May 20, 2024  
College Catalog 2021-2022 
College Catalog 2021-2022 [ARCHIVED CATALOG]

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WHES 2016 - Exercise, Nutrition & Weight Management

Credit Hours: 3.00

Prerequisites: None

(formerly PHED 2016)

This course focuses on the physiological and psychological factors that affect weight management. It examines current theories of weight management and the role of physical activity, diet, stress, psychological, and physiological factors in attaining a healthy body composition. Using information from lectures and assignments in the course, students will design a weight management program.

Billable Contact Hours: 3

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Outcome 1: Upon completion of this course, students will be able to explain the wellness philosophy.


  1. Describe the Wellness Philosophy.
  2. Define and distinguish among its dimensions.
  3. Describe the relationship between the dimensions of wellness.
  4. List and define the stages of change.
  5. Define self-efficacy and its relationship to barriers to change.

Outcome 2: Upon completion of this course, students will be able to summarize fitness and physical activity and its role in weight management.


  1. Define physical fitness and physical activity and describe the differences between them.
  2. Describe the F.I.T.T. principle and its components.
  3. List and define the health-related components of fitness and their relationship to weight management.

Outcome 3: Upon completion of this course, students will be able to summarize nutrition and its relationship to weight management.


  1. List the macro and micro nutrients and their role in the body.
  2. Describe serving sizes for various food types.
  3. Describe the difference between whole and processed foods and its importance.
  4. List and describe the hormones related to hunger and satiety.

Outcome 4: Upon completion of this course, students will be able to explain current theories of weight management.


  1. Define metabolism and factors that affect it.
  2. Define and describe DEE.
  3. Describe the energy balance and the factors that affect it.
  4. Describe the role of stress and emotional factors in weight management.
  5. Describe the role of culture in the United States and other countries and its impact on weight management.

Outcome 5: Upon completion of this course, students will be able to create a program using weight management principles.


  1. Evaluate current activity, dietary, and weight management behaviors.
  2. Create a program to attain a healthy body composition and weight management.

• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

CDO marked YES apply to this course:
Communication: YES
Critical Thinking: YES
Information Literacy: YES
Quantitative Reasoning: YES
Scientific Literacy: YES


  1. Wellness, Health, and Disease
  2. Introduction to Physical Activity and Exercise
  3. Cardiovascular Training
  4. Muscular Strength and Endurance Training
  5. Exam
  6. Introduction to Nutrition
  7. Macronutrients
  8. Micronutrients
  9. Supplements
  10. Exam
  11. Appetite and Satiety
  12. Culture, Body Image, and Disordered Eating
  13. Emotional Eating
  14. Current Theories of Weight Management
  15. Current Theories of Weight Management/ Project
  16. Exam

Primary Faculty
Bondurant, Paul
Secondary Faculty

Associate Dean
Primeau, Paula
Mirijanian, Narine

Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088

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