Version: 3/20/2019 3
Course Learning Outcomes:
Learning Outcomes – Upon successful completion of this course, students will:
1. Apply nutritional knowledge to analyze personal dietary intakes, to plan nutritious meals using nationally established
criteria to meet recommended goals, and to evaluate food labels and the validity of nutritional claims.
2. Trace the pathways and processes that occur in the body to handle nutrients and alcohol through consumption,
digestion, absorption, transport, metabolism, storage and waste excretion.
3. Discuss functions, sources, deficiencies, and toxicities of macro- and micronutrients, including carbohydrates, lipids,
proteins, water, vitamins, and minerals.
4. Apply the concept of energy balance and its influences at the physical, emotional, societal, and cellular level to
evaluate advantages and disadvantages of various methods used to correct energy imbalances.
5. Utilize concepts of aerobic and anaerobic energy systems, and knowledge about macronutrients, vitamins, minerals,
ergogenics, and supplements to maximize physical fitness and performance.
6. Describe health and disease issues related to nutrition throughout the life cycle, including food safety, corrective
dietary modifications, and the influence of specific nutrients on diseases.
Methods of Assessment:
1. Exam questions and/or diet analysis project
Required text to be Supplied by Student:
Schiff. Nutrition for Healthy Living. McGraw-Hill. Current edition
Suggested Course Maximum: 36
List any specific or physical requirements beyond a typical classroom required to teach the course.
Classroom with computer and data projector
Course Requirements/Grading System:
Exam average (3-4 hourly exams) 60-80%
Final exam (at least 50% comprehensive) 20%
Other (homework, quizzes, projects, etc.) 0-20%
Grade Assignments (%):
A 100-90
B 89-80
C 79-70
D 69-60
F Below 60
