I. Course Number and Title
BIO 112 Essentials of Nutrition
II. Number of Credits
3 credits
III.Prerequisites
High school biology and/or chemistry within the past 5 years.
IV. Required Course Content and Direction
After successful completion of this course, the student should be able to understand and apply the following concepts of nutrition:
1. Explain criteria used to determine nutritional status.
2. Identify nutritional components of food.
3. Discuss factors that influence food habits.
4. Classify nutritional groups.
5. Identify functions of the digestive system.
6. Discuss food metabolism.
7. Identify sources of nutrients in food, including vitamins and minerals.
8. Relate nutritional needs to stages of life cycle.
9. Relate nutritional needs to alterations in health state.
10. Analyze diet in terms of metabolic needs.
11. Integrate information from sources, including electronic and print resources, community resources, and personally collected data, to answer questions in the diet analysis project.
12. Communicate scientific ideas, procedures, results, and conclusions using appropriate units, language, and formats.
13. Correlate the research project in nutrition to scientific knowledge and principles and to other fields of endeavor in context.
V. Planned Sequence of Topics and/or Learning Activities
I. Introduction to nutrition
A. Nutrients
B. Calories
C. Food groups
D. How food habits are formed
E. RDA, MDR, and nutrient density
II. Digestion and Metabolism
A. Chemical and Mechanical activity
B. Structure
C. Catabolism and anabolism
III. Applied Nutrition
A. Health and fitness
B. Needs of each age group
C. Altered health states
D. Consumer concerns
E. Food additives
IV. Proteins
A. Classifications of amino acids
B. Protein analysis of food
C. Metabolism
D. Nitrogen Balance
V. Carbohydrates
A. Absorption and metabolism of carbohydrates
B. Sources of Carbohydrates
C. Classification of different sugars
VI. Lipids
A. Basic Units
B. Cholesterol
C. Metabolism
D. Effects of high fat diets
VII. Vitamins and Minerals
A. Classification of vitamins
B. Function of vitamins and minerals
C. Deficiencies