MCCCD Official Course Competencies:

FON241  20062-20075

Principles of Human Nutrition

1.

Explain basic concepts of scientific method as applied to nutrition information. (I)

2.

Determine the credibility of contemporary nutrition information. (I)

3.

Explain the relationship between nutrition and other factors in maintaining optimal health and nutritional status throughout the lifecycle. (II)

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)

5.

Describe the major characteristics, functions, interrelationships, sources, hazards of excess, and/or deficiency conditions of protein, fat, carbohydrate, vitamins, minerals, and water. (IV)

6.

Trace the pathway of carbohydrate, protein, fat, and alcohol through the digestion, absorption, transport, and basic metabolic processes. (IV, V)

7.

Explain energy concepts as related to calories and body fat level. (V)

8.

Plan food intake for optimal health and for prevention of disease. (II-VI)

9.

Apply basic therapeutic nutrition principles for treatment of common diet-related health conditions. (II-VI)

10.

Evaluate need for and describe safe and economic use of nutrient or food supplements. (VII)

11.

Identify sources of food components associated with prevention of selected chronic health problems. (VIII)

MCCCD Official Course Outline:

FON241  20062-20075

Principles of Human Nutrition

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