MCCCD Program Description

Principles of Human Nutrition

Course: FON241

First Term: 2017 Fall

Lecture 3 Credit(s) 3 Period(s) 3 Load
Subject Type: Occupational
Load Formula: S - Standard Load

Description: Scientific principles of human nutrition. Emphasis on scientific literacy and the study of nutrients for disease prevention. Includes micro and macro nutrients, human nutrient metabolism and nutrition`s role in the health of the human body throughout the life cycle. Addresses nutrition principles for prevention of nutrition-related health conditions.

MCCCD Official Course Competencies
1. Explain basic concepts of scientific method as applied to nutrition information. (I) 2. Use evidence based research to determine the credibility of nutrition information. (I) 3. Explain the relationship between nutrition and other factors in maintaining optimal health and nutritional status throughout the lifecycle. (II) 4. Utilize food guides, diet planning principles, nutrition-related tables, food labels, technology, and/or exchanges to plan, calculate, and/or evaluate food and beverage intake. (II-VI) 5. Describe the major characteristics, functions, interrelationships sources, toxicity and/or deficiency conditions of macro and micro nutrients. (IV) 6. Trace the pathway of carbohydrate, protein, fat, and alcohol through the digestion, absorption, transport, and metabolism processes. (IV, V) 7. Explain energy balance as related to BMR (Basal Metabolic Rate) and body composition. (V) 8. Describe food intake for optimal health and disease prevention. (II-VI) 9. Apply basic therapeutic nutrition principles for treatment and prevention of common diet-related health conditions. (II-VI) 10. Examine the role, efficacy, and safety of dietary supplements. (VII)

MCCCD Official Course Outline
I. Scientific Method, Evidence Based Research, and Credible Nutrition Sources A. Types of nutrition studies B. Peer review process C. Processes involved in converting research to public health recommendations D. Guidelines for evaluating nutrition information E. Professionalism in effectively providing accurate nutrition information F. The role of the Registered Dietitian Nutritionist II. Factors Involved in Health and Nutritional Status A. Diet B. Non-nutrition lifestyle factors C. Food safety D. Domestic and global food resources E. New food technologies and controversies F. Other III. Tools for Planning, Calculating, and/or Evaluating Diet A. Tables 1. Recommended nutrients and/or energy 2. Food composition B. Food guides and guidelines 1. General use and recommendations 2. Adaptations for vegetarian diets 3. Applications for cultural diversity 4. Adjustments for stages of the life cycle C. Exchanges D. Food labels E. Digital technology F. Basic components of nutritional status assessment G. Other IV. Nutrients, Macronutrients, Micronutrients and Other A. Characteristics, classification, and major sources B. Major functions C. Digestion, absorption, and transport D. Basic metabolism E. Toxicity or deficiency F. Unique relationships among nutrients G. Recommendations for intake H. Evaluating, planning, and/or estimating nutrient and energy intake I. Other V. Energy Metabolism and Balance A. Principles of energy balance and metabolism B. Relationship among protein, fat, carbohydrate, and alcohol metabolism C. Metabolic changes associated with fasting or excess energy intake D. Body composition and metabolic rate E. Treatment of weight abnormalities VI. Application of Nutrition Principles A. General guidelines for optimal health promotion and disease prevention throughout the lifecycle 1. Pregnancy and lactation 2. Stages of growth 3. Senior adults B. Nutrients for prevention and/or treatment of select diet related health conditions VII. Food and/or Dietary Supplements A. Governmental regulations B. Evaluating need and safety C. General guidelines for safe and economic use

MCCCD Governing Board Approval Date: February 28, 2017

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.