BIO3103 Food and Human Nutrition

This course is an introductory course to the science of nutrition as it applies to everyday life as well the physiological and economic aspects of obtaining an adequate diet. The approach is to teach students how to apply the logic of science to their own nutritional concerns. Learners will be introduced to different topics which include the six major nutrients: carbohydrates, lipids (fats), protein, vitamins, minerals, and water. The course will also examine energy balance, weight control, the digestive process, supplements, fiber, and disease as they relate to nutrition and fitness, scientific, cultural and psychological issues.

Course objectives 
At the conclusion of the course, students will be able to:

• Analyze current issues in nutrition, including food security, eating disorders and food product/marketing.
• Assess the connection between food production, food safety, nutrition and the environment.
• Identify the six major nutrients, their functions in the human body, dietary sources, and their importance in health
• Name the parts and functions of the human digestive system 
• Develop the skills to discern reliable nutrition information from fads and nutrition quackery
• Design a personalized healthy meal plan that can be utilized daily
• Identify and evaluate the economic and business opportunities of select nutritional topics, including nutriceuticals, food safety technologies, and phytonutrients
•  Compare and contrast weight control plans, identifying where they may create disorders and dietary deficiencies 
• Create and begin a physical fitness regime; and 
• Recognize the nutritional requirements and the reasons for these in each phase of the human life cycle. 

Expected outcomes

• Students will be adequately trained and graduated with skills in human recommended nutrition
• Improved nutrition amongst the local communities accompanied by reduced nutrition disorders in various sectors and age groups