Course Descriptions

FSN 127IN - Human Nutrition and Biology

4 Credits, 6 Contact Hours
3 lecture periods 3 lab periods

Principles of nutrition presented in the context of human biology. Includes chemistry, digestion, absorption, and metabolism of nutrients. Also includes biological and nutritional perspectives on various health issues such as cardiovascular disease, hypertension, cancer, diabetes, and osteoporosis, including genetic and epigenetic effects. Also covers analysis of scientific studies relating to nutrition.

Gen-Ed: Meets AGEC - SCI; Meets CTE - M&S.

1. Describe the nutritional and physiological importance of each of the following nutrients: carbohydrates, fats, protein, vitamins, minerals and water.
2. Understand how nutrition affects health in terms of developing and/or preventing chronic diseases including obesity, cardiovascular disease, diabetes, liver disease, kidney disease and cancer.
3. Demonstrate proficiency in conducting experiments in nutrition and biology.

1. Demonstrate improvement in the general education goals of communication and critical thinking.
2. Evaluate the design, results, and conclusions of various nutritional studies.
3. Explain the purpose and significance of dietary recommendations.
4. Describe the biology of human digestion and absorption in general, as well as the nutritional, metabolic, and physiological significance of carbohydrates, proteins, amino acids, lipids, vitamins, major minerals, trace elements, and non-nutrient substances.
5. Describe several nutrient-nutrient and drug-nutrient interactions.
6. Elaborate on basic aspects of clinical nutrition, and various nutrition related issues.
7. Describe how nutrient needs change during human development from the embryonic period through adulthood, along with the nutritional needs during pregnancy and lactation.
8. Evaluate the tendencies and risks associated with genetic and epigenetic effects on nutrition and health.
9. Competently analyze diets applying principles learned in this course using either food composition tables or dietary analysis software.

A.      Definitions of nutrition, nutritional status, nutrients, and risk factors

B.      The cell

C.      Nutritional science

                     1.   Nutritional studies: design, types, and criticism

                     2.   Methods of nutritional assessment

D.      Measurement and graphing relevant to nutritional science

II.       Dietary Recommendations, Nutrient Density, and Desirable Blood Profile

III.      Human Biology of Nutrition

         A.   Anatomy and physiology of human digestive system

         B.   Digestion & absorption

         C.   Role of enzymes in biology and nutrition

         D.   Energy metabolism

IV.     Digestion, Absorption, Metabolism, Deficiency Symptoms, Food Sources, and/or Biological Effects (beyond the prevention of deficiency symptoms) for the following:

         A.   Carbohydrates

         B.   Proteins and amino acids

         C.   Lipids

         D.   Vitamins

         E.   Minerals and trace elements

         F.   Non-nutrient substances such as dietary fiber and various phytochemicals

         G.   Nutrient-nutrient interactions

V.      Developmental Nutrition

         A.   Maternal nutrition (both pregnancy and lactation)

         B.   Nutrition from the embryonic period through adulthood and aging

VI.     Biology and Nutrition of Health Issues

         A.   Cardiovascular disease

         B.   Cancer

         C.   Hypertension

         D.   Obesity

         E.   Lactose intolerance

         F.   Diabetes

         G.   Osteoporosis

         H.   Eating disorders

         I.    Alcohol consumption

         J.   Food sensitivities and allergies

         K.   Weight loss and weight gain

         L.   Effects of dietary phytochemicals

         M.  Food safety

         N.   Pesticides and food additives

         O.   Genetics and nutrition

         P.   Epigenetics and nutrition

VII.    Clinical Nutrition

         A.   Biology of diseases and their effects on nutrition

         B.   Effects of disease treatment on nutrition

         C.   Diet therapy for selected diseases and disorders

         D.   Drug-nutrient interactions

VIII.    Current Nutrition Issues

         A.   Myths

         B.   Misleading advertisements

         C.   Nutrition public policy

         D.   World hunger

         E.   Genetically modified foods

FSN 154 - Nutrition

1. Analyze the function of each class of nutrient in the human body.
2. Assess the importance of nutrition in each stage of life.

1. Explain the need to learn about nutrition and assume responsibility for good nutritional choices.
2. Discuss why nutrition is important to health.
3. Read and interpret food labels.
4. Formulate a balanced diet using the “MyPyramid” food pyramid, the Dietary Guidelines for Americans, and the Exchange Lists for Meal Planning.
5. Identify and describe the digestion, absorption, and elimination processes.
6. Describe the function of carbohydrates, fats, and proteins in the body.
7. Assess body composition and explain the implications of weight extremes.
8. Calculate an individual’s calorie, carbohydrate, fat, and protein requirements.
9. Discuss the relationship between vitamins and minerals and specific body functions.
10. Describe dietary requirements for various chronic diseases or illnesses.
11. Define and explain healthy eating patterns for pregnancy, infancy, childhood and
    adolescent life stages.
12. Define the implications of nutrition for the aging.
13. Discuss the relationship of fitness and nutrition.
14. Identify methods of food safety.
15. Define and explain the patterns of the types of disordered eating and eating disorder conditions.

1. Introduction to Food and Nutrition
   A.  Nutrition and health
   1. Dietary Reference Intakes
   2. Research study methods
2. Designing a healthy diet
   1.  Label reading
   2.  Dietary guidelines for Americans
   3.  My Pyramid: The Food Guide Pyramid
3. The human body
   1. Digestion, absorption, and elimination
   2. Disorders related to digestion, absorption, and elimination
4.      Energy-Yielding Nutrients
   1. Carbohydrates
   2. Fats
   3. Proteins
5.      Nutrients Related to Nutritional Health
   1. Nutrients involved in fluid and electrolyte balance
   2. Nutrients involved in bone health
   3. Nutrients involved in antioxidant function
   4. Nutrients involved in energy metabolism and blood health
6. Achieving and Maintaining a Healthy Body Weight
   1. Body composition evaluation
   2. Designing a diet plan to optimize body weight
   3. Disorders related to energy intake
7. Nutrition Throughout Life
   1. Nutrition during pregnancy
   2. Nutrition during infancy and childhood
   3. Nutrition during the adolescent years
   4. Nutrition during early through late adulthood
8. Important Nutrition Related Topics
   1. Nutrition and physical activity
      1. Fitness program components
      2. Dietary needs for physical activity
   2. Eating disorders and disordered eating
      1. Factors that contribute to eating disorders
      2. Characteristics of eating disorders and disordered eating conditions
   3. Food safety and technology
      1. Food borne illnesses
      2. Food safety tips
      3. Food additives