SRJC Course Outlines

10/20/2021 2:52:21 PMFDNT 10 Course Outline as of Spring 2009

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  FDNT 10Title:  ELEM NUTRITION  
Full Title:  Elementary Nutrition
Last Reviewed:2/10/2020

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled3.0017.5 max.Lecture Scheduled52.50
Minimum3.00Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total52.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  105.00Total Student Learning Hours: 157.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:
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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.  

Prerequisites/Corequisites:


Recommended Preparation:
ENGL 100 and CSKLS 371 ( or CSKL 371 or ACS 371) OR ESL 100 and CSKLS 371 ( or CSKL 371 or ACS 371)

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
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.  
(Grade Only)

Prerequisites:
Recommended:ENGL 100 and CSKLS 371 ( or CSKL 371 or ACS 371) OR ESL 100 and CSKLS 371 ( or CSKL 371 or ACS 371)
Limits on Enrollment:
Transfer Credit:CSU;UC.
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Fall 1981
Inactive: 
 Area:C
Natural Sciences
 
CSU GE:Transfer Area Effective:Inactive:
 ELifelong Learning and Self DevelopmentFall 1989
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:TransferableEffective:Fall 1981Inactive:
 
UC Transfer:TransferableEffective:Fall 1981Inactive:
 
C-ID:
 CID Descriptor: NUTR 110 Introduction to Nutrition Science SRJC Equivalent Course(s): FDNT10

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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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
        lipids
        protein
        vitamins and minerals
        water
        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
   practices;
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
   dietetics.  

Topics and Scope
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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
       dietary guidelines
   d.  food planning tools (food groups, exchange patterns, nutrient
       density, nutrition labels)
4.  Nutrition for life span including pregnancy, infants, children, teens,
   adults, elderly
5.  Consumer food issues
   a.  phytochemicals
   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.  

Assignments:
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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
   publications.  

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
15 - 35%
Written reports
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%
None
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.


Representative Textbooks and Materials:
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NUTRITION Concepts and Controversies, Sizer and Whitney; Cengage Publ., 11th edition; 2008.
NUTRITION, Insel, Turner and Ross; Jones and Bartlett Publ., 3rd edition, 2007.
A good medical dictionary (i.e. Tabors).  

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