CART 155 Nutrition

2 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: ABED 40 or AHSE 56 (or placement into MATH 87 or AHSE 66 or higher) and ABED 46 (or placement into ENGL 93 or higher)

Corequisites: CART 110 and CART 115

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
Analyze specific nutrient functions, adequate quantities, and harmful effects
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

Total Hours: 20 Theory (Lecture) Hours: 20