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Foundations of Nutrition I: Introduction to Nutrition Science

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Over the ten-week length of the course, students will study nutrition science principles on the following topics:

  • The importance of nutrition research, research study designs, the scientific method
  • Planning a healthy diet; utilizing balance, moderation and variety
  • Guidelines for nutrition; the Dietary Reference Intakes, Dietary Guidelines for Americans, the food label
  • Nutrient digestion, absorption and transport and common disorders of the GI tract
  • Carbohydrates, lipids and proteins, including their functions, needs, sources and roles in health
  • Vitamins, minerals and dietary supplements
  • Nutrition throughout the lifecycle including nutrition for pregnancy, breastfeeding, infancy, childhood, adolescence and older adulthood
  • Energy balance, weight management and eating disorders
  • Food safety and technology
  • Global hunger and malnutrition
The course is taught by a Registered Dietitian Nutritionist (RDN) and Certified Diabetes Educator (CDE).

Other Credits: BRN/RD: 30 CE hrs. BRN does not award partial credits

Note: This course was formerly called Introduction to Nutrition Science. This course is a recommended pre-requisite for Foundations of Nutrition II: Diet and Disease
 

Course Number: BIOL-40320
Credit: 3.00 unit(s)
Related Certificate Programs: Integrative Nutrition, Lactation Consultant: Pathway 2

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