SRJC Course Outlines

1/30/2023 12:36:14 PMFDNT 61 Course Outline as of Fall 2022

Inactive Course
CATALOG INFORMATION

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 Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 52.50 

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:
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Current nutrition 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.

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Current nutrition 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.
(Grade or P/NP)

Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:
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:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Major Applicable Course



COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1.  Identify and describe dietary and lifestyle factors that are recommended for optimal health.
2.  Use valid and accurate scientific information to develop presentations on nutrition issues.
 

Objectives: Untitled document
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 and 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 individual daily diet according to the Recommended Dietary Allowances and the
    Senate Dietary Guidelines and formulate personal strategies to make needed modifications.
13. Discuss the benefits and concerns of genetically modified food.
14. Evaluate research specific to the discipline and use appropriate citation style.

Topics and Scope
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I.   Changing American Diet
    A. Identification
    B. Relationships
II.  Dietary Goals: a Response to the Changing American Diet
    A. Explanation
    B. Critical evaluation
    C. Practical application with specific foods
III. Fad Diets/Nutrition Fads
    A. Definition
    B. Evaluation
IV. Weight Control and Obesity
    A. Prevention
    B. Health risks of popular weight-loss methods
    C. Effective methods for weight control
V.  Cancer and Foods
    A. Nutrition and cancer relationships
    B. Current recommendations for reducing risk
VI. Coronary Heart Disease and Nutrition
    A. Concepts
    B. Controversies
    C. Practical applications
VII. Hypertension and Nutrition
    A. Concepts
    B. Controversies
    C. Practical applications
VIII. Organic Foods
    A. Definition
    B. Evaluation
IX. Food Safety
    A. Causes of food-borne diseases
    B. Prevention
    C. Pros/cons regarding safety of genetically modified food
X. 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:
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1. Reading chapters and answering assigned questions of approximately 10 pages per week
2. Written report based on Internet search of selected nutrition topic
3. Scientific poster preparation and presentation
4. Quizzes (2 - 3)

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%
Assigned questions; research report
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 30%
Scientific poster
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
5 - 20%
Scientific poster presentation
Exams: All forms of formal testing, other than skill performance exams.Exams
20 - 40%
Quizzes
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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Annual Editions Nutrition. Colson, Janet. McGraw Hill Education. Current Edition

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