HLT171: THIS COURSE DOES NOT REQUIRE A FINAL EXAM
SYLLABUS
READ THESE INSTRUCTIONS NOW!
1.)YOUR ASSIGNMENTSare on thisSYLLABUS. READ IT ALL BEFORE YOU BEGIN YOUR WORK. Links for assignments are on this document. For textual readings, use the “Access Class Downloads” link on your class page. Any additional links will be on this syllabus.
2.)To SUBMIT WORK …
- FIRST, complete your assignments for “WEEK ONE” on paper or computer. Essays MUST be double spaced and size 12 Times New Roman black font. Always save your work. Always type final work unless it is a drawing or graph. DO NOT SUBMIT SCANS OF WORK that are not for the purpose of a special project, art, or a mathematical graph or hand done math worksheet by which the answers could not be typed. Still copy that scan or photo to this document. Keep photos/images small.
- NEXT, Type or copy & paste typed responses that you have prepared, in the spaces provided on THIS DOCUMENT. Only add your responses in the boxes that ask for them – such as “Add Responses Here”. Some assignments may require you to upload a photo or scan. PROOFREAD and double check your work. REPEAT “A” AND “B” FOR EACH WEEK. Save your work.
- Then, submit your form with the ALL FIVE WEEKS COMPLETED.DO NOT SUBMIT WEEK BY WEEK. WE NO LONGER ACCEPT WORK WEEKLY. YOU MUST SUBMIT ALL FIVE WEEKS AT ONCE. Go to the website and select “Student Services” and then “Submit Your 5-Week Portfolio”.
3.)GRADES: The evaluator will grade each weekly assignment and average your grades. You will receive a reply in about 5 business days. Your 5 weekly grades must average to a 2 (“C”) or better to receive your credit.
You will be given only ONE ADDITIONAL opportunity to improve your averaged grade so submit your best. If your course does not require a final exam, you will receive a Grade Report as your official transcript for the completion of your class. If your class requires a final exam then you must request it (Read #4).
4.)VERY VERY VERY IMPORTANT: If your syllabus says “REQUEST YOUR FINAL EXAM”; then you must return to the school’s website and request your final exam. You will need to ask a non-related adult to supervise you while you test online. This can be a teacher or counselor or family friend. If it is not a school counselor, you will need to provide the persons legal ID number on your request form. All components of your course, including your final exam must be completed by the end of the 8th week from the time of your registration. YOU WILL NOT BE REMINDED NOR RECEIVE EXTRA TIME – your class will close after the allotted 8 weeks and you will not be issued a credit. If you have a medical emergency preventing you from completing your class, contact the number below.
5.)MESSAGE directly from the site for assistance. Also use the “Homework Help” assistance form the website. For urgent matters call Dr. Stroud TUES – THUR 10AM TO 6PM at 773-499-2668 or text MON – FRI 9AM – 5PM
Plagiarism Statement
I understand that I must use research conventions to cite and clearly mark other people's ideas and words within my paper. I understand that plagiarism is an act of intellectual dishonesty. I understand it is academically unethical and unacceptable to do any of the following acts of which I will be immediately expelled without refund:
- To submit an essay written in whole or in part by another student as if it were my own.
- To download an essay from the internet, then quote or paraphrase from it, in whole or in part, without acknowledging the original source.
- To restate a clever phrase verbatim from another writer without acknowledging the source.
- To paraphrase part of another writer's work without acknowledging the source.
- To reproduce the substance of another writer's argument without acknowledging the source.
- To take work originally done for one instructor's assignment and re-submit it to another teacher.
- To cheat on tests or quizzes through the use of crib sheets, hidden notes, viewing another student's paper, revealing the answers on my own paper to another student through verbal or textual communication, sign language, or other means of storing and communicating information--including electronic devices, recording devices, cellular telephones, headsets, and portable computers.
- To copy another student's work and submit the work as if it were the product of my own labor.
WELCOME TO BASIC NUTRITION
Course HLT171: Basic Nutrition: Explores current concepts of practical and applied nutrition; studies food selection, current myths and misconceptions, the relationship of nutrients to optimal health, obesity and weight control, food choices, deficiency diseases, food preparation, health foods, additives and preservatives, food poisoning, and common diseases affecting the gastrointestinal system.
Video Support: Create an account at Khan Academy for unlimited use of video support. Once you create your account, click on LEARN from the top left menu, and explore the site based on subject (Science – Healthcare). You do not have to create an account to use the site.
Week 1
- READ: Basic Nutrition Notes/ Text
Review of key terms and concepts
1.)Define the following 10 key terms: organic, inorganic, indispensable nutrients, macronutrients, micronutrients, metabolism, vitamins, nutrients and RDA
2.)List three contributing factors in making particular food choices.
3.)List the nutrient classes.
4.)How is energy measured?
5.)What is the goal of Nutritional Genomics?
6.)For what are Dietary Reference Intakes (DRI) used?
7.)Explain malnutrition and its various stages.
8.)Explain how a poor diet contributes to diseases.
9.)What are the basic food groups? Give examples
ADD RESPONSE/S/ HERE
Open Hands Project – Use the link to access the website:
Project Open Hand provides people with symptomatic HIV/AIDS in San Francisco and Alameda counties daily home-delivered meals or weekly groceries, depending on their physical condition; provides home delivered meals to people who are homebound and critically ill with any serious medical condition, such as cancer, breast cancer and diabetes and severe arthritis; provides hot lunches to seniors at various congregate sites all over San Francisco. Project Open Hand also provides nutrition counseling with registered dietitians to our clients at Project Open Hand or at clients’ homes.
Be detailed with your responses and give textual support.
1.)After visiting the website and learning more about the program, what is your impression? How does this program benefit its clients? What makes this program valuable?
2.)
– What is meant by “going green” and what impact does doing so have on both people and the environment?
3.)Read “5 Reasons why you should eat lentils” (Access at the bottom of website under “Recent Posts”. Discuss in a summary these five reasons, why it’s a wise choice, and if you plan to increase your lentil intake – why or why not.
ADD RESPONSE/S/ HERE
Week 2
READ: Basic Nutrition Notes & Text
Be detailed with your responses and give textual support.
Case Study 1
Mary P. is a 57-year-old operating room nurse who works full-time at a local hospital. She is 65 inches tall and weighs 160 pounds. She has a family history of diabetes and heart disease and was recently diagnosed with high blood cholesterol. She has declined the cholesterol-lowering medication her doctor prescribed, and says she would like to explore other methods for lowering her cholesterol first. For the past few weeks, Mary has been taking a tablespoon of coconut oil every day after reading on the Internet that this will lower her cholesterol. She admits she has little time or energy to exercise. Her diet history reveals she often skips breakfast or has a donut or bagel with cream cheese at work. She drinks several cups of coffee each morning with cream and sugar. Lunch is a salad with crackers and iced tea with sugar in the hospital cafeteria. She occasionally drinks one or two glasses of wine in the evening, especially after a stressful day at work. She lives alone and relies on frozen dinners or other convenience foods in the evening. An analysis of her diet reveals an average daily intake of 80 grams of fat, 200 grams of carbohydrate, and 50 grams of protein.
1.) Taking into account her current lifestyle and personal food preferences, what eating habits will be difficult for Mary to change? Why?
2.) How might her emotions contribute to her food and drink choices? Explain.
3.) Make dietary recommendations for Mary? Be specific. Plan a reasonable complete one-week meal plan for Mary based on the information provided.
4.) How would you direct her to valid nutrition research for lowering blood cholesterol? Be specific.
ADD RESPONSE/S/ HERE
Case Study 2
Be detailed with your responses and give textual support.
Ms. Mellon is a 43year old woman who has lived in a Residential Habilitation Center from age 11 to 40. For the last three years she has been in a Tenant Support Program. This past year staff noticed that she had begun to lose weight. This became a concern because she had always been rather slender. Staff had encouraged her to eat more and had routinely prepared the foods she liked the most. Still, she was losing weight and was about 15 pounds below her ideal weight. At a staff meeting to discuss Ms. Mellon's food consumption, it was discovered that she was generally eating breakfast but not lunch or dinner. While lunches and dinners were always made and served to her, she often dumped the food in the garbage when staff members were not present. She also was not drinking much water and staff wondered if this was part of the problem. Because Ms. Mellon did not talk, staff could not find out why she wasn't eating more than breakfast. It also was becoming clear that Ms. Mellon was more lethargic and was sometimes disoriented to time and place.
______
- What are the behaviors that need to be changed?
- What health promotion actions would help?
ADD RESPONSE/S/ HERE
Week 3
- READ: Basic Nutrition Notes & Text
1.)What are the different forms of fat and how does each affect our health?
2.)How do excessive fat and sugar affect the body? What role do calories play in weight gain?
3.)What are the benefits of drinking plenty of water? Be specific.
4.)What role do carbohydrates play in nutrition? What is a carbohydrate?
5.)What are refined, whole and fortified grains? What are the health benefits of whole grains?
6.)How does fiber factor in to good nutrition? What might happen if fiber is not in your diet?
ADD RESPONSE/S/ HERE
- The Carb Syndrome Project – Visit the website
Be detailed with your responses and give textual support.
- What is the mission of the CARB Syndrome Project?
- How does Dr. Wilson respond to his investigative question, “Why are we all getting fatter and sicker, no matter what diet we try?”?
- From this article, also on the CARB Syndrome website, explain the benefits of capers/caper berries and cod fish.
Read: Motivating Kids to Get Fit
1.)Why should a child be motivated to get fit? What are the benefits?
2.)The article states, “All children age 2 and older should participate in at least 30 minutes of enjoyable, moderate-intensity physical activities every day. “ Make a list of 20 ways/activities that can easily be incorporated into your life to keep you fit and active. Which can you incorporate immediately?
3.)PHYSICAL ASSIGNMENT: For the next 5 days, include the selected activity/ies into your daily routine and keep a journal report on what, if any, impact you observe In your energy level, physical changes, emotional changes – other. After the 5 days, type up your journal entries in a summary format and share your overall impression of incorporating these changes into your life and if you plan to continue.
ADD RESPONSE/S/ HERE
Week 4
National Nutrition Guidelines
- Why do you suppose nutrition guidelines are written on a national level?
- Create a one week meal plan for your school that follows these guidelines.
FOOD PYRAMID DOWNLOAD
1.)Read & Study
2.)Complete pages 28/29 “How to Rate Your Diet”. Share results IN AN ORGANIZED WAY.
ADD RESPONSE/S/ HERE
- Shopping at Farmer Market – Video
1.)What is a Farmer’s Market?
2.)What are the payment options?
3.)Aside from Farmer’s Markets, where else can you find fresh food?
4.)List at least 5 benefits of shopping at a Farmer’s Market
5.)Locate and list at least 3 Chicago area Farmer’s Market locations and dates.
6.)What is you impression of shopping at a Farmer’s Market? What is your experience?
ADD RESPONSE/S/ HERE
Week 5
READ: Dash Eating Plan
Be detailed with your responses and give textual support.
- In general, what is the Dash Eating Plan? What is the primary benefit of this plan? What is the intent?
- What is meant by “high blood pressure”?
- What is sodium, from where does it come and how can one reduce it in their diet?
Watch the movie: Supersize Me (2004)
or
or search the web for other links that work with your device
Videos and Lecture: Go to…
The Evolution of a Diet Revolution
Fighting Obesity
- Type a 3 page double spaced expository essay on nutrition and obesity highlighting key points, poor diets, healthy diets, ways to combat obesity and health myths. Discuss how poor health and obesity affects people in their daily lives. Use the videos provided for support but conduct YOUR OWN RESEARCH.
MY BEST TO YOU!