MASTER COURSE OUTLINE
Big Bend Community College
Date: March 2008
COURSE TITLE:
Nutrition
CIP Code:
Intent Code:
Program Code:
51.1613
21
326
Distribution Desig:
Math/Science
(Natural Science)
PREPARED BY:
Linda Wrynn
DEPT: NUTR&
NO: 101
(Formerly: NUT 116)
CREDITS:
Total Contact Hours Per Qtr:
Lecture Hours Per Qtr:
Lab Hours Per Qtr:
Other Hours Per Qtr:
5
55
55
COURSE DESCRIPTION:
An introductory course providing the most up-to-date, accurate, and scientifically sound nutrition information,
focusing on how nutrition and lifestyle choices influence health and disease.
PREREQUISITES: Completion of ENGL 099 or placement in ENGL& 101
TEXT:
As required by BBCC Nursing Program
COURSE GOALS:
The primary goal of Nutrition Pathways is to increase students’ knowledge and understanding of nutrition and how
it plays a crucial role in every aspect of their existence. Armed with nutrition knowledge that is accurate and
scientifically based, students should become critical thinkers and develop problem-solving skills that will help them
live healthier, more successful lives.
COURSE OBJECTIVES:
Upon successful completion of the course, the student will be able to:
1)
Describe how to properly design individualized eating plans by utilizing diet planning principles, the Food
Guide Pyramid, and other food guide plans that incorporate personal food preferences.
2)
Describe how culture influences dietary choices.
3)
Utilize the nursing process to individualize a diet plan.
4)
Explain the function of the RDA.
5)
Describe the digestive system, including problems that it encounters and solves during the digestive
process.
6)
Explain the primary differences between energy and non-energy-yielding nutrients.
7)
Distinguish between members of the lipid family (triglycerides, phospholipids, and sterols) in form and
function and the health effects associated with lipid intake, especially triglyceride and cholesterol intake.
8)
Describe protein form and function, identify essential amino acids, explain the health effects of protein
intake, describe Protein Energy Malnutrition, and explain how vegetarians and non-vegetarians obtain
adequate protein.
9)
Explain the steps involved in metabolism and the ways energy is derived from carbohydrate, fat, and
protein, including the consequences of consuming too much and too little energy.
10)
Describe the factors associated with weight control, including causes of obesity, methods of assessing body
weight and composition, and good and poor treatments for obesity.
11)
Explain the differences between water and fat-soluble vitamins, including the ways each one functions in
the body, the deficiency/toxicity symptoms, and major food sources.
12)
State which vitamins have antioxidant effects and what those effects are.
13)
Describe the function of water in the body and explain how electrolytes/fluids are balanced and maintained
in the body.
14)
Provide accurate information regarding vitamin/mineral supplementation and the use of ergogenic aids in
athletic performance.
Master Course Outline – NUTR 101 – March 2008
15)
16)
17)
18)
19)
20)
21)
22)
23)
Page 2
State the benefits associated with physical activity, the components of a sound fitness or health program,
and describe the fuels necessary for physical performance and to sustain daily activity.
Describe how to develop a safe weight loss program.
Describe safe methods of food preparation and delivery.
List ways to prevent environmental problems in the nation and in the world.
Describe how nutrition and lifestyle choices impact the lifecycle before and during pregnancy, during
lactation and infancy, during childhood and adolescence, and through adulthood and aging.
Explain the impact of nutrition and lifestyle choices on the immune system and on diseases such as
cardiovascular disease, cancer, AIDS, and diabetes.
Describe nutrition issues surrounding food safety and consumer concerns, including how to handle, store,
and prepare foods safely; how water is treated; how pesticides are used; and how food additives such as
MSG create problems for some people who consume them.
Describe the nutrition journeys made by the three Pathways subjects as they attempted to incorporate
nutrition and lifestyle changes into their lives, and cite the subjects’ appropriate and inappropriate choices,
successes, and setbacks.
Apply the knowledge gained from National Pathways that supports a healthier lifestyle to their own lives
and the lives of their families.
COURSE CONTENT OUTLINE:
I.
OVERVIEW OF NUTRITION
A.
Nutrition assessment
B.
Diet and health
II.
PLANNING A HEALTHY DIET
III.
DIGESTION, ABSORPTION, AND TRANSPORT OF FOODS
IV.
THE CARBOHYDRATES
A.
Sugars
B.
Starches
C.
Fibers
V.
THE LIPIDS
A.
Triglycerides
B.
Phospholipids
C.
Sterols
VI.
PROTEIN – AMINO ACIDS
VII.
METABOLISM – TRANSFORMATIONS AND INTERACTIONS
A.
Chemical reaction in the body
B.
Body’s energy budget
VIII. ENERGY BALANCE AND BODY COMPOSITION
A.
Energy in
B.
Energy out
IX.
WEIGHT MANAGEMENT
X.
THE WATER-SOLUBLE VITAMINS
A.
B vitamins
B.
C vitamin
XI.
THE FAT-SOLUBLE VITAMINS
A.
A vitamin
B.
D vitamin
C.
E vitamin
D.
K vitamin
XII.
WATER AND THE MAJOR MINERALS
XIII. THE TRACE MINERALS
XIV.
FITNESS
A.
Physical activity
B.
Nutrients
Master Course Outline – NUTR 101 – March 2008
Page 3
C.
Body adaptations
D.
Weight loss vs. weight gain
XV.
LIFE-CYCLE NUTRITION
A.
Pregnancy
B.
Lactation
C.
Infancy
D.
Childhood
E.
Adolescence
F.
Adulthood
G.
Geriatrics
XVI.
DIET AND HEALTH
XVII. CONSUMER CONCERNS ABOUT FOODS AND WATER
A.
Food-borne illness
B.
Environmental contaminants
C.
Pesticides
D.
Safe food handling
XVIII. HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS
A.
World hunger
B.
Poverty and overpopulation
EVALUATION METHODS / GRADING PROCEDURES:

Weekly assignments — 30%

Diet Analysis Project — 30%

Mid-term exam — 20%

Final exam — 20%
GRADE DISTRIBUTION:
The decimal grading scale adopted by the Nursing Department will be followed.
INSTRUCTION METHOD:
X
X
Lecture
X
Small Group Discussion
X
Laboratory
X
Audiovisual
Supervised Clinical
X
Individualized Instruction
Other (List): Other computerized dietary evaluation
Special Project
10-1-04
______________________________________________
Division Chair Approval