Submitted By lorito
College of Natural Sciences
SCI/220 Version 7
Contact-Hours: Tuesday-6pm-10pm Five week course = 20 classroom hours
+ 20 Team hours = 40 contact hours
Course ID: UC0113TE
Copyright © 2012, 2010, 2008, 2006, 2005, 2004 by University of Phoenix. All rights reserved.
This course introduces the basic concepts of food and nutrition to highlight ways that students can integrate good nutrition into their lifestyles. Principles of digestion and absorption, the function of nutrients, lifecycle nutritive needs, disease prevention, diet modifications, and weight management are covered. Practical application of these principles to the students’ lives is emphasized.
Faculty and students will be held responsible for understanding and adhering to all policies contained within the following two documents:
• University policies: You must be logged into the student website to view this document.
• Instructor policies: This document is posted in the Course Materials forum.
University policies are subject to change. Be sure to read the policies at the beginning of each class. Policies may be slightly different depending on the modality in which you attend class. If you have recently changed modalities, read the policies governing your current class modality.
Grosvenor, M. B., & Smolin, L. A. (2012). Visualizing nutrition: Everyday choices (2nd ed.). Hoboken, NJ: Wiley.
Wardlaw, G. M., & Smith, A. M. (2011). Contemporary nutrition (8th ed.). New York, NY: McGraw-Hill.
WileyPLUS® and iProfile
All electronic materials are available on the student website.
Week One: Nutrition, a Key to Health Details Due Points
Objectives 1.1 Explain the connection between nutrition and health.
1.2 Propose modifications in personal diet to…...