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|BIO108 - Human Nutrition|
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. Understand, explain, and identify the methods which scientists use to explore natural phenomena, including observation, hypothesis development, measurement and data collection, experimentation, and the evaluation of evidence, and the employment of mathematical analysis within human nutrition.*
2. 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.*
3. Accurately place a minimum of fifteen common foods in the proper levels of the USDA Food Guidance System.
4. Read and analyze the nutrition facts label on packaged food.
5. Distinguish among monosaccharides, disaccharides, and polysaccharides.
6. Correctly identify the roles of insulin and glucagon in blood sugar regulation in five multiple choice questions.
7. Correctly compare and contrast the impacts of saturated and unsaturated fat consumption on cardiovascular health.
8. Compare and contrast the respective roles of low density and high density lipoproteins on cardiovascular health.
9. Distinguish a minimum of four characteristic differences between aerobic and anaerobic exercise.
10. Accurately identify a minimum of three out of four safe and effective strategies for weight loss.
11. Identify the role of antioxidants in overall human health.
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 agents that cause food borne illness and identify measures how to prevent foodborne illness.
* This course objective has 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.
A. Elementary Chemistry
B. Digestive Anatomy and Physiology
C. Major Food Groupings
D. Nutrient Requirements
A. Simple Sugars
B. Complex Polysaccharides
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: Spring 2016