sci220 | undergraduate
This undergraduate-level course is 5 weeks To enroll, speak with an Enrollment Representative.
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Lifecycle Nutrition and Food Safety
- Identity best food safety practices to avoid food-borne illness.
- Compare the energy and dietary needs of the developing embryo, fetus, infants, children, adolescents, adults, and the elderly.
Nutrition, a Path to Health or Chronic Disease
- Explain the connection between nutrition and health.
- Identify how nutrient intake affects current and future health.
- Evaluate foods for their nutritional value.
- Describe the processes of digestion and absorption within the human body.
Nutrient Sources and Their Role in Health and Disease
- Determine the functions of sugars, starches, and fibers in the body.
- Explain how refined sugars and naturally occurring sugars differ from each other.
- Determine the types and functions of proteins and lipids in the body.
- Explain how carbohydrates, lipids, proteins, and fiber contribute to health and disease.
The Role of Vitamins, Minerals, and Water for Proper Body Physiology
- Describe the sources and functions of vitamins.
- Explain how vitamins promote health.
- Determine the functions and sources of water and minerals.
- Discuss the intake of minerals and water on health outcome.
Weight, Fitness, and Nutrition
- Discuss weight management and obesity.
- Compare the energy and nutritional needs of physically active versus sedentary people.
- Evaluate the effect of exercise on health.
- Describe the considerations of starting a new fitness routine.
Please ask about these special rates:
Teacher Rate: For some courses, special tuition rates are available for current, certified P-12 teachers and administrators. Please speak with an Enrollment Representative today for more details.
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