F&N 330
DIET SELECTION AND PLANNING
FALL, 2004
CLASS HOURS:
PROFESSOR:
Monday, Wednesday,
Friday: Olivia B. Wood, MPH, RD
Phone: 494-8238
Office Hours: Drop in
M,W,F or by appointment
TEACHING
ASSISTANT: woodo@purdue.edu Jimin
Yang
Office and hours:
Phone:
e-mail:
Course Objectives
Review the history
of dietary guidance. Define the role of dietary guidance in the promotion
of a healthy lifestyle and the reduction of disease.
List and specifically
describe dietary guidance (US Dietary Guidelines, AHA guidelines, Cancer reduction
guidance, Food Guide Pyramid, Food Composition Lists, Food Labels, etc.)
available to consumers.
Use the current
scientific and professional literature to help shape dietary guidance for
consumers.
Use current
guidance in modifying menus to comply with a
standards for
individuals and/or groups for basic nutrients.
Describe determinants
of food selection in individuals, families, and groups (economics, culture,
religion, health, lifestyle, etc.).
Describe foods
and nutrition information available to consumers and professionals including
scientific, professional, lay and trade, and popular press.
Describe ways
to evaluate lay, scientific, and professional information and literature
about foods and nutrition.
Describe weight
management issues including components of nutrition, exercise, and behavior
modification.
Describe ways
to evaluate diets for relevance and accuracy in meeting one's nutritional
needs.
Utilize computer
programs to analyze nutrient content of diets.
Answer basic
consumer questions about biotechnology, food irradiation, food processing,
food additives, etc.
Discuss the appropriate/inappropriate
use of supplements and recognize appropriate sources to evaluate.
Discuss the
concept of pleasurable eating.
Distinguish
between disordered eating and eating disorders and recognize the complexity
of treatment to solve eating issues.
Click this link for Course Schedule for
Fall 2004