CART 155 Nutrition

3 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 160

Corequisites: CART 145 and CART 150

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: 30 Theory (Lecture) Hours: 30