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|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: |
- 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
|Special Facilities and/or Equipment - |
|Textbook, access to computers and the Internet, dietary analysis software. |
|Course Content (Body of knowledge) - |
- Factors influencing eating behaviors
- 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
- Small intestine
- Large intestine
- Nutrient functions, food sources, and requirements across the life span
- Major minerals
- Trace minerals
- Energy Balance
- Measurement of kilocalories in food.
- Energy expenditure
- Basal metabolic rate
- Physical activity
- Thermic effect of food
- Measurement of body weight and composition
- Obesity treatments
- Role of diet in chronic disease
- Heart disease
- Critical evaluation of sources of nutrition information
- Internet resources
- Written publications
- Current issues facing consumers
- Nutritional supplements
- Functional foods
- Food safety
|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.
|Representative Text(s) - |
|Wardlaw, G.M., et al. Contemporary Nutrition, 8th Edition. McGraw-Hill Higher Education, 2010. |
|Disciplines - |
|Biology OR |
|Method of Instruction - |
- Cooperative learning exercises
- Electronic discussions/chat
|Lab Content - |
|Not applicable. |
|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.