FSHE 185 - The Science of Human Nutrition KCC AA/DB and KCC AS/NS

Institution:

Kapiolani Community College

Subject:

Description:

2 hours lecture, 2 hours lecture/lab per week Recommended preparation: Basic computer competency skills. FSHE 185 is an introductory biological science course that integrates basic concepts of science with the study of human nutrition. This course will provide elementary aspects of several biological sciences that are needed to understand the scope of nutrition. Emphasis is on providing a science-based nutrition background that will help students make appropriate, informed choices from the vast array of foods available in today's marketplace. Upon successful completion of FSHE 185, the student should be able to: Identify current USDA My Pyramid principles and food groups. List the nutrient contributions of each food group. Discuss the nine areas where dietary guidelines make recommendations. Develop recipes and menus using dietary guideline recommendations, food guides, and food labels. Evaluate recipes and menus using dietary guideline recommendations, food guides, and food labels. Discuss characteristics, functions, and best sources of each of the major nutrients. List the primary characteristics, functions, and sources of vitamins, water and minerals. Describe the process of human digestion. 1 Determine energy needs based upon basal metabolic rate and exercise expenditure. Discuss cooking techniques, storage principles, and portion sizes for the maximum retention of nutrients and effective weight management. Discuss exchange groups. Identify common food allergies and determine appropriate substitutions. (e.g. gluten, sugar, and lactose free). Discuss contemporary nutritional issues (e.g. vegetarianism, heart healthy menus, and religious dietary laws). Apply emerging technologies (computerization) for nutrient analysis (e.g. Internet and recipe analysis software). Discuss weight management, exercise, and nutrition over the life cycle. Within this FSHE 185 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage. Apply the principles of nutrient needs throughout the life cycle to menu planning and food preparation. Value ethical practices in both personal and professional situations.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

kapiolani.hawaii.edu/page/home

Phone Number:

(808) 734-9000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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