Introduction to Nutrition Science - Honors ( Official )
WebCMS orange bar image
Introduction to Nutrition Science - Honors ( Official )
College logo image
WebCMS text image
Introduction to Nutrition Science - Honors ( Official )

Printer Friendly Version

 

SECTION A – Course Information

1. Course ID:

NF     25H

Student Learning Outcomes

2. Course Title:

Introduction to Nutrition Science - Honors

3. Division:

Business Division

4. Department:

Consumer Science and Design Technologies

5. Subject:

Nutrition and Food

6. Short Course Title:

Intro Nutri Sci - Honors

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:

  20

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:

A Transferable, UC/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

Acceptance into the Honors Program

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:


These buttons are only active when the course reaches Stage 5 in WebCMS.

 

 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)

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

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

    CSU Approval Date:                   (mmddyyyy)

E
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.)

Scientific concepts of nutrition related to the function of nutrients and current health issues with emphasis on individual needs. Topics include: functions and sources of nutrients; scientific principles to analyze and evaluate nutrition information; Dietary Guidelines and current nutrition recommendations; digestion, absorption, and metabolism; health, fitness, and disease; and nutrition in the life span. Students will record their diet, analyze its composition, and evaluate its nutrient content. An honors course designed to provide an enriched experience. Students may not receive credit for both NF 25 and NF 25H.

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.)

An honors course designed to provide an enriched experience. Students may not receive credit for both NF 25 and NF 25H.

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.)

- Food choices, Dietary Guidelines, nutrient density, and current recommendations
- Food labeling
- Food group plans
- Computer software for diet evaluation
- Food additives
- Scientific method to analyze and evaluate nutrition information
- Carbohydrates: sugar, starch, glycogen, and fiber
- Diabetes and hypoglycemia
- Lipids: triglycerides, phospholipids, and sterols
- Diet, blood lipids, and cardiovascular disease
- Protein: amino acids
- Vegetarianism: complete versus incomplete protein and mutual supplementation
- Chemical and mechanical digestion
- Absorption, transport, and storage of nutrients
- Vitamins: definition and classification
- Individual vitamins: function, toxicity, deficiency, and food sources
- Minerals: definition and classification
- Individual minerals: function, toxicity, deficiency, and food sources
- Water
- Fluid and electrolyte balance
- Energy balance
- Basal metabolism
- Theories of obesity causation
- Weight management
- Eating disorders: anorexia, bulimia, and binge eating disorder
- Nutrition and fitness
- Diet and disease prevention
- Life cycle nutrition: pregnancy and lactation
- Dietary needs over the lifespan
- Alcohol and fetal alcohol syndrome
- Microbes and food safety
- Prevention of food borne illness
- Food contamination and prevention
- Final exam

*** This course will be enhanced by requiring each student to complete more substantial assignments related to these topics.

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 functions and sources of nutrients.
2. Explain digestion, absorption, and metabolism.
3. Explain nutrient needs at various stages in the life span.
4. Apply Dietary Guidelines and current nutrition recommendations to diet planning.
5. Utilize a computer database to evaluate personal diet records.
6. Relate scientific concepts of nutrition to health, fitness, and disease states.
7. Analyze and evaluate nutrition information using the scientific method.
8. Analyze a nutrition topic using refereed journal articles.

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:

Two diet planning projects which include two- to four-page written conclusions
Two computer diet analysis projects which include two- to four-page written conclusions
Seven- to ten-page research paper using refereed journal articles
Five- to ten-page paper describing the risks of chronic disease and ways to reduce risks

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


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

Food intake analysis and diet planning
Evaluation of personal diet using a computer application

Category 3. Skills Demonstrations:

NA

Category 4. Objective Examinations:

Multiple choice, matching items, and short answer identifying functions and sources of nutrients, explaining the physical process of digestion and absorption, and relating nutrition to health and disease states

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. Food intake assignment: record all foods and beverages consumed over a three-day period and compare your intake to the recommendations of the United States Department of Agriculture (USDA) MyPlate Food Guide. Evaluate your diet with the recommended diet and note the differences and similarities. In addition to the food intake report, write a two- to four-page evaluation of your diet with recommendations for change.

2. Computer diet analysis: use diet analysis software to analyze the nutrient content of your diet. Hand in a copy of the diet analysis with a two- to four-page evaluation of your diet with recommendations for change.

3. Write a five- to ten-page paper describing your risk of chronic disease and ways you can reduce your risk. Your textbook defines chronic disease as "long-duration degenerative diseases characterized by deterioration of the body organs." Examples of chronic disease include heart disease, cancer, and diabetes. In describing your risk of chronic disease you should consider: your family history (genetics), your lifestyle, and your current health status.

4. Write a seven- to ten-page research paper on a nutrition topic of choice using a minimum of two refereed journal articles and a minimum of four other reputable sources. Reputable sources include government and health agency websites, and reputable news media sources. This should be a balanced assessment of the topic including opposing viewpoints and areas in which research is unfinished, contradictory, or unreliable.

 

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:

  Frances Sizer and Ellie Whitney

Title:

  Nutrition: Concepts and Controversies

Publisher:

  Cengage

Date of Publication:

  2017

Edition:

  14th Edition

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:

  

Title:

  

Publisher:

  

Date of Publication:

  

Edition:

  

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: