This is an archived copy of the Fall 2014 Catalog. To access the most recent version of the catalog, please visit http://catalog.jccc.edu/.

Home Economics (HMEC)

Courses

HMEC 151 Nutrition and Meal Planning (3 Hours)

This course covers the basic food groups, their use in meal planning, their functions and their nutritional values. In addition to the current trends in eating, this course covers diets and exercise, as well as fad diets, life-cycle nutritional needs, and the effects of nutrient intake on growth and development. This is a required course for the food and beverage program and the chef apprenticeship program. 3 hrs. lecture/wk. This course will meet the general education requirement for Health and/or Physical Education.

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: Fall 2014
Credit Hours: 3
Contact Hours: 3
Lecture Hours: 3

Description:

Course Fees:

None

Textbooks:

http://bookstore.jccc.edu/

Supplies:

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

Objectives

Identify the body systems required for nutrient function.
Demonstrate an understanding of nutrient amounts required for human health and food groupings providing adequate nutrients.
Describe types of carbohydrates and body's use of glucose.
Identify food sources of lipids and their functions in human health.
List names of essential amino acids and their purposes.
List names of fat soluble and water soluble vitamins and the relationship of food storage and preparation to human vitamin needs.
List functions of water and major minerals in human nutrition.
Demonstrate an understanding of current scientific thinking on causes and controls of obesity.
Explain relationship between physical fitness and health.
Describe methods of food processing and their effect on nutrient density.
Describe the effects of nutrient intake on growth and development.
Explain the known relationship between nutrients and aging.
Describe prevalence of malnutrition worldwide.

Content Outline and Competencies:

I. Nutrition and Health
   A. Identify the body fluids and circulatory system
   B. Identify the immune system
   C. Identify the hormonal and nervous systems
   D. Identify the excretory system
   E. Name the digestive system

II. Nutrient Intakes and Diet Planning Guides
   A. Identify dietary ideals
   B. Identify the nutrients
   C. Describe recommended nutrient intakes
   D. Describe dietary goals and guidelines
   E. Design and submit diet plans for life style situations
   F. Design and submit ethnic and vegetarian diets

III. Carbohydrates: Sugar, Starch, and Fiber
   A. Observe carbohydrates  
   B. Discuss starch and fiber
   C. Identify the body's use of glucose
   D. Recognize abnormal use of carbohydrate in the diet

IV. Lipids: Fats and Oils
   A. Identify usefulness of fats
   B. Identify terminology
   C. Recognize lipid transport within the body
   D. Recognize lecithin and cholesterol
   E. Identify fat in the diet

V. Proteins: the Amino Acids
   A. Identify the structure of proteins
   B. List the roles of the body's proteins
   C. Identify food proteins: quality and use
   D. List the protein RDA
   E. Review protein and its relationship to health

VI. Vitamins
   A. Identify definition and classification
   B. Recognize fat soluble vitamins
   C. Identify B vitamins and their relatives
   D. Describe vitamin C

VII. Minerals and Water
   A. Describe the major roles of water
   B. Define the major minerals and food sources
   C. Identify trace minerals and food sources

VIII. Energy Balance and Weight Control
   A. Define obesity
   B. Describe the definition of appropriate weight
   C. Explain energy balance
   D. Recognize weight gain and loss

IX. Fitness, Nutrition and Exercise
   A. List reasons why exercise?
   B. Review oxygen, fuels and muscular work processes
   C. Review vitamins and minerals - keys to energy use
   D. Review fluids and electrolytes
   E. Recognize food for performance

X. Food Technology and Food Safety
   A. Identify food additives
   B. Identify pesticides
   C. Identify contaminants in food
   D. Recognize food processing and nutrient density

XI. Child and Teen Nutrition Standards
   A. Recognize growth trends
   B. Describe nutrient needs of children
   C. Discuss special nutrient needs of teenagers
   D. Define alcohol and nutrition relationships

XII.  Adulthood and the Later Years
   A. Review nutrition and disease prevention
   B. Recognize the aging process
   C. Identify nutrition needs of older adults

Method of Evaluation and Competencies:

Three Examinations/Final Exam    50% of grade
Three Day Meal Plan              20% of grade
Other Meal Plans and Assignments 30% of grade

Grade Criteria:

Caveats:

None

Student Responsibilities:

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.

HMEC 151H

No information found.