HLTH120N Nutrition

Department of Kinesiology and Sport Studies: Health

I. Course Number and Title
HLTH120N Nutrition
II. Number of Credits
3 credits
III. Number of Instructional Minutes
2250 minutes
IV. Prerequisites
V. Other Pertinent Information
While nursing students must take HLTH120N and not HLTH120, this course is open to all students.
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

    1. Course Learning Goals

    2. Students will be able to:

      1. learn and practice valid nutritional habits.
      2. be motivated to develop positive attitudes that promote a healthy lifestyle.
      3. comprehend nutrition as a significant health science and the relationship it has to the prevention and treatment of disease.
      4. learn the fundamental biochemical and metabolic actions of the nutrients.
      5. learn the numerous social, psychological, and physiological variables that cause or influence food preferences and biases.
      6. learn to analyze scientific criteria that help to insure nutritional information is valid and reliable.
      7. learn the lifelong health benefits that accrue to the individual who makes a lifetime habit of practicing valid nutritional behavior.
      8. be expected to demonstrate an accurate knowledge of the chemical structure, functions and metabolic action of: carbohydrates, lipids, proteins, vitamins, minerals, and water in the human body.
      9. learn how to perform a computerized dietary analysis of his/her diet and to make modifications to it in order for the diet to become healthier.
      10. learn the specific nutritional requirements and problems associated with: pregnancy, lactation, infancy, childhood, adolescence, adulthood and senior citizens.
      11. learn how the science of nutrition interrelates to medical and allied health professions.

    3. Core Learning Goals(if applicable)
    4. Category I:

      Personal Health: The students will:

      1. develop attitudes, values, and skills which promote physical and emotional well-being to extend over the course of their lives.

      Core Learning Objectives:
      Category I:

      Personal Health: The students will be able to:

      1. recognize the components of wellness, exercise, and diet that contribute to life long physical, and mental wellness. (1)
      2. practice wise choices regarding exercise and diet. (1)
      3. apply appropriate skills to manage stress and anxiety in order to maintain holistic health. (1)
      4. describe the links between behavior and health over the course of a life time. (1)

      Category III:

      Critical Thinking and Problem Solving: The student will be able to:

      1. integrate and /or combine knowledge from multiple sources to create new knowledge.
      2. reason from what they know to form new knowledge, draw conclusions, solve problems, explain , decide, and /or predict. (Inductive and/or Deductive Reasoning Skills)

      Information Literacy: The student will be able to:

      1. determine the nature and extent of the information needed.
      2. determine the technologies and information formats appropriate for the information identified.
      3. access needed information effectively and efficiently.
      4. evaluate information and its sources critically and incorporate selected information into their knowledge base and value system.
      5. develop an understanding of many of the economic, legal, and social issues surrounding the use of information and access and use information legally and ethically.
  2. Planned Sequence of Topics and/or Learning Activities

    The Nutrients: chemical nature, definitions, classifications, food sources, metabolism, functions, health problems, deficiencies, requirements, interactions, and controversies.

    1. Carbohydrates
    2. Lipids (Fats, Oils, Sterols)
    3. Proteins
    4. Vitamins
    5. Minerals and Water

    Energy Metabolism and the role of the nutrients.

    1. Glycolysis and Anaerobic Metabolism
    2. Aerobic Metabolism
      1. Decarboxylation of Pyruvate to Acetyl
      2. Citric Acid Cycle (Krebs Cycle)
    3. Nutrient requirements and interactions
    4. Body composition and weight control

    Selected nutrition topics. The subjects included in this section are introduced as they interact with the above sections or independently as separate study units.

    1. Nutrition misinformation and fads
      1. Food additives and supplements
      2. FDA and other government agencies
      3. Evaluation of nutrition information
    2. Nutrition and children
      1. Psychological conditioning
      2. Acceptance and rejection of new foods
    3. Food allergies
    4. Weight control (body fatness)
    5. Adolescence - adults - elderly

    Dietary Analysis: Students are required to conduct a 3-day dietary analysis of their personal eating habits.

  3. Assessment Methods for Course Learning Goals

  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 format. These details and others will be clarified in the Course Format created by each instructor and distributed to each student upon enrollment and attendance in class.
    2. Application software that is supplied with the required textbook will be used by the student to analyze their personal eating habits.
    3. Some sections, such as Distance Learning classes, will be required to purchase and use the Student Study Guide that parallels the organization of the textbook.

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