Nutrition

Upon completion of this course, the student will be able to:

• SLO #1: Explain scientific theories, concepts, data, and limitations used in nutrition science.
• Explain and analyze scientific principles and the processes of scientific discovery in nutrigenomics, microbiota, human metabolism, and nutrition science.
• Diagram the sequential steps of the scientific method outlining the methods scientists use to explore nutritional phenomenon, including observation, hypothesis development, measurement and data collection, experimentation, evaluation of evidence and the use of mathematical analysis.
• SLO #2: Examine evidence-based conclusions and form reasoned opinions about nutrition science-related matters of personal, public, and ethical concern in human living systems.
• Distinguish between different types of research studies and evaluate the quality and applicability of evidence, considering the principles of experimental methodology and systematic questioning, understanding the power and limitations of science.
• Locate, interpret, evaluate, and use peer-reviewed studies and literature to make ethical, evidence-based health-related decisions.
• Conduct a peer review process in formulating a critical analysis of a nutrient-related health outcome using methodology of scientific inquiry.
• SLO #3: Connect chemical principles to nutrition and physiological processes, illustrating their connection.
• Explain the basic structure of molecules and chemical bonding in relation to nutrients.
• Describe the hierarchical levels of structural organization within the human body, ranging from the fundamental building blocks of atoms, chemical bonding, and molecules to the complex interactions of organ systems.
• Correlate the steps of photosynthesis in glucose production to energy metabolism in the human body.
• Explain the chemical structure, chemical bonding, and biological functions of macronutrients; and list major food sources for each.
• Identify the elements of basic anatomy and physiology and explain the body’s mechanical, enzymatic, and hormonal aspects of digestion, absorption, metabolism, and excretion of nutrients.
• Identify, determine, and analyze metabolic processes, pathways, and utilization of macro- and micronutrients from a cellular level to accompanying organ systems.
• Explain the relationship between molecular structures and the metabolic pathways of macro- and micronutrients in the human body.
• SLO #4: Examine the principles underlying the relationship of macro- and micronutrients and optimal health and fitness, nutrient deficiency or excess, and disease in human living systems.
• Identify the energy systems in relation to fuel utilization for physical activity describing how duration and intensity impact the types of fuel used for physical activity during aerobic and anaerobic metabolism.
• Summarize the use of carbohydrates, fats, proteins, minerals, vitamins, and water in building and maintenance of tissue.
• SLO #5: Use information technologies to choose and select evidence-based nutrition guidelines and protocols in analyzing the nutrition adequacy of diets and provide recommendations to meet guidelines based on age, gender, fitness, and health conditions.
• Analyze the nutrient adequacy of a dietary intake by using nutrition analysis technology.

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate independent learning and effective communication skills.
• Demonstrate responsibility for personal actions and choices.
• Communicate effectively both orally and in writing.
• SLO 2: Explain the principles of nutrition and its effect on health.
• Relate the dietary causes of chronic diseases.
• Evaluate the role of plant-based foods on individual health and the environment.
• SLO 3: Demonstrate a fundamental understanding of health behaviors on nutritional and health status.
• Schematize the effects of personal food choice on health, the environment and public policy.

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate independent learning and effective communication skills
• demonstrate independent learning by attending or logging in to class regularly
• utilize time management effectively and prioritizes tasks to meet deadline
• demonstrate effective oral and written communication
• SLO 2: Demonstrate fundamental understanding of health behaviors on nutritional and health status
• analyze ethnicity, ethnocentrism, and racism and their impact on American food habits
• analyze the impact of food-related stereotypes
• compare traditional food habits of other cultures with contemporary food habits of Americans
• explain the sociocultural and ethnic food consumption issues and trends
• explain the influence of socioeconomic, cultural, and psychological factors on food and nutrition behavior
• examine the significant aspects of various cultures, their contributions, and influences on American food preference and consumption
• describe the traditional food habits, common foods, meal patterns, special occasion foods, food taboos, and the role of food from various regions of the world
• analyze similarities and differences in the nutritional contributions from comparative ethnic foods
• list the common foods in each culture studied
• identify food patterns as related to religious practices, cultural customs, psychological and family structures, and health beliefs
• analyze the distribution and availability of food based on ethnocentrism, gender-related issues and racism
• demonstrate personal methods of cultural tolerance by examining various cultures

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate independent learning and effective communication skills
• Demonstrate independent learning by attending or logging in to class regularly.
• Utilize time management effectively and prioritizes tasks to meet deadlines.
• Demonstrate effective oral and in written communication.
• SLO 2: Explain the principles of nutrition and its effect on health
• Analyze the effect of nutrition on the outcome of pregnancy for both the mother and the child.
• Examine the nutrition needs of low and high-risk pregnancies.
• Evaluate the nutrient needs of healthy persons at various stages of life.
• Examine how nutrient needs can be satisfied under normal conditions at each stage of development.
• Inspect the nutrition support programs and the role of the nutrition professional in promoting nutrition and health.
• Distinguish the role of nutrition on growth and development as well as health in children, pregnancy, and elderly.
• SLO 3: Demonstrate a fundamental understanding of health behaviors on nutritional and health status
• Inspect the factors involved in the development of healthy food and lifestyle habits.
• Formulate a nutritional care plan to promote health during pregnancy, lactation, infancy, childhood, adolescence, adulthood, and elderly years.
• SLO 4: Interpret current nutrition research
• Analyze research articles and summarize findings in essays.

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate independent learning and effective communication skills.
• Demonstrate responsibility for personal actions and choices.
• Communicate effectively both orally and in writing.
• SLO 2: Effectively and accurately prepare and analyze raw ingredients and prepared foods.
• Evaluate food through sensory evaluation of texture, taste, color, presentation, smell.
• Identify optimal cooking procedures/heat transfer to maximize nutrient content as well as the quality of the ingredients and dish as a whole.
• Analyze quality defects in cooked products and specify possible errors in techniques or ingredient selection.
• SLO 3: Implement proper sanitary and safety techniques.
• Demonstrate appropriate food handling and sanitary techniques.
• Utilize kitchen tools/equipment appropriately.

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate independent learning and effective communication skills.
• Demonstrate independent learning by attending or logging in to class regularly.
• Utilize time management effectively and prioritizes tasks to meet deadlines.
• Demonstrate effective written communication.
• SLO 2: Explain the principles of nutrition and its effect on health
• Analyze the biological role of various nutrients in the body.
• Analyze and examine nutrition and metabolism at the physiological level.
• Relate the deficiency and toxicity conditions to the vitamin and minerals.
• Examine the role and the metabolic processes of the macronutrients.
• Evaluate the type of nutrients and how nutrients are used for energy during various conditions.
• Analyze the role of complementary and alternative nutrition and dietary supplements.
• SLO 3: Interpret current nutrition research.
• Examine the appropriate use and interpretation of the current dietary guidelines and recommendations.
• Integrate scientific knowledge and relate it to current nutrition issues.
• Compose a written essay on a current nutrition issue.

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate independent learning and effective communication skills.
• demonstrate independent learning by attending or logging in to class regularly
• utilize time management effectively and prioritizes tasks to meet deadlines
• demonstrate effective oral and written communication
• SLO 2: Demonstrate a fundamental understanding of health behaviors on nutritional and health status
• examine the factors involved in nutrition-related deficiencies
• appraise the public policy role in community nutrition and other health programs
• demonstrate knowledge of educational material development
• demonstrate knowledge of economic and public policy issues related to nutrition, food availability, and nutrition behaviors
• identify educational needs of diverse populations
• analyze general health assessment and application of health promotion and disease prevention
• SLO 3: Interpret current nutrition research
• assess the nutrition-related problems which exist and the services available for helping to prevent or assist those problems in the community
• examine materials and techniques for working in or with various community groups
• demonstrate knowledge of a needs assessment
• demonstrate knowledge of program planning, monitoring, and evaluation

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate independent learning and effective communication skills.
• Demonstrate independent learning by attending or logging in to class regularly.
• Utilize time management effectively and prioritize tasks to meet deadlines.
• Demonstrate effective communication (orally and/or in writing).
• SLO 2: Demonstrate a fundamental understanding of food service management function.
• Analyze scheduling requirements for food production and staffing efficiently.
• Calculate menu item costs and calculate selling prices.
• Distinguish principles of good menu writing practice.
• Explain methods of controlling portion size.
• Discuss the factors affecting volume and sales mix forecasting.
• Calculate standardize recipes and accurately scale recipes for specific operational needs.
• Calculate quantities of food to order and to produce for specified operations.
• Discuss factors involved in planning efficient facility layout and equipment purchases.
• SLO 3: Compare the effectiveness of various management styles.
• Identify management styles.

Upon completion of this course, the student will be able to:

• SLO #1: Actively engage in intellectual inquiry beyond that required in order to pass a course of study (College Wide Learning Outcome – Area 4).
• Discuss and outline a proposal of study (that can be accomplished within one semester term) with a supervising instructor qualified within the discipline.
• Design an independent study (to be completed individually or by collaboration of a small group) to foster special knowledge, skills, and experience that are not available in any one regularly scheduled course.
• Use information resources to gather discipline-specific information.
• SLO #2: Utilize modes of analysis and critical thinking to apply theoretical perspectives and/or concepts in the major discipline of study to significant problems and/or educational activities (College Wide Learning Outcome – Area 3).
• Analyze and apply the knowledge, skills and experience that are involved in the independent study to theoretical perspectives and/or concepts in the major discipline of study.
• Explain the importance of the major discipline of study in the broader picture of society.
• SLO #3: Communicate a complex understanding of content matter of the major discipline of study (College Wide Outcome – Area 3).
• Demonstrate competence in the skills essential to mastery of the major discipline of study that are necessary to accomplish the independent study.
• SLO #4: Identify personal goals and pursue these goals effectively (College Wide Outcome – Area 4).
• Utilize skills from the “academic tool kit” including time management, study skills, etc., to accomplish the independent study within one semester term.