Skip to main content

National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

Arnot Ogden Medical Center School of Nursing | Evaluated Learning Experience

Nutrition 120

Formerly Nutrition 110
Version 1 or 2: 30 hours (9 weeks). Version 3: 30 hours (9 weeks). Version 4: 36 hours (9 weeks).
Arnot-Ogden Medical Center, Roe Avenue, Elmira, NY.
Version 1: April 1985 - March 1988. Version 2: April 1988 - July 1990. Version 3: August 1990 - July 1996. Version 4: August 1996 - August 1999.*
Instructional delivery format: 
Traditional classroom model
Learner Outcomes: 
Version 1: To provide the student with principles of basic nutrition with an opportunity to apply these principles to individuals. Version 2: 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; evaluate food misinformation and fad diets. Version 3 or 4: All objectives included in Version 2 above; in addition, 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 client; 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; identify reliable sources of information and reference materials in the area of food and nutrition.
Version 1 or 2: Nutrients, their functions, food sources, and utilization in the body; diet, nutritional assessment, and meal planning for the individual on a basic diet; regional, cultural, and religious food practices. (Prerequisites: Nursing 101 and 102, Chemistry, and Biology.) Version 3 or 4: 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; social, economic, cultural implications of food and eating.
Credit recommendation: 

Version 1, 2, 3, and 4: In the lower division baccalaureate/associate degree category, 2 semester hours in Nutrition (6/85 revalidation) (7/91 revalidation) (7/97 revalidation). *NOTE: An earlier version of this course, dating from April 1990 to March 1985, can be found in the 1990 Directory. For the most current version, please refer to the Current Courses subsection for this organization.