• True Blue Core Knowledge Domain: Human Society & Social Relationships (HSSR) (6 hours) 

• • For all catalogs 2024-2025 and beyond, this course (3 hours) satisfies the True Blue Core curriculum requirement for Explorations in Human Society and Social Relationships (HSSR). To learn more about TBC requirements: https://w1.mtsu.edu/truebluecore/core.php. 
  • For all catalogs prior to 2024-2025, this course may NOT be used to satisfy general education requirements. Students wishing to switch to the 2024-2025 catalog should see their advisors to discuss the implications of changing catalogs. To learn more about general education requirements for catalogs prior to 2024-2025: https://w1.mtsu.edu/gen_ed/requirements.php 
  • The TBC outcome for Explorations in Human Society & Social Relationships (HSSR): Students think critically by explaining issues/problems, selecting and using evidence, considering context and assumptions, and representing their position and conclusions logically and effectively.

Description:

Eating is a personal behavior with societal, economic, cultural, political, psychological, and environmental influences. Nutrition includes the science of how a body uses the food eaten to maintain sound physical and psychological health. Nutrition for the Health Sciences will introduce students to the fundamentals of eating and nutrition and its relationship to the health of individuals with emphasis on the scientific, psychological, social, and economic aspects of nutrition. This course also gives an introductory look at the relationship of food and disease prevention or treatment. Included course topics are factors that influence a person’s food choices, evidence-based strategies that affect dietary intake, and how an individual’s and society’s dietary habits change. The Healthy Eating Assignment, a highlight of this course, allows students to closely examine eating behavior and nutrition needs of a fictitious “client”. Students are asked to analyze the nutrient intake of a provided food journal and evaluate the provided personal characteristics of the “client”. Using critical thinking skills, the students mesh results of the nutrient analysis and the personal needs of the client forming the appropriate goals and plans to enable the client to improve their nutrition and eating habits.

See the sample syllabus!