Maricopa Community Colleges  FON100AA   20004-99999 

Official Course Description:  MCCCD Approval: 11-23-1999

FON100AA  2000 Summer I – 2012 Spring

LEC  2.0 Credit(s)  2.0 Period(s)  2.0 Load  Occ

Introductory Nutrition I

Basic nutrition concepts for optimal health. 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 methods for evaluating credibility of nutrition claims, principles of vegetarian nutrition, safe and economic use of supplements, principles of energy balance, 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 FON100.

Prerequisites: None.


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MCCCD Official Course Competencies:


FON100AA  2000 Summer I – 2012 Spring

Introductory Nutrition I



Use current recommendations and food group plans to select foods that maximize health. (I)


Apply current nutrition guidelines to mixed and vegetarian diets. (I)


Describe dietary and lifestyle factors related to optimal health. (I)


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 nutrition supplements. (VII)

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MCCCD Official Course Outline:


FON100AA  2000 Summer I – 2012 Spring

Introductory Nutrition I


I. Nutrition Guidelines and Applications

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

B. Lifestyle factors that complement diet

C. Applications

1. Vegetarian diets

2. 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. Metabolic fitness, 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. Evaluation guidelines

VII. Food and Nutrient Supplements

A. Governmental regulations

B. Evaluating safety, need, and cost


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