ILLINOIS VALLEY COMMUNITY COLLEGE Course Outline

Transcription

1 ILLINOIS VALLEY COMMUNITY COLLEGE Course Outline Division: Health Professions Course: ALH 1000 Introduction to Nutrition Date: Fall 2011 Semester Hours: 3 Lecture hours per week: 3 Prerequisite: None Semester Offered: Spring, Fall, Summer Instructor(s): Bonnie Bennett-Campbell I. DESCRIPTION: The objective of this course is to provide the student with the scientific principles of nutrition across the lifespan and to acquaint him/her with the recent scientific findings in the nutrition field. With the knowledge acquired, the student should be able to evaluate her/his daily lifestyle thereby enabling her/him to reach and maintain optimum health, nutrition, and fitness. The nutrition student should be able to evaluate her/his personal food choices as well as to evaluate nutritional information found in popular books and magazines and scientific nutritional journals. The student will examine the basic concepts of nutrition as they apply to various stages of the life cycle and to common disease processes. II. GENERAL EDUCATION GOALS 1. To apply analytical and problem solving skills to personal, social and professional issues and situations. 2. To communicate orally and in writing, socially and interpersonally. 3. To develop an awareness of the contributions made to civilization by the diverse cultures of the world, including those within our own society. 4. To understand and use contemporary technology effectively and to understand its impact on the individual and society. 5. To work and study effectively both individually and in collaboration with others. 6. To understand what it means to act ethically and responsibly as an individual in one s career and as a member of society. 7. To develop and maintain a healthy lifestyle physically, mentally and spiritually.

2 8. To appreciate the ongoing value of learning, self-improvement and career planning. III. EXPECTED LEARNING OUTCOMES AND RELATED COMPETENCIES: Upon completion of the course, the student will be able to: 1. Identify the basic principles of nutrition 1.1 Identify six (6) classes of nutrients and their primary function. 1.2 Define at least five (5) characteristics of a nutritious diet. 1.3 Describe the mechanical and chemical digestive process. 1.4 Identify factors that can affect food safety 1.5 Discuss the use and regulation of additives in our food supply 2. Evaluate scientific research studies and nutritional information found in scientific journals, popular magazines, books, and on the internet. 2.1 List and describe sources of nutritional information. (scientific and nonscientific). 2.2 Evaluate various nutritional information sources for accuracy, reliability and timeliness. 2.3 Discuss qualification of individuals and organizations dispersing nutritional information. 2.4 Discuss the scientific process and the terms used in research design. 3. Apply the concepts of the food pyramid and diet planning skills in developing a nutritious diet using nutritionally dense food. 3.1 Identify various food groups, serving sizes and recommended servings suggested for use by the USDA Food Pyramid. 3.2 Compare the USDA Pyramid with other diet related pyramids (Asian, Mediterranean, older adult, child and vegetarian). 3.3 Discuss the relationship of the five characteristics of a nutritious diet to the Food Guide Pyramid and other dietary planning guides. 4. Identify the Dietary guidelines and Daily Values developed by the USDA, WHO, AMERICAN HEART ASSOCIATION, AMERICAN CANCER SOCIETY, and HEALTHY PEOPLE Describe the role of various agencies in setting nutrition standards and guidelines. 4.2 Identify the Dietary Guidelines for Americans developed by the American Dietetic Association. 4.3 Use the Ingredient List and Nutrition Facts panel on food labels to make healthy food choices. 4.4 Identify various health claim messages allowed on food labels.

3 4.5 Discuss the role of Daily Values and Dietary Reference Intakes in relationship to information of food labels. 5. Evaluate his/her diet and fitness level by using recent findings on weight control and physical fitness. 5.1 Discuss physical, emotional and psychological effects of alternations in body size and appearance. 5.2 Discuss various procedures used to determine body fat. 5.3 Discuss theories of obesity. 5.4 Compare and contrast various diets and weight loss methods. 5.5 Discuss the relationship of diet, exercise and behaviors modification in contributing to a sound weight control program. 6. Discuss basic concepts of nutrition as they apply to various stages of the life cycle and common disease processes. 6.1 Discuss the impact of prenatal nutrition and lifestyle on the developing fetus. 6.2 Compare and contrast the benefits/risks of breast feeding and formula feeding. 6.3 Discuss the nutrient needs of the infant, preschool and school age child. 6.4 Discuss the nutrient needs and eating patterns of the adolescent. 6.5 Describe the special nutritional needs of the older adult. 6.6 Discuss the eating and lifestyle habits that promote health and wellness in the older adult. 6.7 Discuss the need and scientific principles involved in alternative feeding methods. 6.8 Describe the relationship between various disease states (including cardiovascular disease, diabetes, cancer and HIV) and nutrition. 6.9 Discuss the role of nutritional assessment in medical nutritional therapy Discuss the implications of food-drug interactions. IV. Instructional Methods: Lecture Discussion Audiovisual Aids Group Research/Presentation Oral Presentation Exams Quizzes Case Studies

4 Diet Recall Guest Speakers Article Evaluation Class Activities (individual and group) Online Discussions (for web based class only) Projects V. INSTRUCTIONAL MATERIALS: Textbook Nutrition For Illinois Valley Community College, Whitney, DeBruyne, Pinna, Rolfes, Cengage, VI. STUDENT REQUIREMENTS AND METHODS OF EVALUATION: Attendance: Punctuality and attendance are expected at all scheduled classes. Students who arrive late or leave early may be counted as absent for that day. If you arrive after attendance has been taken, it is your responsibility to inform the instructor after class that you were present. Extenuating circumstances are to be discussed with the instructor. The instructor reserves the right to withdraw a student after 3 unexcused absences. If a student wishes to withdraw from the course, please notify the instructor. A F (failure) may be assigned at the end of the course, if the student who wishes to drop has not notified the instructor. The instructor will not automatically issue a withdrawal after midterm, if the student does not contact the instructor to withdraw. Effective Summer 2011, students will have the ability to initiate a withdrawal from classes. By completing the form in the Records Office or through the form located within WebAdvisor, the student is authorizing IVCC to remove him/her from the course. Entering the student ID number serves as the student s electronic signature. IVCC has the right to rescind a withdrawal in cases of academic dishonesty or at the instructor s discretion. Students should be aware of the impact of a withdrawal on full-time status for insurance purposes and for financial aid. It is highly recommended that students meet with their instructor or with a counselor before withdrawing from a class to discuss if a withdrawal is the best course of action for that particular student. More detailed information is available at and selecting the menu item for Withdrawals on the left side of the page.

5 Participation: Students are expected to come to class prepared with the assigned readings and activities. Active participation is expected. Students are responsible for the classroom material presented on any given day of absence. Inappropriate behavior will not be tolerated. Please refer to the Student Code of Conduct for those guidelines. NO audible cell phones or beepers are allowed in class. Testing: All exams/quizzes must be taken or turned in on the assigned day. If extenuating circumstances arise, the student must notify the instructor within 48 hours of the test or due date. It is the STUDENT S responsibility to contact the instructor regarding test scheduling. All makeup tests will be taken in the assessment center (Phone ext. 542). They do not however have the tests. The instructor will take the test to the center after talking to the student. Students who do not make arrangements for rescheduling the missed exam within this time frame will receive a zero for the exam. The student will need to take a picture ID to the testing center the day of the scheduled test. Remember a prior appointment has to be made. No form of cheating will be tolerated. If found cheating, a grade of zero will be given for that assignment/test, and the student may fail the course. Any projects, reports, take home tests, or other assignments not turned in on assigned day will receive a zero, unless prior arrangements have been made. Due dates for the assignments are on the class calendar. An absence does not extend those dates. If the student makes prior arrangements with the instructor he/she will have will have one week from the date an assignment is due to turn it in. After that time frame (one week), five points will be deducted for each continued week the assignment is missing. Any student caught cheating on an exam or quiz will automatically receive a score of zero for the exam or quiz and may be subject to further disciplinary action at the discretion of the instructor according the IVCC Student Code of Conduct. EMERGENCY / SAFETY: In the event of a fire, inclement weather, and/or intruder, remain calm and follow the instructions of your instructor or designated IVCC personnel. Please be aware of exits from the building nearest your classroom as well as exit to the tunnel in case of tornado. DO NOT USE THE EXIT TO THE COURTYARD IN CASE OF FIRE.

6 WEATHER-RELATED CLASS CANCELLATIONS/COLLEGE CLOSURE: Notification for class cancellations will be via the IVCC website, or to your student account. Online/Telecourses: Additional directions will be given. Disability Statement: You may be eligible for academic accommodations if you have a physical, psychiatric, or cognitive disability. If you have a disability and need more information regarding possible accommodations, please contact Tina Hardy at or stop by office B-204. Grading System: Grading Scale Quizzes Homework A % Exams Case studies B 80-89% Group projects C 70-79% D 60-69% F Below 60% Revised 8/11

7 Classroom Discussion Group Presentation Individual Presentation Exams Quizzes Case Studies Diet Recall Class Actives (group & Ind.) Projects Introduction to Nutrition Course Competencies Assessment Options Outcomes and Competencies 1.1 Identify six (6) classes of nutrients and their primary function. 1.2 Define at least five (5) characteristics of a nutritious diet. 1.3 Describe the mechanical and chemical digestive process. 1.4 Identify factors that can affect food safety 1.5 Discuss the use and regulation of additives in our food supply 2.1 List and describe sources of nutritional information. (scientific and nonscientific). 2.2 Evaluate various nutritional information sources for accuracy, reliability and timeliness. 2.3 Discuss qualification of individuals and organizations dispersing nutritional information. 2.4 Discuss the scientific process and the terms used in research design. 3.1 Identify various food groups, serving sizes and recommended servings suggested for use by the USDA Food Pyramid. 3.2 Compare the USDA Pyramid with other diet related pyramids (Asian, Mediterranean, older adult, child and vegetarian). 3.3 Discuss the relationship of the five characteristics of a nutritious diet to the Food Guide Pyramid and other dietary planning guides. 4.1Describe the role of various agencies in setting nutrition standards and guidelines.

8 4.2 Identify the Dietary Guidelines for Americans developed by the American Dietetic Association. 4.3 Use the Ingredient List and Nutrition Facts panel on food labels to make healthy food choices. 4.4 Identify various health claim messages allowed on food labels. 4.5 Discuss the role of Daily Values and Dietary Reference Intakes in relationship to information of food labels. 5.1 Discuss physical, emotional and psychological effects of alternations in body size and appearance. 5.2 Discuss various procedures used to determine body fat. 5.3 Discuss theories of obesity. 5.4 Compare and contrast various diets and weight loss methods. 5.5 Discuss the relationship of diet, exercise and behaviors modification in contributing to a sound weight control program. 6.1 Discuss the impact of prenatal nutrition and lifestyle on the developing fetus. 6.2 Compare and contrast the benefits/risks of breast feeding and formula feeding. 6.3 Discuss the nutrient needs of the infant, preschool and school age child. 6.4 Discuss the nutrient needs and eating patterns of the adolescent. 6.5 Describe the special nutritional needs of the older adult. 6.6 Discuss the eating and lifestyle habits that promote health and wellness in the older adult. 6.7 Discuss the need and scientific principles involved in alternative feeding methods. 6.8 Describe the relationship between various disease states (including cardiovascular disease, diabetes, cancer and HIV) and nutrition. 6.9 Discuss the role of nutritional assessment in medical nutritional therapy Discuss the implications of food-drug interactions.