Maricopa Community Colleges  FON100   20004-99999 

Official Course Description:  MCCCD Approval: 10-26-1999

FON100  2000 Summer I – 2011 Fall

LEC  3.0 Credit(s)  3.0 Period(s)  3.0 Load  Occ

Introductory Nutrition

Basic nutrition concepts for health and fitness. 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 unique nutrition needs for selected stages of the lifecycle, methods for evaluating creditability of nutrition claims, principles of vegetarian nutrition, safe and economic use of supplements, principles of energy balance, basic elements of food safety, diet for exercise and sports, 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 FON100AA and/or FON100AC.

Prerequisites: None.


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MCCCD Official Course Competencies:


FON100  2000 Summer I – 2011 Fall

Introductory Nutrition



Use current food guides and recommendations to select foods that maximize health and fitness. (I)


Apply current nutrition guidelines to exercise, sports, vegetarian diets, and selected stages of the life cycle. (I)


Describe dietary and lifestyle factors involved in metabolic fitness and healthy body weight (I, V)


Evaluate individual food intake, fad diets, and weight control programs. (II, V, VI)


Identify general functions, unique characteristics, and major sources of the nutrients. (III)


List major sources of food components associated with increased or decreased risk of chronic health conditions. (IV)


Describe basic principles of energy balance. (V)


Estimate caloric requirements and intake. (V)


Locate and evaluate sources of nutrition information. (VI)


Evaluate safety, need, and cost of food and nutrient supplements. (VII)


Summarize basic guidelines for food sanitation and safety. (VIII)

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MCCCD Official Course Outline:


FON100  2000 Summer I – 2011 Fall

Introductory Nutrition


I. Nutrition Guidelines and Applications

A. Current food group plans, guidelines, and dietary recommendations

B. Lifestyle factors that complement diet

C. Applications

1. Exercise and sports

2. Vegetarian diets

3. Stages of the life cycle

4. 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. 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. Guidelines for evaluation

VII. Food and Nutrient Supplements

A. Governmental regulations

B. Evaluating safety, need, and cost

VIII. Food Safety

A. Guidelines for avoiding food-borne illness

B. Recent developments


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