FSHN 370: Nutrition Throughout the Lifespan in Spain and U.S.
Applying for an “O” Oral Communication designation Spring 2016
Spring 2016 3 credits
Instructor:
Anne C. Shovic, Ph.D., R.D.
e-mail: shovic@hawaii.edu
Phone:
Office Hours: Come to my office and sign up on the calendar posted outside the door or
make appointment via phone or e-mail.
Prerequisites: FSHN 185 (B or better grade), Chem 161/L (C or better grade), ZOOL 142,
ZOOL 142L (or concurrent), or consent.
Required Text: Nutrition Through the Life Cycle by Judith Brown 2014, 5th Edition
Articles: Important! Articles on Spain and U.S. nutrition are listed on the last page of the
syllabus. Most topics will be associated with assigned article(s) to read, available on Laulima at
the appropriate time throughout the semester.
Course Description:
Comparative study between Spain and the U.S.- nutritional
requirements and food needs during:
Pregnancy and infancy (Module 1);
Early Childhood and adolescence (Module 2); and
Adulthood and aging (Module 3).
Module 1: Pregnancy and infancy. Foundation of nutritional requirements, education,
assessment and counseling nutritional needs during pregnancy, lactation and early infancy for
optimal growth, development and maintenance. In-class activities will include use of growth
charts in monitoring nutritional status, examination of different types of infant formulas, debate
of the pros and cons of breastfeeding and parent-child interactions common to Spain and the
U.S.
Module 2: Early childhood and adolescence. Introduction to food and feeding techniques for
children, feeding picky children, requirements for periods of rapid growth and particular nutritionrelated concerns during adolescence, such as disordered eating, physical fitness and teenage
pregnancy will all be discussed. Also covered will be the topic of obesity and its impact on
health. In-class activities will include planning healthy meals for children (that they will actually
eat), troubleshooting problem eating behaviors and assessment of disordered eating. An
analysis of commercial weight loss diets and fast foods common in Spain and the U.S. will also
be done.
Module 3: Adulthood and aging. Nutritional needs during adulthood and aging; focusing on
prevention of chronic diseases and maintenance of optimal health and fitness. In-class
activities will focus on sharing information acquired from current scientific articles and an
assignment on the nutrition assessment of a senior citizen living in Spain.
Course Goal:
To identify nutrient requirements, utilization and influences related to the
human life stage in Spain and the U.S.
1
Core Knowledge Requirements for the Registered Dietitian
KRD 5.2 The physical and biological science foundation of the dietetics profession must be
evident in the curriculum. Course content must include nutrition across the lifespan.
Course Objectives:
1. To identify nutrient requirements during pregnancy, infancy, childhood, adolescence
and aging- comparing Spain and the US
2. To understand how basic physiologic and metabolic changes affect nutritional needs
across the lifespan.
3. To identify important social and cultural factors influencing nutritional status
throughout the lifespan- comparing Spain and the US
Course Grading:
Text overview presentation
Research articles overview
Exams
Module 1
Module 2
Module 3
Assignments
Assignment #1
Assignment #2
Assignment #3
Total points
40 points
40 points
40 points
40 points
40 points
15 points
15 points
20 points
250 points
Your attendance in class is desired. When you are not in class, you miss important information
and announcements and an opportunity to earn discussion/individual participation points. There
are no "make-ups" for what happens in class. There will be NO comprehensive final exam
covering all three modules. Grades will not be curved. Therefore 90 percent and above is an A,
80 percent and above is a B, 70 percent and above is a C, etc. All assignments are due on the
day of class. Late assignments are not accepted.
Date
Topic
Readings
Class 1
Course Overview
Typical Gastronomy of Spain/Seville
Class 2
Introduction to Nutrition and the Lifespan
Spanish Food Guide
Mediterranean Diet
Class 3
Nutrition Labeling, Assessment
Role of Food in Spanish and U.S. History
Food Composition of Spanish Foods
Class 4
Preconception Nutrition
Chapter 2
Class 5
Preconception Nutrition Con/Int
Chapter 3
2
Chapter 1
Class 6
Nutrition During Pregnancy
Nutrition Recommendations in Spain
compared to the U.S.
Chapter 4
Class 7
Nutrition During Pregnancy Con/Int
Chapter 5
Class 8
Nutrition During Pregnancy Con/Int
Date
Topic
Readings
Class 9
Nutrition During Lactation
Breast Feeding Practices in Spain
compared to the U.S.
Chapter 6
Class 10
Nutrition During Lactation Con/Int
Chapter 7
Class 11
Exam - Module 1
Assignment #1 due
Class 12
Infant Nutrition
Child Feeding Practices in Spain
compared to the U.S.
Chapter 8
Class 13
Infant Nutrition Con/Int
Chapter 9
Class 14
Toddler & Preschooler Nutrition
Food Preferences of Spanish
compared to U.S. Children
Chapter 10
Class 15
Toddler and Preschooler Nutrition Con/Int
Chapter 11
Class 16
Child & Preadolescent Nutrition
Chapters 12 and 13
Class 17
Adolescent Nutrition
Food Preferences of Spanish
compared to U.S. Children
Chapter 14
Class 18
Eating Disorders
Comparative Study Spain vs U.S.
Chapter 15
Class 19
Exam – Module 2
Assignment #2 due
Class 20
Overweight/Obesity
Comparative Study Spain vs U.S.
Text p. 429-435
Class 21
Overweight/Obesity Continue
Class 22
Analysis of Commercial Diets , Fast Foods
Comparative Study Spain vs U.S.
Spring Break
3
Class 23
Adult Nutrition
Intro to Non-Communicable Diseases
in Spain Compared to U.S.
Chapter 16
Class 24
CHD, Hypertension
Comparative Study Spain vs U.S.
Chapter 17
Date
Topic
Readings
Class 25
Diabetes
Comparative Study Spain vs U.S.
Class 26
Cancer , HIV
Comparative Study Spain vs U.S.
Class 27
Nutrition & Older Adults
Food Preferences of Spanish Elderly
compared to U.S. Children
Chapter 18
Class 28
Nut & Older Adults Con/Int, Osteoporosis
Comparative Study Spain vs U.S.
Chapter 19
Class 29
Assignment 3 Presentations
Assignment #3 due
Class 30
Final exam
Oral Communication Instructions for “O” Focus
Text Chapter Overview- each student will give an oral overview via PP presentation to the class.
The material will be assigned and will come from the class texts listed in the syllabus.
PP presentation should be about 30 minutes in length and cover:
Title: Title of book/chapter and author(s)
Introduction: Outline of presentation.
Body: Explain highlights of reading material
Conclusions: What are the practical implications to the individual and to society?
Your opinion?
Give 2 discussion points and/or class activity.
PP Presentation Grading: 40 points
PP presentation - preparedness, covers above points in a logical manner, professionally
given
Visuals are appropriate – not too many words, easily seen and understood
Content - essential information, critical concepts are accurately and clearly presented
Discussion/Activity - facilitates active participation from the students
Important: Check PP with professor at least 2 days prior to giving class
presentation.
4
Research Article Overview- at each class a student will be randomly chosen to each give about a
5-10 minute oral overview of a specific research article assigned for that day and available on
Laulima. Students will not know in advance if they will be picked. If not prepared, the student earns
no points. Most articles will come from recent peer reviewed journals with emphasis on Spain. To
prepare for the overview, address the issues below. The research article overview will be turned
in at class time as a hardcopy.
Overview should be no more than 2 pages max and include:
Title, author, journal, date
Rationale: What is the problem considered?
What is the goal/objective of the study?
What is the study design? (Clinical trial, retrospective, cross sectional, longitudinal)
Is it a literature review?
What is the sample selection? How was the sample selected/recruited?
Any potential bias?
What was the data collected? Were the test/instruments appropriate?
What are the statistical tests conducted? (t-test, mean, median, frequency, chi square,
correlation)
What were the main findings/ conclusions?
Other relationships that should have been seen? (Blog might be appropriate here).
Your opinion of the research article.
Give a discussion point and/or class activity.
Research Article Overview Grading: 40 points total
Preparedness, covers above points in a clear and logical manner
Content - essential information and critical concepts accurately and clearly presented
Discussion/Activity - facilitates active participation from the students
Includes appropriate blog
5
Assigned Articles to Supplement Text
Spain
a.
The nutrition transition in Spain: a European Mediterranean country. Moreno, L. et al,
Eur J Clin Nutr. 2002 Oct; 56 (10): 992-1003
b.
Food preferences of Spanish children and young people: the enKid study. PerezRodrigo, C. et al. Eur J Clin Nutr. 2003, 57, Supplement #1: S45-S48
c.
Effect of ingestion of virgin olive oil on human low-density lipoprotein composition.
Gimeno, E. et al. Eur J Clin Nutr. 2002, Feb, 56 (2): 114-120
d.
Effect of Iodine Supplementation During Pregnancy on Infant Neurodevelopment at 1
Year of Age, Murcia, M et al. American Journal of Epidemiology. 2010, Vol.173, Issue 7
pp. 804-812
e.
Nutritional risks in the Spanish population: results of the eVe study. Ortega, R et al. Eur
J Clin Nutr. 2003 Sept. 57, Supplement #1: S73-S75
f.
Mortality attributable to cardiovascular risk factors in Spain. Banegas, J. et al, Eur J Clin
Nutr. 2003 Sept. 57, Supplement #1, S18-S21
g.
Physical Activity and Risk of Cerebrovascular Disease in the European Prospective
Investigation Into Cancer and Nutrition-Spain Study, Huerta, J. M. et al, Stroke. 2013,
Vol.44(1), pp.111-118
h.
Adherence to the Mediterranean diet reduces mortality in the Spanish cohort of the
European Prospective Investigation into Cancer and Nutrition (EPIC-Spain)
British Journal of Nutrition, 2011, Vol.106(10), pp.1581-1591
i.
Physical Activity and Risk of Cerebrovascular Disease in the European Prospective
Investigation Into Cancer and Nutrition-Spain Study, Wolters Kluwer et al. Stroke, 2013,
Vol.44(1), pp.111-118 [
j.
Olive oil and the Mediterranean diet: beyond the rhetoric. Serra-Majem L. et al. Eur J
Clin Nutr. 2003, Sept. 57, Supplement #1, S2-S7
k.
Dietary patterns among children aged 6-7 y in four Spanish cities with widely differing
cardiovascular mortality. Rodriguez, F. Eur J Clin Nutr. 2002, Feb 56 (2), 141-148
l.
Influence of sociodemographic factors in the prevalence of obesity in Spain. The
SEEDO'97 Study. Aranceta J. Eur J Clin Nutr. 2001, June 55 (6), 430-435
m.
Role of fibre and fruit in the Mediterranean diet to protect against myocardial infarction: a
case - control study in Spain. Martinez-Gonzalez, M et al. Eur J Clin Nutr. 2002, Aug 56,
(8), 715-722
6
United States
#1
The role of food in history. Clairmont, M.A. Todays Dietitian, Aug. 2001, p. 30-31
#2
CDC Growth Charts: United States. As of 2016: www:cdc.gov/growthcharts
#3
Position of the Academy of Nutrition and Dietetics: Nutrition and Lifestyle for a Healthy
Pregnancy Outcome, JAND, 2014, Vol. 114, p. 1099-1103
#4
Effects of Maternal Surgical Weight Loss in Mothers on Intergenerational Transmission
of Obesity. Smith J. et al, J. Clin Enocrinol Metab, 2009, 94, 4275-4283
#6
Nutritional Imbalance Endorsed by Televised Food Ads, JADA, Jan. 2010, Vol. 110,
p.904-910
#7
Why do kids eat healthful food? Perceived benefits of and barriers to healthful eating
and physical activity among children and adolescents. O'Dea, J., JADA April 2003, Vol.
103, p.497-501
#8
Fat and sugar levels are high in snacks purchased from student stores in middle
schools. Wildey et al. JADA, March 2000, Vol. 100, #3, p. 319-322
#9
Parents' restrictive feeding practices are associated with young girls' negative selfevaluation of eating. Fisher, J.O. and Birch, L.L. JADA, Nov. 2000, Vol. 100, #11, p.
1341-1346
#10
Obesity prejudice in America. H. Fiske. Today’s Dietitian, July 2002, p. 30-33
#14
Position of the ADA: Food fortification and dietary supplements.
Vol.101, #1, p. 115-125
#16
Liquid Nutrition for Athletes, Dunford, M., Today's Dietitian, Aug. 2002 p. 12-15
#17
Dietary Patterns and Survival of Older Adults, Anderson, A. et al, JADA August 2011,
Vol. 111 p.84-91
#18
Familial resemblance of bone mineralization, calcium intake, and physical activity in
early-adolescent daughters, their mothers, and maternal grandmothers. Runyan S. et al,
JADA October 2003, Vol. 103 #10 p.1320-1331
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JADA, Jan. 2001,