www.stfrancis.edu · College of Education · Regional Educational Academy for Leadership
Nutrition in Education
EEND and MSED-732
- Template 2017
- Section TMPL
- 3 Credits
- 09/13/2017 to 07/29/2100
- Modified 10/27/2022
As a Catholic university rooted in the liberal arts, we are a welcoming community of learners challenged by Franciscan values and charism, engaged in a continuous pursuit of knowledge, faith, wisdom, and justice, and ever mindful of a tradition that emphasizes reverence for creation, compassion and peacemaking. We strive for academic excellence in all programs, preparing women and men to contribute to the world through service and leadership.
Course focuses on current concepts of nutrition and the integration of these concepts into human health. Candidates will conduct an examination of daily nutrition behaviors and their direct impact at each stage of development. Through self-evaluation and analysis of government supported daily food guidelines, candidates will recognize the distinct correlation between sound nutrition choices and an overall healthy lifestyle. Other current topics such as youth and obesity, fad dieting, and obesity prevention programs will be examined.
College of Education Mission
The mission of the College of Education is to prepare competent and caring educators who understand students, serve the community and develop professionally to become ethical decision-makers and leaders.
Candidates will be able to assist students in integrating healthy nutrition choices into daily routines.
Serving the Community
Candidates will identify community resources and school related support structures that may assist in providing and promoting healthy lifestyles.
Finding Our Professional Selves
Candidates will strengthen their knowledge of the importance of positive daily nutrition as part of an overall healthy lifestyle.
Access to standards referenced in this section can be found HERE
By the conclusion of this course, each participant will be able to do the following:
- Identify sources and functions of various nutrients. (HETE: 1a, 1d)
- Apply principles of dietary planning in making healthy food choices to address individual needs. (HETE: 1a, 1b, 1d)
- Demonstrate the relationship between nutrition and health. (HETE: 1a, 1d)
- Analyze social, familial, cultural, etc. factors that impact dietary habits and nutritional status. (HETE: 1a, 1b, 2d)
- Identify the elements impacting food safety such as foodborne illnesses, pesticides and food additives. (HETE: 1a, 1d)
- Demonstrate the ability to interpret food labels and evaluate market descriptions and claims about nutrition. (HETE: 1a, 1d, 2b, 2c, 2f, 3a–3c, 4c)
- Analyze changes in nutritional requirements throughout the life cycle. (HETE: 1a, 1d)
- Identify various technology tools to assist individuals with nutritional/caloric monitoring. (HETE: 1a, 1d, 2b, 2f, 3a–3c, 4a)
Discussions and Website Investigations
Candidates will respond and reflect upon various discussion prompts and website investigations related to the examination of daily nutrition behaviors and healthy lifestyle choices.
- Course Outcomes: 2,4,7,8
- Standards 1a, 1b, 1d, 2b, 2d, 2f, 3a–3c, 4a
Nutrients in Food Categories
Candidates will investigate nutritional website and differentiate between various nutritional needs, dependent upon various life stages.
- Course Outcomes: 1, 2, 3
- Standards 1a, 1b, 1d
HEED Dietary Assessment/Readiness and Goal Setting
Candidates will complete a personal dietary assessment based upon current habits and develop multiple goals to promote healthier food choices.
- Course Outcomes: 2, 3, 4, 7
- Standards 1a, 1b, 1d, 2d
Technology and Weight Management
Candidates will identify various trending technology tools to assist in an individual’s nutritional/dieting goals.
- Course Outcomes: 8
- Standards 1a, 1d, 2b, 2f, 3a–3c, 4a
Lesson Plan on Eating Disorders
Candidates will create applicable lessons to address various topics related eating disorders and/or personalized nutritional disorders.
- Course Outcomes: 3,
- Standards 1a, 1d
Influence of Poor Diet on Disease
Candidates will reflect upon various eating habits around the world or in their community and summarize exposure to toxic foods and eating patterns that are reported. Additional investigation into obesity issues and prevention programs will be addressed.
- Course Outcomes: 2, 3, 4, 5
- Standards 1a, 1b, 1d, 2d
Food Label Activity
Candidates will develop an interactive worksheet for students in the classroom to further understand how to properly analyze and read a nutrition label.
- Course Outcomes: 1, 6
- Standards 1a, 1d, 2b, 2c, 2f, 3a–3c, 4c
Healthy Shopping Strategies
Candidates will compare/contracts food options while eating out being able to create and determine healthier options.
- Course Outcomes: 1, 3, 6
- Standards 1a, 1d, 2b, 2d, 2f, 3a–3c, 4c
Final Assessment: HEED Reassessment and Reflection
Candidates will revisit and reflect upon their HEED assessment and determine if they met their personalized nutritional goals.
- Course Outcomes: 2, 4
- Standards 1a, 1b, 1d, 2d
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