HPE-153: Nutrition

School
Health and Human Services
Division
Fitness & Wellness
Department
Fitness Leadership
Academic Level
Undergraduate
Course Subject
Health & Physical Education
Course Number
153
Course Title
Nutrition
Credit Hours
2.00
Instructor Contact Hours Per Semester
32.00 (for 15-week classes)
Student Contact Hours Per Semester
32.00 (for 15-week classes)
Grading Method
A-E
Catalog Course Description

Emphasizes the importance of proper nutrition through the understanding of basic nutrition principles and their application to everyday life. Explains dietary requirements of protein, carbohydrates, fats, vitamins, and minerals. Other topics include digestion and metabolism; weight loss, weight gain and maintenance; water balance; and exercise.

Goals, Topics, and Objectives

Goal Statement

The goal of the class is to teach the basic principles of nutrition and how the student can apply these principles to the food choices they make and the information they encounter.

Core Course Topics
  1. Course introduction and overview
  2. How to evaluate reliable nutrition information
  3. Dietary Reference Intakes
  4. Food Labeling
  5. MyPlate
  6. U.S. Dietary Guidelines
  7. Exchange Lists
  8. Digestion
  9. Carbohydrates, CHO Loading and Fiber
  10. Fats and their role in the development of Heart Disease and Cancer
  11. Proteins, Protein Supplementation and the Vegetarian Diet
  12. Weight Management
  13. Physical Fitness
  14. Components of Physical Fitness
  15. Vitamins - Fat and Water-Soluble & Supplementation
  16. Minerals - Major and Trace
  17. Eating Disorders
Core Course Learning Objectives (Separated)
  1. List the major classes of nutrients.
  2. Critique examples of research using the scientific method.
  3. Explain what dietary standards, such as the Dietary Reference Intakes, are and how they are used.
  4. List and explain the types of information provided on food labels.
  5. Describe the path of a meal as it travels through the digestive tract.
  6. Describe how carbohydrates are used for fuel.
  7. Explain the concept of nutrient density and how it applies to added simple sugars.
  8. Explain the recommendations for carbohydrate intake for the general population.
  9. Describe the difference between saturated and unsaturated fatty acids.
  10. Explain how the type and amount of dietary fat effects the risk of heart disease and cancer.
  11. Differentiate between HDL and LDL cholesterol and explain the effects of each in relation to cardiovascular disease.
  12. Explain the recommendations for fat intake for the general population.
  13. Explain the functions of protein in the body.
  14. Describe situations when protein would be used for fuel.
  15. Explain the principle of energy balance.
  16. Describe methods of assessing body weight and body composition.
  17. Describe the health risks associated with excess body fat.
  18. Describe the eating disorders anorexia nervosa and bulimia nervosa.
  19. Define the term vitamin.
  20. Explain what an antioxidant does.
  21. List sources and functions of vitamins A, D, E, and K.
  22. Describe the functions of water in the body.
  23. Define the terms mineral and trace element.
  24. Explain the relationship between diet and hypertension.
  25. Explain the relationship between calcium and osteoporosis.
  26. Define fitness and list its components.
  27. List the health benefits of exercise and components of a good exercise.
  28. Discuss how duration, intensity, and training effect the sources of fuel that are used for activity.
  29. Identify reliable versus questionable nutrition information.
  30. Describe the Food Guide Pyramid and explain how it can be used in selecting a healthy diet.
  31. Propose a weight management program.
  32. Related physical fitness and how to achieve it.

Assessment and Requirements

Assessment of Academic Achievement
  1. Written exams covering each unit
  2. Laboratories on physical fitness, body composition, food label and the food pyramid
  3. Online activities to access risk factors for heart disease and cancer
  4. Assignment to access the legitimacy of a product’s health claim
  5. Diet Analysis Project to evaluate student’s diet
Texts
To be determined by the instructors that teach the course. All sections should use the same agreed upon textbook.

Outcomes

Satisfies Wellness Requirement
Yes

Credit for Prior College-Level Learning

Options for Credit for Prior College-Level Learning
Other
Other Details

Evidence of completion of classes or experience that includes topics covered in this class.

Approval Dates

Effective Term
Fall 2019
ILT Approval Date
AALC Approval Date
Curriculum Committee Approval Date
Review Semester
Fall 2019