11595 Human Nutrition

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Lecture 1 Overview
Human Nutrition HLTH 2001
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HLTH 2001 Human Nutrition

• LECTURER
• Dr Alison Coates, Room BJ1-71
• email alison.coates_at_unisa.edu.au
• TUTORS
• Kathryn Jackson, Room P6-14
• email kathryn.jackson_at_unisa.edu.au
• Jo Hartley, Room P6-12
• Email jo.hartley_at_unisa.edu.au
• PRAC DEMONSTRATOR
• Bruce Schulz, Room P6-12
• email bruce.schulz_at_unisa.edu.au

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Course Homepage

• HLTH 2001 (011595) Human Nutrition (2007)
• Home page- programs and courses
• Course information search
• Course ID HLTH 2001
• Learning Resources for this course
• Lecture Notes
• Online Course Homepage Bulletin Board
• Address http//www.unisanet.unisa.edu.au/learn/U
  niSAnet-3/?PATH/Resources/11595/humannutritionr
  esources/defaultwelcome.htm

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HLTH 2001 Human Nutrition

• Lectures
• Tuesdays 2.10 - 3pm C3-16
• Wednesdays 10.10 - 11am PM-06

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HLTH 2001 Human Nutrition

• ANY requested changes to tutorial or practical
  class enrolments MUST be negotiated between
  students
• Classes CANNOT be overloaded
• Irrespective of the reason!

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PRACTICALS

• With
• Bruce Schulz

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PRACTICALS

• Where?
• BJ1-60 (Computer Pool)
• P6-19 (Exercise Physiology Labs)
• P7-15 (Food Nutrition Lab)

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PRACTICALS

• When?
• Weeks 2, 4 (3, 5) in BJ1-60
• (computer barn)
• Weeks 8 (9) in P6-19
• (exercise physiology labs)
• Weeks 10 (11) in P7-15
• (food nutrition lab)
• check your prac day and time
• swapping pracs is NOT permitted

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PRACTICALS

• 23242 (M) 23238 (W)
• 23233 (M) 23236 (TH) 25500 (M) 23237
  (TH) 23232 (M) 23241 (TH)
• 23234 (T) 23243 (TH)
• 23235 (T) 23228 (F) 23240 (W) 23244
  (F)
• 25552 (TH)

Even weeks (2, 4, 8, 10)
Odd weeks (3, 5, 9, 11)
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PRACTICAL 1

• Dietary Analysis
• becoming proficient with dietary analysis
  software Serve Nutrition Management System
• no prior preparation necessary
• attendance COMPULSORY

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PRACTICAL 2

• Nutritional Status
• analysis of your own 4-day dietary intake record
  using Serve?
• attendance COMPULSORY
• record your intake during the week prior to your
  prac class food diaries provided

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PRACTICAL 3

• Glycaemic Index
• the effect of different Glycaemic Index
  carbohydrate foods on blood glucose
• the effect of moderate intensity exercise on the
  above
• attendance COMPULSORY

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PRACTICAL 4

• Food and Nutrition (cooking class)
• preparation of modified (healthy) recipes
• no previous cooking experience necessary
• excellent foundation for Food and Society
• NO practical report but
• attendance COMPULSORY

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ASSESSMENT

• Practical reports (30)
• Dietary Analysis
• OR
• Glycaemic Index
• Cooking prac
• attendance compulsory
• some within prac assessment tasks

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TUTORIALS

• With
• Alison Coates
• Kathryn Jackson
• Jo Hartley

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TUTORIALS

• Where?
• Check your class number and tutorial room
• Room Classes
• BJ2-42 23441 (M), 23440 (M)
• BJ1-45 25508 (F)
• P5-34 23438 (M)
• C7-71 23439 (Tu), 25018 (Tu)
• P6-01 25019 (Tu)
• swapping tutes during study period will NOT be
  permitted

Kathryn Jackson
Alison Coates
Jo Hartley
Tutors
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TUTORIALS

• When?
• EVERY week starting WEEK 3
• unless otherwise marked
• check sign-up sheets for YOUR oral presentation
  time sign up ASAP
• on Notice board opposite P6-19 (Ex Phys lab)

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TUTORIALS

• What?
• oral presentations
• 10 minutes 5 minutes questions
• printed page(s) with references to the TUTOR at
  the time of your presentation
• suggested topics in Course Booklet

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Suggested Topics
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(No Transcript)
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(No Transcript)
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ASSESSMENT

• 25 tutorial presentation
• 30 practical
• 45 exam

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ASSESSMENT

• Tutorial presentations (25)
• 10 minute presentation 5 minutes questions
• Printed References page

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ASSESSMENT

• Practical reports (30)
• Dietary Analysis
• OR
• Glycaemic Index
• Cooking prac
• attendance compulsory
• some within prac assessment tasks

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ASSESSMENT

• Exam of Semester Exam (45)
• Whole Semester Work Assessed
• Multiple choice
• Short answer
• True false questions
• Case Study

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Course Outline
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Course Outline

• Dietary Adequacy
• NRVs (Nutrient Reference Values)
• How should we REALLY interpret them?

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Course Outline

• Nutritional Status
• What is it?
• How is it assessed?
• What can we do with this info?

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Course Outline

• Energy
• definition
• measurement in food
• conversion from food to work in the body
• role in body weight maintenance

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Course Outline

• Diet and Health
• (the role for Nutrition)
• Heart Disease
• Diabetes
• Hypertension
• Cancers
• Large bowel diseases

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Course Outline

• Fate of nutrients in the body
• protein
• fat
• carbohydrate
• dietary fibre
• alcohol

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Course Outline

• Vitamins
• fat soluble
• water soluble
• Minerals
• macrominerals
• microminerals

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Course Outline

• Energy Balance
• weight control
• health risks of dieting
• health risks of obesity
• aetiology of obesity
• genetics, sloth or gluttony?
• more focus in Nutrition exercise weight
  management.

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Course Outline

• Designer Foods
• 1. Functional Foods
• phytochemicals
• green tea/ red wine/ chocolate
• resistant starch
• possibly guest lecturer

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Course Outline

• Designer Foods
• 2. Healthy fats
• eggs
• oils
• margarine?

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Course Outline

• Introduction to Sports Nutrition
• macronutrients as exercise fuels
• CHO
• fat
• protein

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Course Outline

• Introduction to Sports Nutrition
• food supplements and performance
• liquid meals
• ergogenic aids
• fluid balance and exercise
• sports drinks vs water

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• TEXTBOOK
• Whitney EN Rolfes SR
• Understanding Nutrition
• 9th (2002) or 10th (2005) Edition
• REFERENCE BOOK
• Wahlqvist ML (Ed.)
• Food Nutrition
• 2nd Edition (2002)

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Reminder

• Practicals start in week 2
• Tutorials start in week 3
• Remember to sign up for your tutorial
  presentation time ASAP