BIO 117 - Basic Consumer Nutrition
A lecture course that will present information on nutrients and their use by the body. Topics include digestion, usage of nutrients, consequences of nutrient deficiencies or excesses, energy production and analysis of individual diets. Current research is integrated into the course. Depending on program requirements, this course can meet both Food Service (FSA 117) or Natural Science (BIO 117) elective or course requirement. A student may earn credit for BIO 117 or FSA 117, but cannot earn credit for both courses because they are equivalent courses.
MCC General Education: MCC-SCI - Scientific Reasoning (MSCI)
Course Learning Outcomes
1. Identify the six nutrient classes.
2. Identify the general chemical structure of selected nutrient classes.
3. Explain the role of selected nutrient classes in the human body.
4. Explain some of the uses of the Dietary Reference Intakes (DRIs), food guides, or dietary guidelines.
5. Explain some of the limitations of the Dietary Reference Intakes (DRIs), food guides, or dietary guidelines.
6. Interpret nutritional values of similar food products using label information.
7. Describe the digestion of nutrients.
8. Describe the absorption of nutrients.
9. Evaluate the percentage of lean body mass based on a set of standards.
10. Discuss how percentage of body fat is determined.
11. Evaluate the percentage of body fat based on a set of standards.
12. Describe optimal methods for weight gain.
13. Describe optimal methods for weight loss.
14. Evaluate popular diets.
15. Describe deficiency or toxicity symptoms of selected vitamins and minerals.
16. Evaluate current nutrition issues from a scientific perspective to distinguish fact from fallacy.
17. Analyze current food intake critically, using recommendations from scientific, health-related organizations.
18. Develop a personal diet plan based on a critical analysis of current food intake and recommendations from scientific, health-related organizations.
19. Identify essential food safety principles for preventing food-borne illness.
Course Offered Fall, Spring