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Center for Curriculum and Transfer Articulation
Principles of Human Nutrition
Course: FON241

First Term: 2023 Fall
Lecture   3.0 Credit(s)   3.0 Period(s)   3.0 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 macronutrients and micronutrients, 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 life stages. (II, VI)
4. Describe food intake for optimal health and disease prevention. (II-VI)
5. Apply basic nutrition principles for treatment and prevention of common diet-related health conditions. (II-VI)
6. Utilize diet planning principles and tools to calculate and evaluate food and beverage intake. (II, III, IV, VI)
7. Describe the major characteristics, functions, interrelationships, sources, toxicity and/or deficiency conditions of macronutrients and micronutrients. (IV)
8. Trace the pathway of carbohydrates, proteins, fats, and alcohol through the digestion, absorption, transport, and metabolism processes. (IV, V)
9. Explain energy balance as related to Basal Metabolic Rate (BMR) and body composition. (V)
10. Examine the role, efficacy, and safety of dietary supplements. (VII)
MCCCD Official Course Outline
I. Nutrition science
   A. Evidence-based research process
      1. Scientific method
      2. Types of studies
      3. Peer review
   B. Evidence-based practice
      1. Evaluating sources and conclusions
      2. Basis of public health recommendations
      3. Role of registered dietitian nutritionist
      4. Professional communication
II. Factors involved in health and nutritional status
   A. Diet
   B. Lifestyle
   C. Food safety
   D. Domestic and global food resources
   E. New food technologies and controversies
III. Tools for planning, calculating, and evaluating diet
   A. Tables
      1. Recommended nutrients and 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
      5. Adaptations for chronic disease
   C. Food labels
   D. Digital technology
   E. Basic components of nutritional status assessment
IV. Nutrients, macronutrients, and micronutrients
   A. Characteristics
      1. Major functions
      2. Classification
      3. Digestion, absorption, and transport
      4. Basic metabolism
      5. Unique relationships among nutrients
   B. Major sources
      1. Toxicity or deficiency
      2. Recommendations for intake
   C. Evaluating, planning, and estimating nutrient and energy intake
V. Metabolism and energy balance
   A. Principles of metabolism
      1. Relationship among macronutrients and alcohol
         a. Proteins
         b. Fats
         c. Carbohydrates
         d. Alcohol
      2. Abnormalities associated with imbalances of energy intake
         a. Fasting
         b. Excess
   B. Principles of energy balance
      1. Body composition
      2. Metabolic rate
      3. Treatment of weight abnormalities
VI. Application of nutrition principles throughout the life stages
   A. Stages of growth
      1. Pregnancy and lactation
      2. Infancy
      3. Toddler
      4. Adolescent
      5. Senior
   B. Nutrient guidelines
      1. Disease prevention
      2. Treatment of diet-related health conditions
VII. Food and 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, 2023

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.