Revised 1/2012

DIT 122 - Nutrition II (3 CR.)

Course Description

Applies the principles from DIT 121 to the life cycle. Includes current topics such as fad diets, preventive nutrition, 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:

Understanding and appreciating the role of nutrition during various stages of the human life cycle
Knowledge of the nutritional requirement of different age and health groups
Development of skill in planning menus for optimum nutrition of various age groups and stages of the human life cycle
Increased understanding of the emotional value of food
Increased understanding of the factors influencing food habits and attitudes
Knowledge of some of the specific nutrition problems of our times

Course Prerequisites/Corequisites

No prerequisite courses required. Basic nutrition course is recommended.

Course Objectives

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

Review food groups and know their contribution to the diet
know what constitutes an adequate diet for normal adults
Apply the principles of good menu planning to family nutritional and emotional needs
Demonstrate ability to plan and evaluate menus for nutritional adequacy and acceptability factors for different age groups
Using Reference Daily Intakes and RDA recommendations as a standard, adjust a given menu to meet the needs of any individual
Develop an awareness of the nutritional trends and problems of our times
Search for solutions to a problem in applied nutrition through individual research

Major Topics to Be Included

Food habits
Nutrients
Labeling
Diets of healthy people
Nutrition through pregnancy and lactation
Nutrition in infancy and childhood
Nutrition and the adolescent
Weight control, exercise and physical fitness
Eating disorders: anorexia and bulimia
Nutrition for older adults
The diet - health connection
Current nutrition trends and issues