Human Nutrition
Overview of basic concepts of diet and nutrition. Topics include elementary anatomy and physiology of the digestive system, introductory food chemistry, weight control, and the role of diet in health. Lab exercises analyze some popular foods for simple nutrients. Students analyze popular diets for nutritional completeness. Two class hours, two lab hours. (Not for credit in Math/Science curriculum).
Subject Code: BIO
Course Number: 108
Credits: 3
Lecture Hours 2
Lab Hours: 2
Course Learning Outcomes:
1. Explain the scientific method.
2. Evaluate a media available diet.
3. Identify the six nutrient classes.
4. Discuss the various aspects of the food guidance systems.
5. Analyze the nutrition facts label on packaged food.
6. Identify the roles of hormones in blood sugar regulation.
7. Explain the role of each nutrient class in the human body.
8. Identify safe and effective strategies for weight loss.
9. Identify food safety principles to prevent food borne illness.
10. Analyze dietary habits using a diet tracking tool.
11. Describe the connection between nutrition and health.
12. Describe the function of the digestive system.
13. Discuss factors that influence body weight.
14. Discuss the nutritional needs of humans at various points of the life cycle.
15. Distinguish between food security and food insecurity.
16. Utilize laboratory methods to identify the presence of specific nutrients in food, enzymes in digestion, and foodborne illness.
Effective Term: Fall 2020
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