12/26/2024 5:31:56 PM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
FDNT 61 | Title:
NUTRITION ISSUES |
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Full Title:
Nutrition Issues |
Last Reviewed:1/22/2018 |
Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
Maximum | 1.00 | Lecture Scheduled | 1.50 | 12 max. | Lecture Scheduled | 18.00 |
Minimum | 1.00 | Lab Scheduled | 0 | 11 min. | Lab Scheduled | 0 |
| Contact DHR | 0 | | Contact DHR | 0 |
| Contact Total | 1.50 | | Contact Total | 18.00 |
|
| Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| Total Out of Class Hours: 36.00 | Total Student Learning Hours: 54.00 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
Formerly:
Catalog Description:
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Current concepts and controversies. The changing American diet and its relation to longevity and quality of life. Safety and nutrition value of processed foods and government agencies responsible for food safety. A critical evaluation of U.S. dietary goals, health foods, and food advertising. Includes three-day computer analysis of nutrient intake.
Prerequisites/Corequisites:
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100.
Limits on Enrollment:
Schedule of Classes Information
Description:
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Nutrition concepts & controversies, critical evaluation of dietary goals, health foods, food advertising. Individual dietary analysis.
(Grade or P/NP)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100.
Limits on Enrollment:
Transfer Credit:CSU;
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Associate Degree: | Effective: | | Inactive: | |
Area: | | |
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CSU GE: | Transfer Area | | Effective: | Inactive: |
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IGETC: | Transfer Area | | Effective: | Inactive: |
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CSU Transfer: | Transferable | Effective: | Fall 1981 | Inactive: | Fall 2022 |
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UC Transfer: | | Effective: | | Inactive: | |
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C-ID: |
Certificate/Major Applicable:
Not Certificate/Major Applicable
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon completion of this course, students will be able to:
1. Describe how environmental circumstances influence food choices
and patterns of eating.
2. Recognize the need for today's citizen to learn about nutrition
and assume responsibility for good nutritional choices.
3. Discuss the pros and cons of establishing national dietary
guidelines.
4. Explain what types of diets are considered dangerous or useless.
5. Explain effective methods for weight control and obesity prevention.
6. Distinguish the validity or lack thereof of claims made by
purveyors of supplements.
7. Discuss the possible roles of diet in the etiology of cancer, and
develop a personal strategy to reduce cancer risk.
8. Discuss the dietary guidelines for cancer risk reduction as
formulated by the National Cancer Institute.
9. List dietary factors related to coronary heart disease (CHD) and
describe diet/lifestyle factors that might reduce CHD risk.
10. Discuss the roles of calcium, magnesium, potassium and sodium in
hypertension and formulate personal strategies to make practical
dietary modifications, if needed.
11. Discuss the pros and cons of "organic" foods.
12. Evaluate own daily diet according to the Recommended Dietary
Allowances and the Senate Dietary Guidelines and formulate
personal strategies to make needed modifications if any.
13. Discuss the benefits/concerns of genetically modified food.
14. Perform research specific to the discipline and use appropriate
citation style, if different than MLA.
Topics and Scope
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1. Changing American Diet
a. Identification
b. Relationships
2. Dietary Goals: A response to changing American Diet
a. Explanation
b. Critical Evaluation
c. Practical Application with Specific Foods
3. Fad Diets/Nutrition Fads
a. Definition
b. Evaluation
4. Weight Control and Obesity
a. Prevention
b. Health risks of popular weight-loss methods
c. Effective methods for weight control
5. Cancer and Foods
a. Nutrition and Cancer Relationships
b. Current recommendations for reducing risk
6. Coronary Heart Disease and Nutrition
a. Concepts
b. Controversies
c. Practical Applications
7. Hypertension and Nutrition
a. Concepts
b. Controversies
c. Practical Applications
8. Organic Foods
a. Definition
b. Evaluation
9. Personal Nutrition Study
a. 3-Day Dietary Intake Record
b. Computer Analysis of Calories and Nutrients
c. Practical Application
10. Food Safety
a. Causes of food-borne diseases
b. Prevention
c. Pros/cons regarding safety of genetically modified food
11. Introduction to discipline-specific research tools, including
seminal books, important periodicals, major indexing sources,
professional or trade organizations, standard reference tools,
discipline specific tools and major web sites.
Assignments:
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1. Read chapters and answer assigned questions.
2. Complete 3-day food record and analyze on computer.
3. Write evaluation of 3-day food intake with changes indicated, if any.
4. Written report based on Internet search of selected nutrition topic.
5. Exams.
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 20 - 40% |
Written homework | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 20 - 30% |
Homework problems, Exams, COMPUTER DIET ANALYSIS | |
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations 10 - 20% |
Class performances | |
Exams: All forms of formal testing, other than skill performance exams. | Exams 20 - 40% |
Completion, Essay exams. | |
Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category 0 - 0% |
None | |
Representative Textbooks and Materials:
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Annual Editions: Nutrition (McGraw Hill/Dushkin), current edition (01/02)
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