Course Introduction

Principles of Human Nutrition

This syllabus outlines the structure, objectives, and requirements for a college-level course in human nutrition. The course covers foundational topics in nutrition, including macronutrients, micronutrients, digestion, metabolism, and nutrition across the life cycle. It is designed to provide students with a comprehensive understanding of the science of nutrition and its application to health.

Course Topics and Structure

Main Topics Covered

• What Is Nutrition? – Introduction to the science of nutrition, its importance, and scope.

• Tools for Healthy Eating – Dietary guidelines, food labels, and planning balanced meals.

• The Basics of Digestion – Anatomy and physiology of the digestive system, nutrient absorption.

• Carbohydrates: Sugars, Starches, and Fibers – Types, functions, sources, and health implications.

• Fats, Oils, and Other Lipids – Classification, roles in the body, dietary sources, and health effects.

• Proteins and Amino Acids – Structure, function, dietary needs, and metabolism.

• Vitamins – Water-soluble and fat-soluble vitamins, functions, deficiencies, and sources.

• Water and Minerals – Essential minerals, water balance, and their roles in health.

• Alcohol – Metabolism, effects on health, and dietary considerations.

• Weight Management and Energy Balance – Principles of energy intake and expenditure, obesity, and weight control strategies.

• Nutrition and Fitness – Relationship between nutrition and physical activity.

• Consumerism and Sustainability: Food from Farm to Table – Food systems, sustainability, and consumer choices.

• Food Safety and Technology – Foodborne illnesses, preservation, and biotechnology.

• Life Cycle Nutrition: Pregnancy through Infancy – Nutritional needs during pregnancy, lactation, and infancy.

• Life Cycle Nutrition: Toddlers through the Later Years – Nutritional requirements for children, adolescents, adults, and the elderly.

Measurable Student Learning Outcomes

Key Competencies

• Understand basic human physiology, dietary requirements, and major food sources of carbohydrates, proteins, fats, vitamins, and minerals.

• Describe the process associated with digestion of food and nutrient absorption.

• Understand the metabolic processes in normal and disease states and the utilization of nutrients by the body.

• Analyze dietary adequacy based on personal food consumption records using the current RDAs and DRIs.

• Evaluate the impact of nutrition, genetics, and dietary intervention based on individual and population health.

• Describe the importance of proper nutrition at different life stages and how nutrient needs are met in each life cycle phase.

Course Materials and Technology

Required Textbook and Resources

• Textbook: Nutrition: An Applied Approach (Pearson)

• Online Platform: Pearson Mastering Nutrition for assignments and learning activities

• Additional Resources: MyDietAnalysis software for dietary analysis assignments

Course Format and Grading

Instructional Methods

• Face-to-face lectures, pre-class readings, in-class activities, and online assignments.

• Weekly participation in Learning Catalytics and team-based learning activities.

• Exams, quizzes, homework, and case studies to assess understanding.

Grading Breakdown

Grading Scale: A = 90-100%, B = 80-89%, C = 70-79%, D = 60-69%, F = below 60%

Course Calendar

Weekly Topics and Assignments

Student Responsibilities and Policies

Expectations

• Complete assigned readings and homework before class.

• Participate actively in class discussions and team-based learning activities.

• Submit assignments and exams on time via the designated platforms.

• Adhere to academic integrity policies and university guidelines.

Additional Info

• Students are expected to have access to required software (Pearson Mastering Nutrition, MyDietAnalysis).

• Accommodations are available for students with disabilities or special needs.

• Attendance and participation are essential for success in this course.