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SOUTHWESTERN MICHIGAN COLLEGE
SCHOOL OF NURSING AND HUMAN SERVICES
Dowagiac, Michigan
COURSE SYLLABUS
_______ Semester, ______
COURSE TITLE:
Nutrition
COURSE NO: HEED163
CREDITS/CONTACTS:
Credit Hours:
Lecture Hours/week:
Laboratory Hours/week:
A-T Hours/week:
INSTRUCTOR(s):
Darlene Barnhurst, RNC, CNS, MS
Office Hours: Variable
Office phone: (269)-783-2117
E-mail: [email protected]
2
2
0
0
Kathleen Haight, RN, RD, MS
Phone: (269)-683-3666
E-mail: [email protected]
PREREQUISITE:
CHEM 100 or BIOL 110
COURSE DESCRIPTION:
This course is a comprehensive study of the principles of nutrition
as applied to healthy people of all ages.
Southwestern Michigan College is involved in an on-going
assessment of the student outcomes of all core courses. As a
student in this “core course,” some of your work will be used to
indicate instructional effectiveness in helping students master the
core skills described above. While some of your work may be part
of a larger sample of student work used to assess course
effectiveness, your anonymity will be protected at all times.
CORE CURRICULUM:
DISTRIBUTION
REQUIREMENTS:
Wellness competency - Demonstrate knowledge of nutrition,
mental and physical health of the individual, personal and
industrial safety, and current health-related concerns.
Required for PN and ADN curricula.
1
NOTICE: Information in this syllabus was, to the best knowledge of the instructor, considered
correct and complete when distributed at the beginning of the semester. The instructor, however,
reserves the rights, acting within the policies and procedures of Southwestern Michigan College,
to make course changes in content or instructional techniques without notice or obligation.
HONESTY Cheating or plagiarizing will absolutely not be tolerated at Southwestern Michigan
POLICY: College. Any student found cheating or plagiarizing material in any manner may be
assigned a failing semester/session grade in this course. A second such incident
while at SMC could result in suspension or expulsion from the institution. A
student found in violation of this section of the syllabus will not be allowed to drop
this course. Additional details regarding cheating and/or plagiarism may be found
elsewhere in this syllabus.
TEXTBOOK :
Brown, Judith, 2005. Nutrition Now. Belmont, CA., Wadsworth
Publishing Company. 5thEdition.
Additional Resources: An exceptional help is this website:
www.thomsonedu.com, (using student textbook ISBN#)
Diet Analysis Plus Software is installed in the TLCs and the
Nursing Department Computer Lab.
Southwestern Michigan College Fred L. Mathews Library Center.
METHOD OF
INSTRUCTION:
This course uses lecture, discussion, case studies, A/V materials,
worksheets, textbook references to internet sites, , and selected materials.
EVALUATION:
Upon completion of this course, the student will demonstrate achievement
of the course objectives by obtaining a final minimum grade of seventyeight percent (78%) of the course requirements.
EVALUATION
METHOD:
All assignments (tests, exams, and projects) are mandatory. All
assignments must be completed when due to successfully pass the course.
See handbook for specific information regarding tests, etc.
Dietary/Anthropometric Assessment Project
Presentation
Tests (4)
Final examination (1)
Total
2
10%
10%
55%
25%
100%
GRADING SCALE: Per School of Nursing Student Handbook guidelines. The following
grading scale is enforced in the School of Nursing.
A
Excellent
96-100%
A93-95%
B+
90-92%
B
Good
87-89%
B84-86%
C+
81-83%
C
Average
78-80%
F
Failing Performance
Below 78%
PROGRESSION
POLICY:
Progression in the nursing program without interruption is
determined academically by achieving a minimal grade of
"C" (78%).
ATTENDANCE
POLICY:
Attendance is mandatory. No more than seven hours of class time may
missed, per School of Nursing policy. Please contact the instructor on the
day of any absence. It is a professional expectation that you contact your
presentation peers promptly if you withdraw from this course.
TESTING
POLICY:
Students are expected to take all examinations on the days they are
scheduled.
OTHER COURSE
EXPECTATIONS:
The student is expected to have read the material to be covered
in class PRIOR to class. Examinations will cover material from lecture,
course pack/lecture outline information and exercises, discussion, case
studies, audio-visual materials and selected readings. The student is
expected to study these sources of material thoroughly. References for
written projects must be in APA format.
The instructor will announce the due dates for assignments/projects. Late
submission of assignments/projects will result in a six percent (6%)
deduction for each day the assignment/project is late, per School of
Nursing policy.
COURSE
OBJECTIVE:
At the conclusion of this course, the learner will demonstrate a knowledge
base of nutrition to problem solve within the nursing process in serving the
community. Please note individual unit objectives later in this syllabus.
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GROUP PRESENTATION: The presentation is mandatory and worth 10% of the overall
grade. This is a “Group” presentation given by 2-3 students and will be researched and prepared
by all the members of the group. Please indicate to the instructor each member’s contributions.
The topic must be preapproved by the instructor and focus on a nutritional issue that impacts
health. The presentation must be NO LONGER THAN 10-15 MINUTES.
GROUP PRESENTATION GRADING CRITERIA
Written portion:
Outline of topic
10pts.
References-Please note:
APA format
10pts.
Minimum of 3 sources
Variety of resources (not all websites)
Use of Appendix B of textbook for
reliable nutrition sources
Presentation:
Adherence to outline
10pts.
Originality (Uniqueness)
10pts.
Creativity (posters/handouts/A.V.s)
20pts.
Promptness/Thoroughness
20 pts.
Relationship of subject to nutrition/health 20pts.
Use of electronic equipment for the presentation must be trialed in the
classroom with the instructor one week before the presentation. On
the day of presentation, the students need to arrive early for set-up,
in order to avoid the use of classtime for this purpose.
4
DIETARY AND ANTHROPOMETRIC ASSESSMENT PROJECT: This project is worth
(10%) of the overall grade. A typewritten report is due upon the completion of the entire project
as follows:
1. Anthropometric Assessment - Calculate and analyze measurements, including BMI
(Body Mass Index), IBW (Ideal Body Weight), and waist measurement.
2. Diet Record - Record your dietary intake for three days (one of which is a weekend
day). The Dietary Intake Recording Form will be provided.
3. Dietary Assessment A. Compare each day’s recorded diet with the USDA MyPyramid Food Guide
and the Dash Eating Plan using the Dietary Assessment Form.
B. Describe how socioeconomic factors affect your dietary choices.
4. Proposed Dietary Changes - List several specific, acceptable dietary changes based
on conclusions drawn after examining your dietary and anthropometric assessments.
5. Implementation of Proposed Changes A. Prepare a 3-Day Sample Menu (includes one weekend day) based on your
proposed changes.
B. Prepare a grocery shopping list based on the 3-Day Sample Menu (please
categorize the list according to the Food Groups).
C. Select a meal from the menu of your favorite restaurant based on your
proposed changes and after obtaining specific nutrient information from the
restaurant. Some have websites with this information.
6. Evaluation of Project - Discuss whether you were able to implement the proposed
dietary changes and the contributing factors which influenced your outcome.
DIETARY/ANTHROPOMETRIC ASSESSMENT PROJECT GRADING CRITERIA
Anthropometric Assessment
3-Day Diet Record
Dietary Intake Assessment
Proposed Changes
Implementation of Project
Evaluation of Project
5
15 pts.
20 pts.
25 pts.
5 pts.
25 pts.
10 pts.
HEED 163
NUTRITION COURSE OUTLINE
UNIT OBJECTIVES
UNIT SUBJECT
UNIT OBJECTIVES
At the completion of the course, the student will be able to:
Introduction to
Nutrition
Nutrition & Health
Food Labels
Nutritional
Behaviors, Healthy
Diets, Use of Food:
Digestion, and
Absorption
1.
2.
Define nutrition terms and concepts.
Identify the six categories of nutrients.
1.
2.
3.
Identify how nutrition affects development of chronic diseases.
Identify and describe how to read nutrition labels.
Define terminology associated with food labeling.
1.
2.
3.
4.
5.
Describe why people develop the eating habits that they have.
Identify reasons why food choices may change.
Identify how diet affects behavior.
List the major components of a healthy diet.
Identify the major dietary guidelines; including the food guide
pyramid.
Identify the three main reasons the body needs nutrients.
Describe normal digestion and how the body uses all nutrients.
6.
7.
Sugars, Starches, Fiber,
and Energy Balance
1.
2.
3.
4.
5.
6.
7.
8.
9.
Identify the different categories of carbohydrates.
Identify the sources of dietary fiber and the importance of
including in the diet daily.
Describe the normal digestion of carbohydrates.
Describe the absorption and metabolism of glucose in the body.
Name foods which are high in carbohydrates.
List the functions of carbohydrates in the body.
Describe the three categories of metabolism.
Identify the acceptable macronutrient distribution range for
carbohydrates.
List the caloric value of the energy nutrients and alcohol.
6
Proteins
Vegetarianism
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Fats, Cholesterol,
Nutrition and
Heart Disease
1.
2.
3.
4.
5.
6.
7.
List chemical elements that make up protein.
List foods of high biological value.
List food combinations that would illustrate the concept of
complementary protein sources.
Estimate protein content of day's menu.
List at least three body fluids or tissues made up of protein.
State body functions of protein.
Calculate energy value of given amount of protein.
Calculate protein need of a given body weight.
Compare protein needs of various age groups.
Identify and classify amino acids into essential and non-essential
categories.
Discuss the advantages and disadvantages of a vegetarian diet.
Classify fats into the main classes.
Define the difference between saturated and unsaturated fats.
Define the difference between essential and nonessential fatty
acids.
Describe the body's metabolism of fats.
List major body functions of fat.
List foods high in total fat content.
Calculate caloric value of fats.
Vitamins
1.
2.
3.
4.
5.
Phytochemicals,
Genetically Modified
Foods:
1.
Characteristics, and
Benefits
2.
3.
Identify the differences between fat-soluble and water-soluble
vitamins.
Recognize the functions of vitamins A, D, E, and K.
Recognize the functions of thiamin, riboflavin, niacin,
pyridoxine, cyanocobalamin, folate, ascorbic acid, and biotin.
State for each vitamin the:
A.
Corresponding unit of measurement.
B.
Conditions or situations indicating increased needs.
C.
Results of inadequate intake and/or utilization.
D.
Consequences of excess intake.
E.
Sources
F.
Stability (food value retention) and protective measures.
Discuss the effect of cooking on vitamin retention.
Identify the major groups of phytochemicals, their
health benefits/risks.
Identify body processes involved/affected by phytochemicals.
Discuss genetic food modification and its benefits and risks.
7
Diet and Cancer
1.
2.
3.
Define cancer and describe its development. Identify its occurrence
in people.
Describe the relationship between the Western diet and the
increase of cancer.
List six dietary recommendations that may reduce the risk of
cancer.
Minerals
1.
2.
3.
Identify the major minerals required by the body.
Identify the factors which favor absorption and/or utilization of
each of the major minerals.
State for each mineral, the:
A.
Corresponding unit of measurement.
B.
Established functions.
C.
Conditions or situations indicating increased needs.
D.
Results of inadequate intake and/or utilization.
E.
Consequences of excess intake.
F.
Sources
G.
Stability (or retention of food values and measures for
protection.)
Dietary Supplements
Functional Foods
1. Describe the regulation of vitamin, mineral, and herbal
supplements.
2. List people who can benefit from vitamin and mineral
supplements.
3. Identify examples of functional foods and their benefits.
Water
Obesity to UnderWeight: The
Highs and Lows
of Weight Status
1.
2.
3.
4.
Describe the primary means of water intake and output.
Describe the functions of water.
Identify the primary forces influencing water availability.
Describe the electrolyte composition of body fluids, both
extracellular and intracellular.
1.
2.
3.
4.
Discuss the variations in body weight and status over time.
Define body mass index and utilize the BMI chart.
Discuss the prevalence of overweight/obesity in the world.
Discuss the influence of obesity on health and psychological wellbeing.
Identify the location of body fat and its effects on health.
Identify methods for assessing body fat content.
Identify the causes of obesity and its development.
Identify obesity preventative measures for children and adults.
Define underweight and discuss its relationship to longevity.
5.
6.
7.
8.
9.
8
Weight Control:
Myths and Realities
Disordered Eating:
Anorexia Nervosa,
Bulimia, and Pica
Diabetes Now
1.
2.
3.
4.
5.
Discuss weight loss v.s. weight control.
Identify the health effects of popular diets.
Explain the mark of successful weight-loss programs.
Identify drastic weight-loss measures and their effects.
Discuss the components of maintaining weight loss.
1.
2.
3.
4.
5.
6.
7.
Identify anorexia nervosa, bulimia, and binge-eating disorders.
Identify the groups of people at risk for these disorders.
Discuss the features and the treatment for each of these disorders.
Discuss the clash between culture and biology.
Explain measures to help someone with an eating disorder.
Identify pica and its characteristics.
Identify the four most common forms of pica.
1.
2.
Define diabetes.
Identify the three major forms of diabetes and their effects on the
body.
Discuss glycemic index and glycemic load and their role in food
choices.
Define hypoglycemia and how it is managed.
3.
4.
Alcohol: The
Positives & Negatives
1.
2.
3.
4.
5.
Identify the positive and negative effects of alcohol on health.
Discuss the relationship between alcohol intake and diet quality.
Discuss the absorption of alcohol and concerns relating to blood
levels of alcohol.
Define alcoholism and its causes.
Discuss the relationship between teenage alcohol consumption and
future alcoholism.
Physical Fitness
1.
2.
3.
4.
5.
Identify the benefits of physical activity.
Identify the three components of physical fitness.
Describe the relationship of nutrition and physical fitness.
Describe the components of a personal fitness program.
Discuss physical fitness concerns of Americans and
their children.
9
Health Maintenance
for Adults of
All Ages
1.
2.
3.
4.
5.
The Multiple
Dimensions of
Food Safety
1.
2.
3.
4.
4.
5.
Identify common health problems experienced by the elderly.
Identify common nutrient needs of the elderly.
Describe the most common nutritional problems of the elderly.
Describe the important components of elderly dietary planning.
Describe the dietary characteristics of people with increased
longevity.
Discuss the threats of foodborne illnesses to society.
Describe how the handling of food affects bacterial and viral
contamination of foods.
Identify the effects of antibiotics, hormones, and pesticides on
health.
Discuss the top four causes of foodborne illnesses.
Identify other causes of foodborne illnesses.
Discuss the prevention of foodborne illnesses.
NUTRITION HEED163 READING ASSIGNMENTS
WEEK
TOPIC
READING
ASSIGNMENT
WEEK 1
Key Nutrition Concepts and Terms
The Inside Story About Nutrition & Health
Understanding Food and Nutrition Labels
Unit 1
Unit 2
Unit 4
WEEK 2
Nutrition, Attitudes, and Behavior
Healthy Diets: Dietary Guidelines, MyPyramid
How the Body Uses Food: Digestion and Absorption
Unit 5
Unit 6
Unit 7
WEEK 3
Test #1
(Units 1, 2, 4-7)
Calories! Food, Energy, and Energy Balance
Useful Facts about Sugars, Starches, and Fiber
Unit 8
Unit 12
WEEK 4
Proteins and Amino Acids
Vegetarian Diets
Unit 15
Unit 16
WEEK 5
Fats and Cholesterol in Health
Nutrition and Heart Disease
Unit 18
Unit 19
10
READING ASSIGNMENTS (con’t)
WEEK 6
Test#2
(Units 8, 12, 15, 16, 18, 19)
Vitamins and Your Health
Unit 20
WEEK 7
Vitamins (cont.)
Phytochemicals and Genetically Modified Food
Diet and Cancer
Unit 20
Unit 21
Unit 22
WEEK 8
Good Things to Know about Minerals
Dietary Supplements & Functional Foods
Water Is an Essential Nutrient
Unit 23
Unit 24
Unit 25
WEEK 9
Test #3
(Units 20-25)
Obesity to Underweight/Highs & Lows of Weight Status
Weight Control: The Myths and Realities
Disordered Eating: Anorexia Nervosa, Bulimia, Pica
Unit 9
Unit 10
Unit 11
WEEK 10
Diabetes Now
Alcohol: The Positives and Negatives
Unit 13
Unit 14
WEEK 11
Nutrition and Physical Fitness
Nutrition and Health Maintenance for Adults of all Ages
Unit 27
Unit 31
WEEK 12
The Multiple Dimensions of Food Safety
Presentations
Unit 32
WEEK 13
Test #4
(Units 9 -11, 13, 14, 27, 31, 32)
Presentations
WEEK 14
REVIEW FOR FINAL
Presentations
FINAL EXAM
Final exam includes all units studied in this course.
Date and time to be announced.
Rev. 08/07dsb
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