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Center for Curriculum and Transfer Articulation
Introductory Nutrition
Course: FON100

First Term: 2012 Spring
Lecture   3 Credit(s)   3 Period(s)   3 Load  
Subject Type: Occupational
Load Formula: S

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. Use evidence-based research and scientific reasoning to understand basic concepts and principles of human nutrition. (I-IX)
2. Locate, evaluate, and use credible sources of nutrition information. (I-IX)
3. Analyze factors that influence food choices. (I-IX)
4. Use current dietary recommendations to maximize wellness and prevent chronic disease throughout the lifecycle. (I, II, III, IV, V, IX)
5. Identify general functions, unique characteristics, and major sources of the nutrients, food components and alcohol. (III, IV, V)
6. Evaluate the merits of functional foods and supplements. (I, III, IV, V)
7. Describe and apply basic principles of fluid balance for optimal health and performance. (III, V)
8. Apply fundamental principles of energy balance to the human biological system. (I, III, V)
9. Explain the importance of healthful eating and physical movement in chronic and acute disease prevention and identify the nutrient adjustments needed to support optimal health throughout the lifecycle. (I-VII, IX)
10. Describe the processes of digestion and absorption as part of the larger complex human biological system, and identify the functions of the major and assisting digestive tract organs. (III, VI)
11. Examine and apply basic guidelines for food safety. (VII)
12. Adopt an informed worldview on domestic and global hunger issues. (I, VIII, IX)
13. Explore the impact of industrial technology on heath and the environment and justify the need for a sustainable food system. (IX)
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:  6/28/2011

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.