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Viewing: EXNS 2119 : Introduction to Nutrition Science

Last approved: Fri, 14 Apr 2017 08:03:35 GMT

Last edit: Thu, 13 Apr 2017 19:10:56 GMT

Milken Institute School of Public Health
Exercise and Nutrition Sciences (EXNS)
EXNS
2119
Introduction to Nutrition Science
Intro to Nutrition Science
Fall 2017
3
Course Type
Lecture
Default Grading Method
Letter Grade

No
No
BISC 1115 and 1125
Corequisites

20

Frequency of Offering

Term(s) Offered

Are there Course Equivalents?
No
 
No
Fee Type


No


Nutrition science as it relates to human growth and development. Dietary guidelines, digestion and absorption of nutrients, appetite, body weight, and chronic disease; how the body uses vitamins, minerals, and energy provided by fats, carbohydrates, and proteins; assessing nutritional status; nutrition on an individual and population level.
• Describe and apply the Dietary Guidelines for Americans • Learn the about the structure, function, and interplay of the three macronutrients • Identify the organs, enzymes and transporters associated with digestion and absorption • Distinguish the individual pathways that allow macronutrients (carbohydrate, protein and fat) to be used for energy • Discuss the dietary sources and biologic roles of micronutrients (vitamins and minerals) and understand the interplay between the macro- and micro- nutrients • Understand the roles of water in the body and determine basic requirements • Outline the basic principles of energy balance and weight management • Gain practical nutrition skills such as reading labels, healthy food shopping and eating for exercise • Learn about malnutrition, chronic disease, and other nutrition-related complications

Course Attribute
Sustainability Track B

Key: 9603