Nov 04, 2026  
Undergraduate Catalog 2026-2027 
    
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Undergraduate Catalog 2026-2027

NTR 104 Contemporary Nutrition

Credits: (3)
This course is an exploration of the essential nutrients and will give the student the working knowledge of the principles of nutrition. Nutrition information to include digestion, absorption, storage and metabolism of the essential nutrients, their functions, requirements, sources and how these relate to the life cycle and disease conditions. The student will study how adequate diets and weight maintenance can affect general health, diseases and food requirements for all ages from pre-natal to adult years. Current nutritional research, popular diets, diet trends, food availability, consumerism and diets of various national, global, social and economic groups are studied.

Designation(s): Liberal Arts

Learning Outcomes
  1. Discuss how ethnic and cultural background, as well as economic stability influences food selection and overall health of the individual.
  2. Draw and discuss the scientific method.
  3. Draw and explain the USDA food guides.
  4. Given a sample of a poor daily food intake the student shall be able to re-write the menu to conform to the USDA food guides.
  5. Describe in writing the digestion, absorption, storage, functions, etiology, sources and conditions of deficiencies and excesses for proteins, carbohydrates, lipids, vitamins and minerals. 
  6. List strategies for successful weight maintenance.
  7. Identify at least five factors (for each) that affect the nutritional health of: the pregnant female, infant, child, adolescent and elderly.
  8. Describe the nutritional concerns and key nutrient requirements for:  the pregnant female, infant, child, adolescent and elderly.
  9. Perform a nutritional assessment, which includes nutrient intake as compared to the recommended dietary allowances and the USDA food guide and an assessment of life style and behavioral patterns that affect nutritional intake and health.   
  10. Describe world health as it relates to food availability, food safety and values/beliefs.
  11. Discuss the pros and cons of popular diets and current diet trends.