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Official Course
Description: MCCCD Approval: 05/22/01 |
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FON241 20016-20056
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LEC |
3 Credit(s) |
3 Period(s) |
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Principles of Human Nutrition |
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Scientific principles of human nutrition. Emphasis on health promotion and concepts for conveying accurate nutrition information in a professional setting. Addresses therapeutic nutrition principles for treatment of common health conditions. Includes exploration of food sources of nutrients, basic metabolism of nutrients in the human body, relationship between diet and other lifestyle factors, use of supplements, current recommendations for food selection throughout the life cycle, and use of nutrition tools for planning food intake or assessment of nutritional status. Prerequisites or Corequisites: One year high school chemistry with grade of "C" or better, or CHM130 and CHM130LL, or BIO100, or BIO156, or BIO181, or approval of instructor. |
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Go to Competencies Go to Outline
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MCCCD Official Course Competencies: |
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FON241 20016-20056 |
Principles of Human
Nutrition |
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1. |
Explain basic concepts of
scientific method as applied to nutrition information. (I) |
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2. |
Determine the credibility
of contemporary nutrition information. (I) |
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3. |
Explain the relationship
between nutrition and other factors in maintaining optimal health and
nutritional status throughout the lifecycle. (II) |
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4. |
Use food guides, diet planning
principles, nutrition-related tables, food labels, and/or exchanges to plan,
calculate, and/or evaluate food and beverage intake. (II, VI) |
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5. |
Describe the major
characteristics, functions, interrelationships, sources, hazards of excess,
and/or deficiency conditions of protein, fat, carbohydrate, vitamins,
minerals, and water. (IV) |
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6. |
Trace the pathway of
carbohydrate, protein, fat, and alcohol through the digestion, absorption,
transport, and basic metabolic processes. (IV, V) |
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7. |
Explain energy concepts as
related to calories and body fat level. (V) |
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8. |
Plan food intake for
optimal health and for prevention of disease. (II-VI) |
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9. |
Apply basic therapeutic
nutrition principles for treatment of common diet-related health conditions.
(II-VI) |
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10. |
Evaluate need for and
describe safe and economic use of nutrient or food supplements. (VII) |
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11. |
Identify sources of food
components associated with prevention of selected chronic health problems.
(VIII) |
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Go to Description Go to top of Competencies
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MCCCD Official Course Outline: |
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FON241 20016-20056 |
Principles of Human
Nutrition |
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I. Scientific Method and Sources
of Nutrition Information A. Types of nutrition studies B. Peer review process C. Processes involved in
converting research to public health recommendations D. Guidelines for evaluating
nutrition information E. Professionalism in
effectively providing accurate nutrition information II. Factors Involved in Health
and Nutritional Status A. Diet B. Non-nutrition lifestyle
factors C. Food safety D. Domestic and global food
resources E. New food technologies F. Other III. Tools for Planning,
Calculating, and/or Evaluating Diet A. Tables 1. Recommended nutrients and/or
calories 2. Food composition B. Food guides and guidelines 1. General use and
recommendations 2. Adaptations for vegetarian
diets 3. Applications for cultural
diversity 4. Adjustments for stages of the
life cycle C. Exchanges D. Food labels E. Computer software F. Basic components of
nutritional status assessment G. Other IV. Nutrients (Carbohydrates,
lipids, protein, vitamins, minerals, and water) A. Characteristics,
classification, and major sources B. Major functions in the body C. Digestion, absorption, and
transport D. Basic metabolism E. Consequences of excess or
deficiency F. Unique toxicity risks G. Unique relationships to other
nutrients H. Recommendations for intake I. Evaluating, planning, and/or
estimating intake J. Other V. Energy Metabolism A. Principles of energy balance B. Relationship among protein,
fat, carbohydrate, and alcohol metabolism C. Metabolic changes associated
with fasting or excess calorie intake D. Body composition E. Estimating, evaluating,
and/or planning energy intake F. Treatment of weight
abnormalities VI. Application of Nutrition
Principles A. General guidelines for
optimal health promotion and disease prevention throughout the lifecycle 1. Pregnancy and lactation 2. Stages of growth 3. Senior adults B. Adjustments for prevention
and/or treatment of selected health conditions 1. Disorders of the digestive
system 2. Abnormalities of carbohydrate
metabolism 3. Dental problems 4. Cancer 5. Cardiovascular conditions 6. Weight abnormalities 7. Eating disorders and
disordered eating 8. Water imbalances 9. Selected inborn errors of
metabolism 10. Nutritional anemias 11. Osteoporosis 12. Malnutrition 13. Other VII. Food and/or Nutrient
Supplements A. Governmental regulations B. Evaluating need, safety, and
cost 1. Unique toxicity risks of
vitamins and minerals 2. Protein and amino acids 3. Non-nutrient substances 4. Other C. General guidelines for safe
and economic use VIII. Food Components Associated
with Prevention of Selected Chronic Health Problems A. Phytochemicals
B. Antioxidant nutrients C. Other |