CAYUGA COMMUNITY COLLEGE Division of Computer Science, Mechanical Technology, Electrical Technology, GIS, Math, Nursing, Science Basic Nutrition - Biol 209 3 Credit Hours CATALOG DESCRIPTION Appropriate for science majors and non-majors, also students pursuing a career in healthcare professions. Examines the fundamentals of nutrition, including nutrient composition of foods; physiological factors influencing nutritional needs; behavioral considerations related to food intake; nutrient digestion, assimilation, and storage; energy requirements; life cycle requirements; weight management; diet therapy; fad diets; manufactured/processed food; methods used in dietary assessment; locating credible sources of nutrition information and; methods used in nutrition research. Three class hours weekly. STUDENT LEARNING OUTCOMES Upon completion of this course the student should be able to: 1. Explain the role of the diet in maintaining health with emphasis on disease prevention. 2. Identify the nutrients necessary to sustain life processes, their role in the body, what they are composed of, and how they are digested and assimilated. 3. Identify the organs involved in nutrient digestion and absorption and explain the role of each organ. 4. Explain the methods used to assess nutrition status and explain how dietary recommendations are made. 5. Identify physiological factors that influence nutritional needs during the life cycle including pregnancy, infancy, childhood, adolescence, adulthood, and senior years. 6. Design and utilize a personalized daily meal plan that emphasizes sensible food choices. 7. Compare and contrast the methods used to carry out nutrition research. 8. Analyze and the credibility of sources of nutrition information and distinguish scientific from unreliable/popular information. 9. Describe measures to ensure the proper handling, preparation, and storage of food to decrease the risk of food-borne illnesses. COURSE OUTLINE I. Introduction A. World food supply and cultural eating patterns B. Sources of credible information scientific information vs. quackery C. Terminology 1. Nutrient
Basic Nutrition Biol 209 2 2. Nutrient density 3. Energy 4. Malnutrition 5. Calories 6. Essential nutrient 7. Phytochemicals II. Nutritional Tools A. Dietary assessment tools B. Dietary reference intakes C. Food exchange lists D. Diet planning applications - MyPlate E. Food labels and Daily Values F. Nutrition research and research designs G. Regulation role of the FDA and USDA III. Human Digestive System A. Organs involved in digestion gastrointestinal tract and accessory organs B. Mechanical and chemical digestion of carbohydrates, fats, and proteins C. Nutrient absorption and storage D. Digestive disorders 1. Ulcers 2. Heartburn/Gastroesophageal Reflux Disease 3. Diverticulitis 4. Constipation/diarrhea 5. Irritable Bowel Syndrome IV. Carbohydrates A. Monosaccharides B. Disaccharides C. Polysaccharides D. Carbohydrates in the Diet 1. Dietary fiber soluble vs. insoluble 2. Hypo/hyperglycemia 3. Lactose intolerance 4. Diabetes 5. Artificial sweeteners V. Lipids A. Fats and oil in the diet B. Role of fats in the body C. Saturated vs. unsaturated fats D. Trans fats and hydrogenation E. Components and utilization of fats 1. Omega 6 and Omega 3 fatty acids 2. Cholesterol and high and low density lipoproteins VI. Proteins
Basic Nutrition Biol 209 3 A. Amino Acids 1. Essential 2. Nonessential B. Quality of protein C. Role of proteins in the body D. Vegetarian and vegan diets E. Protein deficiency and excess 1. Marasmus 2. Kwashiorkor F. Protein supplements and related products VII. Vitamins A. Classification of vitamins B. Vitamin supplements C. Water Soluble Vitamins C, B complex D. Fat Soluble Vitamins A, D, E, K E. Deficiencies and toxicities VIII. Water A. Sources, treatment and safety 1. Hard water vs. soft water 2. Bottled water sources, safety, and regulations B. Regulation of water balance 1. Dehydration 2. Water intoxication/hyponatremia C. Beverages 1. Caffeinated beverages 2. Alcohol IX. Minerals A. Major Elements 1. Calcium 2. Phosphorus 3. Magnesium 4. Chloride 5. Sodium 6. Potassium 7. Sulfur B. Trace Elements 1. Iron 2. Iodine 3. Zinc 4. Fluoride 5. Copper X. Energy Balance and Weight A. Obesity 1. Health risks 2. Childhood obesity
Basic Nutrition Biol 209 4 3. Body composition and fat distribution 4. Hypotheses and research 5. Social and economic costs B. Body Mass Index 1. Calculations 2. Uses and limitations C. Energy Balance 1. Computing energy needs estimated energy requirement 2. Basal metabolic rate and metabolism 3. Weight maintenance 4. Weight gain 5. Weight loss 6. Fasting and ketosis 7. Fad diets and dangers XI. Nutrients and Physical Activity A. Benefits of physical activity 1. Resistance training 2. Aerobic activity B. Activity, intensity, duration and fuel use 1. Carbohydrate loading 2. Protein consumption 3. Supplements XII. Diet and Health A. Nutrition and immunity B. Dietary considerations related to disease 1. Cardiovascular disease 2. Cancer 3. Osteoporosis XIII. Life Cycle Nutrition A. Nutrition during pregnancy B. Nutrition during lactation C. Nutrition and infants D. Nutrition and children E. Nutrition and adolescents F. Nutrition and the elderly XIV. Food Technology A. Genetically engineered food 1. Pros and cons 2. Legal considerations XV. Food Safety
Basic Nutrition Biol 209 5 A. Allergies and intolerances B. Antibiotics and hormones C. Pesticides, toxins, residues, and contaminants D. Microbes and food-borne illness 1. Causes and prevention 2. Preservatives and additives 3. Irradiation 4. Pasteurization and raw milk 5. Safety Regulations INSTRUCTIONAL METHODS Lectures, movies, discussions, dietary planning journals/assessments EVALUATION Student performance will be assessed through evaluation of classroom discussions, examinations, quizzes, and homework assignments. TEXT AND MATERIALS See the division for the current text and materials. Revised: November 2014