HPE-253: Nutrition for the Professional

School
Health & Human Services
Academic Level
Undergraduate
Course Subject
Health & Physical Education
Course Number
253
Course Title
Nutrition for the Professional
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

Introduces health care professionals to the basics of nutrition and its application to disease, growth, and development.

Goals, Topics, and Objectives

Core Course Topics
  1. Foundations of Nutrition

    Explain how to prescribe diets that include food that the patient/client will eat. Explain the role family support and motivation play in achieving success with diet changes.

  2. Planning a Healthy Diet

    Experiment with the use of various online tools to prescribe a healthy diet (e.g. MyPlate, Dietary Guidelines). Discuss the components of a healthy diet.

  3. Digestion, Absorption, and Transport

    Explain the steps of digestion, absorption, and transport of nutrients.

  4. Energy Nutrients: Carbohydrates, fat, and protein

    Explain the role that carbohydrates, lipids, and protein have in nutrition.

  5. Metabolism and Energy Balance

    Define the components of energy balance. Recall factors that increase and decrease metabolism.

  6. Weight Maintenance

    Analyze pros and cons of various weight loss regimens. Demonstrate an understanding of how to motivate and teach people about weight gain, weight loss, and weight maintenance.

  7. Vitamin and Mineral Supplementation

    Describe the function and food sources for major vitamins and minerals.

  8. Water

    Recount the effects of dehydration. Recall appropriate fluid intakes.

  9. Nutrition thorugh the Lifecycle

    Diagram changes in macronutrient requirements at the different life states.

  10. Nutrition and Disease

    Discuss the role nutrition has in the development of disease, and in the treatment and prevention of disease such as diabetes, GI disorders, heart disease, and cancer. Apply the principles of sound nutrition to clients/patients with specific problems such as diabetes or heart disease through case studies.

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 project, laboratories, and tests.

Texts

Textbook for course to be selected by 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