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 Change
Semester/Yr: Fall 2009
Number: RNS 101
Credit 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:
ffmp@uaf.edu
III. COURSE READING MATERIALS
REQUIRED:
Course pack: Will be provided.
Supplies: Will be provided
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Rural Nutrition and Health Change, Fall, 2009
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.
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Rural Nutrition and Health Change, Fall, 2009
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

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Rural Nutrition and Health Change, Fall, 2009
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.
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Rural Nutrition and Health Change, Fall, 2009
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 Log
20%
 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 assignment
20%
Final: Brief oral or written discussion of student goals and
20%
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, 4747043) to provide reasonable accommodation to students with disabilities.
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