HE-103: Fundamentals of Human Nutrition (2E)

Course, prefix, number, & title: HE-103 Fundamentals of Human Nutrition (2E)

Hours (Class, recitation, Laboratory, studio): 3 class hours

Credits: 3

Pre-requisites (if any): None

Co-requisites (if any): None

Course Description in college catalog:

Fundamentals of Human Nutrition provides an integrated overview of the physiological requirements and functions of protein, energy, and the major vitamins and minerals that are determinants of health and diseases in human populations. Nutrient requirements under varying conditions of growth will be explored as well as calculations and computations of nutrient composition of selected food groups, and diets.

Academic programs for which this course serves as a requirement or an elective:

A.A.S. Medical Assistant 

A.A. Liberal Arts and Sciences  

A.S. Public Health 

General Education Outcomes: Below is a listing of General Education Outcome(s) that this course supports.

1. Communicate effectively in various forms

2. Use analytical reasoning to identify issues or problems and evaluate evidence in order to make informed decisions

Course-specific student learning outcomes:

1. Students will apply the concept of energy balance and its influences on the physical and cellular level to correct nutritional diseases.

2. Students will be able to select correct dietary intake to reduce disease risk, enhance prevention, health and wellness using knowledge of ideal intake and influences of various components of food on the diseases

3. Students will name and describe the parts of the gastrointestinal tract

4. Students will explain the correct order of digestion and absorption.

5. Students will cite various diseases that can affect the gastrointestinal tract as well as treatments

6. Students will discuss the macro and micronutrients, their functions, sources, deficiencies, and toxicities

7. Students will cite causes of over-consumption/ under-consumption of essential nutrients and relationship to human health.

8. Students will discuss the various treatments for chronic diseases through proper nutrient consumption.

9. Students will define each of the six essential nutrients

10. Students will identify foods high in particular nutrients.

11. Student will analyze their own diets and assess their nutrient intake.

12. Students will describe the ways in which food cost can impact disease states.

13. Students will identify nutritionally at-risk groups because of SES.

14. Students will discuss the long-term health cost of convenience and other fast foods.

15. Students will define RDA, RDI and other dietary guidelines and standards.

16. Students will calculate their own RDA for certain nutrients such as carbohydrate, lipid and protein.

17. Students will keep a 24 hour dietary recall of foods and beverages consumed.

18. Students will analyze their diet and assess which nutrients they are lacking.

19. Students will evaluate the different theories of obesity including biological, psychological , sociocultural theories.

20. Students will discuss social issues that affect those with obesity.

21. Students will differentiate among coronary artery disease, hypertension, stroke, types I and II diabetes, diverticulitis/osis.

22. Students will discuss prevention and treatment of different disease states.

Program-specific outcomes

1. Analyze public health theory and practice in the following areas: social and behavioral sciences, epidemiology, environmental health, health communication, health care systems and policy.

2. Apply and synthesize basic quantitative and qualitative data, professional and scholarly literature.

3. Analyze and evaluate the biological principles associated with the distribution of infectious and non-infectious diseases of public health importance

4. Examine the current research related to public health problems and formulate methods for the prevention and control of diseases

5. Evaluate the role of social justice in bringing about social change to improve the health of the public

6. Communicate, promote and advocate for improvements in the health of the public

Other program outcomes (if applicable).

1. Integrate knowledge and skills in the program of study

2. Work collaboratively to accomplish learning objectives

Methods by which student learning will be assessed and evaluated; describe the types of methods to be employed; note whether certain methods are required for all sections:

1. Examinations

2. Assignments and Projects

3. Participation and Oral Presentations

Academic Integrity policy (department or College):
Academic honesty is expected of all students. Any violation of academic integrity is taken extremely seriously. All assignments and projects must be the original work of the student or teammates. Plagiarism will not be tolerated. Any questions regarding academic integrity should be brought to the attention of the instructor. The following is the Queensborough Community College Policy on Academic Integrity: "It is the official policy of the College that all acts or attempted acts that are violations of Academic Integrity be reported to the Office of Student Affairs. At the faculty member's discretion and with the concurrence of the student or students involved, some cases though reported to the Office of Student Affairs may be resolved within the confines of the course and department. The instructor has the authority to adjust the offender's grade as deemed appropriate, including assigning an F to the assignment or exercise or, in more serious cases, an F to the student for the entire course." Read the University's policy on Academic Integrity opens in a new window.

Disabilities
Any student who feels that he or she may need an accommodation based upon the impact of a disability should contact the Office of Accessibility Services in Science Building, Room S-132, 718-631-6257, to coordinate reasonable accommodations for students with documented disabilities. You can visit the Office of Accessibility Services website.