8/31/2024 8:22:31 PM |
| Changed Course |
CATALOG INFORMATION
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Discipline and Nbr:
FDNT 63 | Title:
DIMENSIONS OF NUTRI |
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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 | 12 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 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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Nutrition for food service. Basic nutrient use in the body. Strategies for maximizing nutrient value of food for optimal health and lower risk of disease. Translating medical advice into menu planning and food preparation.
Prerequisites/Corequisites:
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 and eligibility for MATH 150A or equivalent.
Limits on Enrollment:
Schedule of Classes Information
Description:
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Nutrition for food service. Basic nutrient use in the body. Strategies for maximizing nutrient value of food for optimal health and lower risk of disease. Translating medical advice into menu planning and food preparation.
(Grade or P/NP)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100 and eligibility for 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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Upon completion of the course the student will be able to:
1. Describe food guides and their relationship to lowered risk of chronic
diseases.
2. Discuss factors affecting food choices including flavor and culture.
3. List the basic nutrients and describe the biochemical functions of
each related to well-being.
4. Describe changing nutrition needs for different stages of the life
cycle.
5. Describe the clinical application of basic nutrition for selected
disease states.
6. Discuss the significance of specific lab findings relevant for
nutrition-related diseases.
7. Discuss drug-nutrient interactions and their effect on client
nutrition.
8. Create menu plans for normal and therapeutic diets with regard for
the client's emotional and physical needs.
9. Identify the various cultural diet plans possible with regard for
provision of adequate nutrition.
10. Identify food selection and handling techniques that help ensure
maximum nutritional value of the food.
11. Recognize the extent of personal responsibility to self and client
in choosing good nutrition for health.
Topics and Scope
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1. Nutrition concepts related to health and well-being
a. basic nutrients
b. fact versus myth in nutrition
2. Role of health professionals and care givers in nutrition support
3. Functions of nutrients
a. biochemistry of digestion, absorption, transport
b. metabolism and energy cycle
c. functions of vitamins, minerals and water
d. nutrient recommendations
e. U.S. dietary guidelines and diet planning tools
f. the value of food - flavor, family, familiarity
g. food habits and choices and relationship to health
h. drug-nutrient interactions
4. Nutrition and the life cycle
a. nutrition for pregnancy, infancy and young children
b. food and nutrition in schools and social settings for older
children
c. anorexia nervosa and bulimia
d. nutrition for athletes and lifelong fitness
e. nutrition for the elderly
5. Introduction to diet therapy for various diseases, including
evaluation of lab findings
a. diabetes
b. cardiovascular disease and hypertension
c. cancer
d. altered calorie needs
6. Menu planning, food selection and preparation
a. lowering fat and increasing fiber and phytochemicals
b. use of herbs and spices
c. vegetarian diets
d. cooking to preserve nutrients
e. packaged foods; food labels
f. food safety and food technology
Assignments:
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1. Nutrient self-study by two methods; evaluation of findings.
2. Case studies.
3. Exams.
4. Reading text assignments; food label analysis.
5. Menu evaluation.
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% |
Diet analysis evaluation | |
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving 20 - 40% |
Homework problems, Case Studies | |
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 40 - 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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PERSONAL NUTRITION, Marie Boyle, 4th edition, 2002.
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