Maricopa Community Colleges  FON241LL   20052-20075 
Official Course Description: MCCCD Approval: 11/23/04
FON241LL 20052-20075 LAB 1 Credit(s) 3 Period(s)
Principles of Human Nutrition Laboratory
Laboratory experience to accompany the lecture component of FON241, through the use of modern laboratory techniques. Includes the use of spectrophotometry and anthropometrics to analyze nutritional status.
Prerequisites or Corequisites: FON241.
Go to Competencies    Go to Outline
MCCCD Official Course Competencies:
FON241LL   20052-20075 Principles of Human Nutrition Laboratory
1. Describe the correct use and application of basic equipment found in a laboratory. (I)
2. Demonstrate proper laboratory safety techniques. (I)
3. Record, analyze, and present data. (II)
4. Describe Beer's Law and spectrophotometry. (III)
5. Describe types of lipids and analyze levels of plasma total, HDL, LDL, and triglyceride. (IV)
6. Describe iron transport and storage and analyze plasma iron, total iron binding capacity, and hemoglobin. (V)
7. Define the importance of ascorbic acid and analyze plasma ascorbic acid. (VI)
8. Identify the function of glucose, analyze blood glucose levels, and describe complications of abnormal glucose ranges. (VII)
9. Define and describe different methodologies of anthropometrics used to analyze body fat composition. (VIII)
Go to Description    Go to top of Competencies
MCCCD Official Course Outline:
FON241LL   20052-20075 Principles of Human Nutrition Laboratory
    I. Introduction to Lab Safety
        A. Proper chemical handling
        B. How to handle chemical spills
        C. Proper lab attire
        D. Fire alarms, fire extinguishers, eye wash station, safety shower, and the spill kit.
      II. Introduction to data gathering and analysis
          A. How to write a lab report
          B. How to construct a standard curve
          C. Basic equipment
            1. Pipettors
            2. Centrifuge
            3. Sterile technique
        III. Spectrophotometry
            A. Beer's Law
            B. Extinction Coefficients
            C. Absorption Spectra
          IV. Lipids
              A. Definition and classification
                1. Triglyceride
                2. Cholesterol
                3. Phospholipid
                4. Fatty Acid
              B. Analysis
                1. Total Plasma
                2. HDL
                3. Triglyceride
              C. Calculate LDL level using Friedewahl equation
            V. Iron
                A. Transport and storage
                  1. Transferrin
                  2. Ferritin
                B. Binding capacity of Iron in relation to Hemoglobin
                C. Analysis
                  1. Plasma Iron
                  2. Iron binding capacity
                  3. Hemoglobin
              VI. Ascorbic Acid
                  A. Major functions in the body
                  B. Analysis of plasma ascorbic acid
                VII. Blood Glucose
                    A. Function
                    B. Normal and abnormal glucose ranges
                    C. Complications of abnormal ranges
                      1. Diabetes
                      2. Hypoglycemia
                    D. Analysis of blood glucose levels
                  VIII. Body Fat Composition
                      A. Methodologies
                        1. Under water weighing
                        2. Bioelectrical impedance
                        3. Skin folds
                      B. Assessment of body fat composition using two different methods for comparison
                  Go to Description    Go to top of Competencies    Go to top of Outline