Chabot College Fall 2002 Replaced Fall 2010 Course Outline for Nutrition 1 NUTRITION Catalog Description: 1 - Nutrition 3 units Basics of nutrition, including nutrients, nutritional needs, digestion/absorption, and the role of nutrition in the maintenance of health. Designed to meet the necessary nutrition requirements for majors in the fields of allied health. Strongly recommended: Chemistry 30A (completed with a grade of "C" or higher). 3 hours. [Typical contact hours: 52.5] Prerequisite Skills: None Expected Outcome for Students: Upon completion of the course the student should be able to: 1. 2. 3. 4. 5. 6. 7. 8. describe the nourishment of the body using knowledge of the chemical and physiological processes; describe the functions of specific nutrients in meeting nutritional needs; define specific nutrition terms; evaluate current nutrition information and misinformation; evaluate diet in terms of nutrients required and food sources; select foods for health promotion and enjoyment, considering economic means and cultural foodways; identify the importance and content of good nutrition during pregnancy, infancy and childhood, adolescence, and adulthood; evaluate the safety of food sources. Course Content: 1. 2. 3. 4. 5. Scientific principles of Nutrition a. digestion of food b. absorption of nutrients c. energy metabolism Essential nutrients a. carbohydrates b. fats c. proteins d. vitamins e. minerals f. water Malnutrition a. under nutrition b. obesity Nutrition references/consumer information Nutritional analysis of selected diets Chabot College Course Outline for Nutrition 1, page 2 Fall 2002 Course Content - continued: 6. 7. 8. Nutritional needs through the life cycle a. pregnancy b. fetal needs c. infant d. child e. adult f. elderly Nutrition and physical fitness Food safety Methods of Presentation: 1. 2. 3. Lecture, discussion Audio visual aids Guest speakers Assignments and Methods of Evaluating Student Progress: 1. Typical Assignment: a. Reading 1. Read the chapter on Carbohydrates: sugar, starch, glycogen and fiber 2. Read the controversy about alternative sweetners b. Discussion 1. Should a person avoid carbohydrates to lose weight? 2. To what degree are sugar and alternative sweetners "bad" for you? c. Food diaries d. Diet analysis 1. Keep a food diary 2. Compare food intake to recommendations 3. Compare and contrast food intake to nutrient recommendations 2. Methods of Evaluating Student Progress: a. Class participation and discussion b. Assigned activities 1. Typical activity: Estimate your Basal Metabolic Rate (BMR) using the following formula: BMR for men = body weight (kg) x 1 x 24 hours BMR for women = body weight (kg) x 0.9 x 24 hours c. Examinations, including a final exam Textbook(s) (typical): Nutrition Science and Applications, Smolin & Grosvenor, Saunders, 3rd edition, 1999 Special Student Materials: None Revised 2/6/02