BIO 151 - Nutrition

• Evaluate nutrition related claims and advice.
• Discuss factors affecting food and water safety.
• Describe human digestion and absorption of nutrients.
• Describe the necessity of the energy-yielding nutrients.
• Discuss the health effects of alcohol.
• Describe energy metabolism.
• Use the concept of energy balance to make recommendations for weight control.

Unit Objectives:

Unit 1: Define general nutrition terms.

Objective 1:  Define nutrition, macronutrient, micronutrient, kilocalorie, malnutrition.

Unit 2: Classify nutrients.

Objective 1:  Differentiate between essential and nonessential nutrients.

Objective 2:  Distinguish and list the six major classes of nutrients.

Objective 3:  List the differences between organic and inorganic nutrients.

Objective 4:  Distinguish between energy yielding and non-energy yielding nutrients.

Objective 5:  State the kilocalories available in a gram of carbohydrates, fats, proteins, and alcohol.

Unit 3: Use food planning systems and diet evaluation methods.

Objective 1:  Match foods with the food group to which they belong using the new Daily Food Guide.

Objective 2:  Identify the numbers of servings required for each food group using the new Daily Food Guide and the approximate amounts of foods required to count as a “serving”.

Objective 3:  Identify how the exchange system works and why foods can be exchanged for one another in this system.

Objective 4:  List dietary guidelines for Americans, in general, for heart disease prevention, and for cancer prevention.

Objective 5:  State the dietary requirements for lipids, carbohydrates, and proteins in the diet and computer the RDA for protein.

Unit 4: Interpret food labels.

Objective 1:  Identify the meanings of labeling terms and food label content lists.

Objective 2:  Differentiate between the RDA, RDI, and % Daily Value.

Objective 3:  Use the metric system to make standard nutrition-related calculations.

Unit 5: Understand the etiology of nutritionally implicated diseases.

Objective 1:  Define heart disease, hypertension, atherosclerosis, diabetes mellitus type 1 and type 2, HIV/AIDS, and HIV wasting syndrome.

Objective 2:  List several factors which contribute to heart disease, hypertension, atherosclerosis, and diabetes mellitus type 1 and type 2 development and several foods which contribute to or aggravate these conditions.

Objective 3:  Define cancer and state several factors which can lead to cancer development.

Objective 4:  List several recommendations for reducing cancer risk.

Objective 5:  List dietary recommendations for individuals diagnosed with diabetes mellitus, heart disease, hypertension, HIV/AIDS, and cancer.

 Unit 6: Summarize the processes of digestion, absorption, and transport of nutrients.

Objective 1:  Identify the path which food takes through the gastrointestinal tract.

Objective 2:  Using diagrams, identify the anatomy of the gastrointestinal tract and describe the functions of each component.

Objective 3:  Identify the functions of insulin, glucagon, bile, CCK, Gastrin, secretin, bicarbonate, mucus, and HCl and the organ which secretes each.

Objective 4:  Define digestion, absorption, mastication, peristalsis, chyme, and segmentation.

Objective 5:  Distinguish between digestible and non-digestible materials.

Objective 6:  Characterize enzyme function (lock & key analogy) and match the enzymes with their substrates.

Objective 7:  Identify the different mechanisms of absorption (diffusion, active transport, facilitated diffusion, osmosis) and identify what each mechanism transports.

Objective 8:  Describe how monosaccharides, lipids, fatty acids, and amino acids are transported through the intestinal wall and throughout the body.

Objective 9: Identify the components of the circulatory system and lymphatic systems that relate to absorption and transport of food.

Objective 10: Identify routes by which nutrients are transported in the body.

Unit 7: Summarize characteristics of carbohydrates.

Objective 1:  Differentiate between and identify simple and complex carbohydrates and state functions for each.

Objective 2:  Differentiate between soluble and insoluble fibers and the functions and dietary sources of each.

Objective 3:  Explain how the blood glucose levels are maintained and what happens if levels are too high or low.

Objective 4:  Discuss lactose intolerance.

Unit 8: Summarize characteristics of lipids.

Objective 1:  List and describe the three major types of lipids and their functions in the body.

Objective 2:  List the differences between saturated, monounsaturated, and polyunsaturated fatty acids by description.

Objective 3:  List the essential fatty acids and sources of them in the diet.

Objective 4:  Identify the primary dietary sources of cholesterol and foods which are cholesterol free.

Objective 5:  Define the term lipoprotein.

Unit 9: Summarize characteristics of amino acids and proteins.

Objective 1:  Describe the basic structure of an amino acid and differentiate between essential and nonessential amino acids.

Objective 2:  State how protein function is related to structure.

Objective 3:  List functions of protein in the body.

Objective 4:  Differentiate between incomplete and complete dietary proteins.

Objective 5:  Define protein-energy malnutrition and differentiate between the clinical syndromes.

Unit 10: Describe the processes of metabolism and energy expenditure.

Objective 1:  Define metabolism, deamination, transamination, and beta-oxidation, and distinguish between anabolism and catabolism.

Objective 2:  Identify the molecule that is the energy currency of the cell.

Objective 3:  Describe the differences between aerobic and anaerobic metabolism and the energy yield of each.

Objective 4:  State the preferred molecule for metabolism.

Objective 5:  Describe each step of cellular respiration.

Objective 6:  Define nitrogen balance and differentiate between positive and negative balance in relation to the life cycle.

Objective 7:  State the byproducts of lipid and protein metabolism and why they are a concern.

Unit 11: Assess Diets.

Objective 1:  List the diet-planning principles.

Objective 2:  Using the computer analysis program, analyze diets for the nutrient compositions and state changes that would improve them.

Objective 3:  List and define the components of a nutritional assessment.

Unit 12: Understand the importance of vitamins.

Objective 1:  List the water-soluble and fat-soluble vitamins, along with their DRI and function, and the differences between the two groups.

Objective 2:  List the deficiency and toxicity conditions for each water-soluble and fat-soluble vitamin and the populations most at risk.

Objective 3:  List the important dietary sources for all vitamins.

Unit 13: Understand the importance of minerals and water in the diet.

Objective 1:  List the major minerals and trace minerals along with their DRI and functions.

Objective 2:  List the deficiency and toxicity conditions of each major mineral and trace mineral and the populations at risk.

Objective 3:  List the functions of water.

Objective 4:  Explain how water balance is maintained in the body and state the importance of proper water balance.

Unit 14: Describe the agents which can make food unsafe to eat.

Objective 1:  Define food-borne illness and list ways to prevent it.

Objective 2:  List the food sources, symptoms, vectors, and prevention methods for Giardiasis, Hepatitis, Salmonellosis, E. Coli, Botulism, and staphylococcal infection.

Objective 3:  Explain the role of food additives in food processing.

Objective 4:  Describe the benefits and dangers of pesticides in agriculture and food production.