NFM 225 - Nutrition

4 Credit(s)

Prerequisite(s):

Previous coursework in biology is helpful.

Course Description: Covers chemistry of nutrients, digestion, absorption, and utilization in the body. Studies optimal diets, diet fallacies, diet disorders, and how nutrition affects health and disease.

Course Learning Outcomes:

CLO#1: Describe and apply knowledge of the general properties of the major nutrients and their effect on basic health.
CLO#2: Apply knowledge to personal eating habits, wise consumer food selections and planning a healthy diet.
CLO#3: Describe and explain the general body processes of digestion, absorption, metabolism and excretion.
CLO#4: Explain how foods act as sources of energy and the general principles of sensible weight management.
CLO#5: Apply scientific reasoning in evaluation of current fads and fallacies, advertisements, practices in enrichment and fortification, labeling and supplementation. (ILO: Critical Thinking)
CLO#6: Describe and apply knowledge of nutrition’s role in the prevention and treatment of disease.

Typical Required and Recommended Equipment and Materials: Computer, paper, pencils, ability to use e-mail.

ACTI Code and Course Type
100 Lower Division Collegiate

Length of Course:
A required state minimum of (40) and a standard RCC delivery of (44) lecture hours per term, not to exceed (48) hours per term.