Course Outline of Record

Item	Value
Curriculum Committee Approval Date	12/02/2020
Top Code	130600 - Nutrition, Foods and Culinary Arts
Units	1 Total Units
Hours	18 Total Hours (Lecture Hours 18)
Total Outside of Class Hours	0
Course Credit Status	Credit: Degree Applicable (D)
Material Fee	Yes
Basic Skills	Not Basic Skills (N)
Repeatable	No
Grading Policy	Standard Letter (S)

Course Description

An overview of nutritional needs of children (ages 2 – 18), including age appropriate practices and foods to promote optimum growth and development as well as common problems of weight (over/under), food allergies and intolerances. Transfer Credit: CSU.

Course Level Student Learning Outcome(s)

1. Identify positive nutrition and feeding practices and discuss potential risks that affect the health and development of children.

Course Objectives

• 1. Identify the social, economic, and psychological factors that influence a childs nutrition choices. (SCANS: Thinking, Systems)
• 2. Identify government programs that benefit child nutritional status. (SCANS: Information, Systems)
• 3. Describe and use the "tools" for making food choices. (SCANS: Information, Thinking, Basic skills)
• 4. Identify the six classes of nutrients needed for good health, and the best food sources of each. (SCANS: Information)
• 5. Discuss the effect of poor nutrition (diet) on a childs physical and mental well-being. List at least 3 food choices to help prevent common food-related problems, such as anemia, dental carries, etc. (SCANS: Thinking, Personal Qualities)
• 6. Plan at least one week of age appropriate menus for children following the recommendations of the Child Nutrition Act - include breakfast, lunch, dinner, and snacks. (SCANS: Basic, Information, Thinking)

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Lecture Content

Basic principles and concepts recommended in feeding childrenResponsibility of caregivers/childGuides to planning menusDietary reference intakesU.S. Dietary Guidelines and Goals - Healthy People 2000U.S.D.A. MyPyramid for childrenFederal/state regulations The toddler, the pre-schooler, the school age child.Preventing childhood obesityNutrition to meet growth and development needs of children 2 – 18 years oldSix nutrient groups - sources - roles in health and diseaseEnergy needs/weight maintenance principles Handling nutrition-related problemsAnemia, allergies, diabetes, dental carries, overweight, hyperactivity, food intolerances, smart snacking Nutrition education guidelinesA look at child nutrition programs that promote healthy eatingMarketing good nutrition to kids through curriculum

Method(s) of Instruction

• Lecture (02)
• DE Live Online Lecture (02S)

Instructional Techniques

Lecture, demonstrations, and taste-testing, small group discussion, videos/films

Reading Assignments

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Writing Assignments

Analyze a two day dietary intake in terms of the MyPyramid and correct diet to meet DRI guidelines for age of             child. (SCANS: Thinking, Personal Qualities) Written assignment analyzing marketing of food to children. (SCANS: Thinking Basic Skills)

Out-of-class Assignments

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Demonstration of Critical Thinking

Quizzes, projects and class participation Analyze a two-day diet of a child using MyPyramid diet tracker and recipe evaluation

Required Writing, Problem Solving, Skills Demonstration

Analyze a two day dietary intake in terms of the MyPyramid and correct diet to meet DRI guidelines for age of             child. (SCANS: Thinking, Personal Qualities) Written assignment analyzing marketing of food to children. (SCANS: Thinking Basic Skills)

Textbooks Resources

1. Required Berman, Christine, M.P.H., R.D., and Jacki Fromer. Meals without Squeals: Child Care Feeding Guide Cookbook, 3rd ed. Boulder: Bull Publishing Company, 2006 Rationale: -

Other Resources

1. Selected handout materials and internet resources to be provided and distributed by the instructor.