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Human Nutrition - Introduction to Macronutrients
Learn about the three energy-yielding macronutrients - carbohydrates, proteins and lipids, and why they are essential in a healthy diet.
Description
The course Human Nutrition - Introduction to Macronutrients provides an in-depth look into the three energy-yielding macronutrients - carbohydrates, proteins and lipids. Our bodies require us to consume macronutrients on a daily basis to maintain numerous bodily functions such as growth and providing energy to carry out activities.
In this course, the learner will be introduced to the three energy-yielding macronutrients carbohydrates, proteins and lipids. The course covers the nature and roles of these primary macronutrients from the various types of carbohydrates to the importance and functions of lipids. This free course will be of great interest to all learners who want to understand and gain knowledge on macronutrients or any professional working in the areas of healthcare and health promotion and who would like to learn more about macronutrients.
Modules
Module 1: Introduction to Carbohydrates
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Carbohydrates - Learning Outcomes
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Introduction to Carbohydrates
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Simple Carbohydrates
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Alternative Sweeteners
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Oligosaccharides and Polysaccharides
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Lesson Summary
Module 2: Introduction to Proteins
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Proteins - Learning Outcomes
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Amino Acids
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Protein Synthesis, Structure and Functions
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Protein Quality and Protein-Energy Malnutrition
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Lesson Summary
Module 3: Introduction to Lipids
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Lipids - Learning Outcomes
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Lipids and Fatty Acids
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Fatty Acid Naming and Food Sources
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Essential Fatty Acids and Eicosanoids
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Phospholipids and Triglycerides
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Sterols
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Lesson Summary
Module 4: Introduction to Macronutrients Assessment
Learning Outcomes
Having completed this course the learner will be able to: - Discuss in detail the various groups of carbohydrates including simple carbohydrates, complex carbohydrates and alternative sweeteners; - Outline three main types of amino acids; - Describe the process of protein synthesis, the levels of protein structure and the various protein functions; - Discuss the roles fatty acids play as well as the eicosanoid compounds derived from fatty acids; - Describe the structure of phospholipids and triglycerides, and their functions; - Discuss the structure and function of the primary sterol, cholesterol.
Certification
All Alison courses are free to enrol, study and complete. To successfully complete this Certificate course and become an Alison Graduate, you need to achieve 80% or higher in each course assessment. Once you have completed this Certificate course, you have the option to acquire an official Certificate, which is a great way to share your achievement with the world. Your Alison Certificate is:
Ideal for sharing with potential employers - include it in your CV, professional social media profiles and job applications
An indication of your commitment to continuously learn, upskill and achieve high results
An incentive for you to continue empowering yourself through lifelong learning
Alison offers 3 types of Certificates for completed Certificate courses:
Digital Certificate - a downloadable Certificate in PDF format, immediately available to you when you complete your purchase
Certificate - a physical version of your officially branded and security-marked Certificate, posted to you with FREE shipping
Framed Certificate - a physical version of your officially branded and security-marked Certificate in a stylish frame, posted to you with FREE shipping
All Certificates are available to purchase through the Alison Shop. For more information on purchasing Alison Certificates, please visit our FAQs. If you decide not to purchase your Alison Certificate, you can still demonstrate your achievement by sharing your Learner Record or Learner Achievement Verification, both of which are accessible from your Dashboard. For more details on our Certificate pricing, please visit our Pricing Page.
Careers
This Course has been revised!
For a more enjoyable learning experience, we recommend that you study the mobile-friendly republished version of this course.
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