1. Welcome to NS220!  What state do you live in?  What is your favorite food?

2. SEMINAR UNIT 1 NS220 STANFIELD, P.S. AND HUI, Y.H. NUTRITION AND DIET THERAPY, 5 TH EDITION Introduction to Nutrition

3. Seminar Unit 1 NS220 Syllabus & Grading Review Course Overview Activity 2 Review

4. Syllabus  Instructor Contact Information  Kaplan Email Address: jwagner@kaplan.edujwagner@kaplan.edu  AIM Instant Messenger Name: JBWNutrition  Flex Seminar: Monday, 6:00 or 8:00 PM EST  E-text: Stanfield, P.S. and Hui, Y.H. Nutrition and Diet Therapy, 5 th Ed. ISBN: 0-7637-6137-0  Course Outcomes  Course Calendar

5. Syllabus  Grading Criteria/Course Evaluation:  Seminars 9 @ 30 points= 270 points  Discussions 9 @ 30 points = 270 points  Projects 9 @ 30 points = 270 points  Comprehensive Exam = 190 points  Total: 1000 points

6. Late Work Policy  Late work will not be accepted unless there are clear and compelling extenuating circumstances.  If you have extenuating circumstances that prevent you from completing course assignments/exams you must contact your instructor immediately—prior to the assignment/exam/quiz due-date unless prevented from doing so by emergency circumstances.  Personal computer/software/internet connectivity issues and course blocks are not considered extenuating circumstances.  Granting of late-work submission due to extenuating circumstances is at the discretion of the instructor and will require documentation for verification of extenuating circumstances.

7. Grading Rubrics  Projects/Activity in e-text; complete in Word Doc & submit to dropbox by Tues end of unit.  Seminar- Option 1 live: interactive; grading rubrics  Seminar- Option 2: written assignment (see under seminar tab); grading rubrics  Discussion Board: post initial response by Sat with minimum of 300 words; total of 3 posts by end of unit; uses references; advance discussion; grading rubrics

8. Course Overview  Introduction to nutrition  Food habits  Protein, carbohydrates, fats, vitamins, minerals  Energy balance  Medication-nutrient interactions  Supplements/alternative-medicine

9. Chapter 1 Objectives  Define major concepts and terms used in nutritional science.  Identify guidelines and rationale used for planning and evaluating food intake.  Describe some major concerns about the American diet.  Use appropriate sources and services to obtain reliable nutrition information.

10. Chapter 1: Introduction to Nutrition  Definition of nutrients  Definition of kcalorie  Dietary Reference Intakes (DRI’s)=  RDA’s; EAR’s; AI’s; UL  Dietary Guidelines:  Promotes health and prevention of chronic diseases

11. Food Labeling Regulation

12. Similarities? Differences? Similarities? Differences?

13. Food Groups Grains Vegetables Fruits Milk Meat and Beans Oils 2 - 13

14. 2 - 14 What’s on the Food Label?  Product name  Manufacturer’s name and address  Uniform serving sizes & household measures  Amount in the package  Ingredients in descending order by weight  Nutrient components (required): total calories, calories from fat, total fat, sat fat, trans fat, chol, sodium, total carb, fiber, sugar, protein, vit A, vit C, calcium, and iron.

15. Ingredients: Cheerios INGREDIENTS: Whole Grain Oats, Modified Corn Starch, Sugar, Oat Bran, Salt, Calcium Carbonate, Oat Fiber, Tripotassium Phosphate, Corn Starch, Wheat Starch, Vitamin E (Mixed Tocopherols), Vitamins and Minerals: Iron and Zinc (Mineral Nutrients), Vitamin C (Sodium Ascorbate), a B Vitamin (Niacinamide), Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin Mononitrate), Vitamin A (Palmitate), a B Vitamin (Folic Acid), Vitamin B12, Vitamin D.

16. 2 - 16 % Daily Value  FDA developed the % Daily Values: based on 2,000 calories  Generic standard used on food labels  Allow for comparison  20% or more= High source  10-19%= Good source  0-5%= Low source

17. Activity 2, pg. 22 1): One serving of mac & cheese? 2): Number of calories you eat is determined by? 3): Limit which nutrients to reduce risk of chronic diseases?

18. Limit These Nutrients The goal is to stay BELOW 100% of the DV for each of these nutrients per day: 2 - 18

19. Get Enough of These Nutrients Try to get 100% of the DV for each of these nutrients each day: 2 - 19

20. % Daily Value  High Sources?  Good Sources?  Low Sources?

21. Activity 2, pg. 22 5): What is the meaning of upper limits? 6): The % Daily Value helps you determine… 7): What are functional foods? 8): What are neutraceuticals?

22. Activity 2, pg. 22 What are the health benefits of the following bioactive ingredients? 9): Omega-6 PUFA 10): Folic acid 11): Green tea 12): Gingko

23. Activity 2, pg 22.  National Cholesterol Education Program: 13): ATP 1 14): ATP 2 15): New feature of ATP 3 & three approaches used to implement it http://www.nhlbi.nih.gov/guidelines/cholesterol/atp3xsum.pdf

24. Activity 2, pg. 23  NIH: www.nih.govwww.nih.gov  CHD: American Heart Association Medmovies http://www.medmovie.com/mmdatabase/MediaPlayer.aspx?ClientID=65  LDL  HDL  FDA: www.fda.govwww.fda.gov  NCEP  ATP

25. Reminders…  Post Initial DB response by Saturday (300 words minimum)  DB for Unit 1 ends Tuesday at midnight  Activity for Unit 1 due by Tuesday at midnight in dropbox  Unit 2 starts next Wednesday: Food Habits