CCOG for FN 225 Fall 2026
- Course Number:
- FN 225
- Course Title:
- Nutrition
- Credit Hours:
- 4
- Lecture Hours:
- 40
- Lecture/Lab Hours:
- 0
- Lab Hours:
- 0
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: IRW 115 or (WR 115 and RD 115), and (MTH 65 or MTH 98) or equivalent placement; and (BI 112 or BI 221Z). Audit available.
Intended Outcomes for the course
Upon successful completion of the course, students should be able to:
- Describe major functions, characteristics, and food sources of nutrients.
- Connect pertinent individual, interpersonal, policy, cultural, and environmental factors that promote food choices for a varied, culturally appropriate, and sustainable 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.