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Center for Curriculum and Transfer Articulation
Introductory Nutrition Laboratory
Course: FON100LL

First Term: 2019 Spring
Laboratory   1.0 Credit(s)   3.0 Period(s)   3.0 Load  
Subject Type: Occupational
Load Formula: T - Lab Load

Description: Introduction to nutrition using anthropometric, biochemical, clinical, and dietary analysis. Includes the use of qualitative and quantitative methodology to determine nutritional status and evaluate methodological applications. Emphasis on relationship between energy balance and weight regulation and health.

MCCCD Official Course Competencies
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

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.