LWT 210 - Nutrition: The Science of Optimal LivingCredits: 3
Instructional Contact Hours: 3
Presents nutrition science as a key element for optimal living. Evaluates and applies diet plans and principles, food nutrients, metabolism, diet analysis, and the health effects of nutrition.
Lecture Hours: 45 Lab Hours: 0
Meets MTA Requirement: None
Outcomes and Objectives
- Describe, explain, and apply nutritional concepts for optimal health, weight management, and the prevention of disease.
- Advise proper eating plans by utilizing diet planning principles, the Food Pyramid, MyPlate, and other food guide plans that incorporate personal food preferences.
- List and describe the four energy sources.
- List and describe the six classes of nutrients.
- Explain the primary difference between energy and non-energy-yielding nutrients.
- Distinguish between simple and complex carbohydrates in form and function, and the health effects associated with carbohydrate intake, including fiber and sugar intake.
- List and describe the 20 common amino acids; the 9 essential and 11 non-essential.
- Differentiate between members of the lipid family; triglycerides, phospholipids, and sterols, in form and function and the health effects associated with lipid intake, especially triglyceride and cholesterol intake.
- Describe the factors associated with weight control, including causes of obesity, methods of assessing body weight and composition, and the good and poor treatments for obesity.
- Describe free radicals and explain the impact diet and exercise have on them.
- Describe the function of water in the body and explain how electrolytes/fluids are balanced and maintained in the body.
- Explain the impact of nutrition and lifestyle choices on the immune system and on diseases such as cardiovascular disease, cancer, diabetes, AIDS, osteoporosis.
- Describe factors that affect food choices.
- Define the science of nutrition.
- Cite the 10 leading causes of illness and death in the Unites States.
- Identify and describe serving sizes of various food groups.
- Describe the components of a food label.
- Describe how the development of nutrition as a science has influenced what people eat.
- Define simple and complex carbohydrates and provide examples.
- Describe the health effects of simple and complex carbohydrates intake and cite the recommended intake of each.
- Define fiber, including the characteristics of the different types of fiber, how fiber differs from starch, and how fibers are classified.
- Identify the members of the lipid family.
- Explain the basic function of lipids in the body and in foods.
- Describe the process and controversy surrounding hydrogenation.
- List and explain the differences between saturated, monounsaturated, polyunsaturated, and transfatty acids, and provide examples of food sources for each.
- Cite the recommended intakes of total dietary fat, saturated, fat, and dietary cholesterol.
- Suggest practical ways to reduce total dietary fat, saturated fat, and dietary cholesterol.
- Compare and contrast how a traditional American-based diet and diets from other countries can affect health.
- Explain the health risks associated with a high fat diet for people suffering from the following conditions: heart disease, Type II diabetes, and cancer.
- Describe the role of Macronutrients.
- Define health body weights and body composition levels.
- Describe the methods of determining body weight and body composition.
- State health risk factors associated with being over or underweight.
- Describe causes of obesity.
- Explain good treatment choices for weight loss.
- Analyze dietary intakes and advise according to the DRI's, valid nutritional research, and optimal health and disease prevention.
- Calculate daily caloric intakes and the macro-nutrient percent ranges and advise meal planning according to current dietary guidelines.
- Demonstrate the use of various dietary analysis software.
- Discuss how biotechnology is changing characteristics and types of foods available.
- Describe diets strongly associated with low rates of chronic heart disease and cancer; those containing vegetables, fruits, and whole grains.
- List the functions of water: maintenance of the body hydration and temperature; removal of waste products; participation in energy formation; major source of fluoride.
- List and describe various methods of assessing body fat.
- Describe, explain, and apply metabolism, digestion, absorption, and nutritional bioavailability concepts as they relate to nutritional research and health.
- Describe the digestive system, including problems that it encounters and solves during the digestive process.
- Explain the steps involved in metabolism and the ways energy is derived from carbohydrates, fats, and proteins, including the consequences of consuming too much or too little energy.
- Identify and describe the basic route of food followed through the GI tract.
- Describe the muscular action of digestion.
- List the digestive organs/enzymes and their secretions that promote the breakdown of food.
- Briefly describe the anatomy of the absorptive system.
- Describe the basic transportation routes absorbed nutrients take in order to be delivered to and used by the body.
- Explain how the body regulates digestion and absorption.
- Describe the basic steps involved in the metabolism of the absorbed starch.
- Summarize the basic steps of blood glucose regulation.
- Explain how fiber is digested and absorbed.
- Describe the basic steps involved in the digestion, absorption, and transport of our macro nutrients.
- Briefly explain how fat is metabolized.
- Describe the origin, function, and health implications of fat substitutes/fake fats.
- Describe digestion and absorption of macronutrients.
- Define metabolism and energy metabolism.
- Describe the process of glycolysis.
- Describe what happens to metabolism during fasting/starvation.
- Describe energy balance.
- Define and describe thermogenesis.
- Explain the function of coenzymes.
- Describe the factors that enhance or inhibit absorption of nutrients.
- Explain how trace minerals interact with each other during the digestion and absorption process.
- Describe how medications, diseases, and biological processes influence adults’ requirements for essential nutrients.
- List and describe digestive disorders and explain their relationship to dietary intake.
- Describe, explain, and apply nutritional needs for special populations and those with chronic disease.
- Explain the health effects of protein intake.
- Describe protein energy malnutrition.
- Explain how vegetarians and non-vegetarians obtain adequate protein.
- Describe how nutrition and lifestyle choices impact the life-cycle before and during pregnancy, during lactation and infancy, during childhood and adolescence, and through adulthood and aging.
- Explain the composition, function, and fat of the lipoproteins - VLDL, LDL, and HDL.
- Describe the purpose of a blood lipid profile.
- List the recommended protein intake for specific groups of people.
- Differentiate the health effects of vegetarian vs. non-vegetarian eating plans.
- Explain the differences between anorexia nervosa and bulimia nervosa.
- Explain why the fetus is not considered a parasite.
- Discuss how adult risk of chronic diseases is affected by maternal and infant nutrition.
- List reasons why breastfeeding is the best method for nourishing an infant.
- Describe growth and development during infancy as faster than any other time.
- Recognize that children are not born knowing what to eat.
- Discuss a child’s ability to regulate how much he or she eats.
- Explain how diet and behavior will affect later health.
- Identify and explain the differences in infant, toddler, child, and adolescent nutritional needs and dietary recommendations.
- Describe how dietary intake, body weight, and physical activity influence health status with age.
- List chronic disorders associated with unhealthful intakes of certain minerals; osteoporosis, iron deficiency, and hypertension.
- Discuss and apply nutrition strategies for enhancing athletic performance.
- Provide accurate information regarding vitamin/mineral supplementation and the use of ergogenic aids in athletic performance.
- List and describe the fuels necessary for physical performance and to sustain daily activity.
- State how protein quality is determined.
- Describe the effects of protein and amino acid supplements.
- Define ATP and explain how the body uses ATP.
- Describe how foods affect daily activity and athletic performance.
- List and discuss the currently proven ergogenic aids.
- Define and describe glycogen loading and its effect on athletic performance.
- Calculate appropriate hydration rates for various athletic events.
- Identify and explain the importance of pre and post workout nutrition.
- Explain why and how glucose is utilized for intense physical activity.
- Explain why and how fates are utilized for low-to-moderate intensity exercise.
- Discuss how physical activity performance, strength, and endurance is affected by genetics, training, and nutrition.
- Detail the causes of abnormal menstrual cycles in female athletes and suggest how these should be corrected.
- Describe and explain vitamin and mineral DRI’s, dietary supplements, phytochemicals, antioxidants, and ergogenic aids.
- Explain the differences between water and fat soluble vitamins, including the ways each one functions in the body, the deficiency/toxicity symptoms, and the major food sources.
- State which vitamins have antioxidant effects and what those effects are.
- Describe the impact of artificial sweeteners.
- Explain the health effects that a high protein fad diet will have on individuals.
- Identify the fat and water soluble vitamins.
- Define antioxidants and explain the effects of them on the body.
- Describe the primary functions of the following vitamins, list deficiency/toxicity symptoms, and identify major food sources for each: Vitamins A, C, E, B’s, D, and K.
- State the positive and negative effects of dietary supplementation.
- Identify the major minerals according to the following criteria:
- Chief functions in the body
- Deficiency symptoms and/or disease
- Toxicity symptoms and/or disease
- Major food sources
- Identify the trace minerals according to the identical criteria listed above.
- Recognize that dietary supplements do not have to be shown to be safe or effective.
- Define vitamins and chemicals in food required for normal growth and health.
- Discuss how intakes below and above range impair health.
- Explain why food is the preferred source of vitamins and minerals.
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