4/26/2024 10:12:32 PM	FDNT 61 Course Outline as of Summer 2003	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  FDNT 61	Title:  NUTRITION ISSUES
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:

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:

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:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:	Transferable	Effective:	Fall 1981	Inactive:	Fall 2022
UC Transfer:		Effective:		Inactive:
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:

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

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:

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:

Annual Editions: Nutrition (McGraw Hill/Dushkin), current edition (01/02)

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