To view the complete Course Description, Essential Objectives, and Course Syllabus, please click on the following link: V21SP BIO-1030-VO05

Weekly Syllabus

Introduction to Nutrition Weekly Syllabus- Class Dates and Topics

NOTE- The following is a a weekly syllabus of class dates and weekly topics. Within each week's modules, there are notes and textbook reading to review, assignments and discussion board posts. In some modules, there are exams and videos also. The due dates and details are included in each of the weekly modules. As usual, keep me posted with any questions at any point along the way.

CONTACT-

    H-802-748-1487

    C-802-424-5310

Email- awd03090@ccv.vsc.edu

               alison.despathy@gmail.com

 

Week 1- January 26- Chapters 1-2 Basic Nutrition Concepts

-Nutrition Defined

-Nutrition & Health

-The Role of Nutrition

-Introduction to Food Labels

Week 2- February 1- Chapters 1-2 – Nutrition Attitudes and Guidelines/Food Quality

-Attitudes and Behaviors-

-Food Guide Pyramids –A Comparison

-RDA’s, DRI’s, etc. -Standards and Guidelines.

-Food Quality Introduction

Week 3- February 8- Chapter 3- Digestive System-structure and function

Choose a research topic-

-Details for Nutrition Research Paper in Week 3 Module and Projects Module

- Anatomy of Digestion

- Digestion and Absorption

- The Role of Probiotics

Week 4- February 15- Chapter 4- Carbohydrates

-Carbohydrates- Sugars, Starch, and Fiber

-Diabetes and Insulin Resistance

-Ketogenic Diet, Paleo Diet and Intermittent Fasting

 

Week 5- February 22– Chapter 5- Lipids

Outline & reference page for research paper/projects are due.- Submit in Week 5 module

-Lipids: Fats, Oils, Phospholipids, and Sterols

-Nutrition and Heart Disease

 

Week 6- March 1 -Chapter 6- Proteins

-Proteins and Amino acids

-Vegetarian and Vegan Diets

-Genetically Modified Food- A historical perspective

Week 7- March 8- Meal Planning and Food Labels

-Creating Meal Plans

-Reading Food labels

-Label project

Week 8- March 15– Chapter 9- Determining Total Metabolic Rate

-Food, Energy, and Energy Balance

-Calculating TMR, BMR, physical activity & dietary thermogenesis

- Body Weight- Weight Control and Dieting- Myths and Realities

- Obesity

Week 9- March 22 -Research Projects due- Papers/ Online Presentations Due.

Week 10- March 29- Chapter 9 Review, Introduction to Dietary Analysis Project

-Introduction to Dietary Analysis Project

-Determining Personal TMR values

-Calculating energy nutrient personal intake goals

 

Week 11- April 5- Chapter 7-Vitamins

-Vitamins: Fat-soluble and Water-soluble

-Phytochemicals

-Diet and Cancer

Week 12- April 12 Chapters 8- Minerals and Water

-Minerals- Major and Trace Minerals

-Water- The many functions of water-soluble

-Quality of Water

-Supplements

Week 13- April 19 -Chapters 13-14-Nutrition Through the Lifespan – Part 1

-Nutrition during Pregnancy, Breastfeeding, and Infancy

-Nutrition during childhood and adolescence

-Nutrition and Aging

Week 14- April 26 -Chapters 13-14-Nutrition Through the Lifespan – Part 2

-Nutrition during Pregnancy, Breastfeeding, and Infancy

-Nutrition during childhood and adolescence

-Nutrition and Aging

Week 15- May 3 -Dietary Analysis Project

This last week is dedicated to your dietary analysis project which is due the last day of class on 12/21

May 10- Last Day of Class- Dietary Analysis Projects Due