There are no prerequisites for this course.
There are no corequisites for this course.
A biochemical and physiological approach to the study of nutrition
which includes ingestion, digestion, absorption, metabolic pathways,
nutrient data bases of foods, and the factors influencing the
selection of foods and good nutritional status. Meets A.A. general
education, Natural Sciences.
- Lori A. Smolin & Mary B. Grosvenor. Nutrition: Science & Applications, 3rd ed., Wiley, 2013. ISBN: 9781118566
- Lori A. Smolin & Mary B. Grosvenor. Nutrition: Science & Applications Access Code Only, 3rd ed., Wiley, 2013. ISBN: 9781118250563
Additional materials may be assigned by the instructor to supplement the required materials. -->
|Program Learning Outcomes:
Global Learning Outcomes
GLO 1 - Critical Thinking: The student will evaluate the validity of
their own and other's ideas through questioning, analyzing, and
synthesizing results into the learning process.
GLO 3 - Scientific and Mathematical Literacy: Students apply an
understanding of natural, mathematical or behavioral principles and
a scientifically valid approach to solve abstract and relevant
problems, using appropriate technology with inclusion of appropriate
scientific and mathematical language.
GLO 7 - Personal Management: Students demonstrate habits and conduct
that will contribute to their success.
|Course Learning Outcomes:
Upon Completion of HUN1201, the student will be able to:
1. Identify the nutrients, their chemical structures, their
functions in the body, and their food sources.
2. Describe the digestion, absorption and metabolism of
carbohydrates, proteins, lipids and alcohols as well as the
involvement of vitamins, minerals and water in these
3. Identify the consequences of overnutrition and undernutrition
and the specific nutrients involved.
4. Discuss the specific uses of various food guides including the
RDA’s, My Plates, U.S. Dietary Guidelines and the
Exchange Lists for Meal Planning.
5. Use nutrient databases analyze food intake for calories and
nutrients and compare to established recommendations for
6. Use nutrient databases to plan diets to comply with dietary
7. Describe scientific criteria used for nutrition research and
utilize this to distinguish food and nutrition fads and fallacies
8. Discuss the problem of obesity in the US and realistic guidelines
for the achievement and maintenance of desirable weight.
9. Describe food safety guidelines for purchasing, preparing,
serving,and storing foods.
10.Discuss environmental concerns in the production, processing, and
packaging of foods and list "environmentally friendly" food related
|Methods of Evaluation:
Evaluation of student progress towards achieving the stated learning
outcomes and performance objectives is the responsibility of the
instructor, within the polices of the college and the department.
Detailed explanation is included in the expanded syllabus developed
by the instructor for each section being taught.
It is the intention of the instructor to accomplish the objectives specified in the course syllabus. However, circumstances may arise which prohibit the fulfilling of this endeavor. Therefore, this syllabus is subject to change. When possible, students will be notified of any change in advance of its occurrence.
|Student Email Accounts
||Pensacola State College provides an institutional email account to all credit students. Pirate Mail is the official method of communication, and students must use Pirate Mail when communicating with the College. In cases where companion software is used for a particular class, emails may be exchanged between instructor and student using the companion software.
For students with a disability that falls under the Americans with Disability Act or Section 504 of the Rehabilitation Act, it is the responsibility of the student to notify Student Resource Center for ADA Services to discuss any special needs or equipment necessary to accomplish the requirements for this course. Upon completion of registration with the Student Resource Center for ADA Services office, specific arrangements can be discussed with the instructor.