Introduction to Nutrition

Course Content from McGraw-Hill

Course Number: NUTRI101

Download Course Syllabus

This course explores:

The types of nutrients you need
How your body uses nutrients
How nutrition affects your health
How your nutrient needs change at different stages of your life

This course also explores how psychology, society, and your own values and beliefs affect what and how you eat.

etextbook included

college credits

Self Paced

This Course Now Includes a FREE eTextBook

Buy the course for only $59 and get a copy of "Wardlaw's Contemporary Nutrition " at no additional cost

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Course Objectives

After completing this course, you will be able to:

Describe the characteristics of essential nutrients and evaluate the use of scientific research to determine nutrient needs.
Examine the various factors that make a healthy diet and design menus using MyPyramid and Dietary Guidelines.
Delineate the relationship between nutrition and the functions of each system of the human body.
Outline the functions of proteins and discuss the effects of deficiency and excess intake.
Evaluate the nutritional role and deficiency symptoms for each vitamin.
Assess the importance of water and minerals to the human body.
Evaluate the nutrient needs of adults and older adults.
Describe problems associated with obesity and discuss how it can be treated.
Discuss healthy ways to buy, prepare, cook, and preserve food.
Outline the causes and effects of a few eating disorders and discuss the possible modes of treatment.
Outline the health concerns related to carbohydrate intake.
Assess the health concerns related to lipid intake.
Suggest dietary recommendations for normal growth and development for infants, preschoolers, school-age children, and teenagers.
Recommend a food plan to be followed during pregnancy and lactation.

Topic	Lesson Topic	Subtopics	Objectives
1	Nutrition and You	Classes and Sources of Nutrients The Need to Eat Scientific Research to Determine Nutrient Needs Nutrition and Changing Lifestyle	Describe the characteristics of essential nutrients and classify the sources of nutrients. Explain the factors that influence the desire to eat. Evaluate the use of scientific research to determine nutrient needs. Appraise the impact of a changing lifestyle on the North American diet and discuss how the problem of undernutrition in North America can be resolved.
2	Designing a Healthy Diet	Healthy Diet Nutrition Assessment Diet Plans Food Labels	Explain the various factors that contribute to a healthy diet. Summarize the ABCDEs of nutritional assessment. Evaluate MyPyramid and Dietary Guidelines as diet planning tools and design a menu using MyPyramid and Dietary Guidelines. Analyze the nutrition facts on food labels.
3	Human Physiology	Cell Biology Physiological Systems The Digestive Process Common Problems with the Digestive System	Trace the contribution of the constituents of food to the normal functioning of cellular components. Delineate the relationship between nutrition and the functions of each system of the human body. Explore the relationship between nutrition and the functions of each part of the digestive system. List the common problems with the digestive system and evaluate the possible modes of treatment.
4	Carbohydrates	Types of Carbohydrates Carbohydrates in Foods Digestion and Absorption of Carbohydrates Health Concerns Related to Carbohydrate Intake	Describe the structure of various types of carbohydrates. Compare and contrast the different types of carbohydrates in food sources, sugar alcohols, and alternative sweeteners. Explain how carbohydrates are digested by the body and assess its nutritional role. Outline the health concerns related to carbohydrate intake.
5	Lipids	Types of Lipids Lipids in Foods Digestion and Absorption of Lipids Health Concerns Related to Lipid Intake	Identify and describe each group of lipids. Compare and contrast the different groups of lipids in food sources. Explain the process of digestion and absorption of lipids and summarize its nutritional role in the body. Assess the health concerns related to lipid intake.
6	Proteins	The Building Blocks of Proteins: Amino Acids Proteins in Foods Digestion and Absorption of Proteins Functions of Proteins	Trace the formation of proteins from amino acids. Explain the various plant and animal sources of proteins. Explain the process of digestion and absorption of proteins in the body. Outline the functions of proteins and discuss the effects of deficiency and excess intake.
7	Fitness and Weight Control	Energy Balance Weight Estimation Fitness and Nutrition Treatment of Obesity Popular Diets	Describe the concept of energy balance and explain how the amount of energy used by the body is measured. Evaluate the various ways to estimate healthy weight and obesity. Outline the relationship between nutrition and fitness. Describe problems associated with obesity and discuss how it can be treated. Evaluate the consequences of some popular diets.
8	Vitamins	Classification of Vitamins Digestion of Vitamins Functions of Vitamins Vitamin Supplements	Identify food sources of fat-soluble and water soluble vitamins. Explain the process of digestion and absorption of vitamins in the body. Evaluate the nutritional role and deficiency symptoms for each vitamin. Evaluate the use of vitamin supplements.
9	Water and Minerals	Water and Minerals Functions of Water Classification of Minerals Functions of Minerals Mineral Deficiency and Excess	State the functions of water in the body. Classify minerals into major and trace and identify food sources of major and trace minerals. Describe the nutritional role of minerals in the body. Identify and explain problems associated with deficient and excess intake of minerals and recommend appropriate treatment.
10	Sports Nutrition	Energy Sources Dietary Advice for Athletic Performance Dietary Advice for Endurance Performance Fitness Program	Explain how the different constituents of food help produce energy for physical activity. Assess the dietary requirements for athletes. Evaluate the need for a specialized diet before, during, and after endurance exercise. Design a fitness program.
11	Eating Disorders	Healthy Attitudes Towards Food Anorexia Nervosa Bulimia Nervosa Some More Eating Disorders	Summarize the importance of cultivating healthy attitudes towards food. Outline the causes and effects of anorexia nervosa and discuss the possible modes of treatment. Evaluate the causes and effects of bulimia nervosa and discuss the possible modes of treatment. Create a tabular representation of the causes and effects of eating disorders such as binge eating and the female athletic triad.
12	Food Safety	Prevention of Foodborne Illness Treatment of Foodborne Illness Food Additives and Pesticides Environmental Contaminants	Discuss healthy ways to buy, prepare, cook, and preserve food. List some of the common microorganisms that contaminate food and discuss the symptoms and possible treatments of foodborne illness. Assess the need for chemical additives and pesticides and evaluate their impact on health. List the sources of environmental contamination in food and discuss how their toxic effects can be prevented.
13	Nutrition in Pregnancy	Diet During Pregnancy Common Problems in Pregnancy The Process of Lactation Advantages of Breastfeeding	Correlate the physiological changes that occur in a pregnant woman with the consequent changes in dietary requirements. Recommend dietary plans to tackle common problems associated with pregnancy. Describe the physiological process of breastfeeding and recommend a food plan for a breastfeeding mother. Outline the advantages of breastfeeding and explain the nutritious qualities of human milk.
14	Nutrition from Infancy	Nutritional Needs of Infants Nutritional Needs of Preschoolers and School-Age Children Nutritional Needs of Teenagers	Evaluate the nutritional needs of infants and suggest dietary recommendations for normal growth and development. Assess the nutritional needs of preschoolers and school-age children and suggest dietary recommendations for normal growth and development. Correlate the nutritional needs and concerns of a teenager with strategies to overcome nutritional problems.
15	Nutrition in Adulthood	Nutrition Needs of Young and Middle-Aged Adults Nutrition Needs of Older Adults	Summarize the dietary requirements of young and middle aged adults and analyze the nutrition related problems of adulthood. Discuss the nutritional implications of old age and evaluate the nutrient needs of old age.
6	Course Review	Review	Review of the course topics

There are no prerequisites to take Introduction to Nutrition.

The required eTextbook for this course is included with your course purchase at no additional cost. More information on StraighterLine eTextbooks

Prefer the hard copy? Simply purchase from your favorite textbook retailer; you will still get the eTextbook for free.

Contemporary Nutrition is a complete and balanced resource for nutrition information written at a level non-science majors can understand. Current research is at the core of the tenth edition, with revised statistics, incorporation of new results of clinical trials, and updated recommendations. The text provides students who lack a strong science background the ideal balance of reliable nutrition information and practical consumer-oriented knowledge. Always looking to make the content relevant to learners, the authors highlight health conditions, medications, food products, and supplements students or members of their families may be using. With their friendly writing style, the authors act as the student’s personal guide to dispelling common misconceptions and to gaining a solid foundation for making informed nutrition choices.

StraighterLine provides a percentage score and letter grade for each course. A passing percentage is 70% or higher.

If you have chosen a Partner College to award credit for this course, your final grade will be based upon that college's grading scale. Only passing scores will be considered by Partner Colleges for an award of credit.

There are a total of 1000 points in the course:

Topic	Assessment	Points Available
1	Topic 1 Quiz	40
2	Topic 2 Quiz	40
3	Topic 3 Quiz	40
4	Topic 4 Quiz	40
5	Topic 5 Quiz	40
6	Topic 6 Quiz	40
7	Topic 7 Quiz	40
8	Topic 8 Quiz	40
8	Graded Midterm Exam	100
9	Topic 9 Quiz	40
10	Topic 10 Quiz	40
11	Topic 11 Quiz	40
12	Topic 12 Quiz	40
13	Topic 13 Quiz	40
14	Topic 14 Quiz	40
15	Topic 15 Quiz	40
16	Graded Final Exam	300
Total		1000

This course explores:

The types of nutrients you need
How your body uses nutrients
How nutrition affects your health
How your nutrient needs change at different stages of your life

This course also explores how psychology, society, and your own values and beliefs affect what and how you eat.

Create your own custom Introduction to Nutrition ! Select up to courses from the list below.

Online Course*: Introduction to Nutrition +$59.00
eTextbook*: NUTRI101 eTextbook (a $145.54 value) +$0.00
Proctoring*: Proctoring +$0.00
Tutoring (included)*: Tutoring +$0.00

Subtotal

As low as: $59.00