Syllabus: English course for nutrition students.

Elaborado por: Aurora Espinoza Lara

General Objectives:
1.    Communicate effectively and understand the second language.
2.    Apply the knowledge acquired in the course into the professional environment.
3.    To develop reflective, analysis and positive attitudes during the course.
4.    Evaluate students constantly.

Theoretical Framework:

Unit 1
1.1. Introduction to Nutrition
1.2. Food Guide Pyramid
1.3. Diet Planning Principles
1.4. Nutrition Labeling:
1.4.1 RDA
1.4.2.DRI

Objectives: By the end of this unit, student will be able to:

1. Describe how to properly design individualized eating plans by utilizing diet
planning principles, the Food Guide Pyramid, Exchange System and other food
guide plans that incorporate personal food preferences.
2. Explain the function of the RDA, DRI, and Tolerable Upper Intake Level.

Unit 2
2.1. Digestion

Objectives: By the end of this unit, student will be able to:

1. Describe the scientific method, various types of research. Locate referred journal
articles using the internet.
2. Describe the digestive system, its functions, including problems that it
encounters and solves during the digestive process. Identify the hormones
involved in regulating digestion.

Unit 3
3.1. Carbohydrates
3.2. Proteins

Objectives: By the end of this unit, student will be able to:

1. Explain the differences between and identify energy- and non energy-yielding
nutrients. Identify the functions of phytochemicals.
2. Distinguish between simple and complex carbohydrates in form and function and
the health effects associated with carbohydrate intake including fiber and sugar
intake. Describe the hormonal regulation of blood sugar and other factors affecting
blood sugar.
Unit4
4.1. Lipids
4.2.1. Malnutrition
4.2.2. Diseases

Objectives: By the end of this unit, student will be able to:

1. Differentiate between members of the lipid family - triglycerides, phospholipids,
and sterols - in form and function and the health effects associated with lipid intake,
especially the factors increasing serum triglyceride and cholesterol. Identify effects
and sources of omega 3 and omega 6 fatty acids.
2. Describe protein form and function, define essential amino acids, and explain
the health effects of protein intake, including Protein Energy Malnutrition as well as
how vegetarians and non - vegetarians obtain adequate protein.

Unit 5
5.1. Metabolism
5.1.1 Alcohol
5.2. Energy Balance & Body Comp
5.3. Weight Management

Objectives: By the end of this unit, student will be able to:

1. Explain the steps involved in metabolism and the ways energy is derived from
carbohydrate, fat, and protein, including the consequences of consuming too much
and too little energy, too little carbohydrate. Describe alcohol metabolism.
2. Describe the factors associated with weight control, including causes of obesity,
methods of assessing body weight and composition, and good and poor treatments
for obesity.

Unit 6
6.1. Water-Soluble Vitamins
6.2. Fat-Soluble Vitamins
6.3. Vitamins cont

Objectives: By the end of this unit, student will be able to:

1. Explain the differences between water and fat-soluble vitamins, including how
each one functions in the body, the deficiency/toxicity symptoms, and major food
sources.
2. State which vitamins have antioxidant effects and identify those effects.

Unit 7
7.1. Water Minerals
7.2. Major Minerals
7.3. Race Minerals

Objectives: By the end of this unit, student will be able to:

1. Explain the differences between major and minor minerals, including how each
one functions in the body, the deficiency/toxicity symptoms, and major food
sources.
2. Describe the function of water in the body and the ways electrolytes/fluids are
balanced and maintained in the body.

Unit 8
8.1. Eating Disorders
8.2. Physic activity and lifestyle

Objectives: By the end of this unit, student will be able to:

1. Provide accurate information regarding vitamin/mineral supplementation and the
use of ergogenic aids in athletic performance.
2. State the benefits associated with physical activity, the components of a sound
fitness or health program, and the fuels that are necessary for physical
performance and daily activity.

Unit 9
9.1. Physic activity and lifestyle
9.2. Diseases and diets
9.3. Minerals and others

Objectives: By the end of this unit, student will be able to:

1. Describe how nutrition and lifestyle choices impact the life cycle before and
during pregnancy, during lactation and infancy, during childhood and adolescence,
and through adulthood and aging.
2. Explain the impact of nutrition and lifestyle choices on the immune system and
on diseases such as cardiovascular disease, cancer, AIDS, and diabetes.

Unit 10
10.1. Life Cycle Nutrition
10.2. Food Safety

Objectives: By the end of this unit, student will be able to:

1. Describe nutrition issues surrounding food safety and consumer concerns,
including how to handle, store, and prepare foods safely, how water is treated, and
how food additives such as MSG, create problems for some people who consume
them.
2. Apply knowledge gained from the class that supports healthy lifestyles to their
own lives and the lives of their families.