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National College Credit Recommendation Service
Corporate College Services, Inc. | Evaluated Learning Experience
Contemporary Nutrition (SCI 220)
Connecticut, Delaware, Minnesota, New Jersey, New York, Pennsylvania, and other approved locations throughout the United States.
Instructional delivery format:
Traditional classroom model
Upon successful completion of the course, students will be able to: assess the eating patterns and dietary needs for people of different ages and for differing groups within society; identify nutrition and health problems associated with diet; identify the socio-economic factors related to diet; critically assess current nutrition fads and controversies; analyze various nutrient requirements and how these are translated to daily intake recommendations of nutrients and foods; and effectively manage family members' diets in relation to their needs and lifestyles.
This course focuses on content analysis and synthesis of particular aspects of the science of nutrition and its applications in real life. Through examination and enhancement of these concepts, students employ new attitudes and behaviors concerning their own perspective of nutrition for themselves, their families, and society as a whole. Major topics are: guidelines for designing a healthy diet; a nutrition perspective on the human body; energy balance and weight control; carbohydrates; fitness and sports nutrition; lipids; proteins; vitamins; minerals; global impacts; safety of food and water; under nutrition around the world; eating disorders; pregnancy and breastfeeding; nutrition from infancy through adolescence; and nutrition during adulthood.
In the lower division baccalaureate/associate degree category, 3 semester hours in Science (3/10) (6/15 revalidation). NOTE: The educational approach in this course is based on the principles of accelerated learning and adult learning theory. Based on this, and due to the limited class size and the low student/teacher ratio, learning outcomes are achieved and content is covered in the allotted hours.