Course Summary
Credit Type:
Organization's ID:
14 weeks (75 hours)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 3 introduction to nutrition


The course objective is to introduce students to the types of nutrients needed for health, how the human body utilizes nutrients, how nutrition and diet affect health and how nutrient needs change at different stages of life.

Learning Outcomes:

  • describe the characteristics of essential nutrients and evaluate the use of scientific research to determine nutrient needs
  • examine the various factors that make a healthy diet and design menus using Myplate and dietary guidelines
  • delineate the relationship between nutrition and the functions of each system of the human body
  • outline the functions of proteins and discuss the effects of deficiency and excess intake
  • evaluate the nutritional role and deficiency symptoms for each vitamin
  • assess the importance of water and minerals to the human body
  • evaluate the nutrient needs of adults and older adults
  • describe problems associated with obesity and discuss how it can be treated
  • discuss healthy ways to buy, prepare, cook, and preserve food
  • outline the causes and effects of a few eating disorders and discuss the possible modes of treatment
  • outline the health concerns related to carbohydrate intake
  • assess the health concerns related to lipid intake
  • suggest dietary recommendations for normal growth and development for infants, preschoolers, school-age children, and teenagers
  • recommend a food plan to be followed during pregnancy and lactation.

General Topics:

  • Fundamentals of nutrition
  • Energy nutrients and energy balance
  • Vitamins, minerals, and water
  • Undernutrition, eating disorders and food safety
  • Life stages and nutrition
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Computer Based Training

Methods of Assessment:

  • Examinations
  • Quizzes

Minimum Passing Score:

Supplemental Materials

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