I. General Information

1. Course Title:
Nutrition

2. Course Prefix & Number:
BIOL 1420

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 3

Lab Hours: 0

4. Course Description:

This course examines the basic principles of nutrition, including: the composition, sources and dietary requirements for carbohydrates, lipids, proteins, water, vitamins and minerals; the effects of deficiencies and toxicity; diet planning; digestive system anatomy and physiology; and energy balance. This course is an excellent preparation for entry into health-related fields. MnTC Goal 3

5. Placement Tests Required:

Accuplacer (specify test):

Next Gen Reading

Score:

237

6. Prerequisite Courses:

There are no prerequisites for this course.

9. Co-requisite Courses:

There are no corequisites for this course.

II. Transfer and Articulation

1. Course Equivalency - similar course from other regional institutions:

St. Cloud State University, HLTH 210 Principles of Nutrition, 2 credits
MN State University Mankato, FCS 140 Introduction to Nutrition, 3 credits
Winona State University, BIOL 206 Normal Nutrition, 3 credits

III. Course Purpose

1. Program-Applicable Courses – This course is required for the following program(s):

 

2. MN Transfer Curriculum (General Education) Courses - This course fulfills the following goal area(s) of the MN Transfer Curriculum:
Goal 3 – Natural Sciences

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Demonstrate written communication skills	Complete short answer/essay or research papers as determined by the instructor
Discuss/compare characteristics of diverse cultures and environments	Discuss gender, age and cultural differences in diet and activity levels

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Demonstrate an understanding of scientific theories. MnTC Goal 3
• Communicate their experimental findings, analyses, and interpretations both orally or in writing. MnTC Goal 3
• Evaluate societal issues from a natural science perspective. MnTC Goal 3
• Ask relevant questions about the nutrition evidence/data/claims. MnTC Goal 3
• Make informed judgments about nutrition science-related topics and policies. MnTC Goal 3
• Describe the composition, sources, and dietary requirements for carbohydrates, lipids and proteins.
• Describe the composition, sources, and dietary requirements for water, vitamins and minerals  
• Demonstrate an understanding of the effects of nutrient deficiency and toxicity.
• Plan and implement a healthy diet.
• Demonstrate an understanding of digestive system anatomy and physiology.

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1. Nutrition Basics
• What Nourishes You?
• The Basis of a Healthy Diet
• Fundamentals of Chemistry
2. Human Digestion and Absorption
• Metabolism
• Lab-like experience: Diet analysis
3. Chemistry of Energy-Yielding Nutrients and Alcohol 
• Carbohydrates
• Lipids
• Proteins
• Alcohol
4. Metabolism of Energy-Yielding Nutrients 
• Carbohydrates
• Lipids
• Proteins
• Alcohol
• Lab-like experience: Dietary needs of athletes
5. Vitamins and Minerals 
• Fat-Soluble Vitamins
• Water-Soluble
• Vitamins
• Water and the Major Minerals
• Trace Minerals
• Energy Balance and Imbalance 
6. Energy Balance and Weight Control
• Nutrition for Fitness and Sports
• Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, Binge-Eating Disorder,and Other Conditions
• Lab-like experience: Compare the effectiveness of popular diets (South Beach, Atkins)

 

2. Laboratory/Studio Sessions