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BIOL 2190

Principles of Nutrition

Spring 2013

 


Instructor: Thomas Harnden, Ph. D.

Email: tharnden@highlands.edu

Office: Norton Hall

Phone: 678-872-8528

Office Hours: Listed on Dr. Harnden's Main Page http://www.highlands.edu/site/faculty-tom-harnden

Course Description and Objectives Text Attendance Prerequisites
Grading Disclosures Lecture Schedule  

Course Description:

This course covers the fundamental principles of human nutrition from a biological perspective. Included will be the study of the major nutrient classes, nutrition and related diseases, role of major nutrients, consumer concerns about foods, and the requirements of various groups of individuals.

Course Objectives:

  1. BIOL 2190 students will be able to define a nutrient and will be able to describe the commonly employed nutrient reference values such as DRI, ERA, RDA, AI, UL, and DV.
  1. BIOL 2190 students will be able to identify and describe the anatomical structures and physiological processes associated with the breakdown, absorption and metabolism of nutrients within the human body.
  1. BIOL 2190 students will be able to identify and describe the six classes of nutrients utilized by humans as well as the deficiencies and excesses associated with each.
  1. BIOL 2190 students will be able to identify and describe the process of alcohol production as well as the metabolism, benefits, and health problems associated with the consumption of alcohol.
  1. BIOL 2190 students will be able to identify the various types of eating disorders and describe the risk factors, common symptom, physiological and psychological effects, and treatments of each.
  1. BIOL 2190 students will be able to discuss the relationship between exercise and weight control and nutrient consumption and metabolism.
  1. BIOL 2190 students will be able to identify and describe the changing nutrient requirements during pregnancy, infancy, adolescence, and adulthood.
  1. BIOL 2190 students will be able to identify and describe both the basic principles of food safety and the organisms associated with food borne illnesses.
  1. BIOL 2190 students will be able to identify and describe the basic principles of food production, food preservation, and food labeling.
  1. BIOL 2190 students will be able to identify, analyze, and discuss their own dietary requirements and health status.

Text: Perspectives of Nutrition by Byrd et. Al., Eighth Edition - NOTE: there is a CD that comes with the textbook. It is called Nutrient Calc. . You must have this CD in order to complete the DAR project for the course!

Attendance:

Attendance is required and will be recorded. The instructor will either take roll or pass around an attendance sheet. Failure to be present when roll is taken or when the attendance sheet is pass around will result in an absence recorded. Furthermore, a student cannot sign in for another student. Signing in for another student is considered a violation of academic integrity. Lastly, Georgia Highlands College requires that all faculty members report their students' progress throughout the course of the semester as part of the institution-wide Early Warning Program (EWP).  The objective of the program is to support academic success by reviewing early indicators of satisfactory student progress.  In accordance with EWP, faculty members provide the Registrar's Office with academic reports of each student enrolled in their course(s) at checkpoints staggered throughout the semester.  The following success factors are reported at their corresponding checkpoint:

Week 2: Notification of Non-attendance
Week 5: Evidence of Course Pursuit
Week 8: Mid-term Grades

Prerequisites:

Grade of C or higher in either BIOL 2121 or BIOL 1010 is required to take BIOL 2190

NOTE: IT IS RECOMMENDED THAT ALLIED HEALTH STUDENTS TAKE BIOL 2121 AND BIOL 2122 BEFORE TAKING THIS COURSE!

Grading:

The standard grading system will be used:

A= 100-90, B= 89-80, C= 79-70, D= 69-60, F= 59 and below

Notice: If a student's final average is within one half a point (ex: 89.5) of the next letter grade the instructor will grant rounding up to the next letter grade if the student has attended and participated in at least 90% of the scheduled lectures.

The final grade for the course is based on the average of the following 8 grades:

Notice: The instructor reserves the right to add a ninth grade in calculating the final average for the course.

Disclosures:


Lecture Schedule
Biology 2190


Date

Topic

1/11
Orientation

Diet Analysis Project Review

1/18

What Nourishes You

Basis of a Healthy Diet

1/25
Human Digestion and Absorption

Metabolism

2/1
Test 1

Carbohydrates

Lipids
2/8

Proteins

Alcohol

2/15
Test II

Nutrition Exercise
2/22

Vitamins

Fat Soluble Vitamins

Water Soluble Vitamins

NOTE: Vitamin DRI Table

3/1
Water and Major Minerals

Trace Minerals

NOTE: Mineral DRI Table

3/15
Test III

Diet Analysis Presentations
3/22

Energy Balance and Weight Control

Eating Disorders

3/29
Nutrition from Infancy Through Adolescence

Nutrition During Adulthood
4/5
Test IV

Access to Nutritious Food
4/12
Food Safety
4/19
Test V
4/26
Final Exam (at 8am)

Diet Analysis Assisgnments: Click on each link in the table below and complete each assingment.

All assignments are due not later than 3/1 - No exceptions! Therefore, hand then in EARLY!

Assignment #1 - Write down everything you ate for seven days. Include all consumable items! Type up this list using MS Word. Assignment #2 - Analysis of Carbohydrates and Lipids. Assignment #3 - Analysis of Proteins and Alcohol.  Assignment #4 - Analysis of Fat and Water soluble vitamins.
Assignment #5 - Analysis of Water as well as Major and Minor Minerals.
Assignment #6 - Analysis of Energy. Assignment #7 - Cognitive Analysis of Diet. Assignment #8 - Health and Awareness.



Note: This is a tentative lecture schedule! The instructor reserves the right to alter this schedule at his discretion. Any changes in this schedule will be announced to the students as soon as it is possible.