Academic Inquiries: Jinan University
E-mail: [email protected]
Tel: 86-020-85220399
JINAN UNIVERSITY
Principles of Nutrition
Lecturer: Dr. Marcia Magnus
Time: Monday through Friday (June 19, 2017-July 21, 2017)
Teaching hour: 50 hours
Credit: 4
Location: Management School
Office: Management School 518
Office hours: By Appointment
E-mail: [email protected]
Course Description
Nutrients and their interrelationships, requirements of individuals, and food sources. Investigates
current controversies, fads/fallacies, and health related issues.
Course Objectives
By the end of the course, students will be able to:
1. describe the relationship between diet and health,
2. compare how macronutrients are used by the body,
3. assess how vitamins and minerals can enhance or impair health,
4. describe the barriers and strategies for weight management,
5. compare symptoms, treatment options between eating disorders,
6. describe the barriers and strategies to optimal nutrition in sports,
7. summarize how national food safety could be improved and
8. list strategies on how good nutrition can improve pregnancy outcomes.
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Principles of Nutrition
Required Text
Understanding Nutrition 14th edition. Whitney and Rolfes.
Dr. Magnus’ Principles of Nutrition Workbook
Course Hours
The course has 25 sessions in total. Each class session is 120 minutes in length. The course meets
from Monday to Friday.
Grading Policy
Midterm
30%
Diet Analysis
30%
Final exam
30%
Attendance
10%
Grading Scale
The instructor will use the grading system as applied by JNU:
Definition
Letter Grade
Score
Excellent
A
90-100
Good
B
80-89
Satisfactory
C
70-79
Poor
D
60-69
Failed
E
Below 60
Misconduct includes:
Cheating – The unauthorized use of books, notes, aids, electronic sources; or assistance from
another person with respect to examinations, course assignments, field service reports, class
recitations; or the unauthorized possession of examination papers or course materials, whether
originally authorized or not. Plagiarism – is the use and appropriation of another’s work without
any indication of the source and the representation of such work as the student’s own. Any student,
who fails to give credit for ideas, expressions or materials taken from another source, including
internet sources, is responsible for plagiarism.
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Principles of Nutrition
Course Schedule
Date
Topics
Readings (Chapter)
19 Jun
Diet and Disease, The Digestive System
1, 2, 3
20,21 Jun
Carbohydrates
4
22,23,26 Jun
Lipids
5,18
27,28 Jun
Proteins
6
29, 30 Jun, 3 Jul
Vitamins
10, 11
4,5 Jul
Minerals
12, 13
6, 7, 10 Jul
Energy Balance, Weight Control, Eating Disorders
8, 9
11, 12 Jul
Nutrition and Fitness
14
13, 14, 17 Jul
Pregnancy and Breastfeeding
15
18, 19 Jul
Food Safety
19
The assignment:
--is due at the beginning of class on the due date.
--Electronic and faxed assignments will not be accepted.
--which is handed in 1 min after the beginning of class receives a 10% penalty.
--will be the only non-examination opportunity. There will be no extra credit assignments.
Academic Honesty
Jinan University defines academic misconduct as any act by a student that misrepresents the
student’s own academic work or that compromises the academic work of another. Scholastic
misconduct includes (but is not limited to) cheating on assignments or examinations; plagiarizing,
i.e. misrepresenting as one’s own work any work done by another; submitting the same paper, or
substantially similar papers, to meet the requirements of more than one course without the
approval and consent of the instructors concerned; sabotaging another’s work. Within these
general definitions, however, instructors determine what constitutes academic misconduct in the
courses they teach.
Students found guilty of academic misconduct in any portion of the
academic work face penalties ranging from lowering of their course grade to awarding a grade of
E for the entire course.
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Principles of Nutrition
KNOWLEDGE & SKILLS
Research methodology & scientific method [KRD 1.1]
Health promotion & disease prevention [KRD 2.1, 3.2]
Sciences involved with nutrition across lifespan [KRD 5.2]
METHOD OF EVALUATION
Workbook Activity: Linking
nutrient underconsumption and
overconsumption with specific
diseases
Diet Analysis assignment and
dietary recommendations
Lectures / Exam questions
This course meets the following Knowledge for Registered Dietitians [KRD] as defined by the
Accreditation Council for Education in Nutrition and Dietetics:
[KRD 1.1] The curriculum must reflect the scientific basis of the dietetics profession and must
include research methodology, interpretation of research literature, and integration of research
principles into evidence-based practice.
[KRD 2.1] The curriculum must include opportunities to develop a variety of communication
skills sufficient for entry into pre-professional practice.
[KRD 3.2] The curriculum must include the role of environment, food, nutrition, and lifestyle
choices in health promotion and disease prevention.
[KRD 4.4] The curriculum must include content related to health care systems.
[KRD 5.2] The physical and biological science foundation of the dietetics profession must be
evident. Course content must include organic chemistry, biochemistry, physiology, genetics,
microbiology, pharmacology, statistics, nutrient metabolism, and nutrition across the lifespan.
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Principles of Nutrition
Diet Analysis Assignment (100 pts)
The purpose of this assignment is to help you to analyze, compare and improve the nutrient
content of your typical food intake. Each group member needs to share their www.fitday.com
printout with one day’s food intake to the group meeting in order to identify the most problematic
printout—the one with the greatest number of, and most severely underconsumed and
overconsumed nutrients.
If your foods are mostly Chinese, use dailyburn.com
To identify the most problematic printout, use the bar graph to measure the distance of each
nutrient which is above (overconsumed nutrient) and below (underconsumed nutrient) the 100%
RDA on the Y axis. The printout which has the most overconsumed and underconsumed
nutrients, with the largest total distance is the most problematic printout. After the most
problematic printout has been determined by the group and labelled, answer the following
questions for that 24-hour food intake for that printout.
The following pages should be submitted stapled, without folders or cover pages, in this order:
1. 1 page of your www.FitDay.com of the most problematic printout showing the name of
the Food, Amount, Unit, Cals, Fat, Carbs, Prot. For each extra page which is submitted,
1 point will be deducted.
2. On the most problematic printout, underline 3 foods which are primarily
complex carbohydrates with a double line, and 3 foods which are primarily
simple carbohydrates with a single line.
3. Answers to these questions with the names of each group member.
4. Cut and paste so that each group member submits 1 page which shows the Nutrition
Intake bar graph and the Food, Amount, Unit, Cals, Fat, Carbs, Prot printout for each
group member. For each extra page, 1 point will be deducted.
At the top right corner of the printout, enter the handwritten P/S ratio under the name, as
follows:
“Strokes, Tom
P/S= 1.1/9.9=0.1
Recommended P/S=3.0”
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Principles of Nutrition
To find the P/S ratio from www.fitday.com:
Log
Food log
Custom nutrition goals
At bottom left drop down menu, find calories from PUFA, and from saturated fat.
To find % CHO, Fat, PRO:
Reports
Calorie/CHO/Fat/PRO from pie chart.
Instructions to complete the 24-hour food recall
At www.fitday.com, enter the foods and beverages in your one-day food record.
Make a complete list of all foods and beverages for one day.
1.
Describe the food in complete detail.
Include methods of preparation – raw, broiled, fried, baked
Form of food - buttered toast, whole milk, yogurt with fruit, meat trimmed of
fat, cake with frosting
Condiments - ketchup, mustard, mayonnaise, salad dressing, cream or sugar
In coffee, syrup on pancakes
2.
Estimate the serving size:
By volume Cups, tablespoons
By weight - Ounces, pounds
By unit 1 biscuit
1 frankfurter
1 medium apple
3.
Classify each food item as a meal (B – breakfast, L = lunch, D = dinner,
S = snack). Give each food item a letter code: B, L, D, or S
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Principles of Nutrition
Managing Your Group
All group members will receive the same grade.
If you encounter underperformance of a group member, please send the person an email which
quantitatively describes the number of meetings missed, the number of non-responses to email
messages, and copy me. This will serve as the person’s only documented opportunity for the
person to improve their performance.
If the person’s performance does not improve, at the end of the semester, this email provides
evidence that the person was notified of the need to improve their contribution to the group. If the
person does not receive this quantitative email, they cannot be expected to improve their behavior.
All group members will receive the same grade unless there has been notification of that one
member is underperforming. In that case, the grade of the group’s under-performers will be
determined by the other group members’ response to the question:
“What percentage of the assigned work did the person contribute?”
The mean of all other group members will be used to calculate the grade of a group member who
is under-performing.
It is always good strategy to assign early due dates so that if a group member submits sub-standard
work, there will be sufficient time to improve on the work. The goal is to get better at managing
your group every semester.
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Principles of Nutrition
Group members:
________________________________________________________________________
DIET ANALYSIS ASSIGNMENT ANSWERS for the most problematic printout
(to be handed in)
1. In the column on the left is a diagram of the recommended pattern of dietary intake. On the
right, indicate how the problematic food intake compares to the recommended dietary intake.
RECOMMENDED
INTAKE
YOUR 1-DAY INTAKE
30%Fat
P/S=3/1
12% Protein
58% CHOs
The American Heart Association recommends that 67% of daily protein intake should come from
plant sources. To calculate % plant protein:
Total of all plant protein foods
_______g (beans, peas, grains, F/V)
Total animal protein foods
_______g (eggs, meat, dairy)
Total plant and animal protein intake _______g
Your % calories plant protein:
________ (Total plant protein/Total protein intake x 100)
Your % calories animal protein:
________
For each of the 3 animal proteins which you consumed, identify 3 complementary plant proteins
which you could have consumed. If you consumed less than 3 animal proteins, list 3 other protein
sources and the plant proteins.
Eg. Tuna:
Beans & Rice
Peanuts & Popcorn
Lentil Soup & Bagel
1.
2.
3.
Identify 3 foods in your 24-hour recall which contributed saturated fat. Specify a similar
heart-healthy alternative for each food in the following table. If you did not have 3
high-saturated fat foods on this day, identify your 3 other foods and their lower-fat equivalents.
High-Saturated Fat
Low-Saturated Fat
Calories Eliminated Per Serving
_______________________________________________________________________________
Enter your percentages from the printout below. Circle the problem nutrients which either offer
less than 60% or more than 200% of the goals.
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Principles of Nutrition
NUTRIENT
YOUR %s
Calories
Protein
Carbohydrates
Calcium
Phosphorus
Iron
Magnesium
Vitamin A
Fat
Sodium
Vitamin C
B6
A.
From the list above, list 2 nutrients which are problematic. List the RDA and
nutrients for the problem nutrients. For underconsumed nutrients, list 3 specific foods
which provide at least 33% of the recommended amount of the problem nutrient. If
no nutrients provide less than 60% of your daily needs, identify the next 2 nutrients
which have the lowest percents of the goal, and list food sources for those nutrients.
For the overconsumed nutrients, identify alternative foods which provide less than
200% of the RDA. For underconsumed nutrients, list the deficiency symptoms. For
overconsumed nutrients, list the toxicity symptoms.
ACCEPTABLE FOOD SOURCES
My underconsumed nutrient
(RDA nutrient +units) is:
Eg. Magnesium (400 mg)
Food
a
b.
Deficiency symptoms:
a.________________________
b.________________________
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c.
Portion
Nutrient
Size
Content
Calories
Principles of Nutrition
My overconsumed nutrient
(RDA nutrient +units) is:
_______________________
a.
b.
Eg. Sodium (2000 mg)
Toxicity symptoms:
c.
a.________________________
b.________________________
List 2 advantages of the 24-hour recall process.
A.
B.
Describe 2 limitations of using the goals.
A.
B.
What is your total one-day intake dietary fiber (g)? ____________________
List four foods (one vegetable, legume, fruit, and cereal) that when added together will provide a
total of 30 grams of dietary fiber.
FOODS
PORTION
SIZE
CALORIES
DIETARY
FIBER (g)
A.
B.
C.
D.
To what extent does a 24-hour food intake tell us about an individuals’ nutritional status
(nutrient intake, digestion, absorption, and storage) TO A GREAT EXTENT/SOMEWHAT/NOT
AT ALL. Explain your rationale in less than 100 words.
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