HLTH120 Nutrition

Department of Kinesiology and Sport Studies: Health

I. Course Number and Title
HLTH120 Nutrition
II. Number of Credits
3 credits
III. Number of Instructional Minutes
IV. Prerequisites
Reading Placement Test score Level 3 or higher or READ110 (C or better)
Reading Placement Test score Level 2 and enrollment in a paired section of READ110
V. Other Pertinent Information

This course is open to all students.

This course meets the General Education requirement for Scientific Literacy.
This course meets the General Education requirement for Critical Thinking.
This course meets the General Education requirement for Information Literacy.

VI. Catalog Course Description
This course is an introduction to nutrition as a health science that examines the nutrients essential to human life. The metabolic action, requirements, and food sources of the nutrients are studied. Needs and behavior patterns in children and adults are used to illustrate the relationship between diet and health.
VII. Required Course Content and Direction
  1. Course Learning Goals

    Students will:

    1. Recognize the relationship between a healthful or unhealthful diet throughout the lifespan and the prevention and treatment of specific chronic diseases and premature death;
    2. Identify valid and reliable sources of health information and evaluate research studies to apply concepts to one's own life and/or career [Information Literacy];
    3. Apply knowledge of the chemical composition of and metabolic functions of carbohydrates, lipids, proteins, vitamins, minerals and water to the functions of the human body's basic functions while in good health and while under stress of chronic illness [Scientific Literacy];
    4. Examine the social and psychological variables that influence and are impacted by dietary intake, as well as ways personal food choices and food production affect human health and the environment; and
    5. Accurately record one's own dietary intake in a nutrient analysis program to assess nutritional status and make suggestions for improvement based on course content. [Critical Thinking]
  2. Planned Sequence of Topics and/or Learning Activities

    The following topics are presented:

    1. Introduction to nutrients and identifying valid sources of information
    2. Defining a healthful diet, understanding food packaging and the Dietary Guidelines for Americans
    3. Carbohydrates
    4. Lipids
    5. Proteins
    6. Macronutrient metabolism
    7. Metabolic function of micronutrients and water
    8. Body composition, weight management and disordered eating
    9. Nutrition and exercise
    10. Food safety, technology and agriculture
    11. Nutrition through the lifespan
    12. World health and hunger in America
  3. Assessment Methods for Course Learning Goals

    To assess the general education goal for information literacy, a research article critique and application paper is submitted on current research topics.

    To assess the general education goal for scientific reasoning, specific exam questions, determined by full time faculty, are used in each section of the course.

    The dietary analysis project is a cumulative assessment of course goals and is used to assess the general education goal for critical thinking.

  4. Reference, Resource, or Learning Materials to be used by Student:

    1. The required textbook is selected by the full-time faculty teaching this course and is specified in the course syllabus. These details and others will be clarified in the course syllabus created by each instructor and distributed to each student upon enrollment and attendance in class.
    2. Dietary analysis application software that is supplied with the required textbook will be used by the student to analyze their personal eating habits and make suggestions for improvement. Individual instructors may also choose to use the software for other assignments.

Review/Approval Date - 12/03; Core Goals/Objectives added 6/04; Revised 11/15