CUL 140 - Principles of Nutrition

3 Credit(s)

Emphasis on nutrition concepts in disease management. For example, examination the role of good nutrition in managing cardiovascular disease and diabetes. Learn to modify diets to meet the needs of individuals based on their various health concerns. Examines how vitamins and fast food affect overall nutrition.

Course Type: Lecture
Tuition Tier: Tier II
Delivery Method:
In-Person
Course Learning Outcomes:
CLO 1) Students will describe primary characteristics, functions, and major food sources of major nutrients.

CLO 2) Students will list the primary characteristics, functions and sources of vitamins, minerals, and water.

CLO 3) Students will analyze contemporary nutritional issues including specialty diets, dietary trends, religious dietary laws, and food allergies.

CLO 4) Students will interpret food labels for nutritional value, ingredients, and portion size.

CLO 5) Students will evaluate recipes and menus using food guides, food lables and dietary guidelines and make recommendations of changes or substitutions as appropriate to increase nutritional density, eliminate allergens, or adapt foods to a speciality diet.