Upon successful completion of this course, students will:

Apply nutritional knowledge to analyze individual’s dietary intake by
1. recording dietary intake using a food tracker (1a, 1b);
2. performing nutrition analysis of person’s dietary intake (1a, 1b, 2a, 2c, 2e);
3. comparing nutrient intake to current dietary guidelines and Dietary Reference Intake (1a, 1b, 2a);
Plan nutritious meals using nationally established criteria to meet recommended goals by
1. listing diet planning principles (1a, 1b);
2. outlining key messages of the Dietary Guidelines for Americans (1a, 2d);
3. identifying components of MyPlate (1a, 2d);
4. planning a nutritious menu to meet recommended goals and criteria (1a, 1b, 2a, 2c);
Evaluate food labels and the validity of nutritional claims by
1. identifying nutrition information of food labels (1a, 1b, 2c);
2. comparing nutrient information on food labels (1a, 1b);
3. calculating calories of macronutrients on food label (1a, 1b);
4. calculating Percentage of Daily Value based on number of servings (1a, 1b);
5. evaluating nutrition and health claims on food labels (1a, 1b, 2c);
Trace the pathways and processes that occur in the body to handle nutrients and alcohol through consumption, digestion, absorption, transport, metabolism, storage, and waste excretion by
1. outlining the roles and functions of the gastrointestinal tract (GI) in digestion (1a, 1b);
2. recalling muscular actions and secretions occurring within the GI tract (1a);
3. summarizing the process of nutrient digestion, absorption, and transport (1a, 1b, 2c);
4. identifying common digestive tract problems and diseases (1a, 1b, 2c);
5. differentiating between the metabolic pathways of carbohydrates, proteins, and fats (1a, 1b, 2c, 2d);
6. exploring effects of excess or inadequate energy intake on the body (1a, 1b, 2c);
Discuss functions, sources, deficiencies, and toxicities of macro- and micronutrients, including carbohydrates, lipids, proteins, water, vitamins, and minerals by
1. listing six nutrient categories (1a);
2. differentiating between energy- and non-energy-yielding nutrients (1a, 1b);
3. differentiating between water- and fat-soluble vitamins (1a, 1b, 2c);
4. recalling food sources of carbohydrates, proteins, fats, vitamins, minerals, and water (1a, 1b);
5. identifying structures of carbohydrates, proteins, and fats (1a, 1b, 2c);
6. outlining functions and health effects of macronutrients and micronutrients (1a, 1b);
7. stating deficiencies and/or toxicities associated with inadequate or excess of micronutrients (1a, 1b);
8. computing energy intake from macronutrients (1a, 1b, 2c, 2e);
9. computing recommended protein intake (1a, 1b, 2e);
10. summarizing recommendations for carbohydrates, proteins, and fat intake (1a, 1b, 2c);
11. developing a healthy meal plan using dietary guidelines (1a, 1b, 2a, 2e);
Apply the concept of energy balance and its influences at the physical, emotional, societal, and cellular level to evaluate advantages and disadvantages of various methods used to correct energy imbalances by
1. recalling factors influencing basal metabolism (1a, 1b);
2. identifying factors that contribute to obesity (1a, 1b, 1c, 2d);
3. discussing health risks associated with obesity (1a, 1b);
4. computing kilocalorie need for weight maintenance, gain, or loss (1a, 1b, 2c);
5. computing Body Mass Index and waist-to-hip ratios (1a, 1b, 2a);
6. computing estimated energy requirements for individuals (1a, 1b, 2c);
7. discussing advantages and disadvantages of various weight management methods (1a, 1b, 1c, 2d);
8. outlining strategies for successful weight loss (1a, 1b, 2a, 2c);
Utilize concepts of aerobic and anaerobic energy systems and knowledge about macronutrients, vitamins, minerals, ergogenic, and supplements and relate them to fitness and health by
1. differentiating between aerobic and anaerobic pathways (1a, 1b, 2c, 2d);
2. explaining the role of macronutrients in energy production (1a, 1b, 2b, 2c, 2d);
3. explaining the role of vitamins in energy production (1a, 1b, 2b, 2c, 2d);
4. describing glycolysis and energy generation in aerobic and anaerobic pathways (1a, 1b, 2a, 2c, 2d);
5. explaining the role of physical activity in energy generation and utilization (1a, 1b, 2b, 2c, 2d);
6. discussing the role of supplements in ergogenics (1a, 1b, 2b, 2c, 2d);
Describe health and disease issues related to nutrition throughout the life cycle, including food safety, corrective dietary modifications, and the influence of specific nutrients on diseases by
1. listing nutrition-related diseases and health issues throughout the life cycle (1a, 1b);
2. identifying nutrients with a direct impact on health at various stages of life (1a, 1b);
3. explaining the regulation of blood glucose control (1a, 1b);
4. citing nutrition-related recommendations for disease prevention (1a, 1b);
5. utilizing carb counting to control blood glucose (1b, 1c, 2a, 2c, 2d);
6. modifying recipes to decrease added sugar, solid fat, and sodium content (1a, 1b, 2c, 2d);
7. providing alternatives to high sodium food and ingredients (1a, 1b, 2a, 2c, 2d);
8. planning nutritionally sound meals, menus, and meal plans that promote health and disease management and meets patient's nutritional needs (KNDT 3.4) (1a, 1b, 2b, 2c, 2e);
9. following food safety guidelines (1a, 1b, 2a, 2c);
Demonstrate how to locate, interpret, evaluate, and use professional literature to make ethical, evidence-based practice decisions (KNDT 1.1) by
1. selecting and using appropriate current information technologies to locate and apply evidence-based guidelines and protocols (KNDT 1.2) (1a, 1b, 2c, 2e);
2. accessing data, references, patient education materials, consumer, and other information from credible sources (CNDT 1.1) (1a, 1b, 2e);
3. researching a nutrition topic using professional literature and peer-reviewed journal articles (KNDT 2.1) (1a, 1b, 2c, 2d);
4. applying critical thinking skills and evaluating information to determine if it is consistent with accepted scientific evidence (KNDT 1.3) (CNDT 1.2) (1b, 2a, 2c);
Demonstrate effective and professional oral and written communication skills (KNDT 2.1) by
1. summarizing research findings on a nutrition topic (1a, 1b);
2. communicating the findings using clear and effective oral and written communication (CNDT 2.2) (1a, 1b);
3. preparing and delivering sound food and nutrition presentations to a target audience (CNDT 2.3) (1a, 1b, 2a, 2c);
4. demonstrating effective education methods for diverse individuals and groups (KNDT 2.2) (1a, 1b, 2b);
5. using current nutrition informatics technology to develop, manage, and nutrition disseminate information and data (CNDT 4.3) (1a, 1b, 2c, 2e);
Demonstrate professional attributes in all areas of practice (CNDT 2.8) by
1. participating in group discussion and activities (1a, 1b, 1c, 2b);
2. demonstrating active participation, teamwork, and contributions in group settings (CNDT 2.4) (1a, 1b, 1c, 2b);
3. demonstrating cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity and inclusion (KNDT 2.5) (1a, 1b, 1c, 2b);
4. showing cultural competence in interactions with clients, colleagues, and staff (CNDT 2.9) (1a, 1b, 1c, 2b);
5. performing self-assessment and developing goals for self-improvement (1a, 1b, 1c);

HECO 1322

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HECO 1322 - Nutrition and Diet Therapy