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Principles of Nutrition

General

Prefix

HLTH

Course Number

210

Course Level

Undergraduate

Department/Unit(s)

Kinesiology

College/School

College of Health and Wellness Professions

Description

Overview of basic principles of nutrition including applied nutrition, selecting an adequate diet, dietary standards and guidelines, dietary problems, dietary analysis and assessment, clinical applications of nutrition.

Credits

Min

3

Max

3

Repeatable

No

Goals and Diversity

MN Goal Course

Yes

MN Goal Designation(s)

03

Cultural Diversity

No

Learning Outcomes

Outcome

Analyze the role of nutrients in the body.

Outcome

Appraise how nutrition affects health.

Outcome

Determine the ways food conveys emotional satisfaction and hormonal stimuli while describing cultural preferences and community influences.

Outcome

Evaluate clinical applications of nutrition for the prevention of cardiovascular disease, cancer, diabetes, vitamin deficiencies, and other chronic illnesses.

Outcome

Estimate dietary reference intakes and daily values.

Outcome

Explain principles of food safety and food technology.

Outcome

Compute nutritional assessments using diet analysis software.

Course Outline

Course Outline

Food choices and human health. 10% Nutrition tools: standards and guidelines.10% Body systems. 10% Carbohydrates: sugar, starch, glycogen, and fiber. 5% The lipids: fats, oils, phospholipids, and sterols. 5% The proteins and amino acids. 5% The vitamins, water, and minerals. 5% Energy balance and healthy body weight. 10% Performance nutrition and chronic diseases. 10% Food safety and food technology. 10% Life cycle nutrition for all ages. 20%

Dependencies

Courses

HLTH210 is a prerequisite for:

Programs

HLTH210 is a completion requirement for: