May 19, 2022  
2020-2021 Course Catalog 
2020-2021 Course Catalog [ARCHIVED CATALOG]

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HCM 231 - Nutrition

Credits: 2
Lecture Hours: 2
Lab Hours: 0
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech

An overview of nutrition-related topics including the psychology of eating and evaluation of food intake.
1. Assess what constitutes good nutrition. 

1. Define nutrition.
2. Discuss factors that influence food selection.
3. Summarize the function of the recommended Dietary Reference Intakes.

2. Classify nutrients. 

1. List macronutrients.
2. List micronutrients.
3. Discuss essential nutrients.
4. List six classes of nutrients.

3. Evaluate the USDA My Plate.

1. Identify numbers of servings.
2. List nutrients contributed by each food group.
3. Outline serving size variations.
4. Show how My Plate encourages variety and moderation.

4. Compare & Contrast the characteristics of carbohydrates. 

1. Discuss the importance of carbohydrates.
2. Contrast complex carbohydrate, simple carbohydrates, and fiber & foods that contain them.
3. Show the role of carbohydrates in the body.
4. Identify the importance of fiber in the diet and the difference between soluble and insoluble.
5. Compare Whole Grains vs Refined Grains.
6. Discuss the function of sugars.

5. Compare & Contrast the characteristics of protein. 

1. Discuss the importance of protein.
2. Distinguish sources of protein.
3. Contrast vegetable protein and animal protein.
4. Determine the importance of amino acids.
5. Identify daily needs.
6. Explain protein cookery as it relates to nutrition.

6. Compare & Contrast the characteristics of fat. 

1. Discuss how the body uses fat.
2. Identify foods and the various types of fat they contain.
3. Contrast saturated, Monounsaturated, Polyunsaturated, and Trans fats.
4. Explain the daily intake of fat.
5. Discuss cholesterol.
6. Examine the preparation of food using fats.

7. Compare & Contrast vitamins, minerals, and water.

1. List water soluble and fat soluble vitamins.
2. List major minerals.
3. Identify daily needs and excess amounts.
4. Identify the function of each.
5. Contrast artificial and natural sources.
6. Evaluate health fraud.

8. Breakdown digestion and absorption. 

1. Describe the process of human digestion.
2. Identify the different absorption rates of the macronutrients.
3. Discuss BMR and energy expenditure. 

9. Outline specific health conditions, which relate to diseases.

1. Discuss diabetes.
2. Explain heart disease.
3. Review osteoporosis.
4. Discuss anemia.
5. Explain Celiac disease and gluten intolerance.
6. Identify food allergies.
7. Discuss weight control.

10. Evaluate nutritional labeling.

1. Identify the components of nutritional labeling.
2. Explain percentage of daily value.
3. Discuss required nutrients on a label.
4. Analyze food according to its nutritional label.

11. Evaluate diets and menus. 

1. Discuss diets throughout the life cycle.
2. Prepare a computerized analysis report.
3. Analyze planned menus.
4. Write nutritionally balanced menus.
5. Discuss cooking and storage techniques for nutrient retention.

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