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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:    2013


 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  

None

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
N/A

Learning Outcomes

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

  1. Understand chemical composition of foods
  2. Understand basic concepts of nutrition
  3. Understand role of diet in maintaining health
  4. Be able to evaluate individual dietary needs
  5. Critically evaluate nutritional information in the media
  6. Be able to explain the metabolism, biochemistry, and physiology of food digestion and utilization in the human body.
  7. Be able to make informed opinions regarding nutrition controversies using critical thinking skills
  8. Compare and contrast assumptions and nutrition strategies of different cultures and ethnic groups.

General Education Learning Values & Outcomes

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

0. Application and Integration

Definition: Applying information from one or more disciplines and/or field experiences in new contexts (Outcome 0.1); developing integrated approaches or responses to personal, academic, professional, and social issues (Outcomes 0.2-0.5).

Outcomes: Students will be able to . . .
0.3 Identify and evaluate the relationships among different perspectives within a field of study and among different fields of study.

1. Information Literacy

Definition: Recognizing when information is needed and have the ability to locate, evaluate, and use effectively the needed information.

Outcomes: Students will be able to . . .
1.2 Access the needed information effectively, efficiently, ethically, and legally.

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.4 Evaluate decisions by analyzing outcomes and the impact of actions.

3. Communication

Definition: Understanding and producing effective written, spoken, visual, and non-verbal communication.

Outcomes: Students will be able to . . .
3.2 Recognize, produce and demonstrate appropriate interpersonal, group, and public speaking skills.

4. Community & Cultural Diversity

Definition: Recognizing the value of human communities and cultures from multiple perspectives through a critical understanding of their similarities and differences.

Outcomes: Students will be able to . . .
4.2 Understand, value and respect human differences and commonalities as they relate to issues of race, social class, gender, sexual orientation, disabilities and culture.

5. Global & Local Awareness & Responsibility

Definition: Understanding the complexity and interdependence of, and stewardship responsibilities to, local and global communities and environments.

Outcomes: Students will be able to . . .
5.3 Understand the consequences of choices as they relate to local/global community and environmental issues.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.1 Identify ethical and healthy choices and apply these personally, socially, academically, and professionally.

8. Mathematical Reasoning

Definition: Understanding and applying concepts of mathematics and logical reasoning in a variety of contexts, both academic and non-academic.

Outcomes: Students will be able to . . .
8.4 Communicate mathematical information effectively.

9. Scientific Literacy

Definition: Understanding scientific principles, and analyzing and applying scientific information in a variety of contexts.

Outcomes: Students will be able to . . .
9.4 Use scientific concepts and principles to understand the natural world, human behavior and culture, and relationships between humans and the rest of the natural world.
9.5 Demonstrate an understanding of the political and ethical issues in science.

Course Contents

  1. Carbohydrate, lipid and protein digestion, absorption and metabolism
  2. Diet and heart disease
  3. Vegetarian diets
  4. Weight control, fad diets
  5. Vitamins, minerals, and water
  6. Nutrition during pregnancy
  7. Nutrition for infants, children, and teens
  8. Nutrition for elderly
  9. Nutrition for athletes
  10. Diet and cancer
  11. Food additives, labeling, and government regulation
  12. Nutritional assessment
  13. Evaluating nutrition information/counseling
  14. Diabetes
  15. Eating disorders
  16. Cultural food patterns
  17. Food safety
  18. Nutrition and the environment