This course deals with the study of food in relation to health and illness. It covers nutrients and other substances and their action, interaction and balance in relation to health and diseases and the process by which the human body ingests, digests, absorbs, transports, utilizes and excretes food substances. It also focuses on the therapeutic and food service aspects of the delivery of nutritional services in hospitals and other healthcare institutions. The learners are expected to develop the competencies in appropriate meal planning and education of a given client.
- Teacher: ANNE MARGARET BOTOR
- Enrolled students: 23