Nutrition 125 Concepts of Nutrition Science - Syllabus

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Whitney, Eleanor N. & Rolfes, Sharon R., Understanding Nutrition, 10th Ed., Wadsworth, 2005.

Also required is Diet Analysis Plus - Online (Version 7.0 or 7.01) pin code access that accompanies the textbook. 

Course Website:

Included on the website are study questions for each chapter/topic, images and graphs from lectures, handouts and other resources, sample quiz/test questions, copies of most assignment forms, and additional laboratory resources.  You will need to log in with your CSB/SJU password to have access.  Note:  log in may take a couple of minutes so be patient, it does work.  Check it out. 

Course Description: 

This course introduces the basic concepts of nutrition.  The content includes: the functions of the major nutrients (carbohydrates, lipids, proteins, vitamins and minerals) and food sources of each.  The principles of diet evaluation, nutritional assessment, energy balance, weight control, nutrition and fitness, and how food choices can enhance health, athletic performance, and reduce the risk of chronic disease are emphasized. Selected topics in protein quality, vegetarian diets, eating disorders, and food safety are explored.  This course is a Natural Science Core course and meets all core guidelines; it is also the first course required for nutrition majors.  The laboratory for the course is required in conjunction with lecture for all students enrolled.


Upon completion of the course the student will be able to:

1.     Identify the major nutrients and their functions in the body.
2.     List the diet and health recommendations for the American diet and provide the rationale behind
        "healthy" food choices. 
3.     Recognize the nutrient composition of foods and major food sources of nutrients, and the role of
       food in promotion of a healthy lifestyle.
4.     Explain how energy is obtained from carbohydrates, protein, fats and alcohol.
5.     Explain how food is digested and nutrients absorbed.
6.     Analyze diets for nutritional adequacy.
7.     Measure, calculate, and interpret body composition data.
8.     Evaluate and interpret information presented in the media, food advertisements, articles, food
        labels, etc.  Discriminate between misinformation and valid data and accurate information.  
Apply nutrition knowledge to make informed consumer decisions regarding food and
        nutrition‑related products.  
9.     Explain how our culture influences our nutritional status; e.g. the impact of lifestyle, media,
        processed and fast foods, and society's image of the "ideal" body and the problems of eating 
        disorders and obesity. 
10.   Explain the role of nutrition in achieving health and fitness, as well as, reducing the incidence of
       certain diseases, such as cancer, heart disease and diabetes.
11.   Identify practices associated with proper and improper handling of food.  Identify specific
       food-borne pathogens, the diseases and symptoms they cause, and appropriate means to
       prevent spread of these infectious agents
12.   Identify and apply scientific research methods and concepts.
13.   Begin to work effectively as a team member of a laboratory group.