12/26/2024 8:38:52 AM	FDNT 10 Course Outline as of Spring 2009	Changed Course
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:

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:
ENGL 100 and CSKLS 371 ( or CSKL 371 or ACS 371) OR EMLS 100 ( or ESL 100) and CSKLS 371 ( or CSKL 371 or ACS 371)

Limits on Enrollment:

Schedule of Classes Information
Description:

Critical study of nutrients, means of assimilating and use in the human body. Relationship of nutrition to health and disease. Discussion of consumer nutrition issues and scientific methods of investigation.  

(Grade Only)
Prerequisites:
Recommended:ENGL 100 and CSKLS 371 ( or CSKL 371 or ACS 371) OR EMLS 100 ( or ESL 100) and CSKLS 371 ( or CSKL 371 or ACS 371)
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: Both Certificate and Major Applicable

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

Upon completion of the course, students will be able to:

1.  Differentiate between opinion and scientifically accepted fact;

2.  Describe the normal digestive process, common digestive problems and

   related risk factors;

3.  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

4.  Describe the sources and uses of energy for the human body;

5.  Translate recommendations from the Dietary Guidelines for

   Americans, the American Heart Association and the American

   Cancer Society into 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 eating disorders such as anorexia nervosa and bulimia;

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.

11. Describe career opportunities in the fields of nutrition and

   dietetics.  

Topics and Scope

1.  Scientific methods of investigation

2.  Nutrients and physiology related to nutrient use.

   a.  general anatomy and physiology of the digestive tract

   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)

3.  Recommended nutrient intake and diet planning guides

   a.  U.S. dietary guidelines and goals

   b.  daily reference intakes and related standards

   c.  American Heart Association and American Cancer Society

       dietary guidelines

   d.  food planning tools (food groups, exchange patterns, nutrient

       density, nutrition labels)

4.  Nutrition for life span including pregnancy, infants, children, teens,

   adults, elderly

5.  Consumer food issues

   a.  phytochemicals

   b.  nutritive supplements

   c.  food additives and contaminants

   d.  food safety - avoiding microbiological hazards

6.  Careers in nutrition and dietetics

7.  Orientation to the values, themes, methods and history of the

   discipline and identification of realistic career objectives related

   to a course of study in the major.  

Assignments:

1.  Nutrient intake self-study and critical evaluation based on text.

2.  Exams related to assigned reading and class activities.

3.  Short written assignments on current nutrition topics.

4.  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%
Written reports
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, Essay exams
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 15 - 25%
Computer Diet Analysis assignment; critical evaluation of findings.

Representative Textbooks and Materials:

NUTRITION Concepts and Controversies, Sizer and Whitney; Cengage Publ., 11th edition; 2008.

NUTRITION, Insel, Turner and Ross; Jones and Bartlett Publ., 3rd edition, 2007.

A good medical dictionary (i.e. Tabors).  

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