NVCC
COLLEGE-WIDE COURSE CONTENT SUMMARY
DIT 121 - NUTRITION
I (3 CR.)
COURSE DESCRIPTION
Studies food composition,
dietary guidelines, and nutrients essential to healthy human life. Analyzes
nutrient function and metabolism. Lecture 3 hours per week.
GENERAL COURSE PURPOSE
The purpose is to help
the student recognize the relationship between good nutrition and the health,
well-being, and productivity of individuals. The student must acquire a
knowledge of the various nutrients required by the human body, their function,
and the process of how our body digests and utilizes food.
COURSE OBJECTIVES
Upon completion of
this course, the student will be able to:
A. identify
the six major nutrient classes and state their function
B. study the
role of energy nutrients in the diets
1. fats
2. carbohydrates
3. protein
C. identify the
essential major and trace minerals, their functions, primary food sources
in the diet, deficiency and toxic effects in the diet
D. describe
the functions of fiber and other non-nutrient components of the diet and
their role in health promotion
E. list the
water and fat soluble vitamins, their functions, and major food sources
F. describe
symptoms of the most common nutritional deficiencies
G. describe
the processes of digestion, absorption, and metabolism of the major energy
nutrients
H. assess the
adequacy of various nutrients in an individual's diet based on the RDAs
and DRIs
I. understand
the foundation for planning a healthy diet
J. use a computer
nutritional analysis program to evaluate their diet
K. interpret
the Dietary Guidelines for Americans and the Food Guide Pyramid
MAJOR TOPICS TO BE
INCLUDED
A. Process of
digestion, absorption, and metabolism of major nutrients
B. Essential
and nonessential nutrients
C. Six classes
of nutrients and their functions
D. Energy requirements
E. Basic metabolic
rate
F. Macro nutrients,
their functions and sources
G. Micronutrients,
their functions and sources
H. Function
of water, minerals, and fiber
I. Fat soluble
vitamins
J. Water soluble
vitamins
K. Trace minerals
L. Symptoms
of nutritional deficiences
M. Evaluation
of diet
N. Recommended
Dietary Allowances
O. Food labeling
P. Dietary Guidelines
Revised 09/00
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