STANDARD COMPETENCIES:

 

 1.   Define common terminology, and perform simple mathematical calculations, pertaining to nutrition.

 2.   Describe basic dietary guidelines and current standards for adequate nutrient intake and food safety.

 3.   Explain how cultural, social, and psychological factors affect food choices and consumption.

 4.   Identify the physical and chemical properties that characterize six categories of nutrients:  Carbohydrates, fats, proteins,

      vitamins, minerals and water.

 5.   Describe how the body processes these nutrients, the roles they play in the body, and specific health consequences of deficient or excessive intake.

 6.   State common food sources of these nutrients.

 7.   Analyze personal dietary intake and compare it to the guidelines and standards.

 8.   Describe the relationship between energy intake, metabolism, physical activity, and weight control.

 9.   Design daily meal plan for a balanced nutrient intake and specific calorie level.

 10. Identify the nutritional needs at various developmental stages of pregnancy, lactation, childhood, adolescence and adulthood.

 11. Evaluate nutrition information and product claims as a wise consumer.

 TOPICAL OUTLINE:

 

 I.      The Human Body/Physiology of Nutrition

 II.     Tools for Diet Design

 III.    Food Additives/FDA

 IV.     Carbohydrates

 V.      Lipids/Heart Disease

 VI.     Proteins

 VII.    Vitamins, Minerals

 VIII.   Alternative Nutrition

 IX.     Maternal and Infant Nutrition

 X       Child, Adolescent and Adult Nutrition