Nutrition for Health and Wellness ( Official )
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Nutrition for Health and Wellness ( Official )
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Nutrition for Health and Wellness ( Official )

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SECTION A – Course Information

1. Course ID:

NF     10

Student Learning Outcomes

2. Course Title:

Nutrition for Health and Wellness

3. Division:

Business Division

4. Department:

Consumer Science and Design Technologies

5. Subject:

Nutrition and Food

6. Short Course Title:

Nutrition for Health

7. Proposed Effective Term:

Summer 2017

The required Cover Sheet Supplemental Form can be created after completion of Section A

SECTION B – Official Course Information

1. Recommended Class Size:

a. Maximum Class Size:

  35

Note:   If the course is new or class size of an existing course is to be changed, a Class Size Supplemental Form is required.

b. Class Size Approval Date:

  

Note:   Date to be entered by the Instruction Office.

 

2. Method of Instruction:

 Lecture

 Work Experience, Occupational

 Laboratory

 Open Entry/Exit

 Lecture and Laboratory

 

 Independent Studies

 Distance Learning

 

 

3. Contact Hours for a Term:

Note: If not a variable unit/hour course, enter the hours in the "Low" column only. Leave the hours in the "High" column blank.

 

Low

High

Lecture(total)    

Scheduled:

         54.00 To

  

To be arranged:

                  To

  

Lab(total)      

Scheduled:

 

                  To

  

Lab/Lecture Parity?    Yes  No

Does this course have lab parity?

If not, are you going to  apply for lab parity?                          Yes  No

To be arranged:

                  To

  

Activity(total)    

Scheduled:

                  To

  

To be arranged:

                  To

  

     

Clinical:

   To

  

Total Hours:    

Scheduled:

              54 To

  

To be arranged:

                  To

  

 

 

4. Credit Units:

  3.00 To

  

Note: Units of credit are based on:

1 Unit of credit per eighteen (18) hours of lecture contact hours for a term

1 Unit of credit per fifty-four (54) hours of lab, activity or clinical contact hours for a term

 

5. Taxonomy of Programs (TOPS) Information:

a. TOPS Code and Course Program Title:

130600 - *Nutrition, Foods, and Culinary Arts

     b.  Course Control Number:    

(To be entered by the Instruction Office Only.)

 

6. SAM Priority Code: [Select One]

A.

Apprenticeship

Courses offered to apprentices only.

B.

Advanced Occupational

Courses taken in the advanced stages of an occupational program. Each “B” level course must have a “C” level prerequisite in the same program area.

C.

Clearly Occupational

Courses taken in the middle stages of an occupational program. Should provide the student with entry-level job skills.

D.

Possibly Occupational

Courses taken in the beginning stages of an occupational program.

E.

Non-Occupational

 

 

7. Please place this course into the appropriate discipline by selecting from the drop down list. The discipline placement indicates what preparation is needed to teach the course. Discipline faculty may place their courses into more than one discipline as appropriate:

Nutritional Science/Dietetics

8. General Course Information

a. Course Credit Status:

D Credit Degree Applicable

b. State Transfer Code:

B Transferable, CSU/Private

c. State Classification Code:

I Career-Technical Education

d. Basic Skills Status/Level:

N Not a Basic Skills Course

e. Sports/Physical Education Course:

Yes

( Only check here if the course is a physical education course.)

f. Grading Method:

Letter Grade Only

g. Number of repeats allowed:

Non-repeatable Credit - equates to 0 repeats

Note: If course is repeatable, complete the Repeatability Supplemental Form.

h. Please provide cross listed course if applicable:

  

 

9. Course Preparation

Note: If this course has any requisite, please complete the Content Review Supplemental Form and provide rationale for the requisite. If a requisite is being removed, please complete the Content Review Supplemental Form and provide rationale for removing the requisite. If a new requisite is being added, complete the Content Review Supplemental Form and provide rationale for the requisite.

a.   Prerequisite

Eligibility for ENGL 68

b.   Co requisite


c.   Advisories


d.   None

              

10. Course Special Designators:


Do not edit this text box. Use the 'Add'/'Remove' command buttons above.


11. Course Program Status:


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 Program Applicable

 Stand-alone

 12. Funding Agency Category:

       Not Applicable

       Primarily developed using economic development funds

       Partially developed using economic development funds

 

 

SECTION C – For new transfer requests only, please complete the Transfer Status (CSU) Supplemental Form before submitting course for approval.

CSU Transferable              CSU Approval Date:                     (mmddyyyy)                 

Applying for CSU Transfer Status

UC Transferable                 UC Approval Date:                      (mmddyyyy)                 

Applying for UC Transfer Status

Note:  CSU Transfer Status must be obtained prior to submitting a request for UC Transfer Status to the UC Chancellor.

 

SECTION D - General Education Request

Mt. San Antonio College and CSU General Education course approvals are submitted to the Educational Design Committee and GE Subcommittee for approval.

1.  The Articulation Officer submits the course directly to the CSU Chancellor for approval.

2.  Upon receiving CSU approval, the course will be placed in the CSU approved area for the Mt. SAC Associate Degree GE.

Yes

No

Requesting approval for inclusion on Mt. SAC and CSU General Education List?

Note:   If requesting approval for inclusion on the General Education List, the General Education Course Evaluation Supplemental Form must be completed before submitting course for approval.  If request is approved, the remainder of Section D will be completed by the Instruction Office.

1. Mt SAC General Education Applicability:

    GE Approval Date :                   (mmddyyyy)

AAE - Life Long Understanding
ASE - Lifelong Understanding and Self-Development

2. CSU General Education Applicability (Requires CSU approval):

    CSU Approval Date:                   (mmddyyyy)

CSE - Lifelong Understanding and Self-Development

3. IGETC Applicability (Requires CSU/UC approval):

    IGETC Approval Date:                   (mmddyyyy)


 

 

SECTION E - Course Content

1. Course Descriptions

a. Catalog Description:

(Write a clear, concise course description, summarizing the course content.  Include major goals of the course, scope, requirements for successfully completing the course, and any unusual aspects of the course.)

Principles of nutrition and their relationship to optimum health and wellness. Emphasizes nutrient needs, food selection, and weight control during the various life stages from prenatal to adult. Student food intake is evaluated several ways including computer diet analysis. This course is intended for non-health science majors.

b. Class Schedule Description:

Yes

No

Is a course description to be printed in the Class Schedule?

(If yes, write one or two sentences condensing the catalog description for the prospective student.  Does not require as much detail as the catalog description. Limited to 130 characters, including spaces.)

Principles of nutrition and their relationship to optimum health and wellness. Course is intended for non-health science majors.

2. Course Outline Information

In courses that include lecture and laboratory, the topical outlines should be separate and distinct, each specific and appropriate to the activities to be conducted.

a. Lecture Topical Outline:

(The lecture topical outline should provide a detailed record of the content of the course.)

- Macronutrients: carbohydrates, fats, and protein
- Micronutrients: vitamins and minerals
- Fluid balance, water, and hydration
- Theories of behavior change
- Non-Exercise Activity Thermogenesis (NEAT)
- Stress eating
- Sleep and body weight
- Food addiction
- Disordered eating
- Nutritional prevention of chronic disease
- Vegetarianism
- Dietary supplements
- Integrative nutrition
- Nutrition misinformation and fad diets
- United States Department of Agriculture (USDA) Dietary Guidelines for Americans and MyPlate Food Guide
- Food labels
- Achieving and maintaining a healthful body weight
- Nutrition, physical activity, and fitness
- Alcohol and substance abuse
- Food safety
- Nutrition through the life cycle
- Final exam

b. Lab Topical Outline:

(The lab topical outline should reflect the activities in lab.)


3. Course Measurable Objectives:

(Measurable course objectives should identify expected outcomes: specific, observable student actions – what the student should be able to do, know or feel as a result of taking this course.  A majority of objectives should reflect critical thinking, i.e. application, analysis, synthesis, and evaluation.  Course objectives should relate directly to methods of evaluation)

Provide a minimum of five (5) course measurable objectives:

1. Identify and classify nutrients and interpret their relationship to health.
2. Evaluate and develop diets using the USDA MyPlate Food Guide and Dietary Guidelines for Americans.
3. Analyze changing nutrient needs during various stages of the life cycle.
4. Describe the principles of energy balance, weight gain, and weight loss.
5. Differentiate between nutrition fact and fallacy.
6. Evaluate fad diets and products.
7. Analyze food intake and compare to recommended goals.
8. Identify the important roles of nutrition and physical activity in contributing to good health and the prevention of chronic disease.


4. Course Methods of Evaluation:

(Methods of evaluation should relate directly to measurable course objectives.  They indicate the kind of assignments or performance activities designed for a course to assess student learning.  Each course must list either substantial writing assignments (category 1) OR computational / non-computational problem solving demonstrations (category 2) if writing assignments are inappropriate (with an explanation of why substantial writing is not appropriate for the course).  Activities typically assigned in categories 3 and 4 must also be listed in this section.)

Category 1. Substantial written assignments for this course include:

1- to 2-page paper summarizing nutrition-related goals and identifying steps needed to achieve them
Two, 2- to 3-page reports on nutrition related articles from newspapers, journals, or reputable web sites
2- to 3-page report on information presented in a nutrition or health related film
1- to 2-page evaluation of dietary intake compared to a standard based on the USDA Dietary Guidelines for Americans or MyPlate Food Guide

If the course is degree applicable, substantial written assignments in this course are inappropriate because:


Category 2. Computational or non-computational problem solving demonstrations:

Interpret food label information to make healthier food choices
Plan a nutritionally balanced diet for personal use or for a specific subject


Category 3. Skills Demonstrations:

NA

Category 4. Objective Examinations:

Multiple-choice, short-answer, and true or false questions on macronutrients, micronutrients, fluid balance and hydration, behavior change, NEAT, body weight, fitness, chronic disease prevention, food safety, and nutrition through the life cycle

5. Sample Assignments:

(Assignments should be directly related to the objectives of the course.  They should be specific enough to provide real guidance to faculty and clear expectations for students.  Descriptions of the type or examples of assignments are required.  For example, rather than “term paper” state “term paper comparing and contrasting the social aspects of hunting tactics of two mammal species.”  This section must establish that the work is demanding enough in rigor and independence to fulfill the credit level specified.  The nature of the assignments must clearly demand critical thinking.  Assignments should be adequate to assure that students who successfully complete them can meet the objectives of the course.  Appropriate out-of-class work is required for credit courses.)

Provide a minimum of three (3) sample assignments:

1. Develop at least two nutrition-related goals for the semester. Write a 1- to 2-page paper summarizing your goals and identifying steps needed to achieve them.
2. Write two, 2- to 3-page reports on nutrition related articles from newspapers, journals, or reputable web sites.
3. Evaluate two food labels from foods frequently consumed. Determine if the foods selected are nutrient dense foods or empty calorie foods. Thoroughly analyze the nutrient content of the foods, including fiber, vitamins, minerals, protein, cholesterol, and sodium content.
4. Compare two similar food products and report on major similarities and differences.
5. Evaluate personal dietary intake using health standards such as the USDA Dietary Guidelines for Americans and MyPlate Food Guide.
6. Write a 2- to 3-page report on information presented in a nutrition or health related film.


 

6. Representative Text:

(List EXAMPLES of textbooks and other data sources and materials, which may be used in this course.  Provide author, title, publisher, date of publication, and edition.)

If the course is requested to be or is CSU transferable, provide at least one (1) representative text that has been published within the last five (5) years.  A representative text is optional for a non-transferable course.

a. Book 1:

This is the most recent edition of this text:

Yes

No

 

If the text is more than 5 years old, please provide rationale for not selecting a more recent text:


Author:

  Janice Thompson and Melinda Manore

Title:

  Nutrition For Life

Publisher:

  Pearson Education

Date of Publication:

  2016

Edition:

  4th

b. Book 2:

This is the most recent edition of this text:

Yes

No

 

If the text is more than 5 years old, please provide rationale for not selecting a more recent text:


Author:

  Pope, Nizielski, and McCook

Title:

  Nutrition for a Changing World

Publisher:

  MacMillian Education

Date of Publication:

  2016

Edition:

  1st

c. Book 3:

This is the most recent edition of this text:

Yes

No

 

If the text is more than 5 years old, please provide rationale for not selecting a more recent text:


Author:

  

Title:

  

Publisher:

  

Date of Publication:

  

Edition: