Seward County Community College/Area Technical School
Course Syllabus

1. TITLE OF COURSE: - Healthy Eating - PE1071
2. COURSE DESCRIPTION:1 credit hour lecture.  A variety of behavior change strategies will be discussed to help choose a balanced diet.  Addresses the root causes of poor eating habits and focuses on the skills needed to establish a lifelong habit of eating better. For each unit of credit, a minimum of three hours per week with one of the hours for class and two hours for studying/preparation outside of class is expected.
3. PROGRAM AND DEPARTMENT MISSION STATEMENT:The Seward County Community College/Area Technical School physical education program will broaden the understanding of fitness for life by providing general education, appropriate technology, and professional development opportunities that promote a healthy lifestyle.
4. TEXTBOOK AND MATERIALS:: Carpenter, Ruth Ann & Finley, Carrie E. Healthy Eating Every Day, Human Kinetics, 2007.
5. SCCC/ATS OUTCOMES:Those successfully completing this course will demonstrate the ability to do the following SCCC/ATS instructional outcomes.
   • Outcome #1 -Read with comprehension is critical of what they read, and apply knowledge gained to real life situations.
   • Outcome #2 -Communicate ideas clearly and proficiently in writing, appropriately adjusting content and arrangement for varying audiences, purposes and situations.
   • Outcome #5 -Demonstrate the ability to think critically by gathering facts, generating insights, analyzing data, and evaluating information.
   • Outcome #6 -Exhibit skills in information and technological literacy.
   • Outcome #9 -Exhibit workplace skills that include respect for other, teamwork competence, attendance/punctuality, decision making, conflict resolution, truthfulness/honesty, positive attitude, judgment, and responsibility.
6. COURSE OUTCOMES:
   • To change eating habits to healthy eating habits and to continue this for a lifetime.
   • To recognize the benefits of healthy eating habits and a balanced diet.
   • To recognize and identify your readiness for change.
   • To increase fruits, vegetables and whole grains
   • To decrease fats
   • To balance calories
   • To increase physical activity
   • To develop habits that will help to maintain a healthy weight
7. TOPICAL COURSE OUTLINE:
   • Creating dietary balances
   • Identifying the need for change 
   • Identifying Barriers
   • Physical Activity and Calories
   • Healthy shopping strategies
   • Setting Goals
   • Enlisting Support and Gaining Confidence
   • Using cooking with healthy eating
   • Avoiding Pitfalls
   • Defusing Stress
   • Controlling Weight
   • Managing Time
   • Making Changes and Planning
8. INSTRUCTIONAL METHODS:
   • Reading and writing assignments
   • Video
   • Class Instruction
9. INSTRUCTIONAL AND RESOURCE MATERIALS:
   • Health articles
   • Newsletters
   • Internet, text
10. METHODS OF ASSESSMENT: Methods of assessing the general course outcomes and the specific course competencies include attendance, participation, and assignments.
    • SCCC/ATS Outcome #1 will be based on attendance and participation
    • SCCC/ATS Outcome #2 will be based on a written assignment and daily journals of how healthy eating pertains to your life.
    • SCCC/ATS Outcome #5 will be based on how you apply these activities to your life.
    • SCCC/ATS Outcome #6 will be based on proper use of the machines and the classroom management system.
    • SCCC/ATS Outcome #9 will be based on attendance, punctuality of assignments and working with others.
11. ADA STATEMENT: If you believe that you are entitled to special accommodations under the Americans with Disabilities Act, please contact the Dean of Student Services at 620-417-1016 or visit the office located in the Hobble Academic Building.
    
    

    Syllabus Reviewed: March 2014