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Course: FON100LL First Term: 2019 Spring
Final Term: Current
Final Term: 9999
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Laboratory 1.0 Credit(s) 3.0 Period(s) 3.0 Load
Credit(s) Period(s)
Load
Subject Type: OccupationalLoad Formula: T - Lab Load |
MCCCD Official Course Competencies | |||
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1. Demonstrate proper lab safety procedures. (I-IX)
2. Conduct appropriate assessments to analyze, evaluate, summarize and present lab data using proper format. (I-IX) 3. Perform dietary analysis using online software. (III) 4. Apply energy balance principles to nutrition assessment. (III, IV, VII, VIII) 5. Perform calculations using anthropometric and clinical measures and interpret and apply results to assess nutritional status. (V, VII) | |||
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. Biosafety B. Basic attitudes and behaviors for lab safety C. Personal Protective Equipment (PPE) II. Lab science A. Scientific method B. Current research C. Lab principles and procedures D. Lab report formatting and elements III. Personal dietary assessment A. Recording, data entry and analysis B. Assessment 1. Family health history 2. Online dietary analysis program use 3. Macronutrient and micronutrient assessment 4. Fluid analysis 5. Energy balance 6. Physical activity assessment C. Personal goal setting D. Reanalysis and documenting dietary goal progress IV. Taste anatomy A. Brief review of taste and digestion anatomy and physiology B. Evaluation and assessment of taste acuity C. Taste and chronic disease relationships V. Macronutrients A. Carbohydrates 1. Etiology of diabetes B. Lipids 1. Etiology of heart disease C. Protein VI. Micronutrients A. Etiology of iron deficiency verses iron deficiency anemia VII. Body Composition A. Anthropometric measurements 1. Evaluation of body fat by skin fold analysis and bioelectrical impedance 2. Calculation of body mass index, ideal body weight and waist-hip ratio 3. Energy balance equations VIII. Weight Management IX. Food Safety | |||
MCCCD Governing Board Approval Date: November 20, 2018 |