NUTR 211 Nutrition

This course focuses on the basic concepts of nutrition and the application of nutritional principles to wellness across the lifespan. It will provide students with a general understanding of nutrition and health, the functions and importance of fats, carbohydrates, proteins, vitamins, and minerals, and the relationship between nutrition and exercise in weight management. Students will complete a detailed computerized dietary analysis project.

Credits

3

Prerequisite

Eligible to enroll in ENGL 121

Hours Weekly

3 hours weekly

Course Objectives

1. 1. Examine the dietary needs for carbohydrates, proteins, fats, water, vitamins, and minerals.
   
2. 2. Explain the process of digestion, absorption, metabolism, and the use of nutrients by the
   body.
3. 3. Evaluate the relevance and quality of the research in the prevention of a variety of health
   diseases including, but not limited to, heart disease, diabetes, cancer, hypertension, obesity,
   and osteoporosis.
4. 4. Analyze and compare nutritional values of personal diets to what is recommended by Dietary
   Reference Intakes and devise a personal diet plan that meets current USDA Dietary
   Guidelines.
5. 5. Evaluate the role nutrition and weight management play in health, fitness, and eating
   disorders.
6. 6. Compare and contrast various theories of weight and weight management and establish
   one’s own position on the issue.
7. 7. Interpret information found on a food label.
8. 8. Discuss safe food handling procedures to reduce risk of contracting food borne illnesses.
   
9. 9. Summarize issues that affect nutrition across the lifespan.

Course Objectives

1. 1. Examine the dietary needs for carbohydrates, proteins, fats, water, vitamins, and minerals.
   
2. 2. Explain the process of digestion, absorption, metabolism, and the use of nutrients by the
   body.
3. 3. Evaluate the relevance and quality of the research in the prevention of a variety of health
   diseases including, but not limited to, heart disease, diabetes, cancer, hypertension, obesity,
   and osteoporosis.
4. 4. Analyze and compare nutritional values of personal diets to what is recommended by Dietary
   Reference Intakes and devise a personal diet plan that meets current USDA Dietary
   Guidelines.
5. 5. Evaluate the role nutrition and weight management play in health, fitness, and eating
   disorders.
6. 6. Compare and contrast various theories of weight and weight management and establish
   one’s own position on the issue.
7. 7. Interpret information found on a food label.
8. 8. Discuss safe food handling procedures to reduce risk of contracting food borne illnesses.
   
9. 9. Summarize issues that affect nutrition across the lifespan.