Maricopa Community Colleges  CHA101   20006-20016 
Official Course Description: MCCCD Approval: 06/27/00
CHA101 20006-20016 LEC 2 Credit(s) 2 Period(s)
Introduction to Diabetes
Purpose, role, and function of the Community Health Advocate. Overview of diabetes, including types, symptoms, effects, risk factors, and history of diabetes specific to Native Americans. Traditional ways of maintaining well-being. Nutritional concerns related to diabetes. Prerequisites: HCC101, HCC103, HCC107, HCC109, HCC151, AND HCC153. Corequisites: HCC140.
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MCCCD Official Course Competencies:
 
CHA101   20006-20016 Introduction to Diabetes
1. Describe the purpose, role, and function of the Community Health Advocate. (I)
2. Define diabetes, and identify specific risk factors associated with it. (II)
3. Describe specific long-term effects of diabetes. (II)
4. Explain the production and function of insulin in the control of diabetes. (III)
5. Explain the historical link between diabetes and Native Americans. (IV)
6. Identify and describe key spiritual issues related to maintaining wellness. (V)
7. Identify and describe specific types of traditional native foods of the Southwestern United States. (VI)
8. Define and contrast specific nutrients, including carbohydrates, saturated and unsaturated fats, protein, and cholesterol. (VII)
9. Explain the process of diabetic exchange and its impact on diabetes prevention and management. (VIII)
10. Analyze food label information to determine the nutritional value of a specific food. (IX)
11. Explain the relationship of diet, digestion, and metabolism. (X)
12. Identify traditional Native American recipes that include native foods. (XI)
13. Share a low-fat food using Native American recipes. (XI)
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MCCCD Official Course Outline:
 
CHA101   20006-20016 Introduction to Diabetes
    I. Community Health Advocacy
        A. Purpose
        B. Role
        C. Function
      II. Diabetes
          A. Definition
          B. Types
          C. Risk factors
          D. Early signs
          E. Long-term effects
            1. Vision
            2. Musculoskeletal system
            3. Gastrointestinal system
            4. Genitourinary system
            5. Central nervous system
            6. Cardiovascular system
            7. Emotional balance
          F. Genetic links
        III. Insulin and Diabetes
            A. Production of insulin
            B. Effects of insulin
            C. Impact of changing levels of insulin on body systems
            D. Relationship between insulin and diabetes
            E. Insulin resistance
            F. Insulin reactions
          IV. Diabetes and Native Americans
              A. Changes of lifestyle over time
              B. Increased risk factors among Native Americans
              C. Medicine wheel
            V. Spiritual Issues
                A. Healing circle
                B. Emotions tied to diet
                C. Life cycle and food
              VI. Traditional Native American Foods
                  A. Identification
                  B. Food guide pyramid/traditional food categories
                  C. Incorporating specific foods in diet
                VII. Food Nutrients as They Relate to Diabetes
                    A. Carbohydrates
                    B. Saturated and unsaturated fats
                    C. Protein
                    D. Cholesterol
                    E. Sugar and related forms
                    F. Appropriate grams for each category
                  VIII. Diabetic Exchange
                      A. Process of food exchange
                      B. Impact on prevention of diabetes
                      C. Impact on management of diabetes
                    IX. Food Labels: Ingredients and Nutrient Content
                        A. Prepared fresh foods
                        B. Processed foods
                        C. Fast foods
                        D. Portion control
                      X. Diet, Digestion, and Metabolism
                          A. Impact of diet on insulin levels for Type I and Type II diabetes
                          B. Relationship of diet, digestion, and metabolism
                          C. Insulin for the Type I and Type II diabetic
                          D. Insulin resistance
                          E. Eating frequency
                        XI. Traditional Native American Recipes
                            A. Identification
                            B. Low-fat menus
                            C. Low-sugar menus
                            D. Sharing of traditional food
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