BIOL 206 Nutrition for Health Services

This course, designed mainly for science and Pre-Allied Health majors, will enable students to examine the basic principles of normal nutrition. Students will answer questions and solve problems involving physical and biochemical aspects of digestion, absorption, and metabolic functions of the nutrients in the body; caloric requirements; dietary standards; nutrient composition of foods and selection of an adequate diet; and changing nutrient requirements during the different stages of development. In addition, students will study the influence of social and economic factors on food choices.

Credits

3

Prerequisite

BIOL 204

Hours Weekly

3 hours weekly

Course Objectives

1. Identify the biological and physiological processes involved in making nutrients available to the body.
2. Explain food energy metabolism and how it relates to body needs for maintenance, growth and various
   physiological states.
3. Characterize food protein metabolism and how it relates to body needs for maintenance, growth and
   various physiological states.
4. Describe vitamin and mineral metabolism and how it relates to body needs for maintenance, growth and
   various physiological states.
5. Utilize food guidelines to develop appropriate diets for different physiological states.
6. Define the role of nutrition in health and disease.
   
7. Relate the role of nutrition to the clinical setting.
8. Evaluate scientific literature pertaining to nutrition.
9. Relate nutritional concepts to the general public.
10. Identify the current state of knowledge as it relates to science, government, and the public consumer
    perception.
    

Course Objectives

1. Identify the biological and physiological processes involved in making nutrients available to the body.
2. Explain food energy metabolism and how it relates to body needs for maintenance, growth and various
   physiological states.
3. Characterize food protein metabolism and how it relates to body needs for maintenance, growth and
   various physiological states.
4. Describe vitamin and mineral metabolism and how it relates to body needs for maintenance, growth and
   various physiological states.
5. Utilize food guidelines to develop appropriate diets for different physiological states.
6. Define the role of nutrition in health and disease.
   
7. Relate the role of nutrition to the clinical setting.
8. Evaluate scientific literature pertaining to nutrition.
9. Relate nutritional concepts to the general public.
10. Identify the current state of knowledge as it relates to science, government, and the public consumer
    perception.