NUTFÂ 0013. Nutrition Throughout the Life Cycle
Units: 3
Also known as HDEV 61
Advisory: Completion of NUTF 10 with grade of "C" or better
Hours: 54 lecture
Examination of nutritional requirements, concerns, and interventions during several stages of the life cycle, from preconception to old age. Analysis of cultural, environmental, physical, and economic factors affecting nutritional status. Practical application of adequate nutrition through dietary selection and promotion of health throughout each life cycle stage. (CSU)
NUTF 0013 - Nutrition Throughout the Life Cycle
http://catalog.sierracollege.edu/course-outlines/nutf-0013/
Catalog Description Also known as HDEV 61 Advisory: Completion of NUTF 10 with grade of "C" or better Hours: 54 lecture Description: Examination of nutritional requirements, concerns, and interventions during several stages of the life cycle, from preconception to old age. Analysis of cultural, environmental, physical, and economic factors affecting nutritional status. Practical application of adequate nutrition through dietary selection and promotion of health throughout each life cycle stage. (CSU) Course Student Learning Outcomes CSLO #1: Identify nutrient requirements and nutrition-related concerns for each stage in the life cycle. CSLO #2: Evaluate diets for adequacy and identify nutrition interventions to improve nutrition and health. CSLO #3: Explain the impact of environmental, cultural, developmental and psycho-social factors and lifestyle choices on nutrient intake throughout the life cycle. CSLO #4: Apply effective communication to promote adequate nutrition and health for a given population. Effective Term Fall 2021 Course Type Credit - Degree-applicable Contact Hours 54 Outside of Class Hours 108 Total Student Learning Hours 162 Course Objectives 1. Identify significant nutrient needs and recommendations for each life cycle stage. 2. Evaluate diets for adequacy and identify changes necessary to meet nutrient demands for given populations. 3. Describe the effects of environmental, cultural, developmental, psycho-social factors and lifestyle choices on nutrition and health. 4. Identify and explain nutrition interventions for risk reduction of nutrition-related conditions. 5. Evaluate and select community nutrition programs and educational materials and resources to disseminate nutrition information and advice. 6. Describe the role of the nutrition professional in promoting adequate nutrition and health behaviors using appropriate methods of communication. General Education Information Approved College Associate Degree GE Applicability AA/AS - Health Ed/Physical Ed CSU GE Applicability (Recommended-requires CSU approval) CSUGE - E1 Lifelong Learning and Self-Development Cal-GETC Applicability (Recommended - Requires External Approval) IGETC Applicability (Recommended-requires CSU/UC approval) Articulation Information CSU Transferable Methods of Evaluation Essay Examinations Example: Students will review a patient case-study and write an essay identifying the nutritional concerns and explaining potential interventions to correct inadequacies. Essays will be evaluated using an instructor created rubric. Objective Examinations Example: Instructor will give a multiple choice test to students covering subject matter. Standard grading. Sample question: The American Academy of Pediatrics recommends breast feeding for at least: a) one year b) two years c)six months d)three months Projects Example: 1. Students will interview an individual within a specified life phase and identify the unique environmental, cultural, developmental, psycho-social factors and lifestyle choices that influence nutrition and health during this life phase. Interview summary will be evaluated using an instructor created rubric. 2. Students will tour a community based nutrition facility (eg. WIC) and create an educational handout which promotes adequate nutrition and health behaviors aimed to serve that community. Handouts will be evaluated using an instructor created rubric. Reports Example: Students will conduct a literature review in a topic pertinent to the nutrition-related concerns within a life stage. A written report will be completed as will a classroom oral presentation. Reports and presentations will be evaluated using an instructor created rubric. Repeatable No Methods of Instruction Lecture/Discussion Distance Learning Lecture: Instructor lectures on the nutrient requirements during the Adolescent years. Students break into small groups and discuss a nutrition case-study involving children age 11-1 Instructor lectures on the techniques used in nutritional assessment. Students interview one another practicing the techniques presented. Distance Learning Instructor provides a handout explaining nutrition-related concerns during pre-pregnancy and includes a patient case-study. Students review the provided materials and complete a worksheet to identify and explain potential nutrition interventions. Typical Out of Class Assignments Reading Assignments 1. Read the assigned chapter in textbook on nutrient requirements for infants and be prepared to discuss topics such as the nutritional benefits of human milk in class. 2. Read the federal nutrition guidelines and be prepared to apply them to a variety of eating patterns determined by culture, religious and/or socioeconomic factors. Writing, Problem Solving or Performance 1. Create an educational handout which promotes adequate nutrition and health behaviors for a given population. 2. Identify the special dietary needs to be addressed for a nutrition-related condition, such as diabetes. Other (Term projects, research papers, portfolios, etc.) 1. Complete a nutritional assessment to determine nutrient status and evaluate the results based upon federal guidelines for adequate nutrition. 2. Observe preschool children during mealtime and identify the unique factors that influence eating behaviors during this life phase. Required Materials Nutrition through the Life Cycle Author: J. Brown Publisher: Thomson Publication Date: 2016 Text Edition: 6th Classic Textbook?: OER Link: OER: Other materials and-or supplies required of students that contribute to the cost of the course.
Course Identification Numbering System (C-ID)
...NUTR 110 NUTF 0010 NUTR 120 NUTF 0005...0012 COMP 132 CSCI 0013 COMP 142 CSCI...
