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RARITAN VALLEY COMMUNITY COLLEGE ACADEMIC COURSE OUTLINE BIOL-142 – INTRODUCTION TO NUTRITION I. Basic Course Information A. Course Number and Title: BIOL 142 – Introduction to Nutrition B. New or Modified Course: Modified C. Date of Proposal: Spring 2009 D. Sponsoring Department: Science & Engineering E. Semester Credit Hours: 3 F. Weekly Contact Hours: Lecture: 3 Laboratory: 0 G. Prerequisites: None H. Laboratory Fees: None I. Department Chair: Dr. Margaret Czerw, [email protected] II. Catalog Description This is an introductory course in nutrition. It is designed to provide the non-Science major with the chemistry and function of all essential nutrients. It will also discuss current ideas and thinking in nutrition as well as an introduction to methods of research in nutrition. Diseases associated with nutrients as well as those prevented by nutrients will be discussed. III. Statement of Course Need This course will serve as a science elective for various science options and a non-lab science requirement in various programs. It will provide the student the opportunity to analyze their own diet using basic scientific knowledge, and give options and information on how to improve their diet. IV. Place of Course in College Curriculum A. Free Elective 1 B. General Education Elective: This course serves as a science general education elective without lab. C. Science Elective: This course serves as a science elective for non-science and science majors. D. Course transferability; for New Jersey schools go to the NJ Transfer website, www.njtransfer.org. For all other colleges and universities go their individual websites. V. Outline of Course Content A. B. C. D. E. F. G. H. I. J. K. L. M. Functions of foods and relation to health Carbohydrates Lipids Proteins Vitamins and minerals Food additives Food habits and beliefs Nutrition during pregnancy Preschool nutrition Nutrition during the school years Adult nutrition Examination of food fads Nutritional diseases, such as cancer, osteoporosis, heart disease, diverticulosis and diabetes N. Nutrition for athletes VI. Educational Goals and Learning Outcomes A. Educational Goals Students will: 1. Communicate with others in a clear, logical manner regarding the science of nutrition (GE 1). 2. Produce works on topics of nutrition that require critical thinking, problem solving and identification of credible resources (GE 2, GE 5). 3. Learn how society affects choices of food and nutrition (GE 6). B. Learning Outcomes The student will be able to: 1. Identify the six nutrient classes and how the macro- and micro-molecules are used in energy production and bodily functions. 2. Recognize what the RDA is for all nutrients and the effect of deficiencies and toxicities on bodily functions. 2 3. Identify the segments of the digestive tract from the mouth to the colon that are essential to proper metabolism of food and comprehend the chemical and biological process of digestion. 4. Understand the role that nutrition plays in development from infancy to adulthood, and recognize that unique needs of special populations for specific nutrients. VII. Modes of Teaching and Learning A. B. C. D. Lecture and discussion Small-group work Computer-assisted instruction Student oral presentations VIII. Papers, Examinations, and other Assessment Instruments A. Research papers B. Journals C. Computer programs IX. Grade Determinants A. Tests B. Quizzes C. Presentations X. Texts and Materials A. B. C. D. Textbooks Primary sources Journals Web sources Specific text which may be featured: • Contemporary Nutrition w/IBM Foodworks – College Edition Software, 4th Edition, Wardlaw/Insel/Seyler, (WCB/McGraw Hill) (Please Note: The course outline is intended only as a guide to course content and resources. Do not purchase textbooks based on this outline. The RVCC Bookstore is the sole resource for the most up-to-date information about textbooks.) XI. Resources A. Students will need to use computers in order to complete certain assignments. B. Website: http://www.mypyramid.gov/ 3