Nutrition for Lifetime Wellness HHP 205

Approved by Faculty Senate

University Studies Course Approval (Revision)

Department or Program Health & Human Performance
Course Number 205
Semester Hours 3
Frequency of Offering every semester
Course Title Nutrition for Lifetime Wellness

          Catalog Description         Introduction of basic nutritional concepts and their application to lifetime
                                                wellness. Topics of study include nutritional standards, nutrients, weight
                                                management, eating disorders, life cycle nutrition, and disease prevention.
                                                A personal dietary analysis is also included. Offered each semester

This is an exisiting course previously approved by A2C2 Yes

This is a new course proposal: No
(If this is a new course proposal, the WSU
curriculum Approval Form must also be
WSU Regulation 3-4)

University Studies Course Approval

HHP 205
Nutrition for Lifetime Wellness- 3 s.h.
A General Education/University Studies Basic Skills Course
Catalog description

Introduction to basic nutritional concepts and their application to lifetime wellness. Topics of study will include nutritional standards, nutrients, weight management, eating disorders, life cycle nutrition, and disease prevention.
A personal dietary analysis is also included. Offered each semester.
General Course Information

The major focus is to provide students with nutritional knowledge that will allow them to make informed food choices over a lifetime.
Rationale

USP Course Outcome #1 Learn skills that will improve the quality and length of their lives.

Didactic/pedagogy: 1) Full exploration of chronic disease/conditions: CVD, cancer, diverticulosis, osteoporosis,
obesity, hypertension, and dental disease. 2) Identify healthy dietary and activity habits which help to avoid
chronic conditions and how physical exercise can offset many complications. (low fat, low saturated fat, high
complex carbohydrate diet and disease prevention). 3) Discuss morbidity and mortality rates associated with
chronic conditions. Considerate discussion of long-term care (nursing home) rates associated with chronic disease
is included. ASSIGNMENTS: Assignment to complete www.realage.com profile with parent, other persons over
40 years of age or fictitious subject to identify habits to promote quality and quantity of life.

USP Course Outcome #2 Make proactive choices that lead to a healthier lifestyle.

Didactic/pedagogy: 1) Identify the top ten habits of persons choosing healthy lifestyles. 2) Explore dimensions
of how to make quality personal health choices a priority. 3) Identify basic behavior modification techniques
and how they can modify choice. ASSIGNMENTS: Assignment to complete a 2-day food record and analyze
personal diets using the Diet Analysis Plus computer program. Evaluate personal dietary habits (healthy and
unhealthy) and list proactive behavior modification considerations to continue healthy habits and modify unhealthy
habits.

USP Course Outcome #3 Explore dimensions of personal health promotion and disease prevention.

Didactic/pedagogy: 1) Full exploration of chronic disease and conditions (refer to Outcome #1). 2) Identify
healthy dietary and exercise habits and how they prevent chronic disease and conditions. 3) Using the food
guide pyramid, identify disease promotion and prevention within each of the food categories. ASSIGNMENTS: Assignment: complete a 2-day food record and analyze personal diets using the Diet Analysis Plus computer
program. Compare personal food choice to the food guide pyramid. Evaluate personal dietary habits (healthy
and unhealthy) and list habits that prevent or promote specific disease within each category.

USP Course Outcome #4 Attain skills necessary to make critical decisions regarding health-related issues.

Didactic/pedagogy: 1) Identify how marketing and the media affect health perception. Particular emphasis is
placed on body image (male and female) and weight loss. 2) Identify reliable sources of scientific-based
information. 3) Assess the difference between good information and misinformation in varying media (print
and web). 4) Discuss the components of quality scientific study and how poor study can particularly create
media sensation. ASSIGNMENTS: 1) In-class evaluation of quality and suspicious print and web material
(web site of the week, scientific journals, layperson articles from Cosmopolitan, Prevention and newspapers
are included). 2) Movie: Slim Hopes. 3) Assess weight loss products from magazines and newspapers based
on sound nutrition practices, price and success rates.

USP Course Outcome #5 Utilize physical activity to reduce risk of illness and injury and provide relaxation, socialization, and balance in their lives.

Didactic/pedagogy: 1) Identify how physical activity can reduce the risk of chronic conditions. 2) Discuss
chemical and seratonin response to exercise. ASSIGNMENTS: Homework assignment: assess current
activity levels and list proactive behavior modification considerations to continue healthy habits and modify
unhealthy habits.

USP Course Outcome #6 Become intelligent consumers of good healthy habits and information.

Didactic/pedagogy: 1) Identify healthy dietary and exercise habits. 2) Identify how marketing and the media
affects health perception. 3) Assess the difference between good information and misinformation in varying
media. 4) Discuss the components of quality scientific study and how poor study can create media sensation. ASSIGNMENTS: In-class evaluation of quality and suspicious print and web material (web sites of the week,
scientific journals, layperson articles from magazines and newspapers are included).

USP Course Outcome #7 Become accountable for their health and leisure choices and the impact of those choices on self, others, and the environment.

Didactic/pedagogy: 1) Discuss how eating lower on the food guide pyramid can help protect finite world food
resources. Examine diets of persons eating for environmental and societal responsibility. 2) Explore how alcohol
use and abuse affects personal health. Discuss how alcohol promotes risky behavior and how it interrelates to
the top five killers of young adults. 3) Discuss the societal costs associated with long-term care and hospitalization,
why the insurance industry is restricting medical coverage in selective cases and how an aging population affects
both. ASSIGNMENTS: 1) Homework assignment- compare current diet to the food guide pyramid. Assess if
diet practices support environmental and societal responsibility. 2) Homework assignment- evaluate current
alcohol use/abuse. Identify chronic conditions positively or negatively associated with alcohol use/abuse.

USP Course Outcome #8 Understand basic nutritional considerations that will aid in healthy food choices and lifestyles.

Didactic/pedagogy: 1) Full exploration of how carbohydrates, proteins, fats, alcohol, vitamins, minerals, and phytochemicals influence physical and psychological health. 2) Discuss how personal choice and optimal balance
of nutrients, tobacco and exercise positively or negatively influence physical and psychological health. 3) Identify behaviors and behavior modification techniques that influence personal physical and psychological health. ASSIGNMENTS: Homework assignment- self-evaluation of current nutritional, physical activity and tobacco use. Identify positive and negative behaviors influencing personal physical and psychological health. List proactive
behavior modification techniques to support positive behaviors and modify negative behaviors for optimal lifestyle management.

This is a University Studies Course Approval – Syllabus

Winona State University
College of Nursing & Health Sciences
Department of Health & Human Performance

Course Number: HHP 205 Course title: Nutrition for Lifetime Wellness

Number of Credits: 3 s h Prerequisites: None

Course Applies to: University Studies Course – Physical Development and Wellness

Catalog description

Introduction to basic nutritional concepts and their application to lifetime wellness. Topics of study will include nutritional standards, nutrients, weight management, eating disorders, life cycle nutrition, and disease prevention.
A personal dietary analysis is also included. Offered each semester.

Major Objectives:

1. Define energy and nutrients.
2. Explain nutrition standards.
3. Apply nutritional standards and guidelines in diet planning.
4. Explain types, digestion, storage, energy use, and food sources of dietary carbohydrates.
5. Explain the special concerns of diabetics in regard to carbohydrates.
6. Explain types, digestion, storage, energy use, and food sources of dietary lipids.
7. Explain types, digestion, storage, energy use, and food sources of dietary proteins
8. Explain types, energy use, food sources, deficiency disorders, and possible toxicities of vitamins          and minerals.
9. Apply nutritional knowledge to weight management planning.
10. Identify nutritional practices that may aid in disease prevention.
11. Examine the special nutritional needs during pregnancy, childhood, and elderly years.

Universities Studies Outcomes:

a. Learn skills that will improve the quality and length of their lives.
b. Make proactive choices that lead to a healthier lifestyle.
c. Explore dimensions of personal health promotion and disease prevention.
d. Attain skills necessary to make critical decisions regarding health-related issues.
e. Utilize physical activity to reduce risk of illness and injury and provide relaxation,
         socialization, and balance in their lives.
f. Become intelligent consumers of good healthy habits and information.
g. Become accountable for their health and leisure choices and the impact of those
        choices on self, others, and the environment.
h. Understand basic nutritional considerations that will aid in healthy food choices and lifestyles.

The daily lesson or individual activities/assignments that address specific requirements are identified in the schedule below.

Textbook:

Sizer, F. S., & Whitney, E. N. (1998). Hamilton and Whitney's Nutrition concepts and controversies (8 ed.). Saint Paul: West Publishing Co.
Tentative Schedule

Aug 29 Introduction; Diet Planning (b, c, g)

Aug 31 Diet Planning Ch. 2 (b, c, g)

Sept 5 Carbohydrates Ch. 4 (h)

Sept 7 Carbohydrates Ch. 4 (h)

Sept 12 Proteins Ch. 6 (h)

Sept 14    Lipids Ch. 5 (h)

Sept 19 Lipids Ch. 5 (h)

Sept 21 EXAM 1 (b, c, g, h)

Sept 26 Alcohol Ch. 5 Controversy (g, h)

Sept 28 Digestion/Absorption Ch. 3

Oct 3 Absorption/Metabolism Ch. 3

Oct 5 Energy Balance (e, f, h)

Oct 10 Energy Balance (e, f, h)

Oct 12 Nutrition and Physical Exertion Ch 10 (a, e, f, h)

Oct 17 EXAM 2 (a, e, f, h)

Oct 19 Fat Soluble Vitamins Ch. 7 (h)

Oct 24 Water Soluble Vitamins Ch. 7 (h)

Oct 26 Water Soluble Vitamins Ch. 7 (h)

Oct 31 EXAM- Vitamins, Begin Minerals (h)

Nov 2 Major Minerals Ch. 8 (h)

Nov 7 Trace Minerals Ch. 8 (h)

Nov 9 Trace Minerals Ch. 8 (h)

Nov 14 EXAM – Minerals, Start Water & Phytochemicals (h)

Nov 16 Diet & Disease Ch. 11 (a, c)

Nov 21 Diet & Disease Ch. 11 (a, c)

Nov 28 Diet & Disease Ch. 11 (a, c)

Nov 30 Life Cycle Nutrition Ch. 12 (d)

Dec 5 Life Cycle Nutrition Ch. 12-13 (d)

Dec 7 Semi Final Exam

Dec 11-14 FINAL EXAM (a-h)

Basic instructional plan and methods utilized.

Lecture, discussion, readings, web sites, nutrition computer software, personal dietary analysis project, and
other audiovisual aids will be used.

Course requirements and means of evaluation.

Projects:

www.dietician.com (h)                     10 points
www.realage.com (a)                    10 points
Dietary Self Analysis (b, c)               25 points
Food Guide Pyramid (g)                 15 points
Proactive Behavior Modification (e) 50 points

Exams

2 @ 25 points each                           50 points
2 @ 50 points each                         100 points

Final exam                                        85 points

Grading: 90-100%                                A
                80-89%                                B
                70-79%                                C
                60-69%                                D
                  0-59%                                F