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