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Active as of Fall Semester 2015
I. General Information
1. Course Title:
Principles of Nutrition
2. Course Prefix & Number:
HLTH 1520
3. Course Credits and Contact Hours:
Credits: 3
Lecture Hours: 3
Lab Hours: 0
4. Course Description:
This course will emphasize the basic principles of nutrition including: nutrient categories and roles; dietary standards and guidelines; food selection criteria for an adequate, balanced diet; nutritional links to health; global nutrition concerns; and, food safety. Current issues in nutrition, such as the role of nutrition (and exercise) in disease prevention, and seeking reliable nutrition information will also be incorporated.
5. Placement Tests Required:
| Accuplacer (specify test): |
Reading |
Score: |
56 |
6. Prerequisite Courses:
HLTH 1520 - Principles of Nutrition
There are no prerequisites for this course.
9. Co-requisite Courses:
HLTH 1520 - Principles of Nutrition
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
HLTH 210 Principles of Nutrition, St. Cloud State University, 3 cr
III. Course Purpose
Program-Applicable Courses – This course fulfills a requirement for the following program(s):
This course will be a Liberal Arts elective and fit into the Broad Field Health Sciences A.S. (replacing BIOL 1420 Nutrition)
Other - If this course is not required in a program or is not part of the MN Transfer Curriculum, it may be used for the purpose(s) listed below:
Liberal Arts Elective
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Demonstrate reading and listening skills |
Evaluate a nutrition controversy or myth and describe the elements and opinions. |
| Utilize appropriate technology |
Use internet resources to find reliable nutrition information. |
| Work as a team member to achieve shared goals |
Work collaboratively in small groups to discuss nutrition principles. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- Distinguish nutrition fact from fiction;
- List the major nutrients;
- Identify nutrient guidelines and recommendations;
- Describe diet planning principles;
- Discuss the role and types of carbohydrates, including fiber;
- Discuss the role and types of lipids, including fats and cholesterol;
- Discuss the roles of proteins, vitamins, and minerals;
- Evaluate evidence linking nutrient protocols to disease prevention; and
- Discuss healthy body weight and risk factors for cardiovascular disease.
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Nutrition Concepts
- Six categories of nutrients
- Vocabulary: essential, nutrient density, empty calories, non-nutrient, phytochemicals.
- Nutrition Information
- Government regulations for labeling packages and requirements on the Nutrition Facts panel
- Becoming a critical consumer of nutrition information by seeking sources of reliable nutrition information and debunking quackery
- Dietary Guidelines
- Define: dietary reference intake, adequate intake, recommended dietary allowance, estimated average requirement, tolerable upper intake level, estimated energy requirement and acceptable macronutrient distribution range
- Use myplate.gov or a comparable resource to demonstrate tools that can help individual plan diet to meet the dietary recommendations
- We are what we eat
- An overview of the digestive system
- Metabolism basics
- Carbohydrates
- Starches, Sugars and Fiber
- The roles of carbohydrates in the body
- Carbohydrates and Health
- Lipids
- Fats and Cholesterol
- The roles of fats and cholesterol in the body
- Relationship between dietary fats and health
- Proteins
- Proteins sources and requirements
- The roles of proteins in the body
- Vegetarianism
- Vitamins
- Fat soluble vitamins
- Water soluble vitamins
- Vitamins and cancer prevention
- Minerals
- Major and trace minerals
- Roles of minerals in the body
- Water
- Healthy Body Weight
- Define: healthy body weight, underweight, overweight, obese, morbid obesity
- Relationship between body weight and (heart) health
- Nutrition for the Environment and the world
- Food safety
- Sustainable Food Systems
- Global solutions for undernourished or malnourished people
I. General Information
1. Course Title:
Principles of Nutrition
2. Course Prefix & Number:
HLTH 1520
3. Course Credits and Contact Hours:
Credits: 3
Lecture Hours: 3
Lab Hours: 0
4. Course Description:
This course will emphasize the basic principles of nutrition including: nutrient categories and roles; dietary standards and guidelines; food selection criteria for an adequate, balanced diet; nutritional links to health; global nutrition concerns; and, food safety. Current issues in nutrition, such as the role of nutrition (and exercise) in disease prevention, and seeking reliable nutrition information will also be incorporated.
5. Placement Tests Required:
| Accuplacer (specify test): |
Reading |
Score: |
56 |
6. Prerequisite Courses:
HLTH 1520 - Principles of Nutrition
There are no prerequisites for this course.
9. Co-requisite Courses:
HLTH 1520 - Principles of Nutrition
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
HLTH 210 Principles of Nutrition, St. Cloud State University, 3 cr
III. Course Purpose
1. Program-Applicable Courses – This course fulfills a requirement for the following program(s):
This course will be a Liberal Arts elective and fit into the Broad Field Health Sciences A.S. (replacing BIOL 1420 Nutrition)
3. Other - If this course does NOT meet criteria for #1 or #2 above, it may be used for the purpose(s) selected below:
Liberal Arts Elective
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Demonstrate reading and listening skills |
Evaluate a nutrition controversy or myth and describe the elements and opinions. |
| Utilize appropriate technology |
Use internet resources to find reliable nutrition information. |
| Work as a team member to achieve shared goals |
Work collaboratively in small groups to discuss nutrition principles. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- Distinguish nutrition fact from fiction;
- List the major nutrients;
- Identify nutrient guidelines and recommendations;
- Describe diet planning principles;
- Discuss the role and types of carbohydrates, including fiber;
- Discuss the role and types of lipids, including fats and cholesterol;
- Discuss the roles of proteins, vitamins, and minerals;
- Evaluate evidence linking nutrient protocols to disease prevention; and
- Discuss healthy body weight and risk factors for cardiovascular disease.
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- Nutrition Concepts
- Six categories of nutrients
- Vocabulary: essential, nutrient density, empty calories, non-nutrient, phytochemicals.
- Nutrition Information
- Government regulations for labeling packages and requirements on the Nutrition Facts panel
- Becoming a critical consumer of nutrition information by seeking sources of reliable nutrition information and debunking quackery
- Dietary Guidelines
- Define: dietary reference intake, adequate intake, recommended dietary allowance, estimated average requirement, tolerable upper intake level, estimated energy requirement and acceptable macronutrient distribution range
- Use myplate.gov or a comparable resource to demonstrate tools that can help individual plan diet to meet the dietary recommendations
- We are what we eat
- An overview of the digestive system
- Metabolism basics
- Carbohydrates
- Starches, Sugars and Fiber
- The roles of carbohydrates in the body
- Carbohydrates and Health
- Lipids
- Fats and Cholesterol
- The roles of fats and cholesterol in the body
- Relationship between dietary fats and health
- Proteins
- Proteins sources and requirements
- The roles of proteins in the body
- Vegetarianism
- Vitamins
- Fat soluble vitamins
- Water soluble vitamins
- Vitamins and cancer prevention
- Minerals
- Major and trace minerals
- Roles of minerals in the body
- Water
- Healthy Body Weight
- Define: healthy body weight, underweight, overweight, obese, morbid obesity
- Relationship between body weight and (heart) health
- Nutrition for the Environment and the world
- Food safety
- Sustainable Food Systems
- Global solutions for undernourished or malnourished people