FNDT 356 — NUTRITION
Learning Objectives & Matches
1. List the essential nutrients required for a healthy quality of life.
Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
Instruct students in daily living skills required for independent maintenance and self-sufficiency, such as hygiene, safety, and food preparation.
Instruct students in daily living skills required for independent maintenance and self-sufficiency, such as hygiene, safety, and food preparation.
Recommend the use of vitamin and mineral supplements to enhance the health of patients and children.
Verify that prepared food meets requirements for quality and quantity.
Instruct students in daily living skills required for independent maintenance and self-sufficiency, such as hygiene, safety, or food preparation.
Instruct students in daily living skills required for independent maintenance and self-sufficiency, such as hygiene, safety, or food preparation.
Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
Advise patients and their families on nutritional principles, dietary plans, diet modifications, and food selection and preparation.
4. Describe nutrient digestion and absorption and their effect on the body.
Study the structure and composition of food or the changes foods undergo in storage and processing.
Study the chemistry of living processes, such as cell development, breathing and digestion, or living energy changes, such as growth, aging, or death.
Isolate, analyze, or synthesize vitamins, hormones, allergens, minerals, or enzymes and determine their effects on body functions.
Study nutritional requirements of animals and nutritive values of animal feed materials.
Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nutritional value, and convenience.
Identify, classify, and study structure, behavior, ecology, physiology, nutrition, culture, and distribution of plant and animal species.
Study the structure and function of human, animal, and plant tissues, cells, pathogens, and toxins.
Collect body tissue, feces, blood, urine, or other body fluids for examination and analysis.
Research the chemical effects of substances, such as drugs, serums, hormones, or food, on tissues or vital processes.