Official Course
Description: MCCCD Approval: 3-27-2007 |
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FON241LL
2007 Fall - 9999 |
LAB 1.0 Credit(s) 3.0 Period(s) 2.4 Load Occ |
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Principles of Human Nutrition Laboratory |
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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 |
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Go to Competencies Go to Outline
MCCCD Official Course Competencies: |
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FON241LL 2007 Fall - 9999 |
Principles of Human
Nutrition Laboratory |
1. |
Demonstrate proper laboratory safety techniques. (I) |
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Record, tabulate, compute, analyze, and present lab data. (II-VII) |
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Comprehend and perform dietary analysis used to assess nutrient intake. (III) |
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Comprehend and perform anthropometric measurements used to analyze body composition. (III, VII) |
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Comprehend and perform biochemical measurements used to analyze nutritional status. (II-VII) |
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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) |
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Go to Description Go to top of
Competencies
MCCCD Official Course Outline: |
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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 |