Nutritional Physiology and Food Biochemistry

Nutritional Physiology and Food Biochemistry explore how diet impacts health through different mechanisms. Nutritional Physiology examines how the body processes and uses nutrients—such as carbohydrates, proteins, fats, vitamins, and minerals—affecting overall health and bodily functions. Food Biochemistry focuses on the chemical properties of food, including how nutrients interact during digestion and metabolism, and how processing and cooking alter their effectiveness. It also studies bioactive compounds and their health effects. Together, these fields provide insights into optimizing nutrition, understanding how diet influences physiological processes, and promoting overall health.

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