Department of Biochemistry

School of Biological Sciences

College of Agriculture and Natural Sciences
University of Cape Coast
BCH 208: Nutrition

2 credits Mode of delivery: Entire lecture of two (2) hours per week
Lecturers: Enoch T. Quayson (Ph.D)
Email: equayson@ucc.edu.gh
Office location: ZG- 9, School of Biological Sciences, Ground Floor.

Introduction:
The primary purpose of food consumption is to derive nutrients and energy. The processes that
result in final breakdown of food to the basic components and the assimilation of the nutrients
into cells, tissues and organs help in understanding the significance of food and nutrients to the
human body. The course traces the food and the inherent nutrients from consumption to
absorption. The role of these nutrients in blood production and the functions of blood and other
fluid compartments of the body will be discussed. It discusses the nutrient needs of the human at
different physiological stages as occasioned during growth or pregnancy and the formation of
food habits. The development of nutrition as a science will be discussed with attention drawn to
the different and diverse background of those who contributed to this development.

Objectives:

1. To develop a deeper understanding of the processes of digestion and absorption.

2. To understand how the nutrients and their metabolites are assimilated into body cells,
tissues and organs.
3. To understand the development of nutrition as science
4. To explain factors influencing food habit formation.
5. To know the nutrients needs of the nutritionally vulnerable such as the infant, the
pregnant woman, the elderly and the adolescent.

Content:

1. Structure and functions of the digestive system and associated organs.

Trace the digestive system from the mouth to the anus; structure, enzymes, hormones and
acids or alkalis that aid digestion.
The types of movement in the GIT, mechanical and chemical digestion 2 weeks
2. Transfer of nutrients and metabolites
Absorption of nutrient and metabolites, the role of the small intestine, importance of the
lymphatic system, routes of absorption of amino acid, sugars, fatty acids, minerals and
vitamins. 1 week
3. Blood and other fluid compartments of the body
Plasma and the formed elements of blood; functions of blood; production of formed
elements – hematopoiesis; extra and intracellular fluids and their major and minor
components; hypertonic and hypotonic solutions, the condition of thirst. 2 weeks

4. Pre-scientific ideas about nutrition

Ethnic/tribal, religious beliefs and moral values that influenced food selection
Magical beliefs about food, Doctrine of signatures 1 weeks

5. Pioneers in nutrition
Individual scientists and their specific contribution to the growth of nutrition as a science,
e.g. William Harvey, Antione Lavoisier, Spallanzani, William Beaumont etc. Includes
digestion, calorimetry, and discovery of the components of food, i.e. carbohydrate, fat,
protein, minerals and vitamins. 1 weeks

6. Food and food groups and nutrient contribution of foods

Nutritional guides – nutrient and energy standards, food guides and dietary standards.
Four food group guide and food exchange list. Macronutrients and micronutrients – their
functions and roles as energy sources, in tissue building and aids in metabolism 1 weeks

7. Food habits and their influence on nutrition

Factors influencing food habit formation, cultural influences such as religion, language,
technology; socioeconomic factors such as education, economic status, occupation and
family; psychological factors – motivation and perception 1 weeks

8. Nutritional requirements of the elderly, pregnant woman and the infant

Nutritional challenges of the elderly; prerequisite for pregnancy, nutrient needs in
pregnancy -- iron, calcium, folic acid and fat; neural tube defect 2 weeks

9. Infant feeding methods

Breast feeding versus formula food, benefits of breast feeding, promotion of breast
feeding in developing countries, types of weaning foods and efforts to improve traditional
weaning foods. 2 weeks
Assessment:

Class attendance and participation 5%

Quizzes (2) 30% -- 6th and 11th weeks

Assignments: 5%

Main Examination: 60%

Recommended Texts:

1. Williams, S.R. (1994). Essentials of nutrition and diet therapy. 6th edition. Mosby-Year,
Inc., Toronto.
2. Mann, J and Truswell, A. S (2007). Essentials of human nutrition. 3rd edition. Oxford
University Press.
3. Namutebi, A., Muyonga, J.H. and Tumuhinbise, A.G (2007). Food and nutrition n
Uganda – principles and community needs. Fountain Publishers, Kampala.
4. Srilakshmi, B. (2005). Dietetics. 5th edition. New Age International Limited, New
Delhi, India.
5. Williams, M. H. (2005). Nutrition for health, fitness and sport. 7th edition. McGraw-
Hill, New York.
6. Seeley, R. R., Stephens, T.D. and Tate, P. (1996). Essentials of anatomy and physiology.
2nd edition. Wm C. Brown publishers, England.
7. Mannino, J. A. (1995). Human Biology. Mosby-Year Book, Inc.