20806261Human Nutrition
Course Information
Description
This introductory course covers the biological basis of nutrition. Students will explore the function of nutrients as well as utilization of nutrients including digestion, metabolism, and excretion. Social and psychological factors will be discussed and include body wellness and fitness, nutritional needs across the lifespan, food safety & security, and eating disorders.
Total Credits
3
Course Competencies
  1. Analyze the relationship between food and human health
    Assessment Strategies
    Exam, quiz, and/or research paper
    Criteria
    Summarize the importance of the science of nutrition to human health
    Define the process by which scientists uncover nutrition facts
    Summarize the general functions of the nutrients in the body
    Identify the six classes of nutrients including which are organic and which are energy yielding
    Differentiate between micronutrients and macronutrients
    Summarize the importance and functions of phytonutrients in the diet
    Differentiate between those diseases that are strongly influenced by diet and those that are not responsive to nutrition
    Calculate caloric value of food
    Summarize methods for assessing body weight and body composition
    Define energy balance the various uses of energy by the body
    Differentiate between body mass index (BMI), basal metabolic rate (BMR) and resting metabolic rate (RMR)
    Summarize factors that encourage excess fat storage and obesity
    Explain the set-point theory of human weight
    Demonstrate critical thinking skills to recognize a fad diet vs. healthy diet
    Summarize brain regions and hormones involved in the regulation of hunger and appetite
    Discuss physical and behavioral strategies as well as medical interventions for weight loss
    Describe the role of serving size and portions in human health

  2. Examine the components of a healthy eating pattern and diet
    Assessment Strategies
    Exam, quiz, and/or research paper
    Criteria
    Explain nutrition standards as well as dietary and physical activity guidelines
    Identify the three components that make a healthy eating pattern
    Differentiate between nutrient dense foods and energy dense foods
    Analyze the components of the Nutrition Facts label
    Investigate food planning tools such as MyPlate
    Measure nutritional status using the ABCDE’s of nutritional assessment
    Define Dietary Reference Intakes (DRI), Recommended Daily Allowance (RDA), Daily Value (DV), Adequate Intake (AI), Tolerable Upper Intake Levels (UL), and Estimated Energy Requirement (EER)
    Evaluate nutrient claims allowed on food labels
    Differentiate between undernutrition and overnutrition and the consequences for each
    Summarize the importance of phytonutrients in the diet
    Differentiate between diseases that are strongly influenced by diet and those that are not responsive to nutrition
    Calculate caloric value of food

  3. Investigate chemical and mechanical processes occurring during digestion
    Assessment Strategies
    Exam, quiz, and/or research paper
    Criteria
    Differentiate between digestion and absorption
    Identify the digestive structures that food must pass through during digestion
    Describe the chemical components and roles of saliva, gastric juice, bile and pancreatic juice
    Examine the role(s) of intestinal cell enzymes in chemical digestion
    Explain how the small intestine is adapted for the process of nutrient absorption
    Describe the role(s) of the colon in chemical digestion and absorption
    Summarize the end products of protein, fat and carbohydrate digestion
    Summarize the major sites of absorption along the gastrointestinal tract
    Differentiate between fiber, prebiotic, and probiotic
    Define nutrition-related diseases related to the digestive system

  4. Illustrate the role of carbohydrates, lipids, and proteins in human nutrition
    Assessment Strategies
    Exam, quiz, and/or research paper
    Criteria
    Differentiate the roles and caloric value of carbohydrates, lipids, and proteins
    Summarize the importance and examples of whole grains
    Describe the value and the equation for photosynthesis
    Identify the three types of monosaccharides and disaccharides
    Describe the basic structure of an amino acid
    Differentiate between an essential amino acid, limiting amino acid, and a conditionally essential amino acid
    Describe the steps of protein synthesis in the cell
    Differentiate between amylose, amylopectin, and glycogen
    Describe the end product of amino acid metabolism
    Identify the two components of a triglyceride
    Identify the three major types of lipids
    Differentiate between omega 3 fatty acids and omega 6 fatty acids
    Describe the value of chylomicrons, LDL, HDL, and VLDL in the transport and delivery of fat
    Describe the value of omega-3 fatty acids for cardiovascular health
    Summarize the role of essential fatty acids and health
    Describe the organization of proteins and the process of denaturation
    Summarize the history of non-nutritive sweeteners
    Illustrate the breakdown and absorption of carbohydrates, lipids, and proteins in the digestive system
    Explain how the body regulates carbohydrates in the body
    Describe nutrition-related diseases related to protein, carbohydrate, and fat metabolism

  5. Investigate the roles of vitamins, minerals, and water in human health
    Assessment Strategies
    Exam, quiz, and/or research paper
    Criteria
    Summarize the function of water in the body and the regulatory mechanisms of fluid balance
    Characterize fat-soluble and water-soluble vitamins
    Characterize major minerals and trace minerals
    Compare methods to preserve nutrient content of food
    Describe the effects of cooking on vitamin content of food
    Illustrate the process of vitamin and mineral absorption and storage
    Explain the dangers of vitamin and mineral deficiency and toxicity
    Identify one or two vitamins that function as antioxidants
    Explain the function and deficiency symptoms of vitamins A, C, D, E, K, and all B vitamins
    Identify the coenzymes associated with B vitamins involved in energy metabolism
    Summarize the function and deficiency symptoms of sodium, potassium, chloride, calcium, phosphorous, magnesium, iron, zinc, selenium, iodine, copper, fluoride, chromium, and manganese
    Illustrate the role of high sodium consumption in the development of hypertension
    Summarize the function of vitamin blood transport proteins such as transferrin and ceruloplasmin
    Evaluate the risks and benefits of using of dietary supplements

  6. Evaluate the role of fitness and sports in human health
    Assessment Strategies
    Exam, quiz, and/or research paper
    Criteria
    Differentiate between a sedentary and an active lifestyle
    Summarize positive health-related outcomes of a physically active lifestyle
    Identify key elements of a sound fitness regimen
    Illustrate the role of carbohydrates, fat, and protein in meeting energy needs during different activities
    Differentiate between anaerobic and aerobic uses of glucose
    Explain how muscles and organs adapt to exercise
    Summarize the value of fluid intake during exercise and the problems associated with dehydration
    Identify popular ergogenic aids and describe their effects on athletic performance

  7. Analyze the biological, social, and psychological factors of eating disorders
    Assessment Strategies
    Exam, quiz, and/or research paper
    Criteria
    Describe how the media’s portrayal of an “ideal” body type can increase the chances of developing an eating disorder in some people
    Compare the biological effects of addictive drugs vs. delicious food on neurotransmitter release in the brain
    Describe psychological factors that can increase the chances of developing an eating disorder
    Differentiate between anorexia nervosa, bulimia nervosa, and binge eating disorder
    Summarize the common behaviors and the physical effects of anorexia nervosa
    Summarize the common behaviors and the physical effects of bulimia nervosa
    Summarize the common behaviors and the physical effects of binge eating
    Differentiate other eating disorders such as muscle dysmorphia, pica, and night eating disorders
    Describe prevention and treatment options for anorexia nervosa, bulimia nervosa, and binge eating

  8. Explain the impact of food safety measures on human health
    Assessment Strategies
    Exam, quiz, and/or research paper
    Criteria
    Describe common viruses, bacteria, fungi, and parasites that contaminate food and cause illness
    Describe natural substances in food and environmental contaminants that cause illness
    Compare and contrast food preservation methods
    Identify the federal agencies responsible for monitoring the food supply in the United States
    Evaluate the use of food additives as well as the GRAS list

  9. Investigate nutrition throughout the life cycle
    Assessment Strategies
    Exam, quiz, and/or research paper
    Criteria
    Describe the role of nutrition in the growth and psychological development from infancy to adolescence
    Describe how psychological and physiological changes of aging affect the nutritional status of adults
    Summarize the benefits of physical activity for children, teenagers, and adults in the prevention of obesity
    Identify specific nutrients often found to be lacking in children and teenagers
    Compare the benefits of moderate alcohol intake to the risks of alcohol abuse
    Evaluate dietary strategies to meet the nutritional needs for children, teenagers, adults, and expectant mothers
    Describe the importance of growth charts for children
    Define failure to thrive, autism spectrum disorder, and dental caries
    Explain prevention strategies to reduce the risk of developing a food allergy
    Summarize the challenges parents may face in dealing with eating habits of children and teenagers
    Evaluate the purported effects and risks of common herbal products and supplements
    Describe how nutrition affects fertility
    Describe the physiological changes and nutrient demand changes that occur during pregnancy
    Evaluate optimal ranges of weight gain during pregnancy
    Design an adequate, balanced meal plan for a pregnant or breastfeeding woman based on MyPlate
    Summarize the physiological processes involved in breastfeeding
    Compare the nutritional requirements of a breastfeeding woman and a pregnant woman
    Identify two or three advantages of breastfeeding for both mother and infant
    Relate the nutritional status of the mother with the risk of birth defects of the infant
    Outline basic guidelines for exercise during pregnancy
    Summarize pregnancy complications and discomforts that may be reduced by improving dietary patterns