NUTRITION 149

Course overview

*Identify sources and functions of carbohydrates, proteins, fats, alcohol, vitamins, minerals, and water in the human body. *Demonstrate the importance of a balanced diet and use tools that can be utilized to evaluate the nutritional adequacy of a diet (RDA, Dietary Guidelines, MyPlate, etc.). *Identify the relationship between diet and chronic diseases/illnesses (cardiovascular disease, diabetes, obesity, cancer, hypertension, osteoporosis, etc.) and what modifications can be made in the diet to reduce the risk for these diseases/illnesses. *Recall current nutritional recommendations for healthy eating habits (American Heart Association, American Cancer Society, etc.). *Utilize nutrition terminology and related terminology appropriately. *Demonstrate lifelong healthful eating habits by differentiating between beneficial and non-beneficial dietary practices. *Develop nutritional scripts for 10 of the most common adult pathologies that can be potentially palliative or reverses through dietary changes.