11595 Human Nutrition

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Lecture 1 Overview
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HLTH 2001 Human Nutrition

• LECTURER
• Kathryn Jackson, Room P6-14
• email kathryn.jackson_at_unisa.edu.au
• TUTORS
• Dr Matthew Leach, Room C7-33
• email matthew.leach_at_unisa.edu.au
• Michael Dale, Room P6-12
• email michael.dale_at_unisa.edu.au

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HLTH 2001 Human Nutrition

• Lectures
• Wednesdays 11.10 12pm
• Thursdays 12.10 1pm
• C4-16 for both lectures

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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 Michael Dale
• Christina Tassell

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PRACTICALS

• Where?
• P3-18 (Computer Pool)
• P6-17 (Exercise Physiology Labs)
• P6-07
• P7-15 (Food Nutrition Lab)

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PRACTICALS

• When?
• Weeks 2, 3, 4 5 in P3-18
• (computer barn)
• Weeks 8 9 in P6-17 or P6-07
• (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

• Weeks Classes
• 2, 4, 8,10 21890 21891
• (even weeks) 21892 21893 21894 23673
• 3, 5, 9, 11 21889 21935
• (odd weeks) 21936 21937 21938 23672

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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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TUTORIALS

• with
• Kathryn Jackson
• Matthew Leach

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TUTORIALS

• Where?
• Check your class number and tutorial room
• Room Classes
• P6-07 21930 21931
• P1-06 21932 21933
• swapping tutes during study period will NOT be
  permitted

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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
• sign up starting next week (see sign-up sheets)
  for your presentation date

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ASSESSMENT
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ASSESSMENT

• Tutorial presentations (20)
• 10 minute presentation 5 minutes questions
• Printed References page

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ASSESSMENT

• Practical reports (20)
• Dietary Analysis
• OR
• Glycaemic Index
• Cooking prac
• attendance compulsory
• some within prac assessment tasks

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ASSESSMENT

• Exams (60)
• mid-way - 20
• end - 40
• whole semesters work

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Course Outline
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Course Outline

• Dietary Adequacy
• RDI (Recommended Dietary Intakes)
• 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 and Body
  Composition

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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)