This is a basic nutrition course with emphasis on nutrients and their relationship to the human body, including human nutritional requirements and nutritive values of various foods. Key issues include dietary standards for diet adequacy and healthy eating for prevention of chronic diseases. Upon completion, students should be able to identify the components of a healthy diet and evaluate his or her own diet.


Welcome to Introductory Nutrition. The purpose of this course is to give students the knowledge and skills necessary to make healthy dietary choices. The course will focus on basic nutritional concepts, including macronutrients and micronutrients and associated disease states, metabolism, weight management, food safety and nutritional needs through the life cycle, as well as current issues in nutrition. Material presented will be based on established research as well as recent research findings. Students will be able to take what is taught through lectures, group discussions and assignments and apply it to their own diets.

There are no Prerequisites or Corequisites for this course.

Triplett, Annette K.

Adjunct Assistant Professor in Nutrition
Part Time
B.Sc. (2006), Queen's University; M.S. (2007), University of Minnesota
Subject Matter: 

Annette Triplett holds a Master's degree in Nutrition from University of Minnesota, where she assisted in directing an introductory nutrition course for three semesters. She completed her undergraduate work in Life Sciences at Queen's University in Ontario, Canada. For five years she was State Director of two early childhood healthy eating programs with University of Missouri Extension. She is currently Executive Director of PedNet Coalition, a nonprofit organization which promotes active transportation such as walking, biking, using a wheelchair and public transit.

Course Credit: 
Three (3) semester hours
Instructional Objectives: 

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

  1. Identify the importance of having a healthy diet
  2. Design a healthy diet using nutritional standards and food guidance systems
  3. Discriminate between sources of nutrition information with varying levels of reliability
  4. Demonstrate understanding of the functions and sources of macronutrients and micronutrients, as well as associated deficiencies and toxicities
  5. Identify the role of nutrition on various life factors and stages, including energy balance, physical activity, food safety and nutritional needs through the life cycle
  6. Identify current issues related to food production and distribution, and design an ideal food system
Required Texts: 

The instructor will assign textbook readings, online readings, and activities to supplement the lectures. The textbook for this course is:

Thompson, Janice, and Melinda Manore. Nutrition: An Applied Approach. 3rd ed. San Francisco: Pearson, 2011. ISBN 9780321696649

Students will also be required to read one food system related book from a selection of books provided by the instructor.


The course is comprised of PowerPoint presentations and audio lectures by Annette Triplett, MS. Links to lecture materials are placed in lessons.

Course Requirements: 
  1. Four open book, non-cumulative multiple choice exams (10 % each, for a total of 40%)
  2. Weekly online discussion (10%)
  3. Media literacy project (10%)
  4. Diet analysis project (15%)
  5. Food systems paper (25%)

Students will also have the opportunity to receive 5% bonus points by being physically active throughout the semester. Teh form of physical activity can be decided by the student (walking, running, biking, swimming, dancing, tennis, etc.). Speak with the instructor if you are not sure if a specific activity counts as physical activity. The requirements for bonus points are:

  • 9 weeks of physical activity
  • at least 3 days per week
  • at least 30 minutes each day


Four non-cumulative multiple choice examinations will be used for assessment. Each of the exams will consist of 50 questions. Students will have ninety (90) minutes to complete each exam. The exams will be open book, meaning students can consult their notes and books. Under no circumstances are students to print the exams.

Due Dates and Extensions

Students must complete the course by the last official day of instruction as set forth in the academic calendar. Students are addionally expected to complete exams and assignments by their assigned due dates. Only in special circumstancs will an extension be provided. Students who believe they are experiencing special circumstances may speak with the instructor to request an extension. It is left to the instructor's discretion whether or not an extension will be granted.


Grades are assigned by percentages as follows:
A - 90-100%
B - 80-89%
C - 70-79%
D - 60-69%
F - Below 60%

Course topics

  • Introduction to nutrition
  • Designing a healthy diet, MyPlate, dietary guidelines
  • Scientific method, research, media literacy
  • Digestion and absorption
  • Carbohydrates, diabetes
  • Fat, cardiovascular disease
  • Protein, vegetarianism, PEM
  • Macronutrient metabolism
  • Water and alcohol
  • Vitamins and minerals
  • Dietary supplements
  • Energy balance, weight management, fad diets
  • Physical activity
  • Eating disorders
  • Food safety
  • Pregnancy and infancy
  • Childhood to late adulthood
  • Introduction to food systems
  • Food, Inc.
  • Agriculture policy
  • Solutions to food systems challenges

Students With Disabilities
The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights protection for persons with disabilities. Among other things, this legislation requires that all students with disabilities have a learning environment that provides for reasonable accommodation of their disabilities. Students having a disability requiring an accommodation should inform the instructor by email (on the “Course Info” page click on the instructor’s name and then select “Send Email”).

Technology Access
This course requires web access and the student has to have an established e-mail account. The Adobe Acrobat Reader is necessary to view documents that are PDF files. One can download the reader free at

Course Evaluation
Student input is welcome for improving this course. Making suggestions by e-mail is helpful. Our goal in this course is to facilitate the successful achievement of all instructional objectives by all students. At the end of the course students have the opportunity of assessing the course. We want to make e-learning courses as effective as we can. We may also ask some other questions concerning a student’s experience in distance learning to help us improve our program. We appreciate students letting us know how we can improve our products and services for them and other distance learners.

Withdrawing From or Dropping This Course
It is the responsibility of a student to drop a course if he or she cannot meet the requirements of the course. Any student who stops attending a course without officially withdrawing from it risks receiving a punitive grade for that course. Withdrawal requests may be conveyed in any manner to the course professor, Registrar, or Vice President of Academic Affairs. This action is sufficient for ensuring any refund owed you. Please note the following: If a student drops a course on or before the “Last day to withdraw from a course without a grade penalty” as published in the University Academic Calendar, even if his or her work is not of a passing grade, then a “W” is recorded. If a course is dropped after that date, but before the last 21 calendar days of the semester, then the instructor determines the grade. The faculty member will at this time record a grade of “W” if passing (not computed in GPA) or “WF” if failing (computed in GPA). Students who drop a course, yet remain in one or more other courses during the last 18 calendar days of the semester, will receive a grade of “WF.” Students who completely withdraw from the University at any time during the semester may be given a grade of “W” on all courses. If students do not initiate the withdrawal process, the instructor is required to initiate the administrative process and to record a grade of “W” or “WF” for the course depending on the date the faculty member drops the student from the course. Students who register for a course as an audit, but then withdraw will be assigned a grade of “W” for the course.