NUTR 221N - Basic Human Nutrition

Credit(s): 3

This course relates nutritional needs during different stages of the life cycle. Basic concepts of human nutrition including carbohydrates, lipids, proteins, vitamins, minerals, absorption, digestions, metabolism, and energy utilization and how they relate to health and food consumption are covered. (All Semesters)

Course Learning Outcomes: Upon completion of the course, students will be able to

Describe the functions of micro- and macronutrients and relate them to human nutrition.
Relate foods to specific categories and to specific nutritional needs in humans.
Be aware that food availability and price impact the quality of diet for individuals and families.
Recognize that additives, irradiation, and food safety may affect nutritional content.
Be familiar with such tools as Recommended Dietary Allowance, USDA Food Guide, food comparison tables, and computer nutrient analysis programs, and understand their limitations.
Understand how nutritional needs are influenced by normal physiologic states throughout the lifespan. Recognize that psychological, cultural, and social factors that may influence the behavioral selection by the family.
Apply scientific concepts and methods of inquiry.