COURSE OBJECTIVES

Knowledge:

1. A more extensive knowledge of the basic principles of healthful nutrition and consumer nutrition.
2. A greater understanding of how the body utilizes energy from food nutrients in order to conduct its many physiological activities.
3. Knowledge about dietary sources, metabolic functions, health implications, and sport applications of the six major classes of nutrients and food drugs.
4. An understanding of the interaction of diet, exercise, and behavior modification in weight control for health, fitness, and sport.
5. Ability to demonstrate through written and oral means that knowledge is attained.

Skills:

6. The ability to design a weight control program for an athlete or client in a health or fitness setting either by hand or by computer.
7. The ability to critique the scientific literature relative to nutrition for health and sport.
8. The ability to select healthful foods at a supermarket or restaurant.

Attitudes:

9. A healthier attitude toward weight control and an understanding of the problems associated with certain forms of obesity.
10. A desire to adopt the most appropriate nutritional practices to allow for optimal health and fitness.

Course Topics

1. Basic principles of nutrition and consumer nutrition
2. Nutrients for energy, growth, and development (carbohydrates, fats, protein)
3. Nutrients that regulate metabolism (vitamins, minerals, water)
4. Principles of weight control (body composition and body weight loss/gain)
5. The healthfulness of fad diets and the "low carb" craze
6. Nutritional needs over the lifespan
7. Use of nutritional supplements, alcohol, and caffeine
8. Exercise and health related applications of diet and nutrient intake