BC3 Academic Catalog: 2024-2025 [ARCHIVED CATALOG]
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FSVC 140 - Principles of Nutrition 3 Credits: (3 lecture)
Course Description
This course introduces the principles and practices of basic normal nutrition which contributes to total wellness. Fundamentals include nutrients, digestion, absorption, metabolism, and dietary recommendations. Selected nutrition topics are nutrition over the life cycle; weight management and exercise; nutrition and health; nutrition labeling; menu planning; and development of healthy recipes.
Text
Smith, A. M. (2022). Wardlaw’s contemporary nutrition (12th ed.). New York City, NY: McGraw-Hill Education.
Objectives
The student will be able to:
A. Define nutrition and nutrients.
B. Describe the occurrence in food and the various functions of carbohydrates, fats, proteins, vitamins, minerals, and water.
C. Explain the following processes: digestion, absorption, and metabolism.
D. Identify factors that influence food selection.
E. Apply information on food groups and exchange lists in menu planning.
F. Analyze food labeling, including mandatory nutrition labeling, serving sizes, descriptive terms, health claims, and ingredient labeling.
G. Identify nutritional needs over the life cycle.
H. Explain some of the major considerations involved in nutritional menu planning for overweight and obese people as well as athletes and vegetarians.
I. Implement dietary guidelines for reducing the risk of cardiovascular disease.
J. Discuss the relationships between diet and cancer and diet and diabetes.
K. Develop new recipes and modify existing recipes to satisfy consumers’ nutritional concerns.
L. Discuss effective ways to communicate and promote a nutrition program.
Content
A. Fundamentals: Introduction to nutrition. Carbohydrates; lipids; protein; vitamins; minerals, and water; dietary recommendations; menu planning guides, and food labeling
B. Selected Nutrition Topics: nutrition over the life cycle; weight management and exercise; vegetarianism; and nutrition and health
C. Nutrition and Menu Planning: the healthy menu; developing healthy recipes; healthy preparation techniques; healthy cooking techniques; and developing and implementing healthy menu options
Student Evaluation
Students will be evaluated on the basis of quizzes, a final exam, and a nutritional analysis project.
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