Master of Science in Nutrition and Integrative Health Tai Sophia Institute NUTR 641: Life Cycle Nutrition Trimester

4, Class of September, 2011 3 credits Faculty: Lead Faculty: K. Camille Freeman Email: cfreeman@tai.edu Assisting Faculty: Karen Buchsbaum Email: kbuchsbaum@tai.edu Purpose: This course explores changes in human nutrition throughout the life cycle. We will examine biopsychosocial health inputs along with the role of diet and nutrition at each stage of development, from pre-conception through the elder years. Federal, state and local programs that provide support for food or nutrition education in various life cycle stages will be considered, as well as the effect of food availability on various US populations. Students will learn to design diets to meet needs during various life cycle stages and to address practical issues of food access. Case studies, menu planning and dietary assessment will be incorporated. Objectives: To successfully pass this course, the student shall: 1. Identify specific nutrition-based requirements during each phase of the life cycle. 2. Understand the common challenges and concerns relevant to each life cycle phase 3. Be familiar with clinical tools and resources for practitioners that are relevant to each phase. 4. Be familiar with resources available for underserved populations. 5. Understand concepts in community-based nutrition such as cultural competence, hunger and food
insecurity, and participatory approaches to planning and practice.

Outcomes: At the end of this course the student will: 1. Be prepared to advise individuals and families regarding nutritional needs throughout the life cycle 2. Have resources to support clients during each life cycle stage. 3. Have experience reading food labels, assessing food availability in grocery stores, creating meal plans, and performing other practical tasks relevant to nutrition 4. Be able to describe the system and process of developing and implementing, local, state and
federal nutrition and food assistance programs including the role of government and nongovernmental organizations. 5. Be able to identify appropriate resources for community-based nutrition policy, implementation, and assessment.

Schedule: CLASS SCHEDULE

Date 9/29/2012 9/29/2012 9/29/2012 9/30/2012 9/30/2012 9/30/2012 10/14/2012 10/14/2012 10/14/2012 11/5/2012 11/5/2012 11/5/2012 11/6/2012 11/6/2012 11/6/2012 11/7/2012 11/7/2012 11/7/2012 11/8/2012 Day Sat Sat Sat Sun Sun Sun Sun Sun Sun Mon Mon Mon Tues Tues Tues Wed Wed Wed Thur Time 1:25 PM 2:50 PM 4:15 PM 1:25 PM 2:50 PM 4:15 PM 1:25 PM 2:50 PM 4:15 PM 8:30 AM 9:55 AM 11:20 AM 8:30 AM 9:55 AM 11:20 AM 1:25 PM 2:50 PM 4:15 PM 8:30 AM Topic Intro to Nutrition during Pregnancy Challenges & Interventions: Pregnancy Special Topics in Pregnancy Nutrition Intro to Nutrition during Infancy Challenges & Interventions: Infancy Special Topics in Nutrition for Infants Intro to Nutrition during Lactation Challenges & Interventions: Lactation Special Topics in Nutrition during Lactation Intro to Nutrition during early Childhood Challenges & Interventions: Early Childhood Special Topics in Nutrition during Early Childhood Intro to Nutrition during late Childhood Challenges, Interventions & Sp. Topics Food labeling project discussion Food security Nutrition and Health Disparities Understanding the Federal Nutrition System Community Nutrition Programs at the State and Local level: Policy Community Nutrition Programs at the State and Local level: Intervention with low-income audiences Community Nutrition Programs at the State and Local level: Cultural diversity Community Nutrition Programs at the State and Local level: Outcomes and efficacy Intro to Nutrition during Adolescence Challenges, Interventions & Sp. Topics Grocery Store Visit Discussion, Wrap Up Intro to Nutrition in the Elderly Challenges & Interventions: Elderly Special Topics in Nutrition during Aging Grocery store tour, details below Instructor Freeman, C Freeman, C Freeman, C Freeman, C Freeman, C Freeman, C Freeman, C Freeman, C Freeman, C Freeman, C Freeman, C Freeman, C Freeman, C Freeman, C Freeman, C Buchsbaum, K Buchsbaum, K Buchsbaum, K Buchsbaum, K

11/8/2012 11/8/2012 11/8/2012 12/1/2012 12/1/2012 12/1/2012 12/2/2012 12/2/2012 12/2/2012

Thur Thur Thur Sat Sat Sat Sun Sun Sun

9:55 AM 11:20 AM 1:25 PM 8:30 AM 9:55 AM 11:20 AM 8:30 AM 9:55 AM 11:20 AM

Buchsbaum, K Buchsbaum, K Buchsbaum, K Freeman, C Freeman, C Freeman, C Freeman, C Freeman, C Freeman, C Freeman, C

2.5 hours At home coursework

Prerequisites: NUTR 612

Reading list: Required Reading:

Brown, J. (2011). Nutrition Through the Life Cycle, 4th ed. Wadsworth: Australia. Additional reading will be required throughout the course; please see the Wiki for more information. Materials: None Assignments This course includes 2.5 hours of home study, which will include visits to two local grocery stores. Students will receive specific instructions for these visits on the first day of class, and will submit a short written evaluation of their experiences to provide verification that the work was completed. The following assignments are also required for this course: Case Study Assignments Students may choose to complete any two of the six case studies provided in class. Each case study write up will include the students assessment and plan, including a proposed week-long dietary plan and a cost analysis. Collaborative Class Notes Assignment Students will be assigned to a group covering one of the seven life cycle stages covered in class. Each group will provide class notes for the relevant classes, will suggest related resources for both the practitioner and client, and will provide insight into controversial topics associated with the life cycle stage. Further details will be provided in class. Food Labeling Assignment This small assignment is designed to provide practice reading labels. Further details will be provided in class. Evaluation Case Study Write-Ups: 40% Collaborative Classnotes: 30% Grocery Store Visit Assessment: 20% Food Labeling Assignment: 10% This course is graded on a Pass/Fail basis. A cumulative 80% is necessary to pass the course. Late case studies will NOT BE ACCEPTED. Other assignments may be turned in up to one week late for a 10% grade deduction with additional work required. Additional extensions require pre-approval by the instructor and will accrue further penalties. Attendance & Tardiness Policy: Attendance and participation in class are essential for meeting the outcomes and objectives of this course and the program as a whole. Arriving late to class is a disturbance to your classmates and your instructor. It is the students responsibility to stay up-to-date on any missed coursework, regularly checking the course website for updates. If you miss a class, you are encouraged to contact a classmate so they can collect handouts for you. Absences may require that students do extra work to make up for missed material.

Plagiarism, Information Literacy & Appropriate Referencing of Sources: Plagiarism: Plagiarism, defined as using the published or unpublished works or ideas of another without properly citing the material used and its source, or presenting another persons work as your own, is an infraction of Tai Sophia Institutes academic honesty policy. Please carefully note all reference sources on your assignments. Information Literacy: Students who are unable to complete homework because of challenges with information literacy skills are asked to seek assistance in the library. The library offers training sessions and support for development of these skills. In some cases, students may be required to complete training sessions in order to pass a course if they demonstrate an inability to meet the demands of the assigned coursework.