Delaware Technical Community College

Campus Location

Georgetown
Dover
Stanton
Wilmington

Effective Date

202352

Prerequisites

Prerequisite: SSC 100 or concurrent

Course Credits and Hours

3 credit(s)

3 lecture hours/week

0 lab hours/week

Course Description

In this introductory course, we will study the basic principles of human nutrition and their application to health and wellbeing. Topics will include diet adequacy, nutrients, digestion and metabolism, nutrition through the life cycle, modified diets for selected diseases as well as current issues and concerns in nutrition.

Additional Materials

None

Required Text(s)

Obtain current textbook information by viewing the campus bookstore - https://www.dtcc.edu/bookstores online or visit a campus bookstore. Check your course schedule for the course number and section.

Disclaimer

None

Core Course Performance Objectives (CCPOs)

Identify the factors of diet planning that influence nutritional status. (CCC 1,6)
Identify the functions and sources of carbohydrates, fats, and proteins in the body. (CCC 1)
Describe the role of water, vitamins, and minerals in nutrition, including their functions, food sources, and effects of deficiency and toxicity. (CCC 1,5 )
Describe the pathway of digestion, absorption, and metabolism. (CCC 1,2)
Relate the changes in nutritional needs to pregnancy, growth and development, and older adults. (CCC 1)
Discuss the use of modified diets in the prevention and treatment of selected disease processes. (CCC 1)
Assess personal nutritional status to accommodate a healthy dietary plan. (CCC 1,2,6)

See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.

Measurable Performance Objectives (MPOs)

Upon completion of this course, the student will:

Identify the factors of diet planning that influence nutritional status.
1. Explain the diet planning principles, which include adequacy, balance, calorie control, moderation, and variety.
2. Describe physical, psychological, and economical factors that influence diet.
3. Identify and describe Recommended Dietary Allowances (RDA).
4. List key and current recommendations of the Dietary Guidelines for Americans.
5. Describe the current Food Guide.
6. Calculate the caloric needs for male and female.
7. Describe the importance of interpreting food labels, and discuss current food labeling laws.
8. Describe the diets of lactovegetarians, ovovegetarians, and vegans.
9. Evaluate the credibility of nutrition information.
Identify the functions and sources of carbohydrates, fats, and proteins in the body.
1. List the six classes of nutrients.
2. Describe the characteristics and functions of carbohydrates, fats, and proteins.
3. Categorize simple (monosaccharides and disaccharides) and complex carbohydrates (fiber and polysaccharides).
4. List the three classes of lipids found in the body and in foods.
5. Distinguish between saturated and unsaturated fats.
6. Describe the function of cholesterol in the body.
7. Define amino acid, protein, enzymes, complete protein, incomplete protein, and denaturation.
8. Categorize essential and nonessential amino acids.
9. Describe nitrogen balance.
10. List 3 food sources each for carbohydrates, proteins, and fats.
Describe the role of water, vitamins, and minerals in nutrition, including their functions, food sources, and effects of deficiency and toxicity.
1. Examine the role of water and the importance of its balance in the human body.
2. Identify the major functions and food sources of all vitamins and minerals as well as the RDA.
3. Evaluate the consequences of vitamin and mineral deficiencies and toxicities.
Describe the pathway of digestion, absorption, and metabolism.
1. Identify the major organs of the gastrointestinal tract, and explain their functions.
2. Discuss the role of enzymes and hormones secreted during the process of digestion and metabolism.
3. Contrast between chemical and physical digestion.
4. Understand the digestion, absorption, and metabolism of carbohydrates, proteins, and fats.
5. List the factors affecting basal metabolic rate and total metabolic rate.
Relate the changes in nutritional needs to pregnancy, growth and development, and older adults.
1. Describe nutrient needs during pregnancy.
2. Describe the similarities and differences between breast and bottle feeding.
3. Define fetal alcohol syndrome and gestational diabetes.
4. Discuss the nutritional needs throughout childhood.
5. Discuss the energy and nutrient needs of the older population.
Discuss the use of modified diets in the prevention and treatment of selected disease processes.
1. List the problems associated with weight imbalance.
2. Describe two common eating disorders, including classic characteristics.
3. List the three main components of successful weight management.
4. Explain Type I and Type II diabetes mellitus, and discuss nutritional treatment and control.
5. Discuss nutritional strategies for treating and preventing cardiovascular diseases and cancer.
Access personal nutritional status.
1. Explain the characteristics of an individualized healthy nutritional program.
2. Examine a personal nutritional program to identify nutrient deficiencies and excesses to accommodate a healthy dietary plan.

Evaluation Criteria/Policies

The grade will be determined using the Delaware Tech grading system:

90-100	=	A
80-89	=	B
70-79	=	C
0-69	=	F

Students should refer to the Catalog/Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.

Final Course Grade

Calculated using the following weighted average

Evaluation Measure	Percentage of final grade
3-5 Exams (summative – equally weighted)	50 %
3-5 Quizzes (formative)	20 %
2 Projects (summative) (equally weighted)	20 %
Formative (Discussion boards, homework, etc.)	10 %
TOTAL	100%

Core Curriculum Competencies (CCCs are the competencies every graduate will develop)

Apply clear and effective communication skills.
Use critical thinking to solve problems.
Collaborate to achieve a common goal.
Demonstrate professional and ethical conduct.
Use information literacy for effective vocational and/or academic research.
Apply quantitative reasoning and/or scientific inquiry to solve practical problems.

Students in Need of Accommodations Due to a Disability

We value all individuals and provide an inclusive environment that fosters equity and student success. The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. The College's policy on accommodations for persons with disabilities can be found in the College's Guide to Requesting Academic Accommodations and/or Auxiliary Aids Students may also access the Guide and contact information for Disabilities Support Counselors through the Student Resources web page under Disabilities Support Services, or visit the campus Advising Center.

Minimum Technology Requirements

Minimum technology requirements for all distance education type courses.

BIO 115 Nutrition

Credits

Prerequisite

Course Number and Title: