FN 225 - Nutrition

Credits - 4 Lecture - 4
Nutrition is the study of the nutrients in food and how the body uses them through the life cycle. Food sources, functions and recommendations for the six nutrients are covered. Digestion, absorption and metabolism are discussed. Skills will be developed in evaluation of nutrition information, assessment of dietary intake, recognition of timely national nutrition issues, and an increased awareness of the relationship of diet upon chronic disease. A variety of instructional methods will be selected but emphasis will be upon collaborative learning.
Term(s) Offered: Fall, Winter, Spring
Course Designation: Elective - A transferable course that can be used to fulfill undesignated elective requirements in the associate’s degree programs.