BSC 1025 Nutrition and Drugs Course Page
Instructor: Dr. Craig S. Kasper
Office: BSCI 107 B
Phone: 253-7881
Email: ckasper@hccfl.edu
Chapter 1
Please use the notes below to help you stay up with the class material. Per your request I included the older notes and the newest version. This should satisfy the verbose and kurt-minded in all of us.
Digestion (extended notes) By now, we've discussed what we eat. What we should or shouldn't eat and a little bit of why. Now we'll find out what begins to happen once we eat it!
Chapter 4 Carbohydrates Even if Lance Armstrong can't help you with your cycling technique, maybe you can take a page from his training manual and sculpt your body into a place where carbohydrates do to die!! Hey, anything is possible.
Chapter 5 Lipids By now, you recognize excessive body fat isn't good, but do you appreciate the good qualities of fat. It provides protection from cold and energy for strenuous work? What about food fat? You're right to thank fat for providing the delicioius flavors and aromas of buttered popcorn, pizza, and fried chicken (and the curse of subsequent weight gain!) The challenge is to find a balance of fats without overdoing it. We'll examine fats (lipids) in this chapter and discuss the importance of fatty acids to your system.
Chapter 6 Protein Dietary protein is critical for survival, but how much and what type to we need to maintain a healthy lifestyle? What types of proteins are necessary and which ones can we do without? Do we need protein at all or is there anohter way? (Yes...this is a trick question.) We'll discuss proteins and amino acids in class and how they pertain to human nutrition.
Chapter 8 Energy Balance and Body Composition Let's face it; you've heard all about this diet and that diet. Carb-rich vs. carb-poor. All protein. The egg, grapefruit, steak, yes...even the beer diet. We'll discuss body maintenance and energy balance in this chapter. What we will ultimately find is that the old addage of "calories-in vs. calories-out" must still be respected!
Topic 19 Food Safety