The student will be able to:

1. Explain the scientific basis for and the uses of various food and nutrient guides across the lifespan
2. Outline basic steps used in evaluation of nutritional status and discuss limitations of the various techniques
3. Describe the chemical structure and biological functions of macronutrients and recall recommendations and major food sources for each
4. Discuss the major steps of macronutrient metabolism
5. Recall the factors influencing energy balance and appraise the role that they play in the management of weight control
6. Describe the major roles of vitamins and minerals and relate the effects of deficiencies and excesses to their metabolic functions
7. Assess the nutritional adequacy of a diet of a healthy person and propose specific changes that will reduce the possibility of chronic disease and malnutrition
8. Describe appropriate food safety practices and mechanisms for prevention of food-borne illness
9. Critically evaluate resources for current nutrition information
10. Discuss the role of the human gut microbiome in maintaining homeostasis and in moderating risk for chronic diseases

1. Principles of scientific inquiry
   1. Scientific method
   2. Advantages and limitations to epidemiology and experimental research in the development of nutritional theories
      1. Scientific basis for the development of various food and nutrient guides including the Dietary Reference Intakes (DRIs)
      2. Criteria for and use of the Dietary Reference Intakes across the lifespan including use of food labels
      3. Role and use of food-based guides, including the Dietary Guidelines for Americans and the Food Guide Pyramid
2. Nutritional assessment techniques
   1. Methods for determining food intake
      1. 24 hour recall
      2. Food diary
   2. Anthropometric assessments
   3. Physical examination
   4. Assessment of socioeconomic and educational status
   5. Biochemical tests
3. Macronutrients (carbohydrates, lipids, and proteins)
   1. Chemical structure
   2. Biological functions
   3. Food sources
   4. Recommendations across the lifespan
4. Energy metabolism
   1. Role of ATP
   2. Roles of enzymes and hormones
   3. Major steps of digestion, absorption, and energy metabolism of macronutrients
5. Energy balance and weight control
   1. Components of caloric expenditure
   2. Methods to assess weight and body fatness
   3. Treatments for overweight and obesity
   4. Role of overweight and obesity in chronic disease
6. Micronutrients
   1. Biological functions
   2. Food sources
   3. Major deficiency and toxicity diseases
7. Dietary analysis
   1. Major risk factors for development of chronic diseases, including atherosclerosis, hypertension, osteoporosis
   2. Role and use of food-based guides for prevention of chronic disease, including Dietary Guidelines for Americans, MyPlate guidelines, and DRIs
8. Food safety and food-borne illness
   1. Safe food handing techniques
   2. Common causes of food-borne illness
   3. Identification of populations at high risk for food-borne illness
   4. Prevention of food-borne illness
9. Critical evaluation of resources of information for current topics in nutrition
   1. Peer-reviewed scientific journals
   2. Internet sources of information
10. Role of human microbiome in nutritional health
    1. Effect on energy balance, nutrient metabolism
    2. Role in gastrointestinal tract health and chronic disease

Not applicable.

Computer analysis of a five-day dietary intake used to evaluate application of dietary methodologies
Detailed written analysis of the results of computerized dietary analysis reports, requiring students to:
1. Use diction and tone appropriate to the academic community
2. Demonstrate the ability to draw reasoned inferences based on reading personal data
3. Substantiate their conclusions, using logical and systematic organization and supporting evidence
When taught exclusively online, students will be required to participate in weekly, graded online discussions
May include written examinations designed to test both memorization and critical thinking skills
May include open-book, open-note quizzes

Lecture
Discussion
Cooperative learning exercises
Electronic discussions/chat

Byrd-Bredbenner, C., et al.. Wardaw's Perspectives in Nutrition, 12th ed.. 2022.

1. Weekly reading assignments of approximately 30-60 pages of material
2. Written analysis of a five-day dietary intake