Course Overview

Introduction to Human Nutrition

This course provides a foundational understanding of human nutrition, focusing on the principles of nutrient function, dietary guidelines, and the impact of nutrition on health and disease. Students will develop skills in applying Dietary Reference Intakes (DRIs) and analyzing food choices for various populations.

• Course Code: HUN 1201 4337

• Semester: Fall 2025

• Credit Hours: 3

• Prerequisites: None

• Delivery Mode: Online (Canvas, MyLab)

Instructor and Communication

Instructor Information

• Name: Emily Conyers

• Email: emily.conyers@fscj.edu

• Phone: 407-625-4187

• Office Hours: By appointment (Virtual)

Students can expect responses to inquiries within 24-48 hours.

Course Materials

Required Textbook and Online Resources

• All course materials are provided through the FSCJ ACCESS program and are accessible via Canvas.

• Supplemental software includes MyLab (Pearson platform) for assignments, tutorials, and multimedia content.

• Access to MyLab is included with the electronic textbook.

Course Learning Outcomes

Key Competencies

• Demonstrate knowledge of basic nutrition principles, including the effect of food processing on nutrients, body performance, and nutrition comparisons between American and global diets.

• Report on how weight control and nutrition affect health throughout the lifespan.

Course Structure and Major Topics

Module Breakdown

The course is organized into modules, each focusing on a specific aspect of nutrition. Below is a summary of the main topics and subtopics covered:

Module 1: What is Nutrition?

• Definition of Nutrition: The science of food, the nutrients and substances therein, their action, interaction, and balance in relation to health and disease.

• Key Concepts: Nutrient classes, essential vs. non-essential nutrients, overview of DRIs.

• Application: Calculating energy contributions from carbohydrates, lipids, and proteins.

Module 2: Tools for Healthy Eating

• Dietary Guidelines: Understanding MyPlate, USDA Food Groups, and food label interpretation.

• Practical Skills: Reading food labels, portion sizes, and evaluating food claims.

• Personalized Dietary Analysis: Using MyPlate and USDA tools for dietary planning.

Module 3: Basics of Digestion

• Digestive System Overview: Anatomy and physiology of digestion, absorption, and metabolism.

• Key Processes: Mechanical and chemical digestion, nutrient absorption pathways.

• Application: Case studies on food choices and physical activity.

Module 4: Carbohydrates, Sugars, Starches, and Fiber

• Types of Carbohydrates: Simple sugars, complex carbohydrates, dietary fiber.

• Digestion and Absorption: Enzymatic breakdown, absorption mechanisms.

• Health Implications: Role of fiber, glycemic index, and sugar-sweetened beverages.

Module 5: Fats, Oils, and Lipids

• Lipid Types: Triglycerides, phospholipids, sterols.

• Digestion and Absorption: Emulsification, micelle formation, absorption into lymphatic system.

• Dietary Trends: Trans-fats, saturated vs. unsaturated fats, health effects.

Module 6: Proteins and Amino Acids

• Protein Structure: Amino acids, peptide bonds, protein folding.

• Digestion and Absorption: Protease activity, amino acid transport.

• Protein Quality: Complete vs. incomplete proteins, calculating protein needs.

Module 7: Vitamins, Minerals, and Water

• Vitamins: Water-soluble (B-complex, C) and fat-soluble (A, D, E, K) vitamins, their functions and sources.

• Minerals: Major (calcium, potassium, sodium) and trace minerals (iron, zinc), roles in the body.

• Water: Importance for homeostasis, hydration, and metabolism.

• Supplementation: Evaluating the need and safety of vitamin/mineral supplements.

Module 8: Weight Management, Nutrition, and Fitness

• Energy Balance: Relationship between caloric intake and expenditure.

• Weight Control: Strategies for healthy weight loss/gain, role of physical activity.

• Nutrition and Fitness: Nutrient timing, macronutrient needs for athletes.

Module 9: Lifecycle Nutrition

• Pregnancy and Infancy: Nutritional needs during pregnancy, lactation, and infancy.

• Childhood through Later Years: Nutritional considerations for toddlers, children, adolescents, adults, and the elderly.

Course Calendar and Assessment Structure

Assessment Types

• Assignments (e.g., MyLab homework, Canvas activities)

• Quizzes (module-based)

• Discussions (application and analysis of nutrition topics)

Sample Course Calendar Table

Policies and Expectations

Academic Honesty

• All forms of academic dishonesty are prohibited, including plagiarism and unauthorized collaboration.

Late/Missed Work

• Policies for late or missed work are outlined in the syllabus; students should communicate promptly with the instructor regarding any issues.

Accessibility and Accommodations

• Accommodations are available for students with documented disabilities in accordance with Section 504 of the Rehabilitation Act and the ADA.

Additional Resources

• Library and tutoring services are available to support student learning.

• Technology requirements include a reliable computer and internet connection.

Summary Table: Major Nutrient Classes

Key Equations and Concepts

• Energy Yield of Macronutrients:

• Body Mass Index (BMI):

• Estimated Energy Requirement (EER):

Conclusion

This syllabus provides a comprehensive roadmap for the study of human nutrition, emphasizing both theoretical knowledge and practical application. Students are encouraged to engage with all course materials, participate in discussions, and utilize available resources for academic success.