NUTR& 101 - Nutrition

5.0 Credits
Principles of nutritional science including chemical makeup of foods, metabolism, digestion, and nutrition’s impact on human health. Explore relationships to food, food safety, and bioengineering. Meets requirements for pre-nursing and dental hygiene students (was NUTR 200). Prerequisite: Grade of 2.0 or higher in CHEM& 121 (was CHEM 101), or equivalent, and placement into both ENGL& 101 (was ENGL 105) and MATH 090.

Course Objectives
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 “non-nutritive” components of foods, especially phytochemicals and antioxidants. [REASON]
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. [REASON]
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. [REASON]
Evaluate nutrition claims in the media and marketing for scientific validity. [ACT]
Explain the relationships between diet, exercise, weight and health; understand the costs and benefits of various weight treatment options. [REASON]
Describe and explain nutritional concerns of specific life stages. [REASON]
Explain the functions and potential costs of common food additives. [REASON]
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. [ACT]
Communicate effectively using language and understanding of nutrition science. [COMMUNICATE]
Correctly and appropriately collect, analyze data and interpret. [REASON]