Home Economics (HMEC)

This is an archived copy of the 2015-16 Catalog. To access the most recent version of the catalog, please visit http://catalog.jccc.edu/.

Courses

HMEC 151   Nutrition and Meal Planning (3 Hours)  

This course covers the food groups, their function and nutritional values as applied to meal planning. Assessment of personal dietary intake will also be explored. In addition to the current trends in nutrition this course covers energy balance, sustainability and nutrition in the lifespan. This is a required course for the food and beverage management, chef apprenticeship and dietary manager programs. This course meets the general education requirement for Health and/or Physical Education. 3 hrs. lecture/wk.

HMEC 151H   HON: Nutrition and Meal Planning (1 Hour)

One-credit hour honors contract is available to qualified students who have an interest in a more thorough investigation of a topic related to this subject. An honors contract may incorporate research, a paper, or project and includes individual meetings with a faculty mentor. Student must be currently enrolled in the regular section of the courses or have completed it the previous semester. Contact the Honors Program Office, COM 201, for more information.

HMEC 151

  • Title: Nutrition and Meal Planning
  • Number: HMEC 151
  • Effective Term: 2015-16
  • Credit Hours: 3
  • Contact Hours: 3
  • Lecture Hours: 3

Description:

This course covers the food groups, their function and nutritional values as applied to meal planning. Assessment of personal dietary intake will also be explored. In addition to the current trends in nutrition this course covers energy balance, sustainability and nutrition in the lifespan. This is a required course for the food and beverage management, chef apprenticeship and dietary manager programs. This course meets the general education requirement for Health and/or Physical Education. 3 hrs. lecture/wk.

Supplies:

Refer to the instructor's course syllabus for details about any supplies that may be required.

Objectives

  1. Identify the six classes of nutrients and their sources
  2. Demonstrate an understanding of the processes of digestion, absorption and metabolism of nutrients.
  3. Employ available resources to make sound nutritional choices.
  4. Explain energy balance and weight control as they relate to nutrition and wellness.
  5. Describe nutritional needs throughout the lifespan.
  6. Recognize global food safety, security and sustainability issues.
  7. Differentiate between reliable and unreliable nutrition information.

Content Outline and Competencies:

I. Nutrient intake and Diet Planning Guides

A. Identify the nutrients.

B. Define flavor.

C. Assess three days of food intake via a computerized analysis.

D. Describe recommended nutrient intakes.

E. Identify current USDA Dietary Guidelines and food groups.

F. Read and interpret information on a food label.

G. Discuss the relationship between portion sizes and food intake.

H. Identify common food allergens and dietary substitutions.

I. Explain the concept of nutrient density.

II. Nutritional Information

A. Differentiate between reliable and unreliable nutrition information.

B.  Identify website evaluation criteria.

III. Digestion and Metabolism

A. Identify the organs in the digestive tract.

B. Identify the enzymes, hormones and fluids involved in digestion.

C. Describe the absorption and metabolism of nutrients.

IV. Carbohydrates

A. Describe the digestion, absorption and metabolism of carbohydrates..

B. Identify the food sources of carbohydrates.

C. Differentiate between simple and complex carbohydrates.

D. Explain the different between soluble and insoluble fiber.

E. Explain the difference between dietary and functional fiber.

F. Summarize the functions of carbohydrates in the body.

G. Summarize the functions of carbohydrates in food sources.

H. Explain how the body regulates the level of glucose in the blood.

I. Describe the etiology of diseases involving carbohydrates.

V. Lipids

A. Describe the digestion, absorption and metabolism of lipids.

B. Define lipids, triglycerides, cholesterol and phospholipids.

C. Define saturated, monounsaturated, polyunsaturated and trans fats.

D. List the functions of lipids in the body.

E. Define the essential fatty acids.

F. Discuss the relationship between lipids and diseases.

G. List the functions of lipids in food sources.

H. Identify the food sources of lipids.

I. Design a heart healthy menu.

VI. Proteins

A. Describe the digestion, absorption and metabolism of proteins.

B. List the functions of proteins in the body.

C. Compare and contrast the nutrients in animal and plant protein.

D. Explain the difference between essential and non-essential amino acids.

E. Describe the relationship between protein and health.

F. List the advantages and disadvantages of vegetarian diets.

G. Design a vegetarian meal plan.

VII. Vitamins

A. Differentiate between fat and water-soluble vitamins.

B. Identify the functions of vitamins.

C. Identify the food sources of vitamins.

D. Describe deficiencies and toxicities of vitamins.

E. Discuss food storage, preparation and preservations techniques to preserve vitamins.

VIII. Water and Minerals

A. State the functions of minerals.

B. Identify the food sources of minerals.

C. Describe deficiencies and toxicities of minerals.

D. Identify appropriate and in appropriate uses of vitamin & mineral supplementation.

E. List the function of water in the body.

F. Identify the dietary sources of water.

G. Discuss the moderate and excessive use of alcohol.

IX. Energy Balance and Weight Control

A. Define kilocalories.

B. Explain energy balance.

C. Define overweight and obese.

D. Describe the components of a weight loss program.

E. Recognize the health risks of obesity.

F. Identify methods to decrease calories in food preparation.

X. Fitness, Nutrition and Exercise

A. Describe the importance of physical activity.

B. Recognize nutrition’s relationship to exercise and performance.

C. Identify common ergogenic aids.

XI. Food Technology, Safety and Sustainability

A. Identify food additives and pesticides.

B. Describe the relationship of food and sustainability.

C. Identify food insecurity domestically and globally.

D. Identify methods to create more healthful menus and recipes.

XII. Nutrition in the Lifespan

A. Identify nutrient needs throughout the lifespan.

B. Describe appropriate food choices for children.

C. Describe the physiological aspects of aging.

Method of Evaluation and Competencies:

10-30%    Multi-day Diet Analysis
30-50%    Projects
30-50%    Exams

Grade Criteria:

90 – 100% = A
80 – 89% = B
70 – 79% = C
60 – 69% = D
0 – 59% = F

Caveats:

None

Student Responsibilities:

Disabilities:

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you are a student with a disability and if you are in need of accommodations or services, it is your responsibility to contact Access Services and make a formal request. To schedule an appointment with an Access Advisor or for additional information, you may send an email or call Access Services at (913)469-3521. Access Services is located on the 2nd floor of the Student Center (SC 202).

HMEC 151H

No information found.