BIOL 1322 - Nutrition

Credit Hours: 3
Contact Hours - Lecture: 3
Fundamental principles of normal nutrition and the importance of nutrition in promoting growth and health. Emphasis will be given to the basic food constituents and their physiological relationships within the body. Consideration will also be given to family and community needs. This course will not fulfill a laboratory science requirement. CIP Code: (1905015109)
Prerequisite: College Level Readiness in Reading AND Writing; MATH 0308 or MATH 0309
Student Learning Outcomes
1 - Apply nutritional knowledge to analyze personal dietary intakes, to plan nutritious meals using nationally established criteria to meet recommended goals, and to evaluate food labels and the validity of nutritional claims. 2 - Trace the pathways and processes that occur in the body to handle nutrients and alcohol through consumption, digestion, absorption, transport, metabolism, storage and waste excretion. 3 - Discuss functions, sources, deficiencies, and toxicities of macro- and micronutrients, including carbohydrates, lipids, proteins, water, vitamins, and minerals. 4 - Apply the concept of energy balance and its influences at the physical, emotional, societal,and cellular level to evaluate advantages and disadvantages of various methods used to correct energy imbalances. 5 - Utilize concepts of aerobic and anaerobic energy systems, and knowledge about macronutrients, vitamins, minerals, ergogenics, and supplements and relate them to fitness and health. 6 - Describe health and disease issues related to nutrition throughout the life cycle, including food safety, corrective dietary modifications, and the influence of specific nutrients on diseases.