Contemporary Issues in Nutrition
08/27/2012 - 12/16/2012
MW 10:30AM - 11:50AM
No office hours have been entered for this term
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.
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
Family Tree with an emphasis on chronic diseases
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
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.
You may purchase Diet Analysis Plus from the bookstore:
Text:Concepts and Controversies, Hamilton & Whitney – Sizer & Whitney, 12th ed.
Chapter 1:Food Choices, and Human Health
Controversy 1:Sorting the Imposters From the Real Nutrition Experts
Learning Nutritionist Pro
Complete Chap. 1
Chapter 2:Nutrition Tools: Standards and Guidelines
Controversy 2:Are some Food “Superfoods” for health?
Chapter 3:The Remarkable Body
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
Controversy 4: Are Carbohydrates "Bad" for Health?
Diabetes: Lecture, chap 4 & pg 525 & 419-20 (metabolic syndrome)
TEST I:Chapters 1, 2, 3, and 4 and diabetes
Chapter 5:Lipids: Fats, Oils, Phospholipids and Sterols
Cardiovascular diseases pg 412-421Nutrition & Cancer pg. 429-433
Controversy 5:Good Fats & Bad Fats: Which are They”
Chapter 6:Proteins and Amino Acids
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
Chapter 7:The Vitamins – Fat Soluble pg 228
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?
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
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
Chapter 10:Nutrients, Physical Activity, and the Body’s Responses
Controversy 10:Ergogenic Aids: Breakthrough, Gimmicks or Dangers?
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?
TEST IV: Chapters 9, 10, 12, 13 and 14
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
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