Dec 08, 2022  
2019-2020 Undergraduate Academic Catalog 
2019-2020 Undergraduate Academic Catalog [ARCHIVED CATALOG]

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NU 260 - Nutrition

2 lecture hours 0 lab hours 2 credits
Course Description
This course introduces nutritional concepts related to human health and wellness across the lifespan. Emphasis is placed on assessment of clients’ nutritional health. Students apply knowledge of nutrition issues related to growth and development. Topics include carbohydrates, lipids, proteins, vitamins, minerals, healthy diet, metabolism, and energy balance. May be offered in a blended format. (prereq: BI 1010 , CH 2261 )
Course Learning Outcomes
Upon successful completion of this course, the student will be able to:
  • Describe current national dietary guidelines, exercise recommendations, and the role of nutrition and fitness in achieving and maintaining optimal health (Level 1, Nursing Care)
  • Use knowledge about the major sources and functions of macronutrients (carbohydrates, proteins, lipids, and water) and micronutrients (minerals and vitamins) to achieve and maintain optimal health (Level 1, Nursing Care)
  • Analyze factors that influence body weight and composition and use this knowledge and concepts of metabolism and energy balance to develop a realistic plan to address obesity (Level 2, Nursing Care)  
  • Compare and contrast nutritional issues from the childbearing period, infancy, childhood, adolescence, adulthood, and in the elderly (Level 2, Nursing Care)
  • Analyze own personal diet and apply nutritional principles to improve or maintain personal health (Level 2, Critical Thinking)
  • Reflect on and discuss the role of sensitive and effective communication skills when counseling individuals about diet and nutrition issues (Level 2, Communication) 
  • Accept personal responsibility and participate in own development toward the role of the professional nurse through acts of integrity, mutual respect, and actively seeking out opportunities to learn (Level 2, Professional Role)
  • Acknowledge the importance of accessing current and reliable sources when providing nutrition-related education to clients and families (Level 2, Evidence-Based Practice)

Prerequisites by Topic
  • None

Course Topics
  • Food choices and human health
  • Nutrition tools and standards
  • Carbohydrates
  • Vitamin C and iron
  • Alcohol and health
  • Lipids
  • Calcium and vitamin D
  • Proteins
  • Vitamin A and zinc
  • Water, sodium, potassium, magnesium, iodine, trace minerals
  • The B vitamins
  • Nutrients and physical activity
  • Vitamin E and K
  • Energy balance and weight loss
  • Nutrition and health
  • Food safety
  • Weight loss strategies
  • Nutrition in pregnancy and lactation
  • Nutrition in infancy and childhood
  • Nutrition in adolescents
  • Nutrition in elderly

Janet DeCoopman-Winters

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