NUTRI 300

Nutrition

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Students will study the basic principles of nutrition, food sources, biologic functions of the nutrients in human physiology and all stages of the life cycle, energy metabolism, nutrition as a world problem and consumer problems related to food. Course topics such as weight loss, sports nutrition, food safety, the diet-disease relationship, global nutrition and analysis of special nutritional requirements and needs during the life cycle are emphasized. An evaluation of personal dietary habits using current dietary guidelines and nutritional assessment methods will also be completed to help students assess their own nutritional health.

Upon completion of this course, the student will be able to:

  • identify and predict social and cultural forces that shape food habits, attitudes toward food and beliefs about the relationship of food to nutrition and health.
  • evaluate various forms of nutritional (mis)information.
  • list and describe the metabolic roles of the major nutrients and identify nutrient dense food sources for each nutrient.
  • define, classify and discuss the functions of dietary fibers.
  • define, classify and discuss the metabolic roles of vitamins, minerals and major phytochemicals.
  • read and evaluate a nutritional food label.
  • describe and discuss examples of diseases that have dietary implications.
  • list and discuss the major eating disorders and their nutritional implications.
  • analyze and evaluate personal dietary intake, making specific suggestions to improve the diet based on the scientific principles of a balanced diet.
  • discuss the relationship of dietary intake to weight management, human physiology, sports performance, chronic diseases and global nutrition (hunger).
  • compare and contrast nutrient, caloric and food requirements at the various stages of the life cycle.
  • describe and discuss examples of how the Scientific Method can be used to evaluate nutritional claims.
  • apply the principles of the Scientific Method to several journal articles.
  • contrast the process of digestion and absorption involved for each of the nutrients.
  • identify the disease associated with nutrient deficiency and toxicity.
  • analyze and evaluate personal dietary intake.