FN C225: Nutrition through the Lifecycle
| Item | Value |
|---|---|
| Curriculum Committee Approval Date | 04/10/2009 |
| Top Code | 130600 - Nutrition, Foods and Culinary Arts |
| Units | 3 Total Units |
| Hours | 54 Total Hours (Lecture Hours 54) |
| Total Outside of Class Hours | 0 |
| Course Credit Status | Credit: Degree Applicable (D) |
| Material Fee | No |
| Basic Skills | Not Basic Skills (N) |
| Repeatable | No |
| Grading Policy | Standard Letter (S),
|
| Local General Education (GE) |
|
| California State University General Education Breadth (CSU GE-Breadth) |
|
Course Description
This course is the study of special nutritional needs, physiology and health concerns throughout the principle stages of the lifecycle - pregnancy, lactation, infancy, childhood, adolescence, adulthood, older adulthood. Enrollment Limitation: AGNG C225; students who complete FN C225 may not enroll in or receive credit for AGNG C225. ADVISORY: FN C170. Transfer Credit: CSU.
Course Level Student Learning Outcome(s)
- Demonstrate the connections between foods and nutrients to the biological requirements of humans at different stages of the lifecycle.
- Apply knowledge of the science of nutrition to human health across the lifespan.
- Identify socioeconomic and cultural barriers to meeting nutrient needs, and understand how an appreciation of such barriers is essential in informing the development of nutrition programs and policies targeted to different phases of the lifecycle.
- Explain the biological basis of energy and nutrient requirements during pregnancy and lactation, infancy, childhood, adolescence, and the older adults (65+).
Course Objectives
- 1. Identify nutritional intervention strategies for the disease in a life stage and provide nutritional guidance for that age group using nutritional remedies.
- 2. Describe appropriate nutrition guidance for individuals throughout the lifecycle
- 3. Identify the effect of nutrition on conditions that affect each stage of the human lifecycle
- 4. Identify nutritional intervention strategies for the disease in a life stage and provide nutritional guidance for that age group using nutritional remedies.
Lecture Content
Nutrition basics Nutrition, conditions, and interventions during Pregnancy and Lactation Nutrition, conditions, and interventions during Infancy Nutrition, conditions, and interventions during preadolescence and adolescence Nutrition, conditions and interventions during adulthood Nutrition, conditions and interventions for older adults
Method(s) of Instruction
- Lecture (02)
- DE Online Lecture (02X)
Instructional Techniques
The classroom delivery method includes lecture, discussion, question-and-answer sessions, small-group problem solving, and case study reviews based on real-life situations. Classroom instruction will be supplemented, where appropriate, by PowerPoint presentations, use of internet technology, guest speakers, and field trips.
Reading Assignments
Read textbook and to library research, projects, dietary analysis, study for exams and complete practice quizzes and key term puzzles.
Writing Assignments
Students will complete essays or research reports that require them to analyze, interpret, evaluate, and synthesize primary and/or secondary nutritional data and draw appropriate conclusions and to present their conclusions in a well-organized and clearly written format
Out-of-class Assignments
Activities and homework will be completed by the student. Reading and written assignments; research assignments; preparation of content to share with the class and responses to content presented; analysis of case studies and review of expert interviews; responses to guiding questions on course content; dietary self-assessments and dietary plans.
Demonstration of Critical Thinking
Analyze primary and secondary data to draw conclusions about the dietary needs of older adults. Develop plans and proposals to help older adults adapt their diet to meet the elders circumstances and health status.
Required Writing, Problem Solving, Skills Demonstration
Analysis of case studies and/or nutritional labels; reviews of expert interviews; responses to guiding questions; presentations and responses to content presented by others.
Eligible Disciplines
Gerontology: Masters degree in gerontology OR the equivalent OR see interdisciplinary studies. Masters degree required. Nutritional science/dietetics: Masters degree in nutrition, dietetics, or dietetics and food administration OR bachelors degree in any of the above AND masters degree in chemistry, public health, or family and consumer studies/home economics OR the equivalent. (Note: A bachelors degree in nutrition, dietetics, or dietetics and food administration, and certification as a registered dietician, is an alternative qualification for this discipline.) Masters degree required. Title 5, section 53410.1
Textbooks Resources
1. Required Brown, Judith E. Nutrition Through the Life Cycle, 7th ed. Cengage, 2020
Other Resources
1. Coastline Library