Special Topics:
Principles of Human Nutrition
EPID 693 Paula Inserra, PhD, RD
Sp. Topics: Principles of Human Nutrition
Semester course, 3 lecture hours, 3 credits. This is a graduate
level course designed to provide students with an introduction to the basic
principles of nutrition science. It is recommended for graduate students
who have not had prior nutrition courses. Subjects include: an introduction
to the basic nutrients with special emphasis on their food sources, and
functions, and metabolism in the human body. Other topics include food
selection and diet planning for optimal health, dietary assessment, evaluation
of nutritional information, and the relationship between diet and health.
Additional topics may be covered according to student interests. Summer
semester
Instructor Paula Inserra, PhD, RD
Textbook Perspectives in Nutrition, 6 th edition, Wardlaw 2004
Gordon W. Wardlaw
ISBN: 0073220213
Course Description : This is a graduate level course designed to provide students with an introduction to the basic principles of nutrition science. It is recommended for graduate students who have not had prior nutrition courses. Subjects include; an introduction to the basic nutrients with special emphasis on their food sources, and functions, and metabolism in the human body. Other topics include food selection and diet planning for optimal health, dietary assessment, evaluation of nutritional information, and the relationship between diet and health. Additional topics may be covered according to student interests.
Time and Location Summer 2006; Wednesday 9:00a - 12:00pm – Leigh House, conference room( 100 E. Clay St.)
Office 320 Grant House (3rd floor)
Phone 628-2506
Office Hours Thursdays 3-5 pm
Or by appointment
Blackboard Material, notes, handouts, articles, interesting links, assignments, and announcements for this course will be posted on Blackboard. It is the students’ responsibility to check the Blackboard web site and their email account for any pertinent information.
Course Objectives:
1. Distinguish between a nutritional claim and a health claim on a food product label.
2. Explain why degenerative (lifestyle) diseases are the most prevalent causes of disease and premature death in America.
3. Explain how the media (TV, newspapers, magazines) influences our food choices.
4. Explain the differences between hunger and appetite.
5. Distinguish between a DRI and a UL.
6. List the Five Dietary Guidelines for Americans that make suggestions specifically about food choices.
7. List the foods appearing at the top (tip) of the Food Guide Pyramid and state why they do not constitute a specific food group.
8. Explain how you would determine the percent daily value for carbohydrates, fats and protein for a person on a 3000-calories-a-day diet.
9. Explain the process of blood glucose regulation in response to carbohydrates consumption and the effects of it’s’ dysregulation.
10. Compare and give uses for alternative sweeteners.
11. Explain how lactose intolerance develops.
12. Describe the difference between Omega-3 and Omega-6 fatty acids. Also describe the impact consumption of these two fatty acids has on the risk of heart disease.
13. Describe what happens when unsaturated plant oils are hydrogenated. Also describe the problems/consequences of consuming products with hydrogenated oils.
14. Describe how a diet with 35% of calories from fat can still be heart healthy.
15. List the major food sources of dietary cholesterol and describe any possible problems associated with the consumption of these foods.
16. Explain the relationship between lipid (fat) intake and heart disease.
17. Describe what happens to amino acids that are over-supplied by the diet.
18. List the different types of vegetarian and semi-vegetarian diets and explain the benefits of consuming vegetarian source protein.
19. Define denaturation of proteins.
20. Describe the process by which amino acids are used for energy in the body.
21. Explain why the high protein content of the average American diet is closely linked to heart disease.
22. Describe the major differences (characteristics/properties) between the water and fat-soluble vitamins.
23. Describe why fat-soluble vitamins are more likely to cause toxicity problems.
24. Describe how anti-oxidant nutrients lower the risk of some cancers.
25. List the main sources of fluid (how we obtain fluids) and list the reasons for daily water/fluid losses.
26. List the factors which decrease/inhibit iron absorption.
27. Describe the recommendations from the DASH and DASH-S studies for reducing the risk of hypertension.
28. Explain the relationship between dietary calcium and bone health.
29. Explain why females are more likely then men to suffer from iron deficiency anemia.
30. Define alcohol (ethanol).
31. Explain how alcohol gets metabolized in the body and how it differs between men and women..
32. Explain why blood alcohol concentration can rise so quickly in a person.
33. Describe the possible health effects of moderate alcohol consumption.
34. List the possible health risks associated with alcohol consumption.
35. Describe how alcohol affects a fetus.
36. Describe the effects basal metabolism and physical activity have on calorie expenditure.
37. Name at least three ways/methods of measuring body composition.
38. Describe a dietary strategy for reducing caloric intake while maintaining nutrient density.
39. List the factors involved in a sound weight loss program.
40. Contrast aerobic versus anaerobic exercise.
41. Explain why adequate dietary carbohydrates are essential for long-term endurance activity.
42. Describe an appropriate, dietary, carbohydrate loading regime.
43. Describe the problems associated with the Female Athlete Triad.
44. Explain why excess protein/amino acid intake does not improve athletic performance or enhance muscle development.
45. Describe the increased nutritional needs during pregnancy and breast-feeding.
46. Outline the expected weight changes during pregnancy and breast-feeding.
47. List the supplemental nutrients normally recommended during pregnancy.
48. Discuss how food advertisers influence food choices especially in young children and adolescents.
49. Discuss ways of promoting healthful nutrition practices in young children and adolescents.
50. List the nutritional supplements most likely to be needed by older adults.
51. Describe the changes in nutrition needs/requirements for older adults.
52. Suggest some lifestyle and nutritional practices for improving health in older adults.
53. Distinguish between toxicity and hazard concerning chemical residues found on foods.
54. List several ways for preventing food borne illnesses.
55. Define the government's role in protecting the food supply.
56. List the health effects of undernutrition, especially for infants, children, pregnant women and the elderly.
57. List several factors that contribute to food insecurity in the US.
Evaluation: Exams 60%
Examination 1 15%
Examination 2 15%
Examination 3 15%
Cumulative Final Examination 15%
Debate 5%
Presentation 15%
Project 20%
Dietary Analysis Project: This project will be based on a 24 hour recall of your diet which will be done in class. This 24 hour recall will then be used for the subsequent analysis utilizing the following United States Department of Agriculture web site; http:www.mypyramid.gov and the DietSite Diet and Recipe Analysis web site; www.dietsite.com/main.htm .
Vitamin/Mineral Presentation : Students will be required to present one vitamin and one mineral of their choice (approximately 15 minutes). Each presentation must include information on the topics listed below. You are also required to give me a copy of your overheads/slides/notes on the day of your presentation. You can use overheads, power point, or the whiteboard.
1. Absorption
2. Storage
3. Functions: All functions including its role (if any) in chronic disease
4. Deficiency:
5. Food Sources
6. Requirements
7. Toxicity:
Exams : The exams will consist of multiple choice and short answer questions and will be taken from material presented in lecture as well as information in the textbook.
Grading 90-100% = A
80-89% = B
70-79% = C
60-69% = D
<60% = F
Class Schedule
8/25:
Introduction
Chapter 1: An Overview of Nutrition
Chapter 2: Planning a Healthy Diet
9/1
Chapter 3: Digestion, Absorption and Transport
Chapter 4: The Carbohydrates
9/8
Chapter 5: The Lipids
Chapter 6: The Proteins
9/15
Exam 1
Chapter 7: Metabolism
9/22
Chapter 7: Metabolism Cont.
Chapter 8: Energy Balance and Body Composition
9/29
Chapter 9: Weight Management
Special Topic: The Obesity Epidemic
10/6
Special Topic: The Obesity Epidemic
In Class Project: 24 Hour Recall of Diet
10/13
Exam 2
Chapter 10: The Water Soluble Vitamins
Student Presentations
10/20
Chapter 10: The Water Soluble Vitamins Cont.
Student Presentations
Chapter 11: The Fat Soluble Vitamins
Student Presentations
Dietary Analysis of 24 Recall: Comparison of two Internet-Based Software
Applications
PROJECT DUE
10/27
Chapter 12: Water and the Major Minerals
Student Presentations
Chapter 13: The Trace Minerals
11/3
Exam 3
Chapter 14: Fitness, Physical Activity, Nutrients and Body Adaptations
11/10
Chapters 15: Life Cycle Nutrition; Pregnancy and Lactation
Chapters 16: Life Cycle Nutrition; Infancy, Childhood, and Adolescence
11/17
Chapters 17: Life Cycle Nutrition; Adulthood and The Later Years
Chapter 18: Diet and Health
11/24
Happy Thanksgiving
12/1
Chapter 18: Diet and Health Cont.
Chapter 19: Consumer Concerns about Foods and Water
12/8
Final Exam
