21THLT 230 COURSE OUTLINE

Transcription

1 Revised: Fall THLT TPrinciples of Nutrition and Human Development UPrerequisites: None UCourse Description: COURSE OUTLINE Teaches the relationship between nutrition and human development. Emphasizes nutrients, balanced diet, weight control, and the nutritional needs of an individual. USemester Credits:U 3 ULecture Hours:U 3 21THLT 230 UCourse Outcomes: At the completion of this course, the student should be able to:

2 P ed 1. Demonstrate a basic understanding of nutritional foundations including behavioral and instinctive food choices, role of macronutrients, micronutrients and water in dietary planning for all life stages 2. Demonstrate an aptitude for discerning relevant nutritional materials including books, websites, articles, and agencies that provide appropriate nutritional guidelines. 3. Learn to promote healthy methods of weight control and understand how current trends in weight loss have negative health consequences. 4. Learn to think more analytically, critically and logically apply nutritional principles. 5. Develop an understanding of nutrition as it relates to human performance. 6. Demonstrate the ability to understand nutrition as it relates to varies genders and ages. 7. Learn basic health concerns and how nutrition is related to those concerns. 8. Learn nutritional counseling techniques. UTextbook: Loose Leaf Edition Bundle: Sizer/Whitney Nutrition: Concepts and Controversies th 13P loose leaf text with MindTap Chapter 1 - Food Choices and Human Health - Discuss how a particular lifestyle choice can either positively impact or harm overall health. -Define the term nutrient and be able to list the six major nutrients. - Recognize the five characteristics of a healthy diet and give suggestions for using them. - Summarize how a particular culture or circumstance can impact a person's food choices.

3 - Discuss why national nutrition survey data are important for the health of the population. - List the major steps in behavior change and devise a plan for making successful longterm changes in the diet. - Recognize misleading nutrition claims in advertisements for dietary supplements and in the popular media. Chapter 2 - Nutrition Tools - Standards and Guidelines - Explain how RDA, AI, DV, EAR serve different functions in describing nutrient values and discuss how each is used. - List the major categories of the Dietary Guidelines for Americans and explain their importance to the population. - Describe how foods are grouped in the USDA Food Guide and MyPyramind/MyPlate. - Describe the concept of the discretionary calorie allowance, and explain how it can be used in diet planning. - Plan a day's meals that follow the pattern of the USDA Food Guide within a given calorie budget. - Define the term functional foods, and discuss some potential effects of foods on human health. Chapter 3 - The Remarkable Body - Compare the terms mechanical digestion and chemical digestion, and point out where these processes occur along the digestive tract. - Trace the breakdown and absorption of carbohydrate, fat, and protein from the mouth to the colon. -Explain how nutrients are transported and stored in the body.

4 Chapter 4 - Carbohydrates: Sugar, Starch, Glycogen and Fiber -Describe the major types of carbohydrates and identify their food sources. - Describe the various roles of carbohydrates in the body and explain why avoiding dietary carbohydrates may be ill-advised. - Summarize how fiber differs from other carbohydrates and how fiber may contribute to health. - Explain how complex carbohydrates are broken down in the digestive tract and absorbed into the body. - Describe how hormones control blood glucose concentrations during fasting and feasting. -Explain the term glycemic index and how it may relate to diet planning. - Describe the scope of the US diabetes problem and educate someone about the longand short-term effects of untreated diabetes and prediabetes. - Discuss current research regarding the relationships among dietary carbohydrates, obesity, diabetes, and other ills. Chapter 5 - The Lipids: Fats, Oils, Phospholipids and Sterols - Discuss the reasons why a moderate intake of lipids is an essential part of a healthy diet. - Compare and contrast the physical properties and the sources of saturated, polyunsaturated, and monounsaturated fats. - Describe how and where dietary lipids are broken down and absorbed during digestion and how they are transported throughout the body. -Describe the significance of the blood tests for HDL and LDL cholesterol. - Describe the role of omega-3 and omega-6 fatty acids in the body and discuss which may be too low in people's diets and how they can increase their intakes. - Justify the recommendation to eat fatty fish instead of relying on fish oil supplements, and discuss safety issues surrounding both choices. - Describe the formation and structure of a trans-fatty acid and state ways in which consumers may reduce their intakes. - Develop a diet plan that provides enough of the right kinds of fats within calorie limits. - Discuss evidence for the benefits and drawbacks of specific dietary fats in terms of their potential effects on human health.

5 Chapter 6 - The Proteins and Amino Acids - Describe why some amino acids are essential, nonessential or conditionally essential to the human body and state the outcome should anyone of them be lacking in the diet. - Compare the digestion of protein and transport of amino acids with digestion and transport of lipids in the body. -Discuss the roles that various proteins and amino acids can play in the body. - Describe the fate of amino acids consumed with a balanced diet versus carbohydrate poor diet. - Discuss the concept of nitrogen balance and compute the amount of protein needed for a healthy college student. -Summarize the health advantages and nutritional risks of a vegan diet. Chapter 7 - The Vitamins - List the fat-soluble and water-soluble vitamins and describe how solubility affects absorption, transport, storage and excretion of each type. - Explain how vitamins and minerals work in combination to maintain health of the bones. -Name some functions of vitamin D not associated with the bones. - Define the term antioxidant and name the vitamins that act as antioxidants in the body. - Discuss the roles of B vitamins in body tissues and explain in a general way how B vitamins assist with energy metabolism. - Suggest foods that can help to ensure adequate vitamin intakes without providing too many calories. -Justify this statement: "It is better to get vitamins from food than from supplements." -List some valid reasons why supplements may be required by some people. Chapter 8 - Water and Minerals -Identify the best beverage choices to obtain enough water for the body's needs. - Describe the body's water sources and routes of water loss and name factors that influence the need for water. - Compare and contrast various sources of drinking water for safety. - Discuss why electrolyte balance is critical for the health of the body. - Describe the nutrients needed to maintain blood calcium levels and explain why this is important. -Compare the availability of iron from plant and animal sources. - Describe a diet that a young woman can follow to help prevent osteoporosis later in life.

6 Chapter 9 - Energy Balance and Healthy Body Weight - Delineate the health risks of too little and too much body fatness with emphasis on central obesity and its associated health risks. - Describe the roles of BMR and several other factors in determining an individual's daily energy needs. - Calculate BMI when given height and weight information for various people and describe the health implications of any given BMI value. -Discuss the potential impact of "outside the body" factors on weight-control efforts. - Develop a weight loss plan that includes controlled portions of nutrient-dense foods to produce gradual weight loss while meeting nutrient needs. -Discuss the role of physical activity in maintaining a healthy body composition. - Defend the importance of behavior modification in weight loss and weight maintenance over the long term. - Compare and contrast the characteristics of anorexia nervosa and bulimia nervosa and provide strategies for combating eating disorders. Chapter 10 - Nutrients, Physical Activity, and the Body's Responses - Discuss short-term and long-term benefits of achieving cardiorespiratory fitness. - Explain how the 2008 Physical Activity Guidelines for Americans can be incorporated into anyone's lifestyle. Suggest simple ways to increase activity level throughout the day. -Explain why it is important for an athlete to maintain blood glucose levels before, during and after vigorous exercise. - Describe how an athlete's body uses dietary protein during and after strenuous exercise. - Discuss some reasons why female endurance athletes may be vulnerable to iron deficiency. - Evaluate whether ergogenic aids are useful for obtaining an ideal body composition for sports. Chapter 11 - Diet and Health - Describe the relationship between immunity and nutrition and explain how malnutrition and infection worsen each other. - Compare and contrast the progression and the symptoms of heart disease in men and in women. - Describe what dietary and genetic factors may affect CVD risks and why higher HDL levels are a health concern. -Develop a general eating plan for a person with prehypertension.

7 Chapter 12 - Food Safety and Food Technology - Describe two ways in which foodborne microorganisms can cause illness in the body and give examples of each. - Develop a plan, from purchase to table, by which consumers can reduce their risks of foodborne illnesses from seafood, eggs, meats, and produce. - Name some recent advances aimed at reducing microbial food contamination and describe their potential contribution to the safety of the US food supply. - Describe how pesticides enter the food supply and suggest possible actions to reduce consumption of residues. -Discuss potential advantages and disadvantages associated with organic foods. - Provide evidence to justify this statement "Food additives used in the United States serve some important functions and are safe to consume." - Compare and contrast the advantages and disadvantages of food production by way of genetic modification and conventional farming. Chapter 13 - Life Cycle Nutrition: Mother and infant - Explain why a nutritionally adequate diet is important long before a pregnancy is established. - Evaluate the statement that "no level of alcohol beverage intake is safe or advisable during pregnancy." - Describe the impact of gestational diabetes and preeclampsia on the health of a mother and her unborn child. - Discuss the nutrition and health benefits of breastfeeding to both mother and child. - Discuss some relationships between childhood obesity and chronic disease. - Develop a healthy eating and activity plan to help an obese child improve his or her short-term and long-term overall health. - Speculate about possible mechanisms by which a diet high in red meat might increase the risk of breast cancer or colorectal cancer. - Develop a healthy eating plan that reduces the intake of trans fats and saturated fats but maintains sufficient intakes of essential nutrients.

8 Chapter 14 - Child, Teen and Older Adult -Discuss how a toddler's nutritional needs differ from an adult's needs. - Distinguish among a food allergy, food intolerance, and food aversion and describe how they can impact the diet. - Explain ways in which a teenager's choice of soda over milk or soy milk may jeopardize nutritional health. -Discuss the importance of physical activity in later years. -Outline food-related factors that can predict malnutrition in older adults. -Design a healthy meal plan for an elderly widower with a fixed income. - Describe several specific drug-nutrient interactions and name some herbs that may interfere with medication. Chapter 15 - Hunger and the Global Environment - Discuss the double threat from under nutrition and obesity and suggest reasons why this might occur in a single group of people. - Speculate as to how reducing a family's hunger level can lead to more positive outcomes for health, educational and social well-being of the family. - Explain why people in poverty are inclined to have larger families in spite of the scarcity of food. -Describe why producing enough food for people and livestock presents problems for the environment. - Define the term ecological footprint and describe ways to lessen one's own ecological footprint. Notes to Instructors (List information about optional topics, departmental exams, etc) None