Overview
This course is designed as an introduction to human nutrition. Nutrition is a science, and as such, it will require you to learn some basics of biology, chemistry, and most importantly, biochemistry and physiology. While nutrition has its roots in food, this is not a cooking class, but a class about food, the human body and their relationship. The course is meant to provide you with an overall understanding of how our bodies require and use nutrients, non-nutrients and how health status can be affected. You will hopefully gain an appreciation for how incredible the human body is.
Learning Outcomes
- An understanding of the digestion and absorption of food and how the nutrients and non nutrients have roles in the body and can affect one’s health
- An appreciation of diet planning, dietary guidelines, and nutrition labeling and how these are important to health
- A broad knowledge base of the Influences and factors affecting bodyweight
Describe how food is digested and absorbed into the body
Identify the roles of nutrients and non-nutrients in the body
Plan meals for personal consumption demonstrating the importance of dietary guidelines, Dietary Reference Intakes, and nutrition labeling
Assess a diet and recommend appropriate adaptations
Investigate inter-relationships between food consumption, body weight change, anatomical function, and general health within the typical contexts
Lesson Schedule
| Unit 1 | Nutrition Overview, Food Choices and Guidelines |
| Unit 2 | Digestion and Foodborne Illness |
| Unit 3 | Carbohydrates and Alternative Sweeteners |
| Unit 4 | Protein and Vegetarian Diets |
| Unit 5 | The Lipids |
| Unit 6 & 7 | Vitamins, Minerals and Water |
| Unit 8 | Alcohol |
| Unit 9 | Energy Balance and Bodyweight |
| Final Exam to be written during Final Exam Period | |