Course

Course Summary
Credit Type:
Course
ACE ID:
OOSL-0034
Organization's ID:
NUTRI101
Organization:
Location:
Online
Length:
14 weeks (75 hours)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 3 Introduction to Nutrition
Description

Objective:

The course objective is to provide the foundation for understanding nutrition, ideal for students who wish to deepen their knowledge of how nutrients impact health. It covers the classes of nutrients, the physiology of the digestive system, and the roles of macro and micronutrients. Students will also explore nutrition during pregnancy, the changing nutritional needs from infancy to adulthood, and the principles of fitness and weight control. This course provides a comprehensive overview, preparing students for further studies in nutrition and health sciences.

Learning Outcomes:

  • Describe the characteristics of essential nutrients and explain the scientific research process in determining nutrient needs
  • Explain the various factors that make a healthy diet and design menus using MyPlate
  • List the major parts of the human digestive system and summarize the relationship between nutrition and the functions of each part of the digestive system
  • Explain the functions of carbohydrates in nutrition along with their digestion and absorption
  • Classify lipids in different groups and explain their nutritional role in the human body
  • Outline the functions of proteins and discuss the effects of deficiency and excess intake
  • Summarize the nutritional role and symptoms of deficiency for each vitamin
  • Describe the importance of water and minerals to the human body
  • Explain the physiological changes in pregnancy with consequent changes in dietary requirements
  • Describe the nutritional needs of infants, preschoolers, school-age children, and teenagers for normal growth and development
  • Describe the importance of various aspects of fitness and weight control
  • Identify common food safety hazards, and explain the challenges and strategies for improving global nutrition
  • Apply nutrition concepts to real-life scenarios by analyzing case studies that provide a practical, in-depth understanding of course material, fostering the ability to make informed decisions about diet and health

General Topics:

  • Introduction and Getting Started
  • Introduction to Nutrition
  • The Physiology of Digestive System
  • Carbohydrates
  • Lipids
  • Protein
  • Vitamins
  • The Nutritional Journey Assignment
  • Water and Minerals
  • Nutrition in Pregnancy
  • Nutrition: Infancy to Adulthood
  • Fitness and Weight Control
  • Food Safety and Global Nutrition
  • Nutrition Across Life Stages Assignment
  • Conclusion
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Case Studies
  • Computer Based Training
  • Practical Exercises

Methods of Assessment:

  • Examinations
  • Written Papers

Minimum Passing Score:

70%
Supplemental Materials

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