Syllabus

Master of Science in Applied Nutrition

APN 615: Nutrition and Metabolism – Summer B 2024

Credits - 3

Description

The normal and disordered metabolism of carbohydrates, protein, fats, vitamins, and water and the physiological actions of these nutrients are examined. Topics include macronutrient and micronutrient absorption, transport, and excretion, the regulation of biochemical and enzymatic pathways, variability in the bioavailability of vitamins and minerals, and the impacts of nutrient toxicity and deficiency in human and animal models.

Materials

Learning Objectives and Outcomes

Program Objectives

This course will help you satisfy the following program objectives:

• Develop and utilize nutrition concepts and best-practices for nutrition and health promotion initiatives
• Apply core research principles to measure the nutrition status and environment of individuals and communities
• Interpret and modify explanations of complex nutrition concepts for various audiences
• Research, develop and disseminate evidence-based and theory driven educational materials and work-products at an audience appropriate level for topics related to nutrition and health promotion

Course Objectives

In this course you will:

• Evaluate the role of macro and micro nutrients in health and disease
• Distinguish the complex interaction of cell biology, biochemistry, and physiology in the study of nutrition
• Analyze current articles/reviews in the field of nutritional science as they relate to the topics of the course

ACEND Competencies

• 1.1 Applies an understanding of environmental, molecular factors (e.g. genes, proteins, metabolites) and food in the development and management of disease.
  • 1.1.2 Demonstrates general understanding of nutrition and genetics, as it relates to health conditions. (S)
  • 1.1.3 Communicates epidemiological evidence related to the relationship between diet and the development of disease. (S)
• 1.2 Applies an understanding of anatomy, physiology, and biochemistry.
  • 1.2.1 Analyzes the impact of food and nutrition on physiological processes. (S)
• 1.4 Integrates knowledge of chemistry and food science as it pertains to food and nutrition product development and when making modifications to food.
  • 1.4.1 Analyzes the role of fundamental chemistry and organic chemistry principles on food, human health and metabolism. (S)
  • 1.4.2 Integrates nutritional biochemistry knowledge to make informed food and nutrition decisions for optimal health. (S)
• 1.5 Applies knowledge of patho-physiology and nutritional biochemistry to physiology, health and disease.
  • 1.5.1 Examines nutritional biochemical indicators specific to the disease process. (K)
  • 1.5.3 Interprets and analyzes the effects of disease, clinical condition and treatment on nutritional health status. (S)
•  1.10 Applies knowledge of math and statistics.
  •  1.10.2 Communicates information on statistical methods, results and interpretation, both orally and in writing. (S)
  • 1.10.3 Applies math skills to perform food and nutrition calculations. (S)
• 1.11 Applies knowledge of medical terminology when communicating with individuals, groups and other health professionals.
  • 1.11.1 Interprets and communicates medical terminology to non-health professional audiences. (S)
  • 1.11.2 Uses acceptable medical abbreviations and appropriate medical terminology in all forms of communication. (S)
• 1.13 Demonstrates computer skills and uses nutrition informatics in the decision making process.
  • 1.13.1 Analyzes appropriate data in electronic format to make best decisions related to nutrition and diet. (S)
  • 1.13.4 Uses electronic databases to obtain nutrition information and evaluate credible sources in decision making. (S)
• 1.14 Integrates knowledge of nutrition and physical activity in the provision of nutrition care across the life cycle.
  • 1.14.4 Explains and takes into consideration how nutrients, nutritional supplements and hydration influence physical activity and wellness. (S)
• 1.15 Applies knowledge of nutritional health promotion and disease prevention for individuals, groups and populations.
  • 1.15.1 Recognizes and communicates the cause of disease and nutrition risks. (S)
  • 1.15.2 Identifies health risk reduction strategies for individuals. (S)
• 2.3 Utilizes the nutrition care process with individuals, groups or populations in a variety of practice settings.
  • 2.3.12 Identifies patient appropriate validated formula and performs calculations to determine nutritional requirements. (S)
  • 2.3.24 Identifies, analyzes and communicates reasons for deviation from expected nutrition outcomes. (S)
•  2.4 Implements or coordinates nutritional interventions for individuals, groups or populations.
  • 2.4.2 Applies and integrates understanding of foundational sciences to manage medical nutrition therapy, diet and disease management. (S)
  • 2.4.11 Communicates complex nutrition information to broad and diverse audiences. (S) 
• 2.5 Prescribes, recommends and administers nutrition-related pharmacotherapy.
  • 2.5.1 Applies knowledge of foundational sciences and disease when determining the appropriateness of the therapy. (S)
• 5.1 Demonstrates leadership skills to guide practice.
  • 5.1.6 Understands the mentoring role and practices mentoring others. (S)
• 5.5 Develops and leads implementation of risk management strategies and programs.
  • 5.5.1 Assesses potential and real risks to an individual when providing an accurate and thorough discussion of the risks/benefits of each diet, including long-term sustainability and whether it may be recommended for some disease states (S)
• 6.1 Incorporates critical thinking skills in practice.
  • 6.1.1 Considers multiple factors when problem solving. (S)
  • 6.1.2 Incorporates the thought process used in critical thinking models. (S)
  • 6.1.3 Engages in reflective practice to promote change and continuous learning. (S)
• 6.2 Applies scientific methods utilizing ethical research practices when reviewing, evaluating and conducting research.
  • 6.2.1 Identifies, explains and applies the steps of the scientific method and processes. (S)
  • 6.2.2 Articulates a clear research question or problem and formulates a hypothesis. (S)
  • 6.2.3 Identifies and demonstrates appropriate research methods. (S)
  • 6.2.4 Interprets and applies research ethics and responsible conduct in research. (S)
  • 6.2.7 Translates and communicates research findings and conclusions through a variety of media. (S)
• 6.3 Applies current research and evidence-informed practice to services.
  • 6.3.1 Uses research terminology when communicating with other professionals and publishing research. (D)
  • 6.3.2 Critically examines and interprets current research and evidence-informed practice findings to determine the validity, reliability and credibility of information. (S)
  • 6.3.3 Integrates current research and evidence-informed practice findings into delivery of safe and effective nutrition care. (S)
  • 6.3.4 Analyzes and formulates a professional opinion based on the current research and evidence-based findings and experiential learning. (S)
• 7.1 Assumes professional responsibilities to provide safe, ethical and effective nutrition services.
  • 7.1.3 Adheres to nutrition-related standards of practice. (S)
• 7.2 Uses effective communication, collaboration and advocacy skills.
  • 7.2.1 Applies effective and ethical communication skills and techniques to achieve desired goals and outcomes. (S)
  • 7.2.4 Selects mode of communication appropriate to the messaging to meet the needs of the audience. (S)

Course Outcomes

In this course you will:

• Summarize the processes of digestion, absorption, metabolism, excretion and biochemical function of macronutrients, and vitamins, and minerals
• Summarize the regulation of lipid, carbohydrate, and protein digestion, absorption, transport, tissue and cellular metabolism
• Examine the scientific basis for establishing micro and macronutrient requirements and how to apply to various populations and age groups
• Examine metabolic pathways dependent on specific nutrients with an emphasis on how vitamins and/or mineral facilitate specific biochemical functions
• Discuss the basis of how nutrient deficiencies and excesses result in metabolic abnormalities with functional and potentially toxic consequences
• Evaluate deficiency and toxicity signs and symptoms associated with each nutrient
• Distinguish how macronutrient and micronutrient metabolism affect disease etiology and their roles in disease prevention
• Analyze physiological, biochemical and metabolic changes associated with micro and macro nutrient intake as it relates to select metabolic diseases
• Compare and contrast relevant scientific literature and synthesize existing knowledge in nutrition and metabolism with new research information.

Assignments

Key Assessment, Part One – The IRB Proposal: You will complete a 15-20 page IRB proposal based on a hypothetical study of a nutrient. Your proposal will include the following sections, submitted during weeks 1-6:

Section One – IRB Proposal Title and Research Questions: You will submit a title and proposed research questions for your study.

Section Two – Introduction, Hypothesis and Purpose: You will compose a 1-2 page introduction to your proposal that states your hypotheses and the purpose of the research study. You will also submit your first 10 articles for the Research Matrix.

Section Three – Research Matrix: You will complete a template containing a minimum of 20 scholarly peer-reviewed journal articles pertaining to your research topic.

Section Four – Literature Review: You will complete a 6-8 page literature review of your topic.

Section Five – Research Methods: You will submit a 5-7 page description of all of the activities and procedures associated with your research study. 

Section Six – Data Analysis: You will submit the data analysis portion of your IRB proposal, including your conclusion and the significance and limitations of the study.

Key Assessment, Part Two – Presentation of IRB Proposal Information: You will deliver a 10-15 minute professional presentation based on the information in your proposal.

Instructor Consultation: During Week 2 and Week 5, you will schedule a meeting with your instructor to discuss your IRB proposal.

Case Studies: You will complete four case study assignments focusing on different nutritional scenarios/questions.

Krebs Cycle and Nutrient Multimedia Projects: You will complete a creative, multimedia depiction of the Krebs Cycle, as well as one of your IRB proposal nutrient.

Nutrient Deficiency Assignment: You will analyze skeletal evidence and share your opinion on the cause of observed disease as a result of nutritional deficiency. 

Diet Comparison Assignment: You will submit a report examining the nutritional attributes and scientific validity of five established dietary practices.

Unit Quizzes: You will complete weekly quizzes designed to check your understanding of key concepts from the weekly readings in the textbook.

Discussion Board: You will be required to participate in weekly discussions. Initial posts are due on Sunday 11:59 p.m., and responses are due by Tuesday, 11:59 p.m. If the initial post and response are not submitted within the discussion week you will be given a zero. Posts submitted after the discussion week will not be graded. 

Your success in the course relies on robust discussion, critical thinking, and peer-response. Weekly posts responding to prompts posed are meant to facilitate a deeper understanding of the broader themes of the course as well as enrich the readings, handouts, and lectures. Your initial response should be no less than 400 words. Peer-responses should be no less than 200 words and must be thoughtful, contain compliment as well as constructive criticism, and maintain a professional tone.

Furthermore, in regard to all assignments, please observe the following:

• All assignments must be completed using AMA formatting where appropriate.
• All times refer to Eastern Time (ET).
• All questions about assignments, and all questions in general, should be sent through email.

Grading Policy

Your grade in this course will be determined by the following criteria:

Grade Breakdown