Nutrition and Biochemistry : Course for Master II students

Abstract

Nutrition and biochemistry are two essential and complementary scientific fields that play a central role in understanding how the human body functions and how it interacts with food. Nutrition focuses on the study of food, its components such as carbohydrates, lipids, proteins, vitamins, minerals and how these nutrients influence health, growth, metabolism, and disease prevention. It also encompasses nutritional needs at different stages of life, eating habits, and the interactions between diet, environment, and society. Biochemistry, on the other hand, examines the chemical and molecular processes that occur within living cells. It helps us understand how nutrients are digested, absorbed, transported, transformed, and utilized at the cellular and tissue levels. Through biochemistry, we can analyze the complex metabolic pathways that convert food into energy, building blocks for cells, and signaling molecules essential for the proper functioning of the body. The connection between nutrition and biochemistry is therefore crucial. Together, they allow us to better understand how our dietary choices directly affect our health at the molecular level. This link is particularly important in today’s context, marked by a rise in chronic diseases related to diet, such as type 2 diabetes, obesity, cardiovascular diseases, and certain cancers. Moreover, recent advances in nutritional biochemistry are paving the way for more personalized approaches to nutrition, taking into account individual metabolism, genetic background, and lifestyle. Studying nutrition through the lens of biochemistry not only deepens our knowledge of the body’s inner workings but also helps develop effective strategies to promote healthy eating, prevent nutritional imbalances, and improve overall quality of life.