CEU COURSE FORM |
| Course ID: |
NUT.100.1.40 |
| Course Name: |
Understanding Nutrition Basics |
| Instructor: |
Kathy G. Wise, RD, LD, LDN |
| Course Rating: |
(Out of 5)
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| CEU Credit: |
.4 |
| Start Date: 3/9/2010 End Date: 3/30/2010 Cut Off Date: 2/24/2010 |
| Class Minimum: 8 Class Maximum: 15 |
| Description: |
Understanding Nutrition Basics will serve as a SuperSlow Instructor's basis to understanding the complex role food plays in disease and optimal health. |
| Purpose: |
The purpose of the course is to increase core knowledge of basic nutrition. It is designed for participants with little or no prior knowledge of the science of nutrition. |
| Objectives: |
At the end of this program, the participant will be able to:
- Identify the role nutrition plays in normal growth, development and disease prevention.
- Identify macronutrients and micronutrients and their role in the body.
- Compare and contrast forms of carbohydrates, proteins, lipids, and chemically altered nutrients.
- Graph and list the benefits of balancing nutrients and energy expenditure and discover how to determine enegry values.
- Present an awareness of phytochemicals and antioxidants and their role in preventative health.
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| Outcomes: |
- The participant will have basic knowledge of nutrition to help them identify nutrition fiction and myths from facts.
- The participant will gain insight to how food is broken down and utilized by the body for various processes.
- The participant will acquire pertinent information that will enable them to help their clients make better food choices to meet their health and wellness goals.
- The participant will have the opportunity to analyze their food intake to identify excesses, deficiencies and make necessary changes to establish a well balanced nutrition plan.
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| Topics: |
- What is Nutrition?
- Why is Nutrition important?
- Nutrients, their role in health and sources.
- Getting the Right Balance of Nutrients.
- Daily Value and Recommended Daily Intake, Phytochemicals and Antioxidants.
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| Class Info: |
Assignments Prior To Class 1:
1) Complete and return Nutrition Self Assessment (emailed to you upon enrollment.)
2) Monitor and record your food intake for one week on the food journal provided. Fax for Instructor review and discussion in Class #1. |
| Class Structure: |
- Class 1: 90% of Class Leader Presentation - 10% of Student Participation. Predominantly instructor leading discussion teaching students to perform a practice, learn to use a form, etc.
- Class 2 - 75%/25%: The instructor will lead/present 75% of the time with questions either held until the end or interruptions permitted.
- Class 3- 75%/25%: The instructor will lead/present 75% of the time with questions either held until the end or interruptions permitted.
- Class 4- 30%/70: Test Review and Roundup QA Discussion of Classes 1-3
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| Policies: |
See Policies and Procedures at www.sszi.com |
| Course Description/Enrollment PDF
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