vitamin D requirement
1.4.6.3. The DRI for vitamin D
1.5 Vitamin E
1.5.1. The basics of vitamin E
1.5.2. Metabolism and functions of vitamin E
1.5.3. Vitamin E deficiency and toxicity
1.5.4. Food sources and DHI of vitamin E
1.5.4.1. Food sources of vitamin E
1.5.4.2. Dietary supplements and vitamin E
1.5.4.3. The DRI of vitamin E
1.6 Vitamin K
1.6.1. The basics of vitamin K
1.6.2. Metabolism and functions of vitamin K
1.6.3. Vitamin K deficiency and toxicity
1.6.4. Food sources and DHI of vitamin K
1.6.4.1. Food sources of vitamin K
1.6.4.2. Dietary supplements and vitamin K
1.6.4.3. DRI of vitamin K
6
,Week 2: Water soluble vitamins and health
2.2 Main functions of water soluble vitamins
2.3 Vitamin C
2.3.1. The basics of vitamin C
2.3.2. Absorption and metabolism of vitamin C
2.3.3. Functions of vitamin C
2.3.4. Vitamin C deficiency and toxicity
2.3.5. Food sources and DHI for vitamin C
2.3.6. Vitamin C and disease prevention
2.3.7. Classic studies of James Lind regarding scurvy and vitamin C
2.4 Folate
2.4.1. The basics of folate
2.4.2. Absorption and metabolism of folate
2.4.3. Metabolism, functions and disease prevention by folate
2.4.4. Folate deficiency and toxicity
2.4.5. Food sources and DHI for folate
2.4.6. Folic acid fortification: a risk benefit assessment
2.4.7. Folate and epigenetic modifications
2.5 Vitamin B12
2.5.1. The basics of vitamin B12
2.5.2. Absorption and metabolism of vitamin B12
2.5.2. Metabolism, functions and disease prevention by vitamin B12
2.5.3. Vitamin B 12 deficiency and toxicity
2.5.4. Food sources and DHI for vitamin B12
2.6 Remaining B vitamins
2.7 Causes of vitamin deficiency
Problem sets and answers week 1 en 2
7
, Week 3: Water, minerals and health
3.2. The role of water in the body
3.3. Water balance
3.3.1. Water balance
3.3.2. Water content of foods
3.3.3. Dehydration and water intoxication
3.3.3.1. Dehydration
3.3.3.2. Water intoxication
3.4. Health effects of water
3.4.1. Health effects of water
3.4.2. Bottled water
3.4.3. Tap water
3.5. Mineral overview
3.5.1. Chemistry of minerals
3.5.2. Mineral bioavailability and food content
3.6. Sodium and potassium
3.6.1. Function of sodium and potassium in the body
3.6.2. Sodium and potassium content of foods
3.6.3. Health effects of sodium
3.6.4. Salt restriction programs
Week 4: Minerals, trace elements and health
4.2. Calcium
4.2.1. Function of calcium in the body
4.2.2. Roles of vitamin D in calcium and phosphorus metabolism
4.2.3. Calcium content of foods
4.2.4. Calcium and health
4.3. Iron
4.3.1. Function of iron in the body
4.3.2. Iron content of foods
4.3.3. Iron storage, metabolism and recommendation
4.3.4. Health effects of iron
4.4. Other trace elements
4.5.1. Iodine
4.5.2. Selenium
4.5.3. Zinc
4.5.4. Other trace elements
4.5. Dietary supplements
4.5.1. Quick overview of dietary supplements
4.5.2. Who needs extra vitamins and/or minerals?
4.5.3. Potential harmful effects of extra vitamins and/or minerals
Problem sets and answers week 3 en 4
8
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