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Health: Nutrition for Health & Fitness

HLTH 095 Z2 (CRN: 60907)

3 Credit Hours

About HLTH 095 Z2

This course will explore how nutrition can influence overall health, disease, fitness and performance. Some of the topics to be covered include: carbohydrate, fat, and protein metabolism during exercise, weight management, as well as the effect nutrition may have in the development of diseases (i.e. obesity, Type 2 diabetes).

Instructor

Connie Tompkins ()

Notes

Dates: June 30 - July 25, 2014; SUMMER ACADEMY COURSE; June 30 - July 11 On Campus MTWR 9:00-3:30 PM; July 12 - July 25 for continued out of class work. Students must apply to Summer Academy to participate in this course; Available to students completing 10th & 11th and 12th grades; Residential and commuter options; VT high school rising juniors and seniors students can use their dual enrollment voucher; Students need to apply and a guidance counselor needs to supply a brief recommendation and GPA via an online form here https://learn.uvm.edu/apply/summer-academy/; Continuing Education Deans Office Permission Only, please contact 802-656-2085

Syllabus

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Video

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More Information

Section Description

This course will present nutrition principles regarding macronutrients, vitamin/minerals, and fluids in relation to overall, daily health and exercise. Some of the topics to be covered include: carbohydrate, fat, and protein metabolism at rest and during exercise, weight management, as well as the effect nutrition may have in the development of diseases (i.e. obesity, Type 2 diabetes). Classes will involve lecture, discussion, and internet modules. Course Objectives: 1. Demonstrate knowledge of basic and applied nutrition (macronutrients and micronutrients) 2. Describe macronutrient metabolism and pathways during aerobic and anaerobic exercise. 3. To develop an understanding of how nutrition affects exercise performance and vice versa. 4. Define and describe healthful nutrition practices for weight control and fitness/sports. 5. Research and debate current controversial topics in the field of nutrition and fitness.

Evaluation

Evaluation Methods (tentative): Assessment of Popular Diets (out of class & in-class assignment)- Each student will select a popular diet (i.e. Atkins, Paleo) from a list of diets provided by the instructor. Based on outlined criteria provided, students will investigate the scientific basis (if any) and literature for the diet and provide a detailed assessment. Following students? individual investigation and assessment, students will be grouped according to their assigned diet w/others who also researched the diet. Student will compare and contrast information found in the literature and work together to present the overall findings to the class. Consumer Reports- Each student will select three versions of the same product (for example, yogurt, chips, cereals, energy bars, crackers, breads, soups, cookies, etc.) and will do a thorough investigation of the products using the label information. Each will write up a comparison of the ingredients (calories, protein, fat, carbohydrates, price, etc.) and give an oral presentation to the class, explaining what?s good and/or bad about each product (high fat content, chemical additives, too much sodium, etc.). They will also provide a written handout with the label information and all ingredients so classmates can follow the figures. This report will also involve some math as the compare the three products with their percentages of fat, carbohydrates, and protein. Personal Diet/Nutrition Assessment: The goal of this assignment is to analyze your food intake for 1 week (including the weekend), determine the nutritional values of the food consumed, calculate caloric intake of the foods ingested, compare results to the Recommended Dietary Allowance for your age and gender, describe ways to improve your dietary profile and generate an ideal meal and nutrition plan that you could use to help in your preparation for competition and to help promote recovery afterwards. Book Assignment: Students will select a book to read (book options will be selected by the instructor and student) and write a thorough report include in-depth evaluation, critical analysis including critical insight and personal opinion. A PowerPoint of this report and evaluation will be developed and shared through Bb. Students will submit questions to one another about their book evaluation and will be responsible for answering questions posed. Potential books may include the following: Spark: The Revolutionary New Science of Exercise and the Brain Salt Sugar Fat: How the Food Giants Hooked Us Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease The Weight of the Nation: Surprising Lessons About Diets, Food, and Fat from the Extraordinary Series from HBO Documentary Films The First 20 Minutes: Surprising Science Reveals How We Can Exercise Better, Train Smarter, Live Longer Fighting Globesity - A Practical Guide to Personal Health and Sustainability Fast Food Nation: The Dark Side of the All-American Meal

Meetings

Course runs from to

to

Location

Rowell N/A Hlth 102 (View Campus Map)

Times

to on Monday, Tuesday, Wednesday and Thursday

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Location

Location In Vt Or Out Of State (View Campus Map)

Important Dates

Note: These dates may change before registration begins.

Deadlines
Last Day to Add
Last Day to Drop
Last Day to Withdraw with 50% Refund
Last Day to Withdraw with 25% Refund
Last Day to Withdraw

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