BIO 151 - Nutrition
Course Department: Science
Last Date of Approval: Fall 2021
3 Credits
Total Lecture Hours: 45
Total Lab Hours: 0
Total Clinical Hours: 0
Total Work-Based Experience Hours: 0
Course Description:
The principles of human nutrition are studied in this course. This involves the metabolism of carbohydrates, lipids, and proteins. A study of vitamins, minerals, and water is also included. Emphasis is placed on proper nutrition during adulthood and proper diet in reference to disease. This course will help students refine their critical thinking skills as they evaluate various topics and concepts while searching for underlying connections between the concepts, which is a skill that should be beneficial in any/all types of careers. This course will also help students gain scientific literacy which will be of vital significance when making important life decisions.
Recommended(s): BIO 112 General Biology I , BIO 168 Human Anatomy and Physiology I , or equivalent.
Prerequisites/Corequisites: None
Mode(s) of Instruction: Traditional/Face-to-Face and/or Online
Credit for Prior Learning: There are no Credit for Prior Learning opportunities for this course.
Course Fees: Material Fee/IAM: $97.00
Common Course Assessment(s): None
Student Learning Outcomes and Objectives:
Student Learning Outcomes
Upon successful completion of this course, students will be able to:
- Understand the role of nutrition in maintaining health and preventing disease.
- Apply principles of balanced nutrition and dietary planning.
- Describe the digestion, absorption, and metabolism of nutrients.
- Analyze the relationship between nutrition, energy balance, and weight management.
- Evaluate dietary intake and interpret food labels for informed decision-making.
- Identify factors influencing food safety, sustainability, and ethical food choices.
- Recognize the impact of nutrition on chronic disease prevention and overall well-being.
Unit Objectives
Unit 1: Introduction to Nutrition
- Define key nutrition concepts and terminology.
- Understand the foundational principles of nutrition science.
Unit 2: Nutrient Classification
- Differentiate between macronutrients and micronutrients and their functions.
- Identify food sources of essential nutrients.
- Understand basic principles of energy-yielding nutrients, including composition and food sources.
Unit 3: Diet Planning and Evaluation
- Apply dietary guidelines and food planning tools to assess and improve nutrition.
- Recognize principles of balanced eating patterns.
- Develop skills to implement a healthy diet plan.
Unit 4: Food Labels and Nutrient Recommendations
- Interpret information on food labels and nutrition facts panels.
- Understand dietary reference values and their applications.
Unit 5: Nutrition and Health
- Discuss the relationship between nutrition and overall health.
- Identify dietary factors that influence the risk of chronic diseases.
- Understand energy balance and its role in maintaining health.
Unit 6: Digestion and Metabolism
- Summarize the processes of digestion, absorption, and metabolism of energy-yielding nutrients.
- Explain how the body converts food into usable energy.
Unit 7: Energy Balance and Weight Management
- Describe factors influencing energy balance.
- Recognize unhealthy eating habits that contribute to problematic eating disorders.
- Discuss strategies for healthy weight management.
Unit 8: Food Safety and Sustainability
- Identify key principles of food and water safety.
- Recognize environmental and ethical considerations in food choices.
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