Nutrition –

sci241

(3 credits)

This course introduces students to the world of human nutrition. Students examine the components included in a healthy, balanced diet, and develop strategies to meet their changing nutritional needs throughout the various stages of life. Specific topics for the course include: the digestion process, functions and health benefits of specific nutrients, weight management and fitness, and the effects of nutritional deficiencies.

This undergraduate-level course is 9 weeks. To enroll, speak with an Enrollment Advisor.

Topics and Objectives

Fundamentals of Health and Diet
- Identify how nutrient intake affects current and future health.
- Identify the six classes of nutrients.
- Use the ChooseMyPlate and DRI recommendations as a tool for diet planning.
- Interpret food labels.
Part I: Carbohydrates and Lipids
- Identify the functions of sugars, starches, and fibers in the body.
- Differentiate between simple and complex carbohydrates.
- Identify diseases associated with the supply of blood glucose.
- Determine the types and functions of lipids in the body.
- Describe the diseases associated with the type and amount of fat you eat.
Part II: Carbohydrates and Lipids
- Identify the functions of sugars, starches, and fibers in the body.
- Differentiate between simple and complex carbohydrates.
- Identify diseases associated with the supply of blood glucose.
- Determine the types and functions of lipids in the body.
- Describe the diseases associated with the type and amount of fat you eat.
Part I: Proteins, Amino Acids, and Vitamins
- Determine the functions of protein in the body.
- Explain the role of amino acids in building protein.
- Describe risks associated with protein deficiency and overconsumption.
- Identify vitamin classification.
- Explain the sources, benefits, and drawbacks of vitamins.
Part II: Proteins, Amino Acids, and Vitamins
- Determine the functions of protein in the body.
- Explain the role of amino acids in building protein.
- Describe risks associated with protein deficiency and overconsumption.
- Identify vitamin classification.
- Explain the sources, benefits, and drawbacks of vitamins.
Part I: Water, Digestion, Minerals, and Supplements
- Determine the functions and sources of minerals.
- Describe the function of water in the body.
- Describe the effects of dehydration on the body.
- Explain the function and mechanics of the digestive system.
- Analyze the pros and cons of dietary supplements.
Part II: Water, Digestion, Minerals, and Supplements
- Determine the functions and sources of minerals.
- Describe the function of water in the body.
- Describe the effects of dehydration on the body.
- Explain the function and mechanics of the digestive system.
- Analyze the pros and cons of dietary supplements.
Part I: Managing Your Weight Through Nutrition and Fitness
- Describe body composition and the risks associated with excess body fat.
- Assess factors that influence the obesity epidemic.
- Explain the process of maintaining a healthy weight.
- Analyze eating disorders and the associated health problems.
- Combine good nutrition and consistent exercise to maximize good health.
Part II: Managing Your Weight Through Nutrition and Fitness
- Describe body composition and the risks associated with excess body fat.
- Assess factors that influence the obesity epidemic.
- Explain the process of maintaining a healthy weight.
- Analyze eating disorders and the associated health problems.
- Combine good nutrition and consistent exercise to maximize good health.

The University of Phoenix reserves the right to modify courses.
While widely available, not all programs are available in all locations or in both online and on-campus formats. Please check with a University Enrollment Advisor.
Transferability of credit is at the discretion of the receiving institution. It is the student’s responsibility to confirm whether or not credits earned at University of Phoenix will be accepted by another institution of the student’s choice.

Nutrition –

sci241

Fundamentals of Health and Diet

Part I: Carbohydrates and Lipids

Part II: Carbohydrates and Lipids

Part I: Proteins, Amino Acids, and Vitamins

Part II: Proteins, Amino Acids, and Vitamins

Part I: Water, Digestion, Minerals, and Supplements

Part II: Water, Digestion, Minerals, and Supplements

Part I: Managing Your Weight Through Nutrition and Fitness

Part II: Managing Your Weight Through Nutrition and Fitness

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