Sep 21, 2023  
2016-2017 Catalog 
2016-2017 Catalog [PAST CATALOG]

BIO 135 - Principles of Nutrition

3 credit hours - Three hours weekly; one term.
This course meets the Biological and Physical Sciences General Education Requirement.

Learn the digestion, absorption and physiological function of nutrients in the body. Emphasis is placed on normal nutrition and the relationship between nutrients and chronic disease. Nutrition needs of the healthy person through stages of the life span are included. This course does not satisfy a lab science requirement.

Prerequisite(s): Eligibility for ENG 111  or ENG 115  or ENG 121  and either eligibility for any general education math or a score of 27 or better on the Arithmetic Placement Test or a B or better in MAT 005 .

Note: Credit is not given for both BIO 135  and BIO 136 .

Course Outcomes
Upon successful completion of this course, students will be able to:

  • Identify guidelines and recommendations for energy, nutrient and food groups
    • Interpret nutrition information with a clear recognition that too much or too little of a nutrient can be harmful.
    • Distinguish between the RDA, AI, EAR and UL
    • Draw the food guide pyramid with correct foods in each category.
    • Analyze the strengths and limitations of the food guide pyramid
    • Compare the USDA food guide pyramid to food guides from other countries
  • Distinguish between kcalories, nutrients and foods
    • Define a nutrient, both essential and essential and classifies nutrients correctly
    • Define kcalories as units of energy
    • Calculate the energy value of foods if given the macronutrient content
  • Correctly interpret the information on a food label
    • Calculates the percent daily value when given the grams of a nutrient and the Daily Value for that nutrient
    • Compares one food to another with regard to nutrient content or value when given food label information
    • Identifies nutrient claims and health claims on labels and interprets them correctly
    • Predicts the overall nutrient content of a food based on a list of ingredients
    • Defines common terms found on labels
  • Describe the classification, digestion, absorption and physiological function of the macronutrients
    • Classify carbohydrates, lipids and proteins correctly.
    • Diagram the digestion and absorption and transport of each macronutrient.
    • Describe the function of each macronutrient in the body
    • Describe macronutrient-related disorders and how individuals might adjust their diet to avoid these conditions
  • Describe vitamins and minerals and their roles in several different aspects of health
    • Describe the difference between a vitamin and a mineral.
    • Categorize vitamins and minerals appropriately.
    • Identify factors that influence the absorbability or bioavailability of micronutrients
    • Identify how key micronutrients function in the body.
    • Identify deficiency symptoms for key micronutrients.
    • Associate lack of key micronutrients in the diet with increased risk of specific chronic diseases.
    • Identify dietary sources of key micronutrients
  • Identify major chronic diseases and their relationship to diet
    • Identify the major nutrient-related chronic diseases.
    • Identify the major risk factors associated with nutrient-related chronic diseases.
    • Identify the relationship between nutrient and food intake and the risk of CVD, cancer and diabetes.
    • Describe how nutrient intakes can be adjusted to reduce the risk of major chronic diseases.
  • Analyze nutrient and food needs during pregnancy and lactation
    • Summarize the changes in the fertilized egg from ovum to fetus.
    • Describe the concept of “critical period” and how it relates to nutrition intake.
    • Compare the nutrient intake of a non-pregnant, pregnant and lactating woman.
    • Identify the unique role of nutrients such as iron and folate in the healthy pregnancy.
    • Assess the diet and lifestyle choices of a pregnant woman, indicating the influence on health of the woman and the fetus.
    • Explain the physiology of lactation and the benefits and drawbacks of breast feeding.
    • Identify the time frame for lactation or formula feeding and the introduction of solid food.
    • Evaluate the growth of an infant using standard growth charts.
  • Evaluate the health impacts of various food intake patterns
    • Analyze the macronutrient content of various diets, indicating what macronutrients and thus foods need to be adjusted
    • Analyze the micronutrient content of various diets, indicating what micronutrients and thus foods need to be adjusted.
    • Adjust food intake patterns (diets) to reduce the risk of chronic diseases.
    • Adjust ood intake patterns (diets) to optimize outcomes associated with pregnancy and lactation.
  • Analyze different scientific study designs and the conclusions that can be drawn from these designs
    • Identify different types of scientific study designs commonly seen in nutritional sciences
    • Evaluate scientific study designs in terms of strengths and weaknesses
    • Interpret research study findings given various research designs
Core Competencies
Core 2 Technology Fluency Core 3 Information Literacy Core 4 Personal Wellness Core 5 Self Management Core 6 Scientific Reasoning Core 7 Quantitative Reasoning Core 8 Social and Civic Responsibility Core 9 Global Perspective Core 10 Innovative and Critical Thinking