BIO 220 : Introduction to Nutrition
This course focuses on human dietary needs. The course emphasizes the health-related roles of carbohydrates, fats, proteins, and vitamins. The course also covers minerals, energy metabolism, food-product labeling, and nutritional requirements of the pregnant woman and fetus. Issues of consumer concern are considered throughout this course. Prerequisite: BIO 111 or BIO 121 or BIO 233 with a grade of C or better; CHM 111 or higher with a grade of C or better. Three class hours per week. Competency met: Scientific Reasoning and Discovery (3.0) 3 credits Spring
- List the organs of the digestive system and their functions.
- Define metabolism and explain its role in energy production.
- Compare and contrast carbohydrates, proteins and lipids and list the functions of each.
- State the recommended number of servings for each food group in the Dietary Guidelines for Americans.
- List the 13 vitamins and state the differences between water-soluble and fat-soluble vitamins.
- Describe the significance of body mass index and its association with overweight, underweight and obesity.
- Discuss the importance of water and minerals in the body.
- State the general recommendations for calories from carbohydrates, proteins and fats for an athlete.
- Describe the two main ways that pathogenic bacteria can cause food borne illness.
- List the most common food allergies and some of the symptoms of food allergies.
- List the most common food preservation techniques.
- List the 3 major concerns about genetically-engineered crops.