Course Descriptions & Syllabi

Course Descriptions & Syllabi

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Note: some or all of the courses in the subjects marked as "Transfer" can be used towards a transfer degree: Associate of Science and Arts or Associate of Engineering Science at DACC. Transferability for specific institutions and majors varies. Consult a counselor for this information.

Areas of Study | | HLTH130 syllabus




COURSE NUMBER: HLTH130
COURSE TITLE:Nutrition
DIVISION:Sciences
IAI CODE(S):
SEMESTER CREDIT HOURS:3
CONTACT HOURS:45
STUDENT ENGAGEMENT HOURS:135
DELIVERY MODE:Online

COURSE DESCRIPTION:
A study of essential nutrients with regard to food sources, functions, digestion, absorption, and metabolism. Weight control, food labels, food safety and special nutritional requirements for age groups will also be considered. A primary objective of this course will be to assist the learner in becoming a sophisticated consumer with regard to new nutrition information.

PREREQUISITES:

NOTES:

STUDENT LEARNING OUTCOMES:
Upon completion of this course, students will be able to:
  • Discuss fundamentalbasic concepts regarding major nutrients, food sources, and nutritional requirements.
  • Identify the importance of nutrition throughout the human life cycle and the factors which contribute to nutrition related diseases.
  • Use nutrient database software to analyze personal diet information and develop personal health goals.
  • Analyze environmental, cultural, community, and personal factors that impact nutrition choices.
  • Critically evaluate nutritional information.
  • Describe the applications of biotechnology and the regulations/technology used in place to keep the food supply safe
Detailed topics required are found in the Topical Outline.


TOPICAL OUTLINE:
Chapter One - NUTRITION: EVERYDAY CHOICES (1 Week)
  • 1.1 Food Choices and Nutrient Intake
  • 1.2 Nutrients and Their Functions
  • 1.3 Nutrition in Health and Disease
  • 1.4 Choosing a Healthy Diet
  • 1.5 Evaluating Nutrition Information
Chapter Two - GUIDELINES FOR A HEALTHY DIET (1 Week)
  • 2.1 Nutrition Recommendations
  • 2.2 Dietary Reference Intakes (DRIs)
  • 2.3 The Dietary Guidelines for Americans
  • 2.4 MyPlate: Putting the Guidelines into Practice
  • 2.5 Food and Supplement Labels
Chapter Three - DIGESTION: FROM MEALS TO MOLECULES (1 week)
  • 3.1 The Organization of Life
  • 3.2 The Digestive System
  • 3.3 Digestion and Absorption of Nutrients
  • 3.4 The Digestive System in Health and Disease
  • 3.5 Delivering Nutrients and Eliminating Wastes
  • 3.6 An Overview of Metabolism
Chapter Four - CARBOHYDRATES: SUGARS, STARCHES, AND FIBERS (1 Week)
  • 4.1 Carbohydrates in Our Food
  • 4.2 Types of Carbohydrates
  • 4.3 Carbohydrate Digestion and Absorption
  • 4.4 Carbohydrate Functions
  • 4.5 Carbohydrates in Health and Disease
  • 4.6 Meeting Carbohydrate Needs
Chapter Five - LIPIDS: FATS, PHOSPHOLIPIDS, AND STEROLS (1 Week)
  • 5.1 Fats in Our Food
  • 5.2 Types of Lipids
  • 5.3 Absorbing and Transporting Lipids
  • 5.4 Lipid Functions
  • 5.5 Lipids in Health and Disease
  • 5.6 Meeting Lipid Needs
Chapter Six - PROTEINS AND AMINO ACIDS(1 Week)
  • 6.1 Proteins in Our Food
  • 6.2 The Structure of Amino Acids and Proteins
  • 6.3 Protein Digestion and Absorption
  • 6.4 Protein Synthesis and Functions
  • 6.5 Protein in Health and Disease
  • 6.6 Meeting Protein Needs
  • 6.7 Vegetarian Diets
Chapter Seven - VITAMINS (1 Week)
  • 7.1 A Vitamin Primer
  • 7.2 Vitamins and Energy Metabolism
  • 7.3 Vitamins and Healthy Blood
  • 7.4 Antioxidant Vitamins
  • 7.5 Vitamins in Gene Expression
  • 7.6 Meeting Needs with Dietary Supplements
Chapter Eight - WATER AND MINERALS (1 Week)
  • 8.1 Water
  • 8.2 An Overview of Minerals
  • 8.3 Electrolytes: Sodium, Potassium, and Chloride
  • 8.4 Minerals and Bone Health
  • 8.5 Minerals and Healthy Blood
  • 8.6 Antioxidant Minerals
  • 8.7 Minerals and Energy Metabolism
Chapter Nine -ENERGY BALANCE AND WEIGHT MANAGEMENT (1 Week)
  • 9.1 Body Weight and Health
  • 9.2 Energy Balance
  • 9.3 What Determines Body Size and Shape?
  • 9.4 Managing Body Weight
  • 9.5 Medications and Surgery for Weight Loss
  • 9.6 Eating Disorders
Chapter Ten - NUTRITION, FITNESS, AND PHYSICAL ACTIVITY (1 Week)
  • 10.1 Food, Physical Activity, and Health
  • 10.2 The Four Components of Fitness
  • 10.3 Physical Activity Recommendations
  • 10.4 Fueling Activity
  • 10.5 Energy and Nutrient Needs for Physical Activity
  • 10.6 Food and Drink to Optimize Performance
  • 10.7 Ergogenic Aids
Chapter Eleven - NUTRITION DURING PREGNANCY AND INFANCY (1 Week)
  • 11.1 Changes in the Body During Pregnancy
  • 11.2 Nutritional Needs During Pregnancy
  • 11.3 Factors That Increase the Risks Associated with Pregnancy
  • 11.4 Lactation
  • 11.5 Nutrition for Infants
Chapter Twelve - NUTRITION FROM 1 TO 100 (1 Week)
  • 12.1 The Nutritional Health of America’s Youth
  • 12.2 Nutrition for Children
  • 12.3 Nutrition for Adolescents
  • 12.4 Nutrition for the Adult Years
  • 12.5 The Impact of Alcohol Throughout Life
Chapter Thirteen - HOW SAFE IS OUR FOOD SUPPLY (1 Week)
  • 13.1 Keeping Food Safe
  • 13.2 Pathogens in Food
  • 13.3 Preventing Microbial Food-Borne Illness
  • 13.4 Agricultural and Industrial Chemicals in Food
  • 13.5 Technology for Keeping Food Safe
  • 13.6 Biotechnology
Chapter Fourteen - FEEDING THE WORLD (1 Week)
  • 14.1 The Two Faces of Malnutrition
  • 14.2 Causes of Hunger Around the World
  • 14.3 Causes of Hunger in the United States
  • 14.4 Eliminating World Hunger
  • 14.5 Eliminating Food Insecurity in the United States

TEXTBOOK / SPECIAL MATERIALS:
Grosvenor, Mary and Smolin, Lori, Visualizing Nutrition: Everyday Choices, 4th Edition, John Wiley & Sons, Inc

(Online class)- available in course as e-text (copy of book also recommended)

See bookstore website for current book(s) at https://www.dacc.edu/bookstore

EVALUATION:
Tests and multiple assignments, including analyses of personal dietary intake.3 Project Assignments at 25 points, 12 Homework Assignments at 20 points, 12 Quizzes at 40 points, 12 Discussion Posts at 10 points, Ice Breaker at 10 points, Final Exam at 125 = 1050 total points

A- 90-100%
B- 80-89%
C- 70-79%
D- 60-69%
F- Below 60%

BIBLIOGRAPHY:

STUDENT CONDUCT CODE:
Membership in the DACC community brings both rights and responsibility. As a student at DACC, you are expected to exhibit conduct compatible with the educational mission of the College. Academic dishonesty, including but not limited to, cheating and plagiarism, is not tolerated. A DACC student is also required to abide by the acceptable use policies of copyright and peer-to-peer file sharing. It is the student’s responsibility to become familiar with and adhere to the Student Code of Conduct as contained in the DACC Student Handbook. The Student Handbook is available in the Information Office in Vermilion Hall and online at: https://www.dacc.edu/student-handbook

DISABILITY SERVICES:
Any student who feels s/he may need an accommodation based on the impact of a disability should contact the Testing & Academic Services Center at 217-443-8708 (TTY 217-443-8701) or stop by Cannon Hall Room 103. Please speak with your instructor privately to discuss your specific accommodation needs in this course.

REVISION:
Fall 2019

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