Official Course Description:   MCCCD Approval:  01/10/89
FON100AA     19896-20002	LEC	2 Credit(s)	2 Period(s)
Introductory Nutrition I
Consumer oriented approach to basic nutrition concepts. Computerized dietary analysis program utilized. Not for predietetics or other preprofessional majors. May not be taken for credit if credit has been earned in FON100. Prerequisites: None.

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MCCCD Official Course Competencies:
FON100AA   19896-20002	Introductory Nutrition I

1.	Use standard food guides and guidelines to select foods that would maximize individual health and fitness. (I)
2.	Evaluate nutritional adequacy of individual and popular diets for carbohydrates, lipids, proteins, vitamins, minerals, and water, utilizing computerized dietary analysis program. (II-VIII)
3.	List the major functions, characteristics, and food sources of carbohydrates, lipids, proteins, vitamins, minerals, and water. (III-VIII)
4.	List common health conditions associated with carbohydrates, lipids, proteins, vitamins, minerals, and water. (III-VIII)
5.	Estimate caloric requirements and intake. (IX)
6.	Discuss the major components of a fat-control program. (IX)

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MCCCD Official Course Outline:
FON100AA   19896-20002	Introductory Nutrition I

I. Basic nutrition guidelines A. U.S. dietary goals B. Dietary guidelines for Americans C. Food guides 1. Four food group plan 2. Prudent diet D. RDA's II. Methods of evaluating nutritional adequacy of a diet A. Comparison to food group plans and dietary guidelines B. Nutrient analysis III. Carbohydrates A. Major functions in the body B. Types of carbohydrates and major food sources 1. Simple sugars 2. Complex carbohydrates a. Starch b. Fiber C. Common health conditions associated with carbohydrates D. Recommendations for intake IV. Lipids A. Major functions in the body B. Types of lipids and major food sources 1. Saturated fats 2. Unsaturated fats 3. Omega -3-fatty acids 4. Cholesterol C. Common health conditions associated with lipids D. Recommendations for intake V. Proteins A. Major functions in the body B. Types of protein and major food sources 1. High quality proteins 2. Complementary protein pairs C. Vegetarian diets D. Recommendations for intake VI. The vitamins A. Major functions B. Major food sources C. Common health conditions associated with vitamins D. Recommendations for intake E. Supplements VII. The minerals A. Major functions in the body B. Major food sources C. Common health conditions associated with minerals D. Recommendations for intake E. Supplements VIII. Water A. Major functions in the body B. Acceptable sources C. Guidelines for adequate intake D. Problems associated with water metabolism 1. Dehydration 2. Overhydration and water intoxication IX. Energy balance and fat control A. Methods of estimating caloric expenditure and requirement B. Methods of estimating caloric intake C. Major components of a fat control program 1. Adequate diet 2. Exercise 3. Behavior modification

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