Nutrition 150 Online: Reading Guides and Supplemental Lecture Material:
These pages include a list of questions to guide and focus your studies of the textbook, relevant links, and my supplemental notes. They include accessory information (supplemental lecture notes) that I will provide when I believe a concept is particularly difficult, that the book left out some pertinent information, or when I want to point out some interesting relevant information. You will NOT be turning in the answers to these questions; they are simply to help you in your studies. However, I recommend that you all discuss these questions with each other to make sure that you are all on the right track. I will be monitoring and joining the discussions, and I will be sure to make corrections if you are not understanding the questions (that is a great reason to participate in discussions, it's a way to get feedback about your understanding!) You ARE responsible for all information in the text (unless otherwise noted), the links provided below, and the supplemental information in these guides. Relevant images will be uploaded as part of powerpoint presentations (these can be accessed through the main page of the course).
| Chapter | Relevant links: you will be responsible for the information presented at these links!! |
| Chapter 1 | 1)Harvard's advice on analyzing nutrition information ; NIH Printable Portion Size Estimator |
| Chapter 2 | 1)Worksheet on analyzing food labels, 2)Harvard's explanation of food pyramid building 3)Article with more details about analyzing food labels |
| Chapter 3 | 1) LewPort Enzyme Animations, 2) HowStuffWorks Digestive System Animation (note: here, they name specific enzymes like trypsin and lactase. You are ONLY responsible for amylase, proteases and lipase at this point; you'll need to know trypsin and lactase in later chapters) |
|
|
1)Whole grain explanation from MayoClinic, 2)Harvard's carbohydrates, 3)Harvard's Type2 Diabetes, 4)PCC guide to sweeteners |
| Chapter 5 | 1) Havard's Fats 2)Alton Brown's Mayonaisse Recipe 3)EatWild Information on Grass-Fed and omega-3s. CAUTION!!! I have to include the caveat that this is NOT a site that is associated with a major research university, and it is a bit propagandist and zealous. But, I think it does give a concise overview of potential benefits of omega-3s, and a good explanation why they are higher in pasture-raised animals. All of their assertations are well referenced, and the information on this site is generally sound. However, some of the quotes make it sound like you should be loading up on meat, cheese and cream from pasture-raised beef. This is NOT TRUE! Continue to have a moderate consumption but try to choose pasture-raised when you can. |
|
|
1) LewPort Protein Synthesis Animation, 2)Harvard's Proteins |
| 1)Electron Transport Chain Animation1 ; 2)ETC Animation 2 (watch all 3); 3)ATP Synthase(optional but highly recommended for understanding) | |
| Chapter 8-12 summary | Harvard's Fruits and Vegetables, Harvard's Fiber |
| Chapter 8 | These should help you with the case studies: 1)Merck's vitamins, 2) Merck's minerals, 3)nih vitamin and mineral fact sheets, 4)CDC reports on cobalamin deficiencies in infants |
| Chapter 9 | same as above |
| Chapter 10 | same as above |
| Chapter 11 | same as above; Harvard's Calcium |
| Chapter 12 | same as above |
| Chapter 13 | 1)Harvard's Healthy weight; 2)Scientific American Article; 3)HowStuffWorks Dieting -be sure to click through the whole explanation, there are several pages. 4)NIH Portion Size interactive quiz- fun! 5)NIH Printable Portion Size Estimator Not required but interesting: Scientific American Frontier's "Losing It" episode |
| Chapter 14 | Harvard's Exercise |
| Chapter 17 | Over The Counter drugs during Pregnancy |
| Chapter 16 | OceansAlive Information on Fish, Health and Contaminants. Click on "Consumption Advisories" on the left for lists of specific fish; see also the link for "Seafood and Your Health" PubMed Article on Resistant Bacteria in Swine: You need only to read the Introduction and Discussion sections. You can find pork products that are given free-range and not given antibiotics at PCC, Manna, and local Farmer's Markets, as well as a few other sustainable-minded stores. National Geographic's Green Guide Info about Dioxins- very short! The following are NOT REQUIRED but highly recommended: MicrobeWorld's Antibiotic Resistance: this is a series of pages, for your information only. WhyFiles Antibiotic Resistance FDA's Listing of Fish and Mercury; FDA's Explanation of Fish and Mercury Monteray Bay Aquarium Sustainable Fishing- so much important stuff here, including handy pocket guides for your wallet Iowa State Food Safety Lessons- fun! Consumer Reports' Greener Choices- everything green under the sun! Be sure to check out the "EcoLabels" area, for help with interpreting food labels Also see related links in the discussion board under the topic "useful and interesting links," including POCKET GUIDES for you to keep in your wallet. |
| Chapter 20 | Some props to one of NSCC's part-time nutrition instructors, Kelly Horton. Here are some links from her organization, ConnectNutrition: Hunger Awareness; Farm Bill Info; Farm Bill Letter |