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|Discipline and Nbr:
|Units||Course Hours per Week|| ||Nbr of Weeks||Course Hours Total
|Maximum||3.00||Lecture Scheduled||3.00||17.5 max.||Lecture Scheduled||52.50
|Minimum||3.00||Lab Scheduled||0||6 min.||Lab Scheduled||0
| ||Contact DHR||0|| ||Contact DHR||0
| ||Contact Total||3.00|| ||Contact Total||52.50
| ||Non-contact DHR||0|| ||Non-contact DHR Total||0
Title 5 Category:
AA Degree Applicable
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
| ||Total Out of Class Hours: 105.00||Total Student Learning Hours: 157.50||
Introduction to the basic principles of nutrition and the relationship of the human diet to health and lifestyle related diseases. Descriptions of individual nutrients, optimal daily intakes, and food sources. Discussions of factors that influence nutrient bioavailability, results of nutrient deficiencies and excesses, consumer nutrition food issues, reliable sources of food and nutrition information.
Completion of ENGL 100 or ESL 100 and eligibility for CSKLS 371 or equivalent.
Limits on Enrollment:
Schedule of Classes Information
Critical study of nutrients, means of assimilating and use in the human body. Relationship of nutrition to health and disease. Discussion of consumer nutrition issues and scientific methods of investigation.
Recommended:Completion of ENGL 100 or ESL 100 and eligibility for CSKLS 371 or equivalent.
Limits on Enrollment:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Certificate Applicable Course
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
|Associate Degree:||Effective:||Fall 1981||Inactive:||
| Area:||C||Natural Sciences
|CSU GE:||Transfer Area|| ||Effective:||Inactive:
| ||E||Lifelong Learning and Self Development||Fall 1989||
|IGETC:||Transfer Area|| ||Effective:||Inactive:
|CSU Transfer:||Transferable||Effective:||Fall 1981||Inactive:||
|UC Transfer:||Transferable||Effective:||Fall 1981||Inactive:||
| CID Descriptor: NUTR 110|| Introduction to Nutrition Science|| SRJC Equivalent Course(s): FDNT10
Upon completion of the course, students will be able to:
1. Differentiate between opinion and scientifically accepted fact;
2. Describe the normal digestive process, common digestive problems and
related risk factors;
3. Describe the sources, intake recommended for well-being, and uses by
the human body, including results of over and under consumption, for
the following nutrients:
carbohydrate, including dietary fiber
vitamins and minerals
alcohol and caffeine
4. Describe the sources and uses of energy for the human body;
5. Translate recommendations from the Dietary Guidelines for
Americans, the American Heart Association and the American
Cancer Society into a basic balanced diet for well-being;
6. Identify and discuss potential problems in a poorly constructed diet;
7. Analyze a personal diet and critically evaluate the results related
to topics covered in class;
8. Relate the importance of good nutrition to quality of life and
describe the long term damage to the body caused by poor nutrition
including eating disorders such as anorexia nervosa and bulimia;
9. Examine and discuss claims related to nutrition myths; apply
course principles to justify criticism of unfounded claims and
10. Develop an ongoing incentive and ability to gather and apply
information related to good health and a high quality of life.
11. Describe career opportunities in the fields of nutrition and
Topics and Scope
1. Scientific methods of investigation
2. Nutrients and physiology related to nutrient use.
a. general anatomy and physiology of the digestive tract
b. energy nutrients: carbohydrates, lipids, protein
c. metabolism and weight management
d. vitamins and minerals
e. water and water homeostasis; alcohol and caffeine
f. assessment of nutritional status (over/under nutrition)
3. Recommended nutrient intake and diet planning guides
a. U.S. dietary guidelines and goals
b. daily reference intakes and related standards
c. American Heart Association and American Cancer Society
d. food planning tools (food groups, exchange patterns, nutrient
density, nutrition labels)
4. Nutrition for life span including pregnancy, infants, children, teens,
5. Consumer food issues
b. nutritive supplements
c. food additives and contaminants
d. food safety - avoiding microbiological hazards
6. Careers in nutrition and dietetics
7. Orientation to the values, themes, methods and history of the
discipline and identification of realistic career objectives related
to a course of study in the major.
1. Nutrient intake self-study and critical evaluation based on text.
2. Exams related to assigned reading and class activities.
3. Short written assignments on current nutrition topics.
4. Daily assigned reading in text and in associated nutrition
Methods of Evaluation/Basis of Grade.
Representative Textbooks and Materials:
|Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.||Writing
15 - 35%
|Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.||Problem Solving
10 - 20%
|Homework problems, Quizzes, Exams||
|Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.||Skill Demonstrations
0 - 0%
|Exams: All forms of formal testing, other than skill performance exams.||Exams
40 - 60%
|Multiple choice, True/false, Matching items, Completion, Essay exams||
|Other: Includes any assessment tools that do not logically fit into the above categories.||Other Category
15 - 25%
|Computer Diet Analysis assignment; critical evaluation of findings.||
UNDERSTANDING NUTRITION, Whitney and Rolfes, 9th edition, 2002.
NUTRITION, Insel, Turner and Ross, 2nd edition, 2002.
A good medical dictionary (i.e. Tabors).