Human Nutrition – sci220 (3 credits)

This course introduces the basic concepts of human nutrition to highlight ways that students can integrate healthy nutrition into their lifestyles. Principles of digestion and absorption, the function of nutrients, lifecycle nutrition practices, disease prevention, diet modifications, and weight management are covered. Practical application of these principles to the students' lives is emphasized.

This undergraduate-level course is 5 weeks. This course is available as part of a degree or certificate program. To enroll, speak with an Enrollment Representative.

Nutrition, a Path to Health or Chronic Disease

  • Explain the connection between nutrition and health.
  • Identify how nutrient intake affects current and future health.
  • Evaluate foods for their nutritional value.
  • Describe the processes of digestion and absorption within the human body.

Nutrient Sources and Their Role in Health and Disease

  • Determine the functions of sugars, starches, and fibers in the body.
  • Explain how refined sugars and naturally occurring sugars differ from each other.
  • Determine the types and functions of proteins and lipids in the body.
  • Explain how carbohydrates, lipids, proteins, and fiber contribute to health and disease.

The Role of Vitamins, Minerals, and Water for Proper Body Physiology

  • Describe the sources and functions of vitamins.
  • Explain how vitamins promote health.
  • Determine the functions and sources of water and minerals.
  • Discuss the intake of minerals and water on health outcome.

Weight, Fitness, and Nutrition

  • Discuss weight management and obesity.
  • Compare the energy and nutritional needs of physically active versus sedentary people.
  • Evaluate the effect of exercise on health.
  • Describe the considerations of starting a new fitness routine.

Lifecycle Nutrition and Food Safety

  • Compare the energy and dietary needs of the developing embryo, fetus, infants, children, adolescents, adults, and the elderly.
  • Identity best food safety practices to avoid food-borne illness.

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