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NUTR 223 D01 TRUCKEE MEADOWS COMMUNITY COLLEGE Principals of Nutrition D01 Fall 2007 Course Title: Principals of Nutrition (NUTR 223) Professor: Heather Graham PhD, MS, RD Time: Monday and Wednesday 3:30-4:45 p.m. Room: RDMT 244 Course Website: http://classes.tmcc.edu/hgraham Office Hours: Mondays: 2-4 pm Tuesday and Thursday: 3:30-5:00 pm * Make an appointment if these times are not workable Office Location: RDMT 321A Phone: 673-7138 E-mail: [email protected] Dietetic Technician Program Website: http://www.tmcc.edu/science/nutrition/ REQUIRED TEXT Nutritional Sciences, From Fundamentals to Food , Michelle McGuire and Kathy A. Beerman, 2007, Thomson Wadsworth. ISBN 0-534-53717-0 COURSE DESCRIPTION A course designed for students in the Dietetic Technician Program or other Allied Health fields. Emphasis is on the functions of the major nutrition and their role in sustaining life and health. This course is required for Dietetic Technician students. The course content addresses the American Dietetic Association Knowledge Requirements for Entry-level Dietetic Technicians. OBJECTIVES Upon successful completion of this course, the student will be able to: Give several reasons (and examples) why people make the food choices they do. List the six major components of food and identify their sources and function. Explain the concepts of inorganic and organic, energy yielding, and essential nutrients. Relate inadequate nutritional intake to prevalence of disease and other nutrition related disorders. Trace the digestion, absorption, and metabolism of carbohydrates, protein and fats. Describe how the body regulates these processes. Describe the source, structure, digestion, absorption, and function of the carbohydrates in human health. Discuss how the body maintains blood glucose levels and the importance of this balance. Describe the source, structure, digestion, absorption, transport, and function of lipids in human health. Discuss the role of fat intake on blood lipid levels and the implication to health and disease. Describe the source, structure, digestion, and absorption of proteins. Discuss the concept of complete and incomplete proteins. Describe the structure, function and essentiality of amino acids. Discuss the role of amino acids and protein in health.
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