Nutrition Across the Lifespan C. Hinds
Course Description
Nutrition Across the Life Span is for students interested in learning more about becoming a dietitian, nutritionist, counselor, or pursing a variety of scientific, health, or culinary arts professions. This course covers human anatomy and physiological systems, nutrition requirements, as well as social, cultural, and other impacts on food preparation and integrity. Artifacts will be created for inclusion in a portfolio, which will continue to build throughout the program of study. Standards in this course are aligned with Tennessee Common Core State Standards for English Language Arts & Literacy in Technical Subjects, Tennessee Biology I, Chemistry I, Human Anatomy & Physiology (A&P), Scientific Research, and World Geography standards, and the National Standards for Family and Consumer Sciences Education, Second Edition.
Program of Study Application
This course is an applied knowledge course in the Dietetics & Nutrition program of study.
Course Standards
Week 1-4
Safety & Sanitation
1) Compile and critique safety and sanitation procedures related to handling, preparing, storing, and serving food from industry-approved technical manuals and government published fact sheets. Identify and review general common laboratory safety procedures including but not limited to prevention and control procedures and personal hygiene expectations. Incorporate safety procedures and complete safety test with 100 percent accuracy. (TN CCSS Reading 3; FACS 9)
Week 7 - 10
Anatomy and Physiology of Nutrition
3) Create a model or graphic illustration that identifies the major anatomic structures of the gastrointestinal (GI) system. Explain the function of each structure in the process of digestion, absorption, transport, and use of nutrients in the body. Research and develop a logical explanation of how the body deals with deficiencies and surplus nutrients, citing specific textual evidence on the impact on an individual’s health. (TN CCSS Reading 1, 2; TN CCSS Writing 2, 8, 9; TN A&P 1, 5; FACS 9)
Week 11 -13
4) Identify, analyze, and visually represent the macro- and micro-nutrients required in the human diet. Include the common food sources of those nutrients and function in the body, as well as the influence upon biological systems in reference to maintenance and growth.
a. Macro nutrients include: carbohydrates, lipids, and proteins
b. Micro nutrients include: minerals, vitamins, and water
(TN CCSS Reading 1, 7; TN CCSS Writing 4; TN Biology 1; FACS 9, 14)
Week 5 - 6
Nutritional Requirements Across the Lifespan
5) Accurately read, interpret, and communicate understanding of guidance from the U.S. Food and Drug Administration (FDA), and other regulators, such as nutrition labels and daily value recommendations using accurate symbols, key terms, and other domain-specific words and phrases. (TN CCSS Reading 4; FACS 9, 14)
Week 15 - 16
6) Research and prepare informational artifacts for consumers that present the specific nutritional guidelines for each stage of the life span using scientifically accurate terms and symbols. Life span phases should include:
a. Birth to 1 year
b. Toddlerhood
c. Preschool
d. School age
e. Puberty and adolescence
f. Pregnant and lactating females
g. Early adulthood
h. Middle adulthood
i. Late adulthood
(TN CCSS Reading 1, 7; TN CCSS Writing 4, 6, 8; FACS 14)
Week 14
8) Keep a food journal and compare an individual’s diet to nutritional recommendations for their respective age, gender, activity level, and health status. Write a summary of the findings and include conclusions drawn on recommendations of how the diet could be modified to make up for deficiencies and surpluses. (TN CCSS Reading 9; TN CCSS Writing 4; FACS 9, 14)
Week 4 - 16
Food Preparation and Integrity
15) Identify where food safety and nutritional value could be compromised. Compare this to the food handling, transportation, storage, processing, and preparation from point of sale to the table by creating a graphic illustration indicating where food is most susceptible to contamination, food-borne illness, spoilage, and nutrient loss. (TN CCSS Reading 7; TN CCSS Writing 4, 9; FACS 9, 14)
Week 4 - 16
16) Demonstrate food selection and preparation methods that maximize the nutritional value of foods while minimizing dietary health risks.
Standards Alignment
TN CCSS Reading
TN CCSS Writing
TN Biology I:
TN Chemistry I:
TN World Geography
FACS: National Standards
Primary Career Cluster: Human Services