Participate in eating behavior changes with a Nutrition Contract

Transcription

1 CITY COLLEGE COURSE SYLLABUS COURSE # HUN1206 CREDITS: 4 COURSE TITLE: NUTRITION CONTACT HOURS: Lecture 40 Lab: 0 Intem/Externship: 0 Total Contact Hours: 40 Total Credit Hours: 4 10 contact hours = 1 lecture credit 20 contact hours= 1 laboratory credit 30 contact hours = 1 intem/extemship credit COURSE DESCRIPTION: This course introduces the student to the basic fundamentals of nutrition, including the micro and macronutrients found in food and how the body processes them. The relationship between diet and health is also discussed. Students will learn principles of planning a balanced diet and how to make healthier food choices. COURSE PREREQUISITES: There are no prerequisites for this course. COURSE OBJECTIVES: At the end of this course you will be able to:.~. Discuss basic principles of nutrition.:. Identify food choices, portions and servings that constitutes a healthy diet.:. Identify the role of macronutrients and micronutrients in health and name foods. which represent these groups.:. Interpret the physiological relationship between digestion, absorption and metabolism of nutrients from foods.:. Understand the relationship between diet and health.:. Discuss healthy eating patterns and menus.:. Read and interpret a food label, the food guide pyramid, and the dietary guidelines.:. Analyze the nutrient component of your personal food diary + Participate in eating behavior changes with a Nutrition Contract COURSE DESIGN: Rev /2011 1

2 This course is designed as a lecture/discussion/application course with a text and study guide so the student will develop a sound understanding of the principles of nutrition. Application of principles taught will be developed through class activities such as but not limited to the participation in a project geared towards changing a personal eating behavior and recording and computer analysis of nutrients from a personalized 3-day food diary. COURSE REQUIRMENTS: Students should bring the text, study guide, diet analysis CD-Rom, notebook, pens and pencils to every class. ATTENDANCE REQUIREMENTS: Students are expected to attend all scheduled classes in order to achieve the learning goals for a program of study. Excessive absenteeism may result in course failure or withdrawal from the institution. For further information on attendance, consult the current edition of the City College Catalog. ADA Statement It is the policy of City College not to discriminate against qualified students with a documented disability in its educational programs, activities or services. If you have a disability-related need for accommodations in this class, please contact the Campus Director. OUT OF CLASS WORK: "Credit hour: Except as provided in 34 CFR 668.8(k) and (1), a credit hour is an amount of work represented in intended learning outcomes and verified by evidence of studen1t achievement that is an institutionally established equivalency that reasonably approximates not less than- (1) One hour of classroom or direct faculty instruction and a minimum of two hours of out of class student work each week for approximately fifteen weeks for one semester or trimester hour of credit, or ten to twelve weeks for one quarter hour of credit, or the equivalent amount of work over a different amount of time; or (2) At least an equivalent amount of work as required in paragraph (1) of this definition for other academic activities as established by the institution including laboratory work, internships, practica, studio work, and other academic work leading to the award of credit hours." 34CFR600.2 (2011) On a weekly basis you should expect to have out of class work as follows: Rev

3 Readings and note taking: 4 hours Research and homework assignment(s): 4 hours COURSE MATERIALS: Text: Whitney, E. and Rolfes, S. R. Understanding Nutrition. (13th ed.). Wadsworth Publishing. ISBN: Whitney, E. and Rolfes, S. R. Study Guide/or Whitney/Rolfes' Understanding Nutrition. (13 th ed.). Wadsworth Publishing. ISBN: Diet Analysis Plus 9.0 Windows/Macintosh CD-ROM. (9 th ed.). Wadsworth! Brooks Cole. ISBN: ADDITIONAL COURSE RESOURCES: Additional course resources, including but not limited to research books and material, internet computer access, are available in the City College Resource CenterlLibrary. COURSE EVALUATION.:. Nutrition Contract 20%.:. Food Diary Analysis 20%.:. Midterm 25%.:. Final Exam 25%.:. Homework Assignments 10% GRADING SCALE: = A = B = C =D below 60 = F Rev /2013 4

4 COURSE OUTLINE Objective Classwork Homework Assignment Time Allocation Week 1 1. Discuss the major Introduction to course reasons people make with syllabus Read chapter 1 2 hours food choices. distribution Case Study # 1 & 2 1.:5 hour 2. List the six nutrients Chapter 1 "An Complete Internet 1.5 hours contained in food and a Overview of Nutrition" exercise (worksheet 1-5 major use of each & 2-5) & worksheet hours nutrient. Complete Workbook 1.5 hours 3. Identify the energy- Chapter 1 providing nutrients and Read chapter 2 calculate the energy available from foods. l. List and apply the six Chapter 2 "Planning a principles of diet-planning. Healthy Diet" 2. Plan a balanced meal using the USDA Food Guide. 3. Identify the information required on the food label. Week 2 l. List the segments of the Chapter 3 "Digestion, Complete Workbook 2 hours digestive tract in order Absorption and Chapter hour from the mouth to the Transport" Case Study # hours colon. Complete Internet 1.5 hours 2. Explain the mechanical exercise (worksheet 3-4) 1.5 hours processes of digestion Complete Worksheet 3- in order of occurrence 3 in the digestive tract. Read chapter 4 3. List the five organs and their secretions which assist in the breakdown of food. Week 3 l. Explain the two major Chapter 4 "The Complete Workbook 2 hours types of dietary fibers Carbohydrates: Sugars, Chapter hour and their uses in the Starches and Fibers" Case Study # hours body. Complete Internet 1.5 hours 2. Trace the digestion and exercise (worksheet 4-5) 1.5 hours absorption of Complete Worksheet 4- carbohydrates List the major uses of Read chapter 5 glucose in the body. Rev / ~~..---

5 QUIZ #1 Week 4 1. Explain the roles of Chapter 5 "The Complete Workbook 2 hours phospholipids and Lipids: Triglycerides, Chapter hour sterols in foods and in Phospholipids and Case Study # hours the body. Identify the Sterols" Complete Internet 1.5 hours uses of triglyceride in exercise (worksheet 5-5) 1.5 hours the body. Complete Worksheet 5-2. Discuss the role of fat 2, & 5-3 in the development of Read chapter 6 heart disease, cancer, and obesity. 3. Explain the recommended dietary intakes for fat, saturated fat, essential fatty acids, and cholesterol. 4. Describe the diet recommendations for selection of a diet lower in total fat, saturated fat, trans fat, and cholesterol. Week 5 1. Trace the digestion of Chapter 6 Complete Workbook 2 hours protein and explain the "Proteins: Chapter hour process used by the Amino Acids" Case Study # hours body to synthesize new Complete Internet 1.5 hours proteins. exercise (worksheet 6-5) 1.5 hours 2. List the major functions Complete Worksheet 6- of protein in the body. 1, 3. Describe the diseases Read chapter 7 that result from inadequate intake or QUIZ #2 overconsumption of protein and proteinkcalories. 4. Calculate the protein needed daily using the RDA for protein. Week 6 l. Discuss the chemical Chapter 7 Midterm on Chapters reactions that occur "Metabolism: 1-6 within the body, Transformations and Complete Workbook 2 hours including metabolism, Interaction" Chapter hour anabolism, and Case Study # hours catabolism. Complete Internet 1.5 hours Rev /2013 6

6 2 Describe how proteins, exercise (worksheet 7-5) 1.5 hours carbohydrates, and fats Complete Worksheet 7- are used to meet the 2,7-3 energy needs of the Read chapter 10 & 11 body Week 7 l. Define a vitamin and Chapter IO"The Water classify vitamins as Soluble Vitamins" water soluble or fat soluble. Chapter 11 "The Fat 2. List the B and C Soluble Vitamins" vitamins and identify the major functions of each vitamin in the body. 5. List a major food source associated with vitamin B and C. 6. Identify the major deficiency disease associated with vitamin B andc. l. List the uses of water in Chapter 12 "Water and the body. Major Minerals" Complete Workbook 2 hours 2. Describe water balance Chapter 13 "Minerals" Chapter hour and the sources of Case Study # 10 & hours water for the body. Complete Internet 3. Describe the effects of exercise (worksheet hours inadequate and 6 & 11-4) 1.5 hours excessive intakes of Complete Worksheet water. 10-2, 10-3,10-4 & Describe minerals, and Read chapter 8 & 9 classify them as major or trace minerals. 5. Identify the role of each of the minerals in the body and the effects of excessive or inadequate consumption. 6. Identify the food sources of each of the minerals and their role in the body Rev. 12/15/2013 7

7 Week 8 l. Explain the basal Chapter 8 "Energy metabolic rate and the Balance and Body factors that affect it. 2. Explain the methods Composition" used to assess body composition, including BMI and waist c,rrc,umfcicnc,e. 3. Identify the health risks for underweight and overweight, including heart disease, diabetes, and cancer. Complete Workbook 2 hours 1. Describe the Chapter 9 "Weight Chapter 10 & 11 consequences of Management: (selected questions) 1.5 hour obesity including Overweight and Case Study # 8 & hours health, social, and Underweight" Complete Internet 1.5 hours psychological exercise (worksheet hours problems. & 9-8) 2. Explain the risks of fad Complete Worksheet 8- diets, dietary 1, 8-2, 9-2, 9-4, 9-5, & supplements, and herbs 9-6 in the treatment of Read chapter 18 obesity. 3. List strategies for QUIZ #3 successful weight loss. Week 9 1. Discuss the role of Chapter 18 "Diet Complete Workbook 2 hours nutrition and lifestyle and Health" Chapter 8 & 9 (selected in the development of questions) 1.5 hour chronic disease. Case Study # hours 2. Discuss the role of Complete Internet 3.0 hours nutrition in the exercise (worksheet 18- prevention and 3) treatment of the Food Diary Analysis cardiovascular disease, Project hypertension, diabetes and other chronic diseases. Week 10 Same objectives as in week Chapter 18 "Diet Complete Workbook 2 hours 9. and Health" Continued Chapter 18 3 hours FOOD ANALYSIS Complete Food Analysis 3 hours PROJECT DUE Project Review for Final Exam (Cumulative) QUIZ # 4 I: Rev. 12/15/2013 8

8 Instructions for Food Diary Recording, Analysis and Evaluation Each student will record his or her dietary intake for a period of 3 days. One of the 3 days should be a weekend, since food choices are typically different on weekends from weekdays. This list should include specific foods eaten for breakfast, lunch, dinner and snacks, including beverages, how the food was prepared (steamed, baked, fried etc.), food type and exact amounts (example: 1 cup of fat-free milk). The three-day diary will then be analyzed for nutritional content using Esha Research, Diet Analysis CD-Rom Version 6.0 for calories, and grams and percent of calories from: carbohydrates, proteins and fat. Vitamin A, C, thiamin, riboflavin, niacin, calcium and sodium content will also be evaluated. A narrative summary, which addresses the adequacy of the students eating pattern, should include: 1) A comparison of the students diet with that of established standards such as the Recommended Dietary Allowances. 2) Deficiencies and excesses of the students diet should be discussed. 3) Implications of long-term health as defined by dietary intake should be discussed. 4) Suggestions to improve dietary intake and pattern should be discussed. Work must be typed, double-spaced, neatly presented, organized and stapled. A printout of your personalized food diary and analysis must be included in the report. This report worth a total of 100 points: 3-Day Food Diary Recording 30 pts 3-Day Food Diary Analysis 40 pts Narrative Summary 30 pts (Grammar, spelling, punctuation, neatness and completeness of report will be evaluated) Instructions for Nutrition Contract This report is worth 100 points. (See parenthesis to determine breakdown of points) 1. Examine the American Dietary Guidelines and identify ANY eating behavior you would like to change. Some examples may be: To have 1 meatless meal per week, drink at least 8 glasses of water a day, eat breakfast every day etc. Identify the Dietary Guideline that has influenced you to make this change. (10 pts) 2. Define realistic objectives that will assist you in changing your eating behavior. (10 pts) 3. Consult 3 sources of literature (2 must be from articles from peer-reviewed journals and 1 may be from a text other than the one used for this class OR a valid website article) that provides information that can help you. Do NOT use lay magazines. All 3 sources of information must be summarized within 1 typed page Rev

9 (double space) for each reference used, and handed in!with your nutrition I contract. (30 pts, 10 pts for each referenced summary) 4. List 3 health risks associated with the "old" eating befuavior you are changing. (10 pts)! 5. Identify 10 barriers that may be a roadblock to your objectives. For each barrier, identify 1 enabling factor or strategy (people, places, thmgs) that will help you to overcome the barrier. (10 pts) I 6. Identify a supporter, someone who will help you meet your goals. List 5 behaviors that your supporter can adopt to help you to be successful. Record the day and time you met. You and your supporter should sign the contract. (10 pts) 7. Identify 3 non-food activities that you could use as a reward when you meet your objectives. (10 pts) 8. On a separate sheet of paper, construct an eating behavior chain with a minimum of 5 loops, which describe the feelings and actions that lead to the undesirable eating behavior. Identify in a different color 3 points at which the chain could be broken and indicate activities that you could use to break the chain at these points. (10 pts) All pages must be typed, double-spaced, neat, complete and stapled. Rev /