Mohawk Valley Community College
Utica, New York
Course Outline
BI 151
Nutrition and Dietetics 1
(3 Credit Hours)
Reviewed by
Nicholas Gioppo
March 2013
1
MOHAWK VALLEY COMMUNITY COLLEGE
LIFE SCIENCE DEPARTMENT
COURSE SYLLABUS
Course Title:
Course Number:
Pre-Requisites:
Credits:
Contact Hours
I.
II.
Nutrition and Dietetics 1
BI 151
None
3
3
Course Description:
This is an introductory nutrition course for the beginning student. The course content will
center on the major nutrients and their roles in maintaining good health in humans. Topics
include digestion and absorption of nutrients, introduction to the biological chemistry of
carbohydrates lipids and proteins, as well as vitamin and mineral requirements. Topics such as
food additives, food fads and diets food safety, the diet-disease relationship will also be
covered. And evaluation of personal dietary habits using current dietary guidelines and
nutritional assessment methods will also be completed to help students assess their own
nutritional health.
Student Learning Objectives/Outcomes:
1.
Define the six basic nutrients and apply that knowledge to the analysis and planning
of adequate and balanced diets.
2.
Calculate food intake and its effect on energy balance and weight control.
3.
Learn the structure and function of the digestive system and accessory organs.
Demonstrate knowledge of the system by passing a test.
4.
Demonstrate a working knowledge of the scientific basis of human nutrition as it
relates to cellular physiology and body system function. Test questions on the
scientific basis of human nutrition will be completed by students.
5.
Demonstrate knowledge of nutritional problems humans contend with and the basis
for wise food choices. Answer questions written on the video, “Supersize Me”.
6.
Evaluate the Food Pyramid and its relationships among cultural nutritional
differences. Demonstrate these relationships in an essay.
7.
Demonstrate knowledge of recommended nutrient intakes, and illnesses and/or
symptoms that occur due to specific nutrient deficiencies and excesses. Students will
answer questions that define nutrient intakes. Knowledge on nutrient deficiencies
will be documented on test question
2
8.
Demonstrate knowledge of the causes of health and sickness due to food preservation
and preparation. An essay/test questions will be answered by students.
Topic Outline
Topic
1 Nutrition defined, Cultural influences, Nutrient Availability, The three food groups.
2 The digestive system; structure, function, enzymes, hormones, and nutrients
3 Dietary standards; RDA, DV, Energy balance and moderation, Comparison of Food
Guide Pyramids, Dietary Guidelines, Food labeling.
4 Health vs. weight, Healthy weight indicators; weight for height tables etc., BMI.
Weight and disease.
5 Body fat measurement.
6 Hunger and how the body responds to it.
7 About carbohydrates, Fiber, Carbohydrate digestion, Carbohydrate absorption, Lactose
intolerance, Hypoglycemia
8 About fats, Fat digestion, Fat absorption, Fat and health, Fat replacement in foods.
9 About proteins, Is excessive protein harmful, Protein energy malnutrition, Protein
balance, Nitrogen balance, Pregnancy.
10 The Vitamin Project. Water soluble vitamins, Fat soluble vitamins.
11 About water, Water as a solvent, Chlorinated water, Fluid and Electrolyte balance,
Fluid imbalance.
12 Vitamins
3