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Official Course Information

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Fall 2012

Biology Courses:

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BIO108 - Human Nutrition
Credits: 3

Catalog Description: Overview of basic concepts of diet and nutrition. Topics include elementary anatomy and physiology of the digestive system, introductory food chemistry, weight control, and the role of diet in health. Lab exercises analyze some popular foods for simple nutrients. Students analyze popular diets for nutritional completeness. Two class hours, two lab hours. (Not for credit in Math/Science curriculum).

Lecture: 2 hrs.
Lab: 2 hrs.

Course Student Learning Outcomes (CSLOs):
Upon successful completion of the course, as documented by lab reports, unit tests, written assignments or oral reports, students will be able to:

1. Explain the methods which scientists use to explore natural phenomena, including observation, hypothesis development, measurement and data collection, experimentation, and the evaluation of data as documented on an exam.*
2. Accurately place a minimum of fifteen common foods in the proper levels of the food guide pyramid.
3. Read and analyze the nutrition facts label on packaged food.
4. Distinguish among monosaccharides, disaccharides, and polysaccharides.
5. Correctly identify the roles of insulin and glucagon in blood sugar regulation in five multiple choice questions.
6. Correctly compare and contrast the impacts of saturated and unsaturated fat consumption on cardiovascular health.
7. Compare and contrast the respective roles of low density and high density lipoproteins on cardiovascular health.
8. Distinguish a minimum of four characteristic differences between aerobic and anaerobic exercise.
9. Accurately identify a minimum of three out of four safe and effective strategies for weight loss.
10. Identify the role of antioxidants in overall human health.
11. Evaluate a media available diet for safety, completeness, and effectiveness in terms of achieving their stated goals as documented in a four-page typewritten report.*
12. Correctly identify monosaccharides, polysaccharides, proteins and lipids in the laboratory using Benedict's reagent, iodine/potassium iodide, Biuret reagent, and Sudan IV stain respectively as indicators.
13. Distinguish between experimental and control laboratory procedures in a written laboratory report.
14. Identify the methods biological scientists use to explore natural phenomena, including observation, hypothesis development, measurement and data collection, experimentation, and the evaluation of data within human nutrition.

* These course objectives have been identified as a student learning outcome that must be formally assessed as part of the Comprehensive Assessment Plan of the college. All faculty teaching this course must collect the required data and submit the required analysis and documentation at the conclusion of the semester to the Office of Institutional Research and Assessment.


Content Outline:
I. Introduction
A. Elementary Chemistry
B. Digestive Anatomy and Physiology
C. Major Food Groupings
D. Nutrient Requirements

II. Carbohydrates
A. Simple Sugars
B. Complex Polysaccharides

III. Lipids
A. Fats
B. Steroids

IV. Protein

V. Weight Control and Dieting

VI. Vitamins and Minerals

VII. Food in Health and Disease
A. Fitness and Exercise
B. Pregnancy and Lactation
C. Additives, Preservatives and Pesticides

VIII. World Hunger




Effective Term: Fall 2012