Elements of Nutrition
Course Code:
HUN1201
Credit Hours:
3
Effective beginning:
2023-24
Sections:
001, 700
Course Description:A basic course which discusses the social and natural environmental factors which influence personal nutrition. Major topics included are: digestion, absorption and metabolism of carbohydrates, fats and protein; the known functions of the major vitamins and minerals; the nutritional needs throughout the life cycle.
Course Details
Instructors:
Deanne Bruner
Kelly Grantham
Required textbooks/ course materials:
Understanding Nutrition (LL) W/ MindTap 16th edition by Whitney & Rolfes; Cengage; ISBN: 9780357525289 (contains eBook, resources, and assignments bundled with a loose-leaf version of the textbook) OR
Understanding Nutrition-MindTap Access, 16th ed., by Whitney & Rolfes; Cengage; ISBN: 9780357447550 (contains an eBook, resources, and assignments)
Assignment/course outline:
See first-day handout.
Discipline-level learning outcomes:
Area 2 - Natural Science: Explore the Nature of Science
The purpose of the study of the natural sciences component in the core curriculum is to enable the student to understand, construct, and evaluate relationships in the natural sciences, and to understand the bases for building and testing scientific theories.
NS-1 Recognize appropriate scientific terminology
NS-2 Apply scientific principles or concepts
NS-3 Solve real-world problems using scientific knowledge
Course-level learning outcomes:
| Course-level student learning outcomes | Discipline-level learning outcomes | Assessment methods |
|---|---|---|
|
Define terminology associated with the science of nutrition Demonstrate an understanding of digestion, absorption, metabolism and requirements of nutrients in the human body Identify the positive and negative lifestyle choices that affect nutritional status Describe major health problems associated with the current eating patterns in the United States Calculate calories, protein needs, Body Mass Index, and energy burned in various physical activities Apply knowledge of a balanced diet to self-critique and improve healthy nutritional choices Describe the government policy with nutrition issues, dietary guidelines, education, and food safety |
NS-1 NS-1 NS-1 NS-1, NS-2, NS-3 NS-1, NS-2, NS-3 NS-1, NS-2, NS-3 NS-1 |
Objective Tests, Homework, Cumulative Final, Projects |
Means of accomplishing learning outcomes:
Instruction in the classroom is based on the textbook and supplemented with current literature in the field of nutrition. Students are expected to participate in classroom discussions and complete homework assignments. Materials for the course, study guides, sample test questions and power point presentations of class lectures are available on Canvas website. Students are encouraged to read chapters prior to class lecture. Adjunct instructor is available through phone conversations, e-mail, before and after class periods, or will meet with students by appointment.
College-wide policies and resources
For more specific information on Chipola's college-wide academic policies and resources available to students, visit the link below.
Policies & Resources