Course Description
This course focuses on vitamins and minerals, including their food sources, dietary requirements, biological functions, and symptoms of deficiency and toxicity. Methods of assessment, including dietary, biochemical, and clinical, will also be addressed. Prerequisite: C- or higher in NTR 213; C- or higher in BIO 111; C- or higher in BIO 111L; C- or higher in CHE 103 or CHE 111.
Syllabus
Student Learning Outcomes, Goals, Objectives:
Students successfully completing this course will be able to:
- Identify key food sources of the different vitamins and minerals.
- Summarize the metabolism, utilization, and requirements of different vitamins and minerals.
- Identify key factors that affect the absorption/bioavailability of vitamins and minerals.
- Describe the functions/roles of vitamins and minerals and how their deficiencies affect physiological processes and lead to symptoms.
- Explain the different methods for vitamin and mineral status assessment including dietary, biochemical and clinical assessment methods.
Course Grading Information:
| Activity/Performance Measure | Percentage/Points |
|---|---|
| Exams (4 exams, 100 pts each, lowest exam dropped) | 300 points |
| Oral presentations (2 presentation, 100 pts each) | 200 points |
| Total | 500 points |
Grading Scale
| Percentage | Letter Grade |
|---|---|
| 93-100% | A |
| 90-92% | A- |
| 87-89% | B+ |
| 83-86% | B |
| 80-82% | B- |
| 77-79% | C+ |
| 73-76% | C |
| 70-72% | C- |
| 67-69% | D+ |
| 60-66% | D |
| 0-59% | F |
Attendance/Participation:
Attendance/participation is not a graded component included in the student's final grade for this course.
Course Materials Purchased by the Students:
No course materials are required.
Scholarly Perspectives
This course engages diverse scholarly perspectives to develop critical thinking, analysis, and debate and inclusion of a reading does not imply endorsement.