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BIO 105: Nutrition

Course Description

This course will focus on the functions of macronutrients (carbohydrates, protein and fat) and micronutrients (vitamins and minerals) and how they are digested, absorbed, and metabolized. The relationships between nutrition and wellness/disease; energy intake and energy expenditures; weight control, physical activity and diets will be examined. Food safety and food biotechnology will also be covered in this course. Students will analyze their own diets based on the material covered in the course. PowerPoint software may be required for group projects. (3 credits)

Recommended Prerequisite

  • High School Biology

Student Learning Outcomes (SLOs)

Students who successfully complete this course will be able to:

  1. Describe the factors that influence eating habits.
  2. Utilize the Dietary Reference Intakes, Daily Values for Food Labels, and the Food Pyramid in food planning.
  3. Describe the processes of digestion, absorption, transport, metabolism, and excretion of nutrients in the human physiology.
  4. Describe carbohydrates, lipids, proteins, vitamins, and minerals with respect to their function and food sources.
  5. Evaluate nutritional information as it pertains to current food fads and/or popular diets.
  6. Discuss food safety in the home and in the environment.
  7. Compare and contrast the government agencies that are involved with food safety issues.
  8. Describe food biotechnology and its implications for society.
  9. Analyze one’s own diet using a computer-based program.

General Education Outcomes (GEOs)

Please check the applicable GEOs for this course, if any, by outcomes at GEO Category Search, or by subject area at GEO Discipline Search.

Course Activities and Grading

Assignments

Weight

Discussions

50%

Article Critique

10%

Group Presentations (Fad Diet and Government Agency)

20%

Diet Analysis Project

20%

Total

100%

Required Textbooks

(Available through Charter Oak’s online bookstore)

  • Whitney, Eleanor. Understanding Nutrition - with MindTap access. 15th ed. Wadsworth, Inc., 2018. ISBN-13: 9781337882531 [Looseleaf version]
  • A printed access key for Diet Analysis Plus Program 10.0 online version Belmont, CA: Wadsworth/Thomson Learning. ISBN-13: 9780538495080

Course Schedule

Week

SLOs

Readings and Exercises

Assignments

1

1, 2

Topic: Overview of Nutrition, Planning a Diet

  • Readings: Whitney, Chapters 1 & 2
  • Web articles as assigned
  • Read assigned chapters and web articles
  • Participate in the Discussions
  • Review Lecture Material

2

3, 4, 5, 9

Topic: Digestive System and Carbohydrates

  • Readings: Whitney, Chapters 3 & 4
  • Web articles as assigned
  • Read assigned chapters and web articles
  • Participate in the Discussions
  • Review Lecture Material
  • Article Critique Due

3

4, 5, 9

Topic: Lipids and Proteins

  • Readings: Whitney, Chapters 5 & 6
  • Web articles as assigned
  • Read assigned chapters and web articles
  • Participate in the Discussions
  • Review Lecture Material

4

4, 5, 9

Topic: Metabolism & Energy, Weight Management

  • Readings: Whitney, Chapters 7, 8, & 9
  • Web articles as assigned
  • Read assigned chapters and web articles
  • Participate in the Discussions
  • Review Lecture Material

5

4, 5, 7, 9

Topic: Water-Soluable Vitamins and Fat Soluble Vitamins

  • Readings: Whitney, Chapters 10 & 11
  • Web articles as assigned
  • Read assigned chapters and web articles
  • Participate in the Discussions
  • Review Lecture Material
  • Government Agency/Fad Diet Project Due

6

4, 9

Topic: Water & Minerals, Minerals

  • Readings: Whitney, Chapters 12 & 13
  • Web articles as assigned
  • Read assigned chapters and web articles
  • Participate in the Discussions
  • Review Lecture Material

7

6, 7

Topic: Diet & Health

  • Readings: Whitney, Chapters 18 & 19
  • Web articles as assigned
  • Read assigned chapters and web articles
  • Participate in the Discussions
  • Review Lecture Material

8

6, 8, 9

Topic: Consumer Concerns, Food Biotechnology

  • Readings: Whitney, Chapter 19 Highlight
  • Web articles as assigned
  • Read assigned chapters and web articles
  • Participate in the Discussions
  • Complete Course Evaluation
  • Diet Analysis Project Due

 

COSC Accessibility Statement

Charter Oak State College encourages students with disabilities, including non-visible disabilities such as chronic diseases, learning disabilities, head injury, attention deficit/hyperactive disorder, or psychiatric disabilities, to discuss appropriate accommodations with the Office of Accessibility Services at OAS@charteroak.edu.

COSC Policies, Course Policies, Academic Support Services and Resources

Students are responsible for knowing all Charter Oak State College (COSC) institutional policies, course-specific policies, procedures, and available academic support services and resources. Please see COSC Policies for COSC institutional policies, and see also specific policies related to this course. See COSC Resources for information regarding available academic support services and resources.