Visualizing nutrition everyday choices 2nd edition

HUMAN NUTRITION

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.

Course Dates

Mar 17, 2015 - Apr 20, 2015

Faculty Information

Name :

CYNTHIA COLLIN-CLAUSEN (PRIMARY)

Email Address :

ccollin@cascadia.edu

Phone Number :

(208) 270-2284

Policies

Faculty and students/learners will be held responsible for understanding and adhering to all policies contained within the following two documents (both located on your student website):

• Academic Policies

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.

Academic Resources

• Student Text Resources

Instructions

Visualizing nutrition: Everyday choices (Grosvenor, M. B., & Smolin, L. A.)

Click here to access the Wiley materials

• Student Support for WileyPLUS

Instructions

Review the Student Support for WileyPLUS.

SupportingMaterial

Student Support for WileyPLUS

• ToolWire GameScape Information for Students

Instructions

Please select "Nutrition GameScape: Where Health Happens!" within the attached link for information on the GameScape for SCI/220.

SupportingMaterial

SCI/220 GameScape Overview for Students

Get Ready for Class

• Familiarize yourself with the textbooks used in this course.

Instructions

Grosvenor, M. B., & Smolin, L. A. (2012). Visualizing nutrition: Everyday choices (2nd ed.). Hoboken, NJ: Wiley.

Course Materials

All electronic materials are available on your student website.

Week1

Mar, 17 - Mar, 23

Nutrition, a Path to Health or Chronic Disease

Objectives/Competencies

1.1Explain the connection between nutrition and health.

1.2Identify the factors that influence people’s food choices.

1.3Evaluate foods for their nutritional value.

1.4Describe the processes of digestion and absorption within the human body.

Required Learning Activities

•Visualizing Nutrition, Ch. 1

•Visualizing Nutrition, Ch. 2

•Visualizing Nutrition, Ch. 3

•Introduction to WileyPLUS ® and iProfile

Instructions

Resources: WileyPLUS®; and iProfile

Become familiar with WileyPLUS®, an interactive supplemental website designed to provide the chapter readings for this course from Visualizing Nutrition. WileyPLUS® also provides additional resources—such as video clips, animations, and interactive activities—to help clarify the concepts in this course. Access to WileyPLUS® and iProfile is available in the New Classroom.

Review the University of Phoenix Material: Getting Started With WileyPLUS® for Human Nutrition. Review the “iProfile 3.0 Narrative Introduction” video.

Note. You must be logged in to the New Classroom to view this video.

Submit a screenshot to your instructor as an attachment showing the completion of the video.

Support Material

Getting Started With WileyPLUS® for Human Nutrition

IProfile 3.0 Tour

Access to iProfile

• Ch. 1, 2, & 3 WileyPLUS® Videos

Instructions

Resource: WileyPLUS®

Review the following videos in WileyPLUS® in support of the weekly content:

•Ch. 1--Video: CBS Video: "Eating Locally

•Ch. 1 - NSG Video: Food Plants

•Ch. 1 - BBC Video: Understanding Food Labels

•Ch. 2 - BBC Video: The Right Way to Stay on Track with Your Diet

•Ch. 2--Video: New York TimesVideo: "Serving Size Sleight of Hand"

•Ch. 2 - NSG Video: Puffer fish: A Potentially Poisonous Delicacy

•Ch. 3--Video: NGS Video: "The Incredible Human Machine: Digestion"

Click on the Video tab to access WileyPLUS.

Support Material

TRANSCRIPT: New York Times Video: “Serving Size Sleight of Hand” TRANSCRIPT: NGS Video: “The Incredible Human Machine: Digestion”

• Week 1 Electronic Reserve Readings

Instructions

Read the Week 1 Electronic Reserve Readings.

• Video: Fresh vs. Frozen Food

Instructions

Perform a web search for a video on ASAP Science: Fresh vs. Frozen Food.

• Nutrition and Fresh Produce

Instructions

1.Browse http://www.nutrition.gov/.

2.Use www.pickyourown.org, under Local Produce, to see what opportunities are available close to your community. You can reference this in your discussions.

•Health and Nutrition Worksheet

Instructions

Complete the Health and Nutrition worksheet.

This exercise can be used in preparation of class discussions, as well as for your personal knowledge.

Support Material

Health and Nutrition Worksheet

•WileyPLUS Gradebook Week 1 Click here to see your grade.

See the student website for additional recommended learning activities that may help you learn this week's concepts.

Assignments

Title

Type

Due

Points

Week 1 Participation

Individual

Mar 23, 2015 11:59 PM

4

Instructions:

Participate in discussion. Refer to the Academic Policies, Instructor

Policies, and any Instructor Announcements located in Class Home for

information on participation requirements for this class.

WileyPLUS® Week 1 Quiz

Individual

Mar 23, 2015 11:59 PM

4

Click on the "External Content Launch" link to access the quiz within the

WileyPLUS platform.

Toolwire GameScape Episode 1: “Nutrition – A Key to Health”

Individual

Mar 23, 2015 11:59 PM

8

Instructions:

Click on the link to access the GameScape.

Complete the GameScape Episode 1.

Submit the completed GameScape PDF assessment to your instructor

through the Assignment Files tab.

SupportingMaterial:Access to Episode One of Gamescape

Week2

Mar, 24 - Mar, 30

Nutrient Sources and Their Role in Health and Disease

Objectives/Competencies

2.1Explain how carbohydrates, lipids, proteins, and fiber contribute to health and disease

2.2Explain how refined sugars and naturally occurring sugars differ from each other.

Required Learning Activities

•Visualizing Nutrition, Ch. 4

•Visualizing Nutrition, Ch. 5

•Visualizing Nutrition, Ch. 6

•Ch. 4–6 WileyPLUS® Videos

Instructions

Review the following videos in WileyPLUS® in support of the weekly content:

•Ch. 4--Video: How It Works Animations: "Digestion and Absorption of Carbohydrates"

•Ch. 4 - NSG Video: Diabetes in Taiwan.

•Ch. 5--How It Works Animations: "Digestion and Absorption of Lipids"

•Ch. 5 - NSG Video: Mediterranean Diets.

•Ch.6--How It Works Animations: "Digestion and Absorption of Proteins"

Click on the Video tab to access WileyPLUS.

Support Material

TRANSCRIPT: NGS Video: “Diabetes in Taiwan”

TRANSCRIPT: How It Works Animations: “Digestion and Absorption of Carbohydrates”

TRANSCRIPT: NGS Video: “Mediterranean Diets”

TRANSCRIPT: How It Works Animations: “Digestion and Absorption of Lipids”

TRANSCRIPT: How It Works Animations: “Digestion and Absorption of Proteins

• Week 2 Electronic Reserve Readings

Instructions

Read the Week 2 Electronic Reserve Readings.

• Video: Butter vs. Margarine

Instructions

Perform a web search for a video on ASAP Science: Butter vs. Margarine.

Note. Be prepared to show your link and defend your position.

• Check Your Nutri-Sense Self-Graded Quiz

Instructions

Complete and check the self-graded quiz, Check Your Nutri-Sense, located in iProfile, available under any chapter heading in 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 Micronutrient and Fast Food Presentation due in Week Three.

Click on the Quiz tab to access WileyPLUS.

•WileyPLUS Gradebook Week 2 Click here to see your grade.

See the student website for additional recommended learning activities that may help you learn this week's concepts.

Assignments

Title

Type

Due

Points

Week 2 Participation

Individual

Mar 30, 2015 11:59 PM

4

Instructions:

Participate in discussion. Refer to the Academic Policies, Instructor

Policies, and any Instructor Announcements located in Class Home for

information on participation requirements for this class.

WileyPLUS® Week 2 Quiz

Individual

Mar 30, 2015 11:59 PM

4

Click on the "External Content Launch" link to access the quiz within the

WileyPLUS platform.

Toolwire GameScape Episode 2: “Nutrient Sources and Significance”

Individual

Mar 30, 2015 11:59 PM

8

Instructions:

Click on the link to access the GameScape.

Complete the GameScape Episode 2.

Submit the completed GameScape PDF assessment to your instructor

through the Assignment Files tab.

SupportingMaterial:Access to Episode Two of Gamescape

Food Intake – 3 Days

Individual Mar 30, 2015 11:59 PM 15

Instructions:

Enter your food intake for 3 full days in iProfile by following the

WileyPLUS® iProfile instructions. Save this information.

Click on the Access to iProfile link.

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

•Which foods in your recorded daily intake provide protein? Which provide carbohydrates? Which provide lipids?

•Review how your recorded protein, carbohydrate, and lipid intake compares with the recommendations of the dietary reference intake. 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?

•Is the protein in each food you ate complete or incomplete, combining to become complementary? Why is this important?

•How much of your daily recommended protein, carbohydrates, and lipid intake did you achieve? If your macronutrient intake is insufficient or excessive, what might you do to bring it into the recommended range? Provide specific recommendations.

•Macronutrient intake ranges

•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

•Does your fiber total meet 100% of the recommendation for you, as calculated at iProfile?

•Does your diet meet the minimum number of servings of foods from each fiber-containing group? If not, which of the fiber-containinggroups--fruits and vegetables--fell short of the recommended intake?

•Which specific foods provide the most fiber in your meals? Which provide the least? Identify trends in your food choices that might affect your fiber intakes.

•Dietary modifications

•What changes might you make to increase the fiber in your diet?

•How might insufficient or excessive amounts of proteins, carbohydrates, fats, or fiber contribute to health or illness? Provide examples.

•What have you learned about your diet?

Cite three references other than the course text.

Format your paper consistent with APA guidelines.

Click the Assignment Files tab to submit your assignment.

SupportingMaterial:Access to iProfile

Week3 Mar, 31 - Apr, 06

The Role of Vitamins, Minerals, and Water for Proper Body Physiology

Objectives/Competencies

3.1Describe the sources and functions of vitamins and minerals.

3.2Explain how vitamins, minerals, and water promote health.

3.3Discuss proper hydration.

Required Learning Activities

•Visualizing Nutrition, Ch. 7

•Visualizing Nutrition, Ch. 8

•Ch. 7 & 8 WileyPLUS® Videos

Instructions

Review the following videos in WileyPLUS® in support of the weekly content:

•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. 8 -BBC Video: "Secret Salt"

•Ch. 8 NSG Video: Iodine Deficiency in Ethiopia

Click on the Video tab to access WileyPLUS.

Support Material

TRANSCRIPT: BBC Video: “Study on Vitamin Supplements”

TRANSCRIPT: How It Works Animations: “Vitamins Acting as Coenzymes”

TRANSCRIPT: How It Works Animations: “Action of Antioxidants Against Free Radicals”

TRANSCRIPT: How It Works Animations: “Role of B Vitamins in Metabolism”

• Week 3 Electronic Reserve Readings

Instructions

Read the Week 3 Electronic Reserve Readings.

• Video: Can You Drink Too Much Water

Instructions

Perform a web search for a video on ASAP Science: Can You Drink Too Much Water.

•WileyPLUS Gradebook Week 3 Click here to see your grade.

See the student website for additional recommended learning activities that may help you learn this week's concepts.

Assignments

Title

Type

Due

Points

Week 3 Participation

Individual

Apr 06, 2015 11:59 PM

4

Instructions:

Participate in discussion. Refer to the Academic Policies, Instructor

Policies, and any Instructor Announcements located in Class Home for

information on participation requirements for this class.

WileyPLUS® Week 3 Quiz

Individual

Apr 06, 2015 11:59 PM

4

Click on the "External Content Launch" link to access the quiz within the

WileyPLUS platform.

Toolwire GameScape Episode 3: “Energy Balance, Vitamins, Minerals,

Individual

Apr 06, 2015 11:59 PM

8

and Water”

Instructions:

Click on the link to access the GameScape.

Complete the GameScape Episode 3.

Submit the completed GameScape PDF assessment to your instructor

through the Assignment Files tab.

SupportingMaterial:Access to Episode Three of Gamescape

Week4

Apr, 07 - Apr, 13

Weight, Fitness, and Nutrition

Objectives/Competencies

4.1Discuss weight management and obesity.

4.2Evaluate the effect of exercise on health.

4.3Compare the energy and nutritional needs of physically active versus sedentary people.

Required Learning Activities

•Visualizing Nutrition, Ch. 9

•Visualizing Nutrition, Ch. 10

•Ch. 9 & 12 WileyPLUS® Videos

Instructions

Explore Food for Thought under Further Exploration in Ch. 13 of WileyPLUS®.

Review the following videos in WileyPLUS® in support of the weekly content:

•Ch. 12--Video: NSG Video: "Teen Obesity and Exercise"

•Ch. 9-Video: BBC Video: "Extreme Eating"

•Ch. 9--Video: BBC Video: "Portion Sizes"

•Ch. 12--Video: BBC Video: "Fighting Childhood Obesity" Click on the Video tab to access WileyPLUS.

•Week 4 Electronic Reserve Readings

Instructions

Read the Week 4 Electronic Reserve Readings.

• Video: ASAP Science Video Searches

Instructions

Perform a web search for the following video on ASAP Science:

•This is 200 Calories

•Does Stretching/Warming Up Actually Help?

•The Science of Appetite - Beating Overeating

•Weird Ways to Burn 200 Calories

•Scientific Weight Loss Tips

•Micronutrient Intake Activity

Instructions

Use the data from your profile created in Week 2 regarding your micronutrient and fast-food intake. Be sure that your food intake included 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.

Consider and discuss the following:

•How does your recorded micronutrient intake compare with the recommendations of the dietary reference intake?

•Was there an excess or lack of micronutrients from your fast-food intake?

•What diseases are you at risk of developing from ingesting too many or too little micronutrients?

•What modifications might you make to replace choices in your fast-food menu from the same eatery for a healthier alternative? What makes it a healthier alternative?

•What is the role of water in promoting health? What are some health issues a person can develop from chronic dehydration?

•What is the long-term outlook for individuals on a fast-food diet in terms of longevity and quality of life? Why are micronutrients necessary for longevity and quality of life?

•WileyPLUS Gradebook Week 4

Click here to see your grade.

See the student website for additional recommended learning activities that may help you learn this week's concepts.

Assignments

Title

Type

Due

Points

Week 4 Participation

Individual

Apr 13, 2015 11:59 PM

4

Instructions:

Participate in discussion. Refer to the Academic Policies, Instructor

Policies, and any Instructor Announcements located in Class Home for

information on participation requirements for this class.

WileyPLUS® Week 4 Quiz

Individual

Apr 13, 2015 11:59 PM

4

Click on the "External Content Launch" link to access the quiz within the

WileyPLUS platform.

Toolwire GameScape Episode 4: “Fitness and Food Safety"

Individual

Apr 13, 2015 11:59 PM

8

Instructions:

Click on the link to access the GameScape.

Complete the GameScape Episode 4.

Submit the completed GameScape PDF assessment to your instructor

through the Assignment Files tab.

SupportingMaterial:Access to Episode Four of Gamescape

Week5

Apr, 14 - Apr, 20

Lifecycle Nutrition and Food Safety

Objectives/Competencies

5.1Compare the energy and protein needs of infants, children, adolescents, adults, and the elderly.

5.2Explain the nutritional needs of a developing embryo and fetus.

5.3Compare the benefits of breastfeeding versus formula-feeding.

5.4Explain the importance of children having a healthy diet and lifestyle.

5.5Identify best practices for food preparation and storage.

Required Learning Activities

•Visualizing Nutrition, Ch. 11

•Visualizing Nutrition, Ch. 12

•Visualizing Nutrition, Ch. 13

•Visualizing Nutrition, Ch. 14

•Ch. 13 & 14 WileyPLUS® Videos

Instructions

Review the following videos in WileyPLUS® in support of the weekly content:

•Ch. 13 - NGS Video: Water Pollution in Honduras

•Ch. 13 - NGS Video: Pollution of the food chains

•Ch. 14 - NGS Video: Community Gardens in South Africa. Click on the Video tab to access WileyPLUS.

•Week 5 Electronic Reserve Readings

Instructions

Read the Week 5 Electronic Reserve Readings.

• Video: The Science of Aging

Instructions

Perform a web search for a video on ASAP Science: The Science of Aging.

•WileyPLUS Gradebook Week 5 Click here to see your grade.

See the student website for additional recommended learning activities that may help you learn this week's concepts.

Assignments

Title

Type

Due

Points

Week 5 Participation

Individual

Apr 20, 2015 11:59 PM

4

Instructions:

Participate in discussion. Refer to the Academic Policies, Instructor

Policies, and any Instructor Announcements located in Class Home for

information on participation requirements for this class.

WileyPLUS® Week 5 Quiz

Individual

Apr 20, 2015 11:59 PM

4

Click on the "External Content Launch" link to access the quiz within the

WileyPLUS platform.

Toolwire GameScape Episode 5: “A Focus on Life Stages”

Individual

Apr 20, 2015 11:59 PM

8

Instructions:

Click on the link to access the GameScape.

Complete the GameScape Episode 5.

Submit the completed GameScape PDF assessment to your instructor

through the Assignment Files tab.

SupportingMaterial:Access to Episode Five of Gamescape

Nutritional Needs Ad

Individual

Apr 20, 2015 11:59 PM

5

Instructions:

Consider the following scenario: The General Secretary of the FDA has

tasked you with developing an educational flier on the nutritional needs

for a specific stage of life.

Research your topicusingonline sources, such as the Food and Drug

Administration or the U.S. Department of Agriculture; and local sources,

such as farmers' markets, for content and nutrition suggestion for the

ad.

Create a public service ad, with appropriate images, to be printed in the

Sunday edition of your newspaper. Include the following points:

• Identify the nutritional needs for a developing embryo and fetus and

how to obtain them.

• Identify health concerns or disease associated with poor nutrition

during the gestation period.

• Provide examples of good and bad nutritional choices for baby and

mom.

• Once the baby is born, address the pros and cons of breastfeeding

versus formula-feeding.

• Make recommendations for where readers might search for more

information regarding nutrition. Remember to determine and choose

credible sources of nutritional information.

Use a standard word document to complete this assignment. Both text

and images are important to this assignment.

Format the ad, including the images, consistent with APA guidelines.

Include at least two references.

Click the Assignment Files tab to submit your assignment.

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