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. Examine the dietary needs for carbohydrates, proteins, fats, water, vitamins, and minerals.
   
2. Explain the process of digestion, absorption, metabolism, and the use of nutrients by the
   body.
3. Apply strategies of inquiry and exploration through researching the role of nutrition in the prevention of chronic disease, and evaluate the authority, credibility, and purpose of those sources.
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. Evaluate the role nutrition and weight management play in health, fitness, and eating
   disorders.
6. Interpret information found on a food label.
7. Discuss safe food handling procedures to reduce risk of contracting food borne illnesses.
8. Summarize issues that affect nutrition across the lifespan.
9. Demonstrate the ethical and discipline-specific use of information while researching current issues in the field of nutrition.

Course Objectives

1. Examine the dietary needs for carbohydrates, proteins, fats, water, vitamins, and minerals.
   
2. Explain the process of digestion, absorption, metabolism, and the use of nutrients by the
   body.
3. Apply strategies of inquiry and exploration through researching the role of nutrition in the prevention of chronic disease, and evaluate the authority, credibility, and purpose of those sources.

   Learning Activity Artifact

   • Writing Assignments

   Procedure for Assessing Student Learning

   • Information Literacy Rubric

   Information Literacy

   • IL1
   • IL2
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. Evaluate the role nutrition and weight management play in health, fitness, and eating
   disorders.
6. Interpret information found on a food label.
7. Discuss safe food handling procedures to reduce risk of contracting food borne illnesses.
8. Summarize issues that affect nutrition across the lifespan.
9. Demonstrate the ethical and discipline-specific use of information while researching current issues in the field of nutrition.

   Learning Activity Artifact

   • Writing Assignments

   Procedure for Assessing Student Learning

   • Information Literacy Rubric

   Information Literacy

   • IL3