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Center for Curriculum and Transfer Articulation
Principles of Human Nutrition Laboratory
Course: FON241LL

First Term: 2007 Fall
Laboratory   1 Credit(s)   3 Period(s)   2.4 Load  
Subject Type: Occupational
Load Formula: S

Description: Self-evaluative laboratory experience to complement FON241, Principles of Human Nutrition using anthropometric, biochemical, and dietary analysis. Includes the use of qualitative and quantitative methodology to determine nutritional status and evaluate methodological applications

MCCCD Official Course Competencies
1. Demonstrate proper laboratory safety techniques. (I)
2. Record, tabulate, compute, analyze, and present lab data. (II-VII)
3. Comprehend and perform dietary analysis used to assess nutrient intake. (III)
4. Comprehend and perform anthropometric measurements used to analyze body composition. (III, VII)
5. Comprehend and perform biochemical measurements used to analyze nutritional status. (II-VII)
6. Interpret and apply measurements, models, and indices and relate them to health and nutrition status. (II-VII)
7. Appreciate the role of scientific nutrition studies in establishing fundamental nutrition principles. (I-VII)
MCCCD Official Course Outline
I. Introduction to Lab Safety
   A. Handling and disposing of sharps
   B. Handling spills
   C. Proper lab attire, clean up, and behavior
   D. Preventing transmission of pathogens
II. Lab Science
   A. Scientific method
   B. Science progresses
   C. Lab principles and procedures
   D. Materials
   E. Evaluation
   F. Components of a well-written lab report
III. Dietary Assessment
   A. Records and reports
      1. diet and activity
   B. Assessments
      1. health risk assessment
      2. MyPyramid self analysis
      3. Macronutrient assessment
      4. Vitamin and mineral assessment
      5. Fluid and beverage assessment
      6. Body weight/energy balance and physical activity assessment
   C. MyPyramid goal setting
   D. Reanalysis and documenting goal progress
IV. Digestion
   A. Brief anatomy and physiology review
   B. Assessing and evaluating taste sensitivity
V. Macronutrients
   A. Carbohydrates
      1. pathophysiology of diabetes
         a. analysis of blood glucose
         b. carbohydrate computation of diabetes
1). diet planning
   B. Lipids
      1. pathophysiology of vascular disease
         a. analysis of total and HDL, cholesterol, and triglycerides
1). calculate LDL level using Friedewald equation
   C. Protein
      1. body protein and skeletal muscle
      2. assessing and evaluating serum body protein
      3. assessment of nitrogen balance
VI. Metabolism and Body Composition
VII. Weight Management
      1. Diabetes
      2. Hypoglycemia
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.