Syllabus Information |
Winter 2014
Apr 27,2024 |
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 | Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
| FN 225 - Nutrition |
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Associated Term:
Winter 2014
Learning Objectives: Upon successful completion of this course, the student should be able to: 1. Understand the symbiosis of life & make eating decisions to sustain health for ourselves and our earth's resources. This requires knowing what: 2. nutrients are in the foods we eat (including carbohydrates, proteins, lipids, vitamins, minerals, and water) 3. some of the purposes a nutrient serves a plant or animal that we eat 4. a human body needs to do to that nutrient before it gets into our bloodstream (digestion and absorption) 5. what functions the nutrients serve our body as well as the health implications of deficiency or excess of each nutrient 6. Recognize that nutrition and its affect on our physical body is only one dimension of health and others are equally important, including exercise, finding purpose, freedom from excessive stress and community relationships (including family). 7. Evaluate the validity of nutrition information in the media. 8. Examine the difference between evidence based and non-evidence based research related to one's personal health. 9. Keep sharpening skills for asking good questions and critically evaluating answers. 10. Evaluate personal dietary intakes using the Recommended Dietary Allowances and various food guides and identify behavior change strategies for improvement if necessary. 11. Evaluate a food's nutrient content by reading its food label and by using a computerized food analysis program. 12. Demonstrate that recommended nutrient intake levels can be obtained under diverse levels of caloric intake and under varying economic, cultural and lifestyle conditions. 13. Discuss current international, national and local issues surrounding food access, nutritional excesses and nutritional deficiencies and offer possible solutions. Some of these issues include problems such as obesity, diabetes, eating disorders, hunger and the cost of nutritious food. 14. Critically analyze and respectfully consider several sides of a nutrition issue, like obesity. Required Materials: Technical Requirements: |
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