MASTER SYLLABUS

2020-2021

A.	Academic Division: Health Sciences

B.	Discipline: Science

C.	Course Number and Title: BIOL1101 Nutrition

D.	Course Coordinator: Dr. Janet Boechman

Assistant Dean: Melinda Roepke, MSN, RN

Instructor Information:

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Office Location:	Click here to enter text.

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Phone Number:	Click here to enter text.

E-Mail Address	Click here to enter text.

E.	Credit Hours: 2

F.	Prerequisites: None

G.	Syllabus Effective Date: Fall, 2020

H.	Textbook(s) Title:

Essentials of Nutrition and Diet Therapy

Authors: Schlenker and Gilbert

Copyright Year: 2018

Edition: 12th

ISBN: 9780323529716

Workbook(s) and/or Lab Manual: None

J.	Course Description: This is an introductory course to the principles of nutrition and its relationship to health. Included are practical applications in daily life as well as nutritional assessments of individuals. Emphasis is on essential nutrients, their supply and function, as related to an individual’s well-being. Health promotion and chronic disease are explored in relation to today’s society. (TAG # OHL016)

K.	College-Wide Learning Outcomes

College-Wide Learning Outcomes	Assessments - - How it is met & When it is met
Communication – Written
Communication – Speech
Intercultural Knowledge and Competence
Critical Thinking
Information Literacy
Quantitative Literacy

L.	Course Outcomes and Assessment Methods:

Upon successful completion of this course, the student shall:

Outcomes	Assessments – How it is met & When it is met
Explain the importance of nutrition in maintaining a state of wellness throughout the life cycle.	Class Assignments & Discussion(*), Exam Questions(*) Week 8
Identify the basic physiology, dietary requirements and food sources of carbohydrates, proteins, fats, vitamins and minerals. Also identify functions of water.	Class Assignments & Discussion(*), Oral Presentations, Exam Questions(*) Week 8
Explain how food intake has a significant relationship to health and the role of diet in health promotion, chronic diseases and disease prevention.	Class Assignments, Projects & Discussion(*), Exam Questions(*) Week 15
Evaluate diet patterns and health risks associated with an excess or deficiency of nutrients.	Class Assignments, Projects & Discussion(*), Exam Questions(*) Week 15
Discuss the influence of social, cultural, religious and psychological factors on food intake.	Class Assignments & Discussion(*), Exam Questions(*) Week 15

M.	Topical Timeline (Subject to Change):

Nutrition

Basic nutrition

Physiological functions of nutrients

Basic concepts of nutrition

Nutritional concerns, food fads and misinformation

Food information systems

Recommended Dietary Allowances (RDAs)

Basic food groups

Dietary guidelines for Americans

Nutrition labeling

Complimentary therapies and dietary supplements

Digestion and Metabolism

The human body as a dynamic whole

The gastrointestinal tract

Basic principles of digestion

Mouth & esophagus: preparation & delivery

Stomach: storage & initial digestive process

Small intestine: major digestion, absorption and transport

Colon (large intestine): final absorption and waste elimination

Gastrointestinal function & clinical applications

Metabolism

Carbohydrates

Classification of carbohydrates

The nature of carbohydrates

Requirements

Functions of carbohydrates

Digestion-absorption-metabolism summary

Lipids

Lipids in nutrition and health

Classification

The physical and chemical nature of lipids

Basic lipids: fatty acids and triglycerides

Digestion-absorption-metabolism summary

Omega 3 - fatty acids

Proteins

Physical & chemical nature of proteins

The nature of amino acids

The building of proteins

Functions of proteins

Digestion-absorption-metabolism summary

Protein requirements

Fat Soluble Vitamins – Essential Nutrients

Vitamin A

Vitamin D

Vitamin E

Vitamin K

Water-Soluble Vitamins

Characteristics of water-soluble vitamins

Vitamin C

The B vitamins

Thiamin

Riboflavin

Niacin

Vitamin B6

Pantothenic acid

Biotin

Folate

Vitamin B12

Phytochemicals

Minerals

Minerals in human nutrition

Calcium

Phosphorus

Magnesium

Sulfur

Iron

Other major minerals

Trace elements: concept of essentiality

Fluid and electrolytes

Fluids

Electrolytes

Sodium

Potassium

Acid-base balance

Nutrition assessment as it relates to health promotion, obesity, chronic diseases and disease prevention.

Nutritional considerations for ethnic, religious, socioeconomic and psychological influences.

Nutritional requirements for different age groups and developmental levels.

N.	Course Assignments:

The face-to-face course follows a lecture format:

Group discussion

Question and answer periods

Assigned readings

Projects

Presentations

In-class assignments

Homework assignments.

On-line course:

Blackboard

e-Education

Discussion board

Weekly assignments

Research

Papers

Video

Reading assignments

Projects

O.	Recommended Grading Scale:

NUMERIC	GRADE	POINTS	DEFINITION
93–100	A	4.00	Superior
90–92	A-	3.67	Superior
87–89	B+	3.33	Above Average
83–86	B	3.00	Above Average
80–82	B-	2.67	Above Average
77–79	C+	2.33	Average
73–76	C	2.00	Average
70-72	C-	1.67	Below Average
67–69	D+	1.33	Below Average
63-66	D	1.00	Below Average
60-62	D-	0.67	Poor
00-59	F	0.00	Failure

P.	Grading and Testing Guidelines:

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Q.	Examination Policy:

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R.	Class Attendance and Homework Make-Up Policy:

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S.	Classroom Expectations:

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T.	College Procedures/Policies:

Important information regarding College Procedures and Policies can be found on the syllabus supplement located at

http://catalog.ncstatecollege.edu/mime/download.pdf?catoid=5&ftype=2&foid=3