- Course Number:
- FN 225
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Course DescriptionIntroduces components of an adequate diet, nutrient availability and utilization. Analyze dietary intake and compare to current scientific guidelines. Examines peripheral factors influencing diet such as global and local issues, cultural environment, and elements of food safety. Strong background in life sciences recommended. Prerequisites: WR 121, MTH 60 or higher; and BI 231 or FT 131. Audit available.
Intended Outcomes for the course
Understand major functions, characteristics and food sources of nutrients and connect pertinent factors between an individuals lifestyle and diet in order to choose foods that will provide a varied, adequate diet.
Outcome Assessment Strategies
Examination, 3-Day Dietary Analysis, written argumentative analysis, group activities.
Course Content (Themes, Concepts, Issues and Skills)
Redundant. See outcomes listed above.