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1
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Nutrition and You
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- Classes and Sources of Nutrients
- The Need to Eat
- Scientific Research to Determine Nutrient Needs
- Nutrition and Changing Lifestyle
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- Describe the characteristics of essential nutrients and classify the sources of nutrients.
- Explain the factors that influence the desire to eat.
- Evaluate the use of scientific research to determine nutrient needs.
- Appraise the impact of a changing lifestyle on the North American diet and discuss how the problem of undernutrition in North America can be resolved.
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2
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Designing a Healthy Diet
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- Healthy Diet
- Nutrition Assessment
- Diet Plans
- Food Labels
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- Explain the various factors that contribute to a healthy diet.
- Summarize the ABCDEs of nutritional assessment.
- Evaluate MyPlate and Dietary Guidelines as diet planning tools and design a menu using MyPlate and Dietary Guidelines.
- Analyze the nutrition facts on food labels.
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3
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Human Physiology
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- Cell Biology
- Physiological Systems
- The Digestive Process
- Common Problems with the Digestive System
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- Trace the contribution of the constituents of food to the normal functioning of cellular components.
- Delineate the relationship between nutrition and the functions of each system of the human body.
- Explore the relationship between nutrition and the functions of each part of the digestive system.
- List the common problems with the digestive system and evaluate the possible modes of treatment.
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4
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Carbohydrates
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- Types of Carbohydrates
- Carbohydrates in Foods
- Digestion and Absorption of Carbohydrates
- Health Concerns Related to Carbohydrate Intake
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- Describe the structure of various types of carbohydrates.
- Compare and contrast the different types of carbohydrates in food sources, sugar alcohols, and alternative sweeteners.
- Explain how carbohydrates are digested by the body and assess its nutritional role.
- Outline the health concerns related to carbohydrate intake.
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5
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Lipids
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- Types of Lipids
- Lipids in Foods
- Digestion and Absorption of Lipids
- Health Concerns Related to Lipid Intake
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- Identify and describe each group of lipids.
- Compare and contrast the different groups of lipids in food sources.
- Explain the process of digestion and absorption of lipids and summarize its nutritional role in the body.
- Assess the health concerns related to lipid intake.
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6
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Proteins
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- The Building Blocks of Proteins: Amino Acids
- Proteins in Foods
- Digestion and Absorption of Proteins
- Functions of Proteins
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- Trace the formation of proteins from amino acids.
- Explain the various plant and animal sources of proteins.
- Explain the process of digestion and absorption of proteins in the body.
- Outline the functions of proteins and discuss the effects of deficiency and excess intake.
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7
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Fitness and Weight Control
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- Energy Balance
- Weight Estimation
- Fitness and Nutrition
- Treatment of Obesity
- Popular Diets
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- Describe the concept of energy balance and explain how the amount of energy used by the body is measured.
- Evaluate the various ways to estimate healthy weight and obesity.
- Outline the relationship between nutrition and fitness.
- Describe problems associated with obesity and discuss how it can be treated.
- Evaluate the consequences of some popular diets.
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8
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Vitamins
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- Classification of Vitamins
- Digestion of Vitamins
- Functions of Vitamins
- Vitamin Supplements
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- Identify food sources of fat-soluble and water soluble vitamins.
- Explain the process of digestion and absorption of vitamins in the body.
- Evaluate the nutritional role and deficiency symptoms for each vitamin.
- Evaluate the use of vitamin supplements.
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9
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Water and Minerals
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- Water and Minerals
- Functions of Water
- Classification of Minerals
- Functions of Minerals
- Mineral Deficiency and Excess
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- State the functions of water in the body.
- Classify minerals into major and trace and identify food sources of major and trace minerals.
- Describe the nutritional role of minerals in the body.
- Identify and explain problems associated with deficient and excess intake of minerals and recommend appropriate treatment.
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10
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Sports Nutrition
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- Energy Sources
- Dietary Advice for Athletic Performance
- Dietary Advice for Endurance Performance
- Fitness Program
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- Explain how the different constituents of food help produce energy for physical activity.
- Assess the dietary requirements for athletes.
- Evaluate the need for a specialized diet before, during, and after endurance exercise.
- Design a fitness program.
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11
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Eating Disorders
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- Healthy Attitudes Towards Food
- Anorexia Nervosa
- Bulimia Nervosa
- Some More Eating Disorders
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- Summarize the importance of cultivating healthy attitudes towards food.
- Outline the causes and effects of anorexia nervosa and discuss the possible modes of treatment.
- Evaluate the causes and effects of bulimia nervosa and discuss the possible modes of treatment.
- Create a tabular representation of the causes and effects of eating disorders such as binge eating and the female athletic triad.
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12
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Food Safety
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- Prevention of Foodborne Illness
- Treatment of Foodborne Illness
- Food Additives and Pesticides
- Environmental Contaminants
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- Discuss healthy ways to buy, prepare, cook, and preserve food.
- List some of the common microorganisms that contaminate food and discuss the symptoms and possible treatments of foodborne illness.
- Assess the need for chemical additives and pesticides and evaluate their impact on health.
- List the sources of environmental contamination in food and discuss how their toxic effects can be prevented.
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| 13 |
Global Nutrition |
- Food insecurity, nutrition security, hunger, and malnutrition
- Global nutrition
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- Examine malnutrition in the United States, and highlight several programs established to combat suboptimal nutrition.
- Examine global nutrition, and evaluate the factors related to health outcomes.
- Outline possible solutions to malnutrition in the developing world.
- Evaluate the consequences of malnutrition during critical periods in a person’s life.
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14
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Nutrition in Pregnancy
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- Diet During Pregnancy
- Common Problems in Pregnancy
- The Process of Lactation
- Advantages of Breastfeeding
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- Correlate the physiological changes that occur in a pregnant woman with the consequent changes in dietary requirements.
- Recommend dietary plans to tackle common problems associated with pregnancy.
- Describe the physiological process of breastfeeding and recommend a food plan for a breastfeeding mother.
- Outline the advantages of breastfeeding and explain the nutritious qualities of human milk.
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15
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Nutrition from Infancy
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- Nutritional Needs of Infants
- Nutritional Needs of Preschoolers and School-Age Children
- Nutritional Needs of Teenagers
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- Evaluate the nutritional needs of infants and suggest dietary recommendations for normal growth and development.
- Assess the nutritional needs of preschoolers and school-age children and suggest dietary recommendations for normal growth and development.
- Correlate the nutritional needs and concerns of a teenager with strategies to overcome nutritional problems.
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16
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Nutrition in Adulthood
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- Nutrition Needs of Young and Middle-Aged Adults
- Nutrition Needs of Older Adults
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- Summarize the dietary requirements of young and middle aged adults and analyze the nutrition related problems of adulthood.
- Discuss the nutritional implications of old age and evaluate the nutrient needs of old age.
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17
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Review
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- Review and final assessment
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