CCOG for FN 225 archive revision 202404
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- Effective Term:
- Fall 2024
- Course Number:
- FN 225
- Course Title:
- Nutrition
- Credit Hours:
- 4
- Lecture Hours:
- 40
- Lecture/Lab Hours:
- 0
- Lab Hours:
- 0
Course Description
Introduces components of an adequate diet, nutrient availability and utilization. Analyze dietary intake and compare to current scientific guidelines. Examines peripheral factors influencing diet such as global and local issues, cultural environment, and elements of food safety. Strong background in life sciences recommended. Audit available.
Intended Outcomes for the course
Upon successful completion of the course students should be able to:
Understand major functions, characteristics and food sources of nutrients.
Connect pertinent individual, interpersonal, policy, cultural and environmental factors that promote food choices for a varied, culturally appropriate and sustainable diet.
Outcome Assessment Strategies
Examination, 3-Day Dietary Analysis, written argumentative analysis, group activities.
Course Content (Themes, Concepts, Issues and Skills)
Redundant. See outcomes listed above.