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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

National Paralegal College | Evaluated Learning Experience

The Science of Nutrition (SCI-101)


Varies; self-study format. 

Various; distance learning format.

January 2016 - Present. 

Instructional delivery format: 
Online/distance learning
Learner Outcomes: 

Upon successful completion of this course, students will be able to: define the various classes of nutrients and discuss their importance to human health, with a focus on water in regards to fluid balance; identify the components of a healthy diet, including guidelines based on the USDA food “plate;” describe the factors that determine appetite and hunger and the mechanism by which the body digests its food; discuss the different forms of carbohydrates, including simple and complex and how carbohydrates are digested and absorbed into the blood stream; differentiate between the various forms of fats in our diets and their roles in human nutrition; describe the roles of the various types of amino acids that are essential to human nutrition and how they are best obtained through proper nutrition; identify the nutrients that function as electrolytes in the body and how they maintain proper body functioning; explain the causes of various nutritional disorders, including obesity, diabetes, and malnutrition and their long-term consequences and treatment options; delineate the various nutrients and foods necessary to promote bone health and discuss the disorders that affect bones; list the nutrients necessary for metabolism and blood health and discuss the roles and effectiveness of dietary supplements; determine a healthy weight for an individual and identify ways to avoid or treat obesity; evaluate the role of physical activity in maintaining a healthy lifestyle; and distinguish between the nutritional needs of people at various stages of life, including children, adults and the elderly.


This course studies the human diet and looks at substantial elements of biology and chemistry as they relate to this study. Major topics include: the four classes of macronutrients and two classes of micronutrients and the importance of each in a well-balanced diet, sources of important nutrients and how to determine which sources are optimal, the impact of physical activity on a person’s over-all health, nutrition-related diseases and disorders, and various categories of people who have special dietary requirements, such as children and pregnant women. Evaluation criteria include: required readings, practice assignments, class participation, and a final exam.

Credit recommendation: 

In the lower division baccalaureate/associate degree category, 3 semester hours in Nutrition or as a Science elective (3/18) (5/23 revalidation).