HUN1201 Nutrition Syllabus & Course Structure Study Guide

Course Overview

Introduction to Nutrition Science

This course, HUN1201, provides a comprehensive introduction to the science of nutrition, covering the essential nutrients, their functions, and their impact on health throughout the human life cycle. Students will learn to evaluate nutrition information, understand dietary guidelines, and apply principles of diet therapy for disease modification.

• General Nutrition Principles: Food choices, nutrient intake, and health implications.

• Nutrient Recommendations: Dietary Reference Intakes (DRIs), food guide pyramid, and food labeling.

• Life Cycle Nutrition: Nutritional needs from pregnancy through late adulthood.

• Diet Therapy: Modification of diet for disease prevention and management.

Course Structure & Units

Unit Breakdown and Key Topics

The course is organized into units that align with major chapters in nutrition science. Each unit includes readings, assignments, quizzes, and discussions to reinforce learning outcomes.

• Unit 1: Science of Nutrition

  • Factors influencing food choices

  • Six classes of nutrients: carbohydrates, lipids, proteins, vitamins, minerals, water

  • Essential vs. non-essential nutrients

  • Scientific method in nutrition research

  • Short- and long-term health effects of nutrient intake

• Unit 2: Tools for Healthful Eating

  • Government nutrition recommendations

  • Dietary Reference Intakes (DRI): RDA, AI, EAR, UL, AMDR

  • Food categories in ChooseMyPlate

  • Food label interpretation and meal planning

• Unit 3: Carbohydrates

  • Refined vs. unrefined carbohydrates

  • Simple vs. complex carbohydrates

  • Fiber and heart health

  • Carbohydrate digestion and absorption

  • Carbohydrates in energy production and blood glucose control

  • Carbohydrate metabolism and diabetes

  • Dental caries and carbohydrate intake

  • Carbohydrates in weight management

• Unit 4: Lipids

  • Triglycerides, phospholipids, sterols

  • Saturated, trans, monounsaturated, polyunsaturated, omega-3 and omega-6 fatty acids

  • Health implications of fat intake

  • Lipoproteins, atherosclerosis, metabolic syndrome

  • Lipid intake recommendations

• Unit 5: Proteins

  • Amino acid structure

  • Essential vs. nonessential amino acids

  • Protein digestion and absorption

  • Protein functions in metabolism

  • Protein sources and malnutrition

  • Vegetarian diets

• Unit 6: Vitamins

  • Water-soluble vs. fat-soluble vitamins

  • Bioavailability and external factors

  • Deficiency diseases and toxicities

  • Antioxidant activity (Vitamin C, A, E)

  • Phytonutrients

• Unit 7: Water and Minerals

  • Trace vs. major minerals

  • Functions of water

  • Mineral absorption factors

  • Electrolyte metabolism

  • Calcium regulation and osteoporosis

  • Dehydration symptoms and treatment

  • Iron deficiency anemia

• Unit 8: Lifecycle Nutrition

  • Pregnancy, infancy, childhood, adolescence, older adulthood

  • Breastfeeding benefits

  • Congenital/genetic disorders (Fetal Alcohol Syndrome, Spina Bifida, PKU, Down Syndrome)

  • Growth evaluation tools

  • Malnutrition in older adults

• Unit 9: Energy Balance, Weight Management, Fitness

  • Body mass index (BMI) calculation: $BMI = \frac{\text{weight (kg)}}{\text{height (m)}^2}$

  • Energy balance principles

  • Metabolism factors

  • Weight control guidelines

  • Fad diets and medical interventions

  • Fitness and nutrient needs

• Unit 10: Food Insecurity and Hunger

  • Domestic and global hunger

  • Government and community programs

  • Factors leading to malnutrition

  • Sustainable solutions

• Unit 11: Food Safety & Regulation

  • Pathogens causing foodborne illness

  • Four Cs of food safety: Clean, Cook, Chill, Cross-contaminate

  • Food supply protection

  • Food additives

Assessment & Grading

Evaluation Methods

Students are assessed through quizzes, discussions, assignments, diet analysis projects, and proctored exams. The grading scale is as follows:

Grade	Percentage
A	90-100%
B	80-89.9%
C	70-79.9%
D	60-69.9%
F	0-59.9%

Course Policies & Expectations

Participation, Academic Honesty, and Technology Requirements

• Attendance: Complete academic activity in the first week.

• Participation: Log in multiple times weekly; engage in discussions and assignments.

• Academic Honesty: No plagiarism, cheating, or unauthorized collaboration.

• Technology: Reliable internet, computer, webcam, microphone, and Microsoft Office 365.

• Honorlock: Proctored exams require room scan, ID verification, and adherence to rules.

Support & Resources

Accessibility, Mental Health, and Safety

• Academic Accommodations: Available for students with disabilities.

• Assistive Technologies: Read & Write, Ally for alternative formats.

• Mental Health: 24/7 confidential counseling available.

• Safety: Campus Safety resources and emergency preparedness.

Textbook & Materials

Required Textbook

• Nutrition & You by Joan Salge Blake, 6th Edition, Pearson

• ISBN: 9780137652860

Summary Table: Course Units and Corresponding Topics

Unit	Main Topic	Key Subtopics
1	Science of Nutrition	Food choices, nutrients, scientific method
2	Tools for Healthful Eating	DRIs, food guides, food labels
3	Carbohydrates	Types, digestion, metabolism, health effects
4	Lipids	Types, health implications, metabolism
5	Proteins	Amino acids, digestion, functions, diets
6	Vitamins	Types, functions, deficiencies, antioxidants
7	Water and Minerals	Types, functions, deficiencies, absorption
8	Lifecycle Nutrition	Pregnancy, infancy, childhood, aging
9	Energy Balance & Fitness	BMI, metabolism, weight management
10	Food Insecurity & Hunger	Domestic/global hunger, solutions
11	Food Safety & Regulation	Foodborne illness, safety practices

Additional info: The syllabus aligns directly with the major topics required for a college-level Nutrition course, covering all foundational chapters and learning outcomes. Images included are directly relevant: the Broward College logo for institutional context and the Nutrition & You textbook cover for course material reference.