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Arnot Ogden Medical Center School of Nursing | Evaluated Learning Experience

Nutrition 120

Formerly Nutrition 110
Location: 
Arnot Ogden Medical Center, Roe Avenue, Elmira, NY.
Length: 
37.5 hours (9 weeks).
Dates: 
September 1999 - Present.*
Instructional delivery format: 
Traditional classroom model
Learner Outcomes: 

Upon successful completion of the course, students will be able to: apply the principles of normal nutrition in selecting personal diet; identify the essential nutrients and describe their role in maintaining normal nutrition throughout life; answer questions, with guidance, concerning normal nutrition and nutritive value of foods; identify factors in a person's socio-economic background which influence food habits; use reliable sources of information and reference materials in the area of food and nutrition; discuss various dietary patterns in which religion, culture, and food preference play an important role in food habits; list the local organizations that would provide nutritional assistance to clients; write the essential nutrients and their role in maintaining normal nutrition throughout all various stages of life; determine nutritional assessments and dietary data gathering; name dietary supplements or feedings that would help meet the nutritional needs of the client with nutritional impairment; and identify reliable sources of information and reference materials in the area of food and nutrition.

Instruction: 

Major topics include: nutrients; their actions; interaction and balance in relationship to health and disease; processes by which nutrients are ingested, digested, absorbed, transported, and disposal of their end products during the lifespan; and the social, economic, cultural implications of food and eating.

Credit recommendation: 

In the lower division baccalaureate/associate degree category, 2 semester hours in Nutrition (6/02 revalidation) (6/07 revalidation) (6/12 revalidation) (6/17 revalidation). *NOTE: Please refer to the Retired Courses subsection for this organization for information on earlier versions of this course.

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