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NTR 104 Nutrition
Credit Hours:  3
Effective Term: Fall 2017
SUN#: None
AGEC: None  
Credit Breakdown: 3 Lectures
Times for Credit: 1
Grading Option: A, B, C, D, F

Description: An introductory study of the optimal diet for health and fitness, principles of basic nutrition, and nutritional needs Prerequisite: RDG094.

Prerequisites: RDG094

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1. (Analysis Level) Define the process of digestion, absorption and metabolism of food and nutrients; types, amounts, food sources and functions of carbohydrates, proteins, fats; the difference between hunger and appetite and nutritional needs throughout various stages of life: birth, childhood, adolescence, and geriatric.
2. (Knowledge Level) Identify methods of reducing exposure to food borne pathogens and contaminants in an effort to reduce the incidence of food borne illness.(CSLO#1)
3. (Comprehension Level) Explain the role, use, and safety of nutritional and herbal supplements.
4. (Comprehension Level) Describe the role of proper nutrition in the prevention and/or management of chronic health conditions such as diabetes, coronary artery disease, hypertension, and cancer.
5. (Evaluation Level) Summarize effective methods of weight control.
6. (Application Level) Apply current nutrition and physical activity guidelines to an individual.
7. (Evaluation Level) Compare and contrast food security issues and explain the impact on nutritional status. (CSLO#1)
8. (Synthesis Level) Explain the science of nutrition: attitudes, behaviors and guidelines (U.S. Dietary Goals, Dietary Guidelines for Americans, Choose My Plate, and the Nutrition Labeling and Education) and their impact on overall health.
9. (Evaluation Level) Evaluate an individual's food intake and physical activity, and the interrelationships between food, fitness, and disease based on current guidelines using diet analysis software.
Internal/External Standards Accreditation