Syllabus
Contemporary Issues in Nutrition

Contemporary Issues in Nutrition

BIOL-1322

Fall 2012
08/27/2012 - 12/16/2012

Course Information

Section 002
Lecture
MW 10:30AM - 11:50AM
RVSA 2267
Terry Shaw
tshaw@austincc.edu
(512) 223.6048

Office Hours

No office hours have been entered for this term.

Disclaimer

The information posted on this site addresses the syllabus information required by Texas House Bill 2504. The syllabus handed out in class will contain more information than is noted here, including the class withdrawal policy, class participation requirements, scholastic dishonesty, and other important information. The entire syllabus is posted on the Blackboard site for this course. And, the entire syllabus will be handed out in class.

Course Requirements

Tests are listed in course subjects

Handouts for all assigments are found in the assignment section of Blackboard

All students will keep and calculate the 3-day dietary record using Nutritionist Proin student computer lab or you may purchase Diet Analysis Plus from the bookstore.

Do the myplate.gov assignment

Critical Thinking

Family Tree with an emphasis on chronic diseases

Readings

The textbook for this course is entitled Nutrition: Concepts and Controversies, by Sizer & Whitney (12th ed.) ISBN 10:0-538-73494-9

or loose leaf edition

10:978-0-538-49683-4

There are free online study tools, access is listed in announcement section of Blackboard

You may use Nutritionist Pro, a dietary analysis program available for use at all the CBI (computer based instruction) labs. You have a copy of the instructions to use the program. These are generally located in the library or associated with the Learning Resource Center (LRS). A printed set of instructions is available.

OR

You may purchase Diet Analysis Plus from the bookstore:

http://www3.austincc.edu/schedule/textbook

Course Subjects

Week 1

Text:Concepts and Controversies, Hamilton & Whitney – Sizer & Whitney, 12th ed.

Introduction:

Chapter 1:Food Choices, and Human Health

Controversy 1:Sorting the Imposters From the Real Nutrition Experts

 

Week 2

Learning Nutritionist Pro

Complete Chap. 1

 

Week 3

Chapter 2:Nutrition Tools: Standards and Guidelines

Controversy 2:Are some Food “Superfoods” for health?

Chapter 3:The Remarkable Body

Week 4

Chapter 11 Nutrition & Immunity Pg. 409

Controversy 3: Alcohol and Nutrition: Do the Benefits Outweigh the Risks?

Chapter 4: The Carbohydrates: Sugars, Starch, Glycogen & Fibers

Week 5

Controversy 4: Are Carbohydrates "Bad" for Health?

Diabetes: Lecture, chap 4 & pg 525 & 419-20 (metabolic syndrome)

Week 6

TEST I:Chapters 1, 2, 3, and 4 and diabetes

DUE: mypyramid.gov

Chapter 5:Lipids: Fats, Oils, Phospholipids and Sterols

Cardiovascular diseases pg 412-421Nutrition & Cancer pg. 429-433

Week 7

Controversy 5:Good Fats & Bad Fats: Which are They”

Chapter 6:Proteins and Amino Acids

 

Week 8

Chapter 6

Controversy 6:Vegetarian & Meat containing Diets: Benefits & Pitfalls

Chapter 15:Hunger and the Global Environment

Controversy 15:Agribusiness and Sustainable Food Production: How to Go

Rent movie Food,Inc. for EC

Week 9

Chapter 7:The Vitamins – Fat Soluble pg 228

Week 10

TEST II: Lipids, protein and fat soluble vitamins

DUE:Critical Thinking & Family Tree Assignments

Chapter 7:Vitamins, water soluble

Controversy 7:Vitamin Supplements: Who Benefits?

 

Week 11

Chapter 8:Water and Minerals

 

Week 12 Controversy 8:Osteoporosis: Can Lifestyle Choices Reduce the Risks?

Chapter 11 Nutrition & Hypertension pg. 417- 720

DUE: Journal Cards or Dietary Analysis

Both are due, your choice when


Week 13

TEST III: Water Soluble Vitamins, Water, & Minerals

DUE: Dietary Analysis or Journal Cards

Chapter 9: Energy Balance & Healthy Body Weight

Controversy 9:Perils of Eating Disorders

Controversy 11: Reversing the Obesity Epidemic: Where to Begin: pg 436

DUE: Journal Cards or Dietary Analysis

 

Week 14

Chapter 10:Nutrients, Physical Activity, and the Body’s Responses

Controversy 10:Ergogenic Aids: Breakthrough, Gimmicks or Dangers?

 

Week 15

Chapter 12:Food Safety & Food Technology

Controversy 12: Organic Foods & Genetically Modified Foods: Pros & Cons

Chapter 13:Life Cycle Nutrition: Mother and Infant

Controversy 13:Childhood Obesity & Early Development of Chronic Diseases

Chapter 14:Child, Teen & Older Adult

Controversy 14:Nutrient Drug Interactions: Who Should be Concerned?

Week 16

TEST IV: Chapters 9, 10, 12, 13 and 14

FINAL: Mandatory

Student Learning Outcomes/Learning Objectives

Nutrition provides a powerful influence on all aspects of our life from emotions to life expectancy. This class provides tools and knowledge to allow the student to identify beneficial lifestyle changes and begin implementation. Discussions of details such as recipes, specific types of foods and the effect of different types of exercise are included.

BIOL 1322 Contemporary Issues in Nutrition Topics & Objectives • Nutrition Tools: Standards & guidelines • Describe how to properly design individualized eating plans by utilizing diet planning principles, the Food Guide Pyramid, and other food guide plans that incorporate personal food preferences. • Identify the 4 parts of the DRI and its contribution to a healthy diet • Compare and contrast the purpose and intended use of the various nutrition guidelines • Analyze and discuss a diet using a computer analysis program • Describe the scientific method and identify the methods of testing an hypothesis • The nutrients & relationship to Health • Explain the differences between energy- and non energy-yielding nutrients. • Use the Nutrition Facts label to select foods that fulfill nutrient goals • Differentiate between organic and inorganic nutrients • Alter traditional recipes to increase nutrient density • The systems of the body & relationship to nutrition • Identify how the nutrients affect different organ systems and how the organ systems may impact nutrition needs • Macronutrients: carbohydrate, lipids & protein • Distinguish between simple and complex carbohydrates in form and function and the health effects associated with carbohydrate intake including fiber and sugar intake. • Differentiate between members of the lipid family - triglycerides, phospholipids, and sterols - in form and function and the health effects associated with lipid intake, especially triglyceride and cholesterol intake. • Describe protein form and function, identify essential amino acids, and explain the health effects of protein intake, including Protein Energy Malnutrition as will as how vegetarians and non - vegetarians obtain adequate protein. • Micronutrients: vitamins & minerals & water • 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. • Identify the vitamins with antioxidant effects and identify those effects. • Explain the differences between major and minor minerals, including how each one functions in the body, the deficiency/toxicity symptoms, and major food sources. • Describe the function of water in the body and the ways electrolytes/fluids are balanced and maintained in the body. • Provide accurate information regarding vitamin/mineral supplementation and the use of ergogenic aids in athletic performance. • • Energy balance & healthy body composition • 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 • Nutrition & physical activity • 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 • Describe the importance of hydration during physical activity and identify methods of maintaining hydration • Lifecycle nutrition • 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. • • Food Technology and food safety • 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 • Identify the impact food allergies have on lifestyle and food choices • Nutrition and health maintenance • Explain the impact of nutrition and lifestyle choices on the immune system and on diseases such as cardiovascular disease, cancer, AIDS, and diabetes

Course outcomes

Upon mastery of course content the student will

·      Identify the 3 macronutrients: protein, lipid & Carbohydrate; their sources, functions and relationship to disease states including obesity. Identify the environmental connection to food production & consumption.

·      Identify the micronutrients: vitamins & minerals; their sources, functions, deficiency & toxicity symptoms, including phytochemicals

·      Identify & obtain scientific research articles; apply information in a writing assignment

·      Complete & interpret a computer generated dietary analysis

·      Perform & interpret basic math & statistical calculations

·      Identify the various types & sources of food borne illness and methods of prevention

·      Identify the nutrition/lifestyle factors that influence the outcome of pregnancy