ALLH 220 Fundamentals of Nutrition
This course is designed to provide a broad understanding of the scientific principals of nutrition. Students will learn to identify nutrients, and the process by which the human body ingests, digests, absorbs, transports and converts the food we eat into energy. Students will explore the relationships between nutrition, health and disease. Lectures, readings, activities and discussions will allow students to gain the skills necessary to scientifically evaluate claims made about nutrition that often appear in print, media and in social networks. They will learn to think critically and develop a scientific foundation to explain how nutrition choices influence life stages. The biochemical pathways and physiological approaches to nutrition will be emphasized.
ALLH 220Fundamentals of Nutrition
Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.
I. General Information
II. Course Specification
Course Type
General Education
Credit Hours Narrative
3 Credits
Semester Contact Hours Lecture
45
III. Catalog Course Description
This course is designed to provide a broad understanding of the scientific principals of nutrition. Students will learn to identify nutrients, and the process by which the human body ingests, digests, absorbs, transports and converts the food we eat into energy. Students will explore the relationships between nutrition, health and disease. Lectures, readings, activities and discussions will allow students to gain the skills necessary to scientifically evaluate claims made about nutrition that often appear in print, media and in social networks. They will learn to think critically and develop a scientific foundation to explain how nutrition choices influence life stages. The biochemical pathways and physiological approaches to nutrition will be emphasized.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Demonstrate an understanding of and be able to apply, through lab experiences, the scientific method in investigating nutritional claims.
- Demonstrate an understanding of the science of food. This includes nutrients (macro and micro) vitamins, minerals, and the substances (eg, phytochemicals, probiotics, etc) therein; their action, interaction, and balance, in relation to health and disease.
- Exhibit an understanding of the practices, technology, and regulations that govern our food supply. Including inherent dangers and safety practices for handling food.
- Discuss the process by which the human body, ingests, digests, absorbs, transports, utilizes, and excretes food substances.
- Develop and apply through laboratory assignments an appropriate eating plan across the life span taking into consideration, optimal health, disease prevention, weight management and sport performance.
- Evaluate the physiology and psychology behind food choices, barriers to change, and disordered behavior.
V. Topical Outline (Course Content)
VI. Delivery Methodologies
Specific Course Activity Assignment or Assessment Requirements
Reading: Students will be expected to read the assigned chapters as well as additional materials provided by the instructor. While students will be exposed to material from all the chapters in the textbook, instructors have latitude in the sequence in which that material is presented. Writing: Written assignments (lab reports, blogs, discussion boards, journals and article evaluations, etc.) should comprise a minimum of 25% of the class assessments. These must include (at minimum): One Formal writing assignment (APA style) that evaluates current research in the field of nutrition (minimum of five pages in length). A personal 5-day Diet analysis lab assignment that requires a food journal, assessment and analysis along with a reflection paper. Presentations: Students will participate in presenting material as assigned by the instructor. These may be individual or group presentations, and may be in class or online. Technology: All instructors of this course are expected to make consistent use of Canvas in accessing class materials and on-line discussions and activities. Instructors of this course in an online environment should seek to utilize all the tools of Canvas at their disposal to ensure a rich and varied experience for their students. In addition, Instructors are expected to utilize any online textbook materials as approved by the department (i.e. course connect, my nutrition lab etc.), which will include a diet analysis program.