Syllabus Information |
Fall 2014
May 19,2024 |
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 | Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
| FN 240 - Introduction to Nutrition and Metabolism |
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Associated Term:
Fall 2014
Learning Objectives: Upon successful completion of this course, the student should be able to: 1. Develop and apply a strong understanding of human anatomy and physiology relating to the processes of digestion, absorption and transportation of the 6 classes of nutrients. 2. Identify food sources of essential macro and micronutrients and describe the functions of these nutrients as they relate to disease prevention and health promotion. 3. Identify the central pathways of energy metabolism and how these metabolic pathways respond to changes in dietary intake (fed, fasting and starvation). 4. Identify non-nutrient dietary components believed to have health enhancing characteristics (omega-3, phytochemicals, pro and pre-biotics) 5. Identify the unique characteristics, strengths and weaknesses of a variety of diet planning tools such as: MyPlate, Food Guide Pyramids, web based diet analysis tools, US Dietary Guidelines, and DASH. 6. Develop and utilize critical thinking skills in relation to the physical, psychological, emotional, intellectual, environmental, occupational and spiritual dimensions of health. 7. Recognize that nutrition and its effect 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). 8. Demonstrate knowledge and application of preventive health practices, related to specific health areas for both the improvement of self and community. 9. Evaluate personal dietary intake and identify behavior change strategies for improvement if necessary. 10. Understand diverse perspectives, the concept of pluralism and social realities that can lead to differences in health equity and outcomes. 11. 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. 12. Examine the difference between evidence based and non-evidence based research related to one’s personal health. Required Materials: Technical Requirements: |
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