Rural Nutrition and Health Change, Fall, 2009

University of Alaska Fairbanks

College of Rural and Community Development

Interior – Aleutians Campus

RURAL NUTRITION SERVICES

Course Syllabus

I. COURSE INFORMATION

Title: Rural Nutrition and Health ChangeNumber: RNS 101

Semester/Yr: Fall 2009Credit Hours:1

Prerequisites: None.

Course Location:

IAC Center or Village, Alaska

Plus 1 audio conference

Meeting Times:

Day 1: 10:30 am – 5:00 pm (working lunch)

Day 2: 9:00 am – 5:00 pm (1 hour lunch break)

Audio-conference – 60 minutes, 1 – 2 weeks later, date and time TBA

II. INSTRUCTOR INFORMATION

Instructor: Madeline Patterson-O’Dell, RD CDE

Office Location:Fairbanks, Harper Bldg. Rm: 126

Office Hours:12-2pm W-Fri, or by appointment.

Office Phone:474-1562 or toll free: 1-888-474-5207 X 9

Cell:699-7799

Fax: 474-5561 primary or 474-5208 backup

E-mail:

III. COURSE READING MATERIALS

REQUIRED:

Course pack: Will be provided.

Supplies: Will be provided

IV. COURSE DESCRIPTION

Content:

An introduction to healthful nutrition and tools for making health changes in a rural context. A beginning knowledge of healthy foods and activity for improved wellness outcomes. Skill development in meal planning, preparation and portioning, healthy meal makeovers, goal setting and maintenance.

V. COURSE GOAL & STUDENT LEARNING OUTCOMES

Students will learn basic language and core concepts of health through nutrition change. This class establishes knowledge, attitude, and skills to promote health changes toward maintaining healthy nutrition and weight while preventing related diseases in rural Alaska.

On completion of the course the participant will:

  1. Gain hands-on experience preparing and portioning healthy meals.
  2. Identify 3 meal component goals for long lasting energy.
  3. Practice setting specific and measurable goals.
  4. Know carbohydrates, how much and what type is best.
  5. Be introduced to the glycemic index of foods and how they affect weight gain.
  6. Plan meals to include a complete protein selection.
  7. Understand why and how to prepare whole sprouted grains.
  8. Know the benefits of moderate intensity activity.
  9. Be able to convert some commonly eaten meals to a healthier version.
  10. Categorize food cards as Carbohydrate/Pro-Fat/Veg. Include magnesium and potassium foods in menu planning.

VI. INSTRUCTIONAL METHODS

Teaching techniques will include lecture, large and small group discussion, student led skills demo, and hands on activities. Class sessions emphasize learning through experience with awareness of varied learning styles. Class sessions are interactive with high level of student participation and demonstration by instructor. Participants will have opportunity for some hands on meal preparation, portioning, and physical activity exploration.

VII. COURSE CALENDAR

Rural Nutrition and Health Change

Tentative Calendar

(Schedule is subject to change responsive to student learning needs, and additional learning opportunities)

DAY 1

10:30 – 5:00, “Working lunch”

  • Focus on what foods can provide macronutrients, and what advantages can be expected from each one, how they help to think clearly, to feel calm/sleepy, and to have steady blood sugar energy.
  • Know the importance of body fat to muscle ratio in relation to maintaining health. Key points for body composition improvement will include discussion of metabolism, food in relation to hunger, activity, and meal components.
  • Appropriate portion sizes for protein, fat, carbohydrates, and vegetables. Preparation of spring salad will be used to illustrate meal components, and practicing portioning.
  • Working lunch – Time to Taste: Sample foods as we fix lunch including each nutrient group discussed this morning, experiential learning about healthy meal composition and portions.
  • Learn all about carbohydrates: what are they, when are they needed. Get the whole grain truth, from preparation to tasting, as part of the 3 meal components. We will prepare Quinoa a high nutrient dense low Glycemic index whole grain eaten by the South American Indian Inca Indians.

Get familiar with proteins and fats with discussion on function and selection of best protein options.

  • Sugar - How much is too sweet? Find out the finer points of blood sugar, how sugar works in the body. Test your own sugar. Questions Answered: Is it OK? Too high? Too low? When does Diabetes Start?
  • Move to Activity: Learn key points to stimulate motivation for daily activity to maintain health and new steps to begin the journey. Insights into enjoying activity and the health it brings you. Be ready to move.
  • Continue advanced discussion and application of nutrition information from this morning’s overview.
  • Finish off the day with a tasty treat so good you won’t believe its good for you. Identify the three meal components for long lasting energy.
  • HOMEWORK: Complete assigned readings in Course Pack

DAY 2

9:00 am – 5:00 pm, “Lunch on own – 1 hour”

  • Food pictures will be used build a healthy meals to include all meal components, practice mix and match of proteins with meals assuring complete protein combos. Ideas for alternative healthy proteins as substitution for unhealthy favorite will be given.
  • “Meal makeovers” of old favorites use meal component goals to convert less healthy familiar recipes to more healthy meals.
  • Learn and practice key points of label reading and food selection. Use of carb to fiber ratio, low sodium selection, and how to weed through the sweetener jungle and choose the right sweetener for you will be reviewed.
  • Explore a store, and shop using new knowledge to make the best selections available. Participants use the walk time to pair off and plan what selections to make.
  • Learn and practice key points of label reading and food selection. Use of carb to fiber ratio, low sodium selection, and how to weed through the sweetener jungle and choose the right sweetener for you will be reviewed.
  • The Glycemic index of foods will be discussed and used strategies for replacing high GI foods with med or low.
  • Review, goal setting, and closing

AUDIO CONFERENCE: 60 minutes

Date to call in:______1-800-570-3591 at Time: _____

Student PIN: 4084119

If your room is loud press *6 to Mute, and #6 to unmute.

  • Review, reporting on goals and impact of information.

VIII. COURSE POLICIES & REQUIREMENTS

  1. As stated in the Catalog, attendance is required at all class times. In the event of an emergency, please contact the instructor – an equivalent make up assignment may be possible.
  2. Students are expected to be familiar with the Student Code of Conduct (2008 – 2009 UAF Catalog, p, 83) and to follow it.
  3. Turn off your cell phones during class time.

IX. EVALUATION

Grading Policy: Letter grade A-F, absolute scores

90-100 = A

80-89 = B

70-79 = C

60-69 = D

59 and below = F

Evaluation:

Active participation as evidenced by Daily Skills Activity:20%

  • Reading nutrition labels
  • Preparing and portioning balanced healthy snacks
  • Food card games
  • Meal makeovers

Food and Activity Log20%

  • Hand in each day a one-day food and activity log

Participation in exercise/fitness activities (according to student abilities)20%

Grocery store field trip and assignment20%

Final: Brief oral or written discussion of student goals and20%

Information learned over the length of the course (audio-conference).

If you have concerns about your grade please discuss with instructor before final grade is submitted to Registrar.

X. SUPPORT SERVICES

Instructor will be available for help at class as time permits. Instructor is available by telephone, email, or fax, if students need help completing their take home assignment. Students are expected to inform Instructor of any special needs at the first class session. Additional support services are available through Interior-Aleutians Campus, 1-888-474-5207. Further support services may be available through Math Hotline, Writing Center, and Library Services, with detailed information available from instructor if needed.

XI. DISABILITY SERVICES

The Office of Disability Services implements the Americans with Disabilities Act (ADA), and insures that UAF students have equal access to the campus and course materials. They provide services such as interpreting, educational assistants, note taking, and exam accommodations. The instructor will work with the Office of Disabilities Services (203 WHIT, 474-7043) to provide reasonable accommodation to students with disabilities.

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