MCCCD Program Description

Introductory Nutrition

Course: FON100

First Term: 2025 Fall

Lecture 3.0 Credit(s) 3.0 Period(s) 3.0 Load
Subject Type: Occupational
Load Formula: S - Standard Load

Description: Introduction to the science of food and human nutrition. Current sustainable dietary recommendations and applications for maximizing well-being and minimizing risk of chronic disease throughout the life cycle. An overview of the nutrients, emphasizing the importance of energy and fluid balance, and optimal functioning of the digestive system. Understanding factors that influence food intake in different cultures. Methods for evaluating credibility of nutrition claims, a focus on modern food safety and technology practices, and a worldview of nutrition are included. Emphasis is on personal dietary behavior change for a holistic life of wellness.

MCCCD Official Course Competencies
1. Evaluate the merits of functional foods and supplements. (I, III-V) 2. Apply basic principles of energy and fluid balance. (I, III, V) 3. Apply current dietary recommendations to maximize lifelong wellness and chronic disease prevention. (I-V, IX) 4. Analyze methods for healthful eating and physical movement for disease prevention. (I-VII, IX) 5. Review domestic and global hunger issues. (I, VIII, IX) 6. Apply evidence-based research and scientific reasoning to understand basic concepts and principles of human nutrition. (I-IX) 7. Identify credible sources of nutrition information. (I-IX) 8. Analyze factors that influence food choices. (I-IX) 9. Identify general functions, unique characteristics, and major sources of the nutrients, food components and alcohol. (III-V) 10. Examine the processes of digestion and absorption. (III, VI) 11. Examine guidelines for food safety. (VII) 12. Explore the impact of the environment on a sustainable food system. (IX)
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. The science of nutrition A. Nutrition research 1. Research terms 2. Study designs used in nutrition B. Credible nutrition information 1. Evidence-based versus testimonials 2. Resources II. Nutrition guidelines and applications A. Current tools used to choose a healthful diet 1. Moderation, balance, variety, calorie control, adequacy 2. Nutrition and lifestyle behaviors to reduce risk for chronic nutrition diseases and conditions 3. Lifecycle needs B. Dietary guidelines C. Food groups and food guides D. Dietary reference intakes E. Food labels F. Databases and food surveys G. Programs 1. Government 2. Industry 3. School III. The nutrients A. Carbohydrate B. Lipids C. Protein D. Vitamins E. Minerals F. Water IV. Food components A. Phytochemicals B. Functional foods C. Supplements D. Antioxidants V. Energy and fluid balance A. Fundamental energy principles B. Body weight 1. Weight management 2. Disordered eating C. Body composition D. Alcohol, water, and other beverages E. Lifecycle needs F. Physical activity needs VI. Digestion, absorption, and transport of nutrients A. Anatomy of the digestive tract B. Hormones and nerves C. Assisting systems D. Common digestive problems and treatment 1. Probiotics 2. Fiber 3. Fermentable oligo-, di-, and monosaccharides and polyols VII. Food safety A. Food-borne illness B. Food biotechnology VIII. World view of nutrition A. World and domestic hunger B. Ecological footprint IX. Industrial food A. Industrial technology B. Sustainable food production

MCCCD Governing Board Approval Date: November 26, 2024

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.