PHED 372 — APPLIED NUTRITION AND PHYSICAL FITNESS
Learning Objectives & Matches
1. Distinguish between macro- and micronutrients.
Isolate, analyze, or synthesize vitamins, hormones, allergens, minerals, or enzymes and determine their effects on body functions.
Select and measure or weigh ingredients, using English or metric measures and balance scales.
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.
Measure, weigh, and mix chemical ingredients, according to specifications.
Study nutritional requirements of animals and nutritive values of animal feed materials.
Mix food, liquid formulas, medications, or food supplements according to instructions, prescriptions, and knowledge of animal species.
Weigh or measure ingredients.
Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
Identify or compare the component parts or relationships between the parts of industrial, social, and natural systems.
5. Identify common food sensitivities and allergies.
Measure ingredients required for specific food items.
Record and evaluate patient and family health and food history, including symptoms, environmental toxic exposure, allergies, medication factors, and preventive health-care measures.
Review patients' dietary restrictions, food allergies, and preferences to ensure patient receives appropriate diet.
Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.
Perform allergen provocation tests such as nasal, conjunctival, bronchial, oral, food, or medication challenges.
Inspect food products and processing procedures to determine whether products are safe to eat.
Provide allergy or immunology consultation or education to physicians or other health care providers.
Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
Diagnose or treat allergic or immunologic conditions.
Clean or prepare various foods for cooking or serving.