ALLH 220 Fundamentals of Nutrition

This course is designed to provide a broad understanding of the basic principles of nutrition and some of the issues and controversies surrounding this body of knowledge. By taking this course, students will gain the skills necessary to scientifically evaluate many of the claims about nutrition that appear in print and the media. Additionally, students will be able to identify essential nutrients and dietary reference intakes, as well as practice food safety techniques; students will describe nutritional behaviors that promote optimal nutrition and disease prevention throughout the life cycle. The class meets for an equivalent of 4 contact hours per week with a minimum of 2 contact hours devoted to laboratory/investigative activities.

Credits

3 Credits

General Education Competency

GEM Scientific Ways of Knowing

ALLH 220Fundamentals of Nutrition

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Health Sciences

II. Course Specification

Course Type

General Education

General Education Competency

GEM Scientific Ways of Knowing

Credit Hours Narrative

3 Credits

Semester Contact Hours Lecture

30

Semester Contact Hours Lab

30

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

This course is designed to provide a broad understanding of the basic principles of nutrition and some of the issues and controversies surrounding this body of knowledge. By taking this course, students will gain the skills necessary to scientifically evaluate many of the claims about nutrition that appear in print and the media. Additionally, students will be able to identify essential nutrients and dietary reference intakes, as well as practice food safety techniques; students will describe nutritional behaviors that promote optimal nutrition and disease prevention throughout the life cycle. The class meets for an equivalent of 4 contact hours per week with a minimum of 2 contact hours devoted to laboratory/investigative activities.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

Demonstrate an understanding of and be able to apply, through lab experiences, the scientific method in investigating nutritional claims. Demonstrate an understanding of the science of food. This includes nutrients (macro and micro) vitamins, minerals, and the substances (eg, phytochemicals, probiotics, etc) therein; their action, interaction, and balance, in relation to health and disease. Exhibit an understanding of the practices, technology, and regulations that govern our food supply. Including inherent dangers and safety practices for handling food. Discuss the process by which the human body, ingests, digests, absorbs, transports, utilizes, and excretes food substances. Develop and apply through laboratory assignments an appropriate eating plan across the life span taking into consideration, optimal health, disease prevention, weight management and sport performance. Evaluate the physiology and psychology behind food choices, barriers to change, and disordered behavior.

V. Topical Outline (Course Content)

Fundamentals of nutrition in the context of human biology Topics will include nutrients and their functions, dietary recommendations, and how foods are metabolized. Nutritional labeling of foodVarious nutrients affect energy balance, disease prevention, weight management, and healthy life cycles. Nutritional planning, dietary evaluations

VI. Delivery Methodologies

Required Assignments

Reading: Students will be expected to read the assigned chapters as well as additional materials provided by the instructor. While students will be exposed to material from all the chapters in the textbook, instructors have latitude in the sequence in which that material is presented. Writing: Written assignments (lab reports, blogs, discussion boards, journals and article evaluations, etc.) should comprise a minimum of 25% of the class assessments. These must include (at minimum): One Formal writing assignment (APA style) that evaluates current research in the field of nutrition (minimum of five pages in length). A personal 5-day Diet analysis lab assignment that requires a food journal, assessment and analysis along with a reflection paper. Presentations: Students will participate in presenting material as assigned by the instructor. These may be individual or group presentations, and may be in class or online. Technology: All instructors of this course are expected to make consistent use of Canvas in accessing class materials and on-line discussions and activities. Instructors of this course in an online environment should seek to utilize all the tools of Canvas at their disposal to ensure a rich and varied experience for their students.  In addition, Instructors are expected to utilize any online textbook materials as approved by the department (i.e. course connect, my nutrition lab etc.), which will include a diet analysis program.

Required Text

Nutrition Concepts and Controversies (13th ed.), Sizer & Whitney

Specific Course Activity Assignment or Assessment Requirements

Reading: Students will be expected to read the assigned chapters as well as additional materials provided by the instructor. While students will be exposed to material from all the chapters in the textbook, instructors have latitude in the sequence in which that material is presented. Writing: Written assignments (lab reports, blogs, discussion boards, journals and article evaluations, etc.) should comprise a minimum of 25% of the class assessments. These must include (at minimum): One Formal writing assignment (APA style) that evaluates current research in the field of nutrition (minimum of five pages in length). A personal 5-day Diet analysis lab assignment that requires a food journal, assessment and analysis along with a reflection paper. Presentations: Students will participate in presenting material as assigned by the instructor. These may be individual or group presentations, and may be in class or online. Technology: All instructors of this course are expected to make consistent use of Canvas in accessing class materials and on-line discussions and activities. Instructors of this course in an online environment should seek to utilize all the tools of Canvas at their disposal to ensure a rich and varied experience for their students.  In addition, Instructors are expected to utilize any online textbook materials as approved by the department (i.e. course connect, my nutrition lab etc.), which will include a diet analysis program.