Principles of Nutrition – HLTH 640

CG • Section 8WK • 11/08/2019 to 04/16/2020 • Modified 07/28/2020

Course Description

This course reviews the basic principles of nutrition, the metabolism of proteins, fats, macro and micro nutrients and the role food choices play in health promotion and disease prevention.

Prerequisites

None

Rationale

This course investigates foundational concepts in nutrition by providing a basis for subsequent nutrition classes in the MPH Program. MPH graduates need to understand the role of both food in culture as well as food metabolism within the body and how to alleviate diet-related health problems among diverse populations. This information will provide a solid base for those entering careers in federal and private food assistance programs and nutrition advocacy organizations. Biblical teaching regarding body and health stewardship is emphasized.

Measurable Learning Outcomes

Upon successful completion of this course, the student will be able to:

    1. Explain the principles of digestion, absorption, and metabolism of macronutrients.
    2. Design nutrient-dense meals that follow dietary recommendations.
    3. Apply various nutritional assessments to food records.
    4. Assess the quality of an individual’s diet using various assessment methods.
    5. Compare health and disease disparities between the American population and people in other countries.
    6. Contrast the dietary needs of special populations.
    7. Contrast the world’s perspective of food and drink with God’s Word.

In addition to the course learning outcomes listed above, this course addresses the following Nutrition Concentration Competencies as primary emphases.

By the end of the course, the student will be able to:

  1. Identify and interpret reliable nutrition sources for health promotion purposes.
  2. Explain the role of macro and micronutrients for nutritional health and well-being.
  3. Identify the influence of eating behaviors on disease development and prevention.

Course Assignment

Textbook readings and lecture presentations

Course Requirements Checklist

After reading the Course Syllabus and Student Expectations, the student will complete the related checklist found in Module/Week 1.

Discussion Board Forums (2)

Thread

Discussion boards are collaborative learning experiences. Therefore, the student is required to create a thread in response to the provided prompt for each forum. Each thread must be a minimum of 400–500 words.

Replies

In addition to the thread, the student is required to reply to 2 other classmates’ threads. Each reply must be a minimum of 200–300 words. The instructor is looking for substantial, thoughtful, and critical discussions.

Personal Reflection Papers (2)

The student will write a 1–2-page paper in order to identify the cultural, environmental, and social elements that have influenced healthy and unhealthy eating habits. The student will also write a 2–3-page paper that will include a significant application of Scripture to the cultural view of food.

MyDietAnalysis

My Food List

The student will use MyDietAnalysis to generate the My Food List report. The student will record food consumed for 5–7 consecutive days and enter this data into MyDietAnalysis. This assignment serves as the foundation for the Food Record Analyses that will be completed throughout the remainder of the course.

Actual Intake vs. Recommended Intake

The student will use MyDietAnalysis to generate the Actual Intake vs. Recommended Intake report. The student will record food consumed for 5–7 consecutive days and enter this data into MyDietAnalysis. This assignment serves as the foundation for the Food Record Analyses that will be completed throughout the remainder of the course.

Food Record Analyses (4)

The student will complete 4 Food Record Analyses where he/she will analyze his/her carbohydrate, fat, protein, vitamin, and mineral intake. The reports will be generated in MyDietAnalysis based on the My Food List report. The student will analyze the adequacy, deficiencies, and health benefits of his/her actual food intake in comparison to the recommended intake. The first 2 analyses must not exceed 1 1/2 pages per analysis. The last 2 analyses must not exceed 2 1/2 pages per analysis.

PowerPoint Presentation

The PowerPoint Presentation is split into 3 manageable parts:

Part 1

The student will: choose a presentation topic; select a minimum of 5 scholarly, peer- reviewed journals; and develop an outline and reference page in preparation for the PowerPoint Presentation. This assignment must not exceed 3 pages.

Part 2

The student will create 15–20 slides for the PowerPoint Presentation.

Part 3

The student will write a narration in the notes section for each slide.

Quizzes (4)

Each quiz will cover the Reading & Study material for the modules/weeks in which it is assigned. Each quiz will be open-book/open-notes, contain 75 multiple-choice and true/false questions, and have a time limit of 1 hour and 30 minutes.