The course is the basic introductory class to Clinical Nutrition.
The material of the course aims at introducing the students to the basic principles and application of clinical nutrition for the prevention and treatment of chronic diseases.
In addition it covers the basic principles of pathophysiology of heart disease, diabetes mellitus, hypertension, chronic kidney disease, obesity, osteoporosis and cancer.
Finally, the goal of the course is for the students to comprehend the role of nutrition, nutrition supplements, functional foods and the new technologies for their development and application.

Upon successful completion of the course the student will:

• Have gained knowledge and understanding of the basic issues and new developments in Clinical Nutrition and the relationship between nutrients and foods and prevention or dietary treatment of chronic diseases.
• Will be able to comprehend complex issues related to Clinical Nutrition.
• Will be able to understand the relationship between food patterns, nutrients and foods and chronic disease development.
• Will be able to comprehend the food patterns and the dietary prescription assigned by type of chronic disease.
• Will be able to comprehend the connection between functional foods and public health.