Time Schedule:
Michelle M. Averill
NUTR 511
Seattle Campus
Advanced introduction to nutritional sciences. Topics include macronutrient and micronutrient metabolism, energy balance and obesity, nutrient utilization in physical activity, nutritional needs and recommendations throughout the lifecycle, and the relationships between nutrition and atherosclerosis, diabetes, and cancer risk. Offered: A.
Class description
The course will focus on the American diet and its relation to obesity and chronic disease risk. The class will explore which foods, nutrients, or dietary ingredients promote health and well?]being or predispose to chronic illness and weight gain. The role of dietary supplements, performance enhancers, antioxidants and anti?]stress and anti?]aging foods will be considered. The class will use the 2010 Dietary Guidelines for Americans, MyPyramid and MyPlate as examples of how government agencies and expert panels translate evidence?]based nutrition into dietary advice for individuals and groups. The course will discuss the implications of research on diet and chronic disease for individual nutrition and public health practice.
Student learning goals
Identify key components of evidence based medicine and evidence based public health practice
Demonstrate the ability to critically review research on nutrition and chronic disease
Discuss the role of nutrition in the etiology of chronic disease
Identify appropriate dietary interventions for the management of chronic disease
Identify appropriate strategies for the prevention of chronic disease on population basis
Gain knowledge, skills and competency on the association between nutrition and the development and management of chronic disease.
General method of instruction
The bulk of the material in this course will be presented in standard Power Point fashion. However, there will be a large focus on both instructor and student led discussions related to current research.
Recommended preparation
General understanding of biology and human disease is necessary, Nutrition 300 or related basic nutrition course is suggested. In addition, awareness of common medical and nutrition journals and how to find evidence based information will be necessary.
Class assignments and grading
Short in class presentation/discussion, position paper (2-3 pages), and consumer pamphlet
