NUTR& 101 Nutrition (5 credits)
Distribution Area Fulfilled Natural Sciences; General Transfer Elective
Course Description
An introduction to the science of nutrition and health. Students will learn about the functions and sources of essential nutrients, recommendations for intake, factors that affect eating habits, and the importance of an individualized healthy lifestyle.
Course Content
Analysis of dietary choices and nutritional goals
Nutritional information and misinformation
Science of Nutrition (digestion, absorption, energy balance, fuel for activity)
Macronutrients, micronutrients, and hydration
Sources of all nutrients
Health risks and benefits/disease (excesses and deficiencies)
Eating habits that complement physical activity and exercise
Diet planning (DRIs, food labels, label claims, intake principles, assessment of nutrition profile, eating patterns, nutrition throughout the lifecycle)
Food equity (accessibility, security/insecurity)
Diet culture, body positivity, body image
Body weight/composition
Food safety, technology, consumerism, and sustainability
Student Outcomes
- Examine the various influences of an individual’s nutrition intake such as socioeconomic status, cultural/societal norms, health literacy, bias, lifestyle, and environmental factors.
- Apply consumer literacy skills to evaluate accuracy of marketing claims, advertising, and the food label.
- Articulate the science of nutrition: essential nutrients, digestion, absorption, and metabolism.
- Describe both the acute and chronic effects of nutritional excesses and deficiencies on one’s health and well-being.
- Apply evidenced-based nutrition recommendations to develop nutritional goals for a variety of individual scenarios over a life-span.
- Identify strategies that help foster healthy weight maintenance through acknowledgement of one’s own implicit bias toward others or oneself regarding weight bias.
- Discuss the principles of fitness and the unique energy and nutrient needs for physical activity, exercise and performance.
Degree Outcomes
Critical, Creative, and Reflective Thinking: Graduates will evaluate, analyze, synthesize, and generate ideas; construct informed, meaningful, and justifiable conclusions; and process feelings, beliefs, biases, strengths, and weaknesses as they relate to their thinking, decisions, and creations.
STEM: Graduates use the scientific method to analyze natural phenomena and acquire skills to evaluate authenticity of data/information relative to the natural world.
Lecture Contact Hours 50
Lab Contact Hours 0
Clinical Contact Hours 0
Total Contact Hours 50
Potential Methods
Potential Methods A. Self-evaluation B. Instructor evaluation C. Discussions D. Written responses C. Small group activities D. Analysis of a Food Intake Record F. Objective examination (multiple choice, true-false, fill-in)
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