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Effective: Summer 2013
BIOL 8BASIC NUTRITION5 Unit(s)

Advisory: Advisory: MATH 200; demonstrated proficiency in English by placement as determined by score on the English placement test OR through an equivalent placement process OR completion of ESLL 25 & ESLL 249.
Grade Type: Letter Grade, the student may select Pass/No Pass
Not Repeatable.
FHGE: Lifelong Learning Transferable: CSU/UC
5 hours lecture. (60 hours total per quarter)

Student Learning Outcomes -
  • Upon successful completion of Bio 8, students will be able to utilize the Dietary Guidelines for Americans to plan a diet for themselves and their family.
  • Upon successful completion of Bio 8, students will be able to analyze their current dietary intake and use this information to make suggestions for appropriate dietary modifications.
  • Upon successful completion of Bio 8, students will be able to interpret food labels and use them to make informed dietary choices.
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.

Course Objectives -
The student will be able to:
  1. identify psychological and social influences on eating behaviors.
  2. make food choices that promote nutritional health throughout his or her lifespan.
  3. explain the scientific basis for and the uses of dietary guidelines.
  4. discuss techniques used to evaluate human nutritional status.
  5. describe the basic anatomy and physiology of the human digestive system.
  6. explain the biological functions of nutrients and list major food sources for each.
  7. recall factors influencing energy balance and appraise the role that they play in the management of weight control.
  8. discuss the role of nutrition in chronic disease
  9. assess the nutritional adequacy of a diet of a healthy person and propose specific changes that will reduce the possibility of disease or malnutrition.
  10. critically evaluate sources of nutrition information
  11. discuss current food and nutrition issues facing consumers
Special Facilities and/or Equipment -
Textbook, access to computers and the Internet, dietary analysis software.

Course Content (Body of knowledge) -
  1. Factors influencing eating behaviors
    1. Psychological
    2. Social/cultural
  2. Principles of scientific inquiry
    1. Scientific method
    2. Epidemiology and experimental studies
    3. Dietary Reference Intakes (DRIs) across the lifespan
    4. Daily Values
    5. Dietary Guidelines for Americans and the MyPlate nutrition guide
    6. American Heart Association and American Cancer Association dietary guidelines
  3. Nutritional evaluation
    1. Anthropometric data
    2. Biochemical studies
    3. Physical examination
    4. Dietary intake data
    5. Economic, educational status
    6. Health history
    7. Personal dietary analysis using dietary analysis software
  4. Anatomy and physiology of the human digestive system
    1. Mouth
    2. Esophagus
    3. Stomach
    4. Small intestine
    5. Large intestine
    6. Pancreas
    7. Liver
    8. Gallbladder
  5. Nutrient functions, food sources, and requirements across the life span
    1. Macronutrients
      1. Carbohydrates
      2. Proteins
      3. Lipids
    2. Micronutrients
      1. Vitamins
      1. Fat-soluble
      2. Water-soluble
      3. Minerals
      1. Major minerals
      2. Trace minerals
    3. Energy Balance
      1. Measurement of kilocalories in food.
      2. Energy expenditure
        1. Basal metabolic rate
        2. Physical activity
        3. Thermic effect of food
        4. Thermogenesis
      3. Measurement of body weight and composition
      4. Obesity treatments
    4. Role of diet in chronic disease
      1. Hypertension
      2. Heart disease
      3. Diabetes
      4. Cancer
      5. Osteoporosis
    5. Critical evaluation of sources of nutrition information
      1. Internet resources
      2. Written publications
        1. Scholarly
        2. Popular
    6. Current issues facing consumers
      1. Nutritional supplements
      2. Functional foods
      3. Food safety
Methods of Evaluation -
Methods of evaluation will include:
  1. Online exams including multiple choice and short-answer/short-essay questions.
  2. Online open-book, open-note quizzes approximately every week including multiple choice and fill-in-the-blank question formats.
  3. Analysis of personal dietary intake from at least a four-day time period.
  4. Written assignments:
    1. Mandatory, formal participation online discussion forums using language and grammar appropriate to their intended audience.
    2. Detailed written analyses of the results of their computerized dietary analysis using grammar and diction appropriate to the college academic community.
Representative Text(s) -
Wardlaw, G.M., et al. Contemporary Nutrition, 8th Edition. McGraw-Hill Higher Education, 2010.

Disciplines -
Biology OR
Health OR
Nutritional Science/Dietetics
 
Method of Instruction -
  1. Lecture
  2. Discussion
  3. Cooperative learning exercises
  4. Electronic discussions/chat
 
Lab Content -
Not applicable.
 
Types and/or Examples of Required Reading, Writing and Outside of Class Assignments -
  1. Weekly reading assignment from the textbook, averaging 30-60 pages
  2. Formal written analysis of student's personal dietary intake.