division header division header
print: PDF
Text Size: A | A | A

Butler Community College

Norma Johnson

Division of Nursing, Allied Health,
Early Childhood Education

Spring 1997
Revised 2002

Nutrition

Course Description:NR 109. Nutrition. 2 hours credit. An introduction to basic nutrition concepts. Students will learn about the six classes of nutrients, digestion, metabolism, and the interaction between diet and health. Textbook: Wardlow, G., Insel, P. & Seyler, M. (2000). Contemporary Nutrition Issues and Insights, 4th Ed. Mosby. St. Louis.Course Objectives:Upon the successful completion of this course, the student should be able to:

1. Identify and define terms relating to nutrition

  1. List the major classes of nutrients

  2. Interpret food labels as defined by the 1990 National Education and Labeling Act.

  3. Describe the recommended dietary allowances

2. Describe the functions of nutrients grouped as carbohydrates, lipids, proteins, vitamins, minerals and water

  1. Classify the different types of carbohydrates, lipids and proteins in our food

  2. List the functions of the six nutrient classes

  3. List important food sources for listed vitamins and minerals including appropriate foods and quantities to meet recommended intake levels.

  4. State current dietary recommendations for carbohydrate and fiber

  5. Calculate the RDA for protein for adults

  6. Describe the function of water

  7. List factors that influence the bio-availability of minerals.

3. Relate nutrient occurrence in food and their interaction in the body

  1. Summarize the mechanical and chemical changes that take place during digestion and sites where they occur

  2. Describe the digestion and absorption of carbohydrates, lipid and proteins.

4. Compare and contrast nutrient requirements based on age, sex, and reproductive status

  1. Define a successful pregnancy

  2. Delineate the increased energy and nutrient needs of pregnancy and lactation

  3. Compare and contrast the advantages of breast feeding and bottle feeding

  4. List factors to be considered in the decision to add sold foods to the infant diet

  5. Discuss the nutritional needs of children and adolescents

  6. Recognize the nutrition-related problems of childhood and adolescence

  7. Explain various theories of aging

  8. Suggest nutritional guidelines for aging populations

  9. Investigate effects of nutrition on disease prevention.

5. Select a personal diet and exercise program that will contribute to a sense of well-being, energy balance and health

  1. Explain how the body uses energy

  2. List ways to determine healthy weight and obesity levels

  3. Describe principles of a sound weight-loss program

  4. Contrast aerobic and anaerobic glycolysis

  5. Explain types of exercise that encourage fat usage

  6. Use a combination of food guides in planning a healthful, nutritious diet.

6. List methods that are used in evaluation of nutritional status

  1. Describe the four components of nutrition status assessment

  2. Solve math problems to develop math skills used in the study of nutrition

  3. List five guidelines for evaluating nutritional claims

  4. Apply methods to determine healthy weight.

Topical Outline:I. What you eat and why

    1. Nutrients in food

    2. The American diet and food choices.

II. Nutritional Tools

    1. RDA

    2. Food pyramid

    3. Nutritional labels.

III. The human body: nutritional perspective

    1. Body systems used in digestion

    2. Body systems used in absorption.

I

V. Carbohydrates

    1. Types in food

    2. Functions in body

    3. Recommendations for intake.

V. Lipids

    1. Fats in food

    2. Functions in body

    3. Recommendations for intake.

VI. Proteins

    1. Complete and incomplete

    2. Functions in body

    3. Recommendations for intake.

VII. Vitamins

    1. Fat soluble

    1. Function

    2. Food source

    3. Deficiencies and toxicity

    1. Water soluble

    1. Function

    2. Food source

    3. Deficiencies and toxicity.

VIII. Minerals

    1. Bioavailability

    2. Major minerals

    1. Function

    2. Food sources

    1. Trace minerals

    1. Function

    2. Food sources

    1. Conditions resulting from deficiencies.

I

X. Water

    1. Function and benefits

    2. Body requirements

    3. Effects of dehydration Vs retention.

  1. Pregnancy and breast feeding
    1. Food plan for pregnancy

    2. Breast feeding

    1. food plan

    2. advantages.

  1. Nutrition from infancy through adolescence

    1. Prepared formulas

    2. Introduction of solid foods

    3. Childhood

    1. choosing nutritious foods

    2. feeding problems

    1. Teenage years.

XII. Nutrition during adulthood

    1. Theories of aging

    2. Diet considerations of aging

    3. Nutrition services in community.

XIII. Weight control

    1. Was the body uses energy

    2. Methods used to determine healthy body weight

    3. Treatment for obesity

    4. Safe weight reduction diets.

XIV. Athletics and fitness

    1. Aerobic and anaerobic activities

    2. Diets for athletic performance.

XV. Diet plans

    1. Published

    1. "fad diets"

    2. registered dietician/nutritionist

    1. Personal development.

Method of Instruction:Lectures, class presentations, discussions, video-tapes and computer-assisted instruction will be used as learning activities.Methods of Evaluation:Course grade is determined by quizzes, mid-term and final examination grades, special projects and class participation points.