Principles of Nutrition

This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment.

Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology.

Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports.


students and instructor looking at various dishes in kitchen lab

Instructors:

Corrie L Marion

Robin K Schow

Fall 2020 Example Syllabus

Prerequisites

High school biology and chemistry

Course ID
FSCN 1112
Credits
3
Semester Offered
Fall
Spring
Course Frequency
every year