| 5/3/2024 6:49:40 AM |
| New Course (First Version) |
| CATALOG INFORMATION
|
| Discipline and Nbr:
FDNT 63 | Title:
DIMENSIONS OF NUTRI |
|
| Full Title:
Dimensions of Nutrition |
| Last Reviewed:3/29/2010 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 2.00 | Lecture Scheduled | 2.00 | 17.5 max. | Lecture Scheduled | 35.00 |
| Minimum | 2.00 | Lab Scheduled | 0 | 17.5 min. | Lab Scheduled | 0 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 2.00 | | Contact Total | 35.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 70.00 | Total Student Learning Hours: 105.00 | |
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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Nutrition as a means to expand quality of life; provides guidelines to help with medical advice in an informed manner.
Prerequisites/Corequisites:
Recommended Preparation:
Eligibility for ENGL 100A or ENGL 100 and MATH 150A or equivalent.
Limits on Enrollment:
Schedule of Classes Information
Description:
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Nutrition for improvement of quality of life by healthy choices. Understand the "Doctor's orders". Enjoy all kinds of foods.
(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: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | Transferable | Effective: | Fall 1981 | Inactive: | Fall 2016 |
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| UC Transfer: | | Effective: | | Inactive: | |
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| C-ID: |
Certificate/Major Applicable:
Certificate Applicable Course
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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The student will:
1. Define food guide and basic health determinants as set forth in
the U.S. Dietary Guideline.
2. Demonstrate an understanding of the knowledge of nutrients and
biochemistry related to well-being.
3. Describe the clinical application of basic nutrition related to
specific disease states.
4. Calculate the total energy and percent of carbohydrates, fats, and
protein needs of a diabetic.
5. Translate laboratory findings and physical prescribed diets as a
daily food choice for clients.
6. Compare basic balanced diets to the various diet therapies in
initial disease states and evaluate the possible result for the client.
7. Discuss and explain the importance of recognizing drug and
nutrient interactions to protect the health of a client.
8. Create menu plans for normal and therapeutic diets with regard for
the client's emotional/physical needs.
9. Identify the various cultural diet plans possible in a hospital
setting with regard for the need to recognize life habit of food
choices in a client.
10. Assess their degree of sophistication in counseling a variety of
clients.
11. Design a method of writing clear, meaningful client chart notat ions.
12. Demonstrate an ability to discuss M.D. orders with staff, client,
and physician.
13. Recognize the extent of a personal responsibility to self and client
in choosing good nutrition for health.
Topics and Scope
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I. Nutrition Concepts Related to Health and Well-Being
A. language of nutrition and medicine
B. fact versus myth in nutrition
II. Functions of Food (Nutrients)
A. food habits and choices and relationship to health
B. biochemistry of digestion, absorption, transport
C. metabolism and energy cycle
D. vegetarianism and cultural food styles
III. Nutrition and the Life Cycle
A. nutrients and amounts needed throughout life
B. protecting well-being
C. anorexia nervosa and bulemia
IV. Diet Therapy for Various Diseases
A. diabetes
B. renal diseases
C. cancer
D. nutrition for surgery and stress
V. Responsibilities of Care Givers on Medical Teams
Assignments:
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1. Nutrient self-study by two methods; evaluation of findings.
2. Case studies and related results of diet therapy.
3. Role playing to model client profile.
4. Reading text assignments.
5. Reading related materials in periodicals, etc.
ivi
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
0 - 0% |
| None | |
| This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course. |
|
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 40% |
| Homework problems, Quizzes, Exams, CASE STUDIES | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
10 - 30% |
| ROLE PLAYING ASSIGNMENTS | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
10 - 60% |
| 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
0 - 0% |
| None | |
Representative Textbooks and Materials:
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NUTRITION ALIVE, A BASIC APPROACH, E. Johnson, S. Houstan
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