Human Nutrition l

Lesson Structure: Human Nutrition I BRE102

There are 9 lessons:

Introduction to Nutrition
Important factors in nutrition
Ingredients and cooking methods
Understanding eating
Major food groups
Food allergies and Intolerance introduction
The Digestive System
The Alimentary Canal- Muscular Structures
Accessory Digestive Organs
Digestive Tract Linings
Absorption and Enzymes
Physical and Mechanical breakdown
Understanding biochemical breakdown
Biological breakdown
Digestive Hormones
Digestive Enzymes
Absorption - anatomical adaptations for absorption
Absorption (general)
Detoxification mechanisms
The Urinary System
Physiology of the unrinary system
Skin and sweat glands
Energy Value of Foods
The science of nutrition
Diet
Energy Value in Foods
Nutrients
Energy Production
Basal Metabolic Rate
Carbohydrates and Fats
Types of Carbohydrates - Monosaccharides,Oligosaccharides and Polysaccharides
Carbohydrates in the diet
Carbohydrates in the body
Alcohol
Fats and fat biochemistry
Fats in the diet
Fats in the body
Proteins
Uses in the body
Recommended protein intakes
Grains
Vegetables
Nuts and Seeds
Beef, Poultry and Fish (meat struture)
Meat Quality
Eggs and Dairy
Proteins in the diet
Proteins in the body
Vitamins and Minerals
The Recommended Daily Allowance
The Dietary Reference Intake
Summary of Vitamins
Fat soluble vitamins
Water soluble vitamins
Common minerals
Inorganic elements
The Calcium Debate
Water
Water in the body (function)
Water retention
Water loss and chronic dehydration
Nutrient Disorders
Selected digestive system disorders
Vomiting
Peptic ulcer
Jaundice
Lactose intolerance
Haemorrhoids
Cirrhosis
Allegies
Cholesterol, heart disease and atherosclerosis
Bowel Cancer
Problems with nutrition

Learning Goals: Human Nutrition I BRE102

Explain the role of different food types in human health.
Explain the physiology of digestive processes.
Recommend appropriate intake of vitamins.
Recommend appropriate intake of minerals.
Recommend appropriate food intake to meet an individual's energy needs.
Recommend appropriate carbohydrate intake.
Recommend appropriate fat intake.
Recommend appropriate protein intake.
Recommend appropriate water intake in different situations.
Recognise signs and symptoms of the major nutrient disorders.

Practicals:

Distinguish between nutrition terms including: food, nutrition and diet.
Distinguish between characteristics of all major food groups, including chemistry and foods which are a good source.
Explain the significance of each of the major food groups, including:
Carbohydrates
Proteins
Fats
Minerals
Vitamins
Label on unlabelled illustrations, parts of the digestive system, including:
Oesophagus
Liver
Stomach
Gall bladder
Pancreas
Duodenum
Ascending colon
Caecum
Appendix
Transverse colon
Descending colon
Ileum
Sigmoid colon
Rectum

Explain the function of different parts of the digestive system, including:
Salivary Glands
Liver
Stomach
Gall bladder
Pancreas
Duodenum
Colon
Ileum
Rectum

Distinguish between digestion and absorption of food.
Explain the different layers of the digestive tract, including:
Mucosa
Submucosa
Muscularis
Serosa

Explain different physiological processes involved in absorption
Explain how different hormones control the digestive process, including:
Gastrin
Gastric Inhibitory Peptide
Secretin Cholecystokinin

Explain the action of different digestive enzymes.
Convert calories to joules.
Explain the meaning of basal metabolic rate (BMR).
Describe how the intake of different types of food may affect metabolic rate.
Explain how different factors other than food intake can affect digestion, including stress and disease.
Compare energy values of different foods, on a given food chart.
Explain possible implications of mismatching food intake to individual's energy needs, through over or under intake of energy requirements.
List foods which are common sources of carbohydrate.
List common foods in your own diet which are poor sources of carbohydrate.
Distinguish between monosaccharides and disaccharides in your own normal diet.
Explain relative values of alternative sources of carbohydrates.
Explain factors which affect the bodies demand for carbohydrate.
Develop guidelines to determining appropriate carbohydrate intake, in accordance with an individual's specific requirements.
List foods which are a common source of fats.
Distinguish between saturated and unsaturated fats in the diet of a specific person.
Explain the relative value of alternative sources of fats.
Explain factors which affect the bodies demand for fat.
Explain the role of fat in the body, including an explanation of different physiological processes involving fat.
Develop a set of guidelines to determining appropriate fat intake, in accordance with an individual's specific requirements.
List foods which are a good source of protein.
Explain the role of protein in the body, including examples of different physiological processes involving protein.
Explain relative values of different sources of protein.
Explain factors which affect the bodies demand for protein.
Develop guidelines to determining appropriate fat intake, in accordance with an individual's specific requirements.
List different sources for each of several different minerals considered essential to human health.
Explain the role of different minerals in the body.
Consider the relative values of different sources of minerals in your own diet, to determine minerals which may be supplied in inappropriate quantities.
Describe symptoms of different nutrient disorders including deficiencies and toxicities.
Explain the use of different mineral supplements in a specified human diet.
Distinguish between sources of different types of vitamins which are important to human health, including:
Retinol
Vitamin D
Vitamin E
Vitamin K
Ascorbic acid
Thiamine
Riboflavin
Nicotinamide
Pyridoxine
Pantothenic acid
Biotin
Cyanocobalamin
Folacin

Explain the role of different vitamins in the body.
Explain the relative values of different sources of each of five vitamins.
Explain proliferation of vitamin supplement usage in modern society.
Describe symptoms of five different vitamin disorders including deficiencies and toxicities.
Explain the role of water in the body, for different physiological processes.
List factors which affect the body's requirement for water.
Compare different methods of purifying water, including different commercially available water purifiers.
Explain the physiology of dehydration, at different levels.
Discuss the affect of different water impurities on human health.
Distinguish between the signs and symptoms of forty common problems associated with nutritional disorders, including:
deficiencies
sensitivities
diseases

Describe different techniques used by health practitioners for determining food/nutrition disorders.
Explain the importance of obtaining a recommendation from a medical practitioner, when a nutritional disorder is suspected.
Explain the significance of "second opinion", when diagnosing nutrient disorders.