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Nutrition and Food Sciences: Nutrition in the Life Cycle

NFS 143 OL1 (CRN: 61715)

3 Credit Hours

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About NFS 143 OL1

Nutritional needs of people throughout the life cycle. Physiological and environmental factors which affect nutritional status. Designed for Nutrition majors. Prerequisite: NFS 043. Fall.

Instructor

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Dates: May 22 - June 16, 2017

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Section Description

This course will increase and refine the student's pre-professional experience in helping people throughout the life cycle improving their health and reducing the risk of chronic diseases. By the end of this course, students will be able to: 1. List, define and explain nutritional recommendations from pre-pregnancy through end-of-life in the normal growth and development of humans. 2. Recognize and tailor nutritional recommendations from pre-pregnancy through end-of-life in populations that have diseases and/or disabilities outside of normal growth and development. 3. Improve their capacity to review and apply evidence-based practice for a variety of clients across the lifespan. 4. Develop their professional, technical and group writing skills including lifestyle blogs in the area of life-cycle nutrition. 5. Increase their professional, cultural competency to serve the diverse client and population groups better. 6. Further, develop their understanding of nutrition programs and policy impacting multiple populations across the life span

Section Expectation

This course combines audio lecture, projects, activities and case studies to help students learn, practice and apply course materials. Edelstein, S. 2015. Life Cycle Nutrition: An evidence-based approach. 2nd (possibly 3rd) Edition. Jones & Bartlett Learning; Burlington. ISBN: 978-1-284-03667-1 iClicker Plus Student Remote (Blue Box)

Evaluation

The course grade is based on 4 components; Modular Blackboard quiz; online engagement; case studies; wikis.

Meetings

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Location

Online Course (View Campus Map)

Important Dates

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