Syllabus

UNE Summer Session

NTRN 220: Nutrition – 6 Weeks

Credits - 3

Description

This interprofessional course provides an introduction to the science of nutrition. Attention is given to the nutrient groups (carbohydrate, protein, fat, vitamins, minerals, and water) with respect to physical and chemical aspects of food digestion, absorption and metabolism. Students will explore the role of nutrition as it relates to health through the lifespan. Informed choices about foods that reduce the risk of developing or contributing to health problems as a result of poor nutrition are highlighted. Implications for different health professions are explored.

Materials

Learning Objectives and Outcomes

Upon successful completion of this course, the student will be able to:

1. Describe the impact of nutrition on overall health, physical and mental performance.
2. Identify regulatory agencies that maintain the safety of our food supply, microorganisms that cause foodborne illnesses and best practices for food safety.
3. Describe the characteristics and biological roles of macronutrients and selected micronutrients
4. Understand digestion and metabolism of each macronutrient
5. Identify pathological conditions associated with excesses and deficiencies of each macronutrient or micronutrient
6. Understand hormonal control of hunger and satiety
7. Identify and describe the method of appropriate management and referral for clients/patients with disordered eating or eating disorders in a manner consistent with current practice guidelines
8. Analyze and interpret the Nutrition Facts on a food label
9. Complete an analysis and interpretation of written diet records
10. Design a healthy eating plan that includes macronutrients, micronutrients, and food groups
11. Discuss recommended dietary intakes for macronutrients and micronutrients, and the current food guide.
12. Apply knowledge of basic nutrition to specific populations and conditions: children, seniors, athletes, obesity, pregnancy, heart disease
13. Understand the environmental impact and importance of choosing plant-based diets for sustainable food systems.
14. Develop an informed, ethical foundation for assessing how personal actions impact the health of individuals, communities and the natural environment

Assignments

1. DIET ANALYSIS PROJECT: Record and Analyze every food and beverage item that you consume including the meal or snack, name, brand and portion of each for three full days using a recommended analysis software. Complete a reflection based on the results.
2. FOOD GUIDE PROJECT: Create a visually appealing and easy to read food guide for a population of your choice, such as school age children, female soccer players, or adults with diabetes. 
3. NUTRITION MYTHBUSTERS: Part 1: Find a social media post, video or advertisement and use evidence-based sources to develop a response video. Part 2: Select a popular diet and develop a visually appealing, educational poster on your diet using evidence based sources to determine the pros and cons.
4. POSITION PAPER: Part 1: In pairs or individually, select a nutrition topic to explore, and pick a side, for or against, using evidence-based information. Compile a position paper that includes two points supporting your position and one against your position. Part 2: Prepare a 5min recorded presentation to share with your classmates to convince them of your position. Watch and respond to classmates presentations.
5. QUIZZES: Students are to complete weekly multiple choice quizzes based on class readings and presentations
6. DISCUSSION BOARD POSTS: Students must complete 2 weekly discussion board posts