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Nutrition and Food Sciences: Fundamentals of Nutrition

NFS 043 OL1 (CRN: 60213)

3 Credit Hours

About NFS 043 OL1

The study of standard guidelines to select foods that maximize human health and the functions of the essential nutrients needed to sustain human life. Prerequisites: High school chemistry and biology.


Related Program

High School & Pre-College Programs


Dates: May 22 - June 30, 2023; Asynchronous online

More Information

Section Description

Catalog Description: The study of standard guidelines to select foods that maximize human health and the functions of the essential nutrients needed to sustain human life. More information: The course will begin by discussing sources of nutrition information and the guidelines one should follow for optimal health. The process of digestion will be introduced, so you’ll learn how we convert food to useful energy. We’ll then discuss the three categories of macronutrients - carbohydrates, proteins, and lipids. From the macronutrients we’ll transition to the micronutrients – vitamins and minerals. The final section of the course will help you synthesize what you’ve learned and probably answer some frequently asked questions you’re bound to get when people find out you’re studying nutrition. We’ll talk about energy balance as well as weight inclusivity. Once you’ve completed NFS 43, you’ll have the foundation you need to continue your study of nutrition, interpret the plethora of nutrition-related news in the media, and/or reflect meaningfully on your own diet and how it can optimally fuel you for success.

Section Expectation

There is a required textbook for this course. Upon successful completion of this course, you will be able to: 1. Define and identify basic nutrition-related terms and concepts. 2. Recognize how food becomes energy. 3. Explain how the food we eat supports or detracts from our health goals. 4. Demonstrate the ability to find and use scientific articles pertaining to nutrition. 5. Evaluate your current diet and how it does or does not align with the U.S. Dietary Guidelines. 6. Compare the weight inclusive with the weight normative approach to health, and demonstrate the use of weight-inclusive language


The gradable course components include: online course discussion, nutrition in action activities, weekly knowledge checks, a final dietary assessment project.




Online (View Campus Map)

Important Dates

Note: These dates may change before registration begins.

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Last Day to Withdraw with 50% Refund
Last Day to Withdraw with 25% Refund
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