Course Title: Apply an understanding of nutritional biochemistry

National Element Code & Title:

VBP084 Apply an understanding of nutritional biochemistry

Performance Criteria:

1.1 The major chemical constituents of foods and food
products are identified.
1.2 The key structural differences between:
• proteins
• carbohydrates
• lipids
• dietary fibre
• vitamins and ‘vitamin-like compounds’
are defined

Performance Criteria:

2.1 Foods and food products rich in proteins, from animal and
vegetable sources, are identified.
2.2 Link between the structure and function of proteins is
recognized.
2.3 Essential and non-essential amino acids are identified.
2.4 Proteins are evaluated based on their constituent essential
and non-essential amino acids.
2.5 Digestive processes related to proteins, polypeptides and
amino acids are identified.
2.6 Utilization of proteins by the human body is determined.
2.7 Factors affecting protein requirements in humans are
evaluated.
2.8 Physiological effects of excessive or deficient intakes of
protein are assessed

Performance Criteria:

3.1 Forms and food sources of dietary carbohydrates are
identified.
3.2 Carbohydrate foods are differentiated based on their
glycaemic index.
3.3 Process of digestion of dietary carbohydrates is identified.
3.4 Absorption and transport processes of monosaccharides,
disaccharides and polysaccharides is determined.
3.5 Carbohydrate metabolism, in biochemical terms, is analysed.
3.6 Regulation of blood glucose is interpreted.
3.7 Utilization of carbohydrates by the human body is
determined.
3.8 Factors affecting carbohydrate requirements in humans are
evaluated.
3.9 Physiological effects of excessive or deficient intakes of
carbohydrates are assessed.

Performance Criteria:

4.1 Forms and food sources of dietary fibre are determined.
4.2 Role of dietary fibre in the physiology of digestion is
evaluated.
4.3 Protective effects of dietary fibre in the prevention of disease
are assessed.
4.4 Physiological effects of excessive or deficient intakes of
dietary fibre are assessed.

Performance Criteria:

5.1 Various classes of dietary lipids, essential fatty acids and
cholesterol are identified.
5.2 Current patterns of fatty acid intake in affluent populations,
and traditional communities, are assessed.
5.3 Digestive processes related to lipids are identified.
5.4 Physiological effects of the various categories of dietary lipids
are assessed based on biochemistry.
5.5 Parameters of cholesterol function and metabolism are
identified.
5.6 Utilisation of lipids and cholesterol by the human body is
determined.
5.7 Physiological effects of excessive or deficient intakes of
dietary lipids are assessed.

Performance Criteria:

6.1 The body’s requirement for energy, and the factors affecting
this requirement, is determined.
6.2 The release of energy from food by oxidative metabolic
processes is interpreted.
6.3 Food energy content of various foods and macronutrients is
sourced.
6.4 Methods by which the human body’s energy expenditure may
be measured are determined.
6.5 Utilisation of energy by the human body is investigated.

Performance Criteria:

7.1 Vitamins and ‘vitamin-like substances’ are identified.
7.2 Food sources of the various vitamins are established.
7.3 Food sources of the various ‘vitamin-like’ substances are
established.
7.4 Process of digestion and absorption of vitamins is identified.
7.5 Biochemical functions of each of the vitamins and ‘vitaminlike
compounds’ is determined.
7.6 Utilisation of vitamins and ‘vitamin-like compounds’ by the
human body is determined.
7.7 Effects of deficiencies and toxicities of vitamins and ‘vitaminlike
compounds’ on the human body is assessed.

Performance Criteria:

8.1 Biochemical roles fulfilled by minerals are determined.
8.2 Biochemical and metabolic factors controlling the balance
between the intake and excretion of minerals are identified.
8.3 Food sources of minerals are determined.
8.4 Digestion, absorption and transport of minerals in the human
body is determined.
8.5 Utilisation of minerals by the human body is determined.
8.6 Physiological effects of excessive or deficient intakes of
minerals are assessed

Performance Criteria:

9.1 The main fluid types in the body are categorised.
9.2 Digestion, absorption, transport and excretion of water in the
human body is determined.
9.3 The role of dissolved solutes in the human body is
established.
9.4 The metabolism of the key electrolytes in body fluids is
established.

Food and Nutrition 2nd ed       Mark Wahlqvist

Understanding Nutrition         Ellie Whitney  and Sharon Rady Rolfes