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May 05, 2024
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Catalog 2020-2021 [ARCHIVED CATALOG]
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CART 155 Nutrition5 credits
This course covers the fundamentals of human nutrition, including digestion, absorption, metabolism, and functions of nutrients as they relate to human health and disease. Students will learn how to incorporate nutritional cooking techniques, methods, and recipe modifications to enhance health-conscious and heart-healthy food options.
Prerequisites: CART 140
Course Outcomes
Upon successful completion of this course students will be able to:
- Describe principles of nutrition with application to the physiologic and psychological needs of individuals, food sources and selection of an adequate diet, and formulation of Recommended Dietary Allowance
- Discuss current nutrition trends and diets
- Research and apply food safety guidelines
- Analyze specific nutrient functions, adequate quantities, and harmful effects
- Prepare nutritionally balanced food items by assembling the components of a healthy diet
- Identify the different macronutrients and micronutrients, their functions, health effects, and relation to digestion, absorption, and metabolism
- Relate different nutritional needs to different life stages (children, adolescents, and older adults)
- Describe common eating disorders
- Discuss special nutritional request to accommodate certain diets and food allergens
- Describe obesity, appetite hormones, and weight set point
- Identify the main dietary factors that affect weight
- Recognize underemphasized barriers to weight loss, such as stress and inadequate sleep
- Design a weight management plan for the lifespan
Total Hours: 70 Theory (Lecture) Hours: 30 Guided Practice (Lab or Clinical) Hours: 40
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