Course

Course Summary
Credit Type:
Course
ACE Course Number:
KSLG-0026
Organization Course Number:
GTWY-0026
Organization:
Location:
Online
Length:
6 weeks (24 hours a week of inside and outside class time)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 3 nutrition
Description

Objective:

The course objective is to provide a comprehensive overview on the foundational concepts of nutrition and clinical dietary principles. This course is a tailored introduction to nutrition for students who are pursuing careers or further education in public health, nursing, and other allied health fields. Emphasis is placed on the following core topics: overview of nutrition; macronutrients; water and micronutrients; physiology of nutrient utilization; and consequences of energy balance.

Learning Outcomes:

  • describe the network of relationships connecting humans, food, and health
  • discuss principles of nutrition across the life cycle, including pregnancy, adolescence, and adulthood
  • evaluate applications and limitations of current food technologies and safety protocols
  • demonstrate a basic understanding of macronutrients and micronutrients, and how they relate to maintenance of health
  • explain the various roles, mechanisms, and metabolic pathways involved in nutrient physiology
  • discuss consequence of energy balance as it relates to basal metabolism, activity, and multi-system dysfunctions
  • identify appropriate methods and interventions for individuals with specific clinical disorders

General Course Topics:

  • Principles of wellness
  • Health and nutrition
  • Nutrition across the life cycle
  • Food technology and safety
  • Nutritional information from food labels
  • Macronutrients, macronutrient deficiencies and intolerances
  • Water and micronutrients
  • Physiology of nutrient utilization
  • Consequences of energy balance and further applications in nutrition: athletic performance and activity, body weight, BMI, and obesity, nutritional issues and further applications in nutrition
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Discussion
  • Lectures

Methods of Assessment:

  • Quizzes
  • Written Papers
  • Discussion Boards

Minimum Passing Score:

70%
Supplemental Materials

Other offerings from Gateway Education

(KSLG-0022)
(KSLG-0019)
(KSLG-0002)
(KSLG-0003)
(KSLG-0004)