Module 1 - Introduction
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The graduate identifies healthy eating patterns as defined by the Dietary Guidelines for Americans and the My Pyramid Food guide; explains the importance of nutrition in health promotion and maintenance; and recognizes cultural sensitivities with regard to variation in diet.
The graduate describes the role of each organ involved in food digestion, including mechanical and chemical digestion; recognizes the role of enzymes and hormones in digestion, and identifies barriers to digestion specific to different ethnic groups; and describes the process of catabolic and anabolic metabolism as it pertains to the energy-yielding nutrients.
The graduate recognizes energy-yielding macronutrients and their role in body functions; assesses the daily need for macronutrients in the diet and sources of each; and recognizes health hazards in over-consumption of macronutrients.
The graduate identifies micronutrients essential to human health and potential for deficiency and/or toxicity manifestations; identifies assessment tools for evaluating micronutrient content; and evaluates need for dietary supplements.
The graduate applies principles of basic nutrition to nutrition assessment of patients; describes the appropriate use of anthropometric tools to assess nutritional status; explains factors that influence dietary habits; discusses the importance of nutritional education; and recognizes cultural sensitivity in regards to nutritional assessment.
