Barstow College

1. Understand energy (calories) provided by nutrient types and be able to calculate caloric values in meals.
2. Give several reasons why people choose to eat the foods they eat.
3. Recall what the six classes of nutrients are and which yield energy.
4. Understand the sources and uses for the six classes of nutrients.
5. Understand different research study designs and their methods.
6. Be able to explain the scientific method process.
7. Review nutritional studies using animals.
8. Recall risk factors; differentiate between modifiable and non-modifiable.
9. Review leading causes of death in America.
10. Be familiar with the Food Guide Pyramid and healthy diet principles.
11. Review hype/fraud/quackery principles.
12. Define atherosclerosis, diabetes, AIDs, cancer initiators, cancer promoters.
13. Define these terms: amylase, bolus, chyme, hemorrhoids, diverticulitis, diverticulosis, hyperglycemia, hypoglycemia, free radicals, antioxidants, bile, ketones, and trans-fatty acids.
14. Understand the digestive process and its functions.
15. Define the following terms: refine, enriched, whole-grain, fortified.
16. Distinguish between good and poor fiber sources and fiber’s importance.
17. What are some problems with increasing fiber too quickly in the diet and how to avoid those problems.
18. Know causes and treatments for constipation, GERD, ulcers.
19. Differentiate between complex & simple carbohydrates and their sources.
20. What is the storage form of glucose and where is it stored.
21. Understand lactose intolerance, Glycemic index, cholesterol.
22. Know the difference between Type 1 and Type 2 diabetes, the difference in the use of insulin and lifestyle changes in these two conditions, and the risk for developing each of them.
23. Differentiate between saturated fats, unsaturated fats, & trans-fatty acids.
24. Understand HDL and LDL in relationship to diet, our health and heart disease.
25. Understand why the essential polyunsaturated fats, Omega-3 and Omega 6 are important.