This program is designed to broaden the knowledge base of individuals interested in nutrition or for those who work in food, nutrition or health-related areas such as WIC (Women, Infants and Children), public health, nursing, allied health, culinary arts, fitness, schools, farmers’ markets, etc.
Upon completion of this program, students will be able to:
- Apply recognized nutrition tools and guidelines to menu planning and the selection and preparation of food.
- Analyze a menu or diet for nutritional adequacy.
- Summarize the basic functions, food sources, digestion and absorption of the major nutrients.
- Describe the nutritional concerns and requirements of each phase of the life cycle.
- Demonstrate a basic understanding of public health nutrition surveys, programs and policies.
- Summarize the impact of food choices on exercise performance, health, nutritional status and the global environment.
CORE REQUIREMENTS: (17 HRS.)
EXSC 202 Instruction in Lifestyle Change (3)
NUTR 121 Dietary Guidelines (1)
NUTR 200 Nutrition (3)
NUTR 205 Nutrition in the Life Cycle (3)
NUTR 206 Community Nutrition (3)
NUTR 215 Culinary Nutrition (4)
APPROVED ELECTIVES: (6 HRS. MIN.)
Choose from the following:
HLED 112 Weight Management and Exercise (2)
HLED 113 Stress Management (3)
NUTR 209 Nutrition in Chronic Disease (3)
NUTR 221 Diabetes Management (3)
NUTR 230 Nutrition for Fitness and Sport (3)
NOTE: See First-Year Student Success Course Requirement on Page 8.
TOTAL 23 CREDITS MIN.