LSC Introduction to Nutrition (Online Course WebCT)

Topic 1 Nutrition and You

Classes and Sources of Nutrients

The Need to Eat

Scientific Research to Determine Nutrient Needs

Nutrition and Changing Lifestyle

Topic 2 Designing a Healthy Diet

What Is a Healthy Diet?

Nutritional Assessment

Diet Plans

Food Labels

Topic 3 Human Physiology

Cell Biology

Physiological Systems

The Digestive Process

Common Problems with the Digestive System

Topic 4 Carbohydrates

Types of Carbohydrates

Carbohydrates in Foods

Digestion and Absorption of Carbohydrates

Health Concerns Related to Carbohydrate Intake

Topic 5 Lipids

Types of Lipids

Lipids in Foods

Digestion and Absorption of Lipids

Health Concerns Related to Lipid Intake

Topic 6 Proteins

The Building Blocks of Proteins: Amino Acids

Proteins in Foods

Digestion and Absorption of Proteins

Functions of Proteins

Topic 7 Vitamins

Fat-Soluble Vitamins

Water-Soluble Vitamins

Digestion of Vitamins

Vitamin Supplements

Topic 8 Water and Minerals

Functions of Water

Classification of Minerals

Functions of Minerals

Mineral Deficiency and Excess

Topic 9 Nutrition in Pregnancy and Lactation

Diet During Pregnancy

Common Problems in Pregnancy

The Process of Lactation

Advantages of Breastfeeding

Topic 10 Nutrition from Infancy Through the Teenage Years

Nutritional Needs of Infants

Nutritional Needs of Preschoolers and School-Age Children

Nutritional Needs of Teenagers

Topic 11 Nutrition in Adulthood

Nutritional Needs of Young and Middle-Aged Adults

Nutritional Needs of Older Adults

Topic 12 Fitness and Weight Control

Energy Balance

Weight Estimation

Fitness and Nutrition

Treatment of Obesity

Popular Diets

Topic 13 Food Safety

Prevention of Foodborne Illness

Treatment of Foodborne Illness

Food Additives and Pesticides

Environmental Contaminants

Topic 14 Eating Disorders

Healthy Attitudes Toward Food

Anorexia Nervosa

Bulimia Nervosa

Some More Eating Disorders

Topic 15 Review

This course is designed to provide students with an overview of the relationship between nutrition and the functions of each system in the body. The components of a healthy diet and the physiology of the digestive system are examined. The importance of carbohydrates, lipids, proteins, vitamins, water, and minerals are explored. Nutrition needs throughout the human development life cycle are described. Other topics include fitness and weight control, food safety, and eating disorders.

After completing this course, students will be able to:- Describe the characteristics of essential nutrients and evaluate the use of scientific research to determine nutrient needs.

- Examine the various factors that make a healthy diet and design menus using MyPyramid and Dietary Guidelines.

- Delineate the relationship between nutrition and the functions of each system of the human body.

- Outline the functions of proteins and discuss the effects of deficiency and excess intake.

- Evaluate the nutritional role and deficiency symptoms for each vitamin.

- Assess the importance of water and minerals to the human body.

- Evaluate the nutrient needs of adults and older adults.

- Describe problems associated with obesity and discuss how it can be treated.

- Discuss healthy ways to buy, prepare, cook, and preserve food.

- Outline the causes and effects of a few eating disorders and discuss the possible modes of treatment.

- Outline the health concerns related to carbohydrate intake.

- Assess the health concerns related to lipid intake.

- Suggest dietary recommendations for normal growth and development for infants, preschoolers, school-age children, and teenagers.

- Recommend a food plan to be followed during pregnancy and lactation.