Foothill CollegeApproved Course Outlines

Biological and Health Sciences Division
BIOL 45INTRODUCTION TO HUMAN NUTRITIONSummer 2013
4 hours lecture.4 Units

Total Quarter Learning Hours: 48 (Total of All Lecture, Lecture/Lab, and Lab hours X 12)
 
 Lecture Hours: 4 Lab Hours: Lecture/Lab:
 Note: If Lab hours are specified, see item 10. Lab Content below.

Repeatability -
Statement: Not Repeatable.

Status -
 Course Status: ActiveGrading: Letter Grade with P/NP option
 Degree Status: ApplicableCredit Status: Credit
 Degree or Certificate Requirement: AS Degree
 GE Status: Non-GE

Articulation Office Information -
 Transferability: BothValidation: 07/1/9; 11/16/9;12/5/12

1. Description -
Introduction to the medical aspects of nutrition, intended for students wishing to pursue a career in health care. Biological function and chemical classification of nutrients. Nutritional needs throughout the lifespan. Effects of nutritional deficiencies and excesses. Recommended nutrient intakes and the role of diet in the development of chronic disease.
Prerequisites: CHEM 30A or equivalent.
Corequisite: Completion of, or concurrent enrollment in BIOL 40C.
Advisory: One of the following: ENGL 1A, 1AH, 1S & 1T or ESLL 26.

2. Course Objectives -
The student will be able to:
  1. explain the scientific basis for and the uses of various food and nutrient guides across the lifespan;
  2. outline basic steps used in evaluation of nutritional status and discuss limitations of the various techniques;
  3. describe the chemical structure and biological functions of macronutrients and recall recommendations and major food sources for each;
  4. discuss the major steps of macronutrient metabolism;
  5. recall the factors influencing energy balance and appraise the role that they play in the management of weight control;
  6. describe the major roles of vitamins and minerals and relate the effects of deficiencies and excesses to their metabolic functions;
  7. assess the nutritional adequacy of a diet of a healthy person and propose specific changes that will reduce the possibility of chronic disease and malnutrition;
  8. describe appropriate food safety practices and mechanisms for prevention of food-borne illness
  9. critically evaluate resources for current nutrition information
3. Special Facilities and/or Equipment -
Textbook, PowerPoint software, projector, DVDs, access to computers and the Internet.

4. Course Content (Body of knowledge) -
  1. Principles of scientific inquiry
    1. scientific method
    2. advantages and limitations to epidemiology and experimental research in the development of nutritional theories
      1. scientific basis for the development of various food and nutrient guides including the Dietary Reference Intakes (DRIs)
      2. criteria for and use of the Dietary Reference Intakes across the lifespan including use of food labels
      3. role and use of food-based guides including the Dietary Guidelines for Americans and the Food Guide Pyramid.
  2. Nutritional assessment techniques
    1. methods for determining food intake
      1. 24 hour recall
      2. food diary
    2. anthropometric assessments
    3. physical examination
    4. assessment of socioeconomic and educational status
    5. biochemical tests
  3. Macronutrients (carbohydrates, lipids and proteins)
    1. chemical structure
    2. biological functions
    3. food sources
    4. recommendations across the lifespan
  4. Energy Metabolism
    1. role of ATP
    2. roles of enzymes and hormones
    3. major steps of digestion, absorption and energy metabolism of macronutrients
  5. Energy balance and weight control
    1. components of caloric expenditure
      1. basal metabolic needs,
      2. physical activity
      3. thermic effect of food
      4. thermogenesis
    2. methods to assess weight and body fatness
    3. treatments for overweight and obesity
    4. role of overweight and obesity in chronic disease
  6. Micronutrients
    1. biological functions
    2. food sources
    3. major deficiency and toxicity diseases
  7. Dietary analysis
    1. major risk factors for development of chronic diseases including atherosclerosis, hypertension, osteoporosis
    2. role and use of food-based guides for prevention of chronic disease including Dietary Guidelines for Americans, Food Guide Pyramid and DRIs
  8. Food safety and food-borne illness
    1. safe food handing techniques
    2. common causes of food-borne illness
    3. identification of populations at high risk for food-borne illness
    4. prevention of food-borne illness
  9. Critical evaluation of resources of information for current topics in nutrition
    1. peer-reviewed scientific journals
    2. Internet sources of information
5. Repeatability - Moved to header area.
 
6. Methods of Evaluation -
  1. At least three exams designed to test both memorization and critical thinking skills;
  2. Open-book, open-note quizzes approximately every week;
  3. Computer analysis of a five-day dietary intake used to evaluate application of dietary methodologies
  4. Detailed written analysis of the results of their computerized dietary analysis reports requiring students to
    1. use diction and tone appropriate to the academic community
    2. demonstrate the ability to draw reasoned inferences based on reading personal data and
    3. substantiate their conclusions using logical and systematic organization and supporting evidence
  5. When taught exclusively online, students will be required to participate in weekly, graded online discussions
7. Representative Text(s) -
Byrd-Bredbenner, C., et al. Wardlaw's Perspectives in Nutrition. 9th Edition. McGraw-Hill Higher Education, 2013.

8. Disciplines -
Biology OR
Health OR
Nutritional Science/Dietetics
 
9. Method of Instruction -
  1. Lecture
  2. Discussion
  3. Cooperative learning exercises
  4. Electronic discussions/chat
  5. Lecture course
 
10. Lab Content -
Not Applicable.
 
11. Honors Description - No longer used. Integrated into main description section.
 
12. Types and/or Examples of Required Reading, Writing and Outside of Class Assignments -
  1. Weekly reading assignments from the text covering approximately 30-60 pages of material
  2. Written analysis of a five-day dietary intake
13. Need/Justification -
This course is a required support course for the A.S. in General Studies Science. This course also satisfies IGETC Area 5B.


Course status: Active
Last updated: 2014-04-03 14:21:07


Foothill CollegeApproved Course Outlines