BIO 127IN - Human Nutrition and Biology

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.

1. Introduction to Human Nutrition and Biology
   1. Definitions of nutrition, nutritional status, nutrients, and risk factors
   2. The cell
   3. Nutritional science
      1. Nutritional studies: design, types, and criticism
      2. Methods of nutritional assessment
   4. Measurement and graphing relevant to nutritional science
2. Dietary Recommendations, Nutrient Density, and Desirable Blood Profile
3. Human Biology of Nutrition
   1. Anatomy and physiology of human digestive system
   2. Digestion & absorption
   3. Role of enzymes in biology and nutrition
   4. Energy metabolism
4. Digestion, Absorption, Metabolism, Deficiency Symptoms, Food Sources, and/or Biological Effects (beyond the prevention of deficiency symptoms) for the following:
   1. Carbohydrates
   2. Proteins and amino acids
   3. Lipids
   4. Vitamins
   5. Minerals and trace elements
   6. Non-nutrient substances such as dietary fiber and various phytochemicals
   7. Nutrient-nutrient interactions
5. Developmental Nutrition
   1. Maternal nutrition (both pregnancy and lactation)
   2. Nutrition from the embryonic period through adulthood and aging
6. Biology and Nutrition of Health Issues
   1. Cardiovascular disease
   2. Cancer
   3. Hypertension
   4. Obesity
   5. Lactose intolerance
   6. Diabetes
   7. Osteoporosis
   8. Eating disorders
   9. Alcohol consumption
   10. Food sensitivities and allergies
   11. Weight loss and weight gain
   12. Effects of dietary phytochemicals
   13. Food safety
   14. Pesticides and food additives
   15. Genetics and nutrition
   16. Epigenetics and nutrition
7. Clinical Nutrition
   1. Biology of diseases and their effects on nutrition
   2. Effects of disease treatment on nutrition
   3. Diet therapy for selected diseases and disorders
   4. Drug-nutrient interactions
8. Current Nutrition Issues
   1. Myths
   2. Misleading advertisements
   3. Nutrition public policy
   4. World hunger
   5. Genetically modified foods