1. SC115 PRINCIPLES OF NUTRITION UNIT 3 SEMINAR October19 th term, 2011

2. 2 Opening Poll What browser do you use for Kaplan courses?  Internet Explorer  Firefox  Safari  Chrome  Other

3. 3 Agenda Minutes Opening5 Student Questions10 Review Unit 210 View Unit 315 Preview Unit 415 Wrap Up5

4. 4 Seminar Preparation Prior to attending the live seminar, or reviewing the seminar recording, complete the following tasks: 1.Check your grades and think about your performance in the previous unit: Where did you do well and where did you struggle? What would help you do even better in the current unit? 2.Read the current unit Overview, Seminar, and Discussion pages. 3.Read the current unit recommended textbook pages. 4.Write down at least two questions you would like answers to in the seminar. CHAT: Type one of your questions into the chat window.

5. 5 Announcements

6. 6 Overview Seminar Discussion Reflect on your food log from Week 1 and compare it to the four components of a healthful diet Lesson 1 Determine if daily intake of water meets guidelines 1-2 hrs. UNIT 2 Review: Nutrients and Water in Action in the Human Body Lesson 2 Identify and correct electrolyte imbalances 1-2 hrs. Lesson 3 Enter your food log from last week into the MyDietAnalysis program and create a MyFoodList report 3-5 hrs.

7. 1. Determine if daily intake of water meets guidelines 7 UNIT 2 Review: Lesson 1 Prepare Follow these steps Example - Joseph 1.Total number of ounces consumed per day 2.Divide ounces by 8 to convert to cups 3.Compare cups consumed to recommended intake Recommendations* MEN: 15.5 cups 13 cups from drinking 2.5 cups from food WOMEN: 11.5 cups 9 cups from drinking 2.5 cups from food * Daily Recommended Intake (DRI) varies with body size and activity

8. 2. Identify and correct electrolyte imbalances 8 UNIT 2 Review: Lesson 2 Prepare Ensure sodium is consumed in correct amounts to avoid the following:

9. 9 UNIT 2 Review: Lesson 2 Practice (Item 1) Which, if any, electrolyte imbalance does Terry seem to be suffering from? Hyponatremia Hypernatremia No imbalance 2. Identify and correct electrolyte imbalances

10. 3. Enter your food log into the MyDietAnalysis program and create a MyFoodList report 10 UNIT 2 Review: Lesson 3 Prepare Follow the demonstration in the Prepare section.

11. 11 UNIT 3: Carbohydrates - Macronutrients I Overview (including Survey) Seminar Discussion Consider how having diabetes could affect your life and how our eating habits affect risk for the disease. Lesson 1 Substitute healthier foods based on carbohydrate (simple vs. complex) 1-2 hrs. Lesson 2 Decide if daily intake meets recommended calorie percentage from carbohydrates 1-2 hrs. Lesson 3 Look up articles and summarize evidence that dietary fiber helps prevent disease 3-4 hrs.

12. 12 UNIT 3: Lesson 1 Prepare 1. Substitute healthier foods based on carbohydrate (simple vs. complex) On useful method for analyzing carbohydrate content in a food is to compute the percent of carbohydrate from sugars. Step 1: Find the amount of sugars Step 2: Find the amount of total carbohydrate Step 3: Divide sugars by total carbohydrate Step 4: Multiply by 100 The percent of carbohydrate from sugars will be a number between 0 and 100. A higher number indicates a higher amount of simple carbohydrates. A lower number indicates a higher amount of complex carbohydrate. Percent of Carbohydrate from Sugars If Percent of Carbohydrate from Sugars is…Then we would say the food is… 70 or greater 30 or lower High in simple carbohydrates High in complex carbohydrates

13. 13 UNIT 3: Lesson 1 Practice (Item 1) Simple Complex Classify each carbohydrate-source food as high in simple or complex carbohydrates. Compute the percentage of carbohydrate from sugars if needed. You have volunteered to help with a Nutrition Fair at the local elementary school. Having been assigned to work in the Carbohydrates Booth, your job is to help people attending the fair identify foods high in simple and complex carbohydrates. Is this food higher in simple or complex carbohydrates? 1. Substitute healthier foods based on carbohydrate (simple vs. complex)

14. Sample exercise 14 2 g sugar / 29 g carbohydrate = 0.0689 0.0689 x 100 = 6.9% (7%) Less than 30% - Complex carbohydrate

15. 15 UNIT 3: Lesson 2 Prepare 2. Decide if daily intake meets recommended calorie percentage from carbohydrates These steps can be used to compute the percent of calories from carbohydrates for a single food item, for a meal, or a daily intake. Find the total amount of carbohydrates If needed, convert grams of carbohydrate to calories by multiplying the total carbohydrate grams by 4 Divide the number of calories from carbohydrate by the number of total calories and multiply by 100 Find the number of total calories Computing Percent of Calories from Carbohydrate Step 2 Step 3 Step 4 Step 1

16. 16 UNIT 3: Lesson 2 Practice (Set 2) Your friend has been tracking the foods she eats and wants your opinion. She tells you that her recommended daily calories is 2200, and yesterday she consumed 120 grams of carbohydrates. Decide if your friend’s intake from yesterday meets the guidelines for percent of calories from carbohydrate. 2. Decide if daily intake meets recommended calorie percentage from carbohydrates 120 grams x 4 kcal per gram = 480 kcal from carbohydrate 480 / 2200 = 0.218 0.218 x 100 = 22 %

17. Answer Is your friend’s diet from yesterday within the guidelines for percent of calories from carbohydrate? Yes or No 17 What is the reason for your answer? _____ Her percent of calories from carbohydrate is below 45%. _____ Her percent of calories from carbohydrate is between 45-65% _____ Her percent of calories from carbohydrate is above 65%

18. 18 UNIT 3: Lesson 3 Prepare 3. Look up articles and summarize evidence that dietary fiber helps prevent disease Follow instructions in Prepare for finding an article to review. Use the example article summary as a model for your Perform summary. Review the scoring guide to see how points are assigned.

19. 19 UNIT 3: Lesson 3 Practice 3. Look up articles and summarize evidence that dietary fiber helps prevent disease In the Practice, read the student’s article summary. Score it using the scoring guide. Compare your scoring of the summary to the expert’s scoring.

20. 20 UNIT 3: Lesson 3 Perform 3. Look up articles and summarize evidence that dietary fiber helps prevent disease Follow instructions in the Perform Activity document: Read two articles. Select one article to summarize using the summary template. Submit your completed summary to the Dropbox.

21. 21 UNIT 3: Tips for Success Prepare for writing your article summary in Lesson 3: Follow the instructions to access the KU Library to download articles. In the Prepare, study the expert summary of an article. In the Practice, study the expert scoring of a student summary. Use the scoring guide to make sure you include everything needed to get points in your article summary. Use the unit checklist to track your completion of tasks. Complete assignments on time to avoid losing valuable points.

22. 22 UNIT 4 Preview: Fats - Macronutrients II Overview Seminar Discussion No discussion in this unit. Lesson 1 Substitute healthier foods based on amount and type of fat content 1-2 hrs. Lesson 2 Decide if daily intake meets recommended calorie percentage from fats 1-2 hrs. Lesson 3 Analyze fat content and create a healthier diet plan within dietary guidelines for amount and type of fat 4-7 hrs.

23. 23 UNIT 4 Preview: Lesson 1 Prepare 1. Substitute healthier foods based on amount and type of fat content Because saturated and trans fats are the most likely types of fats to increase one’s risk of heart disease, professionals recommend reducing intake of saturated fats and keeping trans fat out of one’s diet as much as possible. Saturated and Trans Fats Healthier Foods: Lower Saturated FatFoods High in Saturated Fat

24. 24 UNIT 4 Preview: Lesson 1 Practice (Set 1) 1. Substitute healthier foods based on amount and type of fat content Rank order these snack chips by amount of saturated fat from least to most.

25. 25 UNIT 4 Preview: Lesson 1 Practice (Set 2) 1. Substitute healthier foods based on amount and type of fat content

26. 26 UNIT 4 Preview: Lesson 2 Prepare 2. Decide if daily intake meets recommended calorie percentage from fats NOTE: To convert the number from Step 3 to a percentage, multiply it by 100.) This procedure can be used to compute the percent of calories from fat for a single food item, a meal, or a daily intake. Computing Percent of Calories from Fat Find the number of calories from fat Divide the number of calories from fat by the number of total calories STEP 1 Find the number of total calories STEP 2 STEP 3

27. 27 UNIT 4 Preview: Lesson 2 Practice (Set 1) What percentage of calories are from fat? 2 grams of fat x 9 kcal per gram = 18 kcal from fat 18 / 157 total calories = 0.12 0.12 x 100 = 12% calories from fat Maple & Brown Sugar Instant Oatmeal 2. Decide if daily intake meets recommended calorie percentage from fats

28. 28 UNIT 4 Preview: Lesson 2 Practice (Set 2) Yes No Is your friend’s daily intake within the guidelines for percent of calories from fat? 2. Decide if daily intake meets recommended calorie percentage from fats Her percent of calories from fat is between 20-35% Her percent of calories from fat is below 20% Her percent of calories from fat is above 35% A friend has been tracking her calorie intake and wants your help. She tells you that her recommended daily intake is 2000 calories, and yesterday she consumed 620 calories from fat. Decide if your friend’s intake is within the guidelines for percent of calories from fat.

29. 29 UNIT 4 Preview: Lesson 3 Prepare 3. Analyze fat content and create a healthier diet plan within dietary guidelines for fat Watch the Prepare demonstration! Steps for Changing Fat Consumption 1.Create the Actual vs Recommended Intakes report 2.Find the recommended calories from fat 3.Find the actual calories from fat 4.Determine if too many/too few calories came from fat 5.Find the actual calories from saturated fat 6.Determine if too many calories came from saturated fat 7.Find the actual grams from trans fat 1.Create the Calories from SatFat and Trans Fat reports 2.Examine the trans fats 3.Examine the saturated fats 4.Remove or replace the foods that are the most unhealthy in regards to trans fats and saturated fats 5.Create a new Actual vs Recommended Intakes report 6.Evaluate the trans fat, saturated fat and total fats to see if changes still need to be made Steps for Comparing Fat Intake to GuidelinesSteps for Choosing Healthier Foods

30. 30 UNIT 4 Preview: Lesson 3 Practice 3. Analyze fat content and create a healthier diet plan within dietary guidelines for fat The 7 Practice items step you through what you will do in the Perform activity using the MyDietAnalysis software.

31. 31 UNIT 4 Preview: Lesson 3 Perform 3. Analyze fat content and create a healthier diet plan within dietary guidelines for fat Introduction In this Perform section, you will show your ability to do three tasks: 1.Determine whether the foods you ate during a given day provide the right amount of fat. 2.Determine whether the foods you ate during that day contain more trans fat and saturated fats than are healthy. 3.Modify your daily diet to meet the guidelines for fat intake. You will use the MyDietAnalysis software to complete these tasks. You will submit your completed work to your instructor via the DropBox. This activity is worth 55 points toward your grade. This activity will take approximately 1 hour to complete. Click here to view the instructions. Click here to view the Scoring Guide for this Perform activity.

32. 32 UNIT 4 Preview: Tips for Success Complete the lesson activities in sequence to prepare for the Lesson 3 Perform activity. Read the Lesson 3 Perform instructions and scoring guide carefully to get all your points. Use your unit checklist to track your completion of tasks. Complete assignments on time to avoid losing valuable points.

33. 33 AgendaMinutes Opening5  Student Questions10  Review Unit 210  View Unit 315  Preview Unit 415  Wrap Up5  Poll Question How many of you still have questions? Post your questions in “Course Questions” discussion board  Yes  No (Link in Course Home menu) Wrap Up