PROPOSAL - NEW COURSE
If you will be requesting a General Education Core designation for this course, you must submit a separate request for Gen Ed designation to the Gen Ed Committee after the course has been approved by C&I.
COURSE / Name and number of the new course: / NUTR 211Short title for student schedules and transcripts:
Limit to 30 characters / Nutrition
Is this a special topics course?
All special courses must have 900 numbers. / No
Why is this course needed?
If appropriate, include student population, expected enrollment, effects this course will have on other courses/programs, etc. / The current designation of the Nutrition course is HEED 211. The cross-listing will serve both Health Education and Nutrition majors. The change is proposed due to the creation of the submitted Arts and Sciences – Nutrition - Associate of Arts Transfer Degree which will list nutrition courses with the designator NUTR.
How do you expect this course to transfer to the UM System schools?
Please select your choice(s)
[by typing an X in the
box (es)]. / X / As a General Education Core Requirement
As an Elective
Not expected to transfer
List any Pre-requisites
SUBMISSION / Date of this proposal: / Revised per email received 1/20/09
Submitted by: / Jeanette Jeffrey
Division(s): / Health Sciences
COURSE CONTINUED / Degree Audit
Please select the course type or types
[by typing an X in the
box (es)]. / CCOMP Composition Core
CFINE Fine Arts Core
X / CGENED Gen Ed Core
CHIST History Core
CHUMA Humanities Core
X / CINTD Interdisciplinary Core
CLITE Literature Core
CMATH Math Core
CSOBE Social & Behavioral Science Core
CSCIE Science Core, (used for 3-credit science courses)
CSLAB Science Core, (used for 4 credit science courses with lab)
EARSC Arts & Science Elective
EBUSI Business Elective
EENGL English Elective
EFINE Fine Arts Elective
EHUMA Humanities Elective
EMATH Math Elective
EORAL Oral Communications Elective
ESCIE Science Elective
ESOSC Social Science Elective
OTHER:
APPROVAL / Electronic signature from
the division chair (s):
Comments from division chair(s): / This change will facillitate advising and support the new nutrition transfer pattern.
When saving this file, please use the following naming format: New Course ENGL-999
Attach a standard HCC course outline with this proposal.
COURSE OUTLINE
NUTR-211
Nutrition
3 Semester Hours
HOWARD COMMUNITY COLLEGE
Description
This course focuses on the basic concepts of nutrition and the application of nutritional principles to wellness across the lifespan. It will provide students with a general understanding of nutrition and health, the functions and importance of fats, carbohydrates, proteins, vitamins, and minerals, and the relationship between nutrition and exercise in weight management. Students will complete a detailed computerized dietary analysis project. (3 hours weekly) Note: also listed as HEED-211.
A liberal education prepares students to lead ethical, productive, and creative lives and to understand how the pursuit of lifelong learning and critical thinking fosters good citizenship. General education courses form the core of a liberal education within the higher education curriculum and provide a coherent intellectual experience for all students by introducing the fundamental concepts and methods of inquiry in the areas of mathematics, the physical and natural sciences, the social sciences, the arts and the humanities, and composition. This course is part of the general education core experience at Howard Community College.
Overall Course Objectives
Upon completion of this course the student will be able to:
1. Describe their risk profile for cardiovascular disease.
2. Calculate the caloric intake necessary to attain their desired weight.
3. Explain the impact of nutrition and exercise on cancer, cardiovascular disease, hypertension, obesity, diabetes, stroke, and osteopetrosis.
4. Compare the energy values of macro and micro nutrients.
5. Explain the reasons for their recent weight gain, loss, or maintenance using the energy balance equation.
6. Identify factors that created psychological hunger and affected food selection from an analysis of their own dietary habits.
7. Explain how exercise affects energy expenditure.
8. Select an exercise activity best suited for their own health and weight management needs.
9. Compare methods of determining appropriate weight and percent body fat and select the method best suited to their individual needs.
10. Compare the characteristics of anorexia nervosa and bulimia and explain why those affected need assistance.
11. Use and explain how to interpret the RDA tables.
12. Describe the Surgeon General's dietary recommendations.
13. Select a method for diet planning (i.e., food pyramids, exchange systems, etc.)
14. Explain the dietary need for fats, carbohydrates, fiber, proteins, water, fat soluble and water soluble vitamins, and minerals.
15. Select food sources high or low in fats, carbohydrates, fiber, proteins, vitamins, and minerals based on their own dietary needs.
16. Recommend ways to alter fat, cholesterol, sodium, and caffeine intakes.
17. Interpret cardiovascular disease risk from a cholesterol profile containing total cholesterol, HDL, and LDL values.
18. Describe health problems associated with an inadequate or excess intake of fats, carbohydrates, proteins, vitamins, and minerals.
19. Describe behavioral strategies and specific eating habits that will facilitate weight management and permanent eating habit changes.
20. Analyze the pros and cons of vitamin and mineral supplementation, weight loss programs and the content of nutritional resources.
21. Describe the role of digestive organs in fat, carbohydrate, and protein digestion.
22. Identify their own good and bad dietary habits from a detailed 2 day computerized food and activity recall and provide a written rationale and plan of action for changing bad habits.
Major Topics
I. Importance of nutrition in relation to health
II. Risk factors for cardiovascular disease
III. Energy balance
IV. Psychological and physiological hunger and food selection triggers
V. Voluntary activity and basal metabolic rate
VI. Anorexia nervosa and bulimia
VII. Techniques for determining appropriate weight and percent body fat
VIII. Interpretation and use of RA tables
IX. Recommendations of Surgeon Generals Report
X. Dietary planning - Exchange Groups and Food Pyramid
XI. Macronutrients - fats, carbohydrates, and proteins
XII. Micronutrients - vitamins, minerals and water
XIII. Vitamin supplementation
XIV. Digestion of macronutrients
XV. Characteristics of valid nutrition sources
XVI. Behavioral strategies and specific dietary changes to create weight gain, loss and maintenance
XVII. Exercise - types and fuels used
Course Requirements
Grading/Exams:
Grading procedures will be determined by the individual faculty member but will include the following:
1. At least 2 written exams
2. Analysis of a 2 day computerized food and activity recall
Participation:
Students must have time outside of class to complete the 2 day food and activity recall in the computer lab.
Other Course Information
This course is an Interdisciplinary and Emerging Issues core course and is an arts and science elective. It is required for students majoring in Health Fitness and Wellness Promotion. Also listed as HEED 211.
COURSE OUTLINE
HEED-211
Nutrition
3 Semester Hours
HOWARD COMMUNITY COLLEGE
Description
This course focuses on the basic concepts of nutrition and the application of nutritional principles to wellness across the lifespan. It will provide students with a general understanding of nutrition and health, the functions and importance of fats, carbohydrates, proteins, vitamins, and minerals, and the relationship between nutrition and exercise in weight management. Students will complete a detailed computerized dietary analysis project. (3 hours weekly) Note: also listed as NUTR-211.
A liberal education prepares students to lead ethical, productive, and creative lives and to understand how the pursuit of lifelong learning and critical thinking fosters good citizenship. General education courses form the core of a liberal education within the higher education curriculum and provide a coherent intellectual experience for all students by introducing the fundamental concepts and methods of inquiry in the areas of mathematics, the physical and natural sciences, the social sciences, the arts and the humanities, and composition. This course is part of the general education core experience at Howard Community College.
Overall Course Objectives
Upon completion of this course the student will be able to:
1. Describe their risk profile for cardiovascular disease.
2. Calculate the caloric intake necessary to attain their desired weight.
3. Explain the impact of nutrition and exercise on cancer, cardiovascular disease, hypertension, obesity, diabetes, stroke, and osteopetrosis.
4. Compare the energy values of macro and micro nutrients.
5. Explain the reasons for their recent weight gain, loss, or maintenance using the energy balance equation.
6. Identify factors that created psychological hunger and affected food selection from an analysis of their own dietary habits.
7. Explain how exercise affects energy expenditure.
8. Select an exercise activity best suited for their own health and weight management needs.
9. Compare methods of determining appropriate weight and percent body fat and select the method best suited to their individual needs.
10. Compare the characteristics of anorexia nervosa and bulimia and explain why those affected need assistance.
11. Use and explain how to interpret the RDA tables.
12. Describe the Surgeon General's dietary recommendations.
13. Select a method for diet planning (i.e., food pyramids, exchange systems, etc.)
14. Explain the dietary need for fats, carbohydrates, fiber, proteins, water, fat soluble and water soluble vitamins, and minerals.
15. Select food sources high or low in fats, carbohydrates, fiber, proteins, vitamins, and minerals based on their own dietary needs.
16. Recommend ways to alter fat, cholesterol, sodium, and caffeine intakes.
17. Interpret cardiovascular disease risk from a cholesterol profile containing total cholesterol, HDL, and LDL values.
18. Describe health problems associated with an inadequate or excess intake of fats, carbohydrates, proteins, vitamins, and minerals.
19. Describe behavioral strategies and specific eating habits that will facilitate weight management and permanent eating habit changes.
20. Analyze the pros and cons of vitamin and mineral supplementation, weight loss programs and the content of nutritional resources.
21. Describe the role of digestive organs in fat, carbohydrate, and protein digestion.
22. Identify their own good and bad dietary habits from a detailed 2 day computerized food and activity recall and provide a written rationale and plan of action for changing bad habits.
Major Topics
I. Importance of nutrition in relation to health
II. Risk factors for cardiovascular disease
III. Energy balance
IV. Psychological and physiological hunger and food selection triggers
V. Voluntary activity and basal metabolic rate
VI. Anorexia nervosa and bulimia
VII. Techniques for determining appropriate weight and percent body fat
VIII. Interpretation and use of RA tables
IX. Recommendations of Surgeon Generals Report
X. Dietary planning - Exchange Groups and Food Pyramid
XI. Macronutrients - fats, carbohydrates, and proteins
XII. Micronutrients - vitamins, minerals and water
XIII. Vitamin supplementation
XIV. Digestion of macronutrients
XV. Characteristics of valid nutrition sources
XVI. Behavioral strategies and specific dietary changes to create weight gain, loss and maintenance
XVII. Exercise - types and fuels used
Course Requirements
Grading/Exams:
Grading procedures will be determined by the individual faculty member but will include the following:
1. At least 2 written exams
2. Analysis of a 2 day computerized food and activity recall
Participation:
Students must have time outside of class to complete the 2 day food and activity recall in the computer lab.
Other Course Information
This course is an Interdisciplinary and Emerging Issues core course and is an arts and science elective. It is required for students majoring in Health Fitness and Wellness Promotion. Also listed as HEED 211.
New Course NUTR-211 Updated 2/5/09 5