SEMESTER AT SEA COURSE SYLLABUS University of Virginia, Academic Sponsor

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1 Voyage: Fall 2015 Discipline: Biology BIOL : Nutrition Around the World Division: Lower Faculty Name: Mary Ropka, Ph.D. Credit Hours: 3; Contact Hours: 38 Pre-requisites: None SEMESTER AT SEA COURSE SYLLABUS University of Virginia, Academic Sponsor COURSE DESCRIPTION Study of the science of human nutrition provides a relevant and fascinating way to familiarize students with fundamental biological and public health principles related to nutrition that will be useful to them in their daily lives. Examining nutrition around the world allows a glimpse into the various roles that nutrition plays in health and welfare, culture, and social interactions; and provides increased awareness of current issues in nutrition and health globally. Topics to be included are: the human body and the different kinds of nutrients required by humans; metabolic processes that transform food into energy and the chemical building blocks for the creation and renewal of cellular structures; basic scientific principles of energy balance that determine weight gain or weight loss, as governed by diet and exercise; nutritional requirements and nutritional status; and current issues in nutrition related to global health. The course will address the global health implications of local solutions to meeting nutritional needs; cultural, social, and economic influences on food choices and food sufficiency; and the relationship between proper nutrition and health maintenance. Nutrition topics related to global health (including countries on our voyage) will be addressed, such as Mediterranean diet, oral rehydration therapy for diarrhea, obesity, and infant and child feeding options. As we visit three continents, we will sample the food and participate in the food culture of the countries we visit. COURSE OBJECTIVES 1. Understand the basic principles of nutrition so students can make informed decisions about the relationship between the food they eat and their prospects for good health. 2. Explore the relationship globally between nutrition and health, and cultural, social, educational, and economic factors that influence nutrition and health. 3. Increase awareness of the role of nutrition and nutritional status in current issues in global health, and interventions and policies to improve nutrition and nutritional status. 4. Discuss how food is produced, prepared, and distributed within a country or region, and how these factors influence nutrition and health. REQUIRED TEXTBOOKS AUTHOR: Frances Sienkiewicz Sizer & Ellen Whitney TITLE: Nutrition: Concepts and Controversies PUBLISHER: Wadsworth Cengage Learning Belmont, CA ISBN #: SBN-13: DATE/EDITION: 2013/13 th edition AUTHOR: Levine, Ruth TITLE: Cases Studies in Global Health Cases #8 Preventing Diarrheal Deaths in Egypt and #15 Preventing Neural-tube Defects in Chile ONLY PUBLISHER: Jones & Bartlett Learning 1

2 ISBN #: TBD Information forthcoming from Jones & Bartlett regarding Custom Print (PUBLISH) DATE/EDITION: 2007 TOPICAL OUTLINE OF COURSE Depart Southampton September 13 A1 September 15: Review of syllabus and plan for course My Plate A2 September 17: Nutrition and Global Health (Skolnik Ch 8) Global Health (Skolnik Ch 1 & 2); Millennium Development Goals; Healthy People 2020 A3 September 19: Food Choices and Human Health; Evidence-based Nutrition; Health Behavior (Sizer Ch 1); Use it! A Consumer Guide To Reading Nutrition News (p. 19); Controversy 1 -- Sorting the Imposters From the Real Nutrition Experts (p. 24) Begin recording dietary intake for 2 days for Nutrition Analysis Group Work on Day A4 Civitavecchia September Naples September A4 September 27: Nutrition Tools Standards and Guidelines (Sizer Ch 2) (Skolnik Ch 8, pp Gauging Nutritional Status and Key Nutritional Needs) Nutrition Analysis Group Work based on 2-day dietary intake record A5 September 29: Remarkable Body (Sizer Ch 3); Controversy 3 Alcohol and Nutrition: Do the Benefits Outweigh the Risk? (p. 100) Istanbul September 30-October 5 A6 October 7: Carbohydrates: Sugar, Starch, Glycogen, Fiber (Sizer Ch 4); Controversy 4 Are Added Sugars Bad For You? (p. 151) Piraeus October 8-13 A7 October 15: Lipids: Fats, Oils, Phospholipids, Sterols (Sizer Ch 5); A8 October 17: Continue Lipids: Fats, Oils, Phospholipids, Sterols (Sizer Ch 5); Controversy 5 Good Fats, Bad Fats U.S. Guidelines and the Mediterranean Diet (p. 191) Global Health Nutrition Challenge: Mediterranean Diet Barcelona October A9 October 25: 2

3 Proteins and Amino Acids (Sizer Ch 6); Controversy 6 Vegetarian and Meat Containing Diets: What Are the Benefits and Pitfalls? (p. 226) Casablanca October A10 November 2: Vitamins (Fat-soluble: A, D, E, K) (Water-soluble: C, B) (Sizer Ch 7); Controversy 7 Vitamin Supplements: Do the Benefits Outweigh the Risks? (p. 279) A11 November 4: Continue Vitamins (Fat-soluble: A, D, E, K) (Water-soluble: C, B) (Sizer Ch 7); Global Health Nutrition Challenge: Vit B Deficiency Case Study: Preventing Neural Tube Defects in Chile (Levine Case 16) Study Day November 6 A12 November 7: Water and Minerals (Major: Mg, Na, K, Cl Sulfate) (Trace: I, Fe) (Sizer Ch 8) A13 November 9: Energy Balance and Healthy Body (Sizer Ch 9) HBO The Weight of the Nation: Confronting America s Obesity Epidemic Consequences and Choices A14 November 11: Continue Energy Balance and Healthy Body (Sizer Ch 9) Global Health Nutrition Challenge: Obesity Salvador November A15 November 19: Diet and Health (Immune System; CVD; Cancer ) (Sizer Ch 11) (Skolnik Ch 11 Communicable Diseases) A16 November 21: Continue Diet and Health (Immune System; CVD; Cancer ) (Sizer Ch 11) (Skolnik Ch 11 Communicable Diseases) Global Health Nutrition Challenge: Diarrhea and Oral Rehydration Therapy Case Study: Preventing Diarrheal Deaths in Egypt (Levine Case 8) Study Day November 23 A17 November 24: Food Safety and Technology (Sizer Ch 12); Controversy 12 Genetically Modified Foods: What Are the Pros and Cons? (p. 504) A18 November 26: Life Cycle Nutrition Mother and Infant (Sizer Ch 13); Controversy 13 Childhood Obesity and Early Chronic Disease (p. 545) Port of Spain November A19 November 30: Continue Life Cycle Nutrition Mother and Infant (Sizer Ch 13); (Skolnik Ch Child Health) Global Health Nutrition Challenge: Exclusive Breastfeeding 3

4 Study Day December 2 A20 December 3: Child, Teen, and Older Adult (Sizer Ch 14, Early and Middle Childhood ONLY) Global Health Nutrition Challenge: Stunting A21 December 5: Hunger and Global Environment (Sizer Ch 15) Puntarenas December 6-11 A22 December 13: Photo-journalism Field Assignment presentations A23 December 15: Photo-journalism Field Assignment presentations Study Day December 17 A24 December 18; A-Day Finals Course Summary and Wrap-up Arrive San Diego December 21 FIELD WORK Field lab attendance is mandatory for all students enrolled in this course. Do not book individual travel plans or a Semester at Sea sponsored trip on the day of your field lab. FIELD LAB (20%) Title: Turkish Culinary Culture and Nutrition Country: Istanbul, Turkey Idea: Turkey is known for its rich culture, extensive history, diverse geography, and interesting cuisine, and provides a bridge between Europe and Asia. In this Field Lab, students will benefit from unique resources of and interactions with the Turkish Cultural Foundation Culinary Arts Center in Istanbul. Here they will learn about historical, cultural, and economic aspects of the Turkish culinary culture, as well as observe a Turkish food demonstration. Then students will visit a local market or bazaar to enable them to meet with vendors, and to observe foods that are available and barriers to nutritious eating. They will work in small groups to use the MyPlate guide to evaluate the nutritional value of available foods and determine the impact of its cost in providing a nutritionally balanced diet. Objectives: 1. Describe Turkish culinary culture historical, cultural, and economic aspects based on Turkish Cultural Foundation Culinary Arts Center presentation. 2. Observe Turkish food demonstration at the Turkish Cultural Foundation Culinary Art Center with help of NAR Restaurant chefs about making of special savory pastry called, Carsaf boregi and afterwards students receive small tasting. 3. Based on observations and interactions at a local market, (a) identify options of food available to people living in Istanbul for choosing nutritious food determine foods available, costs of foods, methods of transportation used to reach market, how to fill MyPlate at market in terms of 4

5 nutritional value and cost; (b) consider relationship of nutrition of food people eat to their income; (c) describe barriers that people of lower and moderate SES level have to choosing nutritious food in Turkey. FIELD ASSIGNMENT Photo-journalism Installments and Final Slide Show: Students will each choose a nutrition topic of interest and document their observations on that topic in five countries (Greece, Turkey, Morocco, Brazil, Trinidad and Tobago) through photo-journalism. Required components of the project are as follows: 3-5 photos per country that capture relevant images for the chosen nutrition topic A caption for each photo that describes how the photo is relevant to the nutrition topic and health A paragraph for each country providing background information on the importance of the nutrition topic for that country, biologic basis, whether there are particular subgroups within the population that are at increased risk, and interventions or policies to address the issue. One installment is due on the second day after each of the five country visits. A final slide show presentation utilizing information from the five ports is due towards the end of the course. METHODS OF EVALUATION / GRADING RUBRIC 1. Prompt attendance; participation in all classes and group work [10%] 2. Quizzes (4) [40% -- 10% each] 3. Written answers submitted for two nutrition-related case studies from Case Studies in Global Health: Millions Saved (2) [10% -- 5% each] 4. Field Lab [20%] 5. Field Assignment: Photo-journal installments (5) and presentation (1) [20%] RESERVE BOOKS AND FILMS FOR THE LIBRARY AUTHOR: Skolnik, Richard TITLE: Global Health 101 PUBLISHER: Jones & Bartlett Learning ISBN #: DATE/EDITION: 2nd edition, 2012 AUTHOR: D Aluisio F & Menzel P TITLE: What the World Eats PUBLISHER: Random House Distribution ISBN #: DATE/EDITION: 2008 AUTHOR: Menzel P & D Aluisio F TITLE: Hungry Planet: What the World Eats PUBLISHER: ISBN #: DATE/EDITION: 2007 AUTHOR: HBO 4-part Documentary Films TITLE: Weight of the Nation: Confronting America s Obesity Epidemic PUBLISHER: HBO ISBN #: DVD set can be purchased from HBO 5

6 DATE/EDITION: 2012 ELECTRONIC COURSE MATERIALS AUTHOR: Uauy R ARTICLE/CHAPTER TITLE: Rank Prize Lecture: Global nutrition challenges for optimal health and well-being JOURNAL/BOOK TITLE: Proc of Nutrition Society VOLUME: 68 DATE: 2009 PAGES: AUTHOR: Hamrani A ARTICLE/CHAPTER TITLE: Physical activity and dietary habits among Moroccan adolescents JOURNAL/BOOK TITLE: Public Health Nutrition VOLUME: Epub ahead of print DATE: Oct 2014 PAGES: 1-8 AUTHOR: Malik VA ARTICLE/CHAPTER TITLE: Global obesity: Trends, risk factors and policy implications JOURNAL/BOOK TITLE: Nature Reviews Endocrinology VOLUME: 9 DATE: 2013 PAGES: AUTHOR: Trichopoulou A ARTICLE/CHAPTER TITLE: Definitions and potential health benefits of Mediterranean diet: Views from experts around the world JOURNAL/BOOK TITLE: BMC Medicine VOLUME: 12 DATE: 2014 PAGES: AUTHOR: Bach-Faig A ARTICLE/CHAPTER TITLE: Mediterranean diet pyramid today. Science and cultural updates JOURNAL/BOOK TITLE: Public Health Nutrition VOLUME: 14 DATE: 2011 PAGES: AUTHOR: Tzioumis E ARTICLE/CHAPTER TITLE: Childhood dual burden of under- and over-nutrition in low- and middle-income countries: A critical review JOURNAL/BOOK TITLE: Food Nutr Bull VOLUME: 35 (2) DATE: 2014 PAGES: ADDITIONAL RESOURCES Access to Power Point or other presentation software. Access to My Plate website to complete assignments 6

7 HONOR CODE Semester at Sea students enroll in an academic program administered by the University of Virginia, and thus bind themselves to the University s honor code. The code prohibits all acts of lying, cheating, and stealing. Please consult the Voyager s Handbook for further explanation of what constitutes an honor offense. Each written assignment for this course must be pledged by the student as follows: On my honor as a student, I pledge that I have neither given nor received aid on this assignment. The pledge must be signed, or, in the case of an electronic file, signed [signed]. F15 Syllabus Template ROPKA Fall 2015 Nutrition.doc 12/9/2014 1/27/2015 2/2/2015 2/4/2015 2/12/2015 2/16/15 6/1/15 7