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Principles to Nutrition – Prof. Zhuo Fu

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COURSE DETAILS

Title Principles of Nutrition
Field of Study Natural science,Public health
Type Academic course
Credits 3
Contact hours 45
Schedule
Course code ISS1096
Course number
Description

This course is designed to provide a broad understanding of the basic principles of nutrition and some of the issues and controversies in this field. In this course, we will identify the essential nutrients and their functions, as well as describe nutritional behaviors that promote optimal nutrition and disease prevention throughout the life cycle. The course will also cover energy balance, nutrition for fitness, and food safety. During the class, students will make dietary record and assess and evaluate their own diet and develop dietary plan for specific needs.

Week 1
 An Overview of Nutrition
 Healthy Diet
 Digestion, Absorption, and Transport
Week 2
 The Carbohydrates: Sugars, Starches, and Fibers
 The Lipids: Triglycerides, Phospholipids, and Sterols
 Protein: Amino Acid
 Vitamin and Mineral Supplements
Week 3
 Energy Metabolism and Effects of Alcohol
 Energy Balance and Body Composition
 Weight Management
 Chronic Disease and Nutrition
Week 4  Fitness: Physical Activity, Nutrients, and Body Adaptations
 Life Cycle Nutrition

Objective Identify and describe nutrients and their functions, recommendations, and guidelines. 1. Identify and describe nutrients and their functions, recommendations, and guidelines 2. Understand why we eat what we eat 3. Describe the processes of digestion, absorption, and transport 4. Understand the concepts of energy balance and weight control 5. Recognize the relationship between physical fitness, health, and nutrition 6. Explain the relationship between diet and health 7. Describe the nutritional needs during pregnancy and lactation 8. Understand consumer concerns about foods and water 9. Evaluate own diet
Preparations 1. Textbook: Course Packet Provided by Instructor 2. Other Materials: Laptop or notebook computer
Materials Principles of Nutrition_Zhuo Fu
Evaluation
Participation
40%
Assignment
20%
Midterm exam
20%
Final exam
20%
Last Updated January 23, 2020
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