Upon completion of the course the student will be able to:
1. Describe food guides and their relationship to lowered risk of chronic diseases.
2. Discuss factors affecting food choices including flavor and culture.
3. List the basic nutrients and describe the biochemical functions of each related to well-being.
4. Describe changing nutrition needs for different stages of the life cycle.
5. Describe the clinical application of basic nutrition for selected disease states.
6. Discuss the significance of specific lab findings relevant for nutrition-related diseases.
7. Discuss drug-nutrient interactions and their effect on client nutrition.
8. Create menu plans for normal and therapeutic diets with regard for the client's emotional and physical needs.
9. Identify the various cultural diet plans possible with regard for provision of adequate nutrition.
10. Identify food selection and handling techniques that help ensure maximum nutritional value of the food.
11. Recognize the extent of personal responsibility to self and client in choosing good nutrition for health.
1. Nutrition concepts related to health and well-being
a. basic nutrients
b. fact versus myth in nutrition
c. factors affecting food choices
2. Role of health professionals, care givers, and client in nutrition support
3. Functions of nutrients
a. biochemistry of digestion, absorption, transport
b. metabolism and energy cycle
c. functions of vitamins, minerals and water
d. nutrient recommendations
e. U.S. dietary guidelines and diet planning tools
f. the value of food - flavor, family, familiarity
g. food habits and choices and relationship to health
h. drug-nutrient interactions
4. Nutrition and the life cycle
a. nutrition for pregnancy, infancy and young children
b. food and nutrition in schools and social settings for older children
c. anorexia nervosa and bulimia
d. nutrition for athletes and lifelong fitness
e. nutrition for the elderly
5. Introduction to diet therapy for various diseases, including evaluation of lab findings
b. cardiovascular disease and hypertension
d. altered calorie needs - underweight and overweight
6. Menu planning, food selection and preparation
a. nutrient dense food selections
b. lowering fat and increasing fiber and phytochemicals
c. use of herbs and spices
d. vegetarian diets
e. cooking to preserve nutrients
f. packaged foods; food labels
g. food safety and food technology
h. cultural, religious or other influences on planning and preparing a nutritious menu
Personal Nutrition, Marie Boyle, 4th edition, 2008.