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Human Nutrition - Introduction to Macronutrients - Revised
Learn the importance and function of macronutrients for nourishment with this free online nutrition course.
Description
This free online course will first discuss carbohydrates, the different chemical formulas associated with them, and how they are produced in plants. You will study the two types of simple carbohydrates, the three types of monosaccharides, and the three commonly occurring disaccharides. You will learn the three types of sugar in alcohol and their major advantages. The course will also cover alternative sweeteners as well as the two groups of complex carbohydrates.
You will then look into proteins and learn about the different types of amino acids and their structures. You will study the process of protein synthesis and learn about levels of protein structure and various protein functions. The course will also discuss the two types of proteins. Next, you will learn about lipids and the different fatty acids. You will be introduced to the naming systems for fatty acids as well as their food sources. The course will also cover essential fatty acids and eicosanoids.
The study of human nutrition is incredibly important as it helps us learn the essential nutrients in food that are necessary to support human life and health. Poor nutrition is a chronic problem all over the world which can be solved with a proper understanding of nutrition and dietary practices. This Human Nutrition - Introduction to Macronutrients online course will make it a little bit easier for you to achieve this goal.
Modules
Introduction to Carbohydrates
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Introduction to 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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Introduction to Carbohydrates - Lesson Summary
Introduction to Proteins
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Introduction to 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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Introduction to Proteins - Lesson Summary
Introduction to Lipids
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Introduction to 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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Introduction to Lipids - Lesson Summary
Course assessment
Learning Outcomes
Having completed this course you will be able to:
- Discuss the various types of carbohydrates
- Discuss alternative sweeteners
- Discuss the various types of amino acids
- Describe the process of protein synthesis
- Outline the four levels of protein structure
- Discuss types of proteins
- Discuss fatty acids and their differences
- Identify food sources of fatty acids
- Discuss the role of eicosanoids
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 official Certification, which is a great way to share your achievement with the world. Your Alison Certification 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 Certification for completed Certificate courses:
Digital Certificate - a downloadable Certificate in PDF format, immediately available to you when you complete your purchase
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Contact Form
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