Division: Mathematics, Science and Allied Health
Subject Code: NUTR
Course #: 104
Course Title: Nutrition
HARRISBURG AREA COMMUNITY COLLEGE
FORM 335
Course Form 335 must be updated at least every five years to qualify for state
reimbursement.
1.
Digital Description [§335.2]: NUTRITION 104
Credit hours:
Lecture hours:
Lab hours:
3
3
0
2.
Catalog Description [§335.2]: Introduction to nutrition principles including the
digestive system; the six nutrients and their roles in the body; food sources with an
emphasis on the anatomy, physiology and biochemical processes. Nutrient
recommendations; nutritional needs during the life cycle. Nutritional factors in food
selection and preparation of foods with an emphasis on the nutritional and chemical
properties of foods. Nutrition in health and disease: weight control, diabetes,
cardiovascular disease, dental health, cancer and nutrition. Conducting a diet history.
Development of healthful recipes and menus. Evaluation of nutrition information for the
public. Exercises include evaluation of the diet and recipes using computerized analysis;
evaluation of body composition and sampling of foods with healthful properties such as
vegetarian items, low fat, and foods with particular phytochemicals.
Minimum Grade Required
3.
Prerequisites: None
Corequisites:
None
Other:
4.
Learning Outcomes [§335.2]
[These outcomes are necessary to enable students to attain the essential
knowledge and skills embodied in the program’s educational objectives.]
Upon successful completion of the course the student will be able to:
1.
To identify the physical and chemical aspects of digestion and absorption.
2.
To examine the carbohydrate, lipids and protein composition of foods and
calculate the percentage of Calories provided.
3.
To establish and practice good nutritional habits for good health.
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Division: Mathematics, Science and Allied Health
Subject Code: NUTR
Course #: 104
Course Title: Nutrition
5.
4.
To list nutritional needs of the human body during all stages of the life
cycle.
5.
To identify the relationship of nutrition and disease.
6.
To evaluate nutrition information and to distinguish facts from untruths,
half-truths and misinformation.
7.
To examine nutrition education materials for the general public.
8.
To use computers for nutrition analysis.
Planned Sequence of Learning Activities [§335.2]
[These must be designed to help students achieve the learning outcomes.]
Week 1
Introduction to the Course
Overview of Nutrition
Nutrition Information and Misinformation
Ch. 1
Week 2
Nutrition Requirements
Labeling, Food Guide Pyramid + Dietary Guidelines
Ch. 2
Week 3
Nutrition Research
Digestion & Absorption
Ch. 3
Week 4
Carbohydrates
Ch. 4
Week 5
Lipids
Exam #1, Chapters 1-5
Ch. 5
Week 6
Protein
Ch. 6
Week 7
Metabolism: Transformations and Interactions
Alcohol and Nutrition
Ch. 7
Week 8
Energy Balance, Weight Management & Fitness
Activity: Body composition testing
Week 9
Exam #2 Chapters 6,7,8, 9 and 14
Week 10
Vitamins
Ch.10 & 11
Week 11
Minerals & Water
Ch. 12 & 13
Week 12
Computer Nutrition Analysis of a one (1) day food diary
Week 13
Nutrition for Pregnancy & Lactation
Ch.8,9 & 14
Ch. 15
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Division: Mathematics, Science and Allied Health
Subject Code: NUTR
Course #: 104
Course Title: Nutrition
Week 14
Nutrition for Infancy, Childhood and Adolescence
Nutrition & Aging,
Ch. 16
Ch. 17
Week 15
Diet and Health
Complementary and Alternate Medicine (optional)
Summary and Review
Chap. 18
6.
List of Texts, References, Selected Library Resources or other Learning
Materials (code each item based on instructional use: C-lecture/lab, Alecture, B-lab, I-internet, and V-videocourse) [§335.2] [These resources must
be easily accessible to students.]
A, I Whitney and Rolfes, Understanding Nutrition, 10th Edition/Belmont, CA:
Wadsworth, 2005. (To be updated Fall 07 11th Edition, 2007)
A, I Roth, Ruth A. Nutrition & diet therapy . Clifton Park, NY :
Thomson/Delmar Learning, c2007.
A, I Nutrition made incredibly easy.. Philadelphia : Lippincott Williams &
Wilkins, c2007.
A, I Nestle, Marion. What to eat . New York : North Point Press, 2006.
A, I Zied, Elisa. So what can I eat?! : how to make sense of the new dietary
guidelines for Americans and make them your own . Hoboken, N.J. :
John Wiley & Sons, c2006.
A, I Modern nutrition in health and disease . Philadelphia : Lippincott Williams
& Wilkins, c2006.
A, I Encyclopedia of human nutrition . Amsterdam ; Boston :
Elsevier/Academic Press, 2005.
A, I Willett, Walter. Eat, drink, and be healthy : the Harvard Medical School
guide to healthy eating . New York : Free Press, 2005.
A, I Fox, M.A. Deep vegetarianism/Philadelphia:Temple University Press, 1999.
A, I Krause’s food, nutrition and diet therapy/Philadelphia, PA: W.B. Saunders,
2000.
7.
Prepared by Faculty Member: Ruth Anne McGinley
8.
Approved by Dean:
Linda Myers
Date: 11/2/06
Date: 11/29/06
This course meets all reimbursement requirements of Chapter 335,
subchapters A / B.
This course was developed, approved, and offered in accordance with the
policies, standards, guidelines, and practices established by the College. It is
consistent with the college mission.
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Division: Mathematics, Science and Allied Health
Subject Code: NUTR
Course #: 104
Course Title: Nutrition
If the course described here is a transfer course, it is comparable to similar
courses generally accepted for transfer to accredited four-year colleges and
universities.
Whether transfer or career, this course is articulated with other courses so
that it is an elective or a requirement of one of the college programs and it
does not require students to have more than 30 credit hours of post
secondary study prior to enrolling in the program.
9.
VP, Academic Affairs and Enrollment Management: R. Young
Date: 12/4/06
10.
Original Date of course approval by the college: 200320 effective date
11.
Date(s) of subsequent reviews: 11/2/06 texts
12/1/04
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Division: Mathematics, Science and Allied Health
Subject Code: NUTR
Course #: 104
Course Title: Nutrition
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