...|[pic] |Course Syllabus | | |College of Natural Sciences | | |SCI/163 Version 4 | | |Elements of Health and Wellness | Copyright © 2013, 2012, 2011, 2009 by University of Phoenix. All rights reserved. EL14FS05 Course Start Date: 04/16/2014 Course End Date: 05/14/2014 Wednesday’s *6 PM to 10 PM* El Centro Learning Center 3095 North Imperial Suite 101 El Centro, California - 92243 Phone: 800-473-4346 Instructor: Rosyo Ramirez, MPA Course Description This course reinforces the concept that learning effectively and living well involves both the mind and body. It presents the fundamentals of wellness and preventive health including strategic planning to attain and maintain personal optimal health. In addition, physical and mental diseases are discussed along with the dangers of environmental pollution, stress, addiction, and other negative factors that can affect personal health. Policies Faculty and students/learners will be held...
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... | | |Nutrition | Copyright © 2012, 2009, 2008, 2007, 2006 by University of Phoenix. All rights reserved. Course Description This course introduces students to the world of human nutrition. Students examine the components included in a healthy, balanced diet and develop strategies to meet their changing nutritional needs throughout the various stages of life. Specific topics for the course include the digestion process, functions and health benefits of specific nutrients, weight management and fitness, and the effects of nutritional deficiencies. Policies Faculty and students will be held responsible for understanding and adhering to all policies contained within the following two documents: • University policies: You must be logged into the student website to view this document. • Instructor policies: This document is posted in the Course Materials forum. University policies are subject to change. Be sure to read the policies at the beginning of each class. Policies may be slightly different depending on the modality in which you attend class. If you have recently changed modalities, read the policies governing your current class modality. Course Materials Grosvenor, M. B., & Smolin, L. A. (2006). Nutrition: Everyday choices. Hoboken, NJ: John Wiley. All...
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...Syllabus 1 SCI/241 Version 6: 6.18.2012 – 8.19.2012 Course Design Guide College of Natural Sciences SCI/241 Version 6 The Science of Nutrition Copyright © 2012, 2009, 2008, 2007, 2006 by University of Phoenix. All rights reserved. Course Description This course introduces students to the world of human nutrition. Students examine the components included in a healthy, balanced diet, and develop strategies to meet their changing nutritional needs throughout the various stages of life. Specific topics for the course include: the digestion process, functions and health benefits of specific nutrients, weight management and fitness, and the effects of nutritional deficiencies. Policies Faculty and students/learners will be held responsible for understanding and adhering to all policies contained within the following two documents: • • University policies: You must be logged into the student website to view this document. Instructor policies: This document is posted in the Course Materials forum. University policies are subject to change. Be sure to read the policies at the beginning of each class. Policies may be slightly different depending on the modality in which you attend class. If you have recently changed modalities, read the policies governing your current class modality. Course Materials Grosvenor, M. B., & Smolin, L. A. (2006). Nutrition: Everyday choices. Hoboken, NJ: John Wiley & Sons. All electronic materials are available on the student website. Please make sure you...
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...al l Nutrition P h oo ro Sc Na tio n g e mm ra NSNP Inside Text 2010 bk10:Layout 1 8/20/2010 3:05 PM Page A National School Nutrition Programme Annual Report 2009/10 NSNP Inside Text 2010 bk10:Layout 1 8/20/2010 3:05 PM Page B Department of Basic Education Private Bag X895 PRETORIA 0001 South Africa 222 Struben Street PRETORIA 0001 Tel: +27 12 357 3419 Fax: +27 12 324 0260 www.education.gov.za © 2009 Department of Basic Education Design and layout: Formeset Digital Tshwane, Tel.: (012) 324 0607 NSNP Inside Text 2010 bk10:Layout 1 8/20/2010 3:06 PM Page i Acknowledgement This Annual Report has been made possible by a dedicated team of national and provincial officials who provided the reports reflecting the performance of the National School Nutrition Programme. Their contributions cannot go unnoticed. Thanks also go to the project team, Ms N. Mashigo and Mr S. Mzimba, whose dedication and tireless efforts ensured the delivery of a report of a high standard. Lastly, special thanks go to the Director for the NSNP, Ms N. Rakwena and the Chief Director for Health in Education, Dr F. Kumalo, in providing valuable guidance and support and in editing the various drafts of the report. National School Nutrition Programme i NSNP Inside Text 2010 bk10:Layout 1 Annual Report 2009/10 8/20/2010 3:06 PM Page ii NSNP Inside Text 2010 bk10:Layout 1 8/20/2010 3:06 PM ...
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...contain enough nutritious value, so in order to preserve the health and well being of the children in our society, there needs to be changes in the school breakfast and lunch programs. The first section of the paper will discuss the economic issues. The middle portions will examine the needs of the population being served along with the process that is involved in implementing the program. The final part will elaborate on the benefits of the program. A major economic issue that the people of society face today is the rising rate of unemployment. The rising rate of unemployment has caused society into a time filled with burden. The burden occurs when the unemployed families have to figure out how to feed their children. This burden has caused a rise in the number of children participating in the breakfast and lunch program. The increase in participation has gone up by about 84 % for free and reduced lunches alone. The participation is also rising because it is cheaper for a family to feed their child at school than it is to send their lunch (School Nutrition Association, 2008). The rising rate of participation shows that families are in dire need of assistance. The families are turning to the schools for assistance to ensure that their children have food to eat. Another economic issue that American families face today is being underemployed. Families are underemployed when they only have part time jobs or take positions that pay only minimum...
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...Cover Page Be creative Your Name Your Period Table of Contents Cover page Nutritional Component Nutrition notes Dinner for the family Food Log Mypyramid.gov profile Written summary including dietary goals Meal Planning (2 Meals) Body Comp 4 5 6-7 8 9 10-11 12 1 Four Components of Fitness + Scores Fitness Plan Cardio Component Cardio Fitness Worksheet THE BEAT GOES ON Muscular Strength Component 13 14 15 16 Muscular Endurance Worksheet TESTING Muscle Anatomy Weight Machines 17 Sets/Reps Flexibility Component Fitness Plan Nutrition Notes Definitions Calories: Carbohydrates: Fats: Saturated: Unsaturated Trans or Hydrogenated Proteins: Vitamins and Minerals: Vitamin Name Function in the body Food Source Mineral Name Function in the body Food Source Dinner for the Family Name _____________________________ Period ______________________________ Your assignment this week is to plan, shop and prepare a meal for your family. You will need to include a grocery list of items that the meal will need that you do not currently have in the house, a recipe for, and the feedback of your family on this meal. This meal should consider health standards such as low in saturated fat and cholesterol as well as vitamin and mineral benefits. Menu: (Include beverage) Grocery list: Family Input ____________________________ Parent signature Attach any recipes that came from this dinner Food Log Day 1 Time Breakfast Name _____________________ Period...
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...------------------------------------------------- Macomb Community College ------------------------------------------------- ------------------------------------------------- Winter 2016 Semester Course: BIOL 1400 Nutrition, Section: S1603 Instructor: Amber M. Samuel Textbook: Grosvenor, Visualizing Nutrition, Third Edition WileyPLUS Custom Course Website: www.wileyplus.com/class/489295 Location/Times: South Campus, Warren; MW: Rm B 206, 10:00am-11:25am Start Date: Jan, 11, 2016 Last Day of Class: May 11, 2016 Instructor Contact Information: Office Hours: 30 minutes after class, MW Cell Phone: (810) 656-8943 E-Mail: samuela@macomb.edu Instructor Professional Biography: Schooling: Master of Science, Biology University of Nebraska, Kearney; Class of 2012 Researched on the benefits of exercise on arthritis Bachelor of Arts University of Michigan, Flint; Class of 2008 Major-Psychology, Minor-Biology Employment: Macomb Community College: Adjunct Biology Professor, since Fall 2012 Davenport University: Biology & Health Adjunct Instructo, since Spring 2011 Lansing Community College: Biology Adjunct Instructor, since Winter 2016 Amber’s Dance Academy of Almont: Owner, Teacher, Choreographer; 1997-2014 Awards: Ralph M. And Emmalyn E. Freeman Psychology Scholarship 2006 National Collegiate Natural Science Award, nominated by Dr. Wrobel 2005 All-American Scholar Award, nominated...
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...GradesK–5 a | Grades6–8 a | Grades9–12 a | GradesK–5 | Grades6–8 | Grades9–12 | | Amount of food b per week (minimum per day) | Fruits (cups) cd ..................................... Vegetables (cups) cd ............................Dark green f ............................. Red/Orange f ............................ Beans/Peas (Legumes) f .......... Starchy f ......................................... Other fg ..........................................Additional Veg to Reach Total h ........... Grains (oz eq) i ..................................... Meats/Meat Alternates (oz eq) ............. Fluid milk (cups) l .................................. | 5 (1) e00000007–10 (1) j0 k5 (1) | 5 (1) e00000008–10 (1) j0 k5 (1) | 5 (1) e00000009–10 (1) j0 k5 (1) | 21⁄2 (1⁄2)33⁄4 (3⁄4)1⁄23⁄41⁄21⁄21⁄218–9 (1)8–10 (1)5 (1) | 21⁄2 (1⁄2)33⁄4 (3⁄4)1⁄23⁄41⁄21⁄21⁄218–10 (1)9–10 (1)5 (1) | 5 (1)5 (1)1⁄211⁄41⁄21⁄23⁄411⁄210–12 (2)10–12 (2)5 (1) | Other Specifications: Daily Amount Based on the Average for a 5-Day Week Min-max calories (kcal) mno ................. Saturated fat % of total calories) no ..... Sodium (mg) np ..................................... | 350–500< 10≤ 430 | 400–550< 10≤ 470 | 450–600< 10≤ 500 | 550–650< 10≤ 640 | 600–700< 10≤ 710 | 750–850< 10≤ 740 | Trans fat no ........................................... | Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. | a In the SBP, the...
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...THE UNIVERSITY OF THE WEST INDIES CAVE HILL CAMPUS Faculty of Social Sciences Department of Government, Sociology, Social Work and Psychology PSYC3022: RESEARCH PROJECT IN APPLIED PSYCHOLOGY Parental Influence: Implications for the Prevention Of Early Childhood Obesity Abstract The overall purpose of this study was to investigate whether parents serve as role models in influencing their children’s weight-related behaviours. Participants were 60 random parents of children from Barbados. Unlike previous research studies, the correlation analyses of this study indicated that the junk food or fast foods children consumed was negatively associated with the amount of income made by the parents or their education level. Although it was found that some children do model their parents’ behaviour when it comes to healthy food choices, the findings show that parents do not enforce the healthy eating practices unto their children. This study did not support the theory that children model adult eating behaviours on their own. Parental Influence: Implications for the Prevention Of Early Childhood Obesity Some researchers in public health have concluded that the problem of early childhood obesity has reached near-epidemic proportions (Deckelbaum & Williams 2001; Puhl & Latner 2007). The problem of early childhood obesity and overweight appears to be on-going without implementation of early detection and prevention...
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...Personalized Nutrition 1 Personalized Nutrition and Exercise Plan Personalized Nutrition 2 Introduction Obesity has been a health problem in my family for generations. My great grandparents died before I ever had a chance to personally meet them but the pictures I have seen indicate that they both were obese. According to the WebMD body mass index for adults, my mother, her two brothers (my uncles), and her sister (my aunt), are all extremely overweight and considered obese in regards to their age, height and weight. My father left my mother when I was very young so I am unaware of any health or nutrition problems that concern me in regards to my father’s family history. My grandmother died of Coronary heart disease, which is an obesity related medical condition that develops when a combination of fatty material, calcium, and plaque builds up in the arteries that supply the heart with blood. My mother and my aunt both have constant lower back pain and carpal tunnel syndrome. They both have had wrist and back surgery in order to relieve the pain/ fix the problem, but the doctor told them that their weight was the main issue. My uncles complain that their knees and back bother them all the time, and even though I am not a doctor, I know it is because they both weigh around 300 pounds. Personalized Nutrition 3 Identification of health problem In my younger days, before I had to give up...
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...A healthy eating, nutrition and exercise plan is something that has to be worked at constantly throughout a person’s life. As people age, nutrition needs will change. For instance, a young child needs the fat from whole milk for brain development and calcium to prevent bone deformities, but an older person is better off with milk that is one or two percent fat as the fat is no longer needed for brain development. Furthermore, while the calcium is still essential, it is not needed to protect against bone deformities, but to prevent osteoporosis. For these reasons milk can be part of a good diet throughout life. Alternatively, in the case of someone who has difficulty digesting the lactose enzyme in milk, either due to a lifelong issue with lactose intolerance or as a result of aging, it may become necessary to add supplements such as calcium pills fortified with vitamin D to obtain the health benefits that could otherwise be provided through the consumption of milk (Chapter 9, “Calcium is the Most Abundant Mineral in the Body,” 2006). Additionally, to ensure that a variety of vitamins are consumed, it is necessary to periodically review the diet to be certain that all vitamins are represented in the adequate amounts by the foods consumed on a regular basis. This is where a tool such as the SuperTracker, found on the United States Department of Agriculture website, is extraordinarily beneficial (United States Department of Agriculture, n.d.). The program provides information...
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...there is nothing basic about Basic Training. BCT takes 10 weeks to complete. Unlike schools which typically have between six and seven hours a day of teaching, the Army trains for about 12-14 hours a day, Monday through Saturday. We try to avoid too much sitting in a classroom...but it does happen: We also spend a little bit of time outside; getting some fresh and air and, when the opportunity presents itself, a little exercise: Traveling...by foot: Climbing ropes: And if you're good enough, graduating in front of your friends and Family! Week 0: Reception Soldiers complete administrative actions required to become part of the Army. Simple things such as medical examinations, setting up pay, and initial issue of equipment is completed. This process typically takes between two and three days but can take over a week in some cases. Weeks 1-3: Red Phase Welcome to BCT! Soldiers meet their Drill Sergeants and begin training. While often considered a difficult week for Soldiers due to the adjustments, it is actually pretty easy compared to later weeks. Most classroom-type training occurs in this period where Soldiers learn about: * Ballistics and Rifle Marksmanship Fundamentals * Personal financial management * Law of Land Warfare * Uniform Code of Military Justice (Military Law) * Dismounted Land Navigation (using a map and compass) * Fundamentals of Physical Readiness * Nutrition * Rappelling and navigating rope bridges * Drill...
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...and is so certified as true by Dr. Ed Bauman, founder and president. Catalog effective dates are May 1, 2016, through October 31, 2016. Please note that policy changes and catalog updates are made periodically and are reflected on our website: baumancollege.org. TABLE OF CONTENTS FALL 2016 CATALOG Message from our Founder + President, Dr. Ed Bauman . . . . . . . . . . 3 PROFESSIONAL TRAINING PROGRAMS Natural Chef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Nutrition Consultant. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Nutrition Consultant via Distance Learning. . . . . . . . . . . . . . . . . . . . . 16 BAUMAN BUSINESS INSTITUTE Bauman Business Institute. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Bauman Business Institute for Natural Chef Students. . . . . . . . . . . . 18 Bauman Business Institute for Nutrition Consultant Students. . . . . 21 BECOME A STUDENT Which Location is Right for You?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Tuition, Fees, + Payment Plans: May 1 – Oct. 31. . . . . . . . . . . . . . . . . . 25 Financial Assistance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Schedules . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Application + Enrollment. . . . . . . . . . . . . . . . . . . . . . . ...
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...Advertising and Communications – Final Assignment Table of Contents Define your product 2 What is its function? 3 What problem or opportunity does it solve? 4 What is its name? 7 Reaching your audience 8 Who is your target audience? 9 What drivers will they respond to? 10 Delivering the message 11 What Integrated Marketing Communications mix will you select? 11 What specific media will you use? 14 Regulatory issues 15 What regulatory or trade association issues or restrictions do you operate under? 15 Final Campaign 16 Present a completed example of an advertising/commercial/alternate media campaign. 16 As we saw with the pre-assignment, the desserts are very diversified and can be eaten in different way: eat-in or take away, drink or eat, fruity or nature, for adults or children… This is a large subject and many actors are already implanted. Thus, in such a competitive environment, it is important for a new brand to be different: to offer a new concept in order to position the brand as the new favorite dessert in the consumer’s mind. Define your product According to a study managed by MedecineNet.com, United States’ children and teenagers do not eat enough fruits[1]. Moreover the obesity rate in the United States grew up last decades: ““Over the last three decades, obesity rates among children and adolescents have nearly tripled,” said CDC Director Thomas R. Frieden, MD. “Obese children...
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...com/Program/Overview.aspx http://www.atkins.com/Science.aspx http://www.atkins.com/Science/Nutrition-and-Exercise.aspx http://www.atkins.com/Science/Atkins-Food-Pyramid.aspx http://efed.aces.uiuc.edu/dieters/popdiet.html 2. Nutrition: This diet is quite nutritionally adequate. It includes recommended servings from all MyPlate food groups. Because this diet primarily promotes restricting the carbohydrates intake to manage weight loss through the decreasing in carbs, the grains, fruits and vegetables groups in MyPlate will be reduced. The daily intake meets the minimum recommendations for females, but not for males (<1600 kcal/day). Atkin’s diet doesn’t suggest multivitamin/mineral supplement while reducing calories intake. Breakfast is encouraged. Beside restricting the amount of carbs intake, the dieters are allowed to eat liberal amount of protein, fats and dairy but must eliminate fruits, bread, pasta, beans, nuts and seeds. As stated below, the dieters may be in shortage of grains and vitamin and minerals. Since they can eat liberal amount of protein and fat. They may overeat protein and fat, which will not contribute to weight loss, but eventually gaining weight and triggering to many other health problems. 3. Physical acticity: Physical activity is encouraged in Atkin’s diet. The experts suggest that the best is moderate activity at least in 30 minutes for 5-6 times a week. Dieters are also encouraged to do more if they want to. The best kind of activity is anything...
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