Nutrition and Health-E2
| Numbering Code | U-LAS40 10009 LE26 | Year/Term | 2022 ・ Second semester |
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| Number of Credits | 2 | Course Type | Lecture |
| Target Year | All students | Target Student | For all majors |
| Language | English | Day/Period | Fri.3 |
| Instructor name | POUDYAL, Hemant (Graduate School of Medicine Senior Lecturer) | ||
| Outline and Purpose of the Course |
This course provides an overview of fundamental knowledge of food and nutrition. We will cover core nutritional concepts and explore special topics in nutrition using locally and internationally relevant examples. We will learn about major nutrients and their role in health and disease. Through this course, we will learn and develop the skills required to understand our diets for healthy living. Students will be required to keep a simple food journal and apply knowledge gained to estimate energy requirements and assess their diet quality. |
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| Course Goals |
1. To provide an overview of the major nutrients relevant to human health. 2. Present current evidence for the role of key nutrients in the prevention of chronic diseases. 3. To develop a good understanding of the concept of dietary recommendations. 4. Discuss special topics in nutrition. 5. To estimate energy requirements, qualitatively assess the dietary quality of an individual, and plan a healthy diet. |
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| Schedule and Contents |
In principle, the course will be offered along the following plan. However, the order or the number of times for each theme may change depending on the progression of the course or the handling of current topics. 1. Nutrient and non-nutrient components of food 2. Role of nutrients in health and disease 3. Tools for healthy eating: Dietary intake recommendations and food labels 4. Tools for healthy eating: Nutritional assessment 5. Tools for healthy eating: Food Journals 6. Designing a healthy diet-Macronutrients 7. Designing a healthy diet-Micronutrients 8. Nutrients involved in body fluid balance (including alcohol) 9. Nutrition-related disorders: Metabolic Syndrome 10. Eating disorders: Anorexia nervosa and bulimia nervosa 11. Special Topics in Nutrition-Pregnancy, lactation and infant formula 12. Special Topics in Nutrition- Geriatric nutrition 13. Special Topics in Nutrition- Sports nutrition 14. Special Topics in Nutrition- Supplementary and functional foods 15. Feedback |
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| Evaluation Methods and Policy |
Active class performance 30% Food journal 25% Food journal analysis 45% (Food journal and food journal analysis to be submitted together at the end of the semester in a report form. Instructions on keeping and analyzing the food diaries will be provided during the lectures.) |
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| Course Requirements | None | ||
| Study outside of Class (preparation and review) | Students are expected to come to class having completed their food journal. | ||
| References, etc. | Reference materials will be provided during the class. | ||
