Department of Interdisciplinary Studies
BSHS - Pre- Physical Therapy, Pre- Occupational Therapy, Pre-Nutrition and Degree Completion Tracks
NUTR3710 - Introduction to Nutrition
Course Description
Introduction to Nutrition outlines the relationship of diet, lifestyle, and the prevention of disease. An overview of the digestion, absorption, and metabolism of protein, carbohydrates, fat, vitamins, and minerals is provided. Nutrition needs at various stages of the lifespan are stressed. Applying the science of nutrition to your life including needs for fitness and physical activity, evaluating nutrition claims, food labeling, and other consumer concerns are emphasized.
Credits/Modes of Instruction
Credits: 3
This is a 3 credit undergraduate course, in lecture format that relies on regular activities, assignments, and completion of weekly topics.
Prerequisites
None
Course Goals and Outcomes:
Goals
The goal of this course is to provide the student with the basic knowledge of the science of nutrition and its application in health and the prevention of disease.
Outcomes
The objectives of this course will be met via class lecture/presentations, required readings, assignments, group discussions, and reports.
1. Students will demonstrate an understanding of the relationship of a healthy lifestyle in the prevention of disease.
2. Students will be able to determine nutrient needs and plan a healthy diet for individuals at various stages of life.
3. Students will be able to describe key roles of protein, carbohydrate, fat and key vitamins and minerals.
4. Students will be able to apply the science of nutrition to interpret nutrition claims.
5. Students will be able to apply science of nutrition to interpret consumer concerns
1. Students will demonstrate an understanding of the relationship of a healthy lifestyle in the prevention of disease.
2. Students will be able to determine nutrient needs and plan a healthy diet for individuals at various stages of life.
3. Students will be able to describe key roles of protein, carbohydrate, fat and key vitamins and minerals.
4. Students will be able to apply the science of nutrition to interpret nutrition claims.
5. Students will be able to apply science of nutrition to interpret consumer concerns