CAP 023 - CAP Health and Nutrition

Credits: 5
LEC hours per week: 5
This course is designed for students seeking an adult high school diploma through the High School 21+ Program, students studying for the GED exam, and students seeking educational enrichment. Course content emphasizes the importance of knowledge, attitudes, and practices relating to personal health and wellness. Students will also gain familiarity with evidence-based writing, reading for comprehension, computer/media literacy, mathematics, and employability concepts used in health and nutrition. This course is designed to prepare students for a successful transition to college-level courses and to develop the behaviors and values relevant to success in higher education and the labor market. Students who successfully complete this course can earn High School 21+ credit in Health; students may earn additional credits in other subject areas if they demonstrate the requisite competencies. All students under 19 years of age must have a signed release from the last school they attended. Students 16-17 years of age must first be admitted to the College following the Alternative Education Program (AEP) eligibility or Underage Admissions policy, which is available in the High School Programs office.
Course Outcomes:

Evaluate arguments presented in diverse media formats. (CCRS R5-9)
Comprehend a variety of texts; summarize key supporting details, and cite specific textual evidence. (CCRS R1, 2, and 10)
Create logical arguments and cite evidence using logical and valid reasoning. (CCRS W1 and 9)
Produce clear and coherent writing in which development, organization, and style is appropriate to the task while using an academic writing process. (CCRS W2, 3, 4 and 5)
Conduct short as well as more sustained research projects, assessing the credibility of sources, integrating information, and citing relevant sources. (CCRS W7, 8, and 9)
Solve basic mathematical computations related to health and nutrition, including interpreting and explaining basic data represented in charts and graphs.
Use technology skills for academic purposes, including word processing and learning management systems and to increase background knowledge, access information, and enhance scholarship.
Compile evidence through portfolio assessment to document academic growth and increased proficiency in content areas.
Students will show proficiency at level D in Reading based on the Career and College Readiness standards anchors 1, 2, 5, 6, 7, 9, and 10 (use reading rubric to determine competency).
Students will show proficiency at level D in Writing based on the Career and College Readiness standards anchors 1, 2, 4, 5, 6, 7, 8, and 9 (use writing rubric to determine competency).
Students will show proficiency at level B in Math based on the Career and College Readiness standards anchors 1, 2, 3, 4, 5, and 6 (use math rubric to determine competency).

Course Topics:

Physical, emotional, spiritual, social, and environmental aspects of wellness.
The relationship between nutrients and nutrition and their functions in the body.
Dietary recommendations for healthy adults.
Mental health.
Non-nutritional aspects of health including respiration, rest, water, and light.
Basic science, chemistry, and biology related to nutrition and health.
Mathematical concepts and competencies related to health and nutrition including basic computation, conversions, percentages, proportions, and systems of measurement.
Computer fundamentals.