Introduction to Nutrition

1

Nutrition and You

• Classes and Sources of Nutrients
• The Need to Eat
• Scientific Research to Determine Nutrient Needs
• Nutrition and Changing Lifestyle

• Describe the characteristics of essential nutrients and classify the sources of nutrients.
• Explain the factors that influence the desire to eat.
• Evaluate the use of scientific research to determine nutrient needs.
• Appraise the impact of a changing lifestyle on the North American diet and discuss how the problem of undernutrition in North America can be resolved.

2

Designing a Healthy Diet

• Healthy Diet
• Nutrition Assessment
• Diet Plans
• Food Labels

• Explain the various factors that contribute to a healthy diet.
• Summarize the ABCDEs of nutritional assessment.
• Evaluate MyPlate and Dietary Guidelines as diet planning tools and design a menu using MyPlate and Dietary Guidelines.
• Analyze the nutrition facts on food labels.

3

Human Physiology

• Cell Biology
• Physiological Systems
• The Digestive Process
• Common Problems with the Digestive System

• Trace the contribution of the constituents of food to the normal functioning of cellular components.
• Delineate the relationship between nutrition and the functions of each system of the human body.
• Explore the relationship between nutrition and the functions of each part of the digestive system.
• List the common problems with the digestive system and evaluate the possible modes of treatment.

4

Carbohydrates

• Types of Carbohydrates
• Carbohydrates in Foods
• Digestion and Absorption of Carbohydrates
• Health Concerns Related to Carbohydrate Intake

• Describe the structure of various types of carbohydrates.
• Compare and contrast the different types of carbohydrates in food sources, sugar alcohols, and alternative sweeteners.
• Explain how carbohydrates are digested by the body and assess its nutritional role.
• Outline the health concerns related to carbohydrate intake.

5

Lipids

• Types of Lipids
• Lipids in Foods
• Digestion and Absorption of Lipids
• Health Concerns Related to Lipid Intake

• Identify and describe each group of lipids.
• Compare and contrast the different groups of lipids in food sources.
• Explain the process of digestion and absorption of lipids and summarize its nutritional role in the body.
• Assess the health concerns related to lipid intake.

6

Proteins

• The Building Blocks of Proteins: Amino Acids
• Proteins in Foods
• Digestion and Absorption of Proteins
• Functions of Proteins

• Trace the formation of proteins from amino acids.
• Explain the various plant and animal sources of proteins.
• Explain the process of digestion and absorption of proteins in the body.
• Outline the functions of proteins and discuss the effects of deficiency and excess intake.

7

Fitness and Weight Control

• Energy Balance
• Weight Estimation
• Fitness and Nutrition
• Treatment of Obesity
• Popular Diets

• Describe the concept of energy balance and explain how the amount of energy used by the body is measured.
• Evaluate the various ways to estimate healthy weight and obesity.
• Outline the relationship between nutrition and fitness.
• Describe problems associated with obesity and discuss how it can be treated.
• Evaluate the consequences of some popular diets.

8

Vitamins

• Classification of Vitamins
• Digestion of Vitamins
• Functions of Vitamins
• Vitamin Supplements

• Identify food sources of fat-soluble and water soluble vitamins.
• Explain the process of digestion and absorption of vitamins in the body.
• Evaluate the nutritional role and deficiency symptoms for each vitamin.
• Evaluate the use of vitamin supplements.

9

Water and Minerals

• Water and Minerals
• Functions of Water
• Classification of Minerals
• Functions of Minerals
• Mineral Deficiency and Excess

• State the functions of water in the body.
• Classify minerals into major and trace and identify food sources of major and trace minerals.
• Describe the nutritional role of minerals in the body.
• Identify and explain problems associated with deficient and excess intake of minerals and recommend appropriate treatment.

10

Sports Nutrition

• Energy Sources
• Dietary Advice for Athletic Performance
• Dietary Advice for Endurance Performance
• Fitness Program

• Explain how the different constituents of food help produce energy for physical activity.
• Assess the dietary requirements for athletes.
• Evaluate the need for a specialized diet before, during, and after endurance exercise.
• Design a fitness program.

11

Eating Disorders

• Healthy Attitudes Towards Food
• Anorexia Nervosa
• Bulimia Nervosa
• Some More Eating Disorders

• Summarize the importance of cultivating healthy attitudes towards food.
• Outline the causes and effects of anorexia nervosa and discuss the possible modes of treatment.
• Evaluate the causes and effects of bulimia nervosa and discuss the possible modes of treatment.
• Create a tabular representation of the causes and effects of eating disorders such as binge eating and the female athletic triad.

12

Food Safety

• Prevention of Foodborne Illness
• Treatment of Foodborne Illness
• Food Additives and Pesticides
• Environmental Contaminants

• Discuss healthy ways to buy, prepare, cook, and preserve food.
• List some of the common microorganisms that contaminate food and discuss the symptoms and possible treatments of foodborne illness.
• Assess the need for chemical additives and pesticides and evaluate their impact on health.
• List the sources of environmental contamination in food and discuss how their toxic effects can be prevented.

• Food insecurity, nutrition security, hunger, and malnutrition
• Global nutrition

• Examine malnutrition in the United States, and highlight several programs established to combat suboptimal nutrition.
• Examine global nutrition, and evaluate the factors related to health outcomes.
• Outline possible solutions to malnutrition in the developing world.
• Evaluate the consequences of malnutrition during critical periods in a person’s life.

14

Nutrition in Pregnancy

• Diet During Pregnancy
• Common Problems in Pregnancy
• The Process of Lactation
• Advantages of Breastfeeding

• Correlate the physiological changes that occur in a pregnant woman with the consequent changes in dietary requirements.
• Recommend dietary plans to tackle common problems associated with pregnancy.
• Describe the physiological process of breastfeeding and recommend a food plan for a breastfeeding mother.
• Outline the advantages of breastfeeding and explain the nutritious qualities of human milk.

15

Nutrition from Infancy

• Nutritional Needs of Infants
• Nutritional Needs of Preschoolers and School-Age Children
• Nutritional Needs of Teenagers

• Evaluate the nutritional needs of infants and suggest dietary recommendations for normal growth and development.
• Assess the nutritional needs of preschoolers and school-age children and suggest dietary recommendations for normal growth and development.
• Correlate the nutritional needs and concerns of a teenager with strategies to overcome nutritional problems.

16

Nutrition in Adulthood

• Nutrition Needs of Young and Middle-Aged Adults
• Nutrition Needs of Older Adults

• Summarize the dietary requirements of young and middle aged adults and analyze the nutrition related problems of adulthood.
• Discuss the nutritional implications of old age and evaluate the nutrient needs of old age.

17

Review

• Review

• Review and final assessment

4

Graded Exam 1

125

8

Graded Exam 2

125

8

Graded Midterm Exam

200

12

Graded Exam 3

125

16

Graded Exam 4

125

17

Graded Final Exam

300

Total

1000