Introduction to Nutrition

Community College of Vermont - Winooski, VT

Currently accepting resumes from applicants interested in teaching:

Fall 2016

Fridays 11:45am - 2:30pm

BIO-1030   Introduction to Nutrition   3 Credits
 
This course introduces students to the physiological basis of nutrition and evaluates dietary requirements. Emphasis is placed on metabolism, digestion, and nutrients used in the human body and the nutrition involved in health, disease, and aging.
 

    1. Utilize the scientific method to distinguish between well-researched evidence on nutrition and some of the basic fallacies and myths in this field.
    2. Discuss how Dietary Reference Intakes (DRIs) are established and how they compare for individuals based on nutrition, disease, and aging.
    3. Outline dietary strategies now recommended to minimize the risks of disease and describe the nutritional and caloric needs of individuals throughout the lifecycle.
    4. Describe the digestion and absorption of carbohydrates, proteins, and lipids with an emphasis on organs, hormones, and enzymes.
    5. Evaluate and discuss the biological role of vitamins and minerals in maintaining homeostasis.
    6. Analyze how carbohydrates, fats, and proteins are broken down to harvest energy and describe the conditions by which each of these molecules is metabolized.
    7. Examine, record, and evaluate diets for nutritional and caloric adequacy and safety.
    8. Demonstrate proficiency in understanding, interpreting, evaluating and applying quantitative data and information.

Must have a graduate degree in Nutritional Sciences.

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Posted: 30+ days ago

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