BIOL 210 - Science of Nutrition (Lecture Only)

3 Credit: (3 lecture, 0 lab, 0 clinical) 3 Contact Hours:

Students will become familiar with the biological functions, food sources, and recommended amounts of the major nutrients. The role of nutrition throughout a life cycle and its effect on disease will be discussed. Additionally, energy balance, food labeling and safety, and government standards will be covered. Evidence-based research will be used to analyze the benefits of food types, supplements, etc. Global food sustainability and meeting nutritional needs will be discussed, as well as some comparisons of animal feeds/feeding. This non-lab course is recommended for majors in human or animal health fields.
Semesters Offered: Spring Semester

Course Goals/ Objectives/ Competencies:
Goal 1: Describe the major properties, sources, functions, and metabolism of the macro- and micronutrients.

Define macronutrient, micronutrient, and essential nutrient.

Compare the biochemical properties and functions of carbohydrates, fats, and proteins.

List the types and sources of the macro- and micronutrients.

Describe the pathway of digestion of food to nutrients used by cells.

Describe the basics of metabolism, including BMR.

Relate metabolism to energy balance and weight management.

Goal 2: Use food labels and dietary guidelines to collect and analyze dietary information.

Identify the required items on a food label.
Determine calories from macronutrients from a given food label.
Determine the required intake of nutrients and calories.
Locate government guidelines and recommendations for food intake.
Identify the functions/role of the USDA and FDA in dietary requirements and recommendations.
Define low fat, trans fat, no fat, organic, and natural as they pertain to food labels.
Define phytochemicals, antioxidants, probiotics, supplements, etc.
Discuss food insecurity vs. overnutrition.

Goal 3: Apply the significance of food practices in nutrition to physical fitness, health, aging, and disease.

Identify cultural differences in food intake/diet and food choices.

Describe different “popular” diets and their claims regarding health and disease

Use EBM research to determine benefits/harm to health of various dietary components or types of diets.

Relate food intake/choices to diabetes, obesity and cardiovascular disease, etc.

Describe genetic causes of food intake and obesity.

Discuss how food/diet is related to aging.

Goal 4: Compare plant and animal food production, including how it is used to meet nutritional needs both individually and globally.

Discuss food sources - local, seasonal, national, or global.

Identify the major differences between people and animal foods.

Identify the three major groups of feedstuffs for animals.

Compare food production systems (organic, conventional, etc.).

Discuss food production sustainability and its relationship to climate change.

Goal 5: Evaluate current nutrition-related issues and controversies on the local, national, and global arena using scientific data.

Demonstrate the use of the scientific method in studying nutrition/diet.

Analyze nutritional data.

Discuss why human nutritional data is sometimes difficult to collect and assess.