7 courses with the subject NUTR, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
NUTR 210Introduction to Nutrition3
Hour(s) This course helps students understand the connection between nutrition and health. Topics include nutrition guidelines, food labels, digestion, metabolism, macronutrients, micronutrients, and disease prevention strategies. Developing a healthy relationship with food is emphasized. Special dietary requirements for physically active individuals are introduced. Recommended
Hour(s) This course emphasizes the unique nutritional needs for optimal exercise and sport training. Evidence-based nutrition recommendations will be discussed for performance enhancement, recovery, injury prevention, and improved overall health. The influence of gender on nutrition requirements for athletes will also be evaluated. Cross-listed with EXER 212. (GI)
Hour(s) This course explores nutrition, cultural foods, and eating patterns at the international level. We will study the geographical, historical, religious, and cultural factors that influence food consumption and availability. Food insecurity will also be examined. Understanding cultural food patterns and international nutrition will foster an appreciation for global diversity in our food system.
Hour(s) The study of an area, topic, application or issue related to nutrition that will offer the student a broader, deeper, more practical or alternative view of the field. To be offered as needed. The topic will be announced in the semester prior to the semester in which it will be offered.
Hour(s) This course will explore the relationship between diet and various diseases or health conditions. Students will learn how nutrients in our diet impact physical and mental health and how a healthy diet can reduce the risk of developing the disease. We will also explore nutrition recommendations for patients diagnosed with specific diseases. Recommended: either NUTR 210 , CHEM 110 , BIOL 010 , BIOL 065 , or BIOL 100 . Cross-Listed with BCHM 225
Hour(s) This course introduces the fundamentals of food science and technology. Students will learn about food analysis, sensory evaluation, fermentation, food packaging, preservation, additives, and food safety. Relevant topics, such as food allergies and genetically modified foods, will be discussed.
CHEM 110 or BIOL 010 or BIOL 065 or BIOL 100 or NUTR 210 Cross-Listed with CHEM 230
NUTR 235Vitamins, Minerals, Bioactive Compounds3
Hour(s) This course provides a comprehensive overview of vitamins, minerals, and bioactive compounds such as phytochemicals. Topics include recommended intakes, bioavailability, safety, and micronutrient chemical structures. Food and beverages that are rich sources of micronutrients will be discussed. Health conditions and diseases associated with micronutrient deficiency or overload will be examined. We will also study the impact of bioactive compounds on the prevention of disease and overall preservation of health.
