- The metabolism. Direct and indirect calorimetry. Respiratory quotient and caloric equivalent. The baseline.
- The composition of the diet. Quantitative and qualitative aspects of diet composition.
- The food nutrients. Carbohydrates, lipids, proteins, vitamins, water and minerals. Digestion and absorption of nutrients.
- The water. Water as a food and as a nutrient. The mechanism of thirst and antidiuretic hormone. The mineral waters.
- The food of animal origin and foods of plant origin. Alcoholic drinks and nervine.
- Assessment of nutritional status. Overconsumption and unbalanced diet. The diet in malnutrition and associated diseases.