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Course Content GuideDepartment:Culinary Arts, Hosp./Dietetics & NutritionDate: February 10, 2012Course Number:DN A203Course Title:Nutrition for Health SciencesCredits:3.0Course Description:Studies nutrition in the life cycle including food sources and requirements of nutrients; physiological and metabolic aspects of nutrient function. Reviews disease states, food selection, cultural and contemporary issues of concern to health professionals.Course Design:Designed for students in health related fields.3.0 creditsTotal time of student involvement – 135 hours per semesterLecture: 3 hours per week instructionHomework: a minimum of 6 hours per week outside, including reading, study or information gatheringRequired for BS in Dietetics, BS in Nutrition, BA in Hospitality & Restaurant Management, nutrition track, BS in Nursing, BS in Physical Education (selective), AAS in Dental Hygiene (selective), AAS in Medical Assisting (selective), AAS in Nursing, Minor in Health & Fitness Leadership (selective), Minor in Athletic Training (selective), and Occupational Endorsement Certificate, Fitness Leadership (selective)No lab feeCourse may be taught during any time frame, but not less than three weeks.This is a revised course.Coordinated with HPER, Nursing, Allied Health, and UAA Faculty ListservCourse level justification: Prior knowledge of human anatomy and physiology or organic and biochemistry is essential for this course as well as basic college writing skills.Course Activities:Course activities will be composed of course lectures and discussion. Reading of assigned information, evaluation of peer-reviewed literature, nutrition and disease and diet analysis assignments will comprise outside activities.Course Prerequisite/Registration Restrictions:Prerequisites: [BIOL A112 or CHEM A104 or CHEM A106 (or concurrent enrollment)] and (ENGL A111 or ENGL A1W) with a minimum grade of CRegistration Restrictions: NoneCourse Evaluation:Course will be graded A – F.Course Curriculum:SafetyCampus and online safetyClassroom and laboratory protectionOverview of NutritionFood choicesRole of culture in food choicesScience of nutritionDietary reference intakesNutrition researchPlanning a Healthy DietPrinciples and guidelinesDiet-planning guidelinesFood labelsDigestion, Absorption and TransportDigestion and absorptionCirculatory systemCarbohydratesSimple carbohydratesComplex carbohydratesDigestion and absorption of carbohydratesOverview of diabetes and nutritionLipidsFatty acids, triglycerides, phospholipids, and sterolsDigestions, absorption, and transport of lipidsOverview of heart disease and nutritionProteinAmino acidsDigestion and absorption of proteinsRoles of protein in the bodyOverview of kidney disease and nutritionMetabolismMetabolic reactions in the bodyEnergy utilizationOverview of alcohol and nutritionEnergy Balance and Weight ManagementBody weight and body composition Effects and implications of obesityWeight management strategiesVitaminsWater-soluble vitaminsFat-soluble vitaminsAntioxidantsDietary supplementsWater and MineralsWater and the body fluidsMajor mineralsTrace mineralsPhytochemicals and functional foodsNutrition in life stagesPregnancy and lactationInfancy, childhood and adolescenceAdulthood and the later yearsCommunity nutrition programsSuggested Text(s):Blake,J.S., Munoz, K.D., & Volpe, S. (2010). Nutrition from science to you. SanFrancisco, CA: Pearson Education.BibliographyAmerican Dietetic Association.(2012). Nutrition care manual.Retrieved from: Bernstein, M., &Luggen, A.S. (2010).Nutrition for the older adult. Sudbury, MA: Jones and Bartlett.Brown, J.E. (2008). Nutrition through the life cycle (4th ed.). Boston, MA: Wadsworth.Satter, E. (2000). Child of mine: Feeding with love and good sense. Berkeley, CA: Bull.Instructional Goals, Student Learning Outcomes, and Assessment Procedures:Instructional Goals:Increase student knowledge base to make appropriate health care decisions, identify nutrition fact from fiction, and promote the development of lifelong nutrition habits. Relate nutrition principles to disease states. Locate and evaluate peer-reviewed nutrition literature.Student Learning Outcomes/Assessment Procedures:Student Learning OutcomesAfter successful completion of the course, students will be able to:Assessment ProceduresThis outcome will be assessed by one or more of the following:Compare and contrast the six classes of nutrients and how they are utilized in the body.ExamDiscussionAnalyze personal diet through individual computer analysis and identify areas for improvement.ProjectExamine the role of each macronutrient and micronutrient in the body, recommended intakes, health effects, and food sources.ExamDiscussionApply principles of energy balance, weight maintenance, and body composition as they relate to health.ExamDiscussionCompare and contrast key nutrition concepts and principles through the lifespan from prenatal to geriatric.ExamIncorporate peer-reviewed literature to relate nutrition principles to disease states.Project ................
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