INSTRUCTOR: Hannah Saffold



Introduction to the basic principles of nutrition and the relationship of the human diet to health and lifestyle related diseases. Descriptions of individual nutrients, optimal daily intakes, and food sources. Discussions of factors that influence nutrient bioavailability, results of nutrient deficiencies and excesses, consumer nutrition food issues, reliable sources of food and nutrition information.  

Student Learning Outcomes

Upon completion of this course, students will be able to:

  1. Determine nutritional adequacy of a given diet and make scientifically appropriate recommendations for improvement for health promotion and disease prevention.
  2. Critically evaluate consumer nutrition issues.
  3. Use scientific principles to evaluate emerging nutrition information and nutrition fads.


Upon completion of this course, students will be able to:

  1. Differentiate between opinion and scientifically accepted fact;
  2. Describe the normal digestive and absorptive processes, common digestive problems and related risk factors;
  3. Describe the sources, intake recommended for well-being, and metabolism by the human body, including results of over and under consumption, for the following:
    • Carbohydrate, including dietary fiber
    • Lipids
    • Protein
    • Vitamins and minerals
    • Water
    • Alcohol and caffeine
  4. Describe the sources and uses of energy for the human body;
  5. Translate recommendations from the Dietary Guidelines for Americans, the American Heart Association and the American Cancer Society into a basic balanced diet for well-being;
  6. Identify and discuss potential problems in a poorly constructed diet;
  7. Analyze a personal diet and critically evaluate the results related to topics covered in class;
  8. Relate the importance of good nutrition to quality of life and describe the long term damage to the body caused by poor nutrition including chronic diseases such as cardiovascular disease, diabetes and osteoporosis and including eating disorders such as anorexia nervosa and bulimia nervosa;
  9. Examine and discuss claims related to nutrition myths; apply course principles to justify criticism of unfounded claims and practices;
  10. Develop an ongoing incentive and ability to gather and apply information related to good health and a high quality of life.

Required Text Representative Textbooks and Primary Sources

Concepts and Controversies, Sizer and Whitney, 13th Edition, 2014. Cengage Publishing

For more information

email: hsaffold@santarosa.edu

See FDNT 10 in the Schedule of Classes

Button_Contact DE Support