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| 1. Description - |
| Introductory nutrition course intended for non-science/health-career majors, Not intended for students wishing to pursue a career in health care. Basic biological function of nutrients. Nutritional needs throughout the life span. Relationship between nutrition and disease. Current scientific, social, and psychological issues and controversies in nutrition.
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| Prerequisite: None
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| Co-requisite: None
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| Advisory: MATH 200; eligibility for ENGL 1A.
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| 2. Course Objectives - |
| The student will be able to:
- identify psychological and social influences on eating behaviors.
- make food choices that promote nutritional health throughout his or her lifespan.
- explain the scientific basis for and the uses of dietary guidelines.
- discuss techniques used to evaluate human nutritional status.
- describe the basic anatomy and physiology of the human digestive system.
- explain the biological functions of nutrients and list major food sources for each.
- recall factors influencing energy balance and appraise the role that they play in the management of weight control.
- discuss the role of nutrition in chronic disease
- assess the nutritional adequacy of a diet of a healthy person and propose specific changes that will reduce the possibility of disease or malnutrition.
- critically evaluate sources of nutrition information
- discuss current food and nutrition issues facing consumers
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| 3. Special Facilities and/or Equipment - |
| Textbook, access to computers and the Internet, dietary analysis software.
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| 4. Course Content (Body of knowledge) - |
| - Factors influencing eating behaviors
- Psychological
- Social/cultural
- Principles of scientific inquiry
- Scientific method
- Epidemiology and experimental studies
- Dietary Reference Intakes (DRIs) across the lifespan
- Daily Values
- Dietary Guidelines for Americans and the MyPlate nutrition guide
- American Heart Association and American Cancer Association dietary guidelines
- Nutritional evaluation
- Anthropometric data
- Biochemical studies
- Physical examination
- Dietary intake data
- Economic, educational status
- Health history
- Personal dietary analysis using dietary analysis software
- Anatomy and physiology of the human digestive system
- Mouth
- Esophagus
- Stomach
- Small intestine
- Large intestine
- Pancreas
- Liver
- Gallbladder
- Nutrient functions, food sources, and requirements across the life span
- Macronutrients
- Carbohydrates
- Proteins
- Lipids
- Micronutrients
- Vitamins
- Fat-soluble
- Water-soluble
- Minerals
- Major minerals
- Trace minerals
- Energy Balance
- Measurement of kilocalories in food.
- Energy expenditure
- Basal metabolic rate
- Physical activity
- Thermic effect of food
- Thermogenesis
- Measurement of body weight and composition
- Obesity treatments
- Role of diet in chronic disease
- Hypertension
- Heart disease
- Diabetes
- Cancer
- Osteoporosis
- Critical evaluation of sources of nutrition information
- Internet resources
- Written publications
- Scholarly
- Popular
- Current issues facing consumers
- Nutritional supplements
- Functional foods
- Food safety
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| 5. Repeatability - Moved to header area. |
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| 6. Methods of Evaluation - |
| Methods of evaluation will include:
- Online exams including multiple choice and short-answer/short-essay questions.
- Online open-book, open-note quizzes approximately every week including multiple choice and fill-in-the-blank question formats.
- Analysis of personal dietary intake from at least a four-day time period.
- Written assignments:
- Mandatory, formal participation online discussion forums using language and grammar appropriate to their intended audience.
- Detailed written analyses of the results of their computerized dietary analysis using grammar and diction appropriate to the college academic community.
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| 7. Representative Text(s) - |
| Wardlaw, G.M., et al. Contemporary Nutrition, 8th Edition. McGraw-Hill Higher Education, 2010.
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| 8. Disciplines - |
| Biology OR
Health OR
Nutritional Science/Dietetics
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| 9. Method of Instruction - |
| - Lecture
- Discussion
- Cooperative learning exercises
- Electronic discussions/chat
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| 10. Lab Content - |
| Not applicable.
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| 11. Honors Description - No longer used. Integrated into main description section. |
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| 12. Types and/or Examples of Required Reading, Writing and Outside of Class Assignments - |
| - Weekly reading assignment from the textbook, averaging 30-60 pages
- Formal written analysis of student's personal dietary intake.
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| 13. Need/Justification - |
| This course is a required support course for the A.S. in General Studies Science.
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