www.stfrancis.edu · College of Education · Regional Educational Academy for Leadership
Nutrition in Education
EEND and MSED-732
- Template 2017
- Section TMPL
- 3 Credits
- 09/13/2017 to 07/29/2100
- Modified 07/29/2019
As a Catholic university rooted in the liberal arts, we are a welcoming community of learners challenged by Franciscan values and charism, engaged in a continuous pursuit of knowledge, faith, wisdom, and justice, and ever mindful of a tradition that emphasizes reverence for creation, compassion and peacemaking. We strive for academic excellence in all programs, preparing women and men to contribute to the world through service and leadership.
Course focuses on current concepts of nutrition and the integration of these concepts into human health. Candidates will conduct an examination of daily nutrition behaviors and their direct impact at each stage of development. Through self-evaluation and analysis of government supported daily food guidelines, candidates will recognize the distinct correlation between sound nutrition choices and an overall healthy lifestyle. Other current topics such as youth and obesity, fad dieting, and obesity prevention programs will be examined.
College of Education Mission
The mission of the College of Education is to prepare competent and caring educators who understand students, serve the community and develop professionally to become ethical decision-makers and leaders.
Candidates will be able to assist students in integrating healthy nutrition choices into daily routines.
Serving the Community
Candidates will identify community resources and school related support structures that may assist in providing and promoting healthy lifestyles.
Finding Our Professional Selves
Candidates will strengthen their knowledge of the importance of positive daily nutrition as part of an overall healthy lifestyle.
Access to standards referenced in this section can be found HERE
By the conclusion of this course, each participant will be able to do the following:
- Identify sources and functions of various nutrients. (HECAS 1, 2, 8; IPTS 1, 2)
- Apply principles of dietary planning in making healthy food choices to address individual needs. (HECAS 1; IPTS 1, 3, 4, 7)
- Demonstrate the relationship between nutrition and health. (HECAS 1, 2, 4; IPTS 1, 2, 4, 5)
- Analyze social, familial, cultural, etc. factors that impact dietary habits and nutritional status. (HECAS 4; IPTS 3, 8)
- Identify the elements impacting food safety such as foodborne illnesses, pesticides and food additives. (HECAS 1, 2; IPTS 1, 2)
- Demonstrate the ability to interpret food labels and evaluate market descriptions and claims about nutrition. (HECAS 4; IPTS 2)
- Analyze changes in nutritional requirements throughout the life cycle. (HECAS 1; IPTS 1, 4)
- Identify various technology tools to assist individuals with nutritional/caloric monitoring. (HECAS 3; IPTS 1, 5)
Carpenter, R. A., & Finley, C. E. (2017). Healthy eating every day (2nd ed.). Champaign, IL: Human Kinetics.
Discussions and Website Investigations
Candidates will respond and reflect upon various discussion prompts and website investigations related to the examination of daily nutrition behaviors and healthy lifestyle choices.
- Course Outcomes: 2,4,7,8
- Standards: (HECAS 1, 3, 4; IPTS 1, 3, 4, 5, 7, 8)
Nutrients in Food Categories
Candidates will investigate nutritional website and differentiate between various nutritional needs, dependent upon various life stages.
- Course Outcomes: 1, 2, 3
- Standards (HECAS 1, 2,4, 8; IPTS 1, 2, 3,4, 5, 7)
HEED Dietary Assessment/Readiness and Goal Setting
Candidates will complete a personal dietary assessment based upon current habits and develop multiple goals to promote healthier food choices.
- Course Outcomes: 2, 3, 4, 7
- Standards (HECAS 1,2,4; IPTS 1, 2,3, 4, 5, 7, 8)
Technology and Weight Management
Candidates will identify various trending technology tools to assist in an individual’s nutritional/dieting goals.
- Course Outcomes: 8
- Standards (HECAS 3; IPTS 1, 5)
Lesson Plan on Eating Disorders
Candidates will create applicable lessons to address various topics related eating disorders and/or personalized nutritional disorders.
- Course Outcomes: 3,
- Standards (HECAS 1, 2, 4; IPTS 1, 2, 4, 5)
Influence of Poor Diet on Disease
Candidates will reflect upon various eating habits around the world or in their community and summarize exposure to toxic foods and eating patterns that are reported. Additional investigation into obesity issues and prevention programs will be addressed.
- Course Outcomes: 2, 3, 4, 5
- Standards (HECAS 1,2,4; IPTS 1, 2,3, 4, 5, 7, 8)
Food Label Activity
Candidates will develop an interactive worksheet for students in the classroom to further understand how to properly analyze and read a nutrition label.
- Course Outcomes: 1, 6
- Standards (HECAS 1, 2, 4, 8; IPTS 1, 2)
Healthy Shopping Strategies
Candidates will compare/contracts food options while eating out being able to create and determine healthier options.
- Course Outcomes: 1, 3, 6
- Standards (HECAS 1, 2, 4, 8; IPTS 1, 2)
Final Assessment: HEED Reassessment and Reflection
Candidates will revisit and reflect upon their HEED assessment and determine if they met their personalized nutritional goals.
- Course Outcomes: 2, 4
- Standards (HECAS 1, 4; IPTS 1, 3, 4, 7, 8)
Policies for the College of Education at University of St. Francis
CLICK HERE for policies, including but not limited to:
- Method of Instruction
- Expectations of Candidates
- Online Courses
- Attendance Policies for Site-Based and Online Courses
- Minimum Standards for Writing
Course Evaluations | IDEA Surveys
USF has elected to participate in the AQIP Program which requires a focus on continuous quality improvement as part of our Higher Learning Commission accreditation. The information learned during the IDEA Course Evaluations is an important part of maintaining quality and continuous improvement in courses, and it is the University’s expectation that students will thoughtfully participate in this evaluation process.
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A complete listing of university policies and procedures can be found in the University of St. Francis Course Catalog and Student Handbook. For the most current version of the catalog, please visit http://stfrancis.edu/academics/university-catalog
Academic integrity requires that all academic work be wholly the product of an identified individual or individuals. Collaboration is only acceptable when it is explicitly acknowledged. Ethical conduct is the obligation of every member of the University community, and breaches of academic integrity constitute serious offenses. Since a lack of integrity hinders the student’s academic development, it cannot be tolerated under any circumstances. Violations include but are not limited to: cheating, fabrication, facilitating academic dishonesty, plagiarism, and denying others access to information or material. See the USF Catalog for further clarification and information on grievance procedures.
Services and Accommodations for Students with Disabilities (ADA)
The University strives to be in compliance with the Americans with Disabilities Act (ADA) and the ADA Amendments Act (ADAAA). A student who requires special accommodations or arrangements due to a disability should contact the Office of Disability Services. This contact preferably should occur no later than the first week of classes. Early contact before the semester starts is encouraged to allow sufficient time to provide accommodations. Extra time is needed for some types of accommodations such as sign language interpreters or special text formatting. Should a need arrive after the start of a semester; the student is encouraged to contact the Office of Disability Services as soon as possible. Note that accommodations are not retroactive. Each case will be reviewed on an individual basis to determine reasonable and appropriate accommodations.
USF is committed to ensuring the full participation of all students in its programs, regardless of the course format. If you have a documented disability and need a reasonable accommodation to participate in a course, complete course requirements, or benefit from the University’s programs or services, please contact the Office of Disability Services at 815-740-3631 or [email protected] . The Office of Disability Services is in the Academic Resource Center (ARC) and is located on the second floor of the LaVerne and Dorothy Brown Library in room L214. Consultations are welcome, please contact the Office of Disability Services for an appointment.
Notice of Copyright
This course may contain copyrighted materials that are intended to support the learning experiences of students currently enrolled in the course. No student may retain or further disseminate any copyrighted materials, in their entirety or any portion thereof, under penalty of law.
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Academic Support Services
The Academic Resource Center (ARC) located in Room L214 in the Library (815-740-5060) offers various types of academic services. Online and distance learning students can contact ARC for appropriate resources. ARC serves students who need tutoring in many areas of study including writing and math. Library services include a number of online services and full text databases. Call the Library at 815-740-5041 for additional information. If you need academic-related resources or assistance, please contact the Academic Resource Center.
- Food and Drug Administration www.fda.gov
- Choose My Plate www.choosemyplate.gov
- US Department of Agriculture www.usda.gov
- Healthy People 2020 www.healthypeople.gov
- American Nutrition Association www.americannutritionassociation.org
- American Public Health Association www.apha.org
- Nutrition.gov www.nutrition.gov/nutrition-and-health-issues
- Dietary Guidelines 2015-202 www.health.gov/dietaryguidelines/2015/guidelines
- USNEWS Article Millions of Food Desert Dwellers https://www.usnews.com/news/articles/2015/12/07/millions-of-food-desert-dwellers-struggle-to-get-fresh-groceries
American Heart Association:
- Lifestyle recommendation, making healthy choices, grocery shopping tips, nutrition basics and recipes: http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Nutrition_UCM_310436_SubHomePage.jsp
- Heart-healthy foods in the grocery store or when dining out: http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Heart-CheckMarkCertification/Heart-Check-Mark-Certification_UCM_001179_SubHomePage.jsp
- Dining out: http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/DiningOut/Dining-Out_UCM_304183_SubHomePage.jsp
- “The Food Label and You” https://www.youtube.com/watch?v=MYIAdd2Z9Mc
- “We Are What We Eat: The Food Documentary” - Documentary Channel https://www.youtube.com/watch?v=_jW9qo66Qkg&spfreload=10
- “The Truth About Sugar” https://www.youtube.com/watch?v=9E9bnjwQG9s
- “Rebuilding Our Food System Infrastructure” Michael Conrad at TEDx Talks Manhattan https://www.youtube.com/watch?v=l8lC6xxaX7g
- Forks Over Knives – 2011
- Fed Up – 2014
- Food, Inc. – 2008
- Corn King – 2007
- Cowspiricy - 2014
- Sugar Coated- 2015
- In the Defense of Food-2015
- Sugar Crash (National Geographic)-2015