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

First Term: 2009 Spring
 Laboratory   1 Credit(s)   3 Period(s)   2.4 Load  
Subject Type: Occupational
Load Formula: S


Description: Self-evaluative laboratory experience using anthropometric, biochemical, and dietary analysis. Includes the use of qualitative and quantitative methodology to determine nutritional status and evaluate methodological applications. Focus on understanding energy balance related to weight regulation and health.



MCCCD Official Course Competencies
1. Use lab equipment safely. (I-IX)
2. Utilize various methods to assess, evaluate and summarize lab information and data. (I-IX)
3. Perform personal dietary assessment using online software. (III)
4. Apply energy balance principles to nutrition assessment. (III, IV, VII, VIII)
5. Calculate body composition using various anthropometric measurements. (VII)
6. Perform and calculate blood analysis of various biological factors. (V, VII)
7. Increase usage of scientific problem solving. (I-IX)
8. Prepare written lab reports using appropriate criteria. (I-IX)
 
MCCCD Official Course Outline
I. Introduction to Laboratory Safety and Security
   A. Handling and disposal of sharps
   B. Proper clean up, attire and class behavior
   C. Blood-borne pathogen transmission
II. Lab Science
   A. Scientific method
   B. Up-to-date research
   C. Laboratory principles and procedures
   D. Materials
   E. Evaluation
   F. Lab report composition
III. Personal Dietary Assessment
   A. Recording, data entry and analysis
   B. Assessment
      1. Family health history
      2. Online dietary program use
      3. Macronutrient and micronutrient assessment
      4. Fluid analysis
      5. Energy balance
      6. Physical activity assessment
   C. Personal goal setting
   D. Personal dietary intake reanalysis
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:  2/24/2009

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.