Catalog Course Search Details

 Department:    ODHS

 Course #:    76

 Credits:    5

 Variable:     Yes

 IUs:    5

 CIP:    32.0401

 EPC:    n/a

 REV:    2021

 Course Description  

This course explores basic principles of nutritional science, digestion, absorption, and metabolism, scientific evaluation of nutritional needs of humans, cultural influences on food, and current nutrition controversies.

 Prerequisite  

Prerequisite/Corequisite: HSC 018 or ELA 018 with a "D" or higher (or concurrent enrollment).

Contact Hours (based on 11 week quarter)

Lecture: 55

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Academic Basic Education N/A  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Explain the basic concepts of nutrition including the chemical composition of the nutrients contained in food.
2. Explain the metabolism, biochemistry, and physiology of food digestion and utilization in the human body.
3. Demonstrate understanding of the scientific method by critically evaluating current trends in nutritional information, activity practices and disease prevention, and their relationship to longevity.
4. Make informed decisions regarding nutrition controversies using critical thinking skills in order to evaluate individual dietary needs.
5. Demonstrate understanding of nutrition and physical activities that promote healthy living by participating in healthy and/or physical activities.
6. Determine central ideas and key supporting details of a text by providing an objective summary of a text. (CCRS R.2-E)

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

Course Contents

1. Analyze and interpret data, and use models.
2. Construct scientific explanation and arguments based on evidence.
3. Content may include, but is not limited to, nutrition, fitness, and health awareness.