I. General Information
1. Course Title:
Nutrition
2. Course Prefix & Number:
BIOL 2401
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 2
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 for Associate Degree in Nursing students and anyone interested in general nutrition.
5. Placement Tests Required:
6. Prerequisite Courses:
BIOL 2401 - Nutrition
A total of 1 Course(s) from...
9. Co-requisite Courses:
BIOL 2401 - Nutrition
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
|
Name of Institution |
Course Number and Title |
Credits |
|
St. Cloud State University |
HLTH 210 - Principles of Nutrition |
2.0 |
|
Minnesota State University Mankato |
FCS 140 - Introduction to Nutrition |
3.0 |
|
Winona State University |
BIOL 206 - Normal Nutrition |
3.0 |
III. Course Purpose
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 |
Communicate effectively with others using a variety of contexts and formats, which include writing, speaking, reading, listening and interpersonal skills. |
| Assess alternative solutions to a problem |
Identify, evaluate, and apply critical thinking and creative problem solving skills using multiple perspectives and appropriate technologies. |
| 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:
|
Expected Outcome |
MnTC
Goal Area |
|
Demonstrate understanding of scientific theories. |
3 |
|
Communicate their experimental findings, analyses, and interpretations both orally and in writing. |
3 |
|
Evaluate societal issues from a natural science perspective, ask questions about the evidence presented, and make informed judgments about science-related topics and policies. |
3 |
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Nutrition Basics
- What Nourishes You?
- The Basis of a Healthy Diet
- Human Digestion and Absorption
- Metabolism
- The Energy-Yielding Nutrients and Alcohol
- Carbohydrates
- Lipids
- Proteins
- Alcohol
- The Vitamins and Minerals
- The Fat-Soluble Vitamins
- The Water-Soluble Vitamins
- Water and the Major Minerals
- Trace Minerals
- Energy Balance and Imbalance
- Energy Balance and Weight Control
- Nutrition for Fitness and Sports
- Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, Binge-Eating Disorder, and Other Conditions
I. General Information
1. Course Title:
Nutrition
2. Course Prefix & Number:
BIOL 2401
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 2
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 for Associate Degree in Nursing students and anyone interested in general nutrition.
5. Placement Tests Required:
6. Prerequisite Courses:
BIOL 2401 - Nutrition
A total of 1 Course(s) from...
9. Co-requisite Courses:
BIOL 2401 - Nutrition
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
|
Name of Institution |
Course Number and Title |
Credits |
|
St. Cloud State University |
HLTH 210 - Principles of Nutrition |
2.0 |
|
Minnesota State University Mankato |
FCS 140 - Introduction to Nutrition |
3.0 |
|
Winona State University |
BIOL 206 - Normal Nutrition |
3.0 |
III. Course Purpose
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 |
Communicate effectively with others using a variety of contexts and formats, which include writing, speaking, reading, listening and interpersonal skills. |
| 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:
|
Expected Outcome |
MnTC
Goal Area |
|
Demonstrate understanding of scientific theories. |
3 |
|
Communicate their experimental findings, analyses, and interpretations both orally and in writing. |
3 |
|
Evaluate societal issues from a natural science perspective, ask questions about the evidence presented, and make informed judgments about science-related topics and policies. |
3 |
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Nutrition Basics
- What Nourishes You?
- The Basis of a Healthy Diet
- Human Digestion and Absorption
- Metabolism
- The Energy-Yielding Nutrients and Alcohol
- Carbohydrates
- Lipids
- Proteins
- Alcohol
- The Vitamins and Minerals
- The Fat-Soluble Vitamins
- The Water-Soluble Vitamins
- Water and the Major Minerals
- Trace Minerals
- Energy Balance and Imbalance
- Energy Balance and Weight Control
- Nutrition for Fitness and Sports
- Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, Binge-Eating Disorder, and Other Conditions