BIO 151 - Nutrition

1. Assess what nutrition and the nutrients involved contributing to good health.
   1. Define nutrition, nutrients, food, and diet.
   2. Summarize wellness and describe factors that support it.
   3. Define calorie, and kilocalorie.
   4. Identify the six classes of nutrients essential for health and describe their functions.
   5. Relate the correct meaning of the acronyms “RDA”, “UL”, “AMDR”
2. Analyze the components of a healthful diet.
   1. Describe the Dietary Guidelines for Americans and apply them to a healthful diet.
   2. Identify food groups, number of servings, and serving sizes included in the USDA Food Patterns.
   3. Read a food label and use the Nutrition Facts Panel to determine the nutritional adequacy of a given food.
   4. Describe the Dietary Reference Intake values and apply them to a healthful diet.
   5. 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”.
   6. Identify stages and types of nutritional deficiencies.
   7. Identify cases when an estimated safe and adequate intake of a nutrient is used instead of a RDA.
   8. Suggest changes that would improve diets, based upon the nutrient composition of the diets.
   9. Produce basic meal plans as specified by the instructor.
   10. Complete a personal food journal assessment.
   11. Discuss food insecurity, the factors that contribute to food insecurity, and the health consequences related to individuals, families, and communities experiencing food insecurity.
   12. Identify eating disorders, risk factors associated with each, and symptoms of each.
3. Evaluate the processes of digestion, absorption, transport and metabolism of nutrients.
   1. Review the parts of the digestive system and the path that food takes.
   2. Identify the components of the cardiovascular and lymphatic systems that relate to absorption and transport of food.
   3. Define digestion and foods that are digested and those that are not.
   4. Identify the processes, the mechanisms and enzymes, and the names used to describe the ?food? as it passes through the digestive system and be able to match digestive enzymes with their substrates and products.
   5. Assess problems associated with digestion and the consequences of those problems including hormones associated with digestion.
   6. Examine factors required for transport of nutrients, and the routes by which they are transported in the blood and the proportions that each nutrient is usually absorbed.
   7. Distinguish between anabolism, catabolism and metabolism.
   8. Identify steps in cellular respiration and products of these steps and summarize how nutrients are metabolized and for what purpose.
4. Evaluate carbohydrates and carbohydrate metabolism and consumption.
   1. Distinguish complex carbohydrates from simple sugars.
   2. Describe the chemical makeup of monosaccharides and disaccharides including glucose, fructose, galactose, lactose, maltose, and sucrose.
   3. Define oligosaccharide and polysaccharide and describe the roles of starch, glycogen, and fiber in the diet.
   4. Differentiate between soluble and insoluble fiber and list sources.
   5. Identify foods that contribute largely to US consumption of sucrose.
   6. Discuss the process of carbohydrate digestion and absorption. Include the roles of the following enzymes: salivary amylase and pancreatic amylase.
   7. Assess the role of the liver in the processing and storage of carbohydrates.
   8. Evaluate any disease processes that may occur when carbohydrate consumption is either too high or too low.
   9. Discuss the prevalence, pathophysiology, and management of Type 1 and Type 2 diabetes mellitus.
5. Interpret the process of ethanol metabolism and how it relates to nutrition.
   1. Identify the route and site of absorption of ethanol and the approximate percentage absorbed and factors that include the rate of absorption.
   2. Compare the different alcohol blood levels and determine those that represent intoxication and that which can result in respiratory arrest.
   3. Categorize the metabolic pathways used to get energy out of alcohol and the energy provided.
   4. Assess problems and possible health benefits associated with alcohol consumption.
6. Justify the structure and function of lipids and how they apply to nutrition.
   1. List and describe the three types of lipids found in foods.
   2. Identify roles of lipids in the diet and in the body.
   3. Describe essential fatty acids and omega-3-fatty acids and their sources and their roles in diet.
   4. Summarize the recommended dietary intakes for all types of fat.
   5. Differentiate among low-fat, reduced fat and nonfat.
   6. Identify the role that dietary lipids play in the development of heart disease.
   7. Describe the ways in which lipids are used as a fuel source and the storage of lipids.
7. Evaluate the characteristics of amino acids and proteins and how they relate to nutrition.
   1. Compare and contrast essential from non-essential amino acids by name and description.
   2. Describe how proteins are digested and absorbed by the body.
   3. Identify the roles of protein in the body.
   4. Examine the components of nitrogen balance, and factors affecting nitrogen balance.
   5. Summarize the recommended dietary intake levels for protein.
   6. Identify diseases associated with protein nutrition by description and treatments.
   7. Evaluate dietary proteins and their uses.
   8. Differentiate among complete, partially complete, and incomplete proteins.
   9. Identify foods that containing abundant, moderate amounts and very little protein.
   10. Summarize the types of vegetarian eating patterns.
8. Distinguish the properties of metabolism, catabolism, and anabolism.
   1. Describe the roles of ATP, ADP, and AMP as they relate to the metabolism.
   2. Illustrate the following types of reactions: hydrolysis, dehydration synthesis, oxidation-reduction, and phosphorylation.
   3. Explain the roles of enzymes, cofactors, and coenzymes during chemical reactions.
   4. Evaluate the process of alcohol metabolism.
   5. Identify the body?s mechanisms for storing excess glucose, triglycerides, and proteins.
   6. Describe the processes by which macronutrients are synthesized, and the role of hormones in regulating metabolism.
   7. Explain how the states of feasting and fasting affect metabolism.
9. Differentiate between essential and nonessential nutrients.
   1. Distinguish between energy yielding and non-energy yielding nutrients.
   2. Compare macronutrients from micronutrients.
   3. Name the B vitamins that are primarily involved in energy metabolism and describe their function.
   4. Describe disease processes as they relate to their nutritional deficiencies.
10. Summarize fluids and electrolytes and describe their functions.
    1. Describe the methods in which the body maintains fluid balance.
    2. Show the ways in which our body loses fluids.
    3. Explain the role of the following minerals as they pertain to fluid balance: sodium, potassium, chloride, and phosphorus.
    4. Identify the symptoms of disorders relating to fluid and electrolyte imbalance.
    5. Describe water metabolism.
    6. Identify factors that interfere with vitamin and mineral metabolism and how they do so.
11. Analyze energy metabolism in foods.
    1. State the differences among the methods of determining the energy content of foods.
    2. Identify processes that are part of basal metabolism.
    3. List factors affecting basal energy needs.
    4. Summarize conditions used to measure the basal metabolic rate and the resting metabolic rate.
    5. Identify methods used to measure energy expenditure.
    6. Understand the energy balance equation and its implications.
    7. Demonstrate the rule of thumb for estimation of BMR.
    8. Explain reasons why energy needs vary greatly between individuals.
    9. Identify factors that influence food/kcal intake.
12. Evaluate methods and purposes of obtaining an ideal body weight.
    1. List the methods used to measure body fat.
    2. Assess risks and causes of obesity.
    3. Identify requirements and characteristics of a good reducing diet.
13. Analyze nutrition through the life cycle.
    1. Generalize factors which may affect birth weight of an infant.
    2. Identify factors which affect childbirth for a woman.
    3. List nutrients that should be increased in pregnancy and those where avoidance of a megadose is important.
    4. Restate the differences between cow’s milk, infant formula, and mother’s milk and the differences between mother’s milk (mature) and colostrum.
    5. Name factors essential for infants, adolescent boys and girls, and the elderly.