NUTR& 101 - Nutrition

5.0 Credits
Overview of current understanding of nutrition science, including chemical composition of foods and nutrients; digestion, absorption, and metabolism; food safety including additives, contaminants, and microbes; diet/lifestyle; and their relationships to human health and disease. Focus on common sense dietary approachessuch as whole foods. Meets pre-nursing and dental hygiene requirements.
Prerequisite Placement in both ENGL99and MATH 81 or MATH 87.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:

Define, describe, and differentiate between each of the nutrient classes (including their subclasses) plus other beneficial but nonnutritive components of foods, especially phytochemicals and antioxidants.
Explain the relationships between diet and health, including the effects on health of malnutrition and over-nutrition, whole foods, processed foods, vitamin/mineral/antioxidant/herbal supplementation, and relative intake of the macronutrients and their subcategories.
Evaluate foods to predict their healthfulness based on food labels (if processed), cooking and preservation method, additives used, and potential for contaminant load; determine whether a food is whole or processed.
Evaluate nutrition claims in the media and marketing for scientific validity.
Explain the relationships between diet, exercise, weight, and health; understand the costs and benefits of various weight treatment options.
Describe and explain nutritional concerns of specific life stages.
Explain the functions and potential costs of common food additives.
Describe and explain the impact of food, the food industry, and agriculture on global health and sustainability; apply consumer choices that minimize personal negative impact.
Communicate effectively using language and understanding of nutrition science.
Correctly and appropriately collect, analyze, and interpret data.

Course Typically Offered
Full Year