SRJC Course Outlines

5/28/2022 4:50:54 PMFDNT 62 Course Outline as of Fall 1981

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  FDNT 62Title:  NUTR DIET THERAPY  
Full Title:  Nutrition & Diet Therapy
Last Reviewed:11/22/2021

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:
Untitled document
Elementary nutrition concepts for dietary balance in health. Introduction to stress conditions of disease with appropriate nutritional care through modification of diets.  Nutrient and drug interaction.

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100A or ENGL 100 and MATH 150A or equivalent.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Basic nutrition for good health, stress conditions of disease, & appropriate diet therapy.
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 100A or ENGL 100 and MATH 150A or equivalent.
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:TransferableEffective:Fall 1981Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Certificate Applicable Course



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
Untitled document
The students will:
1.  Identify ways (i.e. physical growth, mental development, etc.) in
which food intake is related to good health.
2.  Recognize and explain factors influencing proper selection of food
for nutrients and health.
3.  Plan and evaluate acceptable daily food patterns in health and
disease using good group and exchange plans.
4.  Examine the causes of nutritional deficiency diseases and over-
"nutrition" diseases and recognize methods to control these disease
conditions.
5.  Formulate nutrient selection and life style habits that enhance
health and quality of life.
6.  Recognize the characteristics of valid nutrition information,
contrasting fad and fallacy related to commercial interests in
nutrition.
7.  Define major world-wide concerns and trends related to nutritional
problems and illness.
8.  Discuss and evaluate new information and/or recent development
in the field of nutrition.
9.  Assess the nutritional and emotional needs of a hospitalized patient.
10. Evaluate the risks and benefits of drug therapy and nutrient intake,
recognize the relationship of drug and nutrient interaction in
biochemistry.
11. Value the personal responsibility involved in physical health
and wellness.
12.  Examine the importance of allowing a patient choices in dealing
with food choices for health and well being.
13.  Make judgements and draw logical conclusions.

Topics and Scope
Untitled document
I.   Introduction to Human Nutrition
     A.  changing concepts of health and disease and the effect on
         practice
     B.  nutrition in health care
II.  Digestion, Absorption, and Metabolism
     A.  the human body as a dynamic whole (homeostatis)
     B.  the needs for energy and the energy cycle
III. The Classification of Nutrients and Food Sources
     A.  carbohydrates, fats, vitamins, minerals
     B.  water and electrolytes
IV.  Community Nutrition and Nutrition in the Life Cycle
     A.  development of food habits, food needs, food costs
     B.  pregnancy, lactation, infancy, adults-aging (and nutrients)
V.   Diet Therapy and Modification of the "Normal" Diet
     A.  nutritional assessment
Note:  One-half of course should be basic nutrition section and one-
      half of course on diet therapy.

Assignments:
Untitled document
1.  Case studies and related outcome with Diet Therapy
2.  Reaction papers
3.  Nutrient self-studies
4.  Daily assigned reading in text
5.  Reading from related nutrition materials (periodicals)

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
10 - 20%
Term papers, CASE STUDIES
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 30%
Homework problems, Quizzes, Exams, CASE STUDIES
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
20 - 35%
CASE STUDIES & RELATED OUTCOME
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 35%
Multiple choice, True/false, Matching items, Completion, SHORT ANSWER
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 30%
USE OF COMPUTER-RELATED NUTRITION EVALUATION; CRITICAL EXAMINATION OF THE FINDINGS RELATED TO TEXT AND LECTURE MATERIALS


Representative Textbooks and Materials:
Untitled document
ESSENTIALS OF NUTRITION AND DIET THERAPY, Sue Rodwell Williams
a good nutrition dictionary  (as Tabors)

Print PDF