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EIU 4151G Common Syllabus Approved: 8/12/2017 Course Number and Title: Catalog Description: Prerequisites and Notes: Required Text: Supplemental Materials: Course Objectives: Evaluation Methods: Week 1 2 Common Syllabus EIU 4151G – Nutritional Dilemmas and Decisions. EIU 4151G Nutritional Dilemmas and Decisions. (3-0-3) Through a comprehensive approach, this course will examine the relationship of food and nutrition to multi-cultural practices, origins of food preparation and consumption habits, dietary trends, individual dietary intake, quality of life, and disease incidence. Family and Consumer Science majors are excluded. WI Completion of 75 semester hours. Strickland, A. Annual Editions: Nutrition 12/13, 24th ed: McGraw- Hill Contemporary Learning Series. To achieve the objectives of general education, students will 1. Research current food and nutrition issues from a variety of literature. (literacy) 2. Evaluate the validity and reliability of nutrition information from various sources. (critical thinking) 3. Compare eating habits and behaviors and their impact on culture. (global citizenship) 4. Communicate in written and oral form controversial issues surrounding current nutrition topics. (literacy, critical thinking, global citizenship) To further the above goals in more personal terms, students will also 1. Identify how personal nutrition choices and views impact their quality of life. (critical thinking) 2. Demonstrate the ability to make informed decisions about individual diet and lifestyle choices. (critical thinking, literacy) 3. Increase awareness of complex interrelationships among food, nutrition, health, economics, politics, ecology, and lifestyle that pose significant challenges to the actions of individuals and society Students will write reaction papers and article summaries based on various text readings assigned on a weekly basis. Critical thinking will be evaluated through discussion, class debates and related research papers. Written Activities: Media reviews, position papers, reaction papers and article summaries Debates/ Presentations Discussion/Participation Course Outline Topic I. Current Eating Habits A. Recommendations B. Impact of the “Western” diet on other cultures C. Analysis of Individual Dietary Intake I. Current Eating Habits A. Recommendations B. Impact of the “Western” diet on other cultures C. Analysis of Individual Dietary Intake 1 EIU 4151G Common Syllabus Approved: 8/12/2017 3 4 5 6 7 8 9 10 I. Current Eating Habits A. Recommendations B. Impact of the “Western” diet on other cultures C. Analysis of Individual Dietary Intake II. Evaluating Nutrition Information A. Nutrition in the Media B. Advertising and Marketing Nutrition Information C. Fad Diets D. Cultural Differences II. Evaluating Nutrition Information A. Nutrition in the Media B. Advertising and Marketing Nutrition Information C. Fad Diets D. Cultural Differences II. Evaluating Nutrition Information A. Nutrition in the Media B. Advertising and Marketing Nutrition Information C. Fad Diets D. Cultural Differences III. Societal Influences A. Body Image B. Eating Disorders C. Global Impact of U.S. Eating Habits D. Hunger and Global Issues E. Vegetarianism III. Societal Influences A. Body Image B. Eating Disorders C. Global Impact of U.S. Eating Habits D. Hunger and Global Issues E. Vegetarianism III. Societal Influences A. Body Image B. Eating Disorders C. Global Impact of U.S. Eating Habits D. Hunger and Global Issues E. Vegetarianism IV. Week 10, 11, 12, 13 (Tasks test included in week 12) Lifestyle Habits A. Exercise and Fitness B. Weight Control C. Evaluation of Individual Dietary Intake D. Dining Out E. Food Preparation Practices 1. Global Food Safety and Sanitation Issues 2. Healthful Cooking F. Multi-cultural Variations on Diet and Exercise 2 EIU 4151G Common Syllabus Approved: 8/12/2017 11 12 13 14 15 IV. Week 10, 11, 12, 13 (Tasks test included in week 12) Lifestyle Habits A. Exercise and Fitness B. Weight Control C. Evaluation of Individual Dietary Intake D. Dining Out E. Food Preparation Practices 1. Global Food Safety and Sanitation Issues 2. Healthful Cooking F. Multi-cultural Variations on Diet and Exercise IV. Week 10, 11, 12, 13 (Tasks test included in week 12) Lifestyle Habits A. Exercise and Fitness B. Weight Control C. Evaluation of Individual Dietary Intake D. Dining Out E. Food Preparation Practices 1. Global Food Safety and Sanitation Issues 2. Healthful Cooking F. Multi-cultural Variations on Diet and Exercise IV. Week 10, 11, 12, 13 (Tasks test included in week 12) Lifestyle Habits A. Exercise and Fitness B. Weight Control C. Evaluation of Individual Dietary Intake D. Dining Out E. Food Preparation Practices 1. Global Food Safety and Sanitation Issues 2. Healthful Cooking F. Multi-cultural Variations on Diet and Exercise V. Week 14-15 Impact of Diet in Disease Prevention A. Heart Disease B. Cancer C. Obesity D. Diabetes E. Global Influences of Nutrient Intake and Disease Incidence V. Week 14-15 Impact of Diet in Disease Prevention A. Heart Disease B. Cancer C. Obesity D. Diabetes E. Global Influences of Nutrient Intake and Disease Incidence VI. Week 15 Healthcare Dilemmas A. Nutrition Support B. Ethical Decisions 3 EIU 4151G Common Syllabus Approved: 8/12/2017 4