1. Nazia Sadat RD, LDN, MS, MPH Unit 1 Seminar

2. Today’s Agenda Welcome to our first Seminar together Today we will be talking about: The syllabus Chapter 1 Activity 2

3. Course Outcomes Course Outcomes: By the end of this course, you should be able to: NS220-1: Create health maintenance protocols based on the nutritional analysis of clients. NS220-2: Create protocols to manage nutritional deficiencies. NS220-3: Assess pharmacotherapy-related nutritional deficiencies. NS220-4: Develop protocols to manage pharmacotherapy-related nutritional deficiencies. NS220-5: Discuss the impact of food selection on nutrition. General Education Outcomes: In addition, the following General Education outcomes are assessed during this course: GEL-1.1: Demonstrate college-level communication through the composition of original materials in Standard American English GEL-7.2: Apply ethical reasoning to ethical issues within the field of nutrition.

4. Syllabus Nazia Sadat, RD, LDN, MS, MPH Email: NSadat@kaplan.edu NSadat@kaplan.edu AIM: naziaRD Seminar Time: 02- Thursday 8pm EST Wednesday 9pm EST

5. Syllabus Units Unit 1: Introduction and Review of Nutrition Unit 2: Food Habits Unit 3: Proteins and Health Unit 4: Carbohydrates and Fats Unit 5: Vitamins and Health Unit 6: Minerals, Water and Body Processes Unit 7: Meeting Energy Needs Unit 8: Drugs and Nutrition Unit 9: Supplements and Alternative Medicine Unit 10: Wrap up

6. Grading Criteria Seminars9 @30 points270 points Discussions9 @30 points270 points Assignments9@30 points270 points Comprehensive Exam 1@190 points TOTAL: 1000 points

7. Discussion Board Posts Initial post due before Saturday 11:59pm EST 2 response posts before Tuesday 11:59pm EST NOTE: The times in on your DB are in mountain standard time, which on average you will have to add 2 hours to get to EST time

8. Projects All incorrect answers will be in red with a (-1) next to it. Make sure to provide enough details to answer the question COMPELTELY Do not have to write out the questions You can just give me the letter to the correct answer if it is a multiple choice question

9. Seminars Seminar Participation: You can participate in seminar through either 1 of the 2 options listed on the seminar page for a Unit. Please note that you are in a course that is using flexible seminars. There may be one or multiple seminars offered weekly and you can choose to attend any seminar that best fits your schedule. Seminar Option 1: Seminars will be held using the KHE Flex Seminar tool. Seminar Option 2: Respond to the seminar discussion questions listed.

10. 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.  Examples of extenuating circumstances are serious personal and/or family illness/hospitalization, death in the family, weather-related evacuation/emergencies, work emergencies, and issues related to active military assignment.  Personal computer/software/internet connectivity issues and course blocks are not considered extenuating circumstances.

11. Time Zones Timestamps on the asmt submission is in mountain standard time. THIS IS DIFFERENT FROM EST TIME ZONE!! All grading is done in EST time zone So the timestamp may show 11pm, but this means for me in EST time it is already 1am EST which makes your asmt LATE!! PLEASE BE AWARE OF THIS AS THIS IS NOT AND EXCUSE FOR LATE WORK!!!

12. Online Communication Guidelines Some important points to remember: Review the Kaplan Plagiarism Policy to make sure you understand it. Please ASK any questions that you may have. Also note the sanctions for the 1 st (failure of assignment), 2 nd (failure of class) and 3 rd (expulsion from Kaplan) offence. Familiarize yourself with the Netiquette section The paper submission format is in APA

14. History of Nutrition Is a relatively “new” science Its growth began after World War 2 ended Today it is one of the fastest growing areas of science With technology and research today we can Delay or entirely prevent the onset of a number of chronic diseases related to Food lifestyle Nutrition

15. Dietary Allowances Dietary Standards Answer 2 main questions What are the nutrients in food? How much of each nutrient do we need everyday to be healthy? Has 4 main components EAR RDA AI UL

16. Dietary Reference Intake Estimated Average Requirements (EAR): Satisfies the needs of 50% of the people in a age group. Recommended Dietary Allowances (RDA): The daily dietary intake level of a nutrient to meet the requirements of nearly all (97–98%) healthy individuals Adequate Intake (AI): The recommended average daily intake level based on observed/experimentally determined estimates of nutrient intake for a group of healthy people that are assumed to be adequate. Upper Limit (UL) The highest level of daily nutrient intake that is likely to pose no risk of adverse health effects in almost all individuals in the specified life stage group

17. Question? What advantages do you see when we compare the old FGP and the new FGP?

18. Food Labeling In general, food labeling is now mandatory for many foods Excluding meats and poultry Special considerations given to Seafood Fresh foods

19. Nutrition Labeling  Nutrition Labeling and Education Act  Passed in 1990 by the FDA - mandating nutrition labeling for almost all processed foods regulated by the FDA and authorizing appropriate health claims on the labels of such products.  Most extensive food labeling reform in US history.  Called for activities to educate consumers about nutrition information on the label and the importance of using that information in maintaining healthful dietary practices.  The NLEA requires virtually all processed foods to carry nutrition information on the label.  Exempted foods: plain coffee and tea, some spices and flavorings and other foods having insignificant nutritional value; ready-to eat food prepared primarily on site, such as deli and bakery items, food sin very small packages; restaurant food, bulk food that is not resold, foods produced by businesses with food sales less than $50,000 per year or total sales less than $500,00 per year unless the food item contains nutrition claim. Nutrition labeling is voluntary for most raw foods The nutrients and food components required on the label were selected b/c of their relationship to current health concerns, and the order in which they are listed reflects their public health significance

20. Nutrition Labeling

22. Allowable Nutrient Content Claims High, rich in = 20% or more Daily Value to describe protein, vitamins, minerals, dietary fiber or potassium per serving Good source of = 10% to 19% or more of Daily Value per serving Low Calorie= 40kcal or less per serving Light = 1/3 fewer calories or ½ fat of the reference food

23. Activity 2 – Page 22 1. 1 serving = _____ 2. Number of calories you are eating is determine by_____ 3. Americans should limit the intake of these nutrients id they wish to reduce their risk of certain chronic diseases: _____, _____, _____, _____, or _____ 4. Most American do not get enough of the following nutrients: _____, _____, _____, _____, and _____. 5. The meaning of upper limits is _______. 6. The %DV helps you determine ______.

24. Functional Foods What is a functional food? “legal” conventional foods (natural or manufactured), that contain bioactive ingredients. What are bioactive ingredients PUFA What is a nutraceutical? Adding a bioactive ingredient, especially one with nutritive value to a food Ex: adding ginko extracts to a drug or food

25. Activity 2 continued 7. What is a functional food? 8. What is a nutraceutical? 9. What are the potential health benefits Omega 6 Folic Acid Green Tea Ginko

26. National Cholesterol education Program (NCEP) Implemented by NHLBI and NIH Started as the Adult Treatment Panel 1(ATP) in 1989 ATP1: Outlined major strategy for primary prevention of CHD in persons with high LDL ATP2: added a new feature – intensive management of LDL and a new goal of <100mg/dl ATP3: added to the current recommendations and added a new feature of primary prevention in persons with multiple risk factors And more intensive LDL lowering therapy

27. Activity 2 cont 13. What is the major thrust of ATP 1? 14. What is the new added feature to ATP 2? 15. What is the new feature in ATP 3? 16. Define the following NIH CHD LDL HDL FDA NCEP ATP

28. Any Questions?!

29. Assignments for this week! DB initial post in by Saturday night, before 11:59pm EST 2 response posts before Tuesday 11:59pm EST Project Activity 1, questions 1-30 (pages 16-17)