MCCCD Program Description

Weight Management Science

Course: FON247

First Term: 2016 Fall

Lecture 3 Credit(s) 3 Period(s) 3 Load
Subject Type: Occupational
Load Formula: S - Standard Load

Description: The comprehensive study of obesity as a disease of modern society due to multiple determinants. Use of evidence-based data and methods to assess and manage weight in various settings. Use of client-centered counseling strategies, including behavior change theories. Focus on discovering successful healthful long-term weight management strategies.

MCCCD Official Course Competencies
1. Explain the food environment in the United States and globally, and relate it to the obesity epidemic. (I, III) 2. Apply current guidelines, data, and tools to determine risk estimates and make appropriate weight recommendations for individuals and groups for prevention and treatment. (II, IV, VI, VIII) 3. Analyze the science and credibility of current weight management research. (II, III, VII, VIII, IX, X, XII) 4. Explain physiological, psychological, metabolic, genetic, and environmental influences on body weight. (III, IV, VII, IX, X) 5. Assess preferred words, attitudes, and behaviors of individuals and organizations to mitigate weight bias and stigmatization. (III, IV) 6. Compare the interrelationship between the microbiota and development of obesity with application to practice. (III) 7. Explain the critical roles of food, movement, and sleep to weight management success. (III, VII) 8. Explain aberrations on the weight management continuum. (V, VIII) 9. Use effective client-centered counseling strategies and terminology. (IV, VIII) 10. Compare and contrast surgical, pharmaceuticals, and proprietary weight loss program options currently in use. (IX, X, XI) 11. Create and implement a nutrition self-behavior change project to achieve a targeted health goal using health behavior change theory. (VIII) 12. Validate the conclusion that policy interventions that make healthy dietary and activity choices easier are likely to achieve the greatest benefits. (XII) 13. Survey and use credible resources. (XIII)
MCCCD Official Course Competencies must be coordinated with the content outline so that each major point in the outline serves one or more competencies. MCCCD faculty retains authority in determining the pedagogical approach, methodology, content sequencing, and assessment metrics for student work. Please see individual course syllabi for additional information, including specific course requirements.

MCCCD Official Course Outline
I. Food Environment and Ecology A. Stores, Restaurants 1. Access 2. Nutritional Quality 3. Advertising B. Food Assistance Programs C. Portion sizes D. Cost E. Built Environment 1. Children 2. Adults F. Sustainability II. Obesity Guidelines A. Evidence-based B. Review of current guidelines C. BMI D. Primary care physicians-Patient Care Medical Home E. Waist circumference F. Modest weight loss III. Overweight, Underweight, and Obesity A. Prevalence B. The impact of weight on physical health C. The impact of weight on psychological health 1. Overweight and weight cycling 2. Body image 3. Weight Bias and Stigmatization D. Genetic influences E. Digestion F. Metabolism G. Neurobiology 1. Defects in neurocircuitry 2. Food-seeking behavior H. Hormones 1. Hunger 2. Satiety 3. Storage IV. Weight Expectations A. Patients B. Insurance C. Health professionals D. Society E. Culture V. Eating Disorders A. Anorexia nervosa, bulimia nervosa, and binge-eating disorder B. Predisposing factors C. Physiological effects D. Intervention VI. Assessment A. Common measures of body size B. Clinical assessment C. Biochemical assessment D. Dietary and physical assessment VII. Physical Activity and Sleep A. Physical Activity 1. Benefits of an active lifestyle 2. Physical fitness assessment 3. Effective activity programs 4. Body systems involved in exercise B. Sleep 1. Quality and quantity 2. Food choices and timing VIII. Making Change A. Predominant change theories (TTM, Self-Efficacy, Health Belief, Self Determination) B. Motivation 1. Intrinsic 2. Extrinsic C. Behavioral outcomes and strategies D. Macronutrient diets E. Defining Success F. Popular diets G. Motivational Interviewing H. Gamification IX. Pharmaceuticals A. Medications B. Dietary supplements X. Weight-loss Surgery A. Restrictive B. Malabsorptive C. Devices XI. Proprietary Programs A. Meal replacement B. Group Support C. Telemedicine XII. Policy A. Community level B. Schools C. Wellness Programs D. Food Marketing/Food Industry E. Economics F. Litigation XIII. Resources

MCCCD Governing Board Approval Date: April 26, 2016

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.