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Official Course Description: MCCCD Approval: 11-23-1999 |
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FON100AA
2000 Summer I – 2012 Spring |
LEC
2.0 Credit(s) 2.0 Period(s) 2.0 Load Occ |
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Introductory
Nutrition I |
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Basic nutrition concepts for optimal health. 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 methods for evaluating credibility of
nutrition claims, principles of vegetarian nutrition, safe and economic use
of supplements, principles of energy balance, 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 FON100. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON100AA 2000
Summer I – 2012 Spring |
Introductory Nutrition I |
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1.
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Use current recommendations and food group plans to select
foods that maximize health. (I) |
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2.
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Apply current nutrition guidelines to mixed and vegetarian
diets. (I) |
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3.
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Describe dietary and lifestyle factors related to optimal
health. (I) |
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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 nutrition
supplements. (VII) |
Go to Description Go to top of
Competencies
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MCCCD
Official Course Outline: |
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FON100AA 2000
Summer I – 2012 Spring |
Introductory Nutrition I |
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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. Vegetarian diets 2. 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. Metabolic fitness,
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. Evaluation guidelines VII. Food and Nutrient
Supplements A. Governmental regulations
B. Evaluating safety, need,
and cost |