Course Plan: Alaa - Al-Bakheit@bau - Edu.jo

Eng. Aya Al-Bakheit

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Course Plan: Alaa - Al-Bakheit@bau - Edu.jo

Eng. Aya Al-Bakheit

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Asem Altarifi

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Al-Balqa Applied University ‫جامعة البلقاء التطبيقية‬

COURSE PLAN
FIRST: BASIC INFORMATION
College
College : Faculty of Agricultural Technology
Department : Nutrition and Food Processing
Course
Course Title : Human Nutrition
Course Code : 30402241
Credit Hours :3
Prerequisite : (30402240) Principles of nutritional science
Instructor
Name : Ala’a Al-Bakheit
Office No. : –
Tel (Ext) : 3648
E-mail : [email protected]
Office Hours : 11:00 – 12:00 Sun, Tue & Thu online on teams and on campus, and during the
day between the lectures
Class Times Building Day Start Time End Time Room No.
Agricultural Sun, Tue & Thu 10:00 pm 10:50 pm Online
Technology
Text Book
Title : Human Nutrition: A Health Perspective
Mary E. Barasi. (1997). Human Nutrition: A Health Perspective, Oxford University Press, New York,
USA
References
1- Staci Nix McIntosh. (2012). Williams’ Basic Nutrition & Diet Therapy, 14th Edition, Elsevier,
Canada.

2- Ruth A. Ruth. (2011). Nutrition and Diet Therapy, 10th ed, Delmar, Clifton Park, USA.

3- Mahan K., Escottstump S. (2004), Krause’s Food, Nutrition and Diet Therapy, 11th Ed.
Saunders Company.

4- Geissler C., Powers H. (2011). Human Nutrition. 12th Ed, Churchill livingstone, Elsevier, USA.

5- Whitney E. and Rolfes S. R. (2008). Understanding Nutrition. 11th Ed, Thomson Wadsworth,
USA.

6- Williams (2011), Essentials of Nutrition and Diet Therapy, 10th ed., Schlenker, E. and Roth,
S., Elsevier Mosby, St. Louis.

7- Williams, S. R. (1997), Nutrition and Diet Therapy, 8th ed. Mosby, St. Louis.
Al-Balqa Applied University ‫جامعة البلقاء التطبيقية‬

SECOND: PROFESSIONAL INFORMATION

COURSE DESCRIPTION
This course addresses the definition of the science of human nutrition, the criteria of healthful diet
and its relationship to public health and chronic diseases, in addition to identifying the role of social,
psychological and economic forces affecting nutrition and food choice. The course also explains the
dietary sources of macronutrients (carbohydrates, protein and fat) and their digestion, absorption and
metabolism necessary for human health. Also, the course identifies the rationale for the development
of dietary guidelines and the ability to analyze the dietary adequacy of foods.

COURSE OBJECTIVES
The objective of this course is to provide the students with a broad overview of the definition of the
science of human nutrition, to identify the basic criteria of healthful diet, to describe the dietary
reference standards and be able to differentiate between them. Also, the course aims to provide the
students with the ability to differentiate between the digestion, absorption and metabolism of the
energy releasing nutrients. In addition, the course addresses the drug-nutrient interactions.

COURSE LEARNING OUTCOMES

1) Knowledge and Understanding
• Describe the basic concepts of the science of human nutrition.
• Describe the relationship of the science of human nutrition with other sciences.
• Mention the different dietary guidelines and differentiate between them.
• Mention the functions of nutrients, their deficiency symptoms and requirements.
• Differentiate between the nutrients that the body needs and mention their food sources as well
as their digestion, absorption and metabolism.
• Describe the role of balanced healthy diet in the treatment of certain mal-nutritional diseases.
• Describe the concept of nutrient – drug interactions.

2) Professional Skills
 Correlate different life stages and physiological stages with body needs of energy and nutrients
 Differentiate between the healthy diets and non-healthy diets.

3) Competences (Transferable skill and attributes)

• Correlate between food consumption and medicine intake.
• Prescribe a diet suitable for certain disease.

COURSE SYLLABUS
Week Course Topic Notes
Week 1 Basic definitions; introduction to nutritional
sciences and human nutrition
Week 2 Basic definitions; introduction to nutritional
sciences and human nutrition
Week 3 The criteria of healthful diet:
- Dietary balance
- Dietary adequate: dietary needs and standards
Week 4 The criteria of healthful diet:
Al-Balqa Applied University ‫جامعة البلقاء التطبيقية‬

- Dietary dense
Week 5 The criteria of healthful diet:
- Dietary varied: dietary guidelines for healthy
eating
Week 6 The criteria of healthful diet:
- Dietary safe
Week 7 Diet and meal planning
Week 8 Midterm Exam
Week 9 Carbohydrates: digestion, metabolism and
absorption
Week 10 Protein: digestion, metabolism and absorption
Week 11 Protein: digestion, metabolism and absorption
Week 12 Lipids: digestion, metabolism and absorption
Week 13 Lipids: digestion, metabolism and absorption
Week 14 Nutrient – Drug interactions
Week 15 Nutrient – Drug interactions
Week 16 Final Exam

COURSE LEARNING RESOURCES

Lectures, course homework and data show

ONLINE RESOURCES
http://bauelearning.bau.edu.jo/moodlecenter/course/
https://nutrition.org/
https://www.ifst.org/
https://www.eatright.org/
https://www.hsph.harvard.edu/nutritionsource/
https://www.sneb.org/
https://www.eatrightiowa.org/
www.wikipedia.com

ASSESSMANT TOOLS

ASSESSMENT TOOLS %
Activities (Homeworks, quizzes) 20
Mid Exam 30
Final Exam 50
TOTAL MARKS 100

THIRD: COURSE RULES

ATTENDANCE RULES
Attendance and participation are extremely important, and the usual University rules will apply.
Attendance will be recorded for each class. Absence of 10% will result in a first warning. Absence of
15% of the course will result in a second warning. Absence of 20% or more will result in forfeiting the
Al-Balqa Applied University ‫جامعة البلقاء التطبيقية‬

course and the student will not be permitted to attend the final examination. Should a student
encounter any special circumstances (i.e. medical or personal), he/she is encouraged to discuss this
with the instructor and written proof will be required to delete any absences from his/her attendance
records.

GRADING SYSTEM
Example:
90 – 100 A
85 – 89 A-
80 – 84 B+
75 – 79 B
70 – 74 B-
65 – 69 C+
60 – 64 C
55 – 59 C-
50 – 54 D
45 – 49 D+
44 – 40 D-
Less than 39 F

REMARKS
I encourage students to become more involved with their learning through self-references, labeling
figures and completing homework.

COURSE COORDINATOR

Course Coordinator: Dr. Ala’a Al-Bakheit Department Head: Prof. Jafar El-Qudah

Signature: Signature:
Date: 21/2/2021 Date: