Skagit Valley College

Catalog Course Search Details

 Course Title:   Nutrition

 Title Abbreviation:   NUTRITION

 Department:    NUTR&

 Course #:    101

 Credits:    5

 Variable:     No

 IUs:    5

 CIP:    190501

 EPC:    n/a

 REV:    2020


 Course Description  

Basic principles of nutritional science, chemical composition of foods, digestion, absorption, and metabolism. Scientific evaluation of nutritional needs of humans and current nutritional controversies.

 Prerequisite  

Prerequisite: Grade of 2.0 or higher in ENGL 097, or AESL 098, or appropriate test score.

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 55

Lab: 0

Other: 0

Systems: 0

Clinical: 0


Intent: Distribution Requirement(s) Status:  

Academic Natural Sciences  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks
BellevueCC NUTR& 101
CWU NUTR& 101
Everett CC NUTR& 101
UW NUTR 300
Whatcom CC NUTR& 101

Learning Outcomes

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

  1. Identify the chemical composition of the nutrients contained in food or categorize foods based on their chemical composition.
  2. Explain the basic concepts of nutrition
  3. Identify the role of diet in maintaining health and preventing disease
  4. Evaluate individual dietary needs
  5. Critically evaluate nutritional information in the media
  6. Explain the metabolism, biochemistry, and physiology of food digestion and utilization in the human body.
  7. Make informed opinions regarding nutrition controversies using critical thinking skills
  8. Compare and contrast assumptions and nutrition strategies of different cultures and ethnic groups.
  9. NATURAL SCIENCES: Collect and analyze data and interpret the results from scientific investigations

General Education Learning Values & Outcomes

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

Course Contents

  1. Nutrients required by the human body and recommended intakes.
  2. Principles and guidelines for planning a healthy diet
  3. Chemical structure, digestion, absorption and metabolism of carbohydrate, lipid and protein
  4. Diet and health, including cancer, cardiovascular disease, diabetes, and eating disorders
  5. Energy metabolism, energy balance and body composition
  6. Weight management, including overweight, obesity and underweight
  7. Functions of and requirements for water- and fat-soluble vitamins
  8. Functions of and requirements for trace and major minerals, and water
  9. Nutrition during pregnancy
  10. Nutrition for fitness
  11. Food labeling
  12. Nutritional assessment
  13. Evaluating nutrition information/counseling
  14. Evaluating nutrition information and identifying nutrition misinformation
  15. Cultural food patterns