CCOG for FN 110 Fall 2024
- Course Number:
- FN 110
- Course Title:
- Personal Nutrition
- Credit Hours:
- 3
- Lecture Hours:
- 30
- Lecture/Lab Hours:
- 0
- Lab Hours:
- 0
Course Description
Intended Outcomes for the course
Upon completion of the course students should be able to:
- Use credible nutrition information to promote individual health with respect to one's community, environment, and cultural influences.
- Apply science-based nutrition principles to create and follow a healthy and sustainable eating plan.
Quantitative Reasoning
Students completing an associate degree at Portland Community College will be able to analyze questions or problems that impact the community and/or environment using quantitative information.
General education philosophy statement
This course introduces and emphasizes several key values identified by the PCC Statement of General Education. In particular, FN 110: Uses the socio-cultural model for the exploration of personal food habits and beliefs to further cultural diversity and understanding; Connects students with their natural environment through the intrinsic properties of foods as products of our natural world; Introduces concepts of basic science and sustainability by considering the general connection between food and the environment and personal health; Contributes to technological prowess through computerized dietary analysis of personal dietary patterns Emphasizes quantitative reasoning through introduction of the scientific method as part of assessing credible nutrition information; Emphasizes qualitative reasoning through reflection on personal experiences and choices; Utilizes a variety of assignments and discussions that engage students in discerning meaning from personal food-related experiences; Introduces social concepts of food security, poverty and environmental systems as they relate to foods and nutrition; Additionally, while perhaps not explicitly part of the general education philosophy, FN 110 offers a foundation critical to student success. Basic needs security are substantial priorities to support the equitable success of Portland Community College’s student body. While the college does not require foods & nutrition as a core course requirement for all students, the inclusion of FN 110 as a General Education course creates opportunities to address disparity head on. As a course intended for students early in their college journey, the knowledge and skills gained build resilience and improve chances to mitigate food insecurity that can improve opportunities for equitable student success.
Course Activities and Design
Student Activities may Include a combination of the following tasks as determined by the instructor:
- Small group and online discussion
- Content Review via reading, videos and other media
- Computerized dietary analysis
- Written or Verbal/Recorded assignments that guide students to apply science-based principles to personal dietary analysis
- Written or Verbal/Recorded self-reflection activities
- Participation in online learning management systems
- Multiple choice, true/false, short answer quizzes and exams that require application of material covered in the course
Instructors may present course material and facilitate teaching and learning through:
- Mini-lectures, lectures,
- Videos
- Case Studies
- Facilitated group discussion
- Demonstration activities
Outcome Assessment Strategies
- Participation in individual/group class activities, presentations and miscellaneous assignments.
- Computerized dietary analysis
- Discussion
- Examination/quizzes
Course Content (Themes, Concepts, Issues and Skills)
- Social Ecological model of health and nutrition
Interconnections of personal, community, institutional, cultural, policy, and environment
- Scientific Principles
Quantitative Reasoning and Identifying Credible Resources
Noncommunicable (Chronic) Disease overview
- Personal Application
Adoption of Dietary guidance for personal health and well-being
Concepts and Issues- Community Health
Food System, Food Security, Health Disparities
- Environmental Sustainability
dietary choices and environmental implications
Skills- Identify credible, science-based sources of nutrition information
- Self-reflect on personal nutritional health influences and choices
- Practice ability to listen to and empathize with diverse perspectives and experiences
- Develop group learning skills, including listening, communicating and cooperation