Master of Science in Nutrition and Integrative Health Tai Sophia Institute NUTR 614: Macronutrients Trimester 1 Spring 2012

2 credits Faculty: Lead Faculty: Rebecca Snow, MS, CNS, RH(AHG) rsnow@tai.edu Guest Faculty: Jerry Cott, PhD jerrycott9@gmail.com James Snow, RH(AHG) jsnow@tai.edu Schedule: 2/24/12 4:00-5:15 Course overview and introduction; Setting the stage for learning (Gibney, Lanham-New, et al, 2009; Chapter 1, pp 1-11) Review of digestion; absorption of macronutrients (Gropper, Smith, & Groff, 2009, Chapter 2, pp 33-61). Energy metabolism (Gibney, Lanham-New, et al, 2009; Chapter 3, pp 31-48) Protein: Composition, digestion, role in human health, food sources (Gibney, Lanham-New, et al, 2009, Chapter 4, pp 49-73) Key amino acids: role in human health, whole foods sources and supplementation Analyzing dietary protein quantity and quality; case studies; Requirements for specific health / disease states Carbohydrates: Composition, digestion, role in human health, food sources (Gibney, Lanham-New, et al, 2009; Chapter 5, pp 74-85) R Snow

2/24/12 2/24/12 2/25/12

5:20-6:35 6:45-8:00 8:30-9:45

J Snow R Snow R Snow

2/25/12 2/26/12 2/26/12

9:55-11:10 8:30-9:45 9:55-11:10

R Snow R Snow R Snow

At home

(90 minutes)

Watch online educational lecture by Robert H. Lustig, MD, Sugar: The Bitter Truth before 3/23/12. http://www.youtube.com/watch?v=dBnniua6-oM. Dietary fiber and water intake, role in human health (Murray and Bongiorno, 2006; Valtin, 2002) Analyzing dietary carbohydrate, fiber and water intake; case studies; Requirements for specific health / disease states Triglycerides and fatty acids: Composition, digestion, role in human health, food sources (Gibney, Lanham-New, et al, 2009, Chapter 6, pp 86-121) Essential Fatty Acids (Harris, 2010; Smith & Lands, 2010) R Snow R Snow

3/23/12 3/23/12

4:00-5:15 5:20-6:35

3/23/12

6:45-8:00

R Snow

3/24/12

8:30-9:45

J Cott

NUTR 611: Macronutrients 3/24/12 3/24/12 9:55-11:10 11:2012:35 8:30-9:45 9:55-11:10 Essential Fatty Acids, cont. (Harris, 2010; Smith & Lands, 2010) Phospholipids and cholesterol: Composition, digestion, role in human health, food sources (Gibney, Lanham-New, et al, 2009, Chapter 6, pp 86-121) Analyzing quantity and quality of dietary lipid intake; case studies; Requirements for specific health / disease states Physiology of blood sugar regulation; fasting and fed states are considered (Silverthorn, 2009, pp 724-42) Review

2 J Cott R Snow

3/25/12 3/25/12

R Snow J Snow

3/25/12

11:2012:35 4:00-5:45 6:00-8:00

R Snow

4/20/12 4/20/12

Final Exam Comparative Diets: Analyzing the macronutrient content of various diets

R Snow R Snow

Purpose: This course provides the foundation of information that is necessary to understand macronutrients protein, fat, carbohydrate and fiber and their influences on human health. We will analyze macronutrient composition, whole food sources, digestion, absorption, and metabolic effects. This information will be applied to the understanding and critical analysis of individual dietary intake, dietary reference intakes, traditional and popular diets. This course also provides an overview of various dietary analysis methods. Objectives: To successfully pass this course, the student shall: 1. Demonstrate an understanding of carbohydrates, proteins, and lipids; their composition, digestion, metabolism and influence on human health 2. Demonstrate proficiency with Diet Analysis Software 3. Critique the macronutrient content of a popular diet 4. Identify the macronutrient content of various whole foods Outcomes: At the end of this course the student will: 1. Understand the digestion, absorption and metabolism of carbohydrates, proteins, and lipids in human health. 2. Have an increasing ability to analyze a patients diet and how modifications to macronutrient balance can affect their health. 3. Have an increasing understanding of the nutrient content of whole foods 4. Develop resources for their future clinical practice, including the use of diet analysis software Prerequisites:

NUTR 611: Macronutrients

None y . Reading list: Required Reading: 1. Gibney, M. J., Lanham-New, S., Cassidy, A., & Vorster, H. (2009). Introduction to Human Nutrition, 2nd ed. Oxford: Wiley-Blackwell. 2. Diet Analysis Plus II. [Belmont, Calif., USA]: Wadsworth, Cengage Learning, 2011. Computer software. READER 3. Gropper, S., Smith, J., & Groff, J. (2009). Chapter 2, The Digestive System: Mechanisms for Nourishing the Body. In Advanced Nutrition and Human Metabolism,5th ed. (pp 33-61). Belmont: Wadsworth, Cengage Learning. 4. Harris, W. (2010). Omega-3 Fatty Acids. In PM Coates, PM Betz, JM Blackman, et al (Eds.), Encyclopedia of Dietary Supplements, 2nd ed (pp 577-86). London: Informa Healthcare. 5. Murray, MT., and PB. Bongiorno. (2006). Chapter 60, Role of Dietary Fiber in Health and Disease. In MT Murray and J Pizzorno (Eds.), Textbook of Natural Medicine (pp 665-675). St. Louis: Churchill Livingstone Elsevier. 6. Silverthorn, D. U. (2009). Human Physiology: An Integrated Approach, 5th ed. (pp 72442). San Francisco: Benjamin Cummins. 7. Smith, W & B. Lands. (2010). Omega-6 Fatty Acids. In PM Coates, PM Betz, JM Blackman, et al (Eds.), Encyclopedia of Dietary Supplements, 2nd ed (pp 587-97). London: Informa Healthcare. 8. Valtin, H. (2002). Drink at least eight glasses of water a day. Really? Is there scientific evidence for 8 x 8. American Journal of Physiology Regulatory, Integrative and Comparative Physiology, 283, pp R993-R1004. http://ajpregu.physiology.org/content/283/5/R993.long Recommended Reading 1. Erasmus, U (1993). Fats That Heal Fats That Kill. Burnaby: Alive. 2. Enig, M. G (2000). Know Your Fats: the Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol. Silver Spring: Bethesda Press. 3. Gardner CD, Kiazand A, et al. (2006). Comparison of the Atkins, Zone, Ornish and LEARN diets for change in weight and related risk factors among overweight premenopausal women: the A to Z Weight Loss Study: a randomized trial. Journal of the American Medical Association, 297, pp 969-77. http://jama.amaassn.org/content/297/9/969.full 4. Harper CR, Jacobson TA. (2003). Beyond the Mediterranean Diet: The role of omega-3 fatty acids in the prevention of coronary artery disease. Preventative Cardiology, 6, pp 136-46. http://onlinelibrary.wiley.com/doi/10.1111/j.1520-037X.2003.1332.x/full 5. Liska, D., and J. Bland (2004). Clinical Nutrition: a Functional Approach. Gig Harbor: Institute for Functional Medicine.

Materials:

NUTR 611: Macronutrients Students should bring textbooks and assigned articles to class for reference.

Outside Study: Students are expected to read all assignments prior to class so they can participate in class discussions. Students are expected to read/work on assignments for a total of 30-60 hours outside of class. These numbers are estimates and will vary based on personal experience and work habits. Method of presentation: The class will be taught using lecture and some discussion. Assignments & Evaluation: To pass this course, students will complete the following assignments: DIETARY ANALYSIS ASSIGNMENT GETTING PREPARED Login to http://myhome.cengagebrain.com/cb/dashboard.htm to complete this series of exercises 1. Click on the Tutorial link at the top of the page and complete the tutorial 2. Go to Resources and click on the tutorial for serving size 3. Enter your personal profile 4. Choose a popular diet to follow for 4 days. Preferably one that varies slightly from how you currently or usually eat. Eat this diet for 4 days and track your food intake using the software. Here are some example diets you could choose: Macrobiotic DASH Ornish Raw food Paleo Diet Atkins Gluten-free Weight Zone Dairy-free Watchers South Beach Blood Type Jenny Craig Vegan Rice Diet GAPS Vegetarian Mediterranean LEARN EVALUATING YOUR DIET 5. Pick the three nutrients your diet is lowest in. Go to Resources and do a search for foods highest in those three nutrients. Do not include supplements or ingredients. 6. Complete Protein Analysis in the Labs section 7. Complete Lipid Analysis 8. Complete Carbohydrate Analysis Please submit all lab reports electronically to Rebecca Snow, rsnow@tai.edu by March 18th 2012. To submit reports electronically, If you purchased the CD version of the software: When you have finished the report, go to print, go to file, go back to print, from the printer name drop-down menu select Microsoft XPS document writer, click ok. This process saves

NUTR 611: Macronutrients

the report to a document format which you can email to rsnow@tai.edu. This document can only be opened with XPS writer not just word. If you are using the web-based version of the software: Save reports as PDF documents and email to rsnow@tai.edu

DIETARY ANALYSIS PAPER Write a 4-5 page paper discussing and critically analyzing the content, balance and quality of macronutrients in the popular diet that you chose. Papers will be graded for accuracy, clarity, depth and relevance. Consider and address the following questions when writing your paper. y What are the rules of the diet? y Who created it and when? y What are the intended goals of the diet? y What is the evidence-base for this diet? y Evaluate quantity and quality of carbohydrates. y Evaluate the quantity and quality of protein. y What is the proportion of various amino acids, if applicable? y Evaluate the quantity and quality of fat. y What is the proportion of various fatty acids? y What are the pros and cons of this diet? y What if anything from this diet/perspective would you incorporate into your clinical practice? y Are there specific things that people following this diet need to be aware of i.e. vegans need to pay attention to b12 y What resources are available for people following this diet? (books, websites, support groups, etc). Please submit paper electronically to Rebecca Snow, rsnow@tai.edu by April 8th.

FINAL EXAM details will be discussed in class

All papers must be submitted with APA referencing style. Course Grade: A passing grade is 80 or above. Dietary Analysis Assignment Dietary Analysis Paper Final Exam 20% 40% 40%

Attendance & Tardiness Policy:

NUTR 611: Macronutrients

Attendance and participation in class are essential for meeting the outcomes and objectives of this course and the program as a whole. Arriving late to class is a disturbance to your classmates and your instructor. It is the students responsibility to stay up-to-date on any missed coursework, regularly checking the course website for updates. If you miss a class, you are responsible for contacting a classmate so they can inform you about what was missed and collect any handouts for you. Absences may require that students do extra work to make up for missed material. 80% attendance is required to pass this course. Late papers and assignments will be penalized. Please turn in all assignments electronically to rsnow@tai.edu. Plagiarism & Information Literacy: Plagiarism: Plagiarism, defined as using the published or unpublished works or ideas of another without properly citing the material used and its source, or presenting another persons work as your own, is an infraction of Tai Sophia Institutes academic honesty policy. Please carefully note all reference sources on your assignments. Information Literacy: Please make sure to complete all required modules of Research 101 and OWL online training by the end of the 2nd trimester. If after completing all required information literacy modules, a student is still having challenges with information literacy skills, please seek assistance in the library. The library offers training sessions and support for development of these skills.