12/27/2024 12:20:19 AM	FDNT 62 Course Outline as of Fall 1981	New Course (First Version)
CATALOG INFORMATION
Discipline and Nbr:  FDNT 62	Title:  NUTR DIET THERAPY
Full Title:  Nutrition & Diet Therapy
Last Reviewed:11/22/2021

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:

Elementary nutrition concepts for dietary balance in health. Introduction to stress conditions of disease with appropriate nutritional care through modification of diets.  Nutrient and drug interaction.

Prerequisites/Corequisites:

Recommended Preparation:
Eligibility for ENGL 100A or ENGL 100 and MATH 150A or equivalent.

Limits on Enrollment:

Schedule of Classes Information
Description:

Basic nutrition for good health, stress conditions of disease, & appropriate diet therapy.

(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:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:	Transferable	Effective:	Fall 1981	Inactive:
UC Transfer:		Effective:		Inactive:
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:

The students will:

1.  Identify ways (i.e. physical growth, mental development, etc.) in

which food intake is related to good health.

2.  Recognize and explain factors influencing proper selection of food

for nutrients and health.

3.  Plan and evaluate acceptable daily food patterns in health and

disease using good group and exchange plans.

4.  Examine the causes of nutritional deficiency diseases and over-

"nutrition" diseases and recognize methods to control these disease

conditions.

5.  Formulate nutrient selection and life style habits that enhance

health and quality of life.

6.  Recognize the characteristics of valid nutrition information,

contrasting fad and fallacy related to commercial interests in

nutrition.

7.  Define major world-wide concerns and trends related to nutritional

problems and illness.

8.  Discuss and evaluate new information and/or recent development

in the field of nutrition.

9.  Assess the nutritional and emotional needs of a hospitalized patient.

10. Evaluate the risks and benefits of drug therapy and nutrient intake,

recognize the relationship of drug and nutrient interaction in

biochemistry.

11. Value the personal responsibility involved in physical health

and wellness.

12.  Examine the importance of allowing a patient choices in dealing

with food choices for health and well being.

13.  Make judgements and draw logical conclusions.

Topics and Scope

I.   Introduction to Human Nutrition

     A.  changing concepts of health and disease and the effect on

         practice

     B.  nutrition in health care

II.  Digestion, Absorption, and Metabolism

     A.  the human body as a dynamic whole (homeostatis)

     B.  the needs for energy and the energy cycle

III. The Classification of Nutrients and Food Sources

     A.  carbohydrates, fats, vitamins, minerals

     B.  water and electrolytes

IV.  Community Nutrition and Nutrition in the Life Cycle

     A.  development of food habits, food needs, food costs

     B.  pregnancy, lactation, infancy, adults-aging (and nutrients)

V.   Diet Therapy and Modification of the "Normal" Diet

     A.  nutritional assessment

Note:  One-half of course should be basic nutrition section and one-

      half of course on diet therapy.

Assignments:

1.  Case studies and related outcome with Diet Therapy

2.  Reaction papers

3.  Nutrient self-studies

4.  Daily assigned reading in text

5.  Reading from related nutrition materials (periodicals)

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%
Term papers, CASE STUDIES
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 10 - 30%
Homework problems, Quizzes, Exams, CASE STUDIES
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 20 - 35%
CASE STUDIES & RELATED OUTCOME
Exams: All forms of formal testing, other than skill performance exams.		Exams 20 - 35%
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 10 - 30%
USE OF COMPUTER-RELATED NUTRITION EVALUATION; CRITICAL EXAMINATION OF THE FINDINGS RELATED TO TEXT AND LECTURE MATERIALS

Representative Textbooks and Materials:

ESSENTIALS OF NUTRITION AND DIET THERAPY, Sue Rodwell Williams

a good nutrition dictionary  (as Tabors)

Print PDF