NVCC COLLEGE-WIDE COURSE CONTENT SUMMARY
DIT 122 - NUTRITION II  (3 CR.)


COURSE DESCRIPTION

Prior basic nutrition course is recommended.  Studies food composition and the nutrients essential to the health of human life throughout the life cycle. Includes current topics such as fad diets, preventive nutrition practices, weight control, and exercise. Lecture 3 hours per week.

GENERAL COURSE PURPOSE

The major goal is to apply the principles of nutrition to individual and group feeding through:

    1. understanding and appreciating the role of nutrition during various stages of the human life cycle
    2. knowledge of the nutritional requirement of different age and health groups
    3. development of skill in planning menus for optimum nutrition of various age groups and stages of the human life cycle
    4. increased understanding of the emotional value of food
    5. increased understanding of the factors influencing food habits and attitudes
    6. knowledge of some of the specific nutrition problems of our times
ENTRY LEVEL COMPETENCIES

No prerequisite courses required. Basic nutrition course is recommended.

COURSE OBJECTIVES

Upon completion of this course, the student will be able to:

    1. review food groups and know their contribution to the diet
    2. know what constitutes an adequate diet for normal adults
    3. apply the principles of good menu planning to family nutritional and emotional needs
    4. demonstrate ability to plan and evaluate menus for nutritional adequacy and acceptability factors for different age groups
    5. using Reference Daily Intakes and RDA recommendations as a standard, adjust a given menu to meet the needs of any individual
    6. develop an awareness of the nutritional trends and problems of our times
    7. Search for solutions to a problem in applied nutrition through individual research
MAJOR TOPICS TO BE INCLUDED
    1. Food habits
    2. Nutrients
    3. Labeling
    4. Diets of healthy people
    5. Nutrition through pregnancy and lactation
    6. Nutrition in infancy and childhood
    7. Nutrition and the adolescent
    8. Weight control, exercise and physical fitness
    9. Eating disorders: anorexia and bulimia
    10. Nutrition for older adults
    11. The diet - health connection
    12. Current nutrition trends and issues
Revised 09/00

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