SRJC Course Outlines

10/1/2020 4:27:47 AMFDNT 10 Course Outline as of Fall 2020

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  FDNT 10Title:  ELEM NUTRITION  
Full Title:  Elementary Nutrition
Last Reviewed:2/10/2020

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:
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Introduction to the basic principles of nutrition and the relationship of the human diet to health and lifestyle related diseases. Descriptions of individual nutrients, optimal daily intakes, and food sources. Discussions of factors that influence nutrient bioavailability, results of nutrient deficiencies and excesses, consumer nutrition food issues, reliable sources of food and nutrition information.  

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 1A or equivalent or appropriate placement based on AB705 mandates

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Introduction to the basic principles of nutrition and the relationship of the human diet to health and lifestyle related diseases. Descriptions of individual nutrients, optimal daily intakes, and food sources. Discussions of factors that influence nutrient bioavailability, results of nutrient deficiencies and excesses, consumer nutrition food issues, reliable sources of food and nutrition information.
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 1A or equivalent or appropriate placement based on AB705 mandates
Limits on Enrollment:
Transfer Credit:CSU;UC.
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Fall 1981
Inactive: 
 Area:C
Natural Sciences
 
CSU GE:Transfer Area Effective:Inactive:
 ELifelong Learning and Self DevelopmentFall 1989
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:TransferableEffective:Fall 1981Inactive:
 
UC Transfer:TransferableEffective:Fall 1981Inactive:
 
C-ID:
 CID Descriptor: NUTR 110 Introduction to Nutrition Science SRJC Equivalent Course(s): FDNT10

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Student Learning Outcomes:
Upon completion of the course, students will be able to:
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1.  Determine nutritional adequacy of a given diet and make scientifically appropriate recommendations for improvement for health promotion and disease prevention.
2.  Critically evaluate consumer nutrition issues.
3.  Use scientific principles to evaluate emerging nutrition information and nutrition fads.
 

Objectives: Untitled document
Students will be able to:
1.   Scientifically analyze and evaluate nutrition information
2.   Describe the normal digestive and absorptive processes, common digestive problems
      and related risk factors
3.   Describe the sources, intake recommended for well-being, including results of over and
      under consumption, for the following:
      a. carbohydrate, including dietary fiber
      b. lipids
      c. protein
      d. vitamins and minerals
      e. water
      f.  alcohol and caffeine
4.   Describe the sources and uses of energy for the human body
5.   Based on the Dietary Guidelines for Americans, plan a basic balanced diet for well-being
6.   Identify and discuss potential problems in a poorly constructed diet
7.   Analyze a personal diet and critically evaluate the results related to topics covered in class
8.   Relate the importance of good nutrition to quality of life and describe the long term damage
      to the body caused by poor nutrition including chronic diseases such as cardiovascular
      disease, diabetes and osteoporosis and including eating disorders such as anorexia
      nervosa and bulimia nervosa
9.   Examine and discuss claims related to nutrition myths; apply course principles to justify
      criticism of unfounded claims and practices
10. Develop an ongoing incentive and ability to gather and apply information related to good
      health and a high quality of life

Topics and Scope
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I.  Scientific Methods of Investigation
II. Nutrients and Physiology Related to Nutrient Use
    A. General anatomy and physiology of the digestive tract, including digestion and absorption
     B. Energy nutrients: carbohydrates, lipids, protein
    C. Metabolism and weight management
    D. Vitamins and minerals
    E. Water and water homeostasis; alcohol and caffeine
    F. Assessment of nutritional status (over/under nutrition)
III. Recommended Nutrient Intake and Diet Planning Guides
    A. Dietary guidelines for Americans
     B. Daily Reference Intakes (DRI) and related standards
    C. Food planning tools (food groups, nutrient density, nutrition labels)
IV. Nutrition for Life Span
    A. Pregnancy
    B. Lactation
    C. Infants
    D. Children
    E. Teens
    F. Adults
    G. Elderly
V. Nutrition Related to Health Promotion and Disease Prevention
     A. Cardiovascular Disease (CVD)
    B. Diabetes
    C. Osteoporosis
     D. Anorexia nervosa & bulimia nervosa
VI. Consumer Food Issues
    A. Phytochemicals
    B. Nutritive supplements
    C. Food additives and contaminants
    D. Food safety - avoiding microbiological hazards
    E. Nutrition myths
VII. Careers in Nutrition and Dietetics

Assignments:
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1. Nutrient intake self-study (computer diet analysis) and critical evaluation based on findings
2. Three to four exams, including final exam, related to assigned reading and class activities
3. Short written homework and in-class assignments based on class material
4. Daily assigned reading in text, 20-30 pages per week

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 - 35%
Written assignments on class material; computer diet analysis assignment
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
15 - 25%
Homework and in class problems; computer diet analysis assignment: critical evaluation of findings
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.Exams
50 - 60%
Exams (including final exam)
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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Nutrition: Concepts and Controversies. 15th ed. Sizer, Sizer and Whitney, Ellie. Cengage. 2020

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