HLTH 1513 Nutrition Syllabus W01 Fall 2025

Credit Hours 3.00 Lecture Hours 3 Clinical/Lab Hours 0
Type of Credit
CIP Code
19.0504
Course Description

This course will introduce the student to concepts and principles of normal nutrition. Students will examine the functions of nutritional components, digestion, metabolism, and energy requirements. Nutritional requirements and the relationship between health and nutrition throughout the life cycle will be studied. An emphasis will be placed on the practical application of nutritional concepts in everyday life. Course may transfer as health or other elective. Consult adviser.

Faculty Contact Information

Faculty Name
Amy Hertz, MS, RD, LDN, CDCES, MOT
Faculty Email

Course Information

Course Outcomes

At the end of this course, students will be able to:

  1. Use Daily Food Guide, Dietary Guidelines and other tools to plan a healthy diet.
  2. Use Daily Food Guide, Dietary Guidelines and other tools to plan a healthy diet.
  3. Demonstrate an ability to utilize information on food labels to choose foods for a healthy diet.
  4. Demonstrate an understanding of nutritional requirements throughout the life cycle.
  5. Describe the relationship of a nutritious diet to health, weight management, and energy needs.
  6. Describe principles of food safety and methods to prevent food-borne illnesses.
Topical Outline
  1. Food Choices and Human Health
  2. Nutrition Standards and Guidelines
  3. The Remarkable body
  4. Carbohydrates
  5. Fats
  6. Protein
  7. Vitamins/supplements
  8. Minerals
  9. Water
  10. Energy Balance
  11. Nutrients and Physical activity
  12. Diet and Chronic Disease Development
  13. Prenatal and Infant, and Toddler Nutrition
  14. Nutrition for the Child, Adolescent and Older Adult
  15. Food Safety
Academic Division

Health Careers

Dean, Brad Wood; 815-802-8815; M107; bwood@kcc.edu; Division Office – W102; 815-802-8800

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College Policies

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