Sep 25, 2020  
Spring 2019 Catalog 
Spring 2019 Catalog [ARCHIVED CATALOG]

NT 132 - Nutrition Care I

Credit Hours: 3

This introductory course presents the principles of nutrition including all nutrients, their sources and their requirements. Carbohydrates, protein, fat, vitamins, minerals and water are discussed. The use of dietary guides, nutrient charts, food exchange lists and computerized diet analysis programs for the planning and evaluation of a healthy diet are discussed.

Course Outcomes
At the completion of the term, the student will be able to:

  • identify factors that impact an individual's food choices;
  • demonstrate an understanding of the metabolism of, absorption of, and functions of carbohydrates, protein, fat, vitamins, minerals and water in the body;
  • demonstrate knowledge of food sources of individual nutrients;
  • use dietary guides to evaluate menus and intakes; and
  • calculate the caloric needs of individuals.

F (N)