Essentials of Human Nutrition: Course Syllabus and Structure

Course Overview

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

Main Topics Covered

• The Science of Nutrition: Introduction to nutrition, health promotion, and understanding food choices.

• Tools for Healthful Eating: Dietary guidelines, MyPlate, and food labels.

• The Human Body & Digestion: Digestive system, metabolism, and common digestive problems.

• Carbohydrates: Simple and complex carbohydrates, glucose metabolism, dietary fiber, sugar, hypoglycemia, and diabetes.

• Lipids: Types of lipids (triglycerides, phospholipids, sterols), saturated/unsaturated/trans fats, and essential fatty acids.

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

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

• Water and Minerals: Types and safety of drinking water, fluid balance, major and trace minerals, and alcohol's impact on nutrition.

• Energy Balance: Body Weight, Obesity, & Eating Disorders: Body weight vs. fatness, appetite control, weight loss/gain, obesity causes, medical treatment, and eating disorders.

• Nutrition & Fitness: Benefits of fitness, energy for activity, fuel use, hydration, and micronutrients for physical activity.

• Food Safety & Regulation: Microbes, pesticides, environmental contaminants, and food additives.

• Food Insecurity in the US and the World: Global food supply and related challenges.

• Nutrition: Pregnancy Through Infancy: Nutrition for pregnancy, lactation, infants, and childhood.

• Nutrition: Toddlers to Late Adulthood: Nutrition for adolescence and older adults.

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 Structure and Assessment

• Weekly lectures covering each chapter/topic.

• Online quizzes for each chapter (multiple attempts allowed).

• Four main exams (non-cumulative) and one final cumulative exam.

• Homework, projects, and discussions to reinforce learning.

• Strict academic integrity policies and proctored online exams.

Recommended Textbook

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

Key Academic Policies

• Attendance is recommended but not graded; excused absences require documentation.

• Late assignments and make-up exams are allowed only for legitimate, documented reasons.

• Academic integrity is strictly enforced; violations result in penalties.

• Students with disabilities should arrange accommodations through the Office of Disability Services.

Weekly Schedule Example

Keys to Success

• Read the textbook and attend class regularly.

• Take detailed notes and review chapter material daily.

• Participate actively in class and ask questions.

• Complete homework and assignments on time.

Additional info:

• This syllabus is subject to change at the instructor’s discretion. Students should monitor Canvas announcements for updates.

• Course content aligns closely with standard nutrition curriculum, covering all major topics required for foundational nutrition education.