Management of Food Resources

Virginia Bennett, PhD, RD, CD

PE 134


Course schedule 2005  Dietary Guidelines for Americans
Development of Eating Planning Using Exchange Lists Plant Stanols and Sterols
Midterm 1 Study Guide Revitalize Your Recipes for Better Health
MIdterm 2 Study Guide        The DASH Eating Plan
Final Study Guide Guidelines for Evaluation and Treatment of Hypertension
Grades  Sodium in the Diet

Counselor/client assignment (50 POINTS)

Action of Insulin
Eating Plan Based on Exchange Lists for Meal Planning (25 points)                 Carb Counting
New Foods (5 points) Celiac Disease - Safe and Forbidden Foods

Larson Duff, R: The American Dietetic Association Complete Food and Nutrition Guide, 3nd edition 2006. Exchange Lists for Meal Planning, Am Diet. Assoc.  2002

FCSN 340 Laboratory Manual - University Bookstore

Course Description:
This course is designed to discuss food management principles to meet the cultural, economic and nutritional needs of various population groups. Special emphasis will be placed on information necessary to teach others to purchase, plan and prepare foods for specific circumstances such as weight management, heart disease, diabetes, hypertension, and gluten intolerance.

bullet Student Outcomes:
1. Identify the impact of discretionary calories and physical activity on body weight.
2. Explain the following medical disorders: coronary heart disease, type I and type II diabetes, hypertension, gluten intolerance and lactose intolerance.
3. Identify the role of the following on health:
     Total dietary fat, saturated fat, trans fat, polyunsaturated fat and monounsaturated fat.
     Dietary carbohydrates, including intrinsic and extrinsic sugars and starches.
     Fruits, vegetables, whole grains, and non-fat dairy products.
     Dietary sodium, potassium, and magnesium.
4. Identify significant food sources of: saturated fat, trans fat, polyunsaturated fat and monounsaturated fat, sodium, gluten and lactose.
5. Use the exchange list for meal planning to plan a menu and identify the carbohydrate, protein and fat content of each of the food lists.
6. Define the following terminology used in food labeling: 'free, low, reduced, light, extra lean, and lean' for fat, saturated fat, cholesterol, calories, and sodium.
7. Identify the functional role of fat, carbohydrate, sodium and gluten in food products and the effects of reducing or modifying these ingredients on food quality.

Student Assignments and Grading:
1. Quizzes and exams will consist of a variety of multiple choice, true/false and short essay questions derived from the lecture and the assigned readings. Missed quizzes or exams may not be made up unless arrangements are made prior to the quiz or exam with the instructor (extreme circumstances).
2. Assignments are due on the assigned date. One point will be deducted for each day late.

Grading Scale:
A > 93%        B- 80-83%      D+ 67-69%
A- 90-92%     C+ 77-79%     D 66-63%
B+ 87-89%    C 73-76%       D- 60-62%
B 83-86%      C- 70-72%      F<60%

Midterm 1                             100
Midterm 2                             100
Final                                    100
Client/Counselor Assignment    40
Eating Plan Assignment            25

TOTAL                                 365


A.  B. 



 Typical Schedule

Date Topic Assigned Readings
Jan 4 Course Introduction - 2005 Dietary Guidelines 2005 Dietary Guidelines page 636
Jan 9 Food Consumption Patterns pages 108-111, 182,183
Jan11 Body weight and obesity in America Chapter 2 - textbook
Position Paper Weight Management ADA-web page Food diary, activity log, contract due (10 points)
Jan 16 Body weight and obesity in America Calculate risk and energy needs-homework due (5 points)
Jan 18 Supermarket strategies Chapter 11 - textbook
Jan 23 Supermarket strategies  
Jan 25 Coronary Heart Disease Chapter 22, pages 542-552 Textbook
Jan 30 Dietary Fat Chapter 3 - Textbook
Trans Fats-web page
Plant Stanols and Sterols - web page
Feb 1 Dietary Fat Chapter 14 -Your Food Away From Home- Textbook
Revitalize Your Recipes for Better Health -web
Low-fat baking substitution chart - web page
Feb 6 Exam #1 Fat and cholesterol audit due (5 points)
Feb 8 Diet and Blood Pressure Chapter 22, pages 552-557
Journal, summary and new contract  due (10 points)
Feb 13 Diet and Blood Pressure Chapter 7 - Sodium - Textbook
Facts About the DASH diet - web page
Sodium in Foods - web page
Feb 15 Diet and Diabetes Chapter 22, pages 565-575
Feb 20 Diet and Diabetes Chapter 5 - Sweet Talk, and Chapter 6- Fiber - Textbook
Diabetic Exchange Lists - web page
Meal Planning with Carbohydrate Counting - web page
Feb 22 Exam #2  
Feb 27 Food Intolerance Chapter 21 - Textbook
Gluten-Restricted, Gliadin-Free Diet -web page
Eating Plan assignment due (20 points)
March 1 Food Intolerance  
March 6 Eating Out Chapter 14 - textbook
March 8 Catch-up, Review Journal and summary due (10 points) Extra Credit due (10 pts)
March 14 Final-2:00  

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