204 | LPHC-NUT101

Nutrition 101 Fundamentals

Covers key nutritional concepts, biochemical causes, macro and micro-nutrients and psychological factors.

Nutrition 101 is designed to emphasize the key nutritional concepts that students going into health care need to learn. It addresses the biochemical underlying causes of heart disease, stroke and diabetes due to lack of appropriate nutrition and exercise; the digestive process and the digestion and absorption of macro and micro-nutrients including vitamins, minerals and phyto-nutrients. This course also examines the role of cultural factors, biochemical signals and psychological factors such as stress in eating habits. Various diets and overall metabolism are covered in relation to their effect on health.

Curriculum & Learning Outcomes

The course curriculum includes the modules, lessons and topics listed in the sidebar. The content, assignments, assessments and exams have been designed to achieve these course learning outcomes.

  1. Explain how food choices affect health and fitness.
  2. Design a healthful diet.
  3. Discuss the roles of physiological, cultural, and environmental factors on hunger and satiation.
  4. Describe digestion and absorption of nutrients
  5. Explain how carbohydrates, proteins, and lipids are used in the body.
  6. Describe the role of the vitamins, minerals and phyto-nutrients in the human body.
  7. Explain metabolism of macro-nutrients and alcohol.
  8. Describe the role of diet and exercise in health and disease.
  9. Explain how food production and handling affects food safety.
  10. Discuss the environmental impacts of food production and consumption.
  11. Describe the nutrients involved in fluid and electrolyte balance
  12. Explain how special populations may require specific nutrients in their diets

This course has been provided through an open source initiative to make higher education learning affordable for students by Lumen Learning licensed under a Creative Commons Attribution-NonCommercial ShareAlike 4.0 International License. Copyright Brian Lindshield Ph.D., Associate Professor Department of Food, Nutrition, Dietetics and Health, Kansas State University.

Degree Credits

By completing this course students will earn 5 ECTS study credits which can be applied towards the Integrated Master’s Degree.

Accreditations & Certificates

A course certificate of attendance will be provided.

Admission Requirements

This course is open to all M.A. and Ph.D. Degree students.

Tuition & Financial Aid

Contact us for a detailed overview of the course tuition including potential credits, financial aid and sponsorship options.

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Course Includes

  • 18 Lessons
  • Course Certificate