MCCCD Program Description

Principles of Human Nutrition

Course: FON241

First Term: 2007 Fall

Lecture 3 Credit(s) 3 Period(s) 3 Load
Subject Type: Occupational
Load Formula: S

Description: Scientific principles of human nutrition. Emphasis on health promotion and concepts for conveying accurate nutrition information in a professional setting. Addresses therapeutic nutrition principles for treatment of common health conditions. Includes exploration of food sources of nutrients, basic metabolism of nutrients in the human body, relationship between diet and other lifestyle factors, use of supplements, current recommendations for food selection throughout the life cycle, and use of nutrition tools for planning food intake or assessment of nutritional status.

MCCCD Official Course Competencies
1. Explain basic concepts of scientific method as applied to nutrition information. (I) 2. Determine the credibility of contemporary nutrition information. (I) 3. Explain the relationship between nutrition and other factors in maintaining optimal health and nutritional status throughout the lifecycle. (II) 4. Use food guides, diet planning principles, nutrition-related tables, food labels, and/or exchanges to plan, calculate, and/or evaluate food beverage intake. (II, VI) 5. Describe the major characteristics, functions, interrelationships sources, hazards of excess, and/or deficiency conditions of prote carbohydrate, vitamins, minerals, and water. (IV) 6. Trace the pathway of carbohydrate, protein, fat, and alcohol through the digestion, absorption, transport, and basic metabolic processes. (IV, V) 7. Explain energy concepts as related to calories and body fat level. (V) 8. Plan food intake for optimal health and for prevention of disease. (II-VI) 9. Apply basic therapeutic nutrition principles for treatment of common diet-related health conditions. (II-VI) 10. Evaluate need for and describe safe and economic use of nutrient supplements. (VII) 11. Identify sources of food components associated with prevention of selected chronic health problems. (VIII)
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. Scientific Method and Sources of Nutrition Information A. Types of nutrition studies B. Peer review process C. Processes involved in converting research to public health recommendations D. Guidelines for evaluating nutrition information E. Professionalism in effectively providing accurate nutrition information II. Factors Involved in Health and Nutritional Status A. Diet B. Non-nutrition lifestyle factors C. Food safety D. Domestic and global food resources E. New food technologies F. Other III. Tools for Planning, Calculating, and/or Evaluating Diet A. Tables 1. Recommended nutrients and/or calories 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 C. Exchanges D. Food labels E. Computer software F. Basic components of nutritional status assessment G. Other IV. Nutrients (Carbohydrates, lipids, protein, vitamins, minerals, and water) A. Characteristics, classification, and major sources B. Major functions in the body C. Digestion, absorption, and transport D. Basic metabolism E. Consequences of excess or deficiency F. Unique toxicity risks G. Unique relationships to other nutrients H. Recommendations for intake I. Evaluating, planning, and/or estimating intake J. Other V. Energy Metabolism A. Principles of energy balance B. Relationship among protein, fat, carbohydrate, and alcohol metabolism C. Metabolic changes associated with fasting or excess calorie intake D. Body composition E. Estimating, evaluating, and/or planning energy intake F. Treatment of weight abnormalities VI. Application of Nutrition Principles A. General guidelines for optimal health promotion and disease prevention throughout the lifecycle 1. Pregnancy and lactation 2. Stages of growth 3. Senior adults B. Adjustments for prevention and/or treatment of selected health conditions 1. Disorders of the digestive system 2. Abnormalities of carbohydrate metabolism 3. Dental problems 4. Cancer 5. Cardiovascular conditions 6. Weight abnormalities 7. Eating disorders and disordered eating 8. Water imbalances 9. Selected inborn errors of metabolism 10. Nutritional anemias 11. Osteoporosis 12. Malnutrition 13. Other VII. Food and/or Nutrient Supplements A. Governmental regulations B. Evaluating need, safety, and cost 1. Unique toxicity risks of vitamins and minerals 2. Protein and amino acids 3. Non-nutrient substances 4. Other C. General guidelines for safe and economic use VIII. Food Components Associated with Prevention of Selected Chronic Health Problems A. Phytochemicals B. Antioxidant nutrients C. Other

MCCCD Governing Board Approval Date: 3/27/2007

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.