|6/10/2023 3:07:38 PM||
||New Course (First Version)
|Discipline and Nbr:
NUTR DIET THERAPY||
Nutrition & Diet Therapy
|Units||Course Hours per Week|| ||Nbr of Weeks||Course Hours Total
|Maximum||3.00||Lecture Scheduled||3.00||17.5 max.||Lecture Scheduled||52.50
|Minimum||3.00||Lab Scheduled||0||6 min.||Lab Scheduled||0
| ||Contact DHR||0|| ||Contact DHR||0
| ||Contact Total||3.00|| ||Contact Total||52.50
| ||Non-contact DHR||0|| ||Non-contact DHR Total||0
Title 5 Category:
AA Degree Applicable
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
| ||Total Out of Class Hours: 105.00||Total Student Learning Hours: 157.50||
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.
Eligibility for ENGL 100A or ENGL 100 and MATH 150A or equivalent.
Limits on Enrollment:
Schedule of Classes Information
Basic nutrition for good health, stress conditions of disease, & appropriate diet therapy.
Recommended:Eligibility for ENGL 100A or ENGL 100 and MATH 150A or equivalent.
Limits on Enrollment:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Certificate Applicable Course
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
|CSU GE:||Transfer Area|| ||Effective:||Inactive:
|IGETC:||Transfer Area|| ||Effective:||Inactive:
|CSU Transfer:||Transferable||Effective:||Fall 1981||Inactive:||
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
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
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
11. Value the personal responsibility involved in physical health
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
I. Introduction to Human Nutrition
A. changing concepts of health and disease and the effect on
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.
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.
Representative Textbooks and Materials:
|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||
ESSENTIALS OF NUTRITION AND DIET THERAPY, Sue Rodwell Williams
a good nutrition dictionary (as Tabors)