BIOL 1323 Human Nutrition Common Course Objectives
COURSE OBJECTIVES
Upon completion of this course, you will be
able to:
1. Describe how to properly design individualized eating plans by utilizing
diet planning principles, the Food Guide Pyramid, Exchange System and other
food guide plans that incorporate personal food preferences.
2. Explain the function of the RDA, DRI, and Tolerable Upper Intake Level.
3. Describe the scientific method, various types of research. Locate referred journal articles using the internet.
4. Describe the digestive system, it's functions, including problems that it encounters and solves during the digestive process. Identify the hormones involved in regulating digestion.
5. Explain the differences between and identify energy- and non energy-yielding nutrients. Identify the functions of phytochemicals.
6. Distinguish between simple and complex carbohydrates in form and function and the health effects associated with carbohydrate intake including fiber and sugar intake. Describe the hormonal regulation of blood sugar and other factors affecting blood sugar.
7. Differentiate between members of the lipid family - triglycerides, phospholipids, and sterols - in form and function and the health effects associated with lipid intake, especially the factors increasing serum triglyceride and cholesterol. Identify effects and sources of omega 3 and omega 6 fatty acids.
8. Describe protein form and function, define essential amino acids, and explain the health effects of protein intake, including Protein Energy Malnutrition as will as how vegetarians and non - vegetarians obtain adequate protein.
9. Explain the steps involved in metabolism and the ways energy is derived from carbohydrate, fat, and protein, including the consequences of consuming too much and too little energy, too little carbohydrate. Describe alcohol metabolism.
10. Describe the factors associated with weight control, including causes of obesity, methods of assessing body weight and composition, and good and poor treatments for obesity.
11. Explain the differences between water and fat-soluble vitamins, including how each one functions in the body, the deficiency/toxicity symptoms, and major food sources.
12. State which vitamins have antioxidant effects and identify those effects.
13. Explain the differences between major and minor minerals, including how each one functions in the body, the deficiency/toxicity symptoms, and major food sources.
14. Describe the function of water in the body and the ways electrolytes/fluids are balanced and maintained in the body.
15. Provide accurate information regarding vitamin/mineral supplementation and the use of ergogenic aids in athletic performance.
16. State the benefits associated with physical activity, the components of a sound fitness or health program, and the fuels that are necessary for physical performance and daily activity.
17. Describe how nutrition and lifestyle choices impact the life cycle before and during pregnancy, during lactation and infancy, during childhood and adolescence, and through adulthood and aging.
18. Explain the impact of nutrition and lifestyle choices on the immune system and on diseases such as cardiovascular disease, cancer, AIDS, and diabetes.
19. Describe nutrition issues surrounding food safety and consumer concerns, including how to handle, store, and prepare foods safely, how water is treated, and how food additives such as MSG, create problems for some people who consume them.
20. Apply knowledge gained from the class that supports healthy lifestyles to their own lives and the lives of their families.
posted March 7, 2001