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This course offers instruction in basic nutrition concepts, current nutritional controversies, and food selection for individual needs. Topics covered include carbohydrates, fats, proteins, vitamins, minerals, energy balance, vegetarian diets, product labels and additives, life cycle needs, and diets for athletes. Individual dietary habits will be closely examined through a self-evaluation of personal diet studies. This course provides important basic knowledge in making personal dietary decisions.
The course will focus on normal human nutrition and the role of nutrition in promoting and maintaining health. It will foster an appreciation for the scientific basis that provides the foundation for understanding of nutrition. The scientific principles of nutrition will be used to interpret special diet requirements.
This course emphasizes nutritional needs at all life stages and the part that social, economic, and other factors play in dietary habits throughout the life cycle and in some clinical settings.
Identify nutrient characteristics, functions, daily allowances, best food sources, and uses of nutrients by the body.
Use the role of food in the promotion of health.
Apply basic nutrition principles to the nutritional needs of individuals through the life span.
Utilize the planning guides to adapt diet to various cultural groups.
Discuss the psychosocial factors related to nutritional planning.
Use aspects of sanitation, which relate to safety of food handling and nutrition.
Communicate the principles of nutrition to clients encountered in your professional role to help achieve optimum nutritional wellness.
Required Course Pack:
Required Textbooks:
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Last updated 7/14/19
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Minimum of a high school diploma or equivalency and recommendation for admission by the ACHS Admissions Committee.
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