NUTR& 101 - Human Nutrition

5 Credits
This course provides students with information pertaining to the functions of nutrients in the body and the physiologic processes involved in digestion and absorption. Topics covered include anatomy and physiology of digestion and absorption; specific utilization of carbohydrates, protein, and fats; and vitamin and mineral supplements. Other topics include factors that govern nutrient requirements, and the impact of diet on health and disease. Basic principles of chemistry, biology, and physiology are applied to the study of nutrition. This course is suggested for students majoring in nursing or other health-related areas.

General education distribution area: Natural Science.

Course Outcomes

Identify the key nutrients and food components, their basic functions in the body and foods or groups of food that provide a significant source.
Recognize that foods must be digested into nutrient components and presented to the cell for utilization.
Interpret information found on food labels and recognize differences between reliable and unreliable sources of nutritional information.
Explain the origin, meaning, and use of Dietary Reference Intakes as established by the National Academy of Sciences and demonstrate understanding of their use for healthy adults.
Identify changes in the nutritional requirements for persons in various stages of the life cycle.
Develop the ability to work both independently and with others and draw appropriate conclusions from team activities.
Develop an information base for making personal health decisions in regard to food choices.
Analyze and evaluate a diet record for nutritional content and energy balance using a computer database.