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Nutrition

Course Number: FN 225
Transcript Title: Nutrition
Created: September 1, 2012
Updated: December 19, 2014
Total Credits: 4
Lecture Hours: 40
Lecture / Lab Hours: 0
Lab Hours: 0
Satisfies Cultural Literacy requirement: No
Satisfies General Education requirement: No
Grading options: A-F (default), P-NP, audit

Prerequisites

WR 121, BI 112

Recommended

Strong background in life sciences and completion of high school chemistry or equivalent.

Course Description

Introduces components of an adequate diet, nutrient availability and utilization. Analyze dietary intake and compare to current scientific guidelines. Examines peripheral factors influencing diet such as global and local issues, cultural environment, and elements of food safety. Recommended: Strong background in life sciences and completion of high school chemistry or equivalent. Prerequisite: WR 121 or higher, BI 112. Audit available.

Intended Outcomes

  1. List and describe the major essential nutrients and recommendations for intakes based on current guidelines.
  2. Describe the nutrient and non-nutrient recommendations for reducing the risk of major deseases where diet is a significant risk factor.
  3. Identify the basic anatomy and physiology of the digestive system, including digestion, absorption, transport and gastrointestinal disorders.
  4. Analyze the "Nutrition Facts" panel of a food label and calculate nutrient content.
  5. Identify the major nutrients of concern during the lifecycle, including pregnancy, infancy, adolescents, and the older adult.
  6. Analyze and critique a personal 3-day diet survey and modify food intake to meet recommended guidelines.

Outcome Assessment Strategies

  1. Assignments for grading
  2. Forum Discussion Participation
  3. Quizzes
  4. Examinations
  5. 3-Day Dietary Analysis

Course Activities and Design

  1. Active Learning: Problem-solving assignments
  2. Full-class Learning: Exercises
  3. Independent Learning: Reading and Lecture

Course Content (Themes, Concepts, Issues and Skills)

Overview of Nutrition

  1. List and describe the following in Food:
    1. Major Nutrients
    2. Energy-Yielding Nutrients
  2. Define and apply the following:
    1. Dietary Reference Intakes
    2. Nutrition Assessment
    3. Dietary Guidelines for Americans
    4. Food Labeling Sandards
  3. List and recognize the nutrition relationship to the following:
    1. Cardiovascular Disease
    2. Hypertension
    3. Diabetes Mellitus
    4. Cancer
    5. Osteoporosis

Digestion, Absorption, and Transport

  1. Describe the role of and flow of food/nutrients in the following:
    1. Gastro-Intestinal system
    2. Absorptive system
    3. Circulatory system
  2. Define the basic Gastro-Intestinal disorders
    1. Irritable Bowel Syndrome
    2. Celiac Disease
    3. Inflammatory Bowel Disease

Energy Nutrients (Carbohydrates, Lipids, Proteins)

  1. Define the following and their relationship to health
    1. Carbohydrates
      1. Monosaccharides
      2. Disaccharides
      3. Polysaccharides
        1. Fibers
    2. Lipids
      1. Triglycerides
        1. Faty Acids
      2. Phospholipids
      3. Sterols
    3. Proteins
      1. Amino Acids

Energy Balance and Weight Management

  1. Relate the following
    1. Energy In vs. Energy Out
    2. Healthy Body Weight
    3. Health Risks Associated with Body Weight and Body Fat
    4. Overweight and Obesity
  2. Outline the following:
    1. Weight-Loss Strategies
    2. Weight-Gain Strategies

Life-Cycle Nutrition

  1. Identify the major nutrients of concern for the following:
    1. Infancy, Childhood, and Adolescence
    2. Adulthood and Later Years

Analysis and Critique of a Personal 3-Day Diet

  1. Analyze and determine the following:
    1. Current intake values related to recommended guidelines
    2. Recommended intakes based on recommended guidelines
    3. Adjustments to food intake to meet recommended values
  2. Write a critical summary of the analysis and adjustments

Analysis of the "Nutrition Facts" panel of a food label,

  1. Determine the following:
    1. Total Calories
    2. Kcal from Fat
    3. % Kcal from Fat
    4. Daily Values of Nutrients
    5. Nutrient Density
    6. Energy Density