HPE-158: Introduction to Nutrition

School
Health & Human Services
Department
Fitness Leadership
Academic Level
Undergraduate
Course Subject
Health & Physical Education
Course Number
158
Course Title
Introduction to Nutrition
Credit Hours
3.00
Instructor Contact Hours Per Semester
47.00 (for 15-week classes)
Student Contact Hours Per Semester
47.00 (for 15-week classes)
Grading Method
A-E
Catalog Course Description

An introductory focused on the basics of nutrition. Topics covered include digestion, planning nutritious diets, evaluating nutrition information, energy nutrients, food safety, nutrition at different life stages, energy balance and weight control. This class provides you with the skills necessary to follow a nutritious diet that will positively impact health throughout life.

Goals, Topics, and Objectives

Goal Statement

This class will introduce the basic concepts of nutrition. The emphasis is on the students' diet and on eating healthy for a lifetime.

Core Course Topics
  1. The basics of nutrition

    Demonstrate how to evaluate nutrition health claims.

  2. Evaluating nutrition information

    Practice using the various diet analysis programs available (e.g. MyPlate, Dietary Guidelines).

  3. Digestion, Absorption, and Transport of Nutrients

    Compare and contrast the digestion of carbohydrates, lipid, and protein.

  4. Carbohydrates, lipids, and proteins

    Distinguish between the good and bad fats. Plan meals and snacks that reduce animal protein intakes. Recognize the functions of carbohydrates, lipids, and protein.

  5. Vitamins

    Evaluate the use of vitamin supplements with respect to their potential health benefits and hazards. Recall the roles of the major vitamins. List food sources for the major vitamins.

  6. Water and minerals

    Describe roles of minerals in achieving and maintaining good health.

  7. Energy balance and weight control

    Restate the principles of energy balance. Calculate weight gain, weight loss, and weight balance in a variety of subjects.

  8. Nutrition and physically active lifestyles

    Design an individualized exercise program that includes all the components of health-related physical fitness. Summarize the role of exercise in weight management.

  9. Food safety

    Describe procedures that can reduce the risk of foodborne illness. Differentiate between different pathogens that cause foodborne illness.

  10. The role of nutrition in preventing chronic disease

    Paraphrase major health risks associated with excess body fat.

  11. Eating disorders

    Outline major kinds of eating disorders, including risk factors and treatments for these conditions.

  12. Nutrition at different life stages

    Compare the nutritional composition of infant formula with breast milk. Elaborate on the nutrition difference in nutrient composition at the different life stages.

Assessment and Requirements

Assessment of Academic Achievement

Assessment of academic achievement will be identified and implemented by the class instructor. Methods will include, but not be limited to, individual projects, vocabulary, class participation (discussion and critiques), diet analysis projects, laboratories, and tests.

General Course Requirements and Recommendations

Completion of diet analysis with diet analysis software.

Texts

Choice of textbook is left up to the discretion of the instructor.

Outcomes

Satisfies Wellness Requirement
Yes

Approval Dates

Effective Term
Fall 2019
ILT Approval Date
01/11/2019
AALC Approval Date
01/29/2019
Curriculum Committee Approval Date
02/04/2019