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Official Course
Description: MCCCD Approval:
10-26-1999 |
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FON100
2000 Summer I – 2011 Fall |
LEC
3.0 Credit(s) 3.0 Period(s) 3.0 Load Occ |
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Introductory
Nutrition |
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Basic nutrition concepts for health and fitness.
Emphasizes current dietary recommendations for maximizing well-being and
minimizing risk of chronic disease. Focuses on use of tables, food guides,
and guidelines for making healthy food choices. Includes unique nutrition
needs for selected stages of the lifecycle, methods for evaluating
creditability of nutrition claims, principles of vegetarian nutrition, safe
and economic use of supplements, principles of energy balance, basic elements
of food safety, diet for exercise and sports, and personal dietary evaluation
techniques. Not for predietetics or selected other preprofessional majors. May not be taken for credit if
credit has been earned in FON100AA and/or FON100AC. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON100 2000
Summer I – 2011 Fall |
Introductory Nutrition |
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1.
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Use current food guides and recommendations to select
foods that maximize health and fitness. (I) |
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2.
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Apply current nutrition guidelines to exercise, sports,
vegetarian diets, and selected stages of the life cycle. (I) |
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3.
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Describe dietary and lifestyle factors involved in
metabolic fitness and healthy body weight (I, V) |
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4.
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Evaluate individual food intake, fad diets, and weight
control programs. (II, V, VI) |
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5.
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Identify general functions, unique characteristics, and
major sources of the nutrients. (III) |
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6.
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List major sources of food components associated with increased
or decreased risk of chronic health conditions. (IV) |
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7.
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Describe basic principles of energy balance. (V) |
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8.
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Estimate caloric requirements and intake. (V) |
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9.
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Locate and evaluate sources of nutrition information. (VI)
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10.
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Evaluate safety, need, and cost of food and nutrient
supplements. (VII) |
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11.
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Summarize basic guidelines for food sanitation and safety.
(VIII) |
Go to Description Go to top of
Competencies
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MCCCD
Official Course Outline: |
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FON100 2000
Summer I – 2011 Fall |
Introductory Nutrition |
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I. Nutrition Guidelines and
Applications A. Current food group
plans, guidelines, and dietary recommendations B. Lifestyle factors that
complement diet C. Applications 1. Exercise and sports 2. Vegetarian diets 3. Stages of the life cycle
4. Evaluating food intake
and lifestyle habits II. Evaluating Nutrient
Content of Foods A. Tables B. Food labels C. Computer software III. Nutrients A. Classes 1. Protein 2. Fat 3. Carbohydrate 4. Vitamins 5. Minerals 6. Water B. Functions C. Major food sources D. Unique characteristics IV. Food Components
Associated with Health and/or Prevention of Chronic Disease A. Nutrients with unique
health benefits B. Phytochemicals
C. Other V. Energy Balance A. Basic principles B. Healthy weight and body
composition C. Estimating caloric
intake and need D. Evaluating fad diets and
weight control programs VI. Sources of Nutrition
Information A. Types of nutrition
information B. Locating C. Guidelines for
evaluation VII. Food and Nutrient
Supplements A. Governmental regulations
B. Evaluating safety, need,
and cost VIII. Food Safety A. Guidelines for avoiding
food-borne illness B. Recent developments |