SRJC Course Outlines

12/10/2023 9:52:30 AMFDNT 61 Course Outline as of Summer 2003

Changed Course

Discipline and Nbr:  FDNT 61Title:  NUTRITION ISSUES  
Full Title:  Nutrition Issues
Last Reviewed:1/22/2018

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.5012 max.Lecture Scheduled18.00
Minimum1.00Lab Scheduled011 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.50 Contact Total18.00
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  36.00Total 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: 

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.


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Nutrition concepts & controversies, critical evaluation of dietary goals, health foods, food advertising. Individual dietary analysis.
(Grade or P/NP)

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


Associate Degree:Effective:Inactive:
CSU GE:Transfer Area Effective:Inactive:
IGETC:Transfer Area Effective:Inactive:
CSU Transfer:TransferableEffective:Fall 1981Inactive:Fall 2022
UC Transfer:Effective:Inactive:

Certificate/Major Applicable: Not Certificate/Major Applicable


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
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.

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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%

Representative Textbooks and Materials:
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Annual Editions: Nutrition (McGraw Hill/Dushkin), current edition (01/02)

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