| 1/4/2025 5:17:16 PM |
| New Course (First Version) |
| CATALOG INFORMATION
|
| Discipline and Nbr:
FDNT 10 | Title:
ELEM NUTRITION |
|
| Full Title:
Elementary Nutrition |
| Last Reviewed:2/10/2020 |
| 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 |
| | Total Out of Class Hours: 105.00 | Total 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, food sources, and drug interactions. Discussions of factors that influence nutrient bioavailability, results of nutrient deficiencies and excesses, consumer food issues, reliable sources of food and nutrition information.
Prerequisites/Corequisites:
Recommended Preparation:
Completion of ENGL 100B or ENGL 100 and eligibility for CSKL 371 or equivalent.
Limits on Enrollment:
Schedule of Classes Information
Description:
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Critical study of nutrients, means of assimilating and use in human nutrition; discussion of consumer nutrition issues and scientific methods of investigation.
(Grade Only)
Prerequisites:
Recommended:Completion of ENGL 100B or ENGL 100 and eligibility for CSKL 371 or equivalent.
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: |
| | E | Lifelong Learning and Self Development | Fall 1989 | |
| |
| IGETC: | Transfer Area | | Effective: | Inactive: |
| |
| CSU Transfer: | Transferable | Effective: | Fall 1981 | Inactive: | |
| |
| UC Transfer: | Transferable | Effective: | Fall 1981 | Inactive: | |
| |
| C-ID: |
| CID Descriptor: NUTR 110 | Introduction to Nutrition Science | SRJC Equivalent Course(s): FDNT10 |
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. differentiate between opinion and scientifically accepted fact;
2. describe the sources, intake recommended for well-being, and uses by
the human body, including results of over and under consumption, for
the following nutrients:
carbohydrate, including dietary fiber
lipids
protein
vitamins and minerals
water
alcohol and caffeine
3. describe the sources and uses of energy for the human body;
4. translate the Dietary Goals for Anericans, the American Heart
Association and the American Cancer Society's advice into a basic
balanced diet for well-being;
5. identify potential problems in a poorly constructed daily diet;
6. demonstrate the difference between physiological need for nutrients
and hype related to commercial interests in selling nutrients;
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 eating disorders such as anorexia nervosa and bulimia;
9. examine and refute spurious 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 relevant to a personal concern for good health and
quality life.
Topics and Scope
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I. Nutrients and Physiology Related to Nutrient Use
A. General Anatomy and Physiology of the Digestive Tract
B. Energy nutrients
C. Vitamins and Minerals
D. Water and water homeostasis
E. Assessment of nutritional status, (over/under nutrition)
F. Why we eat as we do
II. Recommended nutrient Intake and Diet Planning Guides
A. U.S. Dietary Guidelines and Goals
B. Recommended Dietary Allowances
C. Food Planning Guides (food groups, exchange patterns, nutrient
density)
D. "natural" foods, processed foods
III. Nutrition for Life Span
A. Pregnancy, infants, children, teens, adults, elderly.
Assignments:
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1. Nutrient intake self-study and critical evaluation based on text.
2. Written report styled as a research paper.
3. Exams related to assigned reading and class activities.
4. Short written assignments on current nutrition topics.
5. Daily assigned reading in text and in associated nutrition
publications.
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
15 - 35% |
| Essay exams, Term papers | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 20% |
| Homework problems, Quizzes, Exams | |
| 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 | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
15 - 25% |
| USE OF COMPUTER FOR NUTRITION EVALUATION; CRITICALLY EVALUATE FINDINGS IN TERMS OF TEXT AND LECTURE | |
Representative Textbooks and Materials:
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UNDERSTANDING NUTRITION, Whitney and Hamiltom
a good medical dictionary (as Tabors)
NUTRITION, annual editions
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