Sep 27, 2021
FN 225 - Nutrition4 Credit(s)
Food sources, functions, and requirements of the major nutrients are discussed. Nutrient utilization, deficiencies, toxicities and their relationship to disease prevention will be covered. This course is designed for health profession majors.
Upon completion of this course, the successful student will be able to:
- Define and classify the six classes of nutrients.
- Identify where the six classes of nutrients are found in foods.
- Explain how the six classes of nutrients are digested, absorbed, metabolized, and utilized.
- Distinguish between adequate nutrient intake, deficiencies, and toxicities and how these levels impact body systems and health outcomes.
- Acknowledge the importance of a moderate approach when it comes to Nutrition and weight management, recognizing all foods can fit into a healthful diet.
- Recognize that nutrition and its effect on our physical body is only one dimension of health and others are equally important, including exercise, sleep, finding purpose, freedom from excessive stress and community relationships.
- Apply scientific reasoning to evaluate the evidence base and validity of nutrition information in the media.
- Record and evaluate personal dietary intake using the Recommended Dietary Allowances, Dietary Guidelines, and various food guides and identify behavior change strategies for improvement if necessary.
- Critically evaluate and compare nutrition labels and determine the nutrient density of each food.
- Summarize factors that facilitate or constrain lifestyle choices that impact health outcomes.
- Identify guidelines and recommendations for choosing nutrition supplements and appropriate use.
- Describe how diet, prior training, duration and intensity of activity impact fuel use before, during, and after exercise.
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