University of Alaska Fairbanks College of Rural and Community Development Interior – Aleutians Campus

RURAL NUTRITION SERVICES

Course Syllabus

Nutrition Science for the Generations, Fall, 2009 Course Syllabus

I. COURSE INFORMATION

Title: Nutrition Science for the Generations Number: RNS 105 Semester/Yr: Fall 2009 Credit Hours: 3

Prerequisites: None

Course Location: Intensive I & II: Harper Building Great Room 4280 Geist Road Fairbanks Plus weekly audio conference

Meeting Times: Intensive I: Monday – Friday: 9:00, a.m. – 12:30 Intensive II: Monday – Wednesday: 9:00, a.m. - Noon Audio: Weekly, 90 minute sessions (day and time to be set in class).

II. INSTRUCTOR INFORMATION

Instructor: Madeline Patterson-O’Dell, RD CDE Office Location: Fairbanks, Harper Bldg. Rm: 126 Office Hours: 1-4pm M-F, or by appointment. Office Phone: 474-1562 or toll free: 1-888-474-5207 X 9 Cell: 699-7799 Fax: 474-5561 primary or 474-5208 backup E-mail: [email protected]

Guest Lecturer: Audrey Sunnyboy Nenana/Fairbanks

Page 1 Wk Phone: (907) 455-4611 E-mail: [email protected]

Elder: Alice Petrivelli Atka/Anchorage III. COURSE READING MATERIALS

REQUIRED: Textbooks: (1) Sizer, France S. and Whitney, Ellie, Nutrition: Concepts and Controversies, 11th edition, Thomson/Wadsworth, Belmont, CA, 2008. (2) DeCourtney, Christine et al., The Traditional Food Guide for Alaska Native Cancer Survivors, ANTHC Cancer Program, 2008.

Troth Yeddha’ Nutrition Services Resource Manual.

Pamphlet: ANTHC, Nellie’s Recipes: An Alaska Native Traditional Food Cookbook for Assisted Living Homes.

Additional readings as assigned and provided in class.

Supplies: Will be provided

Supplementary Reading: See course bibliography.

IV. COURSE DESCRIPTION

Content: Basic applied nutrition science concepts in context of the life cycle presented in a culturally relevant framework. Introductory study of macro/micro nutrient requirements, food sources and physiologic/metabolic function with focus on relationship with health and change from traditional diets to contemporary Alaska Native diets. Overview of common nutritional problems affecting rural Alaskans.

V. COURSE GOAL & STUDENT LEARNING OUTCOMES

Students will be able to share evidence based nutrition science concepts within primary local rural communities in relevant format for promotion of health change to reduce obesity and related diseases in rural Alaska.

Page 2 On completion of the course the participant will: 1. Identify fundamentals of nutrition and metabolism, including macro/micro nutrient concepts: carbohydrates (and fiber), proteins, fats, minerals, vitamins, and water. 2. Demonstrate the ability to identify and contrast these nutrients between traditional and contemporary Alaska Native diets. 3. Demonstrate an introductory ability in assessment of health risks, health promotion, and disease prevention, especially lifestyle disease prevention. 4. Show the use of concepts relevant to the influence of age, growth, and normal development on nutritional requirements: Themes to include pregnancy, pediatric, teen, adult, and elder nutrient needs. 5. Demonstrate understanding of nutrition and professional resources as well as when to and how to make a referral. 6. Identify key points for health promotion and obesity prevention.

VI. INSTRUCTIONAL METHODS

Teaching techniques will include lecture, power point, Elder wisdom, large and small group discussion, videos, guest speakers and activities. Class sessions emphasize learning through experiencing with awareness for varied learning styles. Class sessions are interactive with high level of student participation.

VII. COURSE CALENDAR

Nutrition Science For the Generations Tentative Calendar (Schedule is subject to change responsive to student learning needs, and additional learning opportunities)

Fairbanks Intensive I: Monday - Friday 9:00 a.m. – 12:30 p.m.

MONDAY, (Class 1) Class Overview and Introductions Forms / Pre-test Nutrition Knowledge / Questionnaires Nutritional Role of Fats; from production/consumption to physiology Traditional to Contemporary: Fats Comparison Lifecycle focus: Prenatal and Infancy “5 Big Bites” Today’s focus points sheet Homework: Read Nutrition C & C pages: 153 (Transport of fat) 162 – 165 (Omega 6 and 3, hydrogenation) 490 – 495 (Events of Pregnancy) Page 3 509 – 518 (Feeding the Infants) Write Brief observation notes on today’s lunch as related to life cycle focus.

TUESDAY, (class 2) Reading Review Hand in and Review Mondays “5 Big Bites” focus point sheet Nutritional Role of Vegetables: from production/consumption to physiology Traditional to Contemporary: Vegetable Comparison Lifecycle focus: Children Video & Response Activity: Obesity in a Bottle “5 Big Bites” Today’s focus points Homework: Read Nutrition C & C pages: 530 – 543 (Feeding a Healthy Child) Write Brief observation notes on today’s lunch as related to lifecycle focus.

WEDNESDAY, (class 3) Reading Review Hand in and Review Tuesdays “5 Big Bites” focus point sheet Nutritional Role of Protein; from production/consumption to physiology Traditional to Contemporary: Protein Comparison Lifecycle focus: Adolescents “5 Big Bites” Today’s focus points Homework: Read Nutrition C & C pages: 544 – 548 (the Teen Years) Write Brief observation notes on today’s lunch as related to life cycle focus.

THURSDAY, (class 4) Reading Review Hand in and Review Wednesdays “5 Big Bites” focus point sheet Nutritional role of Carbohydrates; from production/consumption to physiology Flip Chart Team Activity: Carb group food lists Traditional to Contemporary: Carb Comparison Lifecycle focus: Adulthood “5 Big Bites” Today’s focus points Homework: Read Nutrition C & C pages: 104 – 114 (A Close Look at Carbohydrates) Write Brief observation notes on today’s lunch as related to life cycle focus.

Page 4 FRIDAY 1:30 - 3:30 (class 5) Reading Review / Hand in Open book Quiz Hand in and Review Thursdays “5 Big Bites” focus point sheet Nutritional Role of Vitamins, Minerals and Water Traditional to Contemporary: Vitamins, Minerals and Water Comparison Lifecycle focus: Elders “5 Big Bites” Today’s focus points / Hand in today "mid-point" evaluation. Homework: Read Nutrition C & C pages: 549 – 560 (The later years) Write Brief observation notes on today’s lunch as related to life cycle focus. Please turn this in before you leave today.

WEEKLY 90 – minute AUDIO CONFERENCES Monday call: 1-800-570-3591 at Time: 10-11:30 Student PIN: 4084119 My pin is 4084242 *4,#4 Record, *6,#6 Mute, *1, #1 Mute all

Beginning the week of September 29 Ending the week of December 1

Audio 1 (Class 6): Topic: Reading Review / Life Changes Assignment: Read Nutrition C & C pages: 18–20 (A guide to Behavior Change) 2 Parts: 1.) Complete 10 Week Life change Goal and Plan, and 2.) “Interview an elder” on traditional types of food/activity collection, use, stories, or responsibilities. Briefly outline significant information and “Compile a Traditional Foods Inventory.” Fax in and be ready for discussion Dec 1. (Optional web sight search for Sarah Simon on project Jukebox (if no elders are available): http://uaf- db.uaf.edu/Jukebox/PJWeb/proguse.htm).

Audio 2 (Class 7): Topic: Active Lives (audio chair dancing) Assignment: Read Nutrition C & C pages: 368-379 (Fitness) Complete 10-Week Activity Goal and Plan

Page 5 Audio 3 (Class 8): Topic: Spotlight on Obesity; Assessment, Diet planning and referral Assignment: Read Nutrition C & C pages: 34 – 48 (Setting Energy Requirements/Portion Control) 319 – 60 Energy Balance and healthy Weight Set your daily goal and complete a 3-day food diary. Trio Weight Assessment Case Study; when to refer

Audio 4 (Class 9): Topic: Spotlight on Dynamics of Family Nutrition; dining habits form early (WIC). Assignment: Read Handout provided in Intensive 1 and “Outline and Share Activity” with a group in your community, using today’s topic or one of the Big bites topics – keep in mind audience age, learning style. Fax in.

Audio 5 (Class 10): Topic: Spotlight on Metabolic Syndrome, Diabetes, and Chronic Renal Disease; concerns and referral Assignment: “Outline and Share Activity” Develop a one-day Diabetic menu serving Breakfast, Lunch, Snack and Dinner with 45g carb each, Share key points with community group.

Audio 6 (Class 11): Check in on: Last week’s activity. Topic: Twentieth Century Stress; Impact on health Guest Speaker: Sarah McConnell, Role of Stress in nutrition & lifestyle. 5:45-6:45. Assignment: “Outline and Share Activity” Using the manual, Develop poster key points talk it over with at least two in your community.

Audio 7 (Class 12): Topic: Spot light on Cancer Assignment: Read Nutrition C & C pages: 421 – 431 (Nutrition and Cancer) Use any Resource Manual activity to involve a group with the topic of nutrition and cancer.

Audio 8 (Class 13): Topic: Expansion on Protein and fats Assignment: Your choice 20 page read on Protein and Fat; List “Key points for outreach; re Protein and fats” on ½ - 1 page Fax in a copy and be ready for discussion Dec 1.

Page 6 Audio 9 (Class 14): Topic: Expansion on Carbohydrates Assignment: Your choice 10 page read on Carbohydrate; List “Key points for outreach; re Carbohydrates on ½ page.

Audio 10 (Class 15): Topic: Student Share Options: Personal Changes, Elder wisdom/story, Brief Nutrition Topic Teach Assignment: From Nutrition C & C pages: Read 443 – 459 Food Safety Skim 460-479 Read 1 topic of personal interest and jot down two questions you have an interest in knowing more about to share at intensive.

Fairbanks Intensive II – Monday - Wednesday: 9:00 - Noon

MONDAY (class 16) Question Share Food Safety and Technology Guest Speaker Food demo Homework: Read Nutrition C & C pages: 580 -588 (Hunger and the Global Environment)

TUESDAY (class 17) Reading Review Food Security and Sustainability Video: King Corn and small groups Questions Homework: Outline 2-30 second PSA’s for a “Nutrition TIP of the Week” on Food Safety and Technology or on needs of a participant of well attended event, such as Fiddlers festival, Iditarod, or Yukon 800 Boat races (include recruitment element).

WEDNESDAY (class 18) Share your Nutrition TIP Wrap up and Review Final Exam and Evaluations Experiencing Nutrient portions and selection Study Hall and extra credit

Page 7 VIII. COURSE POLICIES & REQUIREMENTS

1. As stated in Catalog, attendance is required at all class times. In the event of an emergency, please contact the instructor – an equivalent make up assignment may be possible. 2. Students are expected to be familiar with the Student Code of Conduct (2008 – 2009 UAF Catalog, p, 83) and to follow it. 3. Turn off your cell phones during class time.

IX. EVALUATION

Grading Policy: Letter grade A-F, absolute scores 90-100 = A 80-89 = B 70-79 = C 60-69 = D 59 and below = F

Evaluated by: Intensive 1 “5 Big Bites” Points for Outreach (5) 10% “Lunch Observation Notes” (5) 10% “Open book Quiz” 10%

Audio Class 10 Weekly Audio Action Assignments: 50% Cl 6 - “Goal Sheet & 3 Day Food Diary” Cl 6 - “Interview an Elder -Community traditional foods inventory” Cl 7 - “Activity Goal” Cl 8 - “Case Study; when to refer” Cl 9 - “Outline and Share Activity” Big bites Cl 10 - “Outline and Share Activity” Diabetic menu Cl 11 - “Outline and Share Activity” Poster Cl 12 - “Cancer Group Activity” Cl 13 - “Key points for outreach; Protein and fats” Cl 14 - “Key points for outreach; Carbohydrates” Cl 15 - “Question Share” One of the share or outreach activities is optional and will be used as extra credit as needed.

Intensive 2 Cl 17 “PSA “Nutrition TIP” Food Safety & Technology 5% Cl 18 Final Exam 15%

Page 8  All assignments MUST have your name, class number and title as listed above, AND a “Community Contact / Community Feed Back” Form must be attached to your group type assignments – they will be part of your grade.  Any emailed assignments should have your name as the file name and then a descriptor.

If you have concerns about your grade please discuss this with the instructor before final grades are turned in.

X. SUPPORT SERVICES

Instructor will be available for help at class as time permits. Instructor is available by telephone, email, or fax, if students need help completing their take home assignment. Students are expected to inform Instructor of any special needs at the first class session. Additional support services are available through Interior-Aleutians Campus, 1-888-474-5207. Further support services may be available through Math Hotline, Writing Center, and Library Services, with detailed information available from instructor if needed.

XI. DISABILITY SERVICES

The Office of Disability Services implements the Americans with Disabilities Act (ADA), and insures that UAF students have equal access to the campus and course materials. They provide services such as interpreting, educational assistants, note taking, and exam accommodations. The instructor will work with the Office of Disabilities Services (203 WHIT, 474- 7043) to provide reasonable accommodation to students with disabilities.

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