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Course Description

To provide an understanding of basic nutrition science to non-science majors and students with a limited scientific background. Students will become familiar with: the principles of diet planning, government standards, and food labeling; the biological functions and food sources of each nutrient; energy balance, weight management, and physical activity; the role of nutrition in chronic disease development; nutrition throughout the life cycle; food safety issues; and current nutrition-related controversies. 


All inquiries about this course should be directed to Diane McKay at


Upon successful completion of the course, students will be able to describe the components of a healthy diet, and critically evaluate the quality of their own diet, identify the major functions and food sources of each macronutrient (carbohydrate, protein, lipids) and micronutrient (vitamins and minerals), explain the role of diet in maintaining health and preventing chronic disease, summarize the nutrients of concern during human growth and development, and throughout the aging process, and assess the quality of nutrition information presented in the media.

Affiliated With:

  • Friedman School of Nutrition Science and Policy
  • School of Arts & Sciences