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The Science of Nutrition (SCI-101)
Various: distance learning format

Varies (self-study; self-paced)

Version 1: May 2013 - July 2018. Version 2: August 2018 - Present.

Subject Area:

Number of Credits:

Learner Outcomes:
Version 1 and 2: Upon successful completion of the course, students will be able to: define various classes of nutrients and discuss the importance of each to human health, focusing on the relationship of water and fluids to electrolyte balance; identify components of a healthy diet, including guidelines based on the USDA food pyramid; discuss different forms of carbohydrates, fats, and proteins important in diets and the best sources for these nutrients and recommended daily allowances for each; identify nutrients necessary for the body to produce its own secretions and other materials necessary for homeostasis; describe the risks for food-borne pathogens and discuss potential methods to reduce risks posed by these pathogens; compare and contrast nutritional needs for adult males, adult females, children, pregnant women, etc.; outline various vitamins and minerals and foods necessary to promote bone health, effects of antioxidants, and energy metabolism; describe the digestive process as it relates to energy metabolism and explain the more common digestive disorders; and outline causes of various nutritional disorders, including obesity, diabetes (Types I and II), malnutrition, etc. and their long-term consequences and treatment options.

Version 1 and 2: This self-study of the human diet contains substantial elements of biology and chemistry as they relate to course topics. Major topics include: Six classes of Nutrients (Organic and Inorganic) and their importance to a well-balanced diet, Sources of Important Nutrients and the value of obtaining these nutrients from certain foods, Impact of Physical Activity as it relates to Nutrition and Health, Nutrition-related diseases and disorders, Categories of people (children and pregnant women) and their need for special diets. An as additional requirement to textbook readings and study guide; students participate in the MyNutrition Lab with diet analysis for a period of two weeks and turn in the report generated by the system.

Credit Recommendation:
Version 1: In the lower division baccalaureate/associate degree category, 3 semester hours in Nutrition or as a core science requirement (6/13). Version 2: In the upper division baccalaureate degree category, 3 semester hours in Nutrition or a core science requirement (8/18 revalidation).