NUTR330: Diet Selection and Planning Dietary Guidance for Human Health Fall 2017

Transcription

1 NUTR330: Diet Selection and Planning Dietary Guidance for Human Health Fall 2017 Course Schedule: MWF 1:30 2:20 p.m. Location: Wetherill Lab of Chemistry 160 Instructors: Regan Bailey, PhD, MPH, RD Stone Hall, Room 143A Teaching Assistant: Violet Kiesel, MS Stone Hall, Room B Prerequisites: NUTR205 and NUTR315, or permission of the instructor. Course Description: Dietary guidance to promote health and reduce disease risk in culturally diverse adult populations based on current scientific evidence and utilizing current technologies for diet assessment. 3 credit hours Overall Goal: By the end of the semester, students in NUTR330 will be able to access, interpret, and translate the most current and credible food and nutrition science into practical guidance to promote health and reduce the risk of disease applied in the context of culture and daily living. Class Participation: Class participation consists of coming to class, completing knowledge checks for online classes, presenting in class at the review sessions, completing the assigned readings, engaging in class or on BlackBoard, and is incorporated in certain assignments. Course Objectives: By the end of the semester, students in NUTR330 will be able to 1. Identify and select evidence based tools and methods for assessing, planning, and evaluating diets for individuals without special dietary needs. 2. Locate, interpret, evaluate and use professional literature to make ethical evidencebased practice decisions. 3. Use current information technologies to locate and apply evidence based guidelines and protocols. 4. Demonstrate the ability to apply knowledge of the role of environment, food, and lifestyle choices to develop interventions to affect change and enhance wellness in diverse individuals and groups. Course Materials: 1. Choose Your Foods: Exchange Lists for Weight Management 2014, American Diabetes Association and the Academy of Nutrition and Dietetics. (Required)

2 2. Reading Materials: Various journal articles and supplemental readings will be posted on Blackboard, you are expected to read these prior to the corresponding lecture. The material used in this class are for instructional purposes. It is not permitted to share, post, or distribute these materials in any way. Class Communication: Blackboard Learn: Course notes will be provided via PowerPoint slides or outlines on the course s Blackboard site. Readings, assignment instructions, and other supporting materials will also be posted on Blackboard Learn. It is your responsibility to familiarize yourself with the Blackboard Learn. BoilerCast: Lectures will be recorded daily via BoilerCast and links to recordings will be on the course Blackboard Learn site. Listserv: Periodic e mails containing important course information and reminders will be sent to the entire class via a listserv generated by the University which contains the e mail address that you have on file. Please be sure to have a working e mail account to receive any class correspondence via e mail. You are responsible for these messages. Do not reply to these messages because they will not reach the instructors. E mail: E mail messages may be sent to the instructor or teaching assistant using the e mail addresses listed on page 1. Please allow at least 24 hours during the week and 48 hours during the weekend for replies via e mail. Consider the bulletin board feature a first place to ask course questions. Grading: Exams and Quizzes: Possible Points: Exam #1 100 Exam #2 100 Exam #3 100 Assignments: Homework assignments 180 Participation: Class Participation 20 *Extra Credit: One homework assignment may be completed for 10 possible pts. Extra credit is also randomly assigned at the discretion of the course faculty and teaching assistant. The following grading scale will be used to figure grades: 500 total points Points: Grade Points: Grade Points: Grade Points: Grade A B C D A B C D A B C D <300 F Course Policies:

3 1. Staying Engaged: As a courtesy to your instructors and fellow students, please silence and put away cell phones and other electronic devices and refrain from conversation during class. If using a personal computer during class, do not check e mail, Facebook, Twitter, or go to non class websites during class time. 2. Attendance: Attendance in class is reported to the University when requested for Initial Course Participation. This will be based on quizzes and assignments turned in. Attendance is not mandatory but a seating chart will be used to get to know student names and regular absences will be obvious. 3. Make up exams are strongly discouraged. They may only be provided under extreme circumstances, with prior approval of the instructor and prior to the scheduled date. Please contact the instructor ASAP if you have an emergency on exam day. Make up exams may have a different format than the original. In some cases, if you miss an exam and have a university approved absence and have notified the instructor, your total points may be readjusted accordingly. 4. Assignments are due at the beginning of class. The teaching assistant will record receipt of all on time assignments at the time of collection. Assignments submitted late (10 minutes or more after class has started) on the due date are subject to a 10% deduction of the total possible points. If not turned in on the due date, assignments are subject to a 25% deduction for each day late. If you need to turn in a late assignment after class hours, please submit it to the instructor or her mailbox in Stone 220. If the instructor is not in, please have the secretary in Stone 220 (or Stone 213) date and time stamp your project when submitted. The office closes at 5 p.m. ET. If you know in advance that you will be absent on the date an assignment is due, make arrangements with the instructor for turning it in. 5. Please keep a copy of each of your assignments in the event that it becomes lost during grading. This copy can be electronic or a hard copy. Please see the teaching assistant first if you have a question about an assignment grade. If there are still questions, the project may be given to the instructor for a re grade. However, the entire assignment will be re graded and may result in a lower grade. If you choose to compare your grade to another student s grade then both assignments need to be submitted for re grading. See more related to assignments under Academic Integrity. 6. Students with Disabilities who Request Accommodations: Please alert the instructor at the beginning of the semester if you need to request accommodations. In order to request disability services, a student must register with Adaptive Programs ( ) and provide documentation of his or her condition. The documentation must be prepared by a licensed healthcare professional and must include specific guidelines. Once documentation is received, an Adaptive Programs specialist is responsible for evaluating the information and making an eligibility determination. If eligible, accommodations are determined on an individual basis. Students with disabilities may find additional help in meeting classroom obligations through the Learning Center, Writing Lab, Counseling and Psychological Services (CAPS), and the Adaptive Learning Programs (ALPs) lab.

4 7. Course Evaluation: During the last two weeks of the semester, you will be provided an opportunity to evaluate this course and your instructors using an online course evaluation. You will receive an official e mail from evaluation administrators with a link to the online evaluation site. You are strongly encouraged to participate in the evaluation system. 8. CAPS Information: Purdue University is committed to advancing the mental health and well being of its students. If you or someone you know is feeling overwhelmed, depressed, and/or in need of support, services are available. For help, such individuals should contact Counseling and Psychological Services (CAPS) at (765) and during and after hours, on weekends and holidays, or through its counselors physically located in the Purdue University Student Health Center (PUSH) during business hours. 9. Attention Nutrition, Fitness and Health (NFH) Majors: Your success in this course (330) is critical to your advancement in the NFH curriculum. You MUST achieve a grade of C or better in this course to be admitted into NUTR 415 (Practicum in Nutrition, Fitness, and Health), a required course in the NFH curriculum. 10. For Dietetics students (DPD or CPD), this course meets the following Knowledge Requirements (KRDNs) for ACEND accreditation: KRDN 2.6: Demonstrate an understanding of cultural competence/sensitivity. KRDN 3.3: Demonstrate counseling and education methods to facilitate behavior change for and enhance wellness for diverse individuals and groups. Additionally, this course includes assessment of a learning outcome for accreditation that must be met by all students to receive a DPD verification statement. If you do not pass (>F) the following assignment(s), you must arrange to meet with the DPD director to discuss fulfillment of the learning outcome(s). You may refer to the DPD Handbook for additional information. Cultural Foods Project (KRDN 2.6) All other assignments (KRDN 3.3) Academic Integrity: Purdue University policy states that all students are expected to be present for every meeting of classes in which they are enrolled. It is the student s responsibility to complete all course lectures to remain at the pace of the course. Only the instructor can excuse you from course responsibilities. If a student will be absent for more than five days, has not been able to reach the instructor in person or by telephone, or through leaving notification of the student s circumstances with the instructor s secretary, the student or the student s representative should notify the Office of the Dean of Students ( ) as soon as possible. Be advised, the student, or the student s representative may be asked by the instructor to provide documentation from an authorized professional or agency to support the absence. All work must be done individually. There are no group projects, quizzes or exams in this course. NO assignment or open ended exam question should mimic another. Purdue University values intellectual integrity and the highest standards of academic conduct. Purdue prohibits dishonesty in connection with any University activity. Cheating, plagiarism, or knowingly furnishing false information to the University are examples of dishonesty.

5 (University Regulations, Part 5, Section III, B, 2, a) Furthermore, the University Senate has stipulated that the commitment of acts of cheating, lying, and deceit in any of their diverse forms (such as the use of substitutes for taking examinations, the use of illegal cribs, plagiarism, and copying during examinations) is dishonest and must not be tolerated. Moreover, knowingly to aid and abet, directly or indirectly, other parties in committing dishonest acts is in itself dishonest. (University Senate Document 72 18, December 15, 1972). Additional information concerning Academic Integrity may be found in the online brochure, Academic Integrity: A Guide for Students, from the Dean of Students office. Statement of Policy Concerning Prejudice: In this course, as in the entire University, NO form of prejudice will be tolerated. If you believe that there is prejudice in any form in this course, you should discuss your concerns with any of the following: 1) a course instructor, 2) another trusted professor, 3) a counselor in HHS, or 4) a counselor in the Office of the Dean of Students. To view Purdue s nondiscrimination policy CAPS Information: Purdue University is committed to advancing the mental health and wellbeing of its students. If you or someone you know is feeling overwhelmed, depressed, and/or in need of support, services are available. For help, such individuals should contact Counseling and Psychological Services (CAPS) at (765) and during and after hours, on weekends and holidays, or through its counselors physically located in the Purdue University Student Health Center (PUSH) during business hours. Campus emergencies: In the event of a major campus emergency (e.g. severe storm, tornado, power failure, pandemic influenza, etc.), course requirements, deadlines, and grading percentages are subject to changes that may be necessitated by a revised semester calendar or other circumstances. Information about changes to the course will be posted on the NUTR330 Blackboard Learn site or may be communicated via the class listserv during such an emergency. EMERGENCY NOTIFICATION PROCEDURES are based on a simple concept if you hear a fire alarm inside, proceed outside. If you hear a siren outside, proceed inside. Indoor Fire Alarms mean to stop class or research and immediately evacuate the building. Proceed to your Emergency Assembly Area away from building doors. Remain outside until police, fire, or other emergency response personnel provide additional guidance or tell you it is safe to leave. All Hazards Outdoor Emergency Warning Sirens mean to immediately seek shelter (Shelter in Place) in a safe location within the closest building. Shelter in place means seeking immediate shelter inside a building or University residence. This course of action may need to be taken during a tornado, a civil disturbance including a shooting or release of hazardous materials in the outside air. Once safely inside, find out more details about the emergency*. Remain in place until police, fire, or other emergency response personnel provide additional guidance or tell you it is safe to leave. * EMERGENCY RESPONSE PROCEDURES: Review the Emergency Procedures Guidelines

6 "Shots Fired on Campus: When Lightning Strikes," is a 20 minute active shooter awareness video that illustrates what to look for and how to prepare and react to this type of incident. See: shots fired on campus video.cfm (Link is also located on the EP website). Please also see: shooter preparedness Reference the Emergency Preparedness web site for additional information: List of Assignments: Assignment 1: Using Personal Assessment Tools 25 points DUE: Aug. 28, 2017 You will implement and evaluate a variety of available tools for assessing health, weight, and diet. You will turn in selected findings and an evaluation of practicality and validity. You will use the results of your assessments to identify if you have some personal health risks or dietary issues. Along with your completed assignment, you will turn in a sheet with ID number, MyPlate calorie allowance, five nutrition goals you set for yourself, and any additional information you want to share regarding food likes/dislikes, allergies/intolerances, etc. You will need to record your diet for 3 days it is imperative you begin this assignment right away. Assignment2: Meal Planning Using MyPlate 25 points DUE: Sept. 11, 2017 You will create a meal plan for a classmate using MyPlate. You will use your classmate s goals and information from Assignment #1 to create their plan. You will start by determining the MyPlate recommendations for your classmate based on their calorie level. You will select which of your classmate s nutrition goals you will address with your one day menu. Finally, you will create a menu for you classmate, which they will follow in assignment 5. Assignment 3: Practice with the Exchange System 10 points This in class activity will be done on Sept. 27, 2017; the assignment is due at the end of lecture You will use the exchange system to count the total grams of carbohydrate, protein, and fat, as well as total calories based on a 24 h recall. You will also determine the number of exchanges and grams of each macronutrient in a recipe. Assignment 4: Meal Planning Using the Exchange System 30 points DUE: Oct. 4, 2017 You will create a one day menu for yourself using the Exchange Lists for Meal Planning, showing the computations used. You will use your nutrition goals listed on your first assignment to create this plan. You will follow the menu you made for yourself, as well as the one day menu made for you by a classmate in assignment 3. Part of this assignment will be to compare your plan with the plan provided by your classmate and compare using MyPlate to using the Exchange system. Assignment 5: Energy Balance Practice 15 points DUE: Oct 16 This assignment will include calculating your energy needs, a physical activity assessment and an assessment of caloric intake/empty calories (taken from the diet assessment you completed

7 for assignment #1). This information will help you determine whether you are in energy balance. Assignment 6: Following dietary guidance for food allergies or intolerances 20 points DUE: Nov. 3, 2017 You will select an allergy or intolerance you do not have and create a one day meal plan for yourself that meets your energy needs, follow it, and evaluate ease and practicality. Create a list of 10 commercial products that are safe to include and 10 to avoid. Assignment 7: Cultural Foods Project 40 points 7a Choosing a cultural diet DUE: Nov. 6 7b Written assignment DUE: Nov. 17 7c Posting a VoiceThread to Blackboard DUE: Nov. 29 7d Watching and commenting on VoiceThreads You will select a cultural, reginal (i.e., area in the world), or special diet which you will research and follow for one day. The diet you select cannot be on that we discuss in class. You will write a brief report describing the diet, and create a one day meal plan for yourself based on the principles of the diet that you outline in your report as well as menu planning principles discussed in class. Once completed, you will follow this meal plan for a day. You will give a 3 5 minute presentation using Voice Thread on the relevant aspects of this dietary pattern, and discuss with the group what it was like to follow the plan you created. Assignment 8: Dining Out 15 points DUE: Dec. 6, 2017 Select a location that has menu labeling available. Use online resources or an app and describe ease of use and accuracy of information. Describe a meal to order that meets criteria you select and describe, based on one or more dietary guidelines. Evaluate overall menu and make realistic recommendations for improvement. Include in your evaluation the total cost of the meal. Extra Credit Assignment 1: Identifying Controversial Nutrition Information 10 points DUE: Sept. 19, 2017 You will create a real or plausible question from a friend, family member, or possible client about a diet, fad, health or environmental issue or concern, alternative treatment, supplement, etc. You will describe how you would respond including a clear examination of the facts, determining common ground (what can you agree on, reasons why something might work ), and appropriate guidance to give that is helpful, prevents harm, and supports the individual s autonomy.