Introductory Principles of Nutrition (3) The nutrients: food sources and physiological functions as related to human growth and well-being throughout life; current nutrition issues. Students who have passed NUTR 151 may not schedule this course.
NUTR 251 Introductory Principles of Nutrition (3)
Introductory Principles of Nutrition is a 3-credit course offered on the University Park campus every semester plus summers in multiple sections ranging in size from 100 to 300 students, at locations other than University Park, enrollments are typically less. This course is designed for nutrition majors and non-majors to provide a broad understanding of general principles of nutrition. Concepts covered on most essential nutrients include: digestion, absorption, transport, function, and food sources. Additionally, major health issues related to some nutrients which are of public health concern in the U. S. are discussed in more detail giving insight into cause, treatment and prevention. Of major importance to students' lives are health and nutrition implication of overweight, heart disease, bone health, and energy balance as affected by diet and physical activity. Lastly, understanding of nutritional needs throughout the life span is introduced, with emphasis on pregnancy, lactation, and infant nutrition. All of these concepts at this introductory level are important for students in the major so that they are prepared for upper division courses. Application of knowledge to personal health is accomplished through a series of 5 to 8 assignments and activities. Students record and analyze their own food intake for three days by using software that is purchased with the text. Students then assess these records using dietary guidelines, nutrition standards, and the food guide pyramid. Students work individually and sometimes in small groups to critically evaluate their food behaviors; then they make decisions to formulate dietary plans which may reduce their risks for chronic diseases later in life. For another assignment, students perform a short assessment of their own weight status as compared to national standards profiling healthy weights'. The last assignment has them design a nutritionally sound diet with their particular food preferences and habits in mind. The course is evaluated through multiple choice exams, having some questions designed as, case studies and involving problem solving. Assignments include the diet and weight status self-assessment process described above, which includes some short essays. An additional assignment on the use of internet sites for reliable nutrition information gathering is required. These assignments promote active learning, analyzing and evaluating, making critical judgments, and using current technologies. Approximately 75-80% of the points are associated with the examinations; the balance of the points are from the various projects.
Note : Class size, frequency of offering, and evaluation methods will vary by location and instructor. For these details check the specific course syllabus.