HSC 240 - Human Nutrition

Credits: 3
Lecture Hours: 3
Lab Hours: 0
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech

Understanding and implementing present-day knowledge of nutrition, along with the use of food for health and satisfaction of the individual and family.
Competencies

Identify factors which influence food choices.
Classify nutrients
1. Differentiate between essential and nonessential nutrients
2. Distinguish between nutrient classes
3. List the differences between organic and inorganic nutrients
4. Distinguish between energy yielding and non-energy yielding nutrients
5. Differentiate macronutrients from micronutrients
Define kilocalorie
Use food planning systems and diet evaluation methods
1. Match foods with the food group to which they belong using the new Daily Food Guide
2. Identify the numbers of servings required for each food group using the new Daily Food Guide and the approximate amounts of foods required to count as a “serving”.
3. Identify how the exchange system works and why foods can be exchanged for one another in this system
4. Identify the uses of the exchange system
Assess diets
1. Identify stages and types of nutritional deficiencies
2. Describe dietary assessment methods used to evaluate diets of populations, households and individuals
3. Identify the correct meaning of the acronym “RDA”.
4. Identify the intended use of the RDA, and the limitations of how they might be used in other ways
5. Identify cases when an estimated safe and adequate intake of a nutrient is used instead of a RDA
6. Identify dietary goals and guidelines of the US Senate Select Committee on Nutrition and Humans Needs (196-77)
7. Analyze diets for nutrient composition
8. Suggest changes that would improve diets, based upon the nutrient composition of the diets
Interpret food labels
1. Identify the meanings of labeling terms, especially those with legal ramifications
2. Interpret the meanings of food label content lists
3. Identify the use of the USRDA
Summarize the processes of digestion, absorption, transport and metabolism of nutrients
1. Identify the path which food takes through the digestive system
2. Identify the components of the circulatory and lymphatic systems that relate to absorption and transport of food
3. Define digestion
4. Identify foods that are digested and those that are not
5. Identify characteristics of enzymes
6. Identify the processes, the mechanisms and enzymes, and the names used to describe the “food” as it passes through the digestive system
7. Match digestive enzymes with their substrates and products
8. Identify problems associated with digestion and the consequences of those problems
9. Identify mechanisms of absorption by description and the nutrients absorbed via each mechanism
10. Identify factors required for transport of nutrients, and routes by which they are transported in the body
11. Identify the proportion that is usually absorbed of nutrients of different classes
12. Distinguish between anabolism, metabolism and catabolism
13. Identify the molecule that is the energy currency of the body
14. Identify steps in cellular respiration and products of these steps
15. Identify the biochemical pathways by which different nutrients (carbohydrates, proteins and lipids) are metabolized
16. State the differences between glucogenic and ketogenic amino acids
17. Identify the roles of the brain, muscle, adipose tissue and liver in integration of metabolism
18. Label the differences in the functions among insulin, glucagon, epinephrine and norepinephrine, and cortisol
Summarize characteristics of carbohydrates and carbohydrate consumption
1. Identify the nutrient class that provides the bulk of keel in any society
2. Identify the keel provided per gram of carbohydrates
3. Distinguish complex carbohydrates from simple sugars
4. Identify the unit molecules of carbohydrates
5. Identify foods that contribute largely to US consumption of sucrose
6. Identify those in the population that consume the largest amounts of sucrose
7. Identify sources of fructose in the diet
8. Identify the most probable fate of fructose consumed when energy is not needed
9. Identify a definition of dextrins
10. Differentiate between insoluble and soluble fiber by sources and metabolic effects
11. Identify undigestible sugars by name and source
12. Identify sugar alcohols by name and by their effects when consumed in large quantities
13. Identify the primary sources of carbohydrates on Earth and the basic reaction involved
14. Differentiate between foods by the type of carbohydrates they provide
Describe carbohydrate and metabolism
1. Identify roles of carbohydrates in the body
2. Identify names used to describe deviations from a normal blood glucose
3. Identify factors that help to control blood glucose
4. Identify causes and treatments of diseases associated with problems in carbohydrate metabolism and nutrition
Describe ethanol metabolism
1. Identify the route and site of absorption of ethanol and the approximate percentage absorbed
2. Identify the alcohol blood level that represents intoxication and that which can result in respiratory arrest
3. Identify the metabolic pathways used to get energy out of alcohol and the keel provided
4. Identify problems and possible benefits associated with alcohol consumption
Summarize characteristics of lipids
1. Outline the differences among classes of lipids by their unit molecules
2. List the differences among saturated, monounsaturated, and polyunsaturated fatty acids by description
3. Employ polyunsaturated to saturated fatty acid ratios to determine the characteristics of a food fat source or a diet
4. Identify the differences in food fat sources by their relative fatty acid composition
Summarize the characteristics of lipid metabolism
1. Identify roles of serum lipoproteins
2. Identify the blood concentrations of cholesterol associated with
3. Identify the possible metabolic fates of cholesterol
4. Identify descriptions of essential fatty acid deficiency
5. Identify roles of lipids in the diet and in the body
6. Identify diseases associated with lipids
7. Identify dietary changes that will cause no harm and provide possible disease-prevention benefits
Classify food lipids
1. Differentiate visible from invisible fats by description and their usual percentage contribution to total dietary fat
2. Identify the essential fatty acids by name, description and metabolic roles
3. Differentiate among types of alterations made to fats in foods
Summarize characteristics of amino acids and proteins
1. Identify the parts of an amino acid
2. Identify the part of an amino acid that always contains nitrogen
3. Differentiate essential from non-essential amino acids by name and description
4. Identify characteristics of each level of protein structure
5. Identify the usual percentage of protein that is nitrogen
Summarize characteristics of protein metabolism
1. Identify factors involved in protein synthesis
2. Identify factors that supply and deplete the amino acid pool
3. Identify functions of protein in the body
4. Identify the components of nitrogen balance, and factors affecting nitrogen balance
5. Identify factors affecting protein need, and how protein need is estimated
6. Identify the percentage of daily keel that should come from protein
7. Identify diseases associated with protein nutrition by description and treatments
Evaluate dietary proteins and their uses
1. Use different methods to rate protein quality
2. Differentiate among complete, partially complete, and incomplete proteins
3. Identify what is meant by complementing and supplementing proteins
4. Identify advantages of cooking protein foods
5. Differentiate among omnivores, vegetarians, ovolactovegetarians and vegans
6. Recognize problems and benefits of different diets
Relate energy metabolism to foods
1. Define calorie
2. State the differences among the methods of determining the energy content of foods
3. Identify processes that are part of basal metabolism
4. Identify factors affecting basal energy needs
5. Identify conditions used to measure the basal metabolic rate and the resting metabolic rate
6. Identify methods used to measure energy expenditure
7. Identify the energy balance equation and its implications
8. Identify the rule of thumb for estimation of BMR
9. Identify reasons why energy needs vary greatly between individuals
10. Identify factors that influence food/kcal intake
11. Identify effects of prenatal energy deprivation
Describe methods and purposes of obtaining an ideal body weight
1. Identify methods used to measure body fatness
2. Identify risks and causes of obesity
3. Identify requirements and characteristics of a good reducing diet
4. Identify non-caloric food additives
Match vitamins with their letter or chemical names, their provitamins or precursors, their functions, their food sources, and their deficiency diseases or symptoms
Describe water metabolism
1. Identify the body’s greatest and most frequent nutrient need
2. Identify the sources of metabolic water and the relative contribution of each source
3. Outline how factors like age, exercise and obesity affect body water
Identify elements that are electrolytes and recognize their functions and food sources
1. Identify the functions of minerals and identify factors (dietary, lifestyle, age, and others) which affect these functions and how they affect these functions
2. Identify factors affecting absorption of minerals, how they affect absorption, and the relative proportions of minerals usually absorbed
Identify factors that interfere with vitamin and mineral metabolism and how they do so
Identify nutrient interactions
Identify substances in foods that are not nutrients
Describe nutrition through the life cycle
1. Identify factors which may affect birth weight of an infant
2. Identify factors which affect childbirth for a woman
3. Identify nutrients that should be increased in pregnancy and those where avoidance of a megadose is important
List the differences between cow’s milk, infant formula, and mother’s milk and the differences between mother’s milk (mature) and colostrum
1. Identify factors essential for infants
2. Identify differences in how adolescent boys and girls mature and how this affects their diets
3. Identify factors that influence the nutritional health status of elderly