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FOD3020 Nutrition & Digestion

Advanced · 1 credit · HRH - Health, Recreation, and Human Services

Description
Students learn about nutrition and how the body processes food by appraising current nutritional theories/issues and dietary needs.
Prerequisite
FOD1010: Food Basics
Parameters
Access to personal or commercial food preparation facility.

Outcomes The student will:

  • 1 describe the processes of digestion, absorption and metabolism in relation to nutrient composition

    • 1.1 relate the organs of the digestive system with the physical and chemical breakdown of nutrients

    • 1.2 explain the role of enzymes in the digestive process

    • 1.3 describe food sources of carbohydrates, fats and proteins and the body’s need for these nutrients

    • 1.4 relate changes in the structures of carbohydrates, fats and proteins with their digestion, absorption and metabolism

    • 1.5 compare fuel factors for carbohydrates, fats and proteins

    • 1.6 differentiate among monosaccharides, disaccharides and polysaccharides

    • 1.7 describe the roles of glucose and glycogen in the body

    • 1.8 describe the storage of excess energy as fat in the body

    • 1.9 differentiate between the impact of high-density and low-density lipoproteins in the health of the heart and blood vessels

    • 1.10 differentiate between dietary and serum cholesterol in predicting the risk of heart disease

    • 1.11 compare essential and nonessential amino acids

    • 1.12 contrast the digestion, absorption and utilization of vitamins and minerals with the energy providing nutrients

  • 2 explain the role of water, minor vitamins and minerals in achieving and maintaining wellness

    • 2.1 describe the role of water in the body

    • 2.2 explain the function and identify sources of minor vitamins, including:

      • 2.2.1 vitamin E

      • 2.2.2 vitamin K

      • 2.2.3 vitamin B6

      • 2.2.4 vitamin B12

      • 2.2.5 folacin

    • 2.3 relate inadequate intake of these vitamins with deficiency symptoms and/or diseases

    • 2.4 explain the function and identify sources of the following minerals:

      • 2.4.1 sodium

      • 2.4.2 potassium

      • 2.4.3 phosphorous

      • 2.4.4 iodine

      • 2.4.5 zinc

    • 2.5 relate inadequate intake of these minerals with deficiency symptoms and/or diseases

    • 2.6 identify factors that contribute to inadequate intake of vitamins and minerals

    • 2.7 compare the impact of cooking and processing on nutrient content in foods

  • 3 describe nutrient intake, food patterns and diet therapies, considering the prevention and management of disease

    • 3.1 describe the role of dietary management in various diet-related diseases, including:

      • 3.1.1 diabetes

      • 3.1.2 food allergies

      • 3.1.3 celiac disease

      • 3.1.4 lactose intolerance

      • 3.1.5 hypertension

    • 3.2 assess the psychological and social impact on individuals of adherence to diet therapy; e.g., interview a diabetic student

    • 3.3 identify strategies for increasing the acceptability of diet therapy to individuals

  • 4 interpret current nutrition controversies

    • 4.1 identify criteria for evaluating nutrition information and misinformation

    • 4.2 list and describe current nutrition controversies associated with:

      • 4.2.1 vitamin and mineral supplements

      • 4.2.2 nutrition claims for specific food products; e.g., bee pollen

    • 4.3 evaluate given food practices for nutrition implications; e.g., use of amino acid supplements by athletes

  • 5 plan and prepare meal plans to meet specific dietary and nutritional needs of individuals

    • 5.1 interpret nutrition labelling

    • 5.2 evaluate nutrient content of foods and meal plans according to Recommended Nutrient Intake (RNI) tables

    • 5.3 plan, prepare and evaluate food products and meals within the:

      • 5.3.1 guidelines for carbohydrate, fat and protein intake

      • 5.3.2 context of dietary management of diet-related diseases

    • 5.4 prepare and evaluate a variety of food products, including the following, in order to improve intake of specific nutrients:

      • 5.4.1 low sodium foods

      • 5.4.2 high protein foods

      • 5.4.3 high fibre foods

      • 5.4.4 lower fat foods

  • 6 identify and demonstrate safe and sanitary practices

    • 6.1 maintain a clean, sanitary, safe work area

    • 6.2 apply universal precautions related to:

      • 6.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves

      • 6.2.2 hand-washing techniques

      • 6.2.3 infectious diseases

      • 6.2.4 blood-borne pathogens

      • 6.2.5 bacteria, viruses, molds

      • 6.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards

    • 6.3 use all materials, products and implements appropriately

    • 6.4 clean, sanitize and store materials, products and implements correctly

    • 6.5 dispose of waste materials in an environmentally safe manner

  • 7 demonstrate basic competencies

    • 7.1 demonstrate fundamental skills to:

      • 7.1.1 communicate

      • 7.1.2 manage information

      • 7.1.3 use numbers

    • 7.2 think and solve problems

      • 7.2.1 demonstrate personal management skills to:

      • 7.2.2 demonstrate positive attitudes and behaviours

      • 7.2.3 be responsible

      • 7.2.4 be adaptable

      • 7.2.5 learn continuously

      • 7.2.6 work safely

    • 7.3 demonstrate teamwork skills to:

      • 7.3.1 work with others

      • 7.3.2 participate in projects and tasks

  • 8 create a transitional strategy to accommodate personal changes and build personal values

    • 8.1 identify short-term and long-term goals identify steps to achieve goals

Program of Studies 2010. Source document, © Alberta Education.