Maricopa Community Colleges  FON241LL   20076-99999 

Official Course Description: MCCCD Approval: 3-27-2007

FON241LL  2007 Fall - 9999

LAB  1.0 Credit(s)  3.0 Period(s)  2.4 Load  Occ

Principles of Human Nutrition Laboratory

Self-evaluative laboratory experience to complement FON241, Principles of Human Nutrition using anthropometric, biochemical, and dietary analysis. Includes the use of qualitative and quantitative methodology to determine nutritional status and evaluate methodological applications.

Prerequisites or Corequisites: FON241.

 

Course Attribute(s):

General Education Designation: Natural Sciences (General) - [SG] in combination with: FON241

 

Go to Competencies   Go to Outline
 

MCCCD Official Course Competencies:

 

 

FON241LL  2007 Fall - 9999

Principles of Human Nutrition Laboratory

 

1.

Demonstrate proper laboratory safety techniques. (I)

2.

Record, tabulate, compute, analyze, and present lab data. (II-VII)

3.

Comprehend and perform dietary analysis used to assess nutrient intake. (III)

4.

Comprehend and perform anthropometric measurements used to analyze body composition. (III, VII)

5.

Comprehend and perform biochemical measurements used to analyze nutritional status. (II-VII)

6.

Interpret and apply measurements, models, and indices and relate them to health and nutrition status. (II-VII)

7.

Appreciate the role of scientific nutrition studies in establishing fundamental nutrition principles. (I-VII)

 

 

Go to Description   Go to top of Competencies
 

MCCCD Official Course Outline:

 

 

FON241LL  2007 Fall - 9999

Principles of Human Nutrition Laboratory

 

I. Introduction to Lab Safety

A. Handling and disposing of sharps

B. Handling spills

C. Proper lab attire, clean up, and behavior

D. Preventing transmission of pathogens

II. Lab Science

A. Scientific method

B. Science progresses

C. Lab principles and procedures

D. Materials

E. Evaluation

F. Components of a well-written lab report

III. Dietary Assessment

A. Records and reports

1. diet and activity

B. Assessments

1. health risk assessment

2. MyPyramid self analysis

3. Macronutrient assessment

4. Vitamin and mineral assessment

5. Fluid and beverage assessment

6. Body weight/energy balance and physical activity assessment

C. MyPyramid goal setting

D. Reanalysis and documenting goal progress

IV. Digestion

A. Brief anatomy and physiology review

B. Assessing and evaluating taste sensitivity

V. Macronutrients

A. Carbohydrates

1. pathophysiology of diabetes

a. analysis of blood glucose

b. carbohydrate computation of diabetes

1) diet planning

B. Lipids

1. pathophysiology of vascular disease

a. analysis of total and HDL, cholesterol, and triglycerides

1) calculate LDL level using Friedewald equation

C. Protein

1. body protein and skeletal muscle

2. assessing and evaluating serum body protein

3. assessment of nitrogen balance

VI. Metabolism and Body Composition

VII. Weight Management

 

Go to Description    Go to top of Competencies    Go to top of Outline