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Official Course
Description: MCCCD Approval:
2-24-09 |
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FON100LL
2009 Spring - 9999 |
LAB |
1.0 Credit(s) |
3.0 Period(s) |
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Introductory Nutrition Laboratory |
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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. Prerequisites: None. Course Notes: FON101LL complements FON100, Introductory Nutrition. |
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Go to Competencies Go to Outline
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MCCCD Official Course Competencies: |
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FON100LL 2009 Spring - 9999 |
Introductory Nutrition
Laboratory |
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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) |
Go to Description Go to top of Competencies
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MCCCD Official Course Outline: |
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FON100LL 2009 Spring - 9999 |
Introductory Nutrition Laboratory |
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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 |