CCOG for DM 119 archive revision 201403
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- Effective Term:
- Summer 2014 through Fall 2014
- Course Number:
- DM 119
- Course Title:
- Nutrition Through the Life Cycle
- Credit Hours:
- 3
- Lecture Hours:
- 30
- Lecture/Lab Hours:
- 0
- Lab Hours:
- 0
Course Description
Examines the multi-dimensional relationships between humans and food. Includes the digestion process and the organs involved and the availability of nutrients from foods. Explores how culture, religion and age can impact food consumption.
Intended Outcomes for the course
Upon successful completion students should be able to:
- Select the best food sources of specific vitamins and minerals.
- Investigate and identify factors that affect food intake and how this can affect nutritional adequacy and apply this to menu development.
- Evaluate the nutritional adequacy of a menu using nutrient analysis tools.
Course Activities and Design
- Use a nutrition analysis program to evaluate own diet.
- Observe cooking methods for vitamin-rich foods.
- Plan a one-day menu for a “life cycle” family.
- Interpret a nutrition label.
Outcome Assessment Strategies
- Written examination
- Written assignments
- Critical analysis of material
- Course activities and discussion
- Presentations and/or projects
Course Content (Themes, Concepts, Issues and Skills)
- Identify the six groups of nutrients and follow the path of digestion and the organs involved.
- Trace nutrition needs from infancy, childhood, adolescence pregnancy and lactation through elderly.
- Plan a one day menu for an adolescent.
- Apply guides and tools to assess nutritional adequacy.
- Understand how digestion occurs to help plan and modify menus for individuals with unique needs.
- Address specialized nutrition needs for different age groups.