Human Nutrition
Overview of basic concepts of diet and nutrition. Topics include functional anatomy of the digestive system, food chemistry, weight control, food safety, energy and metabolism, 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.
Subject Code: BIO
Course Number: 108
Credits: 3
Lecture Hours 2
Lab Hours: 2
Course Learning Outcomes:
1. Engage in the process of science.
2. Evaluate a published or specialize diet.
3. Identify the six nutrient classes and their roles in the body.
4. Identify the connection between diet, energy, and metabolism.
5. Analyze the relationship between energy balance and body weight.
6. Identify food safety principles to prevent food borne illness.
7. Analyze dietary habits using a diet tracking tool.
8. Describe the connection between nutrition and health.
9. Describe the role of organ systems in nutrient processing, absorption, and distribution.
10. Discuss the nutritional needs of humans at various points of the life cycle.
11. Utilize laboratory methods to identify the presence of specific nutrients in food, enzymes in digestion, and foodborne illness.
Effective Term: Fall 2025
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