Appetite and satiety, control of food consumption. Body composition, estimation methods and their physiological-nutritional importance. Digestion and absorption. Proteins, metabolism, essential amino acids. Nutritional value of proteins. Evaluation methods. Carbohydrates in nutrition: hormonal control of blood glucose. Lipid metabolism. Cholesterol and lipoproteins. Essential fatty acids. Energetics, physiology and the interrelationships between the energy, protein, lipid and carbohydrates requirements. Direct and indirect calorimetry. Minerals and vitamins in nutrition.

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