COLLEGE OF CHARLESTON
HEAL 257 001
NUTRITION EDUCATION
Spring 2006 3 credit hours
TIME:
MWF 11:00 - 11:50 am.
PLACE:
Room 111, Silcox Physical Education and Health Center
INSTRUCTOR:
Susan E. Balinsky, DrPH, CHES
OFFICE HOURS: 10:00 -10:45am MWF; 11:00 – 11:40am TR and by appointment
OFFICE:
Room 315, Silcox Physical Education and Health Center
PHONE/FAX:
953-8242 (direct) 953-5558 (PEHD Office) 843-953-6757 (FAX)
E-MAIL:
BalinskyS@cofc.edu
WEB SITE:
www.cofc.edu/~balinsky
PREREQUISITES: None
GRADING:
A, B+, B, C+, C, D, F
COURSE
DESCRIPTION:
A study of food groups and nutrients and their relationship to health, physical
activity, aging, and consumer food programs.
REQUIRED
COURSE TEXT:
Brown, Judith E. (2005) Nutrition Now. Fourth edition. Belmont,CA, Thomson
Wadsworth Publishing Company.
OPTIONAL
MATERIALS:
Packet from SAS-E Ink
79 Wentworth Street (near St. Phillips Street) Phone: 577-2774
REQUIRED
TECHNOLOGY:
Diet Analysis Plus 7.0.1
PC with Windows 2000,NT, XP Home or XP Pro; 128 MB RAM minimum,
250 MB free on hard drive. Internet Explorer 6.0.
Macintosh OSX 10.2.8 or higher, 128 MB RAM of hard disk space free, Firefox
1.0 or Netscape 6.0 or higher.
Note: or you may use specified College of Charleston library computers.
COURSE
OBJECTIVES:
Students will be able to
1. comprehend concepts related to health promotion and disease prevention by:
a. describing the basic functions & food sources of the 6 nutrient groups.
b. identifying the role of nutrition in disease development/prevention.
c. identifying how nutritional requirements vary throughout the lifecycle.
d. analyzing the concepts of appropriate weight loss, gain, and maintenance .
2. demonstrate the ability to practice health enhancing behaviors and reduce
health risks by:
a. demonstrating knowledge of nutritional planning through food planning
systems
b. correctly interpreting nutrition labels.
c. completing a behavior change project during the semester.
d. constructing a one-day healthy diet.
2
REQUIREMENTS:
DESCRIPTION OF
PROJECTS:
44% Outside assignments and projects
56% Examinations
1. FIRST NUTRIENT ANALYSIS (50 points = 6.9%)
DUE 2-1
A. FOOD LOGS
Keep an accurate record of all foods eaten for four consecutive full days
(midnight to midnight). At least one day should be a weekday and at
least one day should be a weekend day. Clearly label each day’s food
entries on your rough draft.
Also indicate for each day
1. how many ounces of water you consumed
2. type and length of exercise done that day
e.g. walking to class, jogging, aerobics, biking
** Include some activity (with duration) for each day.
B. COMPUTER ANALYSIS (Use Diet Analysis Plus 7.0.1)
PRINT the following: [Submit in this order]
1st: Average of all days:
- Intake vs. Goals report
- Fat breakdown
- Macronutrient ranges
*Make note of % calories from fat, carbohydrates, protein and alcohol
2nd: A copy of your profile information
3rd: Nutrient Analysis #1 Summary Sheet (hand done, not computer)
Be sure to double check your calories are reasonable: 1,0002,600; more if you are an athlete, 5,000+ is not reasonable.
4th: Individual day printouts
Day 1: Intake vs. goals, source analysis for kilocalories
Day 2: Intake vs. goals, source analysis for kilocalories
Day 3: Intake vs. goals, source analysis for kilocalories
Day 4: Intake vs. goals, source analysis for kilocalories
Additional days if you chose to do them
5th: Rough drafts, in order (sheets you kept track of foods on)
* Be sure to fill in the water and activity portions
2.
NUTRIENT ANALYSIS #1 EVAL
(20 pts=2.8%) Due 2-10
Submit this in a two-pocket folder. This evaluation should be on
one side and your (already graded) nutrient analysis should be on the
other side. Use this format for your evaluation.
1. Basic information (5)
A. Are these days representative of your typical diet? Explain. (3)
B. How many glasses of water did you average each day? (1)
C. Are you currently taking any type(s) of supplements?
Specify. If none, write none. (1)
2. Analysis of nutrient analysis (12)
Using your average of all days’ analysis, do you believe you have a
healthy diet? Explain why or why not. In addition, complete the
Summary Data for Nutrient Analysis form. Be sure to make
appropriate comments!
(continued)
3
3. Select behavior change topic (3)
Choose one nutrient for your three week behavior change project.
Discuss why you feel this would be the most beneficial for you.
Are there any family history issues that play a role in your
selection? (e.g. hypertension, CHD, diabetes, cancer)
3.
HEALTHY DIET
(25 points= 3.5 %)
Due 2-22
a. Without using Diet Analysis Plus (DAP), write down what
you would consider to be a healthy diet for you. Turn in this
hand written diet with amounts clearly identified.
(1)
b. Enter this diet and analyze it using DAP. Submit: profile,
Intake vs. Goal, source analysis (kilocalories), and
macronutrient ranges. (5) (label as “b”)
c. Evaluate your results:
1. Do you think this is a healthy diet? Explain your answer. In
addition, complete the nutrient chart provided. Note: you do
not want to reach 100% of your fats, sodium, or cholesterol!
What other notable results did you find? (5)
2. Were you surprised by the results? Explain. (2)
d. Based on your results, make changes in your diet (you may
change foods and/or amounts) that you believe will bring
you closer to meeting the dietary guidelines. Submit the
Intake vs. Goal, source analysis, and macronutrient ranges. (5)
(label as “d”) Highlight the changes you made on the food list
(source analysis).
e. Did these changes produce the results you expected? Explain
your answer. (4)
f. Explain why a “one day snap-shot” tends not to provide an
accurate image of a person’s diet. (3)
4.
ENERGY CALCULATIONS (50 points = 6.9%)
Due 2-27
a. ACTIVITY LOG
Keep track of all of your activity for a 24-hour period on a
“normal” weekday and a “normal” weekend day (midnight to
midnight). Use the form provided.
b. ENERGY CALCULATIONS
Utilizing the information from your activity log, complete the
energy calculation worksheet as per class instructions. All values
should be rounded to the nearest hundredth.
5.
SECOND NUTRIENT ANALYSIS (40 points = 5.6%) Due 3-29
Complete a second nutrient analysis for four days the week of
March 13. See #1 for what you need to turn in for these days. Use
at least one weekday and one weekend day.
6.
PRESENTATION (60 points = 8.3%)
1. Select a partner by Feb. 3 to do this assignment.
2. Prepare a creative 4-6 minute Power Point presentation on
your approved vitamin or mineral. Include at least one source
from the internet This should be a research type article, not a
commentary, from a credible source (e.g. NIH, USDA, CDC)
`
4
E-mail Dr. Balinsky a copy of your Power Point
presentation at least 24 hours in advance of your
presentation.
3. Include (minimum requirements): functions, sources, and
issues of excesses and deficiencies. Try to add interesting new
information or facts about your nutrient.
4. Multiple choice questions. Include two multiple choice
questions as a part of your Power Point presentation.
Only include the question, do NOT provide the answer or the
three distracters.
i.e. This vitamin, when consumed during pregnancy, can help
prevent neural tube defects like spina bifida.
Note: do NOT ask questions about the RDA or AI
5. Identify the website you used to find your internet article(s)
NOTE: I will post these Power Point presentations on WebCT.
To be submitted to Dr. Balinsky: (these should all be hard copies)
1. A hard copy of your Power Point presentation (6 slides per
page).
2. A complete copy of your two multiple choice questions including
the three distracters and the correct answer. Be sure to identify
the correct answers.
i.e This vitamin, when consumed during pregnancy, can help
prevent neural tube defects like spina bifida.
a. niacin b. folate c. riboflavin
d. B6
3. A hard copy of at least one of the internet article(s) used in
preparing the presentation.
[Tentative dates to give presentations:
Vitamins on March 24, 27, 29; Minerals on April 10, 12]
7.
FINAL PAPER
(65 points = 9.0%)
Due 4-14
This paper is designed for you to analyze your first two nutrient
analyses. Ask any questions you have as you proceed through the
project (e.g. in class, by e-mail or by phone).
Important information:
1. Use the format provided below to complete your project.
Write #1 a.b.c; #2, a,b,c,d,e; #3 a,b
NOTE: TEN POINTS WILL BE DEDUCTED IF YOUR
PROJECT IS NOT SUBMITTED IN THIS FORMAT
2. Submit your project in a two-pocket folder. This project should
be on one side. The components already submitted and graded
(2 nutrient analyses) should be on the other.
5
Required Format:
1. Basic information for your second nutrient analysis (5)
a. Are your second analysis days representative of your typical
diet? Explain. (3)
b. How many glasses of water did/do you average each day?
How did this compare to your first analysis average?
c. Are you currently taking any type(s) of supplements?
Specify. If none, write none. (1)
2. Dietary Changes and diary (20)
a. Restate your behavior change topic.
b. Make adjustments in your diet for three weeks (21
consecutive days) to meet your goal. These changes may be
gradual. Keep a diary of what changes you made for your
specific nutrient. Your diary will be turned in but does not
need to be typed. Make some entry for each day. (11)
c. Discuss what barriers made it more difficult to meet your
goal: economic, time, social, physical, etc. (3)
d. Discuss what supports made it easier to meet your goal: social
support, cooking for yourself, etc. (3)
e. Do you think you will maintain these changes? Discuss why or
why not. (3)
3. Analysis of nutrient analyses (15)
a. Complete the Summary Data for Nutrient Analysis chart for
your second analysis. Make appropriate comments in the
space provided. (5)
b. Compare this to the summary data from your first analysis.
Overall, do you believe your diet has changed for the better?
Explain why or why not. Address a wide variety of issues, not
only your behavior change nutrient. Were there any noticeable
changes in percent RDA/AI achieved? Also evaluate your
source of fat (found on your average of all days’ sheet for fat
breakdown). If you did not have any significant changes,
indicate whether you feel these are healthy levels based on
class discussion. (10)
8.
Health Service Activity (20 points = 2.8%)
Due 3-20
Complete four community service hours, preferably related in
some way to diet and health. This may be on campus through
WAVE or within the community. Nutrition related community
options to select from include:
Lowcountry Food Bank, Inc
Crisis Ministries
DHEC/WIC program
Lunch Buddies (Mem.ES)
Meals on Wheels of Summerville
Salvation Army
Complete the time sheet and reflection form provided.
You may access a list of over 100 volunteer agencies in the
Charleston area at www.tuw.org (Trident United Way).
Check with me if the agency you are considering is not listed.
6
EXAMINATIONS:
Exam 1
Exam 2
Exam 3
Exam 4
(100 points = 13.9%)
(100 points = 13.9%)
(100 points = 13.9%)
(100 points = 13.9%)
Chap. 1-7,10
Chap. 12,13,14,15,18,19,26
Chap. 8,9,11,16 20 24
Chap. 23,25,28,29,32, food pyramid,
nutrient %s, food labels, dietary
guidelines, diet evaluation,
components of a healthy diet, overview
material from the semester
Note: Exams will include assigned reading, class notes, speakers, and audiovisual supplements.
EVALUATION
SCALE:
90-100% =
85-89% =
80-84% =
75-79% =
70-74% =
65-69% =
<65% =
EVALUATION
CRITERIA:
Exam 1
Exam 2
Exam 3
Exam 4
Nutrient Analysis 1
Nutrient Analysis 1 Eval.
Nutrient Analysis 2
Healthy Diet`
Energy Calculations
Presentation/Outline
Final Paper
Health Service Activity
Total:
A
B+
B
C+
C
D
F
648-720 points
612-647 points
576-611 points
540-524 points
504-539 points
468-503 points
<468 points
100 points
100 points
100 points
100 points
50 points
20 points
40 points
25 points
50 points
60 points
40 points
20 points
705 points
13.9 %
13.9 %
13.9 %
13.9 %
6.9 %
2.8 %
5.6 %
3.5%
6.9 %
8.3 %
5.7 %
2.8%
Bonus point options: These are all totally voluntary. 5 points each
1. Jump Rope for Heart: Feb. 17 between 9 am and 2 pm. (Silcox Gym).
You must participate (jump/turn) for at least 30 minutes and collect at
least fifteen dollars ($15) in contributions for the American Heart
Association. Bring money to the event that day!
Cash (no coins) or checks made to American Heart Association.
2. Healthy Recipe: Find or create a healthy recipe. Type out the recipe and
briefly discuss why it is a healthy recipe. Identify the source of the
recipe. You must sign up with Dr. B on or before 4-19 (only one
person per recipe) and turn in the typed recipe no later than 4-21.
Note: The recipe should have at least six ingredients and should be
more involved than a fruit salad!
3. Prepare recipe: Make the dish approved in #2 above for the class on our
“healthy eating” day, 4-24.
7
COURSE CONTENT:
(Tentative)
Date
1-9
Topic
Introduction
Learning Activities: lecture, small group
Chapter
1-11
Key Concepts
Learning Activities: lecture, discussion
1
1-13
The “Inside Story”
Start food logs
Learning Activities: lecture, discussion
2
1-16
Martin Luther King, Jr. Day – no class
1-18
Ways to Know About Nutrition
Learning Activities: lecture, discussion, group work
1-20
Using Diet Analysis Plus software
Food Labels (Bring a label with you!)
Learning Activities: lecture, demonstration, individual work
3
4
1-23
Food Labels
Learning Activities: lecture, discussion, individual work
4
1-25
Food Labels
Learning Activities: lecture, discussion, group work
1-27
What is a Healthful Diet?
Learning Activities: lecture, discussion
6
1-30
Diet Evaluation/Weight Control
Learning Activities: lecture, discussion, group work
10
2-1
Digestion
Nut. analysis due
Learning Activities: lecture, discussion
7
2-3
Exam 1 Chap. 1-7, 10
Presentation partner selected
Learning Activities: examination
2-6
Carbohydrates
Learning Activities: lecture, discussion
2-8
Carbohydrates
Learning Activities: lecture, discussion
2-10
Carbohydrates, Artificial Sweeteners
Learning Activities: lecture, discussion
2-13
Diabetes /Alcohol
Learning Activities: lecture, discussion
13,14
2-15
Fats
Learning Activities: lecture, discussion
18
12
N.A. #1 Eval. due
8
2-17
Fats
Discuss energy calculations
Learning Activities: lecture, discussion
Jump Rope for Heart (optional)
18
2-20
Fats
Learning Activities: lecture, demonstration, discussion
18
2-21
Last day to withdraw with a “W”
2-22
Nutrition and Disease
Healthy Day diet due
Learning Activities: lecture, discussion, video
2-24
In-class energy calculations Bring a calculator!
Learning Activities: in-class calculations
2-27
Proteins
Energy cal. due
Learning Activities: lecture, discussion
3-1
Proteins
Learning Activities: lecture, discussion
3-3
Exam 2 Chap 12, 13, 14, 15, 18, 19, 26
Learning Activities: examination
3-6,8,10 Spring Break
`
19, 26
15
15
Be safe! Be happy! No class
3-13
Vegetarianism
Start second food log
Learning Activities: lecture, discussion
16
3-15
Calories, Obesity,
Learning Activities: lecture, discussion, video
3-17
Obesity continued
Learning Activities: lecture, discussion
9
3-20
Disordered Eating
Service hours due
Learning Activities: discussion, video
11
3-22
Disordered Eating
Learning Activities: video, discussion
11
3-24
Vitamins
Learning Activities: student presentations, discussion
20
3-27
Vitamins
Learning Activities: student presentations, discussion
20
3-29
Vitamins
Second nutrient analysis due
Learning Activities: lecture, discussion
20
3-31
Dietary Supplements
Learning Activities: lecture, discussion, video
24
8,9
9
ATTENDANCE:
4-3
Calcium
Learning Activities: lecture, discussion
23
4-5
Exam 3 Chap 9, 10, 11, 16, 20, 24
Learning Activities: examination
4-7
Calcium, Water
Learning Activities: student presentations, discussion
4-10
Minerals
23
Learning Activities: student presentations, discussion
4-12
Minerals
23
Learning Activities: student presentations, discussion
4-14
Physical Performance
Final paper due
Learning Activities: lecture, discussion
28
4-17
Pregnancy
Learning Activities: lecture, discussion
28
4-19
Pregnancy
Learning Activities: lecture, discussion
Extra Credit recipe last approval date
29
4-21
Food Safety
Learning Activities: lecture, discussion
Extra Credit typed recipe due by today
32
4-24
Healthy Cooking/Healthy Eating (food day)
Course Evaluations
Learning Activities: group activity
4-29
(Sat)
Exam 4
noon – 3pm
25
Chap. 23, 25, 28, 29, 32, food pyramid,
dietary guidelines, food labels, nutrient %s,
components of a healthy diet, diet evaluation,
overview of semester material
Attendance is required. You may miss three classes without penalty. For
each additional unexcused absence, your final point total will be reduced
by three points. An excused absence includes illness/hospitalization, death
of a family member or close friend, or issues dealt with through CARE
documented through the Undergraduate Dean’s Office; absence due to a
court appearance documented by a copy of the summons; and absence due
to attendance at events as a representative of the College (athletic team
gospel choir, WAVE, etc). All excused absences must be documented.
NOTE: If you come to class late, it is your responsibility to make sure it
has been noted.
10
MAKE-UP
EXAMS:
Make-up exams are given at the discretion of the professor. Contact me
prior to the exam if at all possible, or as soon as you return to school after
an excused absence or during an absence, if possible. It is your
responsibility to see contact me if you miss any work.
ASSIGNMENTS/
LATE POLICY:
All assignments must be typed. Assignments are due when collected
in class. There will be an automatic five point deduction if you have
an unexcused absence on the due date and your assignment is not
turned in by the time they are collected. There will be a penalty of
three points for every school day the assignment is late. Points will
be deducted for errors in spelling, grammar and punctuation.
HONOR CODE:
The College of Charleston has an honor code that expects students to
govern their behavior. This honor code can be found in the current edition
of the Student Handbook.
11
FOOD LOG DAY
Name
Date
Day of Week
Total number of ounces of water consumed today:
(if zero, write 0)
List today’s physical activities including duration (if none, write none)
i.e. moderate walking, 30 minutes
FOOD EATEN
e.g. chicken breast
orange juice
spaghetti
Cheerios
HOW PREPARED
Broiled
Fresh
HOW MUCH
1 medium/6 ounces
1 cup = 8 fluid ounces
¾ cup (2 oz dry, 56 grams)
1 cup (30 grams)
12
Health Service Activity Reflection
Name _______________________________Class______________________________
Professor(s)___________________________ Semester___________________________
Name of Organization______________________________________________________
Contact Person ________________________ Phone Number __________________
Type of Activity_______________________ Total hours completed at this site________
Reflective Questions
1.
Briefly describe what you did at this site.
2. What did you learn from this experience?
3.
How did you benefit from this experience professionally?
Honor Code:
I, ___________________________, certify that the above information is true, and that I performed the
service activities described above. This information can be confirmed with the contact person
identified.
______________________________
Signature of Student
____________
Date
13
HEALTH SERVICE ACTIVITY TIME LOG
NAME
DATE
TIME
IN
TIME
OUT
TOTAL
HOURS
AUTHORIZED SIGNATURE