Microsoft word - oues12 nutrition - health and nutrition - oues012.docx

OPEN UNIVERSITY OF MAURITIUS
EMPLOYABILITY SKILLS PROGRAMME: (EDUCATION IN NUTRITION)
COURSE TITLE: HEALTH AND NUTRITION- [OUES012]
LECTURER: DR. VISHNEE BISSONAUTH
JUNE 2013
1. Introduction
Every day we are faced with an abundance of food choices and nutritional information. Whether to maintain a balanced diet at a restaurant, to browse the aisles of grocery store or to prepare a meal, making the right food choices is an essential part of the lifestyle of all. In this section students will find information for healthy eating everyday. 2. Course description:
This course is designed to provide personal appreciation, understanding and awareness of good nutrition and healthy eating. It explores the key principles involved in food choices and its preparation across all stages of life, both from the vegetarian and non vegetarian perspectives. Learner’s knowledge will be enhanced on issues like quick and nutritious lunches and healthy eating at a cheaper price. 3. Course objectives:
Understand the basic nutrients necessary to stay healthy. Analyze dietary habits related to health. 4. Target Group:
The public, people working in hospital, Gym instructor, caterers, People working in 5. Duration:
6. Entry Requirements:
Candidates should demonstrate literacy and numeracy skills 7. Assessment scheme:
Examination, not later than 1 week upon completion of all learning units. 8. Certification
Awarding body: THE OPEN UNIVERSITY OF MAURITIUS Criteria for certification: ATTENDANCE: 50% 9. Medium of Instruction:
10. Delivery Mode:
11. Learning Strategies:
12. Units of learning:
12.1 Nutrition Fundamentals
12.2
12.4 Healthy Eating
12.5 Home Cooking and Eating out
13. Course Structure
Day Course modules
Unit 1: Introduction
Unit 2: Supplements/Nutrients [OUes012112]
Unit 3: Hydration [OUes012113]
Unit 4: Healthy Eating [OUes012114]
Unit 5: Home Cooking and Eating out 4
14. Syllabus Outline.
14.1 Nutrition Fundamentals [OUes012111]
Upon completion of this module students will be able to: State the various food groups and the importance of each Discuss the process of the digestive system. • Nutrition and diet • Updates on food groups • Classification of nutrients • Developmental anatomy and physiology of the alimentary system. 14.2 Supplements / Nutrients [OUes012112]
Upon completion of this module students will be able to: • Antioxidant supplements are they safe? • Fishing for Omega-3: bold "essential" • Evening primrose oil: oil for women? Hydration [OUes012113]
Upon completion of this module students will be able to: Know about different drinks to consume and about interesting choices • Drink at source: • The multiple functions of water • The world of bottled water • The benefit of Tea • Alcohol consumption Healthy Eating [OUes012114]
Upon completion of this module students will be able to: (i) Eat a balance meal (ii) Know what is a calorie and focus on flavor and health, everywhere they go (iii) Choose the correct portions at each meal (iv) Eating Well from sunrise to sunset • What is a Calorie? • Liquid calories consumed in excess contribute to an increased risk of certain • The breakfast for starting the day off right • Balance the contents of your plate even if you travel a lot • Eating well from sunrise to sunset • Food and Mood • How to extend your lifetime by 14 years • Some rules about the eating habits of sedentary workers • The holiday season: the pleasure of eating without guilt • The consumption of sodium, not to take with a pinch of salt! • Reduce the size of your portions • When the migraine passes through the plate • Prevent kidney stones • Focus on flavor and health, everywhere you go! • Eating healthy at a cheaper price • Carbohydrates: Friend or Foe? • Snacking wisely Home Cooking and Eating out [OUes012115]
Upon completion of this module students will be able to: Prepare their own dishes by choosing quality foods, while involving other family Make provision for nutritious foods wherever they are • Cooking and Eating among Family improves eating habits • How to cook staple foods quickly and well • Too much in a rush for lunch? 5 ideas for nutritious eating on the go • Quick and nutritious lunches • 10 questions on fat in cooking • Cook healthy with different modes of cooking meat • Sauces and soups with low-fat content • Cakes with low fat content • Freezer to the rescue: make it easy on yourself and do your best ally in the • For quick, nutritious dinner • The Chinese restaurant: Five pitfalls to enjoy REFERENCES:
Institute of Medicine. Food and Nutrition Board. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, DC: National Academy Press, 2001. Institute of Medicine. Food and Nutrition Board. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fatty Acids, Cholesterol, Protein, and Amino acids. Chapter 7: Dietary, functional, and total fiber. Washington, DC: National Academy Press, 2002. Harland BF. Caffeine and nutrition. Nutrition 2000; 16 (7-8): 522-6. PEDIATRICS Vol. 121 No. 1 January 2008, pp. 183-191 (doi:10.1542/peds.2007-3022) The British Dietetic Association. Healthy Eating for Pregnancy. Disponible au : http://www.bda.uk.com/foodfacts/091013Pregnancy.pdf: consulted on: 10-11-2012 Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. American Institute for Cancer Research and World Cancer Research Fund, 2007. Galimanis A, Mono ML, Arnold M et al. Lifestyle and stroke risk : a review. Current Opinion Hardy ML. Herbs of special interest to women. J Am Pharm Assoc (Wash) 2000; 40(2): 234- Nutrition Action, Pour Better or Pour Worse, Vol.33, No.5, 2006, pp. 3-7. Enquête canadienne sur les mesures de la santé de 2007-2009, Statistique Canada. http://www.phac-aspc.gc.ca/hp-ps/hl-mvs/oic-oac/assets/pdf/oic-oac-fra.pdf http://www.stress.org/topic-effects.htm: consulted on: 9-11-2012 Organisation mondiale de la santé (OMS). Accroître la consommation de fruits et légumes http://www.fao.org/french/newsroom/ : consulted on: 9-11-2012 Whytney, Rolfes, Understanding nutrition, sixth edition http://cerhr.niehs.nih.gov/chemicals/bisphenol/pubcomm/NRDCcomments.pdf:consulted Centre for Science in the Public Interest, Nutrition Action Health Letter, http://www.cspinet.org/nah/bpa.htm: consulted on: 10-11-2012 Nutrition action. Safe at the plate, March 2010 Environmental working group: http://www.foodnews.org: consulted on: 8-11-2012 Équiterre. Flexitarisme: Miam! http://www.equiterre.org/geste/flexitarisme-miam: Agence canadienne d'inspection des aliments. Chapitre 7 - Allégations concernant la valeur nutritive. Guide d'étiquetage et de publicité sur les aliments. http://www.inspection.gc.ca/francais/fssa/labeti/guide/tab7f.shtml: consulted on: 10-11- Santé canada, Huile de tournesol NuSunMC à teneur moyenne en acide oléique, agm/appro/dec94e_rev-fra.php:consulted on: 8-11-2012 Neumark-Sztainer D, Larson NL, Story M et al. Family meals and adolescents: what have we learned from project EAT (Eating Among Teens)? Public Health Nutr. 2010;13(7):1113-1121. Homecanning, La mise en conserve : http://www.homecanning.com/fra/ALBasics.asp: Walker R, Lupien JR. The safety evaluation of monosodium glutamate. J Nutr 2000; 130(4S

Source: http://www.open.ac.mu/files/oues012healthnutritn_j13.pdf