An introductory focused on the basics of nutrition. Topics covered include digestion, planning nutritious diets, evaluating nutrition information, energy nutrients, food safety, nutrition at different life stages, energy balance and weight control. This class provides you with the skills necessary to follow a nutritious diet that will positively impact health throughout life.
Goals, Topics, and Objectives
This class will introduce the basic concepts of nutrition. The emphasis is on the students' diet and on eating healthy for a lifetime.
- The basics of nutrition
Demonstrate how to evaluate nutrition health claims.
- Evaluating nutrition information
Practice using the various diet analysis programs available (e.g. MyPlate, Dietary Guidelines).
- Digestion, Absorption, and Transport of Nutrients
Compare and contrast the digestion of carbohydrates, lipid, and protein.
- Carbohydrates, lipids, and proteins
Distinguish between the good and bad fats. Plan meals and snacks that reduce animal protein intakes. Recognize the functions of carbohydrates, lipids, and protein.
- Vitamins
Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards. Recall the roles of the major vitamins. List food sources for the major vitamins.
- Water and minerals
Describe roles of minerals in achieving and maintaining good health.
- Energy balance and weight control
Restate the principles of energy balance. Calculate weight gain, weight loss, and weight balance in a variety of subjects.
- Nutrition and physically active lifestyles
Design an individualized exercise program that includes all the components of health-related physical fitness. Summarize the role of exercise in weight management.
- Food safety
Describe procedures that can reduce the risk of foodborne illness. Differentiate between different pathogens that cause foodborne illness.
- The role of nutrition in preventing chronic disease
Paraphrase major health risks associated with excess body fat.
- Eating disorders
Outline major kinds of eating disorders, including risk factors and treatments for these conditions.
- Nutrition at different life stages
Compare the nutritional composition of infant formula with breast milk. Elaborate on the nutrition difference in nutrient composition at the different life stages.
Assessment and Requirements
Assessment of academic achievement will be identified and implemented by the class instructor. Methods will include, but not be limited to, individual projects, vocabulary, class participation (discussion and critiques), diet analysis projects, laboratories, and tests.
Completion of diet analysis with diet analysis software.
Choice of textbook is left up to the discretion of the instructor.