Health & Medical Studies
Nutrition Science & Applications
Course Outline
Upon completion of this course you will be able to answer questions and solveproblems involved in the techniques of effective nutritional and dietary programs. The course covers: energy-yielding nutrients, water and micronutrients, applyingnutrition to life, and nutrition in today's world. Course material is used daily, onthe job, by responsible food technicians and professional nutritionists. This is a single stream course.
Topics of study covered within this course include the following:
• Nutrition: Everyday Choices
• Applying the Science of Nutrition
• The Human Body: From Meals to Molecules
• Carbohydrates: Sugars, Starches and FiberLipids
• Protein: The Privileged Nutrient
• Energy Balance and Weight Management
• The Water-Soluble VitaminsThe Fat Soluble Vitamins
• The Internal Sea: Water and the Major Minerals
• The Trace Minerals: Our Elemental Needs
• Meeting our Needs: Food, Fortified Food, and Supplements
• Fueling Fitness: Nutrition and Exercise
• In the Beginning: Nutrition for Mothers and Infants
• The Growing Years: Infancy to Adolescence
• Nutrition and Aging: The Adult Years
• How Safe is our Food Supply?
• The Global View: Feeding the World
Duration
Approximately 20 hours
Text Books
The text books required for this course are outlined below and can be purchased through any online book supplier:
ISBN#: 0-471-26879-8
ISBN#: 0-471-26877-1
ISBN#: 0-471-26877-1
Prerequisites
None
Cost
$699.00