WHES 2015 - Nutrition

Credit Hours: 3.00

Objectives:

1. Define Nutrition.
2. Explain how to read food labels and evaluate portion sizes.
3. Evaluate food choices in order to improve diet.
4. Discuss how nutrition affects the human body.
5. Describe the impact of cultural, economic and psychological factors on dietary behavior.
6. Describe the impact and controversies of food advertising, marketing and education.

Outcome 2: Upon completion of this course, the student will be able to demonstrate personal application in the components of a healthy diet.

Objectives:

1. Explain the role, functions and food sources of carbohydrates, lipids and protein in the diet.
2. List the functions, dietary sources and requirements for vitamins and minerals.
3. Explain the functions of water and fluid balance in the diet.
4. Track food intake and activity output using the diet analysis program.
5. Summarize findings from diet analysis reports.

Outcome 3: Upon completion of this course, the student will be able to explain the role of nutrition as it relates to specifically to school-age children.

Objectives:

1. Identify the etiology and patterns of childhood obesity.
2. Describe the long-term effects of childhood obesity.
3. List strategies to improve nutrition environment and education in and out of schools.
4. Create a healthy diet for a child that meets the DRI goals and shows balance in the My Plate food groups.

Outcome 4: Upon completion of the course, the student will be able to identify other cause and effect factors that contribute to overall nutrition and dietary behaviors throughout the lifecycle.

Objectives:

1. Identify the physical and psychological characteristics of eating disorders.
2. Stress and food.
3. Examine domestic and world hunger issues.
4. Evaluate the consequences and outline possible solutions for domestic and world hunger issues.
5. List types and common causes of foodborne illnesses
6. Identify strategies to improve food safety and reduce the risks of foodborne illness.

• 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.

1. Introduction to Nutrition
   Analysis of food choices
   Healthy eating
   Food labels and portion sizes
   Government influence on food labels
2. Nutrition and the Human Body
   What the body needs
   Influences that impact our eating decisions
   Brain based addiction and the impact on our dietary behavior
3. Essential Nutrients: Role, Functions and Food Sources
   Carbohydrates
   Lipids
   Proteins
4. Healthy Diet Personal Application
   Tracking diet and activities
   Analyzing reports (DRI, actual vs recommended intakes, single nutrients, My Plate, energy balance, caloric assessment)
   Evaluation and summary of results
5. Essential Nutrients: Role, Functions and Food Sources
   Vitamins
   Minerals
   Water and Fluid Balance
6. Nutrition and School Age Children
   Obesity causes and effects
   Strategies for improvement
   Education in and out of school
   Creating a healthy child diet
7. Other cause and effect factors in nutrition and dietary behaviors
   Eating disorders
   Stress and food
8. Other cause and effect factors in nutrition and dietary behaviors
   Domestic and world hunger
   Food safety