Course Design Guide SCI/220 Version 6

Course Design Guide

College of Natural Sciences SCI/220 Version 6 Human Nutrition
Copyright 2010, 2008, 2006, 2005, 2004, 2003, 2002, 2000, 1997 by University of Phoenix. All rights reserved.

Course Description This course introduces the basic concepts of food and nutrition to highlight ways that students can integrate good nutrition into their lifestyles. Principles of digestion and absorption, the function of nutrients, lifecycle nutritive needs, disease prevention, diet modifications, and weight management are covered. Practical application of these principles to the students' lives is emphasized. Policies Faculty and students/learners will be held responsible for understanding and adhering to all policies contained within the following two documents: University policies: You must be logged into the student website to view this document. Instructor policies: This document is posted in the Course Materials forum.

University policies are subject to change. Be sure to read the policies at the beginning of each class. Policies may be slightly different depending on the modality in which you attend class. If you have recently changed modalities, read the policies governing your current class modality. Course Materials Grosvenor, M. B., & Smolin, L. A. (2010). Visualizing nutrition: Everyday choices. Hoboken, NJ: Wiley. Wardlaw, G. M., & Smith, A. M. (2009). Contemporary nutrition (8th ed.). New York, NY: McGraw-Hill. Supplemental Resources WileyPLUS and iProfile All electronic materials are available on the student website.

Week One: Nutrition, a Key to Health

Details
Objectives Readings 1.1 Explain the connection between nutrition and health. 1.2 Propose modifications in personal diet to promote good health. Read Ch. 1 of Contemporary Nutrition. Read Ch. 2 of Visualizing Nutrition. Read this weeks Electronic Reserve Readings. Participate in class discussion. Respond to weekly discussion questions in class. 2/28/12 2/28/12 2 2

Due

Points

Participation Discussion Questions

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Nongraded Activities and Preparation

Review the University of Phoenix Material Getting Started With WileyPLUS for Human Nutrition, available on your student website. Become familiar with WileyPLUS, an interactive supplemental website designed to provide the chapter readings for this course. WileyPLUS also provides additional resources, such as video clips, animations, interactive activities, and so forth, to help clarify the concepts in this course. Access to WileyPLUS and iProfile is available on the weekly pages of your student website. The reading notations indicate the location of the resources. For example, 2.3 Tools for Diet Planning is found in Ch. 2, Section 3, of WileyPLUS. Complete the guided tour on the WileyPLUS home page. Read the following WileyPLUS sections: Ch. 2 2.2 Dietary Reference Intakes (DRIs) Ch. 2 2.3 Tools for Diet Planning Ch. 2 2.4 Food and Supplement Labels

Read the following iProfile sections: Ch. 2 iProfile 2.0 Assessing iProfile Ch. 2 Sample Profile (Using the Sample Profile for Kelly Watson) View the following in WileyPLUS: Ch. 2 Video: New York Times Video: Serving Size Sleight of Hand Ch. 3 Video: NGS Video: The Incredible Human Machine: Digestion Learning Team Instructions Individual Food Intake 1 Day Resource: Learning Team Toolkit Complete the Learning Team Charter. Resources: Ch. 2 of Visualizing Nutrition, WileyPLUS, iProfile Enter your food intake for 1 full day by following the WileyPLUS iProfile instructions. Write a 750- to 1,050-word paper that addresses the following points about your 1-day food intake: Review your iProfile Journal, the dietary reference intake (DRI), and the iProfile Intake Spreadsheet. Does your dietary intake for the day you recorded provide a healthful diet? Why or why not? Did you consume the recommended DRI from each of the food groups, vitamins, and minerals? Which groups of foods are underrepresented or 2/28/12 8

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overrepresented in your diet? If you did not consume the recommended number of servings from each group, explain why. Propose how you might consume the recommended number of servings from each group in the future. Did your diet provide an adequate variety of foods, or were your choices limited? Refer to the Food Pyramid in iProfile to see how you fulfilled your goals for the various food pyramid groups. If you did not eat a variety of foods, how might you expand your field of choices? Compare your diet to that of the sample profile for Kelly Watson. Whose diet provides the best opportunity for health and well-being? Which profile provides the best philosophy of health? Provide a rationale for your answers. Note: Please see the instructions in iProfile found within the heading/link Sampe Profile for the gathering of Kelly Watsons profile information. After it has been saved and downloaded, it will arrive as a zip file. Be sure to unzip/extract the profile information for Kelly Watson before importing the data into iProfile. If the information is not unzipped/extracted, an error message will be received. Cite two references other than the course texts. Format your paper consistent with APA guidelines.

Week Two: Nutrient Sources and Significance

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Objectives Readings 2.1 Recognize how carbohydrates, lipids, protein, and fiber contribute to health or disease. Read Ch. 46 of Contemporary Nutrition. Read the following WileyPLUS sections: Ch. 4 4.5 Carbohydrates in Health and Disease Ch. 5 5.5 Lipids in Health and Disease Ch. 6 6.5 Protein in Health and Disease

Due

Points

Read this weeks Electronic Reserve Readings. Participation Discussion Questions Nongraded Activities and Participate in class discussion. Respond to weekly discussion questions in class. Complete and check the self-graded quiz, Your Nutri-Sense, located in iProfile, available under any chapter heading in 3/6/12 3/6/12 2 2

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Preparation

WileyPLUS. Determine your food intake on a day that you consumed fast food. If you did not consume any fast food, create a fast-food menu for one of the meals. Save this information as directed in the instructions for the Fast Food Nutrition Presentation due in Week Three. View the following in WileyPLUS Ch. 4 Video: NGS Video: Diabetes in Taiwan Ch. 4 How It Works Animations: Digestion and Absorption of Carbohydrates Ch. 5 Video: NGS Video: Mediterranean Diets Ch. 5 How It Works Animations: Digestion and Absorption of Lipids Ch. 6 How It Works Animations: Digestion and Absorption of Proteins

Learning Team Instructions

Resources: Ch. 1 of Contemporary Nutrition, Ch. 2 of Visualizing Nutrition, Week One and Week Two individual assignments, WileyPLUS, iProfile Begin working on the Fast Food Nutrition Presentation due in Week Three. Discuss each team members iProfile. Brainstorm possible suggestions for activities or food sources to make the diet more healthful. The team will use this information for the presentation.

Individual Food Intake 3 Days

Resources: Ch. 46 of Contemporary Nutrition, WileyPLUS, iProfile Enter your food intake for 3 full days. Save this information. Write a 750- to 1,050-word paper that addresses the following points about your 3-day food intake: Recorded intake of protein, carbohydrates, and lipids o Which foods in your recorded daily intake provide protein? Which provide carbohydrate? Which provide lipids? o Review how your recorded protein, carbohydrate, and lipid intake compares with the recommendations of the DRI. If your recorded protein-carbohydrate-fat intake was too high or too low, which foods might you add or remove to achieve your goal and keep other nutrients in balance? o Is the protein in each of the foods you ate complete or incomplete, thus combining to become complementary? Why is this important? o How much of your daily-recommended protein, carbohydrate, and lipid intake did you achieve? Were you

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surprised by the number? If your macronutrient intake is insufficient, what might you do to bring it into the recommended range? Provide specific recommendations. Macronutrient intake ranges o Is macronutrient intake within the recommended range important? What are the effects of too much or too little of a macronutrient? What happens if you consistently eat too little protein? What happens if you eat too few carbohydrates? What happens if you eat too few lipids? Fiber intake ranges o Does your fiber total meet 100% of the recommendation for you as calculated at the iProfile website? o Do you think your intake was too high, too low, or just right? Provide a rationale. o Does your diet meet the minimum number of servings of foods from each fiber-containing group? If not, which of the fiber-containing groupsfruits and vegetables fell short of the recommended intake? o Which specific foods provide the most fiber in your days meals? Which provide the least? Identify trends in your food choices that might affect your fiber intakes. Dietary modifications o What changes might you make among your vegetables, fruits, meat and meat alternatives, or grain choices to increase the fiber in your diet? o Do your meals include fiber-rich bean dishes, such as chili, beans in a salad, or split-pea soup? o If you drink fruit juice instead of eating whole fruit, what might happen to the fiber content and calorie content in your diet? o How might insufficient or excessive amounts of proteins, carbohydrates, fats, or fiber contribute to health or illness? Provide examples. Cite three references other than the course texts. Format your paper consistent with APA guidelines. Learning Team Stage of Life Topic Select a stage of life for the Lifecycle Nutrition and Fitness Presentation due in Week Five: infant, preschool, school age, 3/6/12 2

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adolescent, or older adult. Obtain faculty approval of the topic to avoid duplication of presentations. Refer to the Lifecycle Nutrition and Fitness Presentation assignment in Week Five for more detailed information.

Week Three: Energy Balance, Vitamins, Minerals, and Water

Details
Objectives 3.1 Relate energy balance to weight management. 3.2 Describe the sources and functions of vitamins and minerals. 3.3 Determine how vitamins, minerals, and water promote health. Read Ch. 79 of Contemporary Nutrition. Read this weeks Electronic Reserve Readings. Participate in class discussion. Respond to weekly discussion questions in class. View the following in WileyPLUS: Ch. 7 Video: BBC Video: Study on Vitamin Supplements Ch. 7 How It Works Animations: Vitamins Acting as Coenzymes Ch. 7 How It Works Animations: Action of Antioxidants Against Free Radicals Ch. 7 How It Works Animations: Role of B Vitamins in Metabolism Ch. 7 Nutrition Animations and Tutorials: Visualizing Serving Sizes Ch. 9 Video: BBC Video: Treating Eating Disorders Ch. 9 Video: CBS Video: Diets Resources: iProfile, Ch. 79 of Contemporary Nutrition, WileyPLUS Create an iProfile profile that is reflective of the entire team. Include an average of the heights, weights, ages, and activities of the team. The team may choose the gender. Enter each members fast-food intake diet into iProfile one day at a time. Remember to save the results of the analysis. You must use all the reports to provide information for completing the presentation. Prepare a Microsoft PowerPoint presentation that addresses the 3/13/12 13 3/13/12 3/13/12 2 2

Due

Points

Readings Participation Discussion Questions Nongraded Activities and Preparation

Learning Team Fast Food Nutrition Presentation

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following points: Recorded micronutrient intake o How does your recorded micronutrient intake compare with the recommendations of the DRI? If your recorded micronutrients were too high or too low, which foods might the team change to achieve your goal and keep other micronutrients in balance? o Which foods in your recorded daily intake provide specific micronutrients specific vitamins and minerals? o What might be the effects of too much or too little of the five micronutrients missing from this diet? Dietary modifications o What modifications might you make to replace choices in your fast-food meals with vegetables, fruits, meat and meat alternatives, or grains? o If you chose fruit juice instead of whole fruit, what might happen to the fiber content in your diet? If you chose purchased fruit juice instead of whole fruit, what might happen to the calorie content of your diet? o What is the relationship between energy balance and weight management? Nutritional issues o How might insufficient or excessive amounts of proteins, carbohydrates, fats, or fibers contribute to ones health or illness? Be specific and provide examples. o o What are some current nutritional issues, such as obesity or malnutrition, that might result from a fast-food diet? o o What three facts do you find particularly interesting about the excess or lack of micronutrients in a fast-food diet? o o What is the role of water in promoting health? o o What is the long-term outlook for individuals on a fast-food diet in terms of longevity and quality of life? Reference at least three peer-reviewed journal articles and information from two credible websites.

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Present your Fast Food Nutrition Presentation. For Local Campus students, these are 15-minute oral presentations accompanied by Microsoft PowerPoint presentations. For Online and Directed Study students, these are Microsoft PowerPoint presentations with notes.

Week Four: Fitness and Food Safety

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Objectives 4.1 Analyze how fitness affects health. 4.2 Recommend guidelines for achieving and maintaining physical fitness. 4.3 Identify safety issues in food purchase, storage, and preparation. 4.4 Determine credible sources of nutritional information. Read Ch. 10 of Contemporary Nutrition. Read Ch. 13 of Visualizing Nutrition. Read this weeks Electronic Reserve Readings. Participate in class discussion. Respond to weekly discussion questions in class. Explore Food for Thought under Further Exploration in Ch. 13 in WileyPLUS. View the following in WileyPLUS: Learning Team Instructions Individual Food Safety Bulletin Ch. 10 Video: NGS Video: The Science of Stress Ch. 13 Video: NGS Video: Water Pollution in Honduras 3/20/12 3/20/12 2 2

Due

Points

Readings

Participation Discussion Questions Nongraded Activities and Preparation

Continue working on the Lifecycle Nutrition and Fitness Presentation due in Week Five. Resource: Ch. 13 of Visualizing Nutrition Imagine that your city has experienced a drastic rise in food-borne illness. The public lacks the knowledge about appropriate food safety to prevent these problems, and they do not know how to educate themselves about nutrition and health. Create a public-service bulletin to be printed in the Sunday edition of your newspaper. Address the following points in no more than 750 words: 3/20/12 24

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Identify some common safety issues related to food purchase, storage, and presentation. Describe some illnesses or problems the safety issues might cause, ways to prevent the illnesses or problems, and recommendations for where readers might search for more information. Include criteria that readers must use to determine credible sources of nutritional information. Explain why it is important for readers to use these criteria when searching for information on nutrition and health. Research online news sources, the Centers for Disease Control and Prevention (CDC), and notices from the local health department to assist you with preparing content for the bulletin. Format the bulletin consistent with APA guidelines.

Week Five: A Focus on Life Stages

Details
Objectives 5.1 Identify nutritional requirements for each stage of life. 5.2 Describe how nutrition affects growth, development, and learning. 5.3 Relate poor nutrition and childhood obesity to disease. Read Ch. 11, 15, & 16 of Contemporary Nutrition. Read this weeks Electronic Reserve Readings. Participate in class discussion and Respond to weekly discussion questions Respond to weekly discussion questions in class. View the following in WileyPLUS: Ch. 11 Video: BBC Video: Vitamin D Ch. 12 Video: NGS Video: Teen Obesity and Exercise 3/27/12 15 3/27/12 3/27/12 2 2

Due

Points

Readings Participation Discussion Questions Nongraded Activities and Preparation

Learning Team Lifecycle Nutrition and Fitness Presentation

Resources: Ch. 10, 11, 15, & 16 of Contemporary Nutrition, WileyPLUS Use the stage in the lifecycleinfant, preschool, school age, adolescent, or older adultthat was approved by your facilitator in Week One.

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Prepare a 12- to 15-slide Microsoft PowerPoint presentation, with additional title and reference slides, on nutritional needs at the selected stages of life. Address the following points: What are the nutritional needs at this stage of life?

How are the needs at this stage of life different from other stages? How important is nutrition at this stage in preventing future disease? How might nutrition affect growth, development, and learning at this stage? What are some current nutritional issues, such as obesity or malnutrition that might affect this group? How does fitness affect the health of this group? Is this relationship between fitness and health different from other age groups? Explain your answer. What guidelines do you recommend to this group for achieving and maintaining physical fitness? What is the long-term outlook for this group in terms of longevity and quality of life? Reference at least three peer-reviewed journal articles and two websites. Format your presentation consistent with APA guidelines. Present your Lifecycle Nutrition and Fitness Presentation. For Local Campus students, these are 15-minute oral presentations accompanied by Microsoft PowerPoint presentations. For Online and Directed Study students, these are Microsoft PowerPoint presentations with notes. Optional Discussion Questions Week One Discussion Questions What were some of your assumptions about a healthful diet before this week? Did you think you were eating a healthful diet? In what ways were those assumptions correct or incorrect, according to the information you read this week? How do the foods you eat, including portion size, influence achieving a healthful lifestyle?

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What are some health problems related to inadequate diets? Provide a brief explanation of the problem and the body system involved. Do you think that disease is caused more by heredity or by environmental factors? Explain why. How does a persons food pattern over time contribute to the development of diseases? Provide examples.

Week Two Discussion Questions What are some of the major functions of macronutrients? In the past week, what were some prime sources of macronutrients in your own diet? In what ways are carbohydrates, lipids, proteins, and fibers alike in relation to health, morbidity, and mortality? In what ways are they different? If the established standard amount of a nutrient is good for you, is consuming more of the nutrient better for you? Explain your answer. Before taking this course, did you think your diet was balanced? Based on what you have learned in this course, what are the strengths and weaknesses of your current diet? What factors should you consider before taking dietary supplements? In what ways are supplements beneficial or harmful? What should the role of government be in influencing peoples dietary decisions? Should there be set nutritional standards for food production and food consumption? Explain your answer. Adam is 14 years old and plays basketball. Recently, he has been thirsty all the time, and he urinates several times during the night. Adam has lost 10 pounds and is so tired that he has missed basketball practices. What type of diabetes is likely affecting Adam? How does this condition need to be managed? Why is it important to maintain blood-sugar levels within the normal range in both type 1 and type 2 diabetes? Are carbohydrates good for you? Explain why or why not.

Imagine that you have gained 20 pounds over the past 5 years. You decide to use a low-carbohydrate diet to return to a more healthful weight. Although you are happy with your initial weight loss, you begin to experience headaches and bad breath. What is causing these symptoms? Explain your answer. Your breakfast cereal provides 20% of the recommended daily value for fiber and lists whole oats as the first ingredient and brown sugar as the second ingredient. What does this information tell you about whether the cereal is a whole-grain product? What does this information tell you about the amount of added sugar the product contains? Would you recommend this cereal to a friend? Explain your answer. Week Three Discussion Questions What are some of the major functions of micronutrients? What are some different ways you might ensure that you get all the necessary daily nutrients? Which methods are you currently using? What are some common problems that result from micronutrient deficiencies? How might these problems affect overall health and life expectancy? What are some similarities and differences between macro- and micronutrients? Why is it important to

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understand what macro- and micronutrients are and how they work in the body? How might taking vitamin supplements have both positive and negative effects on your body based on your diet? What is the general consensus among nutrition experts regarding supplements? What is your opinion on taking supplements? Sam is a fast-food fanatic. For breakfast, he stops for coffee and doughnuts. Lunch is an iced tea, hamand-cheese sub with lettuce and mayonnaise, and a cookie. Dinner consists of a soft drink, burger, and fries. Name two vitamins likely to be lacking in Sams diet if he eats this way every day. What problems might Sam experience because of nutritional deficiencies in his diet? Why might someone with kidney failure develop a vitamin D deficiency? What are some ways to deal with pressures that cause one to overeat or undereat? How can one deal with setbacks in reaching weight-management goals? Why are fads and trendy diets effective for the short term? Why is slow weight loss better than rapid weight loss?

How might you integrate exercise and dietary changes into your life? What factors must you consider before taking dietary supplements? The role water plays in promoting health is often overlooked. In what ways is water essential for maintaining health? Is it possible to consume too much water? Explain. Week Four Discussion Questions Weighing yourself on the scale gives you only limited information about your health. Explain why. How might you obtain information that is more complete and accurate? What are some guidelines for evaluating the safety and efficacy of a new fitness plan? Explain your reasoning for choosing these guidelines. How might you use what you have learned so far to live a more healthful lifestyle? What changes might you make to your current patterns? What are the three most important facts you have learned about your current nutritional choices in relation to weight management and fitness levels? What are some illnesses and ailments caused by lack of food safety? How might these problems be prevented? How might you evaluate the credentials and information of people who present themselves as nutrition experts? How do you determine these sources to be credible? Week Five Discussion Questions What is the relationship between genetics and behavioral eating habits?

In which stages of the lifecycle is nutrition more important? How might current choices affect future health? Provide a rationale for your answers.

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How is the effect of nutrition on growth, development, and learning different during the various stages of life? HIV, the virus that causes AIDS, passes through breast-feeding to 1 in 7 infants born to HIV-infected mothers. However, in developing countries, some HIV-positive women are advised to breast-feed. Explain this advice, considering what you know about the benefits of breast-feeding. Childhood obesity is an epidemic in America. What is the relationship of poor nutrition and childhood obesity to disease? What is the role of government, if any, to prevent this epidemic? Provide a rationale for your answer. Copyright
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