HLTH121 Applied Nutrition

Department of Kinesiology and Sport Studies: Health

I. Course Number and Title
HLTH121 Applied Nutrition
II. Number of Credits
3 credits
III. Number of Instructional Minutes
IV. Prerequisites
HLTH120 (C or better)
V. Other Pertinent Information
VI. Catalog Course Description
After completing this course, the student should be able to discuss metabolic functions and needs of the human body, have a basic knowledge of drugs and nutrition, provide information on feed economics, and understand basic diet therapy.
VII. Required Course Content and Direction
  1. Course Learning Goals

    1. The scope of this course is to provide an advanced course in Nutrition applying it to the human body and relating nutrition to disease states;
    2. Understand metabolic functions and needs of the cell and body;
    3. Provide knowledge of food economics quality to increase purchasing power;
    4. To give a basic understanding of the use of drug therapy and the interaction possibilities with foods; and
    5. Understand the basics of diet therapy.
  2. Planned Sequence of Topics and/or Learning Activities

    1. Through class presentation, the student must demonstrate a knowledge of the various parts of the cell and the different types of cells. Also, the student must know how body needs are determined. Topics include such metabolic processes as: Glycolysis, Citric Acid Cycle, and the Electron Transport Chain.
    2. The student will study the basic drugs used by patients for control of disease states, such as but not limited to: diabetes, hypertension, obesity, osteoporosis, and gastrointestinal diseases.
    3. The student must demonstrate in writing an understanding of family food purchasing and how to increase the nutritional and economic value of the food dollar.
    4. The student must discuss (in writing) the following diets: house, liquid, soft, bland, low and high in fiber, diabetic, low calorie/high calorie, and fat and cholesterol restricted. The discussion must identify foods included in each diet, who the diet is ordered for, why the diet is ordered, when the diet is instituted, the duration of the diet, and indicators to be aware of.
    5. The student must define hospital procedure for ordering diets: nursing and dietary communication.
  3. Assessment Methods for Course Learning Goals

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

    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.

Review/Approval Date - 5/99; New Core 8/2015