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Please note that the instructor’s assignments, on occasion, may vary from the original materials students received from the student Web page. Please read the syllabus for each week carefully as the assignments that have been modified are clearly specified within. Assignments in this document take priority.

While the reading assignments and learning objectives remain the same, some of the assignments in this syllabus have been customized for this particular group. “Please print a copy of this syllabus for handy reference.Whenever there is a question about what assignments are due, please remember this syllabus is considered to be the ruling document. ” Course Description This course introduces the basic concepts of food and nutrition to highlight ways that students can integrate good nutrition into their lifestyles. Principles of digestion and absorption, the function of nutrients, lifecycle nutritive needs, disease prevention, diet modifications, and weight management are covered.Practical application of these principles to the students’ lives is emphasized. Policies Faculty and students will be held responsible for understanding and adhering to all policies contained within the following two documents: • University policies: You must be logged into the student website to view this document.

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• Instructor policies: This document is posted in the Course Materials forum. University policies are subject to change. Be sure to read the policies at the beginning of each class.Policies may be slightly different depending on the modality in which you attend class. If you have recently changed modalities, read the policies governing your current class modality. Course Materials Grosvenor, M. B. , & Smolin, L.

A. (2012). Visualizing nutrition: Everyday choices (2nd ed. ). Hoboken, NJ: Wiley. Wardlaw, G. M.

, & Smith, A. M. (2011).

Contemporary nutrition (8th ed. ). New York, NY: McGraw-Hill. Supplemental Resources WileyPLUS® and iProfile All electronic materials are available on the student website.

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