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

Course Objectives

1. Examine physiological needs for protein, carbohydrate, fat, water, vitamins, and minerals, and how they relate to normal adult health and various chronic disease states.
2. Identify and explain the biological and physiological processes of digestion, absorption, metabolism, and energy balance and the use of nutrients and food energy by the body.
3. Compare and contrast physiological needs for major nutrients with current Dietary Reference Intakes and Dietary Guidelines, with emphasis on application for daily food choice by the general public.
4. Apply strategies of inquiry and exploration by researching the role of nutrition and weight management in the prevention of chronic disease, and evaluate the authority, credibility, and purpose of those sources.
5. Apply strategies of inquiry and exploration by researching the role of nutrition and weight management in the prevention of chronic disease, and evaluate the authority, credibility, and purpose of those sources.

Course Objectives

1. Examine physiological needs for protein, carbohydrate, fat, water, vitamins, and minerals, and how they relate to normal adult health and various chronic disease states.

   This objective is a course Goal Only

2. Identify and explain the biological and physiological processes of digestion, absorption, metabolism, and energy balance and the use of nutrients and food energy by the body.

   This objective is a course Goal Only

3. Compare and contrast physiological needs for major nutrients with current Dietary Reference Intakes and Dietary Guidelines, with emphasis on application for daily food choice by the general public.

   This objective is a course Goal Only

4. Apply strategies of inquiry and exploration by researching the role of nutrition and weight management in the prevention of chronic disease, and evaluate the authority, credibility, and purpose of those sources.

   This objective is a course Goal Only

5. Apply strategies of inquiry and exploration by researching the role of nutrition and weight management in the prevention of chronic disease, and evaluate the authority, credibility, and purpose of those sources.

   This objective is a course Goal Only