Course Syllabus

NUTR 115

Course Syllabus

Course Description

The function and sources of nutrients and their role in health and disease are assessed within the framework of anatomy, physiology, and chemistry.  The course includes utilization of the scientific method to evaluate nutrition information and research and the application of current issues and controversies.  Students will analyze their food intake.

Meet Your Instructor

My name is Sarah Mathot and I will be your Professor for the semester.  I've been a Registered Dietitian Nutritionist for over 10 years, working in various areas of education, private practice, and industry relations.  I studied nutrition at Cal Poly San Luis Obispo and Cal State Long Beach.  I'm excited to share my knowledge and experience applying nutritional science with you.  This knowledge will help you understand the role nutrition plays in your own health and teach you how to evaluate nutrition information you see and hear.

In this online course you are expected to read the course syllabus carefully, manage your time wisely, and ask questions when you have them.  Best of luck to you in this course and I look forward to working with you.

Required Materials

This course uses digital course materials designed using Open Educational Resources (OER), high-quality, openly licensed educational materials, rather than a traditional textbook. You can access all readings, videos, quizzes and other activities through our course site on Canvas.

You will not have any additional cost for textbooks. Extra care and effort was involved to assure access to high-quality affordable materials. I am interested in your experience using these materials and welcome your feedback in an anonymous survey at the end of the course and at any time during the course of this class.

Nutrition, SAC, NUTR115 or click here to download a printable PDF version from Canvas. 

Learning Objectives

1. Students will analyze their current intake and plan appropriate dietary changes to correct the identified nutritional deficiencies and excesses to comply with nutritional standards for general good health.
2. Students will critically evaluate and demonstrate knowledge of nutritional science to identify reliable nutrition information.