I.          HLTH 210       Nutrition           Spring 2004

 

II.         Dr. Hilda Guthrie

 

III.       Office Hours:                As posted and by appointment

            Email:                           www.hguthrie@lmunet.edu

            Web sites                     www.thetestingcenter.com/tests/cpoteat/

                                                nutritioncalc.mhhe.com

 

IV.       Course Prerequisites:    None

 

V.        Course Description:      The principles of nutrition as they relate to the dietary and nutritional needs of athletes and others involved in physical activity.  Also included nutrients associated with normal body functioning; nutritional issues reflecting; life cycle, weight management and fitness, diet therapy, clinical care and disease prevention.

           

VI.       Relationship of this course to content area knowledge and skills:

 

Upon completion of this course the student should have the knowledge and skills to understand and recognize the nutritional aspects of athletics and physical activity and to refer, when appropriate.  They should also have the knowledge and skills to apply the principles of nutrition and fluid replacement as they relate to the dietary and nutritional needs of athletes and others involved in physical activity.

 

VII.      Text:     Contemporary Nutrition Issues and Insights.  Gordon M. Wardlaw.  5th ed.  and NurtitionCalc Plus online

 

VIII.         Course Goals and Course Outcomes:

 

The physical education student will understand the nutritional aspects of athletics and physical activity and will be able to design a training diet and pregame meals for maximum  athletic performance,

 

IX.       Course Objectives:      

 

Upon completion of this course the student should be able to:

 

                

                 LEARNING OBJECTIVES/

                 EDUCATIONAL COMPETENCIES

 

  1. Explain the importance of good nutrition in enhancing performance and preventing injury and illness.

 

  1. Apply the principles of nutrition, including the roles of fluids and electrolytes, vitamins, minerals, ergogenic aids, macronutrients, carbohydrates, protein, fat, and dietary supplements, as they relate to the dietary and nutritional needs of athletes and others involved in physical activity.

 

  1. Describe the nutritional food pyramid and explain its use.

 

  1. Illustrate the physiological processes and time factors involved in the digestion, absorption, and assimilation of food, fluids, and nutritional supplements as they relate to the design and planning of pre-and post-activity meals, considering menu content, time scheduling, and the effect of tension and anxiety before activity.

 

  1. Paraphrase the prevailing misconceptions regarding the proper use of food, fluids, and nutritional supplements (common food fads and fallacies and strength or weight gain diets).

 

  1. Analyze the principles of weight control, including body fat percentage, caloric requirements, effects of exercise, and fluid loss and explain the distinction between body weight and body composition.

 

  1. Describe the functions of vitamins and minerals and give good sources of each.

 

  1. Describe the energy balance and concepts of weight management and weight loss.

 

  1. Describe the digestion, absorption and metabolism of carbohydrates, fats and proteins.

 

  1. Describe nutritional needs of individuals throughout the life cycle and design diets based on those needs.

                

 

X.        Course Outline/Units of Instruction

 

 

  1. What You Eat and Why
    1. Classes and Sources of Nutrients
    2. Improving Our Diets

CHAPTER TEST

 

  1. Tools for Designing a Healthy Diet
    1. A Food Philosophy that Works
    2. States of Nutritional Health
    3. Recommendations for Food Choices

CHAPTER TEST

 

  1. The Human Body: A Nutrition Perspective
    1. Human Physiology
    2. The Cell: Structure and Function
    3. Organization of the Body

CHAPTER TEST

 

  1. Carbohydrates
    1. Forms of Simple Carbohydrates

-         Monosaccharides

-         Disaccharides

    1. Forms of More Complex Carbohydrates
    2. Dietary Fiber
    3. Digestion of Starches and Disaccharides
    4. Absorption of Monosaccharides
    5. Putting Simple Carbohydrates to Work in the Body

-         Yielding Energy

    1. Recommended Carbohydrate Intakes

CHAPTER TEST

 

  1. Lipids
    1. Lipids: Common Properties and Main Types
    2. Digestion
    3. Absorption
    4. Functions of Lipids

CHAPTER TEST

 

  1. Proteins
    1. Proteins- Amino Acids Joined Together
    2. Protein Digestion and Absorption

-         Digestion

    1. Putting Proteins to Work in the Body

CHAPTER TEST

 

  1. Alcohol
    1. How Alcoholic Beverages are Produced
    2. Alcohol Metabolism
    3. Benefits of Moderate Alcohol Use
    4. Health Problems from Alcohol Abuse

CHAPTER TEST

 

  1. Vitamins
    1. Vitamins: Vital Dietary Components
    2. The Fat Soluble Vitamins- A, D, E and K
    3. The Water Soluble Vitamins and Choline

CHAPTER TEST

 

  1. Water and Minerals
    1. Water
    2. Functions of Water
    3. Minerals
    4. Major Minerals
    5. Trace Minerals

CHAPTER TEST

 

  1. Energy Balance and Weight Control
    1. Energy Balance
    2. Determination of Energy Use by the Body
    3. Estimation of a Healthy Weight
    4. Energy Imbalance
    5. Treatment of Obesity

CHAPTER TEST

 

  1. Nutrition: Fitness and Sports
    1. Energy Sources for Muscle Use
    2. Power Food: Dietary Advice for Athletes

CHAPTER TEST

 

  1. Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, and Other Conditions
    1. Anorexia Nervosa
    2. Bulimia Nervosa
    3. Baryophobia
    4. Prevention of Eating Disorders

CHAPTER TEST

 

  1. Pregnancy and Breastfeeding
    1. Planned Pregnancy
    2. Prenatal Growth and Development
    3. Effect of Nutrition on the Success of Pregnancy
    4. Pregnancy
    5. Food Plan for Pregnant Women
    6. Physiological Changes That Can Cause Discomfort in Pregnancy
    7. Breastfeeding

CHAPTER TEST

 

  1. Nutrition from Infancy Through Adolescence
    1. Infant Growth and Nutrition Needs
    2. Preschool Children: Nutrition Concerns
    3. School- Age Children: Nutrition Concerns
    4. Teenage Years: Nutrition Concerns

CHAPTER TEST

 

  1. Nutrition During Adulthood
    1. A Diet for the Adult Years
    2. Middle and Older Adulthood
    3. Effects of Aging on Nutritional Health

CHAPTER TEST

 

  1. Food Safety
    1. Effects of Foodborne Illness
    2. Food Preservation: Past, Present and Future
    3. Foodborne Illness: When Undesirable Microorganisms Alter Foods
    4. Food Additives
    5. Environmental Contaminants in Foods

CHAPTER TEST

  1. Undernutrition Throughout the World
    1. World Hunger Today
    2. Undernutrition in the United States
    3. Undernutrition in the Developing World

CHAPTER TEST

 

 

XI.       Required Readings:       Chapters 1-17

 

XII.      Suggested Readings:     Internet Websites will be given on sharepoint

 

XIII.     Technological Resources:

 

Students will use the diet software to analyze their caloric intake and expenditure for five days.

Students will use the diet software to design a high carbohydrate diet which will meet all training dietary requirements as set forth by the instructor using various computer programs.

                         

XIV.    Methods of Instruction and Learning:

 

            Student Projects
            Software Programs                  

            Internet Research

 

XV.      Course Requirements/Methods of Assessment/Evaluation:

 

Read all assignments in the texts on schedule.

Complete homework and assignments on schedule.

Take and pass all examinations and lab tests.

 

Student assignments and activities for nutrition:

 

1.      Each student will use  nutritional software to analyze nutrient intake and caloric expenditure

2.      Each student will use nutritional software to plan a five day training diet, low fat or other diet approved by instructor

3.      Each student will calculate caloric intake

4.      Each student will calculate  caloric expenditure

5.      Each student will calculate Body Mass Index

6.      Each student will interpret personal nutritional data

7.      Each student will design pregame meals for athletes other diet approved by instructor

8.      Each student will calculate Basal Metabolic Rate

 

Grading will be as follows:

 

17 tests                        A test will be given at the end of each chapter, 17 tests total.  There will be approximately 50 points for each test.

 

5 day diet analysis         50pts

5 day diet plan              60pts

 

In order to determine your grade, use the chart found as file name:  FINAL GRADE found on sharepoint

Take the total number of points you have accumulated and divide by the total number of points possible.  Multiply the result by 100 and you have the percent.  Grading will be on the following scale:

 

92-100             A

90-91               A-

82-89               B

81-82               B-

et cetera

 

XVI. PK-12 Partnerships:                    None

 

XVII.   Clinical/Laboratory/Field Experiences

 

Use of nutritional software to analyze nutrient intake and caloric expenditure

Use of nutritional software to plan a five day diet

Calculation of caloric intake

Calculation of caloric expenditure

Calculation of Body Mass Index

Interpretation of personal nutritional data

 

XVIII     Date of Revision:        December, 2003