MCCCD Program Description

Principles of Human Nutrition Laboratory

Course: FON241LL

First Term: 2018 Fall

Laboratory 1.0 Credit(s) 3.0 Period(s) 3.0 Load
Subject Type: Occupational
Load Formula: T - Lab Load

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

MCCCD Official Course Competencies
1. Use proper laboratory safety techniques. (I) 2. Record, tabulate, compute, convert, analyze, and present lab data using proper format. (II, III, IV) 3. Use dietary analysis to assess nutrient intake and explain significance of findings. (III, IV) 4. Use appropriate assessments to analyze body composition and nutrition status and explain significance of findings. (III, IV) 5. Interpret data gathered through various nutritional assessments to evaluate current nutritional status, noting limitations of the assessments. (III, IV, V, VI) 6. Identify the role of peer-reviewed, scientific studies in establishing fundamental nutrition principles. (II, III, IV, V, VI) 7. Use assessment findings to project future health and nutritional status and suggest lifestyle changes that could positively impact that forecast. (III, IV, V, VI)
MCCCD Official Course Competencies must be coordinated with the content outline so that each major point in the outline serves one or more competencies. MCCCD faculty retains authority in determining the pedagogical approach, methodology, content sequencing, and assessment metrics for student work. Please see individual course syllabi for additional information, including specific course requirements.

MCCCD Official Course Outline
I. Introduction to lab safety A. Basic attitudes and behaviors of safety B. Biosafety protocol C. Personal protective equipment (PPE) II. Lab science A. Scientific method B. Science progresses, lab methods improve C. Lab principles and procedures D. Lab report format and elements III. Nutritional assessment A. ABCD overview -direct assessment 1. A-anthropometric assessment 2. B-biochemical assessment 3. C-clinical assessment 4. D-dietary assessment B. Indirect assessment 1. Ecological 2. Economic 3. Environmental IV. Biomarkers of nutrients and health: macronutrients A.Carbohydrates 1. Identification of carbohydrates 2. Pathophysiology of diabetes 3. Analysis of blood glucose, ketones 4. Carbohydrate computation of diabetes B. Lipids 1. Identification of lipids 2. Pathophysiology of vascular disease 3. Cholesterol analysis C. Protein 1. Identification of protein 2. Body protein and skeletal muscle 3. Assessing and evaluating serum body protein 4. Assessing nitrogen balance D. Energy and nutrient requirements 1. Dietary intake/eating pattern self-analysis a. Macronutrients b. Vitamin and mineral assessment c. Fluid assessment 2. Personalized nutrition and physical assessment tools 3. Reanalysis and documenting goal progress V. Digestion A. Brief anatomy and physiology review B. Physical and chemical VI. Nutritional assessment in disease A. Diabetes B. Heart disease C. Gastrointestinal disease D. Human microbiome

MCCCD Governing Board Approval Date: May 1, 2018

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.