Official Course Description:   MCCCD Approval:  04/23/91
FON241      19916-20002	LEC	3 Credit(s)	3 Period(s)
Principles of Human Nutrition
Scientific principles of human nutrition. Emphasis on nutrients, metabolism, and factors affecting utilization in the human body throughout the life cycle. Includes influence of food selection on health and evaluation of computerized dietary analysis. Prerequisites or Corequisites: One year high school chemistry with grade of "C" or better, or CHM130 and CHM130LL, or BIO100, or BIO181, or approval of instructor.

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MCCCD Official Course Competencies:
FON241   19916-20002	Principles of Human Nutrition

1.	Explain basic concepts of scientific method as applied to the sources of nutrition information. (I)
2.	Use food guides and guidelines, nutrition related tables and/or exchange systems to calculate and evaluate the nutritional value of a diet. (II, III, IV, V, VII, VIII, X)
3.	Describe and discuss the major characteristics, functions, interralationships, sources, hazards of functions, interrelationships, sources, hazards of excess, and/or deficiency conditions of protein, fat, carbohydrate, vitamins, minerals, and water. (III, IV, V, VII, VIII, IX)
4.	Trace the pathway of carbohydrate, protein, fat, and alcohol through the digestion, absorption, transport, and basic metabolic processes. (III, IV, V, VI, XI)
5.	Calculate caloric requirements and intake. (X)
6.	Explain energy concepts as they relate to calories and body fat formation. (VI)
7.	Plan a basic weight control program that incorporates diet, exercise, and behavior change. (VI, X)
8.	Evaluate the reliability of contemporary nutrition information. (I)
9.	Apply scientific nutrition principles to an individual's dietary intake throughout the life cycle. (III-X)
10.	Describe the effects of medications and/or alcohol on nutritional status. (XI)

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MCCCD Official Course Outline:
FON241   19916-20002	Principles of Human Nutrition

I. Scientific method and sources of nutrition knowledge A. Scientific method B. Types of nutrition studies C. Peer review process D. Evaluation of nutrition information II. Implements for dietary evaluation and their applications A. Food composition tables B. RDA's C. U.S. RDA's D. Food guides E. U.S. Dietary Goals F. Dietary Guidelines for Americans G. Diabetic exchange system III. Carbohydrate A. Characteristics, classifications, and major sources 1. Simple sugars a. Monosaccharides b. Disaccharides 2. Complex carbohydrates a. Starch b. Fibers c. Glycogen B. Major functions in the body 1. Glucose 2. Fiber a. Soluble fiber b. Insoluble fiber 3. Glycogen C. Digestion, absorption, basic metabolism, and storage in the body D. Mechanism of blood glucose regulation 1. Hormonal 2. Influence of food choices E. Common abnormalities of digestion, absorption, and metabolism F. Consequences of excess or deficiency G. Recommendations for intake H. Calculating and evaluating intake IV. Lipids A. Characteristics, classification, and major sources 1. Triglycerides a. Saturated fats b. Unsaturated fats 2. Cholesterol 3. Phospholipids B. Major functions 1. In foods 2. In the digestive system 3. Metabolic roles a. Triglycerides b. Cholesterol c. Phospholipids C. Digestion, absorption, and transport D. Basic metabolism of lipoproteins E. Consequences of excess 1. Relationship to weight control 2. Association with cardiovascular problems 3. Association with cancer F. Recommendations for intake 1. U.S. Dietary Goals 2. Dietary Guidelines for Americans 3. National health organizations a. Cardiovascular conditions b. Cancer G. Calculating and evaluating intake V. Protein A. Characteristics, classifications, and major sources 1. Complete proteins 2. Incomplete proteins 3. Complementary protein pairs B. Functions of protein C. Digestion, absorption, and transport D. Basic protein metabolism and nitrogen balance E. Relationship to other nutrients F. Consequences of deficiency or excess G. Recommendations for intake H. Calculating and evaluating intake VI. Energy metabolism A. Energy balance 1. Energy value in foods 2. Energy uses by the body 3. Estimating energy requirements B. Adiopose tissue 1. Methods of estimating percent body fat 2. Ideal body fat level C. Treatment of weight abnormalities VII. Vitamins A. Classification, characteristics, and major sources B. Major functions 1. Unique metabolic mechanisms 2. Relationship to other nutrients C. Deficiency conditions D. Toxicity conditions E. Unique relationships to other nutrients F. Recommendations for intake G. Calculating and evaluating intake H. Supplementation VIII. Minerals A. Classification, characteristics, and major sources B. Major functions C. Deficiency conditions D. Consequences due to excess E. Unique relationships to other nutrients F. Recommendations for intake G. Calculating and evaluating intake H. Supplementation IX. Water A. Major functions B. Major sources C. Body water losses D. Distribution in body tissues E. Factors affecting need F. Water balance 1. Types of dehydration and their consequences 2. Overhydration G. Recommended intake X. Basic applications of nutrition principles throughout the life cycle A. Pregnancy B. Lactation C. Infancy D. Toddler E. Pre-teens F. Adolescents G. Adults H. Senior adults XI. Drug-nutrient interactions A. Medications 1. Mechanisms of food-drug interactions 2. Common medications affecting nutritional status B. Alcohol 1. Basic metabolism 2. Nutrients affected by alcohol

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