Elements of Nutrition

Course Code:

Credit Hours:

Effective beginning:

001, 700


Course Description:
A basic course which discusses the social and natural environmental factors which influence personal nutrition. Major topics included are: digestion, absorption and metabolism of carbohydrates, fats and protein; the known functions of the major vitamins and minerals; the nutritional needs throughout the life cycle.


Course Details


Deanne Bruner

Kelly Grantham


Required textbooks/ course materials:

Understanding Nutrition (LL) W/ MindTap 16th edition by Whitney & Rolfes; Cengage; ISBN: 9780357525289 (contains eBook, resources, and assignments bundled with a loose-leaf version of the textbook) OR

Understanding Nutrition-MindTap Access, 16th ed., by Whitney & Rolfes; Cengage; ISBN: 9780357447550 (contains an eBook, resources, and assignments)


Assignment/course outline:

See first-day handout.


Discipline-level learning outcomes:

Area 2 - Natural Science: Explore the Nature of Science

The purpose of the study of the natural sciences component in the core curriculum is to enable the student to understand, construct, and evaluate relationships in the natural sciences, and to understand the bases for building and testing scientific theories.

NS-1 Recognize appropriate scientific terminology

NS-2 Apply scientific principles or concepts

NS-3 Solve real-world problems using scientific knowledge


Course-level learning outcomes:

Course-level student learning outcomesDiscipline-level learning outcomesAssessment methods

Define terminology associated with the science of nutrition

Demonstrate an understanding of digestion, absorption, metabolism and requirements of nutrients in the human body

Identify the positive and negative lifestyle choices that affect nutritional status

Describe major health problems associated with the current eating patterns in the United States

Calculate calories, protein needs, Body Mass Index, and energy burned in various physical activities

Apply knowledge of a balanced diet to self-critique and improve healthy nutritional choices

Describe the government policy with nutrition issues, dietary guidelines, education,  and  food safety




NS-1, NS-2, NS-3

NS-1, NS-2, NS-3

NS-1, NS-2, NS-3


Objective Tests, Homework, Cumulative Final, Projects


Means of accomplishing learning outcomes:

Instruction in the classroom is based on the textbook and supplemented with current literature in the field of nutrition. Students are expected to participate in classroom discussions and complete homework assignments. Materials for the course, study guides, sample test questions and power point presentations of class lectures are available on Canvas website. Students are encouraged to read chapters prior to class lecture. Adjunct instructor is available through phone conversations, e-mail, before and after class periods, or will meet with students by appointment.


Printer-friendly Version:

Download Syllabus


College-wide policies and resources

For more specific information on Chipola's college-wide academic policies and resources available to students, visit the link below.

Policies & Resources