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Areas of Study
| HLTH130 syllabus
|COURSE NUMBER: ||HLTH130|
|SEMESTER CREDIT HOURS:||3|
|STUDENT ENGAGEMENT HOURS:||135|
A study of essential nutrients with regard to food sources, functions, digestion, absorption, and metabolism. Weight control, food labels, food safety and special nutritional requirements for age groups will also be considered. A primary objective of this course will be to assist the learner in becoming a sophisticated consumer with regard to new nutrition information.
STUDENT LEARNING OUTCOMES:
Upon completion of this course, students will be able to:
- Successfully demonstrate through written examination and completion of assignments the application of
Detailed topics required are found in the Topical Outline.TOPICAL OUTLINE:
TEXTBOOK / SPECIAL MATERIALS:
- Chapter One - NUTRITION: MAKING IT WORK FOR YOU (1 Week)
- What Is Nutrition, and Why Is It Important?
- What Are Nutrients?
- What is a Healthful Diet?
- How Can You Design a Diet That Works for You?
- Where Can You Turn for Nutrition Advice?
- How Can You Interpret the Results of Research Studies?
- Chapter Two - THE HUMAN BODY: ARE WE REALLY WHAT WE EAT? (1 Week)
- Why Do We Want to Eat What We Want to Eat?
- Are We Really What We Eat?
- What Happens to the Food We Eat?
- How Does the Body Coordinate and Regulate Digestion?
- Healthwatch: What Disorders Are Related to Digestion, Absorption, and Elimination?
- Chapter Three - CARBOHYDRATES: PLANT-DERIVED ENERGY NUTRIENTS (1 week)
- What Are Carbohydrates?
- Why Do We Need to Eat Carbohydrates?
- What Happens to the Carbohydrates We Eat?
- How Much Carbohydrates Should We Eat?
- What’s the Story on Alternative Sweetners?
- Healtchwatch: What Is Diabetes, and Why Has It Become a Public Health Concern?
- Chapter Four - FAT: AN ESSENTIAL ENERGY-SUPPLYING NUTRIENT (1 Week)
- What Are Fats?
- Why Do We Need to Eat Fats?
- What Happens to the Fats We Eat?
- How Much Fat Should We Eat?
- HealthWatch: What Role Do Fats Play In Chronic Disease?
- Chapter Five - PROTEINS: CRUCIAL COMPONENTS OF ALL BODY TISSUES (1 Week)
- What Are Proteins?
- How Are Proteins Made?
- Why Do We Need to Eat Proteins?
- What Happens to the Proteins We Eat?
- How Much Protein Should We Eat?
- Healthwatch: Can a Vegetarian Diet Provide Adequate Protein?
- Chapter Six - VITAMINS: MICRONUTRIENTS WITH MACRO POWERS (1 Week)
- What Are Vitamins?
- Tissue Guardians: Vitamins A, D, and K
- The Antioxidants: Vitamins E and C
- The Energy Generators: B-Complex Vitamins
- What About Supplements?
- Healthwatch: Do Antioxidants Protect Against Cancer?
- Chapter Seven - MINERALS: BUILDING AND MOVING OUR BODIES (1 Week)
- What Are Minerals?
- Essential Electrolytes: Sodium, Potassium, Chloride, and Phosphorus
- Mineral Power Plants: Chromium, Manganese, Sulfur, Iodine, and Selenium
- The Blood Fortifiers: Iron, Zinc, and Copper
- The Bone Builders: Calcium, Phosphorus, Magnesium, and Fluoride
- Healthwatch: Are You At Risk for Osteoporosis?
- Chapter Eight - FLUID BALANCE, WATER, AND ALCOHOL (1 Week)
- What Are Fluids and What Are Their Functions?
- How Do Our Bodies Maintain Fluid Balance?
- How Much Fluid Should We Drink-And What Kinds?
- How Much Alcohol Is Safe to Drink?
- Healthwatch: Can Pregnant Women Safely Consume Alcohol?
- Chapter Nine - ACHIEVING AND MAINTAINING A HEALTHFUL BODY WEIGHT (1 Week)
- Is Your Body Weight Healthful?
- What Makes Us Gain and Lose Weight?
- Focus Figure Energy BalanceHow Can You Achieve and Maintain a Healthful Body Weight?
- Healthwatch: How Can You Avoid Obesity?
- Healthwatch: Disordered Eating: Are You at Risk?
- Chapter Ten - NUTRITION AND PHYSICAL ACTIVITY: KEYS TO GOOD HEALTH (1 Week)
- What are the Benefits of Physical Activity?
- How Can You Improve Your Fitness?What Fuels Our Activities?
- What Kind of Diet Supports Physical Activity?
- Healthwatch: Are Ergogenic Aids Necessary for Active People?
- Chapter Eleven - NUTRITION THROUGHOUT THE LIFE CYCLE (1 Week)
- Starting Out Right: Healthful Nutrition in Pregnancy
- Nutrition in Infancy
- Nutrition for Toddlers
- Nutrition Throughout Childhood
- Nutrition for Adolescents
- Nutrition for Older Adults
- Chapter Twelve - FOOD SAFETY, TECHNOLOGY, AND THE NEW FOOD MOVEMENT(1 Week)
- Why is Foodborne Illness a Critical Concern?
- What Causes Most Food-Borne Illness?
- How Can You Prevent Food-Borne Illness?
- How Is Food Spoilage Prevented?
- What Are Food Additives and Are They Safe?
- How is Genetic Modification Used in Food Production?
- How Do Residues Harm Our Food Supply?
- What’s Behind the Rising Food Movement?
Thompson, Janice and Manore, Melinda (2013). Nutrition For Life, 4th Edition, Pearson
Benjamin Cummings. (Online class)
Diet Analysis Software
See bookstore website for current book(s) at https://www.dacc.edu/bookstoreEVALUATION:
Tests and multiple assignments, including analyses of personal dietary intake.
|STUDENT CONDUCT CODE:||Membership in the DACC community brings both rights and responsibility. As a student at DACC, you are expected to exhibit conduct compatible with the educational mission of the College. Academic dishonesty, including but not limited to, cheating and plagiarism, is not tolerated. A DACC student is also required to abide by the acceptable use policies of copyright and peer-to-peer file sharing. It is the student’s responsibility to become familiar with and adhere to the Student Code of Conduct as contained in the DACC Student Handbook. The Student Handbook is available in the Information Office in Vermilion Hall and online at: https://www.dacc.edu/student-handbook|
|DISABILITY SERVICES:||Any student who feels s/he may need an accommodation based on the impact of a disability should contact the Testing & Academic Services Center at 217-443-8708 (TTY 217-443-8701) or stop by Cannon Hall Room 103. Please speak with your instructor privately to discuss your specific accommodation needs in this course.|