This preview shows pages 1–2. Sign up to view the full content.
This preview has intentionally blurred sections. Sign up to view the full version.View Full Document
Unformatted text preview: COLLIN COLLEGE FACULTY COURSE SYLLABUS Summer 2011 COURSE NUMBER: BIOL 13223C7 COURSE TITLE: General Nutrition COURSE DESCRIPTION: BIOL 1322 General Nutrition Study of nutrients and nutritional processes including functions, food sources, digestion, absorption and metabolism with application to normal and therapeutic human nutritional needs. CREDIT HOURS: 3 LECTURE HOURS: 3 LAB HOURS: PRE-REQUISITE: None CO-REQUISITE: None COLLEGE REPEAT POLICY: A student may repeat this course only once after receiving a grade, including W. COURSE DELIVERY METHOD: Classroom lecture INSTRUCTORS INFORMATION: Alicia M Brown, MS, RD, LD Office: B331, Associate Faculty Office Instructors mailbox: B342 Office Hours: By Appointment Wednesday prior to class or after class Email: email@example.com CLASS INFORMATION: BIOL 1322-3C7; Wednesday 6:00-10:15 pm Room #B317 Class website: iws.collin.edu/ambrown TEXTBOOK: Required: The Science of Nutrition, 2nd edition, Janice Thompson, Melinda Manore, Linda Vaughan Additional reading : Krauses Food and Nutrition Therapy, L Kathleen Mahan, Sylvia Escott-Stump. SUPPLIES: Notebook for the course and scantrons for exams-required. If a student forgets to bring their scantron on the day of the exam they may purchase them on campus. However, no extra time will be given to complete the exam. The entire class will receive the same start and stop time regardless of when the student arrives to class. STUDENT LEARNING OUTCOMES: The objective of this course is to facilitate the understanding of the basic concepts of nutrition. Students will gain knowledge of the different nutrients and their functions and sources, with emphasis on the relationship of nutrition to human physiology. The student will be able to: 1. Plan nutritious daily meals using nationally established criteria to meet desired recommended goals. 2. Trace the pathways and processes that occur in the body to handle food through consumption, digestion, absorption, transport, metabolism, storage and waste excretion. 3. Discuss the macro and micronutrients, their functions, sources, deficiencies, and toxicities. 4. Apply the concept of energy balance and its influences on the physical, emotional, societal, and cellular level, understanding the advantages and disadvantages of different methods to correct the imbalances. 5. Utilize concepts of energy systems to maximize physical fitness and performance, using knowledge about foods, vitamins/minerals, ergogenics and supplements. 6. Choose optimal nutrition throughout the lifecycle, knowing the problems in obtaining it, and the consequences of improper nutrition and eating habits. 7. Select correct dietary intake to reduce disease risk, enhance prevention, health and wellness using knowledge of ideal intake and influences of various components of food on the diseases....
View Full Document
This note was uploaded on 01/06/2012 for the course BIOL 1322 taught by Professor Aliciabrown during the Summer '11 term at Collins.
- Summer '11