Academic Inquiries: Jinan University E-mail: oiss@jnu.edu.cn Tel: 86-020-85220399 JINAN UNIVERSITY Lecturer: Marcia Magnus Time: Monday through Friday (June 19, 2017-July 21, 2017) Teaching hour: 50 hours Credit: 4 Location: Management School Office: Management School 518 Office hours: By Appointment E-mail: caramervoter@aol.com Course Description, is a course required for nutrition and nursing majors. It is also appropriate for majors in Community Health Sciences and other pre-professional majors. This course will explore nutrient function and basis for nutrient requirements at the cellular level and relate the science of nutrition to health outcomes. Course Goal Upon completion of this course, students will demonstrate an understanding of the evidenced based scientific nutrition principles that impact health at the personal and public level. This course will provide students with the background knowledge to proceed to advanced courses in the field of nutrition. 1 / 10
Required Text Dr. Magnus Workbook Course Hours The course has 25 sessions in total. Each class session is 120 minutes in length. The course meets from Monday to Friday. Grading Policy Midterm 30% Diet Analysis 30% Final exam 30% Attendance 10% Grading Scale The instructor will use the grading system as applied by JNU: Definition Letter Grade Score Excellent A 90-100 Good B 80-89 Satisfactory C 70-79 Poor D 60-69 Failed E Below 60 Course Schedule Week 1 Course Introduction Chapter 1: Science of Nutrition Chapter 2: Tools of a Healthy Diet Chapter 4: Human Digestion and Absorption 2 / 10
Week 2 Chapter 5: Carbohydrates Chapter 6: Lipids Chapter 7: Proteins Week 3 Midterm Chapter 9: Energy Metabolism Chapter 8: Alcohol Chapter 12: Micronutrients: Vitamins and Minerals Week 4 Chapter 13: Micronutrients in Energy Metabolism & Amino Acid Metabolism Chapter 15: Bone Health & Body Defense Systems Chapter 14: Fluid balance & Blood Health Week 5 Chapter 3: The Food Supply Chapter 10: Energy Balance, Weight Control & Eating Disorders Final Exam The assignment: --is due at the beginning of class on the due date. --Electronic and faxed assignments will not be accepted. --which is handed in 1 min after the beginning of class receives a 10% penalty. --will be the only non-examination opportunity. There will be no extra credit assignments. Academic Honesty Jinan University defines academic misconduct as any act by a student that misrepresents the student s own academic work or that compromises the academic work of another. Scholastic misconduct includes (but is not limited to) cheating on assignments or examinations; plagiarizing, i.e. misrepresenting as one s own work any work done by another; submitting the same paper, or substantially similar papers, to meet the requirements of more than one course without the approval and consent of the instructors concerned; sabotaging another s work. Within these general definitions, however, instructors determine what constitutes academic misconduct in the 3 / 10
courses they teach. Students found guilty of academic misconduct in any portion of the academic work face penalties ranging from lowering of their course grade to awarding a grade of E for the entire course. KNOWLEDGE & SKILLS Research methodology & scientific method [KRD 1.1] Health promotion & disease prevention [KRD 2.1, 3.2] Sciences involved with nutrition across lifespan [KRD 5.2] METHOD OF EVALUATION Workbook Activity: Linking nutrient underconsumption and overconsumption with specific diseases Diet Analysis assignment and dietary recommendations Lectures / Exam questions This course meets the following Knowledge for Registered Dietitians [KRD] as defined by the Accreditation Council for Education in Nutrition and Dietetics: [KRD 1.1] The curriculum must reflect the scientific basis of the dietetics profession and must include research methodology, interpretation of research literature, and integration of research principles into evidence-based practice. [KRD 2.1] The curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice. [KRD 3.2] The curriculum must include the role of environment, food, nutrition, and lifestyle choices in health promotion and disease prevention. [KRD 4.4] The curriculum must include content related to health care systems. [KRD 5.2] The physical and biological science foundation of the dietetics profession must be evident. Course content must include organic chemistry, biochemistry, physiology, genetics, microbiology, pharmacology, statistics, nutrient metabolism, and nutrition across the lifespan. 4 / 10
Diet Analysis Assignment (100 pts) The purpose of this assignment is to help you to analyze, compare and improve the nutrient content of your typical food intake. Each group member needs to share their www.fitday.com printout with one day s food intake to the group meeting in order to identify the most problematic printout the one with the greatest number of, and most severely underconsumed and overconsumed nutrients. If your foods are mostly Chinese, use dailyburn.com To identify the most problematic printout, use the bar graph to measure the distance of each nutrient which is above (overconsumed nutrient) and below (underconsumed nutrient) the 100% RDA on the Y axis. The printout which has the most overconsumed and underconsumed nutrients, with the largest total distance is the most problematic printout. After the most problematic printout has been determined by the group and labelled, answer the following questions for that 24-hour food intake for that printout. The following pages should be submitted stapled, without folders or cover pages, in this order: 1. 1 page of your www.fitday.com of the most problematic printout showing the name of the Food, Amount, Unit, Cals, Fat, Carbs, Prot. For each extra page which is submitted, 1 point will be deducted. 2. On the most problematic printout, underline 3 foods which are primarily complex carbohydrates with a double line, and 3 foods which are primarily simple carbohydrates with a single line. 3. Answers to these questions with the names of each group member. 4. Cut and paste so that each group member submits 1 page which shows the Nutrition Intake bar graph and the Food, Amount, Unit, Cals, Fat, Carbs, Prot printout for each group member. For each extra page, 1 point will be deducted. At the top right corner of the printout, enter the handwritten P/S ratio under the name, as follows: Strokes, Tom P/S= 1.1/9.9=0.1 Recommended P/S=3.0 5 / 10
To find the P/S ratio from www.fitday.com: Log Food log Custom nutrition goals At bottom left drop down menu, find calories from PUFA, and from saturated fat. To find % CHO, Fat, PRO: Reports Calorie/CHO/Fat/PRO from pie chart. Instructions to complete the 24-hour food recall At www.fitday.com, enter the foods and beverages in your one-day food record. Make a complete list of all foods and beverages for one day. 1. Describe the food in complete detail. Include methods of preparation raw, broiled, fried, baked Form of food - buttered toast, whole milk, yogurt with fruit, meat trimmed of Condiments - fat, cake with frosting In coffee, syrup on pancakes 2. Estimate the serving size: By volume - Cups, tablespoons By weight - Ounces, pounds By unit - ketchup, mustard, mayonnaise, salad dressing, cream or sugar 1 biscuit 1 frankfurter 1 medium apple 3. Classify each food item as a meal (B breakfast, L = lunch, D = dinner, S = snack). Give each food item a letter code: B, L, D, or S 6 / 10
Managing Your Group All group members will receive the same grade. If you encounter underperformance of a group member, please send the person an email which quantitatively describes the number of meetings missed, the number of non-responses to email messages, and copy me. This will serve as the person s only documented opportunity for the person to improve their performance. If the person s performance does not improve, at the end of the semester, this email provides evidence that the person was notified of the need to improve their contribution to the group. If the person does not receive this quantitative email, they cannot be expected to improve their behavior. All group members will receive the same grade unless there has been notification of that one member is underperforming. In that case, the grade of the group s under-performers will be determined by the other group members response to the question: What percentage of the assigned work did the person contribute? The mean of all other group members will be used to calculate the grade of a group member who is under-performing. It is always good strategy to assign early due dates so that if a group member submits sub-standard work, there will be sufficient time to improve on the work. The goal is to get better at managing your group every semester. 7 / 10
Group members: DIET ANALYSIS ASSIGNMENT ANSWERS for the most problematic printout (to be handed in) 1. In the column on the left is a diagram of the recommended pattern of dietary intake. On the right, indicate how the problematic food intake compares to the recommended dietary intake. RECOMMENDED INTAKE YOUR 1-DAY INTAKE 30%Fat P/S=3/1 12% Protein 58% CHOs The American Heart Association recommends that 67% of daily protein intake should come from plant sources. To calculate % plant protein: Total of all plant protein foods g (beans, peas, grains, F/V) Total animal protein foods g (eggs, meat, dairy) Total plant and animal protein intake g Your % calories plant protein: (Total plant protein/total protein intake x 100) Your % calories animal protein: For each of the 3 animal proteins which you consumed, identify 3 complementary plant proteins which you could have consumed. If you consumed less than 3 animal proteins, list 3 other protein sources and the plant proteins. Eg. Tuna: Beans & Rice Peanuts & Popcorn Lentil Soup & Bagel 1. 2. 3. Identify 3 foods in your 24-hour recall which contributed saturated fat. Specify a similar heart-healthy alternative for each food in the following table. If you did not have 3 high-saturated fat foods on this day, identify your 3 other foods and their lower-fat equivalents. High-Saturated Fat Low-Saturated Fat Calories Eliminated Per Serving Enter your percentages from the printout below. Circle the problem nutrients which either offer less than 60% or more than 200% of the goals. 8 / 10
NUTRIENT YOUR %s Calories Protein Carbohydrates Calcium Phosphorus Iron Magnesium Vitamin A Fat Sodium Vitamin C B 6 A. From the list above, list 2 nutrients which are problematic. List the RDA and nutrients for the problem nutrients. For underconsumed nutrients, list 3 specific foods which provide at least 33% of the recommended amount of the problem nutrient. If no nutrients provide less than 60% of your daily needs, identify the next 2 nutrients which have the lowest percents of the goal, and list food sources for those nutrients. For the overconsumed nutrients, identify alternative foods which provide less than 200% of the RDA. For underconsumed nutrients, list the deficiency symptoms. For overconsumed nutrients, list the toxicity symptoms. ACCEPTABLE FOOD SOURCES My underconsumed nutrient Food Portion Nutrient Calories (RDA nutrient +units) is: a Size Content Eg. Magnesium (400 mg) Deficiency symptoms: a. b. c. b. 9 / 10
My overconsumed nutrient (RDA nutrient +units) is: Eg. Sodium (2000 mg) Toxicity symptoms: a. b. a. b. c. List 2 advantages of the 24-hour recall process. A. B. Describe 2 limitations of using the goals. A. B. What is your total one-day intake dietary fiber (g)? List four foods (one vegetable, legume, fruit, and cereal) that when added together will provide a total of 30 grams of dietary fiber. FOODS PORTION CALORIES DIETARY SIZE FIBER (g) A. B. C. D. To what extent does a 24-hour food intake tell us about an individuals nutritional status (nutrient intake, digestion, absorption, and storage) TO A GREAT EXTENT/SOMEWHAT/NOT AT ALL. Explain your rationale in less than 100 words. 10 / 10