Essentials of Human Nutrition: Course Syllabus and Structure

Course Overview

This syllabus outlines the structure, objectives, and content for the "Essentials of Human Nutrition" course (BIOL-1262-L01) at South Louisiana Community College. The course provides foundational knowledge in nutritional science, focusing on the physiology and biochemistry of nutrients, their roles in health, and the application of nutritional principles across the lifespan.

• Course Credit: 2 credits, traditional face-to-face delivery

• Schedule: Monday and Wednesday, 11:00-11:50 am

• Instructor: Alin Yigiter, M.D.

• Location: Health and Science Building, Room HS 324

Student Learning Outcomes

• Explain fundamental principles of nutritional science, including digestion, absorption, and metabolism of macronutrients and micronutrients.

• Apply evidence-based nutritional knowledge to assess and improve health across the lifespan.

• Analyze the impact of nutrition on health, disease prevention, weight management, exercise performance, and eating disorders.

• Communicate nutrition concepts effectively to diverse audiences.

Course Content Structure

Main Topics

• The nutrients in food: Nutrition and health promotion, food choices, science of nutrition

• Tools for healthful eating: Dietary guidelines, MyPlate, food labels

• The human body & digestion: Metabolism, digestive system, common digestive problems

• Carbohydrates: Simple and complex carbohydrates, glucose, dietary fiber, sugar and health, diabetes

• Lipids: Triglycerides, phospholipids, sterols, saturated/unsaturated/trans fats, essential fatty acids

• Proteins: Essential/nonessential amino acids, protein function, digestion, absorption, protein quality, intake recommendations

• Vitamins: Fat-soluble and water-soluble vitamins, food sources

• Minerals & Water: Types, safety, sources, fluid balance, major/trace minerals, alcohol impact

• Energy Balance: Body weight vs. fatness, appetite control, weight loss/gain, obesity, eating disorders

• Nutrition & Fitness: Benefits of fitness, energy for activity, hydration, vitamins/minerals for activity

• Diet & Cardiovascular Disease: Heart disease, hypertension

• Food Safety & Regulation: Microbes, pesticides, contaminants, additives

• Nutrition Across the Life Cycle: Pregnancy, lactation, infancy, childhood, adolescence, older adults

• Food Insecurity: Global food supply

Assessment Structure

• Exams: Five non-cumulative exams (100 points each), one cumulative final exam (100 points)

• Quizzes: Chapter quizzes, academic integrity quiz, syllabus quiz, discussion posts

• Homework & Projects: Assignments, video tasks, pop quizzes

• Total Points: 610 points

Grading Scale

• A: 90% and above

• B: 80-89%

• C: 70-79%

• D: 60-69%

• F: Below 60%

Course Policies

• Attendance: Recommended, not graded; excused absences require documentation

• Academic Integrity: Cheating and plagiarism are strictly prohibited; penalties include zero on assignments or course failure

• Make-up Policy: Legitimate, documented excuses required for make-up exams/assignments

• Disability Services: Accommodations available through the Office of Disability Services

Recommended Textbook

• Human Nutrition: Science for Healthy Living (3rd Edition, Tammy Stephenson & Wendy Schiff, McGraw-Hill)

• Free OER textbook: Human Nutrition OER

Weekly Schedule and Chapter Topics

Course Textbook Cover

The recommended textbook for this course is "Human Nutrition: Science for Healthy Living" (Third Edition), which provides comprehensive coverage of all major topics in human nutrition, including macronutrients, micronutrients, digestion, metabolism, dietary guidelines, and nutrition across the lifespan.

Keys to Success

• Read the textbook and attend class regularly

• Take detailed notes and review chapter material

• Study vocabulary and end-of-chapter review questions

• Participate actively and ask questions

• Complete homework and assignments on time

Additional info: The syllabus content aligns directly with the core chapters and learning objectives of a college-level nutrition course, covering all major areas required for exam preparation and foundational understanding in human nutrition.