NFM 225 Nutrition

Lecture Hours: 4
Credits: 4

Covers nutrients, their sources, and body utilization to promote optimum health. Includes development of eating patterns, current dietary trends, nutrition information in mass media.

Prerequisite: Placement into WR 115 (or higher), or completion of WR 090 (or higher) with a grade of C or better; or consent of instructor.
Student Learning Outcomes:

Describe psychological, sociological and physiological factors influencing eating habits.
List nutrients essential to normal body functioning and describe how each nutrient relates to body function, health and growth.
Explain how to prepare, process, and store foods for maximum retention of nutrients.
Describe the processes of digestion, absorption, transport, metabolism, and excretion in the nutrition cycle.
Explain factors influencing individual nutrient requirements including Recommended Dietary Allowances (RDA)
Distinguish among foods as relative sources of calories and the various nutrients.
Interpret daily nutrient needs in terms of meals and snacks suited to the individual’s age, sex, size, lifestyle, culture, and income.
Evaluate nutrition information and related consumer concerns; including current food fads, popular diets, food labeling and advertisements, and nutrient fortification of foods.
Define current under-nutrition and over-nutrition problems in the U.S. and globally; explain and analyze programs designed to combat malnutrition.