You are on page 1of 13

Course Design Guide

SCI/241 Version 6
1
Course Syllabus
College of Natural Sciences
SCI/241 Version 6
Nutrition
Copyright 2!12" 2!!#" 2!!$" 2!!%" 2!!6 by &ni'ersity of (hoeni)* +ll rights reser'ed*
Course Description
,his course introduces students to the -orld of hu.an nutrition* Students e)a.ine the co.ponents included in
a healthy" balanced diet and de'elop strategies to .eet their changing nutritional needs throughout the 'arious
stages of life* Specific topics for the course include the digestion process" functions and health benefits of
specific nutrients" -eight .anage.ent and fitness" and the effects of nutritional deficiencies*
Policies
/aculty and students -ill be held responsible for understanding and adhering to all policies contained -ithin the
follo-ing t-o docu.ents0
&ni'ersity policies0 1ou .ust be logged into the student -ebsite to 'ie- this docu.ent*
Instructor policies0 ,his docu.ent is posted in the Course Materials foru.*
&ni'ersity policies are sub2ect to change* 3e sure to read the policies at the beginning of each class* (olicies
.ay be slightly different depending on the .odality in -hich you attend class* If you ha'e recently changed
.odalities" read the policies go'erning your current class .odality*
Course Materials
Gros'enor" 4* 3*" 5 S.olin" 6* +* 72!!68* Nutrition: Everyday choices* 9obo:en" N;0 ;ohn <iley*
+ll electronic .aterials are a'ailable on the student -ebsite*
Week One: Fundamentals of Health and Diet
Details Due Points
Objectives 1.1 Identify ho- nutrient inta:e affects current and future health*
1.2 Identify the si) classes of nutrients*
1.3 &se the Choose4y(late and D=I reco..endations as a tool for
diet planning*
1.4 Interpret food labels*
Course
Preparation
Rea the course description and ob2ecti'es*
Rea the instructor>s biography and post your o-n*
Reain! Rea +ppendi) +*
Reain! Rea Ch* 1 of Nutrition*
Reain! Rea Ch* 2 of Nutrition*
Reain! Rea ?Guidelines to Good 9ealth0 <hat do the 6atest Dietary
Guidelines 4ean to 1ou and 1our /ood Choices@A in this -ee:>s
Course Design Guide
SCI/241 Version 6
2
Blectronic =eser'e =eadings*
Reain! Revie" this -ee:>s Blectronic =eser'e =eadings*
#on!rae
$ctivities an
Preparation
Introduction to
<iley(6&S
C
Resource% <iley(6&S
C
&eco'e fa.iliar -ith <iley(6&S
C
" an interacti'e supple.ental
-ebsite designed to pro'ide the chapter readings for this course fro.
the te)t" Nutrition* <iley(6&S
C
also pro'ides additional resourcesD
such as 'ideo clips" ani.ations" and interacti'e acti'itiesDto help
clarify the concepts in this course* +ccess to <iley(6&S
C
is a'ailable
on the student -ebsite*
#on!rae
$ctivities an
Preparation
Gra..ar and
<riting Guides
Revie" the Gra..ar and <riting Guides page at the Center for
<riting B)cellence located in the &ni'ersity 6ibrary*
#on!rae
$ctivities an
Preparation
Bsti.ating
(ortion SiEe
(atc) the ?Bsti.ating (ortion SiEeA 'ideo ani.ation in Ch* 1 of
<iley(lus
C
located under the Nutrition Animations and Tutorials
heading*
Iniviual
&nderstanding
/ood 6abels
Rea the How to Understand Nutritional Food Label lin: located
under the ?Nutrition /acts 6abel (rogra.s and 4aterialsA section
heading under ?Consu.ers*A
Rea the Eating Healthier and Feeling Better Using the Nutrition
Facts Label page lin: located on your student page*
(atc) ?,he /ood 6abel and 1ouA 'ideo* ,he lin: is located on your
student page*
Co'plete your &nderstanding /ood 6abels assign.ent by pro'iding
a FG!H to %!!H-ord response in +(+ for.at to the +ssign.ents tab*
Include the follo-ing0
Discuss and define -hat the G/2! rule is according to the
?/ood 6abel and 1ouA 'ideo and include an e)a.ple fro. your
o-n pantry*
Discuss the si) :ey food label facts presented in the ?9o- to
&nderstand Nutritional /ood 6abelA article that can help
consu.ers understand food labels .ore effecti'ely*
B)a.ine the food labels for three ite.s or nutrients you find
in your o-n pantry or refrigerator* Na.e the product and build a
list or a chart for the follo-ing co.ponents for each ite.0
o ,otal calories per ser'ing
2G
Course Design Guide
SCI/241 Version 6
F
o (ercentage of calories fro. fat
o ,otal a.ount of carbohydrates 7in gra.s8
o ,otal a.ount of protein 7in gra.s8
o ,otal a.ount of fiber 7in gra.s8
Iniviual
FHDay Diet
+nalysis
*ocu'ent -hat you eat during a FHday period by using the free food
trac:er tool located on
https0//---*choose.yplate*go'/Super,rac:er/default*asp)*
Set up an account -ith the Super,rac:er by using the registration
instructions in +ppendi) 3*
(atc) the ?Bsti.ating (ortion SiEeA ani.ated 'ideo at Ch* 1 of
<iley(lus
C
located on the student -ebsite* ,his -ill assist you in
relating your o-n portion siEes to the standard ser'ing siEe*
(rite a %!!H to 1"!G!H-ord paper of your FHday diet analysis"
including a screenshot of your final results* 1our paper .ust be in
+(+ for.at and include a title page" %!! to 1"!G! -ords of analysis"
and a separate reference page* Include the follo-ing details in your
paper0
Describe your current eating habits*
9o- does your diet co.pare to the reco..endations you
recei'ed fro. the /ood Guide (yra.id@ 9o- .any ser'ings fro.
each food group did you consu.e@
9o- .ight you .odify your diet to best use the si) classes of
nutrients and the reco..ended ser'ings for each food group@
<hat are so.e nutrientHrich foods you could add to your daily
diet@
Identify the si) classes of nutrients and e)plain ho- your o'erall
nutrient inta:e affects current health*
B)plain ho- your ne- diet and nutrient inta:e -ill affect your
current and future health*
Post your response as an attach.ent to the +ssign.ents tab*
1!!
Week Two: Part I: Carbohdrates and !ipids
Details Due Points
Objectives 2.1 Identify the functions of sugars" starches" and fibers in the body*
2.2 Differentiate bet-een si.ple and co.ple) carbohydrates*
2.3 Identify diseases associated -ith the supply of blood glucose*
2.4 Deter.ine the types and functions of lipids in the body*
2.+ Describe the diseases associated -ith the type and a.ount of fat
Course Design Guide
SCI/241 Version 6
4
you eat*
Reain! Revie" this -ee:>s Blectronic =eser'e =eadings*
Reain! Rea Ch* 4 of Nutrition*
Reain! Rea Ch* G of Nutrition*
Participation Participate in class discussion* 2G
*iscussion
,uestions
In recent years" lo-Hcarbohydrate diets ha'e beco.e
popular and ha'e recei'ed .edia attention* ,hese diets
in'ol'e replacing carbohydrates -ith highHprotein foodsI
such diets can produce rapid -eight loss" but there are a
nu.ber of negati'e attributes lin:ed to this type of diet*
<hat are the ris:s and negati'e conseJuences
associated -ith eli.inating an entire .acroHnutrient li:e
carbohydrates fro. your diet@
Visit the +.erican Diabetes +ssociation -ebsite
7http0//---*diabetes*org/8* 3lood glucose can be raised
by carbohydrate rich food* 3y :eeping trac: of ho- .any
carbohydrates you eat and setting a li.it for ho- .any to
eat" you can help to :eep your blood glucose le'els -ithin
nor.al range* <hat does this .ean for an adult or child
diagnosed -ith diabetes@
2G
Week Three: Part II: Carbohdrates and !ipids
Details Due Points
Objectives 3.1 Identify the functions of sugars" starches" and fibers in the body*
3.2 Differentiate bet-een si.ple and co.ple) carbohydrates*
3.3 Identify diseases associated -ith the supply of blood glucose*
3.4 Deter.ine the types and functions of lipids in the body*
3.+ Describe the diseases associated -ith the type and a.ount of fat
you eat*
Reain! Revie" this -ee:>s Blectronic =eser'e =eadings*
Iniviual
&nderstand
1our /ats and
/iber
$ccess the American Heart Association -eb site located on your
student page*
Rea the ?/ace the /ats0 /ats 1!1A and ?/ace the /ats0 4eet the
/atsA sections*
2G
Course Design Guide
SCI/241 Version 6
G
$ccess the Nutrition.gov -eb site located on your student page*
Rea the ?4edline(lus0 Dietary /iberA section*
(rite a FG!H to %!!H-ord response in +(+ for.at ans-ering the
follo-ing Juestions0
+ccording to the ?/ace the /atsA sections" -hat are bad fats"
better fats" and best fats@
Define saturated at" unsaturated at" trans!atty acids" and
hydrogenated ats* 9o- are transHfatty acids har.ful@
<hat are the functions of fiber and lipids in the body@
<hat are so.e food sources of dietary fiber@
<hat is the difference bet-een soluble fiber and insoluble
fiber@
<hat are so.e benefits of a highHfiber diet@
Iniviual
Carbohydrates
(resentation
Create a 1!H to 1GHslide 4icrosoft
C
(o-er(oint
C
presentation that
co.pletes the follo-ing0
Include a title slide*
Include an introductory slide*
Define carbohydrates and the basic function of sugars and
starches in the body*
Describe the difference bet-een si.ple and co.ple)
carbohydrates*
Describe ho- sugars are bro:en do-n and used in the body*
Discuss the benefits carbohydrates pro'ide to the body*
(ro'ide a slide containing e)a.ples of foods that are
considered healthy sources of carbohydrates*
Include infor.ation on one of the follo-ing disorders related
to carbohydrates0 lactose intolerance" diabetes" or hypoglyce.ia*
Include a definition" ho- it affects the body" and so.e courses of
action used to treat and .anage the disorder*
Inclue spea:er notes in paragraph for. that detail the i.plications
of each slide*
Inclue a reference slide -ith citations in +(+ for.at*
Inclue clip art and a bac:ground i.age*
Post your presentation as an attach.ent*
1!!
Week Four: Part I: Proteins" #mino #cids" and $itamins
Details Due Points
Objectives 4.1 Deter.ine the functions of protein in the body*
4.2 B)plain the role of a.ino acids in building protein*
4.3 Describe ris:s associated -ith protein deficiency and
Course Design Guide
SCI/241 Version 6
6
o'erconsu.ption*
4.4 Identify 'ita.in classification*
4.+ B)plain the sources" benefits" and dra-bac:s of 'ita.ins*
Reain! Rea Ch* 6 of Nutrition*
Reain! Rea Ch* $ of Nutrition*
Reain! Revie" this -ee:>s Blectronic =eser'e =eadings*
Participation Participate in class discussion* 2G
*iscussion
,uestions
=ead in your te)t about the follo-ing fatHsoluble 'ita.ins0
+" D" B" or K* In F!! to G!! -ords" choose one of the fat
soluble 'ita.ins for the topic of your DL ans-er and
ans-er the follo-ing Juestions0
1* <hat are the actions and reco..ended dosages
of the 'ita.in
2* Identify proble.s -ith high or e)cessi'e inta:e
F* =eport on sy.pto.s related to the body>s
deficiency of the 'ita.in
+s al-ays" be sure to include +(+ for.atted references*
In addition" be sure to sub.it a copy of your ans-er in a
<ord Docu.ent as an Massign.entM by Sunday*
=ead Chapter 6 in your te)t about (rotein and ans-er the
follo-ing Juestions0
N In your F!! to G!! -ords" -hat is the definition of
an essential a.ino acid@
N <hat -ould happen if a person did not get
adeJuate protein in their diet@
N 9o- can a person get enough protein on a
'egetarian diet@
3e sure to use the te)t as your pri.ary resource and
include +(+ for.atted references -ith your ans-er*
In addition" be sure to sub.it a copy of your ans-er in a
<ord Docu.ent as an Massign.entM by Sunday*
Choose one of the follo-ing fatHsoluble 'ita.ins0 +" D" B"
or K* <hat are the benefits and dosages of the 'ita.in"
proble.s -ith high or e)cessi'e inta:e" and the
sy.pto.s related to the body>s deficiency of the 'ita.in@
9u.ans need protein at all stages of life for a 'ariety of
bodily functions* <hat are the .a2or co.ponents of
protein" the dangers that e)ist -ith inadeJuate a.ounts of
2G
Course Design Guide
SCI/241 Version 6
%
protein" and the ris:s associated -ith e)cessi'e inta:e@
Week Fi%e: Part II: Proteins" #mino #cids" and $itamins
Details Due Points
Objectives +.1 Deter.ine the functions of protein in the body*
+.2 B)plain the role of a.ino acids in building protein*
+.3 Describe ris:s associated -ith protein deficiency and
o'erconsu.ption*
+.4 Identify 'ita.in classification*
+.+ B)plain the sources" benefits" and dra-bac:s of 'ita.ins*
Reain! Revie" this -ee:>s Blectronic =eser'e =eadings*
Iniviual
(rotein +rticle
=esearch
Rea the follo-ing articles0

Centers for Disease Control and (re'ention0 ?(roteinA and
/itday ?G Negati'e 9igh (rotein Diet BffectsA both located on your
student page*
(rite a FG!H to %!!H-ord response in +(+ for.at* +ddress the
follo-ing0
<hat is protein@
<hat are the types of proteins@
B)plain the role of a.ino acids in building protein*
Describe ris:s associated -ith protein deficiency and
o'erconsu.ption*
9o- .uch protein do you need according to your age and
gender@
<hat are so.e healthy nutrient sources of protein@
<hat are three negati'e effects of highHprotein diets@
2G
Iniviual
/atH and <aterH
Soluble
Vita.ins
Researc) the functions" i.portance" and role of fatH and -aterH
soluble 'ita.ins*
(rite a %!!H to 1"!G!H-ord paper in +(+ for.at that includes a title
page" detailed su..ary" and separate reference page* +ddress the
follo-ing in your paper0
Identify the 'ita.in classification*
<hy are 'ita.ins an i.portant part of daily nutrient inta:e@
<hat are fatHsoluble 'ita.ins@ <hat are high nutrient
sources of these 'ita.ins@
<hat are the functions" benefits" deficiency ris:s" and to)icity
ris:s of fatHsoluble 'ita.ins@
<hat are -aterHsoluble 'ita.ins@ <hat are high nutrient
1!!
Course Design Guide
SCI/241 Version 6
$
sources of these 'ita.ins@
<hat are the functions" benefits" deficiency ris:s" and to)icity
ris:s of -aterHsoluble 'ita.ins@
Week &i': Part I: Water" Di(estion" Minerals" and &upplements
Details Due Points
Objectives 6.1 Deter.ine the functions and sources of .inerals*
6.2 Describe the function of -ater in the body*
6.3 Describe the effects of dehydration on the body*
6.4 B)plain the function and .echanics of the digesti'e syste.*
6.+ +nalyEe the pros and cons of dietary supple.ents*
Reain! Rea Ch* # of Nutrition*
Reain! Rea Ch* 1! of Nutrition*
Reain! Revie" this -ee:>s Blectronic =eser'e =eadings*
Participation Participate in class discussion* 2G
*iscussion
,uestions
Dehydration happens -hen there is less -ater ta:en into
the body than lea'es the body* +dults typically ha'e
around %GO of the body>s -eight in -ater alone* <hat are
the causes" signs" and sy.pto.s of dehydration@ 9o-
can dehydration be treated and pre'ented@ 3e sure to
use your class readings and docu.ent e'erything -ith
+(+ for.atting including citations and references*
<hy do you thin: supple.ents ha'e beco.e so popular
in the last 1! years@ Do you feel that their popularity -ill
continue to gro-@ <hy or -hy not@ Should the /ood and
Drug +d.inistration regulate supple.ents@ 3e sure to
use the class readings for references and docu.ent your
references -ith +(+ for.atted citations and references*
Define the t-o different types of .inerals* Choose one of
each type* <hat are the .inerals> functions" dosages"
nutrient sources" sy.pto.s of deficiency" and
conseJuences of to)icity@
2G
#on!rae
$ctivities an
(atc) the ?<ater and /luid /lo-A 'ideo ani.ation in Ch* # of
<iley(lus
C
located under the Nutrition Animations and Tutorials
Course Design Guide
SCI/241 Version 6
#
Preparation
<ater and /luid
/lo-
heading*
Iniviual
4ineral and
<ater /unction
Bssay
Revie" the ?Coconut <aterA article located on this -ee:>s Blectronic
=eser'e =eadings*
(rite a FG!H to %!!H-ord essay that e)plains the basic functions and
sources of .inerals and -ater in the body* Include -hat you learned
about .inerals" -ater" and dehydration fro. the article* (ro'ide
responses to the follo-ing Juestions0
<hat are the functions and sources of .inerals@
<hat is the function of -ater in the body@
<hat is the general effect of dehydration on the body@
2G
Week &e%en: Part II: Water" Di(estion" Minerals" and &upplements
Details Due Points
Objectives -.1 Deter.ine the functions and sources of .inerals*
-.2 Describe the function of -ater in the body*
-.3 Describe the effect of dehydration on the body*
-.4 B)plain the function and .echanics of the digesti'e syste.*
-.+ +nalyEe the pros and cons of dietary supple.ents*
Reain! Revie" this -ee:>s Blectronic =eser'e =eadings*
Iniviual
9u.an
Digestion
Su..ary
Rea the ?9o- the Digesti'e Syste. <or:sA article located on your
student page*
Co'plete the Human "igestion activity located on your student
page*
(rite a FG!H to %!!H-ord su..ary in +(+ for.at describing the path
food follo-s through the digesti'e syste.* +ns-er the follo-ing
Juestions0
9o- long does it ta:e for food to go through the digesti'e
syste.@
9o- does digestion occur in each of the follo-ing parts of the
digesti'e syste.@
o 6arge intestine
o 4outh
o S.all intestine
o Sto.ach
o Note. Include descriptions of other organs or
co.ponents of the digesti'e syste.*
G!
Course Design Guide
SCI/241 Version 6
1!
Iniviual
Dietary
Supple.ents
=eport
(rite a %!!H to 1"!G!H-ord report on the use" benefits" and ris:s
associated -ith dietary supple.ents* 1our paper .ust be in +(+
for.at and include a title page" detailed su..ary" and separate
reference page* =espond to each of the follo-ing in your paper0
<hat are dietary supple.ents@
<hat are so.e benefits of ta:ing dietary supple.ents@
<hat are so.e ris:s fro. ta:ing dietary supple.ents@
<hat are the go'ern.ent regulations surrounding dietary
supple.ents@
Choose a health conditionDand discuss a conditionHspecific
supple.ent used to treat and .anage the ail.ent* Discuss the
supple.ent>s i.plications" dosages" and ris:s for treating the
condition*
%G
Week )i(ht: Part I: Mana(in( *our Wei(ht Throu(h +utrition and Fitness
Details Due Points
Objectives ..1 Describe body co.position and the ris:s associated -ith e)cess
body fat*
..2 +ssess factors that influence the obesity epide.ic*
..3 B)plain the process of .aintaining a healthy -eight*
..4 +nalyEe eating disorders and the associated health proble.s*
..+ Co.bine good nutrition and consistent e)ercise to .a)i.iEe
good health*
Reain! Rea Ch* % of Nutrition*
Reain! Rea Ch* 11 of Nutrition*
Reain! Revie" this -ee:>s Blectronic =eser'e =eadings*
Participation Participate in class discussion* 2G
*iscussion
,uestions
Respon to -ee:ly discussion Juestions* 2G
Iniviual
3ody /at and
Bating Disorders
(aper
(rite a FG!H to %!!H-ord response that e)plains the associated
health proble.s of the obesity epide.ic and eating disorders*
+ddress the follo-ing0
Describe body co.position and the ris:s associated -ith
e)cess body fat*
+ssess factors that influence the obesity epide.ic*
<hat are so.e health proble.s associated -ith anore)ia
ner'osa" buli.ia ner'osa" and bingeHeating disorder@ B)plain"
fro. a physiological standpoint" ho- eating disorders .ay lead to
health proble.s* (ro'ide at least three e)a.ples to support your
2G
Course Design Guide
SCI/241 Version 6
11
ans-er*
Week +ine: Mana(in( *our Wei(ht Throu(h +utrition and Fitness
Details Due Points
Objectives /.1 Describe body co.position and the ris:s associated -ith e)cess
body fat*
/.2 +ssess factors that influence the obesity epide.ic*
/.3 B)plain the process of .aintaining a healthy -eight*
/.4 +nalyEe eating disorders and the associated health proble.s*
/.+ Co.bine good nutrition and consistent e)ercise to .a)i.iEe
good health*
Reain! Revie" this -ee:>s Blectronic =eser'e =eadings*
Participation Participate in class discussion* 2G
*iscussion
,uestions
,he Centers for Disease Control and (re'ention
esti.ates that 1/F 7FF*$O8 of &*S*" adults are obese* Visit
the CDC -ebsite at http0//---*cdc*go'/obesity/inde)*ht.l
and read about the causes and conseJuences of obesity*
+dditionally" -atch the ?Pbesity Bpide.icA 'ideo at
http0//---*cdc*go'/cdct'/PbesityBpide.ic/* <hat did you
learn fro. the -ebsite and 'ideo on obesity that surprised
you@ B)plain -hat you ha'e learned*
Nutrition is a fairly ne- science -hen co.pared to its
parent sciences biology" che.istry" and physiology* <e
are learning ne- things e'ery day about food and ho- it
affects us" and -hat -e :no- today could be changed in
a year or so as ne- sciences e.erge* 3ecause of this"
nutrition science so.eti.es see.s li:e it flipHflops* /or
e)a.ple" is fat good or bad@ +re eggs good or bad@ Can
carbohydrates .a:e you fat@ <hich is better" .argarine
or butter@ 6et us ta:e this final discussion opportunity to
e)plore so.e of these .yths* 1ou can either choose one
of the abo'e" or pic: your o-n* In at least F!! -ords and
using +(+ citations and references" describe the flipHflop
or .yth and e)plore the history of :no-ledge regarding
that fact* I4(P=,+N, =B4INDB=0 one thing I -ill be
loo:ing for is if you :no- -hat references are reliable and
-hich ones are not* +s stated before" one of the
ob2ecti'es of this class is for you to learn -here you can
2G
Course Design Guide
SCI/241 Version 6
12
find reliable nutrition infor.ation* =eady" set" goQ
Iniviual
FHDay B)ercise
+cti'ity +nalysis
0se the physical acti'ity trac:er tool pro'ided on
https0//---*choose.yplate*go'/Super,rac:er/default*asp) to :eep
trac: of any physical acti'ity you do o'er a FHday period*
0se the registration instructions in +ppendi) 3 to set up an account
-ith the Super,rac:er -ebsite if you ha'e not done so already*
0se the (hysical +cti'ity ,rac:er feature on the <eb site as a
reference to deter.ine ho- .any calories you burned during the FH
day period*

(rite a %!!H to 1!G!H-ord response in +(+ for.at addressing the
follo-ing Juestions0
<hat are your current e)ercise habits@
+ccording to Super,rac:er results su..ary page" -hat -ere
your credited .inutes" total e)pended calories" physical acti'ity
score" and physical acti'ity assess.ent results@ (ro'ide a
screenshot of your results su..ary*
<hat e'eryday changes" if any" .ight you .a:e to increase
the a.ount of energy e)pended in your dayHtoHday acti'ities@
<hat types and a.ounts of e)ercise -ould -or: best for
you@
Can you perfor. these acti'ities yearHround@ If not" suggest
alternati'e acti'ities and locations for incle.ent -eather*
G!
1inal Project
9ealthy Bating"
Nutrition" and
B)ercise (lan
Co'plete a FHday diet analysis by accessing your Super,rac:er and
inputting your nutrition inta:e a second ti.e*
(rite a 1"!G!H to 1"4!!H-ord paper in +(+ for.at" .a:ing a healthy
eating co.parison and creating a personaliEed nutrition and e)ercise
plan* ,he plan should be plausible enough to be initiated -ithin the
ne)t F! days and continued throughout your life* &se insights fro.
the Super,rac:er" (hysical +cti'ity ,rac:er" the =eco..ended
Dietary +llo-ances" =eco..ended Dietary Inta:es for your age
group and gender" and infor.ation fro. readings*
Co'pare your recent results to the FHday diet analysis you
co.pleted in <ee: Pne* 9o- ha'e your nutritional habits changed" if
at all" since the first -ee: of class@ <hat :ey changes ha'e you
.ade or do you need to .a:e to .eet the reco..endations .ade
by your Super,rac:er results@
1G!
Course Design Guide
SCI/241 Version 6
1F
$nal23e your diet and e)ercise results and identify a current health
proble. or nutritional need you are e)periencing" or a health or
nutrition proble. you can foresee e)periencing because of your
fa.ily history0 for e)a.ple" heart disease or diabetes* 3riefly discuss
the condition you ha'e chosen*
De'elop a realistic nutrition and e)ercise plan by including
four nutritional and physical e)ercise goals that -ill assist you in
opti.iEing good health*
Discuss the actions you -ill ta:e to .eet each goal*
<hat are so.e anticipated setbac:s or difficulties you .ay
face@ <hat approaches -ill you i.ple.ent for o'erco.ing the.@
<hat outco.es -ill you .easure to deter.ine if your plan is
successful@
<hat are potential health ris:s you .ay de'elop if you do not
i.ple.ent the plan@
9o- -ill you ad2ust your plan to fit your changing nutritional
needs as a result of age" pregnancy 7if applicable8" or changes in
physical capabilities@ +dditionally" include infor.ation on physical
acti'ities and ho- they .ay be altered to acco..odate different
seasons of the year*
Copri(ht
&ni'ersity of (hoeni)C is a registered trade.ar: of +pollo Group" Inc* in the &nited States and/or other countries*
4icrosoftC" <indo-sC" and <indo-s N,C are registered trade.ar:s of 4icrosoft Corporation in the &nited States and/or other countries*
+ll other co.pany and product na.es are trade.ar:s or registered trade.ar:s of their respecti'e co.panies* &se of these .ar:s is not
intended to i.ply endorse.ent" sponsorship" or affiliation*
Bdited in accordance -ith &ni'ersity of (hoeni)C editorial standards and practices*