NUTRITION
BIO 155
COURSE LEVEL LEARNING OUTCOMES
COMP
NUMBER
01
PERFORMANCE/TASK
CHAPTER 1: An Overview of Nutrition
The student should be able to:
01-01
Define nutrition
01-02
List the 6 major nutrient groups
01-03
Explain the values of variety in the diet, nutrient balance, moderation, portion control
01-04
Define RDA
01-05
Interpret a food pyramid
01-06
Interpret a food label
02
CHAPTER 2: Digestion Anatomy and Physiology
The student should be able to:
02-01
Define comfort foods
02-02
State the function of the hypothalamus
02-03
Give examples of food cravings, and explain why these are often carbohydrate-rich foods
02-04
List the major organs of the human digestive system and the functions of each.
02-05
Define normal flora and probiotics
List symptoms of these common GI problems, and offer one step to treat each:
 Heartburn
 GERD
 Peptic ulcer
 Food allergy
 Lactose-intolerance
 Traveler’s diarrhea
 Constipation
 Inflammatory bowel disease
 Diverticulitis
02-06
EVAL
METHOD
STANDARD %
METHOD OF
DELIVERY
COMP
NUMBER
03
PERFORMANCE/TASK
CHAPTER 3: Carbohydrates
The student should be able to:
03-01
Define and give examples of each of these: monosaccharides, disaccharides, polysaccharides
03-02
State at least three reasons for the importance of fiber in the diet
03-03
Define whole grain, “enriched” and “refined” wheat flour
Explain what is meant by the glycemic index of a food. What is this not the same as its carb
content?
State at least three reasons to avoid regular consumption of soft drinks
03-04
03-05
03-06
03-07
04
Compare and contrast sugar and artificial sweeteners.
Distinguish among Diabetes Type I, Insulin-resistance, diabetes Type II and gestational
diabetes regarding cause, symptoms, prevention and treatment options.
CHAPTER 4: The Lipids: Triglycerides, Phospholipids, and Sterols
The student should be able to:
04-01
Define saturated fat, monounsaturated fat, polyunsaturated fat, and trans fat.
04-02
List 3 health requirements for fat
04-03
List 3 health consequences of too much or the wrong kinds of dietary fat
04-04
Explain the caloric differences between 1 g. of carbohydrate or protein and 1 g. of fat
04-05
Name several foods high in trans fats.
04-06
Name several foods that are sources of good dietary fats.
04-07
Explain the relationship among fat, cholesterol, HDL, LDL, glucose and atherosclerosis.
05
CHAPTER 5: protein: Amino Acids
The student should be able to:
05-01
Define protein in terms of structure
05-02
List examples of protein-rich foods
05-03
State whether average Americans meet the RDA
EVAL
METHOD
STANDARD %
METHOD OF
DELIVERY
COMP
NUMBER
PERFORMANCE/TASK
05-04
Name the group of humans most vulnerable to protein malnutrition
05-05
Explain how the Atkins diet works, and state a caution concerning this diet
05-06
Explain how vegetarians can meet their dietary needs for essential and non-essential amino
acids
06
CHAPTER 6: Vitamins
The student should be able to:
06-01
Define vitamin
06-02
List the major recognized vitamins and tell whether each is water-or fat-soluble
06-03
Name at least two food sources for each of the vitamins
06-04
Compare whole-foods with vitamin tablets, regarding nutritional value
06-05
Define antioxidant and give several food examples
06-06
Define phytochemicals and list purported health benefits
06-07
State at least two diseases caused by vitamin insufficiency
07
CHAPTER 7: Minerals
The student should be able to;
07-01
Define electrolytes
07-02
List ten required minerals and a rich food source for each
07-03
State at least two diseases caused by mineral insufficiency
07-04
Define osteoporosis, give the risk factors, and state ways to possibly prevent and treat this
condition
EVAL
METHOD
STANDARD %
METHOD OF
DELIVERY
COMP
NUMBER
08
PERFORMANCE/TASK
CHAPTER 8: Fluid Balance, Water and Alcohol
The student should be able to:
08-01
Write a short essay explaining the necessity of water in cells
08-02
Explain the symptoms and treatment for dehydration, heat exhaustion and heat stroke
08-03
State why alcohol consumption can lead to dehydration, to cirrhosis and to fetal alcohol
syndrome, and possibly also to Alzheimer’s disease and cancers.
09
CHAPTER 9: Weight Management
The student should be able to:
09-01
Write a short essay explaining the factors underlying the fact that Americans tend to be
obsess
09-02
Define BMI
09-03
Define BMR
09-04
List ten things that someone should do if he or she desires to lose a large amount of weight
09-05
List the symptoms of at least two eating disorders
10
CHAPTER 10: Physical Activity
The student should be able to:
10-01
State the major health benefits of regular, moderate exercise for the average person
10-02
Explain how exercise boosts metabolism
10-03
Delineate the special nutritional needs of an athlete
EVAL
METHOD
STANDARD %
METHOD OF
DELIVERY
COMP
NUMBER
11
PERFORMANCE/TASK
CHAPTER 11: Nutrition throughout the Life Cycle
The student should be able to:
11-01
12
State the major nutritional requirements of a newborn, a teen, an adult, a pregnant woman,
and an older adult
CHAPTER 12: Nutrition Issues
The student should be able to:
12-01
Discuss several ways to prevent food-borne illensses
12-02
Define food security, GMOs, food additives, organic foods and malnutrition
12-03
List the three types of malnutrition and several factors that contribute to each
12-04
Name two diseases that result from specifically from malnutrition
EVAL
METHOD
STANDARD %
METHOD OF
DELIVERY