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BIO 130: Introduction to Nutrition

BIO 130: Introduction to Nutrition (Greenfield Community College). Instructor: Professor Lisa Sheldon. This course is the study of nutrition and its application to good health and a sense of well being. Topics include the applications of nutrition to physical fitness, preventive medicine, and health care: carbohydrates, lipids, proteins, amino acids, alcohol, vitamins, water and other minerals, energy balance, healthy body weight, eating disorders, physical activity, nutrition for pregnancy, child and teen nutrition, and child and teen obesity.

Introduction

Lecture 01 - Course Introduction

Lecture 02 - A Brief Overview of the Terms and Concepts of Nutrition

Lecture 03 - Carbohydrates: Sugar, Starch, Glycogen, and Fiber

Lecture 04 - Lipids: Fats, Oils, Phospholipids, and Sterols

Lecture 05 - Proteins and Amino Acids

Lecture 06 - Nutrition Tools: Standards and Guidelines

Lecture 07 - Alcohol and Nutrition

Lecture 08 - Fat-Soluble Vitamins

Lecture 09 - Water-Soluble Vitamins

Lecture 10 - Water

Lecture 11 - Major Minerals

Lecture 12 - Minor Minerals

Lecture 13 - Energy Balance and Healthy Body Weight

Lecture 14 - Healthy Body Weight and Weight Loss

Lecture 15 - Eating Disorders

Lecture 16 - Nutrients, Physical Activity and Body's Response

Lecture 17 - Nutrition for Pregnancy

Lecture 18 - Lactation and First Foods

Lecture 19 - Child and Teen Nutrition

Lecture 20 - Child and Teen Obesity

Lecture 21 - Hunger and the Global Environment