Nutrition and Dietetics 214

NUTR 214: Introduction to Nutrition

Credit Hours: (3)

A study of the relationship of nutrition to health at various stages of life and in different lifestyles.

Note(s): This course has been approved for Core Curriculum credit in Health and Wellness.


Detailed Description of Content of Course

This is an introductory nutrition course based on the principles of biochemistry, molecular biology, and human physiology.

The major areas of nutrition, which will be covered in this course, are as follows:

  • Description of the nutrients and how the body utilizes them.
  • Current recommendations and guides for diet planning; current Dietary Reference Intakes will be presented.
  • Digestion and absorption as the body transforms foods into nutrients.
  • Carbohydrates, fats and proteins as energy yielding nutrients- their chemistry, health effects, roles in the body and place in the diet.
  • Water, vitamins and minerals- their sources, roles in the body, deficiency and toxicity symptoms.
  • Role of dietary supplements and other alternative nutritional practices and their effect on health and well-being.
  • Energy balance and possible causes and treatment of obesity and underweight.
  • Relationship of nutrients and exercise in promoting health and fitness.
  • Nutrient needs and food consumption issues of people throughout the life span.
  • Nutrition strategies pertaining to disease prevention.
  • Consumer concerns about the safety and sanitation of the food supply.
  • Current issues in foods and nutrition.


Detailed Description of Conduct of Course

The course will include lecture, demonstration, group discussion and videos. In addition, diet analyses will be performed by computer and/or manual computation. The course is designed to help students become aware of essential nutrients and choose the essential nutrients in the proper proportions in their diet.


Goals and Objectives of the Course

  • Students will have basic knowledge about:
    • Lay and technical writing
    • Exercise physiology
    • Fluid and electrolyte requirements
    • Research methodologies
    • Scientific method
    • Biotechnology
    • Sociocultural and ethnic food consumption issues and trends
    • Food safety and sanitation
    • Availability of food and nutrition programs in the community
    • Environmental issues related to food
    • Role of food in promotion of a healthy lifestyle
    • Promotion of pleasurable eating
    • Food and nutrition laws/regulations/policies
    • Health promotion and disease prevention theories and guidelines
    • Influence of socioeconomic, cultural, and psychological factors on food and nutrition behavior
    • Complementary and alternative nutrition and herbal therapies
    • Dietary supplements
    • The role of nutrients in the body.
  • Students will have demonstrated the ability to:
    • Use current information technologies
    • Calculate and interpret nutrient composition of foods
    • Determine nutrient requirements across the lifespan
    • Measure, calculate, and interpret body composition data


Assessment Measures

Evaluation of the student will be based on graded assignments which may include chapter tests, final examination, quizzes, self-study, and class participation.


Other Course Information

This course, in part, fulfills the requirements for the Didactic Program in Dietetics approved by the American Dietetic Association.


Review and Approval
December 2002 Updated Anne Alexander, Chair