BIOLOGY107 Nutrition-Consumer Education: Syllabus and Course Structure Study Notes

Course Overview

Introduction to Nutrition-Consumer Education

This course, BIOLOGY107 Nutrition-Consumer Education, provides a comprehensive introduction to the science of nutrition and its application to health, food choices, and societal issues. Students will explore the composition and utilization of food, food preparation and preservation, special diets, and the social and political aspects of food in the modern world. The course is structured to develop critical thinking and practical skills in evaluating nutrition information and making informed dietary choices.

Course Structure and Units

Unit Breakdown

• Unit 1: Food is More than Something to Eat

• Unit 2: Nutrition - Fact or Fiction?

• Unit 3: Making More Nutritious Choices

• Unit 4: How Food Becomes You

• Unit 5: Carbohydrates - Fuel and Fiber

• Unit 6: Lipids – Focusing on Fats and Cholesterol

• Unit 7: Proteins – Life’s Building Blocks

• Unit 8: Vitamins – Nutrients that Multitask

• Unit 9: Key Minerals, Water, and the Non-nutrient Alcohol

• Unit 10: Nutrition for a Healthy Weight and Fit Body

• Unit 11: Nutrition for Your Life, Environment, and World

Each unit aligns with foundational topics in college-level nutrition, covering macro- and micro-nutrients, digestion, energy balance, food safety, and nutrition across the lifespan.

Course Objectives and Learning Outcomes

Key Objectives

• Understand and apply the scientific method to nutrition-related issues.

• Identify and describe the major nutrients and their processing in the human body.

• Recognize the effects of nutrient deficiencies and toxicities.

• Interpret food labels and apply U.S. Dietary Guidelines.

• Analyze personal food choices and calculate nutrient intake.

• Formulate healthy meals for different life stages based on recommended daily allowances.

• Explain the role of exercise and balanced nutrition in fitness.

• Apply nutrition knowledge to societal and global issues.

Required Materials

Textbook Options

• Nutrition Essentials: A Personal Approach (3rd ed.) by Schiff, with Connect Access (electronic or loose-leaf with access code).

Students must purchase the required textbook and access code for the Connect platform, which is used for assignments and assessments.

Assignments and Evaluation

Types of Assignments

• Discussion Boards: Four major discussions focusing on personal food choices, carbohydrate consumption, heart-healthy diets, and environmental nutrition.

• Connect Assignments: Includes SmartBook adaptive assignments, unit assignments, diet analysis, and case studies.

• Exams: One final exam consisting of 40 multiple-choice questions, completed in 90 minutes.

Grading Criteria

Grade	Percentage	Points
A	90%-100%	927-1030
B	80%-89%	824-926
C	70%-79%	721-823
D	60%-69%	618-720
F	0%-59%	0-617

Grades are based on a combination of assignments, discussions, and exams, with clear qualitative descriptions for each grade level.

Course Policies and Student Support

Attendance and Participation

• Active participation is required, including regular logins, assignment completion, and engagement in discussions.

• No-show and administrative withdrawal policies are enforced for lack of participation or incomplete coursework.

Academic Integrity

• Academic dishonesty, including plagiarism and cheating, is strictly prohibited and subject to disciplinary action.

• All sources must be cited using APA style.

Student Resources

• Access to tutoring, writing center, academic advising, library, disability services, and wellness centers is available.

• Accommodations for disabilities, religious observance, and military duty are provided as needed.

Course Schedule Overview

Weekly Topics and Assignments

• Each week covers a specific unit from the textbook, with associated readings, assignments, and discussion forums.

• Assignments are due weekly, with deadlines for main posts and peer comments in discussion forums.

• Special sessions for course introduction, midterm review, and final exam review are scheduled via Zoom.

Major Topics Covered

• Science of Nutrition

• Tools for Healthful Eating

• The Human Body & Digestion

• Carbohydrates, Lipids, Proteins

• Vitamins, Water, and Minerals

• Alcohol and Non-nutrients

• Energy Balance, Body Weight, and Eating Disorders

• Nutrition & Fitness

• Food Safety & Regulation

• Food Insecurity and Global Nutrition

• Nutrition Across the Lifespan

Visual Aids

Additional info: This syllabus provides a foundational overview of the course structure, expectations, and resources for students enrolled in Nutrition-Consumer Education. For detailed content on each unit, refer to the assigned textbook chapters and weekly assignments.