Montgomery College 2016-2017 Catalog 
    
    Mar 29, 2024  
Montgomery College 2016-2017 Catalog [ARCHIVED CATALOG]

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NUTR 101 - Introduction to Nutrition


(NSND) (R only)

Study of nutrition as it relates to health and disease. Includes functions of nutrients; factors affecting nutrient intake, absorption, and utilization; and nutrient needs during the life cycle and illness. Emphasis on planning and preparing daily diets for optimal health. Course concludes by applying the principles of diet modifications to the treatment of disease. PREREQUISITE(S): A grade of C or better in MATH 080 , appropriate score on the mathematics placement test, or consent of department. Assessment Level(s): ENGL 101 /ENGL 101A , READ 120 . Three hours each week. Formerly NF 103.

3 semester hours

Course Outcomes:
Upon course completion, a student will be able to:

  • Describe the major classes of energy-yielding nutrients (carbohydrates, lipids, proteins) including structures and functions
  • Identify the functions of the essential vitamins and minerals and identify foods sources for the same
  • Define essentiality from a nutrition perspective
  • Describe the types of data and decision-making process used to set recommendations for healthy individuals
  • Explain the health effects of deficiencies or excesses in nutrient intake of the major energy-yielding nutrients, essential vitamins, and minerals
  • Describe the basic anatomy of the gastrointestinal tract and identify conditions (illness, surgery, genetic differences) that would alter the structure/function of the gastrointestinal tract.
  • Describe the basics of digestion and absorption, and transport of nutrients
  • Describe the emerging field of Nutrigenomics and implications for the future of dietary guidance for populations and individuals
  • Use diet analysis software to analyze and assess the quality of diets
  • Use critical thinking to examine nutrition issues/conditions and suggest diet-centered strategies for improvement.
  • Demonstrate the ability to interpret graphic representations of scientific data (histograms, 3-D bar charts, blood sugar graphs).
  • Use food and nutrition labels to evaluate nutrition products for nutritional composition, quality, and appropriateness of use (whole foods, processed foods, supplements).
  • Critically examine marketing/ advertising messages for a specific diet or food product and evaluate its accuracy and scientific soundness
  • Advocate for a change in nutrition policy by researching a topic, adopting a position, crafting a letter that outlines that position, identifying an appropriate public official to receive the letter, and sending it to him/her
  • Demonstrate the ability to use library and web-based data to research, analyze, and translate science concepts into language understandable to their peers.
  • Demonstrate competence in using presentation software (e.g. PowerPoint) to develop and deliver a digital research presentation


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