Course Snapshot for HWE100- Human Nutrition

The information listed below is subject to change. Please review the course syllabus within your online course at the start of class.

Course Competencies

The competencies you will demonstrate in this course are as follows:

 

1. Define common terminology, and perform simple mathematical calculations, pertaining to nutrition.

 

2. Describe basic dietary guidelines and current standards for adequate nutrient intake and food safety.

 

3. Explain how cultural, social, and psychological factors affect food choices and consumption.

 

4. Identify the physical and chemical properties that characterize six categories of nutrients: carbohydrates, fats, proteins, vitamins, minerals and water.

 

5. Describe how the body processes these nutrients, the roles they play in the body, and specific health consequences of deficient or excessive intake.

 

6. State common food sources of these nutrients.

 

7. Analyze personal dietary intake and compare it to the guidelines and standards.

 

8. Describe the relationship between energy intake, metabolism, physical activity, and weight control.

 

9. Design daily meal plan for a balanced nutrient intake and specific calorie level.

 

10. Identify the nutritional needs at various developmental stages of pregnancy, lactation, childhood, adolescence and adulthood.

 

11. Evaluate nutrition information and product claims as a wise consumer.   

Module 1

	Outcomes	Competencies
1	Identify the six classes of nutrients.	I, IV
2	Describe current dietary guidelines and standards used to assess nutritional adequacy.	I, II
3	Compare personal dietary intake to recommended guidelines.	I, II, VII
4	State good food sources of fiber.	VI
5	Evaluate reliability and accuracy of nutrition information.	XI
6	Identify food label components and regulations.	I, XI
7	Differentiate between hunger and appetite.	I
8	Identify the contribution of each GI system organ to digestion, absorption and elimination.	I
9	Discuss the causes, symptoms, and treatments of several common disorders affecting digestion, absorption and elimination of food.	I, II, V
10	Describe the potential consequences of inadequate intake of fiber and water.	I, II, V

Module 2

	Outcomes	Competencies
1	Define simple versus complex carbohydrates, their bodily function, digestion and absorption.	I, IV
2	Compare personal intakes to recommended guidelines for carbohydrates, fiber, added sugars, fats and proteins.	I, II, VII
3	Identify good food sources of each macronutrient.	VI
4	Debate the pros and cons of artificial sweeteners.	I,IV, V, XI
5	Define dietary lipids including level of saturation, trans fatty acids and EFAs, their function in the body, digestion and absorption.	I, IV
6	Define proteins and their role in a healthy diet, digestion and absorption.	I
7	Calculate your recommended daily macronutrient allowances.	I, VII
8	Discuss the physical and chemical properties of macronutrients, and potential implications of diets high in sugar, protein, and saturated fat.	II, IV, V
9	Explain how cultural, social, and psychological factors may affect a person’s choices when eating at fast food restaurants.	III
10	Create sample menus illustrating the wide range of fat, saturated fat, and calorie levels found in fast food choices, and explain how regular consumption could affect weight status or energy balance.	I, V, VIII

Module 3

	Outcomes	Competencies
1	Identify common sources of sodium in the diet, and design a sodium-restricted meal plan that meets personal calorie recommendations.	I, II, VI, VII, IX
2	Explain cultural, social, or psychological factors that may affect adherence to a dietary restriction.	III
3	Discuss the function of water in the body, and adequacy of personal fluid intake.	I, II, VII
4	Discuss factors that affect fluid consumption, consequences of inappropriate intake, and sources of fluid intake and output.	III, V, VI
5	Identify how the properties of water may differ based on the source, and discuss how these characteristics may affect health, safety, and consumer perception.	IV
6	Define the functions, food sources, and deficiency symptoms for vitamins A, C, E, and selenium.	I, II, V, VI
7	List vitamins and minerals important to bone health, identify good food sources of these nutrients, and describe consequences of inadequate intake.	I, II, V, VI
8	Describe the functions, food sources, and deficiency symptoms for the B vitamins, iron, and zinc.	I, II, V, VI
9	Compare personal intake to recommended levels of electrolytes, antioxidant nutrients, calcium, vitamin D, phosphorus, B vitamins, iron, and zinc.	I, II, VII
10	Debate the pros and cons of increased supplement regulation, including specific health consequences of deficient or excessive nutrient intake.	I, II, V, XI

Module 4

	Outcomes	Competencies
1	Identify weight terms, methods for body assessment, and health risks associated with weight conditions.	I
2	Evaluate popular weight loss plans, discuss potential health consequences of following these plans, and identify strategies for healthful weight loss.	II, V
3	Explain how diet choices, physical activity, and metabolism affect weight control.	VIII
4	Discuss how cultural and societal factors may influence food choices, body image, self-esteem and disordered eating.	III
5	Develop a reasonable activity plan, and explain how increased physical activity affects energy needs.	I, II, VIII
6	Analyze personal calorie intake, and compare it to recommendations.	I, VII
7	Discuss foodborne illness, identify risky personal food habits, and explain how to prevent them.	II
8	Discuss a recent issue with food safety or food technology, and explain the potential impact on consumers.	II
9	Identify farming practices and labeling guidelines for organic foods.	I, II

Module 5

	Outcomes	Competencies
1	Design a meal for a pregnant woman using common foods, calculated to meet a specific calorie level and increased nutrient needs for pregnancy.	I, II, VI, IX, X
2	Discuss the pros and cons of two feeding methods intended to meet the nutrient needs of infants: breastfeeding and formula feeding.	II, X
3	Identify nutrient needs of infants and some common nutrient-related concerns.	X
4	Identify nutrient needs of toddlers, children, and adolescents, including risk factors for obesity.	X
5	Discuss societal and environmental factors that influence childhood food intake.	III, X
6	Describe how to meet nutritional needs of older adults.	II, X
7	Create a tip sheet that identifies physiological changes that occur with aging, health problems that can result from high or low nutrient intakes, and social or psychological factors that can make it challenging to achieve adequate nutrition for this population.	III, V, X

Course Time Commitment and Expectations

Methods:

Evaluation includes a combination of discussion participation, assignments, exams, and projects. Rubrics will be provided for assignments, projects, and discussions, and can be viewed by selecting Tools -> Rubrics from the navigation bar.

Summary of Grading

Assignment	Points
Discussions (10 @ 30 points each)	300
Exams (5 @ 60 points each)	300
FTDA Assignments (11 @ 20 points each)	220
FightBac.org Assignment (1 @ 20 points each)	20
Project 1 (1 @ 50 points each)	50
Project 2 (1 @ 50 points each)	50
Project 3 (1 @ 80 points each)	80
TOTAL	1020

Grading Scale

A = 90 to 100%

B = 80 to 89%

C = 70 to 79%

D = 60 to 69%

F = 59% and below