Nutrition and Food Sciences: Fundamentals of Nutrition

The study of standard guidelines to select foods that maximize human health and the functions of the essential nutrients needed to sustain human life. Prerequisites: High school chemistry and biology.

Asynchronous online

NFS 43: Fundamentals of Nutrition is designed to introduce you to the fascinating world of nutrition! The course will begin by discussing sources of nutrition information and the guidelines one should follow for optimal health. The process of digestion will be introduced, so you’ll learn how we convert food to useful energy. We’ll then discuss the three categories of macronutrients - carbohydrates, proteins, and lipids. From the macronutrients we’ll transition to the micronutrients – vitamins and minerals. The final section of the course will help you synthesize what you’ve learned and probably answer some frequently asked questions you’re bound to get when people find out you’re studying nutrition. We’ll talk about energy balance as well as weight inclusivity. Once you’ve completed NFS 43, you’ll have the foundation you need to continue your study of nutrition, interpret the plethora of nutrition-related news in the media, and/or reflect meaningfully on your own diet and how it can optimally fuel you for success!

Required Text: Nutrition: Concepts and Controversies, 16th Edition, by Frances Sizer & Ellie Whitney, AND, Cengage Diet and Wellness Plus diet analysis software access. You can purchase the 1 term (6 month) Instant Access. ISBN for the Diet and Wellness Plus: 9781285856216

In this course, the assessment methods include: YellowDig discussion, Nutrition in Action Activities, Knowledge Checks and a Final Dietary Analysis.