Download - Welcome to HW220! Contemporary Diet and Nutrition Unit 1 Jennifer Koslo, PhD, RD, CSSD, CPT
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Welcome to HW220!Contemporary Diet and Nutrition
Unit 1Jennifer Koslo, PhD, RD, CSSD, CPT
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WELCOME!
• Introductions…
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Course Description• Exploration of current
dietary trends and examination of the role of geo-political and economic forces on our day-to-day food choices. Investigation of the impact of globalization of world food markets including: GMOs, FBI, and organics. Popular diets and their scientific validity will be discussed. Effects of diversity and ethnicities on food choices discussed.
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Course Outcomes1. Differentiate the USDA dietary guidelines from
previous versions2. Summarize the development & influence of farm &
corporate food lobbies on gov’t nutritional recommendations
3. Compare selected diets currently being promoted4. Analyze the impact of FBI, genetic engineering, and
organic movement on global markets5. Evaluate the heterogeneous nature of food
preferences & prohibitions in multi-cultural & multi-ethic communities
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Course Layout• Review the lesson
outcomes and overview• Complete the readings from
texts• Complete the readings in
the lesson activities• Participate in discussions • Participate in seminar• Check out the web sites• Complete the exercise,
projects per specific units• WOW!!!!!
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Overview of Course: Topics
1. Dietary trends and nutrition
2. Food choices: Panorama and politics
3. Food choices: Economics
4. Food-borne illnesses and disease
5. Genetically engineered foods
6. The organic food movement
7. Global world food markets
8. Contemporary weight loss programs
9. Diversity of food choices
10. Applying contemporary diet and nutrition to one’s professional life
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Materials
• Textbooks – how many do you have?
• Software – what do you need?
• Internet – is it reliable?
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Course evaluations: 1000 points
Seminars 9@ 5 points 45 total
Discussions 9 10 90
Lesson 1 project exercises
1 15 15
Lesson 1 Activity 1 10 10
Lesson 2, 4, 7, 8 activities
4 80 320
Unit 3 projects 2 80 160
Unit 5, 6, presentations
2 80 160
ATP final project 1 200 200
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Weekly Activities
• Discussions: Initial post of 150 words by Saturday midnight ET. Two responses of 75 words by Tuesday midnight. Use your spell check! Include a reference in your initial post.
• Flex seminars: You have a choice of which seminar time you would like to attend. If you cannot attend either session then complete option 2. You can always access the archives to listen to the record seminar.
• Download the Flex Seminar Guide in docsharing
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APA, Projects & PlagiarismAPA referencing
• Check out the writing center!• Reference any info that does not come out of your own head• Please use at least one outside reference in your discussion
posting to extend the conversation• Kaplan library is excellent resource
Projects• Submit in Microsoft Word• Unit 5 & 6 projects are PowerPoint presentations – do you
know how to create one?
Plagiarism• Kaplan – ZERO tolerance policy
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New Late Policy
• No late assignments. Period.
• Must have a death in the family, hospitalization, evacuation, military assignment.
• Documentation is required
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Project Exercises• In lessons one and two you
will record your food and beverages and physical activity
• Input the data for food and physical activity into MyPyramid
• Analyze and save and submit a screen shot of each
• SEE MY ADDITIONAL POSTED INSTRUCTIONS ON HOW TO DO A SCREEN SHOT
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Save a Screen Shot of the Analysis
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Save a Screen Shot of the Analysis
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Unit 5 & 6 Presentations
• These are to be created using PowerPoint
• Unit 5 PPT must include speaker’s notes
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Questions?
• Breathe!• Take it one step at a time• Start with the lesson
outcomes• Go through your readings• Time management
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Unit 1: Dietary Trends and Nutrition
• Seminar question #1:• According to the USDA
Dietary Guidelines for Americans, what foods should Americans eat for a healthy diet or proper nutrition?
• Updated every 5 years
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What are the “Dietary Guidelines for Americans”?
• Current edition is 2010 just released Jan 2011
• Based on science• Why is it important to understand
how the guidelines are created?• http://www.cnpp.usda.gov/DietaryGui
delines.htm
• Three key messages to consumers:
• Balance calories• Foods to reduce• Foods to increase
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What is MyPyramid?
• A guide to improve the nutrition and well-being of Americans
• Emphasizes the individual approach to eating
• Promotes six key concepts
• Current tool created in 2005
Source: USDA
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Six Key Concepts of MyPyramid
• Activity• Moderation• Personalization• Proportionality• Variety• Gradual Improvement
www.mypyramid.govSource: USDA
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Unit 1: Dietary Trends and Nutrition
• Seminar question #2:• Discuss Nestle’s view
of the USDA Guidelines related to what foods are needed for proper nutrition
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What is a healthy diet?
• Enough calories to prevent deficiencies while not being excessive
• Macronutrients– Carbohydrates– Proteins– Fats
• Micronutrients– Vitamins– Minerals
• Water Photo © Photos.com
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What types of foods?
• Plant foods• Less fat• Less salt• Less sugar• Watch portions
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Word to live by
• “Never eat more than you can lift”
• Miss Piggy
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Unit 1: Dietary Trends and Nutrition
• Seminar question #3:• Discuss how Nestle’s “Eat
more to eat less” theory points out the conflict between the USDA’s promotion of diets to promote health and the interests of the food industry to promote their own products
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What are the nutrient guidelines?
• Recommended Dietary Allowances (RDA)
–Developed in 1941–U.S. National
Academy of Sciences
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Changing Goals
• “Eat more”:1890s to 1960s
• Preventing deficiencies• Infectious diseases
• “Eat less”: 1969-1990• Over-nutrition• Preventing chronic
disease
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Where do we go from here?
• Current trends• Influencing factors• Government• Industry• Personal goals
• Thoughts and reflections?
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Learning Activities• Reading: In this unit you will read Chapter 1 of Williams’ Essentials of Nutrition & Diet
Therapy, 9th Edition; Introduction, Part I and Chapter 1 of Food Politics: How the Food Industry Influences Nutrition and Health by Marion Nestle and; the Online Communications Guidelines and Kaplan Library Presentation under Course Home
• Key Concepts: You will review the key concepts for Dietary Trends and Nutrition.• Further Notes: You will review the course material notes broken up by lessons under
Unit 1.• Lesson 1 Activity: You will complete an activity to reinforce concepts introduced in
Lesson 1: You Are What You Eat.• Discussion: This week our discussion will focus on dietary needs, trends and nutritional
health. • Seminar: You will attend a seminar that provides an overview of the course and begins
to explore the current dietary trends and nutrition.• Web Resources: You will review the links in this unit to learn more about dietary trends
and nutrition.• Unit 1 Project: You will complete and submit the Unit 1 Project.