Course | Madison College Outline of Instruction

10-806-172Basic Nutritional Science

Course Information

Description

This course provides an introduction into the science of nutrition. Basics concepts related to digestion and metabolism are presented. The significance of carbohydrates., lipids, proteins and vitamins to the human ogranism are discussed. The relationship of proper nutrition to selected pathological conditions throughout the human lifecycle is presented. The concept of sustainability and environmentally - conscious food production introduced.

Total Credits

Course Competencies

Describe the role for carbohydrate in human physiology.

Assessment Strategies

in classroom assessment activities, on a quiz, on a worksheet, on a comprehensive examination

Criteria

you explain the structure of monosaccharides, disaccharides and polysaccharides

you relate structure to function

you explain health benefits of soluble and insoluble fiber

you complete fiber content worksheet
Describe the role for lipds/fats in human physiology.

Assessment Strategies

in classroom assessment activities, on a quiz, on a worksheet, on a comprehensive examination

Criteria

you explain the structure of triglycerides, fatty acids, and cholesterol

you relate structure to function

you define the function of fat in the body

you identify the role of fat and list optimal amounts in the diet

you identify essential fatty acids and food sources for each

you explain "good" and 'bad" cholesterol and optimal blood lipid levels for each

you explain hydrogenation and trans fatty acids

you outline physiological consequences of over-consumption of fats
Describe the role for proteins in human physiology.

Assessment Strategies

in classroom assessment activities, on a quiz, on a worksheet, on a comprehensive examination

Criteria

you complete worksheet assessing own protein intake

you relate structure to function

you list three complete and three incomplete proteins

you identify the diseases caused by protein deprivation

you identify the health consequences of protein over-consumption

you describe protein metabolism as related to enzymes, hormones, immunity, gluconeogenesis, and fluid balance
Describe the role for vitamins in human physiology.

Assessment Strategies

completing quiz, worksheet, and comprehensive examination

Criteria

you contrast the role of vitamins to the other nutrients

you identify the water soluble vitamins, function, and good food sources for each

you identify the fat soluble vitamins, function, and good food sources for each

you define precursor and antagonist as they relate to vitamins

you identify potential causes of vitamin deficiencies

you describe affect of harvesting, processing, preparation and storage of foods to potential vitamin content variablilty

you state conditions of use for vitamin supplement preparations

you recognize potentially toxic intake levels of vitamins

you complete vitamin use worksheet
Describe the role for minerals in human physiology.

Assessment Strategies

in classroom assessment activities, on a quiz and comprehensive examination

Criteria

you utilize dietary intake tables to identify recommended intakes of trace minerals

you state function and good food sources of essential minerals

you describe potential toxicity signs from minerals

you list population groups "at risk" from deficiency states

you utilize dietary intake tables to identify recommended intakes of trace minerals
Describe the role for water in human physiology.

Assessment Strategies

in classroom assessment activities, on a quiz, worksheet, and comprehensive examination

Criteria

you calculate own fluid needs on a worksheet

you explain conditions causing dehydration

you define overhydration

you list physiological consequences of dehydration
Identify the organs of the digestive track.

Assessment Strategies

in classroom assessment activities, on quiz, and comprehensive examination

Criteria

you identify physiological location of mouth and esophagus

you identify physiological location and importance of the role of the liver and gall bladder in the digestive process

you identify the liver, gall bladder, pancreas and small intestines as organs that produce and secrete digestive substances

you identify physiological location and function of the small and large intestine
Explain chemical and mechanical components of digestion/absorption.

Assessment Strategies

in classroom assessment activities, on a quiz, and on a comprehensive examination

Criteria

you list three mechanical actions of digestion

you identify digestive juices and function of each

you identify two of the four organs that produce substances needed in digestion

you explain the function of enzymes in chemical breakdown of food
List diseases that impact digestion/absorption.

Assessment Strategies

in classroom assessment activities, on a quiz, and on a comprehensive examination

Criteria

you explain the impact of an ulcer, hernia, GERD, constipation, diarrhea, and IBS on digestion/absorption

you explain the impact of GERD on digestion and absorption

you identify dietary factors related to the impact of constipation on digestion and absorption

you explain the impact of diarrhea and IRS on digestion and absorption
Identify substances absorbed upon completion of protien/fat/carbohydrate digestion.

Assessment Strategies

in classroom assessment activities, on a quiz, on a comprehensive examination

Criteria

you identify three simple sugars absorbed from carbohydrate

you explain absorption as a process which allows digested nutrients to be moved into circulation

you identify free fatty acids as one of the substances broken down from fat during digestion

you identify amino acids as the substances absorbed from the digestion of protein
Analyze intake for ten nutrients utilizing standards.

Assessment Strategies

in classroom assessment activities, on a quiz, and on a comprehensive examination.

Criteria

you will list amounts of foods from each grooup you will include each day

you will list amounts of foods from each group you need daily

you will identify serving sizes in both ounces and cup measurements

you will create an individualized Food Guide Pyramid from mypyramid.gov
Explain the role of the Food Guide Pyramid in assessing nutritional adequacy.

Assessment Strategies

in classroom assessment activities, on a worksheet, on a quiz, and on comprehensive examination

Criteria

you list the food groups and amounts needed daily

you select and print standardized menu for 2000 kcalories from mypyramid.gov

you demonstrate use of Food Guide Pyramid and menu for assessing adequacy

you identify the recommended serving size for each food group
Describe the role of Dietary Guidelines for Americans for making healthy lifestyle changes.

Assessment Strategies

in classroom assessment activities, on a quiz, and on a comprehensive examination.

Criteria

you list the eight Dietary Guidelines

you identify lifestyle factors indicated for meeting guidelines

you explain which guideline has the most meaning for you as an individual and why

you describe the role of the guidelines for improving the health of Americans
Explain use of nutrients listed and Daily Refernece Value on nutritional label as tools for making healthy food choices.

Assessment Strategies

in classroom assessment activities, on a quiz, on a worksheet, and on a comprehensive examination

Criteria

you list all components of a nutritional label

you describe the rationale for items included on the label

you identify items listed in Daily Reference Values

you list the health claims permitted

you analyze two food labels on worksheet accurately interpreting requested data
Relate nutritional needs to "at risk" groups within each human life cycle stage.

Assessment Strategies

in classroom assessment activities, on worksheets, on quiz, and on comprehensive examination.

Criteria

you identify lifestyle changes that impact nutritional risk

you list three specific nutrients whose deprivation indicates risk during pregnancy

you identify two nutrients whose deficiency places children at nutritional risk

you list three nutritional risk factors for the elderly
Identify nutritional needs during pregnancy, lactation, infancy, toddlerhood, childhood, adolescence, early, middle and late adulthood.

Assessment Strategies

in classroom activities, on a quiz, and on comprehensive examination

Criteria

you list unique nutrient needs for pregnancy and lactation

you identify advantages of breast feeding

you dsefine growth pattern of infancy

you identify unique eating patterns of toddlers
Differentiate between physical changes of growth years and physiological changes in middle to late adulthood.

Assessment Strategies

in classroom assessment activities, on quiz, and on comprehensive examination

Criteria

you relate physical and nutritional concerns for oder adulthood

you identify nutritional growth parameters for infancy, childhood, adolescence

you compare physiological changes to different stages in human life cycle

you contrast physiological changes of infancy and older adulthood that could relate to nutritional status
Identify effect of lifestyle choices on longevity.

Assessment Strategies

in classroom assessment activities, on a quiz, and on a comprehensive examination

Criteria

you list lifestyle nutritional concerns of middle adulthood

you relate physical and nutritional concerns for older adulthood

you describe three nutritional choices that are related to longevity

you relate nutritional choices from Dietary Guidelines to longevity
Calculate nutritional needs during life cycle utilizing standard tools of assessment.

Assessment Strategies

in classroom assessment activities, on a worksheet, on a quiz, and on comprehensive examination

Criteria

you determine calorie and protein needs for a four-pound infant using standards

you accurately calculate your own nutritional needs for calories, protein, and grams of fiber, fat, and carbohydrate

you identify calcium needs and appropriate foods containing calcium for pregnant females
Describe the role of exercise in health prevention, maintenance, and fitness goals.

Assessment Strategies

in classroom assessment activities, on worksheets, on quizzes, and on a comprehensive examination.

Criteria

you identify AHA, ADA, ACS risk factors for disease prevention for cardiovascular disease, diabetes, cancer, and obesity

you identify value of exercise in disease prevention

you describe appropriate behavioral interventions for implementing exercise plans

you list nutritional choices according to guidelines and standards that help prevent identified diseases

you list overconsumption of fat, calories and sodium as contributing to nutritional excesses

you identify fruits and vegetables and foods related to nutritional deficiencies

you relate hypertension, lipid abnormalities, obesity, and limited exercise as lifestyle choices contributing to diabetes

you define Type 1 and Type 2 Diabetes using ADA criteria

you interpret BMI calculations relating to obesity

you identify contributing factors of environment and genetics to obesity

you list five health consequences of obesity

you relate use of Dietary Guidelines to identified disease prevention

you write menus for identified diseases using disease-specific guidelines and with> 95% accuracy
Describe the role of nutritional choices on risk for cardiovascular disease, cancer, diabetes, and obesity.

Assessment Strategies

in classroom assessment activities, on worksheets, on quizzes, and on a comprehensive examination

Criteria

you list two nutritional choices that relate to the risk of cardiovascular disease

you explain the relationship of high fat and low fiber intake to the risk of cancer

you identify sweetened beverages as a potential contributor to obesity

you explain the role of excessive caloric intake to the risk for Type 2 Diabetes
Identify physiological consequences of nutritional deficiencies/excesses on identified diseases.

Assessment Strategies

in classroom assessment activities, on worksheets, on quizzes, and on a comprehensive examination

Criteria

you list specific levels of nutritional excess for fat and sodium related to hypertension

you explain the role of substituting nutrient-dense foods for calorie-dense foods in treating obesity and diabetes

you identify the role of complex carbohydrates in treating diabetes

you identify one nutrient excess related to cancer and obesity
Identify physiological consequences of nutritional and lifestyle choices on glucose metabolism.

Assessment Strategies

in classroom assessment activities, on worksheets, on quizzes, and on a comprehensive examination

Criteria

you explain the physiology of Type 1 Diabetes

you explain the physiology of Type 2 Diabetes

you list three food groups that impact blood glucose excursions

you identify the role of exercise and weight management on diabetes treatment
Explain health consequences of obesity.

Assessment Strategies

in classroom assessment activities, on quiz, and on comprehensive examination

Criteria

you complete nutritional calculations using standards with 95% accuracy

you identify three environmental factors contributing to obesityi

you list four health consequences of obesity

you identify the BMI as one standard for assessing weight status
Analyze research sources describing lifestyle changes that impact nutritional interventions.

Assessment Strategies

in classroom assessment activities, on worksheets, on quizzes, and on a comprehensive examination

Criteria

you identify AHA guidelines for sodium and fat as a component for cardiovascular disease prevention

you list ACS nutritional guidelines for lowering the risk of cancer

you utilize the Food Guide Pyramid as a tool for preventing obesity

you list ADA guidelines for decreasing the risk of Type 2 Diabetes

you identify ADA/AHA/NIC/ACS as credible nutrition information resources
Describe nutritional interventions appropriate for identified diseases.

Assessment Strategies

in classroom assessment activities, on worksheets, on quizzes, and on a comprehensive examination

Criteria

you prepare a one-day menu meeting DASH diet guidelines

you prepare a one-day menu using carbohydrate counting standards

you prepare a one-day menu for cancer risk reduction identifying three foods containing phytochemicals

you identify three lifestyle choices for obesity management
Identify how food procurement and production of resources contributes to global environmental problems

Assessment Strategies

in classroom assessment activities, on quiz, and on comprehensive examination

Criteria

you list environmental impact of global food production

you trace production of three food items in the food supply from inception to consumption

you identify global deficiencies in food production

you list populations at nutritional risk due to deficits in food production

you identify energy utilization concerns in food production

you list food production practices that contribute to resource waste

you conduct energy audit and develop action plan meeting criteria

you identify five major hazards in food supply meeting FDA criteria

list outlines acceptable food handling procedures according to Food Code; US or state

you identify three educational tools for food safety meeting criteria
Describe global environmental problems in food production.

Assessment Strategies

in classroom assessment activities, on worksheets, on quizzes, and on a comprehensive examination

Criteria

you identify the impact of environmental degradation on the world food supply

you explain the role of poverty and overpopulation to efficient food distribution/production

you identify PEM and Iron deficiency anemia as two nutritional disorders related to ineffective food distribution/production

you identify overweight and obesity as nutritional excesses related to economics in developing countries
Identify environmentally-conscious decisons that minimize impact on environment.

Assessment Strategies

in classroom assessment activities, on worksheets, on quizzes, and on a comprehensive examination

Criteria

you identify the role of energy utilization during food production to energy conservation

you list four food production practices that contribute to waste

you conduct a home energy audit using guidelines

you develop an intervention plan utilizing results of an energy audit
Describe food safety standards.

Assessment Strategies

in classroom assessment activities, on worksheets, on quizzes, and on a comprehensive examination

Criteria

you list four bacteria and one virus as food-borne pathogens

you identify five food handling procedures to prevent food-borne illnesses

you list safe food storage, holding and serving temperatures utilizing the Food Code standards

you list FIGHT BAC as an acceptable educational tool for food safety standards