Course Content Guide

Department:Culinary Arts, Hosp./Dietetics & NutritionDate: February 10, 2012
Course Number:DN A203
Course Title:Nutrition for Health Sciences
Credits:3.0

  1. Course Description:
    Studies nutrition in the life cycle including food sources and requirements of nutrients; physiological and metabolic aspects of nutrient function. Reviews disease states, food selection, cultural and contemporary issues of concern to health professionals.
  2. Course Design:
  1. Designed for students in health related fields.
  2. 3.0 credits
  3. Total time of student involvement – 135 hours per semester

Lecture: 3 hours per week instruction

Homework: a minimum of 6 hours per week outside, including reading, study or information gathering

  1. Required for BS in Dietetics, BS in Nutrition, BA in Hospitality & Restaurant Management, nutrition track, BS in Nursing, BS in Physical Education (selective), AAS in Dental Hygiene (selective), AAS in Medical Assisting (selective), AAS in Nursing, Minor in Health & Fitness Leadership (selective), Minor in Athletic Training (selective), and Occupational Endorsement Certificate, Fitness Leadership (selective)
  2. No lab fee
  3. Course may be taught during any time frame, but not less than three weeks.
  4. This is a revised course.
  5. Coordinated with HPER, Nursing, Allied Health, and UAA Faculty Listserv
  6. Course level justification: Prior knowledge of human anatomy and physiology or organic and biochemistry is essential for this course as well as basic college writing skills.
  1. Course Activities:

Course activities will be composed of course lectures and discussion. Reading of assigned information, evaluation of peer-reviewed literature, nutrition and disease and diet analysis assignments will comprise outside activities.

  1. Course Prerequisite/Registration Restrictions:
    Prerequisites: [BIOL A112 or CHEM A104 or CHEM A106 (or concurrent enrollment)] and (ENGL A111 or ENGL A1W) with a minimum grade of C

Registration Restrictions: None

  1. Course Evaluation:
    Course will be graded A – F.
  1. Course Curriculum:

1.0Safety

1.1Campus and online safety

1.2Classroom and laboratory protection

2.0Overview of Nutrition

2.1Food choices

2.2Role of culture in food choices

2.3Science of nutrition

2.4Dietary reference intakes

2.5Nutrition research

3.0Planning a Healthy Diet

3.1Principles and guidelines

3.2Diet-planning guidelines

3.3Food labels

4.0Digestion, Absorption and Transport

4.1Digestion and absorption

4.2Circulatory system

5.0Carbohydrates

5.1Simple carbohydrates

5.2Complex carbohydrates

5.3Digestion and absorption of carbohydrates

5.4Overview of diabetes and nutrition

6.0Lipids

6.1Fatty acids, triglycerides, phospholipids, and sterols

6.2Digestions, absorption, and transport of lipids

6.3Overview of heart disease and nutrition

7.0Protein

7.1Amino acids

7.2Digestion and absorption of proteins

7.3Roles of protein in the body

7.4Overview of kidney disease and nutrition

8.0Metabolism

8.1Metabolic reactions in the body

8.2Energy utilization

8.3Overview of alcohol and nutrition

9.0Energy Balance and Weight Management

9.1Body weight and body composition

9.2Effects and implications of obesity

9.3Weight management strategies

10.0Vitamins

10.1Water-soluble vitamins

10.2Fat-soluble vitamins

10.3Antioxidants

10.4Dietary supplements

11.0Water and Minerals

11.1Water and the body fluids

11.2Major minerals

11.3Trace minerals

11.4Phytochemicals and functional foods

12.0Nutrition in life stages

12.1Pregnancy and lactation

12.2Infancy, childhood and adolescence

12.3Adulthood and the later years

12.4Community nutrition programs

  1. Suggested Text(s):

Blake,J.S., Munoz, K.D., & Volpe, S. (2010). Nutrition from science to you. SanFrancisco, CA: Pearson Education.

  1. Bibliography

American Dietetic Association.(2012). Nutrition care manual.Retrieved from:

Bernstein, M., &Luggen, A.S. (2010).Nutrition for the older adult. Sudbury, MA: Jones and Bartlett.

Brown, J.E. (2008). Nutrition through the life cycle (4th ed.). Boston, MA: Wadsworth.

Satter, E. (2000). Child of mine: Feeding with love and good sense. Berkeley, CA: Bull.

  1. Instructional Goals, Student Learning Outcomes, and Assessment Procedures:
  2. Instructional Goals:
    Increase student knowledge base to make appropriate health care decisions, identify nutrition fact from fiction, and promote the development of lifelong nutrition habits. Relate nutrition principles to disease states. Locate and evaluate peer-reviewed nutrition literature.
  1. Student Learning Outcomes/Assessment Procedures:

Student Learning Outcomes
After successful completion of the course, students will be able to: / Assessment Procedures
This outcome will be assessed by one or more of the following:
Compare and contrast the six classes of nutrients and how they are utilized in the body. / Exam
Discussion
Analyze personal diet through individual computer analysis and identify areas for improvement. / Project
Examine the role of each macronutrient and micronutrient in the body, recommended intakes, health effects, and food sources. / Exam
Discussion
Apply principles of energy balance, weight maintenance, and body composition as they relate to health. / Exam
Discussion
Compare and contrast key nutrition concepts and principles through the lifespan from prenatal to geriatric. / Exam
Incorporate peer-reviewed literature to relate nutrition principles to disease states. / Project