Nutrition Study Guide
An introductory college nutrition course: macronutrients (carbohydrates, lipids, proteins — structure, digestion, metabolism, dietary requirements), micronutrients (vitamins and minerals — functions, deficiencies, toxicities), energy balance and body composition, water and electrolytes, nutrition across the lifespan, dietary guidelines and food labeling, eating disorders, food safety, and evaluating nutrition misinformation.
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12 Topics Covered
Digestive System and Nutrient Processing
Mechanical and chemical digestion, absorption mechanisms, and nutrient transport essential for understanding all subsequent nutrition concepts.
Carbohydrates: Structure, Function, and Metabolism
Monosaccharides, polysaccharides, fiber, glycemic index, blood glucose regulation, and diabetes fundamentals for metabolic understanding.
Lipids: Fats, Cholesterol, and Cardiovascular Health
Fatty acid types, triglycerides, lipoproteins, HDL vs LDL, essential fatty acids, and dietary fat recommendations.
Proteins: Amino Acids and Nitrogen Balance
Essential amino acids, protein quality, complementation, digestion, metabolism, and dietary needs across populations.
Energy Balance and Body Composition
BMR, TDEE, energy balance equation, body composition assessment, BMI limitations, and evidence-based weight management strategies.
Vitamins: Fat-Soluble and Water-Soluble
Functions, food sources, bioavailability, deficiency diseases, and toxicity risks of vitamins A, D, E, K, B-complex, and C.
Minerals and Trace Elements
Major and trace minerals including calcium, iron, zinc, and sodium; functions, deficiencies, toxicity, and interactions.
Water, Electrolytes, and Fluid Balance
Hydration requirements, electrolyte functions, fluid compartments, dehydration, overhydration, and sodium-potassium balance mechanisms.
Nutrition Across the Lifespan
Specific nutrient needs during pregnancy, lactation, infancy, childhood, adolescence, and older adulthood health concerns.
Eating Disorders and Disordered Eating
Anorexia nervosa, bulimia nervosa, binge eating disorder; risk factors, health consequences, and treatment approaches.
Food Safety and Foodborne Illness
Pathogens, safe food handling practices, HACCP principles, food additives, pesticides, and contamination prevention strategies.
Dietary Guidelines, Food Labeling, and Evaluating Nutrition Information
MyPlate, Nutrition Facts interpretation, health claims, identifying misinformation, and evidence-based reasoning in nutrition science.
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