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Classification, Identification and Application COURSE SYLLABUS A HORT 4011 Common Medicinal Plants: Classification, Identification and Application COURSE SYLLABUS A. DESCRIPTION: “Medicine and food share the same origin”. There is a significantly increasing use of herbs in cooking as people keep seeking diverse food sources for health benefits. Accordingly, the number of herbal farms has been kept raising in the past decades, in which highly demanded herbs are grown as specialty crops. More and more herbs are distributed through grocery stores; many of the herbs, however, are still collected from the wild, which lead to medical cases involving in herb adulteration, contaimination, or just simple misidentification. The goal of this course is to provide information of classifying, identifying and applying Herbs and herbal products for human health. This course focuses on the classification and identification of approximately 120 common medicinal plants, which covers 20 key medicinal plant families. With over 50 dry herbal samples being distributed to the class, participants of the class have the opportunity to learn essential skills of identifying and practicing fresh herbs and the processed herbal products. The information of herbal names (English, Chinese, scientific, and pharmaceutical names), morphology, properties (flavors), therapeutic actions, dosages, chemical components and cautions is provided for each herb. In addition, the knowledge of traditional Chinese medicine and herb uses, systems and methods for Chinese herbal classfication, identification will also be introduced. Together, this course is set to provide useful information to students who study plant science, agriculture, pharmacy, and food systems. B. ORGANIZATION: This is a lecture-lab course. Informative course materials including lecture slides, lecture notes, assignments and instructions and quiz materials will be provided and distributed to students by instructor through the online course platform--Canvas, which include more than 600 PowerPoint-slides and 1,200 color images. This class has two field trips to local herbal clinics and ethnic grocery stores. There are also several short field trips to garden plots, wood hills, and campus mall on St. Paul campus. In addition, more than 90 dry herbal samples will be demonstrated to each participant in class for practices and examination, which provide students opportunities to experience the “tried-and-true” Chinese herb uses. A handbook with more than 100 recipes for kitchen practices will be available for class participants to make herbal tea, soup, dish, cake, and meal. The class forum provides students a channel for exchanging ideas and materials, especially images for local grown herbs, as well as commenting on the course improvement. C. COURSE OBJECTIVES: 1. To identify some 125 common herbs and herbal products (a total of 195 species will be introduced). 2. To learn the philosophy of Traditional Chinese Medicine and herbal uses. 3. To learn food balance and herbal properties: flavor, energy, and movement. 4. To practice some 50 of the distributed herbal samples as dietary supplements for health promotion and diseases prevention. 5. To identify and collect herbs in the wild and gardens. D. COURSE TOPICS The course will cover the following topics or modules (Table 2): 1. Introduction of Traditional Chinese Medicine and Herbs: history, construction, philosophy, and the systems of herb classification. 2. Reviews of medicinal plants: Terminology, properties, distribution, evolution, and Keys for determination. 3. Herbs of non-flowering plants: Fungi, Algae, Ferns, and Gymnosperms. 4. Medicinal plants of Magnoliidae. 5. Medicinal plants of Hamanelidae, Caryophyllidae, and Dilleniidae. 6. Medicinal plants of Rosidae. 7. Medicinal plants of Asteridae. 8. Medicinal plants of Alismatidae, Aracidae, Commelinidae, and Zingiberidae (I). 9. Medicinal plants of Zingiberidae (II) and Liliidae. 10. Review and final term paper. E. TEXT AND REQUIRED SUPPLIES 1. Required text: no textbook is required for students. All text materials will be developed and distributed by instructors as POWERPOINT lecture slides, lecture notes, and flashcards, and video clips. 2. Supplies: Some 50 herbal samples will be distributed in the class and practiced in the lab/kitchen section. 3. Advanced readings: I. Institute of Chinese Materia Medica, Chinese Academy of Traditional Chinese Medicine (1989, 1997), Medicinal plants in China—a selection of 150 commonly used species. World Health Organization, regional office for the Western Pacific, Manila. (This book will be sent to students by instructor electronically.) II. Chen JK and Chen TT (2004), Chinese Medical Herbology and Pharmacology. Art of Medicine Press, Inc, City of Industry, CA. III. Keys JD (1976), Chinese Herbs—Their Botany, Chemistry, and Pharmacodynamics. Charles E. Tuttle Company, Rutland, VT. Tokyo. Japan. VI. Lu HC (2005), Chinese Natural Cures. Black Dogs & Leventhal Publishers, Inc, New York, NY. V. Lu HC (1986), Chinese System of Food Cures—Prevention & Remedies. Sterling Publishing Co. Inc., New York, NY. F. LEARNING ACTIVITIES: 1. Online forum discussions with instructors and classmates. 2. Plants photo taken at the early of the semester before all gone. 3. Written assignments: 4 reports with short field trips and herbal practices. Each lab has a topic of discussion in the course site. 4. Two field trips: The class will visit one herbal clinic (AAAOM) and three grocery stores (Truong Thanh, Shanghai Wholesale, and Hmong Markets) to survey about the fresh vegetables and dry herb products that are sold in twin-cities area, discuss on one of the given topics and write a field trip report. 5. Research papers: work on one project for a final project paper (10 suggested titles are available). 6. Short field trips: Four short trips to the medicinal plant garden plots and St. Paul campus attractives (wood hill, campus mall, display garden, greenhouse facility, etc). 7. Lab and home kitchen practices every week and a final potluck party. G. LEARNER OUTCOMES: Through this course, learners should be able to: 1. Identify 90 of the most commonly used herbs (~120 medicinal plant species will be introduced) by sight and of 20 plant families. 2. Distinguish genuine, fake, and contaminated herbal products. 3. Know the flavor, energy properties, and potential treatment of some 50 herbs. 4. Practice common herbs as food supplements in their daily living following the recipe book. 5. Promote the diet by balancing food sources and health conditions. 6. Understand the basic theories of the herb uses in TCM. 7. Know herbs to treat some common health conditions, such as fatigue, stress, and sleep disorder, etc. H. GRADING: 2 field trip reports 20% 4 classroom quizzes (herb ID, and property determination) 20% 1 group project of photo sharing 10% 1 kitchen practice demonstration (final party) 10% 1 Final paper 40% A 93% or greater A- 90% or greater B+ 86% or greater B 83% or greater B- 80% or greater C+ 76% or greater C 73% or greater C- 70% or greater Pass 60% or greater Non-grade/Failed below 60% Table-1 Course objectives and activities and grading points. Objective Lesson Percent of Course Points Activities, including Assignment Achieved 1. To identify some 2-14 50 points (50%) Two field trips and field trip 120 common herbs Part of the two field trip reports. and herbal products. reports (10%); 4 quizzes Four quizzes. (20%), part of the final Final paper. paper points (15%) ; and Group project for photo sharing. part of the group project (5%). 2. To learn the 1 10% (10 points) Taste samples and feel about the philosophy of Part of the final paper (5%), herbal properties, energies, and Traditional Chinese and part of the field trip movements. Medicine and herbal reports (5%). Field trips. uses. 3. To learn food 1, 3-14 20 points (20%). Two field Kitchen practices for dry herb balance and herbal trip reports (5%) and a final application and identification. properties: flavor, paper (15%). Field trips to herbal clinics, Lab energy, and reports, final paper for herb movement. identification. 4. To practice some 1-14 10 points (10%). Kitchen Final party, and all classroom 50 of the distributed practice demonstration. practices. herbal samples as dietary supplements for health promotion and diseases prevention. 5. To identify and 2-5 10 points (10%). Group One group project of photo collect herbs in the project of photo sharing sharing. wild and gardens. (5%), short field trips to Garden and wood land field tips. gardens and woods, and the final paper (5%). Final paper. Forums, practice for making Keys and other online activities such as forum discussion. Table-2, Course Planner-HORT 4011 Course: Common Medicinal Plants: Classification, Identification and Application Week Topic Title Learning Objectives Content Student Activities What will students be expected to do, e.g., Textbook, articles, audio, video, Discussions, papers, group list/describe elements, discuss a concept, etc. work, Quizzes, interviews, analyze themes, identify elements, summarize a researcH, calculations, etc.) discussion, compare and contrast concepts/tHemes, differentiate one concept/tHeory/metHod from anotHer, apply a theory to a case study, provide examples, translate a passage, create a plan, etc. 1 Introduction: Traditional Students are expected to learn the > Distributed materials: survey 1. Submit comments by Oriental Medicine and herbs. system of Traditional CHinese Medicine and form, lecture slides (PDF), completing the survey form its relationsHip to CHinese herbs, and to
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