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CCOG for FN 211 Winter 2024

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Course Number:
FN 211
Course Title:
Personal & Social Frameworks for Nutrition & Healthy Aging
Credit Hours:
3
Lecture Hours:
30
Lecture/Lab Hours:
0
Lab Hours:
0

Course Description

Provides an overview of the impact of nutrition on aging and the impact of aging on nutrient needs. Examines food access, procurement, preparation, and enjoyment using a socio-ecological framework of health and wellness. Evaluates age-associated psycho-social, economic, and environmental influences on individual food security and institutional program delivery. Emphasizes nutrition and food for healthy aging. Recommended: FN 110, PSY 236, or SOC 230. Audit available. Prerequisites: WR 115, RD 115 and MTH 20 or equivalent placement test scores.

Addendum to Course Description

Designed for students with minimal nutritional science background.

Intended Outcomes for the course

Upon completion of the course students should be able to:

  • Use an understanding of the relationship between nutrition and aging to identify challenges to healthy aging.
  • Create effective wellness promotion strategies that account for psycho-social, economic, and environmental influences on individuals and communities.
  • Apply knowledge of clinical, community, and commercial resources to promote the nutritional well-being of older adults.

Course Activities and Design

This course utilizes an OER (open educational resource) format that includes: readings, lecture, discussion and projects to apply learning to case study examples.  The course can be offered in-class or online.

Outcome Assessment Strategies

  • Participate in and contribute to all class discussions, case studies and activities.
  • Complete all scheduled examinations and assignments.
  • Create a resource inventory for nutritional support of older adults in one's community.

Course Content (Themes, Concepts, Issues and Skills)

Themes:   health, wellness, interdependence

Concepts: longevity, nutrient density, socio-ecological model; food security

Issues:  stereotypes, inequity

Skills: nutrition audit