Department of Health Sciences: 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) or COMP108 (C or better) or
- 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 nutrient food sources are studied along with application of entrepreneurial skills. Needs and behavior patterns in children and adults are used to illustrate the relationship between diet and health.
- VII. Required Course Content and Direction
Course Learning Goals
- Recognize the relationship between a healthful or unhealthful diet throughout the lifespan and the prevention and treatment of specific chronic diseases and premature death;
- 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];
- 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];
- 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
- 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]
- Demonstrate how entrepreneurial skills can be applied to the field of nutrition & wellness.
Planned Sequence of Topics and/or Learning Activities
The following topics are presented:
- Introduction to nutrients and identifying valid sources of information
- Defining a healthful diet, understanding food packaging and the Dietary Guidelines for Americans
- Macronutrient metabolism
- Metabolic function of micronutrients and water
- Body composition, weight management and disordered eating
- Nutrition and exercise
- Food safety, technology and agriculture
- Nutrition through the lifespan
- World health and hunger in America
- Entrepreneurial skills in nutrition and wellness innovation,
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.
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 as related to educational resources are clarified in the Course Syllabus created by each instructor and distributed to each student upon enrollment and attendance in class.
Dietary analysis technology supplied with the 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 these tools for other assignments.
Review/Approval Date - 12/03; Core Goals/Objectives added 6/04; Revised 11/15; Approved 01/03/2019; Revision 6/1/22