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