University of Alaska Fairbanks
College of Rural and Community Development
Interior – Aleutians Campus
RURAL NUTRITION SERVICES
Course Syllabus
Nutrition Science for the Generations, Fall, 2009
Course Syllabus
I. COURSE INFORMATION
Title: Nutrition Science for the Generations
Semester/Yr: Fall 2009
Number: RNS 105
Credit Hours:
3
Prerequisites: None
Course Location:
Intensive I & II:
Harper Building Great Room
4280 Geist Road
Fairbanks
Plus weekly audio conference
Meeting Times:
Intensive I: Monday – Friday: 9:00, a.m. – 12:30
Intensive II: Monday – Wednesday: 9:00, a.m. - Noon
Audio: Weekly, 90 minute sessions (day and time to be set in
class).
II. INSTRUCTOR INFORMATION
Instructor:
Madeline Patterson-O’Dell, RD CDE
Office Location: Fairbanks, Harper Bldg. Rm: 126
Office Hours:
1-4pm M-F, 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
Guest Lecturer: Audrey Sunnyboy
Nenana/Fairbanks
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Wk Phone:
E-mail:
(907) 455-4611
asunnyboy2u@yahoo.com
Elder:
Alice Petrivelli
Atka/Anchorage
III. COURSE READING MATERIALS
REQUIRED:
Textbooks:
(1) Sizer, France S. and Whitney, Ellie, Nutrition: Concepts and
Controversies, 11th edition, Thomson/Wadsworth, Belmont, CA,
2008.
(2) DeCourtney, Christine et al., The Traditional Food Guide for
Alaska Native Cancer Survivors, ANTHC Cancer Program, 2008.
Troth Yeddha’ Nutrition Services Resource Manual.
Pamphlet: ANTHC, Nellie’s Recipes: An Alaska Native
Traditional Food Cookbook for Assisted Living Homes.
Additional readings as assigned and provided in class.
Supplies: Will be provided
Supplementary Reading: See course bibliography.
IV. COURSE DESCRIPTION
Content:
Basic applied nutrition science concepts in context of the life cycle
presented in a culturally relevant framework. Introductory study of
macro/micro nutrient requirements, food sources and
physiologic/metabolic function with focus on relationship with health and
change from traditional diets to contemporary Alaska Native diets.
Overview of common nutritional problems affecting rural Alaskans.
V. COURSE GOAL & STUDENT LEARNING OUTCOMES
Students will be able to share evidence based nutrition science concepts
within primary local rural communities in relevant format for promotion of
health change to reduce obesity and related diseases in rural Alaska.
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On completion of the course the participant will:
1. Identify fundamentals of nutrition and metabolism, including
macro/micro nutrient concepts: carbohydrates (and fiber), proteins, fats,
minerals, vitamins, and water.
2. Demonstrate the ability to identify and contrast these nutrients between
traditional and contemporary Alaska Native diets.
3. Demonstrate an introductory ability in assessment of health risks, health
promotion, and disease prevention, especially lifestyle disease prevention.
4. Show the use of concepts relevant to the influence of age, growth, and
normal development on nutritional requirements: Themes to include
pregnancy, pediatric, teen, adult, and elder nutrient needs.
5. Demonstrate understanding of nutrition and professional resources as
well as when to and how to make a referral.
6. Identify key points for health promotion and obesity prevention.
VI. INSTRUCTIONAL METHODS
Teaching techniques will include lecture, power point, Elder wisdom, large
and small group discussion, videos, guest speakers and activities. Class
sessions emphasize learning through experiencing with awareness for
varied learning styles. Class sessions are interactive with high level of
student participation.
VII. COURSE CALENDAR
Nutrition Science For the Generations
Tentative Calendar
(Schedule is subject to change responsive to student
learning needs, and additional learning opportunities)
Fairbanks Intensive I: Monday - Friday 9:00 a.m. – 12:30 p.m.
MONDAY, (Class 1)
Class Overview and Introductions
Forms / Pre-test Nutrition Knowledge / Questionnaires
Nutritional Role of Fats; from production/consumption to physiology
Traditional to Contemporary: Fats Comparison
Lifecycle focus: Prenatal and Infancy
“5 Big Bites” Today’s focus points sheet
Homework: Read Nutrition C & C pages:
153 (Transport of fat)
162 – 165 (Omega 6 and 3, hydrogenation)
490 – 495 (Events of Pregnancy)
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509 – 518 (Feeding the Infants)
Write Brief observation notes on today’s lunch as related to
life cycle focus.
TUESDAY, (class 2)
Reading Review
Hand in and Review Mondays “5 Big Bites” focus point sheet
Nutritional Role of Vegetables: from production/consumption to physiology
Traditional to Contemporary: Vegetable Comparison
Lifecycle focus: Children
Video & Response Activity: Obesity in a Bottle
“5 Big Bites” Today’s focus points
Homework: Read Nutrition C & C pages:
530 – 543 (Feeding a Healthy Child)
Write Brief observation notes on today’s lunch as related to
lifecycle focus.
WEDNESDAY, (class 3)
Reading Review
Hand in and Review Tuesdays “5 Big Bites” focus point sheet
Nutritional Role of Protein; from production/consumption to physiology
Traditional to Contemporary: Protein Comparison
Lifecycle focus: Adolescents
“5 Big Bites” Today’s focus points
Homework: Read Nutrition C & C pages:
544 – 548 (the Teen Years)
Write Brief observation notes on today’s lunch as related to
life cycle focus.
THURSDAY, (class 4)
Reading Review
Hand in and Review Wednesdays “5 Big Bites” focus point sheet
Nutritional role of Carbohydrates; from production/consumption to
physiology
Flip Chart Team Activity: Carb group food lists
Traditional to Contemporary: Carb Comparison
Lifecycle focus: Adulthood
“5 Big Bites” Today’s focus points
Homework: Read Nutrition C & C pages:
104 – 114 (A Close Look at Carbohydrates)
Write Brief observation notes on today’s lunch as related to
life cycle focus.
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FRIDAY 1:30 - 3:30 (class 5)
Reading Review / Hand in Open book Quiz
Hand in and Review Thursdays “5 Big Bites” focus point sheet
Nutritional Role of Vitamins, Minerals and Water
Traditional to Contemporary: Vitamins, Minerals and Water Comparison
Lifecycle focus: Elders
“5 Big Bites” Today’s focus points / Hand in today
"mid-point" evaluation.
Homework: Read Nutrition C & C pages:
549 – 560 (The later years)
Write Brief observation notes on today’s lunch as related to
life cycle focus. Please turn this in before you leave today.
WEEKLY 90 – minute AUDIO CONFERENCES
Monday call: 1-800-570-3591 at Time: 10-11:30
Student PIN: 4084119
My pin is 4084242
*4,#4 Record, *6,#6 Mute, *1, #1 Mute all
Beginning the week of September 29
Ending the week of December 1
Audio 1 (Class 6):
Topic: Reading Review / Life Changes
Assignment: Read Nutrition C & C pages:
18–20 (A guide to Behavior Change)
2 Parts: 1.) Complete 10 Week Life change Goal and Plan, and
2.) “Interview an elder” on traditional types of food/activity
collection, use, stories, or responsibilities. Briefly outline
significant information and “Compile a Traditional Foods
Inventory.” Fax in and be ready for discussion Dec 1. (Optional
web sight search for Sarah Simon on project Jukebox (if no
elders are available): http://uaf-
db.uaf.edu/Jukebox/PJWeb/proguse.htm).
Audio 2 (Class 7):
Topic: Active Lives (audio chair dancing)
Assignment: Read Nutrition C & C pages:
368-379 (Fitness)
Complete 10-Week Activity Goal and Plan
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Audio 3 (Class 8):
Topic: Spotlight on Obesity; Assessment, Diet planning and referral
Assignment: Read Nutrition C & C pages:
34 – 48 (Setting Energy Requirements/Portion Control)
319 – 60 Energy Balance and healthy Weight
Set your daily goal and complete a 3-day food diary.
Trio Weight Assessment Case Study; when to refer
Audio 4 (Class 9):
Topic: Spotlight on Dynamics of Family Nutrition; dining habits form
early (WIC).
Assignment: Read Handout provided in Intensive 1 and “Outline
and Share Activity” with a group in your community, using today’s
topic or one of the Big bites topics – keep in mind audience age,
learning style. Fax in.
Audio 5 (Class 10):
Topic: Spotlight on Metabolic Syndrome, Diabetes, and Chronic
Renal Disease; concerns and referral
Assignment: “Outline and Share Activity” Develop a one-day
Diabetic menu serving Breakfast, Lunch, Snack and Dinner with 45g
carb each, Share key points with community group.
Audio 6 (Class 11):
Check in on: Last week’s activity.
Topic: Twentieth Century Stress; Impact on health
Guest Speaker: Sarah McConnell, Role of Stress in nutrition
& lifestyle. 5:45-6:45.
Assignment: “Outline and Share Activity” Using the manual,
Develop poster key points talk it over with at least two in your
community.
Audio 7 (Class 12):
Topic: Spot light on Cancer
Assignment: Read Nutrition C & C pages:
421 – 431 (Nutrition and Cancer)
Use any Resource Manual activity to involve a group with the topic of
nutrition and cancer.
Audio 8 (Class 13):
Topic: Expansion on Protein and fats
Assignment: Your choice 20 page read on Protein and Fat; List “Key
points for outreach; re Protein and fats” on ½ - 1 page Fax in a copy
and be ready for discussion Dec 1.
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Audio 9 (Class 14):
Topic: Expansion on Carbohydrates
Assignment: Your choice 10 page read on Carbohydrate; List “Key
points for outreach; re Carbohydrates on ½ page.
Audio 10 (Class 15):
Topic: Student Share Options: Personal Changes, Elder
wisdom/story, Brief Nutrition Topic Teach
Assignment: From Nutrition C & C pages:
Read 443 – 459 Food Safety
Skim 460-479 Read 1 topic of personal interest and jot down
two questions you have an interest in knowing more about to share
at intensive.
Fairbanks Intensive II – Monday - Wednesday: 9:00 - Noon
MONDAY (class 16)
Question Share
Food Safety and Technology
Guest Speaker
Food demo
Homework: Read Nutrition C & C pages:
580 -588 (Hunger and the Global Environment)
TUESDAY (class 17)
Reading Review
Food Security and Sustainability
Video: King Corn and small groups
Questions
Homework: Outline 2-30 second PSA’s for a “Nutrition TIP of the Week”
on Food Safety and Technology or on needs of a participant of well
attended event, such as Fiddlers festival, Iditarod, or Yukon 800 Boat races
(include recruitment element).
WEDNESDAY (class 18)
Share your Nutrition TIP
Wrap up and Review
Final Exam and Evaluations
Experiencing Nutrient portions and selection
Study Hall and extra credit
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VIII. COURSE POLICIES & REQUIREMENTS
1. As stated in 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
Evaluated by:
Intensive 1
“5 Big Bites” Points for Outreach (5)
“Lunch Observation Notes” (5)
“Open book Quiz”
10%
10%
10%
Audio Class
10 Weekly Audio Action Assignments:
50%
Cl 6 - “Goal Sheet & 3 Day Food Diary”
Cl 6 - “Interview an Elder -Community traditional foods inventory”
Cl 7 - “Activity Goal”
Cl 8 - “Case Study; when to refer”
Cl 9 - “Outline and Share Activity” Big bites
Cl 10 - “Outline and Share Activity” Diabetic menu
Cl 11 - “Outline and Share Activity” Poster
Cl 12 - “Cancer Group Activity”
Cl 13 - “Key points for outreach; Protein and fats”
Cl 14 - “Key points for outreach; Carbohydrates”
Cl 15 - “Question Share”
One of the share or outreach activities is optional and will be used
as extra credit as needed.
Intensive 2
Cl 17 “PSA “Nutrition TIP” Food Safety & Technology
Cl 18 Final Exam
5%
15%
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

All assignments MUST have your name, class number and title as
listed above, AND a “Community Contact / Community Feed Back”
Form must be attached to your group type assignments – they will
be part of your grade.
Any emailed assignments should have your name as the file name
and then a descriptor.
If you have concerns about your grade please discuss this with the
instructor before final grades are turned in.
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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