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CCOG for FN 225 Winter 2024

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Course Number:
FN 225
Course Title:
Credit Hours:
Lecture Hours:
Lecture/Lab Hours:
Lab Hours:

Course Description

Introduces 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 individual’s 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.