SC 112:Human Nutrition

GENERAL INFORMATION:

Course title:

Human Nutrition, SC 112

Campus: National

Initiator: Mike Dema

Date: 03/07/2015

Course description:

Course Description: An introductory course on human nutrition providing basic information on the nutrients, on the components of a proper diet with an emphasis on Pacific Island foods, and on diet-related diseases common in Micronesia.

COURSE HOURS/CREDITS:

   

Hours per Week

 

No. of Weeks

 

Total Hours

 

Semester Credits

Lecture

 

3

x

16

=

48

=

3

Laboratory

   

x

 

=

 

=

 

Workshop

   

x

 

x

 

=

 
         

Total Semester

Credit

 

3

                     

PURPOSE OF COURSE:

[X] Degree requirement

[X] Degree elective

[ ] Certificate

[ ] Other

PREREQUISITES: ESL 089

PSLOS OF OTHER PROGRAMS THIS COURSE MEETS:

 

PSLO#

Program

3.1

General Education

3.2

General Education

   

 

1) INSTITUTIONAL STUDENT LEARNING OUTCOMES (Check all that apply)

[ ]

1. Effective oral communication: capacity to deliver prepared, purposeful presentations designed to increase knowledge, to foster understanding, or to promote change in the listeners’ attitudes, values, beliefs, or behaviors.

[ ]

2. Effective written communication: development and expression of ideas in writing through work in many genres and styles, utilizing different writing technologies, and mixing texts, data, and images through iterative experiences across the curriculum.

[√]

3. Critical thinking: a habit of mind characterized by the comprehensive exploration of issues, ideas, artifacts, and events before accepting or formulating an opinion or conclusion.

[√]

4. Problem solving: capacity to design, evaluate, and implement a strategy to answer an open-ended question or achieve a desired goal.

[√]

5. Intercultural knowledge and competence: a set of cognitive, affective, and behavioral skills and characteristics that support effective and appropriate interaction in a variety of cultural contexts.

[√]

6. Information literacy: the ability to know when there is a need for information, to be able to identify, locate, evaluate, and effectively and responsibly use and share that information for the problem at hand.

[√]

7. Foundations and skills for life-long learning : purposeful learning activity, undertaken on an ongoing basis with the aim of improving knowledge, skills, and competence.

[√]

8. Quantitative Reasoning: ability to reason and solve quantitative problems from a wide array of authentic contexts and everyday life situations; comprehends and can create sophisticated arguments supported by quantitative evidence and can clearly communicate those arguments in a variety of formats.

2) PROGRAM STUDENT LEARNING OUTCOMES (PSLOs): The student will be able

to:

1. Describe the structure, function, and basic pathologies of the human body.

2. Demonstrate a solid foundation in basic biological sciences.

3. Describe health career and allied professions and gain experience working effectively in groups with health professionals to address human life sciences and health problems.

4. Discuss, analyze, and interpret fundamental and current issues relevant to human life sciences and health problems, and communicate information in a critical, scientific, and technologically advanced manner.

.

3) COURSE STUDENT LEARNING OUTCOMES (CSLOs) (General): The student will be

able to:

1. Demonstrate basic knowledge of nutrients and components of a proper diet.

2. Demonstrate the proper choices of diets/food as they are linked to diseases.

4) COURSE STUDENT LEARNING OUTCOMES (CSLOs) (Specific): The student will be

able to:

CSLO (General) 1: Demonstrate basic knowledge of nutrients and components of a proper diet.

Student Learning Outcome (specific)

ISLO

PSLO

Assessment Strategies

1.1.Explain what nutrition is and how it involves in many disciplines

3-7

1,2,4

Quiz or Test where students will explain and define nutrition.

1.2 Understand and show how to make use of information available on food labels in constructing a diet

3-8

1,2,4

Quiz or Test where students will demonstrate their understanding on how to read food labels.

Authentic Assessment

1.3 Explain the basic principles of healthy eating and use a dietary planning guide to evaluate diets

3-8

1,2,4

Quiz or Test in which students will explain the basic principles of eating healthy and to use dietary planning to evaluate diets

Authentic Assessment

1.4 Explain how social and cultural influences play apart in modifying basic physiological mechanisms

3-7

1,2,4

Quiz or Test where students where students can relate social and cultural influences play in modifying physiological mechanisms

1.5 Describe the physiological and metabolic signals that determine the food intake and list the organs composing the digestive system and describe the function of each of them

3-7

1,2,4

Items on Quiz or Test where students will describe signals that determine food intake and list organs in digestive system as well as their respective functions.

1.6 Explain how nutritional status can be assessed

3-7

1,2,4

Items on Quiz and Test where students their knowledge in how they can assess nutritional status.

1.7 Explain the health implications of alcohol consumption

3-7

1,2,4

Items on Quiz and Test in which students explain how alcohol affects our health.

1.8 Describe the basic structure of proteins and explain how they are altered by cooking

3-7

1,2,4

Items on Quiz and Test where they will describe the protein structures and how they change through cooking.

1.9 Describe the process of protein digestion and explain the significance of indispensable and dispensable amino acids and how foods may be combined to provide an appropriate balance

3-7

1,2,4

Items on Quiz and Test in which students will describe the process of protein digestions and explain about amino acids and how different food can appropriate balance.

1.10 Explain the role of proteins and amino acids in the body, in health and disease, and the consequences of protein deficiency

3-7

1,2,4

Items on Quiz and Test where students will explain the roles of proteins and amino acids in our body and consequences of protein deficiency.

1.11 Explain the needs for protein at different stages of life and trauma

3-7

1,2,4

Items on Quiz and Test in which students will explain why protein is needed at different stages of life.

1.12 Explain what are the most important types of sugars in our diet and what is their importance

3-7

1,2,4

Items on Quiz and Test where students will explain types of sugars that are required in our diets and their importance.

1.13 Identify the health aspects of both simple and complex sugars and explain the implications of carbohydrate consumption over the general health

3-7

1,2,4

Items on Quiz and Test in which students will identify health aspects of sugars and explain the implications of carbohydrate consumption.

1.14 Describe the amounts of energy obtained from different macronutrient sources and explain how energy intake can be measured

3-7

1,2,4

Items on Quiz and Test where students will describe the amounts of energy obtain from macronutrient sources.

1.15 Explain the changes in energy balance that contribute to weight loss or gain and explain how diet and lifestyle can increase or decrease weight

3-7

1,2,4

Items on Quiz and Test where students will explain the changes in energy balance that can possibly contribute to weight gain or loss and how weight can be influenced by diet and lifestyles.

1.16 Explain the importance of vitamins in metabolism, identify food sources of particular vitamins and the problems resulting from lack of vitamins

3-7

1,2,4

Items on Quiz and Test where students will basically explain the importance of vitamins and identify food sources containing particular vitamins as well as the consequences of lacking vitamins.

1.17 Identify the groups of population who may be at risk for inadequate intake of vitamins, and the reason for this

3-7

1,2,4

Items on Quiz and Test where students will demonstrate their knowledge by identifying populations who may be at risk for inadequate vitamins.

1.18 Explain the importance of minerals to health and explain the consequences of an inadequate or excessive mineral intake

3-7

1,2,4

Items on Quiz and Test where students will explain the roles of minerals in our body and possible consequence of vitamin deficiency.

1.19 Identify food sources of particular minerals and explain the causes of inadequate intake of minerals in certain groups of population

3-7

1,2,4

Items on Quiz and Test where students will learn to identify food sources of particular minerals and explain the consequences of mineral deficiency.

1.20 Explain the body’s need for fluid and how this demand can be met

3-7

1,2,4

Items on Quiz and Test where students will explain the body’s need for fluid.

CSLO (General) 2: Demonstrate the proper choices of diets/food as they are linked to diseases.

Student Learning Outcomes (specific)

ISLO

PSLO

Assessment Strategies

2.1 Explain the importance of good nutritional status at conception and explain what metabolic changes occur during pregnancy and how these changes influence the nutritional needs during pregnancy

3-7

1,2,4

Items on Quiz and Test where students will explain the importance of good nutrition and explain metabolic changes during pregnancy.

2.2 Explain what dietary patterns should be avoided during pregnancy and provide a general dietary advice for a pregnant and lactating women

3-7

1,2,4

Items on Quiz and Test where students will explain proper diets during pregnancy and provide advices for pregnant and lactating women.

2.3 Compare the human milk with formula milk in feeding normal infants and explain how these may need to be modified for infants with particular needs

3-7

1,2,4

Items on Quiz and Test where students will compare breastfeeding milk with formula milk.

2.4 Explain what are the nutritional needs of children, adolescents, adults and elderly

3-7

1,2,4

Items on Quiz and Test where students will explain proper nutrition for children, adolescents, adults and the elderly.

2.5 Explain the implications of living on a low income in meeting dietary recommendations and goals

3-7

1,2,4

Items on Quiz and Test in which students explain the implications of living on a low income while meeting dietary goals.

2.6 Explain what is the coronary heart disease, what are the factors involved in production of this disease, and explain the importance of antioxidants and other factors in prevention of coronary heart disease

3-7

1,2,4

Items on Quiz and Test where students will explain what coronary heart disease is, what is causing it and how we can help prevent it.

2.7 Make a dietary plan for prevention of coronary heart disease

3-8

1,2,4

Items on Quiz and Test in which students will make a dietary plan to prevent coronary disease.

Authentic Assessment

2.8 Explain the link between certain cancers and dietary patterns and describe the guidelines on healthy eating for reduction of cancer risk

3-7

1,2,4

Items on Quiz and Test explain the link between certain cancers and dietary patterns and describe how we can help prevent the risks of getting cancer.

5) COURSE CONTENT:

1. The study of nutrition and food habits

2. What is nutrition?

3. Basic anatomy and physiology of the digestive system

4. Basics of a healthy diet

5. The nutrients in food and their role in health

6. Proteins

7. Fats

8. Carbohydrates

9. Energy needs

10. Energy balance

11. Vitamins

12. Minerals, electrolytes and fluid

13. Nutrition throughout life

14. Nutrition during pregnancy and breastfeeding

15. Diet and coronary heart disease

16. Diet and cancer

17. Food safety

6) METHOD(S) OF INSTRUCTION:

[√ ] Lecture             [ ] Cooperative learning groups

[ ] Laboratory           [√ ] In-class exercises

[√ ] Audio visual        [√ ] Demonstrations

 [ ] Other

7) REQUIRED TEXT(S) AND COURSE MATERIALS:

http://pressbooks.oer.hawaii.edu/humannutrition/ , E-book ISBN 948027-01-04

8) REFERENCE MATERIALS:

None

9) INSTRUCTIONAL COSTS:

None

10) EVALUATION:

The student must exhibit proficiency of at least 70% to receive a passing grade of “C”.

11) CREDIT BY EXAMINATION:

None.

 

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