Maricopa Community Colleges  FON133   19996-20086 
Official Course Description: MCCCD Approval: 07/22/08
FON133 19996-20086 LEC 0.50 Credit(s) 0.50 Period(s)
Nutrition and Heart Diseases
Overview of the anatomy of physiology of the heart. Focus on nutritional causes and treatments of heart diseases. Emphasis on the role of fat and non-fat nutrients on normal heart dynamics, disease processes, function of nutrients, fat quality, energy and weight control.
Prerequisites: None.
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MCCCD Official Course Competencies:
 
FON133   19996-20086 Nutrition and Heart Diseases
1. Describe the anatomy and physiology of the heart. (I)
2. Describe specific disease processes affecting the heart. (II)
3. Describe the types and effects of fats, oils, and cholesterol found in food. (III)
4. Explain the impact of nonfat nutrients on heart diseases. (IV)
5. Explain the components of a nutritional energy and fat-control program. (V)
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MCCCD Official Course Outline:
 
FON133   19996-20086 Nutrition and Heart Diseases
    I. Anatomy and Physiology of the Heart
        A. Heart
          1. Heart chambers
          2. Valves
          3. Pulmonary and systemic circuits
          5. Conduction system
        B. Physiology of the heart
        C. Contraction of cardiac muscle
        D. Cardiac cycle
        E. Cardiac output
        F. Heart rate regulation
      II. Disease Processes of the Heart
          A. Coronary artery disease
          B. Hypertension
          C. Angina pectoris
          D. Myocardial infarction
        III. Types and Effects of Fats, Oil and Cholesterol
            A. Fats and Oils
            B. Function of fat
              1. Body fat function
              2. Dietary fat function C. Cholesterol
              1. Body cholesterol
              2. Dietary cholesterol
            D. Health effects
              1. Synthesis and storage of body fat
              2. Metabolism of fat and cholesterol
              3. Dietary fat and heart disease
          IV. Effects of Nonfat Nutrients on Heart Diseases
              A. Nonfat nutrition
                1. Sodium
                2. Calcium
                3. Iron
                4. Carbohydrates
                5. Fiber
              B. Health Effects
            V. Nutritional and Fat-Control Program
                A. Principles of a sound food plan
                  1. Energy control
                  2. Energy source
                  4. Nutrient balance
                  5. Exercise
                B. Fat-control program
                  1. Amount of fat
                  2. Quality of fat
                  3. Dietary guideline for fat and cholesterol
                  4. Diet modification
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