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CRC19: Courses

NUTRI 303 Plant-Based Nutrition

Units: 3

Hours: 54 hours LEC

Prerequisite: None.

Transferable: CSU

This course studies the science of plant-based nutrition and its application to health promotion, chronic disease reduction and the sustainability of the environment. It examines the sources and functions of micro- and macronutrients in plant foods and how the body digests, absorbs, transports and stores them. Emphasis is placed on the health implications associated with the standard American dietary intake, phytonutrient intake, whole foods/plant foods consumption, the impact of processing, and consequences of under and overconsumption. The course will also include topics on how plant-based nutrition significantly reduces the ecological footprint, how food choice can influence public policy, weight loss, food safety, and the diet-disease relationship, among others. An evaluation of personal dietary habits using current dietary guidelines and nutritional assessment methods will be completed to help students assess their own plant-based nutritional health.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: Demonstrate independent learning and effective communication skills.