Description
The book accompanying the course “Applied Physical Sciences in Nutrition and Dietetics” serves as a comprehensive guide to understanding the scientific principles that govern nutrition and dietetics practices. Covering a range of topics including food chemistry, microbiology, and thermodynamics, the book provides in-depth insights into the intricate relationship between physical sciences and human nutrition. Readers will explore the bio-chemical composition of macronutrients, mechanisms of nutrient absorption and transport.
