SOUTHWESTERN MICHIGAN COLLEGE
SCHOOL OF NURSING AND HUMAN SERVICES
COURSE SYLLABUS
HEED 163: NUTRITION Hybrid
Section number: 1620
CREDIT/CONTACTS: Credit hours: 2
Lecture hours/week: 2
Laboratory hours/week: 0
FINAL EXAM INFORMATION: To be announced
INSTRUCTOR: Joan Haizlip, MSN, RN
Phone: 574-274-6393
E-mail:
PREREQUISITE: CHEM 100 or BIOL 110
Computer literacy; knowledge of basic word processing
Knowledge of SMC website and ability to upload, download
attachments, email. Cut and paste and use spellcheck.
COURSE DESCRIPTION: This course is offers the basic principles of nutrition as applied to
healthy people of all ages.
NOTICE Southwestern Michigan College is involved in an on-going assessment of the
student outcomes of all core courses. As a student in this “core course”, some
of your work will be used to indicate instructional effectiveness in helping
students master the core described above. While some of your work may be
part of a larger sample work used to assess course effectiveness, your
anonymity will be protected at all times.
COURSE OUTCOME: At the conclusion of this course, the learner will demonstrate a knowledge
base of nutrition to problem solve within the nursing process in serving the
community. Please note individual unit objectives.
DISTRIBUTION
REQUIREMENTS: Required for PN and ADN curricula.
TEXTBOOKS: Required: Boyle, Marie & Long, Sara (2010) Personal Nutrition. Belmont, CA.
(7th ed). Wadsworth Cengage Learning.
Additional: www.MyPyramid.gov www.healthypeople.gov
METHOD OF
INSTRUCTION: Lecture, discussion, case studies, A/V materials, worksheets, internet
sites, selected readings from text and other material
EVALUATION: Upon completion of this course, the student will demonstrate achievement
of the course objectives by obtaining a final minimum grade of seventy-eight
percent (78%) of the course requirements.
EVALUATION
METHOD: All assignments (tests, exams, and projects) are mandatory. All assignments
must be completed when due to successfully pass this course. See handbook
for specific information regarding tests, etc.
Dietary/Anthropometric Assessment Project 15%
Participation 25%
Tests (4) 40%
Final Examination (1) 20%
GRADING SCALE: Per School of Nursing Handbook guidelines. The following grading scale is
enforced in the School of Nursing:
A Excellent 96 – 100%
A - 93 – 95%
B + 90 – 92%
B Good 87 – 89%
B - 84 – 86%
C + 81 – 83%
C Average 78 – 80%
______
C - 75 – 77%
D + 72 – 74%
D 69 – 71%
D - 66 – 68%
F Below 66%
W Withdraw, no credit
X Audit, no credit
I Incomplete, no credit
GRADES BELOW 78% ARE NOT CONSIDERED PASSING!!!!!
PROGRESSION
POLICY: Progression in the nursing program without interruption is determined
academically by achieving a minimum grade of “C” (78%)
ATTENDANCE
POLICY: Attendance is mandatory. NO MORE than seven hours of class time may
be missed, per School of Nursing Policy. Please contact the instructor on
the day of any absence. It is a professional expectation that you contact your
presentation peers promptly if you withdraw from this course.
TESTING POLICY: Students are expected to take all examinations on the days they are scheduled.
All tests are online, unless the student wishes to take the test on paper.
Arrangements to do so, must be made one week prior to the opening of the
test. Paper tests will be administered in the NILES Testing Center.
OTHER COURSE
EXPECTATIONS: The student is expected to have read the material to be covered in class
PRIOR to class. Examinations will cover material from lecture, lecture
outline information, exercises, and worksheets, discussion, case studies,
audio/visual materials and selected readings. The student is expected to
study these sources of material thoroughly. References for written projects
must be in APA format.
The instructor will announce the due dates for assignments/projects. Late
submission of assignments/projects will result in a six percent (6%) deduction
for each day the assignment/project is late (per the School of Nursing policy).
All phones, iPods, Black Berries, palm pilots, pagers, laptops, and other
technological devices including devices capable of taking photographs, must
be turned off or placed on vibrate mode and may not be brought out during
class. If you are expecting or receiving an urgent call, you are required to
leave the classroom before answering. Violation of this policy will result in
your removal from the classroom for the class period. Multiple violations of
this policy will be referred to the appropriate Dean for disciplinary action.
The instructor has the right to modify this policy to meet the needs of the
course.
HONESTY
POLICY: Cheating or plagiarizing will absolutely not be tolerated at Southwestern
Michigan College. Any student found cheating or plagiarizing material in any
manner may be assigned a failing semester/session grade in this course. A
second such incident while at SMC could result in suspension or expulsion from
the institution. A student found in violation of this section of the syllabus will
not be allowed to drop the course. Additional details regarding cheating and/or
plagiarism may be found elsewhere in this syllabus. For more detailed
information consult the SMC Student Code of Conduct.
NOTICE: Information in this syllabus was, to the best knowledge of the instructor,
considered correct and complete when distributed at the beginning of the
semester. The instructor, however, reserves the rights, acting within the
policies and procedures of Southwestern Michigan College, to make course
changes in content or instructional techniques without notice or obligation.
______
DIETARY AND ANTHROPOMETRIC ASSESSMENT PROJECT:
This project is worth 15% of the overall grade. A typewritten report is due upon completion of the entire project, and must include all of the following:
1. Anthropometric Assessment - Calculate and analyze measurements, including BMI (Body Mass
Index), IBW (Ideal Body Weight), and waist circumference.
2. Diet Record – Record your dietary intake for three days (one of which is a weekend day). The
Dietary Intake recording form will be provided.
3. Dietary Assessment –
A. Compare each day’s recorded diet with the USDA MyPyramid Food Guide and the
DASH Eating Plan using the Dietary Assessment form.
B. Describe how socioeconomic factors affect your dietary choices.
4. Proposed Dietary Changes - List several specific, acceptable dietary changes based on conclusions
drawn after examining your dietary and anthropometric assessments.
5. Implementation of Proposed Changes –
A. Prepare a 3-day Sample Menu (including one weekend day) based on your proposed
changes.
B. Prepare a grocery shopping list based on the 3-Day Sample Menu (categorize the list
According to the food groups)
C. Select a meal from the menu of your favorite restaurant based on your proposed changes
(after having obtained specific nutrient information from the restaurant). Some restaurants
have websites with this information.
6. Evaluation of the Project – Discuss whether you were able to implement the proposed dietary changes and the contributing factors which influenced your outcome.
DIETARY/ANTHROPOMETRIC ASSESSMENT PROJECT GRADING CRITERIA
1. Anthropometric Assessment 15 points
2. 3-Day Diet Record 20 points
3. Dietary Assessment 25 points
4. Proposed Changes 5 points
5. Implementation of Project 25 points
6. Evaluation of Project 10 points
100 points
At the completion of this course, the student will be able to:
BASICS OF 1. Define nutritional terms and concepts.
UNDERSTANDING 2. Identify the six categories of nutrients.
NUTRITION 3. Identify the energy yielding nutrients.
4. Identify and Describe “Healthy People 2010”.
What are the objectives of “Healthy People 2010”?
5. Describe the various factors that influence food choices.
THE PURSUIT 1. Describe the characteristics of a healthy diet.
OF A HEALTHY 2. Describe Dietary Reference Intakes (DRI’s).
DIET 3. Identify and define terms associated with DRI’s.
4. Identify the topic areas of the 2005 Dietary Guidelines for Americans.
5. Describe the My Pyramid Diet Planning tool and it’s six components.
6. Describe what the Nutrition Labeling and Education Act is and why
it is important.
7. Identify the different areas of the Nutrition Fact label.
8. Define “nutrient content claim” and “health claim”.
ANATOMY FOR 1. Describe the different parts of the digestive tract and how they each
NUTRITION’S SAKE work to digest food:
a) mouth
b) esophagus
c) stomach
d) small intestine
e) large intestine
f) accessory organs
-liver
-gallbladder
-pancreas
2. Describe the process of metabolism in the body.
3. Define all related terms to metabolism and digestion.
THE CARBOHYDRATES: 1. Identify the role of carbohydrates.
SUGAR, STARCH, 2. Identify and describe the two categories of carbohydrates.
AND FIBER 3. Define and identify the “monosaccharides”
4. Define and identify the “disaccharides”
5. Describe lactose intolerance
6. Identify the types of complex carbohydrates
7. Describe the different types of grain products
8. Identify the different types of fiber
9. How does fiber work in our body?
10.Describe guidelines for choosing carbohydrates
11.What are the recommendations for intake per Dietary Guidelines?
Per DRI Committee?
12.Describe the conditions “hypoglycemia” and “diabetes”
13.List health conditions associated with a high intake of sugar.
14.Identify “naturally occurring” sugars and “refined” sugars.
15.Discuss the relationship of sugar and health of the teeth.
16.Identify the different artificial sweeteners
LIPIDS: FATS 1. Identify the function of fat in the body
AND OILS 2. Identify the function of fat in foods
3. Define nutritional terms and concepts of lipids
4. Describe “unsaturated fatty acids” vs. “saturated fatty acids”
5. Describe “essential fatty acids”
6. Describe “omega 3” vs. “omega 6” fatty acids
7. Describe how you can alter fat to control it’s characteristics
8. Describe phospholipids and sterols
9. Describe how the body utilizes fat
10.Define and describe:
a) cholesterol
-HDL
-LDL
b) trans fat
11.Identify the recommended levels of fat consumption.
12.Identify fat substitutes
13.Discuss how heart disease relates to diet
THE PROTEINS AND 1. Define Protein and related terms
AMINO ACIDS 2. Discuss “essential” and “non-essential” amino acids
3. Discuss protein synthesis
4. Describe the functions of protein
5. Describe how the body uses protein (as well as the process)
6. Describe “complete”, “incomplete”, and “complementary” protein
7. Discuss the recommended protein intake, and good sources of protein
8. Describe protein energy malnutrition and disorders
9. Describe the different vegetarian diets
10.Discuss the considerations for planning vegetarian diets
11.List the benefits of a vegetarian diet
12.Discuss “food allergies” vs. “food intolerances” and how food allergies
are diagnosed and treated
THE VITAMINS, 1. Describe Vitamin deficiency diseases, scurvy, rickets, and pellagra
MINERALS, AND 2. Name the 2 classifications of vitamins
WATER: A FUNCTIONAL 3. Name the 2 classifications of minerals
APPROACH 4. Discuss antioxidants vs. free radicals; roles, sources, deficiencies, and
toxicities.
5. List the antioxidant vitamins.
6. List all the vitamins and minerals and related terms; recommended
amounts, good sources, roles in the body, deficiencies and toxicities.
7. Identify the vitamins/minerals that contribute to bone health.
8. Identify the vitamins/minerals that contribute to metabolism.
9. Identify how minerals and water contribute to fluid balance.
10.Define phytochemicals. Discuss how phytochemicals contribute to health.
Identify good sources and benefits of phytochemicals.
11.Discuss how good nutrition may contribute to cancer prevention.
IMPACT OF FLUIDS 1. Identify potential contaminants of water
AND BEVERAGES ON 2. Identify the different types of bottled water, and where they originate.
NUTRITIONAL HEALTH 3. Discuss recommendations/considerations for choosing juices to drink.
4. Discuss caffeine and related terms.
Discuss different beverages that contain caffeine and any positive/
negative effects.
5. Identify functional drinks
6. Discuss alcohol:
-how the body absorbs and metabolizes alcohol
-factors contributing to the absorption and metabolism
-effects of alcohol on body (including blood alcohol levels)
-nutritional considerations
7. Alcoholism vs. Alcohol abuse
8. Describe Fetal Alcohol Syndrome
WEIGHT 1. Define “overweight” and “obesity”
MANAGEMENT 2. Identify some problems related to obesity
3. List different methods of measuring body fat
4. Define “body mass index”; what are factors taken into consideration when
considering health.
5. Discuss Basal Metabolic Rate; what factors increase or decrease this rate.
6. Determine energy need
7. Discuss the different causes of obesity and related terminology
8. Discuss how weight gain and weight loss affects your body
9. Identify common weight loss diets.
10.Identify weight loss drugs, their action, and side effects.
11.Discuss gastric bypass and gastric banding
12.Identify and discuss different weight loss strategies
13.Identify ways to modify behavior for healthier eating.
14.Discuss childhood obesity: prevalence, problems, impact & prevention
15.Identify and discuss eating disorders:
-anorexia nervosa
-bulimia nervosa
-binge-eating disorder
NUTRITION AND 1. Identify the components of fitness.
FITNESS 2. Discuss “aerobic” and “anaerobic” metabolism.
3. How to calculate your target heart rate.
4. Discuss how the body uses glucose to meet energy needs during exercise.
5. Identify protein needs during exercise.
6. Discuss water needs with exercise.
7. Determine “heat stroke” vs. “heat exhaustion”.
8. Discuss how vitamins and minerals play a role in exercise.
9. Discuss how exercise contributes to bone health.
THE LIFE CYCLE: 1. Discuss the nutritional needs of a woman during pregnancy.
CONCEPTION 2. Identify nutritional intake to avoid while pregnant.
THROUGH THE 3. Discuss nutritional related problems with pregnancy.
LATER YEARS 4. Discuss benefits and contraindications to breastfeeding.
5. Discuss the addition of solid foods to a baby’s diet.
6. Identify common nutritional problems in infancy.
7. Identify nutritional needs and nutritional problems of childhood
8. Identify nutritional needs and nutritional problems of adolescents
9. Identify factors that influence nutrition of older adults.
10.Discuss osteoporosis and how to prevent it.
FOOD SAFETY AND 1. Define terminology associated with foodborne illnesses
THE GLOBAL FOOD 2. Identify agents responsible for foodborne illnesses; microbial and natural
3. Identify measures to decrease incidence of foodborne illness
4. Identify contaminants and pesticides (and related terms) used
5. Define “food additives”, “intentional food additives”, and “incidental food
additives”
6. Identify the function(s) or use of food additives
7. Define (GRAS). Discuss what this term means and how it came about.
8. Define “irradiation” and discuss it’s use.
9. Discuss “genetic engineering” and “biotechnology”
-what is the impact on food markets
-potential benefits and risks
Revised 05/10