Maui Community College
Course Outline
1. Alpha and Number
Food Science and Human Nutrition 185
FSHN 185
2. Course Title
Food Science and Human Nutrition
Credits
3
Date of Outline
October 2006
3. Course Description
Integrates natural science concepts basic to the study of
human nutrition. Emphasizes nutrient requirements of
healthy individuals, nutrient categories and characteristics,
physiological functions and food sources. Includes review
and adaptation of dietary practices to reflect nutritional
issues.
4. Contact Hours/Type
3 hours lecture
5. Pre-Requisites:
Placement at English 100
Approved by:_____________________________________
6. General Course Objectives:
FSHN 185 is designed to teach scientific concepts in the study of human nutrition.
Students will explore the nutrient requirements of healthy individuals, nutrient
categories and characteristics, physiological functions and food sources. Includes
review and adaptation of dietary practices to reflect current nutritional issues.
7. Student Learning Outcomes:
Upon Successful completion of this course, the student should be able to:
a. Identify factors that influence why you eat as you do and how changes can
be made in your diet.
b. Compare the various types of nutrition studies in terms of research
techniques and reliability of results.
c. Evaluate the nutritional adequacy of your diet using U.S. Dietary
Guidelines, the Food Pyramid, the Recommended Dietary Allowances, the
food labels and the Food Composition Table.
d. List and describe the six classes of nutrients, their functions, risks of
excesses/deficiencies, sources and guidelines for intake.
e. Identify the energy producing nutrients and how excess or deficiency of
energy can effect the body.
f. Describe over and under nutrition and discuss causes, cures and associated
health risks.
g. Describe the effects of farm production, processing and storage on
nutrients.
h. Discuss current issues related to the safety of the food supply.
i. Discuss how alcohol and drugs interact with the nutritional processes.
j. Describe the physiological changes that occur during the life cycle and
explain the changes in nutrient needs that accompany these changes.
k. Evaluate nutrition information in popular media critically.
k. Apply the competencies learned to plan a menu/select from a restaurant
menu that would meet the requirements for an individual based on the
U.S. Dietary Guidelines, the Food Guide Pyramid and the Recommended
Dietary Allowances.
8. Recommended Course Content and Approximate Time Spent on Each Topic:
1 Week
Introduction to class
Introduction to syllabus.
Activity of current nutritional concerns of Americans.
2 Weeks
Planning a Healthy Diet
Definition of nutrition concepts, nutrition labeling.
Digestion, Absorption and Transport of nutrients
4 Weeks
Introduction to the 6 major nutrient groups.
Carbohydrates: Complex and simple.
Lipids: Triglycerides, Phospholipids and Sterols.
Proteins: Amino Acids.
Supermarket label reading activity
2 Weeks
Metabolism: Transformations and Interactions
Energy Balance and Body Composition
Weight Management: Overweight and Underweight
2 Weeks
The Water Soluble Vitamins, B Vitamins and Vitamin C
The Fat Soluble Vitamins: A, D, E, K
Water and the Major Minerals
The Trace Minerals
2 Weeks
Diet and Health
Nutrition and Infectious Diseases
Nutrition and Chronic Diseases
1 Week
Consumer Concerns about Food and Water
2 Weeks
Nutrition and Recipe Analysis via ESHA program
Introduction to ESHA program
Analysis of student personal food/beverage intake
Analysis of regular/modified lasagna recipes
Analysis for 2 personal recipes for original/modifications
9. Text and Computer Program:
Understanding Nutrition by Whitney ad Rolfes. Thompson/Wadsworth
Publishing Company. ESHA diet analysis program accompanies text.
10. Recommended Course Requirements and Evaluation:
Specific course requirements are at the discretion of the instructor at the time the
course is being offered. Suggested requirements might include, but are not
limited to:
20-30%
20 in-class or take home assignments
50-60%
4 exams
3-5%
Supermarket label Reading Activity
3-5%
Final exam
3-5%
Attendance, punctuality, and participation
11. Methods of Instruction:
Instructional methods will vary considerably with instructors. Specific methods
will be at the discretion of the instructor teaching the course and might include,
but are not limited to:
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
l.
m.
n.
Quizzes and other tests with feedback and discussion
Lectures and class discussions
Problem solving
PowerPoint Presentations
Videos and DVDs
Field trips to the supermarket to label read
Guest speakers
Group activities
Oral reports and other student presentations
Games and simulations
Homework assignments
Web based assignments and activities
Group and or individual research projects
Computer program for personal and recipe analysis